We’ve fallen hard for Jordan Reid and her blog, Ramshackle Glam. Created as Haphazard Guide to Happiness, Ramshackle Glam is a sweet slice of Reid’s life and a happy read of ours. In addition to blogging, Reid is a freelance correspondent for BetterTV, a self-described semi-obsessive dog owner, blissful road tripper, and a reckless romantic. She went to high school at Dalton, and then majored in cognitive neuroscience at Harvard. She’s also studied at Lee Strasberg (acting), the American Academy of Dramatic Arts (acting), Parsons (fine arts), and University College London, and has completed half of a Master’s in Hospitality at NYU. Oh, and she met her now-husband through Facebook (she first friended his band), she’s adorable, and she cooks!
We sat down with the Jill of all trades to discuss cooking, her favorite restaurants, and to get her killer recipe for Chicken cacciatore. Enjoy!
StyledOn: It seems as if you’ve been cooking forever! When did you first get into the kitchen?
Jordan Reid: I started cooking around age 14, but didn’t really get into it until I moved back to NYC a few years ago and started cooking for two (myself and my husband, Kendrick).
Above: Reid with her pups during a recent shoot for Japanese fashion mag Soup
SO: What kind of dishes are your favorites to make?
JR: My favorite kinds of dishes are those that can be made with whatever I already have on hand. I steer clear of fussy, complicated dishes, and prefer simple, quick, and delicious. I also love making one-pot meals, because we are sadly without a dishwasher, and my husband and I have an unfortunate tendency to get into dramatic kitchen accidents when we wash dishes.
SO: What makes for a great meal?
JR: Butter. Garlic. Wine. And maybe a cute dog or two snuggled up around your feet.
SO: If you had to chose one: fashion or food?
JR: Food, but there’s no reason to abandon fashion while you cook: I’m a big fan of stylin’ aprons.
SO: Favorite restaurants or chefs?
JR: I have an enormous crush on Anthony Bourdain, and the majority of my cooking lessons came straight out of Jamie Oliver’s cookbooks. When it comes to restaurants, my favorites are hole-in-the-wall finds where you can get a great, home-cooked meal for just a few dollars, but I do have a couple of top spots in the city: for a romantic night out, I’d go to wine-and-cheese bar Casellula, and for brunch with friends, I’d hit 44 ½, an awesomely fun place (with great food) in Hell’s Kitchen.
Chicken cacciatore is a great way to start embracing fall’s rich, rustic flavors: it’s filling, easy to prepare, lovely to look at…and costs about $10 for a meal that serves 2 with plenty of leftovers for tomorrow’s lunch. (Chicken cacciatore, if you’re interested, is also referred to as “hunter’s stew”; sometimes made with rabbit, the dish is perfect for those who may be spending a few days hunkered down in the woods, with access only to a campfire and a few simple ingredients.)
What you need:
6 chicken thighs, skin-on (you can also use chicken breasts, but they’re a little more expensive and – in my opinion – much less flavorful)
About 1/2 cup of flour
1 green pepper, cut into strips
1 small yellow onion, chopped
1/2 cup red wine
1 24-oz can diced tomatoes in juice
2 garlic cloves, minced
1 tsp oregano
Salt & pepper
What you do:
1. Season chicken pieces well with salt & pepper, and dredge in flour.
2. Heat olive oil in a large skillet and brown chicken (about 5 minutes on each side). Remove from skillet and set aside.
3. In the same skillet, sauté the onion and pepper (add a little more olive oil, if needed) until tender, about 5 minutes.
4. Add the red wine and let simmer until it thickens, or until the smell of alcohol is more or less gone.
5. Add the tomatoes (including juice), garlic, oregano, and a little more salt and pepper, then return the chicken to the pot and stir until the pieces are nicely coated with sauce.
6. Cover and simmer about 20 minutes, stirring once or twice.
Serve over rice.
All images courtesy of Ramshackle Glam.
What is your favorite dish to make? Are you a Chicken cacciatore fan?
Also, stay tuned because tomorrow, Carol Han of Milk & Mode will join us in the kitchen...