ACE Cooking Class “Easy Gourmet Meals” concludes; Next ACE Class – Cooking Basics 101; Lemon Olive Oil Ice Cream; Japanese Dish – Shrimp, Asparagus, and Leek Stir Fry.

Post Date: 26 April 2018

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:

 

https://cooking.nytimes.com/recipes/1019274-lemon-olive-oil-ice-cream

 

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:

https://www3.nhk.or.jp/nhkworld/en/food/recipe/beginners_30455.html

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:

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