Tag Archives: potatoes

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes RecipeChef Jennifer Hill Booker’s culinary path has not always been a linear one. She earned her Bachelor’s Degree from the University of Tulsa before graduating first in her class, eighteen months later, with an Associate of Occupational Science from Oklahoma State Institute of Technology. Extensive travel while married to an United States Army Officer pushed Jennifer to blaze a trail that fit her unique situation-a female African American chef, living abroad – as a result, Your Resident Gourmet was born.

During her time living in Germany, Jennifer honed her culinary talents by providing cooking classes for both military and German families. She was also able to fulfill a lifelong dream of attending Le Cordon Bleu College of Culinary Arts in Paris, where she once again graduated top of her class.

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

Twenty years later Jennifer finds herself once again blazing culinary trails as she wears many culinary hats as chef, cookbook author of Field Peas to Foie Gras and Dinner Deja Vu, reality TV personality, culinary educator, and business owner.

She is a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New South™ Dinner Series, and currently sits on the James Beard Foundation Food Waste Advisory Council.

Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Chef Jennifer created a unique style of cooking that she termed Modern Southern Healthy Cuisine with a French Accent. Chef Jennifer shares this brand of cooking through her cooking segment ‘Chef Jenn to the Rescue’, on CBS46’s Atlanta Plugged In, with original recipes in such publications as Garden & Gun and Essence Magazine, as well as her Food Network debut as a finalist on Cutthroat Kitchen.

Chef Questionnaire (with a nod to Proust):

How long have you been cooking?
Professionally for 20+ years. As a novice, I’ve been cooking since around 7-when I got my first Holly Hobby Oven.

What is your favorite food to cook?
I love to mesh Southern and French ingredients and cooking techniques together to get what I call Modern Healthy Southern Cuisine with a French Accent. It’s not Creole or what’s typically found in New Orleans-I think it’s more Mississippi, Tennessee, Alabama style Southern with classical French mixed in. So more fresh seasonal produce, farm raised meat and poultry, and lots and lots of layered flavors. I don’t use much roux, hot spices, or heavy sauces in my food. It’s my foundation and what I use approach everything I approach-like black eyed pea hummus or a cassoulet with smoked ham hocks and salt pork.

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe
Fried Chicken Livers

What do you always have in your fridge at home?
Eggs, cream, butter, some type of cheese, capers, olives, and bacon. I can make almost everything from those ingredients.

What do you cook at home?
I’m a Southerner at heart. Nothing makes me happier than cooking a pot of beans with a ham hock or ham bone thrown in. I also love greens-either cooked or served as a salad.

What marked characteristic do you love in a customer?
Customers that are adventurous eaters and LOVE food! They are a joy to cook for.

What marked characteristic do you find unappealing in a customer?
Those who give you the wash list of their dietary ‘restrictions’. You’re a grown up, you know what you can and cannot eat.

Tupperware, Rubbermaid, or Pyrex?
Oh my gosh-this is a good one! I grew up on Tupperware but when I got my own place, I couldn’t afford it! Now I use a mix of Rubbermaid and Lexan –  which is commercial kitchen storage brand that ends up in my home kitchen. I do like the glass Pyrex casserole dishes with the snap on lids-how clever is that!?

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe
Making cocktails

Beer, wine, or cocktail?
Cocktails in polite company-but I really prefer my booze on the rocks. It tastes pure and without any pesky calories from mixers.

Your favorite cookbook author?
I like recipes that work-and Ina Garten’s always do. For inspiration, I have to have lots of bright juicy pictures in the cookbooks I read- and the Culinaria cookbook series are beautiful. But my all time favorite cookbook? Julia Child. She explains her recipes, no matter how arduous, and soldiers through.

Your favorite kitchen tool?
Hands down a rubber spatula. You can stir, fold, mix, sauté, and scrape! Scraping the bowl, pot, or pan clean is near and dear to my heart because it prevents waste, you get that last bite that can make or break a portion, and it Saves Money. Why wash food down the drain when you can scrape it out and eat it?!

Your favorite ingredient?
Garlic. I Love Garlic. It adds aroma and enhances the flavor to a dish-and can be strong and pungent or soft and sweet.

