So You Think You Can Steam Vegetables?

There are two things steamed vegetables need to contend with. First, there’s the misconception that they’re banal and tasteless. Second, not everyone knows how to properly steam vegetables thus perpetuating the humdrum reputation. I learned with the So You Think You Can Hard Boil Egg post's popularity that it’s dangerous to assume aptitude when it comes to cooking. Since we’re often alone, when cooking, it’s easy to do things in an inefficient or incorrect way for years. Every time I take a cooking class I realize this. So if you’re ending up with tasteless mush, you may be over steaming or under seasoning. Don't jump ship, the benefits of steaming vegetables are higher nutrient retention than many other cooking methods and a very versatile product.

Equipment

I steam my vegetables in an All Clad steamer basket with a perforated bottom and lid.

realize that the lid isn't shown,  my lid is steel clear would be better

You can also use a bamboo steamer, here the vegetables are stacked. It's sort of the cooking equivalent of apartment living. I would suggest lining these baskets with parchment to avoid sticking.

Another option is the collapsible basket, they key here is to make sure the vegetables are above the water level and that the basket can be easily removed from the pot.

And you can steam in a pan with very little water, I do this with asparagus.

Despite my appliance addiction (Vitamix, juicer, Nespresso) I don’t see the need for a stand-alone steamed and while it’s also possible to microwave steam but I haven’t experimented with that method

Liquid

Fill the pot with one to two inches of water. You don’t want the water to evaporate while steaming and burn your pot (good to check if steaming longer-cooking veggies). I start with filtered tap water. It's fun to experiment adding herbs such as thyme, rosemary to the water or throw in a chunk of peeled ginger, pickle juice, wine, citrus and citrus zest though not necessarily all at once. Let the water come to a boil at medium high heat before starting to steam the vegetables.

  

Vegetables

Fill the steamer with vegetables, you can stack even in a single basket but don’t over pack it.   Spring vegetables are so good right now you don’t need to sauté or roast them, steaming is perfect

Artichokes take 30 minutes or a few more.  Wash, slice off the top half-inch and use a kitchen scissors to snip any sharp points on the outer leaves.

Carrots, again I  am not a fan of baby carrots  12 minutes

Broccoli 5 to 7 minutes, for some reason cauliflower a drop longer

Sweet potatoes 7 minutes

String beans and sugar snap peas are pretty quick and take less than 5 minutes

Steam greens kale takes 5 to 7 minutes, softer greens like spinach are done in a few minutes.

If steaming more than 1 vegetable add carrots or artichokes or the ones that take longer first and quicker cookers later.

Vegetables are cooked when they are fork tender. Sprinkle vegetables with Himalayan salt  and if you’re eating right away toss with coconut oil, a sliver of pastured butter or chili oil. Otherwise, store extra vegetables and use in omelets, grain dishes, salads, purees or soups. Firmer vegetables like broccoli and snap peas are great for a snack.  With so many foods out there that are processed or  “too exciting”, sometimes basic, unadulterated ingredients are best. It's sort of the food equivalent of the white button down shirt. Even if you haven't worn a white button down in a while, it's always good to own one.
Do you steam vegetables at home? What method do you use? What are your favorite vegetables to steam? Ever tried an artichoke? Delicious.

Cutting Cauliflower and Ina Love

Last Friday,  I had my cooking chums over. We enlisted the help of Jenna Helwig of Rosaberry who merges our recipe requests and designs a delicious menu. Everyone assembled at my apartment at 11am and we got to work on our first recipe. Jenna took out the ingredients for Balsamic Parmesan Cauliflower. Before she could say a word, three of us asked, “what’s the best way to cut cauliflower?” It seems I wasn’t the only one who had botched this task ending up with odd shapes and tons of cauliflower confetti.  There actually is a right way to cut cauliflower and because I didn't capture Jenna's technique on camera I had her explain:

First remove the leaves. Next stand the cauliflower on its base and cut into quarters. Cut the florets from the stalk. To make smaller florets, don't cut from the top of each cauliflower cluster; that makes too big a mess. Instead cut the stems and the florets will break apart much more cleanly.

