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 Preserved Lemon & Green Olives

This is a simple, but exotic dish from Yacout, Morocco. The flavorful, moist chicken can easily be lifted off the bones, and eaten, Moroccan-style, with the fingers.  Amazingly there is no added fat in this dish. Seek out the preserved lemon in Middle Eastern or Specialty Food Stores.

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4 large garlic cloves, peeled

2 teaspoons Kosher salt

¼ cup minced fresh parsley

¼ cup minced fresh cilantro

1 teaspoon ground cumin

1 teaspoon ground ginger

Large pinch saffron threads

Freshly ground black pepper

2 2lb. chickens, quartered OR 6 bone-in chicken breasts

2 medium, or one large Spanish onion, finely minced

8-10 ounces Moroccan green olives, cracked and pitted

1 preserved lemon or 1 cup preserved lemon slices, rinsed. Remove and discard all the flesh and pips from the lemons. If using whole lemon, cut into slices.

  1. Crush garlic on a cutting board with meat pounder or flat side of chef knife. Sprinkle with salt and finely chop garlic and crush again with pounder to a smooth paste. Combine the garlic paste, herbs and spices in a large bowl. Add the chicken pieces, coating well with the mixture. Marinate one hour at room temperature or 4 hours in refrigerator.
  2. Place the chicken, with all the herbs and spices into a large heavy bottomed lidded casserole. Add the minced onions and 2 cups water.  Bring to a boil, then reduce heat to gently simmer – covered – for 50-60 minutes. Stir occasionally.  When chicken is tender and meat easily comes away from bones, add the olives and preserved lemons, (chopped fresh cilantro and/or parsley can be added now also) Cook, uncovered for 15 minutes.
  3. Remove the chicken, lemon slices and olives with a slotted spoon. Place the chicken on a warmed Tangine or large serving platter and cover to keep warm.  Raise the heat and boil the sauce for 10 minutes to reduce to a very thick sauce.
  4. Arrange the pickled lemon slices and olives over the chicken and pour the sauce over the chicken. Cover the Tangine dish and serve immediately – very hot!

Excellent with couscous!

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