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Just Simply... CuisineJust Simply... Cuisine

Cooking School and Recipes in Washington DC

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Recipes

French Onion Soup

French Onion Soup is always a good idea! Onions, bread, and FireFly Farms Cabra LaMancha gooey, melty cheese…

Our Bourguignon

As soon as the chill of autumn arrives, we make our favorite stew… Beef Bourguignon. Our version and…

Mom’s Meatballs

Just be gentle when you mix, form and cook this deliciousness… the less handling the better! Enjoy… Ingredients……

Oven-Braised Pot Roast

Equipment… Large heavy gauged pan with a tight-fitting lid like a Lodge Cast Iron Dutch Oven. Ingredients… 3…

Ravioli…

If you have eggs, flour, semolina and leftover something in your Mise en Fridge… you can make homemade…

Full of Flavor Hanger

At least 1/2 hour ahead marinate 3 lbs. of hanger steak with… The zest of 2 limes 1 jalapeno,…

Grilled Jalapeno Skirt Steak

Ingredients… 2 lbs. Wagshal’s Skirt Steak, each piece about the same thickness 4 cloves of garlic, chopped finely…

Winter Comfort Pot Roast

We wouldn’t get through winter without this “warm you up, stick to you bones” pot roast dinner. So…

Grilled Bone-in Sirloin Steak, Arugula, Shaved Pecorino

For this Just Simply… Cuisine recipe… we grill Wagshal’s Bone-in, Dry-Aged Prime Sirloin to a medium-rare doneness. Just…

Our Osso Buco…

Our Osso Buco… made with Wagshal’s veal shanks braised in wine, vegetables and herbs… changes each time we make…

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…

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…

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