It’s hard to find any good that has come out of the coronavirus-imposed pandemic, but gratis cooking classes via Zoom have arguably been one of them. In April, I did a listicle of classes you could check out, and today I am here to tell you about another.
On Aug, 20 at 2 p.m., you are invited to cook along with Sarah Stegner, chef of the Prairie Grass Café. The restaurant’s likely not one that New Yorkers heard of unless they’ve had reason to be in Northbrook, Ill., which is where the restaurant is located. But for once, distance is not a problem thanks to Zoom.
The chef will be preparing sea scallops in browned butter and capers, with ground cherries, sautéed eggplant, Carmen peppers, and gold cipollini. If you want to cook along from your home kitchen, you will need to purchase or have on hand: 10 to 12 ounces diver sea scallops, 2 ounces clarified butter, 3 ounces ground cherries (cleaned and halved), 1 teaspoon capers, a lemon, 2 tablespoons whole butter, 1 cup diced eggplant, 2-4 tablespoons olive oil, 1 cup thickly sliced Carmen peppers, and 1 cup cipollini onions, peeled and quartered, and of course salt and pepper to taste. The recipe serves two.
If you’d prefer to sit and watch and take notes, you are free to do that as well.
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