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Justin Chapple

@justinchapple

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Culinary Director-at-Large @foodandwine
📚 Author of Just Cook It! + Mad Genius Tips.
📺 James Beard nominated video host.

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If this is the only thing you ever learn from me, so be it.✌🏻 😎 🥖 Had to bring this gem back from the dead.
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#bread #loaf #loafbread #crunchybread #bornagain #hotandcrusty by @justinchapple

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4 years ago

Save that turkey! 🦃 You’re going to love it for this lemony shepherd’s pie, which is inspired by Greek avgolemono. @lecreuset’s 3 1/2 qt. Classic Round Wide Oven is the perfect pot for it. Deep enough for stew but wide enough to get maximum mashed potato topping. Recipe 👇🏻
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Lemony Turkey Shepherd’s Pie
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¼ cup extra-virgin olive oil
2 medium leeks, white and light green parts only, sliced
3 shallots, sliced
4 garlic cloves, sliced
Kosher salt and freshly ground black pepper
3 cups chicken or turkey broth
2 large eggs
¼ cup fresh lemon juice
½ cup orzo pasta
12 ounces leftover roast turkey breast, diced
½ cup frozen peas
¼ snipped dill, plus more for garnish
4 to 5 cups leftover mashed potatoes, warmed
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1. In a shallow Dutch oven, heat the olive oil until shimmering. Add the leeks, shallots, garlic, and a pinch each of salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened but not browned, about 8 minutes. Add the broth and bring to a boil.
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2. In a medium bowl, vigorously beat the eggs with the lemon juice until frothy. Whisking constantly, gradually drizzle 1½ cups of the hot broth into the eggs to temper them, then gradually whisk the tempered eggs into the stew. Stir in the orzo and simmer over medium-low heat, stirring occasionally, until the orzo is al dente and the stew is thickened, 8 to 10 minutes.
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3. Stir the turkey, peas, and the ¼ cup snipped dill into the stew. Cook over medium heat, stirring occasionally, until the turkey is heated through, about 5 minutes; season with salt and pepper. Remove from the heat.
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4. Spoon the warmed mashed potatoes into a piping bag fitted with a medium star tip. Decoratively pipe the potatoes onto the stew. Alternately, using a spoon, dollop the mashed potatoes evenly on the stew, then swirl decoratively.
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5. Position the rack 6 inches from the heat source, then preheat the broiler. Broil the Shepherd’s pie for 5 to 7 minutes, until the mashed potatoes are lightly browned. Garnish with snipped chives and serve.
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#casuallycolorful #lecreuset #shepherdspie #leftoverturkey #thanksgiving #thanksgivingleftovers by @justinchapple

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4 years ago

When green chiles and chicken and dumplings meet! Get the recipe here: https://www.lecreuset.com/green-chile-chicken-and-dumplings/LCR-2655.html
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#lecreuseteveryday #chickenanddumplings #greenchilechicken #chiles #chileverde #justinchapple #surlatable #cookingclass by @justinchapple

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4 years ago

Summer tomatoes, my dried herb dipping sauce, and PERFECT Spanish anchovies come together to make this toast that will transport you to Spain. 🍅 🥖🌿
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In a bowl, mix 1/2 cup of really good extra-virgin olive oil 🫒 with 2 minced garlic cloves, 2 teaspoons each of dried rosemary and oregano, and 1 teaspoon crushed red pepper. Stir in 1/2 cup grated tomato and season with salt and pepper. Spoon that over toasted crusty bread and top it with Spanish anchovies and fresh thyme leaves. Serve.
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#pancontomate #anchovies #toast #tomato by @justinchapple

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a month ago

Welcome back to Justin’s Technique Toolkit! Today, @JustinChapple shares three keys to silky, restaurant-quality risotto at home: moisture, texture and temperature. Use a wide cooking surface, like the Onyx Round Wide Oven (on sale), and gradually add hot broth to control moisture. Choose Carnaroli rice for the perfect al dente bite, then serve immediately on warm bowls or plates to maintain the ideal temperature. Follow along with the recipe below!

Instructions (serves 4):
1/4 cup extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 ½ cups carnaroli or other short-to-medium-grain risotto rice
½ cup dry white wine
5 to 7 cups hot low-sodium chicken broth
½ cup finely grated Parmigiano-Reggiano cheese
¼ cup finely grated Pecorino Romano cheese, plus more for serving
4 tablespoons cold unsalted butter, cubed

Ingredients:
1. Put the serving dishes in a very low oven to warm them. In a wide Dutch oven or braiser, heat the olive oil over medium until shimmering. Add the shallot and garlic; season lightly with salt and pepper. Cook, stirring with a wooden spoon or rubber spatula, until softened but not browned, 3 to 5 minutes. Add the rice and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

2. Add the wine and cook, stirring, until evaporated, about 1 minute. Add about ½ cup of broth and cook, stirring often, until nearly absorbed, 1 to 2 minutes. Continue to cook, adding about ½ cup of broth at a time while stirring, until the rice is tender but al dente, about 15 to 20 minutes. You may not use all of the broth. The risotto should still be loose and fluid at this point. When you drag a wooden spoon through it, a channel should form that closes within a couple of seconds.

