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Homemade with Love:
Simple Scratch Cooking from In Jennie's Kitchen


See below for two recipes from the book!

Chicken Pot Pie

Lentil-Ricotta “Meatballs”

Apricot Butter and
Strawberry Jam


Homemade with Love For a detailed description & pricing information
on Homemade with Love click here.

From the creator of the blog, In Jennie's Kitchen, this stress-free cookbook brings wholesome food from scratch to your table.


With its charming girl-next-door tone, Homemade With Love is sure to be a welcome addition to any kitchen. Jennifer Perillo has long written on the pleasures and importance of cooking from scratch in her blog, In Jennie's Kitchen, about buying local, and eating at home. Jennie shares her love for her farmers' markets and local purveyors while dishing out a hearty dose of practical culinary know-how for the working parent--or any busy cook. Jennie has been writing online since 2006, and gathering her family together around the table was her recipe for healing after the death of her young husband. Simple, soulful recipes for every meal of the day emphasize farm-fresh produce and whole foods. More...



An Excerpt from the Introduction by Jennifer Perillo:

When I was growing up, my mom cooked the red-check classics from scratch--meatballs, marinara sauce, chicken parmigiana--as any good Italian-American would’ve done. Any other cuisine, though, was fair game for shortcuts. The secret to her Asian pork chops was a packet of brown powdered gravy mix. Pancakes and frosted cakes always came out of a box. Mashed potatoes were more commonly found in the form of flakes--the task of peeling real ones was saved for Thanksgiving. Like many families in the ‘70s, we were told food should be convenient, and little by little real cooking became a special-occasion activity, vanishing from our weeknight routines.


Then roles reversed when I started high school. My parents divorced, and to keep us afloat my mom took a job as a supermarket cashier. We became a team, and I began helping out with dinner. I gravitated toward easy cooking techniques any 15-year-old who had never stepped into a kitchen could handle. Cooking this way also happened to be healthier, like grilling instead of frying and swapping in fresh vegetables for the canned counterparts that were a staple most of my youth. The seedlings of my desire to cook from scratch had been planted. I even started making homemade pizzas and stir-fries.


What began as baby steps in an attic apartment in Dyker Heights, Brooklyn, blossomed into my adult cooking style. I didn’t need to let the boundaries of busy city living stop me from enjoying a slower-paced, from-scratch lifestyle in the kitchen...This love for nourishing myself morphed into a passion, and a way of expressing my affection for those close to me.


It took a life-changing moment, though, to realize feeding people was something I wanted to focus on full-time. My father died when I was twenty-four. He was diagnosed with pancreatic cancer the first week of January in 1998, and was gone less than three weeks later. The fleeting nature of life got me thinking about what I was doing with my own. Around that same time, my boyfriend Mikey, who would eventually become my husband, gave me a clipping from Newsweek magazine. It was about starting a personal chef business, and was exactly the inspiration I needed to connect the dots between my passion and my career. I slowly began to make a living as a personal chef, a food fairy godmother of sorts, providing others with that magical twenty-fifth hour in the day that many people think they need to enjoy a home-cooked meal.


That part of my life seems so far away some days. Mikey, whom I talk about often on my blog, In Jennie’s Kitchen, and throughout this cookbook, died suddenly in the summer of 2011...Before that fateful day...life was a busy balance of motherhood, marriage, and a career as a recipe developer and food writer.


My life changed in an instant...Cooking played a big role in recovering some sense of normalcy in my life after his death... Aside from the most basic task of waking up to care for our young daughters, the thread that helped me keep it all together was cooking--it still is to this day. Cooking became my savior, and offered not only nourishment, but a sense of control in a world that seemed to no longer make sense.


Preparing a homemade meal has always been my release at the end of a long day. Sitting down at the table with our daughters, Isabella and Virginia, nourishes more than just our physical bodies. It creates a sense of connection and family, with each bite building a memory for the day when they branch out in their own directions.

--Jennifer Perillo


Apple, Cheddar &
Pancetta Panini

Summer Squash,
Ricotta & Lemon Thyme Tart

Deep Chocolate Cupcakes


SLOW-ROASTED TOMATOES

...Toss the tomatoes with some hot pasta and you’ve...got an incredibly easy weeknight meal...


MAKES ABOUT 1 1⁄2 CUPS (380 GRAMS)

1 pint (280 grams) grape tomatoes, cut in half
1⁄4 cup (62 ml) extra-virgin olive oil
Fine sea salt and freshly ground black pepper
6 sprigs fresh lemon thyme, chopped


Preheat the oven to 250º F (120ºC). Add all the ingredients to an 8-inch (20-cm) square baking dish and toss well to coat. Adjust seasonings to taste. Bake until the tomatoes are slightly collapsed and tender, about 1 hour. Let cool completely, and store in a tightly covered mason jar or container in the fridge for up to 2 weeks.

  • Make Ahead
  • Vegan
  • Gluten-Free


Copyright © 2013 by Jennifer Parillo. Reprinted from Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen with permission from Running Press, distributed by Perseus Books Group.


CHICKPEA, PARMESAN & FENNEL SALAD

I was a late bloomer when it came to loving fennel, but once I started there was no stopping. This recipe originally began as a chickpea salad I made all the time. Then one day, I spied the bulbs of fennel I’d just bought at the farmers’ market and I wondered, “What if...” Now, I often make this when I want a hearty vegetarian lunch.


SERVES 4

1 tablespoon (15 ml) apple cider vinegar
2 tablespoons (30 ml) extra-virgin olive oil
Freshly squeezed juice of 1 lemon
Sea salt and freshly ground black pepper
1⁄2 bulb of fennel, thinly sliced
11⁄2 cups (420 grams) cooked chickpeas
1⁄4 cup (4 grams) fresh flat-leaf parsley, torn into pieces
1⁄2 cup (40 grams) shredded Parmesan cheese
1⁄4 cup (36 grams) Marcona almonds, coarsely chopped


In a large bowl, whisk together the vinegar, oil, and lemon juice until well mixed. Season the dressing with salt and pepper to taste. Add the fennel, chickpeas, parsley, and cheese to the bowl. Toss together to combine.


To serve, spoon the salad onto a large platter, and sprinkle the almonds on top.


TIME SAVER You can prepare the salad up to an hour in advance, and let it sit at room temperature. The flavors have time to marinate this way, making it taste even better. Just wait to add the almonds until you’re ready to serve it so they stay crunchy.

  • 30 Minutes or Less
  • Make Ahead
  • Gluten-Free
  • Egg-Free


Copyright © 2013 by Jennifer Parillo. Reprinted from Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen with permission from Running Press, distributed by Perseus Books Group.


Jennifer Perillo About the Author

JENNIFER PERILLO is the consulting food editor at Working Mother magazine. She has worked in some of New York City’s top restaurants, including Gramercy Tavern and Alain Ducasse at the Essex House.


Jennie’s recipes and writing have been featured in Parenting, Kiwi, and Relish magazines, and online at Food Network.com, Parenting.com, and Cusinart.com. She also shares stories about family, food, and life at In Jennie’s Kitchen, a blog dedicated to from-scratch cooking.

She lives with her two daughters in Brooklyn, New York.


For a price & to purchase Homemade with Love click here.



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