In the Green Kitchen by Alice Waters

Author:Alice Waters [Waters Alice]
Language: eng
Format: epub
ISBN: 978-0-307-88557-9
Publisher: Crown Publishing Group
Published: 2010-06-13T16:00:00+00:00

OLIVER ROWE is another young chef with international experience who has made a dramatic return to his local roots: A Londoner by birth, a few years ago he opened his restaurant, Konstam at the Prince Albert, in a neighborhood where he has strong family ties. A fanatic for local food, he obtains over 80 percent of his ingredients from producers within the area served by the London Underground.

Oliver likes to blanch his greens. Blanching vegetables means cooking them briefly in rapidly boiling water. Blanching is suitable for all sorts of leafy greens: chard, kale, beet greens, turnip tops, collards, cabbage, spinach, sea purslane, dandelion, and nettles. Blanched greens can be seasoned and served warm; chopped and added to stuffings, meatballs, soups, and stews; or dressed and served cold or at room temperature.

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