Vegetables Day 1

So......you're back. Wanting to know how vegetable cookery went, eh? Well, today was the first day of veggies. Also, the first day of actual cooking methods put into full force. Can y'all believe it? It's already day 8! From the first day of holding a knife and cutting classical cuts, to now cooking complete vegetable dishes! Amazing, I tell ya. The students are really great with their eagerness to learn. We made a provencal green bean dish. Delicious! Sauteed green beans with a nice delicate tomato sauce. We also made Brandied Mushrooms. Flambe! The gals were really excited to see their work on fire! In this case, it was literal, in a good way. The brandy will cook off and leave a nice sweet aftertaste to the button mushrooms. Glazed carrots. If you hate vegetables or your children do, I guarantee this is a crowd pleaser. Thanksgiving will not be complete without this, man!



Lastly....the french style peas. Peas?! Who likes Peas? Well, let me tell ya...everyone did!
Peas a la francais was a huge hit! Who wouldn't like it? It has butter, bacons, pearl onions, and fresh herbs! Here's a nice quick recipe for peas a la francais.

Les Petits Pois à la Française – French-style Peas

1 Tbsp. Butter
1/2 slice Bacon, lardons
2 oz. Pearl onions, peeled and sliced into thin rounds
4 oz. Peas
1 oz. Lettuce, chiffonade
1 Tbsp. Parsley, minced
1 tsp. Tarragon, minced
TT Salt
1 Tbsp. Butter

1. Heat butter in a small saucepan and add bacon and onion slices. Sweat onions without coloring.
2. Add peas and enough water to reach level of peas.
3. Cover and simmer on very low heat until peas are tender.
4. Add lettuce, parsley, tarragon, salt and sugar and simmer for a few minutes.
5. Correct seasoning with salt and monter au beurre to finish.