Part 4 of 4 of the Beat the Heat Guide 2020
Blanching & Romesco
We hear the word blanch all the time. Simply put it is par cooking. You can blanch potatoes, which means you start the cooking process, to make it easier or faster later. Perhaps in a restaurant that serves a lot of French fries, blanching will make cook time much faster once orders are flying in. For the same reasons, you can do this with other vegetables as well. But, we are here to talk about blanching as it pertains to green vegetables!
This kind of blanching is perfect for preserving color, quality & nutrients. This time of year, green beans, asparagus, peas, spinach/herbs for cooking are the best items to blanch.
We can’t lie to you, there is a brief amount of heat in this process, but we promise it’s quick & worth it. Get a pot of boiling water on. Salt it. Before putting anything into that pot, I REPEAT, before putting anything into that pot, get yourself an ice bath or this process wont even matter! Ok, now that you are set up, let’s begin. None of the above mentioned foods should take more than 2 minutes. Herbs & spinach will be 10-20 seconds. Peas will be about 30 seconds. Asparagus & green beans 1-2 minutes depending on size. But don’t be bogged down by times. What you are looking for is bright, green color. For bigger items like asparagus or green beans, when I see that bright, green color. I pull one out & give it a bite. I still want crunch!. Then I transfer immediately to the ice bath to SHOCK the vegetable & stop the cooking process. Without this ice bath your perfect green beans will continue to cook & get mushy. They will also brown MUCH faster at this point.
Now your veggies are perfectly ready to throw into raw salads. If you want that grilled look, now it only needs to kiss the grill before it’s done in seconds. Your blanched herbs & spinach will hold up much better in bright green herb oils or creamy pasta fillings! One of our favorite ways to showcase those bright, green beauties is over some nutty romesco sauce.
This classic recipe is delicious. Some tips: always toast your nuts, it really adds another dimension to the sauce. Also, if there’s no peanut allergies in your house, try it with peanuts. You can thank us later.
1 cup toasted Almonds
3 cloves garlic
1 pint roasted red peppers
1 cup EVOO
2 Tbsp red wine vinegar
1 Tbsp paprika
2 Tbsp parsley
2 tsp fennel seed
½ cup panko
Salt and pepper to taste
1/ Blend almonds & garlic in food processor. Add Roasted red peppers. Transfer to a bowl and add the rest of the ingredients.
Well folks, that rounds out our Beat the Heat guide for summer 2020, a summer we’ll most certainly never forget. A word on that, Hang in there people! Take one day at at time! For those who are hustling, we see you! For those of you that have experienced no change in your day to day, recognize those that need help. What we need more than ever now is compassion & support of each other. Be kind & be open to growth!
We’re here for you, wherever you are.
The Brooklyn Kitchen
Click the next page to go back to part 3 of 4: Ceviche