Chefs
Hi, we are Bryan and Jessie - a recently married couple who enjoys cooking at home, eating at our favorite local restaurants, and trying new restaurants and recipes. We also have two pets - Brew, a black lab, and Alton Brown, a domestic shorthair.
Foods we couldn't live without: blue cheese, potatoes, gin, popcorn, garlic and butter
Number of cookbooks we own: 57 and counting
Favorite kitchen tools: Shun knives, Le Creuset cookware
For more information, click here.
Recipes Archive
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Spicy stuffed poblano peppers
Stuffed peppers is one of our favorite meals and with the lake effect snow we had today, stuffed peppers with a kick hit the spot. I paired the stuffed poblano peppers with orzo cooked in chicken stock and corn. We had two large poblano peppers and two small poblano peppers, so the recipe below does [...] -
Smothered hashbrowns, Mexican style
We’ve fast become breakfast people, at least on the weekends. We’ve experimented with several breakfast items and we definitely have our favorites of poached, fried, baked and scrambled eggs, fried, baked or microwaved bacon, french toast, homemade bagels, etc. But we’ve fallen into a bit of a rut so I decided to change things up [...] -
Jucy Lucy: A Minnesota delicacy
As a native of the Twin Cities, I’m a little embarrassed to admit that the first time I ate a Jucy Lucy (yes, it’s spelled that way) from Matt’s Bar in Minneapolis was a month ago. If you’ve watched “Man V. Food” or some other food-travel shows that’ve been to Minneapolis, you’ve probably seen it: [...] -
Spicy lemongrass potstickers
Potstickers are really easy to make at home and the end result is far superior to anything that comes frozen from the grocery store (although we’re using pre-made potsticker wrappers, you can also make the wrappers from scratch and we have in the past. Google the recipe for the wrappers, it’s just flour and water). [...] -
Lime Mexican Croutons
Wondering what to do with leftover bread? We had some leftover chunked sourdough bread from our traditional New Year’s Eve fondue so I made Mexican croutons to go as a soup topper with chicken “tortilla” soup for New Year’s Day. My secret ingredient to match the flavors in our soup? I added lime zest to [...] -
Pork and apples in a cherry stout sauce
November was a whirlwind month, with lots of work and travel. So with a few more minutes than usual tonight to make dinner, I had time to experiment. When I went grocery shopping on Tuesday morning (the best time to shop, if you ask me, because you have the store to yourself and can spend [...] -
Hearty root vegetable soup
After several days of eating rich food and with cold weather here to stay, we wanted to have something healthy to eat so a hot bowl of hearty root vegetable soup sounded delicious. I’m slowly turning Bryan into a soup man and with great flavor, heat and texture, this soup was a winner in our [...] -
Fall recipe- stuffed acorn squash
My mother has long lamented the fact that when I was a child, I would eat anything she put in front of me. Fast forward to my teens and 20s and I was a fairly picky eater. We decided around this time last year that we should work on making foods we weren’t fond of [...] -
Stuffed Pizza Tomatoes
As we’ve written in the past, Bryan and I like to cook together – we’ve been each other’s sous chefs and we have split meal duties. The other night, we were able to be in the kitchen together after what seems like a long few months of work, events, travel and losses in our family. [...] -
Shells with fried zucchini
As I mentioned before, we’ve had a run on zucchinis in our garden. Fortunately, we’re both big fans. We’ve both been working hard lately, so my normally attentive grocery shopping has been non-existent this week, leaving us with a limited selection of ingredients. Thankfully we had just harvested some zucchini, we always have pasta in [...] -
Summer squash and zucchini gratin
Our squash and zucchini are officially dominating the garden this season, meaning I’m having to come up with new ways to use both. Tonight I followed a simple traditional gratin method with great success. It’s hard to measure out the exact amounts you’ll need for this recipe, but I used two one-pound (or so) summer [...] -
Grilled pizza perfection
We’ve been on an ongoing quest to determine what method (apart from a wood-fired oven at 800 degrees, which we don’t have) will produce the best thin-crust pizza. We want cracker-crispy crust, perfectly heated and melted toppings, and the rustic, smoky flavor we get from the best pizzerias. Pizza is meant to be baked in [...] -
Sauteed asparagus with poached egg
I was home sick from work today and Jessie was busy with work, but we still needed to eat. Unfortunately (or perhaps fortunately), we cook from scratch every night, so we don’t have a cache of frozen pizzas for such an occasion. Of course, with a little bit of thought, even a simple vegetable dish [...] -
Grills just wanna have fun
Summer feels like it’s here, so we’ve been itching to spend more time on the back deck with our beloved grill. Sadly, the photo isn’t of our grill or our backyard — we shot it at a house party in Aspen hosted by Mario Batali — but it doesn’t matter what kind of grill you [...] -
Veggies on the Grill and Radishes Two Ways
After what seems like the longest winter in history, we’ve been able to enjoy our grill back-to-back weekends. Last weekend, we tested some recipes for Third Coast Living and last night we broke out our grilling planks and made our entire meal on the grill. Bryan made juicy and delicious bone-in chicken breasts on a [...]