We all know that a diet high in vegetables and lower in meat products is considered the most healthy for us, but few of us savor vegetables. In fact, in typical American cuisine, vegetables (aka “sides) are usually an afterthought, dutifully added to the meal to make sure we get our yellow and green vegetables. With a little bit of knowledge, however, you can create some delicious vegetable dishes. Again, we turn to The Culinary Institute of America, through The Great Courses, to guide us. The CIA offers offers Cooking with Vegetables. In this twenty-four, thirty minute video lecture series, Chef Bill Briwa introduces us to:
Colorful carrots
Summer squashes
Winter squashes
Inflorescents: cauliflower and artichokes
Marvelous mushrooms
Salad greens and lettuces
Field greens and cooking greens
Root vegetables: celery root and parsnips
Alliums: onions and garlic
Fruits masquerading as vegetables
Bulb vegetables: fennel and celery
Brassicas: brussels sprouts and turnips
Potatoes and other tubers
Stems and stalks: asparagus and rhubarb
Cabbages: red, green, and savoy
Beets and beet greens
Eggplant: italian, chinese, and japanese
The amazing avocado
Corn: from salads to dessert
Chili peppers
Peas and pods
Leftovers or planned-overs?
Exotic vegetables
Herbs and blossoms for an elegant dinner
This lecture series can be purchased through The Great Courses or rented from various libraries.