{"id":5311,"date":"2014-03-21T12:04:28","date_gmt":"2014-03-21T18:04:28","guid":{"rendered":"http:\/\/driftlessappetite.com\/?p=5311"},"modified":"2015-10-24T18:32:28","modified_gmt":"2015-10-25T00:32:28","slug":"drifted-appetite-plum-lyon-teaching-kitchen","status":"publish","type":"post","link":"https:\/\/driftlessappetite.com\/?p=5311","title":{"rendered":"“Drifted” Appetite: Plum Lyon Teaching Kitchen"},"content":{"rendered":"\"Facebook\"<\/a>\"twitter\"<\/a>\"rss\"<\/a>

I think we\u00a0can\u00a0safely say goodbye to the polar vortex now.\u00a0 Happy\u00a0springtime to\u00a0all of you!\u00a0 \u00a0A lot of the ice has melted.\u00a0 The nearby creek is robustly flowing.\u00a0 Ollie dog and I went for a two hour ramble\u00a0the other day and he got properly happy and muddy.\u00a0 Some of the\u00a0trees\u00a0were showing\u00a0off tiny yellow-green buds and\u00a0it was wonderful\u00a0to see bright green moss growing on rocks.\u00a0 Soon the\u00a0rhubarb will be popping-up its brainy heads in\u00a0the garden and foragers will be delighted to\u00a0have morels, wild leeks, fiddlehead ferns, and watercress to pick.\u00a0Today, my\u00a0favorite maple farmer, Dave Cook<\/a>, said that the\u00a0sap is finally flowing in time for sugaring season.\u00a0 What are you excited about?<\/p>\n

Come\u00a0along with me to the beautiful city of Lyon\u00a0to whet your\u00a0appetite for the upcoming bountiful season.\u00a0 If you have not been following the blog, check out the first part<\/a> of my cooking adventure at the Croix-Rousse Market<\/a>.\u00a0\u00a0We spent a day shopping at the market and cooking up a multi-course meal at Lucy Vanel’s <\/a>teaching kitchen, Plum Lyon<\/a>.\u00a0 Heaven.<\/p>\n

\"plumlyonteachingkitchen\"<\/a><\/p>\n

After the market, Gina and I helped Lucy\u00a0unload her seemingly bottomless market bag on wheels.\u00a0 I carefully took\u00a0the cheeses out and\u00a0couldn’t help but give\u00a0the baguettes a little squeeze to feel that\u00a0mouth watering\u00a0crunch.\u00a0 I remember the intense scent of the huge bouquet of herbs when Gina shook and washed it.\u00a0 We peeled some apples and pears for the tarte tatin.\u00a0 Lucy served a plate of\u00a0the saucisson sec<\/em> and poured Cremant de Bourgogne for our ap\u00e9ritif<\/em>.\u00a0 She then simmered the jellied tripe with tomato\u00a0on the stove then scooped some up into little plates and\u00a0 sprinkled it with parsley. Delicious!\u00a0 Some onions\u00a0and red peppers went into a pan\u00a0for the confit <\/em>and rice went into a pot.<\/p>\n

\"plumlyonkitchencooking\"<\/a><\/p>\n

Lucy\u00a0<\/em>showed us how to properly make p\u00e2te bris\u00e9e<\/em>.\u00a0 It has to be done quick and with minimal handling.\u00a0 I learned the term, fraiser<\/em>, which means to knead the dough with the heel of your hand.\u00a0 Lucy advised us to use the technique just once when making\u00a0a\u00a0tart dough.\u00a0 After resting and cooling the dough, we made the caramel and\u00a0arranged the apples and pears on top of it.\u00a0 A little\u00a0more sprinkling of sugar and dots of butter\u00a0 then\u00a0it was ready to be\u00a0covered with the pastry and baked until brown and bubbly.<\/p>\n

