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Eat your vegetables November 23, 2011

Filed under: 2011 Cooking 101 the basics — clappingonthedownbeat @ 7:17 PM

Last Monday night our lesson and lab was on vegetables.  Not much to vegetables you say?  Vegetables, may not be like meat, but they can be ruined.  Soggy, wilted, mushy, discolored, smelly.  Do you have a vegetable adversion?  It really depends on what cooking method is used and how the fiber is broken down.  Using an acid or alakli to cook the vegetable?  It may ruin the color, texture or taste.  The two vegetables I would have told you I really didn’t care for, were the two I like the best!  Brussle spouts and collard greens.  Next week we have a whole class on potatoes.

     Give these two a try!

Brussels Sprouts with Walnuts

3 lbs brussels sprouts

3 oz. butter

6 oz walnut pieces

3 slices bacon

salt

Trim bases of sprouts and removes any damaged leaves.  Blanch the sprouts in salted boiling water till 3/4 cooked.  Shock- drain and plunge into an ice water bath to stop cooking process.  Drain and cut lengthwise.  Chop bacon and cook in saute pan.  Remove.  In remaining fat add butter and melt.  Add spouts and walnuts.  Saute till sprouts are lightly browned.  Add salt to taste.

Collards with Ham

1lb ham hocks

3 lbs collard greens

pepper

hot sauce

cider vinegar

Simmer ham hock in water until meat is tender about 1.5 to 2 hours.  Remove hocks and reseve liquid in pot.  Remove meat from bone and dice.  Trim stems from collards and wash well.  Add greens to ham hock stock.  Simmer about 30-40 minutes till tender.  Drain, reserving liquid.  Chop greens coarsley.  Combine with the ham.  Add enough of the reserved liquid to moisten the greens (this is called the liquor).  Add pepper and hot sauce to taste as well as cider vinegar.

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One Response to “Eat your vegetables”

  1. Lyn Says:

    Your salmon cakes look delicious! That is one of my favorite dishes.


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