Cooking Classes
Lucien Chef Ambition is giving online classes and show you how to cook simple meals and bake delicious desserts.
Head to Instagram @lucienchefambition to look at his delicious creation
The previous classes are available on Lucien Chef Ambition YouTube channel
IF you are interested in private classes, please contact chef@lasalleamanger.org
All proceed of the classes go to artists via two artists fund we have created.
Classe are for all ages
Next Classes on Instagram Live at 11AM EST
(Live are approx 30mn)
Saturday May 16: French Meringue
In collaboration with FAD Market
100g of white eggs
200g of sugar
A pinch of salt
If you have, piping bags and tips, if not a spoon should be enough
Parchment Paper, Backing tray
Wednesday May 6: La Crème Caramel
For the Caramel
200g Sugar
40g water
For the Crème
370g Whole Milk
300g Heavy Cream
1/2 Vanilla Bean or Extract
3 Eggs
135g Yolk
160g Sugar
Saturday May 9: Tiramisu
20 Lady Fingers or 200g of Brioche or old cookies
2 eggs + 2 yolk
100g Sugar
Cold Coffee
100g Cacao Powder
450g Mascarpone
Wednesday April 29: The Carrot Circle, a recipe by Sonia Ezgulian
400g Shredded Carrot
2 eggs (separated)
40g Almond flour
Parmesan cheese or similar
Greens
Olive Oil
Herbs like Parsley or coriander… or a bit of Ginger
Spice like Paprika, Cumin
Salt and Pepper
A large cookie cutter or similar for the cooking (optional)
Saturday May 2: Samboussek, a baked filled pie for Ramadan Iftar
for approx. 12 small pieces
For the dough
250g Flour
55g canola oil
55g melted butter or ghee
Water, Salt
For the filling, a mix of 2 cheeses:
250g of creamy cheese: can be any milk, fresh goat or sheep, ricotta, feta
+ a bit of another cheese like blue cheese, or parmesan, shredded mozarella or provolone…
1 hard boiled egg
Herbs: Parsley or Coriander, Scallion, Green Onion, Ramps (it’s the season), or your favorite fresh herb
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Only one live this week but what a class. It’s my lover birthday
Wednesday April 22: Basboussa*, something sweet, so sweet
75 g unsalted butter or ghee, melted
250g semolina
75g whole milk
125g of sugar
20 Peeled almonds or your favorite nuts
25g unsweetened shredded coconut (optional)
For the Syrup
35g + 125g sugar
20g + 175g water
1 lemon juice
Orange Blossom Water or Citrus Zests (optional)
*I will reveal the real unknown meaning of Basboussa
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For the week of April 13 to 19, Lucien takes you to Venice, Italy where Invisible Dog artist Anne Mourier is confined for two months now and cannot return to her beloved Brooklyn due to the travel restriction.
She sent us three typical venetian recipes we are going to make together to show her who much we miss her.
All recipes are for 4 people
Tuesday April 14: Finocchio “in umido” - Fennel Stew
250 g Parmesan (if you can grated at home it’s better)
(200g to be grated, 50g to be shaved)
4 Small Fennel
1 can or jar of Anchovy
60g of Butter
Salt and Pepper
A glass of water
(Recipe from les Editions de l’Epure)
Thursday April 16: Baccala mantecato - Creamy Salted Codfish
600g of salt cod fillet, or stockfish, pre-soaked in water for a least 6 hours
1L Milk
10 Black Peppercorns
1 Bay Leaf
250ml of Olive Oil
Black pepper
Side: Polenta
Saturday April 18: Gambieri alla Busara* - Lying Shrimps
3 tbsp Olive Oil
1 Garlic Clove, crushed and peeled
1lb Shrimps, medium-sized, deveined
1 small onion peeled and finely chopped
60ml of dry White Wine
300g of Cherry Tomatoes, finely chopped
Sea salt, Black Pepper
1 handful of Parsley leaves
*The meaning of the term “busara” has many explanations: some think that it derives from an iron or clay pot used to cook the everyday meal on the fishing vessels, while others think it just means “soup”. Others think that the term derives from the dialect term “busara” which means “lie” referring to the fact that the scampi are hidden by the tomato sauce. I choose the last one. Pick your own.
Side: Pasta, Rice or just bread
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This week, all the recipes are Passover compatible and approved by “Beth Danielle”
Tuesday April 7: Beets Flan
3 red beets, 2 yellow beets you have cooked before (2 hours in boiling water)
Fresh Goat and Cream Cheese (if you don’t like goat cheese, just use cream cheese)
Fresh Herbs
Thursday April 9: Lucie’s Meat Balls
1 lb of Ground Beef
1 Red Onion, 1 White Onion
A bunch of Parsley, Salt and Pepper
Optional: 2 eggs
Saturday April 11 : Lucie’s Zalabia (Passover donuts)
1 box of Matzo
2 Eggs
Water & Cinnamon
if you are interested in private classes, please contact chef@lasalleamanger.org
All ages
The Lemon Tart recipe is online
