Cook Like a Rock Star - Anne Burrell [64]
This is more of a technique than a recipe, and it’s the perfect method for cooking any green vegetable. The technique, called blanching and shocking, is the same no matter what vegetable you’re making; only the cooking time will vary. The idea here is that you PARcook the veg first in boiling water (Get it? Partially cooked), then you stop the cooking process immediately by tossing the whole shootin’ match in salty ice water. Once your veg is parcooked, you can finish it however you like—sautéed in olive oil and garlic, for example, as I do here. This method works for broccoli, broccoli rabe, haricots verts, green beans, sugar snap peas, English peas, fava beans, asparagus … as I said, anything green!
MISE EN PLACE
Kosher salt
Green vegetable, cleaned and prepped as desired
Extra virgin olive oil
1 or 2 cloves garlic or to taste, smashed
Pinch of crushed red pepper
1 Bring a large pot of well-salted water to a boil.
2 Set up a large bowl of well-salted ice water.
3 Toss the veg into the boiling water and let the water return to a boil. As soon as it does, test the veg for doneness by tasting a piece. If it is cooked as you like it, carry on—if not, continue to cook it for another minute or two. (How crisp or tender you like your vegetables is a matter of taste—YOU BE THE JUDGE!)
4 When the veg is cooked to your liking, remove it from the boiling water and plunge it IMMEDIATELY into the ice water; swish it around so it cools completely. When the veggies are COLD, remove them from the ice water and let the water drain off or pat them dry—otherwise they’ll splatter when they hit the hot oil. (Everything up to this point can be done ahead of time—like yesterday.)
5 Coat a large sauté pan with olive oil, toss in the garlic and red pepper, and bring the pan to medium-high heat. When the garlic is golden and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny!
6 Toss the veggies into the pan, stir to coat them in the oil, and cook until just warmed through. Season with salt and taste to make sure they’re delicious.
Green veg = great veg!
Cannellini Beans with Pancetta & Rosemary
SERVES: 4 TO 6 • TIME: ABOUT 1¾ HOURS (AFTER OVERNIGHT SOAKING), MOSTLY UNATTENDED
I don’t know if my love of beans comes from living in Tuscany or if I was Tuscan in another life, but I adore beans. And when I want a stick-to-your-ribs side dish, I immediately think of Tuscan white beans. They’re creamy and delicious, and they say, “Put me with pancetta!” And I say, “Sure, I’d be happy to.” Then I toss in a bit of rosemary (but sage would be SOOOOO good here too!) and serve these with a yummy porky main—or just on their own for lunch.
MISE EN PLACE
FOR COOKING THE BEANS
1 pound cannellini beans, soaked overnight
1 onion, cut in half, skin removed, hairy end left on to keep it in one piece
1 large or two small carrots
2 celery ribs, broken in half
3 cloves garlic
1 thyme bundle, tied with butcher’s twine
3 bay leaves
1 piece slab bacon skin, prosciutto skin, or a couple slices of bacon
Kosher salt
FOR FINISHING THE BEANS
Extra virgin olive oil
½ cup pancetta, cut into ¼-inch dice
3 cloves garlic, smashed and finely chopped
3 sprigs of fresh rosemary, leaves finely chopped
Pinch of crushed red pepper
Due to the soaking time, this is definitely a plan-ahead recipe.
TO COOK THE BEANS
1 Drain the beans, put them in a large pot, and cover them with water by at least 2 inches. Add the onion, carrots, celery, garlic, thyme bundle, bay leaves, and bacon skin.
2 Bring the pot to a boil (BTB) and reduce to a simmer (RTS); cook for about 1 hour or until ALL the beans are soft, adding more water if it reduces too quickly. To test the beans for doneness, do the 5-Bean Test: Bite into five beans; if they are all soft, then the pot is done. (Beans do not all cook at the same rate, so tasting at least five is important.)
3 Remove the pot from the heat, season the water generously with salt, and let sit for 15 minutes.