plates, places & people » recipes

Kale Chips

p3images — Tue, 24 Nov 2009 22:19:41 +0000

baked kale chips

I’ve been trying to think of a good appetizer for Thanksgiving, something not too filling yet something that would taste good with a cold beer or glass of Beaujolais Nouveau. I remember reading not too long ago about kale chips so I began to do a little research. Quickly I realized that making kale chips was even easier than I had remembered. Basing my recipe off of this one for Tuscan Kale Chips on epicurious.com I also added a bit of red pepper flakes and cut the kale into pieces. After waiting about 30 minutes for them to crisp up I was eager to taste. They passed my test and as I reached for the next chip I almost forgot I was eating kale, as I am sure you may too! Next batch I may even try with a bit of parmesan cheese sprinkled on.

ready to go in the oven

bowl full of kale chips

disappearing quickly

So happy, Teton Family Magazine!

p3images — Wed, 05 Aug 2009 14:26:10 +0000

It’s a great new magazine that promotes healthy and sustainable local living in the Tetons. The magazine is distributed in both Jackson Hole, Wyoming & Teton Valley, Idaho. A pdf of the entire magazine can also be viewed on the Teton Family Magazine website under Magazine. It is such a joy and honor to be photo editor of such a publication as this. I am so excited for our next issue!

Enjoy!

I am back from IACP Denver.

p3images — Tue, 07 Apr 2009 23:15:15 +0000

This photo reminds me a lot of what I feel like right now… flowing with excitement and anticipation. The annual gathering of International Association of Culinary Professionals produced another great motivating week. As much as I love email and cyber communication it sure was nice to be able to have face to face meetings. By the way if you think you’ve seen this chicken before you probably have – it was an out take for the SV Guides Chefs and recipe story for Chicken Senegalese. You will soon see it in the new ad for the Roosevelt Grille – Ketchum, Idaho.

©Paulette Phlipot

Wine Pairings, a new Senegalese on life

p3images — Mon, 01 Dec 2008 02:05:13 +0000

David Kirpatrick writes about the difficulty of matching wine with curry and Tom Nickel gives away the secrets to his popular Chicken Senegalese in the Sun Valley Guide Winter 2009.

Birthday Peach Pie

p3images — Thu, 24 Jul 2008 22:34:36 +0000

©Paulette Phlipot

Having a birthday during the hot days of July I always requested my mom make my grandma’s recipe for chilled peach pie instead of a traditional cake. I decided to make the recipe in small tart shells instead of one large pie for the dinner party we had to celebrate my birthday this year.

6-8 peaches, sliced (I leave the skin on, but if you prefer you can peel them before slicing)

1 baked pie crust (or individual tart shells)

3/4 cup sugar

1 cup boiling water

2 tbl cornstarch (dissolved in a little cold water)

1 small package peach pie Jello mix

***Boil the water in a saucepan, add the sugar,cornstarch & Jello, and keep stirring occasionally for about 15 minutes on low to medium heat – just until it coats the back of a spoon. Set the sauce aside and let it cool. Arrange sliced peaches in baked pie shell. Pour cooled sauce over peaches. Refrigerate until set.

Enjoy!

Gazpacho

p3images — Sat, 19 Jul 2008 16:31:03 +0000

Here is an inspiration for cleaning out your refrigerator and making a delicious satisifying gazpacho during these hot summer days. As the Rasberry twins suggest in the Sun Valley Guide ”Chop, blend and puree fresh ingredients until they hit just the right notes.” Get creative, have fun and balance to your taste.

Tapas

p3images — Tue, 01 Jul 2008 16:21:16 +0000

Check out the Sun Valley Magazine summer 2008 issue for some great recipes created by Lillie Lancaster. Charlotte Hemmings, Lillie and I had so much fun shooting this assignment in my studio. The creative inspiration came when I was returning home from a photoshoot. I was driving across the barren area between Jackson Hole, WY and Sun Valley, Idaho. I love road trips and I think one of the main reasons is the chance it gives you to just think. I knew I had this photoshoot coming up when I returned home and I was trying to think of a creative yet whimsical way to shoot while of course keeping in mind that this was a food story and the food needed to remain the hero in the shot. As I was passing through Craters of the Moon National Monument the “Little Plates, Big Flavor” idea came to me. I quickly called up my mom and had her package up all of the appropriate props from my childhood dollhouse. They arrived the next afternoon and as soon as I started playing around I knew the idea would work – something unique, creative, and just a bit thought provoking.