Jenna Mostowski

IN THE KITCHEN WITH JENNA MOSTOWSKI

Tell us about yourself:

I am a recipe developer and food photographer with a love for cooking and nutrition. I truly enjoy the creative process of making a recipe come to life through photography. I started my business (Fresh and Fit) 2 years ago. My clients are all in the health-minded food space, from Paleo to Vegan.

How did you get involved in cooking?

When I started my blog in 2010, I began cooking more regularly and sharing my recipes via iPhone pictures, this was just before Instagram launched. Once I got a decent camera, I started taking more photos of my recipes and contributing to websites and blogs as a guest recipe blogger. But I have always enjoyed cooking from the time I was a little girl, helping my mom make christmas cookies. The kitchen was always a fun and comfortable place to be.

Describe your cooking style:

Healthy and approachable with a lot of fresh ingredients. I don’t get too technical. I enjoy turning comfort foods healthy so I can eat them regularly-hearty stews, braised beef pasta sauce over veggie noodles. Vibrant salads and salsa with a mix of fruits and vegetables.

How did you learn about grass-fed meats?

I learned about grass-fed meat from my enthusiasm for healthy eating. I have done a lot of reading on the benefits of grass-fed meat as well as sustainable farming.

What is your favorite recipe featuring grass-fed meat?

That would have to be my braised beef pasta sauce. I cook the beef chuck roast until it is fork tender with ghee, red wine, coconut sugar, crushed tomatoes and herbs. It is a very rustic, old world italian tasting sauce with big chunks of tender chuck roast. It can be served over veggie noodles, in lasagna or even by itself.

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

Ghee, fresh basil, tomatoes, chuck roast, sea salt and a crock pot.

Best cooking secret/tip/piece of advice you’ve learned:

Blot meat dry before placing it on a hot skillet for searing. This creates a great maillard reaction, too much moisture hinders that savory, sweet caramelization.