"The most important thing about wearing a hat is to have confidence."
After seeing the spectacle of the Royal Wedding, I have to say that there are a lot of British women with confidence. They certainly explored the whimsy of what a hat can be. I loved it all. As one of my millinery colleagues stated, "I am in hat heaven."
And what a beautiful bride. So simple, the lovely lace, the hair down, and the understated tiara. So poised, such a ready happy smile. And what a lot of people celebrating this event. So many of them wearing hats.
All this attention to hats has inspired me and I think a lot of other women who may re-think the idea of marking an occasion by wearing a hat. I have worn a hat to every wedding I have ever been to, including my own. And after seeing the artistry in some of the creations being worn at the Royal Wedding, I am excited about my next projects.
I am also excited about the smoked trout salad I made for lunch last week. This was after a visit to the fish store, and not being able to resist their smoked trout.
Smoked Trout Salad
serves 2 people
1/2 lb. smoked trout
2 big handfuls mixed baby greens
1/2 small fennel bulb, sliced very thin
2 tbs. parsley leaves
1 pink grapefruit
2 tbs. olive oil
sea salt
Remove the trout skin and break up the fish into bite size pieces. Arrange the baby lettuces in a layer on a pretty platter. Distribute the trout, fennel slices and parsley on top. Supreme the grapefruit over the salad, squeeze over all the remaining juice. Drizzle with the olive oil, add a sprinkle of sea salt.
Simple, understated, elegant and refreshing...a little like the beautiful bride. And a perfect, romantic light lunch for two. In honor of Will & Kate.
To see the latest collection of Zazu & Violets' hats, visit our on-line Etsy shop.
Friday, April 29, 2011
Thursday, April 28, 2011
Today's Fashion and Sorrel Risotto
"What I find charming are the girls who shop the thrift stores and wear hats from the 60's, let's say, and they wear them with today's fashions."
That has always been my goal. To draw inspiration from the past and make a hat that looks current today. I like hats from all eras, I have even begun to appreciate the 50's. Particularly when they can be integrated into fashion today. The cloche style from the late 20's is a perfect example. It will make a jacket look retro, or like an experience I had today, it transformed one of my young customers. She was wearing a simple black sun-dress. With the hat she became a 1920's flapper.
I do like the big headbands from the 1950's. Especially covered in flowers. My inspration for Fall 2011.
The herb, sorrel, has been a new inspiration for me in the kitchen. My little herb patch is starting to do well and the sorrel plant is big enough to use the leaves in many new ways. I recently used it as part of the base for pizzas. That was yummy. And it is wonderful melted into rissotto.
Sorrel Rissotto
serves 2 people
2 tbs. butter
1 shallot, diced
1 cup Arborio rice, or try Lotus Foods Jade Rice
1/2 cup white wine
2 1/2 cups chicken stock, heated
1/4 cup sorrel leaves, cut into a chiffonade
1/4 cup freshly grated Parmagiano-Reggiano
salt to taste
squeeze of lemon
Melt the butter in a shallow straight sided sauce pan (about 4-5" high). Sauté the shallot until soft, add the rice and toast in the butter with the shallot. De-glaze with the white wine and stir. When the wine is absorbed, start adding the hot stock, a ladle at a time, stirring each time. When all the stock has been absorbed, add the sorrel and the cheese. Stir. Salt to taste, squeeze over lemon juice, cover and let sit for 15 minutes.
Serve the sorrel rissotto with a little more cheese, more lemon, a drizzle of olive oil and a green salad. One inspiration for a tasty risotto.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
That has always been my goal. To draw inspiration from the past and make a hat that looks current today. I like hats from all eras, I have even begun to appreciate the 50's. Particularly when they can be integrated into fashion today. The cloche style from the late 20's is a perfect example. It will make a jacket look retro, or like an experience I had today, it transformed one of my young customers. She was wearing a simple black sun-dress. With the hat she became a 1920's flapper.
I do like the big headbands from the 1950's. Especially covered in flowers. My inspration for Fall 2011.
The herb, sorrel, has been a new inspiration for me in the kitchen. My little herb patch is starting to do well and the sorrel plant is big enough to use the leaves in many new ways. I recently used it as part of the base for pizzas. That was yummy. And it is wonderful melted into rissotto.
Sorrel Rissotto
serves 2 people
2 tbs. butter
1 shallot, diced
1 cup Arborio rice, or try Lotus Foods Jade Rice
1/2 cup white wine
2 1/2 cups chicken stock, heated
1/4 cup sorrel leaves, cut into a chiffonade
1/4 cup freshly grated Parmagiano-Reggiano
salt to taste
squeeze of lemon
Melt the butter in a shallow straight sided sauce pan (about 4-5" high). Sauté the shallot until soft, add the rice and toast in the butter with the shallot. De-glaze with the white wine and stir. When the wine is absorbed, start adding the hot stock, a ladle at a time, stirring each time. When all the stock has been absorbed, add the sorrel and the cheese. Stir. Salt to taste, squeeze over lemon juice, cover and let sit for 15 minutes.
Serve the sorrel rissotto with a little more cheese, more lemon, a drizzle of olive oil and a green salad. One inspiration for a tasty risotto.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, April 27, 2011
Philip Treacy and Meat loaf
"Well the British have an in-built understanding of the hats I make. My customers are very conservative, but they think my hats are normal."
Most people would not consider the hats of Philip Treacy normal. He is in my opinion the most talented milliner in the world. The Royal family agrees because he is making hats for members of the wedding party. His hats are artistic, sculptural, and instantly recognizable.
I am surprised that he says his customers are conservative. But he is right about the British understanding hats. They have not ever just dismissed them. They know that hats have a part to play in many different occasions and they help create the memories based on what you wore.
Surprisingly when I visited London last fall, it was the young men who were all wearing hats casually. The ladies all preferred dressing up head to toe for an event.
Meat loaf is a very conservative dish and decidedly not British. I like a very classic meat loaf. All American and unchanged from the 1950's version.
Meat Loaf
serves 2-3 people
1 lb. grass fed ground beef
1 small fennel bulb, diced and sautéd in olive oil
1 tbs. chopped marjoram
1 tbs. chopped fresh thyme leaves
1 tbs. chopped fennel fronds
2 tbs. chopped parsley
1/2 cup gluten free bread crumbs, soaked in 1/4 cup milk
1/4 cup gluten free oats
1 tsp. salt
Pre-heat the oven to 350 degrees.
Combine all ingredients until well mixed, form into a loaf and fit into a bread loaf pan big enough to add sliced carrots and potatoes around the meat loaf.
Make a bell pepper sauce by roasting, peeling and pureeing one red pepper with 1 tbs. honey. Make a little dent lengthwise on top of the meat loaf and spoon the sauce over. Drizzle the potatoes and carrots with olive oil and sprinkle with salt and a little ground cumin.
Bake for 1 hour, remove the meat loaf, stir the vegetables and return to the oven for 15 minutes while the meat is resting.
Serve with a green salad and creme fraiche dressing.
Conservative, and normal...like a Philip Treacy hat?
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Most people would not consider the hats of Philip Treacy normal. He is in my opinion the most talented milliner in the world. The Royal family agrees because he is making hats for members of the wedding party. His hats are artistic, sculptural, and instantly recognizable.
I am surprised that he says his customers are conservative. But he is right about the British understanding hats. They have not ever just dismissed them. They know that hats have a part to play in many different occasions and they help create the memories based on what you wore.
Surprisingly when I visited London last fall, it was the young men who were all wearing hats casually. The ladies all preferred dressing up head to toe for an event.
Meat loaf is a very conservative dish and decidedly not British. I like a very classic meat loaf. All American and unchanged from the 1950's version.
Meat Loaf
serves 2-3 people
1 lb. grass fed ground beef
1 small fennel bulb, diced and sautéd in olive oil
1 tbs. chopped marjoram
1 tbs. chopped fresh thyme leaves
1 tbs. chopped fennel fronds
2 tbs. chopped parsley
1/2 cup gluten free bread crumbs, soaked in 1/4 cup milk
1/4 cup gluten free oats
1 tsp. salt
Pre-heat the oven to 350 degrees.
Combine all ingredients until well mixed, form into a loaf and fit into a bread loaf pan big enough to add sliced carrots and potatoes around the meat loaf.
Make a bell pepper sauce by roasting, peeling and pureeing one red pepper with 1 tbs. honey. Make a little dent lengthwise on top of the meat loaf and spoon the sauce over. Drizzle the potatoes and carrots with olive oil and sprinkle with salt and a little ground cumin.
Bake for 1 hour, remove the meat loaf, stir the vegetables and return to the oven for 15 minutes while the meat is resting.
Serve with a green salad and creme fraiche dressing.
Conservative, and normal...like a Philip Treacy hat?
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, April 26, 2011
Cherry on Top and Jam Pasties
"Forget the dress. It's all about the cherry on top: the hat."
Start with the hat. Then work your way down. The outfit will follow. It doesn't have to be too matchy-matchy, in fact it shouldn't. It is more important to get the era, or a particular genre right. Just think of the hat as that pop of color, like the cherry on the top.
With it's sweet treat hidden inside, a jam pastie is the opposite of a cherry on top. Inside a tender crust is a bite of your favorite jam. Unexpected and sweetly delicious. More subtle than your hat.
Jam Pasties
makes 12-15 pasties
Gluten-free Cream Cheese Dough
1 stick, 4 oz. butter, room temperature
4 oz. cream cheese, room temperature
1/2 cup sugar
1 cup Zazu & Violets' all purpose gluten free flour mix
3/4 tsp, xanthan gum
1/2 tsp. salt
Your favorite jams for filling
In a mixer, cream together the butter, cream cheese and sugar. Add the flour, xanthan gum and salt and mix until it forms a ball. Take out of the mixing bowl and form into a disk. Wrap in cling film and chill for 30 minutes in the fridge.
Pre-heat the oven to 375 degrees
Preferably working on a marble or very cold surface, roll out the dough to 1/4" thick, using a bit of flour to keep from sticking. The dough is quite tender. Using the fluted side of a 3 1/2" biscuit cutter, cut out as many rounds as you can. Keep rolling the scraps and cutting disks until you run out of dough.
Fill each disk with 1 scant tsp. jam. Moisten half the edge with a little water and fold over into a half moon shape. Press the edges together and seal. Place on a baking sheet and bake for 12-15 minutes until the edges are lightly browned. Remove to a rack to cool. Dust with powdered sugar before eating.
You can have your hat: the cherry on top and jam pasties too. Forget the dress.
