Honey and Sriracha Roasted Cashews

April 10, 2014

Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
My friend Aaron was raving about these ultra addicting Sriracha Cashews he was having from Nature Box the other day. He suggested that I tried them so I looked them up and thought it was funny that the ingredients didn't actually contain any Sriracha sauce. So Instead of buying them I set out to create my own. Since I've never tried the Nature Box kind I can't say they taste the same but I do think these are pretty addicting. I like the spice but if you can't take the heat you cut the Sriracha in half.

I'm off in SF this week so I'm going to see what Aaron thinks about this home made version. If you make these would love to hear what you guys think!

Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
SRIRACHA AND HONEY ROASTED CASHEWS print this recipe!
INGREDIENTS
4 cups of Raw Cashews
1/2 cup of Honey
2 tablespoons of Sriracha (use less if you can't take the heat!)
2 tablespoons of Olive Oil
1 thumb size grated Ginger
3 tablespoon of Sesame Seeds
PREPARATION
1. Preheat the oven to 350º. In a medium bowl, whisk together honey, sriracha, ginger and olive oil. Pour mixture with raw cashews and stir until evenly coated. Fold in sesame seeds.
2. On a lined baking sheet (don't forget to line the baking sheet or it makes for a little messier clean up!) spread cashews evenly onto sheet tray. Bake for 10-15 minutes stirring occasionally. Once golden allow cashews to cool before serving!

Sriracha Honey Cashews / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG

Lan's Macarons

October 29, 2013


i've never attempted to make macarons and honestly they tend to be a little bit of a hit or miss for me. they are so pretty and colorful but 8 out of 10 times i'm never that excited about them. i've had macarons in paris at laduree and my favorite ones to get in the states is at chantal guillon in sf.

Lan's Macarons / blog.jchongstudio.com
Lan's Macarons / blog.jchongstudio.com
my friend lan and i have known each other for over 10 years, we went to high school together... like 15 years ago! eek! after high school she went to on be a nurse and then quickly realized it wasn't the path for her. two years ago lan set out to follow her dreams with her fiance, jack at culinary institute of america. together they are a dynamic duo with jack's culinary degree and her pastry/baking degree they are planning on opening their shop in atlanta in 2014. i am super excited for both of them, their passion for cooking and eating is unwavering, wish they were closer so we could share our culinary adventures together.

Lan's Macarons / blog.jchongstudio.com
Lan's Macarons / blog.jchongstudio.com

since i don't know much about macarons, lan told me what i should be looking for "a macaron should have a slight crunch on the outside and inside should be chewy. look for a sheen on the shell, the texture and surface should be smooth".

Lan's Macarons / blog.jchongstudio.com
Lan's Macarons / blog.jchongstudio.com

LAN'S MACARONS print this recipe!
INGREDIENTS
macaron:
275g almond flour
250g powdered sugar
210g egg whites
210g granulated sugar
a few drops red or maroon food coloring gel

filling:
388g Butter
259g Sugar
129g Egg white
PREPARATION
macaron:
1. sift the powdered sugar and almond flour.
2. whip the egg whites with the granulated sugar to hard peak. Add the food coloring.
3. fold the almond flour into the whites in four addition.
4. fold the mixture until it's shiny and lava like.
5. pipe, banged the tray until the peak settled.
6. let it dry at room temp until you can lightly touch it. bake at 300F convection oven for 15 minutes

buttercream:
1. pour sugar in a pot and add enough water until it's wet sand like
brush down the sides of the pot with water
2. pour egg whites in the mixer and whip until slightly foamy. Leave it on the second to lowest setting to continue whipping
3. once the sugar gets to 237f turn off the heat (carryover cooking will bring it to 240). while the mixer is on high pour the sugar down the side of the bowl and whip until it gets to room temp
4. add the room temp butter in small portion. switch to paddle attachment. continue until the buttercream is a nice white color.

lan likes to flavor her buttercream with caramel, chocolate, strawberry purée etc!



