#bruce beck

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Bruce Beck, 27 Chicago Designers Insert, (self-promotion), Chicago, IL, 1960 [The Chicago Design Archive]

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Cinco De Mayo is here and Bruce has just the thing to make the celebration special, and healthy...Pickled Jalapeños Stuffed with Tuna!

Bruce has owned two Mexican restaurants in NYC in the past so he is no stranger to Mexican cuisine. The hors d’oeuvre is quite simple and easy to make, including: jalapeños, tuna, lime juice, and mayonnaise! The recipe serves up to 18 snacks and 8 plated portions. Watch this episode learn more about Bruce's experiences with this dish!

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Easter is right around the corner and Bruce Beck In The Kitchen has the perfect Lamb Stew recipe ready just for you! Watch as Bruce makes this delicious Navarin Printanier, a French stew consisting of lamb, onions, garlic, potatoes, carrots, turnips and more. This lamb stew is perfect for Easter and/or any other spring holidays you wish to celebrate.

Get the recipe HERE.

This dish only takes a couple of hours to make and serves 4-6 people. We suggest you make this a day ahead of time to really get those flavors soaking and to make extra, because the leftovers are amazing.

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Although the sun is re-introducing itself to us in hopes of an early spring, it is still a bit chilly outside. On this episode of Bruce Beck In The Kitchen, we have Chef J Jackson stop by to show us how to make his healthily rich Butternut Squash Soup with Peanut Butter.

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Bruce Beck In The Kitchen features a cross between a French and Caribbean treat this week...Island Chicken! This blend of citrus, garlic, herbs, peppers, and wine is a certified way to your significant other's heart. Watch as Bruce shows you how to prepare this savory meal on the show!

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Sundried Tomato Fillip Recipe

Author: Bruce BeckRecipe type: condimentCuisine: AmericanYield: sauce for 2 to 4 servings This is the quick condiment I make most often. It goes with all meats, poultry, most fish (although it is too much for flounder), and nearly any vegetable I can think of. It is great with broccoli or, better still, broccoli rabe (rape, rapini, broccoletti di rape). In fact, here is your perfect broccoli rabe flavoring no matter what else is going on the plate. When you are ready to serve, heat it gently, just until it sizzles. Spoon it over anything on the plate you wish to flavor, which is often everything!Ingredients

6 to 8 sundried tomatoes, the soft red ones

1 or 2 cloves garlic

¼ to ½ teaspoon red pepper flakes

¼ to ⅓ cup extra-virgin olive oil

Method

Rinse the tomatoes with hot water, and drain well. Thinly slice them crosswise and add to a small skillet or saucepan. Peel and trim the garlic, and slice very thinly lengthwise. Add to the pan. Add the pepper flakes and olive oil, and swirl to coat all the solids well with the oil.

At serving time, place the pan over medium heat and let the mixture warm just until the garlic starts to sizzle. Do not let it brown. Remove from heat, and use right away.

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We love pasta! There are so many different kinds, it's hard not to have a favorite.

Today on Bruce Beck In The Kitchen, Bruce is showing us how to combine buckwheat pasta, sage, fontina, and parmigiana to make this delicious dish. Pizzoccheri alla Valtellinese is usually made with buckwheat pasta, yet it's pretty difficult to find so you can substitute it with whole wheat pasta. Either way, it's healthier for you :). You can watch the episode below and don't forget to subscribe to our youtube channel!

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Today, we have Bruce's Tinga Poblana recipe and episode! This authentic Mexican dish includes a savory blend of chicken, tomatoes, herbs, and more. Bruce has prepared this dish for over 20 years, along with owning and operating two Mexican restaurants within that period of time. That should let you know that this is a recipe and episode you don't want to miss!

http://inthekitchenwithbruce.com/tinga-poblana/