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Cooking School and Recipes in Washington DC

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entree

Porchetta

March 9, 2024 by Chris

Ingredients… 7-pound boneless roast, tied and fat trimmed and scored. ¼ cup chopped fennel fronds ¼ cup chopped fresh rosemary ¼ cup chopped fresh sage leaves 6 garlic cloves Zest of 1 lemon 1 Tablespoons…

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Filed Under: Entree Tagged With: entree, pork

Our Bourguignon

October 18, 2021 by Chris

As soon as the chill of autumn arrives, we make our favorite stew… Beef Bourguignon. Our version and a Sunday Supper staple in our house is well worth the wait for the cold weather months….

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Filed Under: Entree Tagged With: bacon, beef, entree, vegetables

Shrimp, Littlenecks & Sausage

August 10, 2021 by Chris

A crowd pleaser… this recipes easily serves 10-12 hungry eaters! For the Ciabatta… Ingredients… 1 large Ciabatta loaf or 6 sandwich-size Ciabatta rolls sliced like an open book. To Make… Lightly toast the Ciabatta; tear…

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Filed Under: Entree Tagged With: clams, entree, sausage, shrimp

Mac and Cheese

December 7, 2020 by Chris

If you want plenty of cheesy, crunchy crust… use a casserole dish with a wide surface and make sure it’s made of clear glass so you can see your mac while it bakes. You’ll know…

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Filed Under: Pasta Tagged With: cheese, entree, pasta

Oven-Braised Pot Roast

April 14, 2020 by Chris

Equipment… Large heavy gauged pan with a tight-fitting lid like a Lodge Cast Iron Dutch Oven. Ingredients… 3 pound beef chuck roast Enough olive oil to cover the bottom of pan 2 yellow or red…

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Filed Under: Entree Tagged With: entree, vegetables

Carbonara

April 2, 2020 by Chris

This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon since it’s more likely to be in our fridge. All three work well so take you pick….

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Filed Under: Entree, Pasta Tagged With: bacon, cheese, entree, pancetta, pasta

Lemon Plugged Roast Chicken

March 21, 2016 by Chris

Seasoned with Maldon, ground peppercorns and fresh Rosemary, smeared with olive oil and plugged with a lemon… we roasted our 4 pound chicken in a Lodge cast iron skillet at 400 degrees F on the 2nd to…

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Filed Under: Uncategorized Tagged With: carrots, chicken, entree, kale, poultry, spring, vegetables

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