The Jazz Chef

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The Jazz Chef

Become a Jazz Master of the improvisational culinary arts without having to go to culinary school. Pro chefs are fun, but they cook for volume, and the public.

A blend of home traditions, from all over the world, with the science to “de-granny” recipes that gives you more understanding, and then more control over what meals you prepare. We cook for the most discriminating audience of all: Our families, and ourselves, night, after night. You can make a different recipe, every meal, and every day of your life, without cooking everything that is made by peo

ple all over the world, let alone all of the possibilities of improvising your own creations! Join us on that adventure, to seek the soul of your own cuisine, and take your game up to “A” level every day, even in the simplest things!

25/04/2026

Baked egg cups with micro pancetta, crisped shallot, Parmigiano Reggiano DOP, and thyme over a Happy Egg pasture-raised egg, with EVOO.

17/04/2026

Vegan hot dogs with Daiya cheeze, Hatch Green Chile, Bertman’s Ballpark Mustard, shallot, and Heinz Naturals Ketchup. Served with avocado oil chips, and Hawaiian baked beans.

20/03/2026

Manhattan Navy Bean soup, with pita crisps.

19/03/2026

Greek omelette sandwich. Gyro, chive and shallot. Tzatziki dollop.

20/01/2026

Toasted Cumin Cauliflowah Chowdah

06/10/2025

Soft Boiled Egg in Croissant Nest

Poached eggs seem to be the “thing” for a lot of restaurants. Love ‘em, but honestly? They’re a pain in the butt to make, and they suck up a lot of space, in a home kitchen. There are a million cool things that you can do with a 6:15 soft boiled egg, that’s both jammy and a little runny.

Here’s a fun little riff. I cut a crossant that’s well made in two. There was already open space, but you could open it, if there wasn’t. I popped a piece of Sargento’s Ultra Thin cheddar.

Boiled the egg in water with salt, and a tablespoon of vinegar, for 6:15 minutes

Right at 6:15 minutes, I put it into an ice bath, to stop the cooking, for 1 minute.

Let it stand another minute.

Then I peeled it under SLOW running (drizzle) cold water. Tap gently, at the bottom to open. Carefully, lightly tap to crack the other parts of the shell a bit to make it easier to peel. Then, starting from the bottom, Where usually a little bit of air pocket gathers, remove it, into the sink. Water helps lift up the membrane that attaches the shell, making it easier to peel.

The egg is soft boil, so you have to be a bit delicate in its handling. The shock bath shoud ”tighten up” the egg better.

27/06/2025

Eggs A.Cuba

A little Canada! A little Cuba! Eggs A. Cuba - named for a fab Canadian-Cuban Jazz musician, Alex Cuba.

My super-soft eggs with finely minced Canadian bacon and spanish pork roast, chives and deseeded jalapeño, topped with Canadian cheddar cheese curds and shred of basil, on lightly toasted fresh sourdough bread.

Check out Alex at his YouTube channel: https://youtu.be/y7n4dSIErg4?si=s27PY3VOVjkwDrGV

09/06/2025

Curry’d Favor

This is NOT a traditional curry. This is a very specialized dish for someone who is ill, who is on a very low fat, NO SALT, no meat/animal protein/fats diet, by order of their physician. Which provides a bit more of a challenge!

To keep it interesting, textures become more important. The actual flavors of the foodstuffs are essential, because you’re relying on them more heavily than the normal curry that the salt heavily infuses with the flavors, and the fats enhance.

For body, I went with a lot of heavy tuber roots and root vegetables: Ube; American yam; Yukon Gold potato; carrot; parsnip (also great peppery flavor). Cut thinner, but in different widths, shapes, to play up texture, and mouth feel. All four colors of conventional bell pepper.

Ginger, tumeric, garlic, shallot, cinnamon stick, and curry powder.

No salt vegetable stock, lite coconut milk, and cashew milk got me up to the allowed vegetable fat intake.

At the end, I put in thick slices of King oyster mushroom, to get that meat-like chew.

I also slow roasted spaghetti squash, and butternut squash, in the oven, at low temp (175°F/80°c). The spaghetti squash was integrated into the jasmine rice. The butternut squash was cubed and added last to the dish.

We could do sweet, within reason, so I put in about 2 tbsp of honey, for about 12 servings. It helped bring up the sweetness of the vegetables, and tie the curry powder into them without salt or fats.

When someone can’t enjoy food, eating itself becomes a chore, and unwanted. Creating something for people with specific needs, reconnecting them with their love of food, in illness, is a great joy.

30/03/2025

A breakfast riff on cơm chiên cá tuyết, Vietnamese Fried Rice with Cod, Adds a lot of egg, a touch of brie, and, after cooking, chopped smoked salmon.

25/01/2025

Just came back from the Space Coast. Updated reviews, and a new hidden gem Egyptian restaurant that’s a must-try!

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