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Jennifer Garner cooking show
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Is Jennifer Garner the cutest person alive? You’d be hard-pressed to convince us otherwise. The actress has transformed domestic life into an utter joy to witness via her #PretendCookingShow on Instagram, which includes hilarious asides, plenty of cooking mistakes (stars, they’re just like us!), and genuinely tasty recipes. She uses the wrong utensils, gets ‘cocky’ and tries to double recipes – which inevitably ends in disaster – and perseveres despite the missteps. The results are delicious, and her adorable children don’t seem to mind one bit.

Her charming, self-effacing ‘show’ isn’t about culinary perfection or showing off, and her fondness for her own (sometimes misshapen) creations and the delight they bring her family is as rewarding as a bona fide cooking show – maybe more. And when she’s not baking up bagels or learning how to soften butter, she’s sweetly singing “I’m proud of you” to fresh eggs or accidentally scarfing all of the ingredients to her recipe before she starts cooking. Adorable. If quarantine blues have you down, it’s Jennifer Garner to the rescue.

 

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Happy Halloween! 🎃 . Tomatillo Salsa 1 almost full gallon size bag of tomatillos (from my garden🤗). 3 cloves of garlic, trimmed but not peeled 2 whole jalapeños (or more if you want more spice) 2 or 3 limes Salt Olive oil 1 or 2 ripe avocados . 1. Preheat oven to 325F and line a baking sheet with tin foil. 2. Remove husks from tomatillos. Rinse and dry. Place on baking sheet. 3. Drizzle and coat with olive oil. 4. Add whole jalapeños and garlic to baking sheet. 5. Bake for about 30 minutes. You want the tomatillos softened, but not bursting. Jalapeños and garlic should be soft, as well. 6. Pull stems off jalapeños. Squeeze garlic from its shell. 7. Transfer everything to blender. Squeeze in lime juice and add a little salt. 8. Blend until smooth (leave the lid off a bit and cover with a towel to let the steam escape). 9. Transfer to bowl and let cool. 10. Refrigerate. 11. Add more salt to taste. Add diced avocado. 12. Cast a spell. Yum.

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Around the third grade, my bestie and I had a company that made and sold homemade, hand cranked ice cream to the neighborhood. It was a smash hit. We only offered one topping, because only one is needed to turn a bowl or a cone into a party: MAGIC SHELL AND NOW YOU CAN MAKE IT AT HOME!!!! (I buried the lede). This recipe has defined my family’s summer—it reminds me of the @dairyqueen dipped cones, but better (😬sacrilege🙈)—and I’ve made it several times a week since it showed up in @nytcooking. Two ingredients, five minutes, and you are the coolest chick on the block. #CandJIceCream🤓🤓🍦#PretendCookingShow #myfavoriterecipemaybeever🤗 . @clarkbar’s Chocolate Shell Ice-Cream Topping (via @nytcooking) Ingredients: 7 ounces chocolate (I like to mix dark and milk, she calls for bittersweet) 2 tablespoons virgin coconut oil . Directions: 1. Chop chocolate. 2. Melt chocolate over a double boiler. 3. Off heat, stir in coconut oil until completely dissolved, about 1 minute. 4. Pour/drizzle over ice cream. Chocolate will harden within seconds. ⭐️ 5. Store any leftovers at room temperature and gently reheat for future hero moments. 🦸🏻‍♀️ 6. Yum.

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A poem: It is easy to make and heaven to serve, summertime tastes like a berry preserve. Kids home from camp with bellies to feed, a wee bit of time is all that you need. Well, plus raspberries.♥️ And sugar helps, too. 😂 Annnnnnd this easy recipe from @zoenathanloeb.🥇 . #HuckleberryCookbook Raspberry Preserves Ingredients: 5 cups fresh raspberries (or you can add blueberries, too! 🙋🏻‍♀️) 1/2 tsp kosher salt 3/4 cup sugar (adjust to taste 😊) 2/3 cup water . 1. Combine everything in a medium stainless-steel pot. Cover and simmer over medium-low heat until the berries fall apart, about 10 minutes. 2. Uncover and cook down until thickened, stirring frequently to avoid burning, about 25 minutes. (if you have framboise splash a little in for depth of flavor— hi, @inagarten! ♥️) If you do burn it, sadly, there is no saving it. 😧 3. Refrigerate until needed. 4. Yum. ♥️

