Cooking Basics 101 at
Herndon High School Continues
The second session of this class meets this Thursday evening
at 6:30. This week we will be making a
Waldorf Salad Wrap, a slightly different (and healthier) take on the
traditional Waldorf salad; a baked Tilapia Italiana with Sautéed Broccoli; and
a no bake Marscapone Strawberry Dessert.
We will be discussing how long to keep spices and the various types of
salt.
Last week with knife skills we practiced chopping and a
chiffonade. This week we will be doing
mincing and a rough chop. We will also
be hulling strawberries using a technique we did with tomatoes last week.
Roasted Carrots with
Thyme and Lemon
There are a lot of thing to like about this recipe. It is easy to make, it tastes great, and the
kitchen smells wonderful while it is in the oven. I found it in the January/February 2016 issue
of Food Network Magazine and made it
yesterday. Simply peel and trim the
carrots and brush with olive oil, add sliced lemon, sprigs of fresh thyme, a teaspoon of dried thyme
leaves, and some salt and pepper, then roast at 425 for 25-30 minutes.
Here is the link:
http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-thyme-roasted-carrots.ht
Reminder - Instagam
Follow me on Instagram at #senseichef. I look forward to your comments on my posts.
Upcoming Classes
Here are my upcoming classes for the winter term.
February 12, 19, and 26 – Friday Evening – Cooking Basics
101 – Plum Center (Wait List)
March 1, 8, and 15 – Tuesday Evening – Quick Weeknight
Dinners – Plum Center
March 4, 11, and 18 – Friday Evening – Cooking Basics: One
Step Further – 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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