I have created this site to help people have fun in the kitchen. I write about enjoying life both in and out of my kitchen. Life is short! Make the most of it and enjoy!
I hear it all the time. So many people think being a chef is living the glamorous life. They think being a chef is so easy. Little do they know they could not be further from the truth. The life of a chef is filled with many long hours, complete with nights, weekends and holidays. The chef and kitchen staff work while everyone else plays. I tell everyone who dreams of this “glamorous” chef’s life to rethink their plans. It has be something you have a true passion for because it is NOT what most people think. You either have it or you don’t, but once that burning passion is inside you, it will always be there too.
Here are some real-life behind the doors looks at life in a professional kitchen. It is NOT for the weak or faint-hearted.
Most of my days in the kitchen were a minimum of 12 hour days. I would go home exhausted, and then would get up early and do it all over again the next day. Personal time is non-existent.
To be a good chef, you need to be humble.
This is if you are lucky enough to sit down. Most of the time, you get a bite or two while on the run.
There will be burns and cuts, and plenty of them too. I cannot tell you how many of each I have had, and a few of them landed me in the ER too. But as soon as I was released, I went right back into the kitchen for more.
Do you still think a chef’s life is filled with glamour? Think again. It is done out of love. It is filled with passion. It is a calling.
We finished up the last of the quiche, and as I mentioned last time, quiche and potatoes go together very well. Spicy Potatoes with Tomato Jalapeno Sauce. I made another spicy potato dish, that was similar, but different at the same time. This round of potatoes was more like a traditional patatas bravas than my last potato dish though. Patatas Bravas. I guess I was still in a Middle Eastern frame of mind, and was perusing through the same Middle Eastern cookbook when I decided upon this dish. When you think about it though, there are a lot of similarities between Middle Eastern foods and Spanish foods, since there are so many Middle Eastern influences all throughout Spain in general, particularly Southern Spain.
Spicy Middle Eastern Style Potatoes
1 lb potatoes, peeled
1 jalapeno, seeded and diced fine
1/4 onion, diced fine
1/4 red bell pepper, diced fine
1/4 cup fresh cilantro, chopped fine
1 TBSP garlic
2 tsp paprika
1 tsp cumin
salt & pepper to taste
oil and butter for cooking
1 TBSP lemon juice
Par boil the potatoes for about 7 minutes, then drain and pat dry. Brown the potatoes in a hot skillet with a combination of butter and olive oil. Cook the potatoes for about 15-20 minutes, or until they are crispy and golden, making sure to turn them so they brown evenly.
When the potatoes are browned, add the rest of the ingredients, except for the cilantro and the lemon juice, and continue to cook until the peppers and onions are softened and translucent.
Cook until most of the liquid has evaporated, then add the lemon juice and continue to cook for about another 2 minutes, again, until the liquid as evaporated.
When everything is cooked add the cilantro and mix together thoroughly, then serve immediately. These are best when eaten hot.
These spicy potatoes are good anytime you want to eat them. They are perfect for both breakfast or dinner or whenever it tickles your fancy. They have just enough spice to wake up your taste buds but not to much to be over powering. You’re going to love them, this I promise.
Most Middle Eastern foods have their roots dating back for 1000’s of years. Yes, foods have evolved and changed, but many of the foods of today are very similar to what they were back in the early days of civilization.
Since the trade routes and spice routes traversed all throughout the Middle Eastern countries, the Middle Eastern cooks are known for using many different and exotic spices in their cooking. They also use a wide variety of grains and legumes as well. It is said that no Middle Eastern kitchen is complete without several types of grains in their panty. They use all kinds of grains dating from the ancient to the more recent versions. Wheat is one of the oldest grains, and is the root of many classic Middle Eastern dishes. Rice is a more “recent introduction”, yet has still been around since the Medieval times. Rice became widespread in the Middle East after the reign of the Ottoman Empire. Bulgar, lentils, beans and chickpeas are staples in Middle Cooking as well, particularly in the areas of Lebanon, Syria and Jordan, as well as all over the Mediterranean areas of Europe.
My latest Middle Eastern culinary experience was a barley and chicken salad. The recipe called for couscous, but I substituted barley instead, even though I had both on hand. I use couscous quite frequently, but barley is something I don’t use as much of, even though I love it, so I used barley instead. Both barley and couscous are very healthy and are great sources of protein. And of course, I stylized it in my own way, to give it my own unique signature, as I always do.
Barley is another ancient grain that dates back at least 8000 years, and originally hails from the Fertile Crescent areas of Egypt and Mesopotamia. It then made its way to Northwestern Europe and then to China. Today, barley is found in most areas around the world. Barley and wheat are two of the oldest crops known to man, and are even listed in the Bible as food staples. “Two grain crops are prominent in the Scriptures–barley and wheat. … It was always valued less than wheat (II Kings 7:1; Revelation 6:6). Although barley was sometimes used as fodder in Bible days (I Kings 4:28), its main use was as a staple food. It was ground and baked into round cakes (eg Judges 7:13).”
