I hope everyone got through the blizzard of 2017 in good shape. I guess it was too much to expect to get through the winter completely unscathed by weather. I have been trying some more Japanese recipes, two of which are discussed below.
Cooking Basics 101
at Lake Braddock continues This Weekend
The
second session of this class meets this Saturday morning, March 18, at 10:00
AM. We will be making a French
Vinaigrette with Salad Greens, Baked Salmon with Mustard and Panko Bread
Crumbs, and a no bake dessert with Strawberries and Marscapone Cheese. We will also be discussing how long to keep
spices, different types of salt, and what really makes a vinaigrette.
Japanese Dinners
Beef Teriyaki
I
have been continuing my foray into Japanese cuisine with recipes from the NHK
website, Japanese Public Broadcasting. I
recently made 2 beef recipes, a Beef Teriyaki and a Beef and Tomato Curry. In both of them I went a little outside the
box and served them on top of quinoa instead of rice. For the Teriyaki, I used stew meat and cut the cubes up into smaller pieces. For the Curry, I used ground beef.
Beef Curry
For
the Curry (pictured above), I cooked the broccoli for 4 minutes in boiling
water, then immersed them in an ice bath while the curry was prepared. At the end I added the broccoli to the
skillet to finish them off. Their vibrant
green color also helped make a nice presentation of the dish. I hope to offer a Japanese cooking class on
the A.C.E. calendar in the upcoming fall or winter terms.
Here
is the link to the NHK website’s food section:
Orange Cake
This
is truly a wonderful and delicious cake.
I learned to make it from Chef Patrice Olivon’s online cooking show,
Cooking Live. (www.cooking-live.com). Pictured above is the cake when it came
out of the oven. I put confectioner’s
sugar on when serving. The recipe calls
for 14 tablespoons of butter (yes, that is not a typo), 1 ¾ cups of
confectioner’s sugar in the batter, 3 eggs, and the juice of 2 oranges as the
main ingredients. I am considering making
this cake as the dessert in the third session of my current Cooking Basics 101
class on March 25.
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 spring term.
April
8, 22, and 29 – Saturday Morning – Cooking Basics 101 – Lake Braddock Secondary
School
May
4 – Thursday Evening – Introduction to Middle Eastern Cooking – Plum Center
May
31 – Wednesday Evening – Stuffed Jumbo Shells – Plum Center
June
3 – Saturday Morning – Beach House Brunch v2.0 – Plum Center
To
register for this class, or any ACE cooking classes, please go to:
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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