ACE Cooking Class – Easy Gourmet Meals; Peach Melba Shortbread Bars; Mediterranean Diet Dishes

Post Date 11 April 2018

Well, it looks like we have a few more days before we get into spring weather.  But that didn’t stop the fox shown above from lounging in my backyard the other day.  I had to take the picture through the window for fear he might run off if I went out on the deck.


ACE Class- Easy Gourmet Meals
 
This 3 session class begins this Friday evening, April 13, at 6:30 PM at the Plum Center in Springfield.  Sessions 2 and 3 are on the following Fridays, April 20 and 27.  In each class we will be making 2 main courses and 1 or 2 salads.  We usually do not do desserts in this class, but dessert recipes will be given out with the supplemental items to be tried at home.
 
In the first session we will be making a Tuscan Bean Salad and a Spinach and Stilton Cheese Salad.  For the entrees, we will be cooking Orange Balsamic Chicken with Vegetables in Parchment Paper (en Papilotte) and Curry Shrimp.
 
 Peach Melba Shortbread Bars

 

I had not made shortbread bars in a long time, so when a few weeks ago I saw a quick recipe in the Washington Post’s Wednesday Food section I decided to try it.  The result was a delicious dessert.  The link to the recipe is below.  What makes the recipe so easy is the fact that you use Peach and Raspberries preserves instead of fresh berries.  The ingredient list is pretty basic; you may already have everything in your pantry and fridge.

https://www.washingtonpost.com/recipes/peach-melba-shortbread-bars/16329/?utm_term=.f9412ed7e83d
 

Mediterranean Diet Dishes – Pork Tenderloin with Brussels Sprouts and Pearl Onions

This is another dish I made form Prevention Magazine’s Mediterranean Table cookbook.  Although you use both the stovetop and the oven, it is still quite easy to make with few ingredients and tastes delicious.  You sear the tenderloin, place it on a bed of Brussels Sprouts, Pearl Onions, and Rosemary sprigs and finish it all off in the oven.  When it comes out you deglaze the pan with wine or chicken broth to make a reduction sauce – protein and vegetables all in one dish, giving you plenty of time to make your salad while the meat is in the oven.

Reminder – Instagam

 
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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:


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