1/2 Oz. Sage, chiffonade
2 Oz. Carrots, small dice
2 Oz. Celery, small dice
1 1/2 Oz. Garlic, minced
2 Oz. Shallots, sliced
3 Oz. Spring garlic, sliced on the bias(green only)
5 Cups Cooked cannelini beans
8 Oz. Corn, roasted and shaved
1 Oz. Chive batons
1 Oz. Parsley, chopped
10 Oz. Candied ham Ham Stock
Sweat sage in olive oil. Add carrots and celery with a tablespoon of butter
and caramelize. Add garlic and shallots and continue to caramelize. Season.
Add beans and corn. Season. Sauté. Add stock just to moisten. Add herbs, butter
and lemon oil. Adjust. Add ham and remove from heat.
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