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Monday, October 3, 2011

Amazing October Cooking Classes and a sneak peak of December Classes

Chef Jenn's Upcoming Cooking Classes


Sea Rocket Bistro Pop-up Cooking Class

We have scheduled our next pop-up cooking class at Sea Rocket Bistro…this time it’s all about awesome Vegetarian cooking!!

Menu~ subject to minor
changes
“Farmers Market” Panzanella
Salad (a toasted bread salad with local seasonal vegetables) and a Sherry
Vinaigrette

Roasted Winter Squash and
Carrot Soup Topped with Creamy Goat Cheese and Shaved Carrots

Whole Wheat Lasagna Rolls
with Vegetable Bolognese and Sautéed Mushrooms
Natilla” a Spanish Custard
Pudding Flavored with Cinnamon, Vanilla and Citrus

Menu includes a local Pacific
Redwood Organic Pinot Noir pairing with the entree.

Classes are a blast and sell out super quick!
Cost for the class is $65 per person and seats can be reserved by calling Chef Jenn Felmley at 858 212 9054 or e-mailing jlfelm@yahoo.com. The cost is all-inclusive for food, pairing, tax, and culinary instruction. Classes from 3 to 6 pm on Sunday October 16.

 And

Urban Farm Cooking Class

Coral Tree Farms, just off of Requeza Ave in the heart of Encinitas, and Chef Jenn Felmley are combining to bring you cooking classes.

This wonderful day on the farm will start with a tour of Coral Tree Farm (including the cute and cuddly animals). Followed by a cooking demonstration and tasting by Chef Jenn Felmley.

Classes will be held SUNDAY October 23 from 1 to 3 pm , $30 Per person, part of the proceeds will go towards Laurels future desires for the farm!
RSVP with Chef Jenn, classes are limited to 20 people and sell out quick!!!!
For more information got to http://chefjenncooks.com/?page_id=43

And

As always my classes through San Dieguito Adult Education in La Costa and Del Mar

10/10~ Farm Fresh Vegetarian Class at La Costa Canyon
11/2~ Updates Thanksgiving Classics at Torrey Pines High School
11/30~Noel French Christmas Dinner at Torrey Pines High School
12/1 Fest of the Seven Fishes at La Costa Canyon High School
12/14 Noche Buena- Mexican Holiday Feast at Torrey Pines High School

Friday, September 2, 2011

Slow Food vs. Fast Food...take the $5 challenge with me

 
The$5 Challenge is a response to the First Lady’s challenge to the nation to end the childhood obesity epidemic in a generation. In addition to Michelle Obama, a handful of other influencers such as celebrity chef Jamie Oliver and author Michael Pollan have increased public concern about the impact the industrial food system has on our health and the environment. The campaign is a way for everyday people to build and to share their own solutions.
 
In response to a lack of access to fresh fruits and vegetables, people eating more fast food than home-cooked meals, and increasing rates of diet related disease, Slow Food USA had created the $5 Challenge campaign. The organization, a national non-profit working for good, clean and fair food for all.
The $5 challenge encouraging people across the country to cook slow food that costs no more than five dollars per person. Slow food – the opposite of fast food – is food that is good for those who eat it, good for farmers and workers, and good for the planet. Get together with family, friends and neighbors for a slow food meal that costs no more than $5 per person. Cook a meal with family and friends, have a potluck, or find a local event.
The largest obstacle to Organic and healthy eating is the price and time. For many peop
I want to help change those perceptions, here is a meal that can is inexpensive, easy, can be made as easier with a few ready to use products or made from all farm fresh/ farmers market items. Food needs to fit you and your needs.
Seared Local Fish “Sticks” with Herb Tartar Sauce
 Local Vegetable Slaw
And
Baked Potato ChipsServes 4

Potato Chips: 
½ lb            Potatoes, scrubbed
1 tbsp         Vegetable (coconut oil or local avocado oil)

Slaw: This slaw is based of of items found year round in my local farmers markets, but you could make this into a salad using what ever vegetables are available in your local area.
Lets be honest, the time to cut and chopp is not always available. If you do not have the time you can buy a bag of "Slaw" mix in your grocery store.  I personaly like the "Broccoli Slaw" mix.

