Le Cordon Bleu Week #7

These recipes will either make you hungry for some "meat and potatoes" or make you not want to see any for a while.
 I know I am ready to make a dish without turned potatoes, glazed onions and mushrooms!

Lesson 17

Roties: Coeur de contrifilet roti, pommes mousseline

(Roasting: Roasted sirloin filet, pureed potatoes)

The Chef in our practical asked us to make canelles with our potatoes....

Much easier to do with whipped cream or ice cream!

Braisees: Aiguillette de boeuf mode

(Braised: Beef with onions and carrots)

A fancified beef stew!

Marinees: Estouffade de boeuf bourguignonne

(Marinade: Beef Burgundy)

......Can't wait to make Julia Child's dish!

Lesson 18

Braisees en sauce: cuisson de l'estouffade de boeuf bourguignonne, pommes a l'anglaise

(Braising: Cooking Beef Burgundy, boiled turned potatoes)

More turned potatoes!!!

 I wonder if Julia would approve?

I think she would like that my crutons made a heart.

Grillees: Cotes de boeuf grillees sauce bordelaise, tomates provencale

(Grilling: Prime rib of beef red wine sauce, tomatoes Provencal-style)

Lesson 19

Saumon crui marine a l'aneth

(Salmon marinated with dill)

aka Gravelocks

 A lemon basket anyone?

Blanquette de veau a l'ancienne, riz pilaf

(Traditional Veal stew, rice pilaf)

WWJT?

(What would Julia think?)

Pate levee sucree: Tarte au sucre

(Sweet yeast dough: Sugar Tart)

We learned how to make this spun sugar..it's not messy and so fun. I can't wait to add this to a dessert.

Lesson 20

Pate a foncer: Flamiche

(Lining Dough: Flemish leek pie)

Tournedoes grilles sauce bearnaise, pommes Pont-Neuf

(Grilled tournedos with Bearnaise sauce, potatoes "Pont Neuf")

I loved making this béarnaise sauce....I won't ever make it any other way again!

Parfait glace au cafe, sauce caramal au cognac

(Frozen coffee parfait with a caramel cognac sauce)

Oh my goodness. This dessert was amazing. I went back for a second tasting.