Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Henry dV

Adding a ZING to "mundane" vegetables

Recommended Posts

Can't hope to equal that rich red chorizo butter, but right now I've got a little bowl of butter melting in the microwave, awaiting the addition of a little salt, a squeeze of half a lime, and tossing with that beautiful bright-green broccoli I just steamed.

Share this post


Link to post
Share on other sites

Olive oil.

You'd be surprised. 1-2 tablespoons stirred in just before service will lend a touch of magic. Try it with some green beans, broccoli or spinach.

Share this post


Link to post
Share on other sites

Olive oil.

You'd be surprised. 1-2 tablespoons stirred in just before service will lend a touch of magic. Try it with some green beans, broccoli or spinach.

 

It really, REALLY depends on which cuisine.  Even within European-type ones, "it depends".  With E Asian ones, uh, NO.

  • Like 1

Share this post


Link to post
Share on other sites

Ponzu

 

Yes.  With E Asian/Japanese/SE Asian types, in particular.

Share this post


Link to post
Share on other sites

Change the "pairing of tastes" from Western (similar with similar) to Eastern (contrasting) or vice versa, depending on what the dish in question is.

Share this post


Link to post
Share on other sites

Cold pressed  rapeseed oil,  what a lovely flavour and makes any salad or  cold veggie taste like heaven.  I prefer that over olive oil.

 

Cabbage and cardamom is pure heaven in my world  but so is pork , apples and cloves   and potato mash isnt mash without nutmeg.

Share this post


Link to post
Share on other sites

It really, REALLY depends on which cuisine.  Even within European-type ones, "it depends".  With E Asian ones, uh, NO.

That's your opinion, and in any event, not germane as far as my reply is concerned.

I believe this was the original question...

So Guys and Gals what do you add to lift the "mundane"veggies and turn them majestic ?

:rolleyes:

I was answering what I do. I don't really care about your perspective, but hey, whatever floats your boat.

Share this post


Link to post
Share on other sites

That's your opinion, and in any event, not germane as far as my reply is concerned.

I believe this was the original question...

:rolleyes:

I was answering what I do. I don't really care about your perspective, but hey, whatever floats your boat.

 

Then qualify your answer with what your circumstances are.  Your post implied that olive oil cured all ills.

Share this post


Link to post
Share on other sites

Vegetables offer something meat cannot match.

 

Color and form. 

 

Very dramatic colors and shapes, which can elevate the taste to another level.

 

 

dcarch

Share this post


Link to post
Share on other sites

Flavored salt  -- we occasionally use truffle salt for asparagus!!

 

I try to make my own when I get fresh blk truffles

 

Cheers  Doc

Share this post


Link to post
Share on other sites

I like dill with green beans - and of course lots of butter!  Bit of mint with peas - and lots of butter. 

Share this post


Link to post
Share on other sites

Hello-IMHO: Toasted sesame oil works well in some E/SE Asian vegetable dishes. Laphet  Thoke  (Tea Salad) is prepared with it..I, personally,   would use it whenever I use uncooked greens . 


Edited by Naftal (log)

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×