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You win some, you lose some. I squeaked out a W today. 🤗🏆👵🏼 . Base recipe by @melskitchencafe, water bath brought to us by @realbakingwithrose Ingredients: – 1/2 cup unbleached bread flour – 1/4 cup cool water – pinch of instant yeast – 4 cups unbleached bread flour – 1 1/4 cups cool water – 1 3/4 teaspoons salt – 1 1/2 teaspoons instant yeast – water to fill a 10” diameter pan about 1” deep – 2 tablespoons molasses – 1 teaspoon baking soda . Instructions: 1. Combine the starter ingredients in a medium bowl, cover, let rest at room temperature overnight. 2. Next day, combine the puffy starter 💁🏻‍♀️ with all of the dough ingredients and knead – by hand, electric mixer, or bread machine – to form a stiff but not dry dough. Since we’re using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten. Place the dough in a lightly greased bowl, cover, and set aside to rise for an hour. Gently deflate the dough, and let it rise for another 30 minutes. 3. Transfer the dough to a work surface and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes. They’ll puff up very slightly. 4. While the dough is resting, prepare the water bath by heating the water to a very gentle boil in a wide-diameter pan. Add the molasses and baking soda. Stir. 5. Use your index finger to poke a hole through the center of each dough ball, then twirl the dough on your finger to stretch the hole till it’s about 2 inches in diameter. Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough. 6. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gentled simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with remaining bagels. 7. Bake the bagels for about 25 minutes, or until they’re as deep brown as you like. Remove from the oven and cool completely on a rack.

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Happy Thanksgiving! #PretendCookingShow was invited to share a family recipe with the one and only #BarefootContessa—easy as pie—Exie Mae’s Sweet Potato Pudding. . Now my darling @inagarten has been kind enough to share Grandma’s pudding on her special Thanksgiving episode! In case you missed it last night on @foodnetwork— the full episode is on IGTV. 🤗🦃 . There are tons of ways to make this less rich—but is this really the week to go crazy? . Thank you, Ina, for having me. And thank you, Grandma ♥️😇, for a recipe that tastes like you made it and is everything cozy and delicious about Thanksgiving. . Exie Mae Garner’s Sweet Potato Pudding Ingredients: 4 medium red sweet potatoes 3 cups milk 2 ½ cups sugar 3 tbsp oleo or butter Nutmeg Allspice Cinnamon 3 eggs, beaten 1 bag of miniature marshmallows . Directions: 1.) Peel and quarter sweet potatoes. 2.) Boil until tender and drain, then mash/beat with a beater. 3.) Add milk, sugar, butter, and spices to suit taste. 4.) Beat 3 eggs and add them in. 5.) Tip the pudding into a buttered 9×13 baking dish. 6.) Cook at 350 for about an hour, until nearly done. 7.) Turn the oven to broil. Spread marshmallows on top and put back in for about 2 minutes until browned. 8.) Yum.

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#PretendCookingShow— fish sticks! They’re fast. They’re delicious. #makeextra 🌟Full episode is on #IGTV🌟 . Ingredients: 1 lb of tilapia 1/4 cup of flour Salt Pepper 1 egg 1 cup Panko Bread Crumbs (regular or whole wheat) 3/4 cup Corn Flake Crumbs (or any sweet cereal you like, smashed to bits) Canola oil (or oil of your preference) . Directions: 1.) Trim your tilapia into fish stick size pieces. You want them to be of similar size and thickness. There is always one side of the fillet that is thinner so I make those into “wide and flat sticks” 🤷‍♀️ 2.) Gather three bowls to use for your batter station. . Bowl 1: 1/4 cup of flour, a few big pinches of salt, about a teaspoon of fresh ground pepper. Bowl 2: crack one egg, add a little water, mix with a fork. Bowl 3: combine the Panko and corn flake crumbs. Have an empty plate ready to catch your fish sticks when they are battered. . 3.) Start at bowl one, coat fish piece in flour, shake excess. Dip in bowl two, shake excess. Drop in bowl three, push crumbs into fish until fully coated. Place on plate. Repeat until all fish pieces are done. 4.) About half way through battering, I like to start heating my oil. About 1/4 inch on medium/high. 5.) When the oil is ready, place 5 to 6 fish pieces in your pan (or whatever will fit, giving them some breathing room). 6.) Prepare a plate covered in paper towels to catch fish sticks when they come out of the oil. 7.) They cook through fast. Pay attention to the color. When they are a deep golden brown, flip. When both sides are sufficiently brown, remove from pan and place on paper towel. Sprinkle with salt immediately. 8.) Repeat for remaining fish sticks, add/heat more oil if necessary. 9.) Yum.