1/4 head      Cabbage, thinly sliced
1 large         Carrot, peeled, grated and pressed to remove excess liquid
4 small        Radishes, halved and thinly sliced
1 large         Apple, cut into thin matchsticks
2 tbsp         Apple cider vinegar
1 tsp           Dijon or other mustard
2 tsp           Olive oil
1 tsp           Honey

Fish sticks: I went with stick; kids love anything in a stick form and it makes the serveing size look alot larger . Check with Catalina Offshore Product for the best prices for fresh local seafood, at the time I put this recipe together they had Yellowtail on sale for $3 a pound.
2 tsp           Vegetable oil (coconut oil or local avocado oil)
¾ lb            Fish fillet boneless, skinless
1 tsp           Ground coriander
 
Herb Tartar Sauce: This ia a great wat to use the fresh herbs you have growing in your garden!!
¼ cup         Mayonnaise
¼ cup         Flat leaf parsley leaves, finely chopped
2tbsp          Dill or tarragon, stem removed finely chopped
1 tbsp         Onion, minced
1 tbsp         Lemon, juiced
1 tsp           Lemon zest
Salt and pepper to taste
Preheat oven to 350°F.
Line a baking sheet with a silpat or parchment paper and set aside.
Slice potatoes as thinly as possible using a mandolin. Spread slices out evenly on baking sheet with silpat and drizzle with 1 tbsp vegetable oil.
Bake for 20 minutes or until golden brown. As soon as potatoes come out of oven, sprinkle with salt and lightly toss to combine.
Prepare slaw: In a large bowl, mix cabbage, carrot, radishes and apple. In a small bowl, whisk together vinegar, mustard, 2 tsp olive oil and honey. Toss with cabbage mixture.
For Herb Tartar sauce: Place onions, dill, parsley, lemon zest and lemon juice in a bowl, stir in mayonnaise. Season with salt and pepper.
Prepare fish sticks:. Cut into 8 equal portions, into a rectangular stick about 2 1/2 inches long. Heat 2 tsp oil in a large nonstick skillet for 1 minute on medium high heat. Season fish with salt, pepper and coriander; add fish sticks to pan and cook, for about 4 minutes or until golden brown and just cooked through. Serve with potato chips, herb tartar sauce and slaw.
Looking for a great local event?

You're invited to take back the "value meal" by participating in the $5 challenge  
Together We Can Take Back the Value Meal - The $5 Challenge at Amici Park in Little Italy
9AM-1:30 PMJoin Slow Food supporters across the nation on Saturday, Sept. 17th at Amici Park (alongside the Little Italy Mercato) for Slow Food USA's National Day of Action.
At Noon
Bring your own lunch that you prepared, or bought at the Little Italy Mercato, for $5 or less join other community members in a lunchtime convivium of local and accessible food prove that fruit can be cheaper than Froot Loops and happy can be found outside of the Happy Meal box!
Slow Food Urban San Diego leaders will be on hand from 9am - 1:30pm to answer questions and provide information on the current membership drive where your donation -- in any amount -- will make you a member or renew your membership.

Dallmann Fine Chocolates in Del Mar

Is it heaven or is it a curse that this amazing chocolate shop is just minutes from my house?

On a recent day of gluttony; a friend from San Diego Food and Wine and I spent a day tasting our way through Solana Beach. After a very long lunch we capped of our day with a 25 piece box of Dallmann's fine chocolates. WHAT A WAY TO END THE DAY!!

You may not have heard of Dallmann, as they are new to the San Diego area. But they are not new, Dallmann started in 1954 when Guenther Dallmann opened his pastry shop in St. Gilgen, Austria. Today Guenther's daughter Sylvia, together with her husband Franz, have expanded Dallmann family business into San Diego, California. Keeping with the family tradition of using only the finest ingredients, Isabella hand makes Dallmann gourmet chocolates using the original family recipes.


Dallmann Chocolate Boutique is located next to Pannikin, in the upper level of Flower Hill Promenade.



