The following is Hook’s interview with Jessica Little, Co-Owner of Sweet Grass Dairy in Thomasville, Georgia. Jessica and her husband Jeremy are award-winning cheesemakers who are dedicated to the stewardship of their land – a multi-generational farm – and to the treatment of their animals, acknowledging that these standards contribute to the production of the highest quality cheese available. They run a robust, multi-faceted operation that includes a retail shop, a restaurant and even a summer camp for kids. Their cheeses are now world-renowned and are carried at some of the top cheese shops in the country.
The topic of this interview: running a family dairy in America today.
Raymond Hook: What makes Sweet Grass Dairy different from other American cheese makers?
Jessica Little: The biggest distinguishing feature of SGD is our location. We live in an environment in which it never snows and we have year-round water. Our cows never have to be in barns and they can eat grass all year. Our milk is distinctly different because of the characteristics of South Georgia.
Secondly, I personally think that Jeremy [Little] approaches cheesemaking a little differently than most other cheesemakers. My mom [Desiree Wehner, SGD’s original head cheesemaker] looked at it very scientifically as well as artistically; Jeremy comes from a food background and he looks at it from a food perspective. He makes cheeses for specific applications. For example, he really just wanted an awesome grilled cheese sandwich and voila, Georgia Gouda.
You have sold SGD cheeses to lots of great retailers and restaurants. Which one made you think "wow" the first time?
I was wowed when you [Raymond] first wanted to carry the cheeses at Star Provisions in Atlanta, in 2006, and I am still wowed by the number of great retailers and restaurants that have ordered and served our cheeses. There is something so rewarding about standing in front of an amazing cheese counter and seeing your cheese for sale. Zingerman's, Whole Foods in NYC, Eataly, Rainbow Grocery, Murray's, etc. As far as restaurants go, we are seriously honored to be a part of any cheese menu. Charlie Trotter's, Blackberry Farm, Per Se, Inn at Little Washington, The White House, Publican Quality Meats, The Dutch, Rolf and Daughters, Husk, Highlands Bar and Grill, Seeger's, Old Ebbitt Grill, Empire State South....I wish I could list every restaurant that supports us.
Last year, your retail shop was chosen as one of top five specialty retailers in the US. What makes your shop unique?
For starters, it is both a specialty retail shop and a wine bar. We have thoughtful selections of craft beers, wines, cheeses and charcuterie from around the world. The cheese shop has a warm, neighborhood atmosphere in which we want our customers to not feel overwhelmed by hard-to-pronounce cheeses; we want to be approachable. As Ari Weinzweig [co-owner and founding partner of Zingerman’s] says, we try to offer the service of limited selection. We have already done the hard work of searching for small, likeminded producers, so no matter what the customer selects, it will be flavorful and have a great story. The shop is special because of our community.
Other than SGD cheese, what is most popular at the shop?
Creminelli charcuterie, Beehive Cheese Company cheeses, Capriole cheeses, Roots and Branches crackers, Emily G's jams, Pine Street Market salamis, Cypress Grove cheeses, Rogue Creamery cheeses, Zingerman’s candy, Olive and Sinclair chocolates, Georgia Olive Oil, Kinloch Plantation Pecan Oil, Sheffield pecans and our house made pimento cheese.
How often do you get asked, "You make cheese in South Georgia?”
Believe it or not, I was asked this question constantly for about the first five years – even by people in our own community. Now, I hardly ever hear it anymore. Though this past year, I did have a few people at the Fancy Food Show in NYC think that we were from the country of Georgia until they heard me speak.
At your retail shop, what is the percentage of American cheese you sell versus cheeses from the rest of the world, and why?
We probably sell 65-70% American versus imported cheeses. I love both old world and new world cheeses and try to have a mix of both at all times. There are so many exciting things happening in this country that it would be hard to not do more American cheeses, and I find that our customers are more comfortable buying cheeses from places that they have visited or lived. It is almost like American cheeses are more familiar now, which was not the case when I first started working in cheese shops fourteen years ago.
You just opened a restaurant that was made possible from your success as a cheese maker. How do you honor cheese at your restaurant?
