WEEK ONE
Chicken Stock
Cream of
Mushroom Soup
Chicken Marsala
Rice Pilaf Method
Roasted Vegetables
Chocolate Mousse
WEEK TWO
Spring Soup
Beef Stew
Spatzli
Stri Fry
Bakalava
WEEK THREE
Bean Soups
Chilled Fruit Soups
Roasting Meats
Potatoes Boulangere
Facaccia Bread
Spice Cake
WEEK FOUR
Marinara and
Bolognaise Sauces
Gnocchi
Glazed Vegetables
Fruit Pie
WEEK FIVE
Vegetable Soup
Fish Cookery
Collard Greens w/
Caraway and
Onions
Cream Caramel
& Creme Brulee
WEEK SIX
Braised Pork Chops
Stuffed Vegetables
Mayonnaise and
Coleslaw Dressing
Crepes
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Cream Caramel and Creme Brulee
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Cream Caramel
1 cup milk
Three small eggs
1/2 cup sugar
1 teaspoon vanilla
1 cup sugar
1/2 cup water
Caramelize the sugar and water as demo-ed in class.
Pour into custard cups.
Beat eggs add milk and vanilla.
Bring milk to a boil and add egg and milk mixture.
Pour into the custard cups that have the caramelized sugar.
Place in water bath and cook in a slow oven until set.
Crème Brulee
Use half-and-half or light cream instead of milk.
Do not use the caramelized sugar on the bottom.
Make the same way.
Chill well.
Place a thin layer of brown sugar on top and brown with a torch.
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