Get ready to be inspired by Chef Jackie Page! This Pittsburgh culinary force brings heart and soul to every dish she creates. A talented chef, Page graduated from culinary school at age 47. Afterward, she founded Jackie’s Catering, proving it’s never too late to follow your dreams. Her cooking style, which she describes as American Soul, expresses her philosophy of providing “healthy deliciousness” to all. Her recipes reflect her passion and community spirit. They’re sure to satisfy your cravings as well as warm your heart with every flavorful bite. Check out her comfort food recipes below. They are perfect for every day family dinner or for filling the table with delights during the holiday season.
Comfort Food Recipes by Chef Jackie Page
Jambalaya
Chef Jackie Page’s recipe for jambalaya is an authentic nod to a staple of traditional Louisiana cuisine. Like the Creole culture of Louisiana, jambalaya is a mixture of French, African, and Spanish cuisine. This is a Cajun style jambalaya, free of tomatoes and more in line with the cooking style of rural lowlands of Louisiana than that of the city center.
Classic Southern Seafood Gumbo
Gumbo has a long and rich history in the South. There are two variations, Creole Gumbo and Cajun Gumbo. This seafood gumbo lacks the tomatoes that are part of Creole jumbo. However, it does have okra, which most Cajun gumbo does not. It’s made Louisiana-style with seafood stock, sausage, chicken, shrimp, crab, as well as vegetables, served over rice for a flavorful, filling meal.
Corn Pudding Cakes
Unlike many recipes, this Corn Pudding Cakes recipe avoids added sugar to let the natural sweetness of the corn shine through. Just the right combination of flour, cornmeal, and egg, creates a firm bake that holds its shape well enough to then use cookie cutters for fun shapes, or a biscuit cutter for classic round cakes. Not to mention, you can make it vegan too with a few adjustments.
Braciole
This hearty, flavorful braciole is a wonderful dish for sharing during the dismal, cold winter days after the holidays have ended. Chef Jackie Page forms delicious beef rolls filled with prosciutto, breadcrumbs, and cheese, cooked slowly in tasty broth and tomatoes. Try her take on this Italian recipe this winter.
Crab and Jarlsberg Quiche
Bored with basic spinach and bacon quiches? The distinct nuttiness of the Jarlsberg with the sweetness of the lump crab meat delivers a 5-star flavor with every luxurious bite of this quiche recipe by Chef Jackie Page. Serve it for breakfast with fresh seasonal fruits, or later in the day, from brunch through dinner, with a tossed green salad.
Sweet Potato Stacks
Sweet potatoes make for a delicious holiday side dish and we have a new way of cooking these bundles. Chef Jackie Page takes thick slices of sweet potato drizzled with butter and baking spices, then sets them in the oven for a half hour. Its earthy undertones as well as a bit of natural sweetness create an aroma that can’t be beat.
Recipes by Chef Jackie Page
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