For our next episode of Cooking Under Quarantine, we’ll be making another wondering Fall dish — chicken pot pie! This is one of my personal favorites, and this version features festive fall flavors and is wonderful for the cooler weather. The filling is made with roasted root vegetables and tender chicken, with a homemade crust. This dish comes together very easily and is very versatile and adaptable to what you have in your pantry and fridge. So follow along with Chef Jon, and let us know how yours turns out!
2-3 medium parsnips
2-3 medium carrots
2 sweet potatoes or yams
1 butternut squash, peeled and chopped
2 cups + 2 tablespoons of all-purpose flour
2 tablespoon of sugar
4 cups of chicken stock — can also sub vegetable stock
Dried rosemary, 1 tablespoon
Poultry seasoning, 2-3 tablespoons — or combo of dried sage and dried thyme
Turmeric, 1-2 tablespoons
2 sticks of butter or margarine
1/2 cup ice water
1 lb of boneless, skinless chicken thighs — can use chicken on the bone as well, but will need to cook longer
1 large Spanish or yellow onion
Garlic, 6-7 cloves
2 baking sheets
1 large skillet or pot
Food processor (optional)
Preheat the oven to 425 degrees Fahrenheit
Season the chicken with olive oil, salt and pepper and bake for 25-30 minutes
Chop the carrots, parsnips, butternut squash, and sweet potatoes into chunks — don’t worry if they’re not all the exact same size. That’s what makes this dish rustic, and they’re also going to be covered with our crust.
Toss the veggies with olive oil, salt, pepper, and rosemary and spread on a parchment lined sheet pan, and roast for 45 minutes to 1 hour
Meanwhile, let’s make the crust — this is a super simple crust, but you can also feel free to use a store-bought pie crust or puff pastry
For the crust: add 2 cups of ﬂour, sugar, butter/margarine, turmeric, half of the poultry seasoning, and 1 teaspoon of salt into the bowl of a food processor. Don’t have a food processor? Feel free to use a hand mixer, pastry cutter, or even 2 forms — just try to resist the urge to use your hands since we want the butter/margarine and the dough to stay cold
Pulse the ingredients together, then start to pour the ice water (ice included) through the feeder (or add a bit at a time if not using food processor) until the dough starts to crawl up the side of the bowl and becomes a loose ball of dough
Empty the dough out onto a ﬂoured board or counter and gently form into a ball —resist the urge to knead!
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, but up to overnight
While the dough is chilling, sauté chop up the onions and garlic, and start to sauce the onion on medium heat with a little bit of olive oil and season with salt and pepper
Once the onions are golden brown, add the garlic and rest of the poultry seasoning and a bit more olive oil
Make a roux in same pan by adding a couple of tablespoons of ﬂour — don’t worry about the onions clumping up. They will loosen up when we add the liquid later on
Let the roux cook until it’s nicely browned but not burnt, then add the chicken (or veggie) stock
Lower the heat to simmer and once the sauce has thickened, add the wine
Let the sauce thicken again until it’s about the consistency of gravy, then add the chicken and roasted veggies
Turn off the heat and mix well — you want the chicken and veggies to all be coated with the sauce and for all of the ingredients to become one
Take your crust out of the fridge, and roll out your dough to about 1/4 inch thickness or until it’s as big as the pan you’ll be using (I usually use a rectangular pyrex)
Fill your pot pie pan with the chicken-veggie mixture until it’s full but not overﬂowing because the crust will expand a bit
Layer the crust over the mixture and tuck it into the sides — don’t worry about it being perfect. It will patch itself up a bit in the oven
Make sure to cut a few of slits in top crust to allow for steam to escape or your pie may explode (really!)
Bake at 375 for 45min to 1 hour, or until crust is golden brown and crispy
Serve hot (if making later freeze or refrigerate the pot pie after putting on the top crust on and bake at same temp for an additional 15 min). Enjoy!
