Gorgeous Food with Jena and Cool After School
Gorgeous Food with Jena, Hosted by Jena Latham of Boulder Colorado. Jena shows us all she knows about preparing the most gorgeous dishes and history about the foods involved in her cooking. Jena also expanded the show to include student guests in Jena’s Cool After School Television Special where she helps a few young inspiring chefs with planning and putting together a dinner party.
Gorgeous Food with Jena – Episode 2: Part 8 – Jena’s Salad
Oct 30th
Ingredients:
1 Block Point Reyes Blue Cheese
Bundle of Fresh Berries
1 Avocado
Bundle of Maple Glazed Pecans (Recipe Above)
2 Cups Boston/Butter Lettuce
2 Cups Watercress Lettuce
Instructions:
1. In a bowl add 2 cups of watercress, coarse stems discarded and the leaves washed well and spun dry.
2. 2 cups torn Boston lettuce, washed well and spun dry.
3. Break up Point Reyes Blue Cheese into small chunks and spread on top of greens.
4. Spread fresh blueberries into salad.
5. Add maple glazed pecans.
6. Mix salad and serve immediately.
Gorgeous Food with Jena – Episode 1: Part 1 – Summer Health Dip
Sep 14th
Ingredients:
1 Bunch of Flat-leaf Italian Parsley
1 Cup of Parmigiano Reggiano
1/4 Cup of Extra Virgin Olive Oil
3-5 Cloves of Fresh Chopped Garlic
Instructions:
1. Dry herbs by rolling in a small kitchen towel after washing with water.
2. Grate Parmesan
3. Chop parsley
4. Smash and remove skin from garlic cloves and chop into small pieces.
5. In a food processor add chopped parsley, extra virgin olive oil and garlic and blend until finely chopped.
6. Stir in Parmesan.
Gorgeous Food with Jena – Episode 1: Part 2 – Jena’s Tomato Salad
Sep 14th
Ingredients:
1-2 Heirloom Tomatoes per person.
Extra Virgin Olive Oil
Aged Balsamic Vinegar
Fresh Chopped Garlic
Basil Leaves
Sea Salt
Instructions:
1. Cut centers from heirloom tomatoes and place in large bowl.
2. Add fresh chopped garlic
3. Remove basil leaves from stems.
4. Stack basil leaves on top each other and roll into a cigar like fashion and slice to produce the basil chiffonade, then add to salad mix.
5. Pour in extra virgin olive oil and aged balsamic vinegar.
6. Spread a pinch of sea salt
7. Let sit in order for juices to enhance the flavor.