Wednesday, September 29, 2010
I don't know if it's my age, my awareness, the trends, or my access to see them via all these fashion blogs, or all of the above, but I'm really excited by fashion in a whole new way this year. Enjoy a bazillion more Tommy Ton photos of fashion in action at the shows in Paris, London, New York and Milan. Some of the shoes are AMAAAAAAAZING!
Tuesday, September 28, 2010
Thursday, September 23, 2010
Wednesday, September 22, 2010
Tuesday, September 21, 2010
Here's a quick list of all the things I'm currently obsessed with...
- Seared Halibut Fishwich from Matt's in the Market (minus the rude server, it was amazing).
- Padron pizza (add sausage!) at Delancey. My husband and I jones for this weekly.
- Ginger beer from Rachel at Delancey. An explosion of new flavor to your palate. So refreshing.- Thai iced coffee from Thai Simple Curry (so good it's worth waking up in the middle of the night from the caffeine).
- Strawberry danish from Cafe Bessalu.
- Coffee from Caffe Fiore.
- Pizza Margherita from Luc.
- Heirloom Tomato Salad with Sweet Onion and Mint from Olaiya Land Catering (recipe in previous post).
Thursday, September 16, 2010
My friend Marly works in fashion and marketing so she's been in New York for fashion week. She sent me a quick email yesterday telling me what everyone is wearing. She knows me too well because of course, I'm dying to know. So here you have it...
Short Booties with dresses
Wedge heels + clogs (wedge short boots, wedge chunky clogs, wedge chunky shoes)
Mixing of prints (florals with stripes or leopard with another print)
Chunky shoes (clogs) with socks
Thick strappy heels
Open toe boots - lots
Short boots with socks
Blazers/jackets + shorts
Rayban Wayfarers (still)
Hair up in messy bun (still)
Less jeans and more skirts/dresses
Big statement necklaces
Wednesday, September 15, 2010
Heirloom Tomato Salad with Sweet Onion and Mint
Fresh Corn Salad with Heirloom Tomatoes, Mint & Basil
Inspired by my friend Tara who loves a good corn salad
3-5 ears of fresh corn
1-2 T kosher salt.
2 medium sized heirloom tomatoes
2 T minced shallots
Good olive oil
Red wine vinegar
Freshly ground black pepper
Fresh mint leaves, broken by hand
Fresh basil leaves, broken by hand
Bring a large pot of water to a boil. Add kosher salt and corn. Boil for 3 minutes, then remove and let cool. Cut the kernels off the cob and place in a large bowl. Mix in other ingredients. Check flavor and adjust with more shallots, vinegar or herbs.
Tomato & Green Bean Salad with Homemade Pesto
Olaiya Land Catering
3/4lb thin green beans, stemmed
1 cup cherry tomatoes, halved
1 cup packed basil leaves
1/4 cup grated parmesan
2-4 T toasted pine nuts
3-4 T good olive oil
1-2 cloves garlic
salt to taste
lemon juice to taste
Place basil, parmesan, 2 T pine nuts, 3 T olive oil, 1 clove garlic, 1/2 t lemon juice and a pinch of salt in a food processor. Pulse until the pesto reaches desired consistency. Taste and adjust seasonings to your liking. If you want a bolder pesto, add the other garlic clove; if you want it to be nuttier add the remaining pine nuts; if you want it to be thinner, add the additional olive oil; if you want more zing, add more lemon juice.
Bring a saucepan of water to a boil. Salt the water so it tastes like the ocean and cook the green beans for 3-5 minutes until tender depending on their size. Drain and dry the beans on a towel. The pesto won't stick to the beans if they're wet. When dry, toss with pesto. Lightly salt the tomato halves and scatter over the dressed beans.
Tomato Salad with Basil Shallot Vinaigrette
My best effort to copy Delancey's
1lb medium sized GOOD tomatoes (Billy's if you can), quartered
2-3 T minced shallot
1 t preserved meyer lemon peel, minced
Good olive oil
Sherry vinegar or red wine vinegar
Freshly ground black pepper
Good quality sheeps milk feta
Fresh basil leaves, broken by hand
Toss tomatoes with the shallot, preserved meyer lemon, olive oil, vinegar, salt and pepper. Top with feta and basil.
