One of the most rewarding activities on Viking ocean cruises is the opportunity to work with Viking Chef’s in the School at the Kitchen Table, where guests experience a hands on opportunity to create favorite dishes using Viking recipes, with step by step instruction form talented chefs.
My early morning class was a French Cooking Class with Chef Vindi and the ship pastry chef. Together the group worked individually on prepping food and then as a group preparing entrees and desserts. Our menu included Marmite Dieppoise, a traditional seafood dish from Dieppe France, a Beef Filet Mignon, and a Bailey’s Chocolate Mousse with fresh raspberries and cream.
The class was large, over twelve guests, all wearing their aprons and toques, and ready early in the morning to attack their menu task. Prepping the food and gathering it for cooking was a fun start, and watching the detailed instruction of our chef was so helpful. I learned a few tricks I never knew and was grateful for all the tips our chef was sharing. Preparing the seafood for the Marmite Dieppoise was a delicate process that included introducing the white wine at just the right time. The final dish was beautiful and delicious.
The filet mignon was served with a chopped pepper side that was not my cup of tea, but others loved it. The chef browned the mignon on both sides and then put them all on a tray to be finalized in a high-speed oven, the type used in the Viking kitchen to prepare their entrée items each day. It was amazing how quickly they cooked and how perfectly the mignon turned out. All the guests seemed to enjoy it.
The real dessert challenge was in the hands of the ship’s pastry chef, a tiny young woman who demonstrated each step and technique to blend and combine the Bailey's chocolate mousse ingredients, which takes some muscle and patience. This recipe instruction was valuable, as I had never made mousse and learned some techniques that might ensure a future success from this food loving journalist.
Everyone seemed to love this fun and delicious morning adventure, and I will certainly participate in another cooking school at the Viking Kitchen Table on my next journey. Kudos to our Chefs and Bon Appetit! For information visit: www.viking.com.
This much we know: In 1800, Napoleon Bonaparte's army marched across the Alps into what is now northwestern Italy, in pursuit of the Austrian army. What followed was the Battle of Marengo, and Napoleon won a decisive victory.
As legend has it, Napoleon's chef is said to have accompanied his boss on this campaign, goes the legend, after the battle, Napoleon was famished and wanted dinner. The chef managed to scrounge up a chicken, some tomatoes and a few other ingredients from the countryside, and Chicken Marengo was born. Bonaparte liked it so much that it became his lucky dish. Or so the story goes.
Ingredients
4 (4-ounce) boneless, skinless chicken breast fillets
Season chicken breasts with Kosher salt and freshly ground black pepper.
Heat a heavy-bottomed sauté pan over medium-high. Add olive oil and heat for another minute. Add chicken to pan and cook 2 to 3 minutes on each side until the breasts are lightly browned. Remove chicken from skillet and set aside.
Add some butter to the pan and heat until it foams. Then add the onions and cook until translucent, about 2 minutes. Add wine and bring mixture to a boil. Return the chicken to the pan and add the tomatoes and mushrooms. Cover and reduce heat. Simmer 10 minutes or until chicken is tender and cooked through.
Remove chicken and plate it. Add the chopped olives and thyme to the pan and cook for another minute, then top the chicken with the sauce and serve immediately.
My early morning class was a French Cooking Class with Chef Vindi and the ship pastry chef. Together the group worked individually on prepping food and then as a group preparing entrees and desserts. Our menu included Marmite Dieppoise, a traditional seafood dish from Dieppe France, a Beef Filet Mignon, and a Bailey’s Chocolate Mousse with fresh raspberries and cream. 
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