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the life and times of J T Frey

Quinoa and Broccoli Casserole (Good Eats Style)

Alton Brown is 2 for 2 in the fall 2019 season of Good Eats! I've been looking for more dishes that expand our breadth of proteins and leverage more vegetables. This dish fit the bill perfectly — with a few alterations to match a family of four's appetite.

Written by Jeff Frey on Monday September 23, 2019
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Ravioli Florentine

Sauteeing spinach with onion and garlic is one of my favorite ways to prepare that particular leafy green. Add that mixture to creamy ricotta and you've got a great filling for a ravioli (or tortellini). Now that I think about it, probably great for lasagna, too

Written by Jeff Frey on Sunday March 13, 2016
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Red Beet Eggs

Red beet eggs are a Pennsylvania dutch treat. In short, the juice from a can of beets is used to make a weak pickling brine and hard-boiled eggs are submerged in it, taking on the deep red-purple color of the beet juice. The color usually goes all the way to the yolks, making for quite a presentation. I'm the only one in our house who enjoys red beet eggs...but that just means all the more for me.

Written by Jeff Frey on Tuesday April 19, 2022
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Red Devil Pickles

Once upon a time I tried Rick Bayless' recipe for chicken tinga tacos. The pickled morita chiles turned out to be one of my favorite aspects of that dish — so much so that I couldn't bear to discard the unused liquid. Instead, I used it to pickle some cucumbers. And thus were born red devil pickles: a sweet, salty brine with tones of chile flavor and heat with a hint of smoke.

Written by Jeff Frey on Saturday July 22, 2023
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