Even though barley was originally grown in the Fertile Crescent area, today, Russia is the one world’s largest producers and users of barley, growing about 20.63 metric tons annually. Other countries that produce a lot of barley are Australia, Canada, the United Kingdom, and Turkey, which account for 58.01% of the world’s barley production.
My idea to go Middle Eastern was inspired by some leftover Costco rotisserie chicken that needed to be used. Larry wanted enchiladas, but it is way too hot to turn on the oven. I chose a simple Middle Eastern salad instead. My pantry is always well stocked with just about everything, so I already had what I needed and I just let the creativity flow. Cooking barley is similar to cooking rice, only it takes longer to cook. I also cooked mine in chicken broth to add more flavor.
Chicken and Barley Salad
2 1/2 cups cooked barley
1 1/2 cups diced tomatoes
1 1/2 cups cooked green beans, cut into pieces about 1 inch in size
1 TBSP garlic
1/3 cup green onions, sliced thin
1 jalapeno, diced fine
1 1/2 lbs diced or shredded cooked chicken
salt & pepper to taste
2 tsp orange spice
3 TBSP olive oil – I used garlic infused olive oil
2 TBSP pomegranate seeds, optional
1 bunch fresh cilantro, chopped fine
Combine all the ingredients, except the chicken, with the cooked barley and toss together well. Reserve some of the cilantro for topping.
Plate the salad up and top with the chicken and add the cilantro to finish. Cool, refreshing and delicious!
I served it with some pita bread and hummus, and a rich, buttery chardonnay on the side, to make a perfect summer meal. As usual, this delicious salad only requires a few simple and basic ingredients too. It is simple and easy to make and delicious and healthy to eat. It doesn’t get much better than that.
If you have ever eaten at a Mimi’s Cafe, you would know they have, or least used to have, a menu item knows as Pasta Jambalaya. Many moons ago, I used to work for Mimi’s Cafe, when it was still a family owned and operated business. But now, they are a large franchised restaurant and everything has changed. I have not eaten at a Mimi’s in quite awhile. However, I did recreate their Pasta Jambalaya in “Jeanne’s Kitchen” last night. Now maybe I am just a little biased, but I think my version is much better. 🙂 It was loaded with ham, Andouille sausage and shrimp, as well as a lot of downhome vegetables and goodness. And of course, to be true to the Cajun and Creole roots, I had to have The Holy Trinity of vegetables included. Time For Gumbo
Again, I used up some of my leftovers, which is exactly how Cajun and Creole foods are supposed to be cooked. I also had some tomatoes that were a little mushy, which was great, since I just threw them into the mix for the sauce.
For my veggies, I threw in some red and yellow bell peppers, zucchini, mushrooms, onions and garlic. Of course there is garlic. ALWAYS garlic! Then I used some Creole seasoning, cayenne pepper, basil, oregano and salt & pepper to spice it all up and add some kick to it. I sauteed the vegetables first and then removed them from the skillet.
Maybe it is just me, but I like to cook my shrimp separately from my vegetables. First, they cook at different times, but secondly, I do not want my vegetables to taste like shrimp. Once the shrimp was cooked, I added everything, including my ham (already cooked) and my Andouille sausage back into the skillet. I also added the tomatoes and their juice as well as about 1` cup of red wine. Bring it all to a boil, then reduce the heat down to a simmer and continue to cook for about 10-15 minutes, stirring occasionally, until the sauce is done.
When it is all done, spoon it over some cooked pasta and laissez le bontemps roulez! I GAR-UN-TEE you’re going to love it!
We have some new neighbors that just moved in a couple of doors down from us, so I thought that would be a perfect opportunity to bake some ooey -gooey drunken cherry and almond brownies. As you know, I am really trying to be good and not make sweets, or even have them in the house, unless I have a special reason to do so. New neighbors is an excellent reason to make something sweet and “naughty”.
Sometimes, things that come in a mix are the best. Brownies are one such thing. Everything is already pre-measured, and they almost always come out perfect. I started off with the Ghirardelli Triple Chocolate brownies, then added the cherries and almonds. When I was in culinary school, my pastry chef was the creator of the Pillsbury cakes, and he was a Master Pastry chef, so I know, the quality that goes into these top brand mixes. Ghirardelli is one you can’t go wrong with. It is definitely one of the best.
I cut the cherries in half and removed the pits, then I chopped them and soaked them in some almond tequila for a few minutes. I replaced some of the water that was called for with the almond tequila.
