Session 2 - ACI Kids Culinary Cooking Classes NYC
Cast Iron Sirloin
1 Tablespoons fresh Thyme
3 Tablespoons fresh butter
3 Sirloin Steaks
3 Tablespoons EVOO
Salt & Pepper to taste
1. Add Thyme to soft butter, mix together and set aside
2. Add EVOO to cast iron pan and turn heat on High
3. Once hot and smoking add steaks and sear on each side for 5 minutes for medium
4. Remove from pan and let the meat “rest” for at least 10 minutes
5. Slice meat into ¼ inch slices and put on platter with garnish
Baked Stuffed Shrimp
1 bag 16-20 frozen shrimp
1 cup Panko
1 stick softened butter
1 cup grated Parmigiano-Reggiano
1 teaspoon cayenne pepper
Salt & pepper
1. Defrost and dry shrimp thoroughly
2. Butterfly shrimp and place on a lightly greased cookie sheet
3. Mix together Panko, softened butter, Parmigiano-Reggiano, cayenne pepper and salt & pepper
4. Use a teaspoon and mold Panko mixture into an oval shape
5. and place one mound on each shrimp
6. Bake in oven for 5 – 10 minutes until the shrimp turns pink
(Lorie’s mom makes these for dinner parties all the time; you can make ahead and hold in refrigerator overnight. Might need to bake a few extra minutes)
8-10 medium potatoes, peeled & cut into chunks
8 oz cream cheese
1 cup sour cream
3 Tbsp butter, room temperature
1/2 tsp garlic powder
1-2 Tbsp chopped fresh chives
Salt & pepper
1. Cook potatoes in a large saucepan in enough water to almost cover. When tender, drain and return to the pan. Mash slightly with a potato masher.
2. In a kitchen aid mixer, combine 2 Tbsp butter, cream cheese, sour cream, garlic powder, salt & pepper until a creamy mixture. Add 1/3 of the cooked potatoes, mix until they are breaking down then add another 1/3. Mix and then add the remaining potatoes and beat until creamy. Add more milk if they seem too thick, and adjust salt & pepper as needed.
3. Butter or spray a 2 quart baking dish. Pour potato mixture into the dish. Dot the top with bits of the remaining butter and sprinkle with paprika. Bake 30 minutes in 350 degree oven.
1 large egg
3 tablespoons lemon juice from 1 medium lemon
1 teaspoonWorcestershire sauce
1/4 teaspoontable salt
8 grindingsground black pepper
1 small clovegarlic , pressed (1/4 teaspoon)
1 1/2teaspoonsanchovy paste (or 4 flat anchovy fillets, minced)
1/3 cupextra-virgin olive oil
2 medium headsromaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pieces (about 10 cups, lightly packed)
1/3 cupgrated Parmesan cheese
For the dressing:
1. Bring water to boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon.
2. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth.
3. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings.
(Dressing may refrigerate in airtight container for 1 day; shake before using.)
1. Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly.
2. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well.
3. Divide among individual plates; serve immediately.
● 36 ounces raspberries
● 1 cup sugar
● 4 tablespoons raspberry liqueur (optional)
● 2 pint heavy whipping cream
1. In a medium bowl, mash 12 oz. raspberries, 2 tbsp. sugar, and the liqueur, if using. Set aside.
2. In a large bowl, whip the cream with remaining sugar using the whisk until firm peaks form.
3. With a spatula, fold in raspberry-liqueur mixture. Divide the Fool among 8 glasses or bowls and to with remaining fresh raspberries. Serve immediately or cover and chill for up to 2 hours.
Vanilla Chantilly Cream
2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1. In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture. (Chill any unused Chantilly cream)