PHOTOS BY JENNIFER CHONG

Superba Snack Bar's Cocoa Pasta w/ Butternut Squash, Kale and Ricotta [Part 02]

October 23, 2013

Making Cocoa Pasta / blog.jchongstudio.com
who would have know that cocoa pasta would be so delicious? when adrianna was telling me about it, i wasn't sure what to expect. cocoa actually added this beautiful richness to the pasta that was unexpected. it isn't by any means a sweet pasta – the butternut squash is actually the sweeter enhancement rather than the cocoa pasta. on your next visit to la be sure to stop by superba or if your adventurous in the kitchen continue reading to make it at home!

Making Cocoa Pasta / blog.jchongstudio.com
Making Cocoa Pasta / blog.jchongstudio.com
Making Cocoa Pasta / blog.jchongstudio.com

Making Cocoa Pasta / blog.jchongstudio.com
Making Cocoa Pasta / blog.jchongstudio.com
Cocoa Pasta w/ Butternut Squash / blog.jchongstudio.com
Cocoa Pasta w/ Butternut Squash / blog.jchongstudio.com

SUPERBA SNACK BAR'S COCOA PASTA w/BUTTERNUT SQUASH, KALE, AND RICOTTA print this recipe!

INGREDIENTS
cocoa pasta:
1/2 cup cocoa powder (not Dutch-processed)
3 1/2 cup caputo 00 flour
1 teaspoon sea salt
6 large eggs
1/4 cup water (this measurement may vary)

butternut squash sauce:
quick pickled chiles:
2 fresno chile or California green chile, thinly sliced
1/2 cup water
1/2 cup red wine vinegar
3 tablespoons white granulated sugar
1 garlic clove

sauce:
1 (2 pound) butternut squash, halved and seeds scooped and discarded
Olive oil
1 teaspoon minced garlic (about 1/2 garlic clove)
1/4 cup heavy cream
2 tablespoons unsalted butter, melted
salt
4-6 kale leaves, stems removed
1/2 cup fresh ricotta, divided
black pepper
2 tablespoons pumpkin oil, divided

PREPARATION
cocoa pasta:
1. in a large bowl, mix together the cocoa powder, caputo flour and salt. using your hands, make a well in the center of the flour. crack each of the eggs into the center of the well. mix the entire mixture together until the dough forms. if it’s dry, you may need to add a bit of flour. this will depend on the humidity that day. i added about 1/4 cup of water.
2. flour the counter, liberally. dump out the dough and knead the dough until smooth, about 10 minutes. wrap the dough in plastic and allow it to rest on the counter for 30 minutes or transfer it to the fridge to rest overnight. *if you do let it rest overnight, be sure to remove it from the fridge 2 hours before rolling it out; if you don’t, you’re gonna be in for a workout - read: super cold dough = hard to roll.
3. flour your rolling pin and lightly flour your counter. cut the dough into thirds and roll out one of the thirds until it’s about 1/4-inch-thick. set your pasta maker to “2”. pass the pasta through the maker. after each pass, set the maker up by one…”3”, “4”, “5” and then stop at “6”. cut the pasta sheet into 1-inch strips for pappardelle. repeat the process with the remaining dough.
––––––––––––––––––
1. place the sliced chiles in a mason jar or small bowl. in a small saucepan, add the water, red wine vinegar, sugar and garlic clove. heat over medium heat until the sugar dissolves and the liquid reaches a light boil. pour the hot vinegar mixture over the sliced chile, allow them to cool to room temperature. so here’s the deal: if you have time, allow the chiles to pickle overnight. this is ideal. but if you don’t, start this step first so the chiles have the longest time possible to pickle before you serve the dish.
2. preheat the oven to 400 degrees f. rub the butternut squash with a teaspoon or two of olive oil and place the squash halves flesh-side down on a parchment-lined baking sheet. transfer to the oven to roast for 20-30 minutes, until the squash is tender when poked with the tines of a fork.
3. scoop out the butternut squash flesh and transfer to a blender or food processor. add the minced garlic, pour in the heavy cream and melted butter. blend until very smooth, about a minute. add a few pinches of salt to taste and then set aside.
4. to a large pan, add two tablespoons of butter. cook until the foam and bubbles subside and the butter turns brown in color and smells wonderful and nutty, about 2-3 minutes. add the kale leaves and cook for 1 to 2 minutes. pour in the butternut squash puree and heat until very warm.
5. meanwhile, bring a liberally-salted pot of water to a boil. cook the pasta for about 30 seconds to a minute, until al dente. transfer the pasta to the skillet with the butternut squash sauce, along with a few chiles; toss the pasta until completely coated. divide between plates. top with a dollop of ricotta, a sprinkling of black pepper and a drizzle of pumpkin oil. serve immediately.

