Thursday, November 20, 2014

Chocolate Chip and Ginger Oatmeal Cookies by Jesse Bluma



Chocolate Chip and Ginger Oatmeal Cookies





These cookies are a sweet indulgence with the warm flavors of ginger and cinnamon.  A flavorful combination of chocolate chips, organic crystallized ginger, and spices.   Order several dozen of these elegant treats to make a sophisticated tablescape for your next party or event. 







Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

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Wednesday, November 19, 2014

Chewy Chocolate Chip, Pistachio, and Apricot Cookies by Jesse Bluma



Chewy Chocolate Chip, Pistachio, and Apricot Cookies




Meet the gourmet soft cookie made with quality ingredients -- chocolate chips, pistachios, dried apricot, and oatmeal.  Sometimes you have to relax and have a cookie by yourself.  Or better yet, share some with family and friends.  These are the cookies for that occasion.







Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

Sign-up for email updates.


Tuesday, November 18, 2014

Chocolate Chip, Toasted Pecan, Pistachio, and Chopped Date Cookies by Jesse Bluma



Chocolate Chip, Toasted Pecan, Pistachio, and Chopped Date Cookies





These cookies harness the wonderful flavors and textures of chocolate, toasted pecans,  pistachios, and chewy chopped dates.  A treat that surely honors the heritage of its roots with quality ingredients.  Sandwich two cookies with a scoop of homemade vanilla bean ice cream for a fantastic dessert.







Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

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Monday, November 17, 2014

Chewy Chocolate Chip and Date Cookies: Uros by Jesse Bluma



Chewy Chocolate Chip and Date Cookies:  Uros





A soft cookie made with quality ingredients, including chocolate chips, chopped dates, and oatmeal.  Gift these chewy cookies to yourself or your best friend.  

A rich culture exists between Peru and Bolivia dating back before the Inca.  The islands, rivers, and climate provide a bounty of foods, including dates, oranges, cherries, plantains, and cacao.  These cookies celebrate the culture and traditions of the Uro.


Una cookie suave hecha con ingredientes de calidad, incluyendo los chips de chocolate, dátiles picados, y harina de avena.  Regalo estas cookies masticables a ti o tu mejor amigo.  Existe una rica cultura entre Perú y Bolivia se remonta antes de los Incas.  La islas, ríos, y el clima proporcionan una abundancia de alimentos, incluyendo las fechas, naranjas, cerezas, plátanos y cacao.  Estas cookies celebran la cultura y las tradiciones de la Uro.








Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

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Sunday, November 16, 2014

Pistachio Chocolate Chip Cookies by Jesse Bluma



Pistachio Chocolate Chip Cookies





These cookies embrace the spirit of coastal living from Laguna to Lima, Madrid to Santiago, San José to Bogotá.  Made with high quality chocolate and slightly salty pistachios, these cookies attract all kinds of attention with their sweet, buttery flavor.  Order several dozen of these elegant treats to make a sophisticated tablescape for your next party or event. 







Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

Sign-up for email updates.

Saturday, November 1, 2014

Triscuit with Pea and Cotija Spread topped with Andouille



Triscuit with Pea and Cotija Spread topped with Andouille





This recipe will satisfy your appetite for a salty, sweet, and savory snack.  Makes enough for two boxes of crackers.

Ingredients for walnut layer

2 cups light brown sugar
4 cups chopped walnuts
10 Tablespoons butter
1 teaspoon vanilla extract

In a large pan on low heat toast the walnuts.
Place the sugar and butter in the pan, then stir until the butter is melted.
Add in the vanilla.

Ingredients for the pea layer

2 cups frozen peas, and an additional pea to garnish each cracker
8 ounces cotija cheese
zest of two organic lemons (washed)
6 Tablespoons lemon juice
6 Tablespoons dill
8 Tablespoons olive oil

Defrost the peas.  
Blend the ingredients for the spread in a food processor or mixer.  

2 boxes Triscuits (whole wheat wafer crackers)

For the andouille

2 organic andouille sausages, diced, and prepared in a skillet on medium heat.

