Jenna Edwards
Part cooking demo, part cooking class, part recipe discovery. Cooking Companion TV demonstrates vegetable-centric recipes, highlighting a variety of recipe authors from across the globe. Showcasing how a recipe looks as its cooked, the goal of CCTV is to encourage new cooks to feel more confident cooking at home, and to expand the creativity of experienced home cooks. You'll see some meat dishes, and some desserts. Some vegan, some very not vegan. Mostly staying away from dairy, or if dairy is used, it's something fermented with additional benefits. But almost always, there's an easy substitution to make it dairy-free or vegan.
Content is strongly based on my personal experiences and curiosities, so you'll grow with me as a regular viewer. Filmed in my Brooklyn home, I research recipes that sound delicious to me, that we will actually eat again, outside of YouTube production, making this a genuinely personal showcase of favorite foods.
Jenna Edwards
All About Bottarga now available! Including a short series on snacks/canapes/appetizers (bottarga board, anyone?!). The butter is hands down my favorite, closely followed by the Korean Sesame. Watch the video and report back which one you think you’d enjoy the most!
2 months ago | [YT] | 1
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Jenna Edwards
Coming down the pipeline in July and August: umami bottarga and licorice-esque Pastis! Which recipe do you want to see first? Super proud of all these - they are beautiful and so much fun to eat.
(1) Zucchini and Leeks - charred/grilled - served with feta, bottarga, and ladolemono dressing
(2) Mussels steamed in Pastis, leeks, and chorizo
(3) Korean-Style Bottarga, soaked in rice vinegar, over daikon brushed with sesame oil and gyoza sauce, topped with scallions
(4) Endive, mimolette, and bottarga, with marcona almonds and mustard vinaigrette
(5) Pastis-macerated strawberries and pineapple with coconut cream and pavlova (the most impressive pavlova I’ve ever made - in the air fryer, too!)
(6) Broccoli Rabe, Burrata, Bottarga Pasta (recipe already published)
Hi! I’m Jenna and I make food videos for a living, focusing on fanciful food for playful people. We’re normalizing specialty foods like bottarga and Pastis, to enjoy just because. A little “je ne sais quoi,” if you will.
We just wrapped up a burrata series, without any tomatoes or prosciutto! Take a look at the feed and the YouTube channel for more demos and recipes.
#nycinfluencer #foodcontentcreator #frenchfood #recipevideo #bottarga
4 months ago | [YT] | 2
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Jenna Edwards
TINNED CRAB SALAD VIETNAMESE-STYLE- RECIPE TEASER: Comment to get notified of the recipe release
Decided to get into tinned crab because it turns out, it can be quite good (although sometimes it can be offensively awful). Learning how to discern what type of meat and how good it tastes - all by the label.
And most importantly, exploring delicious ways to make the most of that tender sweet meat.
This one dreams of warmer days, when a smooth margarita middles the senses and you want something crisp and cool to snack on: Vietnamese-Style Crab Salad in lettuce wraps.
Cilantro leaves & stems
Thai chili (or some other small red chile/whatever you can find)
Fish sauce
Sugar
Lime zest and juice
Found this at @Hmartofficial
God willing, the video will be on YouTube by this weekend. Then crab brandade and soon-to-be-famous lump crab cakes
8 months ago (edited) | [YT] | 1
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Jenna Edwards
In March, I launched 3 new video series: “If you’re hungry, but” for those of us that forget to eat during the day; “Easy Food for Parties” for impending cookout season; and “Cooking Behind the Scenes,” with recipes or tips from client videos.
What do you think so far?
8 months ago | [YT] | 0
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Jenna Edwards
Experimenting with technology and content format! Collages and handwritten notes, giving life to last month’s memories, joy, the little things I want to remember, and a creative outlet for creating more inspiration and aspiration for you! Let me know what you think!
(1) my first solo int’l trip: 2.5 days in Paris. Showing Juanita (my grandmother’s ring) the world. (Future Francois shucking oysters in a tiny seafood place in retirement?!) (Cafe Gourmand- dessert plate of a few tiny desserts and an espresso - my fave)
(2) I ate and drank well this month - from restaurants to Francois cooking for me to client products and a special red wine brought back from Paris.
(3) using fashion more to express myself, wearing the fun clothes; starting French study again. The goal is B2 before 2026.
(4) Navy has a new stop on her neighborhood tour: the fancy pet store. I pick her up and let her choose her treats but she is loyal to the same 3 treats.
What do you think? Anything you want to see more of?
8 months ago | [YT] | 0
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Jenna Edwards
Why didn’t I think of that?!
Inspired by the dishes at Francie in Williamsburg this weekend. Especially the canele stuffed with foie gras and a “prune sauce.” Makes me want to wrap a croissant around a log of chicken liver mousse and serve with caramelized onion jam. Anyone ever tried that? Sometimes I have ideas like this and think - there’s a reason it’s not already out there. Anyhow it was so well done. The richness of the egg-based pastry, minerally foie gras, and a swipe of savory, tart sauce. Armagnac was somewhere in there.
Followed by Yellowjack (I think?) tartar, with caviar and buttermilk with herb emulation drops. The creamy acid of the buttermilk carries the rich fish and briney caviar. So much fun to eat. Just simply fun.
#nycfoodie #nyceats #michelinstar #williamsburgbrooklyn
8 months ago | [YT] | 2
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Jenna Edwards
This CB2 chair is populated using an incredibly accurate AR feature on their website. I’d also like them to collaborate with me on the channel by gifting this for the set. What do you think? It’s beautiful, yes?
9 months ago | [YT] | 1
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Jenna Edwards
I’ve lived in this neighborhood for 8+ years and made my first visit to Maison Premiere, finally.
Chef’s choice of oysters, Cod Brandade, warm olives, and a Maison Toddy with calvados for an impromptu Brooklyn brunch.
Williamsburg has a lot of good foodie places these days and I’m soaking up the inspiration, like the brandade. I’m about to have a lot of cooked fish on my hands from a client project and it seems that baking the fish with whipped potatoes and cream and cheese may be the way to repurpose it all this fall!
#williamsburgbrooklyn #frenchfood
1 year ago | [YT] | 1
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Jenna Edwards
This is 43.
Studying self-portraits in black and white.
I remember photo shoots as a kid when the photographer charged by the roll (film!) and there was a dark room and contact sheets and a little magnifying glass to study the negatives and the art that went into developing a photo. And when digital became a thing! Oh lord!
And now I get to play around on my own equipment and computer….it blows my mind.
#selfportraitphotography #influencer #childfree #dink #foodcontentcreator #foodinfluencer
1 year ago | [YT] | 2
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Jenna Edwards
Have you heard about the Japanese convenience stores and their impressive variety of food? I brought some snacks home to taste on camera and here’s my thoughts!
1 year ago | [YT] | 0
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