Use a vegetable peeler to make zucchini ribbons for this refreshing summer pizza. And… elevate your pizza stone with bricks to promote even cooking on the grill… you don’t want to burn the bottom when your grill is smoking hot! Enjoy… Ingredients… 1 zucchini, cleaned and peeled into ribbons 1 pizza dough, room temperature 1…
Vegetables
Garlic Confit…
Confit means “slowly cooked in fat”. This time of year we make a batch of garlic confit to take us into the cold season. Soft, nutty and flavorful… we spread it on bread, toss with pasta or use as a finish on roasted veggies, meats and fish. Here’s our recipe below… enjoy! Preheat oven to…
Robbie’s Chicken
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 and we like to use the 15-inch skillet for this recipe. That way you can pile on all the veggies…
Grilled Wet Rub Chicken
For added flavor and moisture… we smeared one of our “Building Blocks” whole slow roasted tomatoes over our Wagshal’s chicken before grilling. You can search for our Slow Roasted Tomato recipe right here on our blog. Delicious! For the chicken… 1 4+ pound chicken Cut the skin of the legs away from the breast…
It’s Really Okay to Eat Fat…
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 for the perfect nutrient-rich meal to sustain one’s work in the fields all day. So good and so simple to…
Autumn Chicken Pot Pie
In this recipe… we roast a Wagshal’s Market “happy” chicken and then… for depth or flavor… we use the same roasting skillet with the drippings to make and bake our pot pie. Delicious! Ingredients… 1 4 lb. whole chicken roasted in a 12 inch cast iron or other heavy ovenproof skillet 1 cup onions, chopped…
Mise en Fridge Eggplant Parmesan
Many of you asked for the recipe so here you are. Enjoy… Tory and Chris Ingredients for the Eggplant… 2 medium to large eggplants 3 eggs, mixed well Enough unbleached white flour for dredging Enough JSC bread crumbs for dredging… To make breadcrumbs listen to Episode 2 of our We’re Cookin’ Foodcast Extra virgin olive…
Grilled Pesto Rubbed Chicken
We made this recipe in our American Kitchen Cookware skillet. No fuss… no mess… our new partner American Kitchen Cookware has an amazing hand-crafted, durable line of cast aluminum and stainless steel cookware that’s made in the USA and can take the HEAT!!! Use our coupon code “SIMPLY” for your 20% discount on your online purchases! Ingredients… For the chicken……
Baby Arugula and Kale Pesto
We use this pesto on just about anything… burgers, fish, steak, chicken, eggs, pasta, on crackers, as a garnish for soups or just by the spoonful. Here it’s smeared on toasted Ciabatta bread with fresh ricotta, slow roasted tomatoes, garden arugula, extra virgin olive oil and balsamic syrup. Recently in class… someone had an allergy…
Carrot and Baby Greens Risotto
Are you tired of winter root vegetables and craving greens? Carrots, pea shoots, baby arugula and Red Russian kale capture spring in all it’s glory in this easy-to-make recipe. Enjoy… For the Kale… 2 large handfuls of baby Red Russian kale, washed, dried, ribs removed, torn into pieces and drizzled with EVOO. Set aside. For…
Chicken Parm Marinara
We buy our “happy” chicken from Wagshal’s Market in NW DC and our cheeses from Vace in NW DC or Bethesda, MD. It’s made daily and delicious but just remember to ask for it because they store it behind the counter. You have to be “in the know”. And… to save time without compromising flavor……
Cauliflower Risotto
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 burning then cut into bite size pieces. Make sure to flip the cauliflower slices halfway through the roasting and save…
