Author: ajeanneinthekitchen

Our swim team, The Lafayette Seals, had another fundraiser last night. This time we went to MOD Pizza, in Lafayette, Colorado. Larry and I and our friend Priscilla all showed up to support the team around 6:30 PM. Some of Seals were there, with more showing up while we were dining, and I know many had shown up before us. It was fun to see so many of my Seals out dining for the team.

“MOD is the original superfast pizza experience – a pioneering fast-casual concept that puts you in the driver’s seat. Artisan-style pizzas and salads are individually sized, made on demand, and ready in just minutes. Choose from over 30 toppings – the price stays the same no matter what you pick. At its heart, however, MOD is a platform for doing good. The idea? If we take care of our employees, they’ll take care of you, and our business will take care of itself. We call it Spreading MODness, and after opening stores across the U.S., we think it’s working. MOD employees are lovingly referred to as the MOD Squad. By putting people first, [the MOD Squad] strives to be a force for positive change in their lives and the communities they serve. From above-industry pay and benefits, to hiring people with disabilities and those in need of a second chance – our ethos is deeply rooted in acceptance, opportunity and development. The result? An amazing spirit of individuality, teamwork and service has emerged. It’s our culture of doing good – and it’s catching on.

MOD Pizza was founded in 2008 by husband and wife, Scott and Ally Svenson, in their hometown of Seattle. Inspired by their own search for quick, affordable, wholesome restaurant options for their growing family, they started to wonder if there were a better way of doing pizza – and business. The last thing the world needed was another pizza place, but maybe this one could be different. What if everyone could get exactly what they wanted, made fresh on demand, for as little as possible? And what if employees were paid as much as possible and given real opportunities for growth, even second chances? It all started sounding pretty great, and soon Scott and Ally were opening the first MOD Pizza in downtown Seattle.

MOD Pizza was started in Seattle, but today, there are MOD Pizza Restaurants popping up all over the United States. The Denver Metro area is lucky enough to have a few MOD Pizza Restaurants scattered around as well. I have been to a couple, and they pizzas are so fresh and delicious. And they are made to order too. Aside from pizza, MOD also offers a variety of healthy and tasty salad options as well. The pizzas are cooked in a wood fired oven.

Food authenticity is a huge deal with [them] – where it comes from, how it’s prepared – and of course, how it tastes. From pressing [the] dough daily to roasting vegetables – [MOD has] made it a priority to keep [their] food true. [They are] also mindful of animal ethics, environmental impact, and working with food partners that share [their] commitment to quality. If [they] wouldn’t serve it to [their] kids, [they] won’t serve it to you. It’s that simple

Larry and I ordered a Jasper pizza, that was loaded with spicy chicken and sausage with a red sauce. We also shared a large “Italian Chop” salad with Priscilla too, which was loaded with romaine, arugula, mozzarella, parmesan, salami, red onions, black olives, chickpeas, green bell peppers, zesty roma dressing.

Priscilla ordered a different kind of pizza. She ordered the Lucy Sunshine pizza, which was topped with mozzarella, parmesan, artichokes, garlic, dollops of red sauce. As you can see, they also offer different kinds of crusts to. There is a little something for everyone at MOD Pizza.

Not only was everything delicious, but we were helping support the team as well. So it was a win/win for everyone. Good food for a good cause!

Thank you so much MOD Pizza for helping support our swim team, The Lafayette Seals. Your support means so much to us. Everyone had a great time and everyone said the pizza was amazing. You made a lot of hungry swimmers and their families, as well as the coaches, very happy indeed.

The MOD Pizza in Lafayette, is located at 1137 Diamond Circle, Suite 400Lafayette, CO 80026. You can call them and place your order ahead of time at (720) 502-3486 if you like, and it will be ready for you when you come to either pick it up or enjoy it at the restaurant. Either way, you are going to be in for a fabulous and healthy pizza treat.

