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Cooking School and Recipes in Washington DC

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herbs

Grilled Pesto Rubbed Chicken

June 8, 2017 by Chris

We made this recipe in our American Kitchen Cookware skillet. No fuss… no mess… our new partner American Kitchen Cookware has an amazing hand-crafted, durable line of cast aluminum and stainless steel cookware that’s made in the USA and…

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Filed Under: Condiment, Entree, Grilling Tagged With: American Kitchen Cookware, chicken, herbs, wagshals

Our Mint Julep

May 8, 2017 by Chris

With the backyard mint and high stakes horse racing underway… this is a perfect time of year to make Mint Juleps! Enjoy… Ingredients… 10 large fresh mint leaves 1 Tablespoon simple syrup… see recipe below…

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Filed Under: Cocktail Tagged With: herbs, mint

Pancetta, Shrimp and Sage

January 10, 2017 by Chris

To make it easy on ourselves… we buy already peeled and cleaned jumbo gulf shrimp from our seafood monger Wagshal’s. And… up until last week, we were still pinching fresh sage from our backyard garden here…

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Filed Under: Entree Tagged With: herbs, pancetta, sage, shrimp, wagshals

Black Grape Foccacia

October 20, 2016 by Chris

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…

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Filed Under: Appetizer, Bread, Side Tagged With: black grapes, fennel seeds, herbs

If You Can’t Stand the Heat…

July 3, 2016 by Chris

Get Out of the Kitchen and Use Your Grill Like An Oven!!! Preheat your grill to 450 degrees F or heat your pile of coals to super hot. Place a large Lodge Cast Iron skillet on…

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Filed Under: Entree, Grilling Tagged With: chicken, herbs

Shrimp, Andouille, Grits, Tasso

June 19, 2016 by Chris

If you’re all prepped up… the sausage and shrimp will take just minutes to cook. About a half hour before serving… cook your grits and set them aside in warm place. Make the rest of…

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Filed Under: Entree Tagged With: herbs, pork, sage

Cider Glazed Roast Pork

October 23, 2015 by Chris

  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…

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Filed Under: Entree Tagged With: cider, crab apples, herbs, pork shoulder roast

Potato, Gruyere, Bacon, Rosemary Pizza

February 11, 2015 by Chris

Winter wouldn’t be winter without our apprentice Kate’s pizza recipe she brought back with her from Umbria. We add a pinch or two of cayenne to spice it up and some crisp bacon to give…

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Filed Under: Entree, Pizza Tagged With: bacon, gruyere, herbs, potato

Sweet Potato, Goat Cheese, Sage Pizza

October 6, 2014 by Chris

    Ingredients… Pizza dough, room temperature, we use Vace’s 1 large sweet potato or yam, peeled and thinly sliced 3 sprigs of sage, stems removed and rubbed in olive oil 1/2 cup crumbled goat…

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Filed Under: Entree Tagged With: goat cheese, herbs, sage, sweet potato

Jalapeno Corn Cakes

September 24, 2014 by Chris

This easy-to-make recipe is a great way to “hold onto summer” and use up what was left of your “end of season” produce. We pile garden-fresh tomatoes, cilantro and roasted snacking peppers onto yummy, batter-fried…

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Filed Under: Entree, Side Tagged With: corn, herbs, jalapeno, tomatoes

Last of the Lot “Toms”

September 14, 2014 by Chris

It’s a bittersweet time of year when the days get shorter and the season’s tomatoes begin to line our window sill in their quest to soak up the end of summer. One by one we…

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

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

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What do we do with leftover #carbonara? #fry it in What do we do with leftover #carbonara? #fry it in #evoo and top it with an oozy @vitalfarms #egg #werecookin #sunday #breakfast at #justsimplycuisine in #dc
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
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