May
8
9:00pm
French Cooking with a Chef's Ego!
By Milton Public Library
C'est La Vie! In Honour of Mother's Day, here is your chance to learn the art of French cooking with A Chef's Ego. In this cooking class, Chef Shane will teach participants how to cook a lovely three course meal.
The Menu:
Appetizer:
Baked Brie with honey, apple and baguette
Main:
Coq au vin
Dessert:
Chocolate lava cake
Ingredient list:
Baked Brie:
- Brie cheese or Camembert x1 16oz wheel
- Honey x 4Tbsp
- Crisp apple x 1
- Purple grapes x 1 bunch
- Baguette x 1
Coq au vin:
- Chicken thighs or leg quarters or drumsticks x 4-6 large bone in/skin on thighs or drumsticks
- Carrots x 4-6 medium carrots
- Shallots x 2-4
- Pearl onions or Vidalia onions x 1/2-1 lb
- Pancetta or bacon x 4 ounces or 4 slices
- Cremini mushroom or brown mushrooms, forest mushrooms, even dried porcini x 1/2 lb - 1 lb
- Fresh thyme (can substitute dried herb de Provence, dried thyme) x 10 sprigs or 1 bunch
- Garlic x 4-6 cloves
- Dry Red wine burgundy, Pinot noir, Shiraz, merlot x 1/2 - 1 cup
- Chicken stock x 1 - 2 cups
- All purpose flour x 2Tbsp
- Unsalted butter x 2Tbsp
Chocolate Lava Cake:
- Unsalted butter. x 1/2 cup 1 stick
- Bittersweet chocolate. x 6 ounces 1 cup
- Eggs + egg yolks x 2 + 2
- Sugar x 1/2 cup
- Salt x 1/8 tsp
- All purpose flour x 1/4 cup
- Vanilla x 1tsp
- Confectioners' sugar x 1/4 - 1/2 cup
Equipment list:
- Cutting board
- Serrated knife
- Chef knife
- 4-6 medium ramekins
- 1 large ramekin or oven safe bowl, shallow oven safe dish, French onion soup bowl
- 1 Dutch oven with cover or oven safe heavy bottom cooking pot with cover, large cast iron skillet with cover.
- Peeler
- Measuring cups
- Measuring spoons
- Tasting spoons
- Mixing bowls (3-4) small - medium
- Spatula
- Whisk
- Bottle opener
- Slotted Spoon
hosted by
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Milton Public Library
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