8021 Clayton Road
St. Louis, MO 63117
Ph: 314-862-COOK (2665)
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Dear Anne,

I want to thank you for my wonderful session with you on Friday. We had such fun and learned a lot. Even the little tricks like how to cut an onion and let meat stand are invaluable — and I’m practicing cutting out heart shapes! Fondly, Lenore

She took a two-hour cooking tutorial to learn how to make shrimp and scallops en papillote (folded in the heart-shaped parchment paper), lamb navarin, and filet of beef with mushroom sauce. Anyone can learn a new skill or reinvigorate home-cooking with a one-on-one session in the kitchen. Tutorials are available any time of day, any day of the week on any topic. The cost is $200 for a two-hour session.

The lamb recipe from Lenore’s tutorial was particularly delicious:

Navarin of Lamb with Spring Vegetables

  • 2 pounds lamb shoulder, bone removed and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1/2 cup chopped celery or fennel bulb
  • 1/2 cup chopped carrots
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 1/2 pound mushrooms, optional
  • 1/2 cup red wine
  • 1 cup stock (chicken or veal or lamb)
  • 2 cups green vegetables: green peas, asparagus tips, shelled fresh fava beans, or spinach leaves
  • chopped fresh herb of choice: parsley, cilantro, mint, or rosemary
  • zest of one lemon

Heat the oil in a dutch oven and brown the lamb in batches, then remove. Add the onion, celery, and carrots and saute until clear, about 10 minutes. Add the garlic. Season well with salt and pepper. Add the mushrooms, if desired, and cook for five minutes. Return the lamb to the pot. Add the wine and bring to a boil. Add the stock. Cover and simmer for 1-2 hours, or until the meat is very tender. Remove the lid and add the desired green vegetables, fresh herb, and lemon zest. Serve as soon as the vegetables are cooked, about 2 minutes.