To see the latest collection of Zazu & Violets' hats, visit our on-line Etsy shop.
Start with the hat. Then work your way down. The outfit will follow. It doesn't have to be too matchy-matchy, in fact it shouldn't. It is more important to get the era, or a particular genre right. Just think of the hat as that pop of color, like the cherry on the top.
With it's sweet treat hidden inside, a jam pastie is the opposite of a cherry on top. Inside a tender crust is a bite of your favorite jam. Unexpected and sweetly delicious. More subtle than your hat.
Jam Pasties
makes 12-15 pasties
Gluten-free Cream Cheese Dough
1 stick, 4 oz. butter, room temperature
4 oz. cream cheese, room temperature
1/2 cup sugar
1 cup Zazu & Violets' all purpose gluten free flour mix
3/4 tsp, xanthan gum
1/2 tsp. salt
Your favorite jams for filling
In a mixer, cream together the butter, cream cheese and sugar. Add the flour, xanthan gum and salt and mix until it forms a ball. Take out of the mixing bowl and form into a disk. Wrap in cling film and chill for 30 minutes in the fridge.
Pre-heat the oven to 375 degrees
Preferably working on a marble or very cold surface, roll out the dough to 1/4" thick, using a bit of flour to keep from sticking. The dough is quite tender. Using the fluted side of a 3 1/2" biscuit cutter, cut out as many rounds as you can. Keep rolling the scraps and cutting disks until you run out of dough.
Fill each disk with 1 scant tsp. jam. Moisten half the edge with a little water and fold over into a half moon shape. Press the edges together and seal. Place on a baking sheet and bake for 12-15 minutes until the edges are lightly browned. Remove to a rack to cool. Dust with powdered sugar before eating.
You can have your hat: the cherry on top and jam pasties too. Forget the dress.
To see the latest collection of Zazu & Violets' hats, visit our on-line Etsy shop.
Monday, April 25, 2011
Tradition and Chard Stem Gratin
"You have to wear a hat because it's tradition. That's what England's about."
No one goes to a wedding in England without wearing a hat. It is tradition. That is what is so exciting about the Royal Wedding. So many hats! And although certain things have progressed, like who will obey who, hats are a big part of the event. Everyone knows who the milliner for the Royal wedding is, not even the dress has gotten so much publicity.
I just saw the Royal milliner, Philip Treacy, meet with Barbara Walters and again she commented that American women don't wear hats. The last time I heard her say it was on the national T.V. show, The View. At that time I contacted the show and Whoopi Goldberg wore hats for a week in support of millinery in America. Now what little respect I had for Ms. Walters is gone. I had appealed to her sense of fairness when I told her there are working milliners in America and her opinion could affect our business welfare if she makes such comments. But apparently she clings to the idea and continues with her negative hat vibe.
Along with the established tradition of wearing hats, I have a new tradition in my house. Whenever I cook chard, I save the stems for chard stem gratin. One of the most delectable side dishes ever.
Chard Stem Gratin
Serves 3-4
Stems from two bunches of Rainbow Chard
4 oz. diced pancetta
1/4 cup chopped parsley
1/4 cup heavy cream
salt
1/2 cup grated Parmagiano Reggiano
Pre-heat the oven to 450 degrees.
Pull the strings off the chard stems and cut into 4" pieces. The yellow chard needs more cleaning than the red. Boil them in salted water for 10-12 minutes until tender, place in a small baking dish.
Sauté the pancetta in a little olive oil until crispy. Scatter it over the chard. Sprinkle on the parsley and pour the cream over. Salt lightly. Bake in the hot oven for 20 minutes, sprinkle on the Parmagiano-Reggiano and bake another 10 minutes until golden and bubbly.
Serve with any meat, chicken or fish.
Two traditions, one old, one new. Hats and chard stem gratin.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
No one goes to a wedding in England without wearing a hat. It is tradition. That is what is so exciting about the Royal Wedding. So many hats! And although certain things have progressed, like who will obey who, hats are a big part of the event. Everyone knows who the milliner for the Royal wedding is, not even the dress has gotten so much publicity.
I just saw the Royal milliner, Philip Treacy, meet with Barbara Walters and again she commented that American women don't wear hats. The last time I heard her say it was on the national T.V. show, The View. At that time I contacted the show and Whoopi Goldberg wore hats for a week in support of millinery in America. Now what little respect I had for Ms. Walters is gone. I had appealed to her sense of fairness when I told her there are working milliners in America and her opinion could affect our business welfare if she makes such comments. But apparently she clings to the idea and continues with her negative hat vibe.
Along with the established tradition of wearing hats, I have a new tradition in my house. Whenever I cook chard, I save the stems for chard stem gratin. One of the most delectable side dishes ever.
Chard Stem Gratin
Serves 3-4
Stems from two bunches of Rainbow Chard
4 oz. diced pancetta
1/4 cup chopped parsley
1/4 cup heavy cream
salt
1/2 cup grated Parmagiano Reggiano
Pre-heat the oven to 450 degrees.
Pull the strings off the chard stems and cut into 4" pieces. The yellow chard needs more cleaning than the red. Boil them in salted water for 10-12 minutes until tender, place in a small baking dish.
Sauté the pancetta in a little olive oil until crispy. Scatter it over the chard. Sprinkle on the parsley and pour the cream over. Salt lightly. Bake in the hot oven for 20 minutes, sprinkle on the Parmagiano-Reggiano and bake another 10 minutes until golden and bubbly.
Serve with any meat, chicken or fish.
Two traditions, one old, one new. Hats and chard stem gratin.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, April 22, 2011
Sherlock Holmes and Fried Chicken
"You see that girl under the tree, with the occasional hat. What is she looking for?"
"Her dog."
"Isn't she attractive?"
Attractive was Sherlock Holmes most effusive compliment for a woman. But what is an occasional hat? For an occasion? Do you wear it occasionally? It was trimmed with a very pretty ribbon and Mr. Holmes certainly noticed it, and her. The girl was fairly young and the hat was straw, shaped like a boater. Not too fancy, but festive.
One thing I only do once in a while is fry chicken. It does make a bit of a mess, so it is an occasional occurrence. But like the hat, it is not too fancy, but festive. It has a crunchy, light crust made with my own gluten free flour mix.
Fried Chicken
serves 4-6
6 chicken drumsticks
6 bone-in chicken thighs
2-3 cups buttermilk
1 1/2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 cups rice flour
2 tbs. paprika
1 tbs. salt
4 cups grape seed oil for frying
Put the chicken pieces in a casserole dish in a single layer, cover with the buttermilk. Cover with cling film and marinate in the fridge for 3-4 hours, turning a couple of times in the buttermilk.
Heat the oil in a high sided cast-iron pot, or small dutch oven to 350 degrees.
In a shallow baker, mix together the flours, paprika and salt. Dredge the buttermilk soaked chicken pieces in the flour mixture one at a time and gently lay in the hot oil. In my pot I can fry three pieces at a time. Fry for 12 minutes turning so they brown evenly. Keep the oil at a low boil. Remove to a platter lined with parchment paper in a warm oven while you fry all the chicken. Sprinkle with sea salt.
Serve with any of your favorite side dishes. We just had it with a green salad, and some of those crunchy bits became croutons.
The occasional hat and the occasional fried chicken; always special.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Her dog."
"Isn't she attractive?"
Attractive was Sherlock Holmes most effusive compliment for a woman. But what is an occasional hat? For an occasion? Do you wear it occasionally? It was trimmed with a very pretty ribbon and Mr. Holmes certainly noticed it, and her. The girl was fairly young and the hat was straw, shaped like a boater. Not too fancy, but festive.
One thing I only do once in a while is fry chicken. It does make a bit of a mess, so it is an occasional occurrence. But like the hat, it is not too fancy, but festive. It has a crunchy, light crust made with my own gluten free flour mix.
Fried Chicken
serves 4-6
6 chicken drumsticks
6 bone-in chicken thighs
2-3 cups buttermilk
1 1/2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 cups rice flour
2 tbs. paprika
1 tbs. salt
4 cups grape seed oil for frying
Put the chicken pieces in a casserole dish in a single layer, cover with the buttermilk. Cover with cling film and marinate in the fridge for 3-4 hours, turning a couple of times in the buttermilk.
Heat the oil in a high sided cast-iron pot, or small dutch oven to 350 degrees.
In a shallow baker, mix together the flours, paprika and salt. Dredge the buttermilk soaked chicken pieces in the flour mixture one at a time and gently lay in the hot oil. In my pot I can fry three pieces at a time. Fry for 12 minutes turning so they brown evenly. Keep the oil at a low boil. Remove to a platter lined with parchment paper in a warm oven while you fry all the chicken. Sprinkle with sea salt.
Serve with any of your favorite side dishes. We just had it with a green salad, and some of those crunchy bits became croutons.
The occasional hat and the occasional fried chicken; always special.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, April 21, 2011
Hat and Gloves and a Pear Tart
"Complete with hat and gloves."
That is an old saying. It meant that you were completely dressed, ready for anything. You looked appropriate for any occasion and there were definitely rules for proper attire. Although I love wearing hats, I am glad that the rules have changed.
Last season I also made fingerless gloves. I used a pattern from the 1940's and altered it for modern needs. It is not practical to wear gloves with fingers, they get in the way of all of today's transactions. These gloves still make you look dressed and finish an outfit. They will compliment a hat, and keep alive that old sentiment about being completely dressed.
Like dinner with dessert. I don't often plan dessert unless we are having guests. It just seems like the right time to have it. There needs to be a finish to the meal at a dinner party and it wouldn't be complete without dessert. And that might be a pear tart. A little like the hat and gloves. The right finish.
Pear Tart
tart shell: makes 1-9" tart
1 cup gluten free flour
3/4 tsp. xanthan gum
1/4 cup sugar
1/2 tsp. salt
4 oz. butter cut into cubes
2 tbs. vegetable shortening
1/4 cup ice water
Sift together the flour, xanthan gum, sugar and salt. Blend in the butter and shortening using a pastry blender. Using your fingers, smooth out the bits of butter and shortening. Make a well and sprinkle in the ice water. Gather the dough together. Dump it out onto a cool surface and work it into a disk. A marble surface makes this much easier. Blend the flour and butter until it starts to look smooth and comes together. Wrap the disk in cling film and chill for 1 hour.
Pre-heat the oven to 375 degrees. Roll out the tart shell and fit it into the pan. Line with parchment and fill with beans. Pre-bake for 12 minutes, remove the beans and paper, bake for 12-15 more minutes until browned and done. Let cool completely before filling.
