No one wants to be in the kitchen next Sunday evening at 6:30 PM. At least here in Pittsburgh. But the fans will be hungry and in need of something more than black and gold tortilla chips by halftime. A one pot meal is your best bet. Put it in the oven or on the stove before the game and set the timer to go off at half time! I have some favorites, but needed some new exciting ideas. Mu usual one pot dishes include cider braised brisket, Aegean chicken or a big pot of black bean soup. But I’ve made them one too many times.
So today, my friend Cathy and I drove to The Supper Club for their first cooking class, One Pot Meals. A perfect way to spend a cold Sunday afternoon, the class gave us four new ways to heat up the kitchen. Chicken and Black Bean Chili, BBQ Brisket, Snapper Veracruz and Braised Jamison Farms Lamb Shanks with dried cherry couscous were Chef Greg Andrews’ recipes of the day. Mmmmmmmmmmmmmmm.
Oh, and dessert was Maple Roasted Pears with house made vanilla bean ice cream. Each course was paired with an appropriate wine carefully selected by the lovely and knowledgeable Ashlee Andrews.
The wines were fantastic. After all the wine and the belly-warming food, I was ready to take a nap!
Next week, once the big game is over and football is finished until next fall, check out the classes at The Supper Club. The next class is February 13 and it focuses on restaurant classics such as Hollandaise and Bernaise sauce and Duck L’Orange. Another class is scheduled for March 13. Call Ashlee at The Supper Club for more information or to sign up.