We are proud to announce the arrival of our online reservation system- To schedule a class, view the menu of upcoming classes, sign up for our newsletter or change and reschedule please follow the link below. We have a 72 hour cancellation policy- If less than 72 hours there is a $25 fee to reschedule. For cancellations less than 48 hours, no refunds are given unless authorized.
Classes are subject to a 6 person minimum and a max of 12. You will receive a reminder email 48 hours prior to your scheduled class. Feel free to BYOB!
http://www.cookingschoolsofamerica.com/petitepeche/index.php?flag_menu_index=calendar_php

The Location of Petite Peche & Co
1161 Nickols Avenue
Austin, Tx 78721
* we are located in an old church on the far east side of Austin. When you arrive and wonder, you are in the right place-
Classes Begin at 6pm

The Olive Oil Tasting:
L’Estornelle- Spanish w hints of grass
A L’Olivier- French buttery and light
J.Leblanc- French w hint of smoke

The Salt Tasting:
Fleur de Sel
Grey Sea Salt
Himalayan Pink Salt
The Recipes from Class:

Black Olive Tapenade
What you’ll Need:
½ ound or 2 cups of Black Olives, pitted.
1 small anchovy
1 tbsp of Capers
2 tbsp of Olive Oil
Baguette, sliced and toasted slightly
Combine all in a food processor and pulse for a few seconds~ Enjoy!

Whole Parisian Mushrooms baked w Brie on Baguette
1 pound of small white – Parisian- buttom mushrooms
1 tbsp of butter
2 tablespoons minced shallot (about 1 large)
1 13- to 14-ounce Brie, sliced thin
baguette, cut into 1/4-inch-thick slices
salt and pepper to taste

Directions:
Preheat Oven to 350 or broiler on Low
Melt butter in heavy large skillet over medium-high heat. Add mushrooms and Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Remove Brie .Using sharp knife, cut top rind from Brie- Take Brie and place over mushrooms in an ovenproof dish until melted~

Roasted Chicken w Herbs de Provence
What you’ll Need:
1 large chicken, backbone removed and cut into quarters OR 1 quartered chicken
2 tbsp of herbs de provence
2 tbsp of Extra Virgin Olive Oil
2 tsp Salt and 1 tsp Pepper or to taste
1 lemon, halved
Pre-Heat the oven to 500* for half an hour while prepping

Take Olive Oil, Pepper and Herbs and combine in small bowl.
Pat dry chicken and rub with Olive Oil and Herb Mixture, laying flat in roasting pan or pre-heated cast iron, skin side up. Once all chicken has been arranged and coated, sprinkle the salt liberally over the pieces and place the lemons halved on the rack. * for crispier chicken, allow to dry in fridge uncovered for a day ahead of time and give pieces ample space when cooking together. Using a roasting rack is also recommended.
Turn down the temperature in the oven to 400 and place the roasting pan on the middle rack- Cook for 40-55 minutes depending on size or when leg is lightly pierced, the juice runs clear. Once cooked, remove from oven and set aside before serving at least 10 minutes.

PROVENCAL ROASTED LEG OF LAMB
What you’ll Need:
1 large boneless leg of lamb- or boned
4 tbsp of herbs de provence
2 tbsp of Extra Virgin Olive Oil
2 tbsp Salt and 1 tsp Pepper or to taste
2 cloves of garlic
Handful of Olives in their juice.

Pre-Heat the oven to 425* for half an hour while prepping
Bring lamb to room temp- 20-30 minutes on counter -before prepping.
Take Olive Oil, Pepper and Herbs and combine in small bowl.
Pat dry lamb and rub with Olive Oil and Herb Mixture, laying flat in roasting pan. Once complete, tie the lamb back into a long symmetrical form, sprinkle the salt liberally over and place on the rack. * Turn heat to 325 and allow 10-12 min per pound.
Once cooked, allow to come to rest for 18-25 minutes.
Serving, sprinkle the olives and the juice over the lamb~

Chocolate and Red Wine Braised Short Ribs
What you Need:

2 pounds of boneless short ribs ( serves 4-6 )
4 oz of unsweetened bakers chocolate
1 bottle of good red wine
1 sweet onion, finely diced
1 garlic clove, diced
2 carrots finely diced
2 tbsp of Veg Oil
salt and pepper
1 -4 oz tube of tomato paste
To Make:
Season room temperature beef well with salt and lightly toss in flour, shaking off excess
Heat oil in heavy enamel deep sided pot, adding beef to sear, being careful not to overcrowd. Once shortribs have been seared well on each side, add in carrots, onion and garlic and allow the veggies to sweat a bit- After a few minutes, add the tomato puree and the red wine. Once the red wine has evaporated the alcohol- 1-2 minutes, add in the chocolate, stirring well until melted and not sticking to the bottom of the pot. Add in 2-3 cups of warmed water and turn heat to low, cover and allow to braise for up to 3 hours. Check on the ribs from time to time being careful to turn them occasionally so they don’t stick to the bottom… If more liquid is needed, add a bit more water. The liquid should never be higher than 3/4 of the way up the beef. Add 1 tsp of salt 1/2 way through the cooking time, stirring to incorporate.