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How can I own so many cookbooks (pretty pictures 😬) and cook so few things. How. Why?? 😩 Possible solution: Julie/Julia my way through a book to discover hidden gems. First up— @inagarten’s #CookingForJeffrey 😍. Roasted salmon tacos—yum. Veggie soup—yum. Maple carrots, vanilla pound cake—yum yum. Skillet-Roasted Lemon Chicken: YUM. #cookbookchallenge #ina+jeffrey=♥️ . #BarefootContessa Skillet-Roasted Lemon Chicken Ingredients: 2 tsps fresh thyme leaves 1 tsp whole fennel seeds Kosher salt and freshly ground black pepper 1/3 cup good olive oil 1 lemon, halved/sliced ¼ inch thick 1 yellow onion, halved/sliced ¼ inch thick 2 large garlic cloves, thinly sliced 1 (4lb) chicken, backbone removed and butterflied ½ cup dry white wine, such as Pinot Grigio Juice of 1 lemon . Directions: 1. Preheat the oven to 450 degrees. 2. Place the thyme, fennel seeds, 1 Tbsp salt, and 1 tsp pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside. 3. Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture. 4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. 5. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion. 6. YUM.

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I saw a meme recently that said any friend making homemade bread deserves your TLC because something is WRONG WITH THEM. Well…🙋🏻‍♀️😬👵🏻. If you’re going to bake bread like a 🤓, make it worth your while. @realbakingwithrose’s 10-grain torpedo from #TheBreadBible takes all the steps and it’s 100% worth the effort. ♥️ (truncated recipe below because it’s so involved. Buy the book! You’ll cherish it. #stockingstuffer) . Ingredients: SPONGE 2/3 cup bread flour 1/4 tsp instant yeast 1/2 Tbsp honey 3/4 cup water, room temp FLOUR MIXTURE 1 1/4 cups plus 1/2 Tbsp bread flour 3/4 tsp instant yeast 4 tsp vital wheat gluten (optional) GRAINS 1/2 cup plus 2 Tbsp ten-grain cereal mix 1/2 cup minus 1 Tbsp hot water 1 1/4 tsp salt . Directions: 1. The night before, make sponge. Whisk together flour, yeast, honey, and water until very smooth, 2 mins. Set aside, cover with plastic wrap. 2. Whisk together flour, yeast, and optional vital wheat gluten. Spoon mixture on top of sponge. Cover again and refrigerate. 3. Place grain mixture in a bowl, add hot water, and stir until thoroughly combined. Cover and refrigerate. 4. It’s morning! Mix with dough hook on low speed for about 1 min until flour is moistened. Raise to medium for 7 mins. Rest for 20 mins. 5. Add salt and seed mixture. Knead 3-5 mins. 6. Place in a 2 qt rising container, lightly greased with oil. Cover with plastic wrap and rise until doubled, 1.5-2 hrs. 7. Scrape dough out onto floured counter. Press into rectangle, round the edges and set back in container. Oil surface and cover. Rise until doubled, 45mins-1 hr. 8. Turn dough onto lightly floured counter. Press into rectangle and shape into 11×2 torpedo loaf. Set on prepared baking sheet (with silpat) and cover with plastic wrap. Rise until doubled, 40-50mins. 9. Preheat oven to 450 before baking. Place a baking stone on lowest rack, and a sheet pan on the floor of the oven before heating. 10. Make three slashes in the top of the dough. Slide dough, on liner, onto hot baking stone. Toss 1/2 cup ice cubes into pan beneath. Bake 25-30 mins. 11. Remove from oven and cool completely. 12. Yum.

