tag:blogger.com,1999:blog-42891894111804536642009-11-28T10:21:59.675-08:00Food Blogging from Pinole, CaliforniaJennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.comBlogger175125tag:blogger.com,1999:blog-4289189411180453664.post-57027302269605926732009-11-25T09:36:00.001-08:002009-11-25T09:43:39.243-08:00

OK, this is the glam shot- turkey cooked breast-side-up, wings, drums in position...But if you want some moist, flavorful breast meat, try cooking the bird breast-side down. The meat will be especially tender, as all the cooking juices will flow down, keeping it moist.And there's more turkey pointers besides. For those of us on a budget, who just can't afford an all-natural, organic turkey,

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-46487074465494149842009-11-25T09:33:00.000-08:002009-11-25T09:34:58.018-08:00

We needed a colorful side dish to go with the traditional menu for a catering job over Thanksgiving week, and discovered a great comfort food in the process. I wanted a dish that didn't use canned beans or mushroom soup or french onion rings. So I started with some fresh green beans (although frozen would work), sauteeing the beans until tender. I added caramelized onions to the mix (a large

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-63721498559732108022009-11-20T09:03:00.000-08:002009-11-21T21:39:54.537-08:00

Check this out: thefarmersgarden.com. A resource for Locavores!Why?! As anyone with a full-grown fruit tree knows, plentiful harvests abound. Every year, we start picking our Fujis and Granny Smith apples, stockpiling them in boxes, storing them in the walk-in at our deli...Every year, the basket upon basket of persimmons line our kitchen counter, overflowing into other arrangements in the dining

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-4974741376290107502009-11-16T10:02:00.000-08:002009-11-16T10:13:38.212-08:00

What a glorious experiment! I was trying out a chiffon pumpkin pie recipe, but was determined to figure out some shortcuts. And, to save some money. Last time I had bought cookies for a chocolate-cookie-crumb crust, it had set me back a bit. Pepperidge Farms seemed to be my only source, and they weren't cheap. Plus, what was I supposed to do with the extra cookies?! As a health-conscious mom, I

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-25083152320935587962009-11-02T17:08:00.001-08:002009-11-02T17:08:42.062-08:00

I'm curious how many of us bothered to fill out an application this year. Initially, the thought hadn't even crossed my mind. I'm actually too busy to usually watch shows like, "The Next Food Network Star". But a friend of mine is a fan of the show, and she had decided I would be a perfect candidate. With her encouragement, I went ahead and filled out the application, did my 3-minute video, and

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com2tag:blogger.com,1999:blog-4289189411180453664.post-87764605611912651432009-10-28T09:18:00.000-07:002009-10-28T09:41:22.691-07:00

I recently discovered just how awesome it is to brine meats. I've done marinades before, but brining is a bit different. Think of it as if you're brewing an intensely flavorful tea; you add herbs, salt, and perhaps a touch of sugar, to boiling water and let it steep. The flavors come out fully. You then cool the mixture, and soak your bird or what-have-you, in the cooled liquid brine for 10-24

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com2tag:blogger.com,1999:blog-4289189411180453664.post-12262800552602868332009-10-20T08:06:00.000-07:002009-10-20T08:59:52.992-07:00

Caramel Apples... it's one of our traditions around Halloween. Maybe it's because I start seeing the pre-fab ones offered at the grocery store. I'm reminded of the super tasty ones I might have had in the past, at state fairs or at specialty candy shops. What a perfect combination of crisp, tart and sweet!In the past, I've grabbed a bag of Kraft caramels, excited to go home and make some of my

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com3tag:blogger.com,1999:blog-4289189411180453664.post-84931375390874227402009-10-13T08:45:00.000-07:002009-10-13T09:17:06.585-07:00

I just posted a Borscht recipe, and am looking forward to making it again soon. The color is so crazy intense, it might scare a few people, but... beets are so good! And so good for you. (Just check out the article here.)My mom used to make us beets, but I remember what a hassle it was to boil them (for like, forever), then run cold water over them to get the skins off. I finally discovered how

