Happy Easter

Cheese cake is always a favourite, this one was particularly tasty but not for the dairy intolerant, about 4 pounds of dairy went into it!

Gluten free Fraisier

More and more people are gluten intolerant and I always try to accommodate by creating gluten free meals.

Here is a traditional French strawberry cake "fraisier" that I made gluten free, even the gluten eaters couldn't tell the difference.

Happy New Year

Wishing you a peaceful and happy 2014!

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)