Tag: vegetables
Wordless Wednesday: This Spud’s For You
Roasted Satsuma Imo
Maya’s Cajun Kitchen – Breakfast Baked Potato
Lua Lua Catering – Pesto Vegan Burrito
Bistro Vonish – Thursday Night Gnocchi
Bistro Vonish – Sweet Potato Arepas
Whataburger – Fries
Baby Talk
Not a miracle of modern technology or ancient history, baby corn occupies a strange space on today’s dinner plate. That is, if it makes the plate at all. Rarely do they appear in recipes outside of the Asian culinary canon, relegated to the odd Chinese-American takeout box, drenched in a sticky, sweet sauce. Most consumers would be shocked to learn that baby corn exists outside of cans, despite the obvious logic that it must grow somewhere, beyond a tin foil tomb. It’s time to pull baby corn off the shelf and put it at the center of the plate.
What Are Baby Corn?
True to name, baby corn are, in fact, whole corn cobs, picked before they’re fully mature. This is exactly the same breed of sweet corn tossed on the grill, slathered with butter, and shucked all summer long. At this early stage, the entire vegetable is fully edible because the cobs haven’t fully developed. Though the growing process is the same, baby corn are comparably more expensive than adult corn because they must be picked by hand, making them much more labor-intensive to harvest.
Cutting corn from the stalk early explains their mild flavor as well. Baby corn don’t have as much time to develop sweetness, making them more starchy and crisp than anything else. That crunchy texture is a great asset that makes them such great candidates for quick cooking or no cooking at all.
Unclear Origins of Baby Corn
Surprisingly little is known about the exact history of how baby corn came to be a worldwide sensation. Corn itself boasts an ancient lineage, dating back thousands of years to its domestication in Mexico. However, the practice of harvesting immature corn cobs seems to be an innovation that blossomed in Asia. Today, Thailand is the leading cultivator of this miniature vegetable, but there are scant records of how and when it made the leap.
How To Cook Baby Corn
The subtle, fairly neutral flavor of baby corn makes it endlessly versatile. It can slip right into pretty much any dish, shine when seasoned with any array of spices, and play nicely with any accompaniments.
- Before you hit the kitchen, why don’t you go ahead and just take a bite, as is? That’s right- Raw baby corn is fully edible, and quite tasty! If you’re fortunate enough to have access to a great Asian grocery, or perhaps a boutique produce market, you can find raw, fresh baby corn. It’s an excellent addition to salads, crudité platters, spring rolls, and much more, no heat required. Canned baby corn can also be enjoyed sans heat, but may have a slightly more metallic taste, for obvious reasons.
- Pickling is a truly underappreciated approach for preparing baby corn. Treat them as you could green beans or asparagus packed in tall glass jars, bathed in your favorite brine du jour. Salty, vinegared, and just as crisp as ever, pickled baby corn are fun garnishes for cocktails or addition to relish trays.
- Soups, stews, and braises bring out their more tender side, embracing the more starchy side of baby corn. No matter how long they’re cooked, it seems, they retain a firm bite, lending a satisfying textural contrast to any long-simmered preparation. Most baby corn are grown in Thailand, so it makes good sense that they’re an ideal addition to creamy coconut tom kha or spicy tom yum.
- Roasting, baking, or air frying are all great options using intense, dry heat to brown the surface and add more textural interest. This method enhances caramelization, coaxing out their inherent sweetness and bringing a subtly nutty flavor to the fore.
- If you’ve ever had a beer-battered baby corn, you know that deep frying them could very start a new craze. What isn’t better when coated in a savory, crunchy, lightly salted crust? Dip them in marinara or ranch dressing just like any other hot appetizer in that range to make a foolproof, crowd-pleasing snack.
- Yes, of course, there are stir fries. Notice I saved this for last? I didn’t even need to bring this one up for it to resonate, but I’d implore you to think beyond basic vegetables and noodles. Given the Indo-Chinese treatment, Manchurian baby corn is a sweet-and-spicy departure from the norm, while still paying homage a time-honored combination. Try slicing it into tiny rounds and add it to any chaat, fried rice, or dry curry for that matter, too. You can’t go wrong with a simple stir fry, but you can go very right by trying something new.
