Monday, 22 June 2015

Look what our students are cooking this week!

Monday
Lunch
Chicken stock making for the week    
  Starter: Green pea soup “Ninon”
Main: Provençal salmon fish cakes fish cakes on a garden salad with Sauce Tartar
Cheese: Selection of French cheeses
          
Dinner
 Bread making
 Starter: Oysters with apple and horseradish sauce
Main: Quails with morels sauce 
Cheese: Selection of French cheeses
Dessert: Panna Cotta with fresh fruits salad 

Tuesday
Lunch       
Starter: small pizza Alsacien
Main: Rabbit in Dijon mustard
Cheese: Selection of French cheeses
 Dinner
      Starter: Asparagus with Hollandaise Sauce 
Main: Turbot baked in the oven with a saffron sauce
               Cheese: Selection of French cheeses            
 Dessert:  Strawberry tart

Wednesday 
Lunch       
 Starter: Bruschetta
Main:Grilled goats cheese salad
 Cheese: Selection of French cheeses           
Dinner                  
  Starter: Scallop mousse with spinach and a tomato sauce
Main: Cured duck breast with horseradish and summer vegetable
Cheese: Selection of French cheeses
  Dessert: Chocolate cake St. Remy with salted caramel ice-cream
            
Thursday
Lunch
Free to visit the Dinan, St. Malo, or a trip to Mont Saint Michel

Dinner
Starter: Langoustines with a celeriac remoulade and langoustine sauce
Main: Blanquette de veau with rice
 Cheese:  Selection of French cheeses
    Dessert: Lemon tart

Friday 
Lunch
Starter
 Main: Rabbit salad 
Cheese: Selection of French cheeses

Dinner
Starter: Foie Gras terrine with a pear salad 
  Main: Tournedos with Sauce Béarnaise 
Cheese: Selection of French cheeses
 Dessert:Almond & white chocolate cake with liquorice 
*menu can change

Wednesday, 10 June 2015

Choosing the right cooking school

There is an abundance of cooking schools out there. Some are good. Some are great. Some unfortunately are a real rip off!! It makes sense to do some simple checks to ensure you get the best one to suit your needs. Here are some simple guidelines to help you decide which one to choose.

1. If learning to cook is your objective, then ensure you get an accredited school with a qualified chef in the kitchen! Is the chef a good teacher as well as a great chef?

2. Check how long the cooking classes will run. This is so important as many school just do a simple three hour demo per day and get rid of you asap! How long will you be with the chef in the kitchen and what skills will you actually acquire? Will you get actual hands on cooking experience? Time with the chef to reflect and ask questions? Will you eat together with the chef every day?

3. What is actually included in the course? Is lunch and dinner included? Do you have to pay for wine as an extra? How many courses are included for lunch and dinner?

4. Look carefully at the menu for the course. Does it include what you expect?   Is the food organic? Are wine tastings included? Food & wine pairing? 

5. Look at the reviews for the school. Trip Adviser can help with this. Feel free to email someone who has actually attended the school so that you can get an independent assessment of the chefs and the school.

6. Is the school a magical place? Do people actually enjoy their time there? There is so much to learning and the way cooking schools are managed. Are you included as part of the family or treated as a stranger? Again this is best gleamed by the reviews of previous customers.

7. How flexible is the school? Will they adjust their menu to suit your individual requirements?

8. What type of accommodation is available at the school? Do you get your own private gite or do you have to share a bathroom?! Check out carefully so that you are not disappointed. Ask for photos and again check out those reviews.

9. How easy is it to get to the school? Is it near an airport or a ferry port? Do you have to drive? Can you get a pick up from the local station? How helpful is your school with information and guidance about travel arrangements?

10. Does your chosen school offer any extras? Think about introductory dinners and celebratory graduation evenings with Diplomas! Are you given notes and menus covering your course and full support and after care when you try your recipes at home in your own kitchen?

11, What is available to see during non cooking times? Are tours arranged to places of interest, food markets, farms, vineyards  etc. Are there lots of interesting places to visit when not in the kitchen?

12. How many people will be on your course? Some schools overbook the kitchen and you wont find that very enjoyable. The best schools actually limit the numbers of students below 10 per class so that everyone gets time to enjoy each other as well as quality time with the chefs.

13. Ensure your cooking school is the genuine school. In this age of computer fraud, websites can be easily copied. Check the website browser. Make sure the school is real by checking the address and land-line. Call the land-line number. Don't pay any fees unless you are absolutely sure you are dealing with the genuine cooking school. How easy is it to pay? Can you get your money back if you have to cancel? Check out the terms and conditions carefully.

14. How accessible is the school and its environs? Is there disabled access? Can you walk or do you need a car or taxi to get around? What other facilities are there? Cycles to rent?

15, What about single person supplements? What about your friend who is not attending the school but would like to join at lunchtime and/or in the evening?


These are just some points to consider  when choosing a cooking school. If you are in a country with a strong currency vis a vis the Euro for example, you could save a substantial sum just by being careful where you decide to travel to! There has never been a better time to visit us at French Dining School assuming of course you have carefully done your homework!

Wednesday, 3 June 2015

Gazpacho

Summer time has arrived and so it is time for the rosé and the gazpacho! This has to be one of the easiest summer soups to make as absolutely no cooking is required! There are hundreds of recipes for gazpacho but what you want to produce is something which has bite and body rather than a poor salsa. This is why the selection of ingredients is so important. Originally a simple Hispano-Roman dish of oil and breadcrumbs with salt, garlic and no tomatoes, it later developed in Andalusia as a peasant dish to quench both thirst and hunger. It is an ideal course to serve as you can make it well in advance and it improves with age if kept in the fridge! 

