Chef Jenn

7 Sep

I love when people cook for me.  And it’s even better when it’s Chef Jenn, French Culinary Institute graduate, one-time student of Tom Colicchio, and former Everest chef.  Last night we had dinner with Jenn and Joe and other friends.  We supplied the salmon.  Jenn did everything else.  Dinner was amazing.

Jenn prepared the salmon simply in a pan with grape seed oil (high smoking point, neutral flavor), salt, and white pepper and it was beautifully done.  Dry the salmon thoroughly with a paper towel and de-bone (Jenn uses these special tweezers to get the bones out).Add salt and white pepper to taste.  Add grape seed oil to a pan and heat the oil until it glistens (or reach into the pan, like chefs do!). Gently place the salmon in the pan (angle it in away so the oil doesn’t splash onto you).  Sear until the edges turn golden brown (approximately 4-5 minutes).  Turn the salmon and finish cooking, another minute or so.  The edges will be golden and crispy, the inside lightly pink.  Delicious.As a starter, we had a Turkish red lentil soup (just in time for our fall weather).  For sides, Jenn did pesto pasta, and a spinach, hearts of palm, pine nut, and peach salad.

For dessert, homemade buttermilk ice cream topped with these beautiful homemade chocolate chip cookies and brownie cookies.



3 Responses to “Chef Jenn”

  1. Cindy September 8, 2011 at 1:50 pm #

    Quite jelly! :p Looks great 😀

  2. arianne1220 September 9, 2011 at 1:06 am #

    Wow, everything looks scrumptious!

  3. Alison September 9, 2011 at 10:26 am #

    It all looks so good! Especially the cookies!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: