This week at cooking school we focused on veggies! But these veggies were cooked with lots and lots of butter.
We focused on 5 different vegetable dishes and cooking styles.
- Ratatouille Nicoise
- Braised Belgium Endive
- Green Beans
- Carrot Vichy
- Parsnip Puree
What incredible dishes we made this week. There was a lot of time and work put into these dishes….and a LOT of butter. It really does make a difference so moderation is always key.
The Ratatouille is one of my favorite dishes, and I was so excited to see how Chef Patrice makes his. I’ve had it many times before, but could never mimic it just right. I think the key is to brunoise your vegetables and roast the squash, zucchini, and eggplant.
And Braised Belgium Endive? Yes, PLEASE!
Chef Patrice showed us a variety of ways to serve and eat Braised Belgium Endive. Either by itself with a butter, lemon, parsley sauce on top or wrapped up in ham, covered with a Béchamel Sauce and Gruyère Cheese.
We learned the proper way to make green vegetables. And the trick to getting the veggies to keep their awesome green color is an ice bath. This is so important after boiling them.
The Carrot Vichy was absolutely delicious and smelled incredible. I definitely need to make this one on my own. It is a fabulous carrot dish that has sliced carrots, shallots, sugar, cognac, sparkling water, and chopped parsley. The dish comes from Vichy France, which is where Vichy sparkling water comes from, hence the involvement of the sparkling water in this dish.
And last but not least we learned how to make a vegetable puree. More specifically we learned a parsnip puree that is smooth, creamy, and loaded with the earthy, bitter taste of parsnips. So incredible on it’s own or paired with something.
I can’t even begin to tell you how much I am learning in this class. It is a tremendous amount of information that I know will come in very handy in my every day cooking and hopefully in my future.
What is your favorite vegetable dish?…Read More →