After trying every flavor in the shop ( I have such a hard job); my favorite flavor is the "Spicy Passion". Fresh Passion Fruit Caramel encased in bittersweet chocolate decorated with togarashi, a Japanese 7-spice blend that typically includes red chile flakes, and dried orange peel.

Dallmann Fine Chocolate Boutique is excited to offer in store chocolate tastings!!
Every Thursday they will be hosting tasting events at the Flower Hill Mall, Del Mar location. Some events will be in partnership with other local artisans such as Venissimo Cheese, Temecula Olive Oil or Ballast Point Brewery to taste some of the best foods San Diego has to offer.
Upcoming classes include Chocolate and Scotch on September 8th, Chocolate and Cheese on September 22 and more.

These tasting events are limited to 14 people and require reservations. Sign up online or call 858-720-1933.

Wednesday, August 24, 2011

Tons and Tons of Great Hands-on Classes!!!

 Vegan Cooking Class!
Classes are a blast and they include one-on-one instruction from a professional culinary instructor, are totally hands-on, and after dishes are prepared, everyone sits down to enjoy the meal together. You’ll learn all steps of the cooking process from beginning to end, and recipes are provided for you to take home.

Menu~subject to... minor changes
Vegetable and Tofu Tempura with Green Goddess Dipping Sauce

Warm Spinach and Arugula Salad with Cherries and Warm Shiraz Dressing

“Cheesy” Polenta Cakes with Sauteed Tomato and Garlic Sauce Topped with Fresh Basil

Lavender Tea Cookies with Seasonal Fruit Compote

Menu includes a local wine pairing with the entree.

Cost for the class is $65 per person and seats can be reserved by calling Elena at 619-997-8043 or e-mailing elena@searocketbistro.com. The cost is all-inclusive for food, beer pairing, tax, and culinary instruction, and will run from 6pm-9pm, August 29.



Farm Fresh Cooking Classes
Come take a fun cooking class and help supprt your local farmer!
These classes are 2 weeks (or 2 nights of classes) with an opptional farm tour day
 $88 for Vegetarian and $92 for Non-Vegetarian

Fresh, seasonal, cooking class; combined with a tour of a local farm (optional). Students may join Chef Jenn on Sunday for a tour of a farm in Encinitas, where they will get to pick and purchase local produce, as well as see how Chef Jenn creates her seasonal menus for class from the fresh produce available.
Classes will showcase an array of seasonal vegetables available locally, with recipes.
 Learn how to cook, shop and eat delicious meals.
Each class will showcase cooking, cutting, presentation and various culinary techniques
at Torrey Pines High School Vegetarian
Sept. 12 - 19, Mondays

at Torrey Pines High School Non-vegetarian
Sept. 26 - Oct. 3, Mondays



 French Country Cooking Class
This class is 4 weeks long ( 4 classes) $143
Come explore the best of France!
This 4 week series will give you what you need to create fabulous French dishes from simple ingredients in your own home. Each class will showcase recipes from different regions of France. French country cooking is simple flavor combinations and lots of fresh (local) produce. French food is based on seasonality and the beauty of French cuisine lies in the combination of seasonal produce, flavorful fresh herbs and simple ingredients.
at Torrey Pines High School
Sept. 8 - 29

Monday, August 15, 2011

St. Germain and Grapefruit Popsicles


For this month's farm class at Coral Tree Farm I made some amazing St. Germain and Grapefruit popsicles. Laurel (the amazing farmer) told me of her beatiful grapefruits that had been sitting on the tree getting sweeter by the day and how I had to use them.
My first thought was that I had to make a popsicle. My second thought was "what kind of booze do I want to put in my popsicle?"
I had to go with St. Germain.


This has been the summer of  St. Germain cocktails, as just about every grea restaurant in San Diego (from Bankers Hill to Urban Solice) has created some kind of refreshing summer cocktail with St.Germain.
It is hard to describe to the flavor of St. Germain, but I promise it will be love at first sip! I like to say it has the aroma of lychee, the flavor of honey suckle, jasmin and wild flower honey. Even the people at St. Germain have a hard time explaining what their product tastes like;
"Neither passionfruit nor pear, grapefruit nor lemon, the sublime taste of
St-Germain hints at each of these and yet none of them exactly. It is a flavor
as subtle and delicate as it is captivating. A little like asking a hummingbird
to describe the flavor of its favorite nectar. Très curieux indeed, n'est-ce pas?"

