4th of July Menu; Farmhouse Dinner in Provence Class; More Ice Cream Making; Apricot Compote; Quick Weeknight Dinners Class at the Plum Center Concludes.

Post Date: 7 July 2016

I hope everyone had a great 4th of July.  Continuing with my summer dessert project, I made Coffee Ice Cream, Chocolate Ice Cream, and an Apricot Compote (pictured above).  Coming up later are a Strawberry Gelato and a Guinness Stout Ice Cream, and maybe going old school with a Vanilla.  For the ice cream making I am working with Bruce Weinstein’s great book The Ultimate Ice Cream Book, which is available on Amazon. 

 

The Coffee Ice Cream (above) is right out of Weinstein’s book and is very interesting.  Instead of adding brewed coffee, you heat the cream, sugar and vanilla, then add in one cup of whole coffee beans and let cool, then refrigerate overnight.  Before making the ice cream, you discard the beans. What results is a white ice cream that looks like vanilla with a subtle coffee taste.  When you take a spoonful at first there is no coffee taste, but then it slowly sneaks in.  When people try it for the first time, they immediately say, “I don’t taste any coffee,” and then, Surprise!

4^th of July Party Menu

 

We hosted the family again this year and made a variety of dishes.  To start there was a Panzanella Salad (pictured above), followed Dijon Hamburger Sliders and cold Chicken Provençale served in Pita Bread with Lemon Basil Aioli. As a side we served Tricolor Pasta with Sautéed Vegetables (below).

Farmhouse Dinner in Provence Class

This one session class meets this coming Saturday, July 9, at 10:00 AM at the Plum Center in Springfield.  Pictured above is the dessert we will be making, Peach Clafoutis.  We will also be making a White Bean Tapenade, a Nicoise Salad, and Chicken Provençale and Vegetables with a Lemon Aioli.  I will also be giving out a recipe for a “Quick Aioli.”

Quick Weeknight Dinners Concludes

We had the final session of this class last week.  Pictured above are 2 of the student dishes, Dijon Hamburgers with a quick Lemon Aioli and Cacio e Pepe with Roasted Lemon Thyme Carrots.  The next iteration of this class will run on Tuesdays December 6, 13, and 20, 2016, at the Plum Center.

Reminder - Instagam

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Upcoming Classes

Here are my classes for the rest spring and the summer term.  The Fall 2016 list will be out soon.

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