MODERN EVERYDAY COUNTRY FRENCH: Full Menu (Vegetarian/Dairy)

Cuisine & Diet:  Breads and Pastries, Dairy, French, Hanukkah, Kid-Friendly, Mediterranean, Middle Eastern, Mimounah, North African, Rosh Hashanah, Shabbat, Shavuot, Thanksgiving, Vegetarian
Class Format:  

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MENU:

  • North African Style Taboulé-Couscous Salad with Lemon, Yellow Peppers and Fresh Mint
  • Cold Cooked Green Bean Salad with Dijon and Shallot Dressing
  • Alsatian Tart Goat Cheese Tarte with Fresh Tomatoes, and Herbes de Provence
  • Clafoutis: Baked Flan Cake with Sour Cherries

GENERAL INGREDIENTS:
Lemons
Yellow, orange or red bell peppers
Tomatoes
Fresh mint leaves
Flat leaf/Italian parsley leaves
Coriander (cilantro) leaves
Chives or scallions
Garlic
Shallots
French green beans (haricots verts) or string beans
Fresh or frozen cherries, or jar sour pitted cherries in light syrup (such as Morello, Hungarian or Bulgarian), or blueberries
Moroccan or Spanish paprika
Pine nuts
White wine vinegar
Dijon mustard
Black pepper
Kosher salt
Herbes de Provence (or mix of dried thyme, rosemary and basil)
Sugar
All-purpose flour
Cornstarch
Vanilla extract
Almond flour or finely ground blanched almonds
Slivered almonds, optional
Fine whole wheat or white couscous
Extra virgin olive oil
Vegetable, sunflower, safflower, or canola oil
Capers
Eggs
Unsalted butter
Chèvre (soft goat cheese)
Shredded gruyere cheese (or mix of gruyere and mild cheddar or Swiss cheese)
Whole milk
Heavy cream

EQUIPMENT:
Measuring cups and spoons
Glass measuring cup, jar, or small bowl
Large chef’s/chopping knife and cutting board
Large or medium saucepan
Large mixing bowl
Medium mixing bowl
28 cm/11-inch fluted French tarte pan or 10-inch springform pan
8.5- or 9-inch baking pan about 2 inches deep (preferably Pyrex or ceramic)
Rolling pin
Whisk
Plastic wrap
Parchment paper

 

 

Jennifer Abadi | MODERN EVERYDAY COUNTRY FRENCH: Full Menu (Vegetarian/Dairy)