Other than adding the “drunken” cherries and almonds, believe it or not, I actually followed the recipe. This does not happen very often in my kitchen. It is a pretty rare event. 🙂
Once I evenly spread the brownie mixture into the baking pan, I sprinkled almond slivers on top and baked it at 325* F for about 1 hour. Then I let them cool completely before cutting.
They are still very ooey and gooey though. But they taste oh so good.
Each bite of brownie is a little bit of decadent bliss. 🙂 A little bit goes a long way. These are very rich and very decadent.
I still have not had a chance to really relax yet after our swim season ending, but then again, this is nothing new. RELAX is a word that is not really in my vocabulary. In fact, I don’t think I really even know what the definition of that word is. Friday, as you know, our swim season officially ended. Our Final Meet of the Season – Day 2. Yesterday, with NO rest for the weary, and believe me, very weary I was too, was another early day, though not nearly as early as every other day this summer has been. I am used to this kind of schedule though, as I have been doing this for MANY, MANY years.
Our church had a big car show that Larry and I volunteered to help with, so we were there for most of the day, then got together with Jonathan and Priscilla after.
The car show was a big success. There were over 50 cars that were proudly displayed by their owners. There was a wide variety of beautiful cars around for our viewing pleasure too. There were old classics, new classics and everything in between. Of course I had my favorites.
I am always better when I have a job to do, and since no one gave me an official job, I created my own job as the unofficial church photographer. I got to see and enjoy everything that was going on. I took pictures of all the cars (as well as other means of transportation), but I will only share some of my favorites with you today.
There were all forms of transportation, not just the four-wheeled kind. I am a Mustang lover, and these beauties are actual wild mustangs that are being successfully introduced to society and domesticity. They seem to be enjoying their new life. This is Esther.
Misty wanted to make herself known too, but Midnight was not quite so sure.
From no wheels to four wheels.
From four wheels to three.
And from three to two.
Now for some of the real “stars” of the day. These cars were all in mint condition and all had just been cleaned and dressed up just for the occasion.
This 1955 truck came complete with an exact mini replica of itself too. Peek under the hood for a closer look.
Our Pastor, Matthew, bringing out the awards.
We had a jumpy castle and games for the kids, we had prayer tents, and we had live music too.
And we also had lots of hamburgers, hot dogs and all the fixin’s as well. There was a little something for everyone.
It was a fun family event for everyone. Thanks to everyone who helped out.
These last few days have been very long and very busy with the end of my swim season. Our Final Meet of the Season – Day One, Our Final Meet of the Season – Day 2, but I have still been in the kitchen cooking a bit too. I made a ham, mushroom and red pepper quiche, but I needed something to go with my quiche. Potatoes and quiche are always a good combination in my book, but I wanted something a little different than just regular old potatoes. I decided on making some spicy potatoes with a tomato-jalapeno sauce. They are similar to patatas bravas Patatas Bravas, but just different enough to be considered something new. These potatoes were a very good choice to accompany my quiche.
Like so many other recipes I make, these only required a few simple, basic ingredients, and were not difficult to make either, which is great when pressed for time. Lately, I have been pressed for time a lot too.
Spicy Potato Wedges with Tomato-Jalapeno Sauce
2 large russet potatoes, peeled and cut into wedges
2 large tomatoes, diced
1 shallot, diced fine
1 TBSP garlic
2-3 TBSP olive oil (I used basil olive oil this time)
1 tsp allspice
1 TBSP paprika
salt & pepper to taste
1 jalapeno, diced fine
1 TBSP balsamic vinegar
1/4 cup fresh basil, chiffonade
Cut the potatoes into wedges and place in cold water. Bring to a boil, then reduce the heat to a simmer and continue to cook for about ten minutes.
While the potatoes are cooking, make the tomato jalapeno sauce. Saute the shallots, jalapenos and garlic in olive oil for about 2 minutes. Since I was using basil, and I had basil olive oil, I used that to saute my vegetables in.
Add in the tomatoes and balsamic vinegar and continue to cook for about 10 minutes, or until most of the liquid has evaporated and you have a thick sauce.
Add the basil at the very end. You can also change it up a bit and use cilantro instead of basil if you prefer. This would also be a good spread for bruschetta or to top over some roasted chicken too.
Preheat the oven to 400* F or 200* C
When the potatoes are ready, drain them and pat them dry with a paper towel. Mix all the spices and salt and pepper together. Drizzle olive oil over the potatoes then sprinkle the spice mixture over the potatoes. Roast in the oven for about 20-30 minutes, or until they are golden and crispy. Turn the potatoes after about 10 or 15 minutes to ensure even cooking and browning.
When the potatoes are cooked, serve them immediately with the tomato jalapeno sauce. These are best when served hot. Nothing like hot potatoes. 🙂
Have a great day Everyone. Stay safe and stay well. ‘Til next time.
