While in Provence, we wanted to repeat our cooking school experience from last year. Julie once again to the rescue! She hooked us up with Catherine at Le Mas de Lilou for a wonderful cooking class; a dinner this time!
We gathered at Catherine’s at 5pm and got to work. The class was held in the light-filled kitchen of Catherine’s beautiful bed and breakfast, I only wish we had stayed the night!
On the menu:
Savory Goat Cheese and Parmesan Madeleines
Duck Breasts With Cherry Sauce
Pork Medallions Wrapped in Bacon
Peach Tarte Tatin
|Cooking each vegetable separately for the ratatouille tart preserves the individual colors|
|Classic mise en place for the pastry dough|
|First peaches of the season!|
|Bubbly caramel for the tarte tatin – I need one of these pans for my red wine pear tarte tatin!|
|Squeeze them all in!|
|Tuck them in a blanket of puff pastry.|
|Flip out of the pan and voila!|
|Tough job layering each vegetable but the result is stunning and sure to impress any dinner party guest!|
|Catherine, our hostess for the evening!|
|Setting the stage……|
|You know the old saying….everything is better wrapped in bacon!|
|Seasoning the duck breast – I learned how to score the fat last year!|
A wonderful night and delicious introduction to the specialties of the region; I can’t wait to recreate these recipes at home!
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