Justin Chapple

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

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 👇🏻 ⠀⠀⠀⠀⠀⠀⠀⠀ Lemony Turkey Shepherd’s Pie ⠀⠀⠀⠀⠀⠀⠀⠀ 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 ⠀⠀⠀⠀⠀⠀⠀⠀ 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. ⠀⠀⠀⠀⠀⠀⠀⠀ 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. ⠀⠀⠀⠀⠀⠀⠀⠀ 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. ⠀⠀⠀⠀⠀⠀⠀⠀ 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. ⠀⠀⠀⠀⠀⠀⠀⠀ 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. ⠀⠀⠀⠀⠀⠀⠀⠀ #casuallycolorful #lecreuset #shepherdspie #leftoverturkey #thanksgiving #thanksgivingleftovers

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

These rice bowls deliver everything you love about a CA roll without actually having to roll anything! Personally, I love imitation crab so much, and it shines in this simple recipe. It’s not just tasty, but it’s a sustainable protein choice. It’s made from pollock, which (here in the US) comes from Alaska. If you want, you can swap the kani for poached shrimp, sushi-grade tuna, or even cubed watermelon! You can also get this recipe over on @foodandwine ! ⠀⠀⠀⠀⠀⠀⠀⠀ 2 cups water 1 1/2 cups sushi rice 3/4 tsp. kosher salt, divided 3/4 cup Kewpie mayonnaise 3 Tbsp. sriracha 1 Tbsp. toasted sesame oil 1/4 cup plus 1 1/2 Tbsp. seasoned rice vinegar, divided 1 Lb. flake-style kani (imitation crab), cut into 1-inch pieces 2 Tbsp. masago (optional) 1 small English cucumber, thinly sliced 1 Hass avocado, thinly sliced Furikake and thinly sliced scallions, for garnish Roasted seaweed (nori) snack sheets, for serving ⠀⠀⠀⠀⠀⠀⠀⠀ Bring 2 cups water to a boil in a medium saucepan over high. Stir in rice and 1/2 teaspoon salt, and return to a boil. Reduce heat to low; cover and cook, undisturbed, until rice is tender and water is absorbed, about 20 minutes. Remove from heat. Let steam, covered, for 15 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀ Meanwhile, whisk together mayonnaise, sriracha, sesame oil, 1 tablespoon vinegar, and remaining 1/4 teaspoon salt in a large bowl. Transfer 1/2 cup mayonnaise mixture to a small bowl; set aside. Add kani to remaining mayonnaise mixture in large bowl, and toss to combine. Stir in masago (if using); set aside. Stir together cucumber and 1/2 tablespoon rice vinegar in a medium bowl; set aside. ⠀⠀⠀⠀⠀⠀⠀⠀ Fluff rice using a fork. Drizzle remaining 1/4 cup vinegar over rice; using a wooden spoon, gently fold to incorporate vinegar. Divide rice mixture among 4 bowls; top with evenly divided kani mixture, cucumber, and avocado. Garnish with furikake and scallions; serve with roasted seaweed snack sheets and reserved mayonnaise mixture

Learning more about ingredients, like Thai rice, is something I love. Hearing stories about where ingredients and grown and how to use them one of the things I love about what I do. This @eatthairice event at @platformbyjbf was so awesome! ⠀⠀⠀⠀⠀⠀⠀⠀ Such incredible talent came together for a smashing dinner in NYC. Every dish celebrated Thai rice from the chef’s perspective. ❤️

This buffalo wing-inspired bowl transforms all I love about my fave bar food and turns it into a weeknight-friendly din din. The boneless diced thighs and tangy sauce are the star here. Sharing my recipe ⬇️ 🍗 😋 ⠀⠀⠀⠀⠀⠀⠀⠀ 1/2 cup buttermilk 1/2 cup mayonnaise 1/4 cup roughly chopped fresh chives plus 2 tablespoons finely chopped fresh chives, divided 1/4 cup fresh dill fronds plus 2 tablespoons finely chopped fresh dill, divided 1 Tbsp. garlic powder 1 Tbsp. onion powder 1 1/2 tsp. kosher salt 1 1/2 tsp. black pepper 2 Tbsp. all-purpose flour 2 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces 1/2 cup Frank’s RedHot Buffalo Wings hot sauce 2 Tbsp. unsalted butter, cubed 2 cups shaved carrot ribbons 2 celery ribs, thinly sliced on an angle, plus 1/3 cup celery leaves 4 cups cooked quinoa Crumbled blue cheese, for serving ⠀⠀⠀⠀⠀⠀⠀⠀ Preheat oven to 425°F. Line a large rimmed baking sheet with foil. In a medium bowl, whisk buttermilk with mayonnaise, 2 tablespoons finely chopped chives, 2 tablespoons finely chopped dill, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate buttermilk ranch until chilled. ⠀⠀⠀⠀⠀⠀⠀⠀ In a large bowl, whisk flour with 1 teaspoon pepper, remaining 1 1/2 teaspoons garlic powder, remaining 1 1/2 teaspoons onion powder, and remaining 1 teaspoon salt. Add chicken, and toss until evenly coated. Spread chicken in a single layer on prepared baking sheet. ⠀⠀⠀⠀⠀⠀⠀⠀ Bake chicken until firm and golden, about 25 minutes; stir halfway through cooking. Remove from oven; drizzle hot sauce evenly over chicken, and scatter butter over top. Return to oven; bake until sauce is reduced slightly and chicken is cooked through and crisp around edges, 10 to 12 minutes; stir halfway through cooking. ⠀⠀⠀⠀⠀⠀⠀⠀ In a medium bowl, toss carrot ribbons with celery slices and leaves, remaining 1/4 cup roughly chopped chives, remaining 1/4 cup dill fronds, and remaining 1/4 teaspoon pepper. Divide cooked quinoa evenly among 4 bowls; top with chicken, carrot mixture, and blue cheese. Serve with buttermilk ranch.

