Chef_Jenn

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Wednesday, September 22, 2010

Ingredient of the week~~Kiwi Berries~~

On a recent trip to Jimbo's, is search of some high Vitiman C fruits I came across Kiwi Berries.




"KiwiBerries are a nutritional powerhouse, they are the most nutrient dense of all the major fruits, and are an extremely healthy food source. Containing almost 20 vital nutrients, KiwiBerries are considered a super fruit! They're not just good for you...they're delicious.” Containing 5 times the Vitamin C of an orange. If you have a cold, forget about a glass of OJ. Go with Kiwi Berries!!


This smooth-skinned fruit that is the "no fuzz", "no peel" cousin of the traditional kiwifruit.

Kiwi berries can be used anywhere you would use a kiwi, but with much less work. I have seen some great recipes using kiwi berries in a salad with shrimp to a simple fruit tart topped with slices of fresh kiwi berries. Personally I like to pop them in my mouth while vegging out in front of the TV.

October Classes at Alchemy of The Hearth

These are my October classes at Alchemy of The Hearth in San Marcos (click here for address)

"Cooking with Merlot"~
Cooking with wine is one of the most rewarding flavor enhancers a cook could ever have. Understanding the nature of wine is a whole other conversation. Join Chef Jenn as she explains and teaches you the techniques necessary to cooking with Merlot. How to choose the right bottle, when to add it to your food and how to pair wine with the foods you've created.
~October 2nd, Saturday from 5 to 9pm~ $65 register here

"Celebrating Jewish Foods"~
Join Chef Jenn as she puts a new twist on classic Jewish recipes and introduces you to new recipes that will quickly become your favorites. Learn the tips and tricks to making fabulous foods like poached salmon quenelles with tarragon sauce,Gefilte fish potato and yam pancakes with sour cream and mixed greens with cherry Manischewitz dressing. Bring an apron, closed toe shoes, chefs knife and containers to carry your leftovers home.
~October 8th from 10am to 1pm ~$65 register here

"Vista Market Tour and Cooking Class" ~
Join me on a tour of the Vista Farmers Market where she'll introduce you to local farmers, sample new and interesting food and purchase an array of goodies to bring back to the kitchen where you'll learn how to cook up an amazing meal with your ingredients. This class begins at the Vista Market at 8:30am where you'll meet Chef Jenn. Then you'll be back at Alchemy of the Hearth at 10am through 1pm cooking up a storm. You'll need to wear comfortable, closed toe shoes, bring an apron, a chefs knife and containers to carry your bounty home.
~October 16th, Saturday - at 8:30am for the market tour and from 10 to 1pm for the cooking class~$65 register here

"The Jewish Deli Foods" ~
Looking to have a “deli-licous” day? Come join Chef Jenn for a cooking class inspired by New York delicatessen classics. If you don't have a good delicatessen in your neck of the woods come to class and feed your cravings. On the menu: Stuffed Cabbage Leaves · Potato Pancakes · Matzo Ball Soup · Jumbo Black and White Cookies. Bring an apron, closed toe shoes, chef's knife and containers to carry your leftovers home. ~October 22nd - 10am to 1 pm~ $50 register here
 

Thursday, September 16, 2010

Fish Tacos

Last night was supposed to be my second night of “Cooking For Foodies” cooking class, but there was a gas leak and class was canceled. I returned as much of the food as I could, but I was stuck with 18 portions of red snapper. What is a girl to do?
Invite all her friends over and make the best fish tacos ever!

As requested here is the recipe.


