French onion soup- Madeira, sherry, stock, caramelized onions, gruyere cheese, gluten free crackers.
**showing how to build flavors during the process, gluten free crackers for the soup. (creaming technique)
veal tenderloin- (*sous vide) French roasted to finish, eggplant & onion *puree, morel and chaterelles cooked *burre noisette (brown butter) *burre rouge (red wine butter sauce
**the proper way to make a puree, (French style) making brown butter, mounting butter into a sauce and ensuring it doesn't break, finishing the meat with foaming butter, thyme, garlic cloves.
vanilla soufflé- gluten free *soufflé using classical mixing techniques, topped with creme *anglaise and fresh Berries.
**souflee mixing technique, anglaise and the way to cook the eggs to make a sauce.
I have expecting & nursing recipes and techniques I could share as well for your husband so he’ll know what and how to cook for you.
Other Infomation
I wanted to cover a few important techniques that you can use in MANY other recipes, The techniques will be useful in modern and traditional dishes ( recipes). also, while I'm teaching you these techniques I will also be going over other variations of the techniques. Note book will be useful. but not mandatory. I will have the techniques and process for all the recipes/components of the items were making written for you. You won't need to write them out or take notes on the food were making,
Meal for on 01 January 1970
veal tenderloin cooked sous vide, finished with foaming butter and aromatics, brown butter sauted morels and chanterelles, eggplant and caramelized onion puree, fines herbs salad
