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Cook's Corner

  • Juice shop owners have big dreams
    Dani McGuire and Julia Haller are excited about Friday. The two will celebrate the grand opening of their business, Jai Juice and Cafe, of which they are co-founders. It’s located at 1301 Lafayette St.
  • Juice shop owners have big dreams
    Dani McGuire and Julia Haller are excited about Friday. The two will celebrate the grand opening of their business, Jai Juice and Cafe, of which they are co-founders. It’s located at 1301 Lafayette St.
  • Baker feeds customers, family from the oven
    Krysta Young of Fort Wayne has been baking cakes out of her home for a while.
Diana Parker | The Journal Gazette
Ed Ribel will teach several upcoming cooking classes for Neighborhood Connection.

Web-show chef to teach culinary classes

– Ed Ribel is getting ready to teach his first session of classes for Neighborhood Connection, Fort Wayne Community Schools’ community education program.

But it won’t be Ribel’s first time teaching others how to cook.

The local chef, 42, has been hosting “It’s Supper Time Presented by Calling a Chef” on his website,, since 2006.

“The reason I got into making cooking videos was because of the hearing-impaired and people with disabilities. I mean, people that are blind, the hearing-impaired – how are they going to cook? I saw that blind girl on ‘MasterChef,’ and seeing that – that keeps me wanting to do it.

“My dad was a teacher with Fort Wayne Community Schools for the disabled,” he says. “If I got a (TV) pilot, I would dab into that market. With the Internet, you can communicate during the show.”

Through Neighborhood Connection, Ribel will be the instructor for Essential Culinary Skills, Intermediate Culinary Skills and Enhanced Culinary Skills. He’ll conclude the series, which begins Sept. 6, with a mystery basket challenge.

Q. If you were stuck on a deserted island, what’s one food you would have to have?

A. It’s going to be seafood. I would say lobster. You can put it in soup, salads, entrée. I would say lobster.

Q. What’s one thing that people would not find in your refrigerator?

A. Not in my fridge? In my fridge right now, there’s lots. I have molasses in there – I don’t know why. There’s vegetables from the garden.

Q. What’s your go-to meal?

A. I like a hearty meal like beef stroganoff.

Q. Who’s your cooking idol?

A. The one most people hate, Chef (Gordon) Ramsay. We have the same personality. Look at the sponsor I have – Tyson. They don’t give out their logos to anybody. They like what I do.

Q. What one word would describe your cooking style?

A. Family-style. I’ve worked at a Jewish camp out on the East Coast. I was doing about 2,400 meals a day. Not only that, I cooked for a client of mine, a local doctor in the Fort Wayne area. I was their personal chef at least six months.

Chocolate Pie

12 ounces heavy whipping cream

2 cups chocolate chips

1 (9-inch) graham cracker crust

Whisk heavy cream until it forms peaks. Melt chocolate chips in a double boiler until melted. Fold melted chocolate into heavy cream. Place in crust and cover. Freeze for 1 hour before serving. Sprinkle top with extra chocolate chips before serving. Makes 8 servings.

Premier White Lemony Cheesecake

For the crust:

6 tablespoons butter or margarine, softened

1/4 cup granulated sugar

1 1/4 cups all-purpose flour

1 large egg yolk

1/8 teaspoon salt

For the filling:

12 ounces white chocolate baking bar, broken into small pieces

1/2 cup heavy whipping cream

2 (8-ounce) packages cream cheese, at room temperature

1 tablespoon lemon juice

2 teaspoons grated lemon peel

1/4 teaspoon salt

3 large egg whites

1 large egg

Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.

To make crust: Beat butter and sugar in small mixer bowl until creamy. Beat in flour, egg yolk and salt. Press mixture onto bottom and 1 inch up side of prepared pan. Bake for 14 to 16 minutes or until crust is set.

To make cheesecake: Microwave baking bars and cream in medium uncovered microwave-safe bowl on medium/high for 1 minute; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Beat cream cheese, lemon juice, lemon peel and salt in large mixer bowl until smooth. Gradually beat in melted baking bars. Beat in egg whites and whole egg. Pour into crust. Bake for 35 to 40 minutes or until edge is lightly browned. Run knife around edge of cheesecake. Cool completely on wire rack.

Refrigerate for several hours or overnight. Remove side of springform pan. Garnish as desired. Makes 12 to 16 servings.

Seared Steak with Spicy Rice Noodles


3 tablespoons freshly squeezed lime juice (from about 2 medium limes)

2 tablespoons rice vinegar

1 tablespoon chile-garlic paste

1 tablespoon fish sauce

1 1/2 teaspoons granulated sugar

1 teaspoon kosher salt

1 tablespoon olive oil

Noodles and steak

1 1/2 pounds baby or regular bok choy, cleaned, trimmed and cut into 1-inch pieces

1/2 pound medium dried rice stick noodles

1 teaspoon olive oil

1 pound flank steak, trimmed of fat and sinew

Kosher salt, to taste

Freshly ground black pepper, to taste

1/4 cup coarsely chopped fresh cilantro

2 tablespoons salted, roasted peanuts, coarsely chopped, for garnish

1 medium lime, cut into 4 wedges, for garnish

To make vinaigrette: Place all of the ingredients in a medium, non-reactive bowl and whisk to combine; set aside.

To make noodles and steak: Line a baking sheet with a layer of paper towels; set aside. Bring a medium saucepan of water to a boil over high heat. Add the bok choy and boil until crisp-tender, about 1 minute. Remove with a slotted spoon to the prepared baking sheet; set aside.

Return the saucepan of water to a boil. Place the noodles in a large, heatproof bowl and pour the boiling water over them. Stir briefly to separate the noodles, then let them soak until they’re loose and pliable, about 5 minutes. Drain in a colander; set aside.

Rub the oil on both sides of the steak and season the meat generously with salt and pepper. Heat a large frying pan over medium-high heat until hot, about 3 minutes. Carefully lay the steak in the pan and sear for 6 minutes per side for medium rare. Transfer to a cutting board to rest, about 5 to 10 minutes.

Return the noodles to the large bowl and add the reserved bok choy. When the flank steak is ready, slice it lengthwise with the grain into 3 strips. Slice each strip against the grain into 1/8 - to 1/4 -inch-thick pieces and add to the bowl. Give the reserved vinaigrette a quick whisk, then pour it over the steak, noodles and bok choy. Add the cilantro and toss, using tongs, until everything’s evenly combined and coated. Serve garnished with peanuts and lime wedges. Makes 4 servings.

Cook’s Corner is a weekly feature. If you know of someone to be profiled, write to Cook’s Corner, The Journal Gazette, P.O. Box 88, Fort Wayne, IN 46801-0088; fax 461-8648; or email