Monday, February 01, 2010
What's cooking today? Lamb stew in vol au vent
We will also make fried calamari, accompanied by garlic aioli (a mayonnaise infused with garlic).
On another track, prep work will begin for making sausage later in the week.
We have nine days left in the term -- nine days more of learning all we can about classic French cooking before moving to other classes.