Persimmon and Pomegranate Salad

October 31, 2014

Persimmon and Pomegranate Salad / See and Savour
I went on a road last week along the coast down from Big Sur it was spectacular I'll be sharing more pictures from that trip soon. On the back home we stopped at a persimmon farm and picked 27lbs of fuyu persimmons! I remember eating persimmons as a kid – we didn't have them often growing up in Georgia I don't think they were as readily available as I find them here in California. The fuyu persimmons are the squatier looking persimmons that can be eaten while they are still firm or wait till they are soft. The flavor is sweet and cinnamonish.

Persimmon and Pomegranate Salad / See and Savour
Persimmon and Pomegranate Salad / See and Savour
So now I've got a ton of persimmons that I've been eating as a snack but thought I could combine them into a few of my meals too. Here is a delicious persimmon and pomegranate salad. I love the colors of the the persimmon and pomegranate combined – could be a beautiful salad for a dinner party perhaps?

Persimmon and Pomegranate Salad / See and Savour

PERSIMMON AND POMEGRANATE SALAD print this recipe! | recipe adapted from valleybrinkroad
INGREDIENTS
SALAD:
3 cup herb lettuce mix
2 fuyu persimmons, cut in small wedges
1/2 cup pomegranate seeds
pecorino romano
sea salt
freshly ground black pepper
DRESSING:
1/8 cup sherry vinegar
1/8 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons of honey
sea salt
freshly ground black pepper
PREPARATION
1. Combine all ingredients for dressing into a jar and shake vigorously until well combined, add additional olive oil, salt or pepper as necessary. Set aside. Combine all ingredients for salad, toss in a few tablespoons of dressing.

Persimmon and Pomegranate Salad / See and Savour
Persimmon and Pomegranate Salad / See and Savour

Persimmon and Pomegranate Salad / See and Savour

PHOTOS BY JENNIFER CHONG

Snake Oil Provisions | Long Beach, California

October 30, 2014


It's been a while since I've featured a Long Beach shop here on the blog, but I am excited to share with you one of LB's newest editions – Snake Oil Provisions. SOP is a men's shop with high quality, domestically sourced menswear and dry goods. The shop is small but filled with beautifully crafted menswear, some of which can only be found in their stores right here in Long Beach. I had the pleasure of meeting Miranda and Ben on one of my visits and discovered they both moved here from Atlanta and Miranda used to work at SCAD (my alma matter). It's always a nice surprise to meet others from ATL. If you're searching for a new men's shop in LB - Snake Oil Provisions is your place.


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Snake Oil Provisions
2742 East Broadway
Long Beach, California 90803

PHOTOS BY JENNIFER CHONG

A few things...

October 28, 2014

Luang Prabang, Laos / See and Savour
Hi there! I'm working compiling all my photos from my recent roadtrip – but wanted to let you all know I've been sharing a few things some other places on the interwebs. Check out Jojotastic where I'm sharing a photologue from my travels to Luang Prabang Laos. Over on Noirve I'm sharing bits of my studio and the story of how I got started. Hope you all enjoy reading!

Jennifer Chong Studio /

PHOTOS BY JENNIFER CHONG




Pumpkin Waffles

October 22, 2014


While I was in Chicago I had a tasty waffle at Range. I can't recall the last time I had a waffle got me in the waffle making mood. So in the spirit of fall and all things pumpkin here are some grain free pumpkin waffles. I topped mine off with some Trader Joe's pumpkin butter because... why not its pumpkin season! Hope you all enjoy!

PUMPKIN WAFFLE print this recipe!
INGREDIENTS
1 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon pumpkin spice
2 eggs
1/4 cup almond milk
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 tablespoon maple syrup
butter and maple syrup to top
PREPARATION
1. Preheat waffle iron. Mix all ingredients together except leaving aside butter and maple syrup (put 2 tablespoons into mixture).
2. Cook according to the waffle iron’s directions and remove when cooked and edges are crispy. If you want edges as pictured put 1/4 less than instructed into waffle iron!



PHOTOS BY JENNIFER CHONG

The Easiest Pear Tart with Honey

October 16, 2014


I made these apple tarts awhile ago and still to this day I still think they are one of the easiest desserts to make. I was in need of a quick dessert solution the other day so I tried this again but with pears and honey – I am completely addicted. I used no refined sugar in this version but the sweetness of the pear and the honey on top makes the perfect sweetness combo in my mind. Give it a try and let me know what you think!



PEAR TART WITH HONEY print this recipe!
INGREDIENTS
Puff Pasty thawed and refrigerated
3 Pears, thinly sliced
2 Tablespoon of Unsalted Butter
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Seeds from Vanilla bean Pod or 1 Teaspoon Vanilla Extract
Honey to drizzle on top
Flour for work surface
PREPARATION
1. Preheat oven to 400º. Lightly flour your work surface – cut puff pastry into 4 parts or your preferred shape. Toss together cinnamon, nutmeg and pears.
2. Alternate pears in a wave like pattern on top off the puff pastry leaving 3/4 of the edge exposed. Place puff pastry with pears on top of parchment lined baking sheet.
3. In a small bowl combine melted butter and vanilla together. Brush the top of the pears and the exposed puff pastry and bake for 15 minutes or until edges are slightly brown.
4. Remove from the oven and allow to cool for a few minutes and then drizzle honey on top of tarts!

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PHOTOS BY JENNIFER CHONG

Scenes from Chicago

October 14, 2014


Couple of weeks ago I was in Chicago to visit my friend Sarah and dine at Alinea (For those of you who haven't heard of Alinea — check out the documentary on Chef Grant Achatz and others called spinning plates). I love Chicago, once upon a time I actually wanted to live there but realized I can't take the cold!

