Virtual Cooking Class with Bostonia’s Manuel Dollwet

Expand your culinary horizons with help from Bostonia Public House’s newly appointed Executive Chef Manuel Dollwet. The talented cooker, who spent parts of his youth in the States as well as Germany and Poland, will be hosting an online cooking class in collaboration with the peeps at Boston Magazine. Pop over to Instagram on Friday, February 19th at 5:00pm to watch live as Dollwet walks viewers through his recipe for Crab-Crusted Cod and a blackberry sidecar made with Remy 1738 and Cointreau. Your shopping list, if you’d like to try to cook along, is mapped out below (with must-have-equipment info, too) but you can always just tune in to take in the action and try the recipe(s) out at your leisure.

Crab Crusted Cod
5 oz fresh cod fillet
3 oz ultra-pasteurized lump crab meat
2 ea eggs
1 cup clarified butter
4 oz marble or “pee wee” potatoes
3 oz caramelized onion
4 oz blanched and pressed spinach
1/2 cup minced garlic
1/2 cup minced shallot
1/4 cup chopped chives
1/4 cup chopped parsley
1 Tbl picked thyme
1 Tbl chopped tarragon
2 ea lemon & zest
2 Tbl red wine vinegar
salt & pepper to taste
1/2 cup heavy cream
brandy cooking wine or cooking cognac

sauté pan
small pot
2 mixing bowls
chef knife

Blackberry Sidecar
2 ounces Remy 1738
1 ounce Cointreau
.75 ounce lemon juice
4 blackberries
orange peel
sugar for rim
ice cubes

Shaker/fine strainer/jigger

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