A Jeanne in the Kitchen

Jerk is a style of seasoning that is spicy and sweet.  Jerk style cooking is 100% Jamaican.  It is a style of cooking that is believed to have originated from the Maroons, who were the slaves from Africa, and was then blended with the native Taino Indians cooking styles.  Jerk style seasoning can either be a liquid marinade or it can be a dry rub.  It is used for all kinds of meats and vegetables, though traditionally in the Caribbean, it is usually used for either chicken or goat.  It is normally VERY HOT and is made with habanero peppers or scotch bonnet peppers.  The peppers are mixed with allspice, or pimento as it is known in the Caribbean.  These are the two primary ingredients found in all jerk sauces or rubs.  You can vary the heat by using different kinds of peppers.  I usually use jalapenos, which are not nearly as hot as habaneros, but still have quite a bit of kick.  It is believed the word jerk comes from the Spanish word charqui, which means dried strips of meats, similar to modern-day jerky.  This type of cooking has become very popular and can be found in most places where people like their foods spicy and exotic.

I served my Jamaican jerk steak with my leftover scalloped potatoes and some sauteed vegetables, with a smooth, fruity bold red blend (We made and bottled this wine from InVINtions, A Creative Winery.  It is one of our own labels too).

Jamaican Jerk Steak

2-3 lb beef – I used chuck steak

4 hatch roasted peppers, seeded and skinned, or jalapenos or if you like it really spicy, habaneros

1 tsp cinnamon

1/4 tsp nutmeg

2 tsp allspice

1 1/2 tsp paprika

1 TBSP green onions, chopped fine

2 TBSP apple cider vinegar

1 TBSP olive oil

 

Put all the ingredients into a food processor and bled until you have a thick paste, or about 30 seconds.

Once the paste has been made, generously cover the meat on both sides and let rest in the refrigerator for at least 2-4 hours before cooking.  Then remove it from the refrigerator and let stand at room temperature for about 30 minutes before cooking.

Depending on the type of meat you use, grilling it is probably the best way to cook it.  This was a very thick cut of meat so it took about 7-10 minutes per side to make it a nice, pink medium rare on the inside.

If you have any leftover sauce, use it to top your meat right before serving.

This steak is deliciously Caribbean, with just enough spice and sweetness.

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

 

It was such a beautiful day today.  All the snow from just a couple of days ago has already melted and the sun was shining brightly once again.  We took a really long walk back in our open space behind our house.  We took a slightly different path than usual, and walked a litter further too.  We think we walked 5+ miles today.  There were not as many critters out and about as usual, but we did see some.   I just love taking the camera out with us when we go walk-about.  You just never know what you’re going to see or “who” you’re going to meet.

Magpies are pretty prevalent. We seem them all over the place, all the time.

The prairie dogs were out playing today too.

The ducks were swimming two by two, but no baby ducklings yet.

Our first double crested cormorant for the season.  You met him on Friday.

We met a new friend today too.  Meet our new friend, Mr. Bufflehead.

Stay safe and stay well.  ‘Til next time.

 

 

We love ahi tuna and eat it fairly often.  Not long ago, I bought these deliciously HUGE ahi tuna steaks, that were about 2″ thick.  The best way to eat them is seared on the outside and very pink on the inside.  I did sear my tuna steak, then topped it with a simple Tuscan style to finish it off.

What is Tuscan style cooking?  It is simple style of cooking that focuses on the freshness of the ingredients used.  Things are cooked in olive oil, not butter (which I do all the time anyway) and served with light, simple sauces.  There are a lot of simple and fresh vegetables and/or fruits used, simple Italian herbs and often a lot of beans and/or legumes as well.  It is just pure, simple goodness served fresh on a plate.

