Roasted Fennel with Parmigiano Reggiano

Posted on April 17, 2015 by admin
Oven Roasted Fennel with Parmigiano Reggiano
A BIG thanks to Atlanta Magazine for including The Cook's Warehouse as the best cooking class destination for "Wannabe Chefs" in the April 2015 issue - Food Lovers Guide: The D.I.Y. Edition. Including features such as "Shop Like a Chef" and "Follow the Foodies" to pro tips on how to throw a party and take a better food photo, this issue is chock full of our favorite topic- food! Pick up a copy today and brush up on all our great city has to offer for food lovers! Below is a recipe from Chef John Wilson's Mediterranean cooking class. This is the class that writer Betsy Riley attended when researching cooking classes for the feature - it is as simple to make as it is delicious!
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. 1 Lg. or 2 Sm. Fennel Bulbs-trimmed cored and cut into wedges
  2. 1 cup Chicken Stock
  3. ½ cup Parmesan Reggiano Cheese
  4. Salt and Pepper
Instructions
  1. In a baking pan or dish arrange the fennel wedges in a single layer.
  2. Pour on the stock and season with salt and pepper and top with the grated Parmesan cheese. Cover with foil and bake at 350 for 25 minutes or until the fennel is tender.
Notes
  1. Copyright © 2000 Chef John Wilson. Reprinted with permission.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Old-Fashioned Potato Salad

Posted on April 10, 2015 by admin
Old-Fashioned Potato Salad
Serves 6
Here's a go-to potato salad recipe you'll want to share all spring and summer at picnics and cookouts!
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  2. 1 cup mayonnaise
  3. 2 hard-boiled eggs, chopped
  4. 1/2 medium Vidalia onion, chopped
  5. 1 celery rib, chopped
  6. 1 teaspoon mustard seed
  7. salt and freshly ground black pepper
  8. paprika, optional
Instructions
  1. Bring potatoes to a boil in a large pot of salted water. Cook until just tender, about 25 minutes, depending on size of potatoes.
  2. Drain potatoes and move to a large bowl.
  3. Stir mayonnaise, eggs, onion, celery, and mustard seed together in a small bowl. Stir mixture into potatoes to coat them well.
  4. Season to taste with salt and pepper. Chill before serving. Sprinkle with a few dashes of paprika, if desired.
Notes
  1. ©2015 Mastering the Art of Southern Vegetables, by Nathalie Dupree and Cynthia Graubart.
  2. Reprinted with author's permission.
Adapted from Mastering the Art of Southern Vegetables
Adapted from Mastering the Art of Southern Vegetables
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Garlic, Herb and Lemon Roasted Leg of Lamb

Posted on April 2, 2015 by admin
Garlic, Herb and Lemon Roasted Leg of Lamb
Images and talk of eggs are everywhere! Think of a different kind of egg for your holiday preparations - the Big Green Egg®! Below is wonderful recipe for Easter festivities and gatherings, made easy and delicious on your Big Green Egg.
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Prep Time
40 min
Cook Time
1 hr 30 min
Total Time
2 hr 10 min
Prep Time
40 min
Cook Time
1 hr 30 min
Total Time
2 hr 10 min
Ingredients
  1. 1.15 lb. Leg of Lamb (can be boneless or with bone depending on preference)
  2. 1 stick Unsalted Butter (room temperature)
  3. 2 tbsp. Fresh Thyme (chopped finely)
  4. ¼ cup Fresh Rosemary (chopped finely)
  5. ¼ cup Fresh Oregano (chopped finely)
  6. 1 ½ tbsp. Garlic (chopped)
  7. ¼ cup Olive Oil
  8. Zest of 1 Lemon
  9. 1 ½ tsp. Kosher Salt
  10. ½ tsp. Ground Black Pepper
  11. 2 tbsp. Lemon Juice
  12. 1 extra Lemon
  13. 1 bulb of Garlic (halved with skins on)
  14. Few extra pinches of salt
Instructions
  1. Set EGG for indirect cooking at 375°F/177°C.
  2. Trim of silver skin or any extra fat (optional, I prefer to keep most of fat on there.)
  3. Truss lamb to stay together during cooking process and place in a plastic container. Set aside.
  4. In a medium bowl, combine the butter, herbs, garlic, olive oil, zest, spices and lemon juice. Using the back of a fork mix very well until all of the butter clumps are gone and you are left with smooth mixture. Set ¼ cup of the mixture aside.
  5. Sprinkle the lamb with salt and then rub the herb mixture onto the lamb and place into a roasting pan that fits on the EGG.
  6. Half the extra lemon and place that cut side down on the roasting pan next to the lamb along with the halved garlic bulb (facing cut side up).
  7. Roast for 1 ½ hours or until the internal temperature reads 130°F/54°C when a thermometer is inserted into the thickest part of the roast. (130°F/54°C will be Medium Rare.)
  8. Spoon the drippings onto lamb every 20-30 minutes while it is cooking.
  9. (Optional) About 10 minutes before the lamb is cooked, spoon the rest of the mixture onto the lamb. Optionally, spoon extra mixture onto lamb as it is sliced.
  10. Squeeze the garlic and extra lemon onto lamb before serving it (Optional.)
  11. Enjoy!
Notes
  1. Recipe courtesy of Linkie Marais©. You can find out more about Linkie at linkiemarais.com
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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