Baked Salmon with
Miso Glaze
This
is a Japanese take on my Baked Salmon with Mustard dish, suggested by a student
in one of my recent Cooking Basics Classes.
I made a glaze of Red Miso Paste, Sake, Soy Sauce, and Mirin (a sweetened
sake). As the Miso Paste is thick, you
really have to whisk vigorously to get it spreadable. The Salmon is seasoned with salt and pepper,
then the paste is spread on, and topped with minced Garlic and Panko bread
crumbs. It is baked at 375 for 15-20
minutes.
Hache – Quick
Weeknight Dinners International
In
my last post I wrote about Sole Meuniere, one of the dishes we will be making
on the French night in the Quick Weeknight International dinners session. That night we will also be making Hache, a
French version of Salisbury Steak and a bistro staple. We will cook it in a pan, then using the pan
juices to make a sauce with Shallots, Beef Broth, and Cream.
ACE Class: Dinner
in Milan
This
one session class meets on Saturday morning, September 30, at the Plum Center
in Springfield. The featured item will
be the traditional Milanese dish, Cotoletta (pictured above). This is a sautéed veal cutlet which we will
be serving atop a small salad made from Baby Spinach, Tomato, Basil, and Red
Onion. We will also be making a quick
Minestrone, plus a dessert still to be decided.
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 fall terms. The
fall catalogue is now out.
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