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Barigoule of Spring Vegetables
Date: March 30, 2016
  • Kosher salt and freshly ground black pepper
  • 4 oz. snow peas, trimmed
  • 1⁄3 cup fresh peas
  • 6 baby carrots with green tops,
  • 1 bunch pencil asparagus trimmed
  • 1⁄2 tsp. coriander seeds
  • 1⁄4 cup plus 1 Tbsp. olive oil
  • 10 cloves garlic, peeled and smashed
  • 4 bulbs baby fennel, trimmed and halved, or 2 med
  • 4 bulbs spring onions
  • 4 cups vegetable stock
  • 10 sprigs thyme
  • 5 whole black peppercorns
  • 1 bay leaf
  • 1 vanilla bean, split lengthwise
  • 3 tbsp. sherry vinegar
  • Cilantro sprigs, for garnish
  • Maldon flake sea salt, for garnish
Preparation Steps:
  1. Bring a 6-qt. saucepan of salted water to a boil. Working in batches, cook snow peas, peas, carrots, and asparagus until crisp-tender, about 1 minute each for peas, and 2–3 minutes for carrots and asparagus.
  2. Transfer vegetables to an ice bath until chilled; drain, and set aside.
  3. Wipe pan clean and toast coriander seeds over medium-high until fragrant, 1–2 minutes.
  4. Add 1⁄4 cup oil; cook garlic until golden, 3–4 minutes, and, using a slotted spoon, transfer to a bowl.
  5. Cook fennel and white onions until golden, 6–8 minutes; transfer to bowl with garlic.
  6. Add sliced onion greens, the stock, thyme, peppercorns, bay leaf, and vanilla bean; simmer until reduced by half, about 30 minutes.
  7. Strain stock and return to pan; whisk in remaining oil, the vinegar, salt, and pepper, and heat over medium.
  8. Stir in all reserved vegetables; cook, covered, until vegetables are heated through, 2–3 minutes. Divide vegetables between bowls and ladle broth over the top; garnish with cilantro sprigs and sea salt.

Yield; 4-6 servings

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”