27 October 2009
A Miss and a Few Hits
I discovered tonight, for example, that I am not a fan of broccoli rabe. I bought a small bundle of it on a whim the other day, and having heard that it is slightly bitter, ended up boiling it in vegetable broth. I thought that a good, long simmer in the salted broth would take care of the bitterness, but when I bit into it, the leafy green veggie seemed to bite back; it was sharp, bitter, and a little too unappetizing for me. It reminded me of how I have yet to develop a taste for mustard greens, another bitter vegetable that, on multiple occassions, I've tried hard to like, with little success. Needless to say, I won't be giving either green a go for awhile.
Thank goodness for tempeh. Yes, it is also slightly bitter if not cooked properly, but I've learned that simmering the tempeh for a bit in salted water or broth will take care of that quite nicely. Sauces or other seasonings also help, of course. What is wonderful about tempeh, too, is that it is sturdy enough to undergo a good boil, grilling, or probably any other way one might want to cook it. Tonight, I browned boiled cubes of tempeh before simmering them in a maple-shoyu -garlic sauce. It turned out sweet and savory without being too much of either, and paired well with mashed, roasted cauliflower and potatoes (the broccoli rabe made no further appearances, unfortunately). A sprinkling of toasted almond pieces added a nutty crunch.