"Give a plain woman a hat and a pretty woman a book. Isn't that the idea?"- Up at the Villa, W. Somerset Maugham,(1941 novella)
The assumption here, made in 1941 is that a pretty woman doesn't think much and a plain woman can be made more attractive by wearing a hat. I am glad times have changed. Women can be smart AND attractive. We can all read books and wear hats. And run our own businesses, have careers and raise families. Just takes some juggling. Not always easy. That is why I like tacos. They are easy and the family loves them.
I got some organic pasilla peppers at the farmer's market.One of my favorite vendors grows all kinds of ingredients for Mexican food. Usually these peppers are only available from Mexico. I like to stuff them with a goat cheese mixture, top them with Monterey Jack cheese and bake them. They are a delicious side dish for skirt steak and tomatillo sauce. Because I had also gotten little corn tortillas, I made tacos with the baked peppers. They were very tasty vegetarian tacos.
You can prepare the fillings ahead of time for tacos, then it is just assembly, which is great after a long day.
Baked Pasilla Peppers
Serves 4 people
2 pasilla peppers
4 oz. goat cheese
2 tbs. chopped cilantro
zest and juice of 1 small lemon
1 tbs. olive oil
1/2 tsp. salt
1 cup grated Monterey Jack cheese
12 small corn tortillas
Cut the peppers in half lengthwise so you have the biggest pockets for stuffing. I cut right through the stem and leave it attached. Carefully clean out the seeds and membranes. Place in a baking dish cut side down and drizzle with olive oil. Cover the dish with foil and roast for 15 minutes at 350 degrees. Turn the peppers over, recover with the foil and roast for another 15 minutes. Let cool.
While the peppers are roasting, combine the goat cheese, cilantro, lemon zest and juice and the tablespoon of olive oil. Spread 1/4 of the mixture in the bottom of each pepper. Top each pepper with 1/4 cup of the grated cheese and bake at 350 degrees for 35-45 minutes or until the cheese is lightly browned. They can be served as a side dish or saved and re-heated when it is time for tacos. One pepper will fill 3 small taco shells.
To make the tacos; fry the tortillas on both sides in a little butter until they are cooked but still soft. Fill with slices of the cheese-stuffed pepper, sliced avocado, tomatillo sauce and a dollop of yogurt mixed with some tomatillo sauce. Finish with baby lettuces or micro-greens.
Tomatillo Sauce
2 tbs.olive oil
1 1b. tomatillos, halved or quartered
1/4 cup chopped cilantro
1/2 tsp. ground cumin
1 tbs. sugar
zest and juice of 1 lime
Cook the tomatillos with a little salt in the olive oil for about 10 minutes until they change color and look like pulp. The color will go from vivid green to olive green. Process in a blender or small processor until the skins are chopped up, don't overdo it, you want to see the seeds. Return to the pan on a low heat and add the rest of the ingredients. Cook the sauce for a few minutes until it thickens a little, taste for seasoning. If too tart add a little more sugar, it might need more salt and you should taste just a hint of the cumin. Done, set aside, use it for tacos, sauce for steak or chicken, or in baked beans. I make a batch of this sauce every week when tomatillos are in season.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, November 7, 2011
Thursday, November 3, 2011
A Carnaby Hat and Perfect Potatoes
"I wore the pièce de résistance- a green velvet Carnaby hat- slightly tilted, practicing my Mrs. Peel half-smile in the mirror. Venturing out in my blazer and that hat, I felt a new found confidence." -Lucette Lagnado, Elle, October 2011.
The screen saver on my computer is a photo I took in London of the beginning of Carnaby Street. The sign says "To Carnaby Street", the street known for its Mod Fashion of the 1960's. It is still filled with fashionistas outfitted from head to toe. The 1960's was the last decade that really included hats in fashion. They were adapted to fit the new hairstyles like the bee-hive. There is a great scene in the movie, The Grass is Greener, where Jean Simmon's character takes off her hat which has a VERY tall crown. The bee-hive hair-do is revealed.
Journalist, Lucette Lagnado, is writing about her fascination with the clothes of the 60's as an adolescent. Her heroine was the Emma Peel character played by Diana Rigg in The Avengers. Mrs. Peel could wear a hat. And she exuded confidence. Maybe in part because of the hat.
Ah, the perfect hat is a beautiful thing. You adopt a little of its attitude when you wear it. It is an ally. Perfect potatoes are also a beautiful thing. This is my favorite way to serve potatoes. I try to always have fingerling potatoes in the pantry for this preparation.
Perfect Fingerling Potatoes
serves 2 people
8-10 small banana fingerling potatoes
1 tbs. butter
2 tbs. chopped parsley
sea salt.
Boil the potatoes whole in salted water until they are tender when pierced with a small knife. Drain and cover the pot with a kitchen towel. Let sit for 10 minutes. Remove from the pot and add the butter to the pot. Peel the potatoes, the skin should come right off, and return to the pot with the melting butter as you peel them. Keep the pot covered while you are peeling the potatoes. They will still be quite hot, just cool enough to handle. Sprinkle with the parsley and a good pinch of sea salt. Toss together. Always a tasty gluten-free side dish for any protein.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
The screen saver on my computer is a photo I took in London of the beginning of Carnaby Street. The sign says "To Carnaby Street", the street known for its Mod Fashion of the 1960's. It is still filled with fashionistas outfitted from head to toe. The 1960's was the last decade that really included hats in fashion. They were adapted to fit the new hairstyles like the bee-hive. There is a great scene in the movie, The Grass is Greener, where Jean Simmon's character takes off her hat which has a VERY tall crown. The bee-hive hair-do is revealed.
Journalist, Lucette Lagnado, is writing about her fascination with the clothes of the 60's as an adolescent. Her heroine was the Emma Peel character played by Diana Rigg in The Avengers. Mrs. Peel could wear a hat. And she exuded confidence. Maybe in part because of the hat.
Ah, the perfect hat is a beautiful thing. You adopt a little of its attitude when you wear it. It is an ally. Perfect potatoes are also a beautiful thing. This is my favorite way to serve potatoes. I try to always have fingerling potatoes in the pantry for this preparation.
Perfect Fingerling Potatoes
serves 2 people
8-10 small banana fingerling potatoes
1 tbs. butter
2 tbs. chopped parsley
sea salt.
Boil the potatoes whole in salted water until they are tender when pierced with a small knife. Drain and cover the pot with a kitchen towel. Let sit for 10 minutes. Remove from the pot and add the butter to the pot. Peel the potatoes, the skin should come right off, and return to the pot with the melting butter as you peel them. Keep the pot covered while you are peeling the potatoes. They will still be quite hot, just cool enough to handle. Sprinkle with the parsley and a good pinch of sea salt. Toss together. Always a tasty gluten-free side dish for any protein.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, October 27, 2011
The Red Queen and Roast Chicken
"You have an unusually large head, I would love to hat it!"
"Hat it?"
"What I could do with this monument, this orb! Well then, shall it be a bonnet or a boater? Or something for the boudoir? Cloche, dunce hat, bed cap, coif, snood, babush, yamaka, pork pie, tam'o'shantor, bi-corn, tri-corn, bandeau..."- Mad Hatter to the Red Queen in Alice in Wonderland.
Well, that is quite a list of hats. There were more but the Mad Hatter was speaking so fast I couldn't catch them all. I do love this Tim Burton version of Alice in Wonderland. It's a little dark and scary, fabulous to look at and I am always taken by how a milliner's, or hatter's, workroom in a movie looks so much like mine. You must be able to make many different hats!
Cooking chicken is the same. Should it be poached, fried, breaded, pounded, sautéd, baked, boiled, broiled, barbecued, stuffed, ground, deboned, skinned, braised or roasted? Believe me I have tried it all. Like making a favorite hat, I have a favorite cooking method. They say you can tell how well someone cooks by their roast chicken. And everyone seems to have their own way. I have combined several techniques and I think this is the best way to roast a chicken, thanks to Julia Child, Mario Batali and Jamie Oliver. I use a rack in the pan so the heat is all around the chicken and I can strew vegetables in the bottom.
Roast Chicken
3-4 lb. organic, free-range whole chicken
1 tsp. sea salt
1 bunch sage leaves
1 lemon, quartered,
4 tbs. compound butter; softened butter mixed with finely chopped tarragon, thyme leaves and sea salt
olive oil
vegetables for strewing; can include carrots, potatoes, peppers, fennel
1 large cast-iron skillet and a chicken rack
Pre-heat the oven to 400 degrees
Remove the bag of chicken parts. Save for later. Rinse the chicken in hot water and dry thoroughly with paper towels. Sprinkle the inside cavity with sea salt. Stuff in the bunch of sage leaves. Squeeze a little lemon juice from each quarter into the cavity and stuff in the lemon wedges. Loosen the skin over the breasts and spread 2 tbs. of the compound butter over each breast under the skin. Tuck the ends of the wings behind the back of the bird. I don't truss, I like the legs open so the inside thigh meat cooks before the breasts dry out. Make a small slit in the inside thigh where it connects to the body, this will also help to cook the thighs by the bone. Massage the chicken all over with olive oil.
Place the chicken on its side on the rack. Roast in the hot oven for 15 minutes. Turn the chicken over to the other side and roast another 15 minutes. Turn the heat down to 350 degrees and put the chicken on its back. Baste with any juices in the pan. Strew your selection of vegetables in the pan, baste with the juices and continue roasting another 30-45 minutes, basting every 10 minutes. The chicken is done when the temperature reaches 160 degrees, or the leg wiggles and the juices are clear. Remove the chicken to a platter to rest and cover loosely with foil.
Stir the vegetables and continue roasting until they are caramelized and tender. Serve family style with the carved chicken.
You can then use the carcass and the neck, etc. from the bag of parts to make a stock. (Except the liver, which I sauté and add to a potato salad). Simmer gently in water to cover for 1-1 1/2 hours with a carrot, celery, bay leaf and a bouquet of herbs or parsley stems. Skim any foam off the top as it simmers. Cool, strain, store in fridge, use within 2 days.
Yummy, evenly cooked every time. Thanks to Julia for the roasting each side first technique, to Mario for the tip of slitting the thigh and to Jamie for the compound butter under the skin. A perfect creation...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy Shop.
"Hat it?"
