While browsing through the new restaurant-based cookbook This Is Camino, I stumbled on an intriguing new way to cook vegetables that promised to bring them to absolute perfection without all the waste of blanching. Of course, it’s November and everyone is roasting their vegetables, but sometimes I want a less sweet, less chewy vegetable; one that is moist and tender all the way through, but still firm and tasting deeply of itself. Camino’s Oil and Water Method sparked my curiosity, so I donned an apron and gave it a test. Bottom line: it’s fabulous!
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I have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends.