The Jazz Chef

The Jazz Chef, Brian Ross, global improvisational cooking, unleashing your great cuisine, at home. Culinary crossovers, spice knowledge, and more, await!

[The Jazz Chef @TheRealJazzChef]

@arnill_dev Wine

[The Jazz Chef @TheRealJazzChef]

@mentalcasemama Beautifully prepared.

[The Jazz Chef @TheRealJazzChef]

Given the recent posts of @elonmusk, we have elected to withdraw our presence on the @x platform. You can find @TheRealJazzChef at Facebook, Instagram, Threads, Tribel and other better maintained and operated social media platforms, as well as at https://t.co/9DRlVmEuSR

[The Jazz Chef @TheRealJazzChef]

@VikingWoman5 Great book! It’s been revised and improved a few times since then.

[The Jazz Chef @TheRealJazzChef]

@perry_ron Fats and sugars are heroin happiness that take zero talent.

[The Jazz Chef @TheRealJazzChef]

@frankdpi That’s a fine improvisational challenge, sir.

[The Jazz Chef @TheRealJazzChef]

Sous vide herb roast pork on greens with oranges and pecans in a blood orange vinaigrette.

[The Jazz Chef @TheRealJazzChef]

@mentalcasemama Depends on what you’re using it for. These fennel vanilla bean banana muffins need the tube even blacker than that to maximize the sugar conversion.

[The Jazz Chef @TheRealJazzChef]

Shiritaki soup noodles with sous vide ginger galangal chicken, spicy soy shrimp, Chinese sausage and fresh shiritaki mushrooms in a chicken-Chinese chive broth.

[The Jazz Chef @TheRealJazzChef]

@ronsterd89 I’d lighten up on the black pepper, but otherwise it looks delish!

[The Jazz Chef @TheRealJazzChef]

#PrimeRib. 5 hours slow roast at 172-180f/81-82c @maldonsalt and @spicejungle spices. @MEATERmade to keep it all on track and perfect!

[The Jazz Chef @TheRealJazzChef]

@VikingWoman5 Macaroni Tuesday?

[The Jazz Chef @TheRealJazzChef]

⁦@HappyEggCoUSA⁩ #Heritage risen #egg on Italian Toast. Like French Toast, only it’s a savory egg wash bread, using ⁦@Natures_Own⁩ perfectly crafted white bread. Cooked at 285F a bit longer, it keeps the bread nice and soft. ⁦@HormelNatural⁩ bacon, British style

[The Jazz Chef @TheRealJazzChef]

My HCBS Fall Soup features roasted butternut squash, with a hint of honeycrisp apple, @spicejungle Berbere spice, Soccoco leite de coco (coconut milk, and vegetable broth, with a dash of magic.

[The Jazz Chef @TheRealJazzChef]

@mentalcasemama Looks amazing!

[The Jazz Chef @TheRealJazzChef]

My HCBS Fall Soup is a vegan wondersoup! Slow roasted butternut squash, and honeycrisp apples, with Sococo Brasil’s amazing leite de coco (coconut milk), vegetable broth, a few pinches of @spicejungle #berberespice https://t.co/BzB4L6KAMy, a bit of salt, and magic.

[The Jazz Chef @TheRealJazzChef]

@mentalcasemama Nice!

[The Jazz Chef @TheRealJazzChef]

Take a crusty French bread and pulse chop to crumbs. Cube a fresh Cuban loaf in 15mm slices.

In a larger roasting pan, toast at 270F/105C, turning them until dried and toasted. Remove from oven.

150g/5.3oz each of white onion and celery, 25g carrot, finely chopped. In a sauté pan melt a block of Kerrygold Irish Butter (2 sticks US). Sauté on med/low heat the mix with 10g /3.5oz of a blend of dried thyme, marjoram, sage, and rosemary in the butter until soft and fragrant.

Add to the cubes. Add turkey broth SLOWLY, in small increments, as you stir in the butter mirepoix mix. Add salt as you go, to taste.

Don’t soak the bread. MOISTEN it so it remains fluffy.

You can add in something subtle, like pine nuts/pignolas, if you like.

Smooth it out on the top.

Cover well, and bake for 30 min at 300F/150c.

Fluff and serve, when ready. Can be made ahead, and kept warm.

[The Jazz Chef @TheRealJazzChef]

@Timodc what’s with the framed pinto beans bag?