"It can't be hats and food. It has to be hats OR Food."
I asked a good friend of mine if she ever read this blog. She said she had once and not again because it had to be hats OR food, not both. I was surprised. She likes hats, we go out, she likes food.
So, the other day I had just started a pot of black beans for baked beans, when my neighbor called. She had a lot of friends in town and they wanted to come and look at some hats. I never say no if I can accommodate and they came over. While all that was going on I suddenly smelled the beans. I hadn't turned them off for soaking. So I went from showing hats to running to the kitchen to attend to the beans. Hats AND food.
Baked Black Beans
serves 4 people
1 1/2 cups dried black beans
3 cups vegetable, chicken or beef stock
1 fennel bulb, chopped, sautéd in butter until tender
1 small bunch of cilantro stems, tied with string
3 tbs. sugar
1 tsp. ground cumin
1 tsp. paprika
1/4 cup tomatillo sauce
Put the beans in a heavy soup pot and cover with water. Bring to a boil, boil for one minute, turn off the heat and let soak for one hour.
Pre-heat the oven to 300 degrees
After 1 hour, drain off the water and add the rest of the ingredients. Bring to a simmer on top of the stove, put in the oven and let bake at a slow simmer for 2 hours, stirring every 30 minutes and adding more stock if needed. Salt to taste at the end of the two hours. The beans should be sweet and tender and the sauce should not be too thick.
Stir in 1/4 cup chopped cilantro before serving with skirt steak and rice, or pork chops and potatoes.
While the beans are baking, I usually work on making hats...because I like to think about both hats and food.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, May 31, 2011
Friday, May 27, 2011
Baroness Blixen and the Basics
"I do like your dress."
"Oh, thank you."
"Not much of a hat though."
"It's meant to be stunning."
"We DIE of sun-stoke here."
"At least I'm safe from mosquitoes."
"Big ones."
Baroness Blixen, played by Meryl Streep in the movie "Out of Africa" which takes place in 1914, had come to Africa from Denmark to marry a baron and run a farm. For their wedding she wore a small hat with a veil. The hat had a tiny brim and no sun protection, and the size of the veiling would not keep out any mosquitoes...except the big ones.
She had a lot to learn and she did. This film is on my list of top favorites. One of the best costume dramas and a great story written by Isaak Denison, a woman who had lived on a farm in Africa. Baroness Blixen learned quickly to cover the basics, starting with a sun hat. She needed to. I rely on the basics in my kitchen.
The Basics
Aromatics; Parsley, Sage, Rosemary and Thyme. Also Sweet Marjoram, Bay, and Tarragon. I have all these growing in my garden. One bit of lore I love. They say the size of your sage plant reflects your prosperity. Mine was not doing so well last year but now I have two that are thriving. I am hopeful.
Fennel; Because I have developed an allergy to onions, I replace them with fennel. Cooks and looks the same, different flavor profile.
Bell Pepper Puree; I am also sensitive to cooked tomatoes, so I substitute a bell pepper puree. Roast 3 red, yellow and/or orange peppers at 350 degrees for 1 hour. Peel and purée in the food processor. Store in the fridge and use it any time you would a tomato sauce. Yields about 2 cups.
Quinoa/Corn pasta
Rice; any by Lotus Foods
Instant mashed potato flakes; use instead of breadcrumbs, Whole Foods has one that is only potatoes.
Creme Fraiche; mix together 2 cups heavy cream, 3/4 cup buttermilk and 1/4 cup plain yogurt. Cover with cling film and put in a warm spot to thicken. Stir every day until desired thickness, usually 2-3 days. I make mine on the thick side.
Also a selection of olive oils and vinegars, apple cider, balsamic, white wine vinegar steeped with fresh herbs, especially tarragon.
And Maldon Sea Salt.
Add capers, olives, and anchovies.
Then there is cheese; English Coastal Cheddar(from Trader Joe's and my favorite part of England, coastal Dorset), California goat cheese, Monterey Jack, feta, riccotta and mozzarella.
My own gluten free flour mix of 5 flours: makes 7 cups
2 cups white rice flour
2 cups "sweet" sorghum flour
2 cups millet flour
1/2 cup potato flour
1/2 cup tapioca flour
Ground Flax Seed
Chicken Stock; I try to roast a chicken every week or so and make my own with the carcass, everything in the market has onions.
Lots of fresh organic vegetables.
Those are the basics.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Oh, thank you."
"Not much of a hat though."
"It's meant to be stunning."
"We DIE of sun-stoke here."
"At least I'm safe from mosquitoes."
"Big ones."
Baroness Blixen, played by Meryl Streep in the movie "Out of Africa" which takes place in 1914, had come to Africa from Denmark to marry a baron and run a farm. For their wedding she wore a small hat with a veil. The hat had a tiny brim and no sun protection, and the size of the veiling would not keep out any mosquitoes...except the big ones.
She had a lot to learn and she did. This film is on my list of top favorites. One of the best costume dramas and a great story written by Isaak Denison, a woman who had lived on a farm in Africa. Baroness Blixen learned quickly to cover the basics, starting with a sun hat. She needed to. I rely on the basics in my kitchen.
The Basics
Aromatics; Parsley, Sage, Rosemary and Thyme. Also Sweet Marjoram, Bay, and Tarragon. I have all these growing in my garden. One bit of lore I love. They say the size of your sage plant reflects your prosperity. Mine was not doing so well last year but now I have two that are thriving. I am hopeful.
Fennel; Because I have developed an allergy to onions, I replace them with fennel. Cooks and looks the same, different flavor profile.
Bell Pepper Puree; I am also sensitive to cooked tomatoes, so I substitute a bell pepper puree. Roast 3 red, yellow and/or orange peppers at 350 degrees for 1 hour. Peel and purée in the food processor. Store in the fridge and use it any time you would a tomato sauce. Yields about 2 cups.
Quinoa/Corn pasta
Rice; any by Lotus Foods
Instant mashed potato flakes; use instead of breadcrumbs, Whole Foods has one that is only potatoes.
Creme Fraiche; mix together 2 cups heavy cream, 3/4 cup buttermilk and 1/4 cup plain yogurt. Cover with cling film and put in a warm spot to thicken. Stir every day until desired thickness, usually 2-3 days. I make mine on the thick side.
Also a selection of olive oils and vinegars, apple cider, balsamic, white wine vinegar steeped with fresh herbs, especially tarragon.
And Maldon Sea Salt.
Add capers, olives, and anchovies.
Then there is cheese; English Coastal Cheddar(from Trader Joe's and my favorite part of England, coastal Dorset), California goat cheese, Monterey Jack, feta, riccotta and mozzarella.
