Sweet Potatoes with Chimichurri

May 29, 2014

Sweet Potatoes with Chimichurri / blog.jchongstudio.com
I've really grown to love sweet potatoes – I'm not sure what it is about them that I didn't like before but now I prefer them over regular potatoes most of the time. My usual go to snack is bacon wrapped sweet potatoes, they are great for holding me over before a meal or a meal on the go! ha. Anyhow I decided to mix things up a bit and go without my regular bacon and add some chimichurri. Umm... hello yummy!

Sweet Potatoes with Chimichurri / blog.jchongstudio.com
Sweet Potatoes with Chimichurri / blog.jchongstudio.com
SWEET POTATOES WITH CHIMICHURRI print this recipe! | chimichurri adapted from here
INGREDIENTS
3 sweet potatoes, scrubbed and cut into 1/2 inch wedges
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper

Chimichurri
1 bunch of parsley
4 cloves of garlic
2 tablespoons of thyme
6 tablespoon of olive oil
2 tablespoon of white or red wine vinegar
1 teaspoon salt
1/2 teaspoon of pepper
PREPARATION
1. Preheat the oven to 425º. in a large bowl, toss together all of the ingredients for the sweet potatoes until evenly coated. Lay evenly on a baking sheet and bake for 40 mins, flipping halfway through until edges are crisp and potato is tender.
2. In a small food processor or blender – add all ingredients for chimichurri - pulse together ingredients until well chopped (not purred!)
3. Once sweet potatoes are out of the oven top with chimichurri sauce and enjoy!

PHOTOS BY JENNIFER CHONG

The Perfect Pair: Breakfast Salad x Evolution Juices

May 27, 2014

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com

Of all meals, I think breakfast is definitely one of my favorites. If you give me some eggs and juice I’m pretty much a happy girl. So today I’m sharing with you one of my newest favorite breakfast treats – a breakfast salad. I enjoy mine paired with some delicious Evolution Fresh Juices like the carrot, orange, and mango juice or you could also try 'defense up' which has a similar flavor profile but with some cherries, pineapple and apple added to it. My breakfast salad is composed of some fresh greens, maple coated bacon, cherry tomatoes and topped with a soft boiled egg – I think I’ve got a good soft boiled egg technique down – more on that below.

I always like to finish the morning with some juice. It’s a great way to for me to get some extra fruits and veggies plus it’s like my breakfast dessert (yep, even those vegetable juices hit the spot).

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com


I am on the go a lot and you know from my instragram – when I’m on the move there is nothing that is stopping me from diving into an indulgent meal or passing up the dessert bar. So it’s important that I keep things balanced and that’s where Evolution Fresh Juices saves the day. On a normal day in the office, I hit a 3’clock slump where all I want is some chocolate to perk me up and get me through the rest of the day. But I’ve realized that these juices help power me through and keep me going.

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
About this breakfast salad, it’s so easy to make – just after you’ve perfected the art of boiling an egg. How hard can it be really? Apparently a lot harder than I thought! But once I got the kinks down it was really easy. In the beginning I was boiling 2-3 eggs before I got it right but now I think I have the magic formula.

To soft boil the eggs. Unlike what I’ve learned from hard boiled eggs you don’t want to add your eggs until the water has boiled. I also added a teaspoon of baking soda to my boiled water – this helped the shell release from the egg (don’t ask me how I don’t know the science but it helped!) Place the egg in the boiled water for exactly 6 minutes and then transfer to an ice bath. Allow the egg to cool and then remove the shell. I like using the egg yolk for my dressing – so hard boiled eggs just aren't the same. Try this out and let me know how it works for you!

BREAKFAST SALAD print this recipe!
INGREDIENTS
2 cups of chopped Romaine
6 slices of thick cut Bacon
2 tablespoons of Maple Syrup
1 cup of Cherry Tomato sliced
2 soft boiled Eggs
1 teaspoon of Baking Soda
Ice cold water bath
PREPARATION
1. Preheat the oven to 400º. Coat the bacon with the maple syrup and bake at 400º for 15-17 minutes until crisp. Allow bacon to cool.
2. In a medium bowl combine romaine, cherry tomatoes and bacon pieces and set aside.
3. To soft boil your eggs. In a pot fill the water so that eggs will be covered inside the pot (but do not add eggs yet!) add 1 teaspoon of baking and bring water to a boil. Then with a slotted spoon place the eggs inside of the boiling water and let sit for exactly 6 minutes. Once 6 minutes have passed quickly transfer the eggs to the ice cold water bath. Allow eggs to cool then peel.
4. Top you salad with an egg and enjoy!

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
Evolution Juices / blog.jchongstudio.com

My favorite juices are carrot, orange, and mango or super green for breakfast and raspberry watermelon or coconut, pineapple, ginger in the afternoon. What's your favorite Evolution Fresh Juice pairing?

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com


PHOTOS BY JENNIFER CHONG

Pine and Crane | Los Angeles, California

May 22, 2014

Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
A couple weeks ago Jeanne from Shop Sweet Things came to visit for some LA fun and to celebrate Will of Bright Bazaar's brand new book (for all you color lovers - definitely pick one up for yourself). I've been excited to check out Pine and Crane the newest hippest Taiwanese restaurant in Silverlake, so we decided to spend the day in Silverlake before meeting up with our friends.

