Happy Thanksgiving!

Thursday, November 25, 2010

No big message today, just a note about cooking produce picked within a day or two before heading to your table. Might be your own (I hope!) or from the nearest Farmer’s Market, but that broccoli, cabbage and lettuce didn’t sit in a box for a week on its way to you. Fresh broccoli, for example, is best steamed with its stalk in tact with heads about four inches across. It’s tender and cooks faster than grocery store broccoli. Once the steam has surrounded the veg, watch for the color change. As soon as the broccoli gets dark green, turn the flame off and let it sit for 10 minutes before serving. The steaming will go on, and you’ll avoid the nasty mess that overcooked broccoli can be.

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