St. Germain Grapefruit Popsicles
Makes 10-15, depending on the size





1 cup           Sugar
1 cup           Water
3 cups         Grapefruit juice
½ cup          St. Germain (elderflower liqueur)
1/3 cup       Myer lemon juice

2                 Grapefruits’, segmented and cut into small pieces

Mix the water and sugar together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool.

Combine the grapefruit juice, St. Germain, myer lemon juice and 1cup of the cooled syrup. Adjust to taste amount of simple syrup, you may want to add a tablespoon or two extra syrup if you prefer them less tart. The mixture will taste slightly sweeter in liquid form than it does when frozen.

Pour into popsicle molds, add grapefruit pieces and freeze at least 8 hours or overnight. To remove, run the molds quickly under hot water, and gently pull out the pops.

Tuesday, June 14, 2011

Food and Foodie at The San Diego County Fair


This foodie recently spent the day at the San Diego County Fair (I was lucky enough to get a "Best Pass Ever"..a kind of season pass for the fair as a present) and I plan on spending many more.
As a foodie I was not that interested in the ride or the nick-nack vendors. What I wanted was the food!! And food I got.


My day started with a Cinnamon Roll with Frosting and Nuts, from Old West Cinnamon Rolls. This one was a super easy choice...it was the first booth I hit when I got in the gate. This was good, super sweet and I think I may have developed diabetes after the third bite.


Followed that up with a pulled pork sandwich…looked better than it tasted.

Grilled Artichokes...that is at least what they said it was. But it had no "grill" flavor. As for the sides; there was this stuff they called butter and mayonnaise. The mayonnaise was a good place for me to start; I found the toppings table and add parmesan cheese, garlic salt seasoning and hot sauce. Would not have been able to eat it without making my changes.


Hands down the best new addition to the fair is PINK'S HOT DOG

May I suggest you order the Martha Stewart Dog ...relish, onions, bacon, chopped tomatoes, sauerkraut & sour cream
This was the best thing I ate all day!!!!

We all know that the fair is all about fried food. My adventure started with Fried Fogs Legs, they where ok. The fries where aweful!


For the finally, Fried Girl Scout Cookie (thin mints to be exact). Interesting. I love thinn mints and I think I would still love them any way they where served. Even in crumy batter and fried in dirty oil.

Monday, June 13, 2011

Pictures of Cooking Class with Chef Jenn


With amazing summer classes about to start I want to share with you some pictures from recent cooking class; to give you a good visual idea of what these classes are all about .... and give you some cooking class inspiration.
Classes start with a demonstration. Where I review the recipes, teaching you all the detailed tips and tricks you will need to create an incredible meal.
Classes are hands-on!

Students are broken into teams and as a team they create the menu for the evening.


As you cook I am just a step away to answer with any questions you might have.

Students learn how to stylishly plate their creations.

As well as eat their creations!!



If you are wondering when you can take a cooking class; this summer’s classes are starting soon!
Mediterranean Cuisine (2 weeks)
July 11 - 18
Summer Backyard Favorites (4 weeks)
July 6-27
 Mexican Favorites Made Healthy (2 weeks)
July 7 - 14

For more information or to sign up online click here
Or call (760) 753-7073 ext. 5103
For any other questions about these classes or for information about private classes, please contact Chef Jenn at (858) 212- 9054 or jlfelm@yahoo.com

Vegetarian “Like Water for Chocolate” Chiles with Walnut Sauce, stuffed with Lentils

For those of you who have taken a vegetarian (or vegan) cooking class from me this recipe will be very familiar. And for those of you who have not been lucky enough to take one of my cooking classes; I thought I would be kind enough to share this recipe with you.

Like Water for Chocolate is an amazing book, and a good movie, about a young Mexican girl (Tia) and her long and heart wrenching story of love and food. How these two mold her life, in both virtuous and ruthless ways.

