Cook-Along w/Liz
Recipes from a French Bistro
Ingredients, Equipment
Cook along with Liz or watch and prepare the recipes on your own.
If you would like to cook along, have your ingredients and equipment ready 10 minutes before the start of class.
Print out your recipes using the links below
If you would like to cook along, have your ingredients and equipment ready 10 minutes before the start of class.
Print out your recipes using the links below
Recipe #1 Cheese Soufflé -Julia Child
Makes one 8-cup souffle to serve 4
Ingredients-have your ingredients prepared in advance as suggested in the ingredient list.
2 Tbs finely grated Parmesan or other hard cheese
2 1/2 Tbs butter-room temperature
3 Tbs flour
1 cup whole milk
Seasonings: 1/2 tsp paprika, a speck of nutmeg, 1/2 tsp salt, and 3 grinds of white pepper
4 egg yolks-room temperature
5 egg whites (2/3 cup) -room temperature
1 cup (3 1/2 ounces) coarsely grated Swiss cheese
Equipment for class
8-cup baking dish or souffle mold
Tin foil
Kitchen twine, straight pin, or paper clip
4-quart saucepan
Wooden spoon
Small sauce pan or microwave to heat milk
Hand mixer or stand mixer
Mixing bowl
Large rubber spatula
Ingredients-have your ingredients prepared in advance as suggested in the ingredient list.
2 Tbs finely grated Parmesan or other hard cheese
2 1/2 Tbs butter-room temperature
3 Tbs flour
1 cup whole milk
Seasonings: 1/2 tsp paprika, a speck of nutmeg, 1/2 tsp salt, and 3 grinds of white pepper
4 egg yolks-room temperature
5 egg whites (2/3 cup) -room temperature
1 cup (3 1/2 ounces) coarsely grated Swiss cheese
Equipment for class
8-cup baking dish or souffle mold
Tin foil
Kitchen twine, straight pin, or paper clip
4-quart saucepan
Wooden spoon
Small sauce pan or microwave to heat milk
Hand mixer or stand mixer
Mixing bowl
Large rubber spatula
| cheese_souffle-julia_child.pdf |
Recipe#2 Nicoise Salad
Serves 4
Ingredients-have your ingredients prepared in advance as suggested in the ingredient list.
1 12 ounce can tuna packed in oil, drained
4 ounces fresh green beans
½ small red onion, peeled and sliced
12 red fingerling potatoes, boiled, cooled
1 cup cherry tomatoes
1 cup frozen petite peas, thawed
½ cup Niçoise olives,(oil cured black olives)or pitted kalamata olives
¼ cup capers, rinsed
4 eggs boiled, peeled, and halved
4 cups mixed baby lettuces
1 cup olive oil
1/3 cup sherry vinegar
2 teaspoons Dijon mustard
1 medium sized shallot (or ¼ small red onion)
2 Tbs fresh tarragon, chopped or 2 teaspoons dried
Kosher salt and freshly ground pepper to taste
Equipment for class
4-cup saucepan
Strainer
Cutting board
Chef’s knife
Large mixing bowl
Tongs
Serving plates
Ingredients-have your ingredients prepared in advance as suggested in the ingredient list.
1 12 ounce can tuna packed in oil, drained
4 ounces fresh green beans
½ small red onion, peeled and sliced
12 red fingerling potatoes, boiled, cooled
1 cup cherry tomatoes
1 cup frozen petite peas, thawed
½ cup Niçoise olives,(oil cured black olives)or pitted kalamata olives
¼ cup capers, rinsed
4 eggs boiled, peeled, and halved
4 cups mixed baby lettuces
1 cup olive oil
1/3 cup sherry vinegar
2 teaspoons Dijon mustard
1 medium sized shallot (or ¼ small red onion)
2 Tbs fresh tarragon, chopped or 2 teaspoons dried
Kosher salt and freshly ground pepper to taste
Equipment for class
4-cup saucepan
Strainer
Cutting board
Chef’s knife
Large mixing bowl
Tongs
Serving plates
| nicoise_salad.pdf |
FAQs
How long is class? Allow for 1 1/2 hour class time
Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection.
Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class. To start, your microphone will be muted to allow for a steady work flow during class.
System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection.
Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class. To start, your microphone will be muted to allow for a steady work flow during class.
System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
- Joining via computer: A registrant can simply click on the link provided in the confirmation email.
- Joining via smartphone or tablet: A registrant may need to download the Zoom Cloud Meetings application. The application is free and does not require that they create an account.