As I thought about how to end the veggie cutting and move on to other frontiers, it brought to mind when I went to Chile for the first time. I thought that I knew Spanish before arriving. The joke was definitely on me. Not only did I not understand anything, there were fruits and vegetables I had never seen, and Chile isn't even a tropical country. Now after having lived there on 3 different occasions, I just found out after bringing home persimmons from a friend's house; they are also in Chile and called caqui. I had them when I first went to Chile, but for some reason I never made the connection. It was then it really hit home that this food thing is a one step at a time thing and I will ALWAYS need Google to look stuff up. :)
So let's get started with the vegetables you will probably use almost everyday if you live in the USA.
This list is the base for almost any dish that requires slow cooking or liquid.
Onions, celery, carrots, and potato or tomato
Other vegetables you will use as fillers are
Peas, green beans and corn
Some flavors enhancers you find in the vegetable section that you will also probably use often are:
Garlic, cilantro, basil, chives and oregano
Lots of people use and like parsley, rosemary and thyme. I am not a big fan, but it is always good to see what flavors turn you on. Here is a great starter that describes most of them. Most important is to try them one at a time, and hey if you don't like them, no worries. You are not being wasteful, you are expanding your horizons. Really!
http://www.thekitchn.com/quick-reference-a-guide-to-her-108770
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