Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes

By Jennifer Segal

Become your family’s favorite chef with this healthy cookbook for every meal of the day, featuring 100 tested, perfected, and family-approved recipes.

Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried and true chef skills with delicious, fresh, and approachable ingredients for family friendly meals. With the authority of a professional chef and the practicality of a busy working mom, Jenn shares 100 recipes that will up your kitchen game while surprising you with their ease like:

·      Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles

·      Simple soups, salads, and sandwiches for ideal lunches like the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches

·      Entrées the whole family will love like Buttermilk Fried Chicken Tenders

·      Tasty treats for those casual get-togethers like Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans

·      Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover’s Birthday Cake

In Once Upon a Chef, the Cookbook, Jenn Segal serves up great recipes for easy weeknight family dinners kids will love, indulgent desserts, fun cocktails, exciting appetizers, and more. There are also helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. You’ll find everything you need to create satisfying meals your family will ask for day after day.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Apr 24, 2018
• ISBN: 9781452156224

Book preview

CHAPTER 1

starters & snacks

sweet, salty, spicy pecans 21

buttery cajun-spiced popcorn 22

joanne’s refrigerator dill pickles 25

homemade tortilla chips 26

chunky pea guacamole with roasted jalapeños 28

l’auberge chez françois herbed cottage cheese spread 31

roasted eggplant & chickpea tapenade 32

warm caramelized onion & gruyère dip 34

spanakopita rolls 37

deviled eggs with candied bacon & chives 40

ahi tuna poke with avocado & rice crackers 42

maryland-style crab cakes with quick tartar sauce 44

grilled beef satay with peanut sauce 47

PRO TIPS FROM MY KITCHEN: mastering salt 51

The line between what constitutes a starter versus a main course is happily blurry for me. I love to dine out with Michael and order a bottle of wine and a spread of appetizers as our meal. The starters are often the most interesting dishes on the menu, and I’m hopelessly indecisive (and greedy) when it comes to good food. Why settle on one dish when you can sample and share several?

I also love hosting appetizer-only get-togethers at home. Friends relaxing on the patio in comfy chairs, festive cocktails, an assortment of fun, tasty bites—now that’s a party I want to be at! It’s also one I enjoy throwing: even if I’m cooking the same amount of food in the end, somehow it feels less overwhelming than preparing a traditional meal.

The recipes in this chapter are a mix of flavorful snacks and nibbles, creamy dips, and dishes substantial enough to serve as a light supper. Of course, the question with starters is always how much to make. I have an irrational fear of running out of food and always make way too much. But the general rule is: If starters will be followed by a meal, serve two to three different options, each with at least two servings per guest; and if the party is timed so that the small plates are meant to be dinner, serve four to five different things, each with at least three servings per person.

Lastly, if you’re going to a party instead of throwing one, you’ll find many make-ahead dishes in this chapter that travel well, and a few of them—like the Sweet, Salty, Spicy Pecans (page 21) and Joanne’s Refrigerator Dill Pickles (page 25)—also make lovely hostess gifts.

sweet, salty, spicy pecans

THESE NUTS ARE MADLY ADDICTIVE. They’re perfect to serve with cocktails, toss over salads, or just keep around the house over the holidays. They also make a delicious homemade gift. The best part? You only need four simple ingredients to make them—and, if you start right now, you’ll be done in 15 minutes.

Makes 2 cups [280 g]

¹/2 cup [60 g] confectioners’ sugar

³/4 tsp kosher salt

¹/2 tsp cayenne pepper

2 cups [225 g] whole pecans

1. Preheat the oven to 350°F [180°C] and set an oven rack in the middle position. Line a rimmed 13-by-18-in [33-by-46-cm] baking sheet with parchment paper.

2. In a medium bowl, whisk together the confectioners’ sugar, salt, and cayenne.

3. Add the pecans to the sugar mixture, along with 4 teaspoons of water. Stir until the sugar is dissolved into a sticky glaze and all the nuts are evenly coated. (If the mixture is still too powdery after stirring for a while, it’s okay to add a few more drops of water—just don’t add too much.)

4. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Scrape every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container at room temperature for up to 2 weeks. (Do not freeze.)

sourcing savvy

Other nuts may be substituted, but pecans work best here—the coating sinks into all the crevices, making them deliciously crisp and flavorful.

buttery cajun-spiced popcorn

I CONFESS: When home alone, I’m happy to forgo dinner so long as I have a generous supply of popcorn. Yes, popcorn-as-a-meal while binge-watching Netflix is my idea of a fun night in. And since popcorn is basically a blank slate just waiting for interesting flavors, why settle for just butter and salt? With a sprinkling of Cajun spices, you’ve got an instant upgrade and perfect party eat.

This recipe is meant to serve four, but two could just as easily share it. One of my recipe testers actually wrote: It’s only enough for one—ME!

Serves 4

3 Tbsp vegetable oil

²/3 cup [140 g] popcorn kernels

5 Tbsp [70 g] unsalted butter

1¹/2 tsp paprika

1 tsp garlic powder

³/4 tsp salt

¹/2 tsp onion powder

¹/4 tsp sugar

¹/4 tsp cayenne pepper

1. Pour the vegetable oil into a large (8-qt [8-L]) pot over medium-high heat. Add the popcorn kernels, then cover.

2. Wait for the popcorn to start popping, then shake the pan gently every 15 seconds to keep the kernels moving. When the popping slows to 2 to 3 seconds apart, remove the pan from the heat. Transfer the popcorn to a large bowl for mixing.

3. Melt the butter in a small saucepan or in a small bowl in the microwave. In another small bowl, whisk together the paprika, garlic powder, salt, onion powder, sugar, and cayenne. Drizzle a third of the butter over the popcorn. Sprinkle with a third of the spice mix; toss well. Drizzle another third of the butter over the popcorn and sprinkle with another third of the spice mix; toss well. Repeat with the remaining butter and spice mix. Toss well until the popcorn is evenly coated. Serve warm or at room temperature.

sourcing savvy

Microwave popcorn is marketed as more convenient than stovetop popcorn, but the truth is that making homemade stovetop popcorn is hardly any more difficult. There are literally only two steps: heat the oil and kernels in a pot and pop. And no unfamiliar additives!

pro tip

When popping homemade popcorn, be sure to use the right-sized pot. The kernels need to be in a single layer to ensure even popping. (If you’d like to double the recipe, use two pots.) And don’t skimp on the oil or the kernels will pop unevenly and burn.

joanne’s refrigerator dill pickles

THE KIDS AND I DISCOVERED a jar of these pickles in my parents’ refrigerator door one day and since then, no deli or store-bought pickles have ever come close. They were made by one of my mom’s oldest and dearest friends, Joanne Biltekoff, a remarkable lady both in and out of the kitchen.

The best thing about Joanne’s pickles is that they’re quick and easy—no sterilizing jars or special canning equipment required. All you do is slice Kirby cucumbers into spears, cover them with brine, tuck them into the fridge, and they’re ready to eat the next day.

Makes about 24 spears, or two 1-qt [1-L] jars

1¹/4 cups [300 ml] distilled white vinegar (5 percent acidity)

3 Tbsp kosher salt

2 Tbsp sugar

2 cups [480 ml] cold water

1³/4 to 2 lb [800 to 900 g] Kirby cucumbers, cut into halves or spears

2 Tbsp coriander seeds

6 large garlic cloves, halved

1 tsp mustard seeds

¹/4 tsp crushed red pepper flakes

16 fresh dill sprigs

1. Combine the vinegar, salt, and sugar in a small nonreactive saucepan (see Pro Tip) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid to a bowl and whisk in the water. Refrigerate the brine until cool or ready to use.

2. Tightly pack the cucumbers lengthwise into two clean 1-qt [1-L] jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine to the jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate for at least 24 hours before serving. The pickles will keep in the refrigerator for up to 1 month.

sourcing savvy

The most important part of this recipe is to start with Kirby, or pickling, cucumbers. They’re short, squat, and not that pretty, but they make deliciously crisp pickles. Don’t be tempted to substitute another variety or you’ll end up with soggy pickles.

pro tip

When cooking high-acid foods, be sure to use a cooking vessel made from a nonreactive material such as stainless steel, glass, ceramic, or Teflon. Pots made from metals like aluminum, copper, or cast iron will react with the acid and give your food a metallic taste.

homemade tortilla chips

serve with chunky pea guacamole with roasted jalapeños (PAGE 28).