We have cheese throughout the menu in different applications, from sauces to salads. We also have our eight cheese selections on the menu and the dessert menu. Four of our cheeses are Sweet Grass Dairy specialty batches like the Lovely, the Clayburne, the large format Green Hill and the Asher Blue Reserve. The other four cheeses are non-SGD offerings that we are really excited about sharing with our guests.
What are contemporary American cheesemakers doing right?
So many things.... I am so happy to see more and more American cheesemakers and their inspiring cheeses. I love seeing traditional cheese recipes with new world flavors such as Marieke's Gouda from Holland's Family Cheese in Wisconsin and Alpha Tolman from Jasper Hill Farm in Vermont. Right now in the South, there is a fun culture of sharing and promoting each other. It is so awesome that we have not become too competitive. I think we can credit great southern cheesemakers Alyce Birchenough of Sweet Home Farm and Judy Schad of Capriole for being open and helpful to the rest of us. Because they took the time to teach us so much – and still do, when we need help troubleshooting – we pay it forward with future cheesemakers.
What’s the most exciting cheese you tasted in the last month?
I really, really like the cheeses from Baetje Farms in Bloomsdale, Missouri. Their Miette and Bloomsdale both blew me away. We also just had some Sternschnuppe from the Bavarian Alps on New Year’s that was really, really delicious.
What's next for SGD?
We are really excited to build our new production facility this year. And as we previously discussed, our restaurant opened in December of 2013, so we have many, many kinks to work out before I can breathe a sigh of relief. We also launched The Larder at Sweet Grass in October of 2013, which is our new mail order company. I am so excited to share not only SGD products but also some of the really amazing products from the Cheese Shop with customers from around the country. Onward and upward!
Additional reporting by Madeleine James.
Gooey Butter Cake
By: Jessica · Posted: Nov 17, 2020 · Updated: Feb 20, 2021 · This post may contain affiliate links. Please read my disclosure policy.
This post has been sponsored by Challenge Butter. All thoughts and opinions are my own.
Gooey Butter Cake: An easy dessert recipe that’s an ooey goodness, made with a cake mix, butter, sugar, eggs, vanilla, and cream cheese.
Jess uses simple ingredients including cherry tomatoes, lemon, avocado, mustard and chives to flavour the quick and easy dish
Once the potatoes are cooked through, Jess allows them to cool on the tray for 10 minutes.
As soon as they're cooled, she slices the potatoes in half and scoops out some flesh from the centre.
Jess then stuffs the middle with the two flavours and enjoys, still warm.
She said any leftover sweet potato can be spread on toast, crackers or rice cakes for a quick snack the next day.
And it's not the first of Jess' simple recipes to grab attention on social media.
Last month, she shared her five-ingredient recipe for chickpea pasta which she makes in a matter of minutes.
Jess uses chickpea pasta, ready-made Napoletana sauce, ricotta, parmesan and a handful of fresh basil leaves.
'I love to use chickpea pasta as it is high in protein and fibre making it a delicious meat-free option. So easy and so affordable! Enjoy,' she wrote on her Instagram.
She tosses the cooked pasta through the Napoletana sauce, topped with basil, ricotta, grated parmesan and a drizzle of olive oil.
Last month, Jess shared her five-ingredient recipe for chickpea pasta (pictured)
To make the dish, you'll need chickpea pasta, Napoletana sauce, ricotta, parmesan cheese and a handful of fresh basil leaves
'Season to taste and serve,' Jess said.
If spice is more to your taste, she suggests adding chilli flakes on top.
Jess said her go-to Napoletana sauce is from Raguletto, which costs just $1.80 a jar.
Her post has since been 'liked' more than 1,100 times, with many saying they couldn't wait to try the recipe at home.
Ingredients for a nutritionist-approved 'lazy' dinner
* 2x 95g tin tuna in olive oil, or spring water
* 1 cup chopped herbs, we used basil, chives & mint
For the cottage cheese & avocado option:
* 1 cup cottage cheese, replace with cashew cheese for a plant-based option
MORE: 50 Holiday Recipes That Will Have Everyone Asking for Seconds
To prepare you for your few weeks of eating, resting, and being merry, we rounded up a list of the most festive and mouth-watering celebrity-approved holiday dishes to whip up in your kitchen this winter. From Lea Michele‘s vegetable lasagna roll-ups to to Jessica Biel‘s festive cranberry ice, try out these 13 celebrity holiday recipes that—no doubt—will make your dinner guests ask for seconds.
