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JOURNAL

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COOK SPACE FRIDAY FEELS | 12.1.17

Michelle Mannix

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D E C K I N G    O U R    H A L L S . . .

It's December 1st, and we're fully embracing the Holiday season, gearing up for our Christmas Cookie Workshop tomorrow and our Jewish Comfort Food class next Wednesday. In between carb comas, we're gussying up our quiet little studio in preparation for the private party avalanche, all the while jamming out to the sensational soundtrack of Spike Lee's rework of the "She's Gotta Have It"

Nothing like some classic Roots to shake off that early Winter funk....Happy Weekend Everyone!


WHO WE’RE CELEBRATING

The women with the gumption to forge a brand new path and make the leap into a second career. 


WHAT WE’RE TRANSFORMING

Leftover, mushy rice into all sorts of magic this chilly weekend

 

WHAT WE’RE WATCHING

Lady Bird, to see if the best reviewed film OF ALL TIME is worth the hype
 


WHAT WE’RE COVETING

A soak in any one of these gorgeous bathtubs
 


WHAT WE’RE ON THE HUNT FOR

This tunnel of cheese somewhere in Brooklyn 

 

WHAT’S INSPIRING US

How cooking from the heart can convert a Lebanese refugee camp into a home
 


WHAT WE’RE ALL ABOUT

Taking the terror out of cooking techniques - such as these tips from Basically on How to Roast Vegetables and How to Season Like you Mean it 

 

WHAT WE’RE LISTENING TO

David Remnick’s podcast on Love, War and Sandwiches for the New Yorker



WHAT WE'RE HACKING
Elevated office lunches like this microwave souffle 

 

WHO WE’RE CRUSHING ON

Alexandra Elle, the powerful poet, reflecting on her twenties as she enters a new phase of life.

COOK SPACE FRIDAY FEELS | Thanksgiving Edition

Michelle Mannix

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S T U F F I N G   W I T H   A   S I D E   O F   G R A T I T U D E...

While the year isn't quite yet over and 2017 has certainly brought with it a rather unhealthy dose of calamity and chaos, we're looking forward to the opportunity to reflect on all we have to be thankful for. From the roof over our heads, when so many have been displaced these passed few months, to the food on our table and the friends we've had the privilege of sharing it with, we are an  extraordinarily fortunate bunch.
 
Above all, however, we're grateful for you, our growing Cook Space Community, for embarking on this wild and wonderful journey with us, for sharing your stories, your lessons and your laughter as we build confidence in the kitchen together - for this and so much more, thank you.

Wishing you all Thanksgiving full of joylove and so much pie


WHAT WE'RE GRATEFUL FOR

For the stories of giving thanks from around the world, reminding us we're all connected on this beautiful blue marble. 


For all the GirlBosses out there, and for the ones in here - being part of this little but mighty team of badass women who support, challenge and inspire one another is the highest privilege. 


For Goop's Holiday Gift Guide, allowing us to ogle the goodies we can't afford  - along with the equally fabulous picks from Edible, helping us flesh out our own personal wish lists this season. 


For this very first episode of Gravy, the Southern Foodways Alliance's incredible podcast, on Adaptation, Survival and Gratitude: a Lumbee Thanksgiving Story


For chocolate that gives back, and for it being that time of year when we feel justified in pouring whole melted bars of the stuff directly down our throats.


For the good men out there, like Massimo Bottura and Jose Andres who, as always, has a plan to save the Holiday


For family and what we learn from those little helping hands in the kitchen. (And for the chance to meet more students like Frankie at our upcoming Family Cooking Class on December 9th!)


For all the GirlBosses out there, and for the ones in here - being part of this little but mighty team of badass women who support, challenge and inspire one another is the highest privilege. 


Oh, and for the feast itself. Because, Leftover Fried Rice

 

Don't forget! All individual classes are 15% off for our Black Friday sale tomorrow with the code below! 

BLACKFRIDAY2017

 

"After a good dinner one can forgive anybody, even one’s own relatives. -Oscar Wilde"

RECIPES | Perfecting Fall Pies with our own Chef Nini for the Food Network

Michelle Mannix

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With Thanksgiving just around the corner, we're practicing our pastry skills at every opportunity (which means pie everyday until November 23rd, naturally). We had the pleasure of hosting the Food Network gang at the Cook Space studio, with a quick tutorial from our resident pie-xpert, Chef Nini, with some variations on classic seasonal fillings, her favorite decorations and some tips on how to have THE showstopper dessert at your holiday table.

