Techniques and Recipes

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Blanch and shock

THIS BRIGHT IDEA WILL LEAD TO MORE

VIBRANT COLORS AND TEXTURES

Blanching is a simple technique in which foods cooks

quickly in boiling water. Food is then transferred to an ice

bath and “shocked” to immediately halt the cooking process.

This technique has multiple signiﬁ cant uses in the kitchen.

First, and most commonly, it is used to preserve the

color and texture of vegetables, like broccoli. It readies

the vegetables for additional preparation that would

otherwise dampen the color and result in less consistent

doneness. This method can also remove the bitterness

found in leafy greens.

While blanching of vegetables is often the ﬁ rst thing to

come to mind, it can also be used to preserve the bright

green color of basil leaves for just-as-vibrant pesto sauce.

To extend the ﬂ avors of summer throughout the year,

try canning tomatoes and peaches; blanching aids in the

usually tedious task of peeling. Additionally, nut skins can

be easily removed after blanching, resulting in smoother

nut butters and attractive baked goods.

Broccolini

Blanched to set the vibrant green

color and sautéed to add ﬂ avor, this

simple yet elegant side dish is bursting

with bright ﬂ avor in every bite.

INGREDIENTS

– 2 bunches (1 pound)

broccolini

– 1 tablespoon olive oil

– 4 cloves garlic, thinly sliced

– 1 teaspoon kosher salt

– ½ teaspoon red pepper ﬂ akes

(optional)

– ½ cup water

– Lemon wedges, for serving

MAKES COOK TIME

4 SERVINGS 15 MINUTES

USED FOR:

– Vegetables

– Leafy greens

– Herbs

– Easy peeling of tomatoes,

peaches, and nuts

PREPARATION METHOD

1. Rinse broccolini under cool water and shake o the excess water. Trim

about ½ inch o the bottom of the broccolini stems. Prepare a large bowl

of ice water. 2. Bring a large pot of salted water to boil over high heat. Add

the broccolini and stir; cook for 1 minute. Remove the broccolini from the

pot and immediately place in the ice water; let fully cool. 3. Remove the

broccolini from ice water and pat dry with paper towels. 4. Heat oil in a

large, straight-sided skillet over medium-high heat until shimmering. Add

the broccolini and sauté until it is bright green and the stems and tips of

the ﬂ orets are lightly charred, 5–7 minutes. 5. Add the garlic, salt, and red

pepper ﬂ akes, if using. Continue to sauté until the garlic is fragrant, about

30 seconds. Add the water, cover the pan, and cook until the broccolini is

tender, 1–2 minutes. Serve immediately, with lemon wedges.

TECHNIQUES Blanch