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

A few days ago, Janet and I went to the Tap & Taste store that is exclusively devoted to the sale of gourmet olives, olive oils and vinegars. They had so many interesting flavors and varieties, most of which I had never even heard of, let alone tasted. They actually allow you to taste the oils and vinegars before buying too. I fell in love instantly. Of course I bought some new goodies, and of course I can’t wait to create some really delicious recipes from them as well. The fun has already started, but so far, I have only used one of my new vinegars, although to be fair, one I have already tried and LOVE the Mission Fig Balsamic Vinegar.

Tap & Taste is a small, family owned and operated store that not only offers a wide variety of unique flavors of all their products, but they also offer them in three different sizes. [Their] store was born out of the desire to bring the highest quality and freshest olive oils and vinegars to [their] customers at an affordable price.

[Their] superb lineup of oils features some of the finest selections of Ultra-Premium Certified Extra Virgin Olive Oil in North America. Ultra-Premium Certified is the highest quality standard for extra virgin olive oil in the world. [They] provide the harvest date, country of origin, and chemistry on every extra virgin olive oil [they] offer. [They] follow the olive oil crush from the northern to the southern hemisphere to bring you the freshest olive oil possible.

[Their] crazy delicious aged balsamic vinegar’s from Modena, Italy will tempt even the best chef’s palate and will have the everyday cook discovering new flavors leading the way to a healthier lifestyle. Tap & Taste’s tasting room offers a try before you buy experience. You are invited and encouraged to enjoy close to 60 of the world’s finest, freshest, and healthiest olive oils and aged balsamic vinegars. [Their] oils and vinegars are bottled fresh and with lots of care just for you. You can find Tap & Taste at 14644 Orchard Parkway, Suite 1300, Westminster, CO. You can reach them either online at store@tapntasteoliveoilco.com or by phone at 303-920-9700.

This was my first trip to the store, but I definitely know I will be back again and again. This time I bought the Mission Fig Balsamic Vinegar, the Cara-Cara Orange Balsamic Vinegar and the Sicilian Lemon Balsamic Vinegar. I was going to buy the smaller sample sizes, but I was easily convinced to buy the medium size instead, knowing full well I can easily put them all to good use. They all taste so good, even just by themselves. They are so bold and flavorful that you only need a little bit. A little dab will do you just fine.

As I said above, I have tried the Mission Fig Balsamic Vinegar, and I love it, but the other two are brand new to me. I used the Sicilian Lemon Balsamic Vinegar in a new cool and refreshing summer salad I just made. The salad too, has already become a new summer favorite.

Green Bean and Heirloom Tomato Summer Salad

1 lb cooked green beans, cut into 1 inch pieces

2 heirloom tomatoes, medium dice

1/4 red onion, sliced very thin

1/4 cup basil, chiffonade

1 TBSP garlic

1/3 cup olive oil

3 TBSP basil infused olive oil, optional

1/3 cup Sicilian Lemon Balsamic Vinegar

2 TBSP lemon juice

1-1 1/2 cups mushrooms, quartered

salt & pepper to taste

Cook the green beans in boiling water for about 6 minutes, then blanche in ice cold water. Once they are cooled, cut them into pieces that are about 1 inch in size.

Toss all the ingredients together and let chill for about 1/2 hour before serving. And voila, a new and delicious taste sensation that is just perfect for these hot summer days. 🙂

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

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Our summer has NOT been a typical summer so far. It has been all over the place with extremely hot days and relatively cool, moist days, with a lot of rain. My garden is loving the cooler respites, and so do I.

I have a whole bunch of sunflowers that are just about ready to brighten my backyard, but so far, I only have one this that has bloomed, and it is a perfect bloom too. You can see the buds that are just about to burst open any day now though.

It won’t be too long and soon the others will follow.

Not only are my sunflowers starting to bloom, but so are my raspberries. I get the very tiny raspberries, but they are oh so sweet. I had to nibble on a few of the ripe ones just after I took this picture. I need to go out and “harvest” my crop before it is too late. If I have enough, I see something raspberry in my near future. 🙂

I have raspberries in my backyard as well as my side yard.

My huckleberries are about to start blooming too, though at the moment, I do not have any berries.