"What I could do with this monument, this orb! Well then, shall it be a bonnet or a boater? Or something for the boudoir? Cloche, dunce hat, bed cap, coif, snood, babush, yamaka, pork pie, tam'o'shantor, bi-corn, tri-corn, bandeau..."- Mad Hatter to the Red Queen in Alice in Wonderland.
Well, that is quite a list of hats. There were more but the Mad Hatter was speaking so fast I couldn't catch them all. I do love this Tim Burton version of Alice in Wonderland. It's a little dark and scary, fabulous to look at and I am always taken by how a milliner's, or hatter's, workroom in a movie looks so much like mine. You must be able to make many different hats!
Cooking chicken is the same. Should it be poached, fried, breaded, pounded, sautéd, baked, boiled, broiled, barbecued, stuffed, ground, deboned, skinned, braised or roasted? Believe me I have tried it all. Like making a favorite hat, I have a favorite cooking method. They say you can tell how well someone cooks by their roast chicken. And everyone seems to have their own way. I have combined several techniques and I think this is the best way to roast a chicken, thanks to Julia Child, Mario Batali and Jamie Oliver. I use a rack in the pan so the heat is all around the chicken and I can strew vegetables in the bottom.
Roast Chicken
3-4 lb. organic, free-range whole chicken
1 tsp. sea salt
1 bunch sage leaves
1 lemon, quartered,
4 tbs. compound butter; softened butter mixed with finely chopped tarragon, thyme leaves and sea salt
olive oil
vegetables for strewing; can include carrots, potatoes, peppers, fennel
1 large cast-iron skillet and a chicken rack
Pre-heat the oven to 400 degrees
Remove the bag of chicken parts. Save for later. Rinse the chicken in hot water and dry thoroughly with paper towels. Sprinkle the inside cavity with sea salt. Stuff in the bunch of sage leaves. Squeeze a little lemon juice from each quarter into the cavity and stuff in the lemon wedges. Loosen the skin over the breasts and spread 2 tbs. of the compound butter over each breast under the skin. Tuck the ends of the wings behind the back of the bird. I don't truss, I like the legs open so the inside thigh meat cooks before the breasts dry out. Make a small slit in the inside thigh where it connects to the body, this will also help to cook the thighs by the bone. Massage the chicken all over with olive oil.
Place the chicken on its side on the rack. Roast in the hot oven for 15 minutes. Turn the chicken over to the other side and roast another 15 minutes. Turn the heat down to 350 degrees and put the chicken on its back. Baste with any juices in the pan. Strew your selection of vegetables in the pan, baste with the juices and continue roasting another 30-45 minutes, basting every 10 minutes. The chicken is done when the temperature reaches 160 degrees, or the leg wiggles and the juices are clear. Remove the chicken to a platter to rest and cover loosely with foil.
Stir the vegetables and continue roasting until they are caramelized and tender. Serve family style with the carved chicken.
You can then use the carcass and the neck, etc. from the bag of parts to make a stock. (Except the liver, which I sauté and add to a potato salad). Simmer gently in water to cover for 1-1 1/2 hours with a carrot, celery, bay leaf and a bouquet of herbs or parsley stems. Skim any foam off the top as it simmers. Cool, strain, store in fridge, use within 2 days.
Yummy, evenly cooked every time. Thanks to Julia for the roasting each side first technique, to Mario for the tip of slitting the thigh and to Jamie for the compound butter under the skin. A perfect creation...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy Shop.
Saturday, October 22, 2011
The Prince and Rice Pudding
"She's quite what you call old hat."
"And I'm what you call new hat?"
"Better an old hat than a bare head."-Prince and the Showgirl (1947)
This exchange is part of a conversation between Lawrence Olivier as the Prince and Marilyn Monroe as the Showgirl in the 1947 film. I have read that there were tensions between these two actors but it is one of my favorite Marilyn Monroe films. And she gets to attend a Royal wedding.
It is funny how once again a hat is a symbol for something else, in this case something a bit risque. These two characters dance around each other and end up having a good time in spite of themselves. That white dress that Miss Monroe spends most of the movie wearing is almost a scene stealer.
Creamy white rice pudding is also a scene stealer. For such a humble dessert it can be so satisfying. If you serve it with a fruit preserve or compote in a parfait glass it is ready for a closeup.
Rice Pudding
1/2 cup Arborio rice
2 tbs. butter
4-5 cups hot milk
1/2 cup sugar
zest of 1 lemon
1/2 tsp. salt
1/4 cup plum preserves
Sauté the rice in the butter until all the rice kernels are coated. Add 4 cups of the hot milk, the sugar, lemon zest and salt. Cook for about an hour over medium low heat, stirring every few minutes. If the pudding gets too thick add a little more hot milk. The consistency should stay loose, it will thicken a lot as it cools. The rice should be very creamy with a tiny bit of bite at the center of the kernels.
When the pudding is ready, layer it into parfait glasses with the plum preserves. Chill before serving.
White and scrumptious, as good as Marilyn in that white dress!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"And I'm what you call new hat?"
"Better an old hat than a bare head."-Prince and the Showgirl (1947)
This exchange is part of a conversation between Lawrence Olivier as the Prince and Marilyn Monroe as the Showgirl in the 1947 film. I have read that there were tensions between these two actors but it is one of my favorite Marilyn Monroe films. And she gets to attend a Royal wedding.
It is funny how once again a hat is a symbol for something else, in this case something a bit risque. These two characters dance around each other and end up having a good time in spite of themselves. That white dress that Miss Monroe spends most of the movie wearing is almost a scene stealer.
Creamy white rice pudding is also a scene stealer. For such a humble dessert it can be so satisfying. If you serve it with a fruit preserve or compote in a parfait glass it is ready for a closeup.
Rice Pudding
1/2 cup Arborio rice
2 tbs. butter
4-5 cups hot milk
1/2 cup sugar
zest of 1 lemon
1/2 tsp. salt
1/4 cup plum preserves
Sauté the rice in the butter until all the rice kernels are coated. Add 4 cups of the hot milk, the sugar, lemon zest and salt. Cook for about an hour over medium low heat, stirring every few minutes. If the pudding gets too thick add a little more hot milk. The consistency should stay loose, it will thicken a lot as it cools. The rice should be very creamy with a tiny bit of bite at the center of the kernels.
When the pudding is ready, layer it into parfait glasses with the plum preserves. Chill before serving.
White and scrumptious, as good as Marilyn in that white dress!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, October 13, 2011
Hedy Lamarr and Scarlet Runner Beans
"Watch out for your stovepipe."-Spencer Tracy to Hedy Lamarr in the film, I Take This Woman, 1940
The hats of this era were very sculptural. Hence the comment from Spencer Tracy. Hedy Lamarr's hat did resemble a stovepipe. It was also a nick-name for a top hat. She wore a very interesting outfit with this rather plain column shaped creation. It was adorned with dangling balls. The movie plot itself was pretty forgettable, mostly interesting as a visual treat and a chance to see Miss Lamarr. She was very beautiful and didn't make very many movies.
A visual treat in the garden are scarlet runner beans. Beautiful red flowers turn into big pods with large purple beans inside. The beans are big enough to cut with a knife and fork when cooked and served. I felt a little like Mickey Mouse in the cartoon, Mickey and the Beanstalk. He has one bean and it is big enough to cut with a knife and fork. Well, we know what became of that bean. My neighbor had some of these bean plants cascading over a low brick wall. The person tending this particular garden never picked them so I did some foraging. A cup of these delicious beans in a homemade pesto sauce, served over my favorite gluten-free pasta was a memorable dish.
Scarlet Runner Beans in Pesto
serves 4 people as a side dish
1 cup dried Scarlet Runner beans
1 bay leaf
1 tbs. fresh thyme leaves
2 cups basil leaves
1/4 cup olive oil
1/4 cup freshly grated Parmagiano-Reggiano
salt to taste
1 8oz. box of Ancient Harvest corn and quinoa linguine
Soak the beans overnight in cold water. Drain and cover with fresh water, add the bay leaf and thyme and simmer until tender, about 1- 1/2 hours. Salt to taste after the beans are cooked. Drain off all but 1/2 cup of the cooking liquid.
To make the pesto, process the basil leaves and olive oil in a small food processor, mix in the grated cheese. Mix with the beans while they are still warm.
Cook the pasta until al dente in boiling salted water. Toss with the pesto and bean mixture. Serve with a grating of fresh Parmagiano-Reggiano and a squeeze of lemon juice.
I can't wait until next spring to plant my own crop of scarlet runner beans...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
The hats of this era were very sculptural. Hence the comment from Spencer Tracy. Hedy Lamarr's hat did resemble a stovepipe. It was also a nick-name for a top hat. She wore a very interesting outfit with this rather plain column shaped creation. It was adorned with dangling balls. The movie plot itself was pretty forgettable, mostly interesting as a visual treat and a chance to see Miss Lamarr. She was very beautiful and didn't make very many movies.
A visual treat in the garden are scarlet runner beans. Beautiful red flowers turn into big pods with large purple beans inside. The beans are big enough to cut with a knife and fork when cooked and served. I felt a little like Mickey Mouse in the cartoon, Mickey and the Beanstalk. He has one bean and it is big enough to cut with a knife and fork. Well, we know what became of that bean. My neighbor had some of these bean plants cascading over a low brick wall. The person tending this particular garden never picked them so I did some foraging. A cup of these delicious beans in a homemade pesto sauce, served over my favorite gluten-free pasta was a memorable dish.
Scarlet Runner Beans in Pesto
serves 4 people as a side dish
1 cup dried Scarlet Runner beans
1 bay leaf
1 tbs. fresh thyme leaves
2 cups basil leaves
1/4 cup olive oil
1/4 cup freshly grated Parmagiano-Reggiano
salt to taste
1 8oz. box of Ancient Harvest corn and quinoa linguine
Soak the beans overnight in cold water. Drain and cover with fresh water, add the bay leaf and thyme and simmer until tender, about 1- 1/2 hours. Salt to taste after the beans are cooked. Drain off all but 1/2 cup of the cooking liquid.
To make the pesto, process the basil leaves and olive oil in a small food processor, mix in the grated cheese. Mix with the beans while they are still warm.
Cook the pasta until al dente in boiling salted water. Toss with the pesto and bean mixture. Serve with a grating of fresh Parmagiano-Reggiano and a squeeze of lemon juice.
I can't wait until next spring to plant my own crop of scarlet runner beans...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, September 21, 2011
Talking Hats and Pepper Enchiladas
"You're the one with the hat that didn't say anything."