My own gluten free flour mix of 5 flours: makes 7 cups
2 cups white rice flour
2 cups "sweet" sorghum flour
2 cups millet flour
1/2 cup potato flour
1/2 cup tapioca flour
Ground Flax Seed
Chicken Stock; I try to roast a chicken every week or so and make my own with the carcass, everything in the market has onions.
Lots of fresh organic vegetables.
Those are the basics.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, May 26, 2011
Make a Living and Mung Bean Noodles
"Do you really think you can make a living making hats?"
That question was asked of me numerous times in my millinery life. It was also asked of Coco Chanel when she started to make hats. She made a better living than me, but I fed the children and paid the rent.
I used to overhear comments in the alcove of my shop while people were looking in the windows, when it was closed. They spoke freely since they were not aware I was in the shop. One day a couple were looking in and the woman said dreamily, "Just imagine, behind this door someone is making a living making hats." The man with her answered sarcastically, "I can imagine what kind of a living that is." Mean.
Like I said, I fed the children and paid the rent. They ate a lot of pasta, salad and vegetables. Yes, I could not afford expensive cuts of meat or fish, but they always ate good food. I wish I had known about mung bean noodles when they were young. My new favorite gluten free ingredient.
Mung Bean Noodle Stir-Fry
serves 2 people
1-2 packets of mung bean noodles
3 tbs. olive oil
1 baby fennel sliced thin
3-4 baby rainbow carrots, cut into lengthwise strips
1 orange bell pepper, cleaned and cut into strips
1/2 lb. cooked skirt steak cut into strips against the grain
juice of 1 lime mixed with any steak drippings
1 tsp. fish sauce
3 tbs. tomatillo sauce
chopped fennel fronds
cilantro leaves
Soak the noodles in hot water for 15 minutes. Drain before adding them to the stir-fry. If you are hungry, make both packets.
Heat the olive oil in a wok on high heat. Add the fennel and carrots and stir-fry until they wilt. Add the bell pepper and continue to stir-fry. Add a sprinkle of salt. When the vegetables look just cooked, about 10-15 minutes, add the steak and lime juice mix, fish sauce and tomatillo sauce. Stir-fry 3-4 minutes, add the drained noodles and mix until they soak up all the sauce. Mix in the fennel fronds. Serve in big bowls, garnish with cilantro leaves, and eat with chopsticks.
The mung bean noodles have a nice texture and almost sweet flavor. I hear you can deep fry them for those piles of crunchy thin noodles. I will make them for J.J., the next generation I am now feeding. I am still making a living making hats and feeding the children.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
That question was asked of me numerous times in my millinery life. It was also asked of Coco Chanel when she started to make hats. She made a better living than me, but I fed the children and paid the rent.
I used to overhear comments in the alcove of my shop while people were looking in the windows, when it was closed. They spoke freely since they were not aware I was in the shop. One day a couple were looking in and the woman said dreamily, "Just imagine, behind this door someone is making a living making hats." The man with her answered sarcastically, "I can imagine what kind of a living that is." Mean.
Like I said, I fed the children and paid the rent. They ate a lot of pasta, salad and vegetables. Yes, I could not afford expensive cuts of meat or fish, but they always ate good food. I wish I had known about mung bean noodles when they were young. My new favorite gluten free ingredient.
Mung Bean Noodle Stir-Fry
serves 2 people
1-2 packets of mung bean noodles
3 tbs. olive oil
1 baby fennel sliced thin
3-4 baby rainbow carrots, cut into lengthwise strips
1 orange bell pepper, cleaned and cut into strips
1/2 lb. cooked skirt steak cut into strips against the grain
juice of 1 lime mixed with any steak drippings
1 tsp. fish sauce
3 tbs. tomatillo sauce
chopped fennel fronds
cilantro leaves
Soak the noodles in hot water for 15 minutes. Drain before adding them to the stir-fry. If you are hungry, make both packets.
Heat the olive oil in a wok on high heat. Add the fennel and carrots and stir-fry until they wilt. Add the bell pepper and continue to stir-fry. Add a sprinkle of salt. When the vegetables look just cooked, about 10-15 minutes, add the steak and lime juice mix, fish sauce and tomatillo sauce. Stir-fry 3-4 minutes, add the drained noodles and mix until they soak up all the sauce. Mix in the fennel fronds. Serve in big bowls, garnish with cilantro leaves, and eat with chopsticks.
The mung bean noodles have a nice texture and almost sweet flavor. I hear you can deep fry them for those piles of crunchy thin noodles. I will make them for J.J., the next generation I am now feeding. I am still making a living making hats and feeding the children.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, May 25, 2011
India and Fruit Juice Panna Cotta
"Why in hell does one wear collars at all?"
"We wear them to pass the Police."
"What's that?"
"If I'm biking in English dress-starch collar, hat with ditch-they take no notice. When I wear a fez, they cry: 'your lamp's out!'" -Passage to India
I have decided to read "Passage to India" by E.M Forster again. And then watch the movie. The book and movie are set in the 1920's and the costuming is wonderful. Including the hats. This exchange really shows the division between the British community and the native Indians.
It was during the time when Britain had colonized and controlled India. Life was easier if you dressed like an Englishman, complete with hat with ditch. I am assuming that is a brim that rolls up at the edge, like a bowler.
And the fez as lampshade? Lampshades are sometimes worn as hats. Usually the lampshade hat-wearer is inebriated.
The hot climate of India calls for cool, creamy puddings. Like a fruit juice panna cotta. I originally made this recipe with Meyer lemons, which is refreshingly delicious, but my family has decided that the fruit flavors are even better. Try any of your favorite juices, like blueberry or pomegranate.
Fruit Juice Panna Cotta
makes 7-8 ramekins
1 envelope unflavored gelatin
1 cup + 2 tbs. superfine sugar, I use organic cane sugar ground fine in a spice grinder.
1 cup whipping cream
1 1/2 cups fruit juice, reduced to 1 cup
Zest of 1 lemon
1 cup Greek style yogurt
Sprinkle gelatin over 1/2 cup cold water in a small bowl and let it soften for 5 minutes. Set aside. Combine sugar and 1/2 cup water in a saucepan, bring to a simmer and stir until sugar dissolves. Turn off the heat and stir in the gelatin until it dissolves, add the cream, reduced fruit juice and zest.
Put the yogurt in a mixing bowl, I use one with a spout, and whisk the yogurt to loosen it up. Add the cream mixture little by little while whisking gently to avoid creating air bubbles. Fill the ramekins, and tap them on a surface to eliminate any air bubbles. Cover individually with cling film. Chill for at least 6 hours, overnight is even better. If you have blueberries or other fruits, serve over the panna cotta.
