Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Thursday, May 13
Making veg the right way.... finally
Its been quite some time since I've had good, fresh, spring veg in my fridge. And usually when I have had it I've killed it by stir frying too long, or braising (again, too long). Not this time. I had a pound each of sugar snap peas and baby asparagus, both from the beloved B Riley.
I pulled out the largest pot I had (about 8 quart), and started a full load of water to boil. Added a tablespoon of salt, and set about trimming the peas.
Once they were ready, the water was, too. I made a bowl of ice water, and dropped the peas in their bubble bath. 1 minute later, into the ice water. Perfect!
Then I trimmed up the asparagus, and cut them in half so I have half "stems" and half tops. I've learned from making lots of collards that if you just start the stems first, everything will be done at the same time, and just right. I was reading the life with a knife blog today and saw a note about doing this to asparagus and figured it was a good idea. I would definitely overcook the tops if I put the whole stalk in at once.
So in go the stalks (yes, into the pea water). 2 minutes later, in go the tops. 2 minutes later, again into the ice water. Too long! Once they have chilled and I can play with them I realize that I should have done 2min/1min or even 1min/1min. They are tasty, but floppy with little to no bite. Oh well.
Both of them get a dressing of melted butter and salt, and the peas get shredded mint while the asparagus get a little lemon pepper. I was out of fresh lemons - the horror!
The butter coagulates in about the same amount of time it takes to coat all the pieces, leaving things looking a bit questionable, but each salad will be warmed before consumption, so its all good.
And the peas are DAMN GOOD. I'm happy.
Time posted: 19:46 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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