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Category Archives: Class News

Thanksgiving Leftovers Recipes from Beth Kaufman Strauss of Grateful Plate!

thanksgiving-leftovers

Beth Kaufman Strauss of Grateful Plate joined us this week to show us how to get the most out of our Thanksgiving leftovers with some fun recipes. Not only did she whip up a great meal, she also made sure to leave us with the recipes so you could recreate them. Check out some of these great ways to transform your holiday leftovers!

Roasted Vegetable Salad with Apple Cider Vinaigrette
Serves: 4-6

Savory Granola:
1 cup rolled oats
1/4 cup sunflower seeds 1/2 cup almonds, sliced 1/4 cup pumpkin seeds
2 tbsp poppy seeds
2 tbsp sesame seeds
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne
1 1/2 tsp fresh rosemary 1 1/2 tsp fresh thyme
1 large egg white, beaten 1/4 cup olive oil
1 tbsp maple syrup

Salad:
2 cups leftover roasted vegetables
8 cups mixed salad greens

Make granola: Preheat oven to 350°. Toss all ingredients together in a medium bowl. Transfer mixture to a rimmed baking sheet and bake, stirring once, until golden 25- 30 minutes. Let cool.

Make salad dressing – Make all ingredients together. Set aside. 3. Make salad -Mix salad greens, leftover vegetables and dressing.

Top with granola.

Stuffing Waffles with Maple Gravy Topped with Fried Egg
Serves: 6

Waffles:
4 cups leftover stuffing
2 whole eggs, beaten
1/2 – 1 cup vegetable stock

Gravy:
2 Cups leftover gravy 3/4 cup maple syrup

Fried Egg:
6 eggs
olive oil
salt & pepper

In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 cup of veggie broth and mix until well combined. Continue adding stock until the mixture is well moistened.

To make gravy, heat your leftover gravy up. Once hot slowly whisk in maple syrup. Set aside.

Waffles- Preheat the waffle baker and grease it with cooking spray.

Scoop 1⁄2 cup stuffing mixture into the prepared waffle baker, spreading it evenly. Close the lid and let the waffle bake until golden brown about 7-10 minutes. You want to make sure the egg is cooked completely.

While Waffles are cooking, start cooking fried eggs.

Transfer the waffles to a serving plate then repeat the filling and baking process with remaining stuffing.

Serve with maple gravy and fried egg on top.

Pumpkin Pie Milkshake
Serves: 4

4 3-inch slices of leftover pumpkin pie
8 large scoops vanilla ice cream
1 1/3 cups milk
1/2 cup reserved crust

Combine all ingredients in a blender and process until almost smooth. Top with crumbled piecrust. Enjoy!

If you don’t feel up to the task of cooking your entire Thanksgiving meal this holiday, not to worry! Grateful Plate is offering their Thanksgiving Fixin’s menu with plenty of amazing sides for you to choose from. Each portion serves four people and the best part? They deliver! Deliveries will be made on Tuesday, November 22nd and Wednesday, November 23rd. Be sure to check out the menu and get your orders in by Thursday, November 17th!

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Sneak Peek of December at COOK

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Photo: Jezabel Careaga of Jezabel’s Cafe.

Make it a December to remember at COOK! We’re putting the finishing touches on our December schedule, but in the meantime, here’s a sneak peek of what we have coming up. Don’t forget to grab your seats here TOMORROW, Monday, November 7th at 2 p.m.

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Class Recap: An Evening with Scott Anderson of Elements and Mistral

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Chef Scott Anderson made his debut appearance at COOK this past Monday and amazed everyone with a sublime and seasonal meal! Located in Princeton, New Jersey, Elements focuses on fresh seasonal ingredients while applying modernist cooking techniques. Its sister restaurant, Mistral, which is located just a floor below the restaurant, is expanding to King of Prussia soon. Take a look at some moments from Monday’s dinner!

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Philly Craft Spirits Week Is Coming To COOK!

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Prepare to get boozy because the First Annual Philly Craft Spirits Week is just around the corner. The week-long festival celebrates the work of our wonderful local bars and distilleries. Things will be kicking off at 4 p.m. on Thursday, October 27th with the Whiskey Fest and Fine Spirits Festival with 12 featured distillers, a variety of cocktail bars, cocktail challenges, and virtual reality tours- what?! We gotta check this out! Don’t think you’ll be able to make it out to Whiskey Fest? Do not fear for the festivities will be running through November 4th.

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Seats Still Available for November Classes at COOK!

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Photo: Christina Rando of Mission Taqueria.

Good news, friends! If you thought you missed out on our November class schedule release, you’re in luck because we still have plenty of seats available. Take a look at what we still have left!

