(Chocolate Mousse the easy way!)
Today was the first summer session of Cooking with Music at my house, which is a group of lessons or classes that combine food, culture, and music from specific countries or cultures. French was first up–
MENU CHEZ MORGAN
Hors-d’oeuvres (appetizers): Fromage avec pain — Cheese with Bread
Entree (First Course) Salad Printemps avec vinaigrette dijonnaise- Spring Salad with mustard vinaigrette or….Everyday Chopped Salad (from Jamie Oliver’s Ministry of Food–we used the on-line video)
Plat principal (Main Course) Quiche -Cooking with Music Quiche (Lesson on Pate Brisee; quiche w/ bacon and pruscuitto)
Dessert (Dessert) Mousse au Chocolat -Chocolate Mousse with Whipped Cream and Strawberries
We began with
Comment ca va?
Bien! Tres Bien! Et vous?
And so on.
(Alain: They loved Josette!)
I passed out notebooks and each student had a different color and their photo on the front. Inside were maps of the world, Europe, info on the country of France, links to all of the sites we used in the lessons, all of the recipes and notes, and some coloring pages for the younger ones.
We went over the geography of France first. Where was it? While we did that, we listened to French folk songs… But soon, if we wanted to eat before supper time, we needed to begin. We made the mousse first and got it in the frig. Next, we learned to make pastry dough ( Pate Brisee) and quiche filling. That went in the oven while we watched a video on how to make chopped salad and made the salad. Table set. A little cheese. Lunch was served. It began to look like a piano lesson was going to have to be another day.
Merci! Merci! to Jacque, Joel and Ellen. Good cooks all!!!!
What are you cooking for Father’s Day?
Here are a few highlights.
Using Le Creuset cookware on a gas stove…
It’s not quite cantaloupe time here in Colorado, but we do finally have some good FexEx cantaloupe available at the store. I tend to buy a half. I then wonder why I didn’t buy a whole after I cut some up. So last time, I bought a whole, and then had to figure out what to do with it. Here’s what happened:
2 pieces cantaloupe, each about 1/4 of a smallish cantelope, sliced to eat, but left on rind
1 cup baby arugula or other spring greens
Kosher salt; fresh ground pepper
2 blackberries or blueberries
1/8 cup parmesan (or other sharp, shreddable cheese), shredded (2 tablespoons)
Arrange on each of two salad plates 1/2 c fresh arugula. Top each portion with a piece of cantelope and add a couple each of the strawberries and blackberries. Squeeze lemon over all and dust with salt and pepper. Sprinkle with shredded cheese. Drizzle with balsamic vinaigrette (below.)
Balsamic Vinaigrette (or use your own recipe or a store-bought bottle)
1/4 cup balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon shallots or garlic, minced
3/4 cup extra-virgin olive oil
Place all ingredients in jar and shake well. Store in refrigerator up to one week.