Your least favorite ingredient?
I don’t have a least favorite, but I am totally over Kale.

Least favorite thing to do in a kitchen?
Peel shrimp and clean the oven. I still have scars on my fingers for the thousands of pounds of shrimp I’ve peeled over my culinary career. I just hate taking the time to clean the oven! It takes smoke and a small fire in the oven to compel me to finally clean it.

Favorite types of cuisine to cook?
My all time go to favorites are Southern, Classical French, and Mediterranean (which for me is just a way to cook everything that has tomatoes, olive oil, and garlic in it). I also get excited by what’s in season or a style of cooking. I went through a period where I grilled everything-fruit, pizza, bones for stock!

Beef, chicken, pork, or tofu?
This is a hard one. I’m going to go with pork. You can coax so many flavors and textures from pork that it never gets boring.

Favorite vegetable?
If I had to eat one vegetable for the rest of my life . . . I guess it would be brussels sprouts. They taste like broccoli and cabbage and are so versatile I’d never get bored.

Chef you most admire?
I have a chef crush on Anthony Bourdain-mainly because of his bad boy imagine and he knows his stuff! A dear friend of mine, Chef Joe Randall, has my unwavering admiration. He’s been cooking as an Executive Chef for 40 years. He’s run kitchens (both North and South), written cookbooks, owned a cooking school, mentored young chefs, and currently runs the African American Chefs Hall of Fame in Savannah, Georgia, and unapologetically promotes Southern cuisine. None of which are easy-especially for a proud Black man in America.

Food you like the most to eat?
I’m all about the savory!

I love big flavors that range from my Mother’s turkey & dressing to roasted tomatoes and garlic with fresh basil and shaved parm or a muffuletta from Central Grocery in New Orleans that I smuggle home and bake in a cast iron skillet with another skillet pressing it down. Now I’m hungry!

Food you dislike the most?
Cauliflower-how can it be a vegetable when it’s white?? It’s almost like broccoli’s twin sister, while broccoli is popular and has personality, cauliflower is bland and boring and hoping people will like her.

How many tattoos? And if so, how many are of food?
I have 2 tattoos. One is food and it’s also my Zodiac sign . . . I’ll let you figure that one out.

 

Pimento Cheese Stuffed Potatoes Recipe

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

 

– The End. Go Eat. – 

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup RecipeJamie Schler writes stories inspired by food, culture, travel, and the real people she meets in real life, every day and she’s an advocate for authentic traditional French home cooking. Jamie has worked in the world of art in Philadelphia and New York, as a milliner in Milan, Italy, and gastronomic tourism in Paris. She grew up on Florida’s Space Coast but now lives in Chinon, France, where she owns and runs the Hôtel Diderot with her husband, and where she makes a whopping 1500 pounds of jam a year. An IACP award-winning writer, her work has appeared in The Washington Post, The Art of Eating, Fine Cooking, France Magazine, Modern Farmer, Leite’s Culinaria, and The Kitchn, among other publications. She blogs at Life’s a Feast, and she just wrote her first cookbook, Orange Appeal, featuring her favorite fruit, the orange.

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe

Orange Appeal highlights one of my favorite fruits…but the one I always forget how incredible it is until I’m eating it – the orange. Schler is incredibly creative with oranges, and brings them into everyday life with ease.

I asked Schler about including oranges into our cooking and eating repertoires. She noted, “A day without orange juice is like a day without sunshine” was more than just a familiar television jingle, it was our mantra, emblematic of the culture of my childhood and youth. I grew up on the Indian River in Florida, famed for its citrus and one of the world’s largest producers of oranges. My first cookbook, Orange Appeal, is, in some sort, an homage to my favorite fruit, the fruit I became addicted to growing up in Florida, a central element of our food culture. But a transformation happened during the creation, development, and testing of the recipes for Orange AppealI stopped thinking of the orange as simply a fruit and began thinking of it as an astonishing and versatile staple ingredient. My recipe testers and I were just astonished at how the orange in one of its many forms (fruit, juice, zest, peel, marmalade, orange blossom water, liqueur) transformed the flavor profile of every single dish we made in such unexpected ways!”

