In the Kitchen with Jim and Marion

In the Kitchen with Jim and Marion Started this page as a way to keep favorite recipes in one place. Feel free to try, tweek, critique!

A fragrant Chinese stir fry with lamb, cumin and peppers! If you have them use the Chinese Sichuan peppers, if you don't...
02/11/2026

A fragrant Chinese stir fry with lamb, cumin and peppers! If you have them use the Chinese Sichuan peppers, if you don't have them you can cheat like we did!

500g/1lb of thinly sliced lamb

Marinate for ~30 min with

1 tbsp soy sauce

1 tbsp Chinese cooking wine or white wine

1/2 tsp cooking/kosher salt

1 1/4 tsp baking soda

2 tbsp cornstarch

Meanwhile mix your spices:

2 tbsp cumin powder

1/2 tsp white sugar

1/2 tsp ground Sichuan pepper (or use a tbsp (or more ;) ) combo of black pepper, coriander seed, red peppercorns, + pinch of chili flakes). Set aside.

For the stir fry:

Vegetable oil for high temperature

1/2 cup dried Chinese chillis whole, can substitute with chilis de arbol

1 onion, halved then sliced thin

2 tbsp finely minced ginger

5 cloves garlic, minced

1/2 cup coriander/cilantro, roughly chopped

1 tsp toasted sesame seeds

Start your white rice in a rice cooker, or on the stovetop (wait for the rice to finish cooking before starting to stir fry).

Heat a wok or pan on high heat and add ~2 tbsp oil. Stir fry the lamb meat in 2 batches adding oil if necessary, and set aside.

Add another tbsp of oil to the pan and toss in the chilies, stir and add garlic/ginger, stir a bit and add onions and sear/stir a minute.

Return lamb to pan and toss, toss in spice mix x 30 sec and last add in/toss sesame seeds and cilantro.

Serve over rice with soy sauce (we also used some Thai chili fish sauce because why not?)

Salmon head ramen!3 to 4 pounds salmon trimmings with a head (gills removed and any blood rinsed off)1 three inch piece ...
01/17/2026

Salmon head ramen!

3 to 4 pounds salmon trimmings with a head (gills removed and any blood rinsed off)

1 three inch piece of ginger split

2-4 cloves garlic split

1 small onion sliced

1 piece of Kombu seaweed

4 dried shiitaki mushrooms

2 tbsp soy sauce

1 tbsp fish sauce (optional)

2 tbsp mirin

6-7 cups water (to cover fish well)

~1 tbsp white miso paste

Brown the salmon or roast if desired and bring to a low simmer. Try to keep the temperature around 170 degrees F for about 30 minutes, skim regularly.

Remove fish parts and separate meat, keep warm. Strain the fish stock through a fine sieve and stir in miso paste, keep hot.

Meanwhile boil water to cook the noodles and get your extras together:

Sesame oil (a few drops per bowl)

Furikake

Sliced scallions

Sliced chilis

Coriander leaf

Soft boiled egg (optional)

Place cooked noodles in warmed bowls add fish and top with stock (stir before ladling since miso settles)

Add desired toppings and enjoy!

I also poached some shrimp in the stock towards the end then peeled them to add!

01/17/2026

Well. I haven't deleted the page! While I am not regularly on the book, I have decided to keep adding recipes!

Amazing baked cabbage!Tweaked from a vegetarian dish because bacon and mushrooms go with cream for me (!), but easy to l...
02/23/2025

Amazing baked cabbage!

Tweaked from a vegetarian dish because bacon and mushrooms go with cream for me (!), but easy to leave out the bacon. I would also be open to a grating of nutmeg in the future :)

1 head cabbage
1 large onion quartered and sliced
4 cloves garlic minced or pressed
1 heap tsp dried thyme leaves or 2 springs fresh
3-4 cups sliced mushrooms (button/crimini)
3-4 slices bacon sliced across
1/4 cup white wine or white vermouth
~8 oz cream
~2 cups of grated cheeses like Fontina, Gruyere, Parmesan, or similar.
1/4 cup of bread crumbs
OO

Cut cabbage into 1/8ths keeping the core to hold cabbage together (I used 5 of the wedges because they fit in my pan).

In a med/high heat pan sear cabbage with some oil til very brown on both cut sides. Set wedges aside. Par cook bacon and remove from pan leaving fat behind.

Sauté onion until slightly caramelized and add crushed garlic. Deglaze with white wine or white vermouth. Add sliced mushrooms and thyme to pan and cover to sweat down. Remove lid and let excess liquid cook off stirring regularly. Return bacon to pan.

Return cabbage wedges to pan and surround with onion/mushroom mixture. Add cream to a depth of 1/2 -1 inch depending on how close the wedges are in the pan. Top with S&P to taste, grated cheese.

Bake uncovered in 400 degree oven for 40 minutes.

