Cooking Basics 101 Class concludes July 29; Ginger Peach Chicken; Versatile Mozzarella Pasta with Pesto

Post Date: 26 July 2017

ACE Class Cooking Basics 101 concludes on Saturday July 29

 

The third and final session of this class meets this coming Saturday, July 29, at the Plum Center in Springfield, VA.  Pictured above is the student prepared main dish from session 2, Baked Salon with Mustard, Garlic, and Panko Bread Crumbs and Sautéed Asparagus with grated Parmesan and Lemon Juice.

 

After making no bake desserts for the first 2 weeks, we will be baking this week, Lemon Olive Oil Pound Cake.  We will also be discussing baking techniques and the roles of baking powder and baking soda in the process.  We will also be reviewing food safety practices and “The Danger Zone.”

 

Our salad will be Orange Couscous with Mint, Cucumber, and Golden Raisins.  For our main dish we will be preparing Salisbury Steaks with a reduction sauce made with Onions and Beef Broth, and Roasted Lemon Thyme Carrots.

 

Ginger Peach Chicken

 

 

This is another recipe I made from the Food Section of The Washington Post.  This recipe takes a bit longer to prepare than some others I have discussed because the peaches need to be peeled and the chicken breasts pounded out to a uniform thickness. But the results are well worth the effort.

After salt and pepper but before baking, the chicken is topped with Ginger, Light Brown Sugar, Ginger, and Nutmeg.  To kick things up a bit, I added a bit of Peach Schnapps before baking.  I served the dish with Blanched Broccoli which added to the pan for the last 5 minutes of baking.  Any leftovers can be used for a nice Chicken Salad. 

Here is the link to the recipe: 

https://www.washingtonpost.com/recipes/baked-chicken-peaches/15961/?utm_term=.710f9f7d44de
 

Versatile Mozzarella Pasta with Pesto

 

This recipe is from The New York Times Food Section of July 19.  I am a calling it “versatile” because although it is designed to be served warm, any leftovers can be served cold the next day as a pasta salad. 

The recipe first calls for making a pesto-like sauce to be placed over the warm pasta.  I say pesto-like because, unlike traditional pesto, Pine Nuts are not added to the sauce; they are added to the dish when serving.  A nice touch is with the Mozzarella prep.  Using bocconcini sized mozzarella cut into ½ inch pieces, you place them in a bowl, then add tablespoons of the sauce and cover and marinate at room temperature, adding them into the bowl of warm pasta when tossing. The end result is a nice summer dinner. 

Here is the link to the recipe: 

https://cooking.nytimes.com/recipes/1018835-pasta-with-mint-basil-and-fresh-mozzarella

 

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 and fall terms. 

 

August 2, 3, 4 – Wed, Thurs, Fri Evenings - Cooking Basics for Young Adults – Plum Center 

September 21, 28, October 5 – Thursday Evening- Quick Weeknight Dinners - Plum Center 

September 30 – Saturday Morning – Dinner in Milano – Plum Center 

October 12 – Thursday Evening – Intro to Middle Eastern Cooking - Plum Center 

October 15, 22, 29 – Sunday Afternoon – Cooking Basics 101 – Plum Center 

November 4, 11 – Saturday Morning – Italian Desserts – Woodson High School 

 

To register for these classes, or any ACE cooking classes, please go to: 

http://www.fcps.edu/is/ace/

 

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                          

 

 

 

Cooking Basics 101 Class continues on July 22; Bastille Day Dinner; Japanese Dish – Fried Salmon

Post Date: 19 July 2017

ACE Class Cooking Basics 101 continues on July 22

This second session of this class meets this coming Saturday, July 22, at the Plum Center in Springfield, VA.  Last week’s main course was Pan Fried Chicken Italiano with Blanched Broccoli.  Three of the student meals are shown above.  This week we will be using the oven for our main course, Baked Mustard Salmon with Panko, Garlic, and Thyme, served with Sautéed Asparagus.  For our Salad we will make a classic French Vinaigrette, and for dessert we will again make a no bake one with Strawberries and Marscapone Cheese. (Baking will be in Session 3.)

We will also be looking at various kinds of salts and their uses and discussing how long to keep dried herbs and spices.

 

 

Bastille Day Dinner

 

To celebrate Bastille Day on the 14^th, I made a classic French dish, Sole Meuniere (pictured above). Sole is not a fish you usually find at the supermarket, so I ordered some from the Organic Butcher in McLean.  The fillets were excellent, 4 nice pieces all the same size.

Since this dish is a classic, it is very easy to find a recipe, either on line or in a cookbook.  For this dinner I used a recipe from Melissa Clark in the New York Times special section on classic French cuisine of February 19, 2017.  Besides the sole, the ingredients are flour, butter, lemons, and flat leaf parsley for garnish.  If sole is hard to find, there are many recipes online for making the dish with Tilapia or a similar fish.

