The Old School: Issue IX
Working Class started as a simple idea in a Brooklyn
apartment. We hope to be a pulse of creativity in Brooklyn,NYC and beyond.
Vultures vultures
Come Alive, Come and Drive come alive
Back in the Day with Judith Henry back in the day
Beeper Code Theatre beeper code
Circa '97 circa 97
1984 1984
The Porch 1984
Miss Barbara Blonde 1984
Willyb. 1964
A Train a train
The Skinny the skinny
Fed 5 fed 5
Guy Bourdin guy bourdin
Artist Profile: Jason A. Maas guy bourdin
The Family Tree 1964
Shoots shoots
Andrew M. Casey 1964
Crackerfarm crackerfarm
Tara McPherson tara
WC Finds juliette
Girl With Flowers juliette
Suave and Debonair suave
1964 1964
Ella 1964
Printed Pattern patterns
Toppers patterns
New Canvas:
Jessica Repetto
Old School Bohemians old bohemians
When would you want
to live in New York?
Business Profile: Dandelion Wine diy
Store Profile: Saffron diy
At Home with ... Mike Mabes home
A Winter Feast diy
DIY diy
The Haunted Lady:
Interview with Juliette Lewis
Issue VII, The Faith Issue
Issue VIII, The Summer of Love
Issue VII, The Faith Issue
Issue VII, The Faith Issue

Issue VI, The Smut Issue

Issue V, Us v. Them

Issue IV, The Political Issue

Issue III, The I Love You Issue

Issue II, The Me Issue

Issue I, The Launch Issue
A Winter Feast



Seared Scallops with Lemon Butter Sauce (2 servings)

10 large scallops
canola oil
1/4 cup freshly squeezed lemon juice
6 tablespoons butter (3/4 stick)

Heat a medium sauté pan over medium high heat. When the pan is hot, add enough oil to just coat the bottom of the pan. Pat the scallops dry with a paper towel, then season with salt and pepper. In batches, place the scallops in the heated pan (they should immediately start to sizzle). Once they have a nice golden color, flip and cook the other side. Each side will take about 2 minutes, depending on the size of the scallop. Set scallops aside and reserve.

In the same sauté pan, make your sauce. First discard any extra oil from the sauté pan. Add the lemon juice and boil until it has reduced to about 1-2 tablespoons. Remove pan from the heat and add two pieces of the chilled butter, stirring to incorporate. Return the pan to the stove and cook over very low heat. Add the remaining butter one piece at a time, stirring to create a thick, creamy sauce. Season with salt and pepper.

To serve, evenly divide the sauce into two shallow bowls. Place the scallops on top of the warm sauce and serve immediately.




1 1/2 cups flour
1 cup polenta (yellow cornmeal)
1/2 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt

3 eggs, beaten
1/2 cup canola oil
1/3 cup crème fraiche
1/3 cup whole milk

Preheat oven to 350. Grease and flour an 8x8 metal baking tin. In a large bowl, mix dry ingredients until thoroughly combined. In another bowl, mix wet ingredients. Add the wet mixture to the dry, stirring until combined. Pour mixture into greased tin and place in preheated oven. Bake 35 minutes or until a toothpick comes out clean.


Chocolate-Caramel Lollipops

Yield: Approximately 20 lollipops, depending on size

1 cup sugar
1/8 cup water
2 tablespoons heavy cream, room temperature
1 cup bittersweet chocolate, tempered
lollipop sticks
vegetable oil

Grease two metal baking sheets with oil. In a heavy bottom pan, combine sugar and water over medium high heat. Bring the sugar to a boil. As the sugar starts to cook, swirl the pan by the handle to help the sugar cook evenly. After 5-8 minutes the sugar will begin to color. When the caramel is a deep, amber color (be careful not to burn, sugar will quickly scorch) remove pan from heat and add cream. Swirl to mix cream with sugar to create a homogeneous caramel. Working quickly, carefully pour the hot caramel into small rounds on the greased baking sheets. After pouring, immediately place a lollipop stick in each. Let caramel cool completely, approximately 15 minutes.

Over a double boiler, gently melt chocolate. When chocolate is smooth and shiny, remove from heat. Using a small teaspoon, decoratively drizzle the warm chocolate over the caramel lolliops. Let cool completely, approximately 30 minutes.

Store in airtight container.

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