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5 Cards in this Set

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  • Back
Glazed Carrots
place corrots into saute pan, fill half way with water, add butter, honey. Cook al dente, glaze carrots with reduction and pepper
GB Provencal
Blanch/shock, heat oil, shallots, garlic, beans, tomoatoes seasoning
Brandied Mush
sear mush dark with oil, add butter and shallots. deglaze with brandy, add stock and reduce 1/4. add thyme and butter
Baked Acorn Squash
cut in half remove fibers/seeds, rub with butter and brown sugar, pierce outside for venting and bake, serve with butter and salt/pepper
Ratatouille
Saute onion/pepper, cucumber, yellow squash, eggplant. add tomato and thyme, mix all and braise to al dente