ACE Class –
Ricotta Cheese
This
one session class meets on Sunday afternoon, June 25, at the Plum Center in Springfield. We will begin by making a batch of Ricotta
Cheese. I will also be bringing in some
from the grocery store so we can compare.
We will then use both to make Cannoli filling (but use store bought
shells), Ricotta Gnocchi, and Lasagne for 2.
I will bring in the prepared sauces for these dishes (a Pesto and a
Marinara Sauce) but will provide the recipes for prep at home. A recipe for Ricotta Pancakes will also be
provided.
ACE Class – Beach
House Brunch v2.0
This
one session class met on Saturday morning, June 3. We had a great time preparing Baked Poached
Eggs (pictured above), a Strawberry/Marscapone/Basil starter, Shakshuka, and a
Sausage Frittata (pictured below). I
hope to repeat this class every year or 2 with all new recipes for your summer
vacations.
Recent Recipes
from The Washington Post and The New York Times
Recent
Wednesday Food sections of the Post and
the Times have had some interesting
recipes that I tried and found quite good, so I thought I‘d pass the
information along. Links to the recipes
are below. There are a few more I have
queued up, and I will report of them in future posts.
The
first one, from the Times of May 26,
was a Syrup-Soaked Semolina Cake called Namoura (pictured above). Preparation has 3 distinct steps. First you prepare a sauce with Sugar, Lemon
Juice, and Vanilla extract, Rose Water, or Lavender Extract. This is poured over the cake when it comes
out of the oven. Next, Baking Soda is
added to Plain Yogurt and stirred to combine (I used non-fat Greek Yogurt). In 10 minutes, or less, the mixture will have
doubled in size. The last step is mixing
the batter and the yogurt mixture, then baking in a 400 degree oven for 25-30
minutes. The finished product is
wonderfully sweet.
The
second one I tried, from the Post of
June 7, was called Emilia Burgers,
which was also excellent. The burger
part is fairly straightforward, mix your chopped meat with Kosher Salt, Black Pepper,
and freshly grated Parmesan. The magic
happens with condiments. First on the
bun is a sauce of mayonnaise and balsamic vinegar. Then comes the burger, which is topped with a
Salsa Verde whose green color comes from Flat Leaf Parsley. Since I am not a big anchovy fan, I opted to
leave them out of the Salsa, but still the flavor combination was excellent. And instead of cooing the burgers on the
stovetop, as the recipe suggested, I did them outside on the grill.
Namoura:
https://cooking.nytimes.com/recipes/1018776-namoura-syrup-soaked-semolina-cake
Emilia
Burgers:
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 summer term. Fall
schedule is already being finalized.
June
25 – Sunday Afternoon – Delicious Eats with Ricotta Cheese – Plum Center
July
6, 13, 20 – Thursday Evening – Quick Weeknight Dinners, International – Plum
Center
July
15, 22, 29 – Saturday Morning – Cooking Basics 101 – Plum Center
August
2, 3, 4 – Wed, Thurs, Fri Evenings - Cooking Basics for Young Adults – Plum
Center
To
register for these classes, or any ACE cooking classes, please go to:
Till
next time, keep cooking.
Contact Chef Kevin at: KJBrady@fcps.edu
