Cook 'N' Tell Cooking School

Cookin' up fun since '91


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.




with Fresh Corn, Brandy & Chives

Serves 3-4

lobster risotto.jpg

2- 8oz. lobster tails

3 + cups lobster stock (or light chicken stock), heated

2 Tablespoons butter + 2 T. olive oil

2-3 Tablespoons minced shallots

¼ cup minced carrots, optional

1 cup Arborio rice

2 Tablespoon brandy

½ cup dry white wine

2 ears fresh corn, shucked, kernels removed

¼ cup heavy cream, optional

1-2 Tablespoons minced chives

Salt and freshly ground black pepper

  1. Steam lobster tails for 8-9 minutes, depending upon size. Cool, remove meat and chop into bite-size chunks.
  2. Heat butter and olive oil in medium saucepan. Sauté shallots, (and optional carrots), for approximately 2 minutes, do not let brown. Season with salt and pepper.  Add rice, stirring for about 2 minutes.
  3. Add brandy, reduce heat to medium low. Season with more salt and pepper, especially important if the broth is homemade and/or unsalted. Simmer until brandy is absorbed, stirring constantly. Add wine and continue cooking until almost all absorbed.
  4. Start adding the hot stock, ladle full at a time. Stir often, and add more liquid as the rice absorbed it. Continue adding hot stock, until rice is just tender, about 20 minutes.
  5. Add the lobster and corn kernels just before the rice is toothsome.
  6. Reduce heat to low and add the cream. Taste for seasoning.
  7. Fold in fresh chives.

(1 Tablespoon truffle oil is a nice addition if available.)

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