The Essential Reference

     One of the gifts I received for Christmas was a hefty tome (777 pages) authored by Elizabeth Schneider entitled The Essential Reference:  VEGETABLES from Amaranth to Zucchini.  It is an amazing collection of facts and knowledge on virtually every vegetable known to mankind.  And not only does it detail the names (including proper, botanical, and common) but also outlines the ways to include each entry in meal preparation and provides a color photograph of a specimen, along with several recipes.

     So, last night I began my culinary literary journey with the first of the alphabetical listings, Amaranth, known colloquially as Joseph's Coat or Chinese spinach.  I learned that its primary usage has been more decorative than culinary.  The multicolored leaves and magenta chenille tassels are the highlight of decorative plantings   But for centuries they have found their way into the stew pots of African and Asian cultures, even though they are native to the American tropics.

     Smaller leaves add color and flavor to salads, but it is best when cooked and can be used much like spinach.  Amaranth can be steamed, braised, sauteed,  or cooked in soups and stews. It adds a rich earthiness to any dish.

     Can't wait to try the recipe included with the text:  Garlicky Saute of Amaranth and Tomatoes, Cuban Style!