In the Studio with Munchery

June 15, 2015

Steak Soba Noodle / See and Savour
Opps! I definitely didn't mean to go on a hiatus but I thought I'd pop in and say hello! If you follow me on instagram you'll notice I've been spending a lot of time at the Munchery studio. Munchery is a chef driven food delivery service that began in San Francisco and recently launched in Los Angeles (also available in New York and Seattle). The chefs in LA have developed some amazing meals for you to enjoy at home without the hassle of ordering out or picking up. Unlike ordering from other delivery services where you might get your food mildly warm rather than pipping hot Munchery delivers your meals chilled so you can heat and eat when you are ready!

Munchery Meals /
Shrimp Hominy Salad /

It has been a fun learning process to work along side the chefs watch them R&D and come up with these great dishes. If you think creating a tasty meal is challenging on its own imaging having to taste just as good after it has been chilled and then reheated. Munchery has been the answers to a lot of my meals lately and I love my Munchery dinners!

Munchery Meals / See and Savour
Vegetarian Soba Noodle Salad - so yummy! /
Key Lime Pie from Munchery /
Of course sweets are always on my menu - here is one of the behind the scenes of the making of their Key Lime Pies.

Munchery Meals / See and Savour

Glass Props /
Rainbow Tomato /

If you live in the LA area (particularly West Side) or SF, Seattle and New York and haven't tried Munchery yet - check them out - use this link to receive $20 off your first order. Enjoy


Candied Citrus Peels

December 22, 2014

Candied Citrus Peels /
Aren't these candied citrus peels pretty? They are also easy to make! I was fighting a cold a few weeks ago so made some juice at home with oranges, lemon and grapefruit I figured I could put those peels to good use and made some of candied gifts. I actually made these twice the first time I used coconut sugar instead of cane sugar which I don't recommend. Since the coconut sugar is a brown tone they end up discoloring the peels more than I imagined. Anyhow onto the fun stuff! Similar to the Coconut Almond Granola I packed these into small jars (here are some similar ones) wrapped it with some bakers twine, and topped it off with a custom label. Download and print the label at home for your gifts!

Candied Citrus Peels /
Candied Citrus Peels /

Candied Citrus Peels /
Candied Citrus Peels /

CANDIED CITRUS PEELS print this recipe!
1 Grapefruit, peels only
2 Lemons, peels only
4 Orange, peels only
3 cups of cane sugar
1/2 cup of dark chocolate
1. Cut the peels into 1/4 strips. In a large saucepan place all the peels and cover with water. Bring water to a boil, then drain and repeat two more times.
2. In the saucepan add 2 cups of sugar, 2 cups of water and peels to a boil until sugar has dissolved. Then turn heat down and simmer for 40 mins stirring occasionally.
3. Remove peels and allow peels to dry for 8 hours then toss in remaining sugar. If desired melt chocolate to dip and allow chocolate to harden before storing.

Candied Citrus Peels /
Candied Citrus Peels /

I preferred my peels dipped in chocolate over the sugar but try both and see what you like! Don't forget I've included the labels for you to print at home below.
Candied Citrus Peels /


Peanut Butter Oatmeal Cookies

December 11, 2014

Peanut Butter Oatmeal Cookies /
I can't believe it's already almost middle of December. Something about living in Los Angeles and 70º weather makes me feel otherwise, but I'm am prepping myself up for my sisters visit and celebrating the remainder of the year. Looking forward to the next few weeks here and a little decompressing. In the holiday spirit I've been making lots of edible gifts to giveaway. Today I'm sharing some peanut butter oatmeal cookies - these are gluten free too! I added chocolates and raisins but you could use nuts or whatever you like. I packed these up in a cute jar, sandwiched each cookie between some dotted waxed paper, and finished it off with some pretty gold ribbon.

Peanut Butter Oatmeal Cookies /
Peanut Butter Oatmeal Cookies /
1/4 cup butter
1 1/4 teaspoon baking soda
1 cup coconut sugar (you can use cane or brown)
3 cups rolled oats
1/2 cup chocolate chips
1/4 cup raisins
2 eggs
1 teaspoon vanilla
1 cup peanut butter
1. Preheat the oven to 350º. In a large bowl, combine sugar and butter and bear until creamy. Add eggs, vanilla, and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and raisins.
2. Place a teaspoon of dough on a lined baking sheet and bake for 10-12 minutes.
Peanut Butter Oatmeal Cookies /


Commissary | Los Angeles

November 26, 2014

Commissary /
Commissary is one of LA's newest hot spots. It's housed in a green house on the roof top of the Line Hotel. They focus on fruits and vegetables but they also have meats as well! Their menu is all in pictures – which could be either fun for some who love a little mystery or not so fun for others. Sometimes I get overwhelmed by menu's – there is either way to many options or so many descriptions that everything sounds good. For the Commissary I like the surprise of it all. We picked items based on how we were feeling – lots of vegetables please! We ordered the corn, roasted carrots, deviled eggs and a few other things. Everything was quite tasty. The roasted carrots were among my favorite. I've got to take a stab at making these at home. Below you'll find a recipe for some roasted carrots to try at home!