Classic Steak

What you need:
2 boneless Ribeye
1 tbsp of Salt
2 tsp of pepper
splash of Olive Oil
Cast Iron Skillet or Grill

Preheat your Grill or Cast Iron 5 minutes before serving,
Bring Steaks to Room Temperature, covered-
Season both sides very well w salt and pepper and drizzle w touch of olive oil
Add to Pan and cook 3 minutes each side, turning only once for Med Rare, 4 min p side for Med to Well.

Remove and allow to rest for 5 minutes-

DUCK CONFIT
What you Need:
4 Duck Legs
1 large container of Rendered Duck Fat, about 3 cups
Salt
Large Dutch Oven or Coverable Deep Sided Pan

Take Duck and bring to room temperature, covered.
Season well with salt and set aside. If you wish to brine you can do so a day ahead of time.
Take 1 Tbsp of rendered fat and melt in preheated dutch oven.
Sear each duck leg in the rendered fat.
Cover duck entirely with the remaining duck fat and place on low.
Cook for up to 4 hours on low or in oven at 225-
Remove from heat and allow to cool completely before refrigerating-
When serving, remove a leg from the fat and place in a non-stick skillet or cast iron and saute until the skin becomes crispy on both sides, about a minute per side. Duck can be stored in the fat and refrigerated for up to 3 weeks.

MOROCCAN VEGETABLES w COUSCOUS
What you Need

2 large Zucchini, sliced on diagonal into 1.5-2 inch pieces
2 Large Squash, sliced on diagonal into 1.5 inch pieces
2 Large Carrots, sliced on diagonal into 1 inch pieces
1 Large Sweet Onion, sliced lenthwise
1 cup of Garbanzo Beans, rinsed
1 tbsp of Harissa * use more for taste/ heat preference (its v spicy!)
1 tbsp of Chinese Five Spice Blend
1-2 tbsp of Salt
2 tbsp, plus extra, veg oil
3-4 cups of Chicken or Veg Broth
2 cup of Couscous

IN a large Dutch Oven, add enough veg oil to coat the bottom and begin by sauteing onion and carrot- Season with salt and allow to cook until soft, 3-4 minutes. Add Zucchini and season w salt as well as 1 tsp of the Chinese Five Spice- Saute until soft before adding the squash and repeat with the salt and five spice. Once the vegetables are softened, add the harissa and stir to incorporate about 1 minute, allowing the harissa to open in flavor- Toss in Garbanzo Beans and Add Chicken or Veg Broth and cover, simmering on low for 20 minutes.
Meanwhile, make couscous according to package, using chicken broth or veg broth in place of water for added flavor-

Once Couscous is cooked, about 5 minutes, remove to a large shallow serving dish or a deep bowl and serve with Vegetables-
You can also serve with grilled meats such as lamb or Merguez Sausage for a traditional Moroccan feast~

POTATO GRATIN

What you Need:
Mandolin
5 large Yukon Golds or other waxy potato ( red, etc, )rinsed
2-3 cups of heavy whipping cream
1 cup of grated Parmesan
1 tbsp of salt

Pre-heat oven to 375

Using the middle setting on a mandolin, slice the potatoes into thin slices that are translucent but that still have some strength ( 1/8 in )
Pour cream and parmesan into large mixing bowl and add salt-
Add potatoes and toss to coat
Add potatoes to shallow baking dish and using the backside of your fingers, push down, feeling for any holes in the gratin, moving the potatoes around to ensure even distribution in the dish. Once the potatoes are evenly set, check to see that there is a small amount of liquid surrounding the potatoes but not covering. Press into the potatoes and the cream should rise slightly when pushed with your hand and then recede slightly when released. If there is too much cream, pour off enough and repeat the process. If not enough, add in the appropriate amount so that when using your hands as a guide, you achieve the above result.