PHOTOS BY JENNIFER CHONG IN COLLABORATION WITH A COZY KITCHEN | CHECK OUT OTHER POST FROM THIS SERIES HERE

Superba Snack Bar | Los Angeles [Part 01]

October 21, 2013


this week adrianna and i are taking you inside the kitchen of superba snack bar. located in venice – superba looks like a corrugated box cut in half but in a really cool way. they have house made pastas, small plates and an awesome fried chicken at dinner. i wouldn't say its quite italian but definitely inspired by. we got together with chef jason neroni to watch him make his magical cocoa pappardelle pasta. stay tuned for a recipe you can test out yourself at home! you can check out more pictures on a cozy kitchen!

Superba | Los Angeles / blog.jchongstudio.com
Superba | Los Angeles / blog.jchongstudio.com


Superba | Los Angeles / blog.jchongstudio.com
Superba | Los Angeles / blog.jchongstudio.com

Superba | Los Angeles / blog.jchongstudio.com
Superba | Los Angeles / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG IN COLLABORATION WITH A COZY KITCHEN| CHECK OUT OTHER POST FROM THIS SERIES HERE


Epic Bars

October 09, 2013


i love the epic bar. what is the epic bar? it is a paleo, gluten-free and all grass-fed protein bar that has impeccable branding. seriously when was the last time you saw a protein bar and thought damn that is some good looking packaging? so what is one to expect from a cliff bar looking pretty packaged protein bar? amazingness! it was sort of like beef jerky in a bar form but not as chewy to eat. they currently carry three flavors; bison with bacon cranberry, beef with habanero and cherry and turkey with almond and cranberry. i love the bar for so many reasons besides the beautiful branding and tasty flavors, epic bars uses high quality meats and use ingredients i know and can read. on the weekends i spend a good amount on the beach playing volleyball and always looking for something to help me refuel, sometimes i turn to lara bars but epic bars really help fuel my body longer allowing me to play longer which is exactly what i am looking for.


i highly suggest these bars for athletes, if you follow paleo or if you just appreciate a bar made from well sourced ingredients. you can buy them online or check locations near you. let me know what you guys think!


+ THANK YOU TO EPIC BAR FOR PROVIDING ME WITH SAMPLES FOR MY REVIEW, ALL OPINIONS SHARED HERE ARE MY OWN +
TOP PHOTO BY JENNIFER CHONG

Roasted Brussel Sprouts with Capers

October 08, 2013


did you grow up eating brussel sprouts? did you hate them? maybe because i grew up in an asian household we never had to eat brussel sprouts my dad always tried to make us eat biter melon, which i absolutely hated. so i can imagine it was a similar feeling towards brussel sprouts for other kids growing up. i can't recall the first time i had brussel sprouts but i've always loved them and simmzy's in long beach serves up on of my favorite roasted brussel sprouts ever. it's roasted crispy brussel sprouts topped with a lemony sauce – it's simply divine. i've tried countless times to recreate it at home although i don't think it's exactly the same i think it's a pretty darn close home version. let me know what you think!

Roasted Brussel Sprouts with Capers / blog.jchongstudio.com
Roasted Brussel Sprouts  with Capers / blog.jchongstudio.com
ROASTED BRUSSEL SPROUTS WITH CAPERS print this recipe!
INGREDIENTS
1lb of brussel sprouts
olive oil
----------
4 tablespoons of butter
4 cloves of garlic minced
1 oz anchovies minced
3 tablespoons of capers
2 lemons
salt and pepper to taste
PREPARATION
1. preheat the oven to 400º. rinse and cut brussel sprouts and toss in a large bowl with olive oil, salt and pepper. roast sprouts for 30 minutes.
2. while sprouts are roasting melt butter in a small sauce pan, add in garlic, anchovies and let them soften. add juice of lemon and capers.
3. once the brussel sprouts are done in the oven, caramelized and a bit crispy remove and transfer to serving dish, then add sauce. toss and enjoy!

