Brook “The Claw” Harlan

As promised here’s the follow up to Brook’s “Arrive in Style” behind the scenes food and wine pairing. But wait…let me share my first culinary encounter with Brook.

I’ve always wanted to improve my culinary skills. Ask anyone who knows me and they will tell you that I am a “good cook” and thanks to my Mother, Grandmothers, and Mrs. Schraer my 4-H foods leader, I admit that I am. I can follow a recipe to a tee, know the difference between liquid and dry measuring cups and have a few specialties of my own. But I wanted more.

Three years ago I turned to the Columbia Area Career Center. They have a variety of adult continuing education classes available. As I reviewed their food course listings I noticed one common theme. As a pre-requisite for the chef’s table classes you must complete their “knife skills” class. At first I thought this was silly, after all I was an adult and knew how to use a knife. I was wrong. This class was exactly what I needed to start my journey from a good cook, to an amateur chef (emphasis on amateur.)

This is where I met Brook. He was my instructor and quickly taught us that there is a CORRECT way to use a knife. Technique is extremely important and the “claw” was the cornerstone of all cuts. My definition of the “claw” simply translates into the position of your hand holding the food while moving your knife in a locomotion stride. He taught about types of cutlery and different cuts ranging from dicing to chiffonade. We practiced by making chicken corn chowder, fajitas, fresh salsa and guacamole. The skill I use the most from this class is the correct way to cut an avocado without peeling or mushing it. A skill I’ve passed on to dozens of friends. Brooks technique makes it easy!

With knife skills under my belt I took Brook’s herb class which was equally informative and challenging. Although my hectic schedule has kept me from additional classes, I get mini-culinary lessons from Brook in each issue of Inside Columbia Magazine. As their food editor he is always stirring up something.

As mentioned, during the Inside Columbia Magazine “Arrive in Style” event, Brook was creating his Crab and Ginger Rangoon as well as a Chocolate Wontons. I asked Brook if he would do a behind the scene’s food and wine pairing. Brook chose the Missouri Chardonel to pair with the Ginger Crab Rangoon and dipping sauce. And Missouri Port to accompany the Chocolate Wonton.

His Ginger Crab Rangoon recipe is featured on page 13 of “Cooking with Brook.” The “Arrive in Style” event was also the launch of this delicious book! The 45 page beautiful soft cover cookbook features Appetizers and Hors d’oeuvres. If I know Magazine creator Fred Perry this is just the beginning of a series, and if it’s not, it should be! Each recipe includes colorful “how to” photos, tips and tricks. The inside cover informs readers that copies are available from Inside Columbia Magazine for $10.00 or you can subscribe to the magazine and receive a FREE copy. Add a bottle of Missouri wine and you've got the perfect holiday gift!

And if you think I’m kidding about knife skills and “the claw” check out the books front cover-Brook is in perfect position!