Author name: Jennifer Bajsel

I'm a chef, food advocate and entertainer. I believe that amazing food starts with knowing where ingredients come from and how the land and animals are treated. I'm here to share what I've learned so we can all enjoy good food again.

Osso Buco

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Osso Buco

Osso Buco is a meat dish that originated in the Lombardy region of Italy
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 each Veal Shank Tied
  • 1 each Yellow Onion 1/2 " diced
  • 1/2 cup Carrot 1/2 " diced
  • 1/2 cup Celery 1/2 " diced
  • 1 each Red Bell Pepper 1/2 " diced
  • 2 cloves Garlic minced
  • 2 TBL Butter
  • 2 cups Chicken or Veal Stock
  • 2 cups Dry Red Wine
  • 6 oz Tomato Paste
  • 1 each Bay Leaf
  • 2 sprigs Fresh Thyme
  • 1 each Fresh Rosemary
  • AN Kosher Salt as needed
  • AN Ground Black Pepper as needed

Equipment

  • Dutch Oven, Blender

Method
 

  1. Rinse veal shanks and pat dry.ย Tie each shank individually with twine. Sprinkle generously each shank with salt and black pepper.
  2. In your Dutch oven over medium-high heat, melt butter and brown the veal shanks on both sides. Remove from pan and set aside.
  3. In the same pan sautรฉ onions and garlic until softened.ย  Add carrots, celery and red pepper and sautรฉ 3 minutes.ย 
  4. Stir in stock and wine to deglaze. Stir in Tomato Paste.
  5. Add veal shank to liquid, make sure shanks are covered by liquid.
    Add bay leaf, thyme and rosemary to pan.
    Cover the pan and let cook on medium-low heat for 4-6 hours, until meat is tender.
  6. Remove veal from sauce, reserving liquid and vegetables. Strain liquid from vegetables and remove herb twigs. Add vegetables back into sauce and blend in a blender until smooth. (If sauce is too runny you can put it on the stove on medium heat to reduce it and thicken)
  7. Serve veal shank with sauce.

Notes

You can also use a pressure cooker to cook the veal shanks in 30 minutes.ย  Follow the instructions for your pressure cooker.ย 

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Blackberry Balsamic Zabaglione

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Jennifer Bajsel

Blackberry Balsamic Zabaglione

A rich custard dessert!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 5 each Egg yolks, organic pasture raised Whisked
  • 2 oz White Sugar
  • 3 oz Blackberry Brandy
  • 1 each Fresh Blackberries 1/2 muddled, 1/2 whole
  • 1 bunch Fresh Basil Chiffonade
  • 1/4 cup Balsamic Vinegar reduce to glaze if you prefer

Equipment

  • double boiler
  • metal mixing bowl
  • whisk

Method
 

  1. Separate eggs, keeping the yolks in a small metal mixing bowl.
  2. Using a sauce pot (that the bowl will sit over), warm water to a simmer.
  3. Muddle half of the package ofblackberries, set aside.
  4. Whisk sugar into eggs.
  5. Place the mixing bowl with eggs mixtureover the simmering water, do not submerge bowl into water, it should just sitabove the water line.
  6. Continue to whisk until a thick custard forms.
  7. Stir in the blackberry brandy and whiskuntil mixture thickens again.
  8. Remove from heat and fold in the muddled blackberries.
  9. Serve in a custard glass, chiffonade the basil and sprinkle on top, drizzle with balsamic.

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Fig & Mozzarella Arancini

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Jennifer Bajsel

Fig & Mozzarella Arancini

Fried Risotto Ball
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Servings: 16 balls
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Risotto
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 1/2 each Sweet Yellow Onion Minced
  • 4 oz White Wine Pinot Grigio
  • 32 oz Chicken Stock Heated
  • 2 cups Arborio Rice
  • 4 oz Mozzarella Shredded
  • 4 tbsp Fig Jam or Preserves
  • AN Kosher salt to taste
To Fill Arancini
  • 4 oz Mozzarella 1/2 inch cubes
  • 4 each Fresh Figs 1/2 inch pieces
Breading
  • 2 cups All-purpose flour
  • 2 each Eggs, organic pasture raised Beaten
  • 2 cups Italian Bread Crumbs
  • AN Vegetable Oil For frying
  • 1 bunch Fresh Basil for garnish
  • AN Balsamic Vinegar for garnish

