French bistro classics

This past weekend I took another French cooking class – this time it was French Bistro Classics with Chef Scott. The menu included:

Onion soup

Cold mussel salad (a bit of a misnomer since we served the mussels on the half shell)

Coquilles St Jacques

Noisettes de porc aux pruneaux

Choucroute garnie

Pommes dauphinoise

Tartes aux framboises

Mousse au chocolate (yes, we make this a lot but I’m not complaining)

Although the pork and the choucroute were pretty time consuming, overall, this was a much more manageable menu. My favorites were the soup, the raspberry tarts, the scallops, and the mussels – surpisingly! – which were juicy and full of flavor and perfectly balanced by the mayonnaise.  Generally, I’m finding the group environment a great one to learn from mistakes, successes, and tips from fellow cooks and chefs.

Here is a recipe for the classic Onion soup:

(this makes enough to serve about 15-20)

• 6 tablespoons butter
• 1 tablespoon olive oil
• 4 lbs thinly sliced yellow onions
• 2 tsps salt
• 2 tbsps all-purpose flavor
• 5 quarts strong veal or beef stock
• 1 cup beef demi glace
• 2 cups merlot
• 2 bay leaves
• freshly ground black pepper, to taste
• 1 tsp sage

1. In a large rondeau (a large, wide, heavy-bottomed pot with straight sides and two loop handles), set over low heat, melt the butter and add the oil, then add the sliced onions, stir to coat with butter and cover.

2. Gently simmer slowly for 1.5 hrs, stirring occasionally and being careful not to burn the onions. The onions should literally melt instead of sizzle.

3. Add the slat and stir. Add the flour (and a bit more butter, if the flour does not absorb into a paste with onions). Cook slowly, stirring continually for about 2 minutes to brown flour lightly.

4. Pour in about a cup of hot stock, stirring with a wire whisk to belnd the flour and stock. Add the rest of the stock, the demi glace, the wine, bay leaves, pepper, and sage. Stir well so everything is combined, then bring to a simmer. Cook another hour (or longer if you have the time), so that the finished soup will be rich and thick. Be certain to check the seasoning before serving.

Serve with crusty baguette or, of course, you can make a more French ‘pub’ style presentation with bread and melted cheese on top. Mmm.