This dish, Chiles in Walnut Sauce, are served at a wedding feast (and if I told you the whole story you would never read the book or see the movie, and you really need to read the book and see the movie);  putting several very special ingredients into the sauce and shares something very special with the wedding party.


“Like Water for Chocolate” Chiles with Walnut Sauce, stuffed with Lentils
Serves 8

1 ¼ cups     Red lentils
2                 Cinnamon sticks
2 ½ cups     Water

For filling
¼ cup          Cider vinegar
1 1/2 tbsp   Sugar
15               Dried apricots, cut into small cubes
1/4 cup       Golden raisins
1 cup           Water

½ tsp          Ground allspice
½ tsp          Freshly grated nutmeg
1/4 cup       Raw almonds, coarsely chopped
1cup           Yellow squash, small dice
1 tsp           Orange zest
4 oz            Oaxacan cheese, cut into small cubes

8 large         Poblano chiles (approximately 2 lb total), roasted, peeled and seeded

For sauce
½ cup                   Walnuts, roughly chopped
2 tbsp to ¼ cup    Raw almonds, roughly chopped
1 to 1 ½ cup         Half and half
1 tbsp                   Sugar
¼ tsp                    Salt

4 oz             Queso fresco, crumbled

½ cup          Fresh pomegranate seeds**

In a small saucepot simmer lentils and cinnamon sticks in water until just tender but not falling apart, 20 to 30 minutes, and drain.

Combine cider vinegar, sugar, dried apricots, golden raisins and water in a saucepot. Cook over medium low heat, simmering till fruit is plump and rehydrated, or until liquid is evaporated (about 8 minutes).

In a large bowl stir together ground allspice, nutmeg, almonds, yellow squash, orange zest and cheese. Add to cooked fruit; along with lentils, gently stir to combine. Season with salt and pepper.

Preheat oven to 350°F.

Divide filling among chiles, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a foil lined shallow baking dish, then cover with foil Bake until heated through and squash is tender, 20 to 25 minutes.

While the chiles cook, purée walnuts, almonds, 1 cup half and half, salt and sugar in a food processor or blender; until smooth and silky, about 2 minutes.
(Sauce should coat back of a large spoon. If sauce is too thin, add more almonds and puree. If too thick, add more half and half.)

Transfer chiles to plates; pour walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds and Queso fresco. 


* To roast the peppers; place the poblano pepper on a low flame on the gas burner or bbq and burn the outside skin. Don't be alarmed if you hear popping from the pepper. Place in a brown paper bag till cool enough to touch. Rub the burnt skin off of the pepper. Cut an opening on the side of the pepper and scrape out the seeds and membranes, leaving the stem intake (if possible).

**If pomegranates are not in season you can substitute finely diced dries cherries, cranberries or pomegranate flavored cranberries.

Friday, June 3, 2011

URBAN FARM PARTY! Coral Tree Farms, an urban farm in the heart of Encinitas



URBAN FARM PARTY! Coral Tree Farms, an urban farm off of Requeza Ave in the heart of Encinitas. If you have not heard of it you are not alone, but trust me when I tell you there is an amazing farm with a even more amazing farmer right under your nose.
 This Saturday they are having an open house and you are invited!
The party and tasting event, with tastings from Stone Brewing Company, Haggo's Organic Taco, and Vignette Cupcakes. As well as cooking demonstrations from yours truely.
This event is a fundraiser to help pay for an unexpected requirement from the water district.
http://www.facebook.com/?ref=home#!/event.php?eid=217918278233343

I am planning on making a couple of fun recipes to showcase some of the wonderful produce from the farm. 

Swiss Chard with Leeks and Golden Raisins
Serves 4

2 tbsp          Olive oil
2 tbsp          Leeks, green removes and whites sliced thin

6 cups         Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)
¼ cup          Water
1 tbsp           Honey
1 tbsp          Golden Raisins
Salt and pepper to taste
        
Heat oil in a large sauté pan over medium heat and add leeks; cook till translucent. Add water and chard stems. Cover and reduce heat to low, cook for 5 minutes. Remove cover and add chard leaves and season with salt and pepper ;cook for 5 to 7 minutes over medium heat or until chard just starts to become tender. Add honey and raisin; stir and cover.
Cook for 2 to 3 minutes or until chard is tender and raisins plump.
Taste for seasoning and serve.


