My husband and I attended a cooking class with Chef Maurice at The Legacy Restaurant at Nancy Lopez Country Club last evening. Chef Maurice taught us how to prepare Ratatouille, Salmon, Tarragon Horseradish Sauce and Bananas Foster. The Salmon was sauteed with olive oil, brown butter, salt and pepper. It was served over polenta and topped with tarragon horseradish sauce. Ratatouille which is a French Provençal stewed vegetable dish was served as a side dish along with a salad. Dessert was a delicious bowl of bananas foster. As with any good chef, pads of butter were flying. Yum!
Chef Maurice was very entertaining and knowledgeable. Did you know that you can make your own sour cream? 1 cup of heavy whipping cream, 2T of lemon, whisk and then refrigerate for 30 minutes. After refrigeration just add horseradish. If you add lime instead of lemon you will have Mexican crema. What is polenta? Polenta as depicted by its color is made from yellow corn, while grits are normally made from white corn (or hominy).
An open bar of top shelf liquor and wine was included with the dinner. A class of twenty two people made for an enjoyable evening of conversation, laughter and the sharing the love of food!
Maurice Bichette – Hidalgo Catering Company – 407-461-2014 – https://www.facebook.com/HidalgoCC/?ref=bookmarks