ACE Class - Jumbo
Shells
This
one session class meets on Wednesday evening, May 31, at 6:30 PM at the Plum
Center in Springfield. We will start off
by making a quick Marinara Sauce and cooking the jumbo shells. We will then prepare 3 different fillings for
our shells, one with Ground Beef; one with Ricotta, Mozzarella, and Parmesan
Cheeses; and one with a vegetable Medley of Yellow Squash, Zucchini, Red Onion,
and Italian seasonings. After stuffing
the shells, we will bake them before enjoying.
ACE Class – Beach
House Brunch v2.0
This
one session class meets on Saturday morning, June 3, at 10:00 AM at the Plum
Center in Springfield. The summer 2015
iteration of this course sold out, so I decided to run an updated version this
year. We will be starting out with a Strawberry Marscapone Basil cup, a recipe
a friend of mine recently brought back from a trip to Italy. The featured items will be a Sausage Frittata
and Shakshula, a popular North African and Israeli breakfast dish which can
really be part of any meal.
Eating in Cape
May, New Jersey
This
past weekend my wife Teresa and I went to Cape May and ate at a couple of our
favorite places – the Sea Salt Restaurant in the Ocean Club Hotel for breakfast
and the Blue Pig in the Congress Hall Hotel for dinner. As I wrote about these in an earlier post
about a Cape May visit, this time I would like to focus on a couple of “joints”
which we also frequent and enjoy.
For
a quick breakfast we go to the Bagel Time Café at the corner of Stockton and
Beach Avenues, on the ground floor of the Hotel Macomber. They feature a wide variety of breakfast
items at a good price, with inside and outside seating. We save the Sea Salt for breakfast on our
last morning and eat here other days.
For
any years our first night tradition has been to have pizza at Brothers II in
West Cape May, and the corner of Broadway and Sunset Boulevard. This place is the epitome of a pizza joint. It offers eat in, take out, and delivery, but
liquor license, like many places in Cape May.
The pizza is delicious and the ambience is what you would expect.
Shakshuka on
Steroids – Moroccan Style
In
the New York Times Food section of May 24 there is an article and recipe on
Moroccan Shakshuka which is different from other versions I have made and read
about. Since I have been writing about
Shakshuka and it is on the menu for next week’s brunch class, I thought I would
share the link here. This version takes
2 hours to make and uses beef and lamb in addition to the usual vegetables and
eggs.
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. Summer
catalogue is now out.
May
31 – Wednesday Evening – Stuffed Jumbo Sells – Plum Center
June
3 – Saturday Morning – Beach House Brunch v2.0 – Plum Center
To
register for these classes, 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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