LY151 Provencal Stuffed Zucchini & Wine Poached Pears

Wednesday, May 15

These stuffed round zucchinis are as delicious as they are adorable.  In Provence, in the South of France, you will see at the market les petits farcis, or "little stuffed things".  These can be made with or without meat, the zucchini flesh, plus many things you usually have on hand like tomatoes, peppers, bread crumbs, rice, cheese, the possibilities are endless. These are so yummy, fun to serve, inexpensive and easy.  Now you will know what to do what all the extra zucchini!  For dessert, we will do a lighter version of poached pears aux epices in a white rather than red wine, but still full of warm spices and vanilla.  A wonderful meal for summertime.

Instructor: Françoise Meunier trained in the hotel and cooking school in Toulouse.  In 1997, she opened one of the first private cooking studios in Paris.  Her practical approach and easy-to-follow demonstrations will teach you how to reproduce delicious French and ethnic dishes at home.