"What the hell is that Lady doing on my post ?@!#?!*? Find out by reading the following!!!"
>
On a cool and snowy afternoon, we went to Tenefly, New Jersey to perform a 3-hour cooking session for Tracy and David. David had offered Tracy a Christmas gift for one cooking lesson. We agreed on the following program :
>
A French traditional cauliflower velouté, named after the color of the skin of the countess Dubarry, during Louis XV's time...
>
The technique involved the famous roux (cooking the same amount of butter and flour as a thickener to many sauces such as Béchamel for example).
For flavor sake, we served it with a smoked salt Chantilly, a bacon tuile and a drizzle of truffle oil.
A pan-seared sea scallop and risotto entree, with Spanish influence (smoked paprika and chorizo) prepared with a bisque stock. As I told T&D, I enjoy so much Risotto for the versatility of possibilities it offers. And what a great way to get rid of the leftovers!
As a dessert, we prepared a bistro style sweet, the Ile flottante (floating islands). We went successfully through the making of crème anglaise and french meringues, cooked "à l'anglaise" in half milk, half water. We also had a lot of fun shaping the meringue into shaping quenelle islands!!!
That was very nice of our hosts to invite us to taste what they had prepared with great interest and motivation. Everybody enjoyed the menu I am sure...
No comments:
Post a Comment