For our next episode of Cooking Under Quarantine, we’ll be making one of my favorite Fall dishes — Moroccan Chicken Tagine. While my version of this classic Moroccan dish isn’t actually cooked inside of a tagine pot, but it echoes a lot of the flavors that I love when I ordering tagines at Moroccan restaurants — a little bit sweet, salty, sour, savory and the protein is always fall apart tender. It’s very comforting as the weather turns colder, and is also great to make in the slow cooker! So follow along with Chef Jon, and let us know how yours turns out.
1 chicken cut into 8 pieces or 1-2 lb package of boneless chicken thighs
2 preserved lemons, chopped — Can buy preserved lemons at most specialty food stores, but can also substitute 2-3 regular lemons, juices and zest grated
Parsley or Cilantro (optional)
Blend the spices and any other spices you like and add a couple tablespoons of olive oil — enough to form into a rub and coat the chicken on all sides with it, Let the chicken marinate for at least 15 minutes in the spice rub
Sauté chicken in olive oil in a hot Dutch oven or deep pot on both sides until browned but not fully cooked through
Remove chicken and set aside. You’ll come back to it later
In same pot add garlic and onions and cook until starting to brown (approx 5 min)
Add carrots and keep cooking
If you have extra, season the veggies with more of the spice rub and heat until fragrant
Add preserved lemon and olives to the pot
Add broth and lemon juice to veggie pan to deglaze the pan, and make sure to scrape bottom of the pot for flavor bits — add just enough broth so that the liquid covers the ingredients
Add aprocots to the pot and make sure to give everything a good mix!
Add the chicken back in and stir all together — taste the liquid and adjust seasonings to your taste. Maybe add more lemon, salt, etc
Heat on medium high for 5-10 minutes until the liquid begins to simmer, then cover and lower heat to medium low and simmer for about 45 min – 1 hour
Garnish with fresh chopped cilantro and/or parsley then spoon over couscous or serve in a bowl with sides of your choosing.
I love to serve this dish with some lemon couscous, herb roasted tomatoes and some crusty bread to mop up all the delicious sauce. It’s always a big hit and perfect for leftovers!
Boneless chicken breast or thighs (Substitutes: tofu), 1-2 lb, cut into chunks
Curry paste (green or red), 2-3 heaping tbsps
Fish sauce, 1 tbsp
Coconut milk, 1 can or 1.5 cups
Scallions, 1 bunch
Garlic, 2-3 tbsp or to taste
Onions, 1-2 small onions or 1 large onion
Carrots, 3-4 carrots
Bell pepper, 2 bell peppers
Potato, 2-3 potatoes
Peanut oil (or vegetable or canola — something neutral)
Thai chilies, Sambal Olek (chili paste) or other hot pepper (optional)
Chop some potatoes into 1/2 inch pieces, toss with a little bit of oil, salt and pepper, and roast in the oven for 20-25 minutes on 450
While that’s going, cut your chicken into medium-sized chunks — you can also use already sliced chicken or chicken tenders, but I think it’s fun and rustic to DIY
In order to get a good sear on the chicken, you should heat your wok or sauté pan until it’s very hot, then throw the chicken in with a little bit of neutral-flavored oil like canola
While the chicken is browning, mince your garlic, scallions and chop your other veggies (onion, peppers, carrots
Once the chicken is cooked, but not cooked to death, take out and reserve for later, and toss veggies into the hot wok starting with the garlic to perfume the pan
Once you’ve sweated the veggies, add the scallions and deglaze the pan with some fish sauce (or soy sauce)
Add a few heaping spoonfuls of curry paste and make sure that it gets evenly distributed so that it gets incorporated throughout the dish
After cooking the curry paste into the veggies for a few minutes, add your coconut milk and mix thoroughly, and this would also be the time to add some sambal olek chili paste or dried chilies if you like a spicy curry. Can skip this if you want.
Simmer for a few minutes, then add the chicken back into the pan along with the roasted potatoes which should be done at this point. This would also be a time to add other starchy ingredients you might be using: roasted squash, pumpkin, sweet potato, tofu, etc.
