I
hope everyone had a great July 4th, 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 4th
Menu
The
summer issue of Food Network Magazine has some interesting recipes, so we tried
2 as part of our July 4th 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/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:
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:
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