In The Kitchen with Jan D'Atri!

Jan D'Atri What's not to love about Jan?! She's my friend and AZ's go-to girl for great cooking ideas! Every week I have been on the Radio Show with Jan' D'Atri for a few minutes or sometimes the whole show as an in-studio guest has been amazing! I'm just gonna be honest and tell you that it is the honor of a lifetime!!

 Jan is on Saturday 3-5 PM AZ time (or listen to it online at http://www.iheart.com/live/550-KFYI-37/

"In The Kitchen With Jan”
Saturdays 3-5PM (Arizona Time)
NEWSTALK 550 KFYI, Clear Channel Phoenix
www.kfyi.com

• If you missed today's show, here is the link to the podcast... 

Easter Breakfast and Baxter Black · Click Here to Download MP3 Jan D'Atri Show Saturday March 30th 4PM It's Easter In the Kitchen! · Click Here to Download MP3 Jan D'Atri Show Saturday March 30th 3PM Festival of the West! · Click Here to Download MP3 Jan D'Atri Show 3-23 Hour 2 Jan live from Westworld! · Click Here to Download MP3 Jan D'Atri Show 3-23 Hour 1 The Jan D'Atri Show · Click Here to Download MP3 The Jan D'Atri Show 3-16 Hour 2 The Jan D'Atri Show · Click Here to Download MP3 Jan D'Atri Saturday 3-16-13 Hour 1 03-09-13 4PM · Click Here to Download MP3 Mama on TV?! 03-09-13 3PM · Click Here to Download MP3 It's pot roast day! Pavlova · Click Here to Download MP3 Hour 2 of Saturday, March 2. Chef Tess cooking up a remarkable dessert. The Jan D'Atri Show · Click Here to Download MP3 Jan D'Atri Show Saturday Hour 1 The Jan D'Atri Show · Click Here to Download MP3 Jan D'Atri Show Saturday Hour 2 Grilling and BBQ · Click Here to Download MP3 February 23, first hour. Food Toxins · Click Here to Download MP3 Jan and Momma try more Vegan treats and find out what toxins are in our food. Going Vegan · Click Here to Download MP3 In the Kitchen goes vegan! Chef Tess cooking up some Seitan and a killer Vegan dish for Dave Cherry! 01-12-13 4PM · Click Here to Download MP3 Jan and Momma continue with chef Tess from Honeyvillegrain.com 01-12-13 3PM · Click Here to Download MP3 Jan and Momma invite Chef Tess from Honeyville into the studio and talk to Chef Jimmy and Jan's niece Gina.

This is the first show I ever did with Jan! Seriously, has it really been 2 years?!!

6.11.11 4p · Click Here to Download MP3 Jan continues with Chef Tess and Bonnie! She also shares a pasta recipe from Brig Arnold's cookbook "Dinner with Warriors."
	6.11.11 3p · Click Here to Download MP3 Jan has Chef Tess in the kitchen today making pancakes and sharing recipes! She also has Bonnie from The Secret Village in the kitchen!

Favorite Jan Recipes:

Recipe and photo courtesy of Jan D'Atri, Rescued Recipes

Jan D'Atri's Braised Pot Roast in Cola

 Ingredients:

4-5 pound boneless chuck roast or rump roast

2 tablespoons vegetable oil

1 large sweet yellow onion, diced and sautéed

2 tablespoons FRESH garlic, minced

3 teaspoons salt, divided

2 teaspoons black pepper

2 teaspoons fresh rosemary, minced

2 cups beef broth

1 (12 oz) can cola (I used Blue Sky All Natural Soda)

2 tablespoons organic tomato paste

2 tablespoons flour

Directions:

Season the roast on all sides by sprinkling 2 teaspoons of salt and 2 teaspoons pepper over the entire roast. Sautee diced onion in a little oil until golden brown and set aside. Heat a Dutch oven on high heat and add oil. When oil is hot,  place roast in pot and cook until browned on all sides.  Add beef broth, cola, garlic, sautéed onion, rosemary and remaining teaspoon of salt. Bring to boil, stirring to release browned bits.  Add tomato paste and stir.  For crock-pot cooking method, transfer meat and juices to crock-pot and cook on high for about 4-5 hours (or until fork tender) or cook overnight in crock-pot on low heat. For oven method, cover Dutch oven and cook at 325 degrees in the oven for 3 1/2 hours. Liquid should be at least 1/3 of the way up the roast. Add more beef broth if necessary.

To make gravy: Remove roast from pot and keep warm. Pour beef liquid through a strainer to catch onion bits, mash through and then discard remaining onions. In a bowl, add 1/2-cup hot beef liquid to  2 tablespoons of flour. Whisk to combine eliminating lumps.  Slowly whisk mixture into the remaining liquid on the pot. Whisk frequently until mixture comes to a boil. Cook for another 5 minutes or until sauce thickens. Serve roast with hot gravy.

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Bakeresse' Lemon Vanilla Bean Spiced Friendship Bread

Adapted from Johnny's Sweet Friendship Bread

Bread:
1 cup friendship bread starter

 1/2 cup Crushed Meyer lemon olive oil

1/2 cup melted butter
1 cup sugar
½ cup milk
½ teaspoon baking soda
1 ½ teaspoons baking powder
2 cups all purpose flour
3 egg
½ teaspoon salt
1 teaspoon Natural Madagascar Vanilla Bean Paste
1 box instant vanilla pudding (or one batch of my homemade instant pudding mix)

Zest of one lemon, micro-fine

Coating:

3 tablespoons sugar (mixed together with cinnamon for coating pan and topping)
1 tablespoon  Chef Tess Wise Woman of the East Blend here
1/2 cup butter, at room temperature (for coating pans)

After baking drizzle:

1 tsp Rose Water (optional)

1T lemon juice

Friendship Bread Directions:

 Mix together all ingredients except butter and sugar/cinnamon mixture for topping. Make sure your lemon zest is very fine grated.

The genius coating is achieved very simply. Combine the 3T sugar and 1T Wise Woman of the East Blend. The genius of this blend, aside from the fact that I love it as a pastry chef, is that it is a one bottle grab. Saigon cinnamon, spices, citrus, rose-petal and lavender. 

Grease two 8 inch bread loaf pans generously with butter and dust with sugar and spice. 

 Pour batter into loaves and coat with butter and remaining sugar and cinnamon.

 I lightly score the top of the loaf with a knife so that when it bakes it has a nice middle-of-the-road break. 

Bake at 325 for 60-70 minutes or until golden brown.

Remove from pan immediately and lightly drizzle the top of the warm loaf with the lemon juice/rosewater combination. Allow to cool and slice.