The key here is to cut florets from the base of the cauliflower not from the top. Directing your knife where the cauliflower branch meets the base and voila’, no more mess. Another good tip is to wash the cauliflower after you cut it when you can access all surfaces. Perhaps you, my savvy readers already had correct cauliflower cutting down pat but this was news to our group. I am now wondering how many other prep jobs I'm mangling in the kitchen. 

cooking snacks: fennel and finger radishes

As we cooked, we talked about our favorite recipes and ingredients. When it came oregano, my friend C asked Jenna “I see you’re using fresh oregano but Ina (Garten) prefers dry, it’s the only herb she prefers dry.” It soon became clear C knows an awful lot about Ina. We tried to stump her reciting Ina recipes we loved and she knew and had made them all. Roasted Shrimp Cocktail Yum. Brisket? Of course. Butternut Squash Soup? A classic. First there was Julie and Julia and now C and the Contessa. I asked C for her top 3 Ina inspirations, her reply “only three? Herb Marinated Pork Tenderloin, Lemon Chicken and Garlic Cauliflower.” I agree wholeheartedly about the Lemon Chicken but personally would have to add Roasted Brussels Sprouts to the Greatest Hits list.

After a couple of hours, our cooking was complete and we sat down to eat. We made spaghetti squash with olives and cilantro, a lemony red lentil soup, parsley-Dijon salmon, coconut kale and of course our cauliflower. We tasted everything and commented. First place, if I recall, went to the soup and the salmon with the cauliflower close behind. Can’t wait for next time.

Kale Goodness

Spaghetti Squash or Tushy Squash?

Cauliflower before being balsamic-ed

Balsamic-Parmesan Cauliflower

(adapted from Cooking Light)

1 head cauliflower, cut into small florets

2 Tablespoons EVOO

½ Teaspoon Kosher Salt

Freshly ground pepper

2 Tablespoons balsamic vinegar

½ cup grated Parmesan cheese

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Place cauliflower on the baking sheet cut side down and toss with olive oil, salt and pepper. Roast for 20 minutes or until starts to brown.

Stir the balsamic vinegar and Parmesan into the cauliflower and return to the oven for another 10 minutes.

Yield: not enough cauliflower for five veggie-loving women, you may want to double the recipe depending on your audience.

Be honest, did you already know how to properly dismember your cauliflower? Are you an Ina-phile? Favorite Ina recipe? Favorite cookbook? Favorite cauliflower preparation? 

The Veggie Stepchild

As we head into December, something is about to start and it’s pretty exciting. I’m not talking Christmas, Hanukah or even winter….are you stumped? I’ll end the suspense (unless the photo already did). Folks we are embarking on peak cauliflower season which lasts until March. We all have our families and cauliflower belongs to the cruciferous family of vegetables which includes broccoli, cabbage, kale and collards. However, while many of us will be serving our children broccoli today and kale makes us feel virtuous eating it- when was the last time you showed cousin cauliflower any love?

I asked Market Melissa to make a case for cauliflower. She pointed out that cauliflower is a protector. It contains a phytochemical called sulforaphane which takes toxins, that normally turn cancerous, and sweeps them away. And cauliflower isn’t demanding, to reap cauliflower’s benefit you only need 3 (1-cup) servings per week! Cauliflower is an excellent source of vitamin C (think immunity), folate, and dietary fiber and has only 25 calories per cup. I can’t vouch for your family but if in my midst was someone who protects me, doesn’t demand a lot of me and helps me stay thin…..well I think we should all reconsider cauliflower.

Try mashed cauliflower for a healthy comfort food, or roast cauliflower and toss with pine nuts or enjoy in crudité with your favorite hummus or salsa. Here is a link to another great recipe for Roasted Cauliflower, also known as ‘Cauliflower Candy’ Enjoy!

http://www.chewonthis.org/site/?p=597



P.S. In the interest of full disclosure, I have to say one more thing. I had the great pleasure of chaperoning a kindergarten trip to the Union Square Green market this week. We had a scavenger hunt and one of the children’s questions asked them “how many colors of cauliflower are sold at the market?” My group raced over to the cauliflower stand and correctly answered the question (3 colors) and then politely posed for a photo next to the cauliflower……at which point, almost in unison, they sneered and said “the cauliflower smells.” And so, like all family members with many good qualities, it seems nobody’s perfect.

What other veggie stepchildren are there? Any cauliflower creations you’d like to share?