What a precious gem. Most Londoners know Jill Wilcox, and if you are a foodie, you likely feel a kinship with her. Thousands have taken cooking classes in her store. She’s been sharing inspiring recipes with cooks and readers in the London Free Press for 44 years. And she is not done yet.
Celebrating 25 years of Jill’s Table, an epicure’s resource and a cook’s happy place.
Her newest cookbook, Jill’s Favourites, came to be, in part, to celebrate Jill’s 25 years of operating Jill’s Table, her kitchen shop in downtown London. It captures many of Jill’s own family’s favourites, tried-and-true recipes gleaned from her other six cookbooks, further honed and perfected over the years.
Jill is a self-taught home cook who believes the kitchen is the heart of the home, and Jill’s Table has just about everything you could dream of to help make it so. The store has countless kitchen and culinary tools as well as hard-to-find ingredients and quality products from around the world that will enhance any home-cooked meal.
When I visited Jill’s Table on the official date of the 25th anniversary, the store was buzzing with people. Jill took some time with everyone. I told her of my plan to feature her book in Lifestyle, and she graciously agreed to share some recipes. I dug into the book right away, and have made some recipes several times. They are not overly complicated — I would never say fool proof — and they are delicious.
Jill Wilcox
This is not a big book, and most chapters include less than a half-dozen recipes, but each includes a personal account of what that recipe means to Jill. Her stories are delightful, taking the reader from her kitchen table to exciting places around the world. Jill has traveled extensively, to source items for her store and to enhance her knowledge and love of cooking and good food. The recipes and stories are beautifully augmented with photos by Jackie Noble and watercolour paintings by Alison Glasgow.
The Mexican Chicken Lasagna is a winner. Gathering the ingredients and putting this together goes quickly, and it feeds a crowd. It goes great with a green salad, and can be adapted to be vegetarian. I even froze shredded chicken and cheese to take this to an out-of-town gathering and assembled it there. While it was a hit, next time I will strain the salsa a bit to help keep the finished dish more solid.
The Apple Cake also travels well. Some of my neighbours had a piece and now make it themselves. Jill says this has been her “go-to” easy cake for decades. It is moist, easy to bake, and looks and tastes great. Spoiler alert: next year this will be my holiday culinary present to friends and family.
All proceeds from Jill’s Favourites go to the Jill Wilcox Foundation, which supports women’s and children’s food education programs and non-profit organizations such as Youth Opportunities Unlimited, Investing in Children and Glen Cairn Community Resource Center.
Thank you, Jill.
Mexican Chicken Lasagna
Serves 6 to 8
4 cups medium or hot chunky salsa
1/2 cup chopped cilantro (optional)
8 to 10 corn tortillas
5 cups cooked diced/shredded chicken
6 green onions, sliced
5 cups shredded Tex Mex cheese mix
Serve with:
• shredded romaine lettuce
• sliced or diced fresh tomato
• light sour cream
• limes
1. Preheat oven to 350˚F.
2. Combine salsa and cilantro (if using).
3. Spread half the salsa in the bottom of a 9 x 13 ovenproof casserole dish. Layer half the tortillas evenly over the sauce, overlapping as necessary (or tearing
in half).
4. Place half the chicken and half the green onions over the tortillas.
5. Place 2 c. of the grated cheese evenly over top of the chicken.
6. Repeat by placing remaining tortillas, chicken, green onions and salsa, ending with the remaining cheese.
7. Bake 40 to 45 minutes until bubbly around the edges and light golden.
8. Let rest 10 minutes. Cut into 8 pieces and serve with lettuce, tomatoes, sour cream and limes on the side.
For a vegetarian version: Use a can of drained black beans and 1 c. corn in place
of the chicken.
Apple Cake
Serves 6
2 cups diced apples (skins left on)
1 egg
1/2 cup white granulated sugar
1/2 cup brown sugar
1 tsp. cinnamon
1/4 cup vegetable oil
1 cup chopped nuts (walnuts or pecans)
1 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup raisins or chopped dates
1. In a large mixing bowl, combine the apples and egg.
2. Stir in the sugars, cinnamon and oil.
3. Stir in the nuts.
4. Stir in the flour, baking soda and salt.
5. Add the raisins/dates and stir until well combined.
6. Spoon into a greased and floured 8-in. pan and bake at 350˚F about 40 to 50 minutes. •
