My summer dessert project continues with two dishes this
week, Bourbon Ice Cream and Strawberry Gelato, the difference between ice cream and gelato being that gelato uses more
milk and less cream. I had found both
recipes in Bon Appetit magazine
several years ago and came upon them when looking for items for my project.
The Bourbon Ice cream uses heavy cream, half and half, and 5
tablespoons of Bourbon. It tastes great
served with a dollop of honey, as suggested by The Flavor Bible.Cooking Basics 101 – Session 2
The second session of Cooking Basics 101 meets this Sunday
afternoon at 1:00 PM at the Plum Center.
This week we will be making a Vegetable Soup, Baked Salmon with Mustard,
and a Marscapone Strawberry Dessert. The
vegetable will be Broccoli. We will also
be discussing how long to keep spices and different types of salt. Pictured above are three takes on a Caprese
Salad from session 1.
Cooking Basics for Young Adults Concludes
This class concluded with a Tuscan White Bean Salad
(pictured above), Salisbury Steak, and Roasted Vegetables in Parchment Paper.
For dessert we baked a Lemon Olive Oil Pound Cake.
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 fall term. The catalogue will be out soon.
October 15 and 22 – Saturday Morning – What’s for Breakfast –
Plum Center
October 30 – Sunday Afternoon – Bistro Lunch – Plum Center
November 6, 13, 20 – Sunday Afternoons – Cooking Basics 101 –
Plum Center
December 6, 13, 20 – Tuesday Evenings – Quick Weeknight
Dinners – Plum Center
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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