Organic Cooking Tips Little Rock AR
Little Rock, AR
Organic Cooking Tips
|
On Friday, I posted a recipe for Turkish Leeks and Carrots from Dana Jacobi, author of the 12 Best Foods Cookbook and a contributor to the American Institute for Cancer Research’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life . Jacobi, who lives in New York City, frequents a favorite restaurant whose chef, Orhan, has taught her a great deal about Turkish cooking. You may be surprised to learn that chefs are often delighted to talk to you about their cuisine. They are flattered you’ve asked about their craft and, depending on how busy the restaurant is, will wax poetic about techniques and ingredients. Orhan has told Jacobi what most organic foodies already know: “Always buy the best ingredients.” For Friday’s recipe, this means “selecting leeks no fatter than your thumb; eggplants that feel hefty for their size, with skin as smooth and shiny as a polished table; and dried beans that look plump, never wrinkled, discolored or split,” Jacobi says. “For the carrots, Orhan has taught me that the bigger and fatter, the sweeter they are.” Orhan’s second rule: “To perfect the balance of flavors in a dish, then let it alone,” Jacobi says. “To him, the freshness, spices and flavorful simplicity of Turkish food are meant to please consistently, not to be a platform for creative cooking.” Turks cook white rice with vegetables, Jacobi notes, but she prefers using brown rice. “Since it cooks more slowly, I add it to the dish already cooked,” she says...| Organic Haricots Verts in Fresh Tarragon Butter | View More |
| Written by Laura Klein |
| Serves 4-6 Ingredients: 1 cup dry organic white wine Method: Heat a heavy medium sauce pan over medium high heat. Add shallots and wine and reduce to a glaze. Cool completely. Meanwhile bring a large pot of salted water to a boil. Prepare an ice- water bath (a bowl full of ice and water). When water has come to a rolling boil place tarragon in a strainer and blanch by fully submerging tarragon leaves in water for 15 seconds. Remove immediately and plunge strainer with tarragon leaves into the ice-water bath to chill. Drain cold herbs and squeeze dry with hands. Use scissors to chop into small bits (using a knife can oxidize some herbs). Combine the pureed leaves with softened butter and reduction sauce. Season with a squeeze of lemon and salt to taste. Bring a large pot of heavily salted water to a boil. Meanwhile prepare another ice-water bath in a large bowl. Boil beans until just tender about 3-4 minutes. Immediately drain beans and chill in the ice-water bath. Drain again and dry. Green beans can be prepared up to one day ahead at this point and be refrigerated until ready to use. Heat 2-3 tablespoons of fresh tarragon butter, in a large sauté pan. When butter foams add green beans and toss in butter for 1 to 2 minutes until heated through. Season with salt and pepper to taste and serve immediately. |