Queer Eye’s Antoni Wants You to Buy Frozen Peas
Plus more surprising tips from the Queer Eye chef’s new cookbook
Your favorite avocado-loving Queer Eye food and wine expert has a lot to say in his new cookbook, but one of Antoni Porowski’s declarations stands out: frozen peas are the best. In Antoni in the Kitchen (Houghton Mifflin Harcourt; September 2019), the Netflix star stands by his love for the humble bag of frozen veggies, and also shares his favorite recipes for healthy-ish appetizers, easy snacks like a Jonathan Van Ness-approved queso dip, and weeknight meals like his Crispy Brussels Sprouts with Prosciutto Chips. The Canadian chef also reveals his tried-and-true tips for stocking your pantry, shopping for ingredients, and fine-tuning kitchen skills. Take a look at these five cooking tips straight from Porowski’s cookbook.
Don’t Underestimate the Power of Frozen Peas
Porowski admits to his never-ending love for frozen peas, which he likes to steam and toss with canned tuna, olive oil, and lemon juice for a quick snack. He also adds them to rice dishes, pastas, sauces, and stews. (Coq au vin, tagine, and Bolognese are three of his favorite ways to use the frozen vegetable.) “They’re an old-school classic, a new-school darling, super-healthy and inexpensive,” Porowski says. For an easy starter, make frozen peas with salted butter, mint leaves, and flaky Maldon sea salt.
Learn the Difference Between Parmigiano-Reggiano and Parmesan
When purchasing Parmigiano-Reggiano, Porowski says to make sure it’s called exactly that, and not just “Parmesan.” The proper Parmigiano-Reggiano name should be stenciled into the rind, which indicates that it was made in northern Italy (a law for cheese with the official Parm-Reg name). You also want to make sure the cheese has been aged for at least two years, which ensures fuller flavor.
…and Make Sure to Save the Cheese Rind
Avoid your instinct to automatically throw that leftover Parmigiano-Reggiano rind in the trash. Porowski likes to use the rind even after all the cheese is gone by tightly wrapping it and then putting it in the freezer. You can use the rind as a flavor booster in soups, sauces, chilis, and stews. Just remember to remove and discard the rind after making the dish.
Trader Joe’s Is a Great Place to Buy Ancient Grains
Porowski admits that his favorite place to buy farro is from Trader Joe’s. In his Farro Bowl With Sweet Potatoes, Arugula, and Chicken recipe, he recommends Trader Joe’s 10 Minute Farro, which he says is “quite good and ready in half the time it takes to cook semipearled or pearled variations you find in most other markets.”