Jamie's Table

Jamie's Table NEW WEBSITE

www.jamiestable.com

Private Cooking Lessons
Catered Dinners
Cocktail Parties
630.291.8411
[email protected]

I’ll be back soon.  Just finishing up some projects
05/18/2025

I’ll be back soon. Just finishing up some projects

12/27/2024
Keto lasagna - meatballs & sausage & ricotta.  Easy Peasy Lemon Squeezey
07/01/2021

Keto lasagna - meatballs & sausage & ricotta. Easy Peasy Lemon Squeezey

things you should know
01/06/2021

things you should know

Have you ever started preparing a recipe and noticed that you ran out of baking soda, chocolate or baking powder? We are sure that you have faced this problem many times. However, despite the preparations and shopping that we practice before preparing a recipe, it often happens that we forget to buy...

Today I shredded oven roasted chicken in my Kitchenaid mixer in less than a minute!   It would have taken 20 minutes by ...
10/02/2020

Today I shredded oven roasted chicken in my Kitchenaid mixer in less than a minute! It would have taken 20 minutes by hand. It’s worth having to clean an extra bowl.
EDIT : Use the paddle attachment

02/14/2020

APRIL, MAY, JUNE CLASSES NOW OPEN
Registration for our April through June classes are now open. Click on the link below and browse through our springtime offerings, gather your family and friends and mark your calendars for a few classes that are sure to make you look forward to spring in Glen Ellyn. Register TODAY!
https://tinyurl.com/Q2classes2020

The primary difference between green and black olives is simply the point at which they are harvested
01/22/2020

The primary difference between green and black olives is simply the point at which they are harvested

HOW TO WEDNESDAY▲▲HOW TO BRINE A TURKEY INGREDIENTS: 1 gallon vegetable broth 1 cup kosher salt 1 tablespoon crushed dri...
10/25/2017

HOW TO WEDNESDAY▲▲HOW TO BRINE A TURKEY INGREDIENTS: 1 gallon vegetable broth 1 cup kosher salt 1 tablespoon crushed dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme 1 tablespoon dried savory 1 gallon ice water.
PROCEDURE #1 - In a large stock pot, combine vegetable broth, kosher salt, rosemary, sage, thyme, + savory. Boil to dissolved salt. Cool to room temp. When cool, pour into a clean cooler or brining bag. Place turkey breast down into the brine, cover with ice. Be sure the cavity gets filled. If using a brining bag, place in the refrigerator overnight. Remove the turkey + pat dry. Discard brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20-30 minutes faster so watch the temperature gauge.

08/16/2017

October, November, and December classes are now online! We have a variety of classes that we're offering this fall that are sure to delight you. So pick a date, grab a few friends or loved ones, and register for a class TODAY!
https://tinyurl.com/Q4classes

07/30/2017

Address

Naperville, IL
60564

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