Poached Pears and Filling
3 slightly under ripe Bosc pears, peeled
1 1/2 cups white wine
1 1/2 cups water
1/2 cup sugar
zest and juice of 1 lemon
In a small saucepan, combine the wine, water, sugar and lemon and heat until the sugar is dissolved. Lay in the pears, cover and gently poach for 45 minutes. Remove the pears to cool and boil down the liquid into a syrup. When the pears are cool, cut in half, remove the seeds and stringy middle and thinly slice lengthwise. Keep the halves intact, you will fan them out on the tart.
Filling
8 oz. mascarpone cheese
2 tbs. heavy cream
2 tbs. superfine sugar
zest of one lemon
Thin the cheese with the cream and fold in the lemon zest. Spread on the bottom of the cooled tart shell. Fan the pears around the shell on top of the filling, making a flower design, and drizzle with the thick syrup. Chill for at least an hour before serving.
An elegant finishing touch to your meal. Just like a hat and gloves!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
That is an old saying. It meant that you were completely dressed, ready for anything. You looked appropriate for any occasion and there were definitely rules for proper attire. Although I love wearing hats, I am glad that the rules have changed.
Last season I also made fingerless gloves. I used a pattern from the 1940's and altered it for modern needs. It is not practical to wear gloves with fingers, they get in the way of all of today's transactions. These gloves still make you look dressed and finish an outfit. They will compliment a hat, and keep alive that old sentiment about being completely dressed.
Like dinner with dessert. I don't often plan dessert unless we are having guests. It just seems like the right time to have it. There needs to be a finish to the meal at a dinner party and it wouldn't be complete without dessert. And that might be a pear tart. A little like the hat and gloves. The right finish.
Pear Tart
tart shell: makes 1-9" tart
1 cup gluten free flour
3/4 tsp. xanthan gum
1/4 cup sugar
1/2 tsp. salt
4 oz. butter cut into cubes
2 tbs. vegetable shortening
1/4 cup ice water
Sift together the flour, xanthan gum, sugar and salt. Blend in the butter and shortening using a pastry blender. Using your fingers, smooth out the bits of butter and shortening. Make a well and sprinkle in the ice water. Gather the dough together. Dump it out onto a cool surface and work it into a disk. A marble surface makes this much easier. Blend the flour and butter until it starts to look smooth and comes together. Wrap the disk in cling film and chill for 1 hour.
Pre-heat the oven to 375 degrees. Roll out the tart shell and fit it into the pan. Line with parchment and fill with beans. Pre-bake for 12 minutes, remove the beans and paper, bake for 12-15 more minutes until browned and done. Let cool completely before filling.
Poached Pears and Filling
3 slightly under ripe Bosc pears, peeled
1 1/2 cups white wine
1 1/2 cups water
1/2 cup sugar
zest and juice of 1 lemon
In a small saucepan, combine the wine, water, sugar and lemon and heat until the sugar is dissolved. Lay in the pears, cover and gently poach for 45 minutes. Remove the pears to cool and boil down the liquid into a syrup. When the pears are cool, cut in half, remove the seeds and stringy middle and thinly slice lengthwise. Keep the halves intact, you will fan them out on the tart.
Filling
8 oz. mascarpone cheese
2 tbs. heavy cream
2 tbs. superfine sugar
zest of one lemon
Thin the cheese with the cream and fold in the lemon zest. Spread on the bottom of the cooled tart shell. Fan the pears around the shell on top of the filling, making a flower design, and drizzle with the thick syrup. Chill for at least an hour before serving.
An elegant finishing touch to your meal. Just like a hat and gloves!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, April 20, 2011
A Wedding and Rainbow Chard
"Now of course, nobody would even consider going to a U.K. wedding without some kind of a head covering, whether it's a large brimmed hat or the new more popular little fascinators."
Nineteen hundred people are attending the Royal Wedding. About half will be women in hats? What a lot of choices for the most delicious hat. Say nine hundred, still a lot of hats. That is four hundred more than Bartholemew Cubbins of the Five Hundred Hats.
I am feeling the hat energy this year, there is a less resistance to hats. They are getting a lot of attention and the art of millinery has been reborn. For a "Fascinator", there are lots of charming examples for sale on Etsy. I have been exploring hats with bigger brims. Nothing like wearing a big hat to an occasion, you are under the hat. Delicious.
When I think of Rainbow Swiss Chard, I think delicious. Never bitter, so good for you, grows like a weed, add it to all meatballs, spaghetti sauce, chicken soups, beans, etc. My favorite cooking method is a sauté in a small dutch oven.
Rainbow Chard
serves 2-3 people
2 big bunches rainbow chard, washed, greens stripped from stems with a knife and chopped. (Save chard stems for a gratin)
3 tbs. olive oil
2 tbs. butter
salt
1/4 cup heavy cream
Heat the olive oil and butter and start to layer in the chard. Stir as it wilts, cover and add more chard as it cooks down. When the chard is all wilted and cooked, add the cream and cook until thickened.
Serve over rice. Add cooked chicken at the end for a heartier meal.
Big Hat, Rainbow Chard, both delicious.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Nineteen hundred people are attending the Royal Wedding. About half will be women in hats? What a lot of choices for the most delicious hat. Say nine hundred, still a lot of hats. That is four hundred more than Bartholemew Cubbins of the Five Hundred Hats.
I am feeling the hat energy this year, there is a less resistance to hats. They are getting a lot of attention and the art of millinery has been reborn. For a "Fascinator", there are lots of charming examples for sale on Etsy. I have been exploring hats with bigger brims. Nothing like wearing a big hat to an occasion, you are under the hat. Delicious.
When I think of Rainbow Swiss Chard, I think delicious. Never bitter, so good for you, grows like a weed, add it to all meatballs, spaghetti sauce, chicken soups, beans, etc. My favorite cooking method is a sauté in a small dutch oven.
Rainbow Chard
serves 2-3 people
2 big bunches rainbow chard, washed, greens stripped from stems with a knife and chopped. (Save chard stems for a gratin)
3 tbs. olive oil
2 tbs. butter
salt
1/4 cup heavy cream
Heat the olive oil and butter and start to layer in the chard. Stir as it wilts, cover and add more chard as it cooks down. When the chard is all wilted and cooked, add the cream and cook until thickened.
Serve over rice. Add cooked chicken at the end for a heartier meal.
Big Hat, Rainbow Chard, both delicious.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, April 19, 2011
An Expensive Hat and Potato Fennel Gratin
"The first thing needed in wearing a hat is confidence. Another good rule of thumb is that it pays to get an expensive hat. I know that sounds crazy, but be prepared to spend several hundred dollars and get a hat that you absolutely love, a well-made hat, and keep your entire silhouette in mind."
Great advice from Norma Shephard, director of the Mobile Millinery Museum. An expensive hat, especially if it has been made for you, will be the most flattering, because it will fit perfectly and everything will have been considered. And it will look expensive. You will feel beautiful and be complimented every time you wear it.
Of course, you may have to eat potatoes for a week after investing in the hat. One inexpensive and tasty dish is potato and fennel gratin. I put only fresh goat cheese in the bechamel sauce, so it is light for a potato dish.
Potato Fennel Gratin
serves 4 people
3 med-large russet potatoes, scrubbed and sliced 1/4" thick on a mandolin.
1 small fennel bulb, sliced thin
2 tbs. olive oil
4 tbs. butter
3 tbs. rice flour
2 cups milk
4 oz. fresh goat cheese, mixed with zest and juice of 1 lemon, 2 tbs. olive oil, 1 tbs. chopped thyme leaves and a pinch of sea salt
2 tbs. chopped fennel fronds
1 cup freshly grated Parmagiano Reggiano
Pre-heat the oven to 350 degrees
Boil the potato slices in salted water for 5 minutes until they start to feel tender. Drain and set aside to cool.
Sauté the sliced fennel in the olive oil and 2 tbs. butter over a medium flame, cover to wilt, when soft, turn up the heat and cook until caramelized, stirring frequently.
Butter a ceramic baking dish. Put a layer of overlapping potatoes in the bottom of the dish, lightly salt. Spread over half of the fennel. Another layer of potato, rest of the fennel and the last potato layer.
Make a bechamel sauce by cooking together the flour and 2 tbs. of butter for a couple of minutes in a small saucepan. Add the milk and whisk frequently until the sauce thickens. When it coats the spoon, turn off the heat and add the goat cheese mixture. Stir until it melts, pour over the potatoes. Cover with foil and bake for 45 minutes, uncover, sprinkle on the Paramagiano Reggiano. Bake for another 15-20 minutes until golden browned and bubbly.
Let cool a bit before serving with some pea shoots, roasted peppers or a green salad. It doesn't look or taste like an inexpensive meal.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Great advice from Norma Shephard, director of the Mobile Millinery Museum. An expensive hat, especially if it has been made for you, will be the most flattering, because it will fit perfectly and everything will have been considered. And it will look expensive. You will feel beautiful and be complimented every time you wear it.
Of course, you may have to eat potatoes for a week after investing in the hat. One inexpensive and tasty dish is potato and fennel gratin. I put only fresh goat cheese in the bechamel sauce, so it is light for a potato dish.
Potato Fennel Gratin
serves 4 people
3 med-large russet potatoes, scrubbed and sliced 1/4" thick on a mandolin.
1 small fennel bulb, sliced thin
2 tbs. olive oil
4 tbs. butter
3 tbs. rice flour
2 cups milk
4 oz. fresh goat cheese, mixed with zest and juice of 1 lemon, 2 tbs. olive oil, 1 tbs. chopped thyme leaves and a pinch of sea salt
2 tbs. chopped fennel fronds
1 cup freshly grated Parmagiano Reggiano
Pre-heat the oven to 350 degrees
Boil the potato slices in salted water for 5 minutes until they start to feel tender. Drain and set aside to cool.
Sauté the sliced fennel in the olive oil and 2 tbs. butter over a medium flame, cover to wilt, when soft, turn up the heat and cook until caramelized, stirring frequently.
Butter a ceramic baking dish. Put a layer of overlapping potatoes in the bottom of the dish, lightly salt. Spread over half of the fennel. Another layer of potato, rest of the fennel and the last potato layer.
Make a bechamel sauce by cooking together the flour and 2 tbs. of butter for a couple of minutes in a small saucepan. Add the milk and whisk frequently until the sauce thickens. When it coats the spoon, turn off the heat and add the goat cheese mixture. Stir until it melts, pour over the potatoes. Cover with foil and bake for 45 minutes, uncover, sprinkle on the Paramagiano Reggiano. Bake for another 15-20 minutes until golden browned and bubbly.