WHETHER I’M MAKING Baja Fish Tacos (page 117) or Chicken Tortilla Soup (page 65), I always seem to end up with a huge stack of leftover corn tortillas. Why they come so many to a pack is beyond me, but I’ve solved the dilemma with this homemade tortilla chip recipe. The only problem is that once you try them, it’s hard to go back to the store-bought kind.

Serves 4

1¹/2 cups [360 ml] vegetable oil

Eight 6-in [15-cm] corn tortillas, cut into quarters

¹/2 tsp salt

¹/4 tsp ground cumin

1. Pour the oil into a medium skillet to a depth of about ¹/4 in [6 mm].

2. Heat the oil over medium-high heat until a tortilla triangle placed in the oil sizzles.

3. Line a baking sheet with paper towels. Place a handful of tortilla triangles in the hot oil in a single layer. Fry for about 30 seconds, then use tongs or a slotted spoon to flip the chips. Continue frying for 30 to 45 seconds more, until the chips are crisp and golden brown. You might have to adjust the heat of the oil as you go. If the chips are browning too quickly, lower the heat; if they’re cooking too slowly, increase the heat.

4. Continue to fry the chips, working in batches and putting the freshly fried chips on a new layer of paper towel each time. Sprinkle each batch with salt and cumin while still warm and toss to coat. Serve immediately.

heads up

Depending on how long you cook the chips, they’ll either be slightly soft in the center or crisp all over. Personally, I love the ones that are crisp and golden around the edges but still a little pale and bendy in the middle.

chunky pea guacamole with roasted jalapeños

serve with homemade tortilla chips (PAGE 26).

THIS IS THE RECIPE that caused an uproar in the media a few years ago, when the New York Times tweeted a guacamole recipe with the caption, Add peas to your guacamole. Trust us. People were outraged by the idea of messing with such a classic recipe. But I thought, How bad could it be? Sure enough, it was delicious. The peas add an appealing sweetness and chunkiness to the dip and also intensify the green color. I should note that the original recipe in the Times (from ABC Cocina in New York City) calls for garnishing the guacamole with some of the peas and also sunflower seeds. I think the peas look weird on top, so I just mix them all in. And as for the sunflower seeds, I leave them out—that’s where I draw the line!

Serves 6

2 small jalapeño peppers

²/3 cup [85 g] thawed frozen or cooked fresh peas

2 Tbsp chopped fresh cilantro, plus more for garnish

3 ripe avocados, peeled, pitted, and diced

3 scallions, white and light green parts only, thinly sliced

Zest of 1 lime

Juice of 1 lime (about 2 Tbsp), plus more as needed

³/4 tsp salt

Tortilla chips, for serving

Lime wedges, for serving (optional)

1. Heat the broiler to high and set an oven rack in the top position. Line a small baking pan with heavy-duty aluminum foil.

2. Place one of the jalapeños on the prepared pan and broil, turning occasionally, until the pepper is completely charred, a few minutes. (Alternatively, if you have a gas stove, turn a burner to the highest setting and, using a pair of tongs, set your pepper directly on the flame. Use the tongs to turn the pepper until the skin is completely blackened.) Immediately place the blackened pepper in a small bowl, cover it tightly with plastic wrap, and let it steam for 15 minutes. When the pepper is cool enough to handle, use a paper towel to wipe off the charred skin. Halve, seed, and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw

Reviews for Once Upon a Chef, the Cookbook

[over.the.edge · Rating: 4 out of 5 stars]

Once Upon A Chef: 100 Tested, Perfected, and Family-Approved Recipesby Jennifer Segal 2018Chronicle Books4.0 / 5.0Featuring Soups, Salads, main dishes, Cocktails, this also has sections for most chapters that feature tips for using scraps and general cooking tips. This is full of family, food and good recipes.I hope to trySweet and Salty PecansMaryland Style Crab CakesThai Crunchy Salad with Peanut DressingBanana Butterscotch CakeMoroccan Style BrisketI found this free on Prime!! Definitely worth checking out.

