A Jeanne in the Kitchen

I was supposed to meet a friend for lunch, but a family emergency came up and she had to cancel.  Unfortunately, I did not get the message until after I came home from the restaurant.   Even though I did not get the chance to catch up with my friend, I was still able to enjoy a very good lunch of sushi and tempura shrimp and vegetables.

Lunch was at a Japanese restaurant called Sushi Yume, in Westminster, CO, literally just about 1 1/2-2 miles from my house.

The food was very good, even though I ordered way to much and ended up bringing half of it home.  But I was able to try a couple of different menu items this way.  The restaurant is decorated in a very traditional Japanese style and there were two sushi chefs on hand to prepare all the delicious sushi choices fresh, using the best top grade seafood.

They make it look so easy, but I know it is not nearly as easy as they make it look.  Making sushi is an art form that requires a lot of patience and skill.  I have made it before, a long, long time ago.  Needless to say, I will not be a sushi chef anytime soon.

If you have never had sushi before, you order want you would like from the sushi menu and then it is freshly prepared for you while you wait.  There is also a menu that offers other items coming from the kitchen rather than the sushi bar.  The little pot is filled with soy sauce.

As I waited for my order, I was busy taking pictures of the restaurant.  The restaurant is very Japanese in style.   All of the tables have temperature controlled heaters on them so you can heat your food to your liking.

Once my delicious food came, it was time to eat and to put the camera down.  I ordered a tiger roll, which was spicy crab meat and avocado rolled in sticky rice, topped with a sweet mango sauce, served with fresh ginger and wasabi sauce on the side. It was both beautifully presented and very tasty to eat.  (I just finished my leftovers for lunch again today.  They were just as good the second time around as they were the first).

Sushi has kind of become a general category for Japanese style cuisine that is usually raw fish served in a roll or a log.  Sometimes it comes with seaweed and other times it does not.  There are actually a few different types of sushi though.  Sashimi is thinly sliced raw meat—usually fish, such as salmon or tuna—that is served without rice. Sushi is not raw fish, but rather vinegared rice that is mixed with other ingredients, which may or may not include raw fish.  Sushi can also be vegetarian, but sashimi is always made with either raw fish or raw meat.  There is also nigiri, which is is a specific type of sushi consisting of a slice of raw fish over pressed vinegared rice.  Sashimi refers to just slices of very fresh fish or meat served raw, often over a bed of shredded daikon radish.  Nigiri is just raw fish on top of rice — no seaweed. There is also maki, which is made as layers of fish, veggies, and rice wrapped in seaweed.  Sushi is any food dish consisting of vinegared rice, usually served with some other toppings, but not always.

I wanted to try something else as well, to add a little variety, and certainly not because I was still hungry.  So I also ordered some tempura shrimp and vegetables.  I love anything that is cooked tempura style.  Tempura is a Japanese dish usually consisting of seafood or vegetables that have been battered and deep fried. The dish was influenced by fritter-cooking techniques introduced by the Portuguese residing in Nagasaki in the 16th century.

Everything was just as I expected it to be; fresh and delicious.  The service was very welcoming and friendly too and the restaurant was spotlessly clean.

Sushi Yume is located at 10350 Federal Blvd., #400, Westminster, CO 80260.  Their phone number is (303) 438-7111 or you can reach them on line at sushiyume.com  Sushi Yume is a great, place to dine in, or if you prefer, you can get your sushi to go.  Either way, you are going to enjoy your whole sushi experience.

 

 

 

 

Our very own Rory, from

is always so good about giving praise to others.   This time, “A Jeanne in the Kitchen” got some love thrown her way by Rory for my post https://ajeanneinthekitchen.com/2020/02/26/two-bloggers-meet/

Thank you, thank you.  We all need a little extra love sometimes.  I hope everyone has a good weekend.  Stay safe from all the CV hype and germs.  Just keep on keepin’ on.

 

Gifting the Compliment is simply my way of saying to you ….

‘Hey I really liked that post you created and l wanted to let you know with this compliment!’

We have an anniversary in the Kitchen today.  Today, “A Jeanne in the Kitchen” turns 2.  The Kitchen has been busy and has grown a lot in these past two years, from its very humble beginnings.  We still have a lot of recipes to cook, restaurants to review, and life to live.  So don’t go anywhere.  We’re just getting started.  The party continues.  Thank you all for joining in on all the fun.  None of this would be possible without you.

