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October 04, 2005
Classical Cuisine - Week One
Tuesday night was the first night of my Classical Cuisine class. We are in the smallest kitchen in the building, a room that would comfortably fit 5 tables of 4. There are 6 tables in this kitchen and 26 students enrolled. Needless to say, it was a little crowded.
Tonight was a fairly quick menu. We had an appetizer, a soup and an entree.
The appetizer, Poached Eggs Henry IV, was a poached egg served on boat carved out of an artichoke, covered with a bearnaise sauce and tomatoes and a small amount of demiglace on the plate for color and additional flavor
The soup, Puree de Celerie, was a pureed Celeriac and Potato soup garnished with blanched celeriac alumettes and fresh croutons.
The entree, Cuisse de Grenouilles Saute a la Provencal with Pomme de Terre Duchesse, was Duchesse Potatoes, Sauteed Frog Legs with a Tomato, Kalamata Olive and Garlic Sauce.
Posted by FutureFoodTVStar at October 4, 2005 10:53 PM
Comments
yummy! frog legs!!! what did I tell you about definitions with these things!!!!
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Posted by: SillyNessa at October 7, 2005 12:14 PM
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