Epicurean Esteem

Gougeres au fromage
For my cooking class in March, we made some Moroccan dishes. Our menu consisted of:

Apertif: Dip au parmesan, capres, et basilic (Parmesan, caper, and basil dip with endive)
Entree: Gougeres au fromage; a specialty of the Bourguignonne (Burgundy) region in France
Plat: Poulet aux olives et citrons beldi confits (Chicken with olives and lemon [...]

Tags: cheese, dip, endive, gougeres, gruyere

Roule au jambon
For my second cooking class (FCC2) in January, we had:

Apertif: Crackers and nuts
Entree: Roule au jambon
Plat: Paupiettes de poisson a la moutarde de meaux
Dessert: Minigateaux de riz aux raisins et sirop de caramel

Tags: endive, ham