Happy Holidays and Getting Past Pasta Class – Session 3

Post Date: 18 December 2014

Season’s Greetings to all.  I hope everyone has a great holiday season.  This will be the last blog post of the year.  I will be back in early January to report on what dishes we made over the holidays and to provide a preview of the “Dinner in Rome” class which runs on January 22 (please see below for more information).

Getting Past Pasta – Session 3

The third and final session of Getting Past Pasta is this Saturday, December 20, from 10:00 AM to 1:00 PM at the Plum Center.  This week, in preparation for the upcoming winter cold, we will be starting off with a Minestrone.   There are many different ways to make this; we will be doing it just with vegetables.  But like other recipes done in class, it can be used as a starting point to add meat, like pancetta, or different vegetables as desired.

We will also be making Spicy Meatballs, or not so spicy, depending on your taste preferences.  Now when we hear the word “meatballs,” we automatically place the words “spaghetti and” in front of it, which of course makes a fine dish.  However, what I am going for here is to prepare meatballs that can be enjoyed on their own, without any sauce.  They can be cooked in a frying pan or the oven.  We will be doing them in a frying pan.

Since we already did a pesto, and the technique is the same, instead of doing another one, one of the supplemental recipes will a bit outside of the box, an Asparagus Pesto.

 

Upcoming Classes

The winter classes start in January, and I have one class in January and two in February.

January 22 - Thursday Evening – Dinner in New York – Woodson High

February 1, 8, and 15 – Sunday Afternoons – Cooking Basics for Novices – Plum Center

February 26 – Thursday Evening – Dinner in Rome – Plum Center

To register for this class, or any ACE cooking classes, please go to:

http://www.fcps.edu/is/ace/specialinterest.shtml and scroll down to the Culinary section

While there, be sure to check out the other culinary courses offered by ACE’s excellent chef instructors.

Till next time, keep cooking.

Contact Chef Kevin at: KJBrady@fcps.edu

Recent Beta Test and Getting Past Pasta Class – Session 2

Post Date: 10 December 2014

Recent Beta Test

Last Sunday I conducted a final test of the Frittata recipe we will be doing this week (please see section below for more information).  The two testers each made one.  Picture above is one of the finished products.  The test was particularly helpful in getting the exact measurements of the ingredients set and in finalizing the final printed copy of the recipe.  The testers had a few twists and good ideas which have been incorporated into the final version.

Getting Past Pasta – Session 2

Second session of Getting Past Pasta is this Saturday, December 13, from 10:00 AM to 1:00 PM at the Plum Center.  This week we will be doing a Frittata and two fish dishes, one with salmon and one with tilapia.  The Tilapia dish is baked with Italian seasonings, and I’ve found that it works best if it is done in two steps.  In the first step we will season the fish then let it sit in the refrigerator for about 90 minutes while we prepare the other two dishes. This wait time allows the seasoning to sink in and really enhances the flavor of the finished product.

We will be doing a Vegetable Frittata.  A Frittata is an Italian dish that differs from an omelet in several ways.  Like an omelet, a frittata is started on the stove in a skillet, but the frittata is then finished in the oven.  An omelet is folded over whereas a frittata is not.  And an omelet is usually a single serving, whereas a frittata is cut into wedges and served to several people

In a previous blog I had referred to my recipe as a “Kitchen Sink Frittata,” and basically I put in whatever vegetables I had on hand; e.g., asparagus, broccoli, squash, onion, marinated artichoke hearts, etc.  However, in order to give some structure to the class recipe, we will be using specific items and measurements and it has been renamed to a “Vegetable Frittata.”  But the recipe can also be used as a starting point to add whatever other ingredients you wish, including sausage, pancetta, or other meats.

For the final dish, we will be doing a Sicilian Style Salmon with Citrus (Lemon and Orange), substituting White Grape Juice for White Wine due to school rules.  It will also have a little red pepper to give it a little kick.

 Upcoming Classes

The winter classes start in January, and I have one class in January and two in February.

