Quick Weeknight Dinners Class at the Plum Center, Session 3; Quick Aioli for Hamburgers; Summer Desserts

Post Date: 25 June 2016

As I mentioned last post, I have begun making summer desserts.  Since last time I first made a Peppermint Stick Ice Cream and a Strawberry Pretzel Terrine, both of which are discussed below.  I also made Dijon Hamburgers and served them topped with a Quick Lemon Cayenne Aioli.  Next on my list is an Apricot Compote.  I hope to report on that next post.

Quick Weeknight Dinners

Pictured above are dishes from last week’s second session, a pan of roasted vegetables ready for the oven, Pork Chops with Apricot Sauce, and Curry Shrimp with rice and zucchini with Teriyaki Sauce.

Session 3 of this class meets this Tuesday at 6:30 at the Plum Center.  We will be preparing 4 dishes – a Panzanella Salad, a Dijon Hamburger with Lemon Cayenne Aioli, Cacio e Pepe (pasta with a cheese and pepper sauce), and Lemon Thyme Carrots.  We will also be going over how to devein shrimp.

Aioli on Hamburgers

For the Hamburgers, I combined 9 ounces of Ground Beef, Salt, Pepper, Dijon Mustard, and Dried Minced Onion, then formed into 2 patties.

For the Aioli, I took a short cut and used Mayonnaise instead of making it from scratch with an egg yolk, etc., in reparation for this week’s Quick Weeknight Dinners class.  I added Lemon Juice, Minced Garlic and liquid from a jar, and Cayenne Pepper.  When I took a quick taste my first impression was that I had been too heavy handed with the Cayenne (1/8 teaspoon).  However, when on the burger and eaten with a bun, it seemed just right.

Summer Desserts

It had been so long since I made ice cream that I had a hard time finding the freezer bowl.  I decided to make Peppermint Stick first as my friends always say how much they like it.  For the peppermint flavor I used both Peppermint Extract and the small round Peppermint Candies, which I crushed with a meat pounder in a Ziplock bag.  One year after the holidays we had a lot of candy canes left, so I used them in a batch and the flavor was not nearly as “pepperminty” as you get with the candies.  Next on the agenda is a Coffee Ice Cream made with coffee beans and not brewed coffee.

I also made a Strawberry Pretzel Terrine, whose recipe I found in the latest Food Network Magazine.  It uses both Marscapone and Cream Cheese and is fairly straightforward to make and delicious to eat.  For the Pretzels, you run small pretzel twists in a food processor.  After assembly it needs about 6 hours to chill, but worth the wait.

Here is the link to the recipe:

http://www.foodnetwork.com/recipes/food-network-kitchens/strawberry-pretzel-terrine.html

Reminder - Instagam

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

Upcoming Classes

Here are my classes for the rest spring and the summer term. 

July 9 – Saturday Morning – Farmhouse Dinner in Provence – Plum Center

July 19, 20, 21 – Tuesday, Wednesday, Thursday Evening – Cooking Basics for Young Adults – Plum Center – different format, 3 straight evenings.

July 24, 31, August 7 – Sunday Afternoon – Cooking Basics 101 – 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                                                           

 

 

Quick Weeknight Dinners Class at the Plum Center continues; Panna Cotta with Fresh Berries

Post Date: 19 June 2016

As we head into summer, I am gearing up for desserts.  The Panna Cotta (shown above) is the first.  I also had a chance on a recent train trip to catch up on my cooking magazines and found some nice recipes I am eager to try.  I plan to make a Strawberry Terrine and a Watermelon Granita, among others.  I also got out the ice cream maker, so I’ll be going back to a few of my favorite flavors (flavorites), like Coffee and Strawberry.

Quick Weeknight Dinners

                                                          Avocado Tomato Basil Salad

                                 Orange Tarragon Chicken with Roasted Rosemary Potatoes

Pictured above are 2 dishes from last week’s opening session, an Avocado, Tomato, and Basil Salad and Orange Tarragon Chicken with Roasted Rosemary Potatoes with Panko.

Session 2 of this class meets this Tuesday at 6:30 at the Plum Center.  We will be preparing 4 dishes –a Quick Salad, Mixed Roasted Vegetables (pictured below), Sautéed Pork Chops with an Apricot Sauce, and Curried Shrimp with Vegetable in a Teriyaki Sauce.

Panna Cotta

Pictured at the top of this post is the finished product, relatively easy to make but needs several hours in the fridge to harden.  It is topped with a Strawberry and Blueberry Gazpacho.  I placed the berries in a metal bowl, added sugar, orange juice, lemon juice, and a basil sprig.  I covered the bowl with plastic wrap, then placed it over a pot of simmering water for 10 minutes.  After it cooled, I placed the bowl in the fridge.  What’s nice about this is that you get not only the berries but also the juice to pour on the Panna Cotta.

Here is the link to the Panna Cotta recipe I used. I found it on Epicurious:

http://www.epicurious.com/recipes/food/views/panna-cotta-14224

 
Reminder - Instagam

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

Upcoming Classes

Here are my classes for the rest spring and the summer term. 

July 9 – Saturday Morning – Farmhouse Dinner in Provence – Plum Center

July 19, 20, 21 – Tuesday, Wednesday, Thursday Evening – Cooking Basics for Young Adults – Plum Center – different format, 3 straight evenings.

July 24, 31, August 7 – Sunday Afternoon – Cooking Basics 101 – 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                                                           

Quick Weeknight Dinners Class at the Plum Center; Farmhouse Dinner in Provence Class in July

Post Date: 12 June 2016

Quick Weeknight Dinners

This 3 session class begins on Tuesday evening, June 14, at the Plum Center in Springfield.  I am reluctant to name this class “30 Minute Meals” because it is always hard to put a time limit on preparation as cooks work at different paces and some of the recipes, although “quick,” may take more than 30 minutes.  I usually focus on salads, main courses and vegetables in this class, but the last time I gave it the class asked for some desserts as well, so on the first night we will see how the group wants to proceed for the next 2 sessions.

In our first class we will be preparing two salads, one with Tomato and Avocado and one with Spinach and Stilton Cheese.  For our vegetable we will be preparing Roasted Rosemary Panko Potatoes.  For the main courses, we will be doing Orange Tarragon Chicken Breasts and Baked Salmon with Mustard.

Farmhouse Dinner in Provence

This one session course is my next scheduled offering in the summer term, on Saturday morning, July 9a.  We will be doing a 4 course meal.  I am still working out the final menu, but the dessert will most likely be a Peach Clafoutis.

Reminder - Instagam

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

Upcoming Classes

Here are my classes for the rest spring and the summer terms. 

June 14, 21, 28 – Tuesday Evening - Quick Weeknight Dinners – Plum Center

July 9 – Saturday Morning – Farmhouse Dinner in Provence – Plum Center

July 19, 20, 21 – Tuesday, Wednesday, Thursday Evening – Cooking Basics for Young Adults – Plum Center

July 24, 31, August 7 – Sunday Afternoon – Cooking Basics 101 – Plum Center

To register for these classes, 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