Time to put on my funny cooking hat again!
Classic Techniques: European Classical Menus
Yep, for the next four Saturdays I will be...
Build on your foundation skills with this classical European menu based series. Explore French and Italian cooking through their regional cuisines. Study the unique climate and culture of these areas. We will explore the regions of Provence, Lyon, Tuscany, and Piedmont. The techniques used in producing these menus build on the skills learned in the first Classic Techniques course. Advance your culinary knowledge and your ability to pair wine and food.
Class 1: Provence
Moules with Garlic & White Wine, Tenderloin of Lamb with Rosemary, Skillet Potatoes and Pepper Sauce, Lemon Tartlets with Lavender Flowers
Objectives: Introduction to Bread Doughs, Leavening with Starters, Shaping Boules, Tart Doughs
Class 2: Piedmont
Fonduta and Grissini Wrapped with Proscuitto, Salamis of Duck with Polenta and Barbara Fig Sauce, Piedmontes Hazelnut Cake
Objectives: Artichokes, Grissini, Poultry Butchery, Integral Sauce, Polenta, Ganache
Class 3: Tuscan
Rice & Celery Soup, Roast Pork Loin Stuffed with Sausage, Tuscan Beans, Tiramisu Objectives: Olive Oil, Sausage Making, Classic Roasting, Bread Doughs, Mousse
Class 4: Lyon
Oeufs en Meurette, Broiled Salmon with Crème Fraiche, Mustard & Tomato Coulee Pomes Puree, Crème Brule with Madelines
Ojectives: Pate Choux, Egg Poaching, Fish Butchery, Coulis, Crème Fraîche, Custards
Mmmmm.....
Posted by BilFish at February 1, 2005 09:17 AM