We
just returned from a 2 ½ week vacation in the south of France where I had the
opportunity to cook with my good friend Marie-Christine Blight. I learned a lot
of new recipes and tried some dishes that got me out of my comfort zone, like a
Sardine Tatin. I will begin
incorporating some of them in my next classes.
I will also be writing more about our culinary adventures in future
posts, starting with Jardinière below.
Jardinière
Pictured
above is Jardinière, a vegetable side dish that is quite easy to make. It is
prepared on the stove top with Butter, Ham, Shallots, Potato, Carrots, a
Bouquet Garni of Bay Leaf, Rosemary, and Thyme, and Small Peas (Petits
Pois). I also added a small eggplant
from my garden.
ACE Class: Dinner
in Milan
This
one session class meets on Saturday morning, September 30, at the Plum Center
in Springfield. As mentioned in a
previous post, 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. Risotto is another classis Milanese dish; in
class we will be making a Sweet Corn Risotto.
The dessert still to be decided.
Reminder – Instagam
Upcoming Classes
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 (almost full)
November
4, 11 – Saturday Morning – Italian Desserts – Woodson High School (almost full)
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.
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