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!

  / blog.jchongstudio.com
  / blog.jchongstudio.com




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.

  / blog.jchongstudio.com
  / blog.jchongstudio.com


  / blog.jchongstudio.com
  / blog.jchongstudio.com


  / blog.jchongstudio.com
  / blog.jchongstudio.com


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!

  / blog.jchongstudio.com
  / blog.jchongstudio.com

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

Chocolate Chip Pumpkin Pancakes - Gluten Free

September 23, 2014

Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com
September 23 marks the first official day of Fall. It's hard to believe since last week we were facing temperatures in the 100º in Los Angeles, thankfully it has cooled down a good 15º-20º but still not quite fall weather here. Though I'm heading off to Chicago this weekend to see my dear friend Sarah where I expect temperatures to be more fall like. Since it's not quite fall like here I made some pumpkin pancakes to get myself in the fall mood – perfect for the cool brisk mornings I am so looking forward to.

Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com
CHOCOLATE CHIP PUMPKIN PANCAKES print this recipe!
INGREDIENTS
1/4 cup coconut flour
1/2 teaspoon baking soda
1/3 cup pumpkin puree
1/4 teaspoon apple cider vinegar
2 tablespoons full fat coconut milk
1 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
1/4 teaspoon vanilla
3 eggs
1/2 cup of chocolate chips
2 tablespoons butter for pan
maple syrup for topping

PREPARATION
1. Mix together all the ingredients except for the chocolate chips with a hand blender or food processor. Batter will be ready when there are no lumps. Fold in chocolate chips.
2. Heat the butter on a medium size skillet over medium to high heat. Using a 1/3 cup scoop the batter into the pan and cook for a few minutes before flipping. You can see the edges firm up a bit. Repeat with the remaining batter.
3. Enjoy pancakes with some maple syrup!
Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Roasted Beet, Pear and Quinoa Salad

September 17, 2014

Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com
I sit outside at the foot of my doorstep writing this post because it's currently hotter inside of my apartment than it is outside. It's September and literally 100º. Every year I just remind myself it is just one week. I need to make it through and all will be fine but as I look back on a lot of my post, it seems as though I am faced with many brutally hot days in my apartment. Needless to say there hasn't been a ton of cooking happening these days because of the heat. Adding quinoa to my meatless salads has been one of my new favorite things to do. It makes for a heartier salad that keeps me full longer. Do you have some favorite recipes when its 100º out? (Besides a helpful serving of ice cream?)

Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com

ROASTED BEET, PEAR AND QUINOA SALAD print this recipe! | adapted from love and lemons
INGREDIENTS
3 roasted beets, cooled cubed
1 small Asian Pear, cubed
1/2 cup quinoa, cooked
1/4 cup feta cheese
1-2 cups of lettuce mix of your choice
micro sprouts
1 1/2 tablespoons of olive oil
1 teaspoon balsamic vinegar
1 teaspoon honey
PREPARATION
1. Combine lettuce mix, beets, pear, and quinoa together and toss well. Top with feta cheese and micro sprouts.
2. For the dressing mix together olive oil and balsamic vinegar and toss together with salad, drizzle honey over salad and enjoy..
* for this recipe I made the beets and quinoa ahead of time and allowed them to cool in the fridge prior. If you're lazy to roast the beets you can always buy pre-roasted beets at Whole Foods and Trader Joes!
Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


In the Studio with Julia Kostreva

September 03, 2014


Inside the Studio with Julia Kostreva / blog.jchongstudio.com
Inside the Studio with Julia Kostreva / blog.jchongstudio.com
Earlier this year I asked my friend Julia Kostreva for a little peak into her studio and creative process. I'm a huge fan of her work and admire everything she is doing. Here is a little glimpse into our day!

Tell us a little bit about yourself and your work!
I'm a creative director and designer in San Francisco. I help creative businesses with branding direction and development to build their vision, visual design like logo and branding design, styling, campaign art direction, graphic design, web design, and print. I love tactile work as well - I have a background in printmaking, screen printing, and letterpress. I also design products for my shop. My shop is my playground. I like to paint for patterned products and also paint just to paint, and design products that I’d like to have. My newest products are a mix of joyful painting and pattern, and lighthearted photography and a couple daily mantras to keep us going. Also, over the last few months I have begun to collaborate with boutiques and makers to create collaborations and exclusive products - this has been my favorite thing yet and I hope to be able to do it more!


Inside the Studio with Julia Kostreva / blog.jchongstudio.com
Inside the Studio with Julia Kostreva / blog.jchongstudio.com
Can you describe your creative process?
I use japanese sumi ink to get started with my patterns and designs, then finish coloring them digitally on the computer. For example - there are the two new paint stroke patterned iPhone cases in my shop. They are different designs in the end, but they are both created from the same original black ink painting, if you can believe it! I use the computer to design from pieces of scanned artwork, transform shape and scale and bring in color. These are both inspired by the Henri Matisse quote, "There are always flowers for those who want to see them." The original painting is called Garden, and is sold as an artist print in my shop.


Inside the Studio with Julia Kostreva / blog.jchongstudio.com
Inside the Studio with Julia Kostreva / blog.jchongstudio.com
What inspires you?
Everything in my daily life - I'll see something out the window, or pick something up on a walk, or bring in new plants or move furniture around and create different spaces. I like to get away from the computer and see things in a different light. When I'm looking to spark an idea.... Giving myself space and time always (albeit slowly) brings me the best ideas. Inspiration is sudden, and you can look to find inspiration, but the best inspiration simply finds you. I also love trying new things - trying different mediums, learning new processes, dabbling and learning about things that other people do. When I try something new it changes the way I think about things, gives me new methods of approach, and most of all, trying new things gives me so much respect for the people who have mastered it.


Inside the Studio with Julia Kostreva / blog.jchongstudio.com
Inside the Studio with Julia Kostreva / blog.jchongstudio.com
If you could only choose one, what is your favorite item in your shop?
I love artwork... I'd choose one of the ink paintings. I can't stop looking at "Women" or "The Row".

What is the most important thing you've learned since starting your business?
Keep going. Definitely one of my biggest daily mantras of my life. Things go up and down all the time. That’s the nature of freelance. I like a challenge, and I like that every day is completely different. I encourage you, find things that light up your heart! Work relentlessly. Make that thing because you want to see it... Be on fire about it! Make it happen. Then do something else.


Inside the Studio with Julia Kostreva / blog.jchongstudio.com
Inside the Studio with Julia Kostreva / blog.jchongstudio.com

What has been your favorite moment so far?
I feel very grateful that I’m able to continue to grow as a freelancer, able to work with creative people, help people start or grow their business, and able to create my own projects …and all the while earn a living. I wouldn’t trade it for any other life.

Where would you like to see your studio in 5 years?
Right now it's been about a year and half since I started freelance - so I'm now getting my feet planted and feeling sturdy. Feels like a good start. I'm really hoping to get back to my art roots and make more things with my hands. Create freely and design for different handmade processes. I'd love to continue to collaborate with boutiques and other makers - that is the most inspiring and amazing and humbling experience as an artist, to be able to see how others work, and work alongside them on something collaborative.

Vist Julia's shop at juliakostreva.com


PHOTOS BY JENNIFER CHONG


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