We started the day, as promised, with a traditional "chocolatchaud" and a raisin brioche to plan the day. Our principal dish was a variation on a traditional cassoulet, with tarbais beans, garlic sausage, duck confit and sausage, and locally raised lamb. Though tarbais beans eagerly absorb lots of stock, we built extra flavor in to our stock by reducing...reducing...reducing. Extra "oomph" was added by using a traditional marinade instant on the lamb, two days before slowly braising. In to the cocotte, and voila...superbe! Even the first day it was great.
With the cassoulet in the oven, we prepared some traditional baguette, macaron with raspberry pastry cream, asparagus with lemon sabayon, and pate de fruit using local strawberry. The group was introduced to the use of the commercial sized stand mixers as well as inductive heating. By 2 PM we were enjoying our lunch, with everybody on the way home by 5 PM.
In addition to cooking, of course, we addressed techniques and each student left with a set of recipes that included -
- Cassoulet
- Lemon Sabayon
- Brioche
- Pate de Fruit
- Macaron
- Asparagus Soup
- Cream of Walnut Soup
- French Bread
- Caramelized Nuts
- Instant Marinade
We'll have photos available in the near future.
Stay tuned for our next class, after the holidays!
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