Recipe of the Week

This next item caused one of those "Oh my god, this is perfect,
I can't believe that I made it" moments.  It involved pie crust,
which has never been my strong point-but as it turns out
I make a pretty badass pie crust.....as long as it's not being used in a pie.















I had some rhubarb and strawberries so I decided on mini galettes.
Not as time consuming, stressful, or messy as a pie.
You can substitute any fruit filling, blueberries are coming
back right now and cherries should be too- so feel free to
experiment with your favorite.

Other Notes:
*I used less sugar than the recipe called for. You can use anywhere from
1/2 c to 2 cups of sugar.

*If you make this on a hot day, you will have to work quickly with the dough,
if it seems like it is getting too soft just put it in the fridge until you need it.


Mini Rhubarb and Strawberry Galettes
















 Pate Brisee, do not divide into 2 disks
All-purpose flour, for dusting
about 3-4 pieces of rhubarb, cut into 1/2" pieces
1 c quartered strawberries
1/4  c cornstarch
1/2 c sugar (the original recipe called for 2 cups)
Coarse sanding sugar, for sprinkling


Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece
to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined
rimmed baking sheets, arranging several inches apart.
(If rounds become too soft to handle, refrigerate until firm,)

In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and sugar.

Cover each round of dough with a heaping 1/2 cup rhubarb mixture,
leaving a 1-inch border.  Fold edges over rhubarb filling, leaving an opening in center; 

gently brush water between folds, and press gently so that folds adhere. 

Refrigerate or freeze until firm, about 10-15 min.

Preheat oven to 400 degrees. Brush edges of dough with water, 

and sprinkle with sanding sugar. Bake until crusts are golden brown, 

about 30 minutes. Reduce heat to 375 degrees, and bake until 

juices bubble and start to run out from center of each galette, 15 minutes more. 

Transfer to a wire rack, and let cool completely before serving.

Original Recipe from Martha Stewart

Wilderness Girl

 If you've ever seen Troop Beverly Hills then you can visualize my
preferred style of camping.  Luxury hotel with a fireplace to roast the s'mores.
No bugs. No forest.















I haven't been camping since I was 9, when my girl scout troop traumatized
me by having a weekend camping trip in some cabin. I ruined my new hiking boots
from J.C Penney, walked through a spider web in the woods, and had to listen
to the story of Scheherezade on cassette one too many times before bed.  I hated it.
















Dating the bf has made me want to give nature a second chance, and
it isn't that I really hate nature I just hate bugs.
(They haunt my dreams and give me night terrors. )
Though my version and his version of the outdoors greatly differ,
I'm taking baby steps to being a better Wilderness Girl.
This past weekend we went down to Southern NJ for my
first camping experience in 18 years, and I had a great time and only 2 bug freak outs.

I swam, canoed, learned how to play 500 Rummy, impressed everyone
with "Gourmet Night", had a photo shoot with my lady, and ate a lot.
It was lovely.
















I'm actually excited for next year!
So thanks to the bf, Carly and Rick for making my
second shot at camping a success.

Latest Obsessions

Watermelon
It has been so refreshing in this hot weather.
Did you know that you can grow them into squares?

Journelle
Finally, a bra shopping experience that doesn't suck.
Nice staff, good selection, wide range of prices.

Cat hugging kitten video
so sweet!




Morning Bell Dress
from DearGoldenVintage on Etsy
I'd wear this constantly.















Italy
Been reading up on the different wine appellations, 
thinking that a visit to Northwestern Italia might be nice.

Kunik Cheese
buttery goodness. so perfect for a picnic

Recipe of the Week

Since it's been so long since I've posted a recipe,
I've decided to go wild and post two!


This year the bf, a few friends and I have bought into a
CSA and we got our first box this past week.
We received a bag of greens, white radishes,
spinach, and the reddest rhubarb that I've ever seen.
It matches my cutting board!

I had already made a rhubarb pie earlier in the week so
I needed another plan for this new bunch. After extensive
rhubarb recipe hunting, I decided on a rhubarb strawberry compote.

...and then I also decided to make corn bread. Which made for a delicious combo.
I highly recommend this for a nice snack.


Rhubarb Strawberry Compote

*bunch of rhubarb-7 or 8 thin stalks or 4 thicker stalks
cut lengthwise then cut into 1" pieces
*1 lb strawberries
*1/2 cup sugar
*1/4 cup apple juice
*1 tbsp grated orange or lemon zest
*1/2 tsp pure vanilla extract

In a large heavy bottomed pot combine the rhubarb, strawberries,
sugar, apple juice, orange zest and vanilla. Bring to a simmer over medium heat.

Reduce heat and continue to gently simmer for 50-60 minutes or until
the mixture has reduced and thickened.

**This can be used warm, room temperature or chilled.
I transferred my compote to a metal bowl and put that onto an ice bath to
cool it down a little quicker.

Put it into a jam jar or glass container and it should keep in the fridge
for a week or so..if you don't eat it all before then..