 

Tuscan Tuna

1-2 lbs thick ahi tuna steaks

lemon pepper

black pepper

olive oil

3 cups fresh spinach, stems removed

1/2 onion, chopped fine

2 cups mushrooms, sliced

1 TBSP garlic

3 tomatoes, diced medium

1 cup chicken broth

2 TBSP lemon juice

1 tsp thyme

1 tsp marjoram

1 tsp basil

1 tsp oregano

1 can cannellini beans, drained

salt & pepper to taste

 

Generously season the ahi tuna on both sides with lemon pepper, black pepper and olive oil and let rest for a while before cooking.  Then sear it in a HOT skillet with hot olive oil.  I seared mine for about 2 minutes per side, but the time will vary depending on the thickness of the tuna steaks.

While the tuna is cooking, start cooking the vegetables in a separate pan.  Start with cooking the onions, garlic and mushrooms in olive oil.  Cook for about 2-3 minutes, or until the onions are translucent.

Then add the spinach, seasonings, tomatoes and chicken broth.  Cook at a medium heat for about 5-7 minutes, stirring frequently.

When the spinach is cooked, add the beans and the lemon juice.  Mix everything together well and continue to cook for about 2 more minutes.

 

I placed the tuna in the sauce just long enough to coat it and flavor it.

I had some leftover brown rice from my chicken in garlic-wine sauce Chicken in Garlic-Wine Sauce that I used for this dish as well.  I served it all with a bold, fruity syrah and and my California fiesta bread. California Fiesta Bread.  Since ahi tuna is the “red meat” of fish,  I served it with a red wine rather than a white wine, like I normally do with fish.  This dish is simple to make but very tasty.  It is filled with fresh vegetables and plenty of fresh, simple goodness.

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

 

 

We are all living in extreme and unprecedented times that we have never seen anywhere in the world before.  They are challenging, scary and very daunting to say the least.  We have all sacrificed.  Some much more so than others, but we have all been forced to change our lifestyles.  Because we are all experiencing tough times, I think we all need to take a break and step back from all the horrible and frustrating news we hear, and find things that make us happy and bring a smile, not just to ourselves, but to others as well.

Here are somethings we’ve seen and or done to brighten our days.

 

The family.

The puzzled panther, Nicodemus.

Our almost daily walks, weather depending.

 

The wildlife.

The flowers.

So even though there are many bad things going on in the world today, there are also many good things too.  You just have to open your eyes and open your hearts.  You’ll be amazed at all the good things you find, if you just allow yourself to do so.

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

 

 

 

California is known for many things.  We all know it is wine country, and has some of the best wines in the world.  California is also know for its wide variety of agriculture and produce, which feeds large portions of the world. But did you know there is a small town, only about 26 miles south of San Jose and not far from the Santa Cruz Mountains, called Gilroy, that is actually known as the garlic capital of the world?  Well it’s true.  Gilroy is a small agricultural town known for its fabulous garlic.  It is also known for its, mushrooms and, of course, wines.  The whole town of Gilroy “is where garlic is more than a characteristic of the town. … “We smell it. We take pride in it like it’s completely normal.”  So if you are a big garlic lover, and I definitely am, Gilroy is the place to go.  Every year they host their annual Garlic Festival where they feature all kinds of recipes using  …. Garlic.  They even make garlic ice cream, which actually is pretty good.  My recipe for chicken in garlic wine-sauce hails from Gilroy, featuring of course, garlic, lots of garlic, and wine.  What could be better, right?!

I served my chicken over brown rice with the last of my peppered bacon scones  Scones with Pepper and Bacon and a nice fruity syrah, from our own Bookcliff Vineyards, here in Boulder, CO.  Bookcliff Vineyards in Boulder

Chicken in Garlic-Wine Sauce

6 TBSP butter, divided

1-2 TBSP olive oil

1 3-3 1/2 lb chicken cut in pieces

salt & pepper to taste

20 cloves of garlic

1 heaping TBSP chopped garlic

1/2 cup red wine

2 tomatoes, diced medium – I used a variety of tomatoes

1 can artichoke hearts, quartered, with juice

1 cup mushrooms, sliced or quartered

1 TBSP fresh parsley, chopped

1 tsp thyme

1 cup chicken stock

 

Melt 3 TBSP of butter and add the olive oil in a skillet.  Salt and pepper the chicken on both sides, then add to the skillet and brown on both sides.  Since it was just the two of us, obviously I made a smaller batch.