Our summer season officially ended today around 5:30 PM. It was a VERY successful meet. Considering we were one of the smaller teams in the meet, with only about 65 swimmers, we ended it with a bang! We came in 5th overall, but we were only 15 points away from 3rd place. I think we ended up with about 595 points overall. We had 5 swimmers, of all age groups, who were recognized for high points, and we had a few trophies and medals, as well as a whole bunch of ribbons.
My Seals swam their hearts out and all did an amazing job! I am so proud of all of my swimmers. One of my 13-14 year olds broke new records every time she got into the pool. She has a very bright future ahead of her.
We had some fun coaches’ rivalries today as well, but everything was all in the spirit of fun and team support. We sported our team colors in style. Our colors are purple and green, the Meadows are green and white, and Rock Creek is orange.
As Head Coach, I am not quite done yet, but the swimmers are all done. It is now time for them to enjoy the rest of their summer and to relax a bit. They have certainly earned a bit of R & R.
We had a bit of a scare at the end of the meet, with just a few heats left to go before ending our season, due to Mother Nature. With less than 15 minutes before finishing, lightening struck and we had to postpone the rest of the meet for 30 minutes. But all ended well, and the skies cleared up, allowing us to complete our meet and to finish the season in style. We even had time for the awards.
It was a fantastic season and I am already sorry it is now over, but at the same time, I am already looking forward to next season, which I know is going to be even better!
Just keep swimmin’, just keep swimmin’, just keep swimmin’.
It has been a very long, 12 hour day. We are at our final meet of the season. Today was the first of a two-day meet. My kids who were there at the meet today, all swam great. Once again, records were broken, times were beat, and there were a lot of personal bests. We are swimming The Alamacka Invitational at the Boulder Meadows, in Boulder, Colorado this week. I am SOOOOO proud of all my kids, from all age groups. 🙂 🙂 🙂
This is our settings and surroundings around the pool.
My office. One of my swimmers got to sing the National Anthem for us today, and she will do so again tomorrow as well. How cool is that?
The results are in for today. My 8 & Unders-12 year olds are currently ranked in 3rd place overall and my 13-18 year olds are ranked in 5th place overall, out of 10 teams. I LIKE it! My kids all swam their hearts out, and we have one more day to go. Tomorrow will be another day similar to today, just different events. They are long hours, in the hot sun and on our feet, but it is well worth it.
Just keep swimmin’, just keep swimmin’, just keep swimmin’.
I am busy winding down my swim season and haven’t had much time or energy to actually get in the kitchen and cook. But fun food facts are always entertaining, and we all learn something new.
Dark Chocolate is made from the roasted beans of the cacao tree and has many health benefits. From improving bad cholesterol to lowering blood pressure, helping to reduce stress and improving vision, it’s definitely worth eating a square or two a day. A study by Harvard also found that drinking two cups of hot chocolate a day prevented memory decline. Drink up! We chocolate lovers have been trying to convince the world for ages about the benefits of chocolate, and especially dark chocolate. We chocolate lovers have been trying to convince people of this fact for years and now, we have the science to back it up.
2. Did you know that the word ‘nectarine’ means sweet like nectar and this is most likely the origin of the name. Studies have suggested that nectarines, like peaches, originated in China over 2,000 years ago and were introduced to England in the late 16th or early 17th centuries.
Nutritionally, nectarines are a high source of Vitamin C and A and are abundant in antioxidants. They aid in weight loss, help regulate blood pressure levels and overall good health. They also help improve immunity and heart health.
3. Raspberries are a member of the rose family, as are cherries, apricots, plums, pears, apples, quinces, peaches, strawberries, and blackberries. These types of fruits typically have flowers with five equal petals arranged around a central core. Unlike many other fruits, once picked, unripe raspberries do not ripen.
4. Broccoli has more protein than steak. Former President George W Bush may have once famously proclaimed: “I’m president of the United States and I’m not going to eat any more broccoli,” but don’t listen to him! Besides the usual nutrition one gets from eating their greens, broccoli has a great deal of protein. Calorie for calorie, there is more protein in broccoli than steak. And it doesn’t come with all those saturated and trans fats or cholesterol, so you can get all the protein you need with a significantly lower risk of cardiovascular disease with this healthy food.
Don’t get me wrong, I love broccoli, but I am NOT ever going to choose broccoli over a nice medium-rare juicy steak. That’s just NEVER going to happen. 🙂
5. Apples give you more energy than coffee. The coffee snobs may not don’t want to believe it, but it’s true. If you’re ever a little low on energy during the afternoon, then consider munching into an apple instead of buying a cup of coffee. Thanks to its high carbohydrate, fiber, vitamin C and mineral content, eating apples are the perfect (and healthy) option to help you stay energized all day.
A Jeanne in the Kitchen 