I guess the food was just too good for me to remember to take out my camera before I ate it all. Or perhaps it was the wine a couple of students brought to class. This week was focused on the Bordeaux region of France. The mussels with cream sauce (Moules a la Bordelaise) was accompanied by a chardonnay which was used for the sauce. The chardonnay wasn’t much to my liking. I usually like them dry and sharp, this one was too mellow. The mussels however were simply amazing. The salad was Endives with Roquefort Dressing (Endives au Roquefort) and the main course was a roast lamb of pauillac (Agneau Roti de Pauillac). With the entree we had two red wines which I can’t remeber their names. One was a French which was very good and an organic blend from Whole Foods which was surprisingly complex.

There also a couple of side dishes, white beans, string beans and mushroom that were all very good however this meal was heavily focused on desert. Since I didn’t get to do the mussels (a couple spoke up before me), I decided to do the Boule de Neige or Chocolate Snowball. It was basically a chocolate custard covered in whip cream. Most of the prep work was dumping a bunch of bitter sweet chocolate into some coffee and making sure it didn’t burn. The rest of the steps were really easy since the eggs were cooked by the heat of the chocolate mixture. Anyone who has tried to make anything containing eggs over an open flame knows what happens if the mixture starts to boil. The mixture was then strained and put into ramekins and baked in a water bath. After cooling in the fridge and removal from the ramekins we all took turns piping whip cream to make them look like snowballs. I’m telling you this was as good as anything you would get at Finale and most likely cost as much judging by the amount of chocolate that went into the recipe.

To round out the deserts we had a prune ice cream with armagnac (Glace Aux Pruneaux A L’armagnac), pears poached in wine and a rice, raisin and prune pudding (Maritsa).

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