Commissary /
Commissary /

Commissary /
Commissary /

ROASTED CARROTS WITH PESTO recipe from gaia health blog
Colorful Organic Carrots, washed with some of the stems remaining
Pink Himalayan Salt
Coarse Ground Organic Pepper
Extra Virgin Olive Oil

1 Bunch Basil
3 Garlic Cloves
Handful of raw pine nuts
2 tablespoons of Extra Virgin Olive Oil
3/4 cup Parmesan

1. Drizzle carrots with olive oil and sprinkle with Himalayan Salt. Place carrots in the oven and bake for 15 minutes at 375°.
2. Remove from oven and turn carrots a bit then place in the oven on broil for 5 minutes.
3. Chop basil, garlic, pine nuts together finely then combine parmesan and lastly olive oil. Drizzle over roasted carrots.

The Line Hotel
3515 Wilshire Blvd
Los Angeles, CA 90010
Koreatown, Wilshire Center
Phone number (213) 368-3030


Parmesan Thyme Potato Stacks

November 18, 2014

Parmesan Thyme Potato Stacks /
10 days away from Thanksgiving! This year will one of be one of the first times in a while that I'll be in California for Thanksgiving (and maybe even Christmas). I'm typically traveling somewhere. I'm excited and looking forward to spending thanksgiving at home this year. I think these parmesan thyme potato stacks are the bomb! They are flaky and crispy and just plain perfect. Not only do they taste delicious they look awesome too. They are easy to make and definitely a welcoming edition to a Thanksgiving dinner table.

Parmesan Thyme Potato Stacks /
Parmesan Thyme Potato Stacks /
Parmesan Thyme Potato Stacks /
PARMESAN THYME POTATO STACKS print this recipe! | recipe adapted from what's gaby cooking
3 tablespoons unsalted butter, melted
2 tablespoons grated parmesan cheese, plus extra for garnish
2 teaspoons thyme leaves, coarsely chopped
1 teaspoon thyme leaves for garnish
Flaky salt and freshly cracked black pepper
8-10 Yukon Gold or German Butterball potatoes, sliced thin (about 1/16 inch thick)
1. Preheat your oven to 375°F. Line baking sheet with parchment paper.
2. Melt butter then toss potato slides to evenly coat. Add parmesan, chopped thyme, kosher salt and freshly cracked black pepper, toss to coat well.
3. Layer the potato slices into stacks on baking sheet. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes.
4. Let potato stacks rest for 5 mins then remove and sprinkle additional thyme, parmesan cheese, salt and pepper and serve.


Persimmon Bruschetta

November 11, 2014

Persimmon Bruschetta / See and Savour
I'm heading home this weekend to celebrate one of my very best friends wedding. I'm excited to be going home but it's certainly going to be a chilly weekend! Looking forward to eating at all my favorite Atlanta spots and even playing tourist in my own city while I show Y around. Make sure to check my instagram for some snapshots from the weekend.

Anyhow, I've still got lots of persimmons at the house from our fruit picking adventure so I decided to make some persimmon bruschetta. These are tasty and would be delicious as an appetizer or hors d'oeuvres at dinner. Have you started your Thanksgiving dinner list?!

PERSIMMON BRUSCHETTA print this recipe! | recipe adapted from food52
4 Fuyu persimmons, peeled and cut into thin slices
1/2 cup fresh tangy goat cheese (at room temperature)
1/2 cup fresh ricotta
1/4 cup honey
1/4 cup toasted pistachios, coarsely chopped
8 slices crusty bread
1 tablespoon olive oil
1 tablespoon chopped fresh mint
coarse ground black pepper
sea salt
1. Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and toast until crisp and lightly browned.
2. Mix together ricotta, goat cheese, and mint.
3. Dollop cheese mixture on warm toasts. Lay 3-4 slices of persimmon on each toast, and sprinkle with coarse pepper and sea salt flakes.
4. Drizzle with warm honey and sprinkle with toasted pistachios.


