Jennifer_Cote Profile - (11529351)

cook's profile


Home Town: Rochester, Michigan, USA
Living In: Pinole, California, USA
Member Since: May 2010
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Charity Work
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Elegant Appetizer: Belgian Endive w/Blue Cheese, Pecans
Jennifer Cote, Chef at The New Deli
About this Cook
Running The New Deli for over 20 years, I learned to cook fast, healthy, and well while raising two kids, producing a cookbook to share with other harried homemakers. "From the Land of Milk and Honey" has favorite recipes seasoned with Christian commentary. I'm still developing and sharing recipes, running that deli daily, doing some organic gardening on the side. As a wife, mother and grandmother, I'm inspired to make the most of my culinary efforts, to have enough family time left over.
My favorite things to cook
Salads, Soups, using whole food ingredients. Main dishes with short cuts, best cooking techniques to optimize flavor in most efficient way. I love Black Bean Soup, Green Salads w/ homemade dressings, quick-style Polenta. Nothing horribly fancy, just incredibly fresh and tasty!
My favorite family cooking traditions
I love getting family and friends together for great food and great company. I do a lot of preparing ahead- it means more time for visiting. And given that we get a New Deli lunch rush every day, I must be prepared! I need to know how to throw various menu items together fast! Another cooking tradition: Besides catering, I help put on a big event every Christmas at church (close to 300 ladies). The challenge is to prepare mass quantities of exceptional food. So far, I think we've accomplished that! But another important cooking tradition is: Making it fresh. Having the pies/breads/goodies come out of the oven just in time for dessert makes everyone happy!
My cooking triumphs
Feeding almost 300 people at a time, at several weddings in the past few years. The challenge: To serve authentic Italian-style meatballs and other entrees, pulling all the other dishes together into a sumptuous feast. More cooking triumphs: Feeding our daily deli crowd the best homemade soups, plus salad dressings from scratch, still making our own cookies. But even more triumphant: Being able to serve family home-made dinners, no matter how busy life gets!
My cooking tragedies
Trying to keep some pasta warm at one of our catered events. Warning: Do not "hold" pasta in a cooler. It works great for baked potatoes, grilled veggies and the like, but not for pasta! (Unless you have need for a "spaghetti brick".)
Recipe Reviews 11 reviews
Double Layer Pumpkin Cheesecake
Pretty good. I discovered that (cheaper) cracker crumbs worked just fine, even tasted like a "gingersnap crust" when I added ginger and sugar. Other than that, what an incredible recipe!

0 users found this review helpful
Reviewed On: Oct. 22, 2010
Butternut and Acorn Squash Soup
Pretty good, although I'm in agreement about the "less butter". Also, I use some frozen apple juice concentrate to add sweetness instead of brown sugar, and cook the acorn and butternut squashes whole. It seems easier this way; you then just leave them in a covered bowl after baking, to cool some. Then the peel comes off pretty easily.

3 users found this review helpful
Reviewed On: Oct. 14, 2010
Cashew Raisin Rice Pilaf
I agree with another comment, about using one pot. That's how I cook the wild rice pilaf. I start cooking the wild rice 40 minutes earlier, because I find that it seems to take longer than even brown rice. But don't drain off the liquid (and all that flavor!). Add the other rice and liquid (even brown rice), and cook until done. Oh, I'd also use olive oil before margarine (healthier...). Other than that, loved the recipe!

12 users found this review helpful
Reviewed On: Oct. 7, 2010

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