Let cool a bit before serving with some pea shoots, roasted peppers or a green salad. It doesn't look or taste like an inexpensive meal.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, April 18, 2011
Mobile Millinery and Chicken Thighs
"The matchy-matchy thing is kind of history. I think a great contrast or compliment is the way to go. Think of yourself as a work of art and the hat is a crowning glory."
This is what I have been saying to customers all along. A hat is the one accessory that really gets noticed and you can wear it to compliment many different outfits. This bit of advice that I heartily agree with, is from Norma Shephard, the founder and director of The Mobile Hat Museum in Canada.
The Mobile Hat Museum has over 2,500 historical hats in its collection. They take the hats into the community for retrospective millinery fashion shows and do installations in museums and at other locations. They now have a series of royal wedding teas scheduled leading up to the big day. Come on ladies, we can have a tea and wear hats in honor of the Royal Wedding!
Like a good hat is the star of my wardrobe, the stars in my kitchen these days are chicken thighs. You can prepare them in as many different ways as you can wear a good hat. A very delicate flavor is achieved with a white wine sauce.
Chicken Thighs braised in White Wine
serves 2-3 people
6 skin-on, bone-in chicken thighs
2 tbs. olive oil
2 tbs. butter
1 small fennel bulb, halved and sliced thin
5 baby carrots, cut into coins
2 russet potatoes, peeled and cut into cubes
1 cup dry white wine
1 cup chicken stock
Pre-heat the oven to 350 degrees.
Pat the chicken thighs dry with paper towels so they will brown nicely. Heat the olive oil and butter in a dutch oven big enough to hold the thighs in one layer. Sauté the thighs skin side down until the skin is crispy and browned and releases form the pot. Turn over and brown the other side, remove to a plate.
Sauté the sliced fennel in the hot drippings until translucent, add the carrots and cook for 5 minutes, add the potatoes and cook until everything looks slightly caramelized, stirring regularly. De-glaze the pan with the white wine and stir until all the bits are released from the bottom of the pot. Place the chicken, skin side up on top of the vegetables. Pour the chicken stock around, not over the chicken. The liquid should only come half way up the chicken. Bring to a simmer, cover and put in the pre-heated oven for 20 minutes.
Remove the chicken and vegetables to a platter with a slotted spoon and cover with foil to keep warm. Boil down the liquid in the pot until it is a thick gravy.
Serve with buttermilk biscuits and a green salad. And don't forget to plan an event where you can wear your hats!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This is what I have been saying to customers all along. A hat is the one accessory that really gets noticed and you can wear it to compliment many different outfits. This bit of advice that I heartily agree with, is from Norma Shephard, the founder and director of The Mobile Hat Museum in Canada.
The Mobile Hat Museum has over 2,500 historical hats in its collection. They take the hats into the community for retrospective millinery fashion shows and do installations in museums and at other locations. They now have a series of royal wedding teas scheduled leading up to the big day. Come on ladies, we can have a tea and wear hats in honor of the Royal Wedding!
Like a good hat is the star of my wardrobe, the stars in my kitchen these days are chicken thighs. You can prepare them in as many different ways as you can wear a good hat. A very delicate flavor is achieved with a white wine sauce.
Chicken Thighs braised in White Wine
serves 2-3 people
6 skin-on, bone-in chicken thighs
2 tbs. olive oil
2 tbs. butter
1 small fennel bulb, halved and sliced thin
5 baby carrots, cut into coins
2 russet potatoes, peeled and cut into cubes
1 cup dry white wine
1 cup chicken stock
Pre-heat the oven to 350 degrees.
Pat the chicken thighs dry with paper towels so they will brown nicely. Heat the olive oil and butter in a dutch oven big enough to hold the thighs in one layer. Sauté the thighs skin side down until the skin is crispy and browned and releases form the pot. Turn over and brown the other side, remove to a plate.
Sauté the sliced fennel in the hot drippings until translucent, add the carrots and cook for 5 minutes, add the potatoes and cook until everything looks slightly caramelized, stirring regularly. De-glaze the pan with the white wine and stir until all the bits are released from the bottom of the pot. Place the chicken, skin side up on top of the vegetables. Pour the chicken stock around, not over the chicken. The liquid should only come half way up the chicken. Bring to a simmer, cover and put in the pre-heated oven for 20 minutes.
Remove the chicken and vegetables to a platter with a slotted spoon and cover with foil to keep warm. Boil down the liquid in the pot until it is a thick gravy.
Serve with buttermilk biscuits and a green salad. And don't forget to plan an event where you can wear your hats!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, April 14, 2011
Hang your Hat and Stuffed Peppers
"Don't hang your hat higher than you can reach."
Is this possible? Or is this a metaphor for staying where you are within your capabilities. I know my capabilities and limitations, but I do try to hang my hat just a little higher all the time. Take writing. I don't use nearly as many commas as I used to and I am not afraid of short sentences.
Hat making is an ongoing process of practice makes perfect. Then on to the next challenging technique. Metaphorically speaking I hang each hat a little higher than the previous one. Soon I will need a chair to get my hat!
So don't hang your hat too high and don't pass up three organic (red, yellow and orange), bell peppers for $3.29. It changed my whole menu. I had gotten grass fed beef and a little ground pork to make meatballs, but it ended up mixed with rice and stuffed into those peppers.
Stuffed Peppers
serves 3-4
3 bell peppers, cut in half, seeded and par-boiled in salted water for 7-8 minutes
3/4 cup red rice, cooked in 1 cup water, fluffed and cooled
1 small zucchini diced
1 cup sharp cheddar cheese
1/2 cup grated Parmegiano-Reggiano
1 tsp. chopped fresh marjoram
1 tsp. fresh thyme leaves
2 tsp. fresh chopped parsley
1/2 lb. grass fed beef
1/4 lb. ground pork
1 tsp. salt
Pre-heat the oven to 375 degrees
Drizzle a little olive oil in a baking dish and arrange the pepper halves in it, cut side up. Mix together all the other ingredients for the filling. Stuff each pepper with filling mounding it until all the filling is used. Pour a cup of chicken stock around the peppers, cover loosely with foil and bake for 1 hour, basting every 20 minutes. Uncover, top with a mixture of gluten free bread crumbs and freshly grated Parmigiano- Reggiano, drizzle with olive oil and bake another 20 minutes until the crust is golden.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Is this possible? Or is this a metaphor for staying where you are within your capabilities. I know my capabilities and limitations, but I do try to hang my hat just a little higher all the time. Take writing. I don't use nearly as many commas as I used to and I am not afraid of short sentences.
Hat making is an ongoing process of practice makes perfect. Then on to the next challenging technique. Metaphorically speaking I hang each hat a little higher than the previous one. Soon I will need a chair to get my hat!
So don't hang your hat too high and don't pass up three organic (red, yellow and orange), bell peppers for $3.29. It changed my whole menu. I had gotten grass fed beef and a little ground pork to make meatballs, but it ended up mixed with rice and stuffed into those peppers.
Stuffed Peppers
serves 3-4
3 bell peppers, cut in half, seeded and par-boiled in salted water for 7-8 minutes
3/4 cup red rice, cooked in 1 cup water, fluffed and cooled
1 small zucchini diced
1 cup sharp cheddar cheese
1/2 cup grated Parmegiano-Reggiano
1 tsp. chopped fresh marjoram
1 tsp. fresh thyme leaves
2 tsp. fresh chopped parsley
1/2 lb. grass fed beef
1/4 lb. ground pork
1 tsp. salt
Pre-heat the oven to 375 degrees
Drizzle a little olive oil in a baking dish and arrange the pepper halves in it, cut side up. Mix together all the other ingredients for the filling. Stuff each pepper with filling mounding it until all the filling is used. Pour a cup of chicken stock around the peppers, cover loosely with foil and bake for 1 hour, basting every 20 minutes. Uncover, top with a mixture of gluten free bread crumbs and freshly grated Parmigiano- Reggiano, drizzle with olive oil and bake another 20 minutes until the crust is golden.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, April 13, 2011
Your Future and Crusty True Cod
"All your future lies beneath your hat." John Oldham
That's a pretty good way of saying that. You control your own destiny when you use your brain. A lot can go on under that hat. Creative thinking, practical thinking, planning, dreaming, wondering, knowing...
I know life is easier for me when I take time to contemplate things. Sometimes you just can't push the universe. But you can sometimes find a way forward by thoughtful thinking. Looking at all sides, looking under your hat. And by wearing your hat. If your head is protected and you happen to look fabulous, all the better.
So what is the future of that fresh true cod I just bought at Monterey Fish Co? It is best beneath a coating of my new favorite substitute for bread crumbs, instant mashed potato flakes. A delicious, gluten free, crusty substitute.
Crusty True Cod
serves 2
2 bell peppers; 1-red, 1-orange
3/4 lb. true cod, de-boned and cut into 2 pieces
1 cup buttermilk
1 cup plain mashed potato flakes (Whole Foods 365 brand)
3 tbs.olive oil
3 tbs. butter
Pre-heat the oven to 350 degrees
Seed and slice the bell peppers. Put in a baking dish, toss with a little olive oil and salt, roast in the oven for 35-45 minutes until soft and caramelized. Set aside.
Marinate the fish in the buttermilk for 10 minutes. Dredge in the potato flakes until thoroughly coated and set on a plate in the fridge for 15 minutes to set the crust.
Heat the olive oil and butter in a sauté pan. When the oil is HOT, gently lay in the cod. Cook for about 4 minutes on the first side until the crust is golden. Turn over and finish cooking, another 4-5 minutes.
Serve with the bell peppers on top and a side of mixed vegetables, like steamed baby turnips, carrots and peas. This dish is so fresh, the potato crust is so crunchy, and the bell peppers add just the right sweetness.
Here's to Crusty True Cod and the future.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
That's a pretty good way of saying that. You control your own destiny when you use your brain. A lot can go on under that hat. Creative thinking, practical thinking, planning, dreaming, wondering, knowing...
I know life is easier for me when I take time to contemplate things. Sometimes you just can't push the universe. But you can sometimes find a way forward by thoughtful thinking. Looking at all sides, looking under your hat. And by wearing your hat. If your head is protected and you happen to look fabulous, all the better.
So what is the future of that fresh true cod I just bought at Monterey Fish Co? It is best beneath a coating of my new favorite substitute for bread crumbs, instant mashed potato flakes. A delicious, gluten free, crusty substitute.
