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The way you prepare your food is vitally important. Have you noticed how much better food tastes when it is cooked by someone who actually likes cooking? This is not because they know what they are doing; it’s because they love what they are doing. Anyone who does their duty in the kitchen not only drains energy from themselves but also from the people who have to eat the foods they prepare.
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WATER-SAUTEED LEEKS WITH WILD MUSHROOMS serves 4
What you need 225 g (8 oz) sliced mushrooms Here’s how Preheat a heavy pan and add 2 tablespoons of water – just enough to create steam, so that the vegetables can release their own juices. Scald the water, then add the seasonings as well as the mushrooms and the vegetables, and reduce the heat. Cover and cook slowly until just tender and slightly browned. |
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I love this method of cooking vegetables. I learned it in Thailand from a great Australian chef. It is much like stir-frying, but without the oil. I use a very small amount of water to allow the vegetables to cook in their own juices. Cooking vegetables this way helps preserve their flavour, their appearance and their vitality. This mixture of mushrooms and leeks is one of my favourites. I use it to create an appetizer or, in larger quantities, for a main dish at brunch. Remember that you can ‘wok fry’ just about any vegetable using this method. I like to use shiitake, porcini, chanterelles or Portobello mushrooms, or any wild mushrooms I can find. |
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Wonderful life-giving foods, and information about what some of them can do to help prevent premature aging, protect you from degenerative conditions such as diabetes, cancer and heart disease, enhance your mood, intensify your delight in love-making, even encourage sleep inspired me to write Cook Energy, for help for all of these things is to be found in delicious foods. Recipe This Week Archives |
