LO231 Cod Fillets with Spicy Chorizo & Tapendade, Peach Tart

** Join us for a Hearty Lunch & Glass of Wine featuring **

Cod Fillets with Spicy Chorizo & Green Olive Tapenade

We are so lucky that moist and flaky Cod fish fillets are a regular staple at the Parisian markets and grocery stores. 

But its flavor can be delicate, if not bland. Learn how to use this blank canvas to your advantage.  

We will show you a creative and easy way to perk up Cod fillets by "skewering" them with spikes of spicy chorizo, and then top them with a homemade green olive tapenade! 

Fast and delicious!  This is so good, your dinner guests will want this recipe!

Pêche de Vigne Fruit Tart with a Cookie Crust

Ring in fall with a fun tart made with those special red vine peaches called pêche de vigne in French.

First, you will learn how to make a cookie crust using the perfect fall ingredient - crushed Speculos cookies - the French version of cinnamon gingerbread cookies. They have all the flavors of fall. 

Then we will make a curd using puréed pêche de vignes.  If we are lucky, there will still be some blackberries for a garnish.

Techniques: learn how to work with cod fillets; bake fish with a topping; make a tart crust using cookies; make a curd with fruit. 

About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.