Current ACE Class Summer Soups Concludes; Upcoming ACE Classes – Cooing Basics 101 for Young Adults and Japanese Cooking in Your American Kitchen v2.0; Japanese Stir Fry with Eye Round Steak.

Post Date: 25 July 2018

Current ACE Class – Summer Soups

This 2 session class concludes this Saturday morning, July 28^th at 10 AM at the Plum Center in Springfield.  Last Saturday we made 2 cold soups, a Romesco and a Honeydew Melon/Blueberry Soup.  For a warm soup we made Courgette (Zucchini) Soup.  Pictured above is one of the student creations.  This week we will start off with a Sweet Chili using a sweet Thai chili sauce.  We will then make 3 different versions of Gazpacho – a red, a white, and a green (pictured below).  Each team will make one then we will share and taste.  For a third soup, I am thinking of doing a cold Japanese corn soup.

Upcoming ACE Classes – Cooking Basics 101 for Young Adults and Japanese Cooking in Your American Kitchen v2.0

As we have been doing for the past several summers, we are once again offering our Cooking Basics for Young Adults for three straight nights at the Plum Center, Wednesday, Thursday, and Friday, August 1, 2, and 3, starting at 6:30 PM each night.  In each session we will make a full three course meal: soup or salad; main entrée with a vegetable side; and a dessert, while leaning knife skills and safe food handling techniques.

The Japanese cooking class meets on Wednesday evenings, August 8 and 15, at the Plum Center at 6:30 PM.  In this class we will explore both Washoku (Japanese Cuisine) and Yoshoku, Japanese takes on western cuisine, such a Hanbaga (say it out loud, same emphasis on each syllable).

Japanese Stir Fry with Eye Round Steak

 

I was going through my freezer and found 3 eye round steaks, so I thawed them out and decided to prepare them with a Japanese twist.  I cut the thawed steaks into strips, seasoned with Kosher Salt and Japanese Sanyo Pepper, the marinated the strips in a mix of Sake, Mirin, and Low Sodium Soy Sauce for about three hours.

 

I did a stir fry in a large skillet with 2 tablespoons of vegetable oil.  While cooking the meat, I boiled the remaining marinade to use as a sauce when serving.  I served the dish on a bed of Jasmine Rice and green beans.  For the green beans, I punted, using frozen green beans (you could also use peas.)  The final dish is pictured above.  It turned out really well, so I will be adding this dish to my classes repertoire.

 

 

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 summer term.  The fall schedule will be out soon.

 

August 1, 2, and 3 – Wednesday, Thursday, and Friday Evening – Cooking Basics for Young Adults – Plum Center

 

August 8 and 15 – Wednesday Evening – Japanese Cooking in Your American Kitchen v2.0 – Plum Center

 

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