Assemble

Apply a thin layer of walnuts on each cracker.
Top with a layer of the pea spread.
Then garnish with andouille.







Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      


Saturday, October 25, 2014

Los Angeles Fashion Week Design Competition



Los Angeles Fashion Week Design Competition





Recently I attended the Los Angeles Fashion Week Design Competition.  "LAFWDC annual design competition is a platform for creative minds. It was created to give exposure, visibility, support and a voice to emerging talent from around the world."  The fashion show was held at Penthouse 1050 in downtown L.A., with official sponsors Runway Rhythm, TFB Magazine, NickiiJean Magazine, and MW Productions.  Penthouse 1050 is a 5,000 square foot studio in the center of downtown.

Attendees responded well to Julieta Kleven's designs (photo above).  As with any fashion show some looks were wearable and others were for pure show, art, and creativity.  Designers included Michelle Uberreste from Project Runway: Under the Gun, Delaya Briscoe, Tooie Zimmerman, Joshua Ugarte, and Madeline K. Smith.



Winning design by Veejay Floresca.  

Cupcake bar






Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      



Credits
http://www.lafwdc.com/
http://instagram.com/lafwdc
http://www.eventbrite.com/

Friday, October 17, 2014

The Spotlight Campaign: Honor by Jesse Bluma




The Spotlight Campaign:  Honor





ABOUT THE CAMPAIGN

Our ideas, our creations, our spirit, and our great actions have always been key.  I know what it’s like to create something, the hard work it takes to accomplish goals, and to stand with others.  I know with my readers we share an elevated approach to food, information, and inspiration.  Liberating food and taste is the mission.  It is a holistic approach to living well and freeing our taste in food and much more.  Pointe Viven reflects my spirit and its clients.  It is a dynamic community of liberating food and taste.

 Over the years it has been terrific to meet, spotlight, and feature creators, doers, and inspirational figures.  I know no matter where I am, where I visit, and with whom I meet I will learn something and be re-energized by their endeavors.  Each month join me in spotlighting the famous, the not so famous, the local celebrities, and those you believe have earned a thank you, a congratulations, and the recognition.



Each month a new theme will be chosen, so be thinking of those people you know exhibit the traits.  Often the trait is something not so measurable, rather it is shown through the mundane, certain instances, and moments that surprise you.  This is your opportunity to join me and take part in the campaign.

In September we celebrated great creativity.  Those that exhibit a good sense of vision, those that inspire others, and give us something meaningful to consider.  Individuals making great strides in liberating their lives and the lives of others through the creative spirit.

October:  This month we are spotlighting honor.  We are looking for those that exhibit just actions, fine character in relationships, and intuition for the truth.  An honorable temperament is vastly powerful, although it can be unseen.  Honor is often the reputation one builds through dignified and kind acts, gestures, and placing others before oneself.  An honorable attitude and approach to life requires thinking how others will feel about your actions or words.  It requires the courage to face your failings, often to apologize, and work to make amends.  

Honor can at times be bold, garner tremendous attention, and predicate further opportunity to make life better for oneself and others socially, politically, in business, families, and friendships.  Additionally, honor conjures up thoughts of gentlemen, chivalry, and proper ladies.  This is where intuition for the truth is the mark of honorable individuals.  Those that are conscious of posterity, conscious of the social capital they are building, conscious of their power and strength to make their own day or another person’s day a bit brighter.  These qualities are admired and attract others with a similar approach to life.  The opposite is true as well.  Dishonorable behavior, lack of respect for oneself or others, and disregard for others ultimately pushes the honorable away while attracting the unjust, the unkind, and shallow.  As we look for the honorable we look for great strides in small instances and epic tales, while understanding the honorable are not always perfect.  They are not pushovers or passive.  The honorable are rather assertive, rich in gifts, and adventurous souls. 





Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      

Image credit:  FreeDigitalPhotos.net  

Monday, September 15, 2014

The Spotlight Campaign: Great Creativity by Jesse Bluma



The Spotlight Campaign:  Great Creativity 





ABOUT THE CAMPAIGN

Our ideas, our creations, our spirit, and our great actions have always been key.  I know what it’s like to create something, the hard work it takes to accomplish goals, and to stand with others.  I know with my readers we share an elevated approach to food, information, and inspiration.  Liberating food and taste is the mission.  It is a holistic approach to living well and freeing our taste in food and much more.  Pointe Viven reflects my spirit and its clients.  It is a dynamic community of liberating food and taste.

