French Cooking Class

Last night Jeannine helped me surprise my in-laws by teaching us how to cook a divine French meal, in the comfort of my own home. We started with Radishes with Butter and Salt. The buttery herbed toasts and the salty crunch of the radishes were soothing and sparkling to the palate.


Then we moved on to Endive, Pear and Roquefort Salad. The crispy endive, "al dente" pears, cheese and walnuts, were all dressed in champagne vinegar. Very complex flavors but very refreshing too!

And for our main entree... Loin of Pork with Green Peppercorn, Herbed New Potatoes and Vegetable Tian. The pictures below only serve as faint memories of the exquisiteness of it all.


And then it was time to prepare dessert.... Meringues Chantilly. Syd was very excited to help Jeannine prepare the whipped cream, well, until the mixer speed was increased to high. She instantly jumped off her step-ladder into the arms of her grandpa, screamed "no thank you" and had tears rolling down her cheeks. (She is not too fond of motorized toys or kitchen equipment, sorry Jeannine!)


But the dessert turned out great, as you can see....

Thank you Jeannine for a great meal (and for the recipes). I already made the Vegetable Tian.