Welcome back to Justin’s Technique Toolkit! 👨‍🍳 Today, @JustinChapple shows how to make Chicken Confit with 40 Cloves of Garlic, inspired by the classic French technique of preserving food by cooking it in fat. The chicken is dry-brined first, then slow-cooked in olive oil in a Provence Signature Round Deep Oven (on sale!) for tender, richly flavored meat. Stored properly, the chicken will last at least a week in the refrigerator, taking meal prep to the next level. Here’s how to make it: Ingredients (serves 6-8): 2 tablespoons kosher salt 1 tablespoon minced thyme, plus 12 thyme sprigs 1 tablespoon crushed coriander seeds 1 tablespoon minced preserved lemon rind or finely grated fresh lemon zest 12 (5-ounce) bone-in, skin-on chicken thighs, patted dry 3 ½ to 4 cups extra-virgin olive oil 40 garlic cloves (1 cup) 9 bay leaves Instructions: 1. In a small bowl, mix the salt with the minced thyme, coriander, and preserved lemon. Rub the mixture all over the chicken and arrange it skin side up on a large baking sheet. Refrigerate uncovered for 24 hours. 2. Preheat the oven to 225 degrees F. Scatter one-third of the garlic, thyme sprigs, and bay leaves in the bottom of a Dutch oven. Arrange half the chicken skin side up in the Dutch oven, then scatter one-third of the garlic, thyme sprigs, and bay leaves on top. Add enough oil to submerge the chicken. Arrange the remaining chicken, garlic, thyme sprigs, and bay leaves on top. Gradually add enough oil to cover the chicken, gently pressing it down to ensure the chicken is submerged. Find the remaining instructions in the comments or on our website!

Three years have passed and I still feel this little nugget’s presence. 🐶🌈 I miss you Millie!

I use this umami salt for everything from my roast chicken to tomato sandwiches. I combine 6 Tbsp. kosher salt with 1 Tbsp. MSG, such as @ajinomotonorthamerica brand. Here are some interesting points and myth-busting facts about MSG: ⠀⠀⠀⠀⠀⠀⠀⠀ 🧂 MSG is not a lab-made villain. It’s made from glutamic acid + sodium. Glutamic acid is an amino acid that’s naturally occurring in tons of foods you eat every day, like tomatoes, mushrooms, and more. ⠀⠀⠀⠀⠀⠀⠀⠀ 🧂 MSG can help you consume less salt! Like salt, it enhances savory flavors. Pairing it with salt means you don’t need as much salt to bring out deliciousness in many foods. ⠀⠀⠀⠀⠀⠀⠀⠀ 🧂 Many labels marked “No MSG” are done so for marketing and those foods often still have the same glutamate. ⠀⠀⠀⠀⠀⠀⠀⠀ 🧂 For most people, your first taste of umami was with breast milk, which can have higher levels of glutamate than most foods.

Welcome back to Justin’s Technique Toolkit, our series focused on practical tips and cooking with confidence. Today, @JustinChapple is baking Dill Pickle Sourdough in the new Oval Bread Oven. 🥒🥖 This piece will make you feel like a pro baker at home – its tight-fitting domed lid traps steam for a dramatic rise, structured crumb, and crisp crust. Get the recipe at the link in our bio, and head to our Stories to submit your bread-baking questions directly to Justin. He’ll share more tips and answer your questions later this week!

Jackson Hole, you were wild in all the right ways! 🫎🏔️ Thanks for an amazing few days. @jhfoodandwine (benefiting @holefoodrescue ) was an absolute blast! And even a moose made a cameo! ⠀⠀⠀⠀⠀⠀⠀⠀ A highlight was Big Wines, Small plates where I got to hear and tell stories with @friendlyforager , @lelarose , @peay_vineyards , Mark Turner. @blackberry.mountain hosted an awesome dinner at 9k feet! ⠀⠀⠀⠀⠀⠀⠀⠀ We had whiskey and Pinot and laughed so so so hard. @supersabes @stoned_appetit @mgallagherwyo @lifeaftersignal @sarahchabot @andychabot

🚨 OUT NOW: Check out my latest recipes in the March issue of @foodandwine . Got Bowl Goals? Big flavors and simple builds are the secret to these satisfying bowls. 🤗 Which one do you want to make?