French Cooking Class Recipes
- Spring Asparagus Salad
- Chicken Supreme, Mustard Cream/ Herb Crusted Baked Tomato/ Duchess Potato
- Crepe Suzette
Asparagus Salad (per person):
- 3 stalks asparagus
- 1 hard boiled egg
- 1 tablespoon capers
- bunch of dill, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- Salt and Pepper
- Strawberry rhubarb paint/coulis (premade)
Trim the ends of the asparagus and blanch in salted water. Shock the asparagus in ice water to stop the cooking, drain and set aside. Mix together the chopped dill, vinegar, olive oil, sugar and season well. Mix the asparagus into dressing and set aside while you prepare the plate. Using a brush, make a wide stroke of strawberry-rhubarb coulis diagonal across the small white plate. Place the asparagus across the coulis in the center of the plate opposite the coulis. Garnish with grated boiled egg and capers. Drizzle plate with remaining dressing.
Chicken Supreme (done in groups):
- Chicken supreme (breast with wing bone attached, skin on)
- Canola oil for frying
- Salt and pepper
- 2 shallots
- 1 tablespoon butter
- 1 tablespoon fresh chopped tarragon
- 2 cups 35% cream
- Salt and pepper
Pat dry chicken with paper towel to remove excess moisture. Season well and brown each side until a deep golden color. Set onto a parchment lined baking sheet and put into 350 degree oven until cooked (about 20 minutes). While chicken is cooking prepare the cream sauce. Finely dice the shallot and sweat off in butter until translucent but not brown. Add cream. Reduce until almost sauce consistency. You will finish reducing right before the plating when you will need to heat up the sauce again. Add the tarragon when almost done reducing.
Herb Crusted Tomato (per person):
- 1 roma tomatoes
- 1/2 teaspoon herb de Provance
- 1 teaspoon grated parmesan cheese
- 1 teaspoon bread crumbs
- Salt and pepper
Remove core from tomato and cut in half, lengthwise. Mix together herbs, cheese, bread crumbs and season. Placing onto a parchment lined baking sheet pile the crumb mixture onto the tomatoes and bake at 350 degrees until potato begins to brown and blister, about 10 minutes.
- 4 lbs white potato, pre boiled and cooled
- 4 egg yolks
- ¼ teaspoon nutmeg
- 6 tablespoons butter, divided
- ¼ cup 35% cream
Melt butter and set half aside, you will use this butter to coat the potatoes right before they go into the oven. Preheat oven to 425. Mash the potatoes with remaining butter, salt, nutmeg and cream. Once mashed and combined thoroughly add in the egg yolks. You want a smooth consistency, but do not over mash or you will have a gluey consistency. Pipe mixture onto a parchment lined baking sheet into little mounds approx. the size of a golf ball. Very gently brush with melted butter and bake until golden brown, about 10 minutes.
- 3 large eggs
- 1/4 cup granulated sugar
- ½ tsp vanilla
- 1/2 cup all-purpose flour
- Grated zest of 1/2 orange
- Grated zest of 1/2 lemon
- 2/3 cup whole milk
- 1/2 cup heavy cream
- 1 to 2 tablespoons unsalted butter, for cooking
- 2 tablespoons butter
- 1 orange per person
- 3 tablespoons sugar
- cup orange juice
- 3 tablespoons grand marnier or other orange flavored liqueur.
Place the eggs and sugar in to a bowl. Using a whisk, mix until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve.
Grease an 8-inch nonstick crepe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again.
While crepes are cooking the rest of the group can be zesting and segmenting oranges.
To assemble the crepes melt butter and sugar together in a pan. Add zest, juice and one tablespoon of liqueur. Boil and reduce down. Add in orange segments to warm them up. Fold crepes and arrange them on platter. Add remaining liqueur and flambe. Pour segments and sauce over top of crepes. Serve immediately.