January 6th, the 12th day of Christmas, and throughout the month of January, the French gather with family and friends to share a Galette de Roi, or Kings Cake. There are two different versions- the North of France favors a puff pastry galette filled with pastry cream, and in the South of France they make theirs with a brioche ring studded with candied fruits. We will be making the puff pastry galette, with a the prescribed "feve" tucked inside!
Cuisine Minceur! It's January, and time to adopt some new, healthier eating options, so we will focus on some techniques and recipes inspired by chef Michel Guérard to lighten up your meals but keep them very tasty and very French! This class will feature recipes for Mushroom Tart to start, Steamed Halibut en Papillote and Chocolate Soufflé! Just over 600 calories!
These simple eggs are baked in ramekins with a variety of flavorings. Served as a starter course, they are easy to assemble ahead of time and pop in the oven for a few minutes before serving.
Drawing inspiration from chef Michel Guérard's techniques and recipes, it's will be fun to construct a fabulous meal full of flavor that is light on calories. A Warm Salad of Orange Scented Scallops and Mache, Duck Breasts with Spinach and Pear Quinelles and a Mushroom and Pepper Sauce, Rolled Apple Crepes with Vanilla Mousse- 585 calories! Now, that's the way to start the New Year
We're taking a little field trip to visit my friend Luke, get a glimpse of his new house just outside Nerac, and enjoy one of his favorite things to eat- Raclette! Melted cheese served with creamy potatoes, crispy baguettes, and charcuterie. For information on how to join in visit the Chez Moe membership information page. .
La Chadeleur- the day of crêpes!
Just a bit west of here, in Castelnaudary, is the home of the hearty Cassoulet- Beans, duck, sausage and other wonderful bits, oven baked until the top is crispy, the beans are creamy, and the meat is ready to melt. Singup early if you want to cook along so you have time to collect all the wonderful ingredients. I’ll send sourcing info with the recipes. Sign up here!
One of my very favorite things in this world is goat cheese, warmed. In a salad, it melts into the dressing (a vinaigrette for this salad), and creates a lucious coating for the salad greens.
It was Henri IV how first coined the phrase “a chicken in every pot” and this is how the Gascons do it- a whole chicken, stuffed and then simmered with vegetable, it produces both a first course soup and the main course of chicken, stuffing, and vegetables.Sign Up Here! img src="https://www.chezmoeenfrance.com/wp-content/uploads/2021/01/Poule-au-pot2-768x576-2-300x225.jpg" alt="" width="300" height="225" class="alignnone size-medium wp-image-2620" />
Choux Farci au Salmon- Cabbage Stuffed with SalmonThis is an elevated version of a dish found in cafés, routiers, and homes throughout France. Substituting salmon for the more traditional ground pork, this recipe was one of the recipes featured in the movie Haute Cuisine, the story of Danièle Mazet-Delpeuch, the private chef for François Mitterrand. Choux Farci au Salmon- Cabbage Stuffed with Salmon
A special Sunday 1 hour class on an assortment of Spring Vegetables gathered at Saturday's marché as well as a variety of techniques for preparation! Available on Zoom and Facebook Live! For Zoom Link- fill out this form!
\ Here in Gascony we have both white and green asparagus offered to us. We will look at both in this class, with a few different ways to put then on your dinner table!