Simmer uncovered for about 10-15 min so that curry thickens up
Serve immediately over noodles or rice and garnish with cilantro and Thai chilies, or put it in the fridge and eat it the next day. So delicious as leftovers — Yum!
Cooking Under Quarantine is back! In this episode, we’re making Chicken and Sausage Jambalaya.
I ate Jambalaya for the first (and certainly not the last!) time while visiting New Orleans. New Orleans is the kind of city that foodie dreams are made of, and I love it. In the past, I’d visit about once a year with friends and we’d spend a long weekend eating delicious cajun food, drinking, spending time at the pool, then rinse and repeat.
So, when I thought of what to make next in this series, the choice was easy. Jambalaya is a hearty rice-based dish with meat and/or seafood, tomato, veggies and a little cajun kick. This comforting one-pot dish comes together in under an hour and is super versatile and adaptable for cooks of any level. So follow along with Chef Jon and let us know how yours turned out!
Chicken and Sausage Jambalaya
Boneless chicken breast or thighs, 1-2lb
Andouille sausage (or another kind of smoked sausage), 4 links
Onions, 1 big or 2 small, chopped
Carrots, 2, chopped
Bell pepper, 2 chopped
Scallions, 1 bunch
Can of crushed tomatoes, 28oz can
Tomato paste, small can
Cajun seasoning, 2-3tbsp
Gumbo file, 2 tsp (optional)
Rice, 1 cup
Chicken broth (or vegetable broth), 1-2 cups
Garlic, 5-6 cloves
Favorite brand of hot sauce
Heat olive oil frying pan with at least a 1 inch lip, and sauté sausage for at 7-10 min until browned but not 100% cooked through
Remove sausage from pan and set aside for later.
In the sausage fat, start to sauté your veggies. Season with salt and pepper
Add garlic once veggies are soft and sauté until starting to brown
Make a well in middle of pan by pushing veggies to the sides, and add chicken
Once chicken has browned, add 1-2 spoonfuls of tomato paste as well as Cajun seasoning
Add rice to pan and toast for a couple of minutes
Add crushed tomatoes and broth and give the pan a few big stirs so everything is mixed up well. Also add sausage back into the pan
Cover and cook for 20-25 min depending on what kind of rice you’re using — stir pan every 5-10 min but don’t mess with it too much. Add extra liquid if needed
While everything is going on, even a quick run to the grocery store has become a great feat. So, it seems like a great time to use up those items in your pantry. Something that I almost always have in my cabinet? Canned tuna.
Now, I too love a great tuna sandwich, but tuna salad gets boring after a while, amirite? Enter “Tuna Pasta Puttanesca” — this hearty, comforting pasta dish pulls double duty as not only a delicious dinner, but also uses up ingredients you might not have even remembered you had! Tomatoes, olives, capers, and our star ingredient, TUNA, make this easy meal a crowd pleaser and it’s packed with protein so will feed about 4 or 2-3 very hungry people!
Tuna Pasta Puttanesca
1lb of pasta (traditionally made with Spaghetti, but you can use any pasta)
28oz can of crushed tomatoes or your favorite jar of tomato sauce
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp of minced garlic or 3-4 cloves finely chopped
1 tin of anchovies in oil
1 small jar of capers, halfway drained
1/4 – 1/2 cup of olives — your favorite kind
2-3 tbsp of tomato paste
2 cans of tuna fish
1-2 tsp crushed red pepper flakes (optional)
Put a pot of water (at least 6-8 cups) on medium-high heat to start heating up.
In a flat sauté pan (with at least a 1/2 inch lip), add some olive oil and put over medium heat until the oil starts to shimmer.
Add the anchovies 1-2 at a time to the oil, so they start to “melt.”
Once the anchovies start breaking down, add the garlic and use the back of your spoon to spread out.
Once the garlic starts to brown, add all the herbs and red pepper flakes until you begin to smell the aroma of the herbs coming off the pan.
Add the tomato paste and break up with your spoon.
