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Hi, I'm Elvis Hillard and I'm here on behalf of Expert Village. And today we're going to
be making a dish called a French Casserette. Okay, the first step that you want to take
care of, is you're going to use butter and oil. Like I said, you want to make sure that
you use like an olive oil, or promise oil, canola, vegetable. Make sure it's got like
a high smoke point so it's not like going to burn up on you. The reason that you're
using butter and olive oil is the butter is more for like the flavoring and then olive
oil is for non-sticking whenever you're cooking like, all of your vegetables. So, you want
to go ahead and stick that in first. Whenever you start cooking, make sure the skillets
hot, you know, I mean, you definitely want to like do justice for your food. You don't
want to throw food into a cold pan. Let it start coming up. Just like that, that's exactly
what you're looking for. We're going to turn it down just a little bit, like a medium heat.
Have your vegetable cut, right before you start doing that. That's good right there.
I'm going to pull it off for one second. We're going to come over here and start cutting
on these vegetables. We're going to take our zucchini first, go ahead cut off your ends.
I like to cut mine in half, so it's easier to work with. We're going to slice it, take
like two of them first. If you don't like it this big, just go ahead and cut it in half
from there, you know. It works out, all goes down the same, just different ways you can
cut it. Basically, what you want to use is, use like one whole. You just want to grab
them, bring them back over here. Let it cook up, get up in the butter a little bit. We're
going to saute them down. I'm going to Grab the rest of it and just give it like a stir.
And, you want to cook it down until it gets like a little mushy, you know, like al dente.
You don't want to like, break it down anymore than that, cause; it's just going to get gross
when you start eating it, it's not going to do you any good. I know when I like to eat
vegetables, you know, I like to be like, to the bite. Just let that cook up for about
another minute, minute and a half. We'll be good!