Considering your microwave food repertoire, mastering the art of French cooking is a lofty goal. (To your credit, you excel at puncturing plastic wrap.)

Chef David Amar can introduce you to your neglected appliances.

The Provence native has a relaxed manner, whether he’s teaching you how to use cutlery or make ganache. Simply tell Amar the number of people you’ll be entertaining, and he’ll help plan a menu, shop for ingredients, and aid with preparation.

Beef daube, ratatouille, and boar chops are just some of the principal plates he can coax you through. Appetizers like salmon tartare and French onion soup, fresh-baked baguettes, and delicious desserts complete an impressive spread.

While there, Amar will explain French cooking terms as well as the regional history of dishes.

Giving you the Gaul to be the hostess with the mostest.

We are pleased to welcome Chef David Amar as French Market Spice’s contributing chef and French culinary expert.

Originally from Aubenas, France, Chef David runs his own private cooking school in Seattle, Washington where he gives hands-on cooking lessons right in your own home.

Simply tell Chef David the number of people you’ll be entertaining, and leave the rest to him. Not only will he help plan a menu but also shop for ingredients and assist you and your friends with preparation. Beef daube, ratatouille, bouillabaisse de Marseille, and boar chops are just some of classic French dishes in his repertoire. His menus would not be complete without the most important item on any French table…bread! You will learn his secrets to make delicious and crusty baguettes in your very own oven. For dessert lovers, ever dream of making fresh apple tarts or bittersweet chocolate truffles?

All throughout, Chef David will explain French cooking terms, techniques, ingredients as well as the regional history of each dish.  As an alternative to going out, why not stay in and have an authentic French fun evening sharing and learning with your friends and family? Sounds like fun to us!

Chef David will be a regular here on French Flavor sharing his tips, techniques, and authentic recipes.  Let the learning begin!  Below is his recipe for Daube Provençal, a traditional French stew made with cubed beef, wine, and vegetables.  Bon Appetit.

Daube Provençale

Serves 4 to 6 people

Ingredients:

• 1 pound of beef chuck roll, diced into 1 inch cubes
• Ox tail or neck bones; and/or a veal foot (for flavor)
• 1 cup of chopped bacon, smoked or not
• 1 piece of orange peel studded with cloves
• 1 bay leaf and a pinch of cinnamon and nutmeg
• Salt, pepper, and Herbs de Provence (to taste)
• 4 medium size carrots (sliced and diced)
• 1 large onion (sliced and diced)
• 1 bottle of French red wine, preferably a Côtes de Provence or Côtes du Rhône
• 1 can of diced tomatoes
• Black olives (to taste)
• 5 cloves of garlic, smashed
• 1 dozen button or crimini mushrooms sliced (optional)

Techniques: There are two very traditional way to make Daube, both equally good.

Technique #1:

• Marinate all the ingredient overnight, then cook them for 6 hours over low heat.
• Add liquid if needed, (broth, water, wine).

Technique #2:

• Sauté meat, onion, carrot, bones, until slightly browning
• Deglaze with tomatoes and wine until it covers it all
• Add the rest of the ingredients and cook over low heat for 6 hours
• Add liquid if needed, (broth, water, wine)

Tips: Important to use a heavy braising pan with a heavy lid. The best is cast iron with a cast iron lid or cast aluminum alloy with glass lid. A stainless stock pot/braising pot with a thick bottom works well too. If you’re in the market for such a pan, be sure to check out options from Le Creuset or Staub.

South Whidbey Record

Northwest Language Academy food series turns to seasonal French cuisine

The Northwest Language Academy continues its Language of Food Series with a demonstration class and dinner featuring regional French cuisine, using fresh, seasonal and local ingredients, from 4:30 to 8:30 p.m. Saturday, Feb. 6 at Ashingdon Manor in Langley.

Chef David Amar, a native of Aubenas in southern France, will be the facilitator for the evening. He lives in Seattle and teaches regional French cuisine.

The presentation is co-sponsored by Slow Food, Whidbey Chapter. Proceeds from the event will go to NWLA’s scholarship fund for children’s summer language camp.

The Language of Food Series explores traditional cuisines from around the world, and the ways in which these cuisines maintain unbroken relationships with the healthier traditions of the past.

The cost is $58 and includes the class and dinner and one wine pairing. Seating is limited so reserve early by contacting NWLA at 321-2101 or www.nwlanguageacademy.com.