After 3-4 minutes, add the capers and olives, including half of the caper brine.
Let this cook for a few minutes until there is only a little bit of liquid left, and it is mostly solid and mixed in with the tomatoes.
Add the can of crushed tomatoes and give this a big stir to blend everything.
Once this mixture comes to a simmer, reduce heat to medium-low.
In the meantime, your water should have come to a boil — make sure it’s a rolling boil!
Add a big handful of salt to the water — this step is needed to not only season the pasta but also help the sauce come together later from the starch that comes off the pasta.
Add the pasta to the water and give it a swirl.
Add the tuna to the tomato mixture and mix it into the sauce.
Cook pasta for about 10 minutes, stirring every so often to separate strands/pieces.
Once pasta is al dente (still has a slight bite), add it directly to the saucepan along with a little bit of pasta water (make sure you reserve some more pasta water for later), and bring the heat to medium/medium-high.
Toss pasta in the sauce and heat through for a few minutes so the flavors can come together.
Serve yourself a big bowl of Tuna Pasta Puttanesca — you did it! Yum!
For the last couple of years, I’ve been heavily focused on my catering company, J2Food. While the current public health crisis is going on, there are less parties and events happening, but people have still got to eat, right?!? And since we’re all stuck inside, why don’t we cook together? Enter in our new cooking series — “Cooking Under Quarantine.” Each episode will feature delicious and easy-to-make recipes that you can make at home with accessible ingredients. Perfect for chefs of all levels!
For our first episode, we’re cooking up a classic chicken dish to celebrate Shabbat (Friday night). This delicious Chicken Marsala is an easy, one pot dish that comes together in under an hour! So, it’s also great for a weeknight dinner that you want to make a little more special. This recipe is also great for veal cutlets or even tofu or a meaty fish to make it vegetarian.
We could all use a little more green in our lives, right? But eating a salad can sometimes be a bit boring. Something I can never get tired of though–roasted vegetables. It’s amazing what a little heat and seasoning can do to ordinary veggies to make them spectacular.
Asparagus is one of my favorite vegetable side dishes. It’s the perfect accompaniment to a heavy meat dish, to complete a weeknight meal, or even to be the star of the dish. Try it topped with a poached egg and hollandaise for a healthier take on traditional eggs benedict. Yum! This recipe for Herb Roasted Asparagus is so easy and comes together in no time at all. Plus, asparagus just seems so elegant and impressive–no one needs to know how easy it was to make!
Asparagus, 1-2 bunches
Herbs de Provence (can find in Trader Joe’s for a great deal)
Salt and pepper
Preheat an oven to 425 degrees
On a sheet pan, place a piece of parchment paper — while not necessary to cook, parchment paper prevents sticking and also makes for easy cleanup
Cut or break off ends of asparagus spears — if using your hands, the fibrous ends will break off naturally. You won’t want to eat these since they’re very woody and tough, but they’re excellent for soups
Toss the asparagus with enough olive oil to coat, a big pinch of salt, pepper and herbs de Provence — Remember to season aggressively!
Using a microplane or part of a box grater, add the zest of 1 lemon to the asparagus
Squeeze the juice from half of that lemon onto the asparagus as well
Roast the asparagus in the oven for 15-20 minutes until they’re tender and slightly crisp
Garnish with some fresh chopped parsley, and a squeeze of lemon
Risotto is one of those dishes that sounds super fancy–and it definitely tastes luxurious!–but is actually far easier to make at home than most people think. In fact, it doesn’t even need cream or milk to make it creamy. You just need to buy the right kind of rice and give it a little love and attention and you’ll be whipping up some restaurant worthy risotto in no time. Flavor it with your favorite mix-ins like roasted asparagus, caramelized onions, roasted butternut squash or more. Bon appetito!
Arborio rice, 2 cups — you must use arborio rice for this dish. Arborio rice has a super high starch content and this is what makes your risotto creamy and delicious!