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

It is no secret that Julia Child is one of my favorite chefs and persons ever. I just love her to bits. But not so many people know I am also a big fan of Anthony Bourdain as well. Like Julia before him, Anthony Bourdain was a man of the people. He wasn’t just a pretty face, but had the skills and the chutzpah to back it up as well. He too has influenced millions of up and coming cooks and chefs, both at home and professionally. He too is an inspiration to many around the globe, from all walks of life. And he was every much the pioneer, both in and out of the kitchen, as was Ms. Child herself. They were both born rebels. I too was born a rebel, and shall remain so ’til my dying days.

Some of Anthony Bourdain’s most appealing traits, at least to me, are his raw honesty and fearlessness. He did what he wanted, said things others wouldn’t say, and lived life on his own terms. These are life skills and qualities I think the world needs more of these days.

I so totally agree with this philosophy!.

I remember so many people were always putting me down because I chose the professional kitchen as my main career path rather than life in the corporate world. I worked in the corporate world and I HATED IT! I tried for many years to get our of the restaurant and food industry, the industry that has taught me so much, because I was working towards a “better life”. But I always kept coming back to the place that felt most like home. Finally, I came to the realization that the professional kitchen is really one of the few places I truly belong. So many people thought they were above me and that I was uneducated. Well, let me tell you, the restaurant business is BRUTAL! It is not for the weak or faint of heart, and it sure isn’t the place to be if you are lazy either. You work your butt off in the restaurant industry. You work LONG hours, nights, weekends and holidays. You work when everyone else plays. You are on your feet all day long, often 16 hours+ a day, without many breaks in between. You get a workout everyday because you are always hauling around heavy items too. And don’t be fooled about the “uneducated” stuff. I have 4 college degrees, and I don’t use any of them except my Culinary Arts Degrees.

Wherever you are Mr. Bourdain, I hope you are still cooking up a storm in the ways that only you can.

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

Pastels are Brazilian empanadas that are deep fried, light, crispy, and flaky. They are blistery and crackly, and that comes from using either lard or vegetable shortening, letting it set for about 20-30 minutes before rolling it out and then rolling the dough out very thin .

I made my pastels last night, but when I fried them up today, I got sidetracked and forgot to take pictures of them. These were all that was left.

Pastels are found all throughout Brazil and are a part of everyday life. They are usually considered a fast-food dish to satisfy a pang of hunger in between meals, or is part of a traditional Sunday activity – going to a local farmer’s market and eating a pastel with a cup of sugar cane juice.  Pastels that are round or half circles are the local tapas found in a lot of bars. Pastels that are rectangular are usually the ones found in street markets or vendors. They can be either sweet or savory and are filled with all kinds of fillings, from cheese to meats and vegetables or seafood to fruit and custards. Pastels are found everyday, but it is a tradition to eat them on Sundays, at the local farmers’ market.

No one knows exactly how pastels became so popular in Brazil, but it’s said that the pastel came to Brazil along with Japanese immigration. When the Japanese arrived in Brazil, they adapted the Chinese wontons to sell as snacks at the weekly street markets to earn a living in their new country. Despite time moving on, the pastel has remained the same as it was when it was first introduced and will continue to play an important role in the Brazilian gastronomic scene.

The Pastel Dough

2 1/2 cups flour, plus more for rolling out the dough

1 tsp salt

1/3 cup lard or vegetable shortening

1 TBSP white vinegar

2/3 cup warm water

I mixed everything together in my food processor by pulsing the flour, salt and vegetable shortening together first, then adding the water. Pulse until you have a soft dough that forms into a ball.

Wrap the dough in plastic wrap and let set in the refrigerator for at least 20-30 minutes before rolling it out, then let it rest again. Roll the dough on a lightly floured surface and roll out very thin. Cut the dough with a cookie cutter. I actually made mine like a sandwich and used two pieces of dough that I combined together to make my pastels.

I added 1 heaping tsp of filling in the center of the dough. I placed the other piece of dough on top and then shaped them and pinched the ends with an egg wash and a fork.

