to create more meals! We’re so into LEFTOVERS in our teaching kitchen… almost to a fault! If you’ve taken a class with us you already know about our everyday commitment to “no waste” cooking and efforts to compost, save, conserve, reuse, recycle and repurpose good food. It’s always a “relief” to find leftovers in our fridge,…
Winter
Winter Lasagna… Lobster, Shrimp, Crab
Full of fat to warm you up… we make this decadent lasagna once a year to bring in the holidays. It’s richly delicious! Ingredients for the Filling… 1 leek, white part only, chopped 1 scallion, finely chopped 1 shallot, peeled and finely chopped 3 Tablespoons clarified butter ½ lb. lobster meat, cut into bite-size pieces…
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…
Cacio e Pepe… Easy
We use a “for spices and herbs only” coffee grinder to reap enough pepper for this recipe. SO easy and SO good… you’ll only need 4 basic ingredients. Cacio e Pepe never gets old… enjoy! Ingredients… 8 ounces pasta, bucatini or spaghetti 3 tablespoons extra virgin olive oil 2+ teaspoons freshly cracked black pepper 1…
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……
When Life Gives You Lemons…
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 To Make… Trim ends of the lemons, quarter each lemon lengthwise but leaving quarters still attached at one of the…
Pancetta, Shrimp and Sage
To make it easy on ourselves… we buy already peeled and cleaned jumbo gulf shrimp from our seafood monger. And… up until last week, we were still pinching fresh sage from our backyard garden here in Washington DC. You can serve this dish alone or with pasta. So… if you’re an adventurous cook… search for…
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…
Black Grape Foccacia
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 recipe from there. Ingredients… 1 teaspoon dried active yeast 1½ cups warm water 1 Tablespoon sugar 4 cups King Arthur all…
Broccoli Risotto
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 ready to add it to the rice at the end of stirring. For the Broccoli… Roast, Steam, Puree 2 large…
Ricotta Two Ways…
Once you’ve made homemade ricotta there’s no going back to the store bought kind. Remember to use the finest, purest ingredients you can find and know where they come from. About cheesecloth… we wash and air dry ours to get more use out of it. Enjoy… Homemade Ricotta Ingredients… 1 quart whole milk ½ cup…
Cider Glazed Pork
Ingredients… For the pork… 4 pound boneless pork shoulder roast, butterflied Extra-virgin olive oil Fresh sprigs of rosemary and sage Handful of garlic cloves 3 red onions, peeled, trimmed, cut in half 8 crab apples Coarse sea salt and freshly ground peppercorns For the glaze… ¼ cup maple syrup 1 cup apple cider In a…