Eva's Kitchen - Eva Longoria Parker [38]
Sweet Balsamic Reduction (optional)
1. Trim the leeks and cut them in half lengthwise. Run them under cold running water, using your fingers to gently pull open the layers to rinse away the sand. Shake the excess water from the leeks and use a sharp knife to thinly slice the leeks lengthwise into long, thin strips.
2. In a large skillet, heat the oil and butter over low heat. When the butter is melted, add the leeks. If you cannot add all the leeks at once, add them in batches and use tongs to gently turn them as they cook, bringing the leeks on the bottom of the pan to the top as they reduce in volume to make more room.
3. Once all of the leeks have been added to the pan, cook gently, stirring occasionally, until they are soft enough to be twirled on a fork like spaghetti, 18 to 20 minutes. Add a little more butter or oil if necessary.
4. Serve, drizzling a little reduced balsamic vinegar over each portion, if desired.
broiled asparagus
Broiled asparagus is the vegetable side dish I prepare most often when I’m throwing a big dinner party because it’s sophisticated but quick and easy to make. Actually, I prepare it as often as I can, whether I’m having a dinner party or not, because it is my absolute favorite vegetable. I’d eat it for breakfast, lunch, and dinner if I could.
The timing here depends on how thick the asparagus are—they can be pencil thin or super thick. Just pierce them with a knife; when it goes in easily, they’re ready to be broiled to get some nice, brown color.
MAKES 6 TO 8 SERVINGS
2 bunches asparagus (about 2 pounds), ends trimmed
1 tablespoon olive oil
Kosher salt to taste
1. Position a rack 6 inches from the broiler and preheat the oven to 350°F.
2. Place the asparagus on a rimmed baking sheet. Add the oil and toss to coat. Sprinkle with 1 or 2 pinches of salt. Bake until tender when pierced with the point of a knife, 10 to 20 minutes, depending on the thickness. Turn the broiler to high and broil until browned in spots, 3 to 4 minutes. Watch carefully so the asparagus doesn’t burn. Serve.
ANOTHER REASON TO GO GREEN I love all vegetables, but especially green ones, which is why I use them in so many of my recipes. Asparagus, Brussels sprouts, broccoli, green peppers, and, especially, leafy greens like spinach are packed with antioxidants and fiber—and taste amazing.
parmesan summer squash
When I was a kid, my mom cooked squash all the time because it grew (abundantly!) in our garden. I admit I had to learn to love it, and this is one of the ways I learned. Slow cooking and a touch of Parmesan bring out the natural sweetness of the squash. It’s also beautiful; the green and yellow colors really pop off the plate.
MAKES 4 TO 6 SERVINGS
2 tablespoons olive oil
1 small white onion, chopped
2 medium yellow summer squash (about 1 pound), thinly sliced
2 medium zucchini (about 1 pound), thinly sliced
½ teaspoon kosher salt, or to taste
Ground black pepper to taste
¼ cup grated Parmesan cheese (about 1 ounce)
1. In a large skillet with a tight-fitting lid, heat the oil over medium heat. Add the onion and cook, stirring occasionally, just until tender and fragrant, about 3 minutes.
2. Add the summer squash, zucchini, and salt. It may be necessary to let some of the squash and zucchini cook down a little before you can add all of them to the pan. Stir well, cover, and cook for 10 minutes, stirring occasionally. Check the texture: If you prefer a little more cooked, return the pan to the heat and cook, covered, for a few minutes longer.
3. Remove from the heat and add salt to taste and several grindings of black pepper. Transfer the squash to a serving bowl and sprinkle the Parmesan on top. Serve.
portobello mushrooms
Portobello mushrooms are so meaty and flavorful that many of my vegetarian friends prepare and eat them the way I do steak—throwing them on the grill and making a main course of them. For my part, I’ll take the steak and the portobellos, ideally prepared the way they are here: cooked simply so that their natural qualities can shine.
MAKES