Once the chicken is browned, add the garlic cloves all around the chicken pieces.  Then add the wine, tomatoes, mushrooms, parsley and thyme.  Cover the skillet, bring to a boil, then reduce the heat to a simmer and continue to cook for about 30 minutes, or until the chicken is nice and tender.

Once the chicken is tender, remove it from the skillet and keep it warm.  Add the chicken stock, garlic and artichoke hearts.  Raise the heat to a medium, and cook uncovered, for about 10 minutes.

Add the remaining butter and incorporate it in with the sauce.  Then add the chicken back to the mixture to heat it thoroughly.

Serve over either rice or pasta and add plenty of this delicious sauce over the chicken.  Add a glass or two of wine, and it is pure Heaven.

Stay safe and stay well.  “Til next time.

 

 

 

 

 

Maybe it’s because I am originally from Southern California.  Maybe it is because I love good Mexican food.  Maybe it is because in these crazy times something with the name “fiesta” in it just sounds like a much needed reprieve.  Maybe it is because we just got hammered with yet another 10 inches of snow, and it’s still falling.  Or maybe it is a combination of all of the above.  Whatever the reason, I just thought it was a perfect time to make some good California Fiesta Bread.

This is what we woke up to this morning, April 16, 2020.

This is not normally a Christmas tree, but it sure looks like one now.  All it needs is some lights and it would look just like Christmas again.

With all this cold, blanket of white snow outside, I needed something warm on the inside.  California fiesta bread it was.

 

California Fiesta Bread

1/4 cup lukewarm water (110* F or 45*C)

1 TBSP dry active yeast

1/2 cup milk

1 tsp salt

1/2 cup vegetable oil

1 tsp sugar

3 eggs

2 3/4 cups flour

1/2 cup olives, chopped fine

1 TBSP pimentos or Peruvian peppers, chopped fine

2 TBSP green onion, chopped fine

1 cup shredded jalapeno jack or Monterrey jack cheese

 

Add the water to the yeast and stir, then let rest for about 5 minutes.

Scald the milk, then let it cool slightly before adding it to the yeast mixture.

Next, add the salt, sugar, eggs, and 1/2 the flour.  Beat in a mixer for 3 minutes.

Stir in the rest of the flour and the cheese, peppers, olives and onions, making sure to thoroughly combine all the ingredients.  You are going to have a very soft dough.  Once everything is thoroughly combined, cover and let the dough make its first rise for about 1 hour, or until the dough has doubled in size.

Spray a baking dish or cake pan with cooking spray.  Transfer the dough into the baking pan and evenly distribute the dough.  Cover and let rise again for about 1 more hour or until the dough has doubled in size once more.

Preheat the oven to 375* F or 190* C.

Bake for about 45 minutes, or until the bread is golden brown and hollow when tapped.

It is like a cake and it is also like a casserole, but in reality, it is definitely a bread.  This bread is best served with butter or mantequilla, when warmed and just out of the oven.  You will love the fiesta of flavors and your taste buds will be loving the celebration.

Stay safe and stay well.  “Til next time.

 

 

 

 

 

As I have mentioned earlier, I am one of the few people who has actually been cooking less than normal due to being under house arrest.  My friend Priscilla said the same thing.  I made soup; she made cookies.  We did a soup exchange.  It was a win/win – soup for cookies.  Since visiting with friends and family is not allowed at the moment, Priscilla had the cookies nicely wrapped up, sitting on a chair waiting for me.  When I arrived at her house, I swapped the cookies for some soup.  We got to wave to each other through the window.  Sadly, that was the extent of our visit though.  We can’t wait for things to get back to normal.

Priscilla wrapped the cookies up so nicely, with a bright green bow.  She always adds these special touches that make even the little things seem so extraordinary.  I was NOT thinking like that.  Larry put her soup in a plastic container.  It was not dressed up or fancy, and when I placed it on the chair, it was wrapped in a plastic bag.  HMMMM!  Seems like I am slipping up here.

