Delicious French Cuisine Recipes from our Feb. 14, 2019 class

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Delicious French Cuisine Recipes from our Feb. 14, 2019 class

Raspberry Coulis

Makes ½ cup


1 pint fresh raspberries

3 tbsp granulated sugar

2 tbsp fresh lemon juice


Combine all the ingredients in a blender. Blend mixture until well combined. Press the mixture through a fine mesh strainer (line with cheese cloth if need be). Serve immediately or store in the refrigerator for up to 3 days.


Chocolate Lava Cakes

Pre-heat oven to 425


4 oz semi sweet baking chocolate squares

2 tbsp unsalted butter- room temperature

2 tbsp granulated sugar

2 large eggs

2 tbsp all purpose flour

⅛ tsp salt


  1. Using additional butter, generously grease ramekin cups. Place ½ tsp of sugar in each cup, turn to coat inside with sugar. Dump out an excess. Place ramekins on baking sheet.
  2. Using a double boiler method, melt chocolate.
  3. Using a hand mixer, cream together the butter and the sugar. Mix until thoroughly combined- should be paste like with no lumps
  4. Add 2 eggs and cream together until mixture starts to foam.
  5. Add the all purpose flour and salt, mix until combined.
  6. Add ⅓ of the melted chocolate, using a rubber spatula gently fold the chocolate in. Fold in remaining chocolate and fold together until there are no colour streaks.
  7. Divide the batter evenly between the ramekins.
  8. Place in the preheated ovens for roughly 11 minutes. Cake tops should be set but the cake still wiggly.
  9. Remove from oven and let it continue to cook for an additional 5 minutes in the ramekin cups.
  10. Turn the ramekin upside down on a plate and tap to remove cake.
  11. Serve immediately

Can garnish with powdered sugar, whipped cream, fruit coulis etc


Mashed potatoes


350 grams potatoes- medium diced

¼ tsp salt

2 tbsp heavy cream

1 tbsp butter

1 tbsp milk

Salt and pepper to season


  1. Cover the peeled and chopped potatoes with cold salted water.
  2. Bring the water to a boil and the reduce heat to a simmer and cook for 10-15 minutes until fork tender.
  3. While the potatoes are cooking, melt butter add cream to warm.
  4. Once potatoes are cooked, drain and return to pot. Use a fork to mash the potatoes with the warm butter mixture.
  5. Add the milk and continue to mash until smooth.
  6. Season with salt and pepper

Coq Au Vin

Pre heat oven to 350


5 ml olive oil

120g bacon- medium diced

2 chicken drumsticks

2 chicken legs

50 g yellow onion- small diced

250 g carrots- chopped to 1” pieces

1 clove of garlic- minced

117 ml red wine

100 ml chicken stock

1 sprig of thyme

15 ml unsalted butter

7.5 ml all purpose flour

7.5 ml all purpose flour

250 g whole white pearl onions

250 g mushrooms quartered

Salt and pepper to taste.


  1. Heat the olive oil in a medium saucepan. Once heated, cook the bacon until crispy. Remove bacon using slotted spoon reserving bacon fat. Place bacon aside for later use.
  2. Remove the chicken from refrigerator and completely pat dry with paper towel. Season with salt and pepper.
  3. Sear the chicken in batches of two- for chicken thighs, sear with skin side down. Sear for roughly 5 minutes each side ( skin should be crispy and brown). Remove chicken to a plate. Tent loosely with tin foil
  4. Add the chopped onion, carrots, salt and pepper to the saucepan. Cook over medium heat for 5 minutes- stirring occasionally. Cook until onions and translucent and lightly browned. Add garlic clove and saute for 1 minute.
  5. Stir in the red wine and chicken stock. Add the thyme, bacon, chicken pieces including any juices that have accumulated on the plate.
  6. Bring to a simmer, and cover with tin foil and place in the oven for 25 minutes.
  7. While chicken is in the oven, melt butter in a small saucepan over medium heat. Cook the mushrooms for 8-10 minutes until soft and browned- set aside.
  8. Remove chicken from oven once done. Mash the butter and the flour together and stir into the pot. Add the pearl onions and and bring to a simmer. Add the mushrooms and cook for an additional 10 minutes.
  9. Remove from heat and serve over mashed potato, plain rice or large egg noodles.
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