This week was all about France, we did Quiche, French Onion Soup, Poule au Pot al Creme, Coquille St. Jaques Provencal, Boeuf Bourguignon, Poulet Chassuer, Escargot a la Bourguignon, Crepes, Tarte Tatin, Duck a la Orange, La Bouillabaisse Provencal and Riz de Veau Braise aka Sweet Breads. The Sweet Breads were the star of this week. I’d never had them and it was a very interesting process to cook them. I’ll be honest I was a little freaked out by the visual as we went through the process of preparing them. France was fun, can’t wait to go visit. Here’s some shots of this week.
Coquille St. Jaques Provencal ( Scallops )
Poulet Chassuer ( this was unreal, the sauce made we want to cry it was good )
Escargot a la Bourguignon. I’ve had snails before but not like these, they were soft, tender and delish, especially with the wine.
Duck a la Orange with roasted Celery Root, my new favorite veggie.
Tarte Tatin with Rum Whipped Cream
my pot filled with all the seafood for La Bouillabaisse Provencal
La Bouillabaisse Provencal ready to serve
This is the first course for the La Bouillabaisse Provencal, croutons with Rouille sauce on them as well as a lovely Rose from France.
Jim’s bowl, packed for the ride home. He loved it !
These are the Sweet Breads sauteing, trippy looking stuff.
It looks like brains, but it’s not, they are the Veal thyroid gland.
This is mine and Rebecca’s mise en place for the Sweet Breads and the Duck a la Orange.
You can see Roasted Celery Root, the Duck sauce, the Sweet Breads in their sauce with the sauteed mushrooms, the random pound of butter, orange segments for the duck plate. I love my mise en place.
Riz de Veau Braise aka Sweet Breads in Puff Pastry.
Confession time, this was not my plate, it’s Chef’s. The rose is a tomato, so pretty.
Seriously this dish blew my mind, it was amazing.
Next week Italy !