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Venue:
Address:
St David’s Episcopal Church
1015 Old Roswell Road, Roswell, GA 30076
GUEST CHEF
Chef Laura Lynn
of
A Classic French Bistro Menu
from
Publix Apron’s Cooking School
First Course
Classic French Onion Soup
Topped with Toasted Garlic Croutons and Melted Gruyere Cheese
Wine: Charles Gromet Chignon 2011 $17.99
Second Course
Grilled Ratatouille
Made from Peak-of-the-Season Vegetables
Served over Baby Arugula dressed with Fruity, Extra Virgin Olive Oil and Sea Salt
Wine: G de Guirand 2012 Sauvignon Blanc $22.69
Main Course
Steak au Poivre
With Red Wine Peppercorn Jus
Served with Bistro Pommes Frites and Green Bean Almandine
Finished with Lemon Garlic Butter
Wine: Chateau Teyssier Red Bordeaux-Merlot Cabernais Franc $31.49
Dessert
Apple Frangipane Galette
Kissed with Cinnamon-Crème Chantilly
Wine: NV Chameroy Brut $9.99
Classic French Onion Soup
Topped with Toasted Garlic Croutons and Melted Gruyere Cheese
Serves 12 (30)
Ingredients
2 Tbsp
5 Tbsp
4 Tbsp
10 Tbsp
2 lb
5 lb
6 sprigs
15 sprigs
1 Tbsp
2½ Tbsp
1 cup
2½ cups
10 cups
6 qts
½
2
2 Tbsp
5 Tbsp
½ tsp
1½ tsp
⅛ cup
½ cup
2 cups
5 cups
butter
olive oil, divided
sweet onions, peeled, halved, and cut into ¼-inch slices
thyme, removed from stem
all-purpose flour
dry white wine
unsalted chicken stock
baguette, cut into 2-inch x 2-inch cubes
olive oil
garlic powder
Parmesan cheese, grated
gruyere cheese, grated
Kosher salt & fresh ground black pepper
Special Equipment
Oven-proof 8 oz. ramekins for individual servings.
Method
Preheat oven to 350˚F.
In a large saucepan on medium heat, melt butter and oil. Add onion and thyme. Cook
stirring occasionally, 30-35 minutes. The onions will turn medium brown. Add flour and
stir thoroughly, allowing flour to cook for about 90+ seconds.
Turn the heat to medium-high, add wine and reduce by ¼, then add stock. Scrape the
bottom of the saucepan with a wooden spoon to dislodge fond. Bring soup to a simmer,
reduce heat to low and continue simmering, covered for 30 minutes.
In a large bowl, toss together bread, olive oil, garlic powder and Parmesan cheese.
Season with salt & pepper. Place croutons on a parchment-lined baking sheet and cook
until lightly brown, about 5-10 minutes.
Adjust oven to broil. Place oven-safe ramekins on a baking sheet. Ladle onion soup into
the ramekins and place 2 croutons onto the surface of the soup in each bowl. Divide the
cheese between the bowls, evenly sprinkling on top of croutons. Broil soup on the middle
rack of oven for 1-2 minutes, or until the cheese is slightly browned, and bubbling. Serve
hot.
Grilled Ratatouille
Made from Peak-of-the-Season Vegetables
Served over Baby Arugula dressed with Fruity, Extra Virgin Olive Oil and Sea Salt
Ingredients
2
(4-5)
2
(4-5)
1
(3)
1
(3)
1
(3)
1 pint
(3 pints)
½ cup
(1 cup)
2
4 Tbsp
1
Serves 8-10 (32-34)
zucchini, cut into quarters lengthwise
Japanese eggplant, halved lengthwise
red bell pepper, stemmed, seeded and quartered
yellow bell pepper, stemmed, seeded and quartered
red onion, sliced
grape tomatoes
olive oil, plus 2 tablespoons (1/4 cup)
Salt and freshly ground pepper
(5)
garlic cloves, finely chopped
(1/2 cup) finely chopped fresh oregano leaves
(4)
(12 ounce package) baby Arugula
Extra virgin olive oil
Salt & Pepper to taste
Method
Preheat a grill on medium-high heat. (For the Les Marmitons dinner, a
charcoal grill will be used.)
Place all cut vegetables and tomatoes in a large shallow baking dish, add ½ (1
cup) olive oil, and toss to coat. Season with salt and pepper to taste.
Place vegetables on grill and cook for 5-6 minutes, turning halfway through
cooking time.
Remove tomatoes, cover grill, and cook the remaining vegetables for 2 more
minutes, or until almost cooked through. Transfer vegetables to a cutting board
and coarsely chop (leave tomatoes whole).
Place the chopped vegetables and tomatoes in a large bowl, add 2 tablespoons
(1/4 cup) of olive oil, the garlic and oregano, and season with salt and pepper to
taste.
Dress arugula with extra virgin olive oil and season with salt & pepper. Place
warm ratatouille on top and serve.
Steak Au Poivre
with Red Wine Peppercorn Jus
Serves 4 (32)
Ingredients
4
1/4 cup
2 Tbsp
4 Tbsp
2
4 Tbsp
2 cups
¼ cup
½ cup
(32)
(2 cups)
well-marbled 5-6 oz. steaks, 1¼” to 2” thick
mixed peppercorns, including black, white and green
Kosher salt
(1 cup)
grape seed oil
(1 lb)
butter, divided
(6)
shallots (minced)
(2 cups) cognac
(2 qts)
beef stock
(2 cups) red wine
(1 large bunch)
fresh flat leaf parsley (chopped)
Method
Preheat oven to 425 degrees.