Ingredients (serves 10):

10 large plum ripe tomatoes deseeded and chopped
1 clove of garlic
1 red onion finely diced 
1 cucumber deseeded and chopped
1 red bell pepper deseeded and chopped
2 celery stalks chopped
2 tbsp fresh chives finely chopped to serve
Sprinkle of balsamic vinegar to taste
Lemon juice to taste
Sea salt and black pepper to taste
Up to 6 drops of Tabasco to taste.

Method:

Combine all the ingredients. Blend to desired consistency. Place in non-metalic non reactive storage container (preferably glass) cover tightly and refrigerate for a few hours up to 24 hours allowing flavours to develop and blend. Serve the soup ice cold with chopped chives (if desired as well as a few drops of good quality olive oil on top).


Saturday, 9 May 2015

Faux pas ou pas faux pas?

France is so close geographically to the UK and Ireland that we often forget those little cultural differences which may cause our host embarrassment or show us up as a little uncout around the dining table. It can all start at the front door so here are a few tips to get you off to a good start as a dinner guest in France.

By all means bring your host a beautiful bouquet of flowers but never ever carnations as they are exclusively used for funerals in France!  Never bring wine unless specifically requested as this is often taken as an insult. Most good hosts will have already chosen the wine when deciding the menu. Having said that chilled champagne is always appreciated and home made personal gifts are on the up.

It goes without saying if going for a fine dinner to always dress smart casual and I mean never in shorts sandals and T shirts!! Jackets are usually required for restaurants. 

Be late but not too late. If invited for dinner at 7.30pm it will usually start 30 minutes later. However more than 30 minutes late and you are in serious trouble! Today if delayed you must call you host as quickly as possible if you find yourself arriving any later than the 30 minute rule!

Smoking is fine in most homes but not at the table. Most hosts are happy to let you hang out the window, step out to the garden or balcony. Cigars may still be smoked at the table however but check just in case with your host! 

During the various courses you should wait for guidance from your host in regard to handling back your cutlery. The same may be used for a number of courses. Always break your bread by hand not your knife and if adding butter, take it using the butter dish knife, from the butter dish to your plate, and then from your plate to your bread using your own personal knife! 

Never serve yourself twice from the cheese board as that is interpretated that the other courses were deficient! When cutting cheeses ensure you don't rob the best bits! Always cut from the top down vertically and never horizontally as that is often where the most tasty parts of the cheese can be found.

Never get drunk and don't go on about how good the food was! A discreet c'est délicieux aimed directly at the cook will suffice. 

There are always some people who never want to leave a good host. If you are served orange juice after your third coffee this is a direct signal to leave at once. A bit like being served oranges in a Chinese restaurant. Depart immediately! 

Aīoli anyone?!!

I first tasted aīoli In Kensington Gardens. I was on a posh picnic outing and the main dish was prawns. Simply served with bread and lots of aoìli! It was delicious and nothing like anything I had tasted before! The secret is make it at home a few hours before serving and keep it cool. It is so easy to make. Here is my recipe:

Ingredients (6 servings)

10 garlic cloves
2 egg yokes
Juice of 1 lemon
250 ml olive oil
1 Teaspoon of Dijon mustard.

Method

Peel the garlic and blend in a blender or mortar. Slowly add all the other ingredients. Aìoli goes great with prawns and other seafood but you can include it with so many dishes and salads. 

Tuesday, 3 March 2015

Celeriac and Watercress Soup

Celeriac is in vogue at present. It's as if it never existed before but now it is rare not to find it popping up in all types of restaurants. I first discovered celeriac when I was a student in search of healthy chips (or crisps as they are called in the UK). I love celeriac roasted or pan fried but today I wanted something extra healthy and very tasty. It is hard to beat this soup for both purposes.


I guess some people can be put off by the very sight of a whole celeriac. To be honest it does look a little intimidating with its rough skin and its wrinkled appearance. Knowing how to cut and prepare it is so important. I will come to that bit later.

Ingredients 
3 cups of home made chicken stock
1 celeriac
1 bunch of fresh watercress (keep a little over to dress your soup later)
3 shallots cut small
1 onion cut small
1 leek cut small
2 garlic segments  (roasted if you can)
15g grated Parmesan
Kettle of boiling water
Sea salt and black pepper to season

Method
In a large soup sauspan add a little oil and fry all the onions, leek and garlic until soft and translucent. Add the chicken stock to the saucepan. While the onions are cooking, cut up the celeriac. The best way to do this is first cut the celeriac in half and then place the cut side down on the cutting board and using a large vegetable knife, slowly remove the skin as you move the vegetable around as in the photo below:

Once the skin is removed, cut the celeriac into single segments and then again into cross segments which leave you with celeriac fingers! When you have both halves cut, add the celeriac to the large soup sauspan with the onions, garlic and leek and add boiling water to cover the vegetables whilst bringing to the boil. The celeriac will cook in 10 minutes so when soft, remove from heat. Add the watercress at the last minute and mix into the soup. Using a portable food blender, blend the soup until  all the ingredients are soft and soup like. You will be left with a very beautiful green soup. Season with salt and pepper to taste. Dress each serving bowl with a few sprigs of watercress and/or a teaspoon of fresh grated Parmesan cheese. Serve immediately.




Monday, 23 February 2015

Can you live without dining?

We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilised man cannot live without cooks.

He may live without books, - what is knowledge but grieving?
He may live without hope, -  what is hope but deceiving?
He may live without love, - what is passion but pining?
But where is the man who can live without dining?

Edward Robert Bulwer 
Earl of Lytton 1860