This is our last class in the Essential Cooking Series at Chez Boucher, Hampton, NH.  It was all about meat: lamb, beef, pork. Donald and I don’t eat much meat but our favorites were the pork tenderloins and the lamb chops, both with creative sauces. Here’s what the Lamb Chops process looked like. The … More to the Meat of the Matter

This week our class divided into teams and each made an entrée. One team made 2! Donald and I did Cod Fish Cakes. The NY times must have found out what Chez Boucher was featuring because they came out with a 2 page spread in the Sunday magazine section 3 days later. The cod was first poached … More 1 Fish, 2 Fish, Red Fish, no Blue Fish