A hot steel pan with a shimmer of olive oil. The pan behaves as a mental plancha, creating the flat, ripping hot cooking surface synonymous with simply prepared vegetables, meats, and fish. Perhaps it was the idea of emulating the plancha that allowed us to embrace the quick-cooking simplicity of blistering the mushrooms and scallions. We seasoned the vegetables with salt, Amber No. 2, and a drizzle of garlic oil. When they were sweating in the pan and smelling rich and roasted, we flipped them over. We cooked them for a minute more and then turned them out onto a plate. We added a sprinkling of Maldon salt and a few drops of lemon oil. The vegetables were done. While not fancy, they shone with brilliance.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
About the Author