Garlic, 5-6 cloves chopped
White wine, 1 cup
Chicken stock (or vegetable stock if you want to keep it vegetarian/dairy), 4 cups — if you wanted to do a super rich and earthy mushroom risotto, you could make some mushroom broth by rehydrating dried porcini mushrooms for a truly luxurious risotto dish!
Salt and pepper
Parmesan (or nondairy substitute such as nutritional yeast), optional but always worth it
Heat the stock in a saucepan and add any flavorings you’d like to it such as herbs, lemon juice, spices etc.
Sauté garlic in olive oil until fragrant and slightly brown. Season with salt and pepper
Add rice and toss to coat. Sauté the rice so it gets nice and toasty. This will give it a wonderful and deep flavor later on
Add about a cup of white wine of your choice — you can also use champagne, sparkling wine etc. Just make sure it’s something you like. If you wouldn’t drink it, don’t cook with it! The flavor will just concentrate as it’s cooking
Stir the rice, and once it’s absorbed the wine, start adding about a cup of broth to the rice and stir it around
Every time the rice absorbs the liquid, it needs to be stirred. As it cooks and gets stirred, it will start to release its starches which creates the creaminess that is characteristic of risotto
After about 18 minutes, you will have added several cups of liquid and the ride should be creamy and have expanded. Give it a quick taste for seasoning and to make sure the rice is al dente (should have a little bit of chew left)
Now would be the time to add anything to the risotto like some roasted asparagus, maple roasted butternut squash if you wanted to go sweet, or anything you like
Turn off the heat and add some nutritional yeast (if meat meal) to give it some umami or a cup of grated Parmesan cheese if a dairy meal and stir.
Serve while still warm. To reheat, heat risotto into a saucepan with a 1/4 cup of water and stir until steamy and ready to inhale
I love coming up with new ways to cook with some of my favorite ingredients, especially comfort foods. To me, a big wok full of curry is super comforting and was one of the dishes I made all the time when I moved into my first solo apartment. It’s warm, earthy, spicy and makes me feel good all over. Plus, it’s amazing for leftovers! So, when Mama Lam’s, a local food vendor making and selling their own Malaysian Curry Paste that I had the pleasure of meeting at the annual Queens Taste, event contacted me about partnering up, I was excited. I couldn’t wait to try cooking with their homemade, Malaysian curry paste and curating a couple of dishes to use their product in.
I decided to create a curry themed meal featuring Mama Lam’s Curry Paste two ways—a Pistachio Crusted Curry Salmon and a Curry Noodles with Crispy Tofu. Check out the recipes below and also watch my YouTube cooking demo here: https://www.youtube.com/watch?v=1PCoQ8uLQYU.
Pistachio Crusted Curry Salmon
4-6 salmon filets (skin on)
2 cloves garlic, chopped finely
1/2 jar of Mama Lam’s curry paste
1 tbsp Sambal Olek or another Southeast Asian chili sauce—Sriracha works fine.
I recommend not skipping this ingredient, even if you don’t like spicy food. The fish has a warming heat and it is very much tempered by the coconut milk and acidity of the lime juice
1/2 can of coconut milk
2 tbsp of olive oil
1 tbsp of ginger, chopped
1 stalk of lemongrass, cut into pieces–you can also use 1/2 tbsp of chopped lemongrass from a tube. You’ll find this near the fresh herbs in the market
Juice of 2 limes
2 cups of roasted pistachios, shell removed
1 tbsp salt
1/2 tbsp of black pepper
Create a marinade with the chili sauce, ginger, garlic, lime juice, coconut milk, lemongrass, oil, salt and pepper
Marinade the salmon for at least an hour and up to 4 hours
Preheat oven to 400 degrees F
Crush the pistachios with either your hands or a mallet. A rolling pin works well too—this is very cathartic and a great way to take out your aggression. Ha!
After the fish has soaked, dip the salmon into the pistachios and coat on sides and top with the nuts
Place the salmon skin side down on a greased baking pan and bake for 20 minutes until the crust is set—The fish should be cooked through, but still a bit pink in the center and very moist. It will continue cooking for a few minutes once it comes out of the oven
Garnish with fresh parsley or cilantro and a squeeze of lime juice over the top
This fish is delicious served all on its own with a fresh salad or some roasted asparagus, but is even better with some Curry Noodles!
