Special dinner for a good cause

I had the pleasure of cooking the following meal for the lucky "winners" of an auction in favor of Providence Hospital in Everett.

The menu was the following:

Starter 

Scallops in their shells (cooked with a champagne and mushroom sauce, on a bed of leeks)

Main course 

Beef Bourguignon served with a baked potato dish (with bacon and cream, specialty from my parents restaurant), and greens 

Green salad

Dessert 

Profiteroles with a hot chocolate sauce

I didn't have time to take pictures

Birthday cake

My latest creation is this yummy and oh so rich and moist cake.

A quadruple layer of chocolate cake 

with a coconut and pecan cream filling and 

a chocolate ganache frosting.

Upcoming cooking class - 9th October 2012

Take note of my next cooking class to be held on 

Tuesday 9th October 

at 6:30 pm to 8:30 pm

@ Gretchens Kitchen 

509 South 1st Street - Mount Vernon, WA, 98273
(for details and registrations)

Menu

Carbonnade de boeuf 

(Traditional beef stew from the north of France cooked in beer and with a traditional French spice bread)

Tarte Tatin (upside down caramelised apple tart)

I look forward to see you there 

A seasonal meal

Last night's dinner.

 

On the menu:

Gougères au fromage (Cheese puffs)

Mixed salad with home made vinaigrette

First main course, paupiettes de sole à la duxelle de champignon sauce vin blanc (sole with a mushroom filling with a white wine and cream sauce) served with beautiful organic red chard

Second main course, Porc Picard (porc tendreloin cooked in organic cider with organic apples) served with an organic rice blend

Dessert a medley of mini tartlets (organic blackberries, organic lemon, organic raspberries with cream and finally Belgian chocolate)

Fondant au chocolat

A delicious very chocolaty gluten free cake simply served with freshly picked organic raspberries, best way to celebrate summer! 

Foraging

I went on a lovely hike a couple of days ago and was lucky to find some really nice oyster mushrooms or "pleurotes" in French.

I harvested a nice quantity and once back home they made a delicious side dish, simply sautéed with a little butter, a clove of garlic, salt and pepper and finely chopped parsley for a green taste.

Need to go hiking again!

Lemon cheesecake

A friend very kindly gave me some freshly picked organic lemons from her sister's garden in California and what better way to use them than to make cheesecake!

It was a very nice cake to celebrate Bastille day.

Framboisier

A tasty framboisier 

(two layer cake filled with bavarian cream and fresh organic raspberries) 

for a very special occasion.

Puff pastry demistified

Join me for my next cooking class on 

Tuesday 5th June 2012 in 

Mt Vernon at 

6:30 pm

to learn everything about puff pastry, 

it is not as complicated as everyone makes it to be.

Looking forward to see you there

http://www.gretchenskitchen.com/whats-cooking/class-schedule/?month=6&yr=2012#jd-calendar

An interesting and healthy take on breakfast pancakes

I recently came across a gluten free, dairy free pancake recipe and decided to try it out. It has a nice and nutty texture to it.

Here is the recipe for you to try out.
It yields about 8 4" pancakes.
I spiked mine with some organic blueberries and topped with a little maple syrup:

1 Cup almond meal (finely ground almonds)
2 eggs
1/4 Cup / 60 ml water
2 Tablespoons oil (I used grapeseed oil which has a high burning point and no flavour)
1 Teaspoon baking powder (double acting)

Upcoming cooking class - 12th March 2012

Don't miss my next cooking class on 

Monday 12th March 

at 6:30 pm 

in Mt Vernon at  

http://www.gretchenskitchen.com/whats-cooking/class-schedule/

Feast & Famine of a Culinary Vagabond

Here is a great easy read about a not so easy life. From the far end of then pre. WWII east Germany to the far west of the United States the biography of a great chef and wonderful friend. 
You'll enjoy it: 
http://www.amazon.com/Feast-Famine-Culinary-Vagabond-Memoir/dp/0615544401

Fun class on Tuesday 21st Feb.

Thanks to all who attended the class.

Looking forward to meeting you again soon!

Broccoli stuffed ravioli

Pictured here are home made ricotta, Pecorino Romano and broccoli stuffed ravioli served with a beurre blanc

Another version with Romanesco:

21st February cooking class

I am pleased to inform you about my upcoming cooking class that will take place at Gretchens in Mount Vernon (see class schedule and registration info: http://www.gretchenskitchen.com/whats-cooking/class-schedule/).
I look forward to see you there.

Pain d'épices / Spice bread

On a recent trip back to France I had the good fortune of being given this old recipe for "pain d'épices" (spice bread). As a child growing up in France we would come home from school and as a snack we would often have a couple of slices of this cake-like bread lathered with butter. I always wanted to find the recipe and rekindle with my childhood memories. So when I was visiting my home town open air market I came upon the beekeeper's stall and they were also selling this delicious bread and the lady very kindly gave me her recipe that she has been making for a number of decades. Upon returning to the US I started making it and it tastes exactly as I remembered. So I decided I couldn't keep this little treasure for myself and started making it for clients. If you want to sample another one of France's tradition I will happily make it for you.

Place your order at: petitechefanne@gmail.com

Scones

Freshly baked cranberry, pecan and orange scones for breakfast

Galette des Rois/Epiphany

It is time again to celebrate Epiphany and share and enjoy the delicious galette des rois (see previous post for explanation).

If you want your very own I will be happy to make it for you, same conditions as last year.

Happy New Year

Here is to a very happy and healthy 2012!