Skip to Content

Jude Freeman

Hummus – Freeman

15 oz can – chickpeas, rinsed and drained 2 cloves garlic, peeled 1/4 Cup Lemon Juice 1/2 tsp. sea salt 1/4 cup plain Greek yogurt (2% or greater fat) 1/2 cup tahini paste 2 tbsp. extra-virgin olive oil 3 fresh mint leaves (optional) 2 tsp. sumac In a food processor fitted with a chopping blade, …

Read More about Hummus – Freeman

Caramel Betty’s

Ingredients COOKIES 1/2 cup butter, room temperature 2/3 cup sugar 1 egg 1 cup all-purpose flour 1/3 cup cocoa powder 1/4 teaspoon salt CARAMEL 1 cup granulated sugar 6 tablespoons unsalted butter, cut into tbsp.-size chunks 1/2 cup heavy cream 1/4 teaspoon fine sea salt, plus about 1/2 tsp. for sprinkling In the bowl of …

Read More about Caramel Betty’s

Chili Rubbed Turkey – Freeman

INGREDIENTS Chile Paste – Make this two days ahead, it gives the flavors time to age 10 dried guajillo chiles 6 dried ancho chiles 8 dried chiles de árbol 2 tablespoons cumin seeds 1 small onion, chopped 1 head of garlic, cloves peeled, crushed Brine and Turkey 6 12-oz. cans pale lager (such as Tecate …

Read More about Chili Rubbed Turkey – Freeman

Pershesh – Kerim

Rip or cube bread the night before, put on a tray and sprinkle with mint. Cover with a tea towel. Dice 6-8 medium cooking onions. Melt 1/2 cup of butter in a medium to large frying/saute pan. Add onions and cook on medium heat until opaque. Add salt and pepper – about 1 and 1/2 …

Read More about Pershesh – Kerim

On the move

Team Nomad has been moving fast and furious so far this year. We did the math and in the first five months we’ve been on 20 flights each respectively, that makes a total of 40 flights for this team. We’ve recently settled into place in Whistler BC, where we will be for the next year …

Read More about On the move