Adept Gourmet Blog

Pork Chops with Tarragon and Tomato-Green Onion Relish

ChefJenn — Sun, 15 Aug 2010 23:05:32 +0000

Long, hot days of summer have driven me far, far away from my stove and oven, and the steamy air has robbed my brain of all but the very least creative ideas for meals. It has only been with the recent approach of fall’s cooler air and school starting again (when I can send one [...]

Oven Baked Chicken

ChefJenn — Wed, 24 Mar 2010 21:15:51 +0000

This recipe is for a twist on oven baked chicken. Gone are the dried out, bland and unexciting chicken pieces of yore, and welcome to moist, tasty, chicken with a gravy that is to die for!

Oven Baked Chicken (serves 4-6)

12 chicken thighs with bone and skin 1 1/2 cups panko bread crumbs salt and pepper 2 tbsp vegetable oil 1 [...]

Lasagna Supreme

ChefJenn — Tue, 23 Mar 2010 14:57:56 +0000

I recently made this lasagna at a family gathering and it received rave reviews. While nothing terribly special, this home cooked layered fan favorite offers a layer of spinach and ricotta as well as a bechamel sauce on the top that combines with loads of cheese to form a soft yet golden brown topping.

Slow [...]

Sweet & Spicy Chicken

ChefJenn — Fri, 05 Mar 2010 19:15:50 +0000

This is a recipe that my family has been making for years. It is a ridiculously tasty dish that also happens to be insanely nutritious and low in fat. Ok, so what’s the downside to all that? Well, it is a bit labor intensive. Like many great Asian-American meals, there is a fair bit of [...]

Pasta with Asparagus, Chicken, Tomato Concasse and Rosé Sauce

ChefJenn — Thu, 04 Mar 2010 16:18:53 +0000

Almost always in the mood for pasta, I was scrounging around trying to figure out what to make for dinner while at the same time using up bits of things that were in the fridge and freezer. I’m a horrible bit keeper. I’ll keep a bit of this, and a bit of that and before [...]

The Versatility of Pulled Pork

ChefJenn — Mon, 01 Mar 2010 18:47:22 +0000

I admit to being a fan of just about anything pork. Granted, there are some bits of Wilbur that I am not interested in eating despite my half German heritage (think feet, tails, snout…) but on the whole I love me some pork! One of my favorite things to do with pork when I have [...]

Simply Schnitzel

ChefJenn — Thu, 25 Feb 2010 21:08:11 +0000

Being half German I grew up eating a wide variety of both eastern and western European foods and must say that some were definitely better than others. German food in and of itself is not particularly stunning, but the influences of other European cuisines has helped make German food recognizable the world over.

Originating in Austria, [...]

Cream of Winter Vegetable Soup

ChefJenn — Wed, 24 Feb 2010 16:32:55 +0000

Winter isn’t quite done with us yet here in Central Texas. A few days ago we were all thinking spring as we were frolicking in the 75 degree sunny weather, and then just yesterday we had snow! Snow is almost unheard of here in Austin, but the white fluffies did fall and even accumulated enough [...]

Z Tejas – A Restaurant Review

ChefJenn — Sat, 20 Feb 2010 18:34:29 +0000

Now with 10 locations in the southwestern US, Z Tejas is an Austin-born restaurant that incorporates flavors of the southwest into food that is not necessarily southwestern. Think rotisserie chicken that is smoked with the flavors of chilies or pork chops that are marinated in Adobo sauce. This is the kind of food that Z [...]

Fondue or Fundue?

ChefJenn — Wed, 17 Feb 2010 17:13:55 +0000

Ok, so I’ll be the first to admit that putting on a lavish fondue spread for guests is a lot of work that begins days ahead gathering all the exotic ingredients you’ll need for your feast. But, I’ll also be the first to admit that I don’t mind doing the work because it is just [...]