Our last class's menu was from the Germanic region of Alsace. Here's the Alsatian Onion Tart we made, using the leftover dough from last week's apple galette.
Here it is being served with a simple tomato and shallot salad. The dressing was made of red wine vinegar, vegetable oil, dijon mustard and thyme. Just as the salad with vinaigrette was required to harmonize with the cheese soufflé, here the oniony zing of the shallots helped to pierce through the soft, sweet caramelized onion flavours in the tart.
Stepping back into the past here to check out the onions slowly caramelizing, and then forward to see the stuffing being prepared for the next course: Stuffed Quail. The stuffing is made of cubed bread, parsley, and onions and cranberries cooked in butter and chicken stock.
Here are our little quails, painstakingly deboned, stuffed and shaped to resemble a Barbie doll's Thanksgiving turkey. (Mine is in the middle.)
Stuffed Quail with Truffle Sauce, served on Potato Galette with Haricots Verts. It looks like an angel.
The angel's wings are made of a large russet potato, grated and fried in duck fat until cooked through and golden on both sides. (You could also just use oil.)
Other ideas of what to put on a potato galette: smoked salmon and sour cream, or back bacon and a poached egg. Mmmmmmmmmmm...
A less angelic-looking quail photo. That big black circle is a slice of a truffle.
For dessert: Clafoutis Aux Fruits. A handful of blueberries dropped into a ramekin filled with cake batter: 1 egg, 1/4 cup milk, 2 Tbsp yogurt, 2 Tbsp flour, 1 Tbsp sugar and 1 Tbsp butter. (Those ingredients are enough to fill 2 small ramekins.) Here they are right out of the oven.
And here's one after it's been sitting for a bit and shrunken considerably, sprinkled with icing sugar. I just realized I have all the ingredients for this. Maybe I will make it tomorrow. PEUT-ÊTRE.
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