Cooking demonstration in preparation for the holidays

from French in Ann Arbor

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Description

Preparing duck can be fast, tricky and wonderful, so we'll try our hand on Seared Duck Breasts with a Honey and Balsamic Vinegar sauce. And of course we'll talk about duck fat!

As for dessert, we will tell about la Bûche de Noël d'Antan and its history, and we will prepare a simple delicious Bûche that you can easily recreate at home.

With a glass of wine and recipe on hand you'll already have the menu for your holiday dinner.

Organizer
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Brigitte Romero, owner of France Cuisine in Ann Arbor

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Teaching French is a passion and a hobby. But, my world would not be complete without my family, my friends, my garden, literature, music, knitting, movies and exercise!!!


Bonnie2

Bonnie joined the Peace Corps and went to Burkina Faso in West Africa, taking her music along for company. She is back earlier than planned and wants to continue her French studies and singing too.


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French teacher of French who love to share with others cultural topics from the francophone world.


Steve_grenade

Occitan + Louisiane, New York, Ann Arbor Production/Advertising/Brands/Teach/Rugby/Foot (le vrai)/Tennis/Voitures de Course/Cassoulet/Piperade/Saucisson/Armagnac/Cinéma/BD/Roman Noir


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Still trying to speak French the language I love. Singing is easier and I love the group. Welcome back, Bonnie


Comments

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Mary Ellen O'Keefe
over 4 years ago

Brigette, I had a wonderful time at your class. I really admire your multi tasking abilities! I tried out the duck recipe last night and it was a success! My sauce had a bit too much honey in it, but that can be easily adjusted the next time. I also did the fingerling potatoes which were pretty good, too. I'm savings the Bueche Noel for Christmas Eve. Thank you so much for the fun lesson and evening.

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Mary Ellen O'Keefe
over 4 years ago

Brigette, I had a wonderful time at your class. I really admire your multi tasking abilities! I tried out the duck recipe last night and it was a success! My sauce had a bit too much honey in it, but that can be easily adjusted the next time. I also did the fingerling potatoes which were pretty good, too. I'm savings the Bueche Noel for Christmas Eve. Thank you so much for the fun lesson and evening.

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Brigitte Romero
over 4 years ago

It was truly a pleasure to have such a wonderful active crowd of "gourmet" and "gourmand" participants to come to my class. I must say, I had a great time.
If any of you have a picture of the Bûche de Noël, could you please forward it to me. I don't even have one of my own bûche!
Thank you for coming to my class and Happy Holidays!

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Mijo Pappas
over 4 years ago

Brigitte, it was simply wonderful! I learned so much last night from a master chef keeping totally cool while managing 5 tasks at the same time in front of 13 eager participants. I have tried to make duck once and did not feel successful. I know I am better equipped to do better next time. It was simply delicious. It was a pleasure to meet all the new participants. Woke up at three am and all I could see was the class watching you and the frying pans. I could even smell that rich aroma....pleasure, pleasure and an immense thank you.

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Cat Novak
over 4 years ago

Brigitte, it was wonderful (Yes, Mijo said it already). Do you need to know that I did not take a shower when I came back, then I over slept in the morning, thus did not take a shower.... well, this to say that the duck smell pursued me all day long, and you know what? i loved it because it reminded me of such a great evening all day. You can be sure we are preparing that bûche for Noël and the duck without any hesitation. Thanks again.

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