michael s
(Michael S)
#1
medium-high heat. Add 2 garlic cloves, sliced thin, and toast lightly.
Next add vegetables chopped into bite-size pieces (asparagus,
artichokes, zucchini, parsnips, Swiss chard, mushrooms, cauliflower,
broccoli). Cook for 10 minutes until caramelized. Season with salt and
pepper.
2. BRING A POT OF SALTED WATER TO A BOIL. Add 8 ounces of dried
spaghetti and cook for 1 minute less than the shortest time listed on the
package.
3. DRAIN THE PASTA, reserving a cup of the cooking water. Toss the pasta
in the pan with the vegetables and cook for 30 seconds. If the pasta is
dry, add a bit of the cooking water. Toss in chopped fresh parsley, basil,
and oregano and serve with grated Parmigiano-Reggiano cheese.
Stay sharp.
A $100 chef’s knife slices tomatoes as quickly and effectively as this
book does if it’s dull. And it’s a lot more dangerous. Buy a “diamond
steel” and keep your knives razor sharp.
1. PLANT THE STEEL UPRIGHT ON YOUR COUNTERTOP. Hold your knife at a
20-degree angle to the steel. (To get the angle right, imagine putting a
quarter between the blade and the steel.)
2. START WITH THE HEEL OF THE BLADE at the top of the steel. In a single
motion, pull the knife down and back to your body, allowing the entire
length of the blade to work across the steel.
3. SHARPEN THE BACK OF THE KNIFE (where you see the blade’s emblem)
six times and the front four times.
4. TEST IT ON A TOMATO. It should cut through cleanly on a single stroke.
5. NEVER RUN IT THROUGH THE DISHWASHER. Always hand-wash.
Get to know quinoa.