This version with yogurt is surprisingly light and creamy. Perfect for summer weather and all the summer fruits...be creative!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"We wear them to pass the Police."
"What's that?"
"If I'm biking in English dress-starch collar, hat with ditch-they take no notice. When I wear a fez, they cry: 'your lamp's out!'" -Passage to India
I have decided to read "Passage to India" by E.M Forster again. And then watch the movie. The book and movie are set in the 1920's and the costuming is wonderful. Including the hats. This exchange really shows the division between the British community and the native Indians.
It was during the time when Britain had colonized and controlled India. Life was easier if you dressed like an Englishman, complete with hat with ditch. I am assuming that is a brim that rolls up at the edge, like a bowler.
And the fez as lampshade? Lampshades are sometimes worn as hats. Usually the lampshade hat-wearer is inebriated.
The hot climate of India calls for cool, creamy puddings. Like a fruit juice panna cotta. I originally made this recipe with Meyer lemons, which is refreshingly delicious, but my family has decided that the fruit flavors are even better. Try any of your favorite juices, like blueberry or pomegranate.
Fruit Juice Panna Cotta
makes 7-8 ramekins
1 envelope unflavored gelatin
1 cup + 2 tbs. superfine sugar, I use organic cane sugar ground fine in a spice grinder.
1 cup whipping cream
1 1/2 cups fruit juice, reduced to 1 cup
Zest of 1 lemon
1 cup Greek style yogurt
Sprinkle gelatin over 1/2 cup cold water in a small bowl and let it soften for 5 minutes. Set aside. Combine sugar and 1/2 cup water in a saucepan, bring to a simmer and stir until sugar dissolves. Turn off the heat and stir in the gelatin until it dissolves, add the cream, reduced fruit juice and zest.
Put the yogurt in a mixing bowl, I use one with a spout, and whisk the yogurt to loosen it up. Add the cream mixture little by little while whisking gently to avoid creating air bubbles. Fill the ramekins, and tap them on a surface to eliminate any air bubbles. Cover individually with cling film. Chill for at least 6 hours, overnight is even better. If you have blueberries or other fruits, serve over the panna cotta.
This version with yogurt is surprisingly light and creamy. Perfect for summer weather and all the summer fruits...be creative!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, May 24, 2011
Bird's Nests and Gluten Free Stone Fruit Cobbler
"What are you wearing on your head?"
"Don't you recognize a hat without a bird's nest on it?"
,
The hat in question was being worn by Coco Chanel. Birds, bird's nests, netting, other types of nature's bounty were all being piled onto hats. Chanel's personal style of simple clothing had nothing to do with that. She changed women's fashion by starting with the hats.
Also shoes. At the beach in the summer while walking in the hot sand, the thin soles of her shoes did not protect her feet from the heat. She found some cork and had it cut in the shape of her foot, attached some ties and the cork sandal was an instant success.
Ah summer, hot sand, good ideas and simple things. And stone fruit cobbler.
Stone Fruit Cobbler
serves 4 people
Filling; mix the fruit, lime juice and sugar, let macerate 20-30 minutes
1/2 1b. peaches, pitted and sliced
1/2 lb. nectarines, pitted and sliced
1/2 lb. cherries, pitted and halved
juice of a lime
1/4 cup sugar
Topping; Blend together ingredients with a pastry blender
5 tbs. butter
1/4 cup sugar
1/4 cup rice flour
1/2 cup gluten free oats
Pre-heat the oven to 375 degrees
Put the filling in a small ceramic baker. Evenly cover the fruit with the topping. Bake for 45-50 minutes until the crust is browned and bubbly. Serve warm with cream or creme fraiche.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Don't you recognize a hat without a bird's nest on it?"
,
The hat in question was being worn by Coco Chanel. Birds, bird's nests, netting, other types of nature's bounty were all being piled onto hats. Chanel's personal style of simple clothing had nothing to do with that. She changed women's fashion by starting with the hats.
Also shoes. At the beach in the summer while walking in the hot sand, the thin soles of her shoes did not protect her feet from the heat. She found some cork and had it cut in the shape of her foot, attached some ties and the cork sandal was an instant success.
Ah summer, hot sand, good ideas and simple things. And stone fruit cobbler.
Stone Fruit Cobbler
serves 4 people
Filling; mix the fruit, lime juice and sugar, let macerate 20-30 minutes
1/2 1b. peaches, pitted and sliced
1/2 lb. nectarines, pitted and sliced
1/2 lb. cherries, pitted and halved
juice of a lime
1/4 cup sugar
Topping; Blend together ingredients with a pastry blender
5 tbs. butter
1/4 cup sugar
1/4 cup rice flour
1/2 cup gluten free oats
Pre-heat the oven to 375 degrees
Put the filling in a small ceramic baker. Evenly cover the fruit with the topping. Bake for 45-50 minutes until the crust is browned and bubbly. Serve warm with cream or creme fraiche.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, May 23, 2011
The Savoy and Pork Stir Fry
"Haven't I seen that hat before?"
"It's not a bad hat, is it?"
"It's a lovely hat"
"Oh, now it will be a lovely lunch!"
I just watched the 1942 movie "Random Harvest", starring Greer Garson. Her movies are always good hat movies. This story has a few twists, enough to hold your interest while you admire the lovely Miss Garson and her hats. Two of the characters had this exchange just before going to lunch at the Savoy.
Hats were always worn for lunch at the Savoy. I think even now if you wear a hat to tea they will give you a free glass of champagne. We had the loveliest lunch yesterday. It was not at the Savoy, probably not what is on their menu, but fresh and perfect for a midday meal. And a great way to use up the left-over pork chops.
Pork Stir Fry
8 oz. rice noodles soaked in hot water for 15 minutes
1 tbs. butter
2 tbs. olive oil1 bunch baby carrots, cut into quarters lengthwise
1 baby fennel, sliced thin
10-12 assorted baby squash
1 clove garlic, minced
1 tbs. fresh thyme leaves
2 thin pork chops, cooked and cut into slices
2 tsp. fish oil
1 tsp. sesame oil
big handful of micro-greens
Heat the butter and olive oil in a wok. Stir-fry the carrots and fennel for 3-4 minutes, add the baby squash and stir fry until the vegetables are tender. Add the garlic and fresh thyme leaves. Give it a stir and add the cooked pork. When the pork is warmed, add the noodles, fish sauce and sesame oil. Stir fry for a couple more minutes until everything is combined.
Serve the pork stir fry with micro-greens dressed with a little rice vinegar and sesame oil. Eat with chopsticks. If you can, imagine having lunch at the Savoy, wearing a lovely hat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"It's not a bad hat, is it?"