Buttermilk Cornbread

*1 stick of butter (melted)
*1 1/2 c yellow cornmeal
*1 1/2 c all purpose flour (spooned and leveled)
*1/4 c sugar ** I used just a spoonful, so use what you like**
*2 tsp baking soda
*2 tsp salt
*3 large eggs
*2 1/2 c buttermilk

Preheat oven to 425F coat the sides of a 13x9" pan with butter or
non-stick spray.

In a medium bowl whisk together the cornmeal, flour, sugar, baking soda,
and salt. In a large bowl whisk together eggs and buttermilk;whisk in melted butter.
Stir cornmeal mixture into buttermilk mixture until just combined.
Do not overmix.

Pour the batter into the prepared pan and bake for 15-20minutes or until a skewer comes
out clean and the top has turned golden brown. Let cool in pan at least 15 minutes before slicing.



 Now you combine the two and stuff your face full of rhubarb/berry/cornbread goodness.

NY Exploration: The Frying Pan

There can only be one reason for New Yorkers to flock
to the West Side Highway, and that is the promise of having drinks
 on the water.

 The Frying Pan is the perfect place to indulge in some good
ol' day drinking. Grab some frozen Margarita's or a pitcher of
White Sangria and you're set. (we also split a burger and crab fries!)















(I would recommend getting there on the early side
if you want to get some seats in the shade. )

Frying Pan
205 12th Avenue
Pier 66 Maritime

New York Moments

Yesterday was just perfect.
The bf and I stopped in at the Columbus Circle Whole Foods
to pick up provisions and then had a lovely picnic in Central Park.
There is something truly enchanting about that place,
and because we don't go too often I tend to forget.

It feels as though you've managed to get out of the city,
but the buildings that tower over the trees remind you that
you've never left home. The sun was shining, and our cheese
choices were delicious.

As we left the park we decided that a cocktail would be nice
so, we walked over to Rouge Tomate for some of the most
refreshing and tasty drinks that I've had in awhile.

I left the city feeling blissfully in love with NY all over again.
Even today, upon waking up, I still have butterflies for my city
and cannot wait start the day.

The bf has gone camping for the night, and I've decided to have a day
alone in the city. This will include (but is not limited to)
*McQueen exhibit at the Met
*Chinatown Ice Cream Factory
*A large bunch of lychees and other Chinatown finds
*Picking up my wine purchases from ABC Wine co
*Paper store for envelopes

iheartny

Latest Obsessions

*Mashups
Biggie/xx...Van Halen/JohnLennon


*Strawberries from the greenmarket
(you'll never want to eat the supermarket berries again)

*The Widow Clicquot
(After reading this I may need a trip to the Champagne region)

*Conan O'Brien Can't Stop

*The possibility of a picnic in Central Park tomorrow
(meats, cheeses, snackies, secret wine stash..)

*Succulents
(there is something so alluring about these)

*Salty Pimp from the Big Gay Ice Cream Truck
(this cone will blow your mind.)

Latest Obsessions

*Griffin and Sabine
(a wonderful book about love, art, and correspondence)

*Cave of Forgotten Dreams
(Herzog. enough said.)

 *Rhubarb is back
(the market is becoming magical again)


*Adele- Rolling in the Deep
(it's been on repeat)


*Glass Refrigerator Dishes
(saw a lot of these in Cold Spring and decided that I need them)

Oh Goodness

I've been a baaad blogger.
April has been very very busy,
and once I get my camera back
I will post some pretty pictures from my
adventures in NJ.


For now, I'm just getting ready for upcoming craft shows:
April 30 Go Green! Greenpoint! 
May 7th Spring Handmade Cavalcade
May 21st Brooklyn Flea: Fort Greene

And awaiting my 100th Etsy sale
(I'm only 2 sales away!!!!)


I'll leave you with Cookie Monster's take on Twin Peaks

Latest Obsessions

*The Palm Cockatoo
(their call sounds like they are saying Hello)



*Recipe for Butterbeer Cupcakes
(Yes, I am a Harry Potter nerd)

*Nautical Cardigan
(79 Euros?.sure.)

*Sunscreen Guide
(such a bummer to find out that my brand is bad)

*Beyonce-Why Don't You Love Me video
(obsessed with the video, not the song)

Spring Wish List

Because the forecast for this week is in the 50's and above,
I'm going to say that it's officially spring.
Things are starting to bloom in Sunnyside,
and it's only a matter of time before everything is green again.

Here's my wish list for Spring:

*Get out to a soccer game (Red Bull or Philly Union)

*Eating the Belgian Slipwich or the Monday Sundae from
the Big Gay Ice Cream Truck

*Take the bf to Eataly and feast on Italian food.

