Jackie Gordon Singing Chef
Learn how to add more delight to your dishes with ten tips and recipes from Jackie Gordon, The Singing Chef!
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What if you had your way with the classic Cobb salad? As Frank Sinatra sang, “I did it my way.”
This is a Cobb salad that met up with a Niçoise salad that rejected its own fishiness. Not that I hate fish, but I thought if I add tuna and anchovies to this salad, on top of all the other things I already added, things would have definitely been a little fishy. ba-dum-bum-CHING
What if you left the rice out of the sushi? Well, the smarty pants in the room would say that’s just “sashimi” and they would be correct. I use chicken instead of rice in these baked, nori-wrapped, veggie stuffed chicken sushi rolls.They say ayonara very quickly when I serve them. They’re low-carb, gluten-free (when the sauce is made with gluten-free soy) and very tasty.
Vanilla Bean Pavlova with fresh fruit
Ethereal… that’s my experience of a well-made Pavlova. I fell hard for this dessert when I first had it in Australia. There’s something about the contrast of the pillowy soft sweetness of the meringue against the cool lusciousness of the whipped cream and the sparkle, tang and varied flavors and deliciousness of the fruit. Passionfruit is very common in Australia, but not so much in New York. Whenever I see it here it’s a SIGN that I must make a “Pav” as it’s called down under.
Braised daikon and mushrooms
Even though it’s one of my favorite cuisines, I rarely cook Japanese food because many of the dishes are very complex and you need special ingredients. Braised daikon with mushrooms is very simple to make. It does require a couple of unusual ingredients that I always try to keep in my pantry. I try to stock up on them at the Japanese grocers, but you can get dashi, mirin and dry Chinese mushrooms or fresh shiitakes in many Korean-run “bodegas” here in New York and many places online.
“Springtime in Paris” was a fun theme for the New York Women’s Culinary Alliance spring potluck. I decided to riff on a classic bistro frisée salad with bacon lardons and the riff got a little wide by the time I made endive stuffed with an asparagus, radish and cucumber salad and topped with bacon lardons, egg, tiny croutons and a mustard-tarragon vinaigrette. The idea was sparked by a bouquet of endive.
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