[yukon92 · Rating: 3 out of 5 stars]

I received a free copy of this book from the LTER give-away. This book is very beautifully illustrated (some of the recipes even have some step-by-step instructions of the more complicated steps). Some of the recipes seem to be "above my paygrade" as a simple cook, but there are enough beautiful recipes in this lovely, big book to entice me to give them a try.

[bap68moc98 · Rating: 5 out of 5 stars]

This was the first free book I requested/won from LibraryThing & I was so excited to receive it! The book is beautiful, great pictures & has a great mix of recipes! I love finding tasty recipes for busy weeknights with common ingredients already found in the kitchen.....and the Garlic & Herb Roasted Baby Potato recipe fit this criteria perfectly! The flavor was wonderful & this recipe will definitely become part of the rotation! Can't wait to try many other recipes in this book! Love the Heads Up, Pro Tips, Sourcing Savvy & Make Ahead Options throughout!

[teamcomfy · Rating: 5 out of 5 stars]

I was very excited to receive this, I'm always looking for new recipes to try out. There was a good mix, including ones my kids loved. The cookbook was easy to use, good instructions with pictures. Whenever I'm looking for a new cookbook pictures are always included in my list of wants, I almost never buy one without them. I really liked the Pro Tips in each section. I will be following her to look for new books in the future!

[copperskye · Rating: 5 out of 5 stars]

I’ve been following Jenn Segal’s Once Upon a Chef blog for several years now and for almost as long, it has been my go-to site when I’m searching for a new recipe. Not only are the recipes all good, she is wonderfully responsive to any questions. So I was thrilled for her when she announced a cookbook was forthcoming and happy for me when I won a copy on LT.The cookbook is beautiful. Each recipe, and there is a nice variety, includes a photo and some have step-by-step photos, too. There are also tips and comments on the recipes. The recipes themselves are easy to follow, with unfussy ingredients, and every one that I’ve tried, I’ve liked. Some of my favorites that I’ve made, most multiple times, are Spinach and Gruyere Quiche, Black Bean & Corn Salad with Chipotle Honey Vinaigrette, Pasta e Fagioli, Old Fashioned Ginger Spice Cookies (with a black pepper kick!), and the totally irresistible Sweet, Salty, Spicy Pecans. Highly recommended for anyone who enjoys cooking and it would make a great gift.

[mwr12-967939 · Rating: 5 out of 5 stars]

This was truly a wonderful cookbook to own and use throughout the year. It has an array of recipes that were manageable to make each and every day. With the beautiful images and backstory of the author this cookbook will inspire you to reach for this book each day and try one of the many great recipes the author has provided. Its classic and authentic recipes make this cookbook a must addition to your kitchen collection. I have already tried the sam and harry's steak salad with fennel and it was a hit for my guests! The format and setup of the cookbook will bring out the joy of making a wonderful meal for your family and friends.

[phyllis2779 · Rating: 5 out of 5 stars]

This is a beautiful book. The pictures are fabulous and between the recipes and the pictures, there are a lot of recipes I'm tempted to try. I like that the ingredients are easily found ones, nothing you have to hunt for on the internet. They seem easy to medium to make. The author also included some great pro tips and also a warning at the beginning of recipes when there is something you need to be careful of -- for example, when you need to keep back some of the pasta water. My only caveat is there is no nutritional information and not much concern for high fat in recipes. For example, some recipes include a cup and a half of heavy cream (in a quiche). Some substitution suggestions or caveats would have been helpful. Overall, this cookbook is a keeper and one I plan to use.

[kdabra4 · Rating: 4 out of 5 stars]

This was a LibraryThing.com win for me, and I read it the day it arrived in the mail (today!). And I am sure I'll read it many times over again when looking for something simple, attractive, and healthy to make. I know I'll be trying Joanne's Refrigerator Dill Pickles as I'm always on a quest for the perfect dill. Also am intrigued by the Maryland Crab Cakes and Spanakopita Rolls. The dinner rolls and all of the soups sound amazing, as does the Thai Crunch Salad with Peanut dressing.These are things I usually let someone else make for me, but Segal makes them look so easy. I hope to update this review as I try some of the recipes.