Mastering The Art of French Cooking, in Temecula

40, is that old?

You know Julia was in her 40'a when she learned to cook.
It was 8 years, until she saw light at the end of the tunnel for Mastering The Art Of French Cooking.

Do we hold onto our dreams to a point that they cloud our vision? Or do we trudge upward and onward, wooden spoon in hand, pots banging, lobsters dieing, ducks to be trussed & mouths to feed. Well dear ones, give this old girl a glass of wine, a good 'bon appetite' kick in the ass and I'm off to the races again!

Like Julia, I've been working on my very own MTAoFC. Four years in the making - developing a cooking show that makes sex.. I mean sense. Slow, is how I like it. Slow is what so many of us need. If its made in 20 minutes, well I rather not dine. I want real food, real food that taste good, without any short cuts. Speak to my soul, rattle my taste buds. Is there another way? I Think not. I hold steadfast to my ambition of teaching others how to cook with good, clean ingredients in a hearty and very SASSY fashion!

The next Art de Cuisine class coming up for Chef Daragh and I, 'Mother Sauces'. So I am mastering the art of 'Mother Sauces'.. each and every one. The first of the three series is close to my heart- Red or Tomato based sauces. My nonna and grandfather Luigi passed this one down, my mother took her in-laws sauce, and perfected it. Every Friday my momma makes this sauce, and every Sunday I eat her pasta with red sauce- that has cooked, for two days.

Hence, our first of three is scheduled AUGUST 26TH, 2009 6-8PM at Leonesse Cellars.

First class: Red Sauces and from the Mother Sauces of Baking- Creme Anglaise

CLASS MENU
Pesto Sauce
A traditional basil pesto served over ricotta salata & yellow tomato

Marsala Sauce
Organic Chicken Marsala

Marinara
Over hand made Cheese Ravioli

Creme Anglaise
Creme Brulee


The Second Class will be SEPTEMBER 22, 2009 5:45-7:45PM

Second Class - Bechamel

CLASS MENU
Hollandaise/ Bernaise
Eggs Bennie

Veloute
Chicken & Tarragon Vol Au Vent

Bechamel
Cauliflower Gratin

Our third class will focus on emulsification's & Demi Glaze... my heart goes pitter patter, just waiting to be drenched in all that wondrous butter. We will be sure to shoot a bit on video and share our left overs with you! Food never looked so good. Me on the other hand.. well, lets just say I need to lay off the butter (temporarily, of course).