I've been on quite the salmon kick all summer long and can't believe I haven't shared this one yet. Sometimes I have a weird craving for Rye bread and this is a perfect excuse to buy a great loaf.
I came across Jello Mold Farm at the Queen Anne farmers market. This local and sustainable grower has some unique and beautiful varieties of flowers along with the most beautiful arrangements with vintage flowers, tomatoes and more. LOVED. I am tucking this name in my pocket for the next time I need an amazing bouquet for the house or a gift.
And to my darling - feel free to order me flowers from Jello Mold Farm any time! No need to wait the whole year for our anniversary when you could call right now. I'll even dial for you!
I like articles like this one: "But Will It Make You Happy?"
We know what the obvious answer is (no, buying things won't make you happy) but it's always nice to see the research behind it, like how to reap the most happiness for your dollar. So read the article, then skip the new couch and book a vacation.
Tuesday, September 14, 2010
So at least I'm doing one thing right in my house and that's not over-doing it on detergent and dishwashing soap. Interesting article courtesy of my hubby...
I only use about a tablespoon (or less) of powder soap for the dishwasher and a few tablespoons of liquid soap for the washing machine (both Seventh Generation). I actually use the scoops from coffee grounds or formula for the dishwashing soap because one of those teeny tiny scoops is always enough.
Monday, September 13, 2010
- "Never EVER" put tomatoes in the fridge - this causes them to lose flavor and get mealy
- When blanching or boiling vegetables you want to salt the water to the point that it tastes like sea water. Salt is what brings out the flavor of the vegetable.
- Cook with kosher salt, finish your food with other salts.
- Buy a good quality Dijon for salad dressings. Don't use Grey Poupon. (oops, that's what I always use.)
- Cut out the center of the garlic if it has turned green because it will have a bitter taste.
- Toast pine nuts before using them in pesto. This helps bring out the nutty flavor.
- Buy basil that is young and soft versus large and leathery.
- Use fresh corn within a day or two of buying it.
- When buying green beans, break off a piece and try one. A good green bean will taste good raw.
- To cut down on the strength of an onion, and to minimize the eye-sting when cutting it, you can soak it in water to tone down the sulfuric acids.
- Sharp knives make all the difference (you're telling me, mine are so dull I go crazy every time I cook). If you can’t easily cut a tomato with your knife, it needs to be sharpened.
- Use good olive oil as much as possible when cooking. It really makes a difference in the flavor of your food.
- Buy local when possible, domestic at the very least.
Sunday, September 12, 2010
We packed the car and headed east to Lake Chelan for a few final days of sunshine before hunkering down for nine months of gray skies and vitamin D deficiencies. Of course I wasn't taking any risks so I did a little googling on the way to check out the restaurant scene (or lack thereof I figured). Thanks again Ali Scheff for some direction on where I can over-eat. I found her Seattle Magazine article on Chelan and knew I had to head straight for the Bear Foods Cafe Creperie. Who knew that allergy friendly crepe batter could be so good?! Bear Foods developed a batter with no gluten, dairy, sugar, eggs or soy. After stressing over the menu I ordered a #8, and after inhaling it, I returned to the counter to order a second #8. Yes, it was that good. So good that I even returned the next day for, guess what, another #8. Some people think I'm crazy. They're right.
I even meandered back to the counter at one point to see if they'd sell me some of the sauce. They couldn't but they told me how to make it. Love them! They also have me the (complex!) recipe for their crepe batter. If you want it, please contact me and I'll scan it for you.
I figured I could re-create this little beauty on a hot crispy tortilla. It won't be the same without that perfect crepe batter, but it will have to do.
Delicious crepe batter
Roasted red peppers
Chili lime sauce
Chili Lime Sauce
Chili garlic sauce (roughly 2 T)
Mae Ploy sweet chili sauce (roughly 1/2 cup)
Fresh lime juice (2 limes)
Saturday, September 11, 2010
I learned about this "Chef & Father" yesterday at the farmers market while talking to one of the vendors about the trials and tribulations of getting little ones to eat healthy foods. I looked up the "Chef & Father" and found this clever and entertaining video called Chef Prodigy. It's so cute and will give you a good chuckle.
