Tallahassee Cooking Club, January 2010

This month’s theme was Mastering the Art of French Cooking. Julia’s recipes are amazing but can be complicated and tedious.  However, don’t let that sway your enthusiasm to open her cookbook and take the plunge into her recipes. If you have the time to prepare you will not be disappointed.

I must have been enjoying the French wine because I did not take many photos of our evening.

Our evening menu included:

A French Cheese board that included a creamy Port Salut, Brie and Comte

Roasted Pear Salad with Goat Cheese and Spring Greens with a French Vinaigrette
Did I mention the wine?

The main course was Filet Mignon wrapped in bacon served with a Mushroom Gravy Sauce.  As side dishes Spinach Timbale and Potatoes Dauphine were served.

We enjoyed a wonderful molded dessert called Charlotte Malakoff Aux Fraises or Almond Cream with Strawberries. I wish I would have gotten a photo because the dessert was beautiful.

Thank you for letting me share our evening with you.

45 thoughts on “Tallahassee Cooking Club, January 2010

  1. Looks like a wonderful evening! I'd love to hear more about the Cooking Club. How does it work? How did you get started? I'd love to do something like that here in Omaha.

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  2. ::: bowingThis all looks fabulous. I got the cookbook for Christmas and haven't had much of a chance to look through it. Are those Depression Glass plates? They look antique and very cool.

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  3. What a delicious plate of food!!! I know if I had been there I would have started with that dessert! Sounds terrific! I have one of Julia's cookbooks and have cooked from it but I have to be really motivated. Her recipes are long and time consuming but worth the effort!

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  4. Os so scrumptious. The thing about Julia is – the recipes are worth the trouble. They rise above everyday cooking and she never disappoints. I would have loved to have shared that dinner.

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  5. Sometimes you're having so much fun you just can't remember to take photos! Happens to us all. I love this meal and I love Julia's book. The recipes may take time, but are they ever worth every second!The wine along with the cheese tray would be the perfect start to a stellar meal.

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  6. OK, where did you get the Chaumes cheese?! I have had to take 3 wedges back to two different Publix stores because they were bad.Fresh Market is out too. Did you go to Clusters and Hops?Your meal looks absolutely wonderful!

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