"You must know some pretty talkative hats."-Two for the Seesaw (1962)
In this movie based on a play, Two for the Seesaw, the two main characters are played by Shirley Maclaine and Robert Mitchum. It is very much about the developing relationship between two people using hats as an introduction. They meet in Manhattan and each are trying to put their lives back together. It is an interesting character study but as a movie I did not think it was "the whole enchilada".
The roasted pepper enchiladas we had last night were "the whole enchilada". So many lovely subtle flavors in this dish. I adapted the recipe from one of Rick Bayless's in Mexico, One plate at a Time. He used roasted poblano peppers and spinach. I had red bell peppers and a very ripe tomato. The addition of milk to make a slightly creamy sauce was the same.
Roasted Red Pepper Enchiladas
1 lb. boneless, skinless chicken thighs
2 cups chicken stock
3 large red bell peppers
1 big ripe tomato
1 cup milk
2 tbs finely chopped cilantro
8 oz. Monterey Jack cheese, grated
12 corn tortillas
grape seed oil for frying
guacamole; 2 ripe avocados smashed with juice of 1 lime, 1 tbs. chopped cilantro and a pinch of sea salt
Poach the chicken thighs very gently in the chicken stock for 20 minutes. Remove the thighs and let cool, reserving the stock.
Roast the bell peppers over a flame until the skin is completely blackened. Place the peppers in a bowl, cover with cling film and let them steam for 10 minutes. When they are cool enough to handle remove the blackened skin, seeds and ribs from the inside of the peppers. Cut two of the peppers into big chunks and put in a saucepan with a cup of the reserved stock. Let simmer to finish cooking the peppers. Add 1/2 tsp. salt and 1 tbs. chopped cilantro.
Prick the tomato with the point of a knife and place in boiling salted water for one minute. Remove the skin, coarsely chop and add to the bell pepper mixture. When the peppers are tender and the tomato has dissolved into the sauce, puree with a hand blender. Mix the cup of milk with 1/4 cup of the reserved stock and add to the pureed peppers. Simmer the sauce until it thickens slightly.
Heat about 1" of the grape seed oil in a small cast iron pan just big enough to fit the tortillas. When the oil is hot, fry the tortillas one at a time for 30 seconds on each side. Work quickly, you don't want them crispy. Drain on a brown paper bag.
To prepare the filling, shred the cooked chicken. Finely dice the remaining bell pepper and mix with the shredded chicken along with 1/2 cup of the grated cheese and 1 tbs. of the chopped cilantro. Season with a pinch of salt.
To form the enchiladas, put some of the sauce in a shallow dish big enough for dipping the tortillas. Coat a tortilla on both sides with the sauce, fill with about 2 tbs. of the filling, roll it into a cigar shape and put seam side down into a rectangular baking dish big enough to hold all twelve enchiladas. Assemble the rest of the enchiladas in the dish and pour over the remaining sauce. Sprinkle on the rest of the cheese and bake in a 350 degree oven for 35 minutes until the cheese is golden brown. Let rest 5 minutes before serving.
Garnish with homemade guacamole and sour cream. Serve with baked black beans and a green salad.
Now that is the whole enchilada.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"You must know some pretty talkative hats."-Two for the Seesaw (1962)
In this movie based on a play, Two for the Seesaw, the two main characters are played by Shirley Maclaine and Robert Mitchum. It is very much about the developing relationship between two people using hats as an introduction. They meet in Manhattan and each are trying to put their lives back together. It is an interesting character study but as a movie I did not think it was "the whole enchilada".
The roasted pepper enchiladas we had last night were "the whole enchilada". So many lovely subtle flavors in this dish. I adapted the recipe from one of Rick Bayless's in Mexico, One plate at a Time. He used roasted poblano peppers and spinach. I had red bell peppers and a very ripe tomato. The addition of milk to make a slightly creamy sauce was the same.
Roasted Red Pepper Enchiladas
1 lb. boneless, skinless chicken thighs
2 cups chicken stock
3 large red bell peppers
1 big ripe tomato
1 cup milk
2 tbs finely chopped cilantro
8 oz. Monterey Jack cheese, grated
12 corn tortillas
grape seed oil for frying
guacamole; 2 ripe avocados smashed with juice of 1 lime, 1 tbs. chopped cilantro and a pinch of sea salt
Poach the chicken thighs very gently in the chicken stock for 20 minutes. Remove the thighs and let cool, reserving the stock.
Roast the bell peppers over a flame until the skin is completely blackened. Place the peppers in a bowl, cover with cling film and let them steam for 10 minutes. When they are cool enough to handle remove the blackened skin, seeds and ribs from the inside of the peppers. Cut two of the peppers into big chunks and put in a saucepan with a cup of the reserved stock. Let simmer to finish cooking the peppers. Add 1/2 tsp. salt and 1 tbs. chopped cilantro.
Prick the tomato with the point of a knife and place in boiling salted water for one minute. Remove the skin, coarsely chop and add to the bell pepper mixture. When the peppers are tender and the tomato has dissolved into the sauce, puree with a hand blender. Mix the cup of milk with 1/4 cup of the reserved stock and add to the pureed peppers. Simmer the sauce until it thickens slightly.
Heat about 1" of the grape seed oil in a small cast iron pan just big enough to fit the tortillas. When the oil is hot, fry the tortillas one at a time for 30 seconds on each side. Work quickly, you don't want them crispy. Drain on a brown paper bag.
To prepare the filling, shred the cooked chicken. Finely dice the remaining bell pepper and mix with the shredded chicken along with 1/2 cup of the grated cheese and 1 tbs. of the chopped cilantro. Season with a pinch of salt.
To form the enchiladas, put some of the sauce in a shallow dish big enough for dipping the tortillas. Coat a tortilla on both sides with the sauce, fill with about 2 tbs. of the filling, roll it into a cigar shape and put seam side down into a rectangular baking dish big enough to hold all twelve enchiladas. Assemble the rest of the enchiladas in the dish and pour over the remaining sauce. Sprinkle on the rest of the cheese and bake in a 350 degree oven for 35 minutes until the cheese is golden brown. Let rest 5 minutes before serving.
Garnish with homemade guacamole and sour cream. Serve with baked black beans and a green salad.
Now that is the whole enchilada.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, September 2, 2011
The Eligible Bachelor and Carrot Salad
"That girl is as nervous as a cat."
Response from hard of hearing Aunt, "Yes, she always looked curious in a hat."- The Eligible Bachelor with Sherlock Holmes
Can you imagine if they were playing telephone? Curious, as in 'What's that?' or funny looking in a hat? Well it was all nonsense and did not help Mr. Holmes solve the case of murder.
I came across a curious recipe recently. I was looking for something to make with a big bunch of organic carrots. These were the fat tipped ones that have great flavor. Jamie Oliver had a recipe for carrot and avocado salad. This is my version.
Carrot and Avocado Salad
serves 4 people
8-10 big fat-tipped heirloom organic carrots
1 tsp. cumin seeds1 tbs. chopped cilantro
2 tbs. olive oil
1 tbs. red wine vinegar
1/2 tsp. sea salt
1 orange, cut in half
1 lime, cut in half
2 ripe avocados
1 cup micro-greens
Wash, peel and cut the carrots in half lengthwise. Cook for 8-10 minutes in boiling salted water until just tender. While the carrots are cooking, prepare the marinade. In a mortar and pestle, grind the cumin seeds with the chopped cilantro, olive oil, vinegar and sea salt.
When the carrots are cooked and still hot, toss them into the marinade. Put them in a single layer in a baking dish big enough for them and the orange and lime halves, cut side down. Bake in a pre-heated 350 degree oven for 20-25 minutes. Let cool to room temperature. Make a dressing with the juice of the cooked orange and lime and a little olive oil. Cut the avocado into bite sized pieces, cut the carrots into big chunks and gently mix with the avocado. Arrange on 4 plates, top with a small handful of the micro-greens and pour over the orange and lime dressing. Finish with a drizzle of really good olive oil.
A curious carrot salad, and very tasty.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Response from hard of hearing Aunt, "Yes, she always looked curious in a hat."- The Eligible Bachelor with Sherlock Holmes
Can you imagine if they were playing telephone? Curious, as in 'What's that?' or funny looking in a hat? Well it was all nonsense and did not help Mr. Holmes solve the case of murder.
I came across a curious recipe recently. I was looking for something to make with a big bunch of organic carrots. These were the fat tipped ones that have great flavor. Jamie Oliver had a recipe for carrot and avocado salad. This is my version.
Carrot and Avocado Salad
serves 4 people
8-10 big fat-tipped heirloom organic carrots
1 tsp. cumin seeds1 tbs. chopped cilantro
2 tbs. olive oil
1 tbs. red wine vinegar
1/2 tsp. sea salt
1 orange, cut in half
1 lime, cut in half
2 ripe avocados
1 cup micro-greens
Wash, peel and cut the carrots in half lengthwise. Cook for 8-10 minutes in boiling salted water until just tender. While the carrots are cooking, prepare the marinade. In a mortar and pestle, grind the cumin seeds with the chopped cilantro, olive oil, vinegar and sea salt.
When the carrots are cooked and still hot, toss them into the marinade. Put them in a single layer in a baking dish big enough for them and the orange and lime halves, cut side down. Bake in a pre-heated 350 degree oven for 20-25 minutes. Let cool to room temperature. Make a dressing with the juice of the cooked orange and lime and a little olive oil. Cut the avocado into bite sized pieces, cut the carrots into big chunks and gently mix with the avocado. Arrange on 4 plates, top with a small handful of the micro-greens and pour over the orange and lime dressing. Finish with a drizzle of really good olive oil.
A curious carrot salad, and very tasty.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, August 19, 2011
Philip Marlowe and Sauted Cucumbers
"On the smooth brown hair was a hat that had been taken from its mother too young." -Philip Marlowe, The Little Sister
Raymond Chandler sure had his own way with words. In this one sentence we have a picture of what this new client of his detective, Philip Marlowe's, was like. A young woman trying to look older but only looking as if she were dressed in her mother's clothes. Philip Marlowe summed her up in one look. He was super cool. As cool as a cucumber.
Cucumbers are also cool. One of my new favorite ways to eat them is hot after being sautéd in butter. A really good side dish for fish or lamb chops. I successfully grew cucumbers this year and there is nothing like them freshly picked. They stay a little crunchy when you cook them.