Pickled Beets and Spring Garlic
Makes 3 Pint Jars

12 small to medium             Beets, tops and tips removed
2 tbsp                                    White wine vinegar
2 tbsp                                    Olive oil
Salt and pepper
           
1/3 cup                         Spring garlic*, sliced thin
3 cups                          White wine vinegar
1/3 cup                         Sugar
1 tsp                              Kosher salt
1 tbsp                            Pickling spice, divided

Preheat oven to 400 degrees.
Place beets, vinegar, olive oil and salt and pepper onto a large sheet of aluminum foil. Fold into a foil pouch and place onto a cookie sheet; roast in the oven for 40 minutes. Cool completely, rub off skins from the roasted beets and slice thinly.
Sterilize preserving jars and lids.
Arrange, in 1-quart jars, alternating layers of beets and spring garlic. And add ½ teaspoon pickling spice in each jar.
In a small sauce pot combine kosher salt, white wine vinegar, sugar, and remaining pickling spice; bring to a boil and cook till sugar and salt are dissolved. Stirring occasionally.
Divide vinegar mixture into jars and filling to within ½ inch of rim.
Top with covers and twist to seal.
In a large pot cover jars with water and allowing 1 to 2 inches of water to cover jars (you may need to add extra water for this). Bring liquid to a boil and gently boil for 10 to 15 minutes.
After processing, remove jars and set them upright on a towel to cool 12 to 24 hours. Do not retighten bands. Once jars are cool, test each one for a seal by pressing the center of the lid. The lid should not flex up and down (if it does, immediately refrigerate or reprocess with a new lid for the full length of time).
Label, and store jars in a cool (50° - 70° F/10° - 20°C), dry, dark place for up to one year. After opening, refrigerate, and use within 1 month.

For additional information on canning go to eatingwell.com/go/canning
*If you do not have spring garlic substitute with spring onions or leeks sliced and 3 whole cloves garlic

Tuesday, May 31, 2011

Dates Shakes and Anthony Bourdain


Not until I watched Season 4 of No Reservations (with Anthony Bourdain) did I have any idea that Palm Dessert was the home of the famous Shields Date Garden and there amazing Date Shake. Oh and an interesting movie about the "Romance and Sex Life of a Date"...that is something you will have to see for yourself.
On a recent trip out to Palm Dessert I had to stop and try one, and I am so happy I did.

Quick note: Shields has recently opened a Cafe in the court yard of the gift shop, it is ok. For the true date shake experience you need to belly up to the old fashioned soda fountain.

For some the thought of a milk shake made with dates may not sound all that good. But I am here to tell you it is delish! I fell in love from the very first sip. So much so I had to buy some of the magic date crystals used to make this shake so I could make shakes at home.



Date Crystals are dates that have been air dried and the natural sugars have crystalized. They are hard as rocks!

The recipe for this tasty treat is pretty simple.

Shields Date Shake

Makes a 16 oz

To make Date Paste:
1/4 cup of Shields Date Crystals
1/3 cup Milk
To make Date Shake:
1/4 cup Date Paste from above
1 cup Vanilla Ice Cream
1/2 cup of very cold Milk

Blend with a drink blender and enjoy.








Thursday, May 26, 2011

Battle Crab Cake with Baja Crab from Catalina Offshore Products

Recently my favorite fish monger (Tommy Gomes at Catalina Offshore Products) introduced me to his newest product, Baja Crab. A flaky, sweet, lump pacific stone crab meat.
You can imagine my excitement, I could not wait to get home and play with crab cakes and crab salad (let's be honest, just standing in from of the fridge eating directly from the tub).
I one question to ask myself;  "should I make a Maryland style crab cakes or a Southern style crab cakes." That is where battle crab cake began.

Southern Style Crab Cakes (left) and Maryland Crab Cakes (right) with coriander pickled corn and blanched green beans.