Once the mixture is right, cover with foil and bake for up to 1 hour or longer if necessary, removing the foil the last 15 minutes. For larger gratins, more time is needed, possibly up to 75 minutes. Remove from oven and let cool for at least 10 min before serving~

Potato Puree w Leek Butter and Fresh Chevre
What You’ll Need:
4-5 large russet potatoes
2-3 oz of fresh goat cheese
1 leek
2 sticks of unsalted butter
1 cup of half and half or heavy whipping cream
Salt to taste

Steam or Boil 4-5 large peeled whole russet potatoes and set aside
Using white part of leek, slice thinly
Combine butter and leek over med high heat and allow butter to foam gently, lightly clarifying. Remove once butter has reduced by 1/3.
In a large metal bowl or mixer, add cooked potatoes, leek butter and lightly whip or puree, adding cream to desired thickness. Add 1-2 tsp of salt and combine lightly.
Remove and gently fold in goat cheese. Serve

POTATO AND CAULIFLOWER PUREE
Ingredients
1 head cauliflower (about 3 pounds), cut into florets
2 Yukon gold potatoes (about 8 ounces), peeled and diced
Kosher salt and freshly ground black pepper to taste
1/2 cup of butter
½ -1 cup of fresh cream or half and half (slowly add in until desired thickness is achieved)

Directions
Set up a collapsible steamer over a pot of water or add water to a micro steamer. Toss the cauliflower, potato, and put in the steamer. Season with the salt and pepper, to taste. Cover, and steam the potatoes and cauliflower until completely tender, about 15 minutes stovetop or 5-6 in micro. Cool slightly. Puree the vegetables, in batches if needed, in a blender with butter and a couple tablespoons cream, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. ? ? ? ? ? ? ?

Wild Mushroom Crème Sauce
What You’ll Need
1 pound of assorted wild mushrooms, wiped of debris and sliced thin
1 cup of heavy whipping cream
1 tbsp of Grapeseed or light veg Oil
½ cup of reserved chicken fat/ oil from the bottom of roasting pan* optional
2 tsp of salt

IN a small saucepan, add veg oil and mushrooms and without stirring often, allow mushrooms to brown. Add ½ the salt and garlic and sauté for 1-2 minutes. Add in chicken stock and gently heat before adding in the cream and remaining salt. Once the cream is added, whisk quickly to incorporate and reduce entire sauce by 1/3 of its volume. If sauce gets too thick, add more cream and reduce again. Serve with Chicken

GLAZED CARROTS
What you need
4 large carrots, peeled and cut on a bias
1 tbsp of butter
1 tsp of honey or agave syrup
2 tsp of salt and 1 of pepper

In a large deep sided saute pan, add a pinky width amount of water to bottom
Add Salt and Pepper and Carrots
Cook Carrots in water until easily pierced through w a knife, adding small amounts of water as necessary-
Once carrots are cooked, if any water is still present in pan, pour off and then add butter tossing and sauteing over med high heat-
Add honey and toss to coat, sauteing for one minute more
Remove to dish and serve~

CLASSIC RATATOUILLE
Ingredients
2 small zucchini halved and cut into half moons
1 small yellow squash halved and cut into half moons
1 long firm eggplant, diced into 1 inch cubes and salted
1 large seeded red bell pepper, diced into 1 inch segments
1 large can of San Marzano Tomato Sauce OR a jar of Tomato Basil Pasta Sauce
2-3 garlic cloves finely diced
3-4 tbsp of olive oil
1 tbsp of kosher salt
Directions
Saute the garlic and half the oil along with the a bit of salt, zucchini and squash until half cooked through. Add in the red bell pepper and once cooked, the eggplant. Season each layer with the salt. Once the vegetables are tender but not cooked all the way through, add in the tomatoe sauce or jar of Pasta sauce. Allow to come to a gentle boil, then reduce and let simmer for up to 45 minutes.

Haricot Verts w Shallots
What you’ll Need:
1 pound of French Green Beans, Haricot Verts
1 small shallot
1 tsp of salt and ½ tsp of pepper
1 tbsp of unsalted butter
1/2 cup of water

In medium sauté pan, add water salt and pepper and green beans. Lightly toss around and allow to cook through until the water has evaporated. Add in butter and shallot and cook for 2-3 minutes longer. Remove and set aside or serve. If serving later, wait until serving and then begin the butter sauté process then.