Sautéd Cucumbers
Serves 2 people
1 large or 2 small cucumbers
2 tbs. butter
1 tbs. olive oil
1/2 cup chicken stock (optional)
sea salt
Peel the cucumbers. Cut them in half lengthwise and remove the seeds. Halve again and cut into 2"-3" lengths. Melt the butter in a sauté pan with the olive oil. Add the cucumbers and sauté until tender. Season with sea salt. They can be served at this point or if you want a little more sauce add the chicken stock and cook for a few minutes until it reduces and thickens.
Philip Marlowe and cucumbers. Both pretty cool.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Cucumbers are also cool. One of my new favorite ways to eat them is hot after being sautéd in butter. A really good side dish for fish or lamb chops. I successfully grew cucumbers this year and there is nothing like them freshly picked. They stay a little crunchy when you cook them.
Sautéd Cucumbers
Serves 2 people
1 large or 2 small cucumbers
2 tbs. butter
1 tbs. olive oil
1/2 cup chicken stock (optional)
sea salt
Peel the cucumbers. Cut them in half lengthwise and remove the seeds. Halve again and cut into 2"-3" lengths. Melt the butter in a sauté pan with the olive oil. Add the cucumbers and sauté until tender. Season with sea salt. They can be served at this point or if you want a little more sauce add the chicken stock and cook for a few minutes until it reduces and thickens.
Philip Marlowe and cucumbers. Both pretty cool.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, July 12, 2011
The Cheshire Cat and Colorful Coleslaw
"I really do love that hat...I'll wear it to all the finest occasions." -Cheshire Cat, Alice in Wonderland
The Cheshire Cat does have a chance to wear the Mad Hatter's top hat. He actually saves the Mad Hatter's life while wearing it. That hat had really been on an adventure. It had been re-trimmed with a luxurious satin ribbon and sported some very fine hat pins. When the Cheshire Cat had to give back the hat, his parting words were, "Goodbye, sweet hat."
I wonder what fine occasions the Cheshire Cat was talking about. He had a way of appearing and disappearing whenever he wanted to. Say he made an appearance at a summer picnic. And he was wearing the hat and eating coleslaw. Very colorful coleslaw...it was wonderland after all.
Colorful Coleslaw
1 small head green cabbage, shredded
1 small head purple cabbage, shredded
1 bunch rainbow carrots, grated
1/4 cup dried cranberries
1/4 cup chopped parsley
dressing; whisk together 1/2 cup mayonaise, 1/2 cup creme fraiche, zest and juice of 1 lemon, 2 tbs. apple cider vinegar, 1 tsp. fennel seeds, 1 tsp. sea salt
In a big mixing bowl, combine the shredded cabbage, carrots, cranberries and parsley. Pour over the dressing and toss together. Let marinate for at least an hour before serving, stirring a couple of times.
This coleslaw is colorful enough for a fine occasion, to be eaten outside with hats on.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
The Cheshire Cat does have a chance to wear the Mad Hatter's top hat. He actually saves the Mad Hatter's life while wearing it. That hat had really been on an adventure. It had been re-trimmed with a luxurious satin ribbon and sported some very fine hat pins. When the Cheshire Cat had to give back the hat, his parting words were, "Goodbye, sweet hat."
I wonder what fine occasions the Cheshire Cat was talking about. He had a way of appearing and disappearing whenever he wanted to. Say he made an appearance at a summer picnic. And he was wearing the hat and eating coleslaw. Very colorful coleslaw...it was wonderland after all.
Colorful Coleslaw
1 small head green cabbage, shredded
1 small head purple cabbage, shredded
1 bunch rainbow carrots, grated
1/4 cup dried cranberries
1/4 cup chopped parsley
dressing; whisk together 1/2 cup mayonaise, 1/2 cup creme fraiche, zest and juice of 1 lemon, 2 tbs. apple cider vinegar, 1 tsp. fennel seeds, 1 tsp. sea salt
In a big mixing bowl, combine the shredded cabbage, carrots, cranberries and parsley. Pour over the dressing and toss together. Let marinate for at least an hour before serving, stirring a couple of times.
This coleslaw is colorful enough for a fine occasion, to be eaten outside with hats on.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, July 11, 2011
The Mad Hatter and Fried Chicken Legs
"Everyone can get a horse and carriage, but the absolute best way to travel is by hat." -Mad Hatter, Alice in Wonderland
This would sound silly if it weren't spoken by the Mad Hatter. Nothing is as it seems in Wonderland and traveling by hat is indeed how Alice gets to the palace of the Red Queen of Hearts.
In my house there were very mixed reviews of the 2010 version of Alice in Wonderland. I finally saw it and loved it. Especially the heads floating in the moat...that was creepy. There were a couple of good hat scenes where the Mad Hatter was making hats and trying them on the Queen. His hat has a major part in the movie.
So Alice traveled by hat. She did not have to use her legs when it came to covering a great distance. Should I say her legs reminded me of chicken legs. No that would be mean. Now I am thinking of chicken legs. And frying them.
Fried Chicken Legs
serves 2 people
5-6 chicken drumsticks
1 cup buttermilk
1 cup gluten-free, all-purpose flour
1tbs. salt
grape seed oil for frying
Marinate the chicken drumsticks in the buttermilk for at least 2 hours. Pre-heat the oven to 350 degrees. Heat about 3" of grape seed oil to 325 degrees in a heavy pot with high sides. Mix the flour and salt in a shallow dish and coat the chicken with the flour right before frying. Work in small batches. Fry the chicken on all sides until golden brown. Transfer to a rack on a sheet pan in the hot oven. When all the chicken is done leave it in the oven for 10 minutes. Serve hot with a green salad.
Eating crunchy fried chicken legs and traveling by hat...both good.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This would sound silly if it weren't spoken by the Mad Hatter. Nothing is as it seems in Wonderland and traveling by hat is indeed how Alice gets to the palace of the Red Queen of Hearts.
In my house there were very mixed reviews of the 2010 version of Alice in Wonderland. I finally saw it and loved it. Especially the heads floating in the moat...that was creepy. There were a couple of good hat scenes where the Mad Hatter was making hats and trying them on the Queen. His hat has a major part in the movie.
So Alice traveled by hat. She did not have to use her legs when it came to covering a great distance. Should I say her legs reminded me of chicken legs. No that would be mean. Now I am thinking of chicken legs. And frying them.
Fried Chicken Legs
serves 2 people
5-6 chicken drumsticks
1 cup buttermilk
1 cup gluten-free, all-purpose flour
1tbs. salt
grape seed oil for frying
Marinate the chicken drumsticks in the buttermilk for at least 2 hours. Pre-heat the oven to 350 degrees. Heat about 3" of grape seed oil to 325 degrees in a heavy pot with high sides. Mix the flour and salt in a shallow dish and coat the chicken with the flour right before frying. Work in small batches. Fry the chicken on all sides until golden brown. Transfer to a rack on a sheet pan in the hot oven. When all the chicken is done leave it in the oven for 10 minutes. Serve hot with a green salad.
Eating crunchy fried chicken legs and traveling by hat...both good.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, July 7, 2011
The Doll's Hat and Little Zucchini Cakes
"The entire gamut of female cussedness reduced and confined to a few spare inches of hat." -New York Sunday Mirror, Spring 1938
Hats became almost miniature in the Spring of 1938. They were called "Doll's Hats". Apparently men hated them. I wonder why they elicited such a strong opinion. Of course the thing about hats is everyone has an opinion about them. But this is not a very nice one.
At the New York World's Fair in the 1930's, a copper time capsule was sealed to be opened in 5,000 years. The hat chosen to be put in the capsule and to represent the 1930's turned out to be the "Doll's Hat". A miniature purple and green hat with a veil and purple ostrich feathers was made by famed milliner Lilly Daché.
There is a resurgence today of the "Doll's Hat". They have a new name, "fascinators". A few inches of hat. You can top them with almost anything. If I relate that to food I think of little zucchini cakes. A few inches of goodness and top them with almost anything.
Little Zucchini Cakes
makes 8-2" cakes
2-6" zucchini, grated
1 tbs. Zazu & Violets' all-purpose gluten-free flour
1/2 tsp. salt
1/4 cup Zazu & Violets' all purpose gluten-free flour for dredging
grape seed oil for frying
Mix together the zucchini, flour, and salt. Let sit for 5 minutes then form into 2" patties. Heat grape seed oil in a skillet, enough to just cover the bottom of the pan. When the oil is hot and working quickly, lightly dredge the patties in the flour and lay in the hot pan. Fry for 3-4 minutes on each side until golden brown. Drain on paper towels.
Let the zucchini cakes cool a bit. Top with creme fraiche and chopped chives or smoked salmon and horseradish cream. Try finely sliced cucumbers mixed with yogurt for a refreshing topping.
These little zucchini cakes are a few inches of goodness just like the "Doll's Hat".
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Hats became almost miniature in the Spring of 1938. They were called "Doll's Hats". Apparently men hated them. I wonder why they elicited such a strong opinion. Of course the thing about hats is everyone has an opinion about them. But this is not a very nice one.
At the New York World's Fair in the 1930's, a copper time capsule was sealed to be opened in 5,000 years. The hat chosen to be put in the capsule and to represent the 1930's turned out to be the "Doll's Hat". A miniature purple and green hat with a veil and purple ostrich feathers was made by famed milliner Lilly Daché.
There is a resurgence today of the "Doll's Hat". They have a new name, "fascinators". A few inches of hat. You can top them with almost anything. If I relate that to food I think of little zucchini cakes. A few inches of goodness and top them with almost anything.
Little Zucchini Cakes
makes 8-2" cakes
2-6" zucchini, grated
1 tbs. Zazu & Violets' all-purpose gluten-free flour
1/2 tsp. salt
1/4 cup Zazu & Violets' all purpose gluten-free flour for dredging
grape seed oil for frying
Mix together the zucchini, flour, and salt. Let sit for 5 minutes then form into 2" patties. Heat grape seed oil in a skillet, enough to just cover the bottom of the pan. When the oil is hot and working quickly, lightly dredge the patties in the flour and lay in the hot pan. Fry for 3-4 minutes on each side until golden brown. Drain on paper towels.
Let the zucchini cakes cool a bit. Top with creme fraiche and chopped chives or smoked salmon and horseradish cream. Try finely sliced cucumbers mixed with yogurt for a refreshing topping.