Small Bites, Huge Potential
Baby corn stands as an open invitation to explore the vegetable kingdom, even for the travel-weary. A departure from the norm but still well within the realm of known produce, there’s always a can within easy reach. Go ahead, grab one, and try something new. It’s not a gamble to bet on the culinary potential of this intriguing miniature cob.
Wordless Wednesday: Green Thumb
Jalapeño Seedlings
Purple Kale
White Strawberry
Swiss Chard
Sweet Onions
Asparagus
Green Cabbage
Bananas In Full Bloom
What looks like alien squids, comes from the tropics, and tastes like artichokes? If you guessed banana blossoms, I’d be very impressed, and you’d be right! Banana blossoms, also known as banana hearts, are the unopened flowers of the banana plant that are precursors to the fruit. Native to Southeast Asia, they’ve been a staple in Indian, Thai, Malaysian, Vietnamese cuisine for centuries.
What Do Banana Blossoms Taste Like?
If you’re not crazy about jackfruit or just want a change of pace, banana blossoms are my top suggestion for a substitute. They have a similar shredded texture that works brilliantly for making plant-based pulled pork or crab cakes, for example, but is slightly less sinewy. Their mild, artichoke-like flavor makes an accommodating neutral base for any marinade or sauce you cook it in.
Fresh Vs. Canned
Fresh banana blossoms can be quite daunting to work with. Cloaked in a deep magenta husk, both the florets and heart inside are edible, although it takes a fair amount of work to prep. The pistil and calyx must be removed from the each florets, which are quite fibrous and unpleasant to eat. Once exposed to air, it oxidizes very fast, exuding a milky lax where it was cut and rapidly browning. Having given this a shot once, I’m sticking to canned for the foreseeable future.
Canned banana blossoms have the added benefit of being more tender, which also means they cook more quickly. The size, texture, and taste of canned banana blossoms varies wildly between brands, and sometimes inside the very same can. Your best bet is to buy more than one can if you’re making a recipe like vegan fish and chips, where you want bigger pieces.
Nutritional Notes
Like jackfruit, banana blossoms make great substitutes for meat in terms of the eating experience, but are lacking in the protein department. That said, they’re low in calories and fat, they boast a good amount of fiber, are a good source of vitamin C and potassium. Just add some tofu, seitan, tempeh, or beans to your meal and you’ll be golden.
Cooking with Banana Blossoms
The beauty of banana blossoms lies in their versatility. Pretty much any cooking method suits them well, and you can’t really over or under cook them. For that matter, you don’t even need to cook them at all.
- Raw: Great shredded and tossed in salads or slaws, they have a crisp yet toothsome bite.
- Deep fried: Dip large pieces in beer batter and fry until golden brown to make surprisingly convincing fried fish sticks or fillets. Traditionally, banana blossoms are mixed with chana dal and spices to make fritters known as vazhaipoo vadai.
- Stir-fried: Add banana blossoms into your favorite rotation of noodles and vegetables, or try making mochar ghonto, a type of dry curry native to Bengal, India.
- Simmered: Creamy coconut stews, rich red wine braises, and all types of soups are ideal vehicles for infusing banana blossoms with flavor.
- Preserved: Make a thick chutney known as vazhaipoo thogayal, which goes well with hot rice or used as a condiment on sandwiches.
- Boiled or steamed: Simply steamed banana blossoms can be dipped in melted vegan butter to really play up their similarities to artichokes.
Find Banana Blossoms Near or Far
Banana blossoms are most reliably found in Asian markets, of course, either in the produce department or with the canned vegetables. If you’re not fortunate enough to have such a store nearby, canned or vacuum-packed banana blossoms in brine can be bought online. They’re shelf stable so you might as well stock up!
Jackfruit walked so banana blossoms could run. Though still relatively unknown in Europe and North America, this tropical import is poised to be the next big thing.
