Bread Making Next Week "Le Pain Quotidian" - Newport Beach, CA

Le Pain Quotidian Bread Making Classes - Newport Beach, CA

Have you longed to share handmade bread – I have been invited by my long time and grade school friend Lisa B. to join her and make bread with my own hands – I have baked bread many times in the past but have never taken a professional course.  I am anxious to refine my skills and to see what my bread tastes like and looks like at the end of class.

Newport Center Drive, Fashion Island, Newport Beach, CA

The class is held at Le Pain Quotidian – Newport Beach, Fashion Island – the only other class outside the New York location with a Bread Making Workshop.

I will be learning a ten step process of making bread, selecting ingredients, kneading dough by hand, shaping, scoring, baking and tasting. 

It is a three-hour class and we will work with two different doughs and learn how they can be made into many delicious products, including baguettes, soft, buttery rolls, fruit & nut loaves and pizza.

More Later

Joanna

Tous Les Jour Sunday: "I Know How to Cook" by Ginette Mathiot

I Know How to Cook by Ginette Mathiot - I just orderd this darling book - I'm really enthused to read this prolific gourmet's French home cooking bible. Je Sais Cuisiner, was first published in 1932. Fans say the book is a household must-have, and accordingly a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 cookbooks in her lifetime, and this is her magnum opus. The book is now available for the first time in English as I Know How to Cook. I can't wait to get started.

Joanna

Tous Les Jours Saturday: Pomegranate and Fennel Salad

Saturdays at my house are usually very busy as I work most weekends. So, for meals I prefer to graze. One of my favorites is a salad I like to keep really chilled and in the fridge - a Fennel and Pomegranate Salad. I served this colorful, crisp, palate pleasing refresher at Christmas and it was a hit. It's also my favorite "Go To Winter Salad." With pomegranates in abundance, at their best now in the middle of winter they are perfect for dressing this crisp light salad.

Hope you like it - I sure do!

Joanna

1 1/4 lbs fennel bulbs trimmed

Juice 1/2 lemon

1 large pomegranate

3 tbsp extra virgin olive oil

Sea Salt

Freshly ground pepper

Slice the fennel thinly and place and turn in white salad bowl or plate the pieces in lemon juice to keep them white. Cut the pomegranate in half. Extract the seeds whole from one half, and put to one side. Squeeze the other half using a lemon squeezer or electric squeezer and in separate bowl mix the pomegranate juice with the olive oil and seasoning. Pour lemon, olive oil dressing over the fennel pieces, add pomegranate seeds, chill and serve. I chop up the feathery fennel tops and sprinkle on top for garnish!

Photo Credit: Mr. Crowley