*Note: All participants must friend "Chef Anna" on Facebook so you can be screened and qualify to attend the event. Please go to:
French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food and recipes is an understanding of France itself.
Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.
This class will be held every Tuesday @ 11am and 6pm
Menu will include such dishes as:
*Salad Lyonaisse ~ Frisee lettuce with bacon, homemade croutons and a poached egg. Topped with a zesty stoneground mustard vinegar dressing
*Traditional French Onion Soup
*Chicken Pillards over a bed of greens and mandarin oranges
*Coq au vin
Please sign up via my on-
line calendar if you have a prepaid voucher:
Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
For the Heartlets:
Make the polenta according to above instructions. Just before the polenta is finished thickening, pour 3/4 of the mushroom sauce into the polenta, stir. Make sure to reserve 1/4 the sauce to pour over the top of each heart. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
To assemble: Using a 2-inch diameter heart-shaped cookie cutter, cut the polenta into heart shapes, about 24, and place them on a serving platter
Place 1 heart on a plate, place about 1/2 teaspoon of the reserved mushrooms on top of the polenta. Garnish with grated Parmesan. Serve immediately.
Happy Valentines Day!