Shocking!

Sugar Snap peas are at the market.  Not shocking news, but a little shock treatment and you have an almost instant snack.  We’ve done this before, but I wanted you to know that you don’t have to save the ‘shock treatment’ for sugar snaps  (even though they are today’s photo op).  Broccoli, asparagus, carrots, green beans, snow peas all brighten up after a little hot/cold treatment. 

Here’s how:

Get a large pot of water to a ‘rolling boil’ (large bubbles) and throw in some salt.

While the water is coming to a boil, wash, cut and trim your veg (only if it needs it).  Smaller pieces will cook more quickly and what we are attempting today (no worries… I have every confidence in your success) is to quickly produce brightly colored veg that is only marginally cooked and retains an almost ‘raw’ character (let’s keep it real!).

Also while waiting for the pot to boil (it’s large after all and has more water in it than you think you need), prepare the ‘shocking’ part: a large bowl containing ice cubes and cold water.

Find your spider, large strainer, slotted spoon or tongs (in other words, something to grab the veg from the jaws of being over-cooked).

Action time!

The water is boiling; quickly tip the prepared veg into the boiling maelstrom.

Wait just long enough for the color to heighten and depending on what’s in there, pull it out now! (or wait a minute or two if you want it cooked just a little)

Grab the ‘get-it-out-of-the-pot-quick-tool’ and quickly transfer the veg from the hot water to the cold cold ice bath….. burrrrrrrrr, who knew that there could be such drama kitchen-side?!

Once your veg has truly chilled out (you may be in a moment of perfect food/cook synchronicity), you can toss it in a little vinaigrette, make a simple dip, pull out some of that fancy salt you rarely use or simply mangia tutto (eat it up)!

Not so shocking after all, but I hope you surprised yourself!