The results, they both won. That is we love the flavor of the Southern style crab cake, with its bell peppers and Creole Seasoning. While we agreed that the light texture of the Maryland crab cake was amazing. The next step is to buy another tub of crab meat and perfect a recipe for the marriage of the two.

Wednesday, May 25, 2011

Perfect Vodka Tonic


To know me is to know that I love Stoli and Tonics. It is my go to drink. If you have never had this amazing cocktail it is as simple as Vodka and Tonic with a splash of lime. The perfect refreshment for really hot days!
Sounds easy enough to make, but it is surprising how many people do it wrong!
I recently want to take my cocktail to the next level. With only 3 ingredient I did not have to go far to perfect it.
First is good vodka is KEY!! Cheap vodka will add nothing to the drink. I love Stoli (Stolichnaya), but most premium vodkas will do.
Second is tonic water.

My choice is Q Tonic, "the world’s best tonic water ", clean and crisp it really enhances the flavors of the vodka and the lime. This stuff is made by someone who really loves tonic and want to sell you the best product they can make. Made from the finest ingredients like hand-picked quinine from Peruvian Andes and organic agave.
Add a few limes from a back yard tree and some ice! Heaven awaits!!


Ingredients:

2 oz vodka
4 oz tonic water
Lime wedge

Fill highball glass with ice.
Add tonic and vodka, stir gently to incorperate
Squeeze lime over the glass and add into glass.

Tuesday, May 10, 2011

2 MINUTES W/ TOMMY



I have said it before and I will say it again "Run Don't Walk To Catalina Offshore". Hands down the best, freshest seafood in San Diego. And of you go, go see this guy (Tommy Gomes). Remeber to be nice. As the price changes based on you additude.

Thursday, April 28, 2011

Thomas Keller: A chef for all seasons

The LA Times new series of monthly "Master Class" colums features some of America's best chefs shareing there tricks of the trade.
The series starts with a bang, Thomas Keller (the chef and owner of the French Laundry in Yountville, Calif., and Per Se in Manhattan, both of which have earned three stars from the Michelin guide, as well as Ad Hoc in Yountville and Bouchon Bistros in Yountville, Las Vegas and Beverly Hills.)
In the months to come; Nacy Silverton of Mozza and founder of La Brea Bakery, Tom Colicchio of Craft and the telveision series "Top Chef", Sang Yoon of Father's Office and Lukshon and so many more.

Flow the link below for the full article, recipes and video.
Thomas Keller: A chef for all seasons

Saturday, April 23, 2011

The Perfect Easter Ham!!

For those of you that missed out on my Easter class, here is my recipe for the perfect glazed ham.
I love my pork products and this ham tops my list. With tons of flavor and a crisp, sweet crust. My mouth is watering just thinking about it!

Glazed Ham

With Maple Dijon Sauce
Serves 6 to 8

1 (5 to 6 lb) Smoked, spiral ham

Glaze:
½ cup Dijon mustard
½ cup Brown Sugar
¼ cup Honey
1/8 tsp Fresh nutmeg
¼ tsp Ground pepper

Sugar Crust:
1 cup Raw sugar

Maple Dijon Sauce:
1/3 cup Maple Syrup
1/3 cup Dijon mustard

Submerge ham in water and soak for at least 4 hours, or overnight.
Preheat oven to 350°F.
Line a roasting pan with foil.
Place ham, flat side down, into roasting pan and cover the ham completely with foil.
Place in oven and cook for 1 hour.
Remove ham from oven and increase oven temperature to 400°F.
In a bowl stir together glaze ingredients.
Uncover the ham, trim excess fat, score ham in a diamond pattern and coat ham with the glaze mixture; making sure to get into the diamond scores.
Cook for 15 to 20 minutes, basting half way through.
Remove ham from the oven and press the 1 cup of sugar to the outside of the ham; add a thin layer of sugar and melt with a torch. Heat the sugar until a crust forms, and turns a dark caramel color and repeat (adding a thin layer of sugar and torching).

Rest the ham for 10 minutes, before carving*.
In a bowl stir together maple syrup and mustard, till smooth.
Slice ham and serve with sauce.

* I prefer to serve my ham cold. If doing so torch the sugar crust just before serving to ensure a good crust.