*See the Vivienne Westwood exhibit at the Museum @ FIT

*Visit the Bronx Zoo and say hi to the cobra

*Lounge around on the Frying Pan with a few friends and a few cocktails

*Visit the Baltimore Aquarium

*See the Alexander McQueen exhibit @ the Met

*Go to Lincoln Center for a ballet or opera

*Get out to Spa Castle for some rooftop pool time

I think that this list should be easy to complete.
Who wants to come along?

Friday Jams.

A mix for the dreary weather.






The Wolf by Fever Ray

Latest Obsessions

*Pandan
(had ice cream yesterday, want to make this now)

*Island Ikat duvet from West Elm
(slowly making over our bedroom)

*Jamie's Food Escapes
(Jamie Oliver travels the world, cooks outside, and makes delicious things.
I want to make these)

*Turquoise, aqua, bright blue shades
(I love those colors right now)

*Torrisi Italian Specialties
(go and get the Mozzarella)

*Train Case w/ cheetah print lining
(it would match my round cheetah suitcase)

Recipe of the Week

This recipe comes from the Power Foods
cookbook, which I am becoming a huge fan of.
Tons of recipes, all very fruit and veggie focused,
and easy to execute.

**This recipe originally calls for
sablefish (aka black cod) but I
decided to make it with Wild Coho Salmon.

















Hoisin-Glazed Salmon with Bok Choy

• 2 tablespoons olive oil
• 1 piece fresh ginger (3 inches), peeled, thinly sliced, then cut into very thin matchsticks
• 3 cloves garlic, thinly sliced
• 1 head bok choy (1 1/2 pounds), sliced crosswise into 1-inch wide pieces, greens and stalks separated
• 2 celery stalks, quartered lengthwise and cut into 2-inch lengths
• Coarse salt and ground pepper
• 1 bunch scallions, trimmed, cut into 2-inch lengths
• 3 tablespoons hoisin sauce
• 1 tablespoon ketchup
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 4 salmon fillets(or sablefish)
  

Directions

In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.

Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.

Read more at Wholeliving.com: Hoisin-Glazed Black Cod with Bok Choy

Latest Obsessions

Summer Essentials

*New Swim Suits
(torn between these two)









































*Worishofer's
(cute and they won't kill your feet)


















*Beach bag
(Stockholm striped bag from Ikabags)


















Boat Print Dress
(from Top Shop)






























Vintage Frames from Vintage 50's Eyewear
(how cute would these be as sunglasses?)

















Picnic Basket from Crate and Barrel
(this will be the year that I go on a picnic)






















*Gerbino Rosato
(Make this your summer drink)

Afternoon Delights.

An afternoon snack of hot dogs and Champagne.
keepin' it classy.

Latest Obsessions

*Strawberry on the way
(my plant is telling me that spring is here)
























*Uncle Boonmee Who Can Recall His Past Lives
(really want to see this)


*Alidoro Sandwiches
(The Sofia:Salami, Fresh Mozzarella, artichokes, olive paste)




















*Power Foods Book
(highly recommend it)
























*Virgil's Root Beer
(My favorite)























Source

Latest Obsessions

*Awaiting my tax refund.
(goodbye Amex balance)

*This video about lost film being returned
(makes me want to visit my friends abroad)

*Overheard on the Titanic
(love these prints)

*Yakuza Movie Marathon @ Japan Society
("the films you'll never find on dvd...ever")

*Maru
(with hair)

*Seeded Paper Pouches via designsponge
(I may have to try this)

Recipe of the Week

I've been trying to cut down on our food waste lately.
Cleaning out the fridge is always an eye opener,
so after the last time I vowed that I would try not
to be such a waster.

So today when I saw that our bananas were beginning to spoil,
I immediately thought of banana bread.
This ended up working out on 2 parts, I got to use
the bananas and the small amount of walnuts that was leftover.

Here's to the beginning of a less wasteful kitchen!


Banana Nut Bread





















1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
A pinch of nutmeg
1/3cup sugar
1/3 cup butter, softened
2 eggs
2 or 3 mashed bananas
1 teaspoon vanilla
chopped walnuts (as much or as little as you like)


Preheat the oven to 350F.
Grease a loaf pan and set aside.

Sift the flour, baking powder, baking soda, salt,
cinnamon, nutmeg, and sugar into a large bowl.

Add in the eggs, bananas, vanilla, and softened butter.
Mix until just combined, then stir in walnuts.
Transfer mix to the greased loaf pan and bake
for 40-45 minutes or until skewer comes out clean.

After baking turn out loaf from pan
and let cool completely.
-or- slice it while it's warm and
slather it in butter...for a slightly
unhealthy (but sooo delicious) snack.

Latest Obsessions

*Spring Fever
(I've seen the first little flowers and bought a bouquet of daffodils)

*Pastry Cream
(Expect to see it as a recipe of the week)

*Svpply
(so enticing..so not in the budget)

*Honeywood Vintage
(excellent embroidered tops and dresses)

*The Way We Were
( who doesn't like a young Robert Redford?)

*Tom Hanks as a Pageant Dad
(I totally want a wig like that)