29 January 2011

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

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