Curry Noodles with Crispy Tofu
1 package of firm tofu, 14oz
1 pound of broad rice noodles
2 bell peppers, chopped
2 yellow onions, chopped
1 eggplant—chopped into bite sized pieces. I love to use Japanese or graffiti eggplant for this dish not only because of the beautiful color, but also because it has less water in it than an Italian eggplant, so it’ll be sweeter and stay firmer when cooked down
3-4 cloves of garlic, chopped
1 tbsp of fish sauce
1/2 jar of Mama Lam’s curry paste
1 tbsp of Sambal Olek chili sauce
1 bunch of scallions, chopped (reserve some for garnish)—also called green onion or spring onion in some supermarkets
1 can of coconut milk—do not use reduced fat as the texture and thickness of the sauce will be off. Plus, coconut milk is a healthy fat
Vegetable or peanut oil—any high heat oil will do such as canola, corn, grapeseed oil, etc.
The first step of this dish is to make the crispy tofu—who doesn’t like their tofu crispy?
Tofu has a lot of water, which is why it usually tastes bland. In fact, the biggest mistake that most cooks make when handling tofu is not getting rid of the excess water. This will never work! Even if you just want to marinade the tofu you’ll still need to do this step
Put the tofu between two paper towels and press. Repeat this process 2-3 times, and then let the tofu sit between the towels for at least 20 minutes to really draw out the moisture
Heat up your wok until it starts to smoke a little, then add the oil. It’s important that you don’t add your oil before this as you don’t want it to bubble up and burn you
Add the tofu to the wok and spread it out in a single layer—you should hear it sizzle. If there’s no sizzle, then your wok isn’t hot enough and your tofu will steam instead of crisp up
Let the tofu cook on one side for a couple min, then mix it up and repeat this process a few times until it’s crispy on all sides. This shouldn’t take longer than 10 minutes or so
Put your tofu on a plate and place aside for later on
Heat your wok back up on the stove while you get the rest of your ingredients ready
Add some more oil, then add the garlic, ginger and scallions—this is the holy trinity of Asian dishes!
Let these sauté for a minute, then add the curry paste and heat through, followed by the onions, peppers and eggplant
Let the veggies cook for a few minutes, then add the fish sauce, chili sauce and coconut milk and stir until it becomes a homogenized sauce
Cook the curry for at least 10 minutes or longer depending on how thick you like your sauce—as it cooks the flavors of the salty fish sauce, spicy chilis, earthy curry and more will concentrate
Meanwhile, drop the rice noodles into some salted boiling water—off the heat—and let soak for 5 minutes
Add the par-cooked noodles to the curry and toss together in the wok
Let the noodles and curry cook together as the noodles absorb the sauce and meld together into one cohesive dish
Garnish with the crispy tofu, fresh cilantro, chopped scallions, and some chopped peanuts or pistachios if you’d like to tie the two dishes together even more
Eat while still hot or add some sesame oil and have as a cold salad the next day for lunch. Yum!
Enjoy these dishes together with a Spicy Asian Cucumber Salad for a fabulous Southeast Asian inspired dinner at home.
The other day, someone who I had met at a food festival asked me for the recipe for this Moroccan Chicken. They had eaten it at an event I had catered in Philadelphia a couple of months ago though my catering company, J2Food, and loved it. I don’t always give out some of my more secret recipes, but since she was so nice, I decided to write it up and post it here for all of you 🙂 This Moroccan Chicken dish isn’t actually cooked inside of a “tagine” pot, but it echoes a lot of the flavors that I love when I ordering tagines at Moroccan restaurants — a little bit sweet, salty, sour, savory and the protein is always fall apart tender. It’s very comforting in this winter weather, and is also great to make in the slow cooker! Let me know how yours turns out.