Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 ...

Blanch fennel in boiling salted water; shock in cold water. Arrange in pan suitable for oven braising; add enough stock to cover fennel by ...

Place peas with enough water to cover in large bowl; let soak for 3 hours or more. Trim fennel to desired size. Finely chop trim; place in saute pan ...

Place clarified butter in heavy saute pan; heat to smoke point. Season rabbit legs with salt and pepper; place in smoking butter. Sear quickly until ...

Heat olive oil in small braising pan; add legs and cabbage. Sear on all sides until brown. Remove from pan; reserve. Add bacon to pan; saute. Add ...

Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and ...

Place bacon in braising pan; sweat until fat is rendered. Add onions, garlic, bay leaf and caraway seed. Cover; sweat for 3 to 5 minutes. Add kale ...

Blanch romaine in boiling salted water for 3 to 4 minutes or until tender. Shock in ice water; gently squeeze dry using paper toweling. Reserve. ...

Saute garlic and shallots in olive oil; let cool. Place ground trim in bowl; add cooled garlic and shallots and herbs. Combine. Fold in cream and ...

Peel celery; slice thinly, about 75% of way through. Heat stock to boiling; blanch celery. Remove celery; shock in cold water. Reserve stock and ...