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Jean Terranova
Boston, MA
After a ten year career as a criminal defense attorney, I obtained a professional chefs degree and launched a career in the culinary arts. I was the chief cook and bottle washer for my own catering companies ("Artisan Fare" and "Aunt Jeannies), a volunteer for Operation Frontline (an organization that teaches families to cook nutritiously on a budget), a food business consultant, and now working the beat for NYDP Deli Patrol.
Interests: entrepreneurship, food business, innovative nonprofits, Italy.
Recent Activity
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Follow Mark Bittman's delicious recipe for onion quiche, but begin by sauteeing 3 oz. diced NYDP Deli Patrol Oven Roasted Corned Beef in just enough olive oil to thinly coat the pan. Once the fat has rendered and the beef is crispy, remove the crisped beef with a slotted spoon. Remove all but 1 tablespoon of the fat (if using Deli Patrol First Cut Corned Beef, there should be no more than 1 tablespoon fat left in the pan). Simmer the onion in the 1 T fat, and add the crisped meat to the par-baked tart shell. Continue to follow... Continue reading
Posted Sep 8, 2009 at Deli Cop
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Dan Estridge, Chief Flavor Officer at NYDP Deli Patrol, shares this delicious variation on the classic spaghetti Carbonara. Spaghetti Pastramara to serve 4 1 pound good number 15 spaghetti (Pastene brand is a good one in Boston) 1 tblsp “More Than Gourmet” or equivalent Roasted Chicken Demi-Glace concentrate – or ½ cup good strong chicken stock (watch out for commercial stocks if you’re substituting – they will tend to be too salty) Sweet Butter Good Extra Virgin Olive Oil ½ pound yellow onions, finely chopped 1 clove fresh garlic 2 egg yolks beaten and mixed with 1/3 cup heavy cream... Continue reading
Posted Sep 5, 2009 at Deli Cop