Chocolate Biscotti; Pork Chops with Peaches; Cooking Basics 101 concludes.

Post Date: 10 August 2016

Chocolate Biscotti

Although they are a dessert, I am not considering the chocolate biscotti I made yesterday part of my summer desserts project since I have made them so many times in the past.  They have proved to be a real favorite.  I made 4 dozen; some will go to friends I am visiting this coming weekend, some I took to my Sumi-e painting club last night, and the rest are to keep.

Another Quick Summer Weeknight Dinner – Pork Chops with Peaches

My neighbor went peach picking and gave me a bag of wonderful peaches.  First I made 2 Peach Clafoutis and gave her one.  Thinking about something else to make with them, I decided on Peaches with Pork Chops (and Peach Schnapps).

 
I started by cutting 2 peaches into ½ inch wedges, which I cooked in vegetable oil over medium heat for about 6 minutes.  I then removed the peaches to a plate, salted and peppered 2 pork chops, and placed them into the skillet. While the chops cooked over medium heat, I removed the skin from the peaches after they had cooled for a few minutes.  When the chops were done, I removed them from the pan and covered to keep warm.  I let the pan cool for a few minutes, then added a couple of tablespoons of Peach Schnapps to the skillet, then turned the heat to medium high to make a reduction sauce.  After the sauce thickened, I reduced the heat to low and returned the peaches to the skillet to warm them, then put in the pork chops and turned to coat both sides with the sauce.  It was delicious, and I will be adding this recipe to my repertoire for the Quick Weeknight Dinners class, but only if good peaches are available.  However, the next iteration of this class is December 6, 13, and 20, so maybe not this time.

Cooking Basics 101 Concludes

 

 

 

 

Pictured above are three of the Lemon Olive Oil Pound Cakes students made in last Sunday’s final session of Cooking Basics 101.  We had a lot of fun making these as well as a Tuscan Bean Salad, Vegetables in Parchment paper, and Salisbury Steaks.  The next Basics 101 class is on three Sundays in November, 6, 13, and 20.

 

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 fall term.  The Fall 2016 catalogue is now out.

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

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                                                           

 

Cooking Basics 101 concludes; Brie Blueberry French Toast; Sautéed Peaches with Graham Cracker Crumble and Raspberry Lemon Sauce; Quick Weeknight Dinner with Orange Chicken, Quinoa, and Steamed Zucchini.

Post Date: 3 August 2016

Sautéed Peaches with Graham Crackers and Raspberry Lemon Sauce

My summer dessert project continues with this dessert from the latest Bon Appetit magazine (link is below).  The Peaches are cooked in butter with Lemon Juice and Brown Sugar, while the Graham Cracker Crumble is baked in the oven.  The sauce is made by simply crushing 1 cup of Raspberries in a bowl with a spoon, then Lemon Juice is mixed in.  Dish is best served warm, so the crumble should be made first, then the sauce while the peaches cool slightly.  It tasted really good.

http://www.bonappetit.com/recipe/peach-parfait-with-salted-graham-cracker-crumble

 

 

Cooking Basics 101 – Session 3

The third and final session of Cooking Basics 101 meets this Sunday afternoon at 1:00 PM at the Plum Center.  We will be making a Tuscan White Bean Salad (pictured above), Salisbury Steak, Vegetables in Parchment Paper, and a Lemon Olive Oil Pound Cake.

 
In the first class we cooked the main dish on the stovetop; in week two we used the oven.  This week we will be starting the Salisbury Steaks on the stovetop then finishing them in the oven.  While they finish, we will be using the skillet to make a reduction sauce to pour over the steaks.

French Toast with Brie and Blueberries

I got the idea for this dish from Kei Yamazaki, a Japanese chef I follow on Instagram whose specialty is breakfast.  For the French Toast I used King’s Hawaiian Bread dipped in the usual mixture of egg, milk, vanilla and cinnamon. Brioche would have worked just as well.  To prepare the Brie, I cut slices from a wedge, then trimmed off the rind.  The blueberries were simply rinsed.

 
As you can see from the photo above, each serving is a sandwich, so plan on 2 slices per serving.  When cooking the bread slices, cook one side to golden brown and the other to light brown, then remove from the skillet and place 4-5 Brie slices and some Blueberries on the golden brown side.  For the second slice, place it on the Brie with the golden brown side down.  Return the “sandwich” the skillet and cook until the cheese begins to melt and the outside is a golden brown.
 
Serve with Maple Syrup and spoon some more of the berries over the sandwiches.  For our dish I was lucky to have some excellent New Hampshire syrup given to me by my good friend from up there, David Abusamra.


Quick Summer Weeknight Dinner – Orange Soy Chicken with Quinoa and Steamed Zucchini for 2

I made this dinner the other night.  It came out really well so I thought I would share it here.  It is quick and easy to prepare.

 

Ingredients:

1 Medium/Large Zucchini

Salt

Pepper

Onion Powder

Red Pepper Flakes

Quinoa

2 Thin Boneless Skinless Chicken Breasts

Chinese 5 Space

½ Cup Fresh Squeezed Orange Juice

3 Tablespoons Low Sodium Soy Sauce

 

Zucchini Prep – Cut the Zucchini into ¼ inch slices, sprinkle with salt, pepper, onion powder, and red pepper flakes.  Steam for 12-15 Minutes.

Quinoa – Prepare for 2 according to package directions.

Chicken Prep – Trim off any fat, then salt and pepper both sides; sprinkle Chinese 5 Spice on one side.  Cook the chicken over medium heat in a non- stick skillet for 2 minutes.  Flip the chicken and add the Orange Juice and Soy Sauce.  Cook the chicken for 2 more minutes, then remove from pan to a plate and cover to keep warm.   Increase the heat to high to bring the orange juice and soy sauce to a boil; cook until the liquid reduces until about ¼ cup and thickens.  Return the chicken to the pan and turn to cover with sauce.

Serve the Chicken on a bed of Quinoa, then pour the rest of the sauce over the chicken and quinoa.
 

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 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

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