French Cooking with a Chef's Ego!

Milton Public Library

Cover Photo

May

8

9:00pm

French Cooking with a Chef's Ego!

By Milton Public Library

C'est La Vie! In Honour of Mother's Day, here is your chance to learn the art of French cooking with A Chef's Ego. In this cooking class, Chef Shane will teach participants how to cook a lovely three course meal.
The Menu:
Appetizer:
Baked Brie with honey, apple and baguette
Main:
Coq au vin
Dessert:
Chocolate lava cake
Ingredient list:
Baked Brie:
  • Brie cheese or Camembert x1 16oz wheel
  • Honey x 4Tbsp
  • Crisp apple x 1
  • Purple grapes x 1 bunch
  • Baguette x 1
Coq au vin:
  • Chicken thighs or leg quarters or drumsticks x 4-6 large bone in/skin on thighs or drumsticks
  • Carrots x 4-6 medium carrots
  • Shallots x 2-4
  • Pearl onions or Vidalia onions x 1/2-1 lb
  • Pancetta or bacon x 4 ounces or 4 slices
  • Cremini mushroom or brown mushrooms, forest mushrooms, even dried porcini x 1/2 lb - 1 lb
  • Fresh thyme (can substitute dried herb de Provence, dried thyme) x 10 sprigs or 1 bunch
  • Garlic x 4-6 cloves
  • Dry Red wine burgundy, Pinot noir, Shiraz, merlot x 1/2 - 1 cup
  • Chicken stock x 1 - 2 cups
  • All purpose flour x 2Tbsp
  • Unsalted butter x 2Tbsp
Chocolate Lava Cake:
  • Unsalted butter. x 1/2 cup 1 stick
  • Bittersweet chocolate. x 6 ounces 1 cup
  • Eggs + egg yolks x 2 + 2
  • Sugar x 1/2 cup
  • Salt x 1/8 tsp
  • All purpose flour x 1/4 cup
  • Vanilla x 1tsp
  • Confectioners' sugar x 1/4 - 1/2 cup
Equipment list:
  • Cutting board
  • Serrated knife
  • Chef knife
  • 4-6 medium ramekins
  • 1 large ramekin or oven safe bowl, shallow oven safe dish, French onion soup bowl
  • 1 Dutch oven with cover or oven safe heavy bottom cooking pot with cover, large cast iron skillet with cover.
  • Peeler
  • Measuring cups
  • Measuring spoons
  • Tasting spoons
  • Mixing bowls (3-4) small - medium
  • Spatula
  • Whisk
  • Bottle opener
  • Slotted Spoon

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