Parmesan Thyme Potato Stacks

November 18, 2014


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.


  / blog.jchongstudio.com
  / blog.jchongstudio.com
PARMESAN THYME POTATO STACKS print this recipe! | recipe adapted from what's gaby cooking
INGREDIENTS
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)
PREPARATION
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.


PHOTOS BY JENNIFER CHONG

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
INGREDIENTS
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
PREPARATION
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.


PHOTOS BY JENNIFER CHONG

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 saltedtv.com today to start your trial!



HERB COCKTAIL MEATBALLS WITH HONEY MUSTARD SAUCE recipe from Salted by Spoon Fork Bacon
INGREDIENTS
HONEY MUSTARD DIPPING SAUCE:
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

MEATBALLS:
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
PREPARATION
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.



PHOTOS BY SPOON FORK BACON

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!
INGREDIENTS
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
PREPARATION
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.

PHOTOS BY JENNIFER CHONG


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

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

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

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


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