January 22 - Thursday Evening – Dinner in New York – Woodson High

February 1, 8, and 15 – Sunday Afternoons – Cooking Basics for Novices – Plum Center

February 26 – Thursday Evening – Dinner in Rome – Plum Center

To register for thess class, or any ACE cooking classes, please go to:

http://www.fcps.edu/is/ace/specialinterest.shtml and scroll down to the Culinary section

While there, be sure to check out the other culinary courses offered by ACE’s excellent chef instructors.

Till next time, keep cooking.

Contact Chef Kevin at: KJBrady@fcps.edu

 

 

A.C.E. Cooking Classes This Week and Thanksgiving Recap

Post Date: 2 December 2014

I hope everyone had a great Thanksgiving.  In this post I will be discussing the two A.C.E. classes I am scheduled for this week and one of the dishes we had for Thanksgiving

 Two A.C.E. Classes This Week

On Thursday evening, December 4^th, I will be teaching a No Bake Desserts class at 7:00 PM at Woodson High.  On Saturday morning, December 6^th at 10:00 AM at the Plum Center, I will have the first of 3 sessions (6, 13, 20 December) of Getting Past Pasta, a class featuring Italian main dishes, and some sides and sauces as well.

For the No Bake Desserts, we will be making an Apricot Cheese Cake, Tiramisu, and Cannoli.  For the cannoli, I will be providing the shells and the class will make the filling. For the ricotta cheese in the filling, we will be using both store bought ricotta and ricotta I will make for the class so we can compare the two.  One of the supplemental recipes will be how to make ricotta.

For Getting Past Pasta, we will be doing a Quick Fire Chicken Parmesan made entirely on the stove top.  We will also make a Marinara Sauce to accompany it, as well as a Pesto to take home.

Thanksgiving Recap

I am not going to bore you by presenting a litany of the dishes we had last Thursday; they are most likely the same as what you had.  Instead, I’m going to discuss just one dish which not only tastes great but is an excellent choice for serving with a large, complex meal – Asparagus in Mustard Sauce.  Now I cannot take credit for this; it is from the cookbook Essential Pepin by Jacques Pepin (Houghton Mifflin Harcourt, Boston and New York, 2011, page 411).  What is especially appealing about this recipe is how it relates to timing your dishes for serving.  Things can get pretty hectic when you have dishes going in the oven and on all the burners and trying to get the timing right so everything is done at the same time.  This dish is served at room temperature, so it can be made 60 minutes or so ahead and allowed to cool.  The asparagus are blanched, then drained.  The mustard sauce consists of Dijon Mustard, Canola Oil, Olive Oil, White Wine Vinegar, and salt and pepper.  The sauce can be made ahead as well and then spread on your asparagus when ready to serve.

Upcoming Classes

The winter classes start in January, and I have one class in January

January 22 - Thursday Evening – Dinner in New York – Woodson High

To register for this class, or any ACE cooking classes, please go to:

http://www.fcps.edu/is/ace/specialinterest.shtml and scroll down to the Culinary section

While there, be sure to check out the other culinary courses offered by ACE’s excellent chef instructors.

Till next time, keep cooking.

Contact Chef Kevin at: KJBrady@fcps.edu

 

Buche de Noel and Recipe Beta Testing

Post Date: 19 November 2014

BUCHE DE NOEL

In preparation for the holidays, I made a Buche de Noel last week.  This traditional French Christmas dessert, dating from the late 19^th century, is the culinary successor to the Yule Log whose burning at the time of the winter solstice dates back to pre-Christian times.  To keep the ancient tradition alive, one faces a challenge in making the “buche” look like a real log.  This can be accomplished by covering the rolled cake with a chocolate icing or ganache, cutting off each end and placing them on the “log” to represent cut off branches, and dragging fork along it to simulate bark.   It is then decorated with such items as meringue mushrooms or small Christmas figurines.

As you can see, mine looks pretty plain in the photo.  On Veterans Day we took a trip to Shepherdstown, West Virginia, and hiked along the C & O Canal.  While walking we observed fallen logs with lichen and ferns around them, which gave me inspiration for decorating the logs.  I will be taking a limited number of orders for these for delivery a few days before Christmas.

BETA TESTING

 

 

The first beta test of the fall took place on Saturday, November 15^th.  In preparation for my A.C.E. No Bake Desserts class at Woodson High School on December 4^th, we made a Tiramisu.  Now a Tiramisu is traditionally made with alcohol.  I use dark rum and orange liqueur.  However, as Fairfax County does not allow alcoholic beverages in the school, we substituted orange and vanilla extracts. And the results were excellent.  The recipes given in class will include both alcohol and extracts.  In addition, the beta test helped me with time management for the classroom, as there are some preparations which I will need to be sure to do ahead of time for the students.

CHRISTMAS BAZAAR PARTICIPATION

This coming Saturday, November 22, 2014, I will be taking part in a Christmas Bazaar at St. John’s Catholic Church, 6420 Linway Terrace, McLean, VA.  It runs from 9:00 AM to 5:00 PM, in the gym.  I will be offering cups of one of my signature dishes, Chicken Spezzatino (an Italian chicken stew) for sale, as well as cookies and cakes, with plenty of samples.  I will also be taking orders for holiday desserts and a limited number of Buche de Noel.  If you are in the area, please drop in to say “Hi.”

UPCOMING CLASSES

 

 December 4 - Thursday Evening - No Bake Desserts – Woodson High

December 6, 13, and 20 - Saturday Mornings - Getting Past Pasta - Italian Meat, Fish, and Egg  Meals – Plum Center

To register for these, or any ACE cooking classes, please go to:

http://www.fcps.edu/is/ace/specialinterest.shtml and scroll down to the Culinary section

While there, be sure to check out the other culinary courses offered by ACE’s excellent chef instructors.

Till next time, keep cooking.

Contact Chef Kevin at: KJBrady@fcps.edu

A.C.E. Class Date Night Cooking for Novice Cooks - 6 November 2014

Post Date: 4 November 2014

Greetings, and welcome to the latest post of my cooking classes blog.  This post will focus primarily on the subject class which meets Thursday evening, November 6, at Woodson High School at 6:30 PM.

THIS WEEK’S DATE NIGHT COOKING CLASS

The menu for Thursday evening’s class will have an Italian flair and consist of a Caprese Salad, Baked Salmon with Pesto and Blanched Asparagus, and a Strawberry Marscapone Parfait.  The Supplemental Menu to try at home will have a Tomato/Basil/Avocado Salad, Pan Fried Chicken with Italian Spices and Sauteed Broccoli, and a Blueberry Ricotta dessert.  Please see the sections below for more information on the pesto and the desserts.

As this class is billed as for “Novices,” in addition to just cooking the recipes, I will be introducing my P.O.F. (Preparation, Organization, Focus) method of preparation and cooking which is designed to help build skill and confidence in the kitchen.  We will also be touching on knife skills and food safety topics.

PESTO

You may already be familiar with this Italian no cook sauce.  Traditionally it is made with basil, pine nuts, garlic, parmesan cheese, and olive oil. However, there are many variations out there, and cooks are free to use other ingredients.  For instance, baby spinach, arugula, or cilantro may be substituted for the basil.  Other nuts, like almonds or walnuts, can replace the pine nuts (and they are cheaper too).  Other “salty” cheeses like Romano can replace the Parmesan.  For our pesto, we will go outside the lines just a bit and use baby spinach and walnuts.

DESSERTS

In my cooking classes I like to make no bake desserts using soft Italian cheeses.  The dessert we will make in class this week will use marscapone, which is usually used in tiramisu (another no bake dessert), while the supplemental menu has one using ricotta.  In December I will be doing a one session class exclusively on no bake desserts (please see schedule below).

UPCOMING CLASSES

I have 2 A.C.E. classes coming up in December.

December 4 - Thursday Evening - No Bake Desserts – Woodson High

December 6, 13, and 20 - Saturday Mornings - Getting Past Pasta - Italian Meat and Fish Meals – Plum Center

To register for these, or any ACE cooking classes, please go to:

http://www.fcps.edu/is/ace/specialinterest.shtml and scroll down to the Culinary section

While there, be sure to check out the other culinary courses offered by ACE’s excellent chef instructors.

Till next time, keep cooking.

Contact Chef Kevin at: KJBrady@fcps.edu

Frittatas and Dragon Fruit

Post Date: 23 October 2014

Welcome to the latest post of my cooking classes blog.  In this edition I will be discussing Frittatas and Dragon Fruit, plus providing a preview of next month’s A.C.E. “Beyond Biscotti” class.  I have spent a lot of time the past 2 weeks trying out different Italian dessert recipes and am just about ready to decide on what we will do in the class.

FRITTATAS

 

Although often thought of as a breakfast dish, we have recently added Frittatas to our evening meal repertoire.  One of the most appealing things about Frittata is then it is a one pan meal. 

With the last of the summer vegetables still available, we have been making “garden” frittatas with such ingredients as asparagus, broccoli, onion, tomato, and zucchini as the main ingredients.  In order that the “harder” vegetables will be edible, I cook them first in olive oil with some minced garlic until they are easily pierced with a fork.  While they are cooking I place six eggs and ¼ cup of milk in a bowl, then add salt, pepper, red pepper flakes, and dried oregano, then whisk to combine.  When the vegetables are cooked, I remove them from the pan and drain on paper towels, then add to the egg bowl.  I also add marinated artichoke hearts (chopped) and olives to the bowl.  Meat can be added as well, such as already cooked sausage.  In fact, you can view the basic frittata (the eggs) as a blank canvas and add whatever you like or have around the kitchen.  I have named our dish “Frittata di Lavello della Cucina” (Kitchen Sink Frittata).

When making a frittata, be sure to use an oven proof non-stick skillet, as you start it on the stove, then finish it in the oven under the broiler.  I cook it over medium heat until the outside edges are firm while the middle is still rather liquidy.  I then sprinkle grated parmesan cheese over it before placing it under the broiler.  To avoid burning the frittata, place the skillet on the second level from the top so it is not right under the broiler.  It is ready when the eggs have firmed up and the top has turned light brown.  Slide the Frittata onto and cutting board, cut into wedges, and serve with white wine and extra Parmesan cheese.

I will be including a basic Frittata recipe in my December A.C.E. Italian class, “Getting Past Pasta.”

 

DRAGON FRUIT

 

My Tai Chi instructor introduced me to Dragon Fruit.  He and his wife invented a salad they call “Dragon and Phoenix,” using chicken to represent the phoenix.  When I told him I had never tried it, he brought one in for me. It is available in Asian markets and is sweet and crisp.  I began adding it to our salads.   To prepare, you cut it in half lengthwise, then use a spoon to scoop out the fruit.  The skin is not good to eat, so if you should scoop any out with the fruit, be sure to cut it off before serving.   Unused sections can be stored in a container in the fridge for several days.

This link will take you to a site with a slide show on selecting and preparing Dragon Fruit.

              http://thaifood.about.com/od/introtothaicooking/ss/dragonfruit.htm

BEYOND BISCOTTI CLASS

In a way I tied my hands with the course title I selected, as that eliminated from consideration the large number of biscotti recipes I have.   However, I also have quite a few others that I can include, like traditional favorites Tiramisu and Cannoli, as well as Brutti ma Buoni (Ugly but Good) cookies, Almond Cake, and Lemon Apple Torte. The class runs the first two Sundays in November, 2^nd and 9^th, from 10-1 at the Plum Center in Springfield, VA.

Until next time, keep cooking!

Questions or Comments?  Please email me at:

              KJBrady@fcps.edu

                             or

              Chefdujour4u@gmail.com

 

Chef Kevin's A.C.E. Cooking Classes

Post Date: 6 October 2014

Welcome to the latest post of my cooking classes blog.  This week we will stay Italian, discussing store bought versus homemade ricotta in making cannoli, followed by my thoughts on listening to music while cooking.

