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| evelyn55 | profile | all galleries >> Galleries >> Basque Country Cooking | tree view | thumbnails | slideshow |
 Start with a veal shoulder per person |
 Chef demonstrating how to trim veal |
 Peeling peppers for the piperade |
 Cooking veal with espelette pepper |
 Cleaning the squid |
 Squid to stuff (above) or to sauté (below) |
 Cooking the piperade |
 Stuffing squid with piperade |
 Stuffed squid (chipirons farcis) ready to cook |
 Deep fry squid tentacles in tempura |
 Sauté the potato circles with espelette |
 Basque omelet with tentacles, prosciutto |
 Sampling the basque omelet |
 with piperade, tentacles, and prosciutto |
 Stuffed & sautéed squid and piperade |
 Braised veal with potatoes |
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 Demonstration: glazed tomatoes in oil |
 Demonstration: red mullet in minestrone |
 Demonstration: John Dory fish stew |
 Demonstration: Gateau Basque |
 We will sample the demonstrations |
 Large red tuna to cook and to eat raw |
 Small dices for tuna tartare |
 Larger pieces of tuna to sauté |
 Gazpacho with tarragon garnish |
 Tuna tartare, fennel, and piperade |
 Sautéed tuna & diced potatoes in wine |
 Slicing the duck breasts |
 Duck breasts (rosé) with prune sauce |
 One more soufflé is possible |
 Soufflé à l'Izzara Jaune |
 Agyeman Duah |
 Chef Bellet discussing spices |
 Gateau Basque: place pastry cream on jam |
 Chef supervises our proceedings |
 Gateau basque, covered & ready to bake |
 Pie crusts made on rings only, no bottoms |
 For apple tarte, bottom layer is apple compote |
 Apple slices are layered on top |
 My apple tarte ready to bake |
 Remove rings before cooking is complete to brown edges |
 Gateaux Basques, cooked, very fragile |
 Gateaux Basques must cool on racks |
 Boxing pastry to take home |
 Chef pours champagne for all |
 Certificates presented by Chef Bellet |
 A very tall chef & a very short student |
 The class |
 Laurence and Judith |
 Laurence, Micheline, and Judith |
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