The above picture really has nothing to do with cooking, just something I took during a bike ride along the C & O Canal last week. I have 2 classes the week of April 11, both at the Plum
Center in Springfield, Cooking Basics 101 and No Bake Desserts. Blanched Brussels Sprouts have been on my
menus this spring, and I discuss my technique for preparing them below. I made a Strawberry Tiramisu to take to a friend's on Saturday. Also, I have decided what to do in my demo at
the A.C.E. 60th Anniversary Party on Sunday May 22 (see below).
Cooking Basics 101
This 3 session class has it first meeting on Tuesday,
April12, at 6:30 PM at the Plum Center in Springfield. Dishes to be prepared in class are a Caprese
Salad, Pan Fried Chicken Italiano with Blanched Asparagus, and a no bake
dessert with blueberries and ricotta cheese.
Each week we will also be covering knife skills and safe food handling
techniques. In week 1 we will cook on
the stove top, week 2 in the oven, and week 3 start on the stove top and finish
in the oven, three basic and essential cooking methods.
No Bake Desserts
This one session class meets on Friday morning, April 15, at
10 AM at the Plum Center in Springfield.
I promise that it will not be too taxing. Right now I am planning on making cannoli
(we’ll make the filling in class, I will bring the shells), a non-traditional
Tiramisu, perhaps featuring lemon instead of chocolate and espresso, and a
cheesecake. There will also be some
supplemental recipes to try on your own at home.
Brussels Sprouts
I have been cooking Brussels Sprouts this spring and have
really been enjoying them. I will be
adding the recipe to my repertoire soon.
After trimming the sprouts, I place them in vigorously boiling water for
4 minutes, then remove from the pot quickly and place in an ice water bath for
15 to 20 minutes. When ready to finish
them, I heat olive oil in a pan, drain the sprouts, then add to the pan and
cook for 5 to 8 minutes, moving the sprouts around frequently. At this point I add 2 tablespoons of thick
Balsamic Vinegar, which forms a glaze on the bottom of the pan. Shaking the pan coats the sprouts with the
balsamic glaze, and you are ready to serve.
Strawberry Tiramisu
I made this to take to a friend’s house on the weekend. Although it is still pretty early in the
season, I did find some good strawberries.
On previous versions of this dessert I had dipped the lady fingers in a
strawberry liqueur and the taste of the alcohol was a bit too strong. So I researched some other recipes for this
dish and found a consensus where they lady fingers were not dipped in anything,
but a mixture of strawberry preserves and an orange liqueur like Triple Sec was
layered on top of the lady fingers. The
final vote was an excellent dessert.
A.C.E. 60th
Anniversary Party - Reminder
On Sunday afternoon May 22, A.C.E. will be hosting a 60th
anniversary celebration at the Plum Center in Springfield. There will be presentations and
demonstrations by instructors in the various A.C.E. programs. I will be doing a cooking demo, featuring an
easy Marinara Sauce and a quick Stove Top Chicken Parmesan. So, please mark
your calendars for May 22. I hope to see
you there.
Reminder - Instagam
Follow me on Instagram at #senseichef. I look forward to your comments on my posts,
culinary and otherwise.
Upcoming Classes
Spring schedule and catalogue is out. Here are my classes for the spring term. Summer schedule will be out soon.
April 12, 19, and 26 – Tuesday Evening – Cooking Basics 101
– Plum Center
April 15 – Friday Morning – No Bake Desserts – Plum Center
May 10 – Tuesday Evening – Holiday in Sicily – Woodson High School
May 19, 26, June 2 – Thursday Evening – Cooking Basics 101 –
Herndon High School
May 22 – Sunday Afternoon – Cooking Demo at A.C.E. 60th
Anniversary Celebration – Plum Center
May 27 – Friday Evening – Date Night Cooking for Novice
Cooks – 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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