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 14th, 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:
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:
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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