Crusty True Cod
serves 2
2 bell peppers; 1-red, 1-orange
3/4 lb. true cod, de-boned and cut into 2 pieces
1 cup buttermilk
1 cup plain mashed potato flakes (Whole Foods 365 brand)
3 tbs.olive oil
3 tbs. butter
Pre-heat the oven to 350 degrees
Seed and slice the bell peppers. Put in a baking dish, toss with a little olive oil and salt, roast in the oven for 35-45 minutes until soft and caramelized. Set aside.
Marinate the fish in the buttermilk for 10 minutes. Dredge in the potato flakes until thoroughly coated and set on a plate in the fridge for 15 minutes to set the crust.
Heat the olive oil and butter in a sauté pan. When the oil is HOT, gently lay in the cod. Cook for about 4 minutes on the first side until the crust is golden. Turn over and finish cooking, another 4-5 minutes.
Serve with the bell peppers on top and a side of mixed vegetables, like steamed baby turnips, carrots and peas. This dish is so fresh, the potato crust is so crunchy, and the bell peppers add just the right sweetness.
Here's to Crusty True Cod and the future.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, April 12, 2011
Steven Tyler and Rice Flour Tortillas
"I thought you were all hat and no cattle."
I just heard Steven Tyler say this to one of the contestants on the popular T.V. show, American Idol. The young man he was speaking to is a country style singer with a very deep tone to his voice. The song that prompted this comment showed that he was a more well rounded singer. He showed a bigger range and didn't just rely on the base notes.
I thought this was a very funny analogy. Steven Tyler is a funny man as well as a rock star. He is full of witticisms, kind of like a modern day Oscar Wilde. For him it proved there was substance wrapped up in the outside package, like a real cowboy who walks the walk, and isn't just wearing the hat.
Rice flour tortillas also make a good outside package to wrap up many different ingredients. The best ones I have tried are from Trader Joe's. They are made from brown rice and have a nice pliable texture. Only on one occasion did I come across a batch that was a little too brittle for what I had planned. So if the tortillas are pliable we have flautas. Otherwise make quesadillas, burritos, or nachos.
Flautas (these won't work with dry tortillas)
serves 4
8 brown rice flour tortillas
4-5 chicken thighs, poached in stock, shredded
2 cups Monterey Jack cheese
2 tbs. chopped cilantro
guacamole
creme fraiche, sour cream or goat yogurt
clover sprouts or micro greens
grape seed oil for frying
For the filling, mix together the shredded chicken, cheese and cilantro. Season with a pinch of salt. Fill the torillas with a line of the mixture and roll into a cigar shape.
I use an oblong Le Creuset pot to fry in.
Pour about 1 1/2" of oil into your pot. Heat the oil until a piece of tortilla starts to fry when you drop it in. Carefully lay two of the filled tortillas in the hot oil at a time. Turn when the first side is golden brown. The rice tortillas fry very quickly. Remove to a heated platter in a warm oven and fry the rest.
Serve two flautas per person with all the toppings.
Quesadillas
serves 3-4
4 brown rice flour tortillas
butter
2 cups Monterey Jack cheese, grated
guacamole: 2 avocados, smashed with juice of 1/2 a lime, 2 tbs. chopped cilantro, sea salt
creme fraiche, sour cream or goat yogurt
clover sprouts or micro greens.
Melt 1/2 tsp. butter in a crepe pan or cast iron skillet. Fry a tortilla on both sides until lightly golden. Sprinkle 1/2 cup of cheese on 1/2 of the tortilla, fold over and cook on both sides until crispy. Remove from pan and keep warm in the oven while you fry the other 3 quesadillas.
To serve, cut each quesadilla into 4 wedges, top with guacamole, cream of choice and sprouts. If you like it hot, sprinkle on a little hot sauce.
Burritos
serves 4 people
6-8 brown rice flour tortillas
1/2 small fennel bulb, diced
1 lb. ground grass fed beef
1/2 tsp. ground cumin
1/2 tsp. salt
2 tbs. chopped cilantro
2 cups Monterey Jack cheese, grated
guacamole, (recipe from quesadillas)
creme fraiche, sour cream or goat yogurt
clover sprouts or micro greens
Set up a steamer for the tortillas. A bamboo steamer big enough to fit the tortillas works well.
Fry the fennel in a little olive oil, add the beef, cumin and 1/2 tsp. salt. Cook until the meat is browned. Turn of heat and fold in the cilantro. Steam the tortillas one at a time and fill with the meat, cheese, a spoon of guacamole, cream and some sprouts or greens. Add hot sauce if you like. Roll up and eat.
Nachos
serves 2-4
4 brown rice flour tortillas. cut into wedges
grape seed oil for frying
pinto or black beans, cooked and seasoned with a little salt, cumin and chopped cilantro.
shredded chicken or the cooked ground beef from the burritos
2 cups Monterey Jack cheese
creme fraiche, sour cream or goat yogurt
tomatillo sauce
pickled jalapeno peppers (optional)
Pre-heat the oven to 425 degrees
Heat about 1 1/2" of oil in a small cast-iron skillet. Fry the tortilla wedges a few at a time on both sides until just golden. Remove to a paper towel to drain. Lightly salt. Arrange all the tortilla chips on a parchment lined baking sheet and top with the beans, meat and cheese. Bake in the hot oven for 10-15 minutes until the cheese is melted.
Serve on the parchment paper on a platter and top with the cream and tomatillo sauce. Dot with jalapeno peppers. Share family style.
Brown Rice Flour Tortillas. They are all hat with the cattle.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
I just heard Steven Tyler say this to one of the contestants on the popular T.V. show, American Idol. The young man he was speaking to is a country style singer with a very deep tone to his voice. The song that prompted this comment showed that he was a more well rounded singer. He showed a bigger range and didn't just rely on the base notes.
I thought this was a very funny analogy. Steven Tyler is a funny man as well as a rock star. He is full of witticisms, kind of like a modern day Oscar Wilde. For him it proved there was substance wrapped up in the outside package, like a real cowboy who walks the walk, and isn't just wearing the hat.
Rice flour tortillas also make a good outside package to wrap up many different ingredients. The best ones I have tried are from Trader Joe's. They are made from brown rice and have a nice pliable texture. Only on one occasion did I come across a batch that was a little too brittle for what I had planned. So if the tortillas are pliable we have flautas. Otherwise make quesadillas, burritos, or nachos.
Flautas (these won't work with dry tortillas)
serves 4
8 brown rice flour tortillas
4-5 chicken thighs, poached in stock, shredded
2 cups Monterey Jack cheese
2 tbs. chopped cilantro
guacamole
creme fraiche, sour cream or goat yogurt
clover sprouts or micro greens
grape seed oil for frying
For the filling, mix together the shredded chicken, cheese and cilantro. Season with a pinch of salt. Fill the torillas with a line of the mixture and roll into a cigar shape.
I use an oblong Le Creuset pot to fry in.
Pour about 1 1/2" of oil into your pot. Heat the oil until a piece of tortilla starts to fry when you drop it in. Carefully lay two of the filled tortillas in the hot oil at a time. Turn when the first side is golden brown. The rice tortillas fry very quickly. Remove to a heated platter in a warm oven and fry the rest.
Serve two flautas per person with all the toppings.
Quesadillas
serves 3-4
4 brown rice flour tortillas
butter
2 cups Monterey Jack cheese, grated
guacamole: 2 avocados, smashed with juice of 1/2 a lime, 2 tbs. chopped cilantro, sea salt
creme fraiche, sour cream or goat yogurt
clover sprouts or micro greens.
Melt 1/2 tsp. butter in a crepe pan or cast iron skillet. Fry a tortilla on both sides until lightly golden. Sprinkle 1/2 cup of cheese on 1/2 of the tortilla, fold over and cook on both sides until crispy. Remove from pan and keep warm in the oven while you fry the other 3 quesadillas.
To serve, cut each quesadilla into 4 wedges, top with guacamole, cream of choice and sprouts. If you like it hot, sprinkle on a little hot sauce.
Burritos
serves 4 people
6-8 brown rice flour tortillas
1/2 small fennel bulb, diced
1 lb. ground grass fed beef
1/2 tsp. ground cumin
1/2 tsp. salt
2 tbs. chopped cilantro
2 cups Monterey Jack cheese, grated
guacamole, (recipe from quesadillas)
creme fraiche, sour cream or goat yogurt
clover sprouts or micro greens
Set up a steamer for the tortillas. A bamboo steamer big enough to fit the tortillas works well.
Fry the fennel in a little olive oil, add the beef, cumin and 1/2 tsp. salt. Cook until the meat is browned. Turn of heat and fold in the cilantro. Steam the tortillas one at a time and fill with the meat, cheese, a spoon of guacamole, cream and some sprouts or greens. Add hot sauce if you like. Roll up and eat.
Nachos
serves 2-4
4 brown rice flour tortillas. cut into wedges
grape seed oil for frying
pinto or black beans, cooked and seasoned with a little salt, cumin and chopped cilantro.
shredded chicken or the cooked ground beef from the burritos
2 cups Monterey Jack cheese
creme fraiche, sour cream or goat yogurt
tomatillo sauce
pickled jalapeno peppers (optional)
Pre-heat the oven to 425 degrees
Heat about 1 1/2" of oil in a small cast-iron skillet. Fry the tortilla wedges a few at a time on both sides until just golden. Remove to a paper towel to drain. Lightly salt. Arrange all the tortilla chips on a parchment lined baking sheet and top with the beans, meat and cheese. Bake in the hot oven for 10-15 minutes until the cheese is melted.
Serve on the parchment paper on a platter and top with the cream and tomatillo sauce. Dot with jalapeno peppers. Share family style.
Brown Rice Flour Tortillas. They are all hat with the cattle.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, April 11, 2011
Scarlett O'Hara and Cucumber Gazpacho
"Oh don't let's fool with any books this afternoon, Ashley! I just can't be bothered. When I'm wearing a new hat, it seems like all the figures I know leave my head."
"Figures are well lost when the hat's as pretty as that one."-Gone With the Wind
I was a voracious reader from a young age. I remember reading it in three straight days when I was about eleven or twelve. I could not put it down. I even forged through all the battle scenes, although if I re-read it today I would probably skip that part. Once is enough where they are concerned. What a romance and such a vivid telling of the end of an era.
Scarlett and Ashley together really got in the way of their own happiness. He would be tempted by her beauty and zest for living and she would misinterpret his feelings and sabotage her own relationships. Around and around they went. In this case he should have taken her out for a lovely elegant lunch, instead of being caught in an embrace which ended up being the cause of Rhett's leaving her. And they should have started their meal with a refreshing bowl of cucumber gazpacho.