Find the remaining instructions in the comments of this video! by @justinchapple

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a month ago

Me too, @dollyparton. Me too. 💖RIP Queen. You will be missed by the whole wide world. 🕊️ 🌈 by @justinchapple

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2 months ago

Welcome back to Justin’s Technique Toolkit! Today, @JustinChapple shares the top three reasons food sticks to your pan and how to fix them. Proper preheating, temperature control, and letting your food release naturally before flipping are essential techniques for preventing sticking – regardless of the cookware material. by @justinchapple

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3 months ago

This is your sign you can still bake pasta in the summer. Just grill it! This recipe relies on prepared or store-bought ravioli and marinara sauce, which is used to make a quickie meat sauce. It comes together super easily, but is still impressive. Don’t hate on the prepared ingredients! Even Jacques Pépin says the grocery store is the best sous chef. 😉 🍝
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1 Tbsp. olive oil
1 Lb. lean ground beef
Salt and pepper
3 cups good-quality marinara sauce
1 tsp. red pepper flakes
3 1/4 Lbs. prepared cheese ravioli, thawed if frozen
2 cups chopped baby arugula, plus leaves for sprinkling
1 Lb. fresh mozzarella, sliced and torn into pieces
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Preheat the grill or oven to 400F. In a skillet, heat olive oil over medium until shimmering. Add beef and a generous pinch of salt and black pepper and cook, breaking up meat with a wooden spoon, until just cooked through, about 7 minutes. Stir in marinara sauce and red pepper flakes and cook, stirring occasionally, until bubbling, about 5 minutes. Season sauce with salt and black pepper.
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Spread 1 cup of sauce in bottom of a large flame-proof baking pan and arrange half the ravioli on top. Spread half remaining sauce on the ravioli and sprinkle arugula on top. Scatter half mozzarella on the arugula and season with salt and black pepper. Layer the remaining ravioli, sauce, and cheese on top.
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Cover lasagna tightly (with lid or foil) and bake for about 30 minutes, until filling is bubbling and the cheese has melted. Uncover the lasagna and bake for 15 minutes more, until the top is lightly browned. Let stand for 10 minutes, then sprinkle with arugula and serve.
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#raviolirecipe #bakedpasta #grilledpasta #bakedravioli taken in Barryville, New York by @justinchapple

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3 months ago

Some meals are made to impress. Others are made to remind yourself you’re worth the extra few minutes.
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A slice of warm toast. Peak summer tomatoes. A little care. A little beauty.
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There’s something quietly meaningful about setting the table for yourself as if you’re someone worth celebrating… because you are.

Maybe that’s what cooking has always been for me: turning ordinary moments into something worth remembering. 🍅✨ taken in Barryville, New York by @justinchapple

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3 months ago

Wow! 🤩 I just got back from @wildflowerauberge @auberge and it is an unforgettable property. Their “farm happenings” experiences are some of the best in class. I attended Chef’s Atelier: Field to Craft with @lecreuset, which featured a foraging 🥕 🥬 and cooking workshop with @chefhillarysterling + @kanwe. We harvested our own ingredients for lunch (and even dinner), plus I got to take some home. It was a really special weekend. 🥹 There’s still two more events (9/3 + 10/18) so def check those out on Wildflower Farms website!
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Props to @laratalie for gorgeous design and @petalcreekflowers.
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#wildflowerfarm #fieldtocraft #auberge #lecreuset #hudsonvalley taken in Wildflower Farms, Auberge Collection by @justinchapple

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3 months ago

Wow, another Food & Wine Classic on the books! Congrats to the entire team that worked so hard to make this event the best in the country, and thanks to all the chefs, winemakers, sommeliers, and more that take time out of their busy lives to come make magic in the mountains! Until next time, Aspen! ❤️ #fwclassic taken in Aspen Colorado by @justinchapple

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4 months ago

Justin’s Technique Toolkit, Episode 5: Foolproof Spaghetti Carbonara. 🧑‍🍳 Made using the Signature Stainless Steel Deep Fry Pan and Stockpot with Colander Insert (both on sale), this method from @JustinChapple takes the fear out of the classic Roman pasta by gently tempering the eggs and finishing the sauce over indirect heat for silky results every time.

Ingredients (serves 4-6):
¼ cup extra-virgin olive oil
4 ounces guanciale or pancetta, diced
1 cup frozen peas
Kosher salt and freshly ground black pepper
1 pound spaghetti
4 large egg yolks
2 large whole eggs
½ cup finely grated Pecorino Romano, plus more for serving

Instructions:
1. In a large deep skillet, heat the olive oil over medium until shimmering. Add the guanciale and cook, stirring occasionally, until rendered and crisp on the edges, 5 to 7 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and let cool slightly.

2. Bring a large pot of water to a boil, then add a small handful of salt. Add the spaghetti to the boiling water and cook, stirring occasionally, until al dente.

3. Meanwhile, in a medium bowl, beat the egg yolks with the whole eggs, Pecorino Romano, and 1 teaspoon of freshly ground black pepper. Scoop out 1 cup of the pasta water using a heatproof measuring cup, then very gradually whisk ½ cup into the egg mixture to temper it.

4. Using tongs or a strainer, transfer the pasta to the skillet with the guanciale. Do not drain the pot of water; keep it simmering over medium heat. Toss the pasta with the guanciale and peas until coated in the fat.

5. Set the skillet over the simmering water and add the egg mixture; toss well. Cook over the simmering water, tossing vigorously, until the sauce is thickened and silky and the pasta is hot, about 3 minutes; add more pasta water if needed. Season with salt and pepper. Transfer to bowls and serve right away, passing more Pecorino Romano at the table. by @justinchapple

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4 months ago