Notes of an amateur foodie….

  • French Bistro Cooking Class
    • Let me just say, I’ve always been an Italian food person. French has never been on the top of my list. But, I’m so glad I gave this a try. (Thanks, Jordan, for taking me!) This class, offered by Market Street in Colleyville, was not hands-on. It was, however, a demo with dinner. After the chef demonstrated the process for each course, we were served that portion of the menu. The entire menu was actually very manageable, even for an amateur chef like myself. The staff chose a white (Les Charmes Macon-Lugny Chardonnay) & a red (Belleruche Cotes-Du-Rhome 60% Grenache) to go with the menu. Both were very good pairings! The menu consisted of the following:
      • Gougeres (Gruyere Cheese Puffs)
      • Potage Veloute aux Champiognons (a creamy, fresh mushroom soup)
      • Poulet au Cidre et Pommes (Chicken with Cider and Apples)
      • Chou Saute avee Lardons (Sauté of Cabbage with Bacon)
      • Celeri Puree (Puree of Celery Root)
      • Crème Renversee au Caramel (Classic Crème Caramel)
    • I have the recipes for the entire course. So – if any of you want to make this with me, I’m all in!
Gougeres & Potage Veloute aux Champiognons

 

Les Charmes Macon-Lugny Chardonnay

 

Poulet au Cidre et Pommes & Chou Saute avee Lardons & Celeri Puree

 

Crème Renversee au Caramel

 

  • Nutella Fudge Brownies
Brownie Prep

 

Ready to bake, but first...

 

...enjoy the batter!

 

Oh yes! A watched oven does bake faster.

 

Done...in 10 minutes!

 

And now for the finishing touch...dust with powdered sugar. YUM-O!

 

  • I Love Central Market!
    • I’m a chocoholic.
    • I’m a coffee addict.
    • I’m also becoming a foodie.
    • Bad combo for my health & wallet.
Chocolate Heaven

 

It is definitely an emergency when I don't have chocolate.

Black Salt Caramel Bar (Hawaiian influence...my favorite kind!)
Flores Bajawa

 

Rwanda

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