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-40840139677340015282009-10-12T09:06:00.000-07:002009-10-12T09:30:15.779-07:00

We've been looking for the ideal artichokes for years at The New Deli. I've tried a lot of approaches in my search for the most flavorful, the most economical.This search began when we started offering a sandwich special with roasted red peppers and marinated artichokes on it. I knew we couldn't afford to use the little jars of pre-marinated artichokes on the sandwiches, so I started ordering

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-37624654902984953962009-10-08T09:54:00.000-07:002009-10-08T11:26:36.749-07:00

It's taken me years to work up to making polenta. My mom's made it plenty of times, but she slaved over the stove, stirring and stirring. I just knew that wouldn't work for me. I was determined to come up with the easiest possible recipe, and I think I did it! I posted my Creamy Polenta Recipe this morning, and I'm ready to make a new batch. I love how easy it is.If I'm more ambitious, I might

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com2tag:blogger.com,1999:blog-4289189411180453664.post-52828357589514807012009-10-07T11:12:00.000-07:002009-10-07T11:21:26.755-07:00

You've got to love this time of year. The apples are ripening, and when we've eaten enough of them fresh off the tree, I know it's now time to get out the sugar and cream and make some caramel apples too. Try this easy recipe! If you've never caramelized sugar, it's high time you tried. Just remember: Sugar's cheap. If by chance your first batch doesn't quite work, just soak the pan in water for

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-82903114333484944022009-10-01T10:28:00.000-07:002009-10-01T10:55:33.033-07:00

After making hundreds and hundreds of meatballs for a recent catering gig, I figured I'd make some for the deli to use on a meatball sandwich. What a hit! I just got around to posting my Spaghetti and Meatball Recipe at my website- check it out :)

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-81379958831001832009-09-29T08:33:00.001-07:002009-09-29T08:40:03.508-07:00

After sending my sister-in-law home with a jar of my favorite Coconut Cream Concentrate (from Tropical Traditions), I'm inspired to mention one of my favorite dips: Pineapple Coconut Dip.Maybe it's for selfish reasons that I like to put out some healthy snacks to compete with the other chips and dips that might be at any given buffet table. I just want to be able to munch on something natural and

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-75224397281545377512009-09-26T09:24:00.000-07:002009-09-26T09:52:40.525-07:00

I've been making recipes at our deli for years. For soups and various main dishes, stews and the like, I've often found a base of onion, carrot, and celery works quite well. Adds flavor, and the carrots add color.Well, as interest in French cooking as been piqued by that popular movie of late, Julie and Julia, I was excited to find that the mix of veggies has a fancy name: Mirepoix. My

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-25427037373712873942009-09-24T19:05:00.000-07:002009-09-24T19:24:47.487-07:00

I am feeling pretty healthy these days. My niece asked me for details... next thing you know, I'd emailed her a long page-full! Here it is:I am just amazed at what Americans think are good foods! I don't mean to complain; I just think there's been mass programming in the form of commercials (got milk?)... People come into the deli, order a processed meat sandwich on our "wheat" bread, and think

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com4tag:blogger.com,1999:blog-4289189411180453664.post-73672970381330672482009-09-16T09:26:00.000-07:002009-09-16T10:55:09.661-07:00

I had to take some shortcuts. (Check out my take on Julia Child's Beef Bourguignon).I had looked at some forums while browsing the different versions of Julia Child's infamous recipe, and noticed that a number of folks were concerned about what to do about the bacon called for in the recipe. A lot of people didn't want to use it.Well, I did my own experimenting, and tried it without the bacon as

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-7249093034574618112009-09-09T10:23:00.000-07:002009-09-09T11:16:47.717-07:00

Hey, Julia's recipe turned out great. But I'll stick to my Beef Stroganoff Recipe as an all-purpose, delicious, easier way to use chuck roast.Yes, I had to go see the foodie movie, Julie and Julia- my friend was after me. "You can't just cook all day, all work and no play!" she said. Of course she was right. And of course, I enjoyed the movie. I almost wanted to go home and braise some cucumbers

