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About Jen Richmond
I’m a professional chef, artist, gardener, and am insatiably curious.
Location
Favorite Foods
Wherever I am, I like what's local and fresh
Favorite Food Writers
Me, I hope.... I've been talking about it, but will I actually do it
Dream Dinner Guests
My mom and step-dad; boy, could they cook! Friends dropping by
I call myself a…
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Mango Fool
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Papa Haydn’s Chocolate Gâteau
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Espresso Panna Cotta
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Tangelo-Tangerine Pudding
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Hazelnut-Infused Whipped Cream
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Five-Spice Angel Food Cake
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Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios
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Meyer Lemon Mousse
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Bitter Greens, Artichokes, and Shallots with Poppy Seeds
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Bagna Cauda — Raw Vegetables with Warm Anchovy-Garlic Sauce
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Mango-Coconut Pudding
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Basic Southeast Asian Marinade
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Olive and Onion Focaccia
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Hey Jen, what's up. How have you and Ern been. So how was the Mango Fool? -
queued
Mango Fool -
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- Hey Jen, I was thinking of that soup the other day too. Didn't you change it up from the original recipe? I made Spaghetti Carbonara last night. Had to make some changes. I added crushed garlic 2 cloves and 1 medium shredded zucchini. Tony was in heaven, me too.
Jen Richmond Apr 7 2009, 1:30 PM
yeah, I think I put all the changes in the final recipe we all had at the end of the course; I’ll go look. Get back to you on it...Jen Richmond Apr 7 2009, 1:37 PM
Yeah, looks good... you have the final recipe?Jen Richmond Apr 7 2009, 1:38 PM
...oh, yeah didn’t mention the garnish- swirled in a little creme fraiche at the end, I think.Jen Richmond Apr 7 2009, 1:43 PM
I find my pasta consumption has gone way down, and my asian noodle consumption way up, although I have a finished, killer version of ahi noodle casserole; mom never made it like this!! Works well w/ sauteed shitakes, for my veg-head friends, too. -
left a fridge note for Kathy Corsello
St. Patties’ Day Dinner
From Jen Richmond — Blog by Jen Richmond
March 15, 2009
Once a year, we indulge in a corned beef dinner. We’ll be repenting for days, what with the high salt content, non-local beef, etc.- but this Irish festival must be given the nod (at least in MY house!). St. Pats’ dinner is usually my brothers’ party; but this year, he has decided not to host it. The neighbors are in mourning, for his home-brewed ale, root beer and barbecued corned beef are legendary. Yes, barbecued! The beef is first boiled in the traditional manner (with the addition of home-made ale), next it’s given a glaze of brown sugar and good brown mustard; then onto the bbq it goes. When the glaze has browned and caramelized, it is done. Perfection! And served, of course, with the traditional red potatoes, cabbage, carrots, and soda bread.
Even though we are living in Hawaii, and even though I know that the Irish didn’t traditionally actually EAT corned beef very often (couldn’t afford to raise or eat beef), we will be getting the barbecue ready to go come Tuesday. Erin Go Bragh!
Brave New (Food) World...
From Jen Richmond — Blog by Jen Richmond
March 13, 2009
OK, I’ve been living on the Big Island of Hawaii for a while now, and I’m still getting used to the different styles of cooking; there’s an amazing amount of diversity here. I would love to take a little bit from each one and fuse it into a whole new cuisine (with big mahalos to the Kanaka Maoli, who had the right ideas about food, the land, and the sea). I need to get together with other local chefs and play a little. Taro, fern fronds, local fish, a zillion tropical fruits and veggies- wow! On the down side, nasty little diseases like rat lung and leptospirosis: WASH those organic fruits and veggies!!! Lots of trading/bartering goes on here, we are already dialing into that whole network. The Big Island is the top producer of organic honey in the U.S., and there are beekeepers and bees everywhere. Although there is local goat cheese, most of it is fresh “cream cheese” type cheese- no aged cheese (refrigerated spaces are COSTLY). I have a theory that somebody is going to find their lava tube cave just right for aging cheese.....
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