There is something about a chilled bowl of pale celadon green soup that seems so refined. It needs to be enjoyed on a warm afternoon in a leisurely setting, followed by a series of small plates or tapas.
Cucumber Gazpacho
Serves 4 people
2 large cucumbers, peeled, seeded and chopped (about 4 cups)
1/4 cup olive oil
1/2 cup ice water
1/2 clove garlic, chopped
1/4 cup freshly squeezed lemon juice
1 tbs. white wine or rice vinegar
1/2 tsp. ground cumin
1/2 tsp. salt
creme fraiche and croutons for garnish
Combine all the ingredients (except the garnishes) in a mixing bowl and puree with an immersion blender, or process in a blender. cover and chill for at least an hour before serving.
Cut the crust off two slices of gluten free bread and cut into cubes. Sauté in 2 tbs. butter until golden on all sides.
Serve the cucumber gazpacho topped with a dollop of creme fraiche and the buttery croutons. Eat outside on a warm afternoon and wear a pretty hat!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Figures are well lost when the hat's as pretty as that one."-Gone With the Wind
I was a voracious reader from a young age. I remember reading it in three straight days when I was about eleven or twelve. I could not put it down. I even forged through all the battle scenes, although if I re-read it today I would probably skip that part. Once is enough where they are concerned. What a romance and such a vivid telling of the end of an era.
Scarlett and Ashley together really got in the way of their own happiness. He would be tempted by her beauty and zest for living and she would misinterpret his feelings and sabotage her own relationships. Around and around they went. In this case he should have taken her out for a lovely elegant lunch, instead of being caught in an embrace which ended up being the cause of Rhett's leaving her. And they should have started their meal with a refreshing bowl of cucumber gazpacho.
There is something about a chilled bowl of pale celadon green soup that seems so refined. It needs to be enjoyed on a warm afternoon in a leisurely setting, followed by a series of small plates or tapas.
Cucumber Gazpacho
Serves 4 people
2 large cucumbers, peeled, seeded and chopped (about 4 cups)
1/4 cup olive oil
1/2 cup ice water
1/2 clove garlic, chopped
1/4 cup freshly squeezed lemon juice
1 tbs. white wine or rice vinegar
1/2 tsp. ground cumin
1/2 tsp. salt
creme fraiche and croutons for garnish
Combine all the ingredients (except the garnishes) in a mixing bowl and puree with an immersion blender, or process in a blender. cover and chill for at least an hour before serving.
Cut the crust off two slices of gluten free bread and cut into cubes. Sauté in 2 tbs. butter until golden on all sides.
Serve the cucumber gazpacho topped with a dollop of creme fraiche and the buttery croutons. Eat outside on a warm afternoon and wear a pretty hat!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, April 8, 2011
Monty Python and Roast Chicken
"The problem with the world today. There are not enough people wearing hats."
Hear, Hear Monty Python! I can imagine what kind of hats they are thinking of and it probably would make the world a better place. I wouldn't propose that we all wear extravagant hats, but more hats can definitely be included in our wardrobes. All those people squinting in the sun, shivering in the cold, or getting wet in the rain. Wear a hat! It feels more festive if you celebrate a wedding in a hat. Have lunch with friends in a hat. Or have a cocktail party and wear cocktail hats.
Hats start conversations, they say a little about you before you even say a word. They make me feel good, as good as roasting a chicken.
Everyone has their own favorite method of roasting a chicken. I have tried many different versions and have finally settled on mine. It takes a little from Julia Child, a bit from Mario Batali, a tip from Jamie Oliver, and Voila! the most delectable roast chicken. I don't know who gave me the idea for herb butter, but that is part of the recipe.
Roast Chicken
Feeds 4 to six people, or two people + leftovers
1 fat whole organic free-range roasting chicken (about 5 lbs.)
3 small lemons, halved
5 cloves garlic, smashed and peeled
4 tablespoons butter, softened
1 tbs. fresh thyme leaves
1 small sprig sweet marjoram, chopped
1 tbs. chopped parsley
1 tsp. chopped rosemary
4 medium russet potatoes, cut into big pieces
6 small carrots, cut in half, lengthwise
olive oil
1/2 cup white wine
5 sprigs fresh thyme
Pre-heat the oven to 425 degrees.
Put the chicken in a big bowl to hold it while you prepare it for the oven. Remove the packet with the neck and giblets. Save the neck and heart for stock and the livers for chicken salad. Pat the chicken dry with paper towels. Salt the cavity and stuff with the lemons,and garlic.
Mix the softened butter with the fresh herbs.
Loosen the skin over the breasts, and smear 2 tablespoon of the herb butter over each breast under the skin. Rub the outside of the chicken with a little olive oil. Tuck the ends of the wings under the back of the chicken. Cut a slit where the thigh connects to the body. Don't truss. Put a chicken roasting rack in a roasting pan or cast iron skillet big enough to hold it, and place the chicken on it’s side on the rack. Strew the potatoes and carrots around the pan and drizzle them with a little olive oil and salt.
Roast on the first side for 15 minutes, then turn the chicken onto it’s other side, and roast for another 15 minutes. Add the wine. Turn the chicken onto it’s back and baste with the juices in the pan. Reduce the heat to 350 degrees and roast for 30 minutes, basting every 15 minutes and stirring the vegetables. The chicken will be cooked in another 15-20 minutes. The juices collected in the slit in the thigh should look clear, and the leg will feel loose when you wiggle it. The total cooking time for the chicken is 1 hour, 15-20 minutes. The temperature of the meat should be 160 degrees.
Remove the chicken to a platter to rest, covered loosely with foil. Take the rack out of the pan, leaving the potatoes and carrots. Pour off all but 2 tablespoons of the fat and cooking juices, add the sprigs of fresh thyme. Return to the oven. Roast for about 20 more minutes, checking every 10 minutes, and turning the potatoes and carrots in the fat until everything is caramelized and very brown. There will be some very delicious juice accumulated at the bottom of the platter where the chicken has been resting. Serve this over your chicken portions and the roasted potatoes and carrots.
After you have devoured the chicken, pull off any remaining meat, save. Put the cooked bones, saved neck and heart in a pot and cover with water. Add one cut up carrot, 2 stalks celery roughly chopped and a bay leaf. Boil for 1 1/2 hours, strain, cool and store in the fridge. You will have a couple cups of lovely stock.
If you have leftover meat, make chicken salad. Combine it with the sautéd chicken livers, chopped celery, nayonaise and chopped parsley.
Hats and roast chicken will at least make you feel better when dealing with the problems of the world.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Hear, Hear Monty Python! I can imagine what kind of hats they are thinking of and it probably would make the world a better place. I wouldn't propose that we all wear extravagant hats, but more hats can definitely be included in our wardrobes. All those people squinting in the sun, shivering in the cold, or getting wet in the rain. Wear a hat! It feels more festive if you celebrate a wedding in a hat. Have lunch with friends in a hat. Or have a cocktail party and wear cocktail hats.
Hats start conversations, they say a little about you before you even say a word. They make me feel good, as good as roasting a chicken.
Everyone has their own favorite method of roasting a chicken. I have tried many different versions and have finally settled on mine. It takes a little from Julia Child, a bit from Mario Batali, a tip from Jamie Oliver, and Voila! the most delectable roast chicken. I don't know who gave me the idea for herb butter, but that is part of the recipe.
Roast Chicken
Feeds 4 to six people, or two people + leftovers
1 fat whole organic free-range roasting chicken (about 5 lbs.)
3 small lemons, halved
5 cloves garlic, smashed and peeled
4 tablespoons butter, softened
1 tbs. fresh thyme leaves
1 small sprig sweet marjoram, chopped
1 tbs. chopped parsley
1 tsp. chopped rosemary
4 medium russet potatoes, cut into big pieces
6 small carrots, cut in half, lengthwise
olive oil
1/2 cup white wine
5 sprigs fresh thyme
Pre-heat the oven to 425 degrees.
Put the chicken in a big bowl to hold it while you prepare it for the oven. Remove the packet with the neck and giblets. Save the neck and heart for stock and the livers for chicken salad. Pat the chicken dry with paper towels. Salt the cavity and stuff with the lemons,and garlic.
Mix the softened butter with the fresh herbs.
Loosen the skin over the breasts, and smear 2 tablespoon of the herb butter over each breast under the skin. Rub the outside of the chicken with a little olive oil. Tuck the ends of the wings under the back of the chicken. Cut a slit where the thigh connects to the body. Don't truss. Put a chicken roasting rack in a roasting pan or cast iron skillet big enough to hold it, and place the chicken on it’s side on the rack. Strew the potatoes and carrots around the pan and drizzle them with a little olive oil and salt.
Roast on the first side for 15 minutes, then turn the chicken onto it’s other side, and roast for another 15 minutes. Add the wine. Turn the chicken onto it’s back and baste with the juices in the pan. Reduce the heat to 350 degrees and roast for 30 minutes, basting every 15 minutes and stirring the vegetables. The chicken will be cooked in another 15-20 minutes. The juices collected in the slit in the thigh should look clear, and the leg will feel loose when you wiggle it. The total cooking time for the chicken is 1 hour, 15-20 minutes. The temperature of the meat should be 160 degrees.
Remove the chicken to a platter to rest, covered loosely with foil. Take the rack out of the pan, leaving the potatoes and carrots. Pour off all but 2 tablespoons of the fat and cooking juices, add the sprigs of fresh thyme. Return to the oven. Roast for about 20 more minutes, checking every 10 minutes, and turning the potatoes and carrots in the fat until everything is caramelized and very brown. There will be some very delicious juice accumulated at the bottom of the platter where the chicken has been resting. Serve this over your chicken portions and the roasted potatoes and carrots.
After you have devoured the chicken, pull off any remaining meat, save. Put the cooked bones, saved neck and heart in a pot and cover with water. Add one cut up carrot, 2 stalks celery roughly chopped and a bay leaf. Boil for 1 1/2 hours, strain, cool and store in the fridge. You will have a couple cups of lovely stock.
If you have leftover meat, make chicken salad. Combine it with the sautéd chicken livers, chopped celery, nayonaise and chopped parsley.
Hats and roast chicken will at least make you feel better when dealing with the problems of the world.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, April 6, 2011
The Lost Hat and 2 Quick Spreads
"You remind me of a man looking for his hat and it was on his head the whole time."
"At least I haven't lost my head yet."