Equipment

  • medium sauce pot
  • Medium Stock Pot
  • Baking Sheets
  • Cookie Scoop

Method
 

  1. In a small sauce pot, heat chicken stock to a simmer.
  2. Heat olive oil in a medium sautรฉ pan over med-high heat.ย  When oil is hot add onion.ย  Sweat onions until translucent and softened.ย 
  3. Add risotto, sautรฉ until browned untillightly toasted.
  4. Deglaze pan by adding wine, then stir until wine is absorbed.
  5. Add one cup of warm stock to rice andcontinue to stir until liquid is absorbed. Repeat the process one cup of stockat a time until rice is al dente and creamy.
  6. Stir in shredded mozzarella and fig preserves.ย  Season with salt and pepper to taste.
  7. Line a baking sheet with parchment and spread out finished risotto onto pan in a thin layer and place in refrigerator to cool for 1-2 hours.
  8. Dice whole mozzarella into small cubes, and cut figs into cubes the same size.
  9. Remove the risotto from the refrigerator, using ascoop take about a tablespoon of risotto and flatten it in the palm of yourhand.
  10. Place a mozzarella cube and fig cube in the center androll the sides inward to create a ball.ย Place balls back in the refrigerator for 15-20 minutes before breading.
  11. Set up a standard breading station with seasoned flour, whisked eggs and Italian breadcrumbs.ย  Begin by rolling a ball into the flour, then the egg, then the breadcrumbs until lightly coated.ย 
  12. Once balls are breaded, heat frying oil.ย  Once the oil is hot, place 5-6 balls at atime into oil.ย  Stir occasionally foreven browning.ย  Remove from oil and drainon a paper towel.
  13. Serve with Fresh Fig slices, basil leaves andbalsamic.

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Signature Bolognese

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Jennifer Bajsel

Signature Bolognese Sauce

A hearty meat sauce!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 people
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 each Medium Yellow Bell Pepper Diced 1/4 inch
  • 1/2 each Green Bell Pepper Diced, 1/4 inch
  • 1 lbs Ground Chuck
  • 1/4 lbs Ground Veal
  • 1/4 lbs Ground Pork
  • 28 oz San Marzano Whole Peeled Tomatoes Pureed
  • 13.8 oz Chopped Tomatoes I prefer Pomi
  • 1 tbsp Garlic minced
  • 1 tsp Basil dried
  • 1/2 tsp Oregano dried
  • 1/4 cup Italian Parsley Fresh, chopped
  • AN Kosher salt add to taste
  • AN Ground Black Pepper add to taste

Equipment

  • medium sauce pot
  • large stock post
  • colander

Method
 

  1. Heat olive oil in a medium sautรฉ pan over med-high heat. When oil is hot add onion and bell pepper and reduce heat. Sweat onions until translucent and peppers are softened.
  2. Add ground beef, veal and pork, sautรฉ until browned. Drain beef, onion and pepper mixture.
  3. Place beef mixture in medium sauce pot and season with salt and pepper.
  4. Puree San Marzano tomatoes. Add tomato puree to the beef mixture and bring to a simmer over med-low heat. Add the Pomi chopped tomatoes to the beef mixture.
  5. Add the garlic, basil and oregano. Stir to combine.
  6. Bring sauce to a boil, stirring constantly. Once boiling, reduce heat to a low simmer. Season with salt and pepper to taste. Cover and let simmer 2-4 hours.
  7. Add fresh parsley t the sauce 30 minutes before serving.
  8. When ready, serve with your favorite pasta!

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Jennifer Bajsel

Summer Corn Salad

Fresh Organic Corn Salad
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Prep Time 20 minutes
Cook Time 8 minutes
5 minutes
Total Time 33 minutes
Servings: 6 guests
Course: Salad, Side Dish
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 3-4 cups Fresh, Organic Corn blanched, kernals only
  • 2-3 med Tomatoes small diced
  • 1 each Orange Bell Pepper small diced, seeds removed
  • 1-2 each Jalapeno Pepper small diced, seeds removed
  • 1 cup Black Beans cooked, drained
  • 1/2 each Red Onion small diced
  • 1 TBL Paprika
  • 1 tsp Chili Powder
  • 1 each Lime juiced
  • 1/4 cup Cilantro chopped

Equipment

  • Stock Pot
  • Cutting Board
  • Mixing Bowl

Method
 

Corn
  1. Remove Husks from corn and place in a stock pot of boiling water for 8 minutes. Let cool and cut corn kernals off the cob into a mixing bowl.
Salad
  1. Add tomatoes, bell pepper, jalapeno pepper, beans, onion, spices, juice and cilantro to corn kernals. Chill and serve