 

RICOTTA CHEESE

This past week I made some ricotta.  It is my favorite Italian cheese, and not just because it is rather easy to make.  What appeals to me is its versatility.  Ricotta can be used in savory dishes, like lasagne or ravioli, desserts like cannoli, or just mixed with a handful of Italian herbs and spooned onto a crostini or cracker as a quick appetizer.  However, the batch I made was destined for cannoli.
We will be doing cannoli in my A.C.E. Beyond Biscotti class the first two Sundays in November and I wanted to compare homemade vs store bought for the lesson.  What I plan to do is to bring in both and have the students make cannoli with both so they can see which they prefer.  We won’t really have time in class for everyone to make ricotta, so I will be providing them with an easy recipe to try at home.
For the comparison, I used 2 cups of each type.  Before adding the cannoli ingredients, I took a quick taste of each.  The store bought one had some sweetness to it which the homemade one did not and it had a thinner consistency than the home made.  I then added in the same cannoli ingredients – sugar, orange zest, vanilla, and mini chocolate chips to both.
With the store bought ricotta, it was quite easy to combine all the ingredients with a whisk.  However, as the homemade was thicker, I had to use a spatula to get everything combined.  Tastewise, they were both excellent. The store bought one was a tad sweeter to the taste buds, but the homemade one was somewhat thicker and richer to the mouth. 
It will be interesting to see which the class prefers.

 MUSIC WHILE COOKING

Do you like to listen to music while you cook?  And if so, what kind?  My first choice is jazz.  I used to do CDs until I discovered jazzradio.com, which has lot of different categories, so I stream from a laptop or smartphone.  I will also do classical at times. If I am in the kitchen on a Saturday afternoon, I listen to the opera, either the live broadcasts from the Met during their season or the recordings the rest of the year.  And sometimes, for variety, I listen to CDs of popular Italian songs, like O Sole Mio.  As I type this, it is Saturday afternoon, so I am listening to Rameau’s Castor and Pollux on WETA FM.

Well, that’s all for now.  Keep cooking.

Questions or Comments?  Please email me at:

              KJBrady@fcps.edu

                             or

              Chefdujour4u@gmail.com

 

 

CHEF KEVIN'S A.C.E CULINARY CLASSES

 

Post Date: 22 September 2014

Welcome to the second installment of my cooking classes blog.  Today I’ll be discussing the testing process I go through for new recipes which I develop.  Also, I’ll be writing on the Italian cookies called Brutti Ma Buoni (Ugly but Good) which I am testing out as candidates for my Beyond Biscotti class in November.  Please see my first post for the full schedule of fall classes.

BETA TESTING RECOMMENCES

Last year, borrowing a page from the software development industry, I began preforming “beta tests” on recipes I had developed and tried myself (the alpha tests).  What I did was invite friends over on a Saturday afternoon, two at a time.  I gave them all the ingredients and equipment they needed, and copies of the recipe.  I sat off to the side and observed and made notes, as well as timed each major step.  When they were done, we repaired to the dining room to eat what they had prepared and critique the recipes while they provided valuable feedback.    For each session, I prepared a dessert for the group.

For my classes coming up later this fall, I have been developing some new recipes and will start a new round of beta tests, probably in October.  Some of the dishes we will be testing are Chicken a la Normande (chicken with apples), Orange Pork Chops, and a new take on an Italian favorite, Chicken Piccata.  Since I have 2 dessert classes this fall (Beyond Biscotti and No-Bake Desserts), we will also be beta testing some of the desserts for these classes, like the Italian cookies called Brutti Ma Buoni .  See below for more information on these.

BRUTTI MA BUONI

 

These cookies, which originated in the north of Italy, are exactly as their name says, “Ugly but good.”  They are flourless cookies which have just 3 basic ingredients, chopped hazelnuts, sugar, and beaten egg whites.  They are quite good made with just these three ingredients, but as a Google search on “brutti ma buoni” will show, every chef has a riff on this so that no two recipes are quite the same.  My version adds orange zest and mini chocolate chips.  

