MORE of Chef Jodi’s favorite things…
Salt is the ‘Spice of Life’
Did you know a salt can be prepared many different ways to give it different flavors? While this might be new to some of us, Chef Jodi has already established her favorite cooking salt: Maldon “Smoked” Sea Salt Flakes.
“It rocks!” Says Chef Jodi (pun not intended). “This salt is so filled with flavor. I love putting it on all of my proteins, such as meat, fish and chicken.”
You can find it on www.saltworks.com. “They sell it the cheapest and have other fabulous salts to check out, as well!
While we may be coming to the end of the winter season, chilly weather seems to have plans to hang on. To combat the last of the cold spell, Chef Jodi has an ingredient for meals that will keep you warm: Farro.
“During the last of the winter days, one of my favorite grains to use is Farro. Packed with as much protein as Quinoa, and filled with comfy flavors similar to barley and brown rice, Farro is so delicious and hearty!”
Favorite Kitchen Toy
When it comes to appliances, or kitchen toys, Chef Jodi already knows her favorite: the Traeger Smoker.
“It’s incredible; so easy to use and better than grilling. You don’t have to stand there and turn. I use all my normal recipes and choose whatever smoked flavors I want: Hickory, Mesquite, Oak, etc. and the food comes out tasting beyond delicious. The Traeger Grill and Smoker adds an entirely new element: a beautiful smokey flavor. Cook your fish, chicken or beef with this, and they’ll come out so succulent; you won’t believe it!”
You can find and order your Traeger Smoker on their website: www.traegergrills.com
Lajollacooks4u’s private and intimate setting provides a friendly environment where participants can relax, sip some wine, and laugh together, while engaging in our unique cooking and dining experience.
For more information about our team-building challenges, celebrations for special occasions, and about cooking with Lajollacooks4u and to make reservations visit www.lajollacooks4u.com
Or contact Jodi at 858-752-4980 or email [email protected]