Draegers Cooking School Blog

A classic that always satisfies

Serves 4-6

• 1 4-pound whole fryer chicken
• 3 lemons
• 6 garlic cloves, peeled and smashed
• 4 sprigs rosemary
• ½ stick unsalted butter, softened to room temperature
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper

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Great for a snack or a full meal

Serves 6 to 8

• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, 1/4 inch dice
• 2 cloves garlic, minced
• 2 stalks celery, ½ inch dice
• 2 carrots, peeled and cut into ¼ inch thick half-moons
• ½ yellow bell pepper, 1/4 inch dice
• 1 15-ounce can diced tomatoes
• 1 can garbanzo or cannellini beans, drained and rinsed
• 6 cups chicken or vegetable stock
• 1 piece of rind from Parmigiano-Reggiano cheese (optional)
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon basil, finely sliced
• ½ tablespoon minced flat-leaf parsley
• 1 cup shredded Savoy cabbage, washed and spun dry
• 1 teaspoon balsamic vinegar if needed
• Grated Parmigiano-Reggiano cheese for garnish

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Fresh Salmon Works Best

Serves 8

• 2-3 pounds salmon filet (boneless, skinless), cut into 8 pieces
• ½ teaspoon each Kosher salt and freshly ground black pepper
• 3 tablespoons whole grain mustard
• 4 tablespoons tarragon, finely chopped
• 2 tablespoons parsley, finely chopped
• 2 tablespoons extra virgin olive oil

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You too can make this yummy shrimp

Serves 4

• 1 cup pure olive oil
• ½ white onion, peeled and chopped
• 6 large garlic cloves, peeled and chopped
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pound medium shrimp shell-on, deveined
• 1 tablespoon freshly squeezed lemon juice

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Low barrier to entry foods that make a difference

Serves 12

• 1 sweet baguette, sliced into ¼-inch thick slices
• 2 tablespoons extra virgin olive oil
• 3 tablespoons Kosher salt, divided use
• 1 teaspoon freshly ground black pepper
• ½ pound frozen shelled edamame beans
• 3 teaspoons Japanese soy sauce
• ¼ cup cooking water from edamame
• 2 tablespoons canola oil
• 1 teaspoon wasabi powder, mixed with ½ teaspoon water
• 1 tablespoon pickled ginger, cut into thin strips
• ½ teaspoon black sesame seeds, for garnish
• Preheat the oven to 350°F.

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