How To Cook Veggies

Thought I'd review today's article on "How to Cook 20 Vegetables" by Carolyn Malcoun; I checked it out figuring maybe I'd find a new tip or two. And I did like her idea that you can steam a veggie, then add a half cup or so of white wine. Remove the veggies when they're tender, then reduce the wine/veggie juices down until they get thick, then glaze the veggies with mega-flavor.

I wasn't too keen on cooking asparagus under the broiler, given the hot weather we can have in the summer. (I'm all for keeping the heat out of the kitchen!) Plus, I've always used my iron skillet for cooking asparagus (and most other veggies for that matter), getting the pan piping hot, then adding the asparagus and a splash water. The water instantly steams up, cooking the vegetables. This method is perfect for the more delicate veggies like asparagus, broccoli and beans; you want to cook them quickly and avoid their yellowish-green, overcooked tendencies. I might leave a lid on such veggies for just a few minutes, until the veggies are tender (cook longer if you like yours more done). If the water steams off too quickly, I add a touch more. I don't add so much that the veggie flavors are lost into the water, but just enough water to help them steam.

A pot with a steamer inserted can also work, but I prefer the big iron skillet as it has more surface area and I can get them cooked fast. Fast is good for me! And if you want to bring out the natural sweetness of vegetables without resorting to getting out the grill, you can turn the iron pan back on high after cooking the vegetables, add a bit of olive oil, and leave the vegetables in just long enough to brown a bit on one side, then flip to do the other side. Gives you almost the effect of the outdoor grill, but easier in many instances. Carrots, potatoes and yams are perfect this way. They get a bit caramelized as the natural sugars brown a bit.

Carolyn Malcoun's tip on microwaving acorn squash seemed helpful. It's true, you can add a bit of water and microwave squashes, cut in half with cut side down in a baking dish. But I have a wonderful little toaster oven; it uses minimal energy and doesn't really heat the kitchen up. Acorn squash can be left whole and put in the toaster oven to roast for an hour or so on 300 degrees or so (if your toaster oven's big enough to fit the squash). All the natural flavors of the squash itself are steaming it from the inside, making it perfectly tender and totally flavorful.

I also wrap some veggies in foil and bake them in that toaster oven until sweet and tender; all their flavor is caught in the veggie itself. This method is perfect for beets and sweet potatoes. I often will bake them ahead, letting them sit wrapped up in their foil to cool some; then the peel comes off pretty easily.

Eggplants are awesome using the toaster oven method too! I'll cook them on the highest heat, right up close to the broiler coil. They get charred a little; Mideastern cooks know full well that this brings out the perfect, silky eggplant texture. Once the outside's charred on all sides (rotate the eggplant as necessary), just leave it in the toaster oven a while longer on lower heat, until it's soft and pretty squishy. Yum!

It shouldn't be painful to eat our veggies. Once we know how to treat the various veggies, using an iron pan and grilling method, or using the toaster oven, microwave, or other methods, we can learn how to optimize flavor and texture, and veggies become a delight. As well they should!