"It's a lovely hat"
"Oh, now it will be a lovely lunch!"
I just watched the 1942 movie "Random Harvest", starring Greer Garson. Her movies are always good hat movies. This story has a few twists, enough to hold your interest while you admire the lovely Miss Garson and her hats. Two of the characters had this exchange just before going to lunch at the Savoy.
Hats were always worn for lunch at the Savoy. I think even now if you wear a hat to tea they will give you a free glass of champagne. We had the loveliest lunch yesterday. It was not at the Savoy, probably not what is on their menu, but fresh and perfect for a midday meal. And a great way to use up the left-over pork chops.
Pork Stir Fry
8 oz. rice noodles soaked in hot water for 15 minutes
1 tbs. butter
2 tbs. olive oil1 bunch baby carrots, cut into quarters lengthwise
1 baby fennel, sliced thin
10-12 assorted baby squash
1 clove garlic, minced
1 tbs. fresh thyme leaves
2 thin pork chops, cooked and cut into slices
2 tsp. fish oil
1 tsp. sesame oil
big handful of micro-greens
Heat the butter and olive oil in a wok. Stir-fry the carrots and fennel for 3-4 minutes, add the baby squash and stir fry until the vegetables are tender. Add the garlic and fresh thyme leaves. Give it a stir and add the cooked pork. When the pork is warmed, add the noodles, fish sauce and sesame oil. Stir fry for a couple more minutes until everything is combined.
Serve the pork stir fry with micro-greens dressed with a little rice vinegar and sesame oil. Eat with chopsticks. If you can, imagine having lunch at the Savoy, wearing a lovely hat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, May 19, 2011
Jane Russell and Baby Squash
"Anywhere I go, I sing at the drop of a hat."
"Even if you have to supply the hat?"
This little exchange took place between Jane Russell and Robert Mitchum in the 1951 movie, "His Kind of Woman". They only made two movies together, which is a shame because they made a very charismatic couple. There is a lot of great dialogue in this movie, especially from Vincent Price's character. He speaks mostly in quotes from Shakespeare.
Not really a hat movie, but again using a hat reference to make a point. There is another line from Vincent Price that I personally found very funny. Jane Russell was saying one wisecrack after another and Vincent Price turned to her and said, "If you used that needle to sew with you'd be a much happier woman".
Now I do use a needle to sew with, (and have been known to wisecrack), but what really makes me happy is seeing organic baby squash at the market. Batter and deep-fry.
Fried Baby Squash
serves 2 people
1/2 lb. assorted baby squash(all about 1"-2"; zucchini, crookneck, patty pan
1 cup olive or grape seed oil
1 cup buttermilk
1/4 cup rice flour
sea salt
Mix the buttermilk, rice flour and a pinch of salt together to make a batter. Coat the baby squash with the batter.
Heat the oil in a wok until bubbles form around the end of a chopstick when inserted in the oil. Fry the squash a few at a time until golden brown, about 3-4 minutes. Drain on paper towels and keep in a warm oven while you fry all the squash. Sprinkle with sea salt.
Serve with a dipping sauce; mix together 2 oz. goat cheese, 1 tbs. creme fraiche, zest and juice of a small lemon, 2 tbs. olive oil, and 1 tsp. fresh thyme leaves. If it is still too thick for dipping, whisk in a tablespoon of water at a time until it is the right consistency.
Baby squash makes me happy...oh, and Jane Russell does sing in the movie...at the drop of a hat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Even if you have to supply the hat?"
This little exchange took place between Jane Russell and Robert Mitchum in the 1951 movie, "His Kind of Woman". They only made two movies together, which is a shame because they made a very charismatic couple. There is a lot of great dialogue in this movie, especially from Vincent Price's character. He speaks mostly in quotes from Shakespeare.
Not really a hat movie, but again using a hat reference to make a point. There is another line from Vincent Price that I personally found very funny. Jane Russell was saying one wisecrack after another and Vincent Price turned to her and said, "If you used that needle to sew with you'd be a much happier woman".
Now I do use a needle to sew with, (and have been known to wisecrack), but what really makes me happy is seeing organic baby squash at the market. Batter and deep-fry.
Fried Baby Squash
serves 2 people
1/2 lb. assorted baby squash(all about 1"-2"; zucchini, crookneck, patty pan
1 cup olive or grape seed oil
1 cup buttermilk
1/4 cup rice flour
sea salt
Mix the buttermilk, rice flour and a pinch of salt together to make a batter. Coat the baby squash with the batter.
Heat the oil in a wok until bubbles form around the end of a chopstick when inserted in the oil. Fry the squash a few at a time until golden brown, about 3-4 minutes. Drain on paper towels and keep in a warm oven while you fry all the squash. Sprinkle with sea salt.
Serve with a dipping sauce; mix together 2 oz. goat cheese, 1 tbs. creme fraiche, zest and juice of a small lemon, 2 tbs. olive oil, and 1 tsp. fresh thyme leaves. If it is still too thick for dipping, whisk in a tablespoon of water at a time until it is the right consistency.
Baby squash makes me happy...oh, and Jane Russell does sing in the movie...at the drop of a hat.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, May 18, 2011
Jezebel and Stuffed Squash Blossoms
"Somehow, I don't like your hat and your ears and anything in between them."
Ouch. That is how you insult someone in 1852. This quote is from the movie "Jezebel", set in the mid- 1800's, made in 1938 and starring Bette Davis. She is truly a southern belle in this role. Hoopskirts, ringlets, flirtatious ways, and scandal.
One of her suitors confronts another man brecause he had mentioned a lady's name in a bar, the lady being Bette Davis. The men end up fighting a duel. Then she was ostrasized from society by deliberately wearing a red dress to a ball when all unmarried girls wore white. That cost her, her beau. Thank goodness times have changed.
I could compare this quote to stuffed squash blossoms with the opposite result. I like the hat(blossom), the ears(baby squash) and everything in between(stuffing). Lightly battered and fried, a real treat when you can find the blossoms at the market.
Stuffed Squash Blossoms
serves 2 people
6 squash blossoms, baby squash attached
goat cheese stuffing; mix together 3 oz. goat cheese, 1 tbs. creme fraiche, juice of 1/2 lemon, 2 tbs. of olive oil, 1 tbs. fresh thyme leaves, pinch of sea salt
Open the blossoms carefully and using a teaspoon, stuff them half way with the goat cheese mixture. Twist the ends to seal. Be careful not to tear the blossoms. Dip them in buttermilk and dredge in a little rice flour. Let them sit a minute on a plate and make sure the ends are still twisted. Heat 1 cup olive or grape seed oil in a wok and fry the blossoms until golden, a couple at a time. They should be completely covered in the oil. Don't turn them, lift them out starting with the fruit end and drain on a paper towel. Serve with a glass of wine, or a cocktail.
