A.C.E Dinner in
Normandy Class Concludes
Chicken Normandy
Apple Tart
We had 11 participants for this 1 session class that met last Saturday morning and made 5 fun dishes: Baked Camembert with Apples, French Vinaigrette with Salad Greens, Chicken Normandy, a Vegetable Medley, and an Apple Tart. Pictured above are the Chicken Normandy and the Tart made in the class by the students.
Cooking Basics 101 at Lake Braddock begins This Weekend
This
3 session class begins this Saturday morning at 10:00 AM at Lake Braddock
Secondary School. In our first session
we will be making a Caprese Salad, Blanched Broccoli, Pan Fried Chicken
Italiano, and a Blueberry Ricotta Parfait for our dessert. We will also be discussing knife skills and
safe food handling techniques.
Roasted Broccoli
and Pasta Dinner
I
made this recipe last night; it was in last Wednesday’s New York Times Cooking section and it is a delicious dish. The link to the recipe is below. The Broccoli
is roasted while the pasta (I used Rigatoni) is cooked to almost al dente, then
added to the roasting pan with the Broccoli and topped with Ricotta and a
Panko/Parmesan/Lemon Zest Mixture. The pan is then put back in the oven under
the broiler for a few minutes and drizzled with Lemon Juice before serving.
https://cooking.nytimes.com/recipes/1018580-spicy-roasted-broccoli-pasta
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.
Spring catalogue will be out soon.
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.
Till
next time, keep cooking.
Contact Chef Kevin at: KJBrady@fcps.edu
No comments:
Post a Comment