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.

 

 

CHOCOLATE AVOCADO MOUSSE

 DARK CHOCOLATE AVOCADO MOUSSE – Dairy Free

Makes 6 dessert servings

1 ripe Haas avocado, pitted (or 2 if available)

¼ cup brown sugar, light or dark

6 ozs. Dark chocolate, (such as bittersweet Callebaut) , chopped fine

½ teaspoon chile powder

¼ teaspoon cinnamon

Dash cayenne powder, to taste, optional

3 fresh egg whites

¼ cups white granular sugar

  1. Place      chopped chocolate in glass bowl. Do NOT cover. Place in microwave on Power      3. Microwave for 2 minutes, stir and at Power 3, microwave another minutes      until just melted. (Do not burn,      if it is grainy  - referred to as      seizing – throw away.) Set aside.
  2. Scoop      out avocado into bowl of food processor. Add the brown sugar, and process      until smooth. Pour in the slightly cooled melted chocolate down the feed      tube while food processor is running. Remove avocado-chocolate mixture to      a mixing bowl.
  3. Carefully      separate egg white (so no yolk in the whites).  Place in metal bowl along with ¼ cups      sugar over gently simmering water in small saucepan on stove. Whip      constantly with hand mixer until soft peaks form. Remove from saucepan.
  4. Add      a small amount of the whipped whites to the chocolate, and combine well to      lighten the mixture.
  5. Add      the chocolate mixture to the remaining egg whites, and fold in until      combined.
  6. Scoop      the mousse into 6 martini or other small serving dishes or wine goblets.      Cover and refrigerate for 1-2 hrs or overnight.

Garnish with berries, if desired, or whipped cream if dairy  desired.

(Based on a show on tv, but can’t remember who originated the recipe.)

printer friendly recipe 

GRILLED PEPPER SALADS

Here are two variations for roasted/grilled pepper salad, which are great accompaniments to grilled meats or poultry – or just a perfect addition to an antipasto platter – especially with crusty, grilled Italian bread.

Serves 6


4-5 large red, yellow or orange peppers (try to pick square/oblong peppers)

Version 1 

1 Tablespoon extra virgin olive oil, high quality

1 teaspoon white wine vinegar

1 Tablespoon fresh lemon juice

Kosher or sea salt, and freshly ground black pepper

Version 2 

1 T. red wine vinegar, (a flavored one like opal basil is nice)

2 T. extra virgin olive oil

Kosher or sea salt, and freshly ground white or black pepper

¼ teaspoon sugar, optional

2 Tablespoons capers, rinsed and drained

¼ cup thinly sliced pimiento-stuffed olives

1. Cut off tops and bottoms of peppers. Open the pepper lengthwise. Remove the seeds and ribs, and lay flat.

2. Heat grill, OR turn broiler on in oven.

3. On grill, place peppers skin side down over high heat. Grill until blackened on that side. OR place peppers skin side up on baking sheet, and place under broiler about 2-3” away from broiler source. Broil until peppers are evenly blackened. Place peppers in plastic bag and seal tightly. When peppers are cool enough to touch, remove charred skin.

4. Cut the skinned peppers into ¼ OR ½” strips (your preference).

5. Combine either of the marinade ingredients and add peppers strips. Let marinate for at least ½ hour before serving.

Personal preference dictates whether or not this salad is chilled.  Peeled garlic cloves may be added to marinade if that flavor is desired.

PRINTER FRIENDLY RECIPE

pepper strips.jpg

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