Wednesday, 5 November
For the upcoming holidays, how about mastering an elegant roti de boeuf aux herbes de Provence en croûte (roast beef with herbs de Provence wrapped in pastry). We'll help take the mystery out of how to prepare this dish, which can be made to feed a crowd.
You'll learn how to make a pâte brisée, the savory pie dough wrapped around the roast, which is also a basic dough used in so many classic French recipes, such as quiche.
We will learn how to make our own Herbes de Provence using fresh thyme, rosemary, and bay leaf.
Our menu will be rounded out with fresh seasonal vegetables likes carrots, parsnips and potatoes, fresh from the market. Plus you will learn about the different varieties of potatoes that you are likely to see at your local market in the fall.
When we make the lovely, but easy dessert, of poires en terrine à la cassonade (pears baked in a clay terrine, sprinkled with beautiful sucre cassonade / raw sugar) - we will also talk about some of the different varieties of pears available in France.
And you'll see why you should always have a store bought pâte brisée in your refrig to quickly wrap and bake fall fruits, like apples and pears for another variation.
Instructor: Françoise Meunier, who has been with WICE for overy 10 years, trained in the hotel and cooking school in Toulouse. In 1997, she opened one of the first small private cooking schools in Paris. Her practical approach and easy-to-follow demonstrations will teach you how to reproduce delicious French and ethnic dishes at home.
Photo Credit - toques2cuisine