Author Archives: jaicarney

About jaicarney

I am a culinary artist, writer, dreamer and urban farmer dedicated to teaching people to eat and live well. I love my chickens, my garden, my friends, and this mother we call Earth.

What I Been Craving

I was reading the NY Times food section a week or so ago. An article caught my eye about the author’s search for a kind of authentic Mexican street food called chiliques he tasted south of the border while on … Continue reading

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When Culinary Dreams Take A Back Seat To Cancer

I paid my dues in professional kitchens, working my way up the food chain from back kitchen prep, to line cook, to lead, to sous chef, and then a shot at running the show in one of this city’s oldest … Continue reading

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Two For Sunday

Creamy Cajun Smoked Shrimp salad is done. Salty, toffee, pecan, semi sweet chocolate brownies cooling on the counter. It feels good to get my culinary on today! Cajun Smokey Shrimp Salad 2 doz. medium Cajun boiled shrimp 2 stalks celery 1/2 … Continue reading

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When You Have Cancer Healthy Eating Matters

With that in mind, yesterday I cooked black beans with onions, garlic, a dried red chile pod and bit of bacon fat. I whipped up a chopped salsa fresca with all standards, sans the jalapeno and used New Mexico red … Continue reading

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Today’s Menu

On today’s lunch menu: Garlic, Garam Masala and Tandori spice boiled prawns, and some cooked in bacon grease and cracked black pepper. With said crustaceans there was crispy fried black forest bacon, roasted pecans, dried cherries, extra large croutons, mixed … Continue reading

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Fresh, French Influenced Cuisine

My pal Kate and I checked out Little Bird in Downtown Portland for lunch yesterday. Gooey melt in you mouth pork belly with sausage and white beans…. plump, buttery, done to perfection mussels in a rich tomato broth…. tenderly roasted … Continue reading

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Quiche Success

Success feels good. No matter what it is you  are trying to perfect. For me, my recent attempts to create a potato crush quiche that both looks and tastes good has been a challenge. Last go round, the filling was … Continue reading

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