 

Just keep cookin’.

If you’re like me, you can easily make a meal out bread, cheese and wine.  For me though, the cheese has to be baked into the bread or I won’t eat it, but then, that’s just me.  I have never been much of a cheese eater.  Imagine my delight when I saw a recipe that combines all of these great tastes that taste great together.  WHOOOOOO HOOOOOOOO!!!!!!  Even better, it is recipe from my own state of Colorado.

This is a bread that looks like a cake and has a very cake-like texture too.  It is very light and fluffy.  It is even baked in a cake pan.  But don’t be fooled.  It’s not a cake.  It really is a type of bread.  It is good on it’s own, but even better when warmed and served with chipotle butter.  We had a very typical Colorado meal of leftovers.  We had some leftover fried chicken and ribs and then I added some potato salad and baked beans along with this delicious wine and cheese bread.  It doesn’t get much more Colorado than that.  I even served it with a Colorado red wine from our own Bookcliff Vineyards.  Bookcliff Vineyards in Boulder

Colorado Wine & Cheese Bread

1 cup +2 TBSP flour

1/2 tsp baking powder

1/4 tsp cream of tartar

1/2 tsp salt

1/8 tsp baking soda

1/4 cup dry instant buttermilk

1/3 cup vegetable shortening

1 TBSP sugar

1 TBSP dried, minced onion

1 egg, beaten

1/4 cup milk

1/4 dry white wine

1-1 1/2 tsp dried oregano

1/4 cup grated Parmagiano cheese

 

Preheat the oven to 425* F .

Spray an 8-9 inch cake pan with cooking spray.

 

Sift all the dry ingredients together with the exception of the Parmagiano cheese and mix well.

Add the egg, milk and vegetable shortening and work it all into the flour mixture.  You will have a thick, cake-like batter.

Evenly spread or pat the batter into the cake pan.  I added a little flour to my hands and patted it with my hands.  It made it much more manageable that way.  When the batter is evenly spread into the pan, sprinkle the Parmagiano cheese on top.

Bake for about 20 minutes or until the cheese topping has crusted over, the bread is golden brown and a toothpick comes out clean when inserted in the middle.  Let the bread cool before removing it from the pan and/or cutting it.  You can enjoy it as it, but it is even better when served warm with some smoky, slightly spicy chipotle butter on top.  it is already a Colorado creation, but with the chipotle butter, it becomes even more Coloradan.

 

 

You all know Costco is MY favorite place.  I buy all kinds of things there.  Today, I went in just to purchase a couple of things, but I came out completely, totally empty-handed.  First, they did not have the one thing I really went in for, dry cat food.  But secondly, they only had 1 checker, and the line went all the way to the back of the store and wrapped around through the aisles.  As much as I love Costco, I do not need anything THAT bad.  Please tell me this was all a horrible dream and it did not really happen.  🙂

These lines are NOTHING compared to what I saw today.  Holy Cow!!!!

It was such a beautiful Spring day and I wanted to reflect the coming of Spring in my meal as well.  Cooking with fresh herbs is always a good way to bring in the Spring.  I made an herbed chicken cooked in a wine sauce that was a perfect way to ring in the Spring season.  I used fresh tarragon, oregano and thyme in my sauce.  I had a recipe that I was using as a guide, but of course, I changed it up to make it my own.  The recipe I was following called for tarragon only.  I did not have enough fresh tarragon, so I added the other herbs as well, and I am really glad I did too.  I think the recipe would have been way to over powering with all that tarragon.  Tarragon has a very strong licorice and anise flavor, so if you are not a fan of either of these, which I am not, tarragon may not be your herb of choice, or if using, use it sparingly.

Tarragon is thought to originate from Siberia and Mongolia, but it is used a lot in French cooking.  In France, tarragon as known as the herbe au dragon or the little dragon herb.  Part of the reason the tarragon plant was called the little dragon is because of the serpentine like root system it has.  It was also thought to be a cure for dog bites and bites from other rabid animals.  Tarragon has only been cultivated for around 600 years. It is thought to have been brought to Italy around the tenth century by invading Mongols who used it as a sleep aid, breath freshener and seasoning.  It is believed St. Catherine, on a visit to Pope Clement VI, brought tarragon to France in the 14th century.

