https://www.facebook.com/104376802138375/

In the Kitchen with Jim and Marion, Philadelphia, PA (2026)

09/07/2026

Red onion and anchovy tart!

Based on pissaladière, but extra ;)

1 puff pastry sheet, thawed

4 lb red onions, thinly sliced

3 tbsp olive oil

1 tbsp unsalted butter

2 tbsp anchovy paste

1 tsp fresh thyme leaves

1 tsp sugar

1 tbsp balsamic vinegar

11/2 cup fontina cheese, shredded

1/2 tsp kosher salt

1/4 tsp black pepper, freshly ground

1/3 cup pitted niçoise olives or halved kalamatas

Anchovy fillets, or anchovy fillet wrapped capers (optional)

Heat 3 tbsp olive oil and 1 tbsp unsalted butter in a large heavy skillet over medium-low heat. Add 4 lb red onions, thinly sliced and 1/2 tsp kosher salt, stirring to coat. Cook low and slow, stirring occasionally, until deeply golden and jammy. (~45 minutes)

Stir in 2 tbsp anchovy paste, 1 tsp sugar, tbsp balsamic vinegar, and 1/4 tsp black pepper, freshly ground into the caramelized onions. Cook for another 2-3 minutes until fully combined and fragrant. Remove from heat and let cool slightly.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll out 1 puff pastry sheet, thawed on the prepared baking sheet. Using a fork, dock the pastry all over (leaving a small border) to prevent excessive puffing.

Spread the cooled onion-anchovy mixture evenly over the pastry, staying within the border. Dot pitted niçoise/kalamata olives over the onions along with anchovy fillets. Sprinkle 1 tsp fresh thyme leaves evenly over the top, then scatter 1 1/2 cup fontina cheese, shredded across the surface.

Bake until deeply golden and the cheese is bubbling, allow to cool for 10-15 minutes before serving. Serve with extra fresh thyme and a side salad.

09/06/2026

A fine beef rib served with scratch mac and cheese, slaw.

Mac and cheese:

1/2 lb pasta (elbow macaroni or cavatappi with ridges)

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups whole milk (or a mix of milk and heavy cream)

1.5 cups sharp cheddar (freshly shredded)

1 cup fontina or gruyere (freshly shredded)

Seasonings: 1/2 tsp smoked paprika, 1 tsp Dijon mustard, salt, and white pepper, grating of nutmeg

Step-by-Step Instructions

1. Boil the pasta: Cook the macaroni in heavily salted boiling water until it is just al dente (slightly undercooked so it doesn't get mushy later), then drain.

2. Make the roux: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until smooth and fragrant.

3. Remove from heat and whisk in the milk, return to medium heat and whisk until combined/thickened, whisk in the seasonings. Stir in the cheeses over med/low heat until smooth. Taste for salt.

4. Add pasta and serve, or place in casserole, topped with breadcrumbs moistened with OO and bake at 350 until crisp and bubbly.

07/04/2026

Easy Fantastic Peanut Butter Cookies

Ingredients

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Directions

1. Heat oven to 350°F.

2. In a bowl, beat together the peanut butter, softened butter, brown sugar, and white sugar until smooth

3. Mix in the egg and vanilla.

4. Add the flour, baking soda, baking powder, and salt. Mix until just combined.

5. Roll dough into balls, about 1 tablespoon each.

6. Place on a baking sheet and press each one with a fork in a crisscross pattern.

7. Bake for 9-11 minutes, until the edges are lightly set. Do not overbake.

8. Let them sit on the baking sheet for 5 minutes before moving them.

Cookie Expert Tip

For the best flavor, use regular peanut butter like Jif or Skippy, not natural peanut butter. Also, pull them out when they look slightly underdone. They firm up as they cool, and that keeps the center soft

05/09/2026

I don't know if anyone else out there has struggled to find a really good saag paneer recipe like I have, but I recently tried one from food network that did the trick.

I'm not sure if it's just because most of the other recipes I found also called for tomato and this one didn't, and there was yogurt involved in this one... Who knows, but I will post a link because it also has a very good way to make your own garam masala and your own paneer if you want.

Interestingly, this recipe also called for marinating and Browning the paneer removing it from the pan before continuing with the recipe. I found this very interesting and it created a pretty dish.

I used a huge bag (2 pounds?) of baby spinach I blanched and chopped instead of frozen.

https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603?ic1=amp_reviews

05/09/2026

North African inspired one pot dish!

I happened to have a Moroccan spice blend I wanted to use and this is the recipe:

1 large onion chopped
2 large cloves garlic minced
2 tbsp minced ginger
1 1/2 - 2 tbsp minced preserved lemon or zest of 1 lemon
2 tbsp Moroccan spice blend (or mix basic curry powder and garam masala)

4 skin on bone in thighs
2 cups basmati rice
4 cups stock
S&P
1 can chick peas drained
1/4 cup sultanas (optional)

Preheat oven to 350

Brown salted chicken and render fat from skin, remove from pan. Pour off all but 2 tbsp of fat.

Saute onions stirring often, adding a bit of water as needed to prevent sticking, reduce heat if necessary and really caramelize the onions, add garlic and ginger towards the end (total approximately 15 minutes). Add spices and allow to heat through.

Stir in the rice, chick peas, preserved lemon peel, and sultanas if using , add the stock and stir. Top gently with the chicken so as much as the skin as possible stays above liquid. Cover and bake for 25 minutes.

Remove lid and bake another 25-30 minutes keeping an eye on dryness.

I removed the meat and skin from bones and chopped it up to stir into rice.

Enjoy! 😋

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 w**e or white w**e

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?)

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!

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 w**e 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 w**e 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 😋

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!

In the Kitchen with Jim and Marion

09/07/2026

09/06/2026

07/04/2026

05/09/2026

05/09/2026

02/11/2026

01/17/2026

01/17/2026

02/23/2025

01/18/2025

Address

Website

Alerts

Shortcuts

Share

Listing takedown request