Foobooz & Philadelphia Magazine Present Open Stove XLVI: Cruisin’ for a Boozin’ with Resa Mueller and Christina Rando of Mission Taqueria vs. Dominic Carullo and Mike Buonocore of Oyster House

Watch four of Philadelphia’s finest bartenders duke it out against each other for the title of Open Stove Champion! We’ll be putting them to the test with challenging secret ingredients that they’ll have to incorporate into a craft cocktail to be served out to our panel of judges – that’s you! So get your tickets now because this is one you won’t want to miss!

Gobble, Gobble, Bottle, Bottle: Thanksgiving Wines with Jonathan Sauerwald of Urban Earth Wines

Whether you’ll be spending Thanksgiving at home, joining your in-laws, or spending it alone, there is one thing we know for sure, you’re gonna need a good bottle of wine! Join us at COOK to learn more about pairing that delicious Thanksgiving meal with the perfect bottle of wine. And yes, there will be a bit of tasting involved! Perhaps you’ll even be able to impress some of your relatives with your newly gained knowledge.

All About Apples with Gerald Meyers of Meyers Farm Bakery

Need I remind you what the doctors say? Come in to COOK for a lovely fall afternoon with Gerald Myers of Myers Farm Bakery and learn all there is to know about cooking apples from savory to sweet. We’re particularly excited to learn how to make Gerald’s apple tart pies for our own Thanksgiving feasts!

Empanadas for Everyone! with Jezabel Careaga of Jezabel’s Cafe

Returning this November to the COOK kitchen is Jezabel Careaga. Her first empanada class was so delicious that we just needed to have her back for another go! Come in and stuff your face with us as we learn how to make our own empanadas with a seasoned pro. Plus, everyone will be taking home their own handmade empanadas to enjoy at home!

Crazy for Kati Rolls: An Afternoon with Vaishal Soni and Arjun Thakur of Masala Kitchen

Join us for an afternoon feast with Vaishal Soni and Arjun Thakur of Masala Kitchen. The duo will be taking you through several courses of delicious Indian street food including a demo of two styles of Kati rolls. At the end, we’ll finish it all off with some rose and mango lassi. Maybe you’ll even feel inspired to recreate these dishes in your own kitchen!

“Colonial Spirits” with Steve Grasse and Michael Alan of Quaker City Mercantile

Take a journey through time with some old-school cocktails with Steve Grasse and Michael Alan of Quaker City Mercantile. They’ll be mixing up the drinks of our ancestors while talking about their newly released book, “Colonial Spirits.” Don’t worry about writing down the recipes, everyone will be taking home a copy of their book after class!

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Class Recap: A Spoonful of Fall with Spoonful Magazine and Green Meadow Farm

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Our friends from Spoonful Magazine and Green Meadow Farm teamed up with Chef Sam Jacobson of Stargazy for a very special event at COOK last week and the menu was something to fall in love with.

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Technical-ly Speaking: Back to School with How-To Sessions at COOK!

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Summer is nearing its end and the kids are returning to the classroom – some more begrudgingly than others. While they might not be so amused with the idea, some of us are nostalgic for the opportunity  to get back to the classroom. This September, learn something new with some informative and how-to classes at COOK – enroll online today!

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Recipe: Moqueca de Bahia with Health and Wellness Coach Frances Vavloukis

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Health and wellness coach Frances Vavloukis made her third appearance in the COOK kitchen earlier this week, and for those of you who have attended her earlier classes, it was NOT what you would expect. Frances, who has prepared recipes from her Greek heritage in the past, decided to switch it up for an evening with some festive Brazilian cuisine in honor of the Rio de Janeiro Summer Olympics!

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Recipes: Get Boozy with Stateside Urbancraft Vodka Cocktails

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A wonderful, boozy time was had this past Friday with Stateside Urbancraft Vodka Co-Founder Bryan Quigley and Bartender Kyle Diraddo. As we sipped on our drinks, Bryan and Kyle shared details on distilling vodka, crafting cocktails, and more importantly, their soon-to-open Federal Distilling Room – a tasting room where you’ll be able to enjoy delicious Stateside Vodka cocktails. At the end of the evening, they were kind enough to leave us with some recipes from the evening. So if you’re looking to shake things up, look below for some vodka-based cocktail recipes straight from the source!

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August Classes Still Available at COOK!

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Above: Team Herban, returning to COOK August 12.

Happy summer, all! We’re working hard here at COOK to complete our September class roster which is going up on Tuesday, August 9th at 2pm. Mark your calendars because this lineup is looking amazing! In the meantime, are you still making plans for August? If so, we’ve got some open seats for you here at COOK! Take a look below to see what’s still available.

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