These little zucchini cakes are a few inches of goodness just like the "Doll's Hat".
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, July 6, 2011
My Coco and GF Tofu Burgers
"She likes dresses with no corsets, shoes with no heels, and hats with no feathers. That's my Coco..."
When she was very young Coco Chanel had a relationship with a wealthy fellow named Étienne Balsan. He was amused by her because she did not follow the fashion of the time. She borrowed his clothes, refused to ride sidesaddle and wore plain straw boater style hats with no feathers. That was the beginning of the new Chanel look.
She might have also liked burgers with no beef. Like tofu burgers. I just discovered firm sprouted tofu. The sprouting makes it alive and easier to digest. Once you add all the fixings, it is a delicious burger substitute.
Tofu Burgers
makes 4 burgers
1 14 oz. square of firm sprouted tofu
olive oil
4 gluten-free buns, lightly toasted
1 fennel bulb, sliced thin and caramelized
1 cup grated English cheddar cheese
sliced pickles
1 cup micro-greens
2 tbs. mayonaise mixed with 1 tbs. mustard
Cut 4-3/4" slices across the widest part of the block of tofu. Using a biscuit cutter a little bigger than your buns cut the slices into circles. Pat dry. Sprinkle a little salt on the tofu circles. Save the scraps of tofu to crumble into a salad.
Heat 1/4" of olive oil in a cast-iron skillet big enough for the 4 circles of tofu. Fry the tofu on both sides until golden brown, adding the cheese to the second side. Slather the buns with the mustard-mayo mixture. Put the tofu burgers on the buns and top with the pickles and micro-greens.
No corsets, no heels, no feathers and no meat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
When she was very young Coco Chanel had a relationship with a wealthy fellow named Étienne Balsan. He was amused by her because she did not follow the fashion of the time. She borrowed his clothes, refused to ride sidesaddle and wore plain straw boater style hats with no feathers. That was the beginning of the new Chanel look.
She might have also liked burgers with no beef. Like tofu burgers. I just discovered firm sprouted tofu. The sprouting makes it alive and easier to digest. Once you add all the fixings, it is a delicious burger substitute.
Tofu Burgers
makes 4 burgers
1 14 oz. square of firm sprouted tofu
olive oil
4 gluten-free buns, lightly toasted
1 fennel bulb, sliced thin and caramelized
1 cup grated English cheddar cheese
sliced pickles
1 cup micro-greens
2 tbs. mayonaise mixed with 1 tbs. mustard
Cut 4-3/4" slices across the widest part of the block of tofu. Using a biscuit cutter a little bigger than your buns cut the slices into circles. Pat dry. Sprinkle a little salt on the tofu circles. Save the scraps of tofu to crumble into a salad.
Heat 1/4" of olive oil in a cast-iron skillet big enough for the 4 circles of tofu. Fry the tofu on both sides until golden brown, adding the cheese to the second side. Slather the buns with the mustard-mayo mixture. Put the tofu burgers on the buns and top with the pickles and micro-greens.
No corsets, no heels, no feathers and no meat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, July 5, 2011
Mom's a Milliner and Calzones
"My mother was a milliner in Wales. I often had to dress up in her creations and parade up and down the street in front of her shop, as a sort of advertisement." -Ellen Punnet, 1000 Hats by Norma Shephard
My daughters have been my biggest influence as a milliner. I started making hats and named the business after them when Zazu was 9 years old and Violet was 7 years old. I would fashion a hat and try it on their heads. This was before I had hat blocks. They considered it a form of dress-up. I never made them parade up and down in front of my shop, but occasionally they would pose as mannequins wearing hats in the display windows.
Now, they have grown into young women and they do wear their mother's creations. Another thing I make that they are fond of are calzones. I started by making big ones, but found the single size portion was everyone's favorite. The calzones freeze and re-heat perfectly. An easy lunch or dinner courtesy of Mom and thanks for all the hat modeling.
2 gluten-free pizza doughs
Calzone Filling
Makes 16 single portion calzones
This recipe is enough to fill two pizza doughs. The filling has a better consistency if prepared a day ahead.
1 16 oz. package of frozen spinach, defrosted and squeezed dry
1 16 oz. tub of ricotta cheese
1 8 oz. ball of mozzarella, cut into small cubes
1/2 ham steak.cut into 1/4 cubes, or 3 sweet cooked Italian sausages cut into cubes
zest of one lemon + juice
3 tablespoons fresh oregano, chopped fine
2 tablespoons fresh lemon thyme leaves
1 teaspoon salt
Combine all ingredients for filling and refrigerate overnight. When your dough is almost risen bring the filling to room temperature. Punch the dough down and knead briefly. Divide each dough into eight balls and keep under a kitchen towel while forming the calzones. To form, roll each ball into a 5" circle, mound filling on one half and fold dough over filling and seal. I roll the edges over and crimp like a pie crust. Bake 8-10 minutes on a pizza brick in a 500 degree oven until the crust is golden brown.
Eat while piping hot, or cool and wrap in freezer paper to freeze. To re-heat, unwrap, place the frozen calzones on a baking sheet in a 350 degree oven for about 20 minutes.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, July 4, 2011
Mr. Fred and Gluten Free Picnic Pasta Salad
"Everybody must wear a hat. You look smarter in a hat. The time for hatlessness is over." -majordomo of milliner, Mr. Fred of John-Frederics
After the war in the late 1940's, hatlessness was rampant. One milliner, Mr. Fred, required his customers to wear hats when visiting his showroom. His majordomo who was dressed in a Revolutionary costume chanted this quote outside the showroom.
It being the 4th of July I thought it was a good sentiment for the day. Especially with the Revolutionary costume. The time for hatlessness is over. Everybody must wear a hat! I know it is unrealistic to think that everybody will wear hats but we milliners today are keeping hats on heads one hat at a time.
For a 4th of July picnic someone must bring the pasta salad. There are countless versions of pasta salad. This one has all the necessary ingredients; pasta, veggies, cheese, protein and a vinaigrette to bring it alive.
Picnic Pasta Salad
serves 4 people
8 oz. gluten-free quinoa/corn fusilli
3 tbs. olive oil
3 oz. fresh goat cheese
1 bunch broccolini
3 oz. firm, sprouted tofu, cut into 1/4" dice
1 tbs. fish sauce
juice of 1/2 a lime
zest of 1 lime
2 tbs. olive oil
sea salt
3 slices of bacon, cut into lardons, cooked until crispy
3 tbs. chopped parsley
1/4 cup freshly grated Parmagiano-Reggiano
vinaigrette; Whisk together, 4 tbs. olive oil, juice of 1/2 a lime, 2 tbs. rice vinegar, and a 1/2 tsp. sea salt
Cook the pasta in boiling, salty water according to package directions. Add a little olive oil to the water, stir a couple of times during cooking, do not over-cook! Cook al dente. Drain, pour into a mixing bowl and drizzle with the 3 tbs. olive oil. Crumble in the goat cheese while the pasta is still hot. Mix and set aside.
Marinate the diced tofu in the fish sauce, lime zest and juice, olive oil and sea salt.
Trim the stems of the broccolini with a vegetable peeler. Steam until tender, then cut onto 1" pieces.
Add the tofu and marinade, the broccolini, bacon, parsley and Parmagiano-Regiano to the pasta, pour over the vinaigrette and mix it all together.
And surely you will wear a hat when you take this pasta salad to a picnic. Everybody must wear hats!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
After the war in the late 1940's, hatlessness was rampant. One milliner, Mr. Fred, required his customers to wear hats when visiting his showroom. His majordomo who was dressed in a Revolutionary costume chanted this quote outside the showroom.
It being the 4th of July I thought it was a good sentiment for the day. Especially with the Revolutionary costume. The time for hatlessness is over. Everybody must wear a hat! I know it is unrealistic to think that everybody will wear hats but we milliners today are keeping hats on heads one hat at a time.
For a 4th of July picnic someone must bring the pasta salad. There are countless versions of pasta salad. This one has all the necessary ingredients; pasta, veggies, cheese, protein and a vinaigrette to bring it alive.
Picnic Pasta Salad
serves 4 people
8 oz. gluten-free quinoa/corn fusilli
3 tbs. olive oil
3 oz. fresh goat cheese
1 bunch broccolini
3 oz. firm, sprouted tofu, cut into 1/4" dice
1 tbs. fish sauce
juice of 1/2 a lime
zest of 1 lime
2 tbs. olive oil
sea salt
3 slices of bacon, cut into lardons, cooked until crispy
3 tbs. chopped parsley
1/4 cup freshly grated Parmagiano-Reggiano
vinaigrette; Whisk together, 4 tbs. olive oil, juice of 1/2 a lime, 2 tbs. rice vinegar, and a 1/2 tsp. sea salt
Cook the pasta in boiling, salty water according to package directions. Add a little olive oil to the water, stir a couple of times during cooking, do not over-cook! Cook al dente. Drain, pour into a mixing bowl and drizzle with the 3 tbs. olive oil. Crumble in the goat cheese while the pasta is still hot. Mix and set aside.
Marinate the diced tofu in the fish sauce, lime zest and juice, olive oil and sea salt.
Trim the stems of the broccolini with a vegetable peeler. Steam until tender, then cut onto 1" pieces.
Add the tofu and marinade, the broccolini, bacon, parsley and Parmagiano-Regiano to the pasta, pour over the vinaigrette and mix it all together.
And surely you will wear a hat when you take this pasta salad to a picnic. Everybody must wear hats!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, July 1, 2011
Edwardian Grandeur and Gluten Free Spaghetti Carbonara
"My aunts were stylish Edwardian ladies who stored their laces, furs, and frou frou in a trunk, from which we extracted special items when making a hat. We referred to this as the 'chest of grandeur.'" -anonymous quote from 1000 hats by Norma Shephard
I can imagine the goodies in that trunk. All kinds of feathers, ribbbons, fabric flowers. Exotic bird feathers were very popular on hats during this time. The use of feathers for millinery led to the endangerment and extinction of many species. A group of ladies in the late 1880's organized a protest of the use of feathers on hats that led to the establishment of the Audobon society, domestic bird sanctuaries and hunting regulations.
There is an ongoing discussion among my hat-making Milliners of Etsy colleagues about where to get feathers for hats. Ostrich feathers can be used because they can be harvested without harming the bird. Pheasant feathers are available from pheasant farmers. Unless one is lucky enough to have a 'chest of grandeur'.
