Just Simply... CuisineJust Simply... Cuisine

Cooking School and Recipes in Washington DC

Spring

Baby Arugula and Kale Pesto

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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

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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…

Avocado Fries

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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 on the Maldon and squeezes of lime before serving. For a real palate pleaser… garnish with fresh cilantro and  Just…

Spring Tart Crowd Pleaser…

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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 garden arugula and farm fresh asparagus shout spring when you serve this crowd pleaser. Worth every penny… make sure to…

Poaching… An Art and a Science

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With springtime come food cravings and cooking techniques that leave winter behind. Eggs are plentiful and shout light fare and warm days ahead. Delicious over steamed vegetables, fresh garden greens or buttery toast… poached eggs satiate both the stomach and the palate. Easy to make in no time at all… enjoy them with breakfast, lunch,…

Our Cioppino

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Ingredients… 6 cloves garlic, sliced thinly Extra virgin olive oil, enough to coat a wide-bottomed pan 1 large onion, chopped finely 1 large fennel bulb, sliced thinly 1 large handful celery, chopped finely Maldon Sea Salt Flakes Freshly ground white and black peppercorns Generous pinch of red-pepper flakes 1 good squeeze of tomato paste generous…

Grissini… Italian Bread Sticks

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We made these breadsticks in cooking class at La Baita on our 1st food tour in Salogni, Italy.  Easy and delicious… one batch yields enough crunchiness to last you through the week.  Just make sure you use plenty of coarse cornmeal to ease the rolling and shaping of your crispy treats. Ingredients… 2.2 lb  or 1…

Green Goddess Goodness

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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 fresh herbs… chives, parsley, tarragon… this green delight is a delicious garnish for salads, soups, veggies, fish, chicken or just…

Our Chicken Cotoletta

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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 in the spring… whatever’s seasonal that you have on hand. Don’t forget to ask your butcher to pound your chicken…

Ruby Red Rhubarb Rush…

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This time of year one of our favorite vegetables arrives on the farm market scene and into weekly CSA shares. Crisp, tart, underrated rhubarb announces spring and makes its’ way into Just Simply… Cuisine’s savory and sweet dishes alike. We marry winter’s spices and nuts with spring fresh bounty to make this delicious “Ruby Red…