VEGETABLES

TIRED HERBS

 

Level 1
Herb-Infused Broth
from William Eudy of Shaw’s Crab House, Chicago

William likes making herb-infused broths for steaming fish. When end of the season garden parsley, tarragon, dill or thyme lose their springiness, flopping over in their garden containers, William steeps the herbs - stems and all- in a sauté pan filled with enough water to cover the fish he plans to cook, plus lemon juice to taste, and a cup of dry white wine. He lets the broth gently bubble and boil, until his kitchen is pure aromatherapy.

Next, William pan steams the fish in this herbal bath until the center flakes apart easily with a fork.

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Pan-steaming: Filling the bottom of the pan with the broth, bring to a boil. Put the lid on,
switch off the heat and let the fish continue cooking (depending on the thickness, between
7-10 minutes). Pan-steaming chops your cooking time in half while preserving all the flavor,
shape and texture of your fish, as well as many of its vitamin and minerals.
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If all you have energy for is a one-dish, one pot meal, poach fish in lightly boiling herbal water, until it flakes (time depends on thickness). Remove the fish from the heat to avoid that over-cooked, rubbery fish texture that screams “overcooked.” Add freshly cut up baby potatoes and a swirl of heavy cream. When the potatoes are done, return the fish to the pot, just long enough to be sure it’s heated through again. Serve in bowls, topped with garlic croutons or a side of crusty French bread, and you’ve got a quick, simple meal that’s heavenly, rustic but elegant.

 

SLIPPERY MUSHROOMS

 

Level 1
Dried Mushrooms

The Overnight Remedy for slippery, past peak button or white mushrooms is to air-dry them on paper towels overnight. In the morning, twist the stems off and peel the caps. Discard the stems. With a single cut, slice the caps in two. Spread out on paper towels for a few days until thoroughly dried. This yields dried, porcini-like mushrooms with an aroma and texture to match. Take a whiff; they smell woodsier than fresh mushrooms because they’re denser without the moisture. These dried morsels can last up to 3 months in an airtight container, and no, they won’t kill anyone. If anything, they do step up production of your white blood cells for an immunity boost.

 

Level 1

The Thirty Minute Oven Bake is another treatment for slippery mushrooms. As before, peel the caps and place them on a cookie sheet for a sauna treatment in a 350-degree oven for approximately 30 minutes. Check periodically for doneness as all ovens differ.

When thoroughly dried, break mushrooms into pieces. They can be stored in an airtight container for later use.

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Cooking Tips: Stir into risotto when adding your first batch of liquid. Add to stews, roasts
and soups. Cut into smaller pieces and mix into the stuffing for roast chicken or turkey.
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