How to make the PERFECT COCONUT CAKE:
I wanted to create another winning Coconut Cake Recipe. This took many tries at creating the perfect coconut cake. The key is to get enough coconut flavor in the cake and frosting.
I wanted a moist cake filled with coconut flavor so I tried everything from sweetened cream of coconut to canned coconut milk. I tried both sour cream and buttermilk. I tried with pudding mix and without pudding mix. I tried with all egg whites, all eggs, and somewhere in the middle.
Basically, I have made A LOT of cakes in this process.
We have been taste-testing coconut cake in our home for weeks! I really wanted to fall head over heels in love with the all egg whites cake but I felt as if tasted too much like an angel food cake and needed more moisture. I added one egg and more buttermilk to make the cake extra moist. We have a winner!
Did not think the man would like this but he did! Was very good..nice for something different
My family liked this soup. Due to a dietary restriction, I substituted the Ancho chile pepper instead of cayenne. The soup was rather bland on first tasting, but then I mixed the bacon in to the whole pot. Once the bacon cooked in with the soup, it imparted a pleasant smoky flavor. The soup's flavor was still very mild. Those who like bolder flavors will want to amp up the spices. Also, I used an immersion blender, so it was super easy to make!
We like spicy rather than sweetened sweet potato, so this was a good fit for us. It came together easily. I used an immersion blender for ease. My potatoes only needed about half the time in the microwave, so I'll need to start checking them pretty early on. I used ground instead of crushed red pepper. I'll make this again to add variety on veggie sides.
Jeff loves this one. Nicole loves it too.
I LOVED this soup. Great way to use sweet potatoes, a nice warming fall dish, and quite low calorie. I only made a few alterations. Instead of using olive oil I just used the bacon fat leftover from the crumbled bacon. I also did 3 cups veggie stock 1 cup chicken stock and threw in a few bouillon cubes cause I ran out of stock. And instead of red pepper flakes which I was out of I used same amount of paprika (I HIGHLY suggest using that) gave it such a lovely smokey flavor to it and went super well with the cumin. Other than that all totally the same. So good!! =)
Yummy and easy. I used a little extra red pepper and cumin and an immersion blender. Will definitely make this again!
This was super easy and pretty tasty. It also reminds me how much I love my immersion blender. I did add some half and half (fat free works, but I didn't have any on hand) at the end and just warmed it for a few minutes before serving. Other reviews seem to indicate there is a missing ingredient - the "creamy" part - so I just improvised. I also added 2 cloves of minced garlic in with the onion.
This is one yummy soup. I have made this for a couple parties at work, and received many compliments. Also, I did modify the recipe by blending in the bacon instead of sprinkling it over the soup. Which gave the soup a nice bold favor.
This has become a favorite and staple in the past few months. love the spice from the red pepper and cumin. The bacon makes it perfect. Easy to make and I have soup for lunch all week.
I'm confused - the copy about this recipe mentions evaporated milk but there is none listed in ingredients in my electronic version of this recipe in myrecipes.com which is where I saved it to. Am I the only one with this question? I glanced at the reviews and no other mention? Did the reviewers who liked it make with evaporated milk?
Something about this just didn't work for me flavor-wise. Maybe I would add garlic or more of the red pepper next time, though I'm pretty sure I will not make this again. I even rechecked the ingredients and amounts to make sure I had done it right. I had, it just wasn't the flavor I was hoping for. I think it was the chicken stock- too much. Anyway, if you have an immersion blender, I would recommend using it on this recipe because I imagine the whole pouring-into-a-blender nonsense would be a bit much.
Wow! the first bite and both of us were hooked. This is so easy and very tasty. I did adjust the recipe to some of the ideas suggested. Added 2 minced garlic cloves and less crushed red pepper as I am sensitive to it. Other than that I followed the recipe but didn't have the bread to try the toasts, that's on the next try. My husband said we could have this every day as far as he was concerned, so it must be a keeper.
