Recipes adapted from The Art of Cooking with Vegetables
Delicious Rainbow Carrots with Basil
Two very straightforward ingredients but when combined with two other flavors create a delightful collaboration.
I wish I could be a vegan, why? solely for the health benefits of not eating meat, but the best I can do is to NOT eat Red meat. I love fish, chicken and pork. My rationalization is that I will eat these proteins sparingly and I will embrace vegetables and make an effort to elevate them, so they are center of the plate.
I stumbled upon this Netflix show -The Chef’s table which featured Chef Alain Passard, legendary, 3 Michelin star French Chef. The Chefs Table on Netflix, is an homage to celebrating this most amazing Chef. He is an artist, a poet, mixologist of subtle flavors. I’ll just stop right there, because I found his voice, his technique so intoxicating.
I decided to buy his cook book and make a very serious attempt to approach handling and cooking of Vegetables with more respect. I don’t have the organic garden Chef Alain has, but I do have access to specialty farms, local produce. My culinary approach will be more deliberate.
I hope you enjoyed this simple dish as much as I have. If you can, try to catch Chef Alain on Netflix, you will not only fall in love with his food but his energy for creating as well.