Let me forewarn you that I will be posting multiple recipes for Valentine’s Day today and likely tomorrow.  Let me apologize in advance if Valentine’s Day isn’t your favorite day.  However, Valentine’s Day is just a few days away so let’s make a nice meal to celebrate.  Who’s staying in?  If you live locally in the Jerz, then you are probably aware that it’s supposed to snow.  So, even if you plan on going out for a nice dinner, you might need a plan B.  Either way, this is a great tasting and healthy starter for any special meal.  More after the jump…

There isn’t a more simple way to prepare vegetables than blanching.  It’s a simple three minutes in heavily salted boiling water and then plunging them into a big ice bath to stop the cooking ASAP.  Literally, just bring water to boil in a big pot and place a handful of kosher salt in once it boils.  Then prepare an ice bath and set aside.  Place the vegetables in the pot and cook for three minutes (time it!) and remove with a spider or slotted spoon and immediately place in the ice bath.  Ensure all vegetables are covered with ice and water and allow to cool completely.  Do not mix the vegetables while they cook so cook the same vegetables together and work in batches if needed.

Why go to the trouble of cooking them for such a short time?  Well, if you look at the photo, notice how brightly colored the vegetables appear.  Blanching locks in the color of the vegetables.  The heavy salting of the water adds a bit of seasoning to the vegetables and I personally think it brings out a bit of natural sweetness in them.  Further, it takes the raw taste out of the vegetables while retaining their natural crunch.  You can eat blanched vegetables as is and Tara and I do that literally all the time.  However, if you ever wondered how restaurants cook vegetables to perfection, their secret is blanching.  You can take blanched vegetables and do a quick saute or simply rewarm them briefly before serving and you have vibrantly colored and never-overcooked vegetables.  Super easy!

To serve another healthy starter simply roast some mushrooms. (375 degrees for 20 minutes.  Turn the mushrooms and then roast another 20 minutes or so and done!)  Once they are finished and still warm, add a drizzle of olive oil, some salt and pepper and toss to coat.  Take some fresh tarragon and add it to the bowl while the mushrooms are still hot and the tarragon will infuse its flavor with the mushrooms and into the olive oil.  It’s really easy and very, very tasty.

Next up…roasted beet salad with blood orange, and pea shoots (spring is almost here…I think).