Quick Weeknight
Dinners – April 20
The Quick Weeknight Dinners class continues this coming
Monday with the second session. This
Monday night we will start by preparing a Marinara Sauce with Fennel. This can serve as an all-purpose sauce for a
variety of Italian dishes. We will use
it to finish off a stovetop chicken parmesan with pasta. For a salad, we will prepare a baby spinach
salad with Stilton cheese and golden raisins.
We will finish the evening off with a baked salmon coated with mustard
and panko bread crumbs.
Spring at Last!
Having performed the end of winter ritual of taking the ice
scraper from the passenger compartment of my car and placing it in the trunk,
my cooking is ready for spring. I look
forward to making the no bake desserts from my classes using strawberries,
raspberries, blueberries, and blackberries with ricotta and marscapone cheeses
as well as some fresh fruit pies.
Pasta Primavera is on the spring menu, as well as Caprese
and Panzanella salads with garden fresh tomatoes and risotto with lemon, lime,
and fresh asparagus. I will also be
working on a cauliflower dish in which it is steamed, then placed in a food
processor with a bit of milk or cream and some spices, and finished in the oven
under the broiler. It can be used to
give the look, feel and texture of mashed potatoes for anyone avoiding potatoes
in their diet.
Upcoming Classes
The A.C.E. Spring Schedule is out. Here are the upcoming classes I will be
teaching:
May 7, 14, and 21 – Thursday Evening – Cooking Basics 101 –
Plum Center
May 31 and June 6 – Sunday Afternoon – Beyond Biscotti – 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
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