Yes, sometimes the thing you are looking for is right there. This little exchange was between two detectives in a British mystery when the clues to the murder were suddenly obviously realized.
It happens to me, my favorite memory of obvious misplacement was when my four kids were little. I had gathered them together to leave the house and was locking the door. Suddenly I exclaimed, "Where's the baby?". They all looked at me as if I had lost my head because I was the one holding the baby. He was such a part of me I couldn't see him as I was counting heads, just like having a hat on your head and searching for it until you realize you are wearing it.
Peas and lentils are two obvious ingredients. When there is not a lot for lunch or a snack, they will suddenly come forward from the pantry and solve my immediate problem of what to eat. Two quick spreads.
Quick Pea Spread
2 cups frozen peas, thawed
1/4 cup lemon juice
1 tbs. fresh thyme leaves
1 tbs. chopped fresh mint leaves
1/4 cup ricotta cheese
1/4 cup fresh goat cheese
1/8-1/4 cup olive oil
salt to taste
In a food processor, puree the peas, lemon juice, herbs and cheese. With the processor running , add the olive oil in a steady strem until you have a nice spreadable consistency (you might not need a full 1/4 cup). Add a pinch of salt and taste for seasoning.
You can spread this on gluten free toasts, rice crackers or use it as a dip with corn chips, slices of jicama or carrot and celery sticks. It also makes a good party plate.
Quick Lentil Spread
1 cup dried orange lentils, cooked in 2 cups water until tender, cooled
2 tbs. lime juice
1/4 cup cilantro, chopped
1/2 tsp. ground cumin
1/8 cup olive oil
salt
2 ounces feta cheese
cilantro leaves, squeeze of lime and a drizzle of olive oil for garnish
In a food processor, puree the lentils, lime juice, cilantro, cumin and olive oil until smooth. Put the mixture into a serving bowl, crumble in the feta cheese, mix and salt to taste. Garnish with a few cilantro leaves, a spritz of lime juice and a drizzle of olive oil.
Serve the same way as the pea spread.
And try not to misplace your hat or the baby, best to keep them close to you...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"At least I haven't lost my head yet."
Yes, sometimes the thing you are looking for is right there. This little exchange was between two detectives in a British mystery when the clues to the murder were suddenly obviously realized.
It happens to me, my favorite memory of obvious misplacement was when my four kids were little. I had gathered them together to leave the house and was locking the door. Suddenly I exclaimed, "Where's the baby?". They all looked at me as if I had lost my head because I was the one holding the baby. He was such a part of me I couldn't see him as I was counting heads, just like having a hat on your head and searching for it until you realize you are wearing it.
Peas and lentils are two obvious ingredients. When there is not a lot for lunch or a snack, they will suddenly come forward from the pantry and solve my immediate problem of what to eat. Two quick spreads.
Quick Pea Spread
2 cups frozen peas, thawed
1/4 cup lemon juice
1 tbs. fresh thyme leaves
1 tbs. chopped fresh mint leaves
1/4 cup ricotta cheese
1/4 cup fresh goat cheese
1/8-1/4 cup olive oil
salt to taste
In a food processor, puree the peas, lemon juice, herbs and cheese. With the processor running , add the olive oil in a steady strem until you have a nice spreadable consistency (you might not need a full 1/4 cup). Add a pinch of salt and taste for seasoning.
You can spread this on gluten free toasts, rice crackers or use it as a dip with corn chips, slices of jicama or carrot and celery sticks. It also makes a good party plate.
Quick Lentil Spread
1 cup dried orange lentils, cooked in 2 cups water until tender, cooled
2 tbs. lime juice
1/4 cup cilantro, chopped
1/2 tsp. ground cumin
1/8 cup olive oil
salt
2 ounces feta cheese
cilantro leaves, squeeze of lime and a drizzle of olive oil for garnish
In a food processor, puree the lentils, lime juice, cilantro, cumin and olive oil until smooth. Put the mixture into a serving bowl, crumble in the feta cheese, mix and salt to taste. Garnish with a few cilantro leaves, a spritz of lime juice and a drizzle of olive oil.
Serve the same way as the pea spread.
And try not to misplace your hat or the baby, best to keep them close to you...
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, April 5, 2011
Miller's Crossing and Potato Gnocchi
"I had a dream once. I was walkin' in the woods, I don't know why, wind came up and blew me hat off."
"And you chased it right? You ran and finally caught up to it and picked it up. But it wasn't a hat anymore, and it had changed into something else, something wonderful!"
"Nah, it stayed a hat and I didn't chase it. Nothing more foolish than a man chasin' his hat."
Changed into something more wonderful than a hat? But anything can happen in a dream. This was an exchange between Tom and Verna in the 1990 film, Miller's Crossing. I haven't seen this movie, but it is now on my list. I was just intrigued by their conversation. It makes me want to get to know these characters.
I guess a man's hat is pretty predictable. They haven't changed much over the years and men certainly don't want to look foolish, wearing or chasing their hats. That is why I make women's hats. You can take simple materials and change them into something wonderful. You can do the same thing with a potato. It can be changed into potato gnocchi which is a wonderful thing.
I know I have talked about other recipes for serving potato gnocchi but I have to share this latest with the butter, sage, and pea sauce topped with goat cheese medallions. My daughter, Violet and I made a double batch of gnocchi this past weekend. Some for her household and some for mine. It freezes perfectly and then is on hand for a quick and delicious meal.
Potato Gnocchi
Makes 6 generous portions
2 large russet potatoes, baked until tender, peeled and riced
2 cups all purpose gluten free flour
1 1/4 tsp. xanthan gum
1/4 cup water
2 tbs. olive oil
In a large mixing bowl combine the potato and flour, lightly mix, then add water and olive oil. Press together into a dough and turn out onto a board. Knead very slightly as you continue to press the dough into a ball. Cover the ball with a bit of cling film and an upside down bowl and let rest for 30 minutes to an hour. After resting, cut the dough into 8 pieces. Cover with a kitchen towel and work with one piece at a time. Always with a gentle touch, form the piece into a log about 3/4" thick. Cut 1/2" pieces. Make a dimple in each piece with your finger and form into a little boat like shape. When I make gnocchi with wheat flour, I roll them off of a fork to make ridges, but this dough is so delicate I like the boat shape to catch the sauce. Keep on a baking tray lined in parchment paper, covered with a towel after they are formed.
At this point you can cook them off or freeze and cook them later. Freeze them on a sheet tray for a few hours, then bag them in portions. Figure 10 gnocchi for 1 portion.
Boil the gnocchi in salted water until they float, let cook 4-5 minutes, taste for tenderness and remove with a slotted spoon. Keep in the fridge until you are ready with the sauce or casserole.
Butter, Sage, Pea sauce with goat cheese medallions
3 tbs. butter
1 tbs. olive oil
12-15 sage leaves
8 oz. frozen peas
1/2 cup white wine, chicken or vegetable stock
1/4 cup heavy cream (optional)
6 1" thick fresh goat cheese medallions, marinated in olive oil and a sprinkle of sea salt, for one hour.
1 cup freshly grated Parmegiano-Reggiano
Pre-heat the oven to 450 degrees.
Melt the butter and olive oil in a heavy bottom pan. Fry the sage leaves for a couple of minutes, add the peas, and the wine or stock. Add the cooked gnocchi and cream. Gently heat through, stirring carefully to keep the gnocchi from sticking. Cover and keep on a low heat while you bake the goat cheese.
Coat the marinated goat cheese medallions in the grated cheese and place on a baking tray. Bake in the hot oven for 8 minutes until they are slightly golden. Serve the baked goat cheese on top of each portion of the gnocchi with a sprinkle of more Parmegiano.
This makes a nice lunch with a salad or a wonderful side dish with almost any grilled meat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"And you chased it right? You ran and finally caught up to it and picked it up. But it wasn't a hat anymore, and it had changed into something else, something wonderful!"
"Nah, it stayed a hat and I didn't chase it. Nothing more foolish than a man chasin' his hat."
Changed into something more wonderful than a hat? But anything can happen in a dream. This was an exchange between Tom and Verna in the 1990 film, Miller's Crossing. I haven't seen this movie, but it is now on my list. I was just intrigued by their conversation. It makes me want to get to know these characters.
I guess a man's hat is pretty predictable. They haven't changed much over the years and men certainly don't want to look foolish, wearing or chasing their hats. That is why I make women's hats. You can take simple materials and change them into something wonderful. You can do the same thing with a potato. It can be changed into potato gnocchi which is a wonderful thing.
I know I have talked about other recipes for serving potato gnocchi but I have to share this latest with the butter, sage, and pea sauce topped with goat cheese medallions. My daughter, Violet and I made a double batch of gnocchi this past weekend. Some for her household and some for mine. It freezes perfectly and then is on hand for a quick and delicious meal.
Potato Gnocchi
Makes 6 generous portions
2 large russet potatoes, baked until tender, peeled and riced
2 cups all purpose gluten free flour
1 1/4 tsp. xanthan gum
1/4 cup water
2 tbs. olive oil
In a large mixing bowl combine the potato and flour, lightly mix, then add water and olive oil. Press together into a dough and turn out onto a board. Knead very slightly as you continue to press the dough into a ball. Cover the ball with a bit of cling film and an upside down bowl and let rest for 30 minutes to an hour. After resting, cut the dough into 8 pieces. Cover with a kitchen towel and work with one piece at a time. Always with a gentle touch, form the piece into a log about 3/4" thick. Cut 1/2" pieces. Make a dimple in each piece with your finger and form into a little boat like shape. When I make gnocchi with wheat flour, I roll them off of a fork to make ridges, but this dough is so delicate I like the boat shape to catch the sauce. Keep on a baking tray lined in parchment paper, covered with a towel after they are formed.
At this point you can cook them off or freeze and cook them later. Freeze them on a sheet tray for a few hours, then bag them in portions. Figure 10 gnocchi for 1 portion.
Boil the gnocchi in salted water until they float, let cook 4-5 minutes, taste for tenderness and remove with a slotted spoon. Keep in the fridge until you are ready with the sauce or casserole.
Butter, Sage, Pea sauce with goat cheese medallions
3 tbs. butter
1 tbs. olive oil
12-15 sage leaves
8 oz. frozen peas
1/2 cup white wine, chicken or vegetable stock
1/4 cup heavy cream (optional)
6 1" thick fresh goat cheese medallions, marinated in olive oil and a sprinkle of sea salt, for one hour.
1 cup freshly grated Parmegiano-Reggiano
Pre-heat the oven to 450 degrees.
