Too good to resist

Enhancing your side dishes with a splash of Bourbon

I’m sure my mother was proud as I never put up a very big fight when it came to eating my vegetables at dinner. There wasn’t as wide a range of choices as we have today; in fact, she stuck to the basics such as green beans and corn. Quite highfalutin to have imagined Brussels sprouts, eggplant and broccoli back then – it just was not on the regular meal agenda. To consider eating an entire meal made up of vegetables reminds me of the movie My Big Fat Greek Wedding, when the aunt says, “What? No meat?”.

Fast forward to my adulthood, cooking for my family and trying (always trying) to stay healthy, I tend to get a bit bored with steamed veggies – don’t you? Therefore, I turn to my soulmate and long-time confidant Bourbon to kick it up a notch and add natural flavors that go beyond a bottle of soy sauce.

Let’s get something straight: chefs cook with the best olive oils, balsamic vinegars, herbs and seasoning, so I tend to cook with the best Bourbon. Please don’t get me wrong, there is no bad Bourbon, but that old wine expression of cooking with cheap wine to use it up is certainly not the path I follow.

What is remarkable about Bourbon’s ability to alter a dish is due to its complexity. For instance, I have a huge respect for balsamic vinegars; when tasting a balsamic I get that tangy twinge with a little savory note and zap, that’s it. I taste a Bourbon and I receive the whole spectrum of sweet, spice, savory, etc. In other words Bourbon gives great dimension to a dish, whether coupled with another condiment like balsamic vinegar or standing alone.

HERE IS WHAT A BOURBON CAN DO FOR YOU TO DRESS UP THAT HO-HUM LITTLE VEGETABLE:

• Caramelizes, adding a sweet glazed overlay • Calms a vinegar or soy sauce

• Gives a soft vanilla sprinkle when you do not

want much sweetness

• Can add some spice and heat when you use a

high-rye Bourbon

HOW TO BEGIN

Choosing your favorite vegetable is paramount and if you aren’t a fan of many, this may dictate a very narrow choice. However, I encourage you to explore a few vegetables that you may have steered clear from, as adding the Bourbon may just take that finicky snubbed-nose feeling away. I formally announce that the only vegetable that I just can’t do (with or without Bourbon) is okra, sorry. Yet you will find a wide range at any farmers market or local grocer to give you a few ideas.

Once you’ve made your selection, decide if you want a sweeter, spicier or savory flavor. The Bourbon selection will be easier to pair. For example, if you wish to caramelize carrots, you select a heavy caramel-flavored whiskey. Spice up the boring with a high-rye or higher proof product. You may choose to put the Bourbon in a topping like chutney to accent the vegetable, instead of in the dish.

So, eat your vegetables and your Bourbon, yet do it together. Here are some gorgeous takes on Bourbon accents that work with vegetables. Mom would be proud.