Chicago was wonderful – the weather was perfect. We went to the Art Institute of Chicago, walked through Millennium Park, had delicious Mexican food at Big Star, saw some animals at the Lincoln Park Zoo (which is free!) had brunch at Range.

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PHOTOS BY @JCHONGSTUDIO + FOLLOW ME ON INSTAGRAM OR TWITTER FOR MORE! +

Banana Date Shake

October 09, 2014

Banana Date Shake / blog.jchongstudio.com
You guys it's October and 100º! So needless to say I am looking for some cool relief, this banana date shake does the trick. It's quick and easy. The banana makes it extra creamy and almost taste like ice cream without all the sugar!

BANANA DATE SHAKE print this recipe!
INGREDIENTS
1 Banana, Cut into 1in and frozen
1 cup Almond Milk, unsweetened
6 Dates, pits removed
1 Teaspoon Cinnamon
PREPARATION
No recipe really needed here combine all ingredients in a blender and blend well!

Banana Date Shake / blog.jchongstudio.com
Banana Date Shake / blog.jchongstudio.com
Banana Date Shake / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Grilled Brie with Bacon and Pear

October 07, 2014

Grilled Brie with Bacon and Pear / blog.jchongstudio.com
While I was flipping through The Skinnytaste Cookbook I came upon this Pear and Brie Grilled cheese sandwich that sounded quite amazing so I decided to make my own version with added bacon and I am obsessed. It's the perfect adult version of grilled cheese. The fig and fruit paired with brie and bacon is an amazing combination – little bit of sweet and salty.

Grilled Brie with Bacon and Pear / blog.jchongstudio.com
Grilled Brie with Bacon and Pear / blog.jchongstudio.com
GRILLED BRIE WITH BACON AND PEAR print this recipe!
INGREDIENTS
8 slices of multi-gran bread
1/4 cup fig jam
1 pear, thinly slices
6 ounces light brie
4 slices of cooked bacon
1 teaspoon butter
PREPARATION
1. Heat skillet over medium-low heat. Spread 1/2 tablespoon fig jam on bread. Top 4 slices of bread with pear, bacon and brie then top with the remaining slices of bread.
2. Place the sandwiches one at a time on the hot skillet with butter. Cook until the bread is golded brown and the cheese starts to melt, about 2 minutes on each side.

Grilled Brie with Bacon and Pear / blog.jchongstudio.com
Grilled Brie with Bacon and Pear / blog.jchongstudio.com
Grilled Brie with Bacon and Pear / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

October 03, 2014

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Today I'm excited to share a recipe from the new "The Skinnytaste Cookbook" by my friend Gina Homolka creator behind the blog Skinnytaste. I first met Gina in last year when we were in Minnesota visiting the Target headquarters with the then Target Inner Circle. I had a great time sharing stories and talking photography with her so when she told me her cookbook was coming out of course I had to get my hands on one! The Skinnytaste Cookbook is filled with recipes light on calories and big on flavor. The photography is beautiful and I can't wait to try all the dishes – I've already started bookmarking my favorites. Today I'm giving you a chance to win your very own copy as well – keep reading for details!

This would be a great appetizer or snack. I like them straight out of the oven paired with some warm marinara. The outside breading gives a great little crunch and garlicy cheesy goodness.

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

If you're looking for ideas for healthy dishes Gina has you covered! To enter for you chance to win a copy of The Skinnytaste Cookbook – log in with your facebook or email below, you will be prompted with a few different ways to enter! To gain additional entries and increase your chances of winning the prize, you can do one or all of them – and if you already follow just enter your info and you'll get automatic entries.

a Rafflecopter giveaway


Be sure to pick up your copy of The Skinnytaste Cookbook today!

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

BAKED ZUCCHINI STICKS recipe by skinnytaste | print this recipe!
INGREDIENTS
Cooking Spray
4 medium Zucchini, cut each into 16 sticks (about 1/4in sticks)**
3 large Egg Whites
1/4 teaspoon Kosher salt
1 cup Seasoned Whole Wheat Bread Crumbs
2 tablespoons grated Pecorino Romano cheese
1/4 Garlic Powder
freshly ground Black Pepper

PREPARATION
1. Preheat the oven to 425º. Line the baking sheet with parchment paper
2. In a small, season egg whites with salt and black pepper and beat well. In a medium shallow bowl, combine the bread crumbs, Pecorino Romano, and garlic powder.
3. Dip the zucchini sticks into the egg white and then into the bread crumbs, turning to coat well.*
4. Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray the tops with more oil
5. Bake until golded brown and tender in the center, 23-25 minutes. Allow to cool and enjoy!
* for best result, bread the zucchini in two batches so the crumbs don't clump up.
** clearly I can't follow directions my zucchini sticks are about 1/2 thick ;)


PHOTOS BY JENNIFER CHONG

Tsukiji Fish Market – Life & Thyme

October 01, 2014


Have you guys heard of Life&Thyme? It's an online magazine (and hopefully soon to be print - more on that below...) focused on food culture and filled with stunning photography. A couple of weeks ago I was honored to be able to share my photo essay from my trip to Tsukiji Fish Market on Life & Thyme. I hope you all take a moment to check it out!

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Life and Thyme has become a site that I love checking and reading – the photography and stories are beautiful so I am really excited to see this online publication come to life. BUT they need our help! Take a moment to check out their kickstarter below and contribute a few if you can.




PHOTOS BY JENNIFER CHONG

Graphic Design © Jennifer Chong

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