After folding the wet ingredients (the beaten egg whites) into the dry (sugar and hazelnuts), I folded in the zest of one medium orange.  Then I put everything into a medium saucepan over a very low heat for 8 minutes, stirring almost constantly, then removed from the heat and let rest for 10 minutes. 

Now here comes the cool part.  Usually when adding chocolate to your batter, you need to melt it first in a heat proof bowl over a pot of simmering water.  But not here.  Even after the 10 minutes the batter is still warm, and you are using tiny chocolate chips, so as you fold them into the batter they melt right away and blend in.

They are baked on parchment paper. A mistake I made on my first try was to attempt to remove the cookies to a cooling rack before they had really cooled.  What happened was that most of them were still sticking to the parchment paper.  So now when they come out of the oven I leave them for 30 minutes on the pan and then they just slide right off.

 

Have a question for me?  Or is there a topic you would like discussed?  Please email me at:

KJBrady@fcps.edu

or

chefdujour4u@gmail.com

 

 

 

 

 

 

 

 

 

 

 

Welcome to Chef Kevin's A.C.E. Culinary Classes

CHEF KEVIN’S A.C.E. CULINARY CLASSES

Post Date : 9 September 2014

Welcome to Chef Kevin’s A.C.E. Culinary Classes blog.  This blog provides information and resources associated with the cooking classes I teach through the Fairfax County, Virginia, Public School Adult and Community Education (ACE) program.  I will be discussing class topics and recipes, cooking techniques, upcoming classes, etc.

This blog is in no way associated with the Fairfax Country Public Schools or the ACE program in any way.  With the exception of the class schedules and registration information, all comments and opinions are strictly my own.

WHAT’S ON TAP

My next ACE class is “Beyond Biscotti,” a two session class starting on Sunday morning, November 2, at 10:00 PM at the Plum Center in Springfield.  We will be doing some no-bake desserts like tiramisu and cannoli (see the “What’s Cooking” section below) as well as baked ones like cakes and cookies.  As usual, additional recipes will be given out for you to try on your own at home, such as granite

Following “Beyond Biscotti” will be a one session class titled “Date Night Cooking for Novice Cooks” on Thursday evening, November 6, at Woodson High.  In this class we will prepare and enjoy a salad, main course, and dessert, just right for a romantic evening in.  In addition, supplemental recipes will be provided for participants to try at home.  Safe food handling and basic knife skills will be incorporated into the session. 

Here is my fall schedule and how to register:

November 2 and 9 - Sunday Mornings - Beyond Biscotti - Italian Desserts – Plum Center

November 6 - Thursday Evening - Date Night Cooking for Novice Cooks – Woodson High

December 4 - Thursday Evening - No Bake Desserts – Woodson High

December 6, 13, and 20 - Saturday Mornings - Getting Past Pasta - Italian Meat and Fish Meals – Plum Center

To register for these, or any ACE cooking classes, please go to:

http://www.fcps.edu/is/ace/specialinterest.shtml and scroll down to the Culinary section

While there, be sure to check out the other culinary courses offered by ACE’s excellent chef instructors.

WHAT’S COOKING

Whether pronounced the ka-no-lee or ga-nole, just about everyone loves cannoli.  However, making the shells from scratch requires special equipment (the cannoli tubes) and preparing the dough and then deep frying can be a time consuming practice.  However, I noticed that Giant has begun to carry Bellino Cannoli Shells (6 per box) in their Italian section.  So I bought a box to check them out.  When I opened the box and took a whiff, the smell took me back to Lamarca’s Bakery in downtown Jersey City.  So they were more than acceptable.

I have been working with various cheese combinations for the filling, keeping the other ingredients (sugar, orange zest, vanilla extract, and mini chocolate chips) constant.  I used ricotta by itself, marscapone by itself, and a half and half combination of ricotta and marscapone.  Flavorwise there was no real difference among the three combinations.  However, the filling prepared exclusively with marscapone had a much thicker consistency.

We will be making cannoli in my “Beyond Biscotti” class that runs on Sunday mornings November 2 and 9, just right to take home for Sunday dinner dessert.

Till next time, keep cooking.

Contact Chef Kevin at: KJBrady@fcps.edu