Jennifer Brulé is a classically trained chef, food writer and recipe developer. She has been a regular columnist for the daily newspapers along the east coast, as well as freelancing for Cooking Light, Swiss News and other regional, city magazines. In 2003, Jenny and her family pulled up sticks and moved to Switzerland where they based themselves as they lived, traveled, and ate their way across Europe. In 2008 they moved again to northwest England where they learned that ’potato chips’ are really called ’crisps’, french fries are referred to as ’chips’, ’dinner’ is served at noon, and ’tea’ is the meal you eat in the evening. After tripping across too many quaint, cobbled street (and eating far too many ’chips’), Jenny and her husband decided that it was time to return to the United States. They now live in a small town in the Carolinas with their four children, where they are experiencing a new sort of expat adventure, in the south. Read more recipes and stories by Jenny at www.FindingTasty.com
Savory Bread Pudding with Gruyere and Swiss Chard
Don’t start that diet yet! Save room for just one more decadent dish…
1 large artisnal loaf bread, cubed (12-14 cups of cubed bread)
1 tablespoon butter
1 tablespoon evoo
2 leeks, white and light green part only, washed and sliced into 1/2 moons
1 fat garlic clove, minced or pressed
1 bunch Swiss chard, stems removed,
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Recipe: Green Papaya Salad
I served this at a dinner party last night and people sort of lost their minds. It is so fresh and delicious, it’s redunkulous.
Whether or not you like fish sauce, it is integral to this dish and no one, (not even my friend Emma who acts like a feisty toddler in
...read moreRecipe: Umami Burger Bomb, Baby!
Umami is recognized as the ‘fifth taste’; sweet, sour, salty, bitter and umami. Just as it is difficult to describe bitter or sour, umami is not easily explained, but here goes… Umami is a depth of flavor, it is savoriness (but not necessarily salty), it makes flavors more flavorful– like a
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Recipe: Baked Vegetables with Smoked Mozzarella
My love of smoked foods can be traced back to my family’s annual, summer trips to Colonial Williamsburg. Short of donning a hoop skirt and bonnet, my parents, siblings and I are as historically geekish as is possible. My parents would pile the five of us in their old, red station
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Recipe: Baked Americana (Vegetarian)
Who doesn’t like a baked pasta with crunchy crumbs on top? This dish is so classic, middle America. If you are from the midwest (or have a female relative who grew up there) you will have had some derivative of this mother-of-all-casseroles.
My friend Aimee told me about a recipe she makes
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Recipe: Creamy Mushroom, Fig and Gorgonzola Bruschetta
Toast the bruschetta ahead of time. Make the mushroom/gorgonzola mixture up to several days in advance and stash in the fridge. A quick schmear then a broil, and you’ve got yourself a righteous party hors d’oeuvre.
10 slices artisanal bread, cut in half all pretty like
2 fat cloves garlic, halved
1 tablespoon butter
12
...read morePersian-Grilled Chicken
In keeping with the Middle Eastern Palooza going on in the world during the past half year, I thought it appropriate to cook with some flavors from that region. This one’s a keeper. The yogurt/olive oil marinade keeps the chicken juicy, the saffron, cumin and garlic give it lashings of flavor, and
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Recipe: Asian Edamame Spread (Vegan)
I made this up a few nights ago. I used it as a smear on the bottom of a large plate, then assembled an elaborate tossed salad on top, full of greens, grilled zucchini, steamed asparagus, grilled teriyaki chicken and pistachios. YUM!
But now, I am trying to figure out other uses
...read moreRecipe: Coleslaw for Barbecue
Yesterday, I spent five hours smoking a pig’s shoulder. Hovering over my old Webber grill in our carport, in the 97 degree, breezeless day– this was not such and unusual sight where we live here in the Carolinas.
I love the ritual, the process of smoking meat. Tending the fire, soaking and
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Recipe: Fattoush (Pita Bread Salad) Vegetarian
Doing my monthly, local television gig tomorrow. No, I will not post the video, because I am chubby. I think that excuse can be legitimately used on many occasions, but it is exceptionally appropriate in this case. I was chubby a month ago, then I went to France and ate Camembert
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