BLANCHING, SEARING,

BRAISING, GLAZING, ROASTING,

AND THE

SCIENCE of

VEGETABLES

RECIPES IN THIS CHAPTER

Hot Buttered Snap Peas with Lemon and Mint
Hot Buttered Snap Peas with Scallions and Ham
Hot Buttered Snap Peas with Leeks and Basil
Hot Buttered Peas
Hot Buttered Peas with Bacon, Shallots, and Tarragon
Hot Buttered Peas with Prosciutto, Pine Nuts, and Garlic
Upgraded Green Bean Casserole
Fried Shallots
Fried Garlic
Cheesy Broccoli or Cauliflower Casserole
Micro-Steamed Asparagus with Hollandaise or Mayonnaise
Micro-Steamed Asparagus with Poached Egg and Walnut
Vinaigrette
Walnut Vinaigrette
Micro-Steamed Green Beans with Olives and Almonds