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Post Grid

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Corn Organic vs GMO

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When I think of corn I think of the pilgram days.ย  What I’ve learned about corn is completely different.ย  If you think you know corn I’m about to blow your mind.ย 

So basically, corn is in everything!ย  If you’ve ever read the Omnivore’s Dilemma by Michael Pollan you’ll notice he devotes a third of the book to it, a whole seven chapters.ย  It’s in animal feed which in turn ends up in out meat, fish, eggs milk.ย  It is also pervasive in processed foods in the form of sugar.ย  There are approximately over 12,000 items that contain some form of corn in the supermarket.ย  To me that’s alarming!ย  What’s even worse is the fact that almost 90% of the corn grown in American is GMO (genetically modified).ย  Most corn is what is called BT corn, which is a genetically engineered corn using BT toxin.ย  Below is more descriptive information on BT corn.ย  Corn was modified in an attempt to control pests on crops that BT toxic would break down but by genetically modifying the toxin into the plant it was believed to help.ย  Here’s the problem, now we ingest the toxin and to make is worse they still have to use pesticides on the corn crops and those pesticides (banned in Europe) are known endocrine disruptors.

Whew!ย  I don’t know about you but this makes me want to avoid corn at all costs.ย  There is some good news though.ย  If you can find a local organic farmer who doesn’t grow a GMO corn crop you may still be able to enjoy corn in a healthy non-toxic way.ย  Fresh, whole, organic, heirloom corn does contain vitamins and minerals that are beneficial to our bodies. Corn also contains soluble and insoluble fiber which our gut bacteria like!ย  When buying corn you should look forย 

So, my advice would be to avoid processed foods and enjoy fresh heirloom organic corn only.

When I think of corn I think of the pilgram days.ย  What I’ve learned about corn is completely different.ย  If you think you know corn I’m about to blow your mind.ย ย 

So basically, corn is in everything!ย  If you’ve ever read the Omnivore’s Dilemma by Michael Pollan you’ll notice he devotes a third of the book to it, a whole seven chapters.ย ย It’s in animal feed which in turn ends up in out meat, fish, eggs milk.ย  It is also pervasive in processed foods in the form of sugar.ย  There are approximately over 12,000 items that contain some form of corn in the supermarket.ย  To me that’s alarming!ย  What’s even worse is the fact that almost 90% of the corn grown in American is GMO (genetically modified).ย  Most corn is what is called BT corn, which is a genetically engineered corn using BT toxin.ย  Below is more descriptive information on BT corn.ย  Corn was modified in an attempt to control pests on crops but by genetically modifying the toxin into the plant it was believed to help.ย  Here’s the problem, now we ingest the toxin and to make is worse they still have to use pesticides on the corn crops and those pesticides are banned in Europe as known endocrine disruptors.

Whew!ย  I don’t know about you but this makes me want to avoid corn at all costs.ย  There is some good news though.ย  If you can find a local organic farmer who doesn’t grow a GMO corn crop you may still be able to enjoy corn.ย  Fresh, whole, organic, heirloom corn does contain vitamins and minerals that are beneficial to our bodies. Corn also contains soluble and insoluble fiber which our gut bacteria like!ย  To pick the best corn look for husks that are evenly green and are tight without holes.ย  The husks should not be dry and a little bit of brown silk that is moist is good.

So, my advice would be to avoid processed foods and enjoy fresh heirloom organic corn only.

Resources:

https://fas.org/biosecurity/education/dualuse-agriculture/2.-agricultural-biotechnology/bt-corn.html

https://michaelpollan.com/tag/corn/

https://foodrevolution.org/blog/corn-health-benefits/

Jennifer Bajsel

Summer Corn Salad

Fresh Organic Corn Salad
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Prep Time 20 minutes
Cook Time 8 minutes
5 minutes
Total Time 33 minutes
Servings: 6 guests
Course: Salad, Side Dish
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 3-4 cups Fresh, Organic Corn blanched, kernals only
  • 2-3 med Tomatoes small diced
  • 1 each Orange Bell Pepper small diced, seeds removed
  • 1-2 each Jalapeno Pepper small diced, seeds removed
  • 1 cup Black Beans cooked, drained
  • 1/2 each Red Onion small diced
  • 1 TBL Paprika
  • 1 tsp Chili Powder
  • 1 each Lime juiced
  • 1/4 cup Cilantro chopped