Traditionally Italian peasant food, but such a delicacy in my house. And a sure sign of summer and straw hat weather.
To see the latest collection from Zazu & Violets' hats, please visit our on-line Etsy shop.
Ouch. That is how you insult someone in 1852. This quote is from the movie "Jezebel", set in the mid- 1800's, made in 1938 and starring Bette Davis. She is truly a southern belle in this role. Hoopskirts, ringlets, flirtatious ways, and scandal.
One of her suitors confronts another man brecause he had mentioned a lady's name in a bar, the lady being Bette Davis. The men end up fighting a duel. Then she was ostrasized from society by deliberately wearing a red dress to a ball when all unmarried girls wore white. That cost her, her beau. Thank goodness times have changed.
I could compare this quote to stuffed squash blossoms with the opposite result. I like the hat(blossom), the ears(baby squash) and everything in between(stuffing). Lightly battered and fried, a real treat when you can find the blossoms at the market.
Stuffed Squash Blossoms
serves 2 people
6 squash blossoms, baby squash attached
goat cheese stuffing; mix together 3 oz. goat cheese, 1 tbs. creme fraiche, juice of 1/2 lemon, 2 tbs. of olive oil, 1 tbs. fresh thyme leaves, pinch of sea salt
Open the blossoms carefully and using a teaspoon, stuff them half way with the goat cheese mixture. Twist the ends to seal. Be careful not to tear the blossoms. Dip them in buttermilk and dredge in a little rice flour. Let them sit a minute on a plate and make sure the ends are still twisted. Heat 1 cup olive or grape seed oil in a wok and fry the blossoms until golden, a couple at a time. They should be completely covered in the oil. Don't turn them, lift them out starting with the fruit end and drain on a paper towel. Serve with a glass of wine, or a cocktail.
Traditionally Italian peasant food, but such a delicacy in my house. And a sure sign of summer and straw hat weather.
To see the latest collection from Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, May 17, 2011
That Certain Woman and Comfort Chicken
"What have you got your hat on for?"
"Oh, I don't know, it seems safer on my head, the way things are going around here."
Bette Davis is "That Certain Woman" in the 1937 movie of the same name. It is a complicated plot and at one point even her maid doesn't know what is going on. Her hat just seems safer on her head. Hats were such a symbol for being dressed and so she is ready for whatever is next. They can be a comfort at certain times because of this.
The movies of the 1930's are the best for hat and clothes watching. Usually lots of the latest fashions and many costume changes. I could watch Bette Davis in anything, and she was so young in the 30's. But already had her signature moves. That particular way of walking, hips first, the upwards glance with her big eyes. And she really looked great in hats and clothes.
Chicken paired with classic vegetables is always a comfort meal. You know what to expect, but it always satisfies. Like watching a classic Bette Davis movie.
Comfort Chicken
serves 2 people
3 big chicken thighs, poached in aromatics and cut into bite size pieces; set aside
6 small potatoes, boiled whole, mixed with 1 tbs. butter, 2 tbs. chopped parsley and 1/2 tsp. sea salt; set aside
1 tbs. butter
1 tbs. olive oil
1 small fennel bulb, sliced
10 baby carrots, halved lengthwise
1/4 cup frozen peas
1/4 cup heavy cream
2 tbs. chopped fennel fronds
salt to taste
Melt the butter with the olive oil, sauté the fennel until it starts to caramelize, add the carrots and continue to cook until they are tender. Add the cooked chicken, peas and heavy cream and bring to a simmer. Cover and cook for 3-4 minutes until the cream thickens a little. Remove from the heat and stir in the fennel fronds and salt to taste.
Serve with the boiled potatoes.
Comfort chicken and 'that certain woman'...always good.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Oh, I don't know, it seems safer on my head, the way things are going around here."
Bette Davis is "That Certain Woman" in the 1937 movie of the same name. It is a complicated plot and at one point even her maid doesn't know what is going on. Her hat just seems safer on her head. Hats were such a symbol for being dressed and so she is ready for whatever is next. They can be a comfort at certain times because of this.
The movies of the 1930's are the best for hat and clothes watching. Usually lots of the latest fashions and many costume changes. I could watch Bette Davis in anything, and she was so young in the 30's. But already had her signature moves. That particular way of walking, hips first, the upwards glance with her big eyes. And she really looked great in hats and clothes.
Chicken paired with classic vegetables is always a comfort meal. You know what to expect, but it always satisfies. Like watching a classic Bette Davis movie.
Comfort Chicken
serves 2 people
3 big chicken thighs, poached in aromatics and cut into bite size pieces; set aside
6 small potatoes, boiled whole, mixed with 1 tbs. butter, 2 tbs. chopped parsley and 1/2 tsp. sea salt; set aside
1 tbs. butter
1 tbs. olive oil
1 small fennel bulb, sliced
10 baby carrots, halved lengthwise
1/4 cup frozen peas
1/4 cup heavy cream
2 tbs. chopped fennel fronds
salt to taste
Melt the butter with the olive oil, sauté the fennel until it starts to caramelize, add the carrots and continue to cook until they are tender. Add the cooked chicken, peas and heavy cream and bring to a simmer. Cover and cook for 3-4 minutes until the cream thickens a little. Remove from the heat and stir in the fennel fronds and salt to taste.
Serve with the boiled potatoes.
Comfort chicken and 'that certain woman'...always good.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, May 16, 2011
Sydney and Salad Niçoise
"You are so talented. I had a friend like you. She could put three dried up apple cores on a plate and make it look good."
I was talking to my neighbor's mother. She was visiting and had just looked in the window of my hat shop which was in the neighborhood. As she was telling me how pretty the shop was and paying me this lovely, kooky compliment, I was arranging apple cores on a plate in my head.
Thank goodness I had a knack for arranging things. Making hats is all about that. It has certainly helped in my creative path. It is also true with food. Presentation is so important, we all know we eat with our eyes first. One of my favorite quotes is. "Sometimes I see a plate of food and think it might be better as a hat." Sometimes I guess you can go too far with the arranging, or at least at that point, stick to a hat.
One dish that is a bit of arranging is a Salad Niçoise. The best salad bargain in my city is at Saul's Delicatessen. A base of organic baby lettuces, topped with asparagus, beets, potato, hard-boiled egg and barely grilled tuna. And a lovely herb dressing drizzled over. You can make your own version with your favorite foods. This is my latest.