A 'chest of grandeur' is like a pantry. You can extract all kinds of special items to create a dish. Pasta is always a good pantry item, especially the gluten-free quinoa and corn flour spaghetti. I usually also have the other ingredients needed for a spaghetti carbonara.
Spaghetti Carbonara
serves 3-4 people
8 oz. gluten-free quinoa/corn spaghetti
4-6 slices bacon, cut into lardons
1/2 cup sorrel leaves, chopped
2 large eggs
1/4 cup heavy cream
1/4 cup freshly grated Parmagiano-Reggiano
2 tbs. chopped parsley
Cook the pasta according to package directions in boiling salted water. Reserve 1 cup cooking water.
In a heavy bottom skillet, sauté the bacon until crispy. Remove from the pan and drain on paper towels. Pour off a little of the fat. Add the sorrel leaves and cook until the leaves have melted. Add the cooked spaghetti, cream and the eggs. Cook for 8-10 minutes adding pasta water as needed to help coat the pasta. Sir in the cheese and parsley.
So with a well-stocked pantry or a chest of grandeur, you can create almost anything, like spaghetti carbonara or a hat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
I can imagine the goodies in that trunk. All kinds of feathers, ribbbons, fabric flowers. Exotic bird feathers were very popular on hats during this time. The use of feathers for millinery led to the endangerment and extinction of many species. A group of ladies in the late 1880's organized a protest of the use of feathers on hats that led to the establishment of the Audobon society, domestic bird sanctuaries and hunting regulations.
There is an ongoing discussion among my hat-making Milliners of Etsy colleagues about where to get feathers for hats. Ostrich feathers can be used because they can be harvested without harming the bird. Pheasant feathers are available from pheasant farmers. Unless one is lucky enough to have a 'chest of grandeur'.
A 'chest of grandeur' is like a pantry. You can extract all kinds of special items to create a dish. Pasta is always a good pantry item, especially the gluten-free quinoa and corn flour spaghetti. I usually also have the other ingredients needed for a spaghetti carbonara.
Spaghetti Carbonara
serves 3-4 people
8 oz. gluten-free quinoa/corn spaghetti
4-6 slices bacon, cut into lardons
1/2 cup sorrel leaves, chopped
2 large eggs
1/4 cup heavy cream
1/4 cup freshly grated Parmagiano-Reggiano
2 tbs. chopped parsley
Cook the pasta according to package directions in boiling salted water. Reserve 1 cup cooking water.
In a heavy bottom skillet, sauté the bacon until crispy. Remove from the pan and drain on paper towels. Pour off a little of the fat. Add the sorrel leaves and cook until the leaves have melted. Add the cooked spaghetti, cream and the eggs. Cook for 8-10 minutes adding pasta water as needed to help coat the pasta. Sir in the cheese and parsley.
So with a well-stocked pantry or a chest of grandeur, you can create almost anything, like spaghetti carbonara or a hat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, June 30, 2011
The Cloche and Mushy Peas
"The monstrous reign of the cloche, dismissed by Vogue as 'alike as two million peas', was finished. What replaced it was a giddy parade of styles. Beginning around 1935, hats brandished spectacular trims, blinding colors, awe-inspiring or just plain silly shapes." -hats, a stylish history and collector's guide, by Jody Shields
The cloche shape was extremely popular all through the 1920's. It did project a particular image and I could see how women were ready for a change after a decade of small close fitting hats. The outlandish hats of the 1930's allowed women to explore new silhouettes and different hairstyles. No more as 'alike as two million peas' in a pod.
Two million peas. That is a lot of peas. I would bet that they eat at least two million peas a year in the England. I found a new appreciation of peas during my two recent visits to the U.K. We were at the counter of an outdoor cafe where all the fast cooking was being done and the cook kept serving up side after side of mushy peas. Since they seemed so popular I asked what she added to the peas. Compound butter and triple cream. She kind of laughed when she said it. They were delicious. My recipe is a tiny bit lighter, I use a dollop of creme fraiche instead of the triple cream.
Mushy Peas
8 oz. frozen peas
1 tbs. compound butter
1-2 tbs. creme fraiche
1-2 tbs. freshly grated Parmagiano-Reggiano
1/2 tsp. salt
compound butter; Mix 4 oz. softened butter with 1 tsp. finely chopped mint, 1 tsp. finely chopped parsley, 1 tsp. fresh thyme leaves, and 1 tsp. finely chopped chives. Roll into a 1 1/2" log in cling film and chill. Slice it as needed when cold.
Cook the peas in salted water for 3-5 minutes until tender and still very green. Drain and put into a small food processor. You can also mash them with a potato masher for a rougher texture. Add the compound butter, 1 tbs. each of the creme fraiche and cheese, and salt. Puree or mash together. Taste and add more creme fraiche or cheese if needed.
I still do like a cloche shaped hat, after all that experimenting with crazy shapes, it survives and is as reliable as mushy peas.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
The cloche shape was extremely popular all through the 1920's. It did project a particular image and I could see how women were ready for a change after a decade of small close fitting hats. The outlandish hats of the 1930's allowed women to explore new silhouettes and different hairstyles. No more as 'alike as two million peas' in a pod.
Two million peas. That is a lot of peas. I would bet that they eat at least two million peas a year in the England. I found a new appreciation of peas during my two recent visits to the U.K. We were at the counter of an outdoor cafe where all the fast cooking was being done and the cook kept serving up side after side of mushy peas. Since they seemed so popular I asked what she added to the peas. Compound butter and triple cream. She kind of laughed when she said it. They were delicious. My recipe is a tiny bit lighter, I use a dollop of creme fraiche instead of the triple cream.
Mushy Peas
8 oz. frozen peas
1 tbs. compound butter
1-2 tbs. creme fraiche
1-2 tbs. freshly grated Parmagiano-Reggiano
1/2 tsp. salt
compound butter; Mix 4 oz. softened butter with 1 tsp. finely chopped mint, 1 tsp. finely chopped parsley, 1 tsp. fresh thyme leaves, and 1 tsp. finely chopped chives. Roll into a 1 1/2" log in cling film and chill. Slice it as needed when cold.
Cook the peas in salted water for 3-5 minutes until tender and still very green. Drain and put into a small food processor. You can also mash them with a potato masher for a rougher texture. Add the compound butter, 1 tbs. each of the creme fraiche and cheese, and salt. Puree or mash together. Taste and add more creme fraiche or cheese if needed.
I still do like a cloche shaped hat, after all that experimenting with crazy shapes, it survives and is as reliable as mushy peas.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, June 29, 2011
A Red Pen and Forbidden Rice
"I used to carry a red pen with me when I went shopping. I would keep the sales tag on after I bought a hat, but mark the price down myself before I showed the new purchase to my husband. I was able to by more hats that way." -Anonymous quote from 1000 Hats
I never went to such lengths to fool my husband, but I admit to rounding down when relating a price. When I had my hat shop women would tell me all the time that they never told their husbands what they really paid. One woman said everything she bought cost $50.
Most of these women earned their own living but found that their monetary values were not the same as some men. So instead of the hat, handbag or pair of shoes becoming a forbidden purchase, they adjusted the price tag. It leads to a longer happier life.
As does eating forbidden rice. Forbidden rice is the black rice from China. Many years ago it was reserved for only the Emperors to eat because it was thought to enrich health and ensure longevity, making sure they would live long and healthy lives. It is high in antioxidants and rich in iron and other nutrients. It is also nutty and delicious, and a beautiful, dark purple color when cooked.
Forbidden Rice Pilaf
serves 4 people
1 shallot, diced
2 tbs. olive oil
1 lemon, zested, peeled and supremed
1 cup Lotus Foods forbidden rice
1 1/4 -1 1/2 cups water, or chicken stock
1/2 tsp. salt
2 tbs. chopped parsley
In a small saucepan with a lid, sauté the shallot until soft, add the lemon supremes and rice and stir together for a couple of minutes. Add enough water or chicken stock to cover the rice by 1". Cover with the lid and keep on a low simmer for 25-30 minutes until the rice is cooked. Turn off the heat, let stand covered for 15 minutes. When ready to serve, uncover, add the lemon zest and parsley and fluff with a fork.
Serve the forbidden rice pilaf with a perfectly cooked rib-eye steak and baked black beans.
Not forbidden anymore.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
I never went to such lengths to fool my husband, but I admit to rounding down when relating a price. When I had my hat shop women would tell me all the time that they never told their husbands what they really paid. One woman said everything she bought cost $50.
Most of these women earned their own living but found that their monetary values were not the same as some men. So instead of the hat, handbag or pair of shoes becoming a forbidden purchase, they adjusted the price tag. It leads to a longer happier life.
As does eating forbidden rice. Forbidden rice is the black rice from China. Many years ago it was reserved for only the Emperors to eat because it was thought to enrich health and ensure longevity, making sure they would live long and healthy lives. It is high in antioxidants and rich in iron and other nutrients. It is also nutty and delicious, and a beautiful, dark purple color when cooked.
Forbidden Rice Pilaf
serves 4 people
1 shallot, diced
2 tbs. olive oil
1 lemon, zested, peeled and supremed
1 cup Lotus Foods forbidden rice
1 1/4 -1 1/2 cups water, or chicken stock
1/2 tsp. salt
2 tbs. chopped parsley
In a small saucepan with a lid, sauté the shallot until soft, add the lemon supremes and rice and stir together for a couple of minutes. Add enough water or chicken stock to cover the rice by 1". Cover with the lid and keep on a low simmer for 25-30 minutes until the rice is cooked. Turn off the heat, let stand covered for 15 minutes. When ready to serve, uncover, add the lemon zest and parsley and fluff with a fork.
Serve the forbidden rice pilaf with a perfectly cooked rib-eye steak and baked black beans.
Not forbidden anymore.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, June 27, 2011
Lana Turner's Hat and a Ribeye Steak
"Remind me to be with you the next time you pick out a hat."
"Don't you like it?"
"No. Too much of it."
Clark Gable commenting again on Lana Turner's hat choice in the 1942 movie, "Somewhere I'll Find You. It was rather an odd hat, kind of out of proportion. In the 1940's they got into a pilgrim look, the hats with the tall cone shaped crowns. This one was like that and as Clark Gable said, "Too much of it."
The cut of a hat is everything. It has to fit the head properly, flatter a face and never be too much. A hat can be a magnet for attention but should stop short of getting all the attention.