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe
Moroccan Orange Slices in Orange Blossom Water

It’s hard to stop reading Orange Appeal. When I queried Schler about her favorite recipes in the book, she said, “My favorite dishes from the book? That’s tough to answer, there are so many! Maybe the Sweet and Spicy Caramelized Onion, Raisin, and Orange Compote; the Blood Orange Hummus Vinaigrette; Mediterranean Lamb Meatballs and the Curried Cod in Coconut Milk, Lime, and Orange. For sweets, the Moroccan Spiced Orange Slices in Orange Blossom Water, and the Oranges in Spiced Wine Syrup; the Orange, Ricotta, and Chèvre Tart, and the Orange-Cranberry Spiced Granola with Almonds. Is that too many?”

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Cake! Always cake! There have even been times when my family has arrived home after a long day of work and school and my answer to their “What did you make for dinner?” is “Cake!”

What do you always have in your fridge at home?
Yogurt, milk, mustard and salad dressing, butter, olives and pickles, a jar of cherry jam. Packets of butter and a few out of date packets of phyllo.

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup RecipeWhat marked characteristic do you love in a person with whom you are sharing a meal?
There are 2 necessary characteristics I love in a person with whom I share a meal: real interest in and knowledge about food and a great sense of humor!

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
I get little pleasure out of dining with a glutton, someone who swallows down food without savoring or appreciating it.

Beer, wine, or cocktail?
Wine, of course! I have never liked beer and rarely think of a cocktail, maybe because I have lived the last 30 years in France and Italy, both wine countries!

Your favorite cookbook author?
Anna Thomas and Françoise Bernard

Your favorite kitchen tool?
A great knife and my Better Zester zester! I love a good whisk, too!

Favorite types of cuisine to cook?
French and Moroccan – and I have several recipes from these cuisines in my cookbook!

Beef, chicken, pork, or tofu?
Lamb! Always lamb!

Favorite vegetable?
Oh, hard question! Garden-fresh tomatoes in summer and zucchini all year round! Although I love Belgian endives and cauliflower, too. And eggplants. Is that too much to love?

Chef you most admire?
Antonin Carême

Food you like the most to eat?
Trick question?

Food you dislike the most?
Liver and offal. Ugh. I’m not particularly crazy about sorrel, either, much to my husband’s chagrin. And don’t ask me to eat overripe bananas or mealy apples.

What is your favorite non-food thing to do?
Read. And write.

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe
Hôtel Diderot in Chinon, France

Who do you most admire in food?
I admire people who break barriers. There are several men on my list, from Antonin Carême, to Graham Kerr to Paul Prudhomme, but let’s concentrate (mostly) on the women. I admire the first women chefs who, against norms and misogyny, worked their way to head great kitchens in France, from women such as La Mère Brazier to Rougui Dia, Anne-Sophie Pic, and Hélène Darroze. I admire women like Anna Thomas, Rose Levy Beranbaum, Mollie Katzen, Madhur Jaffrey, Françoise Bernard, the intrepid and groundbreaking cookbook authors who inspired me, just out of college and just married, to cook and bake fearlessly and adventurously and, in extension, to begin to eat better, too.

I’ve always admired TV chefs like Graham Kerr and Julia Child, Nigella Lawson and Jamie Oliver who brought the raw passion and casual simplicity to millions and inspired us to cook and to love cooking (even if and especially when we messed up) and sharing food with others.

I admire chefs like Virginia Willis, Kathleen Flinn, Zoë François, Sandra Gutierrez, Nancie McDermott who reach out and teach others to live better and eat better by cooking real food, local food, ethnic or regional food, those loud voices who, with grace, passion, generosity, and humor, continue to instruct and share and inspire and push forward to carry on their mission.

Where is your favorite place to eat?
Living in Europe for more than 30 years, I head straight to the nearest – and best – diner whenever I visit the States. I love a great American diner! I’ve eaten in many Michelin-starred restaurants and bouchons in Lyon and have had such sublime and truly memorable meals, but my favorite place to eat is at home when my husband (or now my son) cooks.