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FARMER JEN & THE GIANT SQUASH, a limited edition, delicious, organic, cold-pressed blend for @onceuponafarm! . Facts. 1936: Harvey and Violet English bought a little farm in Locust Grove, OK. 🚜 2018: Their youngest son (and everyone’s favorite uncle) Robert retired from 40 years as a plumber and, along with his awesome wife, Aunt Janet, became a farmer for #OnceUponAFarm. 👨🏼‍🌾👩🏼‍🌾 2019: The English Family Farm produces its first ever commercial crop—@row7seeds Koginut Squash. 🙌🏼♥️😁 . 100% of the 12,000lb of squash used in #FarmerJenandtheGiantSquash was planted, tended to, and harvested by Robert, Janet, and (on several occassions) ME! 🙋🏻‍♀️👵🏼👩🏻‍🌾 . The supply is very limited and can be found in only two places: @erewhonmarket in Los Angeles and on the @onceuponafarm website (you can find the link where links go.) BUT—I love this recipe and am sure your kids will, too, so am sharing it here: 1 cup butternut squash (steam or roast for best flavor—but you can also use raw) 1 cup apple 1 Tbsp oats 2 pitted dates 1/4 tsp cinnamon 2 Tbsp coconut milk (I always end up using extra) BLEND. SERVE. YUM. 🥣🤱🏻👶🏻😇

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This is my favorite make with kids recipe—you don’t even need a mixer. My kids are big enough to make it without me, so I’ll imagine you making it with yours. P.S. it is irresistible and indestructible, freezes well, and makes everyone happy. 🤩 🎃 . Downeast Maine Pumpkin Bread from @allrecipes Ingredients (after I cut it down to one loaf): Rounded 1/2 cup pumpkin puree 1 egg + 1 Tbsp egg 🤗 3 1/2 Tbsp water 1/3 cup vegetable oil 1 cup sugar 1 cup flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves 1/8 tsp ginger . Directions: 1. Preheat oven to 350 degrees and grease a loaf pan. 2. In a large bowl, mix together pumpkin puree, egg(s), oil, water and sugar until well combined. 3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. 4. Stir the dry ingredients into the pumpkin mixture until just blended. 5. Pour into prepared loaf pan. 6. Bake for about 50 minutes, until a toothpick (or knife 🔪🙋🏻‍♀️😬) comes out clean. 7. Yum.

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If you’re looking to have a Good Mom Day 🏆, homemade soft pretzels should do the trick. ♥️🥨♥️ Perfect for passing back to kids on their way to soccer/swim/ballet/coding/piano 🙄😬 (add in @onceuponafarm’s new bottled smoothies and ⭐️⭐️⭐️—sorry, shameless plug, but its true!)…I’ve tried a bunch of recipes 👵🏻 and love @altonbrown’s Homemade Soft Pretzels, below. . Ingredients: 1 1/2 cups warm water 1 Tbsp sugar 2 tsp kosher salt 1 pkg active dry yeast 22 oz AP flour (appx. 4 1/2 cups) 2 oz unsalted butter, melted Vegetable oil, for pan 10 cups water 2/3 cup baking soda 1 lg egg yolk beaten with 1 Tbsp water . 1. Combine water, sugar and salt in bowl of a stand mixer and sprinkle yeast on top. Allow to sit for 5 mins, until mixture begins to foam. 2. Add flour and butter and, using dough hook attachment (I START PADDLE//GO HOOK), mix on low speed until well combined. Change to medium speed and knead until dough is smooth and pulls away from side of the bowl, appx. 4-5 mins. Remove dough from bowl, clean bowl and oil it well with vegetable oil. Return dough to the bowl, cover with plastic wrap and sit in a warm place for appx. 50-55 mins, until dough has doubled in size. 3. Preheat oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with vegetable oil. Set aside. 4. Bring 10 cups of water and baking soda to a rolling boil in an 8qt saucepan. 5. In the meantime, turn dough out onto a slightly oiled work surface and divide into 8 equal pieces (I did 16, but think you could even do 24! 🤷🏻‍♀️). Roll out each piece of dough into a rope. Make a U-shape with the rope, holding ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto parchment-lined pan. 6. Place pretzels into the boiling water, 1 by 1 (I did 2 by 2 and nothing bad happened 😬), for 30 seconds. Remove them from water using a large flat spatula. Return to the pan, brush the top of each pretzel with the beaten egg yolk mixture and sprinkle with salt. Bake until dark golden brown in color, appx. 12-14 mins. Transfer to a cooling rack for at least 5 mins before serving. 7. Yum! Yum yum.

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