Salad Nisçoise
Serves 2 people
2 big handfuls of mixed greens
3 tbs. olive oil
juice and zest of a small lemon
1/2 tsp. sea salt
1/2 lb. asparagus
6 small potatoes
1 1/2 lbs. fava beans, blanched and peeled
3 slices of cooked ham, cubed
Herb Dressing; blend all ingredients together in a mortar and pestle.
1 tsp. fresh thyme leaves
1 tsp. finely chopped parsley
1 tsp. finely chopped marjoram
1/2 tsp. salt
3 tbs. olive oil
squeeze of lemon
Wash and spin dry the lettuces. Whisk together together the olive oil, lemon zest and juice. Keep chilled while you prepare the vegetables.
Pre-heat the oven to 350 degrees.
Trim the ends of the asparagus and peel the bottom half of the stalk with a vegetable peeler. Arrange on half of a baking sheet and drizzle with olive oil and a little salt. On the other half, do the same with the potatoes. Bake until tender. The asparagus will be done in 10-12 minutes. Remove from the pan and stir the potatoes. Bake the potatoes until browned, another 10-15 minutes.
Sauté the ham with the fava beans in 1 tbs. butter and 2 tbs. water. Cook for 5 minutes until the liquid is gone.
To assemble the salad, toss together the lettuces and lemon juice dressing. Arrange on 2 plates. Garnish with a pile each of the asparagus and potatoes, spoon over the ham and fava beans. Drizzle the Herb Dressing over the vegetables.
Be creative with this salad. All it needs is a little arranging.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
I was talking to my neighbor's mother. She was visiting and had just looked in the window of my hat shop which was in the neighborhood. As she was telling me how pretty the shop was and paying me this lovely, kooky compliment, I was arranging apple cores on a plate in my head.
Thank goodness I had a knack for arranging things. Making hats is all about that. It has certainly helped in my creative path. It is also true with food. Presentation is so important, we all know we eat with our eyes first. One of my favorite quotes is. "Sometimes I see a plate of food and think it might be better as a hat." Sometimes I guess you can go too far with the arranging, or at least at that point, stick to a hat.
One dish that is a bit of arranging is a Salad Niçoise. The best salad bargain in my city is at Saul's Delicatessen. A base of organic baby lettuces, topped with asparagus, beets, potato, hard-boiled egg and barely grilled tuna. And a lovely herb dressing drizzled over. You can make your own version with your favorite foods. This is my latest.
Salad Nisçoise
Serves 2 people
2 big handfuls of mixed greens
3 tbs. olive oil
juice and zest of a small lemon
1/2 tsp. sea salt
1/2 lb. asparagus
6 small potatoes
1 1/2 lbs. fava beans, blanched and peeled
3 slices of cooked ham, cubed
Herb Dressing; blend all ingredients together in a mortar and pestle.
1 tsp. fresh thyme leaves
1 tsp. finely chopped parsley
1 tsp. finely chopped marjoram
1/2 tsp. salt
3 tbs. olive oil
squeeze of lemon
Wash and spin dry the lettuces. Whisk together together the olive oil, lemon zest and juice. Keep chilled while you prepare the vegetables.
Pre-heat the oven to 350 degrees.
Trim the ends of the asparagus and peel the bottom half of the stalk with a vegetable peeler. Arrange on half of a baking sheet and drizzle with olive oil and a little salt. On the other half, do the same with the potatoes. Bake until tender. The asparagus will be done in 10-12 minutes. Remove from the pan and stir the potatoes. Bake the potatoes until browned, another 10-15 minutes.
Sauté the ham with the fava beans in 1 tbs. butter and 2 tbs. water. Cook for 5 minutes until the liquid is gone.
To assemble the salad, toss together the lettuces and lemon juice dressing. Arrange on 2 plates. Garnish with a pile each of the asparagus and potatoes, spoon over the ham and fava beans. Drizzle the Herb Dressing over the vegetables.
Be creative with this salad. All it needs is a little arranging.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, May 10, 2011
Paul Morand and Prawn Scampi
During the beautiful weather of June 1914 Paul Morand, a friend of Coco Chanel, noticed ladies fishing for prawns wearing "a boater embellished with Chantilly violets."
This is when Chanel saw an opportunity for change, and it seemed possible that women might be persuaded to go bathing. She borrowed the knit material of a man's sweater and fashioned a bathing suit. Instead of wading wearing your clothes and a boater.
But whatever they were wearing, how did these ladies prepare the prawns they had been fishing for. If they were big prawns I would definitely make scampi.
Prawn Scampi
serves 2 people
1 lb. prawns, cleaned, deveined, leave tail attached
1 cup dry white wine
2 tbs. tarragon butter (combine 1 tbs. chopped tarragon with softened butter and 1/2 tsp. salt)
2 tbs. chopped parsley
Pre-heat the oven to 500 degrees
Cut the prawns from just below the tail in half. Flip the halves of the body around and wrap them around the tail so it stands up. Place in a shallow baking dish. Pour over the wine, dot with the tarragon butter and bake in the hot oven for 5-6 minutes until the prawns are pink and cooked.
Remove the prawn scampi from the oven and sprinkle with the parsley. Serve with crispy, buttery, gluten free toasts and a green salad.
Save your boater trimmed with Chantilly violets for a walk in the park.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This is when Chanel saw an opportunity for change, and it seemed possible that women might be persuaded to go bathing. She borrowed the knit material of a man's sweater and fashioned a bathing suit. Instead of wading wearing your clothes and a boater.
But whatever they were wearing, how did these ladies prepare the prawns they had been fishing for. If they were big prawns I would definitely make scampi.
Prawn Scampi
serves 2 people
1 lb. prawns, cleaned, deveined, leave tail attached
1 cup dry white wine
2 tbs. tarragon butter (combine 1 tbs. chopped tarragon with softened butter and 1/2 tsp. salt)
2 tbs. chopped parsley
Pre-heat the oven to 500 degrees
Cut the prawns from just below the tail in half. Flip the halves of the body around and wrap them around the tail so it stands up. Place in a shallow baking dish. Pour over the wine, dot with the tarragon butter and bake in the hot oven for 5-6 minutes until the prawns are pink and cooked.
Remove the prawn scampi from the oven and sprinkle with the parsley. Serve with crispy, buttery, gluten free toasts and a green salad.
Save your boater trimmed with Chantilly violets for a walk in the park.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, May 9, 2011
Tuppence and A Bowl of Mussels
"It couldn't have been a woman who killed him. No one uses hat pins these days. Hats pull on!"