Ocas For Every Occasion
We have the Incas to thank for many of today’s hottest superfoods. Quinoa took the world by storm, rising from an unknown oddity to ubiquitous healthy staple seemingly overnight. Cassava is now the backbone of countless gluten-free baked goods, not to mention the darling of those following a paleo protocol. Maca, lucuma, and camu camu are all held in high esteem for flavoring desserts and creating natural supplements alike. Still, that’s only a fraction of the unique edible gifts Peru has to offer. Currently little known outside of South America, ocas may be next to make an appearance on that star-studded playbill.
What Are Ocas?
Though the comparisons are unavoidable, ocas are NOT just another type of potato. Also known as uqa in Quechua, the oca is a root vegetable native to the Andes, where its been grown since before known civilization. The tubers come in a wide range of shapes and sizes, but they are typically elongated and finger-like, ranging from 1 centimeter to 4 inches in length. (Pictured here are the smallest variety around, sometimes described as “mini” or “baby” ocas.)
Their skin is bumpy and comes in vibrant colors like red, yellow, orange, purple, and pink. The very same crop can yield a full spectrum sunset or just one shade. The leaves and flowers of the oca plant are also edible and can be used in salads or stir-fries, but are nearly impossible to export given their fragility.
Taste The Rainbow
Although color isn’t an indicator of flavor, not all ocas taste the same. The specific flavor profile can vary depending on the variety and how they are cooked. Complex and multifaceted, the taste can be described as combination of four primary elements:
- Sweet: Similar to sweet potato or butternut squash, with a a heightened perception of the natural sugars.
- Sour: A slight tartness, similar to green apples or raw rhubarb, which adds a refreshing note.
- Nutty: A hint of nuttiness, like chestnuts or hazelnuts, adding depth.
- Earthy: As you might expect from a root vegetable, similar to white potatoes or gold beets.
How To Eat And Cook With Ocas
Raw ocas are truly special; crisp and crunchy, with a slight snap when bitten, they make a stunning addition to a plate of dip and crudités. Though also fabulous when cooked, they begin to lose some of their defining characteristics that set them apart from supermarket spuds. Their colors become muted with heat and time, though that can be mitigated somewhat by using more acidic ingredients (lemon juice, vinegar, tomatoes) to preserve the volatile anthocyanins.
To reiterate, ocas are not potatoes, but they can be prepared any way you would cook potatoes.
- Boiling: This is a simple and effective method, resulting in a soft and tender texture. Cook whole ocas in boiling water for 10-15 minutes, or until tender when pierced with a fork.
- Roasting: Roasting brings out the natural sweetness and creates a crispy exterior. Preheat oven to 425 degrees, toss ocas with olive oil and herbs, and roast for 15-20 minutes, or until golden brown and fork-tender.
- Sautéing: Sautéed ocas are another delicious option. Heat oil in a pan over medium heat, add chopped ocas, and cook for 5-7 minutes, or until slightly softened. Add other ingredients like onions, peppers, or spices for added flavor.
- Frying: Ocas can be deep-fried for a crispy snack or side dish. However, this is the least healthy option due to added fat.
- Mashing: Mashed ocas are a smooth and creamy side dish. Boil ocas for 20 minutes until soft, then mash with vegan butter, non-dairy milk, and your favorite seasonings.
Recipe Ideas
What sets ocas apart from your average taproot is their versatility. Most focus on their savory applications, but they’re equally appealing when used in desserts. That means they’re fantastic…
- Candied, either by plunging them into hot caramelized sugar and let set, or tossed with aquafaba and coarse sugar.
- On top of yogurt or smoothie bowls.
- Tossed into fruit salads as well as leafy green salads.
- Baked into focaccia or used as a topping for flatbreads and pizzas.
- Mixed with diced potatoes and pan-fried as hash browns.
- Lightly simmered in soups or stews.
- Canned, either as pickles or sweet preserves and jam.
Keep An Eye Out For Ocas
With their unique flavor profile, diverse textures, and vibrant colors, ocas offer a wholly satisfying adventure for your taste buds. From simple raw snacks to creative culinary uses, this ancient Andean root vegetable is poised for a modern comeback.