I really loved our visit to Pine and Crane – Vivian Ku, the owner/chef kindly welcomed us into her restaurant which was named after her grandfather's noodle company. I loved hearing her story – Vivian has worked in various restaurant in the past and then studied at CIA to get a better understanding of cooking techniques. The produce at the restaurant comes from her very own family's farm nearby. Sure you can go to SGV for some delicious Taiwannesse food but I can promise you that the experience at Pine and Crane will feel totally different.

Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
We ordered - all of the cold appetizers that they had for the day which rotate daily, scallion pancakes, spicy shrimp wontons, beef roll, dan dan noodles, and mapo tofu. Yes you read that correctly we got all of that for lunch, the portion sizes are good we wanted to try an assortment of dishes so we got more than enough to fill our bellies for lunch and then some for later. I loved all the dishes but my stand out favorite were the spicy shrimp wontons. Best wontons ever (Vivian what kind of magic sauce you got in there!?). Also I have to say I LOVE the milk tea at Pine and Crane the Passionfruit black tea which was also quite delicious.

Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
Besides having great food you can see from the photos they did a great job with the creative and decor - the ambiance feels so different from any other Taiwanese restaurant you'll go to. If you're in LA stop by Pine and Crane today. Thanks to Vivian and Moonlyn for welcoming us into their space.

Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
Pine and Cranes | Los Angeles, CA  / blog.jchongstudio.com
I had so much fun hanging out with Jeanne and exploring Silverlake totally wish she lived closer to me. To check out the other places we visited check out our steller story here .

PINE AND CRANE
1521 Griffith Park Blvd.
Los Angeles, CA 90026
323.668.1128

PHOTOS BY JENNIFER CHONG
+ FOLLOW ME ON INSTAGRAM OR TWITTER FOR MORE ADVENTURES +





Watermelon Lime Mint Agua Fresca

May 20, 2014

Watermelon Lime Mint Agua Fresca / blog.jchongstudio.com
I can't take the heat. As I write this post, I'm practically in a bathing suit sitting in front of my computer as sweat drips down my body. So glamorous right? My beloved 70º So-Cal weather is no where to be found, we are currently going through a heat wave. Yesterday we had a record high of 100º and today my car thermometer said it was 104º. I think it might be time I break down and buy this pretty AC unit!

In attempt to beat the heat I made some watermelon, lime, mint agua fresca – so easy and quick! A great treat in this heat, but probably better if I was sitting pool side instead of computer side.

Watermelon Lime Mint Agua Fresca / blog.jchongstudio.com
Watermelon Lime Mint Agua Fresca / blog.jchongstudio.com
WATERMELON LIME MINT AGUA FRESCA print this recipe!
INGREDIENTS
5 cups of watermelon, seeds removed
1/2 cup of water
1/2 cup of mint leaves
juice from 2 limes
PREPARATION
1. In a blender blend together watermelon, lime juice and water until smooth
2. Muddle together watermelon puree and mint leaves. If you desire you can serve as is, or strain the leaves out and serve over ice!

Watermelon Lime Mint Agua Fresca / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Tokyo Fried Chicken Co. | Los Angeles, California + Soy Glazed Carrots with Bacon

May 14, 2014

Tokyo Fried Chicken / blog.jchongstudio.com
Earlier this year I had the pleasure of meeting of Elaine, restaurant operations and Kouji, chef and owner of Tokyo Fried Chicken. I'm a fan of TFC so when they asked if I'd help capture the restaurant I couldn't say no! I had such a blast shooting with them getting to hear Kouji's story and of course chowing down on some tasty fried chicken.

Tokyo Fried Chicken / blog.jchongstudio.com
The chicken is like a combination of Southern fried chicken and Japanese karaage chicken, flavored with soy, ginger and garlic served with ponzu sauce. My favorite is their spicy ponzu, I was lucky enough to take some home but you can also get your own by stopping by their restaurant.

Tokyo Fried Chicken / blog.jchongstudio.com
Tokyo Fried Chicken / blog.jchongstudio.com


The side dishes also have Japaneses and Southern influences like soy glazed carrots with bacon, curried cream corn, truffle edamame and of course some mac and cheese. My favorite things to order include the crispy fried chicken skins, the dinner set with mac and cheese and sauteed lotus root and I love their Yuzu lemonade!

Tokyo Fried Chicken / blog.jchongstudio.com
Tokyo Fried Chicken / blog.jchongstudio.com
Tokyo Fried Chicken was kind enough to share their soy glazed carrots with bacon recipe with you so you can try it out at home too! If you're in the LA area and haven't check them out yet definitely add them to your list!

Tokyo Fried Chicken / blog.jchongstudio.com

SOY GLAZED CARROTS WITH BACON print this recipe!
INGREDIENTS
1 lb. baby carrots, sliced lengthwise
1/4 lb. unsalted butter
3 oz. bacon bits
1/2 lb. brown sugar
1/4 cup soy sauce
salt
pepper
PREPARATION
1. Blanch carrots to al dente
2. Saute carrots in butter
3. Add brown sugar and soy sauce mix well then fold in bacon bits
4. Sprinkle with salt and pepper to taste

Tokyo Fried Chicken / blog.jchongstudio.com
Tokyo Fried Chicken / blog.jchongstudio.com
Tokyo Fried Chicken / blog.jchongstudio.com

TOKYO FRIED CHICKEN CO.
122 S Atlantic Blvd
Monterey Park, CA 91754
626.282.9829

PHOTOS BY JENNIFER CHONG

Graphic Design © Jennifer Chong

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