Nothing says “I love you” like a tummy full of yummy! Make these ricotta pancakes with blueberry lemon compote on Valentine’s Day! Watch and learn – you might get lucky enough to make it again the next morning

The END is NIGH! This means you won’t have time to cook up a feast in time for the ball drop. So why not just bake this simple appetizer that your guest will LOVE as “sip” their cocktails? The best part: YOU CAN MAKE THESE AHEAD OF TIME! Just pipe them onto some parchment paper freeze them, and then pop them into an ziplock bag. Then before your guests arrive, simply place them back on a baking tray and bake!

Learn how:

Happy New Year!
Jen <3

Learn how here:

Products used:
http://www.honeyridgefarms.com/

http://www.jarlsbergusa.com/

http://www.woolwichdairy.com/

http://www.wildhibiscus.com/

Also check out this extended version for table setting ideas:

HAPPY HOLIDAYS!
Jen <3

Turkey and Eggplant Casserole

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What sucks is that in case of…uh oh…part of our tree just fell. Crap.

PRAYING the trees hold up for tonight! Well, before I make myself crazy I’ll share with y’all our new video recipe.

Can I just say how much I’ve MISSED filming Tasty Memories!? There’s a long list of reasons why we haven’t produced an episode in a while (update video coming soon). Also, I added a poll on our Facebook asking folks if they’d rather longer episodes than our recently shorter ones. Longer videos FTW!

We went apple picking at Wright’s Farm in Gardiner, NY two weekends ago, and had a great time. I’ve been begging Leo to make time to pick apples this fall – I haven’t been since I was a kid! The trip was even more special with my momma and Oreo to enjoy the day with us. I fell in LOVE with Wright’s Farm. Not only were we able to drive up onto the orchard to fill 4 pecks of golden delicious and romes, but we really enjoyed their store! We picked up apple and pear cider, candied apples, caramel apples, apple butter, jams, and apple cider donuts. OH, THE DONUTS! Initially I bought one pack. Then after taking a single bite in the car, we all agreed 4-6 packs needed to come back with us. THANK YOU, WRIGHT’s FARM!

Nature's Testicles

City Boy in the Country

Happy Pup

Momma Climbs Trees!

Jump, Jump!

<3

Snake Squash

Jams, Jams, Jams

Pumpkin's Galore!

Pumpkins!

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Wordpress Slideshow

2.1.14

I’m not much of a baker, so I needed to develop savory recipes for the apples. Here’s one Leo absolutely loves – it’s called Afternoon Delight for a reason :

• Each film was uniquely delicious and inspiring
• The incredible amounts of food prepared by creative, and innovative chefs made our taste buds super happy
• We met so many great people (ones we’re excited to work with very soon)!
• The energy every night was different, yet electrifying
• Our spot we created for Jarlsberg premiered – whoo!

The list goes on, but I think it’s best you see our experience for yourself:

Highlights

Single Malt Whiskey: The Islay 8

I <3 Japan

Food Porn Party

The Lowcountry Oyster Roast

HUGE thanks to our friend Ronnie Campbell, President of THE BURRELL GROUP, for inviting us to cover the festival! I also can’t thank the wonderful folks at NYCFFF enough for their hard work! Tasty memories for sure

“The only time to eat diet food is while you’re waiting for the steak to cook.” – Julia Child

How could one not truly admire a person who spoke such wisdom! This Wednesday, August 15th would have been Julia Child’s 100th birthday.  Even though it’s been almost 50 years since her pioneering cooking show The French Chef first aired, Julia is still cherished by hearts (and stomachs) worldwide. It is through moments this like when I believe this saying the most: Food brings people together. Julia’s legacy is proof. If you caught me as a child sitting in front of the television, bets are that a cooking show was on the screen. Julia’s episodes on PBS were the most vivid in memory. Her unique personality, fearlessness, class, and above all, her love of food are more than enough reason to love her unconditionally.

To be honest, I’m finding it difficult to write this post without feeling a tear about escape. For almost 2 years now, Leo and I have been working on Tasty Memories; and although it may seem like it’s only a easy-to-do hobby, it’s been a difficult journey. I’m embarrassed to admit that the number of incidents where I’ve broken down in my own kitchen…are more than 3 times. My friends and family constantly remind me that my ambitions are overwhelming – especially with my current reality: I’m still in college, I work multiple jobs, and my boyfriend is also my business partner. Throw an online cooking show production in the mix and you can imagine the fatigue. Even with all those “obstacles” in mind, I refuse limiting the paths to my goals, my dreams.

What does all this emotional venting have to do with Julia? She is my mentor. She left us in 2004, but I still receive her guidance – not only in the kitchen but especially during these challenging days of my life. My self-confidence at times could fit inside a vanilla pod. My energy can rise like the perfect soufflé and collapse just as quickly as one. Hope is my only constant and Julia reminds me of its existence.

“Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, ‘scientific’ thought. I was thirty-seven years old and still discovering who I was.”  - Julia Child

JULIA WAS A WARRIOR IN PEARLS. Disapproval from others fueled her passion. Thus, magnificent creations spawned from her endeavors. It also helped that her beloved Paul was “the butter to [her] bread” much like Leo is the huancaina to my papas. It is this boundless connection that provides strength in sometimes mysterious ways.

“Cooking is like love; it should be entered into with abandon or not at all.”   - Julia Child

But most importantly, her idea to create a show that filmed recipes for public learning is my ultimate reason for loving her! Tasty Memories exists because of Julia Child. And because of this…I am eternally grateful for her impact in my life.

“I don’t think about whether people will remember me or not. I’ve been an okay person. I’ve learned a lot. I’ve taught people a thing or two. That’s what’s important. Sooner or later the public will forget you, the memory of you will fade. What’s important are the individuals you’ve influenced along the way.”  - Julia Child 

Julia, I hope these videos we created for you make your soul glow as bright as glistening butter :

                                                       How to Make Butter

FACTS: Julia used 753 pounds of butter on Baking with Julia .

There is rose named after her called butter-colored.

                                                        Tomates a la Provencal

                                                          French Onion Soup

Learn more: http://www.pbs.org/food/chefs/julia-child/

Best Pizza Dough

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Ingredients

• 1 1/2 cup warm water
• 2 1/4 tablespoons active dry yeast (usually equals to 1 packet)
• 1 pinch granulated sugar
• 3 1/4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon white or red wine
• olive oil

Note

Once formed into balls, the dough can stay frozen for up to 1 month.

Recipe from www.justeatlife.com

Directions

Step 1

Mix yeast and sugar in warm water. Set aside in a warm area for about 5-8 min. until mixture appears foamy. Add wine just before mixing into flour.

Step 2

In a separate bowl, mix flour and salt until well combined. Then slowly drizzle in yeast mixture while gently mixing with a fork. Halfway through mixing, drizzle a little bit of olive oil. Switch to mixing with your hands and knead the dough until you no longer see extra flour.

Step 3

Coat dough with some olive oil, loosely cover bowl with a damp towel or plastic wrap, and let rise for about 1 - 2 hours.

Step 4

Once the dough has visible risen, punch down to let air escape and divide into as many balls as needed.

Bacon Ricotta Pizza

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Ingredients

• pizza dough (see "Best Pizza Dough" recipe)
• 5 medium slices bacon (cooked and drained of excess oil)
• 1 cup whole milk ricotta
• 1/2 cup parmesan
• 4 heaped tablespoons honey
• 1 pinch red chili flakes
• scallions (thinly sliced on the diagonal )
• olive oil
• salt & pepper
• flour (for dusting surface)
• 3 cloves garlic (coarsely chopped)

Directions

Step 1

Preheat oven to 450 degrees fahrenheit.

Step 2

Knead dough on clean, well-floured surface with your hands pushing from the middle, outward, and turning until it feels slightly firm. You may stretch the dough by holding it in two hands like a steering wheel, letting the weight pull down as you turn the dough. Alternatively, you can use a rolling pin pushing from the middle to the edges. Stretch until you achieve desired thinness and shape. When all your toppings are ready, transfer to a baking sheet greased with a small amount of olive oil.

Step 3

Combine ricotta, 2 tablespoons of freshly grated parmesan, salt, and pepper. Add dollops spread evenly across dough. Sprinkle a little more parmesan all over.

Step 4

Crumble cooked bacon all on top.

Step 5

Place in oven on the lowest rack, and bake for about 15-20 min. or until the edges are slightly golden and the cheese is bubbling.

Step 6

Meanwhile in a small pot on low heat, add honey and red chili flakes. Once the honey is runny, turn off heat and set aside.

Step 7

Once pizza is slightly golden brown and bubbly, move to the top rack and continue baking until extra golden brown and crispy (about 5 min).

Step 8

Remove pizza from oven, top with scallions and spicy honey, and extra cheese if you'd like. Enjoy!

Enjoy!

A few months ago, my brotha’ from anotha’ motha’ CLiffy taught me how to make his momma’s southern fried chicken. It was seriously the best fried chicken I ever tasted. It makes all other fried chickens in the world want to be reincarnated back into chickens just to be seasoned and fried by Clifton.

We’ll post the full recipe video this summer! Meanwhile, check out the video below of us having good times with some good chicken, and try the recipe for yourself.

Good Food, Good Friends, Good Times Pt. 1 from Just Eat Life on Vimeo.

