On a delightful Saturday afternoon spent leisurely exploring Prospect Park, my two friends and I ventured towards a Japanese restaurant without a reservation, a daring move for any New Yorker these days. Luckily, we were promptly seated and wasted no time in ordering refreshing beers and some delectable edamame. As we embraced the carefree spirit of summer, our table quickly transformed into a contagious fit of laughter. Amidst our giggles and inside jokes, we savored the unexpectedly blistered edamame, which added a smoky flavor to the tender beans. We devoured them eagerly, leaving behind a lone pod as a token of our unspoken friendship pact to never eat the last bite.
Blistered vegetables hold a certain charm and delight. The technique of cooking them at high heat until their exteriors crackle and char, while maintaining their crispness on the inside, elevates snackable produce like edamame and shishito peppers. However, don’t limit yourself to just party platters. Other vibrant green vegetables thrive when blistered, especially when aiming to enhance the flavors of simple weeknight meals. Colu Henry expertly sears green beans and tomatoes in a hot cast-iron skillet to create a supremely seasonal salad tossed in a dressing of harissa, honey, and lime juice, garnished with refreshing mint. Yewande Komolafe showcases blistered snap peas in her beloved vegan one-pan crispy tofu with cashews recipe, earning over 8,000 rave reviews. Dawn Perry introduces blistered broccoli to a quick 15-minute pasta dish, where the singed florets mingle with walnuts, pecorino, lemon zest, and mint, creating a medley of flavors and textures. Remember, the key to achieving deeply browned, pan-seared broccoli is to maintain high heat and avoid any unnecessary stirring.
For those eagerly anticipating the arrival of fall, the anticipation of turning on the oven and indulging in warm baked goods is palpable. The recent cooler weather in New York City has sparked this sentiment in me. Will the temperature remain cool enough for me to create a summer cobbler with the remaining seasonal fruit? I hold onto hope and eagerly anticipate scaling down Jerelle Guy’s blackberry corn cobbler recipe to savor it over multiple days. Alternatively, the Chez Panisse blueberry cobbler offers a simpler option with just six ingredients (excluding salt) and an hour of baking time.
Wishing everyone a joyful false fall and looking forward to connecting with you again next week!
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