A Regular Feature about Vegetables
Eating Peas for Breakfast. (October 18)
Next time you make scrambled eggs, add peas just before the eggs are done. It sounds crazy, but this makes a delicious meal. Just make sure the peas are hot–otherwise, they will cool the eggs down too much. Add your favorite cheese if you’d like (Mascarpone, Pecorino, or shaved Parmesan all are great), a splash of salt and a hefty dose of fresh pepper and you’ll have an amazing egg dish. Give it a try!
Cooking Eggplant So It’s Not Tough. (October 10)
Who knew? In order to make really tender eggplant Parmesan (or anything else eggplant-y), slice your eggplant (peal some of it, but not all of it so it looks like bold stripes), SALT it on both sides and then stick it on the sides of a colander (or something else that will let the eggplant drain). Believe it or not, by extracting the water OUT of the eggplant, you’ll make it super-tender when you cook it. I couldn’t believe this, but I tried it and it works. Then I started investigating and discovered that many chefs recommend this (or some version of this).