Table of contents
Cooking Classes
I am pretty sure no one knows how to cook in Philly for a town that loves to eat. At least, that is my impression after discovering how many cooking classes are offered around the city these days.
From the Walnut Restaurant School to Cook Philadelphia to the Wine School, at least four cooking classes are going on every freaking week. Everyone from a celebrity chef to a bestselling cookbook author is teaching cooking classes.
Cooking with Trader Joe?
Along with all these classes, there is the daily pandemonium of the frozen food aisle at Trader Joe’s. It’s just damn sad, but I am pretty sure the only folks cooking with confidence in this city are working in restaurants.
I cannot complain since I often get free meals (being an internationally famous food writer offers such privileges), but at least I can cook a few standards when the need arises. However, I got pulled into the Great Philadelphia Cooking Hysteria this week and attended a cooking class in Philadelphia
A Recent Class with Wine Pairings
We hosted a cooking class recently. The wine was flowing and the portions were surprisingly large. The highlight of the evening was short ribs braised in an imperial stou.
It reminded me of the most tasty brontosaurus I have ever had. I kid: the portion was HUGE. I have no way of knowing what a dinosaur would taste like. Maybe like a turtle?
Also on the menu was “Toasted Italian Chestnuts and Pearl Onion Confit” which was a knock-out. Both dishes were paired with a Cannonau, an ancient clone of Grenache from Sardinia, and a Pinot Noir from Santa Lucia.
The wine pairing was very nicely done. Let’s hope everyone starts cooking like this. Dinner parties won’t feel like Russian Roulette anymore.
Recipes from a Cooking Class in Philadelphia
Short ribs braised in Imperial Stout.
Serves 8-10
Short Ribs:
- ¼ cup extra virgin olive oil
- 5 pounds boneless beef short ribs, cut into eight to ten 2-by-4-inch pieces
- Kosher salt and freshly ground black pepper
- ½ cup chestnut flour
- 4 carrots, peeled and chopped into ¼-inch dice
- 3 Spanish onions, chopped into ½-inch dice
- 12 garlic cloves
- 1 large (24 oz) bottle Imperial Stout
- 2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces by Gia Russa)
- 2 cups Brown Chicken Stock
- 1 bunch fresh thyme sprigs and
- 1 bunch fresh rosemary sprigs, tied together with kitchen twine
Gremolata:
- Leaves from 1 bunch of fresh Italian parsley
- Zest of 2 lemons, removed with a vegetable peeler and cut into julienne strips
- 4 ounces fresh horseradish, grated
Short Ribs Cooking Instructions
Preheat the oven to 375 degrees F.
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the short ribs aggressively with kosher salt and pepper, dredge them in the chestnut flour, and shake off the excess. Place them, 5 at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set them aside.
Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place them in the oven—Cook for 2 hours.
Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
Gremolata Cooking Instructions
To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand.
To serve, place the skillet on a cutting board or trivet on the table, and serve the gremolata on the side.
Braised Chestnut and Pearl Onion Confit.
- 10 ounces pearl onions (preferably red)
- 2 cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1 pound in shell or 14 ounces bottled whole)
- 3/4 stick (6 tablespoons) unsalted butter
- 1/2 cup chicken broth
- 2 large celery ribs, sliced 1/2 inch thick
- 2 large shallots, coarsely chopped (1/2 cup)
- 1 sprig of fresh thyme
- 3 tablespoons dry white wine
- print a shopping list for this recipe
Preparation
Blanch onions in a large saucepan of boiling water 3 minutes, then drain and transfer to a bowl of ice and cold water. Drain onions and peel.
Cook chestnuts in 3 tablespoons butter in a large saucepan over moderately low heat, stirring occasionally, 2 minutes. Add broth and celery and cook at a bare simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, about 10 minutes.
While chestnuts are cooking, heat the remaining 3 tablespoons of butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots and peeled onions with thyme and salt and pepper to taste, stirring, until onions are tender and golden brown in patches. Add wine and simmer until slightly reduced about 2 minutes.
Gently stir onion mixture into chestnut mixture and season with salt and pepper.
Happy Cooking!
If you are looking for a cooking class in Philadelphia, I highly recommend the Wine School. They only offer a few, but the quality is very hight.