Jackie Alpers's guest appearances

Jackie Alpers

The Good Life

Wake Up Tucson

Women Beyond a Certain Age Podcast

Cookbook Love Podcast

Rick Rodgers

Cynthia Graubart

Mitt Romney

Nancy Pelosi

Nathalie Dupree

Kate Black

Joe Higgins

John Kim

Ilhan Omar

Brian Williams

Timothy Sandefur

Sara Bir

Rob Walker

Jason Logsdon

Kim Kushner

OwlTail

Taste of Tucson cookbook author and photographer Jackie Alpers stops by for a compelling hour of conversation about the book, Tucson's food scene, what it's like to photograph food, the lessons of writing her book, and getting buy-in and branding Tucson as the culinary jewel it really is.

Hr. 2 Jackie Alpers

Jackie Alpers is the award-winning food photographer behind the blog Jackie’s Happy Plate and the author of Taste of Tucson. She shares her joy in the cuisine of this UNESCO-recognized city.  See her website, buy her book, or follow her on Instagram, Twitter, Facebook and LinkedIn. See Tucson--City of Gastronomy. Scroll down for the Shrimp with Creamy goat Cheese-Poblano Sauce recipe! Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. Visit our podcast website, join our Facebook Group and like our Page, get links to past episodes on our community website, follow us on Instagram or drop us a line! Denise Vivaldo, host and producer. Denise’s books on Amazon. Producer, editor, and everything even remotely techie is handled by Cindie Flannigan. See Cindie’s work here. Join our community, listen to past episodes, or drop us a line!   Shrimp with Creamy Goat Cheese–Poblano Sauce Makes 3-4 servings Chef Maria Mazon of BOCA Tacos y Tequila is a sauce master. Her goat cheese–poblano sauce is awesome over grilled chicken breasts, in enchiladas stuffed with mushrooms, or tossed with pasta. Here we added cooked shrimp to the sauce, then served it in deep red cabbage cups, which add a visual contrast to the white sauce and a slightly peppery taste. You can substitute soy sauce for the Maggi Jugo if necessary. Goat cheese has been a staple in Sonora for centuries. The Spanish brought both goats and cheesemaking techniques to the desert region. Ingredients 2 poblano chiles 1 medium white onion, halved 12 ounces soft goat cheese 1 (12-ounce) can evaporated milk 1⁄4 cup water 2 teaspoons garlic powder 1 teaspoon sea salt Ground white pepper to taste Dash of Maggi Jugo Seasoning Sauce 1 pound cooked medium shrimp 1 small red or green cabbage Instructions Preheat the broiler or grill. Remove the stems (and seeds if you want the sauce to be less spicy) from the chiles. Broil or grill the chiles and onion, turning the chiles occasionally so that the skins are blistered on all sides, about 10 minutes. Transfer the chiles and onion to a large saucepan or Dutch oven. Add 10 ounces of the goat cheese (reserving about 2 ounces), the evaporated milk, .⁄4 cup water, garlic powder, salt, white pepper, and Maggi Jugo. Bring to a boil over medium-high heat. Pour into a blender and let cool for 10 minutes. Blend until smooth, then strain through a sieve. Return the mixture to the pot and simmer over low heat for 20 minutes. Set 6 to 8 shrimp aside for garnish. Stir the rest of the shrimp into the sauce and cook over low heat until warmed through, about 5 minutes. To make the cabbage cups, cut the cabbage head in half vertically from the stem to the crown. Cut the core out of both halves of the cabbage, then cut the halves vertically down the middle. Separate the cabbage leaves and wash them well before filling. Fill the cabbage cups with shrimp mixture and garnish each with a shrimp piece. Crumble the remaining 2 ounces goat cheese over the top. 

