Lunch along the
Mediterranean
This week’s class, Lunch along the Mediterranean, meets
Saturday morning at 10:00 at the Plum Center and will feature dishes of the Provençale
region of France. For an appetizer we
will be making a White Bean Tapenade with 2 kinds of olives. A traditional Salade Nicoise will follow (pictured above),
with potato, hardboiled egg, and tuna.
The main course is Chicken Provençale with fresh summer vegetables, all prepared
on the stove top (see below). And for dessert a
Peach Clafoutis. 
Quick Mini-Braciole
This Italian steak dish was a staple in holiday dinners at my
uncle’s house. A flank steak is pounded
out, covered with herbs, spices, and fresh vegetables, then rolled and tied up
with kitchen string before cooking. When
done the roll is sliced and served with marinara sauce. The other day at the super market I saw some
very thinly sliced Top Round steaks labeled as for Braciole. So I bought them with the idea of making a
quick version. Since the steaks were so
thin I could not cook them with the vegetables rolled in, so in a frying pan I
cooked green peppers, onions, garlic, and zucchini, then drained them on a
paper towel. I then seasoned the steaks
with salt, pepper, and oregano and cooked in olive oil over medium heat for
25-30 seconds per side. I then
transferred them to a cutting board, spread the cooked vegetable on each one
(see picture below), then rolled them up and served. Since this is much quicker than the
traditional Braciole, I plan to use this recipe in a future class.
Reminder - Instagam
Follow me on Instagram at senseichef. I look forward to your comments on my posts.
The Fall 2015 schedule has been published. Here is my fall schedule.
October 1, 8, and 15 – Thursday Evening – Cooking Basics 101
– Plum Center
October 13, 20, and 27 – Tuesday Evening – Cooking Basics
101 – Marshall High School
October 18 and 25 – Sunday Afternoon – Dolci
Italiani/Italian Desserts – Plum Center
November 8 – Sunday Afternoon – Twilight in Tuscany – Plum
Center
November 6, 13, and 20 – Friday Evening - Cooking Basics:
One Step Further – Plum Center
December 3, 10, and 17 – Thursday Evening - Cooking Basics
101 – Herndon High School
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
