Belated
Happy Thanksgiving. I hope everyone had
a great holiday.
We
had 10 at people Thanksgiving table.
Besides the turkey and dressing, our sides included Roasted Acorn
Squash, Broiled Green Beans with Cherry Tomatoes, Gratin Dauphinois (a potato dish
I learned in France this summer), Baked Rigatoni with Tomato Sauce and Ricotta,
and of course Corn Bread. For the gravy
I used a recipe I came up with a few years ago which includes some white
wine. I used Kung Fu Girl Riesling from
Charles Smith Wines in Washington State.
Now it is time to start planning the menus for Christmas and my New
Year’s Day party. I hope everyone has a great
holiday season.
Salmon and Dill Sauce
After
several days of turkey and leftovers, I was ready for a change. I found this recipe in the November Cooking Light magazine. It is close to a Salmon, Mustard, and Panko
dish I already make, but the Dill Sauce was something else. It is made with
fresh Dill, Milk, Greek Yogurt, and Red Wine Vinegar, and will work with other
fish dishes.
Here
is the link to the recipe:
ACE Class Italian
Desserts Concluded November 11
In
this final class we began with a demo on making Ricotta Cheese. One of the dishes we made was a no bake one,
a Ricotta Blueberry Parfait, which is very popular in my Cooking Basics 101
class. I brought in some store bought
ricotta, but I invited the class to use the batch I made.
We
also made Krumiri, a type of Italian shortbread cookie from Northern Italy
and Brutti Ma Buoni Cookies (Ugly But Good, pictured above). Interestingly enough, these are made without
flour.
Christmas Bazaar
on November 18
On
Saturday, November 18, I will had a table at the Christmas Bazaar in the gym of
St. John’s Catholic Church on Linway Terrace in McLean, VA. In previous years I have always sold out of
my Chicken Spezzatino, an Italian Chicken Stew, so this year I made more than
last year and sold the last cupful just before closing, so I think I have the
amount right at last. I also made more
Lemon Olive Oil Pound Cakes (11 as opposed to 6 last year) and also sold all of
them. For the Cannoli, I ordered a box
of Bellino Cannoli Shells from Amazon; for the filling I made the Ricotta
Cheese and added the usual suspects, Sugar, Orange Zest, Vanilla Extract, and
Mini Chocolate Chips. As the picture
above shows, I filled several piping bags with the mixture and filled the
Cannoli shells to order.
Contact Chef Kevin at: KJBrady@fcps.edu
