From cooking with CBD to kicking it old school steakhouse style, January was a great start to the year. Today, we take a look back at some of our favorite moments and share some of the tips that our guests eagerly jotted down to try at home. 

Tip #1: Don’t Harsh My Mellow

For many Americans, the use of cannabis is hardly a new fad. However, with its decriminalization for non-medical usage in numerous states and in some cases, the legalization of cannabinoids such as CBD for retailing, more and more people are learning the benefits of these naturally occurring wonders. As comedian Katt Williams says, it’s just a plant that grows and if you just so happen to activate it, there are some side effects. It’s these attributes that people like Jen Zavala champion to anyone that will listen. She teamed up with COOK regular “Dat Chef Bull” Malik Ali to produce a belly-filling and body healing brunch, including avocado toast, masa cakes and panettone French toast. The southern boy in me though loved the sausage gravy over waffles. As we have covered here before, you want to cook with lower heat as to not minimize the desired effect. Allegedly, you will get the most out of your infusion with some THC already in your system. And for the gravy, brown a pound of your desired sausage with a small amount of salt. After it’s sufficiently cooked, reduce heat to low and add two tablespoons of all-purpose flour to your pan. Once all of the flour is incorporated, pour in 2 cups of milk along with the desired dosage of CBD. Let simmer until thickened. Note that this recipe will yield about 4 servings.

Tip #2: Get Roasted

You might not be surprised to hear anyone say the words “my food doesn’t quite turn out this way at home” when commenting on dishes at restaurants. It’s a common refrain at COOK when something that’s seemingly simple to our chefs prompts befuddlement by attendees. Such was the case when Anthony Bonnet of Fearless Restaurants popped in for Dinner on the High Seas. When he started the process of roasting curried cauliflower, the inevitable question came: “What’s the best way to roast veggies?” For him, it comes down to two factors. First is what it is that you’re cooking. The second is the size. He cut the cauliflower into single bite pieces, generously coating them with curry powder and salt. Placing in a single layer on a sheet tray, he roasted the florets at 425°F for about 25 minutes. After finishing with a little pepper, the final product is both flavorful and crunchy.

Tip #3: Nostalgic Thoughts

Food and smells have a special place in our lives. We all have those things that elicit fond memories and seemingly calm the soul. With so many new methods of cooking, ingredient combinations and a bevy of outstanding cuisine being produced in fabulous restaurants across the world, there is something to be said for a back-to-basics, old school steakhouse. I was in the room when our Executive Director Michelle Flisek proposed this concept to 33rd Street Hospitality‘s Michael Sultan, and up perked my ears. While steak is the hook upon which these classic eateries hang their hat, it’s the sides that really make me happy. Particularly a solid Caesar salad. Any good salad is only as good as its dressing, so to make a stellar Caesar dressing, here’s Michael’s recipe!

Caesar Dressing
6 cloves garlic, simmered in water until tender
Water from garlic simmer
2 eggs, submerged in hot tap water to warm the whites
1 tablespoon dijon mustard
6 anchovies
1 lemon, juiced
1 tablespoon Worcestershire
Salt and pepper to taste
Grated parmesan
Neutral oil like vegetable or canola

Take the garlic, eggs, mustard, anchovies, lemon juice and Worcestershire and buzz together either in a blender or with an immersion blender. After well incorporated, start to thin the mixture out with your blended oil until it’s slightly thinner than the consistency you want. Taste and season accordingly with salt and pepper. If not garlicky enough, add some of the reserved water. Start to add in parmesan to achieve the thickness you want. You can give Kraft a run for its money now.

Tip #4: When in Rome (or South Philly)…

“There is no such thing as a new idea. It is impossible. We simply take a lot of old ideas and put them into a sort of mental kaleidoscope.” To some, these words from Mark Twain ring especially true in the food world. You can trace most sauces back to the mothers. The sauces that populate menus are simply variations on them, seen through the lenses of whatever chef produced it. While not a base sauce replicated the world over, pimento cheese has a tried and true formula: cheddar, peppers, mayo. Laura Frangiosa of the newly formed Analog Supper Club suggests that this the only way to do it, much to the point of good ol’ Samuel Clemens. So grab your favorite pimento recipe, substitute provolone as the cheese, and use Calabrian chilis instead of the pimentos and you have an ode to the flavors of Italy and the immigrants that migrated to our area.

Tip #5: Confit Me with Onions

Whenever I think of things going together, I immediately think of Forrest Gump. I wonder though if it should be “caramelized onions and anything.” Seriously, go ahead and name something that it doesn’t go with. Moonfish‘s Gary Burner agrees. So much so that each of the last three classes he’s done has had them somewhere on the menu. He halves and skins six shallots. Heat your skillet (cast iron works best but steel will do), From here, you can go one of two routes. The vegan alternative is to pour in a little more than a coating of olive oil. The not-so vegan option is a slathering of butter. Cook the shallots cut side down for about 30-40 minutes over low heat. If you really want to amp it up, add in a stock of your choice (Gary suggests making the stock at home to ensure you have collagen, but store-bought will work too). Let that simmer to allow the thickening magic to happen. Enjoy in a variety of ways and savor the umami bomb that goes swimmingly with pairings like steak or a grilled portobello cap.

That’s our January edition of Tips & Tricks. Mark your calendars: our March classes go on sale this coming Tuesday, February 4th at 2pm. Stay tuned for a sneak peek!