Tommy and Tuppence were characters created by Agatha Christie. They inherited a detective agency in the 1920's and they were determined to successfully solve crimes. Of course Tuppence was talking about a cloche, very popular at that time, (and today), and very fitted to the head. This crime was committed with a hat pin, and as Tuppence said, women did not use hat pins to keep their hats on any more. Thus, if it was used to implicate a woman, she was not a fashionable one.
They were such a great couple; chic, interesting, attractive and very happy together. They would have enjoyed sharing this delicious big bowl of mussels for two.
A Bowl of Mussels for Two
2 lbs. mussels, cleaned and checked. Throw away any that don't close as you are handling them.
1 small fennel bulb, sliced thin 1/2 tsp. salt
2 tbs. olive oil
2 tbs. butter
2 cups white wine
2 tbs. chopped fennel fronds
2 tbs. chopped parsley
2 tbs. basil, cut into a chiffonade
juice of a lemon
Buttery toasts made from gluten-free bread
Melt the olive oil and butter in a dutch oven. Sauté the fennel until it softens and starts to caramelize, add the salt and the white wine. Cook for 5 minutes to reduce the wine a little. Add the mussels and clamp on the lid. Steam for 5-7 minutes until the mussels have opened. Strew the fennel fronds, parsley, and basil over the mussels, squeeze over the lemon juice and give it a big stir.
Eat the mussels with the buttery toasts dipped in the broth. Discard any that have not opened. Perfect after a hard day of sleuthing.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tommy and Tuppence were characters created by Agatha Christie. They inherited a detective agency in the 1920's and they were determined to successfully solve crimes. Of course Tuppence was talking about a cloche, very popular at that time, (and today), and very fitted to the head. This crime was committed with a hat pin, and as Tuppence said, women did not use hat pins to keep their hats on any more. Thus, if it was used to implicate a woman, she was not a fashionable one.
They were such a great couple; chic, interesting, attractive and very happy together. They would have enjoyed sharing this delicious big bowl of mussels for two.
A Bowl of Mussels for Two
2 lbs. mussels, cleaned and checked. Throw away any that don't close as you are handling them.
1 small fennel bulb, sliced thin 1/2 tsp. salt
2 tbs. olive oil
2 tbs. butter
2 cups white wine
2 tbs. chopped fennel fronds
2 tbs. chopped parsley
2 tbs. basil, cut into a chiffonade
juice of a lemon
Buttery toasts made from gluten-free bread
Melt the olive oil and butter in a dutch oven. Sauté the fennel until it softens and starts to caramelize, add the salt and the white wine. Cook for 5 minutes to reduce the wine a little. Add the mussels and clamp on the lid. Steam for 5-7 minutes until the mussels have opened. Strew the fennel fronds, parsley, and basil over the mussels, squeeze over the lemon juice and give it a big stir.
Eat the mussels with the buttery toasts dipped in the broth. Discard any that have not opened. Perfect after a hard day of sleuthing.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, May 6, 2011
Young Chanel and a Ploughman's Lunch
"And what about the hats? It was grotesque, how could a brain function normally under all that?"
This was the opinion of the young, new to millinery, Coco Chanel, of the monumental, overloaded, headache-producing "lids" that women were wearing at the time. Not only the hats, but all the clothing was over done, restrictive and uncomfortable to wear. No wonder women were considered delicate, their clothing sapped all of their energy.
That is one reason Chanel moved away from corsets, hobble skirts and elaborate hats. She was active and fond of the outdoors. She could be very happy in the country. A good day would be a long walk and a typical ploughman's lunch.
Ploughman's Lunch
for 2 people
2 apples
4 oz. English sharp cheddar cheese
handful of gherkins
portion of pickled vegetables
gluten-free buttermilk biscuits, or bread
2 tbs. butter
beverage of choice
Take a hike, find a nice quiet spot, preferably with a view. Spread your simple fare on a big gingham napkin and nibble away. Wear comfortable clothes and a hat that lets your brain function normally.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This was the opinion of the young, new to millinery, Coco Chanel, of the monumental, overloaded, headache-producing "lids" that women were wearing at the time. Not only the hats, but all the clothing was over done, restrictive and uncomfortable to wear. No wonder women were considered delicate, their clothing sapped all of their energy.
That is one reason Chanel moved away from corsets, hobble skirts and elaborate hats. She was active and fond of the outdoors. She could be very happy in the country. A good day would be a long walk and a typical ploughman's lunch.
Ploughman's Lunch
for 2 people
2 apples
4 oz. English sharp cheddar cheese
handful of gherkins
portion of pickled vegetables
gluten-free buttermilk biscuits, or bread
2 tbs. butter
beverage of choice
Take a hike, find a nice quiet spot, preferably with a view. Spread your simple fare on a big gingham napkin and nibble away. Wear comfortable clothes and a hat that lets your brain function normally.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, May 5, 2011
A Hat Rack and Tea Shorbread Cookies
"He's not just a hat rack."
The hat quotes come from all different places. Movies I see, books I read, research, and personal experience. This one was from an unlikely source. One that I don't usually pay attention to, but is often within hearing. Especially during the playoffs.
Yes, you guessed it, basketball. Half time commentary. This statement was made by Charles Barkley, who has a particular voice and way of talking. Sometimes I can't help listening to him and my ears always perk up at the word hat. I had to have my husband explain this one to me.
It means you are smart. There is substance under that place you hang your hat. You have a brain. So if your guy is not just a hat rack, bake these tea shortbread cookies, sit down and have a nice intelligent conversation. Not about basketball.
Tea Shortbread Cookies
Makes 24 cookies
2 cups Zazu & Violets' all purpose gluten free flour mix
1/2 tsp. xanthan gum
2 tbs. fragrant loose tea
16 oz. (2 sticks) butter at room temperature
3/4 cup powdered sugar
1 tsp. vanilla
Pre-heat the oven to 375 degrees
Mix together the flour, xanthan gum and loose tea. Set aside. In a mixer, cream together butter,sugar and vanilla until light and fluffy. Slowly add the flour mixture until completely incorporated. Using a 1 oz. scoop, drop the cookies onto an un- greased baking sheet about 2" apart. Bake for 10-12 minutes until just starting to color.
These tea cookies are also a lovely treat at a tea party with your friends. Make it a hat event!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
The hat quotes come from all different places. Movies I see, books I read, research, and personal experience. This one was from an unlikely source. One that I don't usually pay attention to, but is often within hearing. Especially during the playoffs.
Yes, you guessed it, basketball. Half time commentary. This statement was made by Charles Barkley, who has a particular voice and way of talking. Sometimes I can't help listening to him and my ears always perk up at the word hat. I had to have my husband explain this one to me.