Clifton’s Soul Good Chicken

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Ingredients

• 12 chicken wings (you can use any pieces you'd like)
• 2 eggs (beaten in a bowl)
• 3/4 cups all-purpose flour
• 3/4 cups unseasoned bread crumbs
• 1 tablespoon Lawry's Seasoned Salt
• 2 heaped tablespoons cayenne pepper (set aside half for flour)
• 1 heaped tablespoon garlic powder
• 1 heaped tablespoon paprika
• 2 heaped teaspoons dried tarragon
• salt & pepper
• vegetable oil

Note

You can snip of wing tip or fold over onto the joint between the drumette and mid-joint wing. This make the wing lay more evenly when cooking.
To test when the oil is hot enough, take the end handle of a wooden spoon and touch the bottom center of the pan. If you see rapid bubble appear, your oil is ready!

Recipe from www.justeatlife.com

Directions

Step 1

Combine flour, breadcrumbs, and 1 heaped tablespoon of cayenne pepper in a paper or plastic bag. In shallow bowl, beat eggs. Set both Aside.

Step 2

Add seasoning to chicken and rub throughout to ensure even coating of flavor. Let sit for at least 20 minutes.

Step 3

In a shallow heavy-bottom pan, heat enough oil to fill pan halfway. Once hot, carefully place room-temperature chicken in oil. Don't overcrowd the pan - allow some space between each chicken piece. Cook until deep golden brown then turn over once to brown other side. Cooking times may vary depending on size. Flesh is fully cooked if not longer pink.

Step 4

Let drain and rest on paper towel or cooling rack. Enjoy!

For this version, I slightly changed their recipe and leaned toward other traditional methods. Leo’s family adds small amounts of boiled potato and boiled egg to create a more luxurious texture, which is quite lovely. It’s also typically served with hard boiled eggs, olives, and sometimes arranged on a bed of lettuce for sauce-scooping later. I prefer it simply over boiled potatoes and a small sprinkling of fresh cilantro. Mmm mm.

Papa a la Huancaina

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Serves	2 really hungry people or 4 not so hungry people
Prep time	5 minutes
Cook time	20 minutes
Total time	25 minutes

Ingredients

• 2 russet potatoes
• 4-6 medium aji amarillo (you may substitute with roasted red pepper and pinch of cayenne pepper )
• 2 handfuls saltines
• 1 1/2 handful queso fresco (crumbled)
• 1 can evaporated milk
• 1 clove garlic
• 2 tablespoons vegetable oil
• salt

Note

If aji amarillo is not available in your area, try roasted red peppers with a pinch of cayenne for heat.
If queso fresco is not available either, try farmers cheese or feta (cut back on the salt).
---Recipe from www.justeatlife.com---

Directions

Step 1

Boil potatoes. When cooked, remove from pot and let cool.

Step 2

Remove inner membrane from aji amarillo and coarsely chop.

Step 3

Keep the garlic cloves in the skin and soften in a pan over medium heat until you smell its loveliness. Remove once softened and peel.

Step 4

Add peppers, garlic, queso fresco, saltines, oil, and salt into a blender (add only a little bit at a time, as you build up the consistency you like). Puree until smooth. For thicker sauce: add more saltines. For thinner sauce: add more evaporated milk. Taste for salt!

Step 5

Peel cooled potatoes and cut into 1/4 slices. Arrange on a plate and drizzle huancaina all over. Garnish with cilantro if you'd like. Enjoy!

If you really, really love this sauce then drizzle it over some chicken!

Pollo a la Huancaina

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Serves	2 really hungry people or 4 not so hungry people
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes

Ingredients

• 4 boneless, skinless chicken thighs
• 1 large red bell pepper (seeds and ribs removed - sliced in half)
• 1 medium onion (thick slices)
• 1 medium corn
• 1-2 limes
• 1 heaped teaspoon sumac
• 1 heaped teaspoon cumin
• s&p

Note

Huancaina sauce can be made in advance.

Recipe from www.justeatlife.com

Directions

Step 1

Combine 1-1/2 fresh squeezed lime juice, olive oil, cumin, sumac, and s&p for the marinade

Step 2

Prep veggies and let sit in some of the marinade for about 5 min. Marinate chicken for at least 20 min at room temperature. (You can use this time to cook rice or make huancaina sauce - recipe can be found under Papa a la Huancaina)

Step 3

Cook veggies in a pan on med-high heat until cooked through and slightly charred. Approx. 5-8 min. It's even better when cooked on a grill! Then set aside and chop pepper into bite sized pieces, and slice off corn from the cob.

Step 4

Remove any remaining bits in pan and cook chicken on med-high heat. Once one side is browned, turn over only once to cook other side. Approx. 10 min depending on size of meat. Then let rest for a few min. before slicing into bite sized pieces.

Step 5

Serve over rice or on toasted bread and drizzle huancaina sauce on top! Enjoy!

BLOOPERS!

With all my papas and pollos lovin’

-Jen-