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