Love it! Very creamy and tasty. We used homemade turkey stock left over from Thanksgiving and it was delicious! Surprisingly earthy and savory. Perfect seasonal dish. The parmesan and bacon set it off. Will be making it again
It was good but I didn't taste a lot of sweet potato. I used an immersion blender which makes it a lot less messy. Also the photo on here as well as others on Instagram look very orange. Sweet potatoes are not orange so I keep wondering if people are using yams because my soup was blah beige.
This was so easy! I used an immersion blender, which made it easier when combining potatoes and onion saute mixture. The red pepper adds a nice kick and makes you want to go back for seconds. This will definitely be on my list to make again.
Yum! I had refrigerated leftover roasted sweet potatoes from Thanksgiving. I chopped them up and added them to the boiling pot of chicken stock and onions. I used my immersion blender to quickly blend the soup. Quick, easy and delicious.
This soup was easy and delicious. The bacon and Parmesan made it feel indulgent, yet the soup itself was light and healthy tasting. I baked the sweet potatoes in a baking pan with water covered with tin foil at 400 degrees for 40 minutes. I pulsed the soup on chop in a mini food processor in six batches after letting it cool for awhile. It turned out perfectly. We served it with the Parmesan toasts featured with it in the magazine, and the crunch of the toasts contrasted nicely with the silkiness of the soup. I'll definitely make it again!
Yummmm. Easy and quick to make and sooooo delicious! My hubby had 2 bowls.
Delicious! Just a nice touch of spice. I added a little fat free half and half to make it creamer. Easy recipe!
This was a big hit in my family! One boy hates potatoes in any way shape or form and liked this. The other boy hates "soup" and he ate this w/o as many complaints as usual. I used 1/8 tsp crushed red pepper for the boys. I also used turkey bacon. It was a nice flavor boost. I also used an immersion blender over the traditional - saves tons of time and clean up -- get one if you don't have one! And the parmesan toasts on the side were very good.
Loved this soup soo easy to make. I roasted the sweet potatoes since I was already roasting acorn squash. i didn't have chicken stock,but I had homemade turkey stock so i used that. I thought it was perfect. I was looking for something new for a Thanksgiving soup . i found it :)
This is a great, quick, fall recipe. I liked the one reviewers suggestion to sauté the onions in the grease from the bacon. I'll definitely try that next time. The kick from the red pepper was excellent.
We loved this, though it was bit messier to put together than the Ready In 30 Minutes claim. Part of the issue involves the cooking of the sweet potatoes - I was unable to put two pounds of the things in an 11 x 7 pan and our 11 x 13 wouldn't fit in our tiny microwave, so the potatoes were done in two batches. Also, this does NOT make 6 servings with 1.5 cups as a serving. All told it makes a little over 6 cups. At 1.5 cups, we basically got 4 servings with an extra quarter cup in each bowl, so keep that in mind when making this meal, not just for number of serving sizes, but when planning how much bacon to cook up - honestly, it probably only needs a strip per bowl, which reduces it down to 4 strips total. All that being said this was a cheap and delicious meal, and we'll definitely make it again. I served it with the Parmesan toasts and a tiny side salad with Ken's Light Caesar dressing.
I thought this was yummy and easy. This will definitely be one of my go to recipes for soup. I didn't have the bacon, but I bet it tastes even better with it.
Delicious! I used an immersion blender and Lightlife Smart "Bacon" (Veggie Protein Strips).
I love this recipe. To sum it up, it reminds me of Thanksgiving in one spoonful.
So easy and so good. I love spicy heat and this soup has a nice little kick. However, it is not so hot that I would be afraid to feed it to others who have less of a tolerance for heat.
Quick & delicious! Added about 1 tsp of curry powder and a dash of all spice for additional flavor. Mixed in about 1/4 cup of coconut milk for added creaminess- even better reheated for lunch the next day!
