jammin' now

in , ,
making cherry chutney

I'm learning that mush is good. Fruits and veggies cooked down with lots of good flavor is a wonderful thing. For example, two of the latest creations (which both are amazing accompaniments to grilled meat, sandwiches or cheese)...

And an onion jam which starts with bacon fat...so nothing bad can happen. 

kale and chickpea soup

in

I combined a couple similar recipes to come up with this one but you can really use any green and any bean (or even skip the beans.) It's fast and flavorful and keeps for a long time. A great quick reheat for lunch or dinner. And it's healthy and filling enough that it makes you feel like the Green Lantern. Maybe Batman on a good day.

Super Soup

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 large celery stalk, diced
  • 2 garlic cloves, minced
  • Salt and ground black pepper
  • 1 can (15 ounces) chickpeas, drained
  • 1 bunch Tuscan kale, stemmed, rinsed, and chopped into bite-sized pieces
  • 6 cups chicken (or vegetable) broth
  • 2 eggs
  • 2 TBSP parmesan cheese (more to serve)


    1. Heat oil over medium-high heat in a pot. Add onion, carrot, and celery; sauté until softened, about 5 minutes.
    2. Add garlic, salt, and pepper; sauté until fragrant, about a minute.
    3. Add kale; stir to wilt. 
    4. Add stock and chickpeas; bring to a boil. Reduce heat to low simmer, partially covered, until tender, about 10 minutes. 
    5. Mix eggs and parmesan in small bowl. Add a ladle full of hot broth to temper. Stir and pour into soup. 
    6. Serve with more cheese and a sprinkle of olive oil.

cauliflower rice for people who don't have private chefs

We went to the Fagen/Rose East Hampton estate this weekend (omfg) and they still employ that lovely chef Glenn who made the shakshuka. He is incredibly talented and inspiring, and he cooked five healthy gourmet meals for 20 people in 2 days alone without blinking. Meals that you wouldn't believe and I wish I could produce a picture of the luxurious beautiful spreads but I was too busy oohing and eating and trying to suck up to Glenn so he would tell me secrets. I did get a photo of the table though...I know, I know.

A few culinary highlights from the weekend before I forget: Fresh fava beans (Glenn removed beans from pods then boiled to remove skin from beans) and feta salad. Deconstructed Nicoise and paella with cauliflower rice...I've heard of cauliflower rice before. I know it's the next new best thing. Watching Glenn hand grate 15 cauliflowers however made me think it was not for me. However, after a little research I found a recipe from thekitchn.com for using a food processor to pulse the florets into a couscous. And it really is like a couscous in taste and appearance. I sauteed some onion and then added the cauli-couscous and a little butter and spices. Then I got fancy and added some cooked broccoli, raw yellow peppers finely diced, diced and sauteed turkey deli meat seasoned with smoky paprika (optional) and some herbs. I put a fried egg and some avocado on top and was pretty proud if it. Glenn would do it better but I'll keep this cauliflower couscous/fried rice recipe in my repertoire.