Jackie Alpers is the award-winning food photographer behind the blog <a href="http://www.jackieshappyplate.com/" rel="nofollow" target="_blank">Jackie’s Happy Plate</a> and the author of Taste of Tucson. She shares her joy in the cuisine of this UNESCO-recognized city. See her <a href="https://www.jackiealpers.com/" rel="nofollow" target="_blank">website</a>, buy her <a href="https://www.amazon.com/Tucson-Eats-Sonoran-Style-Techniques/dp/1513262564/ref=sr_1_1?keywords=taste+of+tucson&amp;qid=1575748187&amp;sr=mexican+cookbook&amp;pldnSite=1" rel="nofollow" target="_blank">book</a>, or follow her on <a href="https://www.instagram.com/jackiealpers/" rel="nofollow" target="_blank">Instagram</a>, <a>Twitter</a>, <a href="https://www.facebook.com/jalpers" rel="nofollow" target="_blank">Facebook</a> and <a href="https://www.linkedin.com/in/jackiealpers/" rel="nofollow" target="_blank">LinkedIn</a>. See <a href="https://tucson.cityofgastronomy.org/" rel="nofollow" target="_blank">Tucson--City of Gastronomy</a>. Scroll down for the Shrimp with Creamy goat Cheese-Poblano Sauce recipe! Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. Visit our podcast <a href="https://womenbeyond.podbean.com/" rel="nofollow" target="_blank">website</a>, join our <a href="https://www.facebook.com/groups/WomenBeyond/" rel="nofollow" target="_blank">Facebook Group</a> and like our <a href="https://www.facebook.com/WomenBeyond/" rel="nofollow" target="_blank">Page</a>, get links to past episodes on our <a href="https://www.womenbeyondacertainage.com/" rel="nofollow" target="_blank">community website</a>, follow us on <a href="https://www.instagram.com/womenbeyondacertainage/" rel="nofollow" target="_blank">Instagram</a> or drop us a <a href="mailto:WomenBeyond@icloud.com">line</a>! <a href="https://denisevivaldogroup.com/" rel="nofollow" target="_blank">Denise Vivaldo</a>, host and producer. Denise’s books on <a href="https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&amp;sr=1-1" rel="nofollow" target="_blank">Amazon</a>. Producer, editor, and everything even remotely techie is handled by <a href="https://www.linkedin.com/in/cindie-flannigan-27a29a133/" rel="nofollow" target="_blank">Cindie Flannigan</a>. See Cindie’s work <a href="https://denisevivaldogroup.com/" rel="nofollow" target="_blank">here</a>. Join our <a href="https://www.facebook.com/groups/WomenBeyond/" rel="nofollow" target="_blank">community</a>, listen to <a href="https://womenbeyond.podbean.com/" rel="nofollow" target="_blank">past episodes</a>, or drop us a <a href="mailto:WomenBeyond@icloud.com">line</a>! Shrimp with Creamy Goat Cheese–Poblano Sauce Makes 3-4 servings Chef Maria Mazon of BOCA Tacos y Tequila is a sauce master. Her goat cheese–poblano sauce is awesome over grilled chicken breasts, in enchiladas stuffed with mushrooms, or tossed with pasta. Here we added cooked shrimp to the sauce, then served it in deep red cabbage cups, which add a visual contrast to the white sauce and a slightly peppery taste. You can substitute soy sauce for the Maggi Jugo if necessary. Goat cheese has been a staple in Sonora for centuries. The Spanish brought both goats and cheesemaking techniques to the desert region. Ingredients 2 poblano chiles 1 medium white onion, halved 12 ounces soft goat cheese 1 (12-ounce) can evaporated milk 1⁄4 cup water 2 teaspoons garlic powder 1 teaspoon sea salt Ground white pepper to taste Dash of Maggi Jugo Seasoning Sauce 1 pound cooked medium shrimp 1 small red or green cabbage Instructions <ol><li>Preheat the broiler or grill.</li> <li>Remove the stems (and seeds if you want the sauce to be less spicy) from the chiles. Broil or grill the chiles and onion, turning the chiles occasionally so that the skins are blistered on all sides, about 10 minutes.</li> <li>Transfer the chiles and onion to a large saucepan or Dutch oven. Add 10 ounces of the goat cheese (reserving about 2 ounces), the evaporated milk, .⁄4 cup water, garlic powder, salt, white pepper, and Maggi Jugo. Bring to a boil over medium-high heat.</li> <li>Pour into a blender and let cool for 10 minutes. Blend until smooth, then strain through a sieve.</li> <li>Return the mixture to the pot and simmer over low heat for 20 minutes.</li> <li>Set 6 to 8 shrimp aside for garnish. Stir the rest of the shrimp into the sauce and cook over low heat until warmed through, about 5 minutes.</li> <li>To make the cabbage cups, cut the cabbage head in half vertically from the stem to the crown. Cut the core out of both halves of the cabbage, then cut the halves vertically</li> <li>down the middle. Separate the cabbage leaves and wash them well before filling.</li> <li>Fill the cabbage cups with shrimp mixture and garnish each with a shrimp piece. Crumble the remaining 2 ounces goat cheese over the top.</li> </ol>

