For broccoli, remember that there's a lot of flavor in the stems, so don't limit yourself to the florets. Do remember to trim off the tough root ends, however. The trick to green beans is blanching for bright green color and ultimate crispness. Remember to salt your ice water bath during this part of the process.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."