“SHED COVID-19”
Week 5 ADVANCED Prep
We are so excited to cook with you next week and to talk about cooking and its impact on our health! Our class will focus on grilling. Recipes include Grilled Asparagus with Capers, Herbs and Eggs, Tomato Bruschetta, Grilled Shrimp with Corn Polenta.
To make the most of our time together, there are a few things you will need to do in advance of the class, so please read closely:
Ensure that you have all of the ingredients listed for the recipe
Ensure that you have all the equipment needed on the equipment list
Preheat the oven to 375 degrees
Measure and prepare your ingredients in advance* (this is called mise en place)
This is a VERY important step to make things run as smoothly as possible.
Watch this simple video (1 min) here on how to prepare your space: https://www.youtube.com/watch?v=ll2QRgNAdzc
Great video on basic knife skills:
*Do ahead:
For the Asparagus
Measure and prep all the ingredients.
Hard cook 2 eggs (instructions for full-proof, easy to peel eggs included with recipe)
For the Bruschetta
Measure and prep all ingredients. We’ll slice the bread together.
For the Shrimp & Polenta
Preheat the oven to 375
Prep and measure the ingredients
Soak wooden skewers (if using)
Shell and devein shrimp
Equipment - List
Chef’s knife
Cutting board
Measuring Cups
Measuring Spoons
3 Medium Bowls
Box grater
Whisk
Tongs
Baking sheets
Serrated knife
9 x 13 baking dish (Pyrex)
12 (10-inch) wooden skewers or metal skewers
Gas grill or grill pan
Ingredients - List
Produce:
1 tablespoon fresh tarragon (or dried)
1.5 lbs thick asparagus (½ inch thick)
Chives
½ lb of ripe tomatoes
10 cloves garlic
Small bunch basil
2 cups fresh corn kernels from 2 cobs
Small package of fresh rosemary
1 shallot
1 lemon
Small bunch parsley
Pantry:
Extra-virgin olive oil
Dijon mustard
Honey
Red wine vinegar
Kosher salt and freshly ground black pepper
Capers
1.5 cups medium-grind polenta (see recipe for information)
Red pepper flakes
Calabrian chili paste (see recipe for information)
12 (10-inch) wooden skewers
Other:
2 lbs jumbo shrimp (16 to 20/lb) - see recipe for instructions
1 whole wheat baguette
2 large eggs
3 ounces (1.2 cups) shredded Parmesan cheese