Basic Gnocchi
adapted from Mario Batali

3 pounds of Russet potatoes
2 cups of all purpose flour
1 extra large egg
1 tsp of Kosher salt
1/2 c canola oil

Boil whole unpeeled potatoes about 45 minutes; drain and peel once cool enough
Pass the potatoes through a vegetable mill onto a clean work surface
Bring 6 quarts of salted water to a boil along with an ice bath in another bowl-

Make a well in the center of your potato mixture and sprinkle all over with the flour- break the egg in the well and with a fork, combine- Once the dough comes together begin to knead gently into a ball. Knead gently for about 4 minutes and the dough is dry to touch. Divide dough into 6 smaller balls. Roll each ball into a long rope and cut it into 3/4 inch diameter pieces. Using a Gnocchi roller or just a fork, roll each piece down the fork to create the signature shape. Using a slotted spoon put gnocchi in boiling water and cook for one minute or until the float to surface and then transfer them to ice bath. Once all Gnocchi are cooked, drain and toss with sauce or cover and refridgerate for up to 48 hours.

Parmesan Cream Sauce w Butternut Sqash
Makes enough for 4 large or 8 small servings of gnocchi-

One large Butternut Squash, peeled, diced and steamed or roasted.
1 cup of parmesan, finely grated
2 cups of heavy cream
1/2 c of unsalted butter
1 tsp of salt

Combine butter in a small sauce pan and allow to brown- it will foam and the foam will turn light brown- once this happens, add cream and reduce the cream by 1/3. Once the cream has reduced, add the parmesan and salt to taste.
Cut the butternut squash into 1/2 inch cubes and saute lightly in butter just until caramelized.
Take Cooked Gnocchi- and toss in sauce and squash~ Serve immediately.

Lavendar Chocolate Pots de Crème w Fleur de Sel
What You’ll Need:
6 oz of high quality 60% Bittersweet Chocolate Chips or bar such as Guittard.
6 egg yolks
2 tbsp of sugar
2 cups of heavy whipping cream, plus 2 cups reserved
4-5 small buds of lavender, lightly chopped
1 pinch of fleur de sel
Blender
* optional: use a lavendar chocolate bar as the chocolate and omit lavender buds.

In a small sauce pan, bring 2 cups whipping cream to gentle rolling boil.
Meanwhile, in a blender, combine egg yolks, sugar and chocolate.
Once cream has begun to lightly boil, remove and pour mixture into blender over other ingredients, cover quickly and puree for 1 minute.
Pour chocolate into small serving ramekins or glasses and sprinkle with 2-3 specks of salt.
Refriderate until chilled, at least 4 hours, up to 24.

Rosemary Goat Cheese Cheese Cake
(Sandi Reinlie)
Yield- 6, 4” cheese cakes

12 oz Cream Cheese
12oz Goat Cheese
¾ Cup Sugar
2Egg Yolks
3 Eggs
1 TBSP. Fresh Rosemary, finely chopped.
1 TBSP Flour

• Cream Cream & Goat Cheese together until smooth; repeatedly scrape the bottom of the bowl to make sure all lumps are out.
• Add sugar &continue to cream
• One at a time add yolks & eggs & continue to cream
• Add rosemary & flour & mix.

Batter may be stored in refrigerator up to 4 days.
Pour batter into store bought graham crust or make your own.

Crust:
Grind up ginger cookies, biscotti or buy graham cracker crumbs
6 oz graham crumbs*
3 oz butter, melted
1 oz sugar
* if using another cookie only add half the butter.
Combine crumbs & sugar then add melted butter & mix to combine.
Press into a cheese cake or pie pan.
You can use any pan you have, you may just have extra crumbs & batter.
Be sure to butter or use vegalene spray in your pan. You can also line the pan with foil.
Bake at 300 degrees until center is slightly puffed & doesn’t jiggle.

BLACKBERRY CLAFOUTIS
2 cups of Blackberries or other fruit
3 large eggs
1 teaspoon vanilla extract- optional
1.5 cups whole milk or cream
1 cup of sugar
1 cup flour

Preheat oven to 350°F. Generously butter six 1-cup custard cups. Divide berries among prepared cups.

Whisk eggs, vanilla, and cream together and then add sugar in medium bowl until well blended. Then add flour and stir quickly but not rigorously. Pour custard over berries, dividing equally.

Bake clafoutis until set in center, about 35-45 minutes. Let come to room temperature!

Baked Chocolate Fudge
adapted from donna hay

1 and 1/4 c of dark chocolate chopped
1/3 c of butter
1/2 c of brown sugar
1/4 c of heavy cream
3 eggs
1 tbsp of flour
Preheat oven to 310
Place chocolate, butter, sugar and cream in a saucepan on low and stir until melted and combined. Place eggs and flour in a bowl and whisk. Gradually add in chocolate and beat constantly to incorporate. Pour mixture into 6 large or 10 small oven proof baking dishes. Setting them in a water bath deep roasting pan in the oven so that water comes half way up sides of ramekins- Bake 45 minutes and then remove to fridge to cool before serving-