Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches.
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In the Kitchen with Jackie — Spring Carbonara
With the first signs of spring I’m ready to start cooking with fresh greens. Asparagus and peas are some of my favorites because they are so effortlessly incorporated into a number of dishes, like pasta! I was inspired to create a springtime carbonara, studded with bright tender vegetables. Carbonara is a classic rich and creamy
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In the Kitchen with Jackie — Irish Bangers & Coolea Colcannon
When I think of Irish cheese my mind immediately goes to cheddar. But for the upcoming St. Paddy’s Day celebrations our cheese shops have brought in a broad selection of wheels hailing from the Emerald Isle. It was Coolea that caught my attention – and my taste buds! Coolea is a farmhouse cheese made in
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In the Kitchen with Jackie — Hand-Rolled Pasta and TRUFF Pomodoro
If you’re like my family, by this time of the winter season you might be going a little stir crazy indoors. By February the excitement of the holidays has subsided and I like to use this time at home for cooking projects to keep us busy – like handmade pasta! It’s probably on everyone’s cooking
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In the Kitchen with Jackie — Braised Sausage and Lentils
When I think of New Year’s Eve celebrations, luxury items come to mind. Special splurges to ring in the New Year like champagne and caviar. But after a night of indulgence it’s comforting to return to home-cooked meals. It is quite common for cultures to usher in the New Year with humble dishes signifying wealth and prosperity
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In the Kitchen with Jackie — A Mighty Panettone
The holidays are upon us, despite how different they may look this year. Fortunately, we can still enjoy some of our favorite culinary traditions, like the panettone! These sweet airy cakes have a way of making the holidays extra special. The birthplace of panettone is claimed by Milan. This “big bread” gets its name from
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In the Kitchen with Jackie — Spooky Black Risotto with Octopus
‘Tis the season to be spooky! If you’re not trick or treating this year, you might as well be treating yourself to a home-cooked meal. This Halloween I wanted to make a dish that looks creepy, something that at first glance you might not actually want to dig in to. In Di Bruno’s prepared foods
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In the Kitchen with Jackie — Tomato Soup & Grilled Cheese
Like most of 2020, the “Back to School” season had a very different feel to it. Hopefully we’re all settling into our new schedules for work and school. In our house, mealtimes help to keep our sense of normalcy, so it’s definitely time to bring out all those cozy and comforting fall recipes. When thinking
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In the Kitchen with Jackie — Watermelon & Feta Two Ways
As summer comes to an end, we can still make use of the season’s bounty. Tomatoes, corn, peaches and watermelon – these are a few ingredients that I won’t really use any other time of year because they’ll never taste as good as they do right now. So let’s talk watermelon. There are few things as
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In the Kitchen with Jackie — Blueberry Mascarpone Cornbread Cake
I’m not a huge fan of super sweet desserts, but I love playing off of subtly-sweet ingredients like corn. Sure, corn may be a vegetable, but it’s still sweet! Let’s take cornbread and, instead of eating it as a savory side, let’s make it a dessert paired with sweet mascarpone, fresh blueberries and set it
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