The cookies inside the box were just as pretty as the packaging outside the box.  My box of cookies was filled with some beautiful spring-like Italian cookies, handmade with love by Priscilla.  And OMG!  So delicious too.

But it was a good exchange, even though mine was more practical and certainly not as  pretty.  Priscilla called today to tell me how much she loved my split pea soup.  So it all worked out just fine.  I got some delicious cookies and Priscilla got some delicious soup.  We are both happy.  🙂

 

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

“A Jeanne in the Kitchen” has been nominated for another award.  This time it is the Vincent Ehindero Award.  I am not sure exactly what I have been nominated for, but it is always very nice to be recognized by other bloggers.  It is very rewarding to know that others like and are inspired by what I do and what I write about.

I was nominated by MRS. T’S CORNER at https://www.tangietwoods.  Many, many thanks.  It is always very much appreciated, as are the rest of my fellow bloggers in our blogosphere.  Keep up the good work, now and always, but especially now in these tough, crazy and chaotic times in which we have all found ourselves to be a part of.  It definitely helps brighten up our days.  It helps knowing we are not alone.  Together, we can all get through this thing called life.

 

The Rules For Award:

1. Display the blog award log in your blog.
2. Thank the blogger who nominated you and add their blog website: https://tangietwoods.blog.
3. Answer the questions they have given you.
4. Nominate 7 to 10 bloggers of your choice and inform them on one of their blog post.
5. Ask them 7 questions.

 

Questions For Nominees If They Choose To Participate Are:

1. How were you inspired to start blogging?

I barely even knew what a blog was, let alone thought I would be writing one a couple of years ago.  But a friend of mine convinced me that I should start one to help others with my kitchen and culinary knowledge and experience.  So 2+ years later, here I am, with a thriving and growing blog, ” A Jeanne in the Kitchen”.

2.  How to you spend time relaxing?

Relax?????  What is that?  I don’t know the meaning of that word.  I like to go, go, go.

3.  What country to you live in?

I live in the Denver Metro area of Colorado, in the United States.

4.  What are two of your favorite blogging topics?

Well since mine is a food blog, I’d have to say food.  But I also write about living life outside of the kitchen too.

5.  What is your favorite food?

I have to choose just one?  Oh no, no , no.  There is way to much good food around the world to only choose one.

6.  How often do you blog?

I try my best to blog once a day, but sometimes life happens and I just can’t do it.  Consistency is the key though.

7.  Are you a great cook?

Good, most definitely, great, who knows? Though there are some who might say so.

 

Instead of nominating any specific bloggers and blog sites, this time, I am going to open it up to anyone and everyone who would like to participate.

 

My Questions to all of you are:

1.  What are you grateful for?
2. How are you coping through all these crazy and unprecedented times?
3. How do you unwind and get yourself grounded again?
4. Who has left the biggest impression on you?
5. Do you have any hobbies?
6. Where do you call home?
7. If you could travel anywhere in the world, where would you go?

Stay safe and stay well everyone.  “Til next time.

 

 

 

Not only are all the days blurring into each other, but now the seasons are too.  With all the snow and cold weather we have been having lately, I really am not sure if it is truly April, like the calendar says it is, or if it is December?  Did I just fall into a deep sleep and lose track of all time?  The news said we got about 10.5 inches of snow where I live, with more expected tomorrow.  Again, is this April or is it December?  Or am I just in the Twilight Zone?

Since we can’t go anywhere now, not just because of the snow, but also because the whole world is locked down and shut in, it was another good day for a puzzle.  We did a puzzle exchange with our friends and neighbors Angie and Brian the other day, so we worked on one of their puzzles.  Their puzzle is the deluxe model, whereas ours were just the Target version – that would be Tarjay, not Target.  This puzzle is a handmade wooden puzzle, with all the shapes being so uniquely cut.  It is a really cool puzzle too.  I like it so much, I might just have to get one or two for us, that is if I can convince Larry it is worth the price.  These handmade puzzles are not cheap.  It was definitely a challenge, but we were up for it.  And even better, this puzzle was made in Wheat Ridge, Colorado, right down the street from where I work, or worked before we got locked in.