 Over the years it has been terrific to meet, spotlight, and feature creators, doers, and inspirational figures.  I know no matter where I am, where I visit, and with whom I meet I will learn something and be re-energized by their endeavors.  Each month join me in spotlighting the famous, the not so famous, the local celebrities, and those you believe have earned a thank you, a congratulations, and the recognition.



Each month a new theme will be chosen, so be thinking of those people you know exhibit the traits.  Often the trait is something not so measurable, rather it is shown through the mundane, certain instances, and moments that surprise you.  This is your opportunity to join me and take part in the campaign.

In August we celebrated good stewards of nature.  Those that exhibit joy for the great outdoors.  Individuals making great strides in liberating their lives and the lives of others through being outside in forests, deserts, mountains, on lakes, and at sea.

September:  This month we are spotlighting great creativity.  We are looking for those that exhibit a good sense of vision, those that inspire others, those that give us something meaningful and valuable to consider.  Those demonstrating creativity in business, technology, teaching, baking, cooking, music, theology, art, everyday living, as students, and more.  Famous artists, such as Joan Miró from Barcelona, Spain and others demonstrate mastery of skill and technique.  There are countless other well known and not so prominent examples. 



The power of creativity is immense.  The attitude, hard work, training, enjoyment, and divine that emerges from expression, innovation, originality, independence, and illumination builds a legacy for oneself, teaches others, and provides a cathartic outlet.  Creativity is positive, renews, instructs, and builds character.  Creativity does not demean, persecute, lie, manipulate, propagandize, nor is it blasphemy.  Creativity is rooted the Latin etymology of create--to make and grow.  Derogatory bias is manipulation, not to be confused with growth and creation through imagination.  

As the poet Henry Wadsworth Longfellow in the 1800s A.D. wrote in “A Pslam of Life”,

“In the world’s broad field of battle.
In the bivouac of Life,
Be not like dumb, driven cattle!
Be a hero in the strife!...

Let us, then, be up and doing,
With a heart for any fate;
Still achieving, still pursuing, 
Learn to labor and wait.”

Examples abound of this kind of dedication, this fervor of the creative human spirit.  As we take a moment to spotlight creative individuals, we pause to consider their knowledge, purpose, great thinking, apprenticeship, work, and contributions.  Creative individuals cross all sections of our culture and embody many characteristics, such as imaginative, playful, resourceful, thoughtful, and dedicated.






Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      

Image credit:  FreeDigitalPhotos.net  


Wednesday, September 10, 2014

Triscuit with Pea and Feta Spread topped with Andouille by Jesse Bluma



Triscuit with Pea and Feta Spread topped with Andouille





Peas and Triscuit Recipe

Triscuits topped with a layer of toasted walnuts, pea and feta spread, diced andouille, and dill to garnish.  This satisfies your appetite for salty, sweet, and savory.

Ingredients for walnut layer

2 cups light brown sugar
4 cups chopped walnuts
10 Tablespoons butter
1 teaspoon vanilla extract

In a large pan on low heat toast the walnuts.
Place the sugar and butter in the pan, then stir until the butter is melted.
Add in the vanilla.


Ingredients for the pea layer

2 cups frozen peas, and an additional pea to garnish each cracker
8 ounces reduced fat feta cheese
zest of two organic lemons (washed)
6 Tablespoons lemon juice
6 Tablespoons dill
8 Tablespoons olive oil

Defrost the peas. 
Blend the ingredients for the spread in a food processor or mixer. 


1 box Triscuits (whole wheat wafer crackers)


For the andouille

2 organic andouille sausages, diced, and prepared in a skillet on medium heat.


Assemble

Spread a thin layer of walnuts on each Triscuit.
Add a teaspoon of the pea and feta mixture, then evenly spread.
Top with andouille.
Garnish with a snip of dill.






Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      


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