Le Cordon Bleu Week #8

A quick post to catch up on all the dishes I cooked last week!

Lesson 21

Soupe de moules l'egerement safranee

(Lightly saffroned mussel soup)

Cotes de veau Grand-Mere

(Sauteed veal chops, "Grand-Mere" style garnish (glazed onions, mushrooms, and lardons)

Adapting to each Chef's cooking style has been trying at times and this pork dish is a perfect example that they do have different styles and thoughts.

Apparently the french now cook their pork to the correct temperature; pink!

Fins sables aux pistachios, fraises a l'italienne

( Strawberries Italian-style with pistachio shortbread)

My cotes de veau...

I love these mushrooms, glazed onions, and turned potatoes but oh my goodness am I tired of turning vegetables!

Lesson 22

Huitres chaudes au muscadet
(Warm oysters with Muscadet wine)

  

Canette rôtie aux navets
(Roast duckling with turnips)

Souffle chaud au Cointreau
(Warm Orange and Cointreau soufflé)

Bon Appétit!

Lesson 23

Queues de langoustines grillées aux epices, sauce vierge
(Grilled langoustines with spices, virgin olive oil sauce)

Gratin de saumon au cresson
(Salmon and watercress gratin)

Saute de beouf strogonoff, riz aux legumes
(Beef Strogonoff, rice with vegetables)

Are you wondering where the egg noodles are?

Lesson 24

Palourdes gratinees
(Grooved carpet shell clams "gratin")

Medaillons de porc charcutiere, pommes Dauphine
(Pork medallions in charcutiere sauce)

Sabayon aux fruits frais gratines
(Fresh fruit gratin with sabayon)

Can you say s-a-b-a-y-o-n?

We used a sabayaon on 4/12 dishes.

That's alot of egg yolks, sugar and white wine!