I just made this tonight for dinner & my husband & I both thought it was delicious! I will make it again for sure! The only thing I did differently was to bake my sweet potatoes in the oven ahead of time, not the microwave. I love the taste of an oven-baked sweet potato better than what a microwave would do. In addition, I followed another reviewer's advice & cooked my bacon in my dutch oven first, took it out & used some of the reserved drippings to cook my onions. After that I put in the spices, stock & then my sweet potatoes. I used an emersion blender as one reviewer suggested & blended it in the dutch oven. I wonder why anyone would go to the trouble & extra mess of putting it in a blender when the emersion blender works beautifully. I then added the bacon to the soup instead of as a garnish on top. I felt like it would give more bacon flavor throughout. I served this with my homemade oil & vinegar coleslaw and then the cheese toast that was shown with the recipe. Great meal!
Jessica Sepel (pictured), from Sydney, loves to make corn and zucchini fritters for dinner when she wants something nutritious and delicious
To make the fritters, Jessica said you'll need a zucchini, sweetcorn kernels, eggs, red onion, chives, paprika, lemon, almond meal, buckwheat flour, extra Virgin olive oil and salt and pepper.
If you want to elevate the simple dish a little further, you can also make a salsa comprising avocado, cherry tomatoes and lime juice.
Jessica said you'll need around 20 minutes to make the dish, including preparation and cooking.
If you don't have almond meal, you can use regular wholemeal flour.
How to make the zucchini and corn fritters
Makes eight fritters, or 2-3 servings
Jessica shared the recipe for the corn and zucchini fritters (pictured) online
* One zucchini, grated, approximately two cups
* Two corn cobs, kernels removed, approximately two cups
* One bunch chives, finely chopped
* One teaspoon sweet paprika
* ½ cup buckwheat flour, or flour of choice (spelt works well!)
* Two tablespoons extra Virgin olive oil
* Five cherry tomatoes, diced
1. Place the grated zucchini in a colander and sprinkle with ½ tsp sea salt. Leave to sit for 10 minutes.
2. Place half of the corn kernels in a large mixing bowl with the eggs. Use a stick blender to blend until smooth. You can also use a blender or food processor.
3. Add the onion, chives, sweet paprika, lime zest and remaining corn kernels to the bowl and stir. Season with sea salt and black pepper.
4. Use your hands to squeeze as much liquid out of the zucchini as possible, then add the zucchini to the mixing bowl with the almond meal and buckwheat flour. Stir to combine.
5. Heat two teaspoons of extra Virgin olive oil in a non-stick fry pan over a medium heat. Use a 1/3 cup measuring scoop to measure out even amounts of batter and cook the fritters in batches for 3-4 minutes on each side, or until golden.
6. Add a little extra olive oil to the pan between batches to ensure the fritters are golden and don't stick.
7. Whilst the fritters are cooking, make the salsa by combining all of the ingredients in a small mixing bowl.
8. Season to taste with sea salt and black pepper. Enjoy
Thousands who saw the simple recipe said they would definitely be trying it this weekend.
'This looks incredible, vegetarian deliciousness,' one commenter posted.
'LOVE. I am definitely making these,' another added.
Previously, the nutritionist behind a multi-million-dollar vitamins empire offered a look at her daily diet (Jessica Sepel pictured)
Previously, the nutritionist behind a multi-million-dollar vitamins empire offered a look at her daily diet, and revealed why blueberries are the top superfood she makes sure she incorporates into each and every day.
Jessica Sepel, from Sydney, runs JS Health - a multi-million dollar supplement and recipe brand known for its $45 'miracle' vitamins that encourage hair growth and promote good skin.
For breakfast, Jessica said she typically has a homemade smoothie filled with blueberries, homemade granola, cinnamon protein powder and probiotics from her own brand.
She blends all of the ingredients together first thing and then serves the smoothie with desiccated coconut, sliced fruit or nuts and seeds if she wants a little bit of crunch.
If she needs a snack before lunch, Jessica said she'll usually enjoy a peanut butter bar from the healthy food company Raw Rev.
Containing just two grams of sugar, the bars also boasts plenty of protein and fibre to keep you full until lunchtime.
Jessica said her working lunch is always the same - healthy seed crackers or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves (pictured)
'My five minute working lunch to copy is always the same,' Jessica said.
