35 episodes

Welcome to CookTracks…a brand new way to cook. Each episode, a celebrated chef or cooking personality will be right along side you…well, in your ear…taking you step by step through a dish or meal, in real time. They’ll be adding a little pinch of tips, tricks and fun stories to keep you entertained, while upping your cooking game. No recipe reading needed; just have some fun, follow along, and at the end of each episode, you will have made a dish or a meal, from start to finish. CookTracks is a production of Beyond the Plate.

CookTracks Andrew Kaplan

    • Arts
    • 5.0 • 3 Ratings

Welcome to CookTracks…a brand new way to cook. Each episode, a celebrated chef or cooking personality will be right along side you…well, in your ear…taking you step by step through a dish or meal, in real time. They’ll be adding a little pinch of tips, tricks and fun stories to keep you entertained, while upping your cooking game. No recipe reading needed; just have some fun, follow along, and at the end of each episode, you will have made a dish or a meal, from start to finish. CookTracks is a production of Beyond the Plate.

    General Tso’s Chicken with Bacon and Egg Fried Rice / CHEF JET TILA

    General Tso’s Chicken with Bacon and Egg Fried Rice / CHEF JET TILA

    Become a master of Asian cuisine in your own kitchen as we cook along with the incredibly knowledgeable and talented Chef Jet Tila. We have a special guest host this week from the NYC Wine & Food Festival as we’re guided by the exceptional culinary mind of Devin Padgett. 

    If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

    COOK’S NOTE: ALL INGREDIENTS AND HOW THEY SHOULD BE PREPPED ARE LISTED BELOW, FOLLOWED BY THE SAME INGREDIENTS GROUPED BY RECIPE.

    Makes 4 servings 

    INGREDIENTS
    Ingredients as they should be prepped for the cookalong:
    ¾ cup of oyster sauce, separated out into ½ cup for General Tso’s sauce and ¼ cup for Fried Rice
    1 tbsp hoisin sauce                                                     
    1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available) 
    ½  cup sugar                                            
    6 tbsp white vinegar
    3 ½ tbsp soy sauce, 2 tbsp separated out for the General Tsos’ sauce and 1 ½ tbsp. for Fried Rice
    ½ tbsp ginger root, fresh, minced
    2-3 cloves garlic ( ½ tbsp), chopped 
    1 tbsp cornstarch mixed with 1 tbsp water         
    1 drop red food coloring, optional
    2 lbs. chicken thighs, cut in to 2” dice
    1 cup cold water
    2 ½  cups tempura flour, 1 cup set aside for dredging
    ½ onion, large dice - yellow or white onion
    10-12 whole dried Thai chilies
    1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes) 
    3 scallions, bias sliced thin 
    1 ½  quarts vegetable oil  for the General Tso’s sauce + 2 tbsp any high temperature oil (vegetable, canola, or grapeseed) for the fried rice
    ¾ cup bacon, diced (substitute ham if you'd like) 
    ¾ cup white onion, diced
    2 cloves garlic, minced
    ¼ cup diced carrots
    ¼ cup snap peas, sliced (or other seasonal vegetables)
    2 eggs scrambled, not cooked 
    4 cups cooked rice of your choice (white, brown, even cauliflower!) 
    2 green onions chopped
    White pepper (if you don’t have, black pepper works as well)

    Specifically for the Sauce:
    ½  cup oyster sauce
    1 tbsp hoisin sauce                                                    
    1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available)
    ½ cup sugar                                            
    6 tbsp white vinegar
    2 tbsp soy sauce                                                     
    ½ tbsp ginger root, fresh, minced  
    2-3 cloves garlic (½ tbsp), chopped
    1 Tbsp cornstarch mixed with 1 tbsp water         
    1 drop red food coloring, optional

    Specifically for the Chicken:
    2 lbs. chicken thighs, cut in to 2” dice
    1 cup cold water
    2 ½ cups tempura flour, 1 cup set aside for dredging
    ½ onion, large dice
    10-12 whole dried Thai chilies
    1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes) 
    3 scallions, bias sliced thin
    1 ½  quarts vegetable oil

    Specifically for the Bacon and Egg Fried Rice:
    2 tbsp oil
    ¾  cup bacon, diced (substitute ham if you'd like)
    ¾  cup white onion, diced
    2 cloves garlic, minced
    ¼ cup diced carrots
    ¼ cup snap peas, sliced (or other seasonal vegetables)
    2 eggs scrambled, not cooked
    4 cups cooked rice of your choice (white, brown, even cauliflower!)
    1 ½ tbsp soy sauce
    ¼ cup oyster sauce
    2 green onions, chopped
    White pepper (if you don’t have, black pepper works as well)

    EQUIPMENT ESSENTIALS
    1 quart saucepan
    Whisk
    4 quart Dutch oven or heavy bottomed pot
    Frying thermometer
    Three large bowls
    Plastic wrap
    Plate, lined with paper towels or wire rack
    Wok or large sk

    • 50 min
    Tequila Lime Sticky Chicken Thighs / Valerie Bertinelli

    Tequila Lime Sticky Chicken Thighs / Valerie Bertinelli

    Cook along with actress, TV personality and Food Network’s Kids Baking Championship host, Valerie Bertinelli, as she walks you through a crispy and DELICIOUS chicken thigh dish.

    If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

    COOK’S NOTE: Position an oven rack in the top third of the oven and preheat the oven to 450 degrees F before the cookalong begins.

    Makes 4 servings 

    INGREDIENTS
    2 – 2 ½ pounds chicken thighs, bone in, skin on
    3 tablespoons canola oil
    1 tablespoon plus ½ teaspoon kosher salt
    1/2 teaspoon ground black pepper
    3 tablespoons minced red onion (about 1/4 red onion)
    1 tablespoon minced seeded jalapeno (about 1/4 large jalapeno)
    2 cloves grated garlic
    1/4 teaspoon ground cumin
    1/4 teaspoon ground coriander
    1/2 cup tequila blanco
    1/4 cup lime juice (2 to 3 limes)
    2 chipotle peppers in adobe sauce, chopped
    1 tablespoon light agave or honey
    1 tablespoon unsalted butter
    1 tablespoon minced fresh cilantro

    EQUIPMENT ESSENTIALS
    Oven-safe sauté pan large enough to fit the Chicken Thighs
    Kitchen tongs (or spatula)
    Meat thermometer (optional)
    Small saucepan for Tequila Lime sauce
    Spoon (or spatula) for stirring the sauce
    Your favorite serving dish!

    For recipe instructions, visit www.CookTracks.com. 
    Tag your meal on social media: #CookTracks / @CookTracks
    CookTracks is a production of Beyond the Plate. 

    • 39 min
    Make-You-Wanna-Holler Maryland Crab Cakes with Lemon Aioli / PATTI LABELLE

    Make-You-Wanna-Holler Maryland Crab Cakes with Lemon Aioli / PATTI LABELLE

    We’re in Patti LaBelle’s home kitchen, cooking up her famous CRAB CAKES, from her book LaBelle Cuisine: Recipe to Sing About. Grab your ingredients and cook along with this legend. 

    If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

    COOK’S NOTE: (from Patti) Use fresh bread crumbs, made in a blender or food processor from crustless firm white sandwich bread, not dried crumbs from a box. Crab cakes are supposed to taste like crab, not bread, so use the absolute minimum amount – just enough to keep the cakes from falling apart. For this class we’ll be refrigerating the formed crab cakes for about 15 minutes.

    Makes 4 servings 

    INGREDIENTS
    For the Crab Cakes:
    3 tablespoons butter
    ¼ cup finely chopped onion
    1 pound jumbo lump crabmeat, picked over to remove cartilage
    1/3 cup fresh bread crumbs (see Cook’s Notes above)
    1 large egg, lightly beaten
    ¼ teaspoon hot red pepper sauce
    Seasoned salt and freshly ground pepper
    Lemon wedges

    For the Lemon Aioli:
    1 cup mayonnaise
    Finely grated zest of 1 lemon
    2 tablespoons fresh lemon juice
    1 clove garlic, minced
    Fine sea salt & freshly ground pepper, to taste
    Habanero pepper or hot pepper of your choice, optional

    EQUIPMENT ESSENTIALS
    Medium skillet
    Medium Bowl
    Wax paper-lined baking sheet
    Plastic wrap
    Broiler pan, lightly greased
    Small Bowl

    For recipe instructions, visit www.CookTracks.com. 
    Tag your meal on social media: #CookTracks / @CookTracks
    CookTracks is a production of Beyond the Plate. 