PHOTOS BY JENNIFER CHONG

Bocado | Atlanta, Georgia

October 03, 2013


ever since i moved to los angeles i've been hearing so many great things about the food in atlanta. when im home to visit i'm always torn between hitting up my usual favorites and trying out new places. bocado is one of those places or rather the bocado burger. many people have compared it to the ever so popular holeman and finch burger that is only available at 9pm each night (and only 24 burgers at that!). it's a pretty simple burger – two burger patties, american cheese, bread and butter pickles and mayo. the burger so simple yet so freaking delicious – and you can get it at any time of day! bocado isn't a burger joint, so you can go there with your burger loving friends and have something else if you wish... like grilled cheese or deviled eggs, but really people, get the burger!

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



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

BOCADO
887 Howell Mill Rd
Atlanta, GA 30318
404.815.1399

PHOTOS BY JENNIFER CHONG
+ YOU CAN CHECK OUT MY WEEKLY ADVENTURES ON INSTAGRAM OR TWITTER

Pumpkin Muffins with Chocolate Chips

October 01, 2013


last week i spent a few days out in palm springs with some talented ladies, an inspiring and fun weekend! i know that the sound of palm spring and pumpkin muffins don't really go together, but i've been craving pumpkin anything for a while. to feed my pumpkin craving and to fuel my friend lindsay on the drive to palm springs, i made these pumpkin muffins. really happy with how they turned out and hope they satisfy your pumpkin cravings too!

if you prefer you can leave off the chocolate chips and pecans – i love the added texture and flavor!

PUMPKIN MUFFINS WITH CHOCOLATE CHIPS print this recipe!
INGREDIENTS
1 1/2 cups of almond flour
3 tablespoons of honey
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons pumpkin pie spice
1/2 can of pumpkin
1 teaspoon of vanilla
3 eggs
3 tablespoons of almond butter
3 tablespoons of coconut oil, melted
1/2 cup of chocolate chips
1/2 cup of pecans for topping
PREPARATION
1. combine all the dry ingredients together in a medium-sized bowl
2. in another bowl, mix all the wet ingredients together
3. combine both wet and dry ingredients together until well combined, then fold in chocolate chips
4. fill cupcake liners almost full (these do not rise as much as regular muffins so you can fill them close to the top!) top with pecans
bake at 350º for 25 to 35 minutes or until toothpick comes out clean. allow to cool and enjoy!
Pumpkin Muffins with Chocolate Chips / blog.jchongstudio.com
Pumpkin Muffins with Chocolate Chips / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Blueberry Banana Pancakes

September 24, 2013

Blueberry Banana Pancakes / blog.jchongstudio.com
fall is officially here – it feels good to be back at home after being away for two weeks. i've missed the cool la temperatures, but this morning i think i felt the cool fall crisp air and it was quite lovely. i've been scouring the stores for pumpkin but i have yet to find anything... long beach friends, where can i find it!? i just want to make a bunch of pumpkin flavored things asap. i don't recall ever being so excited about pumpkins! okay well enough about that, this week in lieu of pumpkin flavored things i decided to make a blueberry banana pancake. these are super delicious, fluffy and perfect for the weekend brunch.

Blueberry Banana Pancakes / blog.jchongstudio.com
Blueberry Banana Pancakes / blog.jchongstudio.com


BLUEBERRY BANANA PANCAKES print this recipe!
INGREDIENTS 1 1/4 cup blanched almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup full fat coconut milk
2 ripe banana, mashed
1/2 cup blueberries
3 large eggs
1 teaspoon vanilla extract
1 tablespoon raw honey
coconut oil
maple syrup and fruit for topping (optional)
PREPARATION
1. sift together all dry ingredients
2. in a bowl whisk together coconut milk, mashed banana, eggs, honey and vanilla.
3. combine the dry ingredients and mix until well combined. once combined fold in blueberries.
4. preheat a pan and coat with cooconut oil (you can use butter too) once hot, spoon out two tablespoons of batter to make small pancakes, flip after 3 mins – cook each side (ususally first side longer than the 2nd)
5. serve with maple syrup and top with blueberries and bananas!
Blueberry Banana Pancakes / blog.jchongstudio.com


PHOTOS BY JENNIFER CHONG | RECIPE ADAPTED FROM PALEO SPIRIT

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