Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [303]
To store: Line a large plastic bag with paper towels, place the spinach inside, poke a few holes in the bag, seal, and refrigerate for up to 4 days.
To prepare: Fill a cleaned sink basin with cool water, add the leaves, stir a few times, then let stand for 5 minutes so the sand and grit sink to the bottom. If using baby spinach leaves, take them for a spin afterward in a salad spinner or dry them well between paper towels. If using larger leaves, remove them from the water, do not dry, cut out the fibrous stems, and roughly chop the leaves.
To braise: Heat some canola oil, olive oil, or bacon fat in a large, deep skillet over medium heat. Add some minced garlic; cook for 15 seconds. Add the spinach, then a large splash of water, broth, or white wine, or a combination of any two. Cover and cook, stirring occasionally, until tender, about 4 minutes.
To steam: Do not dry the leaves; place them in a skillet heated over medium heat, grate a little nutmeg over the top, cover, and steam for 2 minutes, tossing occasionally.
To serve: Season with salt and pepper and toss with balsamic vinegar, white wine vinegar, or finely grated Parmigiano-Reggiano.
Summer Squash (Zucchini and Yellow Crookneck)
Smaller zucchini and yellow squash (under 8 inches) are sweeter and have fewer seeds. The skins should be smooth and firm without brown spots. A serving is about 5 ounces.
To store: Refrigerate in a plastic bag for up to 4 days.
To prepare: Do not peel but wash well. Cut off ¼ inch at both ends.
To steam: Slice into ½-inch rings. Place in a steamer basket with a thinly sliced red onion. Place over 1 inch of simmering water in a large pot set over high heat. Cover, reduce the heat to medium, and cook until tender, about 5 minutes.
To sauté: Shred through the large holes of a box grater. Heat some olive oil in a large skillet over medium heat. Add a minced garlic clove and the shredded squash. Cook, stirring frequently, until tender, about 7 minutes.
To grill: Slice into ½-inch rings. Prepare the grill for medium-heat cooking. Brush the rings generously with olive oil. Place directly over the heat and cook until marked and tender, turning once, 3 to 4 minutes.
To serve: Season with salt and pepper, then toss with toasted sliced almonds, grated lemon or orange zest, walnut oil, unsalted butter, or olive oil.
Sweet Potatoes or Yams
Look for long, evenly shaped sweet potatoes with taut if papery skins. Figure on one 8-ounce sweet potato per person; buy similarly sized potatoes so they cook at the same rate.
To store: Set in a cool, dry place for up to 1 week; never refrigerate.
To prepare: Scrub well of any dirt.
To bake: Set the potatoes on a baking sheet to protect the oven from the sugar that will drip out. Bake in a preheated 375°F oven until tender when pressed, between 1 hour and 1 hour and 30 minutes, depending on the size of the potatoes.
To braise: Peel and cut into 1-inch pieces. Place in a large skillet with enough vegetable broth to come about ½ inch up the pan and a spoonful of honey; bring to a simmer over high heat. Cover, reduce the heat to low, and cook until almost tender, about 15 minutes. Uncover, raise the heat to medium-high, and reduce the liquid in the pan to a glaze, about 2 minutes.
To steam: Peel and cut into 2-inch pieces. Place in a steamer basket in a pot with 2 inches of simmering water set over high heat. Cover, reduce the heat to medium, and steam until tender, about 20 minutes.
To serve: Season with salt and pepper while warm; also add ground cinnamon, grated nutmeg, and/or ground mace, if desired; and top with unsalted butter, chutney, or finely grated Asiago.
Turnips
They should be firm with smooth skins that have a light violet or pink tinge near the top. If possible, buy turnips with the perky, firm greens still attached. A serving is 5 to 6 ounces.
To store: Remove the greens,