Herbed Chicken in Wine Sauce

As per usual, I get an idea in my head, and then make as many changes as I need to along the way, until I get the results I am looking for and hoping to taste.  So you are only seeing a “rough draft” what the final recipe will look like.

2 lbs chicken – either pieces of breasts.  I used breasts.

salt & pepper to taste

4 TBSP butter, divided

3 TBSP olive oil

1 TBSP each, fresh tarragon, oregano and thyme, chopped

1 TBSP garlic

1/2 onion, medium dice

1 cup dry white wine

1 can chicken broth

1/2 cup heavy whipping cream

 

Completely coat the chicken with the salt, pepper and some olive oil.  In a hot skillet, combine the 2 TBSP of butter with the remaining olive oil.  Add the chicken and brown on both sides, cooking for about 5-7 minutes per side.

When the chicken is browned, remove it and keep it warm.  Drain the oil and butter then add the wine, chicken broth and herbs to the pan.  Stir everything together, making sure to get all the scrapings from the bottom.  Add the garlic and onions and mix together.  Add the chicken back to the skillet, bring the mixture to a boil, then reduce the heat and cover.  Continue to cook at a simmer for about 30 minutes.  Once again, remove the chicken and keep warm.  Add the cream and the fresh herbs and mix everything together well.  Add the remaining butter and twirl it around in the skillet.

Add the chicken back to the sauce to heat it up and to coat it in the sauce.  Then serve.  Plate it up and top the chicken with the sauce.

To make my meal truly Mediterranean, I served it over couscous mixed with tomatoes, green onions and parsley and carrots sauteed in butter, honey and mint and roasted garlic bread.  I served it all alongside a light white blend from Spain to make it truly Mediterranean.

 

 

 

 

 

 

I absolutely love where I live.  I live on the top of 6 “lakes” or ponds and we are nestled at the bottom of the Flatirons to the West.  Today was an absolutely gorgeous day and I just had to take a walk to enjoy the day and the sunshine.  I love to take my camera with me on days like this too, because you just never know what you are going to see.  Here is what I saw today.

These are right at my house.

These pictures are from around the lakes.

I just love the changing of the seasons.  Each season has its beauty.

The side dishes are just as much a part of the meal as the main entree.  I have as much fun matching my side dishes to the entree as I do cooking the entree and the whole meal.  They all fit together like pieces of a pieces of a puzzle.

When I made my  Parmagiano crusted pork chops Parmagiano Crusted Pork Chops I paired them with some roasted red potatoes, cooked with onions, and artichoke hearts.  I love potatoes of all kinds and I also love artichoke hearts, so what I delicious combination.   This dish is right up my alley.  It is delicious, easy to make and only needs  a few basic ingredients.  Perfect.

The red potato was first cultivated in the mountains of Peru. Spanish explorers then brought the potato with them on returning voyages and introduced it to Europe in the 1560s. When potatoes became popular and spread across Europe, they were also carried to the United States.  Red potatoes are also known as red Pontiac or Dakota Chief potatoes.  These red potatoes originated in the state of Florida, in the United States, but are now available in many other parts of the world too.  They were called red Pontiacs because of the red coloring that was from a color mutation from the original Pontiac potatoes.

 

Roasted Red Potatoes with Artichokes

2 lbs small red potatoes, cut into quarters

2 TBSP olive oil’

2 TBSP fresh thyme

salt & black pepper to taste

1 TBSP garlic

1 onion, medium dice

2 cans artichoke hearts, drained and cut in half

1 TBSP paprika

1/2 feta cheese, optional

 

Preheat the oven to 425* F.

Line a baking dish with aluminum foil and then spray the foil with cooking spray.

 

Mix the potatoes, thyme, paprika, salt, pepper and olive oil together thoroughly, then spread out onto the foil and place in the oven to roast for about 20-30 minutes, stirring occasionally.

After roasting the potatoes for the “first” roast, add the artichoke hearts, onions, and garlic and mix thoroughly.  If you like feta cheese, you can add that too at this time as well.  I do not like feta cheese (or any cheese much for that matter), so I did not add any.

