The  Metro Bistrot


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Recipes for the stomach club

"The preparation of good food is merely another expression of art,
one of the joys of civilized living." Dione Lucas

Photo by Christine Peterson (courtesy of Worcester Living Magazine)

1) the 27 August 2018 stomach club
cooking class on choucroute

sausage w. cucumber salad w. crème fraiche
bananas creole

Cooking Class                                                                     

    All too often, dishes intended as starters in Europe, are made and eaten in America as main courses. Hence, pasta, which is always just a first course, is presented as a main in homes and restaurants. Ditto for pizza, which in Italy is usually a mid-morning snack or a late night nosh. In France sausages or pate are first courses, but in the US all too often abused as a meal. Why? Because they are fast and serve as filling the requirement of being a meal and fuel. Let's get it over with and move on to something else.
    So for this meal in August, we start with a classical, yet simple, French dish known primarily coming from Lyon: sausage with a crème fraiche cucumber salad.

To make it for a party of four: grill or pan sauté 4 sausages (the best or most interesting you can find).

For the salad: peel, de-seed 3 garden fresh cucumbers. Cut into crème fraiche or light sour cream mixed with 2 tablespoons of fresh dill (1 of dry) or 1 tablespoon of fresh mint. Blend well by hand in a bowl with a spoon. Chill and then serve (not necessary). 

Next course: French choucroute (sauerkraut).

Dessert: Bananas creole  

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