I was so excited for February’s Challenge for The Inspired Plate that I have a couple versions for our “Egg” Challenge. (Yup, I’m taking a que from Portlandia…the hipster foodie in me wants to put an egg on everything.)

We had a beautiful day at the farmer’s market recently and found these gorgeous “Winter/Spring” Greens. Delicious with a homemade dressing… A quick mix of course mustard, cream, lemon, fennel and other herbs. It was a tasty touch to this mix of greens and a perfect poached egg.

Another favorite I had to share was our homemade pizza. Sometimes we don’t have much to make dinner with but we usually have a couple eggs and some veggies. Enter in my quick pizza dough (1 c warm water, 1 packet yeast, 1 tbsp olive oil, 2 1/2 c flour, 1 tsp salt; mix, sit 10 min, make pizza crusts and bake 450 degrees/14 min).  Have you ever tried to put a couple of eggs directly on top of your pizza? It’s SO delicious and can be cooked well done or soft enough to drizzle when you cut into it. Bacon Egg Cheese Pizza? Red Bell Peppers, Fennel, and Egg? Perfect for dinner OR breakfast!

Now follow our The Inspired Plate’s circle along to Laurie Vengoechea | Southern California Food Photographer. She is the incredible founder of our TIP group and such an inspiration to all of us!

xo!

Jen

February 25th, 2013 | Category: Breakfast, Food, Food Photography Challenges, Grow It, Inspiration, Locally Made, Main Dishes, Recipes, Snacks, The Insipired Plate, Veggie, local style | Comments (6)

A bright and fresh new start to our new year with The Inspired Plate, a Food Photography and Styling group that I’m privileged to be a part of! We are kicking off this New year of 2013 with a focus on Healthy.

Enter in my creation of Vegetarian Eggs Benedict.

Who doesn’t have living more healthfully in mind during this time of year? For me, it’s eating more of what makes me feel better. Trusting the way my body feels after I eat (or don’t eat) certain foods. A huge part of feeling better has been incorporating lots more vegetables and non-processed foods into our days. What I’ve learned is that it doesn’t have to be hard.

Here’s something we whipped up for breakfast the other day… Eggs Benedict has been such a love of mine. So many delicious tastes in one dish. What opened my mind to the versatility of this classic breakfast was a morning nosh while living in Santa Barbara. I ordered the “California Eggs Benedict”, a heavenly combination of english muffin, canadian bacon, poached egg, creamy avocado, and ripe tomato..and of course Hollandaise sauce. Amazing how food memories can stay with you..

This past morning, I had my Santa Barbara morning memory in mind.. but didn’t feel like starting my day off with bread or even a poached egg. I was craving a “Vegetarian Eggs Benedict” (and of course, Hollandaise sauce). A look around to our vegetables on hand gave me inspiration! Replace the english muffin with a quickly sauteed slice of eggplant, slices of fresh avocado, a couple of carmelized mushrooms, and topped with a “butter free” Hollandaise sauce. The result was …yeah I’m saying this word… scrumptious. The hubby couldn’t speak at first bite, saying he was “Having a moment” (in a good way), and even our 3 year old enjoyed a few bites (gave the thumbs up, literally).

The tastes were not the only bonus from this dish. We had a lovely, fancy-looking breakfast that left us feeling energized and ready to tackle the day. Another note? Yeah…I made this for a late night snack that night.

Don’t miss the beautiful images of the other The Inspired Plate members! Click this link to see the always amazing work of our talented Laurie Vengoechea | Southern California Food Photographer. I can’t wait to see what she has in store!

Vegetarian Eggs Benedict with Butter-Free Hollandaise Sauce

2 Servings

• 2 slices of eggplant, 1/2″ thick
• 1/2 cup of sliced mushrooms, your favorite variety
• 1 avocado, sliced
• 2 egg yolks
• Juice of 1/8 lemon juice
• salt, pepper, garlic powder/etc to suit your taste
• Paprika & sprouts for garnish (your favorite hot sauce too!)

Pat slices of eggplant and mushrooms dry, season, and saute on med low heat with a bit of olive oil, until slightly carmelized/browned. In the meantime, add two egg yolks and lemon juice to a small saucepan on the LOWEST heat possible. Whisk the yolks continuously, which will add volume, until they become a thicker sauce (4 minutes or so). Traditional Hollandaise sauce recipes will now tell you to add 1/2 of melted butter…I’m telling you it’s SO NOT NECESSARY. Add a bit of salt and pepper to season. When the vegetables and sauce are cooked to your liking, simply arrange the ingredients! Layer eggplant slices, avocado, mushrooms, drizzles of sauce, and garnish. Stack, drizzle, eat. Delish!!!

