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Mother’s Day Cooking Class » digest LA
Chef Gilligan Plating French Toast

Chef Gilligan Plating French Toast

I would like to say that I signed up for Sur La Table’s “Special Brunch Favorites for Mom” class because I was dying to learn some brunch recipes, but really I was excited that Chef Gilligan sent the email about it to his “favorite students”. I was a little weepy about being away from my sister on her first Mother’s Day and figured the class would pass the time. I ended up enjoying an amazing five course brunch.

Normally there is so much going on in these classes that I just pitch in on some task like chopping vegetables. This time I quickly scanned the menu and realized that the biggest thing that I didn’t know how to do was poach eggs. Maybe if I knew how to poach eggs, it would cure me of my impulse to buy a $450 sous vide machine to make egg 63.

I set myself up by the giant bowl of eggs and made sure that no one could knock me off my task. First I focused on cracking eggs according to the sous chef’s instructions. Instead of cracking them on an edge of a bowl, I hit them once on the table and used my fingers to open the shell. As silly as it seems to practice cracking eggs, this technique was awesome. No shells in my eggs. Next I learned how to drop the eggs in the hot water to get the perfect “pouch.” There was nothing really to it besides slowly dropping the egg in the water and then taking it out before the yolk was too set. I may tempt fate and plan a brunch housewarming party and make some some eggs benedict. I guess I better learn how to make Hollandaise sauce. Of the five courses, quiche with truffle sauce was by far my favorite. The chocolate butter with the french toast was also pretty amazing. Chef Gilligan said you can keep chocolate butter for a month in your fridge, like that’s what I need to have floating around my kitchen mmm… chocolate butter…

Butter Leaf Lettuce Salad with Mango and Fresh Berries Drizzled with Fresh Raspberry Vinaigrette

First couse: Butter Leaf Lettuce Salad with Mango and Fresh Berries Drizzled with Fresh Raspberry Vinaigrette

Second Course: Brioche French Toast with Chocolate Butter and Vermont Maple Syrup

Wild Mushroom Quiche with Truffle Cream Sauce

Third Course: Wild Mushroom Quiche with Truffle Cream Sauce

Crab Eggs Benedict with Hollandaise Sauce

Fourth Course: Crab Eggs Benedict with Hollandaise Sauce

New York Cheesecake with Sour Cherry Sauce

Fifth Course: New York Cheesecake with Sour Cherry Sauce

Happy Mother’s Day Joanna and Mom! I wish we could have taken the class together.

  • Steve Shiba

    Hi Michelle, it was nice seeing you again. Nice blog and I think the name is very clever. I forgot to warn you should you decide to act on your compulsion to buy the water oven, that the thing is a pain to clean. You will invariably have a pouch break and “stuff” collect all over the insides. It does not have a removable liner…..which I would expect would be in the 2.0 version.

    mmmmm chocolate butter…..lol

  • Victor

    “favorite student” = most likely to pay tuition?

  • joanna

    i wish i were there too!

  • http://nachlin.com/ Jim N.

    I’m salivating.

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