ACE Cooking Class – Cooking Basics 101 Continues; Chef Robert Irvine’s Pumpkin Lasagne; Spice Crusted Salmon over White Beans

Post Date: 14 March 2018

Session 2 of Cooking Basics 101 meets this Friday evening March 16.  In the first session we made a Chickpea Salad (student dish pictured above), Blanched Broccoli, Pan Fried Chicken Italiano, and Blueberry Ricotta Parfaits.

This week we will be going to the classics for the salad, making a traditional French Vinaigrette and discussing how to jazz up your salads.  For our vegetable, we will be sautéing Asparagus, but with a Japanese twist, using Sesame Oil and Seeds, Cooking Rice Wine, and Soy Sauce.  For our main dish we will use the oven for Baked Salmon with Mustard.  Once again we will do a no bake dessert, this week with Strawberries and Marscapone Cheese.

We will also be discussing how long to keep spices and the most common kinds of salt and their uses.

 

Pumpkin Lasagne

 

Yes, Pumpkin Lasagne!  I made this recipe for my Sumi-e painting group meeting last week.  I had cut it out a while back from Food Network Magazine.  With the exception of the Pumpkin Puree (not pumpkin pie filling) the recipe pretty much follows the usual Lasagne pattern, with Red Sauce, Ricotta and Mozzarella Cheeses, and meat, in this case hot Italian sausage.  An addition to the usual layers is Zucchini, thinly sliced.  The pumpkin puree is mixed with an egg to make it more spreadable, and it adds a touch taste to the dish.

Here is the link to the recipe:

https://www.foodnetwork.com/recipes/robert-irvine/pumpkin-lasagna-recipe-1917390

 

 

Spice Crusted Salmon over White Beans

 

 

Continuing my culinary journey into the Mediterranean Diet, pictured above is a dish I made last week, Spice Crusted Salmon over White Beans.  Recipe is from Prevention Magazine’s Cookbook entitled Mediterranean Table.  The recipe requires 2 skillets, but it is worth it – one to cook the salmon and one to cook the Cannellini Beans, Fennel, Onion, and Garlic, and some Red Pepper Flakes for a little heat.  The salmon has just salt, pepper, and fennel seeds on it.  It finishes up nice and crispy, and when served in a deep bowl on top of the bean mixture it makes a great visual presentation which its taste matches.

 

Reminder – Instagam

 

Follow me on Instagram at #senseichef.  I look forward to your comments on my posts, culinary and otherwise.

 

Upcoming Classes

 

Here is my schedule for the rest of the spring term.

 

April 13, 20, and 27 – Friday Evening – Easy Gourmet Meals – Plum Center

 

May 5, 12, and 19 – Saturday Morning – Cooking Basics 101 – Plum Center

 

June 1 and 8 – Friday Evening – Off the Beaten Track in Provence – Plum Center

 

June 23 and 30 – Saturday Morning – Dolci Italiani II/Italian Desserts – Woodson High School

To register for these classes, or any ACE cooking classes, please go to:

 

http://www.fcps.edu/is/ace/

 

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