My attention last night was gotten by a very nice cut of meat, the ribeye steak. About once a month my husband and I share one and it is the just the right amount of meat. This one was especially tender and went really well with Lotus Foods Forbidden Rice. I have a very reliable method for cooking a perfectly medium-rare ribeye steak. We do have to open all the windows doors and turn on a fan but it is worth the end result.
Ribeye Steak
1 12 oz. grass-fed ribeye steak
olive oil
1/2 cup wine
1 tbs. butter
Pat the steak dry and coat on both sides with a little olive oil. Let come to room temperature. Heat a cast iron skillet on high for 4 minutes. Lightly salt the steak, lay salt side down in the hot pan and cook for 5 minutes on the first side. Keep the heat on high. Salt the other side and turn, cook for 4 more minutes. Remove to a board to rest, cover with foil.
Reduce the heat to medium-high, pour in the wine to deglaze the pan. Let the sauce reduce stirring a little. Add any of the meat juices from the resting steak. When the sauce thickens and is reduced to a couple of tablespoons turn off the heat and swirl in the butter. Slice the steak across the grain and pour over the sauce.
The perfect amount of ribeye steak. Not too much of it.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Don't you like it?"
"No. Too much of it."
Clark Gable commenting again on Lana Turner's hat choice in the 1942 movie, "Somewhere I'll Find You. It was rather an odd hat, kind of out of proportion. In the 1940's they got into a pilgrim look, the hats with the tall cone shaped crowns. This one was like that and as Clark Gable said, "Too much of it."
The cut of a hat is everything. It has to fit the head properly, flatter a face and never be too much. A hat can be a magnet for attention but should stop short of getting all the attention.
My attention last night was gotten by a very nice cut of meat, the ribeye steak. About once a month my husband and I share one and it is the just the right amount of meat. This one was especially tender and went really well with Lotus Foods Forbidden Rice. I have a very reliable method for cooking a perfectly medium-rare ribeye steak. We do have to open all the windows doors and turn on a fan but it is worth the end result.
Ribeye Steak
1 12 oz. grass-fed ribeye steak
olive oil
1/2 cup wine
1 tbs. butter
Pat the steak dry and coat on both sides with a little olive oil. Let come to room temperature. Heat a cast iron skillet on high for 4 minutes. Lightly salt the steak, lay salt side down in the hot pan and cook for 5 minutes on the first side. Keep the heat on high. Salt the other side and turn, cook for 4 more minutes. Remove to a board to rest, cover with foil.
Reduce the heat to medium-high, pour in the wine to deglaze the pan. Let the sauce reduce stirring a little. Add any of the meat juices from the resting steak. When the sauce thickens and is reduced to a couple of tablespoons turn off the heat and swirl in the butter. Slice the steak across the grain and pour over the sauce.
The perfect amount of ribeye steak. Not too much of it.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, June 24, 2011
Clark Gable and Leftovers
"You must be 25 and fair in the face. You have to be to wear this hat."
Clark Gable was talking to the beautiful Lana Turner in the 1942 movie, "Somewhere I'll Find You". He hadn't seen her yet. He was looking through her wardrobe while he was waiting for her to come out of the bathroom. He realized he was right about 25 and fair of face when he first saw her.
Throughout the movie he was not very complimentary about her hats. At one point he told her she was a girl "with a mistaken daring in hats".
The story was about two brothers who were war correspondents in love with the same girl. Of course Clark Gable steals her affection from his brother but when he doesn't want to alienate his brother forever he dismisses her like yesterday's leftovers.
Leftovers. Wait a minute, they can usually be turned into a really good lunch. Especially if they are succulent slices of stuffed pork loin roast. Perfect for stir-fry.
Leftovers
serves 2 people
2-2" slices leftover stuffed pork loin roast
3 tbs. grape seed oil
1 baby leek, sliced thin
1 bell pepper, sliced thin
1 tbs. oyster sauce
2 tbs. fish sauce
juice of one lime
2 packages mung bean noodles, soaked in hot water for 20 minutes
2 tbs. chopped cilantro
1/2 tsp. kosher salt
Slice the pork roast pieces with the stuffing into 1/4" slices. Set aside. Heat the grape seed oil in a wok. Stir-fry the fennel for a couple of minutes, add the bell pepper and stir-fry until the pepper is tender, about 4-5 minutes. Add the pork and stir-fry until the pork is heated through. Add the oyster sauce, fish sauce and lime juice. Stir until everything is coated with the sauce. Add the noodles with a little of the soaking water. I just fish them out of the water and don't drain them. Stir until the noodles soak up the sauce. Turn of the heat and mix in the chopped cilantro and salt.
Leftovers, delicious...and in the end Clark Gable got the girl.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Clark Gable was talking to the beautiful Lana Turner in the 1942 movie, "Somewhere I'll Find You". He hadn't seen her yet. He was looking through her wardrobe while he was waiting for her to come out of the bathroom. He realized he was right about 25 and fair of face when he first saw her.
Throughout the movie he was not very complimentary about her hats. At one point he told her she was a girl "with a mistaken daring in hats".
The story was about two brothers who were war correspondents in love with the same girl. Of course Clark Gable steals her affection from his brother but when he doesn't want to alienate his brother forever he dismisses her like yesterday's leftovers.
Leftovers. Wait a minute, they can usually be turned into a really good lunch. Especially if they are succulent slices of stuffed pork loin roast. Perfect for stir-fry.
Leftovers
serves 2 people
2-2" slices leftover stuffed pork loin roast
3 tbs. grape seed oil
1 baby leek, sliced thin
1 bell pepper, sliced thin
1 tbs. oyster sauce
2 tbs. fish sauce
juice of one lime
2 packages mung bean noodles, soaked in hot water for 20 minutes
2 tbs. chopped cilantro
1/2 tsp. kosher salt
Slice the pork roast pieces with the stuffing into 1/4" slices. Set aside. Heat the grape seed oil in a wok. Stir-fry the fennel for a couple of minutes, add the bell pepper and stir-fry until the pepper is tender, about 4-5 minutes. Add the pork and stir-fry until the pork is heated through. Add the oyster sauce, fish sauce and lime juice. Stir until everything is coated with the sauce. Add the noodles with a little of the soaking water. I just fish them out of the water and don't drain them. Stir until the noodles soak up the sauce. Turn of the heat and mix in the chopped cilantro and salt.
Leftovers, delicious...and in the end Clark Gable got the girl.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, June 23, 2011
Sunday Best and Stuffed Pork Loin Roast
"For churchgoing women, Sunday is an event and they greet it in style. So the fancier the hat, the better." -Patricia Underwood, hat designer, 2003
The Church Ladies. It was always fun to make hats for the ladies who went to church on Sundays. I had one customer who decided she wanted to be different and wear all little hats to church. Everyone else was wearing big portrait style hats. So one by one she would bring in an outfit and I would fashion a small matching hat. I loved that each outfit had its own hat. So often I was trying to help someone make one hat go with everything.
The fancier the better. Feathers, sequins, veiling and COLOR! I have to admit I was inspired by these women to go over the top. My usual inclination is to make attractive serviceable hats. But sometimes you have to go all out.
Sunday is a good day for fancy hats and a special dinner. A butterflied, stuffed and rolled pork loin roast is a delicious and elegant presentation. Serve it with some caramelized baby carrots, a potato galette and a butter lettuce salad with creme fraiche dressing.
Stuffed Pork Loin Roast
serves 6-8 people
3-4 lb. boneless pork loin roast, butterflied, with 1/4" of fat left on
3 slices bacon, diced
2 shallots, finely diced
2 bunches fresh spinach, washed and chopped or 1-16 oz. package frozen spinach, thawed and drained
1/2 cup gluten-free breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese
1 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
3 tbs. butter
2 tbs. olive oil
2-3 bunches baby carrots, depending on size, cut lengthwise into halves or quarters
1 cup white wine
1/4 cup plum preserves
Open up the pork roast and lay flat. Cover with cling film and pound it to about 1" thick. Cut 5 lengths of kitchen twine for tying after stuffing. Set aside while you prepare the stuffing.
In a heavy bottomed pan, sauté the bacon in a little olive oil. When the bits are crispy, remove to kitchen paper to drain. Cook the shallots in the bacon fat until softened, add the spinach and cook 10-15 minutes until the spinach is tender. Remove to a mixing bowl to cool. When cooled to room temperature, add the bacon bits, bread crumbs, cheese, salt, and nutmeg. Mix together and spread evenly on the pork roast, leaving a 1" border all around. Roll the roast back up and tie with the twine.
Pre-heat the oven to 350 degrees.
Melt the butter and olive oil in a roasting pan just big enough to fit the roast. Brown the roast on all sides. Lay fat side up and seam side down in the pan. Strew the carrots on either side of the roast and toss in the fat in the pan. Put the roast in the hot oven. Total cooking time will be 1-1 1/4 hours, basting every 15 minutes with the juices in the pan and stirring the carrots. The drippings will get darker and darker as the carrots caramelize and the roast browns. Remove the carrots after 45 minutes, drizzle them with a tiny bit of balsamic vinegar. Check the temperature of the meat after 1 hour. It is done when it reads 155-160 degrees. When done, take it out of the pan and cover tightly with foil.
To make the sauce, put the pan on the stove-top on medium-high, de-glaze the pan with the wine and scrape the bits off the bottom of the pan. Cook until the wine reduces and the sauce starts to thicken. Stir in the plum preserves and continue to cook until they melt into the sauce.
Remove the twine ties from the roast. Slice the roast in 2" slices exposing the beautiful spiraled stuffing. Arrange the slices on a platter and pour over 1/2 the sauce. Garnish with the caramelized carrots. Serve the rest of the sauce on the side.
This stuffed pork loin roast is a delicious and elegant presentation. Special enough for Sunday and a Sunday hat!
To see the latest collection of Zazu & Violets' hats, including Sunday best, please visit our on-line Etsy shop.
The Church Ladies. It was always fun to make hats for the ladies who went to church on Sundays. I had one customer who decided she wanted to be different and wear all little hats to church. Everyone else was wearing big portrait style hats. So one by one she would bring in an outfit and I would fashion a small matching hat. I loved that each outfit had its own hat. So often I was trying to help someone make one hat go with everything.
The fancier the better. Feathers, sequins, veiling and COLOR! I have to admit I was inspired by these women to go over the top. My usual inclination is to make attractive serviceable hats. But sometimes you have to go all out.
