French Influence in Jenn Segal’s The Once Upon a Chef Cookbook:

(Gerry Furth-Sides) First of all, chef Jenn Segal generously shared with us, that the title of her new book, The Once Upon a Chef Cookbook: 100 Tested, Perfected, and Family-Approved was chosen only because a publisher came after her, after being impressed with her popular blog of the same name.

And rightly so.   Jenn’s must-have book of extraordinary family-friendly recipes using fresh, interesting ingredients also offers valuable professional tips.  Advice includes how to season correctly with salt, balance flavors, and how to make the most of scraps and leftovers.  It is ideal for introducing ethnic-influenced dishes into meals with such recipes as Peruvian Chicken with Green Sauce, Persian Kofta with Tzatziki, and Moroccan-style Brisket with Dried Fruit and Capers.

 

Jenn’s own “Once upon a time” story began when, as a passionate young cook, she wanted to publish a cookbook.  A la Julia Childs, Jenn spent years, meticulously writing a very long one – only to be told by an agent she had no chance of publishing it.

As undeterred as Julia, Jenn went in a different direction than resubmission. She polished her French and family cooking, first as an au pair in Paris and in southern France.  She earned a French culinary school degree (“the most fun I ever had!”), then cooked in the kitchens of the acclaimed L’Auberge Chez Francois, using a step stool to reach the stove and coming home, crying, each evening from the “male culture” attitude.  Read the story in her own words: ////www.onceuponachef.com/about

The work paid off.  She subsequently became director of marketing for a prominent restaurant group in the Washington, D.C. area.  Jenn’s recipes have since been featured on numerous websites, magazines, and television programs, including The Huffington Post, WJLA’s Good Morning Washington, and Parade.com.

The results of her work and home experiences culminate in The Once Upon a Chef Cookbook.   They are clearly represented in our favorite bite, “Luscious Lemon Squares”, outshining our former favorite from the famous Joan’s on Third.  The secret?  Jenn and her friend tested over 200 variations until they agreed upon this one with a crisp shortbread crust and lemon zest.  Her Maryland Crabcakes feature the best of Americana, with a hint of French flavoring in the tartar sauce.

 

 

Recipes cover every meal of the day.  Simple soups, salads, and sandwiches make ideal lunches or can be paired for casual early dinners.  Fiery Roasted Tomato Soup and Smoked Gouda & Pesto Grilled Cheese Sandwiches is a delicious example.  Ethnic food plays a part here in the roasted tomatoes, basil and heavy cream combination we all know and loves as the classic Italian Caprese salad trifecta of flavors.  Fire-roasting the tomatoes is also key.

Oh, and we almost forgot.  In between restaurant jobs, she had a dessert company!  Jenn ruefully laughs today about the sad ratio of income vs time she poured into each creation.  However, because of it,  Persian Lime Key Lime Pie, Jenn’s Toffee Almond Sandies and a Classic Chocolate Lover’s Birthday Cake star in The Once Upon a Chef Cookbook dessert section.

The well-respected Chronicle publishers enthuse, “This is the book you’ll turn to again and again. With Jenn by your side in the kitchen, every meal will taste like the best night out.”  They are absolutely right.

Toffee Almond Sandies