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.





1 ½ pounds shallots

4 Tablespoons unsalted butter

1 teaspoon sugar

¼ cup dry white wine or vermouth

1 ½ cup chicken broth

1 teaspoon aged balsamic vinegar

Salt and freshly ground black pepper


1.    Cut the shallots in half lengthwise, cut off the stem ends, peel, and slice thin.

2.    Heat the butter until sizzling in a 12” skillet over high flame. Add the shallots and cook, tossing with a spoon, until they wilt and separate into rings, about 3 minutes.

3.    Turn the heat down to low and cook, stirring occasionally, until the shallots are nicely browned, about 20-30 minutes. Sprinkle on the sugar, raise the heat to high, and stirring, cook until the bottom of the pan is mahogany brown.

4.    Add the wine, scrape the bottom of the pan with a wooden spoon to deglaze, and the wine boil off.

5.    Add the chicken broth, ½ cup at a time, letting each addition boil off almost completely before add the next. When you are through adding the broth, the mixture should look like soft, runny jam – not soupy. Season with balsamic vinegar, salt and freshly ground black pepper.

Ahead of time – The shallot compote can be made a week ahead. Cover and refrigerate.  

To accompany steaks – Remove steaks from the pan they have been browned in, and pour off excess fat.  Heat the shallot compote in the pan, stirring, until the skillet is deglazed and the compote heated through. Serve along the sliced steak.

adapted from Stephen Schmidt 

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