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Brooklyn Cooking School, With Recipes

Hands-on demonstrations are charming and informal in the Brooklyn Kitchen Labs

Written and produced by Stephen Exel
  • Jonny Valiant
  • Jonny Valiant
  • Jonny Valiant
  • Jonny Valiant

    Check your pantry for these necessary items before shopping:

    • Extra-virgin olive oil (need 1/2 cup)
    • Salt
    • Ground black pepper
    • Whole black peppercorns
    • Butter (need 1 stick)
    • Honey (need 1 teaspoon)
    • Sugar (need 1/4 cup)
    • Milk (optional; need 2 cups)

    Produce

    • 1 large onion
    • 1 head (8 cloves) garlic
    • 3 medium shallots
    • 1 bunch (4 ounces) watercress
    • 2 large carrots
    • 1 bunch baby carrots
    • 1-1/2 pounds mixed mushrooms (shiitake, cremini, chanterelle, black trumpet, hedgehog, and/or oyster)
    • 1 bunch thyme
    • 2 dried (dehydrated) chiles de arbol

    Grocery

    • Apple cider vinegar
    • Sherry vinegar
    • Dijon mustard
    • 1 (6-ounce) can tomato paste

    Baking aisle

    • 1 (24-ounce) package corn grits or cornmeal (for polenta)
    • Coriander seeds
    • Celery seeds
    • Caraway seeds
    • Crushed red pepper
    • Star anise
    • Bay leaves (3)
    • Kosher salt
    • Cheesecloth
    • Kitchen twine

    Butcher

    • 2 pounds beef short ribs with bone

    Alcohol

    • 2 bottles (6 cups) red wine
  • Jonny Valiant
  • Jonny Valiant
  • Jonny Valiant
  • Jonny Valiant
  • Jonny Valiant