It means you are smart. There is substance under that place you hang your hat. You have a brain. So if your guy is not just a hat rack, bake these tea shortbread cookies, sit down and have a nice intelligent conversation. Not about basketball.
Tea Shortbread Cookies
Makes 24 cookies
2 cups Zazu & Violets' all purpose gluten free flour mix
1/2 tsp. xanthan gum
2 tbs. fragrant loose tea
16 oz. (2 sticks) butter at room temperature
3/4 cup powdered sugar
1 tsp. vanilla
Pre-heat the oven to 375 degrees
Mix together the flour, xanthan gum and loose tea. Set aside. In a mixer, cream together butter,sugar and vanilla until light and fluffy. Slowly add the flour mixture until completely incorporated. Using a 1 oz. scoop, drop the cookies onto an un- greased baking sheet about 2" apart. Bake for 10-12 minutes until just starting to color.
These tea cookies are also a lovely treat at a tea party with your friends. Make it a hat event!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, May 4, 2011
True Torture and Baby Biscuits
"It is true torture for a woman to put her in a room full of hats and no mirror."
I overheard this comment at a Garden Party Sale I had recently. No, I did not torture them, there were many mirrors. You need a mirror when you try on hats. Where else can you make your hat face. Some women cock their heads to the side, some purse their lips, and my favorite, the sucked in cheeks.
The garden was a lovely place to try on hats. There was natural light, feedback from other ladies in hats, and baby biscuits with proscioutto.
Baby Biscuits
serves 8-10 dainty eaters
2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 tsp, xanthan gum
1 tablespoon baking powder
3/4 teaspoon salt
7 tablespoons very cold butter
1 1/4 cups buttermilk
4 oz. prosciutto
Pre-heat the oven to 425 degrees
Sift flours, xanthan gum, baking powder, and salt together in a mixing bowl. Cut the butter into 1/2 inch pieces and add to the flour mixture. Blend with your hands until it resembles coarse meal. Do not over blend. Make a well and pour in the buttermilk. With a wooden spoon, mix the flour into the buttermilk just enough to blend into a rough looking dough. Butter a cookie sheet. Drop teaspoon size balls of the dough onto the cookie sheet. Bake in the hot oven for 8-10 minutes until the biscuits are browned.
Cool slightly, cut in half, spread with a little softened butter, add a slice of prosciutto to make a baby biscuit sandwich. Serve with hats and tea.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
I overheard this comment at a Garden Party Sale I had recently. No, I did not torture them, there were many mirrors. You need a mirror when you try on hats. Where else can you make your hat face. Some women cock their heads to the side, some purse their lips, and my favorite, the sucked in cheeks.
The garden was a lovely place to try on hats. There was natural light, feedback from other ladies in hats, and baby biscuits with proscioutto.
Baby Biscuits
serves 8-10 dainty eaters
2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 tsp, xanthan gum
1 tablespoon baking powder
3/4 teaspoon salt
7 tablespoons very cold butter
1 1/4 cups buttermilk
4 oz. prosciutto
Pre-heat the oven to 425 degrees
Sift flours, xanthan gum, baking powder, and salt together in a mixing bowl. Cut the butter into 1/2 inch pieces and add to the flour mixture. Blend with your hands until it resembles coarse meal. Do not over blend. Make a well and pour in the buttermilk. With a wooden spoon, mix the flour into the buttermilk just enough to blend into a rough looking dough. Butter a cookie sheet. Drop teaspoon size balls of the dough onto the cookie sheet. Bake in the hot oven for 8-10 minutes until the biscuits are browned.
Cool slightly, cut in half, spread with a little softened butter, add a slice of prosciutto to make a baby biscuit sandwich. Serve with hats and tea.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Monday, May 2, 2011
Under Your Hat and Chicken Bites
"The greatest underdeveloped territory in the world lies under your hat."
It sure does, that is if you are wearing a hat. Another good reason to wear a hat. So we can identify all that underdeveloped territory. We are always learning, always growing. Like a shark, keep moving forward.
You never know about the future, even the immediate future. I had an idea for dinner, wok-fried chicken and broccolini. So after a long day in the veggie garden, I asked my husband to cut up the chicken and marinate it in lemon juice while I got cleaned up. Because he cut it into very small bite size pieces I thought fried chicken bites. No more stir-fry. The wok is excellent for deep frying, you don't need much oil if you only fry a few pieces at a time.
Gluten-free Chicken Bites
serves 3-4
4-5 chicken thighs, cut into 1" cubes
juice of 2 lemons
1 cup rice flour
1 tsp. salt
1/2 cup olive oil
Marinate the chicken in the lemon juice for 1 hour. Remove with tongs and drop into the flour and salt. Coat all sides of the chicken and put in the fridge for 1/2 hour.
Pre-heat the oven to 300 degrees.
Heat the oil in a wok. When it is hot, drop the chicken in one at a time, not crowding the pieces. Fry until golden, turning to brown all sides. Remove to a platter in the warm oven and fry all the rest of the chicken.
Sprinkle the chicken with salt and chopped cilantro or parsley. Serve with your favorite dipping sauces and a salad. I mix mayonaise with lemon, capers and cilantro for me, and make a hot ketchup for my husband.
Never be afraid of a new idea or new territory. Develop it!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
It sure does, that is if you are wearing a hat. Another good reason to wear a hat. So we can identify all that underdeveloped territory. We are always learning, always growing. Like a shark, keep moving forward.
You never know about the future, even the immediate future. I had an idea for dinner, wok-fried chicken and broccolini. So after a long day in the veggie garden, I asked my husband to cut up the chicken and marinate it in lemon juice while I got cleaned up. Because he cut it into very small bite size pieces I thought fried chicken bites. No more stir-fry. The wok is excellent for deep frying, you don't need much oil if you only fry a few pieces at a time.
Gluten-free Chicken Bites
serves 3-4
4-5 chicken thighs, cut into 1" cubes
juice of 2 lemons
1 cup rice flour
1 tsp. salt
1/2 cup olive oil
Marinate the chicken in the lemon juice for 1 hour. Remove with tongs and drop into the flour and salt. Coat all sides of the chicken and put in the fridge for 1/2 hour.
Pre-heat the oven to 300 degrees.
Heat the oil in a wok. When it is hot, drop the chicken in one at a time, not crowding the pieces. Fry until golden, turning to brown all sides. Remove to a platter in the warm oven and fry all the rest of the chicken.
Sprinkle the chicken with salt and chopped cilantro or parsley. Serve with your favorite dipping sauces and a salad. I mix mayonaise with lemon, capers and cilantro for me, and make a hot ketchup for my husband.
Never be afraid of a new idea or new territory. Develop it!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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