My next class in not until Saturday, August 15th,
so in this post I will be discussing some dishes I made recently and how you
can follow me on Instagram.
Beef Stir-fry
I had not made a stir-fry in a very long time. In fact, my wok was being used to hold food storage
containers. However, when shopping the
other day I noticed a package of beef already cut for stir-fry, so I decided to
make one. For a recipe I followed a
stir-fry matrix that I had found in a Food
Network Magazine a few years ago.
You pick your protein (say beef, fish or chicken), your sauce (spicy,
sweet and sour, brown, etc.), and three vegetables. The constants are garlic, fresh ginger, and
scallions. I made the Brown Sauce, which
uses chicken broth, soy sauce, hoisin sauce, and rice wine. If you have never made stir-fry but would
like to try, below is a link to a Food Network site that has a short video to
take you through the basics. 
I am planning on serving mussels at a large family gathering
this weekend, so I went looking for a good recipe. The one I used I found in Giada de Laurentis’
Everyday Italian cookbook. I have provided the link to it below. I made a few modifications though. As you can see from the title, her recipe
includes clams and shrimp as well as the mussels, whereas I did just the
muscles. For the tomato broth, you use a
28 ounce can of diced tomatoes. Then the
recipe calls for 1 teaspoon of crushed red pepper flakes. This seemed like an awful lot, especially
given the amount of tomatoes, so I cut it down to ½ teaspoon. Even then, it was quite spicy and may be a
bit too much for many palates. The broth
includes 1 cup of dry white wine; I used Pinot Grigio. I made it for dinner as a practice run and it
came out great.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mussels-clams-and-shrimp-in-spicy-broth-recipe.html
Instagam
I got a new smart phone last week and decided to take the
plunge with Instagram. I’ll be posting
pictures of my dishes and other interesting items. You can follow me at senseichef. I look forward
to your comments on my posts.
Upcoming Classes
Here is the next class I will be teaching for the summer
term. The fall catalogue will be out
soon.
August 15 – Saturday Morning – Lunch Along the Mediterranean
– 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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