Baja Fish Tacos
Serves 4

Batter:
¾ cup All-purpose flour
½ tsp Baking powder
½ tsp Dried oregano, crushed by hand
½ tsp garlic powder
½ tsp Chipotle or chili powder
1/8 tsp Salt
1/8 tsp Ground pepper
1 Egg yolk
4 to 6 oz Beer



1.5 lb Black cod, skinned and cut into ½ inch strips

As needed Vegetable oil

2 cups Cabbage, finely shredded
2 Avocados, sliced
2 cup Salsa fresca
3 Limes, cut into wedges
6-8 Tortillas
1 ½ cup Mayonnaise or Mexican crema sauce*

In a medium bowl whisk together flour, baking powder, oregano, garlic powder, chili powder, salt and pepper.
In a separate bowl mix together egg and beer. Stir egg mixture into flour mixture and refrigerate for at least 3 hour (this mixture can rest for up to 24 hours).
Preheat oil to 375°.
Dip cod into batter, one piece at a time, and coat.
Fry for 4- 5 minutes, turning half way through.
Place onto paper towel lined sheet pan.
Serve with warm tortillas, cabbage, avocado slices, salsa, lime wedges, and crema.


*Crema Sauce

1 cup Crema (How to make homemade Mexican crema)
¼ cup Lime juice
¼ cup Cilantro leaves, chopped
1/8 tsp Garlic salt
1/8 tsp Kosher salt

Place all ingrdients into a bowl, stir to combine.
Refrigerate for 10 minutes before serving.

Wednesday, September 15, 2010

Recipe from Sea Rocket Bistro Cooking Class


For those of you who missed out on my first hand-on cooking class at Sea Rocket Bistro; you are in luck as here is one of the amazing recipes. And yes I will be teaching more class at Sea Rocket Bistro! Come back to Chef Jenn's blog for information on all her upcoming classes.

Warm Melon with Vanilla Infused Agave Syrup and a Honey Cookie Garnished with Fresh Mint

Makes 14 cookie

1 1/4 cups All-purpose flour
1 tsp Baking soda
1/4 tsp Salt
½ cup (or 1 stick) Unsalted butter, softened
1/3 cup packed Light brown sugar
1 large Egg
1/3 cup Honey

Preheat oven to 350°F with racks in upper and lower thirds.
Whisk together flour, baking soda, and salt in a bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture.
Drop 14 heaping tablespoons of dough 2 inches apart onto 2 parchment lines baking sheets.
Bake, switching position of sheets halfway through baking, until golden, 10 to 14 minutes total (cookies will spread flat). Remove from cookie sheet and cool completely.

Melon
1/3 cup Agave syrup
1/3 cup White grape juice
1 Vanilla bean, split lengthwise and seeds scraped

2 1/3 cups Melon (cantaloupe, honeydew, etc) peeled, seeded and cut into small cubes
¼ cup Fresh mint, chopped

Combine Agave syrup, white grape juice, vanilla bean and craped seeds in small saucepan. Cook till syrup is heated through, about 5 minutes. Remove from heat and let steep 10 minutes. Remove vanilla bean from syrup.
Pour syrup over fruit, add mint and toss to combine.
Spoon fruit and some syrup into a large goblet, garnish with cookies.

Thursday, September 9, 2010

Spotlight on Local Farmers Cooking Class at Sea Rocket Bistro




Spotlight on Local Farmers Cooking Class

This class is $60 and will showcase the amazing produce offered from Suzie’s Farm. Class will be completely hands on and full of great local ingredients.


Menu

Diner Includes Wine Pairing

Garlic and White Balsamic Marinated Tomatoes with Micro Green Salad Topped with Local Aged Gouda Cheese

Fresh Local Fish with Aromatic Herbs, Local Port Wine Reduction and Winter Squash Risotto

Sugar Cookies Topped with Warm Vanilla Infused Agave Syrup, Melon and Fresh Mint

Chef Jenn Presents
Hands-on Cooking Class
at Sea Rocket Bistro, Featuring Seasonal Produce From Suzie’s Farm
Sunday, September 12
From 6 to 9 pm
$60

At Sea Rocket Bistro

P 619 255 7049 or 619 997 8043
E elena@searocketbistro.com
http://www.searocketbistro.com/

For more information about Chef Jenn
Or for private cooking classes

P 858 212 9054
E jlfelm@yahoo.com

www.chefjenncooks.blogspot.com

Menu is subject to change based on availability and seasonality of ingredients
Sea Rocket Bistro
3382 30 th St.
San Diego, CA 92104