What is your favorite restaurant?
I’ve had some amazing and incredible meals in France, Italy, and the States. It’s hard to commit to a favorite, although I could draw up a list.

Do you have any tattoos? And if so, how many are of food?
Tattoos? No, none. They are against my religion. But I’d gladly wear food-inspired jewelry!

Leek and Potato Soup Recipe

i8tonite with Author, Jam Maker, and Hotelier Jamie Schler & Leek and Potato Soup Recipe

My French husband is constantly busting those myths about French cuisine that I, as an American, have ingrained into my mind, that French home cooking is fussy, complicated and complex, and expensive. This Leek and Potato Soup proves the point: while utterly elegant and flavorful, it is simple and quick to make and absolutely thrifty. Leek and Potato Soup for Two is at once warming, comforting, and sophisticated.

3 medium leeks, whites only + 1 extra small leek for topping
1 small red onion
2 cloves garlic
2 medium potatoes (about 10 ounces / 300 g)
Olive oil and butter or margarine
50 g smoked lardons or bacon in small cubes
1 small cube vegetable bouillon (or 1/2 large cube) or enough homemade to cover vegetables (soup for 2 bowls)
Olive oil or equal parts olive oil & margarine
Salt and pepper

Prepare the vegetables by chopping the white parts of 3 leeks, the onion and 1 clove garlic.

Peel the potatoes and cut into small cubes. Simply crush the second clove of garlic, leaving in one piece.

Add 2 or 3 tablespoons of olive oil or half oil, half butter into a soup pot.

Heat and add the onion and garlic and cook, stirring, for a minute or two; add the chopped leeks and bacon and a couple grindings of pepper, stir and cook “until it smells good” as the French cook told me… just a couple of minutes until the onion is transparent.

Add the potatoes and just cover with water, adding the bouillon cube, or bouillon.

Bring to the boil, lower the heat and allow to simmer gently for 15 – 20 minutes just until the potatoes are tender.

Taste, add salt and pepper to taste.

Remove the soup from the heat, cover and allow to sit until dinner time (we make this about half an hour or so before dinner).

When ready to serve, heat a tablespoon of olive oil in a clean skillet or pot; add a tablespoon or two each of cubes of bacon or lardons and very thinly sliced white leek; cook, stirring, until crisp.

Reheat the soup and serve topped with the crisp lardons or crumbled bacon and leek strips.

 

– The End. Go Eat. –

Dinner at Mark’s

There is nothing like being with friends. Then, there’s nothing like being with friends and eating. Lastly, there’s nothing like being with friends, eating and laughing as we like to do when you sit down over homemade Indian dinner of Mulligatawny Stew, Spicy Pan Fried Cauliflower and Eggplant with Red Peppers.

Eggplant with Roasted Peppers
Eggplant with Roasted Peppers

It’s a connection that we don’t find so much as when there is a waitperson hovering around asking you what you want to eat. At someone’s house, after drinks are served, which you normally pour for yourself after inspecting each label, you walk into the kitchen and peer into the savory-smelling pots, asking, “What’s this? It smells so good!”

I’m blessed that I have friends who love to cook and share their food with me. I do think it’s truly a gift. Someone has taken the time out of their schedule to shop, slice and dice, and serve something made by their hands. It’s an emotionally soul-satisfying experience, kicking back and gossiping, talking about our latest trials and tribulations as being in their home or mine. It’s an intimate exchange between people and honestly, I’ve never ever had a bad meal at someone’s house. I really can’t say that about a restaurant.

Oven Roasted Indian Potatoes and Cauliflower
Oven Roasted Indian Potatoes and Cauliflower

Mark’s Indian Oven Roasted, Spiced Cauliflower & Potatoes

YOU WILL NEED:
1 (or 2 small) cauliflower, cut into florets
lb Yukon Gold potatoes, peeled and cut into cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

COOKING:
TO start: Place a shallow baking pan on rack, while preheating oven to 475°F. You are getting the pan hot to begin roasting the vegetables.

Then, mix: Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

Continue with rest of ingredients: While vegetables are oven-roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, for a couple of minutes.

Let’s finish this puppy: Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.