Jackie Alpers & the Taste of Tucson

Jackie Alpers is an award-winning professional food photographer based in Tuscon, AZ. Jackie cooks, styles and photographs food and recipes in her natural-light studio and documents food &amp; travel on location. Her popular food photography and recipe blog “Jackie’s Happy Plate” showcases her culinary adventures as a Midwesterner transplanted to the Sonoran Desert. She is especially interested in the emotional, psychological and spiritual relationship that people have with food and drink because she believes that food lends itself to vast symbolism and interpretation and she loves the rituals surrounding it.    Today on the podcast we talk about Jackie’s belief that writing and photographing a cookbook is an inclusive process, along with her experiences as a full-time food photographer, and her ultimate desire to write her own cookbooks, which culminated in two books, one called Sprinkles: Recipes and Ideas for Rainbowlicious Desserts which explores the science of sprinkles (Sprinkology!), shares crafty methods for sprinkling, and offers a comprehensive guide to identifying and cooking with them and her most recent book published in the midst of the coronavirus pandemic - Taste of Tuscon.  Listen To This Episode:  Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Connect with Jackie at her blog Jackie’s Happy Plate orConnect on her website  Jackie’s Cookbooks:  Taste of TucsonSprinkles: Recipes and Ideas for Rainbowlicious Desserts   Food photography books:  Plate to Pixel That Photo Makes Me Hungry  Download a copy of the NEW Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron

Jackie Alpers is an award-winning professional food photographer based in Tuscon, AZ. Jackie cooks, styles and photographs food and recipes in her natural-light studio and documents food &amp; travel on location. Her popular food photography and recipe blog “<a href="http://www.jackieshappyplate.com/" rel="nofollow" target="_blank">Jackie’s Happy Plate</a>” showcases her culinary adventures as a Midwesterner transplanted to the Sonoran Desert. She is especially interested in the emotional, psychological and spiritual relationship that people have with food and drink because she believes that food lends itself to vast symbolism and interpretation and she loves the rituals surrounding it.  Today on the podcast we talk about Jackie’s belief that writing and photographing a cookbook is an inclusive process, along with her experiences as a full-time food photographer, and her ultimate desire to write her own cookbooks, which culminated in two books, one called Sprinkles: Recipes and Ideas for Rainbowlicious Desserts which explores the science of sprinkles (Sprinkology!), shares crafty methods for sprinkling, and offers a comprehensive guide to identifying and cooking with them and her most recent book published in the midst of the coronavirus pandemic - Taste of Tuscon.  Listen To This Episode: <a href="https://itunes.apple.com/us/podcast/cookbook-love-podcast/id1435533489?mt=2" rel="nofollow" target="_blank"> Apple Podcast App</a><a href="https://www.stitcher.com/podcast/maggie-green/cookbook-love-podcast?refid=stpr" rel="nofollow" target="_blank">Stitcher </a><a href="https://playmusic.app.goo.gl/?ibi=com.google.PlayMusic&amp;isi=691797987&amp;ius=googleplaymusic&amp;apn=com.google.android.music&amp;link=https://play.google.com/music/m/I2q6mcqhfrcdaejvxyfb5bwcl7a?t%3DCookbook_Love_Podcast%26pcampaignid%3DMKT-na-all-co-pr-mu-pod-16" rel="nofollow" target="_blank">Google Music Play</a><a href="http://your-shows-libsyn-address.com/spotify" rel="nofollow" target="_blank">Spotify </a>Things We Mention In This Episode: <a href="http://www.jackieshappyplate.com/" rel="nofollow" target="_blank">Connect with Jackie at her blog Jackie’s Happy Plate</a> or<a href="https://www.jackiealpers.com/" rel="nofollow" target="_blank">Connect on her website </a> Jackie’s Cookbooks: <a href="https://www.amazon.com/Taste-Tucson-Sonoran-Style-Inspired-Southern/dp/1513262564" rel="nofollow" target="_blank"> Taste of Tucson</a><a href="https://www.amazon.com/Sprinkles-Recipes-Ideas-Rainbowlicious-Desserts/dp/1594746389" rel="nofollow" target="_blank">Sprinkles: Recipes and Ideas for Rainbowlicious Desserts  </a> Food photography books: <a href="https://www.amazon.com/Plate-Pixel-Digital-Photography-Styling/dp/0470932139" rel="nofollow" target="_blank"> Plate to Pixel </a><a href="https://www.amazon.com/That-Photo-Makes-Hungry-Photographing/dp/1682683982" rel="nofollow" target="_blank">That Photo Makes Me Hungry</a> <a href="https://www.cookbookwritersacademy.com/roadmap-greenapron" rel="nofollow" target="_blank"> Download a copy of the NEW Cookbook Publishing Roadmap </a>A<a href="http://greenapron.com/hungry" rel="nofollow" target="_blank">pply for next session of Hungry For a Cookbook Mastermind Group </a>Please join our <a href="https://www.facebook.com/groups/457460945007807/" rel="nofollow" target="_blank">Confident Cookbook Writer Facebook Group </a>Let’s connect on Instagram <a href="https://www.instagram.com/greenapron/" rel="nofollow" target="_blank">@greenapron</a>

Episode 92: Behind The Scenes of a Cookbook: Professional Food Photographer and Author Jackie Alpers