CHEZ CHLOE

Happy Birthday Kathleen

The class this week was given to Kathleen as a birthday present from her husband. Kathleen brought her sister-in-law, Diane to partake in the celebration. Kathleen is an avid cook which brought on a little pressure to impart some new information and advice. We packed in a LOT! We forwent our sit down meal at the end in exchange for more time at the stove.
This day we managed to prepare: Buttermilk scones with candied ginger. A rosemary lemon fougasse. Bourride with monkfish*. Cherry balsamic glazed pork tenderloin. And we revisited the fresh ginger chocolate torte.
*One note before going ahead - Here's a link to Seafood Watch. Monkfish is on the avoid list and therefore I rarely eat it despite liking it.
I've posted the Scones, Fougasse and Bourride recipes.....

First spring cooking class

I've had the opportunity to teach two classes in my home this month. The first being with a lovely group of women who originally wanted to lunch at Chez Chloe. I ran into Lise outside the cafe and after confessing it was just too much stress, tried to compensate with a lunch and demo Chez moi. It was a morning and afternoon of laughter, stories, good food and a little education to boot. The kind of day for which one feels guilt because it's so much fun in the middle of the week. It was mostly a demonstration with some interactive work and a lovely sit down lunch at the end.
We kept to traditional recipes and to my delight brought Lise into the "I think I like escargot circle". We followed the Escargot Bourgogne with French Onion Soup and a light salad picked from the early greens in my greenhouse. We finished with a fresh ginger and chocolate torte recipe from the River Cafe Book Green.
Here's recipes for the above mentioned........

cooking class

We did a trial cooking class for Chez Chloé with 2 of my best friends, Loren and Jen. I felt almost guilty spending 5 hours cooking during the day on a Tuesday and having so much fun!
We donned our aprons about 9:30 and looked over the menu for the day....savory goat cheese tarte, chicken breast stuffed with asparagus and topped with wild mushrooms and for dessert , profiteroles w/cinnamon ice cream and spiced caramel sauce. We set off and began first with the dessert.......