MENU
French Onion Soup Gratinée
Frenchified Surf & Turf Pan-Roasted Cod and Grilled Sirloin with Double Tarragon Bearnaise Sauce
Truffled Haricots Verts, Green Peas and Sugar Snaps
Pan-Sauté of Green Peas and Haricots Verts
Caramelized Squash, Whole Garlic, Cauliflower & Crispy Cabbage
Chocolate Meringue Tart
About the Class
Last Wednesday's private group had requested traditional French, the hosts especially wanting French Onion Soup and Bernaise Sauce. We settled on roast chicken with the Bernaise, truffled green veggies and a mix of roasted winter squash, cauliflower, cabbage and whole garlic Individual chocolate souffles with melty ice cream sauce rounded out the meal.
As all of that was a huge success, I’ve decided to offer a slightly tweaked version of that menu--a surf and turf of a pan-roasted white Fish AND a Grilled Sirloin instead of the chicken and a Chocolate Meringue Tart instead of souffles—on Monday, March 2.
For all of you francophiles, steak aficionados and lovers of French onion soup smothered in toasty Gruyere, this class is for you.
And dessert--a meringue shell topped with an abundance of rich, Kahlua-laced espresso-chocolate mousse and chantilly—is to die for. Really good.
It’s a great late winter/early spring menu and I hope to see many of you on March 2. And--FYI-- there are still spots for the sumptuous, crispy heritage pork roast menu on February 25.
**IF a majority of you would rather have the chocolate souffles for dessert, we can make them instead of the tart but I am thinking that so many of you have already made them with me that we should do the tart. LMK. But I’m happy to be persuaded otherwise.