the taste of leafy veggies
Kattz
What do you do to make leafy veggies taste better?
MMario
> What do you do to make leafy veggies taste better?
for most greens a quick stirfry with garlic, ginger and just a touch of oil.
st...@temple.edu
> What do you do to make leafy veggies taste better?
Taste better than what?
Up until recently, I avoided eating all leafy vegies. Now for health
reasons, I have been eating some on a fairly regular basis. I find that
the greener leafy vegies taste better than the types that are pale green.
An example is spinach which I like better than than iceberg lettus. I just
sprinkle a bit of olive oil and red wine vinegar on mine and it tastes
fine. Using some leafy vegies as an ingredient in stir fries and soup is
also a good way to enhance their flavor.
PENMART01
http://www.freep.com/features/food/cmake6_20010206.htm
Painted leaves
The leaves must be clean and dry. Using a small, clean decorator's brush, paint
melted chocolate coating on the underside of the leaf where the veins are most
prominent.
Place the painted leaves in the freezer for 1-1 1/2 minutes or until hardened.
If a second coat is needed, apply it after the coated leaf has returned to room
temperature from its stay in the freezer.
Chocolate leaves look great with fresh fruit. Try grouping two or three leaves
with a bright red strawberry sliced and fanned atop lemon cheesecake.
---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Brion Keagle
difference between, say, arugula and collard greens...
ka...@geocities.com (Kattz) wrote in message news:<3bd774ae...@news.pc.centurytel.net>...
Sue Green
n pepper...
Oh and it is said ghee aids distribution of whatever other herbs and spices
are added to get around the body.
anyway, it has a distinct flavour...
Sue
Kattz wrote in message <3bd774ae...@news.pc.centurytel.net>...
Michael Edelman
> Kattz <ka...@geocities.com> wrote:
>
> > What do you do to make leafy veggies taste better?
>
If you're talking about greens, cook them with pork ;-)
--
-----------------------------------
Michael Edelman m...@spamcop.net
http://www.foldingkayaks.org
http://www.findascope.com
GaryO
Depends upon what you mean by leafy veggies. Cabbage? Lettuce? Bok
Choy? Spinach? Arugula? Greens?
If iceberg lettuce, red leaf lettuce, or green leaf lettuce,
practically anything goes well. For stronger flavored greens like
arugula, oakleaf, frisee, Belgian endive, etc. (mesclun) a sweetened
vinaigrette works well to tame the flavor (bitter greens).
If greens such as collards, broccoli, Swiss chard, mustard, turnip,
etc., then wilt them or braise them. Some would further dress them,
but I like my collards fairly plain after maybe braising with garlic
and bacon.
You can use leafy vegetables of many kinds in a variety of soups,
including lettuce soup, which is surprisingly good and surprisingly
different in flavor than many would at first think.
GaryO
trac...@pacbell.net
Heather
--
Suffer fools lightly. Then place in a dry pan
and bake at 375 degrees for twenty minutes.
"Sue Green" <sue.g...@ntlworld.com> wrote in message
news:PcDB7.64441$uh1.7...@news6-win.server.ntlworld.com...
Heather
> >
> > > What do you do >>>to make leafy >>>veggies taste >>>>better?
They already taste great to me. Do you mean you dislike the slight to harsh
bitterness that often comes along with them? You have to have a palate for
bitter flavor. Some people are genetically programmed to dislike such
veggies. You may be one of them. Check out your family history. If your
Mama hated spinach, you might, too.
Victor Sack
> PS--let folks in on the secret. Ghee is just clarified butter.
No, it isn't. Here's what I posted a couple of years ago.
Clarified butter and ghee are not the same thing. The taste is
definitely different. You clarify butter by just getting rid of its
solids; you make ghee by first allowing these solids to brown and add a
nutty taste to the resulting ghee. This used to be discussed to death
on rfc...
Victor
The Reids
>What do you do to make leafy veggies taste better?
dont overcook them?
