Cooking Classes


The French Mediterranean

 I have been so so busy with cooking classes and the Farmer's Market that blogging has not even been on my radar.  I took a few pictures of my cooking class 'Exploring the Foods of the French Mediterranean'.  We had a wonderful evening.  I had ten guests with an open mind and adventurous palate.

They arrived to a glass of Blanc de Blanc from France.  The champagne locally available is so expensive and I thought this chardonnay prepared in the champagne style might work.  I really enjoyed it.  And at half the price, it would be my pick for a bubbly this New Year's Eve.

Our first taste was pissaladière.  This is a puff pastry crust with carmelized onion, anchovy, caper and black olive topping.  Serve this warm and it is a nice little bite with the bubbly.

The meal went like this.... Pear and Roguefort Salad alongside the Cassoulet.  I had made confit of duck, cooked flageolet beans and added lamb and mild Italian sausage to this classic country dish.  Two days later it was even better.  Confit of duck is an absolute must to make a wonderful cassoulet.

Dessert was a Walnut Tarte and a Buche de Noel.  I had so much fun. 


  1. What a gorgeous sounding meal. I love the combination of the pissalidere and that cassoulet. They must have felt like they just took a vacation after a meal like that. Do you give them recipes or just feed them???

  2. Good luck with your cooking classes and your goals as well! I envy those lucky people around this lovely table!


I appreciate your comment! Please visit often.