ACE Class- Easy
Gourmet Meals
The
third and final session of this class meets this Friday evening at 6:30 PM. As in the past 2 sessions, we will be making
2 salads, a vegetable dish, and 2 main courses.
Our
salads will be a Warm Goat Cheese one and an Orange Couscous. We will make the Orange Couscous first, as it
is best when chilled, so it will have time to cool in the fridge before
served. The vegetable will be Roasted
Carrots with Lemon and Thyme. For our
main dishes we will be making Beef Teriyaki and a Baked Tilapia with Italian
seasonings.
Next ACE Class –
Cooking Basics 101
This
three session class begins on Saturday, May 5 at the Plum Center in Springfield
and continues for the following two Saturdays, May 12 and 19. In each session we will be making a three
course meal consisting of salad or soup, main course with vegetable, and a
dessert. Each week we will explore a different cooking technique – on the
stovetop, in the oven, and a combination of both. We will also cover knife skills and safe food
handling. There are still a few seats
left in this class.
Lemon Olive Oil
Ice Cream
I
found this recipe in last week’s New York Times Food section, and since we make
a Lemon Olive Oil pound Cake in my Cooking Basics 101 class, I thought I would
give it a try and get an early start on the summer.
The recipe calls for a “fruity olive oil,” so I checked one out at the
grocery store and it was $11.99 for a bottle, so I made my own from a recipe I
found online. You heat a cup of olive
oil with the peel of one lemon to almost boiling, then let cool, discard the
peel, and store in a glass container – a lot cheaper way to go.
The
resulting ice cream is delicious, a hint of summer in early spring. Here is the link to the recipe:
Shrimp, Asparagus,
and Leek Stir Fry
I
found this recipe in the Food section of the site for NHK, the Japanese Public
Broadcasting System. It looks like it
will be a good one for one of my summer term classes – Japanese Cooking in Your
American Kitchen v2.0. The shrimp are
marinated very briefly in Sake, then cooked in Sesame Oil. The dish is delicious and quite easy to
prepare especially if you use shrimp that are peeled and deveined. Here is the 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
is my schedule for the rest of the spring term.
The summer schedule will be put soon.
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:
While
there, be sure to check out the other culinary courses offered by ACE’s
excellent chef instructors.
Till
next time, keep cooking.
