The Everyday Gourmet: Rediscovering the Lost Art of Cooking Season 1 Episode 21 Vegetables in Glorious Variety

The Everyday Gourmet: Rediscovering the Lost Art of Cooking season 1 episode 21 titled "Vegetables in Glorious Variety" celebrates the versatility and nutritional benefits of incorporating a variety of colorful vegetables into our daily diet. Hosted by Chef Bill Briwa, the episode begins with a brief introduction to the various types of vegetables and their unique characteristics.

Chef Briwa emphasizes the importance of using fresh, seasonal produce and explains how to select the best vegetables at the store or farmers' market. He also shares some tips on how to properly store vegetables to maintain their flavor, texture, and nutrients.

The first recipe that Chef Briwa demonstrates is a roasted vegetable medley consisting of bell peppers, zucchini, eggplant, onions, and garlic. He explains the importance of uniformly cutting the vegetables to ensure even cooking and shows how to properly season and roast them in the oven. The end result is a colorful and flavorful side dish that can be served with any main course.

Next, Chef Briwa prepares a classic French dish called ratatouille using a variety of summer vegetables such as tomatoes, bell peppers, zucchini, eggplant, and onions. He shows how to properly cook each vegetable separately to prevent overcooking or undercooking and how to layer them in a casserole dish before baking in the oven. The final product is a delicious and hearty vegetable stew that can be served as a main course or a side dish.

For the third recipe, Chef Briwa demonstrates how to prepare a simple and refreshing cucumber salad. He explains how to thinly slice the cucumbers and onions and shows how to dress the salad with a light vinaigrette made with olive oil, white wine vinegar, and Dijon mustard. This salad is a perfect side dish for grilled meat or fish, or as a light and healthy lunch option.

Chef Briwa then turns his attention to leafy greens, showing how to make a delicious and nutritious kale salad. He discusses the difference between curly and Tuscan kale and how to properly massage the leaves to break down the tough fibers and improve their texture and flavor. He also demonstrates how to make a homemade dressing using lemon juice, olive oil, and honey, which perfectly complements the bitterness of the kale.

The final recipe of the episode is a colorful and flavorful sautéed vegetable dish consisting of sliced mushrooms, bell peppers, onions, zucchini, and cherry tomatoes. Chef Briwa explains how to properly sauté each vegetable separately to ensure even cooking and how to combine them in a pan with herbs and spices to create a delicious and nutritious side dish that can be served with any main course.

Throughout the episode, Chef Briwa emphasizes the importance of using fresh, seasonal vegetables and experimenting with different flavor combinations to create healthy and delicious meals. He also shares some tips on how to properly prepare and cook vegetables to preserve their nutrients and flavor, making it easy for anyone to rediscover the lost art of cooking with colorful, nutritious vegetables.