After that, we chopped up some zucchini, eggplant, red onions, bell pepper, and black olives\u00a0to be saut\u00e9ed in a pan.\u00a0 We then incorporated it with some goat’s cheese and fresh herbs.\u00a0 Even better, the mixture was piped into delicate squash blossoms, drizzled with olive oil, then baked.\u00a0 For our main course, we prepared a duck breast by scoring the skin to allow the fat to flow better and ensure a crisp texture.\u00a0 The fat was saved from the pan\u00a0for the\u00a0potatoes.\u00a0 For the sauce, we pitted cherries and simmered it with quince jelly, orange juice, white wine, and butter (as desired, Lucy said).\u00a0 Can you just imagine the smells?<\/p>\n

Cuisine du March\u00e9<\/em> – Cooking from the Market<\/strong><\/p>\n

Amuse:<\/strong>\u00a0 tripes Lyonnaise, saucisson sec, Cremant de Bourgogne\u00a0<\/em><\/p>\n

(tripe, cured sausage, sparkling wine)<\/p>\n

Entr\u00e9e:<\/strong>\u00a0 Fleurs de courgette, confit d’oignon et poivron rouge, riz, St. Veran<\/em><\/p>\n

(stuffed zucchini flowers, onion and red pepper confit, rice, St. Veran white wine)<\/p>\n

Plat:\u00a0 <\/strong>Canard aux cerises, pommes des terre, C\u00f4tes du Rh\u00f4ne<\/em><\/p>\n

(duck with cherry sauce, potatoes, C\u00f4tes du Rh\u00f4ne <\/em>red wine)<\/p>\n

Fromages:\u00a0 <\/strong>St. Nectaire, Comt\u00e9 fruit\u00e9, Bleu D’Auvergne, Laguiole, Cantal<\/em><\/p>\n

(Regional Cheese!)<\/p>\n

Dessert:\u00a0<\/strong> Tarte Tatin<\/em><\/p>\n

(apple tart)<\/p>\n

\"plumlyonfeast\"<\/a><\/p>\n

We sliced the baguette, poured\u00a0the wine,\u00a0then\u00a0had our\u00a0meal\u00a0at Lucy’s elegant dining table.\u00a0 It was covered with a crisp, white cloth and we ate from Limoges<\/em> porcelain.\u00a0 If you ever make it out to Lyon, I highly recommend taking a class at Plum Lyon<\/a>.\u00a0 Lucy is so sweet and\u00a0knowledgeable about\u00a0French cooking.\u00a0 It was like visiting a friend.\u00a0 Before Gina and I left, Lucy printed us a list of\u00a0some places\u00a0we must check out including\u00a0restaurants, kitchen supply stores and her favorite chocolate shops.\u00a0 I credit Lucy and David Lebovitz for leading me to my favorite chocolate ever, Bernachon’s Kalouga bar<\/a>.\u00a0\u00a0 If you can’t get enough Lyonnaise food, check out our dinner at Paul Bocuse’s L’Auberge<\/a>.\u00a0 Bon printemps!<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I think we\u00a0can\u00a0safely say goodbye to the polar vortex now.\u00a0 Happy\u00a0springtime to\u00a0all of you!\u00a0 \u00a0A lot of the ice has melted.\u00a0 The nearby creek is robustly flowing.\u00a0 Ollie dog and I went for a two hour ramble\u00a0the other day and he got properly happy and muddy.\u00a0 Some of the\u00a0trees\u00a0were showing\u00a0off tiny yellow-green buds and\u00a0it was […]<\/p>\n","protected":false},"author":2,"featured_media":5318,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[557],"tags":[665,600,658,666,659],"class_list":["post-5311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drifted-appetite","tag-cooking-class","tag-france","tag-lucy-vanel","tag-market-to-table","tag-plum-lyon","has-featured-image"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/5311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5311"}],"version-history":[{"count":23,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/5311\/revisions"}],"predecessor-version":[{"id":5777,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/5311\/revisions\/5777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/media\/5318"}],"wp:attachment":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}