In the food world, being a piping hot pizza or a big bowl of pasta is sort of like being Oprah - you can do no wrong and everyone adores you. On the other hand, if you're one of these unlucky edibles below, you have to work hard for every ounce of love, and you're more likely to conjure up a "yuck!" as a "yum." But, before you judge these foods by their reputations, you may want to take a second taste. Or not.
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Liver. The first problem here is just knowing what liver is. For many, that's a deal breaker. Still, liver has a surprisingly robust fan base, many of whom are true gourmands. But like other "gourmet" treats (steak tartare, sweetbreads), liver can be an acquired taste. If you're not quite ready to dive into a slice but are curious, you can always try easing your way in by topping a cracker off with some chopped liver - usually mixed with grilled onions, garlic and eggs. The pluses: high in protein and nutrients like vitamin A, iron, and zinc. The minuses: high in cholestrol and can contain high doses of contaminants or metals. Even if it can taste good, we can't stop hearing Hannibal Lector talking about fava beans and Chianti...
Blue Cheese. The varieties of blue cheese seem to range from stinky to stinkier. This stuff is not for the faint of heart. If you've tried it and can't stand it, you'll probably never be converted. For those of us who adore blue cheese, it's a surprisingly versatile food - perfect sprinkled in an arugula or spinach salad, a delicious way to spike a pasta primavera, a rich sauce for steaks, or the ideal accompaniment to a glass of red wine and some water crackers.
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Eggplant. This purple-hued veggie has several things going against it. It's spongy and bitter when raw (not very appealing), doesn't have a strong taste of its own (no huge flavor appeal), and tends to get mushy when cooked. And when it's undercooked, it's a bit too tough for our taste. BUT, when it's perfectly whipped up until oh so melt-in-your-mouth tender and sautéed in Chinese dishes we find it irresistible. And, cheesy eggplant parmesan is so irresistible!
Okra. Many people don't even know what okra IS. Well, it's a long, green vegetable filled with rows of tiny seeds that you'll find are a bit sticky when you slice one open raw. That stickiness is useful in gumbos and other Creole and Cajun cooking, as it adds texture. Maybe it's the funny name that makes people hesitant to dive in. We love using it in stir-fry dishes or just sauteeing some in a bit of garlic and olive oil. It's light and tasty -- and loaded with vitamins A and C. So, try giving this ultra cool veggie a whirl!
Sardines. Oily and fishy. Not quite what we're looking for when it comes to a delectable treat. These little guys have a cult following, anyway. We have a hard time figuring out why. Maybe it's because they are an excellent source of omega-3 fatty acids and protein? That's the only thing that appeals to us.
Lima Beans. We think it's the color that has killed their reputation. They're the color of sun-bleached curtains from some early '70s kitchen. Too bad because they're filled with fiber and they are delicious -- really! They're best made from scratch, but we buy them frozen to save time. Simply steam or boil them, then toss with olive oil, salt and pepper, and top with shaved Parmesan cheese. They're also great tossed into a veggie stir-fry and mixed with brown rice and even beer!
Brussels Sprouts. There's no way to be particularly delicate about this - these little buggers have a reputation for making people, uhm, gassy. That issue aside, they are one of the super-stars of the veggie world in our book. It's essential that they not be overcooked - it ruins the fresh green flavor. Toss them with olive oil, garlic, and sea salt and roast them in the oven until they start to brown. Enhance their flavor with lemon juice or shred them and sauté with shallots and bacon.
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Grits. One of us is a Southern girl who gets a little peeved when people diss grits. We've heard the argument that they are tasteless mush. Without any accoutrements, that's pretty much true, we admit. But slather on a little butter (okay, lots of butter), salt and pepper, and you're in heaven. If you really want to fall in love with grits, try cheesy grits. Nirvana!
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Hard Boiled Eggs. Let's face it, with a rubbery white outside and a pasty yellow inside, it's not hard to see why hard boiled eggs aren't on everyone's love list. Whether they're chopped up in a Cobb salad or deviled at a barbecue, or simply sprinkled with salt and pepper, these could be something you like more than you think.
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Beets. People who don't like this vegetable could not be more wrong. Usually it's those poor folks who were force-fed slimy, mushy canned beets as a kid. We urge you to give them a second chance. If you're too annoyed by the mess created by red beets, then try golden beets, which are sweeter, anyway. No need to peel them - just scrub with a veggie brush, trim the ends, and wrap loosely in foil. Roast in a 350 degree oven until a knife slides in and out easily. Allow to cool and the skin will peel right off. We serve them sliced with a little olive oil, sea salt and pepper, but they're so sweet and delicious you may find yourself munching them whole!
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