I used up the rest of my leftovers from the 4th of July A Feast for the 4th as my filling. I minced sausage, pork ribs, chicken, my corn salad, 1 jalapeno, cilantro, rice and my lemon caper vinaigrette Mediterranean Steak Salad with Caper Vinaigrette and tossed it all together. But you can literally fill these with anything you like and you can make them sweet or savory.

I let my pastels set in the refrigerator over night, and then fried them up when my company came over. Use vegetable oil and bring it to 350* F or 170* C, then carefully place the pastels in the hot oil. Make sure you do not over crowd them. Cook them for about 2-3 minutes per side, or until they are golden brown, then carefully flip them over so the other side cooks too. Once they are done, drain them on a paper towel. Eat immediately. These do not store well when cooked and are most definitely best when eaten hot. You can freeze them before cooking them, though, so you can use them at a later date and time.

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

When we had our 4th of July feast A Feast for the 4th we cooked a ton of food for only a small gathering. This means we had a ton of leftovers to go through as well. As usual, when I am in this situation, which happens quite often, I call on The Queen of Leftovers to come over and wave her magic leftover wand to create delicious recreations out of the “firstovers”. She never lets me down, and once again, she came to the rescue. Out of a wide range of leftovers, “we” came up with a delicious cool summer salad.

I cut up my lettuce, used some of my tomato slices and red onions, and my corn salad along with some of the smoked chicken to create this deliciously cool summer salad. Larry likes cheese on his salads, I don’t, but I like avocado slices on mine and he doesn’t. Other than those minor differences, our salads were the same. I also topped mine with some roasted pepita seeds. Our dressing was my leftover lemon caper dressing Mediterranean Steak Salad with Caper Vinaigrette. It was so cool and refreshing and was just perfect for dinner at the end of a scorcher of a day.

Once everything was cut up, I just started layering it all until my salads were made, then added the dressing. All that was needed was some bread, which were again leftover brioche hamburger buns, and some cool crisp chardonnay on the side. I cleaned out a lot of my leftovers and dinner was only minutes away. On a hot summer’s day, this is my favorite way to “cook”. 🙂

There is absolutely no need to slave away in a hot kitchen worrying about what to have for dinner. Keep it cool and keep it simple and just enjoy the “fruits of your labor”, while still enjoying the day. 🙂

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

Our summer swim league is quickly coming to an end. Today was our last home meet. We swam against the Elks. Both sides put up valiant swims and did a great job, but in the end, my Lafayette Seals won. This meet was even more fun than usual because at the end of the meet I invited parents, family members and coaches to take a dip in the pool and swim for the cause. There were quite a few parents who were willing to take the plunge for their teams. Some of my older kids swam the fun relay in their tutus too. It was hilarious. I tried to make a video, but my phone was acting up because of the heat. My tutu squad all said they had a good time, but swimming with their tutus was really challenging.

vs.

I did not go into the pool today l but one of my other coaches did. We only had 2 coaches today and someone had to stay on deck. I volunteered. Besides the chlorine would have wreaked havoc on my purple hair and the new do. 🙂

Have a great day Everyone. Stay safe, stay well and stay cool. And … Just keep swimmin’, just keep swimmin’, just keep swimmin”.

Last night’s dinner was at the Smashburger in Lafayette, Colorado. They were gracious enough to allow us to participate in a team fundraiser. We won’t know exactly how much we made for the team for at least a few more days, but it was fun to see so many of my swimmers and their parents participate in this delicious team fundraising event. Our friends Janet and Bob came with us as well, to help the support the team, The Lafayette Seals.

For those of you unfamiliar with Smashburger, they are an innovative burger restaurant that offers fresh handcrafted menu items ranging from smashed-to-order burgers, handspun Haagen-Dazs milkshakes, chicken sandwiches, salads, and sides made with fresh, premium ingredients and served in less than six minutes. They are putting the burger back at the center of the consumer dining experience, with every tasty burger, French fry, tater tot and shake they sell. They also offer mouth watering salads too.

