Thursday, May 19, 2016

Creative Vegetable Cooking

There are many people who have complained about my recipes, because I just can't give exact ingredients, temperatures, times etc. Sorry, for those of you who are too terrified of making "cooking mistakes." I guess that my cooking style would never work in a restaurant, because I pretty much never reproduce any food/dish exactly.

Maybe I'm exaggerating in this, but not by much. In recent years, not even my cakes are measured exactly, and cakes are more like a "chemistry formula" than vegetables. But I've discovered that after decades, pretty close to half a century of cooking, I've developed a "feel" for even my cakes and cookies. And since even the famous 1, 2, 3 cookies my kids adore, are really best and easiest produced with a food scale, I so rarely make them that I haven't replaced my broken scale for years, and I have still managed to make an irresistible version of them sans scale.

Back to my "Creative Vegetable" dishes. They don't need a scale, and you don't have to count, measure etc. All you need is a good covered pan/pot or an oven. I don't have a microwave, but I have no doubt, and would love your reports, that my creative vegetable dishes can just as easily be made in a microwave. 

Recently I've been on a fresh ginger kick. I even slice it into my quick oatmeal. I keep some root in the freezer and slice off a bit with a sharp knife when I want to cook with it. Leave it out for a few minutes to make it easier to slice.

The other day I "sauteed"* it up with onion, carrot, apple, mushroom and cabbage, plus some cooking oil.

When I bake my vegetables, I spread the same ingredients on a baking dish, bake 'n serve ones are fantastic, dribble some oil on top and then bake in a hot oven until seems ready. You may have to lower the oven's temperature, depending on your oven. Ditto about turning off before fully cooked, unless you're cooking more things afterwards.

I'd love to hear your reports of how your versions of my recipes are. So please don't be shy. Comment with reports and questions.

* my concept of "sauteing" is to put the cut vegetables in a good pot or pan, add some oil, cover and cook on low heat until softish. Turn off the stove when almost ready, because the pan's heat will continue the cooking for another few minutes.


Shelly said...

I've been freezing fresh ginger for years (started back in the days you couldn't get it here, would bring some with me when I went to the States. Try shaving or grating some off instead of cutting off slices, works perfectly with frozen ginger.

Batya Medad said...

Yes, the "cutting" more of a "shaving" when frozen.