Melt the butter and olive oil in a heavy bottom pan. Fry the sage leaves for a couple of minutes, add the peas, and the wine or stock. Add the cooked gnocchi and cream. Gently heat through, stirring carefully to keep the gnocchi from sticking. Cover and keep on a low heat while you bake the goat cheese.
Coat the marinated goat cheese medallions in the grated cheese and place on a baking tray. Bake in the hot oven for 8 minutes until they are slightly golden. Serve the baked goat cheese on top of each portion of the gnocchi with a sprinkle of more Parmegiano.
This makes a nice lunch with a salad or a wonderful side dish with almost any grilled meat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, April 4, 2011
A Smart Hat and Shepherd's Pie
"If a woman rebels against high-heeled shoes, she should take care to do it in a very smart hat."
This is a quote from George Bernard Shaw, and I instantly could relate to it. I have always preferred to have my feet firmly on the ground. We live in a walking city and I had four kids to run after.
There were the black penny loafer years. At the time they went with my entire wardrobe. I loved it when that old shoe brand, Hush Puppies, came out with a platform loafer in lots of colors. Of course I got black ones. Then numerous pairs of ballet flats with skinny black pants, a la Audrey Hepburn in "Sabrina". Great crown- like hat in that movie.
And I always wore a hat. I like to think they were smart hats. I made most of them myself. My favorite hat for spring and summer was a lightweight straw that I bought in a vintage shop. It was from the 1930's, with a shallow crown and it fitted me perfectly. When I first opened my hat shop I used it for inspiration on a display and someone stole it. I have never forgotten that hat.
I now have a good collection of pretty flats, but my favorite attire is a pair of sturdy boots and a good sun hat. One I have made myself that is perfect for tromping around town or up in the hills. The sort of boots and hat you would wear tending sheep in the mountains. Makes me think of shepherd's pie.
So yesterday for dinner I made the best shepherd's pie. It was easily the most delicious one ever, probably because of my sheep tending inspiration.
Shepherd's Pie
serves 4 people
1 1/2 lbs. ground lamb (I buy lamb steaks and grind it myself on a coarse grind)
1 bunch dark kale
1 bunch small carrots, cut into coins
8 oz. frozen peas
1 fennel bulb, diced
1 tbs. fresh chopped rosemary
6 medium russet potatoes, peeled, cubed, cooked in boiling salted water, drained and mashed with 3 tbs. butter and 1/2 cup milk
2 cups grated sharp cheddar, I love the English coastal cheddar from Dorset, you can get it at Trader Joe's
1/4 cup freshly grated Parmegiano-Reggiano
After you grind the lamb, set it in the fridge while you prep everything else.
Thoroughly wash the kale, strip the leaves from the stems, chop the stems and leaves separately. Sauté the kale stems first in olive oil, add the leaves and cook until tender. It helps to add a little salt and a splash of water. Cover during cooking. Set aside.
Steam the carrots until they are just tender, set aside.
Let the peas come to room temperature.
Sauté the fennel in olive oil and 2 tbs. butter until softened, add the ground lamb, a sprinkle of salt, the rosemary and cook until the lamb is browned. Add the kale. This is the bottom layer of your pie. Put it into a big ceramic baker so that it is half way up the sides. For the middle layer, scatter on the carrots and peas. Spread the mashed potatoes on the top to completely cover, sprinkle on the cheeses.
Bake in a pre-heated 400 degree oven until the cheese is browned, about 30-35 minutes.
Serve family style. A humble dish and a complete meal, inspired by the shepherds.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This is a quote from George Bernard Shaw, and I instantly could relate to it. I have always preferred to have my feet firmly on the ground. We live in a walking city and I had four kids to run after.
There were the black penny loafer years. At the time they went with my entire wardrobe. I loved it when that old shoe brand, Hush Puppies, came out with a platform loafer in lots of colors. Of course I got black ones. Then numerous pairs of ballet flats with skinny black pants, a la Audrey Hepburn in "Sabrina". Great crown- like hat in that movie.
And I always wore a hat. I like to think they were smart hats. I made most of them myself. My favorite hat for spring and summer was a lightweight straw that I bought in a vintage shop. It was from the 1930's, with a shallow crown and it fitted me perfectly. When I first opened my hat shop I used it for inspiration on a display and someone stole it. I have never forgotten that hat.
I now have a good collection of pretty flats, but my favorite attire is a pair of sturdy boots and a good sun hat. One I have made myself that is perfect for tromping around town or up in the hills. The sort of boots and hat you would wear tending sheep in the mountains. Makes me think of shepherd's pie.
So yesterday for dinner I made the best shepherd's pie. It was easily the most delicious one ever, probably because of my sheep tending inspiration.
Shepherd's Pie
serves 4 people
1 1/2 lbs. ground lamb (I buy lamb steaks and grind it myself on a coarse grind)
1 bunch dark kale
1 bunch small carrots, cut into coins
8 oz. frozen peas
1 fennel bulb, diced
1 tbs. fresh chopped rosemary
6 medium russet potatoes, peeled, cubed, cooked in boiling salted water, drained and mashed with 3 tbs. butter and 1/2 cup milk
2 cups grated sharp cheddar, I love the English coastal cheddar from Dorset, you can get it at Trader Joe's
1/4 cup freshly grated Parmegiano-Reggiano
After you grind the lamb, set it in the fridge while you prep everything else.
Thoroughly wash the kale, strip the leaves from the stems, chop the stems and leaves separately. Sauté the kale stems first in olive oil, add the leaves and cook until tender. It helps to add a little salt and a splash of water. Cover during cooking. Set aside.
Steam the carrots until they are just tender, set aside.
Let the peas come to room temperature.
Sauté the fennel in olive oil and 2 tbs. butter until softened, add the ground lamb, a sprinkle of salt, the rosemary and cook until the lamb is browned. Add the kale. This is the bottom layer of your pie. Put it into a big ceramic baker so that it is half way up the sides. For the middle layer, scatter on the carrots and peas. Spread the mashed potatoes on the top to completely cover, sprinkle on the cheeses.
Bake in a pre-heated 400 degree oven until the cheese is browned, about 30-35 minutes.
Serve family style. A humble dish and a complete meal, inspired by the shepherds.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, April 1, 2011
Mlle. Chanel and Lamb Burgers
"I'm going to work. I want to make hats."
"Fine. You'll do very well. You'll get through a lot of money, but that doesn't matter, you need to keep busy, it's an excellent idea. The most important thing is that you're happy."
And that is how Coco Chanel became a milliner. Look what happened, her hats were a success and the famous clothing line followed. She was different, she was determined and she knew all the right people. Like Boy Capel who set her up in her hat business. You have to have strong convictions to be successful, and in fashion, a distinctive style of your own. She had these qualities.
Through the years I have tried to achieve a recognizable look. I don't like my creations to be over-adorned, but I do want the workmanship to show. Straight stitching and complete finishing. I rip out anything not up to these standards and do it over. Attention to detail is most important in a hat.
I find these same principles also apply to food. The flavors have to be harmonious, but I don't like food that is too complicated. It has to be cooked properly with just the right embellishments. Just like a perfect hat.
I think I have achieved this with the lamb burgers we have had twice recently, because they were so good the first time I made them. A bit of caramelized fennel, cucumber and yogurt raita, topped with clover sprouts. The perfect compliments to the lamb burgers.
Lamb Burgers
serves two
3/4 lb. ground lamb (I grind my own on a coarse grind)
1/2 small fennel bulb, sliced thin
olive oil
1/2 small cucumber, scored, thinly sliced into half moons
3 tbs. plain yogurt
juice of 1/2 lemon
1/2 tsp, salt
2 small handfuls clover sprouts
2 gluten free buns
Form 2 lamb patties, set aside to come to room temperature.
Sauté the fennel in a little olive oil, cover it in between stirring to develop moisture so it softens and caramelizes. Cook until it has quite a bit of color, about 15-20 minutes.
Mix together the cucumber, yogurt, lemon juice and salt. Set aside.
Heat a cast iron skillet for 4 minutes until it is HOT. Lightly salt the lamb patties and cook in the hot pan for 3-4 minutes on each side. I cook ours medium-rare. While the burgers are cooking, heat the buns in a warm oven.
To assemble, put the lamb burger on the bottom bun, top with some caramelized fennel and the sprouts. Spread a layer of the cucumber raita on the top bun and make your sandwich. Serve with potato chips.
Just the right embellishments on a delicious burger.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Fine. You'll do very well. You'll get through a lot of money, but that doesn't matter, you need to keep busy, it's an excellent idea. The most important thing is that you're happy."
And that is how Coco Chanel became a milliner. Look what happened, her hats were a success and the famous clothing line followed. She was different, she was determined and she knew all the right people. Like Boy Capel who set her up in her hat business. You have to have strong convictions to be successful, and in fashion, a distinctive style of your own. She had these qualities.
Through the years I have tried to achieve a recognizable look. I don't like my creations to be over-adorned, but I do want the workmanship to show. Straight stitching and complete finishing. I rip out anything not up to these standards and do it over. Attention to detail is most important in a hat.
I find these same principles also apply to food. The flavors have to be harmonious, but I don't like food that is too complicated. It has to be cooked properly with just the right embellishments. Just like a perfect hat.
I think I have achieved this with the lamb burgers we have had twice recently, because they were so good the first time I made them. A bit of caramelized fennel, cucumber and yogurt raita, topped with clover sprouts. The perfect compliments to the lamb burgers.
Lamb Burgers
serves two
3/4 lb. ground lamb (I grind my own on a coarse grind)
1/2 small fennel bulb, sliced thin
olive oil
1/2 small cucumber, scored, thinly sliced into half moons
3 tbs. plain yogurt
juice of 1/2 lemon
1/2 tsp, salt
2 small handfuls clover sprouts
2 gluten free buns
Form 2 lamb patties, set aside to come to room temperature.
Sauté the fennel in a little olive oil, cover it in between stirring to develop moisture so it softens and caramelizes. Cook until it has quite a bit of color, about 15-20 minutes.
Mix together the cucumber, yogurt, lemon juice and salt. Set aside.
Heat a cast iron skillet for 4 minutes until it is HOT. Lightly salt the lamb patties and cook in the hot pan for 3-4 minutes on each side. I cook ours medium-rare. While the burgers are cooking, heat the buns in a warm oven.
To assemble, put the lamb burger on the bottom bun, top with some caramelized fennel and the sprouts. Spread a layer of the cucumber raita on the top bun and make your sandwich. Serve with potato chips.
Just the right embellishments on a delicious burger.
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