Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [302]
To serve: Salt and pepper while warm; coarse-grained sea salt or kosher salt works best against the creamy texture. Also toss with melted unsalted butter or olive oil and/or any chopped herb, poppy seeds, or crème fraîche, if desired.
Potatoes (Russet or Baking)
Look for dark-skinned large potatoes that are firm and evenly shaped. The skin should not be soft, mushy, or scaly. Plan on 1 baking potato per person.
To store: See tips for storing potatoes above.
To prepare: Scrub well under cool running water to remove any dirt.
To bake: Place directly on the oven rack in a preheated 375°F oven; bake until tender when pressed, 1 hour to 1 hour and 30 minutes.
To microwave: Start the potatoes in the oven to give the skins the appropriate crunchy texture. First, bake directly on the oven rack in a preheated 375°F oven for 30 minutes, then transfer to the microwave and cook on high until tender when pressed, 5 to 10 minutes.
To serve: Season with salt and pepper while warm; also add unsalted butter, chopped scallions, salsa, barbecue sauce, Chile con Queso, sour cream, plain yogurt, or crème fraîche.
For Oven Fries,.
For Perfect Mashed Potatoes,.
Radishes
Look for firm, brightly colored radishes, preferably with the greens still attached. Plan on 3 to 4 ounces per person. Black radishes, a Chinese vegetable, should be grated raw into salads or stir-fries.
To store: Slice off the greens and refrigerate in a plastic bag for up to 1 week. (The greens are edible although sandy; wash well and sauté with a little olive oil or unsalted butter in a skillet over medium heat until wilted, then season with salt and pepper.)
To prepare: Slice off the taproot and any stems left from the greens. Wash well to remove any sandy residue. Halve larger radishes. To firm up limp radishes, place them in ice water for 20 minutes.
To sauté and serve: Melt a couple of pats of unsalted butter in a large skillet over medium heat. Add the radishes, stir well over the heat for 1 minute, then add enough red wine to cover them halfway. Bring to a simmer, cover, and cook until just tender, about 4 minutes. Transfer the radishes to a serving dish; bring the liquid in the pan to a full boil, add some salt and pepper, and cook until reduced to a glaze.
Shallots
Look for medium bulbs with distinct lobes; the papery skins should be shiny and rosy-rust in color. The bulbs should feel firm, not spongy, and there should be no green shoots coming from the tops. Plan on about 4 ounces per serving.
To store: Place in a cool, dark, dry place for up to 3 weeks.
To prepare: Peel off the papery hulls; if there are 2 or more lobes, pry them apart.
To roast and serve: Toss with olive oil and bake in a roasting pan in a preheated 350°F oven, tossing occasionally, until softened and golden, about 45 minutes to 1 hour. Season with salt while warm.
Spaghetti Squash
Choose a squash that is pale yellow and firm with no brown soft spots. Untrimmed, a serving is about 4 ounces.
To store: Keep in a cool, dark place for up to 1 week.
To prepare: Split the squash in half and scoop out the seeds with a grapefruit spoon without removing too much of the stringy flesh.
To steam: Place cut side down in a steam basket over 2 inches of water. Bring to a boil over high heat, cover, reduce the heat to medium, and steam until tender when pierced with a fork, about 30 minutes. Cool, then scrape out the flesh with a fork to create the spaghetti-like texture.
To roast: Place cut side down on an oiled baking sheet and bake in a preheated 350°F oven until tender when pierced with a fork, about 45 minutes. Cool and shred as above.
To serve: Once shredded, season with salt and pepper; then toss with unsalted butter, olive oil, walnut oil, a fruit chutney, or an Asian chili paste, plus perhaps a minced herb, chili powder, or curry powder.
Spinach
Tender baby spinach is often available in bags, prewashed and ready to eat; figure on 4 ounces per serving. Larger