Sunday, November 15, 2009

L'Academie de Cuisine: Advanced Culinary Weekend

Jennifer, her friend Jim and I all took a fancy French cooking class this weekend at L'Academie de Cuisine... the course was taught by Patrice Olivon, a great French chef with experience cooking at the White House and sous-cheffing on Iron Chef America: Battle Dungeness Crab, among other things.
We cooked an elaborate 8 course meal and learned a lot of neat tricks and methods. Let me know if you want the recipes. I have to type them up. Our favorite was the shrimp bisque, followed closely by the basil ice cream. Check it out!

Smoked salon on brioche (canapes):
Phyllo dough stuffed with Merguez sausage and roasted red peppers:
Leek and sundried tomato terrine with champagne vinaigrette and black truffles:Shrimp bisque with seared scallops and shrimp, a crunchy Kataifi covered shrimp and chive oil:
Turkey breast stuffed with veal mousse, wild mushrooms and chestnuts, with sweet potato French fries and spinach flan
Garlic tuile piped with Roquefort/goat cheese mousse, frisee salad and caramelized walnuts: Tart tatin with irish creme caramel sauce and basil milk chocolate ice cream
Mini key lime pie (mignardises)Align Center

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