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Cooking School and Recipes in Washington DC

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greens

Carrot and Baby Greens Risotto

April 8, 2017 by Chris

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…

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Filed Under: Condiment, Entree, Risotto Tagged With: carrots, greens, kale

Spring Tart Crowd Pleaser…

May 13, 2016 by Chris

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…

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Filed Under: Appetizer, Building Blocks, Entree, Side Tagged With: greens, tomatoes

Grilled Bone-in Sirloin Steak, Arugula, Shaved Pecorino

July 10, 2014 by Chris

For this Just Simply… Cuisine recipe… we grill Wagshal’s Bone-in, Dry-Aged Prime Sirloin to a medium-rare doneness. Just before serving we slice it thinly and drape our sirloin over a bed of fresh arugula. To…

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Filed Under: Entree Tagged With: arugula, greens, pecorino, sirloin steak, wagshals

Green Goddess Goodness

April 21, 2014 by Chris

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…

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Filed Under: Building Blocks, Condiment, Entree, Salad, Side Tagged With: garnish, greens, herbs

Tasty, Trendy Kale

March 26, 2014 by Chris

With kale’s comeback on the food map… we’ve created this “good for you”recipe you’ll never tire of. Our “Caesar Kale Slaw” calls for “Dinosaur” or “Tuscan” kale prepped and cut into what we call “kale…

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Filed Under: Building Blocks, Salad, Side Tagged With: greens, kale

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Thought it was a big mistake when I got home only Thought it was a big mistake when I got home only to realize I bought wings instead of legs and thighs! Drowned them in #buttermilk for a day too long, then dredged in flour and #cayenne and deep #fried the hell out of them! Delicious with a shot of #tobassco ... #werecookin at #justsimplycuisine in #dc
Can’t you just #smell this? In class we talk alo Can’t you just #smell this? In class we talk alot about “hot spots” and “layering” Here are hotspots of #cumin #cinnamon #cocoa #cayenne #chili powder and dried #lime And hotspot layers of #onions green #pepper 🫑 #jalapeño #garlic 🧄 and #chiledearbol Why do we hotspot and layer? To avoid burning 🔥 for one... #werecookin at #justsimplycuisine in #dc?
Paris. February 2020. Open air fish market right Paris. February 2020. 
Open air fish market right before #covid. Let’s go back... #werecookin at #justsimplycuisine in #dc
Crisping @butchersalleyfood #bacon cut into #lardo Crisping @butchersalleyfood #bacon cut into #lardons for tonight’s #coqauvin #bianco Don’t miss our story ⬆️ for a glimpse of the #chicken too #werecookin at #justsimplycuisine in #dc
#Garlic, #gardening and #groundhogs are featured i #Garlic, #gardening and #groundhogs are featured in our #february issue of Sage Advice. If you don’t already get our monthly newsletter just go to our website ⬆️ to subscribe. And hurry if you want to find it in your inbox tomorrow... #jscsageadvice #justsimplycuisine #werecookin in #dc
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