When the same-old snacks seem so boring
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Esquire.com
Published in the May 2013 issue
Chef Michael Kaphan, Purdy's Farmer & the Fish, North Salem, New York
I'm a chef who grew up in the era just before the green-market revolution. Like so many others, my mother was a Birds Eye queen, and the Jolly Green Giant was her best friend, always hiding in the cupboard. So as I grew older and my passion for food grew, I wanted to come up with a simple, tasty, and healthy way to prepare garden or green-market vegetables. After many years of cooking, I find myself always returning to this one tried-and-true technique. It never fails me, and my guests always want to know how I did it. Simplicity, I tell them. The secret lies in the technique, and after a couple tries, you'll pick it right up. To use a restaurant phrase, it's done à la minute - "in a minute," or done to order. The goal is a reduced sauce clinging to vegetables that still have their picked-from-the-garden taste.
There's another phrase in professional kitchens: mise en place, meaning a
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