Course ID: #1645 - Basic Cooking - Evening

The vegetables

The course centers on Italian and International cooking techniques.
Dates
October 16th
Lenght
3 hours evening
Time
From 7 to 10 pm
Price
100
Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
 

Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.