Dancing Tomatoes

Live Class January 5th


January 5, 2023    
6:30 pm - 7:30 pm ( CET )
9:30 am ( PST ) / 11.30 am ( CST ) / 12.30 pm ( EDT )

The holidays are past, we’re all satiated and a little nostalgic for family/friend times, and yet we are still in the celebratory mood. That describes me, at least! And Epiphany is coming up January 6 to fill us with more cheer, because we join friends to share a “galette,” the almond and puff pastry cake featured in our new Pastry Course. Also called a Galette des Rois, this cake has a surprise hidden inside, so it’s fun as well as delicious. But to return to our menu….take a look, it’s both light and substantial, something a little different to welcome in the new year!

Get the Recipes:

(Click on the name to open the recipe)

Suggestions for completing the menu:

Crudites are a necessity here. I opt for cucumber slices, radishes (the winter varieties), carrots cut into lozenge shapes, all sprinkled with salt about 15 minutes before serving. Serve a dip of yogurt flavored with masala, if you like.

Wine suggestion:

If you can find a Muscat Blanc de Blanc Sec, this is an ideal wine for this menu.  It’s dry and rather minerally, yet it has the wonderful muscat fruit.  I love the one from Le Mas des Caprices, but if you cannot find this version, see what the wine shop offers.



12 shiitakes, stems trimmed, brushed if necessary
Fresh rosemary
6 bay leaves, fresh or dried, imported
1 pound (500g) starchy potatoes
4 garlic cloves, unpeeled
Flat-leaf parsley or chervil


1-1/2 pounds (750g) cod or other thick, white fish fillet


½ cup (125ml) heavy cream
4 large eggs
9 tablespoons (135g) unsalted butter


¼ cup (60ml) olive oil
¼ cup (50g) plus 1 teaspoon coarse sea salt
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
¾ cup (100g) all-purpose flour
1 scant tablespoon baking powder
½ cup (100 g) vanilla sugar
7 ounces (210ml) chestnut purée, lightly sweetened
2 tablespoons rum or espresso – optional
2 tablespoons confectioner’s sugar

2 thoughts on “Live Class January 5th”

  1. Hi Susan and team! I cannot get chestnut paste in time, so i’m attempting to make some from a bag of roasted chestnuts I had on hand. 150g peeled, roasted chestnuts + almost a cup of milk + a big spoonful of vanilla sugar is simmering now and I’ll hit it with the Bamix. Wish me luck!

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