There Really Are Blue Eggs
New recipe book by local writer has just been released.
Jeanne Thiel Kelley grew up in the Pasadena area, got all her education right here. All, that is except her specialty, which is cooking. Kelley has top-flight training. She attended La Varenne Ecole de Cuisine in Paris, has been affiliated with Bon Appetit magazine for 20 years where she contributed feature articles and recipes for more than 60 editions. She also writes frequently for Cooking Light magazine and other publications.
Pasadena-raised Jeanne Kelley (Pictured) shares recipes using ingredients from her Eagle Rock garden in the just-published book “Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden”.
Her publisher has just released her new book, “Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden”, a coffee-table sized book with tips on growing vegetables, keeping chickens and 150 recipes showing how to use home-grown produce.
“I live in Eagle Rock, so I obviously don’t have a lot of room. But between space for chickens and goats and the use of a community garden a block away, I have been able to grow several varieties of lettuce, pole beans, tomatoes and the like,” Kelley reports.
But what about the blue eggs? Those colorful eggs come from Arucana (also known as Americana chickens) chickens that lay eggs with pale blue yolks. The oddity is a sure-fire attention getter.
The cookbook contains a guide to starting a kitchen garden, tells how to keep chickens, gives guidance on equipment and pantry stocking, then provides an array of recipes from the extremely simple to gourmet.
Recipes include such marvelous sounding items as Burrata Cheese with Fresh Pesto Drizzle to a ham glaze.
Kelley reports that her cranberry sauce with cherries, Marsala and rosemary glaze recipe was inspired at home.
“My father has been glazing the holiday ham with Marsala as far back as I can remember.”
Jeanne Kelley’s parents, Carolyn and Thomas Thiel, are residents of South Pasadena.
“Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden” is available at all our local bookstores and on-line. The list price is $35, but is discounted just about everywhere.
By Bill Peters