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Virtual Cooking Experience with Douglass Williams

Everything you’ll need to cook alongside Douglass during your virtual cooking lesson on Thursday, October 29th.
Event begins at 3pm PT / 6 pm ET.

Vegetarian Sancocho

A simple yet flavorful stew

Equipment

Large pot, mixing spoon, stovetop

Sancocho Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 cup scallions, chopped
  • 5 cloves garlic, smashed and roughly chopped
  • 1 medium onion, minced
  • 2 teaspoons cumin, ground
  • 1 large tomato, minced
  • 3 large pieces of yucca, chopped into 1 inch pieces
  • 2 green plantain, peeled and chopped into 1 inch pieces
  • 3 quarts low sodium chicken or vegetable broth
  • 4 medium Yukon gold potatoes (thin-skinned potato preferable, peeled and chopped into 2-inch pieces / 1 potato per person)
  • 3 ears corn, cut in half
  • 1 cup cilantro, chopped
  • Kosher salt and pepper (to taste)

Garnishes (optional)

  • Raw onion, minced
  • Cilantro, chopped
  • Squeeze of lemon
  • Tomato, diced
  • Avocado
  • Rice

Directions 

In a pot, combine olive oil, scallions, onions, garlic, and cumin 2 minutes over medium heat. Once garlic and onions are translucent, add chopped tomatoes and sauté another minute. Once incorporated and slightly cooked down, add the yucca, plantain, and broth. Turn up the heat and cover with a lid. Once at a simmer, turn heat to medium-low and allow simmer for 30 minutes. The stew should be thickened. At that point add the potatoes and corn and season with salt.  Cook an additional 15-20 minutes or until potatoes are fully cooked through. Adjust seasoning, and add cilantro. Divide evenly into bowls and enjoy.

This dish can also be served over rice. Garnish with diced Spanish onion, chopped fresh tomato, avocado, a squeeze of lemon, and plenty of chopped cilantro.

Bombay Spritz

  • 1 oz Bombay Sapphire Gin
  • 1/2 oz martini bitters
  • 1/2 oz lemon juice
  • 1/2 oz honey syrup (3 parts honey and 1 part boiling water, mixed then cooled before using)
  • Club soda
  • Prosecco
  • Orange, cut into wheels, then halved

Shake all the ingredients and strain into your favorite spritz or wine glass with fresh ice. Top with 1 oz club soda and 2 oz prosecco. Garnish with an orange wheel half.

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