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For dessert, we made a souffleed lemon tart. Folks got a chance to get hands-on practice at folding egg whites together with the souffle base.
These pictures are from our second class at Jewett Farms Studio. This menu was built around Mastering the Art of French Cooking by Julia Child.
Mussels with Escargot Butter, Beef Braised with Beer and Onions, Puree of Potatoes with Garlic, Green Salad and a Souffled Lemon Tart.
A sweet cheese coffee cake and a gorgonzola and walnut fougasse made at a recent cooking class at the Cambridge Center for Adult Education