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Just Simply... CuisineJust Simply... Cuisine

Cooking School and Recipes in Washington DC

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Beets, Cara Caras & Microgreens

February 14, 2021 by Chris

  Ingredients… Beets, Baby Beet Greens, Beet Juice Radishes Red Onion Cara Cara Oranges, Cara Cara Orange Juice Microgreens Feta Chives To Roast the Beets… Preheat oven to 400 degrees Fahrenheit. Wash your beets. Trim…

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Filed Under: Salad, Side

Robbie’s Chicken

March 29, 2019 by Chris

In our house we call this “Robbie’s Chicken”… using up what we have in the fridge and cooking it all in stages in one large skillet on the grill. Lodge is our cast iron of choice…

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Filed Under: Entree, Side Tagged With: chicken

Sicilian Citrus Salad

February 16, 2019 by Chris

For the Orange Caper Sauce…  ½ cup mayo ½ cup sour cream 3 T capers, rinsed and drained 3 T fresh chives, sliced finely or 3 T fresh scallions, green part only, sliced thinly Zest…

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Filed Under: Condiment, Salad, Side Tagged With: capers, orange

It’s Really Okay to Eat Fat…

January 18, 2018 by Chris

SO… one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would cook potatoes and cream to fill their bellies and warm them up! Together, the two ingredients made…

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Filed Under: Entree, Side Tagged With: cream, dairy, potatoes

When Life Gives You Lemons…

January 25, 2017 by Chris

Preserve them. Adapted from a Melissa Clark recipe.   Ingredients… 6 lemons 1 cup sea salt Juice of 3 lemons H2O 1 cinnamon stick 2 bay leaves 1/2  Tablespoon whole white and black peppercorn mix…

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Filed Under: Appetizer, Building Blocks, Condiment, Entree, Side Tagged With: fruit

Cauliflower Risotto

November 7, 2016 by Chris

For the Cauliflower… 1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red pepper flakes and roasted in a 400 degree oven on the bottom shelf until the edge of…

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Filed Under: Entree, Side Tagged With: cauliflower

Black Grape Foccacia

October 20, 2016 by Chris

To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure you bring it to room temperature before VERY GENTLY kneading in half the grapes. Then follow our…

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Filed Under: Appetizer, Bread, Side Tagged With: black grapes, fennel seeds, herbs

Broccoli Risotto Deliciousness…

October 9, 2016 by Chris

A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor and texture when broccoli is prepared three ways. Make sure you cook the broccoli ahead so you’re…

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Filed Under: Entree, Risotto, Side Tagged With: broccoli

Avocado Fries

May 20, 2016 by Chris

Perfectly ripe  “not too hard not too soft” avocados are a must for this delicious recipe. Keep them warm as you cook along the way and serve hot out! And… make sure not to skimp…

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Filed Under: Appetizer, Side Tagged With: Avocados

Spring Tart Crowd Pleaser…

May 13, 2016 by Chris

We use two of our building blocks* to finish this fresh and colorful starter, side or main. Search our recipes for the slow roasted tomatoes and reduced balsamic… must haves in your fridge. From the…

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Filed Under: Appetizer, Building Blocks, Entree, Side Tagged With: greens, tomatoes

Broccoli & Lemon

September 30, 2015 by Chris

When we roast broccoli… we add some broccoli greens and thinly sliced lemon sprinkled with vanilla sugar and red pepper flakes halfway through… Just before serving we add… A handful of grated Parmesan or Pecorino…

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Filed Under: Side Tagged With: broccoli, lemon

Roasted Carrots and Kale

January 24, 2015 by Chris

Carrots and orange glaze cut the bitterness of the kale while toasted sliced almonds and finely grated Ricotta Salata add texture and taste. Don’t forget to finish with Maldon just before serving. Ingredients… Extra virgin…

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Filed Under: Side Tagged With: carrots, kale

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Thought it was a big mistake when I got home only Thought it was a big mistake when I got home only to realize I bought wings instead of legs and thighs! Drowned them in #buttermilk for a day too long, then dredged in flour and #cayenne and deep #fried the hell out of them! Delicious with a shot of #tobassco ... #werecookin at #justsimplycuisine in #dc
Can’t you just #smell this? In class we talk alo Can’t you just #smell this? In class we talk alot about “hot spots” and “layering” Here are hotspots of #cumin #cinnamon #cocoa #cayenne #chili powder and dried #lime And hotspot layers of #onions green #pepper 🫑 #jalapeño #garlic 🧄 and #chiledearbol Why do we hotspot and layer? To avoid burning 🔥 for one... #werecookin at #justsimplycuisine in #dc?
Paris. February 2020. Open air fish market right Paris. February 2020. 
Open air fish market right before #covid. Let’s go back... #werecookin at #justsimplycuisine in #dc
Crisping @butchersalleyfood #bacon cut into #lardo Crisping @butchersalleyfood #bacon cut into #lardons for tonight’s #coqauvin #bianco Don’t miss our story ⬆️ for a glimpse of the #chicken too #werecookin at #justsimplycuisine in #dc
#Garlic, #gardening and #groundhogs are featured i #Garlic, #gardening and #groundhogs are featured in our #february issue of Sage Advice. If you don’t already get our monthly newsletter just go to our website ⬆️ to subscribe. And hurry if you want to find it in your inbox tomorrow... #jscsageadvice #justsimplycuisine #werecookin in #dc
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