Vegetables - Alan's Cookbook

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Glazed carrots A wonderful side dish that goes with almost everything. Carrots Broth Virgin olive oil Cane sugar Parsley Rum Optional Note: The sauce is optional. These carrots are also delicious just sprinkled with parsley. When sugar is necessary in a recipe, I prefer organic cane sugar, personally. In this recipe especially, it caramelizes so nicely. Most any kind of not-too-strong broth will do. Even water is fine in a pinch. Peel the carrots and julienne them. To do this, cut them lengthwise into long strips 1/4” by 1/4” or so. Then gather them up and cross cut the strips into 1” pieces. Boil the carrot pieces gently in the broth until they’re al dente. Drain, saving the broth. Put the carrots into a chefs pan with a bit of oil, and turn up the heat. Add a couple tablespoons of sugar and mix around well. The goal is to get the sugar to caramelize a bit, but if that doesn’t happen, no worries, it will still be delicious. Cook for 5-10 minutes. While the carrots are working, reduce the broth in a small saucepan over high heat until it’s a syrup. If you like, add a splash of rum. Pour the syrup over the carrots, sprinkle very generously with chopped parsley and serve. Serves 3-4 per lb. carrots Cooking time: 40 minutes - 76 -
Green beans I serve these more often than any other vegetable. They are delicious, simple, and a great color contrast to most main courses. Fresh green beans Fresh grated salt Most of the cooking time here is heating up the kettle of water. I often use hot tap water to shorten the cycle, on the grounds that the water heater heats water more efficiently than my stove anyway. The key to cooking green beans really perfectly is what Thomas Keller calls large pot boiling. Use your largest boiling pot and fill it 2/3 with water. When it is boiling hard, put in the beans. You’ll know you have enough water if it doesn’t stop boiling. If it stops boiling because your pot isn’t large enough, never mind, you tried. Cutting the ends off of green beans is a lot easier if you do it a handful at a time. Grab a loose handful and tamp it on the counter until all the ends are against the counter. Lay it down and cut a quarter inch off with a big knife. Repeat on the other end. Voila! Serves 4-6 per pound Cooking time: 30 minutes Bring a large kettle of water to boil. De-stem and get the beans boiling as above. You want to get them out when they are almost done, six to eight minutes usually. This is because they keep cooking in their own heat after you start taking them off the stove. If they even try to start to turn color, so they’re not bright green anymore, haul them off of the heat immediately. Dump into a strainer and then immediately into a pan of cold water. This will turn tepid with the heat from the beans. Drain it off and cover the beans, which should be now just warm and still bright green, until it’s time to serve. Wave a salt grinder at them before serving. - 77 -
Page 1 and 2: Vegetables a chapter from Alan’s
Page 3 and 4: Eggplant Properly made, eggplant is
Page 5: Mixed Vegetables It’s easy to for
Page 9 and 10: Spinach and pears A pleasant variat
Page 11 and 12: Vegetable kabobs Excellent served w
Page 13 and 14: Sweet potato mash A wonderful varia
Page 15 and 16: Fried baby potatoes with rosemary A
Page 17 and 18: Roasted peppers Knowing how to roas
Page 19 and 20: Creamed jalapeños Jalapeños have
Page 21 and 22: Steamed artichokes The classic way
Page 23 and 24: Butternut squash This Afghan recipe
Page 25 and 26: Yellow beets and tomatoes, with ric
Page 27 and 28: Broccoli or cauliflower with brie s

Vegetables - Alan's Cookbook

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