Class Notes Feb 2nd 2026

The Menu : Monday (Feb 2nd)

Chimichurri Steak ( marinade and sauce in one ) 

Creamy Cauliflower Puree  

Lemon Parmesan Broccolini

Whipped Chocolate Ricotta with honey and flaky salt 

Grocery List : serves 2 

STEAK  - I'm using New York Strip for this class, but feel free to use your favorite cut.

Because of the size of NY Strip I  generally slice to serve so I  buy based on total ounces instead of one steak per person. I aim for 8-10 ounces per person.  

Olive Oil sea salt pepperCHIMICHURRI  ( sort of )

parsleycilantro ( i promise to use the herbs 😏) apple cider vinegar 1 lime 1 shallot

CAULIFLOWER PUREE

1 head of cauliflower 1 small potato ( any kind )about 1 cup buttermilkchicken broth or stockabout a 1/4 stick of butter 

BROCCOLINI 

1 bunch of broccolini1/2 cup (ish) panko bread crumbs parmesan cheese I garlic clove 1 lemon

CHOCOLATE WHIPPED RICOTTA 

1 pint whole milk ricotta 4 oz  dark or milk chocolate ( chocolate chips,  whole chocolate or chocolate chunks )  honey ( or maple syrup can work) flaky sea salt ( you can also use regular sea salt ) orange zest  (optional)

TOOLS AND EQUIPMENT 

Large Skillet or Cast Iron Pan (for steak)Saucepan (for steaming cauliflower) Cutting Board Blender / Food Processor or Immersion blender ( for cauliflower )Sheet Pan (for broccolini) Fine mesh strainer ( for ricotta)mixing bowls (2-3)microplane and grater (for zest and parmesan ) mixing spoon or spatulaTongsSharp Chef Knife 

HELPFUL PREP NOTES : 

-steak should be close to room temperature. I remove mine from the fridge 30 minutes before cooking 

-everything should be out of the package and washed 

-it might be helpful to group ingredients per dish together with the proper pan and/or equipment