Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [300]
To store: Refrigerate in a paper bag (not plastic) for up to 3 days.
To prepare: If they are to be cooked at once, you can wash mushrooms; either rinse them or submerge them in water to remove dirt. Trim about ¼ inch off each stem. For shiitakes, remove and discard the fibrous stems.
To sauté and serve all mushrooms except portobello caps: Heat unsalted butter or olive oil in a skillet over medium heat; add the mushrooms and cook, stirring occasionally, until they give off their liquid, about 3 minutes. Add any chopped herb or red pepper flakes; continue cooking, stirring occasionally, until the mushroom liquid has been reduced to a glaze, 2 to 5 minutes, depending on the varietal. Season with salt and serve; or add a big splash of white wine, red wine, dry vermouth, port, or brandy and continue cooking until the sauce is again a glaze, about 1 minute.
To grill and serve portobello caps: Prepare a grill for high-heat cooking. Brush the caps lightly with olive oil and set directly over the heat; grill, turning once, until softened and juicy, about 6 minutes. Season with salt and pepper before serving.
To broil portobello caps: Preheat the broiler; line a broiler pan with aluminum foil and spray it with nonstick spray or brush with olive oil. Brush the caps with olive oil and broil 4 to 6 inches from the heat, turning once, until softened and juicy, about 6 minutes. Season with salt and pepper.
Okra
Look for short, oblong, bruise-free spears with distinct tips. Plan on 5 to 6 ounces per serving.
To store: Seal in a plastic bag and refrigerate for up to 3 days.
To prepare: Wash well. The caps of larger spears can be tough and should be removed.
To stew and serve: Slice the spears in half the short way. Place in a pan with canned diced tomatoes, chopped onion, minced garlic cloves, stemmed thyme, red pepper flakes, and salt. Bring to a simmer over medium-high heat; cover, reduce the heat to low, and simmer, stirring occasionally, until tender, about 15 minutes.
To grill and serve: Toss the whole spears with a generous amount of olive oil and a good splash of vinegar in a large bowl; refrigerate overnight. Prepare the grill for high-heat cooking; generously oil the grill grate. Salt the okra and place directly over the heat, cover, and grill until lightly browned and marked by the grate, turning occasionally, about 5 minutes.
To fry and serve: Cut the spears into ½-inch-thick rounds. Toss in a large bowl with yellow cornmeal until thoroughly coated. Heat about ½ inch melted solid vegetable shortening, lard, or canola oil in a large skillet until waggly over medium-high heat. Add the okra, reduce the heat to medium, and cook about 2 minutes, until the pieces on the bottom are browned. Turn gently with a metal spatula, placing the browned pieces on top and the less-done ones underneath; continue cooking until uniformly browned. Transfer to a plate lined with paper towels to drain; salt well while hot.
To pickle and serve: Place about 1½ pounds okra spears in a large nonreactive bowl. Bring 1 quart (4 cups) white wine vinegar, 2 cups water, ¼ cup salt, and ¼ cup jarred pickling spice to a boil in a large saucepan. Pour over the okra, cool to room temperature, cover, and refrigerate for at least 48 hours or up to 1 week.
Parsnips
Look for firm, straight, fairly smooth roots without blemishes or soft spots. The skin should not be leathery. A serving is about 5 ounces.
To store: Seal in a plastic bag in the coldest part of the refrigerator for up to 5 days.
To prepare: Trim off both ends and peel with a vegetable peeler.
To steam: Cut into 2-inch sections; halve the thick ends lengthwise to promote even cooking. Place in a vegetable steamer over about 1 inch of simmering water in a large pot set over high heat. Cover, reduce the heat to medium, and steam until tender when