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Kitchen pro or microwave maven? Boelter SuperStore’s cooking school is fit for all

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MILWAUKEE -- Whether you're a pro in the kitchen or microwave maven -- Boelter SuperStore's cooking school is fit for all experience levels. Kasey spent the morning at the Milwaukee store -- where she learned new recipes in the Boelter Test Kitchen.

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Below, you'll find Chef Michael Solovey's recipes from the morning:

Gambas al Ajillo

Yield: 20 hors d'oeuvres portions

  • 20 raw, peeled and deveined, 26/30 shrimp, tails intact
  • 2tsp. Spanish Extra Virgin Olive Oil
  • 1tsp. grapeseed oil
  • 3 large fresh garlic cloves, finely grated on a microplane
  • 2-3Tbsp. sherry wine
  • Zest of 1 lemon
  • ¼ cup flat leaf parsley, roughly chopped
  • 1tsp. crushed red pepper
  • Sea salt, to taste
  • 2 slices of hearty, crusty bread, painted with olive oil and toasted
  1. Pat shrimp with paper towel until dry and season with salt
  2. Mix garlic and crushed pepper with 1Tbsp. olive oil and set aside
  3. Heat a large non-stick pan over medium-high heat
  4. Add all of the grapeseed oil and remaining olive oil; heat until shimmers appear on the surface of the oil
  5. Add shrimp and cook for 30 seconds on first side and then flip all of the shrimp as quickly as possible without splashing oil
  6. When shrimp are even colored on both sides, add garlic, pepper, and oil mixture
  7. Toss and swirl pan contents to evenly mix
  8. Carefully but quickly add sherry wine and STAND BACK!!! …flambé is common at this stage
  9. Continue to sauté, add lemon zest and parsley
  10. Mix well and serve immediately atop toasted bread

Strata Benedict

Yield: Serves 8

  • 1Tbsp. unsalted butter
  • 3tsp. high smoke point oil, such as grapeseed
  • 1 ½C. whole milk
  • ½C. heavy cream
  • 6 large eggs
  • 1 bunch of fresh asparagus, cut on the bias; blanched and shocked
  • 10oz. Canadian Bacon, cubed
  • 1 yellow onion, diced
  • 2 stalks of celery, diced
  • Green bell pepper
  • 3 sprigs of marjoram, stemmed and chopped
  • 4 sprigs of Thai basil, stemmed and chopped
  • 4oz. mild cheddar, grated
  • 1 loaf of Italian bread, cubed and slightly toasted
  • Salt & pepper, to taste
  1. Preheat oven to 400ºF
  2. In a large bowl, whisk together eggs, milk and cream to combine. Add bread and let sit for 15min. Until bread absorbs liquids
  3. In a large sauté pan, heat 1tsp. oil over high heat until shimmers appear on the surface of the oil
  4. Add butter, bell pepper, onion, celery, and Canadian bacon
  5. Sautee (stirring) for 2 minutes and season with salt and pepper
  6. Begin to rest ingredients at the bottom of the pan for 30 seconds at a time before continuing to stir for 10 seconds
  7. Cook until browning is evident on all ingredients
  8. Remove pan from heat and add pan contents to bowl with dairy and bread
  9. Stir to evenly combine
  10. Add cheese and asparagus
  11. Season with salt and pepper and add herbs
  12. Add all ingredients to a cast iron pan, earthenware baker of tin foil pan
  13. Bake until set (approx. 50min)
  14. Garnish with Hollandaise (recipe follows)


Yields: 1 cup

  • 4 egg yolks
  • 1 stick of unsalted butter
  • 1 pinch of salt
  • 1 pinch of cayenne
  • Up to 3Tbsp. fresh lemon juice
  1. Heat butter in a medium sauce pan over medium heat
  2. In a separate bowl, whisk together egg yolks until they are one noticeable shade lighter in color
  3. As soon as butter is melted, begin to slowly drizzle butter into egg yolks while whisking egg yolks vigorously
  4. Pour slowly, only stopping if the sauce starts to break, which is a sign that the sauce has gotten too warm. In this case, move bowl to a cooler surface and continue
  5. If the sauce gets too thick, add 1/4tsp. lemon juice and continue
  6. Once butter is exhausted, add salt and cayenne
  7. Stir to mix
  8. Serve over strata or eggs benedict
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Coconut Curry Cream of Carrot Soup
Yield: approx. 2 Quarts

  • 3 large carrots, washed but not peeled and cut to medium dice
  • 1Tbsp. coconut oil
  • 1tsp. curry powder
  • 1/2tsp. anise seed, muddled in a mortar and pestle
  • ½ yellow onion, diced
  • 2tsp. fresh, finely grated ginger
  • 1tsp. fresh lemon juice
  • 1 clove of garlic, finely grated
  • 1 quart of vegetable broth
  • 6.5fl.oz. (1/2 can) coconut milk
  • 1 pinch of togarashi (optional)
  1. Heat a medium sauce pan over high heat for 30 seconds
  2. Add curry powder and anise seed and stir constantly with a silicone spatula
  3. Add coconut oil and stir in spices
  4. Stop stirring continue to heat oil until shimmers appear on surface of oil
  5. Add onion and sauté for 1 minute
  6. Add carrots and stir until carrots are al dente
  7. Add garlic and ginger, and stir until aromas bloom
  8. Add broth; bring liquid up to a boil and down to a simmer
  9. Simmer for 10min.
  10. Add soup to the carafe of a blender and blend soup for 30 seconds and stop the machine
  11. Restart blender and blend soup for an additional minute
  12. Serve in a warmed soup bowl and garnish with togarashi
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Peach Cobbler

Yields: Serves 6

Depending on the sweetness of your peaches, and how sweet you like you cobbler, you may need up to ½ cup of sugar added to the peaches. We recommend that you taste a slice or two of your peaches. If they are sweet enough to eat by hand, add no more than ¼ cup of sugar. It also helps if you keep all of the dry ingredients for the cobbler in the freezer for a half hour before mixing them

For Peaches:

  • 4 large peaches; skin-on, sliced ½” thick
  • Granulated sugar

For Cobbler:

  • 1C. all-purpose flour
  • 1tsp. baking powder
  • 6oz. unsalted butter, cut into 1/2in. pieces and frozen. Plus more for buttering pan
  • 1/4C. white granulated sugar
  • 1Tbsp. golden (light) brown sugar
  • 1/2tsp. sea salt
  • 1/4tsp. cinnamon
  • 1/4C.+ buttermilk, cold
  • Vanilla ice cream for serving
  1. Preheat oven to 375ºF
  2. Grease the inside of a 9x9”earthenware baker with cold butter
  3. Add peaches and desired amount of sugar to baker. Toss gently and briefly
  4. In the carafe of a food processor, combine flour, cinnamon, salt, sugars, and baking powder
  5. Continuously pulse ingredients in 1 second intervals and begin adding butter, five pieces at a time
  6. Once all of the butter has been added, turn machine on and immediately begin adding buttermilk in a slow and steady stream
  7. Stop adding buttermilk when the food processor indicates that the dough is about to come together by rumbling
  8. Remove dough from carafe and work quickly to shape dough into a rectangle roughly 1” thick, 8” long and 3” wide
  9. Cut dough into 1” cubes and place cubes sporadically over peaches in baking tray
  10. Bake for 20-25min or until biscuit topping is golden to medium brown
  11. Cool cobbler slightly before serving with vanilla ice cream

To learn more about the Cooking School, or to sign up for a class, click HERE.

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