Thursday, April 10, 2008

Step by Step Instructions for Blanching Vegetables

Recipe from Martha Stewart and Tested in Alice's Kitchen

This is a great way to show off the glory of healthy vegetables like broccoli, red peppers, asparagus, sugar snap peas, cauliflower, and other veggies. Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes later. Arrange them on a platter and serve with Roasted Red Pepper Hummus, Spinach Artichoke Dip and/or Baba Ganouj which are all available at Lost River Market & Deli. Party guests will love having something healthy, but very tasty to snack on while they socialize.

1. Salt the Water: For taste, add a generous amount of coarse salt to boiling water (about one tablespoon salt for every 4 quarts of water).
2. Cook Each Vegetable: Starting with lightest-color vegetables, immerse until bright and crisp-tender, 30 seconds to 1 minute.
3. Stop the Cooking: Using a small mesh sieve or a slotted spoon, immediately plunge vegetables into a bowl of ice water until cooled. This helps preserve their color.
4. Drain Vegetables: Transfer vegetables to a baking sheet lined with a clean kitchen towel to drain. If making ahead, refrigerate in a plastic bag lined with paper towels.

2 comments:

Anne-Marie said...

This is so helpful! I totally oversalted some water while cooking the other night (and ruined part of dinner) so it's great to see the actual salt amount added to your hints.

Alice said...

I've read that if you accidently use too much salt that you can absorb some of the excess by adding a peeled raw potato to the dish for a time. I'm glad you find the blog helpful! I'm having a blast keeping it up. :-)

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