One of my culinary resolutions for 2017 is to learn more about Japanese cuisine (Washoku). We did Dashi and Miso Soup and the Soup and Stew class; recently I tried a Japanese curry called Doraikare and a Chicken Teriyaki. I have also been busy getting ready for next week's Introduction to MiddleEeastern Cooking class.
Humus and
Tabbouleh/Middle Eastern Cooking Class
This
1 session class meets on Thursday evening, February 23, at 6:30 PM at the Plum Center
in Springfield. We will begin by making
a Hummus, pictured above. Thanks to Chef
Alice Hanson for this recipe. We will
also be making a Tomato and Coriander Salad, and Lebanese Shortbread Cookies. But the star of the show will be Shakshuka, a
versatile tomato and egg dish that is a popular Israeli breakfast, but it can
also be served at any meal. It is
pictured below.
Because
of the length of time it takes to prepare properly, we will not be making a
Tabbouleh in class. However I will
include a recipe in my Supplemental List handout for the class. The recipe used to create the Tabbouleh below
was graciously provided by my good friend David Abusamra from his mother’s
recipe collection, so I have named it Mrs. Abusamra’s Tabbouleh.
Doraikare (Curry) and
Chicken Teriyaki
Both
of these recipes come from the website for NHK, the Japanese Public
Broadcasting Service. Links to find and
download the recipes are below the pictures.
When
I visited Japan in 2015 I was surprised at how popular a dish curry is
there. This recipe uses Chicken, but the
website also has one for beef, which I have yet to try. The recipe is easy to make and is a good one to
try if you have a lot of rice left over from a previous meal. In addition to Chicken and Rice, the other
main ingredients are Green Pepper, Onion, Raisins, and Soy Sauce. It calls for just 1 Teaspoon of Curry Powder,
so it is a rather mild dish. Of course,
you can add more if desired.
Chicken Curry
What
I think appealed to me most about the Chicken Teriyaki recipe is that you make
the Teriyaki Sauce on the fly. The chicken
breasts are cut up, then sautéed in vegetable oil. When almost done, they are moved to the side
of the skillet and the Teriyaki Sauce is made by adding Sake, Mirin (a sweet
rice wine), Sugar, and Soy Sauce. For a
vegetable I blanched some Broccoli, then immersed it in an ice bath. Just before the chicken was done, I added the
Broccoli to the pan to reheat it before serving.
Chicken Teriyaki
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 winter term.
February
23 – Thursday Evening – Introduction to Middle Eastern Cooking – Plum Center
February
25 – Saturday Morning – Dinner in Normandy – Plum Center
March
4, 11, 18 – Saturday Morning – Cooking Basics 101 – Lake Braddock Secondary
School
March
10 – Friday Evening – Introduction to Middle Eastern Cooking – 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.
Contact Chef Kevin at: KJBrady@fcps.edu
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