--
Mike Reid
Photos and description of recent trip to the strange "Las Bardenas" area of Spain
"http://www.fell-walker.co.uk/page67.htm"
PENMART01
sa...@uni-duesseldorf.de (Victor Sack) writes:
ghee [GEE]
Butter that has been slowly melted, thereby separating the milk solids (which
sink to the bottom of the pan) from the golden liquid on the surface. This
*form of clarified butter* is taken a step further by simmering it until all of
the moisture evaporates and the milk solids begin to brown, giving the
resulting butter a nutty, caramellike flavor and aroma. This extra step also
gives ghee a longer life and much higher SMOKE POINT than regular clarified
butter. Because the smoke point is raised to almost 375°F, ghee is practical
for a variety of sautéing and frying uses. Although it originated in India, the
best commercially available ghee comes from Holland, followed closely by
products from Scandinavia and Australia. It's quite expensive, but can be
purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was
once made only with butter derived from water buffalo milk, today it can be
made with any unsalted butter. Making it at home is not a difficult task, and
flavored ghees are created by simply adding ingredients such as ginger,
peppercorns or cumin at the beginning of the clarifying process. Tightly
wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.
© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Heather
with Merriam Webster and most basic cookbooks:
One entry found for ghee. (MW dictionary online..):
Main Entry: ghee
Variant(s): or ghi /'gE/
Function: noun
Etymology: Hindi ghI, from Sanskrit ghrta
Date: 1665
: a semifluid clarified butter made especially in India
ks:
--
Suffer fools lightly. Then place in a dry pan
and bake at 375 degrees for twenty minutes.
"Victor Sack" <sa...@uni-duesseldorf.de> wrote in message
news:1f1thoo.1a6w1x41nqfr40N%sa...@uni-duesseldorf.de...
Victor Sack
> Oh Victor, don't be such a bore. So it's *fancy* clarified butter--argue
> with Merriam Webster and most basic cookbooks:
Regardless of any such definitions, ghee is as fancy a form of clarified
butter as fried chicken is a fancy form of boiled one. The proof's in
the taste, not in the dictionary.
Victor
MH
<st...@temple.edu> wrote in message news:9r6jr0$fs0$1...@cronkite.temple.edu...
them. My favorite way to eat them is to heat up my cast iron pan on
med-high. When hot, add a little oil and chopped kale, spinach the like, and
splash with red-wine vinegar and a little salt and pepper. Cook only until
the leaves are wilted.
Kattz
You got it right first try. My palate is very finicky. I have to add
sugar to Campbell's Pork & Beans so it will taste good. Neither of my
parents like the taste of spinach. They only like iceburg lettuce and
sometimes green cabbage. As for me I prefer the taste and crunch of
raw green cabbage. Once I tried adding cilantro to a veggie soup but
it ruined the flavor plus it cooked up kinda slimy. Found out later
that the cilantro was actually parsley.
Shankar Bhattacharyya
<1f1vg50.1qz1ab4ecz9wiN%sa...@uni-duesseldorf.de>:
Victor, don't get all obsessive about this. Keep in mind that we Indians
always turn to Merriam Webster for an understanding of what we eat. When
I asked my mother, "What is ghee?" she referred me to Merriam Webster.
Never mind that we made ghee at home every week.
More seriously, "Ghee is clarified butter" is an adequate definition for
people who have no more than a very casual interest in ghee and clarified
butter but completely misses the point, as you point out, for anyone who
wants to know enough about it in the context of an enthusiasm for food.
We Indians will use "clarified butter" instead of "ghee" when we speak
English to people not from South Asia but we do this without any
understanding of what "clarified butter" means in the context of french
cooking and in cuisines which draw upon that. Once I realized that
"clarified butter" means something fairly specific in occidental cooking
and that it has little to do with what makes ghee ghee, I got a lot
fussier about how I addressed the question.
- Shankar (Off to India in two weeks, all over the place, from the
southern tip of the peninsula to Dehra Dun in the north)
Stirling Range Bream
Seems like you have the "100% I can't hack that green stuff" blues.
There are a number of ways around it - kids work well with these ideas too.
Cabbage I hated as a child ... then I found to lightly stir fry it with chopped
bacon and lemon - quickly!! what a treat!
English Spinach ... wonderful as a salad with any other leafy vegie (lettuce is
good), crispy chopped cooked bacon, croutons, yellow chopped capsicum (peppers),
grated parmesan, and a lovely dressing.
What about fresh green beens, gently sauteed in olive oil with a drizzle of
chopped garlic and a tiny tatch of roasted sunflower seeds?
And another favourite - tomatoes, zucchini and parsley in a dash of olive oil
with a splash of Worcestershire Sauce and ground black pepper - all quickly
blanched ........... yummyyy!
What I've found, Kattz, is that as long as the green leaves are blanched
quickly, they lose their "bite" ... but they can also take advantage of some
wonderful dressings. It's really a "touchy-feely" thing ... play with them ..
you might find your niche.
Have heaps of fun.
Salli
"Kattz" <ka...@geocities.com> wrote in message
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