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New incarnations of foods?

Please forgive the possible improper use of words. Have you discovered a new way to use or prepare a food that excites you, especially when your previous appreciation of said food was at best ho-hum? Last year I discovered I love raw zucchini cut in matchsticks. This weekend I tried it julienned and barely warmed in a pan with garlic and olive oil. Another winner. How about you?

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  1. Thought of another one. Grilled okra. I love fried okra but hate to deep fry. I find grilling okra gives that intense okra taste that deep frying does, without the fuss plus it's healthier.

    2 Replies
    1. re: MrsJonesey

      I love okra. I like roasting them with olive oil, salt and pepper.

      1. re: MrsJonesey

        Yes to grilled okra! This is my favorite okra preparation and so easy since it is pan roasted in a cast iron skillet:

        http://www.thebittenword.com/thebitte...

        1. re: ferret

          Does she use the tool in the ad? If so, is it easy to clean?

          1. re: MrsJonesey

            Don't think one I have is that particular brand, but have some kinda spiral cutter (yard sale find) that works great. I like to make strings of roasted beets for salads with it.

            1. re: kseiverd

              Thanks. I'll take a look on Amazon. I bought a julienne peeler but it is awkward to use.

          1. re: ipsedixit

            So is this a dessert or a very sweet and thick/tall cornbread?

          2. Fresh figs. I love them dried, but fresh were just ho-hum. And then i had a tagine with chickpeas and fresh figs that had been broiled and drizzled with vinegar. (!!)
            So now i halve them, and drizzle with basalmic, add black pepper and salt and broil til the edges get browned and crispy chewy.
            And i'm vegetarian so odds are i'll never do the wrap in bacon version everyone loves.

            Generally i love all vegetables (except rutabegas!) but even more so when shaved thin on my mandoline. A super thin sliced celery and apple salad with walnuts would not have been as good cut in cubes or chunky shapes.

            5 Replies
            1. re: Ttrockwood

              The broiled figs with balsamic sound wonderful. Your example of super thin sliced celery and apple is much like the zucchini matchsticks. I mean the same dish with sliced zucchini would have me wondering why.

              1. re: Ttrockwood

                A new option - whole frozen figs (from Trader Joes). They can be cut while frozen and eaten that way or with ice cream.

                In Latin America they like to candy unripe figs - simmer them in a raw sugar syrup (dulce de higos).

                1. re: paulj

                  Sadly no Trader Joes around. That would be very convenient though.

                  1. re: MrsJonesey

                    I was going to suggest some other upscale grocery chain, but then checked the TJ package - 'product of Turkey'. So it's their own import.

              2. Eggplant. I used to mainly do ratatouille but didn't always want the production of it all. Then I started cubing or halving really tiny ones and stir frying with chiles, scallions, maybe some ground pork. I love the stuff and eggplants no longer linger in the crisper.

                3 Replies
                1. re: tcamp

                  I bet that is good. I know baby zucchini is so much better than the regular grocery store fare. I tried growing eggplant so that I could harvest it really small, but the bugs were more determined than me that year. I should try again.

                    1. re: tcamp

                      Making a note for next year. Thanks!