Soy Glazed Salmon; A.C.E. Class “What’s for Breakfast” concludes October 22; A. C. E Bistro Lunch Class on October 30

Post Date: 27 October 2016

Soy Glazed Baked Salmon

Pictured above is this dish with Roasted Carrots with Lemon and Thyme and Baked Pommes Frites.  I am reluctant to call them French fries because they were done in the oven, not fried in oil.  I was testing them out for the Bistro Lunch class (see below) and had 3 batches seasoned with, respectively, Cumin, Paprika, and Smoked Paprika.  In a taste test, the smoked paprika won, so that is what we will be using in the class.

 
The Salmon recipe is one I saved from a Food Network Magazine from 2012.  The link to the recipe is below.  The glaze is made with Honey, Soy Sauce, and Corn Starch.  To start, you season the salmon with salt and pepper and brush on Sesame Oil.  After baking for 5 minutes in a 400 degree oven, you take the fish from the oven, brush on the Honey/Soy Glaze, then return to the oven for about 10 minutes.  I’ve made this recipe twice recently, and everyone really enjoyed it.

http://www.foodnetwork.com/recipes/food-network-kitchens/soy-glazed-salmon-with-cucumber-avocado-salad-recipe.html

“What’s for Breakfast?” Class Concludes

 

The class concluded on Saturday, October 22.  Because of a scheduling conflict, the last session was moved from the Plum Center to Lake Braddock Secondary School in Burke, but everything went off without a hitch.  We made Cinnamon Banana Crepes, Breakfast Potatoes, and the featured item was a Vegetable Frittata, pictured above.

 

Bistro Lunch Class

 

This one session class meets this Sunday afternoon October 30 at 1:00 PM at the Plum Center in Springfield.  I have a very ambitious menu planned for our 3 hours, featuring Bistro Steaks with a Lemon Garlic Aioli (pictured above in a food processor) and Pommes Frites.  We will also be making a Goat Cheese and Pear Salad, a Quick Ratatouille, and a Strawberry 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 of the fall term. 

 

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                                                           

 

A.C.E. Class “What’s for Breakfast” concludes October 22; Drying Basil; A. C. E Bistro Lunch Class on October 30

Post Date: 20 October 2016

“What’s for Breakfast?” Class

The second session of this 2 session class meets this Saturday at 10:00 AM at Lake Braddock Secondary School in Burke, VA.  Pictured below are some of the dishes from the first session, a Blueberry Goat Cheese French Toast and a plate with Turkey Sausage Patties, Baked Peach Crumble, and Baked Poached and Scrambled Eggs.

This Saturday we will be making Banana Crepes, Breakfast Potatoes, a Vegetable Frittata, and an Egg Burrito Roll.  Pictured below are the Frittata and the Burrito Egg Roll.

Drying Basil

This year I tried two different type of Basil plants, shown below. 

I got them at Merrifield Garden Center and they did very well.  I decided to try drying the leaves and found some instructions at www.presevingyourharvest.com.  There are several methods recommended for drying – hanging bundles, solar drying using a rack, and oven drying, which is the one I used.  After rinsing and drying the basil leaves in a salad spinner, you place them in the oven on parchment paper on a baking sheet at lowest temperature the oven can be set to.  For my oven it was 170 degrees.  The recipe says it should take 2 -4 hours, but mine were done in 1 hour 45 minutes both times. 

 

Bistro Lunch Class

 

This one session class meets on Sunday afternoon October 30 at the Plum Center in Springfield.  In this class the featured dish will be Bistro Steaks with a Lemon Garlic Aioli (pictured below).  We will also be making a Goat Cheese and Pear Salad and a Strawberry 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 of the fall term. 

 

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                                                           

 

 

A.C.E. Class “What’s for Breakfast” begins October 15; What was Bad is Good Again; Slicing Goat Cheese

Post Date: 12 October 2016

"What's for Breakfast?" Class

This 2 session class starts this coming Saturday morning, October 15,  at 10:00 AM at the Plum Center in Springfield, VA.  Dishes to be prepared in the first session will include Scrambled/Poached Eggs, Peach Crumble (pictured above), and Blueberry Goat Cheese French Toast (pictured below).

IMPORTANT NOTE FOR ATTENDEES: The second session of this class, on Saturday October 22, will be held at Lake Braddock Secondary School, not the Plum Center.  Start time is still 10:00AM. 

What was Bad is Now Good, or As the Food World Turns

The Fall/Winter edition of the Johns Hopkins Health Review lists 10 items that used to be considered bad for you.  They are:

Eggs
Popcorn
Fat
Coffee
Virgin Coconut Oil
Soy
Dark Chocolate
Grains
Nuts and Seed Butters
Potatoes
 
You can find the full article at the link below:

http://www.johnshopkinshealthreview.com/issues/fall-winter-2016/articles/10-things-that-used-to-be-bad

 

Slicing Goat Cheese

 

Being a very soft cheese, goat cheese can be quite hard to work with if your recipe calls for nice crisp slices.  Often what happens is that it crumbles and you are left working with a lot of small pieces.  So here is a method for getting those nice slices you want.  All you need is a freezer and some dental floss.

First, place the goat cheese in the freezer for about 30 minutes.  Leaving it longer may result in a hard piece of cheese that is difficult to cut.  The take it out of the freezer and use a piece of dental floss, as shown below, to slice the goat cheese.

 

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.  Note the 2 different locations for the What’s for Breakfast? Class.

October 15 and 22 – Saturday Morning – What’s for Breakfast? – Plum Center Session 1 and Lake Braddock Secondary School Session 2.

 
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