A Girl and Her Greens by April Bloomfield

By April Bloomfield

The vegetable-centric follow-up to the liked cookbook a woman and Her Pig, through the winner of the 2014 James Beard award for top Chef in New York
From the chef and writer of the severely lauded a woman and Her Pig comes a stunning, absolutely illustrated cookbook that provides delicious seasonal recipes for her real love—vegetables. even supposing her identify is essentially synonymous with nose-to-tail cooking, April Bloomfield's center belongs to the common-or-garden potato, to candy corn and zucchini, to wintry weather squash and Treviso, to sugar snap peas and ramps.
In recipes resembling complete Pot-Roasted Cauliflower with Tomatoes and Anchovies, Tagliatelle with Asparagus and Parmesan Fonduta, and overwhelmed Spring Peas with Mint, April demonstrates the keys to her unforgettable foodstuff: sincere elements, recognition to element, and affection for the sensual pleasures of cooking and eating.
Lively and down-to-earth, a lady and Her vegetables positive aspects insightful sidebars and tips about April's strategies and captivating narratives that display her resources of inspiration.

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Salad greens and leafy herbs can be washed, thoroughly dried, and wrapped in paper towels to extend their storage life. Other vegetables, like broccoli and cauliflower, should be washed just before serving. Excess water on any vegetable in storage can hasten its deterioration. 17 18 Part I: Go On In — It’s Only the Kitchen Liberate old food from the refrigerator every two weeks or so, and give the fridge a good soap-and-water bath every few months. An open box of baking soda at the back of a shelf soaks up odors.

Chapter 6 tells you all about sautéing. ✓ Braising and stewing: To braise is to cook food in a small amount of liquid, such as water or broth, for a long period of time. This technique results in particularly succulent meat. Stewing is cooking food (usually meat and veggies) in liquid flavored with herbs, broth, and sometimes wine until it is absorbed, to create a delectable, too-thick-to-be-soup concoction. For more on braising and stewing, check out Chapter 7. ✓ Roasting: Roasting involves cooking food, uncovered, in a pan in the oven.

To be more specific, a sauté pan has straight sides, while a frying pan or skillet has rounded sides. You may prefer one or the other. The rounded sides facilitate fast cooking and flipping food around (like when those fancy chefs flip the food into the air by shaking the handle). The curved sides help you turn the food. The straight sides of a sauté pan are better for enclosing liquids like hot oil and broth so they won’t slosh over the sides, and they’re good for braising and stewing. Sauté pans are also more likely to come with lids.

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