Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [298]
To prepare: Wash well. If the skin is rubbery or thick, peel off with a vegetable peeler. Cut off the stem and slice into ½-inch-thick circles. Eggplants are watery; large ones can become soggy when cooked. To reduce their water content, lightly salt the slices, stand them up in a colander in the sink, and allow them to weep for 30 minutes; wipe off the salt and any surface water with a paper towel before proceeding.
To fry: Heat a generous pour of olive or canola oil in a large skillet over medium-high heat. Dip the slices of eggplant first into a mixture of beaten eggs and a splash of water, then into all-purpose flour, crushed saltines, or plain dried bread crumbs. Slip into the skillet and cook, turning once, until browned and tender, about 5 minutes.
To grill: Prepare the grill for high-heat cooking; brush the rounds generously with olive oil. Place directly over the heat and grill until browned, about 6 minutes, turning once.
To roast: Smear olive oil generously over the rounds; place them on a large, lipped oiled baking sheet; and bake, turning once, until soft and lightly browned, about 30 minutes.
To serve: Season with salt and accessorize with a creamy dressing, a vinaigrette, or a mayonnaise.
Escarole
For a description, see section Salads.
To store: Line a large plastic bag with paper towels, set the escarole head inside, seal, and refrigerate for up to 3 days.
To prepare: Cut into quarters through the root, leaving some of the root on each quarter so the leaves will stay together. Wash thoroughly to remove all grit. Do not dry.
To roast: Place on a lightly oiled lipped baking sheet, drizzle with more olive oil, and bake in a preheated 400°F oven until tender and lightly browned, turning once, 10 to 12 minutes.
To serve: Season with salt and pepper before drizzling with white or aged balsamic vinegar.
Fennel
Fennel bulbs should be tight and white, with bright green stalks and feathery fronds. Avoid browned or bruised bulbs. A serving is between 4 and 6 ounces.
To store: Wrap in plastic and refrigerate for up to 1 week.
To prepare: Remove the outermost segments and trim the green stalks down to the top of the white bulb. Trim a thin slice from the bottom to remove any dried-out root section. Slice the remaining bulb into 1-inch pieces.
To braise: Heat a little olive oil in a large skillet over medium heat. Add the fennel and cook for 1 minute, stirring constantly. Add a generous splash of white wine or dry vermouth. Cover, reduce the heat to medium-low, and cook until tender, about 15 minutes.
To steam: Fill a pan with 2 inches of water, add about 2 tablespoons jarred pickling spices, and bring to a simmer over high heat. Place the fennel in a steamer basket and set over the simmering water. Cover, reduce the heat to medium, and steam until tender, about 15 minutes.
To roast: Toss with olive oil on a lightly oiled baking sheet. Bake in a preheated 400°F oven, turning once, until lightly browned, about 25 minutes.
To serve: Season with salt and pepper; if desired, drizzle with balsamic vinegar, Chinese black vinegar, red wine vinegar, or lemon juice.
Garlic
Choose tight, plump, firm heads with papery skins that are not peeling away or desiccated. Avoid any heads with sprouts. Purple garlic (also called “Mexican” or “Italian” garlic) is milder than the familiar American white variety. So-called elephant garlic is actually a relative of the leek family; if used, increase the cooking time by 50 percent.
To store: Store in an open container at room temperature in a cool, dark place away from potatoes or other vegetables for up to 60 days. Once the cloves are separated from the head, they can be stored in their papery hulls at room temperature for about 5 days.
To prepare: If peeling, give the individual cloves a good whack with the side of a chef’s knife to loosen the hulls from the meat. You can also blanche the whole head in boiling water for 30 seconds to help you remove the