'Healthy seed crackers or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves.'
Jessica said you can also drizzle some goat's cheese on there, as well as a chilli mayonnaise.
She will have this alongside a lemon-infused water, herbal tea or vegetable juice.
Jessica said she is a 'firm believer' in having an afternoon snack, and for her, it's either blueberries and raw almonds mixed together or Greek yoghurt with some blueberries sprinkled through it.
'I've found an afternoon snack to be an effective way to prevent overeating and sugar cravings later in the evening,' Jessica said.
When it comes to dinner, the nutritionist typically enjoys something a bit more nourishing and warm, like a Thai green chicken curry from her app and wild rice.
'I try to eat an early dinner as it helps me to digest my food properly before bed,' Jessica said previously.
This means eating at around 7pm, so she has plenty of time to relax before heading off to her room.
If she is still hungry after dinner, Jessica will have a cup of peppermint tea and a couple of squares of 70 per cent dark chocolate.
What is a typical day on Jessica's plate?
* BREAKFAST: Homemade smoothie filled with blueberries, homemade granola, cinnamon protein powder and probiotics from the JS Health range.
* MORNING SNACK: Peanut butter bar.
* LUNCH: Healthy seed crackers or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves. Top with goat's cheese and chilli mayonnaise.
* AFTERNOON SNACK: Blueberries and raw almonds or blueberries and Greek yoghurt.
* DINNER: Thai green chicken curry with wild rice.
* DESSERT: Peppermint tea and a couple of squares of 70 per cent dark chocolate.
Hooked on Cheese: Interview with Sweet Grass' Jessica Little - Recipes
When we covered the story of how Jessica Seinfeld kissed Oprah’s ass for making her new cookbook a best seller, I mentioned that commentors on Amazon were saying that the book was not as good as an earlier one that also had recipes to trick your kids to eat vegetables by sneaking them into other foods, The Sneaky Chef. It turns out that not only is the idea for Seinfeld’s book unoriginal, the recipes are suspiciously similar to that Sneaky Chef book, which came out this April.
Seinfeld’s book Deceptively Delicious is the top selling book in the US now, and she might need the proceeds from sales to pay for hefty litigation from Missy Chase Lapine, the author of The Sneaky Chef.
Just listen to how close the earlier book’s recipes are to Seinfeld’s:
But chef and baby-products mogul Missy Chase Lapine came out in April with a book, “The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals.” Lapine baked her spinach brownies with Al Roker on the “Today” show Seinfeld shared her spinach brownies with Oprah on that show last week.
Mothers on Oprah.com and parenting sites have noted similarities after perusing the puree-spattered pages of both. Some wondered whether the wealthy Seinfeld didn’t have cooks who helped cook up her recipes.
Seinfeld writes about having an epiphany that, “While I was cooking dinner, pureeing butternut squash for the baby and making mac and cheese for the rest of us, I had the crazy idea of stirring a little of the puree into the macaroni. … The colors matched -you couldn’t really see the squash in there -and the texture was perfect.”
Lapine, who founded the Baby Spa natural products line, writes: “If you want to hide something in macaroni and cheese, you have to match the color of the dish. You could easily introduce white bean puree in the mac and cheese.”
Seinfeld and Lapine both have recipes for mashed potatoes with hidden cauliflower, grilled cheese with secret sweet potatoes, green eggs made with pureed baby spinach, and carrot-laced tacos.
Lapine stayed hidden herself when we called, but Craig Herman, an executive at her publisher, Running Press, said ominously: “I won’t be able to comment until next week.”
I could see if Seinfeld had one or two of the same recipes as the earlier cookbook. You might independently come up with a couple of the same combinations if you’re using that concept, like cauliflower with mashed potatoes or spinach in brownies. But green eggs with pureed baby spinach, carrots in tacos and grilled cheese with sweet potatoes? That’s too unique to be a coincidence.
One commentor on Amazon said she did a taste comparison with her friends and their kids of those recipes Seinfeld ripped off from Lapine’s book, and the original Sneaky Chef won for every recipe that Seinfeld copied for Deceptively Delicious. There was just one draw, for a peanut butter and jelly muffin recipe.