Equipment

  • Stock Pot
  • Cutting Board
  • Mixing Bowl

Method
 

Corn
  1. Remove Husks from corn and place in a stock pot of boiling water for 8 minutes. Let cool and cut corn kernals off the cob into a mixing bowl.
Salad
  1. Add tomatoes, bell pepper, jalapeno pepper, beans, onion, spices, juice and cilantro to corn kernals. Chill and serve

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Potatoes and Resistant Starches

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Potatoes and Resistant Starches

If you are anything like me you can’t resist potatoes.ย  I can eat them any which way.ย  I think my favorite would be mashed though.ย  My family purposely made sure I was the last to get them at the dinner table because of my heaping portion I would take.ย  There would definitely NOT be leftovers.

Unfortunately when potatoes go through the digestion process they convert to mostly glucose which is sugar.ย  Sugar is the culprit that has made me gain weight, continue to overeat and causes an addiction to guess what??? MORE SUGAR.

I’ve learned a lot about sugar and all it’s consequences as I became more educated by my physician and then as a chef and food advocate.ย  I’ll reserve all the bad news about sugar for another time.ย  What I really wanted to know was could I ever allow potatoes back in my diet without having the addiction and weight gain come back.ย  ย Then I learned about resistant starches, but I’m getting ahead of myself.ย  Let’s talk potato first!

What is a potato and what is the nutritional take away if any?ย  The potato is actually part of the nightshade family (for those of you with inflammatory conditions).ย  It is grown for its starchy tuber that grows underground.ย  Potatoes range in shapes and sizes as well as colors.ย  My favorite are the purple ones.ย  Potatoes offer nutrients such as vitamin C, Potassium (found in the skin), and folate.ย  However it is mostly carbs which converts to sugar as you digest it.ย  I think it is well known that sugar contributes to a number of health issues including weight gain, diabetes, heart disease and depression to name a few.ย  So we should all avoid potatoes, right?ย  Well there may be another answer.ย ย 

ย 

I recently learned about resistant starches.ย  What are those, right?ย  Well in foods like pasta, rice, beans and of course potatoes there are resistant starches.ย  Resistant starch resists digestion which is how they got their name.ย  The trick, it seems, is to eat foods with resistant starch either in it’s raw form or cooled after cooking.ย  According to Dr. Steven R. Gundry who wrote in The Plant Paradox when a resistant starch passes your small intestine they get eaten up by your gut microbes converting them to short chain fatty acids instead of glucose, like a ferment-able fiber.ย  To learn more visit the links below.

.ย ย 

https://www.healthline.com/nutrition/resistant-starch-101

ย  https://www.healthline.com/nutrition/too-much-sugar

The Starch that Makes You Lean and Healthy

https://gundrymd.com/food-pyramid/

Jennifer Bajsel

Summer Potato Salad

This recipe is a cold potato salad that is lightly dressed. It's got flavor, cruch and the best part is resistant starches from the potatoes.
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Prep Time 20 minutes
Cook Time 15 minutes
cooling 2 hours
Total Time 2 hours 35 minutes
Servings: 6 guests
Course: Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 lbs baby red potatoes skin on
  • 3 strips pasture raised bacon cooked, chopped
  • 2 ribs celery small diced
  • 1/2 each red onion small diced
  • 3 TBL avocado Oil adjust to taste
  • 2 TBL red wine vinegar adjust to taste
  • 2 TBL Grainy Mustard adjust to taste
  • 2 TBL fresh dill chopped
  • 2 TBL fresh parsley chopped
  • 2 TBL fresh thyme chopped
  • 1 tsp Kosher salt + more for boiling potato adjust to taste
  • 1/2 tsp ground black pepper adjust to taste

Method
 

boiling potatoes
  1. Fill a large sauce pot with cold water and add enough salt for the water to be salty. Place whole baby red potatoes in the pot on the stove-top and bring to a boil. Boil for 15 minutes or until tender without over cooking. Remove potatoes from water and let cool. Once cool, dice the potatoes into bite size pieces.
To cook bacon
  1. Place bacon strips on a baking sheet and place in a 350 degree oven until desired crispiness is reached (10-20 minutes). Drain on a paper towel, then chop in to small pieces.
To make the potato salad
  1. Place the cold potatoes in a large mixing bowl. Add all the other ingredients and mix well. Season to taste with salt & pepper and serve cold.

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