Well, it took me going to S’pore to learn some French cooking! I have never really experienced French cooking other than eating it in the US and France, but I really didn’t understand some of the nuances that define the cuisine.
Today was such an eye-opening experience and I not only learned new French words, but some of the secrets of French cooking. Samia is a wonderful chef and fantastic teacher and that was especially exhibited today. The menu was taken from Julia Child’s book Mastering the Art of French Cooking:
Potage Parmentier (Potato & Onion/Leek Soup)
Salad Nicoise (or Mediterranean Combination Salad)
Pommes de Terre A L’huile (French Potato Salad)
Sauce Vinaigrette (French Dressing)
Homard aux Aromates (Lobster Steamed in White Wine with Herb Sauce) - today Samia used Prawns instead of Lobster
Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms), Oignons Glaces A Brun (Brown-braised Onions)
Champignons Sautés Au Beurre (Sautéed Mushrooms)
Crème Plombières aux Fruits (French version of the Tiramisu)
Salad Nicoise - Plating...
Salad Nicoise with Tuna and Anchovies -
Samia made some changes to the recipes that really helped me understand the dishes more fully and didn’t make me so scared to try Beef Bourguignon (if you’ve seen Julie and Julia, you’ll understand what I mean)! This was truly a spectacular class and I enjoyed every minute. I know that I have so much more to learn but the fragrances, textures and flavors will stay with me for a long time. What an experience!
Boeuf Bourguignon -
Potage Parmentier -
Oignons Glaces a Brun -
Samia using a rolling pin (of sorts) to press the liquids through a Chinoise - for the Wine with Herb Sauce
I also learned about the gourmet shops around S’pore and I tasted the most wonderful Late Harvest Riesling Vinegar (Cuisine Perel – out of CA) – can a vinegar taste good? Yes, yes it can! I also learned to use fresh-dried Bay Leaves – Samia has a friend in (in the south of France, mind you) that brought her fresh-dried Bay Leaves from her garden – oh my – they had the most wonderful fragrance. McCormick has nothing on these – these leaves were about 3-times larger than those we buy in the supermarket!
I’m taking Italian Interpretations on Tuesday and Arabian Nights on Thursday, so it will be a culinary week and Paul will probably enjoy the “fruits” of my learning.
Here is Samia testing the blanching of green beans - for Salad Nicoise
I just liked this tree - outside from Coriander Leaf
No comments:
Post a Comment