Cook 'N' Tell Cooking School

Cookin' up fun since '91

732.577.8484

Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.

 

 

creole pizza shrimp andoiuille.jpg

CREOLE SHRIMP TOPPED PIZZA WITH SMOKED MOZZARELLA

 Makes 2 12”diameter pizzas

 1 lb. small shrimp, shelled, deveined, rinsed and patted dry with paper towels
1 batch pizza dough (recipe attached)

 1-2 T. vegetable oil

1 medium onion, chopped

1 green pepper, chopped

2 celery ribs, chopped

2 garlic cloves, minced

1 16 oz can whole plum tomatoes, tomatoes chopped and juice reserved

½ teaspoon dried thyme, 1/8 teaspoon cayenne (or to taste)

OR 1 teaspoon Cajun seasoning

2 cups shredded smoked mozzarella cheese (or more to taste)

Optional – thinly sliced andouille sausage

¼ cup fresh basil leaves, torn just before using

 Preheat oven 450F. with or without pizza stone

 1. Sauté the onions, pepper, celery and garlic in a medium size, heavy saucepan. Cover, lower heat and sweat vegetables until softened, but not brown.

2. Add the herbs and ½ teaspoon Kosher salt to the vegetables, coat thoroughly. Add the tomatoes and some of the tomato liquid. Simmer, uncovered, until the mixture is very thick, adding a little more of the tomato liquid if becoming too dry.  Taste for seasoning, add salt and freshly ground black pepper as needed. (This Creole sauce may be made ahead – heat before using)

3. Just before topping the pizza, stir in the shrimp, and cook until just turning pink – do not overcook.

 Pizza assembly –

Divide dough in half. Let rest, covered 5-10 minutes. Roll the dough out, on a lightly floured surface, to about 12” diameter.

Pizza stone instructions – Coat peel with cornmeal. Place dough on peel. Sprinkle with ½ cup of smoked mozzarella, half of the tomato-shrimp mixture, and top with another ½ cup cheese. (0ptional – scatter andouille slices around the shrimp before topping with final cheese layer, or andoiuille on top of cheese – your preference)

Baking on cookie sheet – Place pizza on a parchment lined cookie sheet. And proceed as above.

Bake in preheated oven for 8-10 minutes, or until bottom is lightly browned and cheese melted. (Usually bakes quicker on hot pizza stone)

Top with torn basil leaves.

Printer Friendly Recipe

 

With or without andouille sausage, it's hearty and delicious.

With or without andouille sausage, it's hearty and delicious.

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