I left the class with 3 pounds of practice carrots and a new-found knowledge of how to julienne, batonnet and brunoise.
Sunday, February 1, 2009
What's up, Doc?
I spent most of my Saturday in Cambridge surrounded by knives, fruit and vegetables. Was I involved in a violent incident in the produce section of a grocery store? Not quite... More like taking a class to improve my knife skills.
I left the class with 3 pounds of practice carrots and a new-found knowledge of how to julienne, batonnet and brunoise.
Of course, unable to waste any of my carrots, my refrigerator is full or orange-filled tupperware. If anyone has any great recipes with carrots - let me know!
I left the class with 3 pounds of practice carrots and a new-found knowledge of how to julienne, batonnet and brunoise.
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Yum, I love carrots! Here's a couple to get you started: http://verbatim.blogs.com/verbatim/2008/02/in-a-pickle.html and http://verbatim.blogs.com/verbatim/2007/05/carrot_orzo.html And if you can do up some parsnips too, this is heavenly: http://verbatim.blogs.com/verbatim/2005/05/bon_apptit.html (scroll down)
ReplyDeleteThese look great - thanks! I am especially eager to try the orzo recipe.
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