This grilled pizza recipe is our take on the French culture’s love of fresh radishes dipped in melted butter and sea salt. So easy and so good… you can serve it in less than 15…
Read More »Entree
Green Goddess Goodness
A throwback in time… Green Goddess is a mainstay in our teaching kitchen. With the first sign of spring comes our take on a favorite salad dressing of the sixties! Made with the season’s earliest…
Read More »Our Chicken Cotoletta
This is one of our easy “GO TO” recipes for putting supper on the table fast. Vary it throughout the year by adding mushrooms and spinach in the fall, slow roasted tomatoes, leeks and scallions…
Read More »Our Osso Buco…
Our Osso Buco… made with Wagshal’s veal shanks braised in wine, vegetables and herbs… changes each time we make it. We’ll use what’s in season and what’s left in our fridge. This version starts with leeks…
Read More »We’re Nearing the End…
of mushroom season! But don’t despair… there’s still time to get your fungi fix! They say not to wash but just brush away the dregs of dirt that cling to your precious caps. Then loosely…
Read More »Veal Braised in Vinegar with Spinach Ravioli
We made this one in class last evening. It’s definite keeper! The veal dish is a version of an Andrea Consoli’s “Cooking Classes in Rome” recipe. And the pasta? It’s a “by memory” adaptation of an…
Read More »Beer Can Chicken with My Memphis Dry Rub
A Just Simply… Cuisine summer favorite Wagshal’s Whole Hormone-Free Amish Chicken is dry rubbed and slowly grilled over a can of beer to create a moist and caramelized “fall-off-the-bone“ finish! The beer juices are then…
Read More »Bone-in Pork Loin, Fennel, Garlic and Sage
On special at the Market this month… this Wagshal’s Bone-in Pork Loin shouts spring!!! For flavor and moisture… we rub the roast with seasonal herbs and baste it with white wine throughout the cooking process….
Read More »Roasted Beet and English Pea Risotto
A testament to nature’s bounty… this colorful and delicious risotto shouts warm days ahead!!! Starting with a soffrito of leeks, onions, and shallots… we marry the seasons with cooked and raw beets and peas garnished…
Read More »Roast Rack of Lamb
For this tasty spring recipe we use Wagshal’s Rack of Lamb… on special at the Market this month!!! Simply delicious and fun to make, you’ll sit down to eat in less than an hour with…
Read More »Stuffed Center-Cut Bone-In Breast of Veal
Have your Wagshal’s butcher trim a 6 pound, 4 rib, center-cut, bone-in veal breast of excess fat, cut a pocket into it and crack the large, flat chine bone to which the ribs are attached to…
Read More »Poached Wild Salmon with Salsa Verde
With cold weather foods as our mainstay this time of year… we begin to crave dishes to refresh our palates. Just Simply… Cuisine’s Wild Poached Salmon with Salsa Verde diverts from winter’s comfort foods and…
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