I hope Seinfeld has to give a high percentage of the proceeds of her book to the earlier author. It’s not fair that celebrities and their relatives can go into any field they want and become instant successes on name power and insider connections. (Thanks Commentor Granger for bringing this up on the earlier post.)
The author of The Sneaky Chef, Missy Chase Lapine, is a chef on the faculty of The New School in NY City, and is the former publisher of Eating Well magazine. She also founded a natural baby care product line called Baby Spa. What did Jessica Seinfeld do other than leave her rich husband right after her honeymoon to hook up with an infinitely richer husband? Oh that’s right, she was in marketing at Tommy Hilfiger, and she has kids. That must qualify her to write a cookbook.
Maybe this will make publishers and financial backers think twice before greenlighting projects by celebrities who think that they can go into anything on a whim. Seinfeld probably read The Sneaky Chef and thought “I can do that too, and if I change the recipes a little no one will ever know.”
Update: People Magazine reports that Seinfeld told The Wall St. Journal “I’ve never held that book in my hands, and I swear that on my life.” That’s a curious choice of words, especially considering that the full chapter listing of all recipes is available for The Sneaky Chef online at Amazon.
Homemade Pizza Dough Video Tutorial
After you prepare the pizza dough, let it rise in the bowl for 60-90 minutes.
Roasted Bourbon-Glazed Chicken Breasts.
When all you cared about was reading the latest Bop magazine and obsessing about boys who shopped at Structure while memorizing the latest dance to Paula Abdul’s “Straight Up” instead of aging 10 years and responsibly accidentally on purpose forgetting to pay bills so you could buy something significantly important like a doughnut pan?
[Oh, but wait: if you’re a girl or a boy and you also obsessed over boys who shopped at Structure, please be my best friend and take me shopping because seriously. You clearly know your 1990s fashion and girl.needs.hellllp.]
And remember when you could roast a plain old chicken breast and it be the best tasting thing ever, until you had some girl who thinks she knows how to cook tell you to add bourbon to that chicken on the internet?
I do think I know everything, huh?
And! I’ll only force sage down your throat one more time this week. Promise. Or not.
Back in those Bop-reading, Structure-boy-wearing obsession days, I curiously stole a sip of my mom’s bourbon and ginger ale and decided that it literally tasted like rainbows. Why rainbows? I have no idea. It’s not like I’d ever tasted a rainbow. In fact, that really sounds like something my mom would have said back in the 70s after some questionable behavior, so maybe the apple doesn’t fall far from the tree. But either way… I pretty much love it.
For the record, you don’t have to be a bourbon lover to enjoy this dish. If you were forever ruined on bourbon that one memorable [or let’s be honest, unmemorable] night in college, I’m guessing you can still hang here. Mr. How Sweet nearly had a conniption last spring when I forced him to taste my crispy bourbon glazed salmon, but he was more than pleasantly surprised after that bite and now requests it every few weeks. I love when I’m [always] right.
Roasted Bourbon-Glazed Chicken Breasts
4 large, bone-in split chicken breasts (mine totaled 4.8lbs)
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
2 teaspoons apple cider vinegar
2 tablespoons worcestershire sauce
1 teaspoon ground mustard
Preheat oven to 425 degrees F.
Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 10-12 minutes, or until mixture reduces by about half. Set aside and let sit at room temperature while you prepare the chicken. The glaze will thicken a bit at this time.
In a bowl, combine salt, pepper, paprika, onion and garlic powder. Heat a skillet over medium-high heat and add olive oil. Season chicken breasts on both sides with mixture, then place skin-side down in the skillet. Cook for 2-3 minutes, or until chicken is golden brown, then flip and repeat on the other side. When finished, add chicken to an oven-safe baking dish. Pour half of the glaze overtop of chicken, add sage leaves on top if desired, then roast for 30 minutes. Half way through cooking, brush chicken with a bit more glaze.
When chicken is finished, remove from oven and let cool for 5-10 minutes. Serve with additional glaze for topping.
I’ll tell you about those extraordinary potato slash fry things sometime later. Tomorrow we’re gonna talk about the 90s again.