Put them back into the oven to continue cooking for another 20-30 minutes, or until the potatoes are crusty on the outside and tender on the inside.  DELICIOUS!  I think I could easily eat the whole pan all at once.  🙂

 

 

 

 

I am always trying new ideas and new methods for cooking, whether it be new ideas, new recipes, new cooking methods, new flavorings or seasonings, etc.  I am always up for something new.  We love our meats and eat them prepared in a wide variety of methods and ways.  Sometimes I marinate them, sometimes I use a dry rub, sometimes I use a paste.  How to Flavor Your Meats  I am game to try just about anything.  It keeps things fun and exciting.  Everyday is different.  Larry just never knows what to expect for dinner.  He just knows whatever it is, it will be good.

I made some Parmagiano crusted pork chops last night, that I served with some potatoes roasted with onions and artichoke hearts and some roasted garlic bread.  So I guess my prep method for my meat was more like the paste method this time.  I should have added some more vegetables, but Larry said we didn’t need any more.  I disagree, but hey live and learn, right?!  I guess I did add some more vegetables by topping it with some of my red pepper coulis though.  Chicken Stuffed with Artichoke Hearts and Olives.  I chose to go with a lighter white blend this time, since I served pork, however, a red or a pinot noir would have paired very nicely with the meal as well.

Parmagiano Crusted Pork Chops

1 1/2 cups bread crumbs

1 cup Parmagiano (or Romano) cheese

1 TBSP fresh sage, chopped fine

1 tsp lemon zest

salt & pepper to taste

1/4 cup flour

2 eggs, lightly beaten

butter – I used some of my leftover chipotle butter

olive oil

4 thick cut pork chops

 

Mix the flour and salt & pepper together on a shallow plate.

Beat the eggs lightly in a separate bowl.

Mix the bread crumbs, sage and Parmagiano cheese together in a shallow bowl.

 

Completely coat the pork chops in the flour mixture, shaking off the excess flour, then dip it into the egg and completely coat again.  Lastly, dip it into the Parmagiano mixture and completely coat again.

Preheat the oven to 425* F.

Spray a baking dish with cooking spray (you can also use some aluminum foil as well if you like.  It definitely helps with the clean up)

Heat the olive oil and butter in a skillet and carefully place the pork chops in the mixture.  Completely brown the meat on both sides.  You want a nice crust formed on the meat.

When the pork is browned, place it in the prepared baking dish and pop it into the oven.  Bake for about 20-30 minutes, or until the internal temperature reaches 160* F on the meat thermometer.   I topped mine with some leftover red pepper coulis, which made it really come to life.  Serve with your favorite side dishes, and dinner is done.

 

 

 

 

 

 

 

We carnivores love our meat.  We love it fixed and prepared in so many different ways too.  The possibilities are endless.  We love our meats to be full of flavor, moist and tender and juicy.  What is the best way to bring out all these qualities in our meats?  Well, a lot of it depends on how you cook your meats, but so much of also is dependent upon how you season your meat as well.

1.  We have rubs.  Rubs are usually a mixture of dried herbs and/or seasonings that are rubbed all over the meat.  They add great flavors to the meats.

2.  We have marinades that are either an oil based or liquid based, which are great for leaner meats.  They add moisture to the meats and give a nice crispiness to the edges as well as provide lots of flavors.  These include most of the sauces we use, whether they are homemade or store bought and from a jar.

3.  There are vinegar and acidic based marinates that are used for flavor and for tenderizing meats.  The acids break down the proteins in the meats which tenderizes them.

 

4.  And we have pastes that we can rub all over our meats.  Pastes are a little bit of all of the above methods for flavoring meats combined.  They are thicker and are not as liquidy as other types of rubs or marinades, and they are usually less acidic, so they do not tenderize the meats as much as something with more acidity.

There is no right or wrong method on how to season and flavor your meats.  It is as individual as you are.  Some meats or cuts of meats lend themselves better to certain methods over others, but it really comes down to what your preferences are.  I have said it before, and I’ll say it again; it’s OK to play with your food.  Try different methods, flavorings, spices, and see what you like.  Make the most of your meats.