January 28th, 2013 | Category: Breakfast, Food, Food Photography Challenges, Grow It, Inspiration, Locally Made, Main Dishes, Recipes, Snacks, The Insipired Plate, Veggie, local style | Comments (4)

The Inspired Plate is celebrating our 1st Year as a group! Joining this food photography and styling group back in January 2012 was a much needed joy for me. Throughout this past year, our group of talented women has become not only friends but teachers, brainstormers, cheerleaders, and confidants to each other.

I’m in for 2013, ladies! Looking forward to what the new year will bring!

xoxo

Jen

Now jump over to the next TIPer to show her take on Celebrate!, the talented Kay Pickens | Columbia MO Food Photographer.

December 27th, 2012 | Category: Breakfast, Desserts, Food, Food Photography Challenges, Inspiration, Local Places, Locally Made, Main Dishes, Recipes, Seafood, Snacks, The Insipired Plate, Uncategorized, Veggie, local events, local style | Comments (2)

Hi Friends!

I’m excited to share Part 1 of my Holiday Table, our latest challenge from The Inspired Plate. Here are some unique dish ideas that will liven up your Holiday Table this December.

Hope you all had a wonderful Thanksgiving. Here’s to a month of celebrating with good people, eating good food, and keeping our sanity through it all (good food, friends, and cocktails have a lot to do with that).

Shaved Brussel Sprout Salad with Bacon, Cranberries, and Honey Walnuts

Sriracha Cheddar Cheese Sticks

Rosemary Sugared & Spiced Bar Nuts

Cornbread Stuffing with Maple Bacon, Leeks and Pecans

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NOW please follow The Inspired Plate’s blog circle and see what the incredible Kim Kelly of Liv Life has on her Holiday Table.

Enjoy and Cheers!

xo

Jen

December 3rd, 2012 | Category: Food, Food Photography Challenges, Inspiration, Locally Made, Main Dishes, Recipes, Snacks, The Insipired Plate, Veggie, local style | Comments (4)

Nope, this isn’t about one of my favorite AC/DC albums…though it was ringing in my head while shooting this challenge from The Inspired Plate. Black Background was our challenge this month.

Want to mix things up with your dinner routine? This is so fun, Miso Udon Noodle Soup!

Miso Udon Noodle Soup with Oyster Mushrooms and Pickled Vegetables.

• Simply raise a pan of 1/4 c miso, 4 c broth (vegetable, chicken, water will do), and one bunch of udon noodles to simmering.
• Thinly slice red onion, cucumber and radish; let these vegetables soak in a mixture of vinegar and sugar (scant portions, just enough vinegar to cover); this will pickle the vegetables.
• After 5-10 min, when the noodles are softened to your liking, add soy sauce and fish sauce to your taste.
• Divide soup portions into bowls and add fresh oyster mushrooms and pickled vegetables. Top with watercress or microgreens and enjoy!

And don’t forget dessert ….(my backup photo for Black Background…these are already gone..)

Now click this link to see the amazing Kat Clark, the next photographer in our circle. Keep following the links in each photographer’s post to see the entire work of The Inspired Plate.

xoxo

Jen

October 22nd, 2012 | Category: Food, Food Photography Challenges, Inspiration, Locally Made, Main Dishes, Recipes, Snacks, The Insipired Plate, Veggie, local style | Comments (7)

Digital Textures was this month’s challenge with The Inspired Plate! I really was surprised that I liked the rustic feel it gave these images. Fun to experiment!!

Look at my images and follow on to see the talented Kat Clark, and follow along the links to see the rest of our talented group’s work!

xo

Jen

September 24th, 2012 | Category: Food, Food Photography Challenges, Inspiration, Recipes, The Insipired Plate | Comments (9)

Summertime is a bright and happy abundance on the senses..no other season holds such a grasp in my memory.

Summer is freedom for a child and I’ve never lost that magical sense of it.

This GORGEOUS Homemade Brittle holds the look and taste of summer. Golden light shining through, and a savory yet sugary almost-too-sweet taste…add that carmely, crunchy, stick-in-your-teeth (notice how I invent my own adjectives in this blog) goodness, to almost-melty ICE CREAM.

Golden Sesame Brittle with Vanilla Bean Ice Cream

My childhood SLO summer memories are popsicles you chased down from that elusive ice cream truck; running barefoot everywhere, stubbing your toes and not caring; the reading program at the SLO Library; weird and fun science classes at Cuesta College; spontaneous Slip n Slide contests at the park across the street; the smell of freshly cut grass on a warm morning

…and ice cream.

What are YOUR memories?

This is part of my grown-up version (a good burbon might be added next time)…

Read on for the simple recipe for Golden Sesame Brittle…so many variations possible!

Golden Sesame Brittle

3/4 c sugar

1/2 tsp Sesame Seeds

How:

Mix sugar and seeds, scatter evenly on a cookie sheet, lined with a Sil-Pat or the like.

