Paper Palate

In the current issue of Midwest Living, “Chefs to the Rescue” features several celebrated chefs from restaurants around the midwest, providing expert advice to various readers needing assistance handling culinary dilemmas. The participating chefs include Mitch Omer from Hell’s Kitchen, in Minneapolis, who offered his suggestions for more exciting vegetable dishes. His response to the question was followed by three very simple, flavorful side-dish recipes, perfect for Summer entertaining:

Q. I need some easy fix-ups for vegetables. Please suggest some interesting, fresh-tasting veggie recipes.

A. Broiled Portobello Mushrooms: I have been obsessed with mushrooms since my father taught me to hunt the elusive morel decades ago in the Iowa woods. Always select mushrooms with large, fleshy caps. When broiled, these mushrooms will have an intense flavor and texture, not unlike fine cuts of meat.

Fried Cauliflower with Lemon Pepper: Frying has been so maligned in recent years that it has become almost synonymous with unhealthy eating. But careful frying, with fresh olive oil, is too wonderful to give up. And fresh cauliflower keeps its flavor better than most other vegetables cooked using any other technique.

Microwave Carrots: As any good cook worth his toque will tell you, it was Mom who made the biggest culinary impact on our career, and it is her standards we are all yet trying to live up to. And so it is with Ann Omer: my mom, my inspiration, my biggest critic, my most devoted fan. This recipe is her favorite for quick, near-perfect vegetables.

Broiled Portobello Mushrooms
Prep: 5 minutes Broil: 10 minutes

Ingredients:
4 extra-large fresh portobello mushrooms (about 4 1/2 inches in diameter)
1/4 cup olive oil
Kosher salt or seasoned salt

Preheat broiler. Remove stems from mushrooms. Wipe mushrooms with a clean, damp cloth or paper towel. Place stemmed sides down in a shallow baking pan.

Brush or drizzle mushroom caps with half of the olive oil. Broil mushrooms 3 to 4 inches from heat for 5 minutes. Remove pan from oven. Using tongs, turn mushrooms over and brush or drizzle with remaining olive oil. Return to broiler; broil 5 to 6 minutes more or until tender.

Remove the mushrooms from the oven. Season with the salt. (Don’t salt the mushrooms when broiling, as this will pull some of the flavorful juices from the portobello.) Allow to cool slightly before serving. Makes 4 side-dish servings.

Note: Avoid soaking the mushrooms in water because they absorb water. Most store-purchased mushrooms will be relatively clean and can be rinsed under running water. For broiling, stems should be cut off close to the cap. The dirty ends of the stems should be removed; keep the stems for stocks, stews, and sauces.

Nutrition facts per mushroom cap: 165 cal, 17 g fat, 0 mg chol, 248 mg sodium, 5 g carbo, 1 g fiber, 5 g pro.

Mitch Omer, Hell’s Kitchen, Minneapolis, MN

Fried Cauliflower with Lemon Pepper
Prep: 10 minutes Stand: 1 hour
Cook: 2 minutes per batch

Ingredients:
1 2-pound head cauliflower
Cooking oil for deep-fat frying
Lemon-pepper seasoning

Trim leaves and stem from cauliflower. Cut cauliflower into florets about 1 inch wide at the widest part. To prevent splattering, pat florets dry with paper towel. Let come to room temperature before frying (1 hour).

In a heavy, 3-quart saucepan or deep-fat fryer, heat oil to 360°. Using a slotted spoon, carefully add cauliflower, a few at a time, to hot oil. Fry 2 to 3 minutes or until golden; drain on paper towels. Season with lemon pepper. Keep warm in 300° oven while frying remaining. Makes 4 to 6 side-dish servings.

Nutrition facts per serving: 79 cal, 7 g fat, 0 mg chol, 90 mg sodium, 4 g carbo, 2 g fiber, 1 g pro.

Mitch Omer, Hell’s Kitchen, Minneapolis, MN

Mitch’s Mom’s Butter-Glazed Carrots
Prep: 10 minutes Cook: 7 minutes

Ingredients:
1 pound carrots, cut into 1/2-inch-thick diagonal slices
1/4 cup water
2 tablespoons butter, softened
1 to 2 teaspoons dried tarragon or basil, crushed

In a microwave-safe baking dish, combine carrots and water. Cover; microwave on 100% power (high) for 7 to 9 minutes or until carrots are just tender. Drain off water.

Add butter and tarragon to baking dish. Stir until combined; if necessary, microwave 10 to 20 seconds more to melt butter. Season to taste with salt and pepper. Serve warm. Makes 4 side-dish servings.

Nutrition facts per serving of carrots: 98 cal, 6 g fat, 15 mg chol, 261 mg sodium, 11 g carbo, 3 g fiber, 1 g pro.

Mitch Omer, Hell’s Kitchen, Minneapolis, MN

Midwest Living, July-August 2006