With
this week being the third anniversary of my ascent of Mt. Fuji, I thought I
would start off this post with a photo I took from the summit as the sun rises,
a truly thrilling experience.
The
latest installment of my Summer 2018 Ice Cream Project is a Guinness Stout Ice
Cream. With my abundance of purple
basil, I made another purple pesto, this time with oregano added. I also tried a new Asian dish, Lo Mein with
Hoisin Meatballs
Stout Ice Cream
I
continued my Summer 2018 Ice Cream Project with a batch of Guinness Stout Ice
Cream. One of the best things about this
recipe is that you get to drink the stout you do not use in the ice cream.
I
found the recipe on the Saveur magazine website, which is based on a recipe
from the I-Scream shop in Kingston, Jamaica.
The recipe recommends using Guinness Foreign Extra Stout, which I had
never heard of before. However, I found
it right next to the regular Guinness at the package store. The ingredients are
quite simple: stout, sugar, kosher salt, egg yolks, heavy cream, and vanilla
extract. The results looks like coffee
ice cream, so your taste buds are in for a surprise after this setup. Link to recipe is below.
Purple Pesto # 2
As
I mentioned in my last post, I had oregano growing next to my purple basil
plants, so this week I followed through on my idea of adding oregano leaves to
the basil in the food processor. I used
1 cup of basil leaves to ½ cup of oregano.
I served it with spaghetti and blanched broccoli, and it was quite
good. I also have a spicy oregano plant
in my garden, so next week I will try the recipe again with this type of
oregano.
Lo Mein Noodles
with Hoisin Meatballs
I
found this recipe in the summer issue of Food Network Magazine and it sounded
delicious so I decided to try it. Link
to the recipe is below.
In
a quick glance the dish may appear to be a version of meatballs with
fettuccine, but the taste is definitely Asian.
You use 2 tablespoons of Hoisin sauce in the meatballs. For the next time I am thinking of kicking
their taste up a bit by using 1 tablespoon of Hoisin and 1 tablespoon of Thai
Chili Sauce.
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 fall term.
September
26 and October 3 – Wednesday Evening – Up
Your Tailgate Game – Plum Center
October
12, 19, and 26 – Friday Evening – Cooking
Basics 101 – Plum Center
November
10 – Saturday Morning – Holiday in
Sicily – Plum Center
November
27, December 4 and 11 – Tuesday Evenings - Easy
Gourmet Meals/One Step Further – Plum Center
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.
Contact Chef Kevin at: KJBrady@fcps.edu
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