Sharing a slice (or six, with the Food Network crew....)

Sharing a slice (or six, with the Food Network crew....)

Check us out as we share some tips and slices for our Food Network video here - and try your hand at some of the featured recipes below. For those interested in learning from Nini, first hand, we still have a few spots left in our Pie Making Workshop on the 18th!

Enjoy!

 

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PERFECT PIE DOUGH

Ingredients:

2½ c        All Purpose flour

½ t           salt

1T            sugar

1c            cold unsalted butter

¼ c          ice cold water

 

Method:

In a mixing bowl, mix salt, sugar and flour together.

Add cold butter and rub butter into the flour.  Making butter pieces smaller than a pea size.

The flour should look sandy with lumps in it.

Add cold water a little at a time.  Just until the dough comes together.

Wrap the dough in plastic and let chill for at least 30 minutes.

 

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APPLE PIE FILLING

Ingredients:

5 Green tart apples (granny smiths are good)

1 lemon

almost 1 cup sugar

heavy pinch of salt

2t cinnamon

½ t nutmeg

4T flour

 

Method:

Cut apples into thin slices

Squeeze lemon juice onto apple to prevent from browning and to add acid to the filling.

Season apples with sugar, salt, cinnamon and nutmeg and taste the apples. (Apples should be sweet and a little sour)

Add flour and mix well.

 

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CARDAMOM PEAR FILLING

Ingredients:

5 ripe pears of your choice (Asian pears are not desirable in this application)

1 lemon

about 1 c sugar (depending how sweet/ripe the pears are)

1t cinnamon

½ - 3/4t cardamom

heavy pinch of salt

4T flour

 

Method:

Cut pears into ¼ inch slices

Squeeze lemon juice onto the pears to prevent from browning and to add a nice acid to the filling

Season pears with sugar, salt, cinnamon, and cardamom.  Taste and adjust seasoning to the ripeness of pears.  (Should be sweet and taste the cardamom)

Add flour and mix well.

 

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SWEET POTATO FILLING (makes enough for 2 pies)

 

Ingredients:

2# roasted sweet potatoes (hot)

2 sticks butter (cut into cubes)

2 cups sugar

1 cup milk

4 eggs

2t vanilla extract

1t cinnamon

2t salt (I know that seems like a lot but trust me)

 

Method:

Roast the sweet potatoes whole with the skin on until a fork can easily go through them.

Peel the sweet potatoes and put the insides in a mixing bowl.  Make sure potato is hot.

Add butter to the sweet potatoes and mix until butter is incorporated.

Add sugar and mix

Then add salt, cinnamon, vanilla, and milk.  Mix until incorporated

In separate bowl, whisk eggs and then add them to the sweet potato mixture.

Can make up to 3 days in advance if kept in container in fridge and will last longer in the freezer.

 

TREAT YO' SELF | Happy Halloween from us to you!

Michelle Mannix

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F O O D     F O R    T H O U G HT

Another week, another avalanche of misconduct allegations. And though shining the spotlight on the darker corners of our society can cause some discomfort, it's high time we talk about it and we're heartened to see the likes of Anthony Bourdain, with the cohones to speak out about systemic sexual harassment in male dominated industries. So, after a tough five days, however you're spending this weekend, whether it's elbow deep in decorative gourds, practicing our Kellyanne impersonations or treating ourselves to some serious self love - we're with you.


WHAT WE’RE READING

The dedicated Food Issue of this weekend’s NYTimes Magazine, cover to cover
 

WHAT WE’RE CRAVING

Any of the croissants at Union Fare Cafe (but prefereably the creme brûlée)

 

WHAT WE’RE WATCHING

Bon Appetit editor Andrew Knowlton slog it out for 24 hours behind the iconic Katz’ Deli counter

 

WHO’S INSPIRING US

London Restaurateur Asma Khan, who’s kitchen staff is made up entirely of “second daughters”, a trait deemed burdensome in many parts of India.

AND

These two badass GOP senators who prove party needn’t take priority over policy.

 

WHERE WE WANT SEATS

At The Dinner Party table, a collaborative art installation and feast made up of 30 female chefs and 4 visual artists….all served by 32 prominent male chefs.