Description
The French concept of a "prix fixe" menu for lunches means you can get a great meal for a good value price even in some of the fancier restaurants. But all restaurants, even the smaller ones will offer some sort of "menu" at midday.
In today's class, you'll learn to make a classic vegetarian ”menu du jour" from start to finish - including Salade de Chèvre Chaud (Goat Cheese Salad), Hachis Parmentier Végétarien (Vegetarian Shepherd’s Pie - with options to make this vegan too) and Strawberry "Fromage Frais" (a creamy strawberry dessert).
Led by food writer, French teacher, and cookbook author, Mardi Michels, this interactive lesson will have us whipping up these tasty, easy recipes like an expert. Participants will come away with an understanding of how to bring a little bit of French flair to their dinner table!
A shopping list of ingredients has been provided below. Full recipes will be delivered to you via email the day before the class. We would advise you to have the ingredients prepared ahead of the class, to maximize your time with Mardi.
In today's class, you'll learn to make a classic vegetarian ”menu du jour" from start to finish - including Salade de Chèvre Chaud (Goat Cheese Salad), Hachis Parmentier Végétarien (Vegetarian Shepherd’s Pie - with options to make this vegan too) and Strawberry "Fromage Frais" (a creamy strawberry dessert).
Led by food writer, French teacher, and cookbook author, Mardi Michels, this interactive lesson will have us whipping up these tasty, easy recipes like an expert. Participants will come away with an understanding of how to bring a little bit of French flair to their dinner table!
A shopping list of ingredients has been provided below. Full recipes will be delivered to you via email the day before the class. We would advise you to have the ingredients prepared ahead of the class, to maximize your time with Mardi.
Ingredients
Special Equipment You’ll Need:
- 1 x rectangular ovenproof baking dish (Mardi's is 8 x 11-inch/ 20x28cm and 2 inches/ 5 cm deep),
Ingredients:
For the salad:
- 1/2 baguette
- approx. 200g goat’s cheese (the log kind with a soft rind)
- Mixed greens for salad
- 1 tablespoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 2 tablespoons lemon juice
- 6 tablespoons vegetable oil (sunflower, canola or a very mild olive oil)
- Freshly ground pepper and fine sea salt, to season
For the Shepherd’s Pie:
- 2 tablespoons olive oil
- 1 small onion (approx. 150g/ 5.3oz), finely diced
- 2 cloves garlic, minced
- 2 celery stalks (approx. 200g/ 7oz total), finely diced
- 2 small carrots (approx. 200g/ 7oz total), finely diced
- 2 cups (approx. 250g/ 8oz) white mushrooms, finely diced
- 1 cup (from 1 x 540ml can) cooked green lentils, drained and rinsed
- 1 cup (250 mls) vegetable stock
- 1 teaspoon dried Herbes de Provence (or thyme)
- 1/2 teaspoon sea salt
- freshly ground pepper
- 1/2 cup frozen peas
- 2lbs (approx. 900g) white potatoes peeled and chopped into 1-inch/2cm cubes
- 1/4 cup (60mls) heavy cream (35%) OR vegetable stock/ broth
- 2 tablespoons unsalted butter OR vegan margarine
- 1/2 teaspoon fine sea salt
- freshly ground pepper
For the Strawberry “Fromage Frais”:
- 1 cup (250 mL) heavy (35%) cream
- 1 cup (250 g) mascarpone, slightly softened
- 1/2 cup (125 g) 0% plain yogurt
- 1/4 cup (35 g) icing sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Approximately 2/3 cup strawberry jam or preserves
- Fresh berries, for serving
About Your Expert
Mardi Michels is a full-time elementary school French (and cooking!) teacher and the author of eatlivetravelwrite.com where she writes about culinary adventures near and far. Mardi grew up in Australia, lived and taught in Paris for over five years, and now calls Toronto home. In 2014, Mardi and her husband purchased a home in Nérac (southwest France), which they operate as a vacation rental property. They spend as much time in France as they can! Mardi also teaches (mostly French) cooking and baking classes for adults and children (currently online!). Her first book, In the French kitchen with Kids, was published in 2018 (Appetite by Random House).
Audience
This conversation is suitable for all ages.
Duration
90 minutes, including a 30 minute Q&A.