Paris Winter Cooking- du Marche a la Table
Wednesday, February 17, 2021 6:30-8:00 PM ET via Zoom
If you wish you could visit Paris to eat in the city’s fabulous bistros and restaurants, try instead making these mouthwatering Parisian-style winter dishes at home. Betty Rosbottom will show you how to sauté duck breasts until their skin is crisp and golden and the meat beneath fork tender. And, she’ll explain how to turn the pan drippings into a delicious cherry port wine sauce. Sides will include creamy polenta seasoned with bits of blue cheese and a winter salad of Frisée and red leaf in a vinaigrette topped with bacon lardons. You’ll discover how to assemble and bake glorious profiteroles that will be filled with scoops of ice cream and drizzled with homemade caramel sauce. As those familiar song lyrics go, “I love Paris in the winter when it drizzles …!”
Spiced Duck Breasts with Cherry Port Wine Sauce with Creamy Polenta with Blue Cheese
Spice-rubbed boneless duck breasts, sautéed until golden and crisp, are napped with a pan reduction sauce made with dried cherries and port. The duck breasts are sliced and served with soft, creamy polenta scented with blue cheese.
Salad of Frisee, Red Leaf, and Bacon Lardons in Sherry Vinaigrette
A winter mix of peppery frisée and tender red leaf lettuce is tossed in a sherry vinaigrette and sprinkled with crispy bacon lardons.
Profiteroles with Vanilla Bean or Ginger Ice Cream with Warm Caramel Sauce and Crushed Salted Almonds
Golden profiteroles are filled with scoops of vanilla or ginger ice cream, then generously drizzled with homemade caramel sauce and a sprinkle of crushed almonds.
Instructor: Betty Rosbottom