Toast bread crumbs in OO with a pinch of S&P, sprinkle over cabbage with minced parsley. A meal in itself , or use as a side dish 😋

Hungarian-ish cabbage and sausage :)1 kielbasa split in half and sliced ~1- 1 1/2 inch thick 1 med head cabbage chopped ...
01/18/2025

Hungarian-ish cabbage and sausage :)

1 kielbasa split in half and sliced ~1- 1 1/2 inch thick
1 med head cabbage chopped (~6-8 cups)
1 medium onion chopped
2 large garlic cloves sliced
1 1/2 cups chopped tomatoes and juices
~1 tbsp marjoram
1/2 tbsp oregano
2 tsp smoked paprikaS&P to taste
Bay leaf
Avocado oil for cooking
Extra water or stock (1 - 2 cups)

In a very hot pan sear off the sausage and set aside.

Sear/stir fry the cabbage ~6-8 minutes and remove from pan.

Lower the heat and saute the onions/garlic, I deglazed with some vermouth (~1/4 cup) then added the dried herbs (rubbed between hands) and smoked paprika.

Return cabbage and sausage to pan and stir ingredients together with S&P to taste.

Stir in tomatoes and add the bay leaf. Top off water to almost cover ingredients, cover and simmer ~8 minutes.

Serve with crusty bread or pan fried potatoes!

Poblano and shrimp chowder 4 poblano chilis roasted and skinned, chopped 4 pieces of bacon chopped 1 medium red onion ch...
01/13/2025

Poblano and shrimp chowder

4 poblano chilis roasted and skinned, chopped
4 pieces of bacon chopped
1 medium red onion chopped
2 cloves garlic minced
1 tsp smoked paprika
1/2 tsp ground cumin
Pinch ea of ground bay leaf and celery seed.
12 shrimp peeled and chopped
1/2 can corn kernels (or ~1/2 cup frozen)
8 oz clam juice + 1 cup water
1 cup heavy cream
Salt and pepper to taste
Grating of nutmeg
~2 tsp of corn starch dissolved in ~2 tbsp water

Sauté bacon and add onion/garlic/poblano cook til onion is translucent
Stir in paprika and cumin until fragrant

Add shrimp bits and cook ~5 minutes stirring occasionally

Add clam juice and water, simmer 8-10 minutes

Add corn and simmer another 5 minutes

Add cream, return to simmer then add corn starch slurry, simmer to thicken

Taste for S&P, add nutmeg and serve
(Or refrigerate and reheat the next day!)

Beef and poblano soup:Char and remove skins from 4-5 poblano peppers, cut into wide strips1 red onion chopped 2-3 cloves...
01/06/2025

Beef and poblano soup:

Char and remove skins from 4-5 poblano peppers, cut into wide strips

1 red onion chopped
2-3 cloves garlic minced or pressed
1 to 1 1/4 lbs flank cut into bite sized pieces across grain
1-2 tbsp chili powder
2 tsp smoked paprika
1/2 cup red wine
1 can black beans
4 cups beef stock
S&P to taste
2 tsp flour
1/2 cup sour cream

Brown the meat in batches and set aside.

Sauté onion and garlic over medium heat, when starting to brown add the spices, stir well and then add the wine. Cook off the wine and add poblanos return the meat to the pot and add stock. Cook ~1-1 1/2 hours or until meat is tender. Add beans during last half of cooking. Taste for seasoning and adjust.

Whisk flour and sour cream together in a bowl, add a ladle of the cooking liquid, whisk well and stir into the soup return to a simmer.

Serve with warm tortillas or bread of choice!

Sausage gravy!1 pound breakfast sausage2-3 heaped tbsp flour 1-2 tbsp flour (depends on fat in sausage)2-2 1/2 cups milk...
12/15/2024

Sausage gravy!

1 pound breakfast sausage
2-3 heaped tbsp flour
1-2 tbsp flour (depends on fat in sausage)
2-2 1/2 cups milk warmed
1/4 tsp white pepper
Pinch of pepper flake
Grated nutmeg
1-2 tsp sherry vinegar (optional)

Brown and break up the sausage leaving fat, and add any extra spices you want, I added ground sage and fennel, hot and smoked paprika, fS & P stirring to toast spices. Stir in flour and brown a bit. Stir until no flour is visible, add 1/2 of the milk and stir. Let simmer and thicken, adding milk until desired consistency.

Check for seasoning and add vinegar as you like to brighten it up if needed, be sure to cook it off if you add it.

Ladle onto some biscuits, top with an egg, et voila! ;)

It's also great on toast!

Great base recipe for Spätzle and a wonderful way to make them :) as far as water we used approximately 175 l of water, ...
11/28/2024

Great base recipe for Spätzle and a wonderful way to make them :) as far as water we used approximately 175 l of water, content depends on humidity. Tonight we had them tossed with mushrooms, red onion, and gruyere (and a smidge of Camembert) then baked!

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