This has been the first week of Culinary school (Cambridge School of Culinary Arts). Monday was pate a choux and I brought home a tin foil pouch full of eclair, a slice of gougere, a few cheese beignets, some dauphine potatoes choux and a dessert beignet with orange cream. Tuesday was Food Basics I and it was all about the egg. There were more egg dishes than even I, an egg lover, care to see in one place again. We made mayonnaise and hollandaise, eggs A l' Indienne, crepes, omelets, piperade with scrambled eggs and garlic toasts, pots de creme, a version of eggs benedict on toast rounds with piped whites cradling the egg in the center, crepe quiche cups, a frittata di cippolle and a few other items.
Brian of BKO online and I have a lovely website devoted to our year in cooking school. I shan't write about it all here, so if you wish to tune in and read the ' he said, she said ' of our experiences it will all be located over here at Out of the Frying Pan.