 

Fried Salmon – Sake no tatsuta-age

Continuing my foray in Washoku (Japanese Cuisine), I made this dish I found in the food section the Japanese Public Television website:

 

https://www3.nhk.or.jp/nhkworld/

 

It is a delicious dish that is easy to make with just a few ingredients – Salmon, ginger juice, sake, soy sauce, flour, starch, and vegetable oil.  The recipe did not call for salt or pepper, but I sprinkled the salmon, before marinating in sake, soy sauce, and ginger juice.  I could not find ginger juice, so I grated some fresh ginger.  After marinating for 10-15 minutes, you coat the salmon with the flour/starch mixture, then cook in 170-180 C vegetable oil.  Depending on the size of the salmon pieces, it can take from 5 to 10 minutes to cook.  They come out nice and crispy.  I served it on a bed of white rice with Blanched Broccoli.

 

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 and fall terms.

 

August 2, 3, 4 – Wed, Thurs, Fri Evenings - Cooking Basics for Young Adults – Plum Center

 

September 21, 28, October 5 – Thursday Evening- Quick Weeknight Dinners - Plum Center

 

September 30 – Saturday Morning – Dinner in Milano – Plum Center

 

October 12 – Thursday Evening – Intro to Middle Eastern Cooking - Plum Center

 

October 15, 22, 29 – Sunday Afternoon – Cooking Basics 101 – Plum Center

 

November 4, 11 – Saturday Morning – Italian Desserts – Woodson High School

 

To register for these classes, or any ACE cooking classes, please go to:

 

http://www.fcps.edu/is/ace/

 

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                          

 

 

 

 

 

Delicious Eats with Ricotta Cheese Class Concludes; Cooking Basics 101 Class begins on July 15; Chicken Recipe from The Washington Post.; July 4th Menu.

Post Date: 11 July 2017

I hope everyone had a great July 4^th, in both the general and culinary sense.  Looking forward to get some fresh tomatoes from my garden soon.

ACE Class – Ricotta Cheese Class Concludes

This one session class met on Sunday afternoon, June 25, at the Plum Center in Springfield.  We began with each team making a batch of Ricotta Cheese.  We then made Cannoli Filling, Ricotta Pancakes (pictured above) , and Ricotta Gnocchi, using a food processor.  The students took home their cheese.  I brought in some I had made at home for them to use in the Gnocchi, and they used store bought Ricotta for the pancakes and the Cannoli.  It was a fun class.

 

ACE Class Cooking Basics 101 begins July 15

 

 

This 3 session class begins this coming Saturday, July 15, at the Plum Center in Springfield, VA.  Sessions 2 and 3 meet on the following 2 Saturdays, July 22 and 29.  In each session we will be preparing a 3 course meal which will include a Salad, Main Course with vegetable, a dessert.  This Saturday we will make a Caprese Salad, Pan Fried Chicken Italiano with Blanched Broccoli, and a Blueberry Ricotta Parfait for dessert.  In session 1 we will also be covering basic knife techniques and safe food handling practices.

 

July 4^th Menu

The summer issue of Food Network Magazine has some interesting recipes, so we tried 2 as part of our July 4^th party.  Links to the recipes are below.

 

First we made a Tortellini Caprese Salad (pictured above) which is quickly becoming my go-to salad for this summer.  It does involve a bit of cutting, especially if you cannot find pearl sized fresh mozzarella, but the results are well worth it.

 

The second one we made was a broiled Flank Steak marinated in Tequila, Lime Juice, Soy Sauce, and a cup of chopped garlic and chopped cilantro.  We served it with Roasted Red Skin Potatoes and Roasted Broccoli.  You could really taste the Lime/Tequila Marinade.

 

One caveat with the Flank Steak – the instructions say to boil the marinade after removing the steak, then strain it, and reserve it for serving.  Mine came out extremely [KB1] bitter, I may have done something wrong, but as always, taste first.

 

Here are the links to the recipes:

 

http://www.foodnetwork.com/recipes/guy-fieri/grilled-tequila-garlic-lime-flank-steak-recipe-1946880

 

http://www.foodnetwork.com/recipes/food-network-kitchen/tortellini-caprese-salad-3764783

Washington Post Recipe for the Grill

 

Continuing my summer journey with recipes from the Wednesday Washington Post Food section, I made Spiced Chicken and Grapes on a Skewer.  I made it on my counter top griddle, but it works just as well outside on the grill.  The spices had just enough kick in them and balanced well with the grapes.

 

Here is a link to the recipe:

 

https://www.washingtonpost.com/recipes/spiced-chicken-skewers-grapes/15909/?utm_term=.3bc9ff6b09e0

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 and fall terms.

 

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

 

September 21, 28, October 5 – Thursday Evening- Quick Weeknight Dinners - Plum Center

 

September 30 – Saturday Morning – Dinner in Milano – Plum Center

 

October 12 – Thursday Evening – Intro to Middle Eastern Cooking - Plum Center

 

October 15, 22, 29 – Sunday Afternoon – Cooking Basics 101 – Plum Center

 

November 4, 11 – Saturday Morning – Italian Desserts – Woodson High School

 

To register for these classes, or any ACE cooking classes, please go to:

 

http://www.fcps.edu/is/ace/

 

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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 [KB1]