We are happy to announce that the first iteration of our Just Cooking… Simply low-cost basics classes for young professionals was a smashing success! Nine students, all of them newcomers to Just Simply… Cuisine, trickled into the kitchen around noon on Sunday, poured themselves water and wine, and sat for a brief introduction to the philosophy behind our classes—eat fresh, eat local, eat seasonal, eat REAL. Intern instructors Kate and Megan soon took over and began teaching on our delicious winter menu:

• Jalapeño Corn Pudding
• Cheddar, Beer, and Spinach Risotto with Slow Roasted Tomatoes
• Brussels Sprouts with Pancetta and Dates
• Crilley’s Almond Cake

Each student was sent home with their menu, a full shopping list with the costs of ingredients, and a bag of Bob’s Red Mill almonds or pecans. We can’t WAIT for our next Just Cooking…Simply event scheduled for April 15th!!!

This one’s for you Tory!!!

What you’ll need…
Enough extra virgin olive oil to cover the bottom of a medium size heavy saucepan
1 medium yellow onion, peeled and chopped coarsely
3 medium garlic cloves, peeled and thinly sliced
1 scant teaspoon red pepper flakes
2 28-ounce cans peeled whole authentic San Marzano tomatoes, crushed by hand or with a potato masher and juices reserved
Sea salt
White peppercorns, freshly ground
A few fresh thyme sprigs… stems tied together with kitchen twine
End rind of a hunk of Parmesan

To make the sauce…
Place an empty medium-size heavy bottom saucepan over medium heat for a minute or so. We use made in the USA Lodge Cast Iron here at Just Simply… Cuisine!!!

Add the olive oil and heat through for another minute or so.

Add the onion and a pinch of sea salt. Let sweat for a few minutes.

Add the garlic, thyme and red pepper flakes.

Stir and cook until onions are soft and translucent… about 5 minutes.

Add the San Marzano tomatoes with their juice and bring to a boil then turn heat down to a simmer.

Add the end rind of a hunk of Parmesan… never throw those away!

Lower the heat and half cover with a lid to avoid splatter.

Let simmer for at least an hour or more. Enjoy!!!

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