Smashburgers are popping up al over the place, but the one located at 2755 Dagny Way, in Lafayette, Colorado is the one that is most dear to us. They are open until 10:00 PM and can be reached either by phone at (303) 926-9700 or online at smashburger.com, doordash.com, seamless.com, grubhub.com

Many thanks for supporting our Lafayette Seals Swim Team. Your generosity goes a long, long way. We are very appreciative of you and your support for our team (I am the head Coach for the team as well as Jeanne from A Jeanne in the Kitchen). Swimming works up quite an appetite, and a great place to feed those hungry appetites is at Smashburger in Lafayette.

Just keep swimmin’, just keep swimmin’ just keep swimmin’.

Crab cakes are an all time favorite around my house. Shrimp are another favorite. We eat shrimp in many, many different ways. I had only a little bit of both shrimp and crab left, with not enough of either to make a meal for the two of us. So I did what I always do, and combined them. I served them over some leftover rice and sauteed vegetables and then topped them with my herbed tomato vinaigrette. The Queen would be so proud. I used up so many of my leftovers , not just for one meal, but for two.

The only difference between these seafood cakes and other crab cakes is the blending of both the crab and the shrimp.

Crab and Shrimp Cakes

1/2 lb shrimp, peeled and devained

1/2 lb lump crab

1-2 jalapenos, seeded

1/4 red bell pepper

1 cup flour

3/4 cup bread crumbs

3 TBSP lime juice

3/4 cup mayonnaise

1/4 cup cilantro

1-2 cups vegetable oil for cooking

I added all the bigger ingredients first, and pulsed them in the food processor. Then I added the flour, bread crumbs, mayonnaise and lime juice and pulsed everything together again until it was well blended. It doesn’t have to be completely diced, just well blended. In fact, I much prefer the rustic version to the “perfect” version.

Once everything is blended together, shape the crab mix into patties and flatten them out. Place them on wax paper and let them set in the refrigerator for at least 30 minutes before cooking.

When ready to cook, heat the oil in a deep skillet, to about 350* F or about 170* C. When the oil is hot, carefully place the cakes into the hot oil and cook for about 3 minutes per side, or until golden brown and a light crust has formed.

You can make these crab and shrimp cakes any size you like and can enjoy them as an appetizer or as a meal. This time, I served them over rice and vegetables. But I made enough for two meals’ worth. The next time I served them on top of a salad. I also used up some of my leftovers from our feast on the 4th A Feast for the 4th for the salad. Since I was serving seafood, I served it with a cool, crisp chardonnay on the side to make for a perfectly simply and delicious summer meal.

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

I have been real good about not making any cookies or desserts for quite some time now. But I figured since it was a holiday, that I could bend this a bit. It was a celebration, after all, and celebrations always needs sweets and treats. I made my decadently rich chocolate peanut butter brownies, Decadently Rich Chocolate Peanut Butter Brownies and I also made a cherry almond cake. Both were a big hit with our guests.

This cake is another recipe from one of my Costco cookbooks. And just like everything else with the Costco name on it, it was very tasty and delicious, with just a few basic ingredients needed.

Cherry Almond Cake

1 cup almond flour

1 cup four

1 tsp baking powder

1/4 tsp salt

1 stick (1/2 cup) softened butter

3/4 cup sugar, plus a little for dusting the top

1/4-1/3 cup almond slivers

3 eggs

1/2 tsp almond extract

1/2 tsp vanilla

1 lb cherries, pitted and cut in half

powdered sugar for dusting

Mix the flours together with the salt and baking powder and set aside.

Mix together the butter, sugar, then add the eggs, 1 at a time and beat well in between each egg. Add the vanilla and the almond extract and beat again. Then add the flour mixture 1/2 at a time, beating in between.

Preheat the oven to 350* F.

Spray a 9 inch springform cake pan with cooking spray.

Pour the cake batter into the cake pan. Place the cherries on top of the batter.

Spread the almond slivers over the top of the cherries and then sprinkle with sugar.

Add the sugar to the almonds and bake for about 45 minutes or until the cake is golden brown and an inserted toothpick comes out clean.

When the cake is completely cooled, you can remove it from the pan and then dust with powdered sugar. Slice it up and enjoy.

It can be eaten as a breakfast cake or as a dessert cake, especially when served with ice cream. Either way, I am pretty sure you are really going to enjoy it.

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