Le Cordon Bleu

My friend Jessica and her family very generously treated me to a class this weekend at Le Cordon Bleu, the famed cooking school where Julia Child got her start. It was definitely an experience that I will not soon forget.

Here are my supplies... we are making lamb stew with white beans.

This is me before the class. If I look a little greasy, it's because I hadn't showered in a few days. Showers are not big in France. The apron I'm wearing? I get to keep it!

 

 

 

This is Chef Terrien, our instructor. If you picture a stereotypical French chef, this guy is it. He didn't speak much English, so we had a translator during the class. He started by demonstrating how to cut the fat off the lamb shoulder. He explained that they get lambs that like to run so that there is not much fat.

 

 

My lamb did not like to run. I had the fattest lamb of the bunch. It took me a while to cut the fat off. It was at this point that the translator told me I was getting too far behind. The next hour or so was a flurry of activity. The students tried to keep up, the chef walked around to help us, and several assistants ran around the kitchen saying, "oui, chef, oui" as a subordinate would address a military officer.



 

We got a bit of a break while the stew cooked in the oven. I met some interesting people, many of whom were in Paris on their own for one reason or another. And then, voila! Lamb stew with white beans.

 

The chef suggested we let the dish sit for a day. I had some for dinner tonight, and it was indeed delicious. And look at this! A certificate of participation from Le Cordon Bleu. I assume everyone got a certificate of participation, and my slow fat cutting skills did not deprive me of some higher honor.

 

I didn't take many pictures of the actual cooking process because, well, I was cooking. Here's what we did for those who are interested.

 

-Cut the fat off the lamb shoulder (hopefully it has already been deboned for you by a Le Cordon Bleu assistant) and cut into large chunks

-Chop up onion and garlic and keep them separate (learning how to properly cut onion and garlic is one lesson I will be taking away from cooking class)

-Cut a peeled tomato in half and squeeze out the seeds. Chop finely and set aside

-Add butter to a saucepan and cook onions

-Brown the meat in oil and add to the onions

-Add tomato, garlic, and tomato paste

-Add a big spoon of flour and stir

-Add water and veal stock (my new friend Dawn made the mistake of telling the Chef she doesn't eat veal. This does not translate to French).

-Boil and stir

-Make a bouquet garnier and let simmer

-Put in the oven for an hour

-Cook beans with a carrot, shallot, garlic, and cloves for about half an hour

-Remove the lamb from the oven-- you should be able to cut with a fork

-Remove the meat with a fork and strain the sauce

-Return the sauce to the meat and add water if needed

-Return to stove and let simmer

-Remove the carrot, shallot, garlic, and onion from the beans and drain beans

-Add beans to meat and sauce

 

Bon Appetit!