Tuesday, September 7, 2010
I can't wait to get my hands on the book "The Selby is in Your Place". If you haven't visited The Selby website, it's a must. Very cool. And when you have a moment, read this interesting article from The New York Times: "The Rich and Boring Need Not Apply".
Love this room by the way....
Last night I decided to switch it up and make a new salmon recipe. My friend Michelle who posts her weekly meal plans on her blog, Conrad Family Weekly Dinners, has made Ina's Asian Grilled Salmon
multiple times so I figured it was worth trying. We don't have a BBQ at the moment so I did a little Googling for other Asian salmon recipes to see other preparations. I came across this recipe for Asian Salmon adapted from Ina's. I further adapted this one by broiling it in parchment paper since I'm used to that cooking method. I served it with white rice and broccoli. It was delicious and easy. I will make it again for sure. I adjusted the sauce a bit since I posted this recipe so I'd have more to spoon over white rice. I'm a sucker for white rice with sauce. It makes the world a better place.
1-1 1/4lb salmon fillet, skin on
1 T plus 1 t Dijon mustard
4 T good soy sauce
6 T good olive oil
2 large cloves garlic, minced
Chives, thinly sliced
Turn oven to broil.
Put the mustard, soy sauce, olive oil, and garlic in a large Ziploc and rub together with hands on the outside to combine. Add salmon to the bag and toss to make sure the whole fillet is covered in sauce. Let sit for 20 minutes. Lay out a piece of parchment paper. Set the fillet on it and then pour the sauce from the Ziploc bag over the fillet. Top with another sheet of parchment paper and fold the edges to create a little pocket. You don't want the air to get out so it will steam the fish. Place parchment pocket on a cookie sheet and place in the preheated oven for 8 minutes (longer if using a bigger fillet). Remove and let sit for a few minutes. Fish will continue to cook. Transfer fish to a plate and pour liquid from parchment pocket over the top. Garnish with chives and serve.
Friday, September 3, 2010
3 or 4lb whole chicken, cut up (I used breasts, drumsticks and thighs)
3 tablespoons olive oil
1 medium yellow onion, sliced 1/4 inch thick
6-8 garlic cloves, thinly sliced
1 t ginger, minced
1 cinnamon stick
3/4 t turmeric
1/2 t saffron
Freshly ground black pepper
5 pieces preserved Meyer lemons (1 1/4 lemons)
1/2 cup dry white wine
2 cup chicken broth
2 cups good quality green olives, pitted and cut in half
1 or 2 Yukon Gold potatoes, peeled and cut into small cubes
3 tablespoons coarsely chopped fresh cilantro
Scrape pulp from preserved lemon wedges and cut rind into thin strips and set aside.
Rinse chicken and pat dry, then season with salt and pepper. Heat 2 tablespoons of the oil in a large nonstick braiser over medium-high heat until hot. Cook chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
Add remaining tablespoon oil to the pan and reduce heat to medium. Add onions and cook, stirring frequently, until softened but not browned, 8 to 10 minutes. Add garlic, ginger and cinnamon stick and saute for a few minutes. Add saffron, rubbing it between your fingers to break up. Add turmeric, salt and pepper. Cook for a minute, then add wine and deglaze the pan, scraping up brown bits. Add chicken stock and potatoes and bring to a quick boil. Add strips of preserved lemon and olives.
Return chicken to the pan, along with any juices that accumulated on the plate. Sprinkle with half the cilantro. Cover, lower heat and braise chicken until cooked through, about 20 minutes. Check seasoning and sprinkle with remaining cilantro. Serve over cous cous.
Photo courtesy of Epicurious (similar looking to mine, although I cut my lemons a bit thinner)
Wednesday, September 1, 2010
My friend Amanda had us over the other night for an amazing Russian themed dinner: perogis, cabbage rolls, and borscht soup with sausage. Stay tuned for the recipes. I'm dying to make all of it. She started the dinner with the simplest appetizer that I assembled with one hand while stealing my husband's dirty vodka martini with the other. Because really, with a dinner like this, only vodka seemed fitting. These little cracker numbers were going as fast as I could make them so please forgive the sad picture at the bottom.