On Wednesday, May 11th, we hosted industry professionals for a CEU credit course presented by Faber. To feed our guests, guest chef Mary Beth Madill brought in an Olive Oil Cake and made frittatas in the store. We like to treat people to something unique and special when they visit our showroom for meetings and events. We invite you to try the recipe at home and share your results in our new Facebook group, Mrs. G’s Community Kitchen. All customers and friends of Mrs. G are invited to join the group and share recipes and/or their own appliance tips. Click here to join! Read More
Katie Parla’s Pizza Romana Prepared Two Ways
On Friday, April 8th, we hosted Princeton native, Rome-based food historian and accomplished author Katie Parla to our showroom as part of the tour of her new cookbook, Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Read More
Tastes of Passover: Rabbi G’s Matzah Ball
With Passover approaching, our good friend Rabbi Goldenberg, from Chabbad of Lawrenceville, came back for cooking demo to prepare some favorite Passover recipes. Rabbi G prepared matzah ball and his mother’s secret no-fuss gefilte fish. Whether you’re celebrating Passover or just have an interest in traditional Jewish food, you’ll enjoy Rabbi G’s matzah recipe below. Read More
One Frittata Recipe, Two Appliances (Steam and Convection)
Wow, what a difference. Take the same recipe and cook it in two appliances. The results taste like completely different methods.
The frittata in the JennAir convection oven is golden brown and a bit crunchy on the edges. The same recipe cooked in the JennAir combo steam convection oven yields a fluffy, creamy concoction. If you want to give it that golden-brown hue, you need to finish it in the convection setting. Just follow the manufacturer directions. Read More
#GetForky with Trattoria Procaccini Egg Lasagna
On Thursday, February 11th, Mrs. G hosted the Princeton Regional Chamber of Commerce Business After Business networking event. The 150 in attendance braved the freezing temperatures and warmed up with comfort food favorites catered by The Gretalia Group, the group of restaurants known for #getforky and that include PJ’s Pancake House, Osteria Procaccini and North End Bistro. Owner John Procaccini echoed Debbie Schaeffer’s comments about supporting fellow businesses by saying that “It’s important that we share the wealth among each other.” Read More
Ribollita
Ribollita Soup on a Jenn-Air induction cook top.
Pressure Cooker Minestrone Recipe
Here is a soup recipe I made for my pressure cooker cooking class at the Lawrence Public Library.
I like this soup on the stewy side, so I only added two cups of water. If you like yours thinner, add more water (up to 4 cups total).
Pressure cookers don’t explode these days if you follow the manufuctorer’s instructions. So it’s imperative that you carefully read the pressure cooker manual before you start using it. Read More
Best Ever Paleo Bread Made in the Jenn-Air Steam Oven
Old Fashioned Lard Biscuit Recipe
Bacon Lard Biscuits From Brick Farm Market
“No one has ever asked me to give a pig talk,” said Jon McConaughy, owner of Double Brook Farm and Brick Farm Market. That was at the Mid Jersey Chamber networking breakfast at Mrs. G’s this week, where he was giving a “pig talk,” a lecture about growing pigs in a humane, sustainable way. Read More
A Holiday Ginger Pistachio Chocolate Bark Recipe
I first discovered the wonders of the “melt” mode on advanced cooktops when I visited the Wolf/Sub-Zero showroom in Philly. The chef emptied a bag of chocolate chips into a saucepan, set it on the lowest flame on the dual-stack burner, and let it be. No double boiler, no stirring, no scorching (the photo is from there.) Read More