French Cooking class with Natalie - April 4
pork cutlets
sausage
mustard
onion (chopped finely)
dijon mustard (we used german and I love the sweet taste)
fresh cream
bay leaf
salt & pepper
twine
Spread mustard on cutlets, cut sausage, place on cutlet, roll it up and tie off with string.Heat olive oil in sauce pan, add onion, 2 spoonfuls of dijon or german mustard, 1 spoonful of regular mustard, 1 glass beer (maybe 1/2 to 3/4), salt, pepper and bay leaf. Add the cutlets and cook through until meat is done and the alcohol evaporates. Add 1 glass (1/2 cup or less) of fresh cream to make a sauce. Remove bay leaf.
My family really liked this dish!!
Note: White wine is preferred over beer but is to costly to cook with in Korea
2 comments:
What a small world. It is so interesting that you are an American taking French cooking and French language in Korea!!! It sounds like it is a fun group. I am taking salsa lessons at the community center here, so I guess that is sort of the same thing. By the way, are you from Fort Worth? My parents and inlaws live in Weatherford and Mineral Wells.
My friends at home found it interesting as well. Maybe next year I'll give Korean a try but it seems much more difficult. I enjoyed reading about the Korean brushstroke class you took. That sounded interesting. I also thought about taking a class in Hanji (Korean Paper Art) but haven't found the time this year. I am from the Fort Worth area and I lived in Weatherford for a couple of years in the mid-90's. We are in Keller now.
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