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Sat, May 08



Dinner Series- French Dinner - Appetizers

Please join me in this series of classes, we will prepare a dinner from start to finish. This week we begin with appetizers. We will be making a Spinach Souffle, Salade Lyonnaise and Escargot.

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Dinner Series- French Dinner - Appetizers
Dinner Series- French Dinner - Appetizers

Time & Location

May 08, 2021, 2:00 PM – 3:00 PM EDT



About the event

Spinach Souffle


14 oz Leaf Spinach

2 ½ Tbsp unsalted butter, additional butter for ramekins.

40 grams All Purpose Flour

¾ cup Milk

Fresh grated nutmeg

2 oz Parmesan cheese grated

2 medium Egg Yolks

8 medium Egg Whites


Fresh ground pepper

Specialty equipment

4 – 3 inch ramekins 2 ½ inch deep


Blanch Spinach in salted boiling water for 30 seconds. Immediately stop cooking process by placing spinach in cold water. Dry spinach to remove as much water as possible. Process until smooth in a food processor, after processing try to remove any additional water. Set aside.

To make the béchamel, over medium heat place the butter in a medium size heavy bottom sauce pan, stir in the flour and cook for 3 to 4 minutes. Do not let the flour brown. Whisk in the milk and bring to a simmer and whisk until smooth. Remove from the heat add nutmeg, salt and pepper.

Preheat oven to 400. Butter the ramekins and coat with the grated parmesan. Mix 4 tablespoons of Bechamel, 4 tablespoons of spinach and 2 egg yolks. Whisk egg whites with a pinch of salt until stiff peaks form. Fold egg whites into the Bechamel, spinach and egg yolk mixture.

Pour mixture into the ramekins, level the top and run your finger or knife along the rim of the ramekin. Place ramekins on a baking sheet and cook in the oven for 8 to 10 minutes.

Salade Lyonnaise


4 cups torn frisee or other strong greens, washed and dried

2 Tbsp Olive Oil

½ pound Bacon or Pancetta cut into ½ inch cubes

1 Shallot chopped

2 to 4 Tbsp Sherry Vinegar

1 Tbsp Dijon


4 Eggs

Black Peper


Put olive oil in a skillet over medium heat, add bacon or pancetta until crisp. Add the shallot and cook for an additional two minutes or until soft. Add the vinegar and mustard to the skilled and bring jot a boil stirring or whisking. Remove from the heat.

In a separate 3 or 4 quart saucepan bring water to a boil, add a tablespoon of vinegar. Using a wooden spoon stir the water in a circular motion, pull the spoon an immediately drop the egg into the center of the pan. The circular movement of the water will keep the egg more compact. Cook the egg until the white has set. Remove with a slotted spoon and drain on a paper towel.

Reheat the dressing until warm then pour over the greens. Season with salt and pepper and divide among 4 plates and top each salad with a poached egg and serve.


1 can large or giant Escargot

1 Shallot finely diced

1 clove of garlic finely diced

250 Grams room temperature butter

3 Tbs Cognac

3 Tbs Finely chopped Parsley


Drain and rinse and dry off the snails.

Preheat the oven to 425 degrees Farenheit, 218 Celsius

In a small food processor pulse the garlic, shallot and parsley. Add the butter and pulse again to mix, add the cognac and mix again.

Place 6 to 8 snails in each escargot dish or ramekin, divide the butter among your dishes or ramekins and place on a baking sheet. Bake for 5 to 7 minutes, the butter should be bubbling.

Serve immediately with fresh baguette toasts.

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