Glen was Mr. Mise on Thursday afternoon. Organization was his middle name. He even got an early start (below) on reducing his wine sau
ce!France is a monster of a country, gastronomically speaking, and Glen was a bit nervous to take it on. With over 22 regions, no other country in the world boasts as many sophisticated restaurants, unique local markets, produces as many different varietals of quality wines, or has such an immense wealth of regional specialties as France. With over 22 regions, the French have been perfecting the art of gastronomy long before we were even a country.
Take it away Glenn!! He was all business this morning as he gave us his presentation and demonstrated a very classic Bistro Menu.
He began with a wonderful Salade Frisee Aux Lardons Et Oeuf Poche, or Salad Lyonnaise as
it is called. A nice light mustard vinaigrette over frisee lettuce with a sprinkling of bacon then topped with poached eggs. (perfectly poached I must add) It was wonderful. Next he pan seared some rib-eye steaks that he covered in caramelized shallots, finishing by roasting them off in the oven. He served the steaks with a Red Wine Jus. This was a bottle of wine reduced down "au sec" with a mixture of vegetable and herbs. Then he added a few cups of veal stock and reduced it down again. (I think he spent the night in the kitchen) He strained the final liquid serving the steaks on a pool of this flavorful au jus.
Of course the perfect accompan- iment, to this steak and classic salad would be Pommes Frites!
Awesome job Glenn. We were all quite happy to have arrived in France with such a lovely meal.
We continued our day by making Coquilles St. Jacques, which are scallops baked in a wonderful sauce with wine, cream and cheese.
Definitely not a low-cal dish. We also made a Coq Au Vin, the classic chicken dish braised in red wine. A Cassoulet, which is basically a layered dish of white beans, bacon, lamb, duck confit, chicken and sausage. A pheasant casserole which is absolutely fantastic. Another team made a French onion soup and last but not least, a Tarte Tatin. Sergio took a video of Glenn and I flipping this monster of an apple dessert. As soon as I get the copy I will post it. A fantastic replay of a near disaster. This apple tart is started stove top then finished in the oven. It is inverted onto a plate to serve. (The tricky part)
Oh, and one more thing. We had french dip sandwiches that Mel made with all the leftover roast beef from the day before.
I have got to stop eating like this!
Goodnight.
8 comments:
You had me at the poached eggs and frisee, then it was like a sweet ride to the rib-eye; you teased me with pomme frites - how naughty! then you took me to the climax with the creamy, cheesy delicious looking baked scallops. Boy I don't know what came over me but it must be dinner time!
He does NOT look like Ashton Kutcher...not even a little bit.
Goldstar,
I think you might be in for a nice dinner!!
Who are you?????
Serge,
Who does he look like?
do you even have to ask, "who is it?" i offer you a riddle, i'm your number one reader and you made me the best 'sushi'.
well, i did have a nice dinner, thanks. i also loved the "this buds for you" lobster cuisine.
keep up the great posts!
:)
Jody,
How can I not recognize you!!!
You did make a pretty hot looking sushi!! Who was your seamstress?
Thanks for supporting me.
Are we talking about"Giddy Up Glen"? Wow..he is organized..
Yummo.....
Glen looks like Ashton's lesser known/talented/boarderline retarted brother, Demitri Kutcher.
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