Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [297]
To microwave: Place the florets in a large glass baking dish. Add equal parts broth and milk to a depth of ½ inch. Cover tightly and microwave on high until tender, about 4 minutes.
To serve: First season with salt and pepper while warm, then sprinkle with freshly grated Parmigiano-Reggiano, Pecorino Romano, or Asiago; finely grated lemon zest; toasted sesame oil; or toasted pumpkin seed oil.
Celery Root (or Celeriac)
Look for small, firm, bruise-free, knob-free bulbs that are heavy to the hand. If the tail-like taproot is still attached, it should be firm, not limp.
To store: Wrap in plastic and place in the hydrator for up to 1 week.
To prepare: Cut off any knobs and all hairy roots as well as the taproot and any green leaves. Peel with a vegetable peeler, then cut into 1-inch chunks and drop these in a large bowl of cool water with the juice of half a lemon.
To braise: Melt a couple of pats of unsalted butter in a large saucepan set over medium heat. Add the drained celery root pieces; cook, stirring often, until browned, about 2 minutes. Add some broth, white wine, or a combination of both, and a generous pinch of sugar; cover and simmer until tender, about 15 minutes. Uncover, raise the heat to medium-high, and boil until the liquid is reduced to a glaze. If desired, mash with a potato masher or a hand mixer.
To roast: Toss the chunks with olive oil and bake in a preheated 400°F oven, tossing frequently, until tender and lightly browned, about 35 minutes.
To serve: While warm, season with salt and pepper before tossing with unsalted butter.
Corn
Run your fingers along the husk to feel the kernels; they should be apparent, distinct, full, and without gaps. The silk should be soft; the husk, supple; the ear, heavy. A large ear of corn is a serving.
To store: Do not refrigerate; place in a cool, dark, dry storage place for up to 2 days.
To grill: Pull back the husks without removing them; remove the silk. Replace the husks and soak in cool water for 20 minutes. Meanwhile, prepare the grill for high-heat cooking. Place the corn in the husks directly over the heat and grill until lightly browned, turning occasionally, about 8 minutes. Remove the husks before serving.
To boil: Bring a large pot of water to a boil over high heat. Remove the husks and silk. Add the corn, the juice of a small lemon, and a generous pinch of sugar (salt toughens corn). Cover and boil for 3 minutes. Remove from the heat and let the corn stand in the hot water, covered, until tender, 7 to 10 minutes.
To steam: Remove the husks and silk. If necessary, break or cut the cobs in half so they fit in a steamer. Set over 2 inches of water combined with a spoonful of sugar in a large pot over high heat. Bring to a boil, cover, and steam until tender, about 4 minutes.
To microwave: Remove the husks and silk. Place the ears in a large glass baking dish or microwave-safe container, snapping in half to fit if necessary. Add a splash of water, cover tightly, and microwave on high until tender, about 4 minutes.
To sauté: Remove the husks and silk, cut off one end so the ear will stand up on your work surface, and slice the kernels from the cob by running a knife along the ear. Melt some unsalted butter in a large skillet over medium heat; add the kernels and ½ teaspoon sugar; and cook, stirring constantly, until tender, about 3 minutes. Stir in ½ teaspoon cider vinegar.
To serve: Season with salt just before eating; also add unsalted butter, chutney, ground cumin, ground cinnamon, or grated nutmeg while warm.
Eggplant, Italian or Japanese
Look for smooth, glossy skins without wrinkles or spongy spots. If the eggplant is small and young, the peel is edible without any bitter tang. Eggplants are sexed: males have fewer seeds and are less bitter. Male eggplants have a smooth, round blossom end without any indentations. Plan on 1/3 pound per serving.
To store: Store in a cool,