350 Degree oven, for about 25-30 minutes (depends on thickness)

Keep an eye on it (a few minutes too long and it don’t taste too good…rotate the pan to insure even melting). When most of the sugar is melted, remove from oven.

Let Sil-Pat cool on a wire rack, carefully peel back to reveal big chunks of brittle; the crumbly leftovers are perfect for toppings.

So grateful to be a part of The Inspired Plate, our food photography and styling group!! I love all these photographers and their talent!! To see their takes on “Summer Desserts”, start with the incredibly talented Kat Clark, and continue on the Blog Circle to see our whole group.

xoxo!

Jen

August 27th, 2012 | Category: Desserts, Food, Food Photography Challenges, Inspiration, Locally Made, Recipes, The Insipired Plate | Comments (6)

“Add beer if you feel rich, add water if you feel poor.”

Dad’s advice about cooking ribs has always stayed in my mind. I’ve stayed true to his rib recipe and it’s never failed. Hands down, this is one of the most delectable BBQ dinners on the planet!

I love these “Before” images…meat doesn’t always look so pretty when raw, but I liked these!

I love the ease of barbecuing, any kind of outdoor grilling really; it’s quick and doesn’t heat up the house. I even cook bacon outside on the BBQ side burner! (I love the smell of bacon but not if it lingers in the house for a whole day..)

We’ve been venturing into grilling more vegetables this year. (Hands down FAVORITE? Portabella Burgers!) Today, I paired the cutest baby zucchinis with our Baby Back Ribs…look at them…awww! The baby zuchinni was very quick to prep, just a toss in some oil and simple seasonings, and a few minutes over the flames, until grill marks develop.

I am always a sharer of recipes on this blog, but I just couldn’t let myself part with this one. It’s one of the few recipe memories I have from Dad. Instead, here are some yummy photos which I hope inspire you to savor your own special family recipes!

Thanks so much for visiting Localette! Now follow Tiffany Dahle from Peanut Blossom to continue The Inspired Plate’s food group challenge circle.

xo!

Jen

July 23rd, 2012 | Category: Food, Food Photography Challenges, Grow It, Inspiration, Local Places, Locally Made, Main Dishes, Recipes, The Insipired Plate, Veggie | Comments (13)

Hi you. I’ve got a story to tell. It’s about this little obsession I have with chili and lime.

Don’t worry, I’ve put this obsession to good use..

Want to join in on taco night over at MY place? Here’s what you’ll get…Chili Lime Shrimp Tacos.

(Okay okay.. if you come over, you also might get a beer or two.)

Shhh. Don’t tell anyone but I made a pretty cool marinade (Chili Lime Garlic) that you can use to amaze and impress your friends.

Add it on shrimp, make some tacos, and be prepared for these people to never leave your side.

I’m so fortunate to be a part of The Inspired Plate, a group of 16 talented photographers around the WORLD. We are focusing our efforts on monthly food photography challenges, this month was Fish Two Ways (Raw and Prepared).

This was an awesome challenge as seafood can be one of the most difficult foods to style, let alone look photogenic while raw.  Recipe following…why not try these for Taco Tuesday this week??

I also added a side of my take on Mexican Street Corn…memories from my days in Santa Barbara. A few days a week we would rush out to the street, hearing the bell ring from the man selling roasted corn from a small cart. I had never experienced such a thing before..so simple yet SO DELICIOUS.

Warning: One taste and you might demand to have corn-on-the-cob this way for the rest of your life. I’m a bad bad girl for telling you to do this, but trust me. Roast some corn over the grill, after slightly charred add a “thin” coat of mayo, good parmesan and sprinkle with chili powder. OMG. I’m just sayin.

(I need to show this again.)

The Chili Lime Marinade. Super simple!

• A tablespoon each: smoked paprika, freshly grated garlic, chili powder;
• 1/2 teaspoon salt, pepper, onion powder…and pretty much add anything else you like.
• Combine these spices with the juice of one lime and a teaspoon of olive oil.
• Add water or oil to make a consistency to your liking. Marinate shelled/cleaned shrimp for at least one hour before grilling.

The cooking?

• Crank that grill UP, coat with oil, and get some grill marks on those shrimp. The higher the better; the quicker the better!
• Serve up with charred corn tortillas, smeared in Greek Yogurt, and add some fresh avocado, salt and pepper, a drizzle of olive oil and some sprigs of fresh cilantro. Black beans are really yummy in this too!

Now go on to visit the next amazing photographer in our Inspired Plate group.. She is the lovely Sabrina Wong | Perth Photographer, I can’t wait to see what she’s done this month!!! Sab will have the link to the next photographer in our group, click it to continue our group circle!

xoxo

Jen

June 24th, 2012 | Category: Food, Food Photography Challenges, Locally Made, Main Dishes, Recipes, Seafood, Snacks, Veggie | Comments (9)