Very Very Rough Draft……Just act like this isn’t here…….Yeah………..

Green Bean Anglaise

Equipment Needed:

• Saute Pan
• Bowl filled with ice
• Tongs

Ingredients:

• Green Beans
• Minced Parsley
• Butter
• Salt and White Pepper to taste

Procedure:

1. Blanch Beans
2. Once cool saute beans in butter, parsley, salt, and white pepper
3. Serve Warm

Broccoli Hollandaise

Equipment Needed:

• Saute Pan
• Tongs
• Bowl with ice water

Ingredients:

• Broccoli
• Hollandaise  (click for recipe)

Procedure:

1. Blanch Broccoli
2. Saute with butter, parsley, salt and white pepper
3. Top with warm Hollandaise

Carrots Vichy

Equipment Needed:

• Saute pan
• Bowl with ice water
• Tongs

Ingredients:

• Carrots, julienned
• Minced parsley
• Butter
• Salt and White Pepper
• Sugar

Procedure:

1. Warm up all the ingredients in a saute pan together
2. Cook until the carrots glaze
3. Serve warm

Boiled Beets

Equipment Needed:

• Bowl of ice water
• Stock pot
• Tongs

Ingredients:

• Beets, you can use any variety

Procedure:

1. Boil beets whole with skin until tender
2. Allow to cool or use ice bath
3. Once cool, peel and medium dice or batonet
4. Saute “anglaise style”
5. Serve warm

Cauliflower Gratin

Equipment:

• Ramekins
• Bowl with ice water

Ingredients:

• Cauliflower
• Gruyere Cheese
• Parmesan Cheese
• Bechamel   (click here for recipe)
• Panko

Procedure:

1. Blanch cauliflower until tender, ice immediately
2. Once cool, drain completely and allow to dry in colander
3. Make 2 cups bechamel for each head of cauliflower
4. Season bechamel and add 1 cup grated gruyere cheese
5. Toss cauliflower with cooked bechamel, seasoning, and parmesan
6. Place in ramekins, top with a mixture of grated parmesan, gruyere and panko
7. Bake covered for 20 minutes
8. Uncover and finish under salamander (broiler) until golden and bubbly

Mixed Grilled Vegetables

Equipment Needed:

• Grill
• Tongs
• Bowl for marinade
• Brush
• Shallow pan

Ingredients:

• Any thicker vegetable that can withstand grilling

Procedure:   (Equipment-Grilling tools, holding pans, pastry brush, seasoning and marinade)

1. Make a nice marinade or vinaigrette (ratio of 3 parts oil to 1 part vinegar)
2. Grill Vegetables dry
3. Brush with marinade and season
4. Hold warm for service

Tempura Vegetables

Equipment-Deep fry tools, holding pans, flour, seasoning, paper towel, finished sauce

1. Deep fry Vegetables
2. Remove from heat and drain
3. Salt then serve immediately

Stir Fry Vegetables

Ingredients:

• Marinade- garlic, ginger, green onions, soy, water, and seasoning
• Carrots, Zucchini, Yellow Onions, Yellow Bell Pepper

Equipment: Wok, proper tools

Procedure:

1. Fry Vegetables in various stages on very high heat for a very short time

Pan Fried Zucchini

Ingredients:  Appropriately green and yellow zucchini

Equipment: Standard breading procedure, holding pans, paper towels seasonings, canola oil and proper size saute to hold zucchini.

Procedure:

1. Zucchini must be cooked in batches with fresh oil each time to avoid black specks on zucchini

Oven Roasted Vegetables/Tomatoes

Appropriately cut vegetables for roasting

Extra virgin olive oil, rosemary, salt and pepper

Half sheet pans lined with parchment

Vegetables will be roasted separately to assure proper cooking

Ratatouille

Ingredients:

Eggplant, Zucchini, Bell Peppers, Onion, and Tomatoes