Of course, our little puzzled panther wanted to help as well, but NO WAY.  Not this time; not this puzzle.  She tried, but got booted off the puzzle table numerous times.  We did let her pose with the puzzle once we finished it though.  That seemed to make her feel a little better, like she had still helped and done her part.

Well, with weather like this, regardless of what month the calendar says, it is good weather for soup.  For Easter, I cooked a big 11 lb ham and there was just the two of us eating, so I had a lot of ham leftover.

I LOVE split pea soup, so a good portion of the ham was used to make a big pot of delicious split pea soup, which was perfect for a cold, indoor puzzle day. Split Pea Soup.  I still have more ham left too, as well as a lot of soup too.  Some will go into a quiche and the rest ended up in the freezer, to be used and recreated at a later time, in another way.

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

 

I know the calendar says its spring, and it is the day after Easter, but Mother nature must not have received that message.  It is still snowing here.  It snowed all day yesterday and is still snowing today, although it does look like it has stopped for now.  We got about 7″ of snow between yesterday and today.  A couple of days ago, we were in the 70’s and we were wearing shorts.  Go figure!
What is looks like right now, April 13, 2020.

I hope everyone had a good Easter or Passover.  I know these holidays were not celebrated as we normally would celebrate them, and things were completely different than usual, but …..  We had a very quiet Easter, as I am sure most people did.  I did cook a big ham, of which we will have for quite awhile yet to come ( I will be heading to the kitchen to make some split pea soup in just a bit),  some scalloped potatoes, my peppered bacon scones, and a spinach and artichoke bread pudding, but I got distracted doing yet another puzzle (another story for later), and completely forgot about making any other vegetables.  Oh well, it was just Larry and I, and we did have our vegetables in the bread pudding, so I guess we’ll survive.   I purposely DID NOT make any desserts though.  The one thing I was able to cut out for Lent this year was that I did not bake any cakes or cookies or any other desserts at all during the whole time of Lent.  That does not mean I was not eating cookies, it just means I was not making any.  🙂  When you have a terrible sweet tooth, it is very difficult NOT to make cookies, and I didn’t for 6 weeks, although I did come very close many times.

Our Easter dinner.

Spinach and Artichoke Bread Pudding

8 cups day old or stale bread, cubed

20 oz fresh spinach, stems removed

2 cans artichoke hearts, drained and quartered

9 eggs

3 cups heavy whipping cream

3 cups of mixed cheeses – I used a Colby-cheddar mix and mozzarella

salt & pepper to taste

1 TBSP garlic

1 shallot, sliced very thin or minced fine

1 tsp cayenne pepper

 

Spray a 9×13 cooking dish with cooking spray.

 

Mix the bread cubes, cheese and artichoke hearts together and set a side.  Mix the spinach, garlic and shallot together.  Combine the eggs, whipping cream, salt, pepper and cayenne pepper together.

Saute the spinach, garlic and shallot together with salt & pepper in olive oil for about 3-5 minutes, or until the shallot is translucent and cooked.

Let the spinach cool for a bit, then add it to the bread and cheese mixture and combine well.  Then add the egg and cream mixture, and again combine well, making sure to completely saturate the mixture with the liquid.

Transfer the bread pudding into the baking dish and firmly press it into the pan, to make sure it is all completely saturated with the liquid.  Let the bread pudding set in the refrigerator for at least 30 minutes, up to overnight.

Preheat the oven to 350* F or 180* C.

Remove the bread pudding and let set at room temperature for about 30 minutes before baking.  Then bake for about 35-40 minutes, or until you have a light, golden brown crust on top and the eggs are done.

This savory bread pudding is sure to delight and will go well with just about anything you would like to serve it with, from brunch to dinner.

Enjoy!  Stay safe ans stay well Everyone!