Oeuf en Cocottes
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.
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More Cuisine Minceur- Orange Scallop Salad, Duck Breast with Spinach and Pear Quinelles, & Rolled Apple Crepes
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
Raclette chez Luke
FaceBook Live Chez Moe Private GroupWe'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. .
Crêpes- La Chandeleur
FaceBook Live Chez Moe Private GroupLa Chadeleur- the day of crêpes!
Cassoulet
Chez Moe- Zoom ClassJust 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!
$35
Salade au Chèvre Chaud- Warm Goat Cheese Salad
FaceBook Live Chez Moe Private GroupOne 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.
Poule au Pot
Chez Moe- Zoom ClassIt 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" />
$35
Choux Farci au Salmon- Cabbage Stuffed with Salmon
Chez Moe- Zoom ClassChoux 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
$35
Extra! Open Class! Spring Vegetables!
Chez Moe en FranceA 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!
Asperges- Asparagus is in season!
FaceBook Live Chez Moe Private Group\ 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!
Lamb en Croute and Spring Vegetable Ragout
Chez Moe- Zoom ClassLamb Loin wrapped in puff pastry, perfect for Easter dinner- or any Sunday dinner- or a lovely Spring dinner party! Serve it up with roasted potatoes and a Spring Vegetable Ragout! Sign up here!
$35.00
Apéro Dînatoire- A French Small Plates Cocktail Party
Chez Moe- Zoom ClassA roadmap to a perfect spring cocktail party- a number of small plates with a french flavor and some hints to shop will to fill in your menu. Sign up https://www.chezmoeenfrance.com/classes-2/!
$35.00