Why am I torturing myself by using the word “summer” right now?
One only needs to glance at the East Coast’s forecast for today.
New York is in the midst of another round of snowfall
and DC is supposed to see winds of up to 50 mph tonight.
In light of how gray and yucky it’s been around here, seems like the perfect time to start daydreaming about a “sexy summer salad
” from Pia Jane Bijerk’s kitchen
Sexy Summer Salad
1 melon: Cavaillon melon, Galia etc.
for the syrup:
0.5 liters of white wine
100 grams sugar
4 star anise
the seeds from 1 vanilla pod (keep the pod too)
the peel of 1 lemon
The leaves of 3 twigs of rosemary
150 ml light olive oil
juice of half a lemon
pepper and salt
for the salad:
1 head of raddichio
4 sprigs of red or green basil
8 thin slices of Parma ham
2 buffalo mozzarella cheeses
50 grams of beautiful young salad leaves: mizuna, rocket, mustard leaf
Use a melon scoop to create nice little melon-balls. Spread them out on a deep plate.
Heat the white wine in a saucepan and add the sugar, spices and the lemon-peel. Simmer for 20 minutes on very low heat. Pour over the melon. Let completely cool down.
Make the rosemary oil: Whizz the rosemary with the lemon juice in a food processor. Pour in all the olive oil, while whizzing, taste the dressing for salt and pepper.
Arrange the radicchio leaves on four plates.
Tear the mozzarella into small pieces and divide them together with with the Parma-ham, melon balls and the young leaves over the plates. Drop some syrup over it.
Sprinkle with torn Basilicum and finish off with the rosemary oil, serve immediately with crisp bread.
You can also conserve the melon in this syrup. Pour this 2 x this quantity of syrup over the balls of at least 2 melons in a clean pot (2 liters) and cook it in boiling water for about 10 min.
It will keep for about a month!
We have an empty windowsill in front of our kitchen sink that I’m eager to fill, but with what?
With spring around the corner I’m considering planting new basil and rosemary, as well as some flowers, in these lovely clay pots
and make their home that cozy window area.
Thanks to Cup of Jo (seriously, what would I do without you?), I’m now in love with this online British fashion store, ASOS.
I love the white and beige trimmed trench
, worn either with tights when it’s still nippy out, or with skinny jeans on a lazy Saturday.
As for this snazzy orange jacket
— take me out! Let’s go! I’m ready for an evening on the town.
While visiting my friend Heather this weekend, she received a shipment of fresh Florida oranges as a birthday treat from her Mom. Great idea, huh?
I know that she and her husband love making fruit smoothies at home, and being the great athletes that they are, these liquid treats keep them fueled through their long runs and bike rides.
So it was with great luck that I just happened to stumble upon this citrus smoothie recipe
when I got home today.
I used to have a hand-held blender and since my last move, I’ve misplaced it, so I think it’s high time I actually branch out, and buy the real McCoy, because otherwise, I might end up asking Heather to blend this creation
, freeze and ship it to me overnight in DC…and we all know that that’s a tad ridiculous!
We’re headed out of town this weekend to visit some friends. Can’t wait to get away for a few days and catch up with people I’ve known for a long time.
Enjoy your weekend and stay warm!
I smiled as soon as I saw this photo of a mother and daughter. Their combined stylish flare is immediately obvious, but I must admit that I think I adore the little girl’s overall outfit the most. Her mother’s boots, on the other hand, are killer.
Spotted this on The Internet Food Association (yes, that’s actually the blog’s name) and was intrigued. I don’t adore cauliflower. Is it even possible? I mean, it’s a fairly bland vegetable.
But I’m willing to give this a try because I do like experimenting with veggie-only pasta dishes. That way I don’t need to come up with a side dish and the meal is pulled together fairly quickly. Check out the full recipe
, created by queenie takes manhattan
Pasta with Red Wine and Cauliflower
1/4 pound short pasta, such as penne rigate or cavatappi
1/4 white onion, thinly sliced
1 large garlic clove, minced
1/4 head of cauliflower, chopped into 1-inch florets
1/2 cup dry red wine
Generous pinch of red pepper flakes
Finely grated parmesan cheese
In boiling, salted water, cook the pasta to al dente. Drain and set aside; do not rinse. (You can also cook the pasta while you make the sauce.)
Set a large skillet (I used my 12-incher) over high heat. Add enough olive oil to lightly coat the bottom of the pan, turn the heat to medium-high, and add the onions. Saute the onions for a few minutes until soft and fragrant, but not browned. Add the garlic and saute for a few minutes more, until you can smell the garlic and it has turned golden.
Add the cauliflower to the pan and saute for 4-6 minutes, until it has acquired a bit of color and begun to release its water. Sprinkle the mixture with a pinch of salt and deglaze the pan with the red wine. Add the pepper flakes and continue to cook, stirring frequently, until the red wine is reduced to a syrupy glaze. Add the pasta to the skillet and cook for a minute or two, mixing it with the sauce and letting everything get to know each other.
Transfer the pasta and sauce to a shallow bowl, top with the cheese, taste for seasoning, and eat!
If you happen to have a chance to look through Caroline Herrera’s Fall 2010 collection, you’ll realize just how perfect this simple black gown was for the finale of her show. Every other piece was rich with color, fur and draping.
This was a dynamite ending.
Stanley & Sons make handmade bags and aprons one at a time. Each one of their products is made to order. I’ve inquired about a few, including the green one shown here. The leather work is fantastic, isn’t it? Feels like the kind of bag I could muck up a bit on my way to work or at the beach.