This week at the JCI, the students were learning the “Art” of cooking vegetables. A well cooked vegetable must be bursting with color and taste and naturally sweet. When you bite into it, “aahh” that notable soft crack in your mouth rather than biting into a grey ball of mush. Beautifully cooked vegetables enhance the flavors and appearance of every dish whether it be an antipasti, main course accompaniment or a simple dish, just by itself. There are so many interesting varieties to choose from, not just carrots and peas. We worked with Asparagus, Jerusalem Artichokes, and French Beans. We made Pepper Coulis and Basil Pesto to give that perfect match. The students learned to blanch and refresh vegetables to stop the cooking process.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. ~Julia Child 