Salted {3 Month Trial} – Herb Cocktail Meatballs with Honey Mustard Sauce

November 06, 2014

I'm not sure how many of you caught my guest post over on Vanessa's blog Noirve a couple weeks ago but if you did get a chance to read it you'll know that before I was a photographer and designer my dream was to become a pastry chef. I wanted to decorate cakes all day even attended a culinary program in pursuit of that journey. I learned that the program I wanted to take required me to take learn the other essentials in cooking - like butchering meat (which at the time I wasn't interested in.) The truth is I enjoy cooking but love to eat more – and I think I am a better eater than cook! :)

Anyhow enter in Salted a new chef-driven education company that just launched online – a new type of cooking school. They've worked with over 50 celebrity chefs including some chefs that you might recognize from the blog world like the ladies of Spoon Fork Bacon and Gaby of What's Gaby Cooking. I've always found it mesmerizing to watch chefs in their element and what better way to learn how to cook than in the comfort of your own home with chef's you love.

Check out the video below to get a glimpse of what they are doing. You can browse some of Salted courses for free or sign up for 100% access to all of the exclusive courses and video tutorials in their library, in addition to other benefits. Or hey that favorite foodie friend of yours would probably love this for the holidays!

For a limited time Salted is offering THREE MONTHS FREE with the code salted3 – check out today to start your trial!

Whole grain mustard (1/4 cup)
Mayonnaise (1/8 cup)
Honey (1 tablespoon)
White wine vinegar (1 teaspoon)
Cayenne pepper or hot sauce (to taste)
Salt and pepper to taste

Ground beef (1 pound)
Oat flour (1/3 cup)
Egg (1)
Fresh thyme, chopped (1 tablespoon)
Fresh dill, chopped (1 tablespoon)
Fresh oregano, chopped (1 tablespoon)
Ground mustard (1 teaspoon)
Ground ginger (1 teaspoon)
Olive oIl (3 tablespoons)
Salt and pepper to taste
1. Prepare the dipping sauce by adding the mustard, mayonnaise, honey, white wine vinegar, and cayenne pepper or hot sauce to a small bowl. Whisk together, season with salt and pepper to taste, and set aside.
2. To make the meatball mixture, place the ground beef into a large mixing bowl. Add in the oat flour, egg, thyme, dill, oregano, mustard, and ginger. Season with salt and pepper. With a clean hand, gently mix the ingredients together. Do not overhandle the meat or it will become tough.
3. To form the meatballs, take about one tablespoon of meat mixture and roll it into a smooth, round ball. Set aside and repeat with the remainder of the mixture.
4. Add 1-2 tablespoons of oil to coat the bottom of a large skillet or frying pan; heat on medium high. Once the pan is hot, add 5-7 meatballs depending on the size of the cooking surface. Do not overcrowd the pan.
5. After 3-4 minutes, turn the meatballs. they should have a brown sear on the first side. Keep turning the meatballs after 3-4 minutes until all the sides have a golden brown crust.
6. Once the meatballs are cooked on each side, place them onto a prep plate to rest and release any juices. transfer them to a presentation plate and serve with toothpicks and a side of the honey mustard dipping sauce.


S'mores Rice Krispie Treats

November 04, 2014

There was actually no firewood allowed where we were camping in Big Sur so I came home with a lot of s'more making materials! So I decided to make some S'mores Rice Krispie Treats – omg yum. I remember attempting to make rice krispie treats as a kid. I melted the marshmallows in a pan but forgot the butter which made for a a huge mess – I also happened to use a nonstick pan to melt the marshmallows so everything was stuck and burnt onto the pan. I think that was the last time I tried to make them on my own. I'm older and wiser now – these were easy to make! I actually made this twice since I've been back the recipe I'm sharing is the doubled version because I liked how it made thicker squares. If you don't want to make that much you can cup the recipe in half for 1 inch thick squares.

S'MORES RICE KRISPIE TREATS print this recipe!
1 stick of unsalted butter
24 jumbo marshmallows
2 tsp vanilla extract
6 cups Rice Krispies
6 graham crackers, crumbled
1 1/2 cup mini marshmallows
1 1/2 cup chocolate chips
1. Oil a 9x9 pan and set aside. In a large bowl combine, rice krispies and graham crackers. Keep mini marshmallows and chocolate chips nearby.
2. Melt butter over medium heat, once butter has melted add vanilla extract and turn heat to low. Add jumbo marshmallows – continuously stir the marshmallows until mixture is smooth.
3. Mix the melted marshmallows together with the rice krispies and graham crackers – then add addition marshmallows and chocolate chips (I add this a little after so it isn't so hot and some pieces melt but not all).
4. Mix well and then transfer mix into 9x9 greased pan. Oil your hands and lightly press the mixture into pan. Allow treats to set for 20 mins, remove and cut into 16 pieces.


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
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
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
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


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!
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
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!


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