Tallahassee Cooking Club, January 2010

PUBLISHED ON: 02.08.2010

This month’s theme was Mastering the Art of French Cooking. Julia’s recipes are amazing but can be complicated and tedious.  However, don’t let that sway your enthusiasm to open her cookbook and take the plunge into her recipes. If you have the time to prepare you will not be disappointed.

I must have been enjoying the French wine because I did not take many photos of our evening.

Our evening menu included:

A French Cheese board that included a creamy Port Salut, Brie and Comte

Roasted Pear Salad with Goat Cheese and Spring Greens with a French Vinaigrette
Did I mention the wine?

The main course was Filet Mignon wrapped in bacon served with a Mushroom Gravy Sauce.  As side dishes Spinach Timbale and Potatoes Dauphine were served.

We enjoyed a wonderful molded dessert called Charlotte Malakoff Aux Fraises or Almond Cream with Strawberries. I wish I would have gotten a photo because the dessert was beautiful.

Thank you for letting me share our evening with you.

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