The Guest Chef: Jesse Hazzard-Watkins

So, last night I was making chocolate sorbet and I had a little incident with my camera. The lens won’t retract and I fear it may be broken. BUT in the spirit of being positive, this gave me the final push I needed to purchase an SLR camera. I got a pretty good deal on a Nikon D40 and I can’t wait until it arrives!

Usually electronics problems + Megan = bad scene. However, last night I was pretty proud of the way I handled things. No tears. No pity party. I did a web search for Canon “lens errors” and apparently it’s a common problem. I did drop the camera (although it didn’t hit the floor very hard…), so the warranty probably wouldn’t cover a repair. C’est la vie. I hit the sheets around midnight and was up again before 7am. Alma and I headed out for a morning 6-miler in Central Park and my legs felt amazingly good. I almost couldn’t believe I ran 17 miles yesterday. Was it the Scuttlebutt sandwich? The afternoon walk that stretched out my legs? The Pearl Izumis? I have no idea, but I am feelin’ GOOD.

Anyway, until I figure out my camera situation, you can enjoy some yummy recipes from today’s guest chef – Jesse!


The following recipe was a quick lunch based on one of Jamie Oliver’s Food Revolution recipes. The dish included pre-cooked rice noodles, garlic, ginger, green onions, chili paste, sliced mushrooms, sliced carrots, and cilantro. The sauce has sesame oil, splash of soy sauce, fresh lime, and thai fish sauce.

Rice Noodle Stirfry


Heat the pan, add oil, toss in the garlic, ginger, chili paste, and green onions. After a minute throw in whatever veggies you want/have on hand. After another minute toss in the rice noodles and cilantro. Sprinkle a bit of all the liquids over the top. Cook for another 30 seconds or so and you’re done! Yummy!!


Jen and I got a new handheld blender at the bridal shower and I tried it out for the first time yesterday.  I was trying to come up with a way to use some frozen stock to clear out my freezer a little bit.  I wanted a soup that would be good chilled so I made a Carrot Ginger soup.  It was super easy and came out deliciously!

Carrot Ginger Soup


  • Butter/olive oil for sauteeing
  • 1 onion, chopped
  • 4-5 carrots, chopped
  • 1 parsnip, chopped
  • a sprinkle red pepper flakes
  • Freshly ground Cumin (a couple Tsp.)
  • 1-2 Tbsn fresh ginger, diced
  • Juice of 1 lime
  • 1 qt stock (I couldn’t remember if the jar I used was chicken or veggie but either would be fine.)
  • Sea Salt/Pepper to taste.

Heat butter/oil in a soup pot, gently saute onions, carrots, parsnip for a while on med-low heat until they are tender.


Add in the Red Pepper flakes, the ground cumin (I recently got a bag of cumin seeds, so I decided to grind my own), and the ginger.

Mortor and Pestle

Saute for a bit longer then add in the lime, stock, salt, and pepper. Let simmer for about 15 minutes.  Then we get to the fun part!  Using my brand new Cuisinart Handheld Blender I pureed the soup until it got a nice creamy texture.  I was a little scared using the blender for the first time.  It tried to splatter soup all over me until I figured out how deep it needed to be in the pot, but it’s totally easier than previous methods I’ve used for pureeing hot soup.  There’s something about the slightly sweet, slightly citrusy, gingery creaminess that works so well, plus this soup is quick, easy, and cheap!

Immersion Blender

Thanks Jesse!

What kitchen gadget is on your wish list? Now that I have an ice cream maker and a kitchenaid mixer, I’d really really really like an immersion blender!

  • I’m getting an ice cream maker for this Summer and I am so excited!

  • Kitchen aid mixer times a thousand! Why do they have to be so spenny?!
    Sad news about your camera but SLRs are so fun!

  • YESSSSSSSSSS! i love how everyone is finding the positive in everything. i am SO jealous of your SLR – can’t wait for its debut!!!!!

  • That soup looks amazing! And what a quick and yummy recipe from Jamie Oliver!
    I used to work in an ice cream shop in high school – and I wonder where those 10 lbs went? – anyway, the hand held blenders came in handy way more than I would have ever expected, so a great pick up for you 🙂 My fav kitchen item has to be my Cuisinart Panini & Griddle Press, I seriously use it for just about everything from fish, chicken, veggies, egg sammies, and anything that can be thrown into a wrap/panini. It just makes the food more fun!

  • I know it’s sort of a kitchen staple, but I want a blender so bad! My philosophy about some kitchen items and small appliances has been to buy really nice stuff, but to save some things so people actually have something to give me should I ever get married! Unfortunately, that means blender, food processor, stand mixer, etc. have all been missing from my counter top 🙁

    My recent favorite kitchen gadget purchase though was a good old fashioned potato masher!

  • I think my blender is praying that I get a food processor!

  • Hey! Are you doing the all women’s 10k in Central Park June 12? I live in NJ and am thinking about coming in for it. Kara Goucher and Paula Radcliffe are running babies and all 🙂

  • I want a spiralizer…those look so fun!!!

  • My own dehydrator would be awesome! Glad your legs are feeling great.

  • Again, congrats on the camera! Maybe you can give me tips if you learn how to use it well, because I’m still fumbling around with mine.

    Immersion blenders are CLUTCH. I don’t know how I lived without mine. I mean, I do, it was without pureed soups and stuff. If I could return to my Williams Sonoma binge days, I think I’d like a really good cast-iron skillet. Yeah. One that washed itself.

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