    • 38 min
    Eggs with Lamb, Pine Nuts and Toasted Pita / CHEF GEOFFREY ZAKARIAN, MADELINE AND ANNA ZAKARIAN

    Eggs with Lamb, Pine Nuts and Toasted Pita / CHEF GEOFFREY ZAKARIAN, MADELINE AND ANNA ZAKARIAN

    Chef, author and TV Personality, Geoffrey Zakarian, is joined in the kitchen by his two daughters and they’re cooking up a delicious breakfast! 

    If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

    Makes 4-6 servings

    INGREDIENTS
    2 tablespoons extra virgin olive oil
    1 medium yellow onion, diced
    ¾ pound ground lamb
    ¾ teaspoon ground cinnamon
    1¼ teaspoons kosher salt, plus more for seasoning
    ¼ teaspoon freshly ground black pepper
    ¼ cup pine nuts, toasted
    6 large eggs
    2 tablespoons unsalted butter
    ¼ cup coarsely chopped Italian parsley 
    Warm pita bread, for serving

    EQUIPMENT ESSENTIALS
    Large skillet, preferable cast iron
    Wooden spoon or silicon spatula
    Small mixing bowl


    For recipe instructions, visit www.CookTracks.com. 
    Tag your meal on social media: #CookTracks / @CookTracks
    CookTracks is a production of Beyond the Plate. 

    • 31 min
    Risotto with Asparagus, Spring Onions and Egg / CHEF SCOTT CONANT

    Risotto with Asparagus, Spring Onions and Egg / CHEF SCOTT CONANT

    Chef, restaurateur, cookbook author and Chopped Judge, Chef Scott Conant, takes you step by step through a delicious risotto recipe right from his home kitchen.

    If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

    Makes 4-6 servings

    INGREDIENTS
    3 Tbsp extra virgin olive oil (enough to coat the pan) 
    3 Tbsp shallots, diced fine 
    1 ½ tsp garlic, diced fine 
    Crushed red pepper flakes, as needed
    Kosher salt, as needed
    2 ½ Tbsp butter, unsalted 
    1 ½ cups vialone nano rice (if you can’t find, Aroborio works as a good substitute)
    ½ cup dry white wine 
    5 cups warm vegetable stock/broth 
    1 ½ tsp fresh thyme leaves, chopped 
    ½ cup Parmigiano Reggiano cheese 
    2 each egg yolks, optional
    2 cups cleaned asparagus (cut off and discard tough bottom 2 inches- peeled the rest and cut the tips into 2-inch pieces- cut the rest of the stem into ¼ – ½ inch pieces)
    1 cup spring onions (green onions) sliced about same size as asparagus bottoms
    2 Tbsp olive oil

    EQUIPMENT ESSENTIALS
    Two stock pots, one with the stock heating up at the beginning of class
    8 oz. ladle
    Wooden spoon or spatula
    Medium sauté pan

    For recipe instructions, visit www.CookTracks.com. 
    Tag your meal on social media: #CookTracks / @CookTracks
    CookTracks is a production of Beyond the Plate. 

    • 39 min
    Polpettini (Yummy Little Meatballs) / CHEF ANNE BURRELL

    Polpettini (Yummy Little Meatballs) / CHEF ANNE BURRELL

    Worst Cooks in America teacher extraordinaire, Chef Anne Burrell, walks you through polpettini, ya know… yummy little meatballs.

    If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

    Makes 4 servings

    INGREDIENTS
    Extra virgin olive oil
    3 onions, cut into ½ inch dice
    Kosher salt
    3 cloves garlic, smashed and finely chopped
    ½ pound ground beef
    ½ pound ground veal
    ½ pound ground pork
    3 tablespoons finely chopped fresh rosemary
    ¾ cup freshly grated Parmigiano
    ½ cup bread crumbs
    3 Large eggs 
    2 cups chicken stock

    EQUIPMENT ESSENTIALS
    Large saute pan
    Wooden spoon or spatula
    Large bowl

    For recipe instructions, visit www.CookTracks.com. 
    Tag your meal on social media: #CookTracks / @CookTracks
    CookTracks is a production of Beyond the Plate. 

    • 45 min

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