GOLDEN VALLEY, Minn.-- This morning Executive Chef Mark Crane from Colette Bar & Bistro in the Sofitel Minneapolis joined us to talk about the Chefs in Schools program. The program is a chance for students to learn how to cook healthy meals with a chef.
Chef Mark also talked about their upcoming wine dinner, which will feature a menu pairing delicious and beautifully prepared French cuisine with some of the Bordeaux regions most interesting wines. The wine dinner is set for Oct. 27 at 6:30 p.m.
For reservations and more information about Colette Bar & Bistro in the Sofitel Minneapolis, call 952-835-1900 or visit www.sofitelmplsdining.com.
Colette Bar & Bistro's French Bread Pizza
Ingredients: (Serves 4)
1 large French loaf
1 lb. ripe tomatoes peeled and chopped
1 large onion
1 clove garlic
½ lb. fresh mozzarella cheese
Salt and pepper to taste
Balsamic vinegar
1 Teaspoon sugar
Toppings can include:
Arugula, mushrooms, peppers, olives, pineapple, salmon, pesto, anchovies, sliced tomatoes, avocado
Directions:
Sauce:
1. First cut a cross at the top of the tomatoes and remove the stalk. Blanch in rapidly boiling water for a few seconds and place in ice water.
2. Dry the tomatoes and remove the skin and the seeds. Dice all of the remaining flesh and set aside.
3. Finely chop the onion and garlic and sweat in a sauce pan. Add salt and pepper. This will help to prevent coloration and add flavor.
4. When softened add the tomatoes and a dash of balsamic vinegar and a teaspoon of sugar. Once the tomatoes are added, turn down the heat and simmer for 1-2 hours until reduced and thickened.
Bread:
1. For the base of the pizza, slice the French bread and rub a little garlic and olive oil on it if desired.
2. Toast lightly and then build the pizza. Add the sauce and the cheese and then the desired toppings.
Finish:
1. To finish, place the pizza under a hot broiler for a few minutes until the cheese is melted. Garnish with a salad.
Bon Appétit!
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