Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen (37 page)

1.
Scrub the potatoes (peeling is optional), and cut them into ½-inch cubes. You should have 5 to 6 cups of cubes. Place them in a large saucepan, add water to cover by about an inch, and bring to a boil. Lower the heat to a simmer, and cook, uncovered, for about 15 minutes, or until tender.

2.
Put a colander in the sink, and drain the potatoes thoroughly.

3.
Place a large (10-to 12-inch) heavy skillet over medium heat. After about a minute, add
1 tablespoon of the olive oil and swirl to coat the pan. Turn up the heat to medium-high, and add half the cooked potatoes in a single layer. Sprinkle with ¼ teaspoon salt, and let them sit, undisturbed, for 5 minutes.

4.
Loosen the potatoes with a thin-bladed metal spatula, and turn them over in a single layer on the second side. Let them sit over the heat for another 5 minutes.

5.
Scrape from the bottom to loosen the potatoes, and toss them to redistribute in the pan. Cook for another minute, then transfer the potatoes to a plate, scraping out and saving all the tasty browned bits from the bottom of the pan.

6.
Wipe out the pan with a paper towel, and repeat the procedure with the remaining potatoes, using another tablespoon of the oil and another ¼ teaspoon salt. Add this second batch to the first one on the plate.

7.
Wipe out the pan with a damp paper towel. Return the pan to the stove over medium heat, and wait about a minute. Then add the remaining 1 tablespoon oil, and swirl to coat the pan. Add the onion and the remaining ¼ teaspoon salt, and cook over medium heat, stirring often, for 8 to 10 minutes, or until the onion turns deeply golden.

8.
Stir the potatoes into the onions, adding some black pepper. Cook over medium heat, stirring occasionally, for 10 minutes, or until everything is golden. Serve hot or warm.

your basic mashed sweet potatoes

Makes 4 servings

Y
ou don’t need to do much to sweet potatoes, other than getting them cooked. They step up to the plate all on their own, with their reliably sweet, happy flavor. This dish reheats really well, so you can make it ahead of time. You could easily double the quantity for a holiday meal. This recipe works equally well with yellow-fleshed sweet potatoes and the orange-fleshed, red-skinned kind, often referred to (and sold as) yams. (Technically, both kinds are really sweet potatoes. True yams are something else altogether.)

1.
Set a large pot of water on the stove to boil. Peel the sweet potatoes, and cut them into chunks. Place a large colander in the sink.

2.
When the water comes to a boil, add the sweet potatoes and cook for 15 to 20 minutes, or until they are quite soft and a fork can be easily inserted into them. Drain them well in the colander, and transfer them to a large bowl.

3.
Add the salt, brown sugar, and lemon or lime juice, and mash until smooth. (A hand-held electric mixer at medium speed or a regular old potato masher works equally well for this.) Serve right away, or refrigerate and reheat (see “Sweet Reheat,” below).

SWEET REHEAT

If you want to make these ahead and reheat them (say, for a holiday feast), spray an 8-inch square baking pan (or similar-sized gratin dish) with vegetable oil spray, or grease it with oil or butter. Spread the cooled mashed sweet potatoes in the pan, cover it tightly with foil, and refrigerate for up to 3 days. To reheat, let the pan come to room temperature, still covered. Set the oven rack to the center position, preheat the oven to 350°F, and bake the sweet potatoes, still covered, for about 30 minutes, or until heated through.

classic asparagus

Serves 3 to 4

A
sparagus should be on the crisp side to taste really good. In this method, it gets cooked in a very small amount of water in a wide pan—kind of a one-pan cross between blanching and sautéing. By the time the water has evaporated, the asparagus spears will be perfectly cooked. You do need to watch the pan carefully, though, so they don’t overcook or scorch at the end, once the water evaporates. Bonus: This method works well with broccolini and green beans, too.

1.
Pour the water and olive oil into a wide, shallow pan, such as a 10-to 12-inch skillet. Lay the asparagus spears in a single layer in the liquid. (If they don’t all quite fit into one layer, it’s okay to pile them up a little.)

2.
Turn the heat to medium-high, and when the liquid reaches a boil, cover the pan and lower the heat to medium.

3.
After 2 minutes, begin checking for doneness with a fork. As soon as the asparagus is tender enough to pierce slightly with a small amount of pressure (still resistant, but no longer stone-hard), remove the cover and turn the heat back up to medium-high. Add the garlic and salt, toss to coat, and cook over this higher heat for just 30 seconds. (This allows any remaining liquid to evaporate.) Serve hot, warm, or at room temperature.

ASPARAGUS TIPS

Asparagus is sold in bundles, usually 1-pounders. Be sure to use it within a few days of purchasing—asparagus really doesn’t age well. A shopping pointer: Always check out the tips of the asparagus before buying. If they’re dry and tight, the asparagus is fresh. If they’re separating, wilted, or at all moist, it’s over the hill. Refrigerate asparagus loosely covered. Don’t seal it up, airtight, in a plastic bag, or it will soon start to rot—it needs to breathe a little. “Trimming” asparagus translation: Snap off and discard the tough ends. The asparagus will know where its own dividing line is.

absolutely the best broccoli

Makes 4 servings

T
his two-phase process is a wonderful way to cook broccoli, especially if you’re having people over and want to do some of the preparation ahead of time. First you blanch large pieces in boiling water. Then, just before serving, you give it a delicious warm-up in gently heated garlic-infused olive oil for a perfect finish. You can do the first phase—the blanching—up to 5 days ahead, which saves time at the last minute (and blanched broccoli will take up less space in the refrigerator than raw).

1.
Put a large pot of cold water to boil over high heat, and add a big pinch of salt. Place a large colander in the sink.

2.
While waiting for the water to boil, trim and discard the tough stem end of the broccoli, and slice the rest lengthwise into about 6 hefty spears.

3.
When the water boils, lower the heat to a simmer and plunge in the broccoli. Cook for 2 minutes if you like your vegetables tender-crisp, 3 minutes if you like them tender-tender.

4.
Drain the broccoli in the colander, shaking it emphatically, and then dry the broccoli by patting it with paper towels or a clean kitchen towel. (You can prepare the broccoli ahead of time up to this point and then keep it at room temperature for up to 2 hours, or in the refrigerator in a resealable bag or tightly covered container for up to
5 days; let it come to room temperature or microwave it to warm it slightly before proceeding.)

5.
Place a large (10-to 12-inch) heavy skillet over medium-low heat and add the olive oil. While you are waiting for the oil to heat, cut the broccoli into smaller pieces (whatever size and shape you prefer).

6.
When the oil has become warm (after about 3 minutes), add the broccoli and heat it in the oil, turning it frequently with tongs, for about 3 minutes. Then add the garlic, and continue to cook for another 3 to 5 minutes (possibly even a little longer), or until the broccoli is heated through, cooked to your liking, and delightfully coated with the garlic and oil. Add the salt, plus some black pepper to taste. Serve hot or warm.