chezjenn.blogspot.com

Chef Jenn

August 19, 2012. Canned san marzano tomatoes. Salt and freshly cracked black pepper. 1 prepare the mise en place. finely mince the shallots, garlic, onion, carrot, and bacon. 2 mix the ground beef and pork together. 3 slowly render bacon bits in pot. after bacon fat has rendered, turn heat on high and saute the ground meat. 4 when meat is nicely browned, add in the carrots, garlic, shallot, onion, a pinch of chili flakes, some dried oregano, and season with salt and cracked black pepper to taste. 2 chop ...

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August 19, 2012. Canned san marzano tomatoes. Salt and freshly cracked black pepper. 1 prepare the mise en place. finely mince the shallots, garlic, onion, carrot, and bacon. 2 mix the ground beef and pork together. 3 slowly render bacon bits in pot. after bacon fat has rendered, turn heat on high and saute the ground meat. 4 when meat is nicely browned, add in the carrots, garlic, shallot, onion, a pinch of chili flakes, some dried oregano, and season with salt and cracked black pepper to taste. 2 chop ...

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Chef Jenn | chezjenn.blogspot.com Reviews

https://chezjenn.blogspot.com

August 19, 2012. Canned san marzano tomatoes. Salt and freshly cracked black pepper. 1 prepare the mise en place. finely mince the shallots, garlic, onion, carrot, and bacon. 2 mix the ground beef and pork together. 3 slowly render bacon bits in pot. after bacon fat has rendered, turn heat on high and saute the ground meat. 4 when meat is nicely browned, add in the carrots, garlic, shallot, onion, a pinch of chili flakes, some dried oregano, and season with salt and cracked black pepper to taste. 2 chop ...

INTERNAL PAGES

chezjenn.blogspot.com

1

Chef Jenn: May 2011

http://www.chezjenn.blogspot.com/2011_05_01_archive.html

May 28, 2011. Seared filet, bone marrow, butter braised yukon gold potato and rutabaga. Ok so there are six components to this plate. i will give directions for each component and then give directions on how to put it all together. 1 seared filet of beef. 2 roasted bone marrow. 4 butter braised yukon gold potato/ rutabaga. 5 black trumpet mushroom and golden chanterelle garnish. 6 red wine jus. Don't worry, it's pretty straightforward. Filet mignon (preferably grass-fed). Extra virgin olive oil. First ph...

2

Chef Jenn: chicken rice soup, crispy skin

http://www.chezjenn.blogspot.com/2012/01/chicken-rice-soup-crispy-skin.html

January 23, 2012. Chicken rice soup, crispy skin. Freshly cracked black pepper. 1 remove the skin from a whole chicken. set aside. 2 chop up the mirepoix. 3 boil chicken in half parts broth and water with some white wine. add in a sage leaf and a bouquet garnet of thyme. when brought to a boil, throw in the carrots, celery and onion. 4 when the chicken is cooked through, remove the chicken. set aside some of the cooking liquid in a small sauce pot. shred the meat and put into. To plate: mound some of the...

3

Chef Jenn: fluffy eggs

http://www.chezjenn.blogspot.com/2012/08/fluffy-eggs.html

August 19, 2012. Green onions, thai basil, and/or sea urchin (optional). 1 beat the eggs with a bit of water in a bowl. add a pinch of sugar, salt, and some mirin to taste. 2 add in green onions if preferred. can also substitute with thai basil or sea urchin (jason's personal favorite) if desired. 3 cook eggs in a nonstick pan over medium-high heat, stirring occasionally to create the "fluffiness.". Subscribe to: Post Comments (Atom). Simple template. Powered by Blogger.

4

Chef Jenn: October 2011

http://www.chezjenn.blogspot.com/2011_10_01_archive.html

October 17, 2011. Roast chicken, baby carrots, lemon, thyme. Whole chicken (preferably organic). Extra virgin olive oil. Freshly cracked black pepper. 1 preheat oven to 475 degrees. season chicken cavity with salt and cracked black pepper. stuff with some lemon wedges, thyme, and garlic cloves. 2 season the chicken with salt and cracked black pepper on the outside and top with a few dabs of butter. place in ovenproof dish and set aside. 8 COMMENTS SO FAR. October 7, 2011. This is a great recipe to use up...

5

Chef Jenn: seared lamb chops, parsnip and celery root puree, mint pesto, pomegranate reduction

http://www.chezjenn.blogspot.com/2011/12/seared-lamb-chops-parsnip-and-celery.html

December 7, 2011. Seared lamb chops, parsnip and celery root puree, mint pesto, pomegranate reduction. Extra virgin olive oil. Freshly cracked black pepper. 1 preheat oven to 400 degrees. french the rack of lamb. cut into two rib chops. 2 season meat with kosher salt and black pepper. rub dijion mustard over lamb and sprinkle with chopped rosemary. set aside. 6 while the lamb is finishing in the oven, lightly saute minced shallots in a medium saucepan. add in red wine, some pomegranate jelly, and lot...

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August 19, 2012. Canned san marzano tomatoes. Salt and freshly cracked black pepper. 1 prepare the mise en place. finely mince the shallots, garlic, onion, carrot, and bacon. 2 mix the ground beef and pork together. 3 slowly render bacon bits in pot. after bacon fat has rendered, turn heat on high and saute the ground meat. 4 when meat is nicely browned, add in the carrots, garlic, shallot, onion, a pinch of chili flakes, some dried oregano, and season with salt and cracked black pepper to taste. 2 chop ...

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