French Bistro Classics #2

Here are some things that got made in my second cooking class.


Bouillabaisse feat. salmon, snapper and mussels. With rouille: roasted red peppers, garlic, potato, cayenne pepper, smoked paprika, salt and pepper and olive oil, all mashed up in a mortar and pestle. Some of it stirred into the bouillabaisse; some spread on crostinis.


Rack of Lamb Provencale with Feta Vinaigrette and Roasted Garlic Flan on Ratatouille.


Crêpes Suzette with Orange Butter. <3