Sunday is a good day for fancy hats and a special dinner. A butterflied, stuffed and rolled pork loin roast is a delicious and elegant presentation. Serve it with some caramelized baby carrots, a potato galette and a butter lettuce salad with creme fraiche dressing.
Stuffed Pork Loin Roast
serves 6-8 people
3-4 lb. boneless pork loin roast, butterflied, with 1/4" of fat left on
3 slices bacon, diced
2 shallots, finely diced
2 bunches fresh spinach, washed and chopped or 1-16 oz. package frozen spinach, thawed and drained
1/2 cup gluten-free breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese
1 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
3 tbs. butter
2 tbs. olive oil
2-3 bunches baby carrots, depending on size, cut lengthwise into halves or quarters
1 cup white wine
1/4 cup plum preserves
Open up the pork roast and lay flat. Cover with cling film and pound it to about 1" thick. Cut 5 lengths of kitchen twine for tying after stuffing. Set aside while you prepare the stuffing.
In a heavy bottomed pan, sauté the bacon in a little olive oil. When the bits are crispy, remove to kitchen paper to drain. Cook the shallots in the bacon fat until softened, add the spinach and cook 10-15 minutes until the spinach is tender. Remove to a mixing bowl to cool. When cooled to room temperature, add the bacon bits, bread crumbs, cheese, salt, and nutmeg. Mix together and spread evenly on the pork roast, leaving a 1" border all around. Roll the roast back up and tie with the twine.
Pre-heat the oven to 350 degrees.
Melt the butter and olive oil in a roasting pan just big enough to fit the roast. Brown the roast on all sides. Lay fat side up and seam side down in the pan. Strew the carrots on either side of the roast and toss in the fat in the pan. Put the roast in the hot oven. Total cooking time will be 1-1 1/4 hours, basting every 15 minutes with the juices in the pan and stirring the carrots. The drippings will get darker and darker as the carrots caramelize and the roast browns. Remove the carrots after 45 minutes, drizzle them with a tiny bit of balsamic vinegar. Check the temperature of the meat after 1 hour. It is done when it reads 155-160 degrees. When done, take it out of the pan and cover tightly with foil.
To make the sauce, put the pan on the stove-top on medium-high, de-glaze the pan with the wine and scrape the bits off the bottom of the pan. Cook until the wine reduces and the sauce starts to thicken. Stir in the plum preserves and continue to cook until they melt into the sauce.
Remove the twine ties from the roast. Slice the roast in 2" slices exposing the beautiful spiraled stuffing. Arrange the slices on a platter and pour over 1/2 the sauce. Garnish with the caramelized carrots. Serve the rest of the sauce on the side.
This stuffed pork loin roast is a delicious and elegant presentation. Special enough for Sunday and a Sunday hat!
To see the latest collection of Zazu & Violets' hats, including Sunday best, please visit our on-line Etsy shop.
Wednesday, June 22, 2011
Victoriana and A Smoked Salmon Plate
"I remember buying and selling the most beautiful old tin hat box. It was lined inside with red velvet and contained a lovely beaver felt hat, positioned on a bunny. It came complete with a brush, stored in the lid, which even had a place for hatpins. I would never break something like this up and sold it complete to a collector." -Susie, antique shop owner, quote from 1000 Hats, by Norma Shephard.
A beaver fur felt hat was a cherished item and was cared for and stored accordingly. It was a sign of affluence in Victorian times. The fur felt was always brushed smooth after wearing and before placing it in its custom made box. The fact that this hat and box have survived, shows how a good hat will last many lifetimes if treated with care and stored properly.
I don't know what the bunny reference is about. Maybe it was a term used to describe the stand in the hatbox to hold the hat. Anyone know?
One thing I do know, there are three things that should also always stay together like the hat, brush and box. Smoked salmon, potatoes and horseradish cream. I have had this combination prepared different ways, always good. We had this smoked salmon plate for dinner recently. The potatoes are prepared like a potato salad and piled onto the smoked salmon, then drizzled with the cream.
Smoked Salmon plate
serves 4 people
4 oz. smoked salmon slices
1/2 lb. fingerling or creamer potatoes
2 tbs. olive oil
1 tbs. tarragon vinegar
juice of 1/2 lemon
2 tbs. capers
1 tsp. chopped dill
sea salt
horseradish cream; 1/4 cup creme fraiche mixed with juice of 1/2 a lemon, 1 tbs. freshly grated horseradish, and 1 tsp. sea salt
Arrange the smoked salmon slices on a platter in waves around the plate.
Boil the potatoes in salted water for about 10 minutes until tender when pierced with the tip of a knife. Drain, return to the pot and cover with a clean kitchen towel. Let stand 5 minutes then turn out onto a board to cool. When you can handle the potatoes, peel them and put into a mixing bowl. Leave the creamers whole, cut the fingerlings into 1" coins. Dress the potatoes while still warm with the olive oil, vinegar, lemon juice and capers. When completely cooled, mix in the dill and season with sea salt. Pile the potatoes in the center of the platter of salmon.
Drizzle the salmon with a little of the horseradish cream and serve a small bowl of the cream on the side for horseradish lovers like me. Sprinkle over a few more picked dill fronds for garnish.
My favorite spot where I have enjoyed this smoked salmon plate was at an outdoor, sea-side cafe on the south coast of England in a little Victorian village called Swanage. Every time I have it now I am transported to that spot. During Victorian times I am sure you would have spotted a beaver felt hat. And of course we were having Scottish smoked salmon.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
A beaver fur felt hat was a cherished item and was cared for and stored accordingly. It was a sign of affluence in Victorian times. The fur felt was always brushed smooth after wearing and before placing it in its custom made box. The fact that this hat and box have survived, shows how a good hat will last many lifetimes if treated with care and stored properly.
I don't know what the bunny reference is about. Maybe it was a term used to describe the stand in the hatbox to hold the hat. Anyone know?
One thing I do know, there are three things that should also always stay together like the hat, brush and box. Smoked salmon, potatoes and horseradish cream. I have had this combination prepared different ways, always good. We had this smoked salmon plate for dinner recently. The potatoes are prepared like a potato salad and piled onto the smoked salmon, then drizzled with the cream.
Smoked Salmon plate
serves 4 people
4 oz. smoked salmon slices
1/2 lb. fingerling or creamer potatoes
2 tbs. olive oil
1 tbs. tarragon vinegar
juice of 1/2 lemon
2 tbs. capers
1 tsp. chopped dill
sea salt
horseradish cream; 1/4 cup creme fraiche mixed with juice of 1/2 a lemon, 1 tbs. freshly grated horseradish, and 1 tsp. sea salt
Arrange the smoked salmon slices on a platter in waves around the plate.
Boil the potatoes in salted water for about 10 minutes until tender when pierced with the tip of a knife. Drain, return to the pot and cover with a clean kitchen towel. Let stand 5 minutes then turn out onto a board to cool. When you can handle the potatoes, peel them and put into a mixing bowl. Leave the creamers whole, cut the fingerlings into 1" coins. Dress the potatoes while still warm with the olive oil, vinegar, lemon juice and capers. When completely cooled, mix in the dill and season with sea salt. Pile the potatoes in the center of the platter of salmon.
Drizzle the salmon with a little of the horseradish cream and serve a small bowl of the cream on the side for horseradish lovers like me. Sprinkle over a few more picked dill fronds for garnish.
My favorite spot where I have enjoyed this smoked salmon plate was at an outdoor, sea-side cafe on the south coast of England in a little Victorian village called Swanage. Every time I have it now I am transported to that spot. During Victorian times I am sure you would have spotted a beaver felt hat. And of course we were having Scottish smoked salmon.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, June 21, 2011
Yoko Ono and Fruit Salad
"I think she's earned the right to wear as many hats as she wants." says Lazaro Hernandez of Proenza Schouler.
Yoko Ono is often identifiable by her dramatic millinery, of which she has a dizzying array. She is always wearing a hat literally and metaphorically. She is an artist, musician and icon. I cannot believe she is 78-years old. Have you seen her lately? She appears ageless. Her look these days is black and tailored, the variety in her wardrobe is in her hats.
Speaking of variety, it is the first day of summer and all I can think about is fruit salad. So many different summer fruits to choose from. My kids used to chant, "Fruit salad, yummy yummy", every time I made one. When I was a kid on those really hot summer days, my mother would do a buffet of fruits for dinner, served with cottage cheese. One of my favorite childhood meals.
It's funny, if I leave a pile of fruit on the counter a little will get eaten. If I stand there and cut it up into fruit salad it all disappears. For a party I like to put all different kinds of melon balls together with a little mint or basil. Or all the stone fruits. Mix them and let them macerate in their juices and a sprinkle of cane sugar.
Fruit salad is also tasty with a little Triple Sec drizzled over. Mix in a little lemon, lime or orange juice. The only thing I don't like in fruit salad are bananas. They always look and taste old. Best to eat them in the morning with yogurt.
Supreme a variety of citrus fruit and make an interesting salad to mix with sliced fennel. Or the all berry salad. You get the idea.
"Fruit Salad. Yummy, Yummy!"
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Yoko Ono is often identifiable by her dramatic millinery, of which she has a dizzying array. She is always wearing a hat literally and metaphorically. She is an artist, musician and icon. I cannot believe she is 78-years old. Have you seen her lately? She appears ageless. Her look these days is black and tailored, the variety in her wardrobe is in her hats.
Speaking of variety, it is the first day of summer and all I can think about is fruit salad. So many different summer fruits to choose from. My kids used to chant, "Fruit salad, yummy yummy", every time I made one. When I was a kid on those really hot summer days, my mother would do a buffet of fruits for dinner, served with cottage cheese. One of my favorite childhood meals.
It's funny, if I leave a pile of fruit on the counter a little will get eaten. If I stand there and cut it up into fruit salad it all disappears. For a party I like to put all different kinds of melon balls together with a little mint or basil. Or all the stone fruits. Mix them and let them macerate in their juices and a sprinkle of cane sugar.
Fruit salad is also tasty with a little Triple Sec drizzled over. Mix in a little lemon, lime or orange juice. The only thing I don't like in fruit salad are bananas. They always look and taste old. Best to eat them in the morning with yogurt.
Supreme a variety of citrus fruit and make an interesting salad to mix with sliced fennel. Or the all berry salad. You get the idea.
"Fruit Salad. Yummy, Yummy!"
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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