Trim the steaks of surrounding fat and cartilage, as needed. Crush the peppercorns and
allspice by pulsing them in a spice grinder or coffee mill. Sprinkle the steaks with kosher
salt and press each side into the peppercorns, encrusting the steaks lightly.
Keep half of the butter cold. For the other half, heat 2 tablespoons butter and 2
tablespoons oil at a time in one or more large, heavy skillet(s). When the skillet(s) is
shimmering hot, sear the peppered steaks for about a minute or so per side. When
seared, remove from the skillet(s) and set aside until shortly before serving. Repeat for
all the steaks. To finish for serving, place the seared steaks on parchment paper in a
sheet pan and cook them in the oven until rare to medium rare.
Add the shallots to the skillet(s) and sauté briefly, stirring with a wooden spoon to scrape
up the bits sticking to the bottom. Pull the skillet(s) away from the burner and add the
cognac. Return to the flame and tilt carefully to ignite the alcohol.
Cook for a few minutes until the alcohol has burned off, then add the beef stock and wine.
Bring to a boil, reduce the sauce slightly, stirring occasionally. Remove the skillet(s) from
the heat and add the remaining ½ lb of butter, swirling to incorporate. Keep warm.
When ready to serve, add the chopped parsley and pour over the steaks.
Bistro Pommes Frites
Serves 4 (32)
Ingredients
1 quart
4
10
vegetable oil
baking potatoes, peeled, cut unto batons
Salt
Method
Preheat a deep pot of oil (deep fat fryers) to 325ºF.
Deep-fry potatoes in oil for 5-6 minutes, or until a light golden color. Do not overload fryer. Fry in batches, if necessary. Remove the potatoes using a slotted
spoon or basket, and allow them to cool to room temperature.
Raise the temperature of the oil to 375ºF.
Deep-fry potatoes for the second time for 2 minutes, or until crispy. Remove potatoes, and transfer into a bowl. While still hot, salt the potatoes.
Green Bean Amandine
Finished with Lemon Garlic Butter
Serves 6 (30)
Ingredients
1 lb
1 Tbsp
2 cloves
1/4 cup
1 tsp
To taste
5 lbs
5 Tbsp
10 cloves
1¼ cup
5 tsp
fresh green beans (trimmed)
butter
garlic (minced)
sliced almonds (toasted)
lemon juice
salt & white pepper
Method
Trim the green beans and rinse.
In heavy saucepan, place green beans in cold water to cover and bring to a boil.
Reduce heat and simmer for 2-3 minutes until crisp tender. Drain well, cool and
set the beans aside.
Melt the butter in saucepan and add the garlic. Cook the green beans in the garlic
butter until they are heated through. Add the lemon juice and toasted almonds.
Season the beans to taste with salt and white pepper before serving.
Apple-Frangipane Galette
Kissed with Cinnamon-Crème Chantilly
Serves 8 (30)
Ingredients
Pastry:
1 cup
3 Tbsp
½ tsp
½ tsp
1
2 Tbsp
10 cups
2 cups
5 tsp
3 tsp
10
1¼ cup
Frangipane:
4 oz
1½ lb
1½ tsp
3 Tbsp
1½ tsp
3 Tbsp
1/8 tsp
¾ tsp
6 Tbsp
2½ cups
1
6
1 tsp
2 Tbsp
Assembly:
5
20
2 Tbsp
4 Tbsp
½ cup
1 cup
Chantilly:
`
2 qts
¾ cup
1–3 tsp
2 Tbsp
all-purpose flour
sugar
salt
baking powder
eggs
unsalted butter, cut into small cubes, chilled
ice water
almond paste or marzipan, crumbled
sugar
all-purpose flour
almond extract
unsalted butter, at room temperature
large eggs, at room temperature
rum, Kirsch or Calvados (optional)
medium apples, peeled, cored and cut into thin slices
(Chef will demonstrate how to cut apples easily.)
unsalted butter, melted
granulated, coarse-crystal sugar
heavy cream
powdered sugar
cinnamon
Kirsch
Apple-Frangipane Galette
Kissed with Cinnamon-Crème Chantilly
Pastry:
Begin the pastry first, to allow time to rest. Make 10 batches of pastry using
the left hand (smaller) ingredient quantities.
In a food processer, pulse together flour, sugar, salt and baking powder. Add
butter pieces and egg and process until it forms a ball. Add a little ice water if
needed to help dough come together. Shape dough into three equal size discs,
wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This will yield
30 gallettes.
Frangipane:
Place almond paste, sugar, flour and almond extract in the bowl of a food
processor or electric mixer. Mix until almond paste is in fine, uniform pieces. Add
butter and mix until very well-blended, then add egg and liqueur, if using. Mix
until frangipane is smooth (there may be a few tiny unmixed pieces of almond
paste, and that’s fine – they’ll disappear during baking).
Preheat oven to 375°F. Position an oven rack in the center of oven and line a
baking sheet with parchment paper.
To assemble the galette(s), lightly flour a work surface and roll each disc of dough
out into an even circle about seven inches in diameter. Transfer dough circles to
prepared baking sheet(s). Spread frangipane in an even layer over each dough
circle, leaving a 1½-inch border. Arrange apples over frangipane, either scattering
them in an even layer, or arranging them in artful concentric circles. Fold the
border of dough over the frangipane and apples. Brush crust and filling with
melted butter. Scatter half the sugar over crust and the remainder over apples.
Bake until apples are tender and crust has browned, about 1 hour.
Slide galette(s) (still on the parchment) onto a wire rack to cool. Serve warm or
at room temperature, topped with cinnamon-crème Chantilly
Chantilly:
Add the heavy cream and powdered sugar to a mixing bowl and whip into soft
peaks. Add cinnamon and Kirsch to taste, and then continue whipping to a
slightly firmer texture for topping the Galettes.