Cooking for Lovers with Chef Jenn, Session 124

Friday, April 22, 2011

Day at The Docks 2011...Pan Seared Corvina with Citrus Butter and Sauted Swiss Chard

I recently spent the day at H and M landing in Point Loma. I was there for Day at The Docks. A wonderful day to celebrate our local sport fishing community. For me it was a day to help make and sell hundreds of fish taco with my friends from Catalina Offshore Products. The tacos were just a fun way to raise money for the Monarch School (at amazing place that helps to "prepare at-risk children to achieve success through the provision of an accredited education, enrichment programs, social skills training, support services and basic necessities").
But I could never just spend my time "slinging" fish tacos. I had to have some fun teaching. I was invited to do a cooking demonstration on one of the many beautiful sport fishing boats. I did a simple local corvina with a citrus butter and some sauted spinach and swiss chard. Here are the recipes.

Seared Corvina with Cirtus Butter
Serves 4

4 (6 oz) Corvina fish fillets, skinless
2 tbsp Peanut oil
4 tsp Ground coriander
2 tsp Garlic salt
Pepper

Brush fish fillets with peanut oil.
Sprinkle fish with coriander, garlic salt and pepper.
Heat a small non-stick skillet over medium- high heat.
Add fish fillet, flesh side down to the pan.
Cook, without moving, until brown crust forms, about 2 to 3 minutes.
Flip, top fish with citrus butter and cover pan: cook for 5 minutes or until fish is just cooked through

Citrus Butter
Makes 1 cup

1 tbsp Fresh lemon juice
2 tsp Lemon zest
2 tsp Lime zest
1 tsp Orange zest
½ lb Unsalted butter, room temperature
¼ tsp Kosher salt

In a bowl stir together lemon juice, zest, butter, and salt. Roll into a log (using parchment paper) and refrigerate till cold and solid.

Sautéed Spinach and Swiss Chard
Serves 4

2 tbsp Olive oil
2 tbsp Shallots, sliced thin
3 cups Fresh spinach, washed tough stems remove
3 cups Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)
¼ cup Water
1 tbsp Honey
Salt and pepper to taste

Heat oil in a large sauté pan over medium heat; add shallots and cook about 30 second.
Add water and chard stems. Cover and reduce heat to low, cook for 5 minutes. Remove cover and add chard leaves, season with salt and pepper ;cook for 5 to 7 minutes over medium heat or until chard just starts to become tender.
Add spinach and honey, stir and cover. Cook for 2 to 3 minutes or until spinach is tender.
Taste for seasoning and serve.

Monday, April 18, 2011

Chef Jenn's class in La Costa/Carlsbad and Del Mar


NEW CLASS~French Country Cooking Part 1~
04/20/2011

Come join Chef Jenn Felmley, Certified Culinary Nutritionist and caterer on a journey to France!

French country cooking is based on seasonality and the beauty of French cuisine, flavorful fresh herbs and simple ingredients. The class will showcase the amazing fresh seasonal produce that San Diego has to offer, cooked in the beatiful style of French Country cooking.This 4 week series will give you what you need to create amazing French dishes in your own home.

At Torrey Pines High School
4 weeks of cooking classes for
$143
Click here to register

~Spa Cuisine Workshop~
04/21/2011
Have you ever wanted to cook like they do at local spa’s like Cal A Vie or Rancho La Puerta? Then here is your chance.
Flavor, satisfying, healthy and good for you food!

Come join Chef Jenn Felmley, culinary nutritionist and caterer, for this hands-on class. She will teach you how to cook (and eat!) 2 delicious meals. Each class will showcase cooking, cutting, presentation and various culinary techniques
Come try some of great new recipes and some with bold new flavors.


At La Costa Canyon High School
2 weeks of Hands-on Classes for $83
Click here to register


and more in the months to come;
  • Italian Trattoria Cooking 05/05/2011
  • French Country Cooking Part 2 05/18/2011
  • Gourmet Vegetarian 06/02/2011


To register online go to www.sdadulted.com

Or call (760) 753-7073 ext. 5103
For any other questions please contact Chef Jenn at (858) 212- 9054