with Marc Henri

The following are copies of the handouts I received in my fundamentals of cooking class. Keep in mind they aren’t recipes as much as methods for cooking. There are very few amounts listed because, as Marc explained, if you tried to follow a recipe with all it’s measurements, you’d spend all day cooking. I have broken the “recipes” up by weeks (it was a six week class). As I get time, I’ll go back and add my notes to those places where I took notes. The recipes with a * are the ones I helped make that week in class, so I know a bit more about them. If you have questions regarding any of the “recipes” found here, e-mail me, and I’ll answer if I can, and if not, I’ll try to get in contact with the instructor of the class to see if I can get an answer for you. Week One Week Two Week Three   Week Four Week Five Week Six WEEK ONE Chicken Stock Cream of Mushroom Soup Chicken Marsala * Rice Pilaf Method Roasted Vegetables Chocolate Mousse WEEK TWO Spring Soup Beef Stew Spatzli Stir Fry - Broccoli and Szechwan Green Beans Baklava * WEEK THREE Bean Soups Chilled Fruit Soups  * Roasting Meats Potatoes Boulangere Facaccia Bread Spice Cake WEEK FOUR Marinara Sauce & Bolognaise Sauce Gnocchi * Glazed Vegetables:  Gingered Carrots & Glazed Beets Fruit Pie WEEK FIVE Vegetable Soup Fish Cookery:  Poached Fish; Baked Fishe; Sauteed Fish Collard Greens with Caraway and Onions  * Cream Caramel and Creme Brulee WEEK SIX Braised Pork Chops Stuffed Vegetables * Mayonnaise and Coleslaw Dressing Crepes