Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

Garlic Parmigiano Puffs

Back in my younger years, when I lived in the San Francisco Bay area and money was tight, I would take the bus into work everyday and then walk from the bus station to work, about 1-1 1/2 miles each way. I had to pass by Beaudoin’s Bakery everyday, and I would stop in to get a mini sourdough baguette that was breakfast and then some. I had it timed perfectly so that as soon as I walked into to work, I was just finishing my last bite. If I could only eat one thing for the rest of my life, I could easily say it would be bread. I love bread, of all kinds. Bread is after all, the food of life, and has been since the beginning of time.

Not only do I love to eat bread, but I love to bake breads too, and once again, breads of all kinds. I was making a salad for dinner and I needed a good fall bread to go with my fall salad. Hence my garlic Parmigiano puffs or rolls. They paired perfectly with the salad, plus they were easy to make and delicious; two of my favorite things. 🙂

Garlic Parmigiano Puffs

3 rolls of 11-oz pre-made French bread dough

3 TBSP butter

3 TBSP olive oil

2 TBSP garlic

2 tsp dried oregano

shredded Parmigiano cheese

parsley

Preheat the oven to 350* F or 180*C

Combine the butter, olive oil, garlic and oregano in a microwave safe dish and melt the butter completely.

Cut the dough into enough small dough balls for 3 balls per roll. Roll the dough into balls, then completely coat them in the butter mixture. Place them in a muffin pan.

Once the dough is placed in the muffin pan, sprinkle the Parmigiano cheese on top of each roll, and then add the parsley.

Bake for about 20-25 minutes or until the rolls are golden brown. Serve immediately. These are best when served hot. You can do the same thing with cheddar cheese or another cheese of your choice to change things around a bit too.

Stay safe and stay well Everyone. ‘Til next time.

Cooking With Noah Again

I have been cooking with Noah every Friday since the beginning of October. He is so much fun to work with. He is excited about cooking and is willing to try just about anything. He said he likes to eat healthy items for the most part, and it was a warm fall day, so we made a couple of Chef salads, The Chef’s Salad minus the cheese. Noah is like me, and is not a big cheese eater. The cheese wasn’t missed at all, and he loaded the salads with bacon, turkey and ham.

We also made some little “turtle snacks” as well, with square pretzels, Rolo candies and pecans. Snacks for My Swimmers Those were a big hit. He really loved those.

Make the most of all of your days. Stay safe and stay well Everyone. ‘Til next time.

More Fall Colors – 24

Yes I have been cooking. I am always in the kitchen. But I have been making things that you have already seen, like another big pot of green chili Green Chili Day, Video #22 – Green Chili, and my caramels. Video #18 – Making Caramels with Priscilla, so nothing new to share.

So instead of focusing on my cooking right now, I am sharing some more fabulous fall colors. I hope you don’t mind to much. I only have a few more left and then it will be on to something new. 🙂

Nature Walks – Birds In the Trees

So many birds are out and about, and I am meeting new ones all the time. I love the birds. They always remind me of my dad. My dad and I used to bird watch together all the time.

Today is the first time I’ve seen this little guy. He is a Brown-Capped Rosy Finch. Isn’t he gorgeous? When I was looking through my bird book to identify him, I learned that most of the Brown-Capped Rosy Finches breed here in Colorado too. I just love learning new things.

Here are some more feathered friends I saw today too.

The Downey Woodpecker. You met him the other day.

I finally got a good shot of a Blue Jay. Usually they fly off just as I get them in focus.

There were some common grackles out and about too.

And some chickadees too. These guys have been very difficult for me to capture. But I got lucky today.

This Canyon Wren was from awhile ago, but I did not want to put him all by himself, so I waited until I had some more good bird shots.

This European Starling was from awhile ago too, but again, I was waiting to put him with some more birds.

Enjoy your day and don’t let it fly away.

Italian Sausage and Vegetables

I love all kinds of foods, and I have a penchant for ethnic foods. I love the exotic, bold flavors of so many of the ethnic foods from around the world. Italian foods of all kinds are always a favorite too. Lately, I have been in one of my Italian phases, where I am cooking a lot of different Italian foods. I don’t plan it this way; it just kind of happens. Larry will take down something from the freezer and I just go from there. A lot of times, when I am not sure what direction my meal is going to take, it is like an artist staring at a blank canvas, not sure of the the vision or inspiration that will come, not knowing how the final result will turn out. I get bored making the same thing in he same way all the time, so I am always looking for a slightly different take or twist on things, which adds more variety.

This time Larry took down some hot Italian sausage, in the hopes that I would make sausage & peppers. But I cook that a lot and wanted something a little different. So I went to my resources and came up with something similar to sausage & peppers, but different.

This version of sausage and peppers included spinach, butter beans and tomatoes. The emphasis on this version was less on the peppers and more on the other fresh vegetables I used. The sweet peppers and the tomatoes were from my sister-in-law’s garden. They were so fresh and tasty. There is nothing better than fresh vegetables straight out of the garden.

Italian Sausage and Vegetables

1 lb Italian sausage – we like the hot, but either kind will do

3 cups fresh spinach, stems removed and chopped

1/2 onion, diced

1 TBSP garlic

1 cup grape or sweet 100’s tomatoes, cut in half

1 can chicken broth

salt & pepper to taste

1 can white beans, drained and rinsed

1 tsp red pepper flakes, or to taste

1/2 cup dry white wine

olive oil

1-2 TBSP lemon balsamic vinegar or regular balsamic vinegar

cooked pasta – I used penne this time

Cook the sausage first. After the sausage is cooked, add the lemon balsamic vinegar and the wine to deglaze the pan and a bit more olive oil. Once the sausage is cooked, remove it from the pan and set aside.

Add more olive oil as needed, then add the vegetables and seasonings to the pan and continue to cook until they onions are translucent and the vegetables have softened, about 5-7 minutes.

Add the chicken broth and the butter beans, bring to a boil, then reduce the heat to a simmer and continue to cook for about an additional 5-7 minutes, stirring occasionally. When everything is done, spoon it up over over a hearty cooked pasta, such as penne.

I love bread with dinner, so I added some warmed ciabiatta with an olive oil and lemon balsamic dipping sauce, and a glass or two or a chilled citrusy chardonnay on the side. !Buon Appetito!

Live! Love! Eat! – to quote Wolfgang Puck. After all, that’s what life is all about.

Stay safe and stay well Everyone. ‘Til next time.

Nature Walks – My Ducks and Geese Are Coming Back

For awhile now, my lakes have been pretty quiet. But all that is changing. My ducks and geese are coming back. I love seeing all my ducks and geese. Some geese are residents and stay year round, but most of them travel from Canada and are only here for a short while. But they are coming back for the season too. They are all welcome, for as long as they choose to stay.

Today I saw my Hooded Mergansers.

My Mallards,

And some Common Goldeneyes.

We always have a few Canadians around,

but they are coming back in droves once again.

I even had some Cacklings swimming around today too.

It was a beautiful day in the neighborhood and I am so happy all my friends are coming back to visit.