A story with a happy ending is what fiction should be all about. That’s what I’ve always thought, at least until last week. On Tuesday Chez Madelaine hosted a private Mardi Gras party that would have exceeded my expectations, if I’d had any. And it wasn’t just about the food.
This class had been arranged and the theme chosen long before our house finally found a buyer. The evening of the event, arriving students commented on the ‘sold’ sign outside. We explained we were planning to move Naperville in a month. I didn’t say, “This is the last in a 35 year run of Hinsdale cooking classes.” But perhaps they grasped my secret.
I’ve never seen such an energized group! After introducing the menu and assigning stations, students usually wait for me to initiate the cooking process. Not this group. They all got up together and began to work. I found myself in the unusual role of following rather than leading the way. In addition to being motivated, they were good. Dinner was ready in record time.
No question, the recipes had a lot to do with their enthusiasm. The starter was Creole Shrimp seasoned with powder from The Spice House and served with a rich, garlicy Remoulade Sauce. Our entrée was strip steak, coated with the same Creole spice, first seared and then finished in the oven. Steak slices were served with a rich Tasso Maque Choux over creamy Cheese Grits.
A Jicama and Citrus Salad served as a palate cleanser and a feast for the eye. The dessert was an elegantly plated slice of Chocolate Bread Pudding surrounded by a warm Bourbon Sauce.
At the end of the meal, the lights were turned down and Café Brulot was flamed at the table. The event called for a crowd pleasing ‘ta da’ moment, and they weren’t disappointed. It also gave me, the hostess, a sense of closure.
I will, of course, continue my Saturday classes in the large teaching kitchen at the Alliance Francaise de Chicago (810 N. Dearborn Blvd.). An even better option: come join me for a week of culinary adventures in Paris and Provence!
Creole Shrimp Remoulade
http://www.chezm.com/welcome-to-recipes/48-fish-and-seafood/690-shrimp-remoulade
Skillet Steak, Tasso Maque Choux, Grits
http://www.chezm.com/welcome-to-recipes/55-beef-and-veal-dishes/691-steak-tasso-maque-choux-grits
Jicama Citrus Salad
http://www.chezm.com/welcome-to-recipes/61-salads/692-jicama-citrus-salad
Chocolate Bread Pudding with Bourbon Sauce
http://www.chezm.com/welcome-to-recipes/47-desserts/693-chocolate-bread-pudding-bourbon-sauce