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-80127926599849626032009-09-04T08:39:00.000-07:002009-09-04T09:04:21.258-07:00

I was craving some good old-fashioned pork sausage, without the msg, preservatives, and other additives. I was also trying to recreate my mom's most excellent stuffed mushrooms appetizer, from ages ago, but she'd lost the recipe. So I created my own.I came up with a great recipe for Stuffed Mushrooms. Takes like pork sausage, but has a lot less fat and additives. It's all natural stuff! I try

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-69097625146798209962009-08-28T09:22:00.001-07:002009-08-28T09:28:46.427-07:00

What to do with perfectly ripe bananas: When you need a quick and tasty dessert, and the cupboard's fairly bare, consider the Chocolate Banana Parfait.I had to get creative with the ingredients on hand... family was coming for dinner and I wanted a nice dessert to top off the meal. And those bananas were perfectly ripe. So I dipped 'em in some chocolate (microwaved chocolate chips and a bit of

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-81976951737613066862009-08-21T10:10:00.000-07:002009-08-21T10:24:13.433-07:00

The artichoke dip is almost as infamous as the spinach dip: A rather overly-rich mass of fats held together with packaged seasoning mixes...No, it's good, really! Everyone loves those dips, right? Well, if you know me, you know I have to simplify the ingredients, make it just a little healthier. So I made my own recipe. And it's super easy!We just had an exciting "West County Business Expo 09"

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com2tag:blogger.com,1999:blog-4289189411180453664.post-55876411851239722722009-08-18T09:06:00.000-07:002009-08-18T09:20:40.175-07:00

We just had a pre Labor Day picnic over the weekend, and this was a hit! I must admit, I love having some veggies in the midst of all the chips, burgers, and the like...Not that this is one of those super-healthy salads. But it seems like a reasonable compromise. Easy to serve (no need to toss), and convenient to prepare (you can do it the day before, and all the flavors will blend nicely). You

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-2230289943658773192009-08-11T10:26:00.000-07:002009-08-11T10:33:35.691-07:00

I love a recipe that sounds fancy, tastes great, but is easy to make! Just stumbled on the idea of "Chicken Provencal"... played around with some recipes, and came up with one that fits all those categories. This is a case of the sum equaling more than the parts. Maybe it's the addition of Nicoise (or Kalamata) olives... they go so perfectly with the tomatoes. You can use canned, but at the

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com0tag:blogger.com,1999:blog-4289189411180453664.post-14559492091504488662009-08-05T08:55:00.001-07:002009-08-05T09:09:06.378-07:00

Well, I have been busy lately (eating Flan!)... But I can finally post my findings. I pulled out an old custard recipe that we always liked (made with honey), and thought I'd apply it to a new recipe for Flan. Delicious!The flan wasn't too tricky, although I did find a few things out in my research: I'm not the only one who's had a challenging time transporting the flan... It can jiggle some and

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com4tag:blogger.com,1999:blog-4289189411180453664.post-79652969970973475532009-07-28T08:37:00.000-07:002009-07-28T08:59:31.543-07:00

My blogging friend Marillyn posted about her Chicken Fiasco, so I had to share mine as well. Mine was a bit more violent; PG13 at least... (So brace yourself, you animal-lovers.)Back when I was a young mom (20-some years ago), I was a chicken-raising amateur, getting great chicken droppings for my organic garden, cooking up organic eggs for the family. Things were going well enough, even if the

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com1tag:blogger.com,1999:blog-4289189411180453664.post-58818480906335559432009-07-27T08:59:00.000-07:002009-08-11T08:10:04.630-07:00

Needed to make a "healthy" cake for an 88th birthday (for my mother-in-law). So I dug out my favorite Carrot Cake Recipe, from the archives of old deli recipes.We used to make this recipe on a regular basis at the deli, back when we had the time. It went pretty quickly- just needed to throw all the ingredients into a bowl and stir/mix until blended. I liked that!And it's honey-sweetened. Honey

Jennifer Cotehttp://www.blogger.com/profile/04559990413382798738getrecipes@hotmail.com2