Wednesday, September 8, 2010
I showed my future gourmets/gourmands and chefs de cuisine how to smash the garlic clove with the knife and then mince it. I also finely chopped the shallots. (I am proud to report that I did not cut myself in front of them. I waited until after class, as I was washing up, to ever so slightly nick myself with my new, very sharp knife. Never fails.) While I was chopping, a thorough discussion of how to prevent crying while chopping onions ensued. As did speculations on how the snails would actually taste. Some of the parents had told them they would taste like mushrooms or calamari. After the garlic and shallots had sautéed a bit, we added the snails, just to warm them up.
Bon appétit, les escargots et mes jeunes gourmands!