"Who does she think she is, Coco Chanel?"
This remark was actually said about me when an acquaintance heard that I had started making hats and was going to open a shop. That was twenty years ago and I thought, well that is not so outrageous, Coco Chanel had to start somewhere and she started as a milliner. I still make hats today. My career hasn't quite led me to the kind of fame that Miss Chanel enjoyed, but I consider myself a successful milliner. And what a thing to say. Most of my friends wished me well.
Ironically this person purchased a few hats from me, then told me she gave them away because she realized she would only wear Chanel. Again maybe information she could have kept to herself. But she made her point, I was not Coco Chanel.
I do love a potato galette and I am sure Miss Chanel would have enjoyed it too. A perfect little side dish, an accessory that goes with almost anything, like a jeweled cuff. Or a little black hat.
Potato Galette
Makes a 9" Galette , Serves 4 people
2 tbs. butter
2 large Russet potatoes or 3 medium Yukon Golds
2 cups gruyere grated gruyere cheese
1 tsp. salt
Pre-heat the oven to 425 degrees
Slice the potatoes about 1/8" thick on a mandolin. I don't peel them. On the stove top, melt the butter in a cast iron skillet. With the pan on and working quickly, lay 1/2 of the potato slices, slightly overlapping, in one layer in the bottom of the skillet. Sprinkle with 1/2 tsp. salt and half of the cheese. Repeat with the rest of the potatoes, salt and the cheese. By this time the potatoes will have started to brown a little on the bottom. Put the pan in the hot oven and bake for 15 minutes or until the cheese is melted and golden.
Like I said, this potato galette is the perfect accessory for any grilled meat or fish, or have it for lunch with a green salad.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, March 9, 2011
Tuesday, March 8, 2011
Lady Bountiful and Cauliflower Soup
"She'll be playing football for Tilling next winter, shorts and a jersey in the Tilling colors and that hat! And then cutting people up in the hospital!"
Yes, Miss Mapp is very upset with Lucia in the episode "Lady Bountiful" of the Mapp and Lucia BBC series. Lucia has had some very successful investments and has been giving money to the Tilling sports teams and to the hospital for a new operating theater. And she has a fabulous new hat that is attention getting and is the focus of Mapp's frustration. Poor Miss Mapp, she really is no match for Lucia.
I feel like Lady Bountiful every time I come home from the farmer's market. Bags of gorgeous produce. Heirloom varieties, super fresh, right from the farmers who grow them. I am definitely inspired, especially by the orange-yellow colored cauliflower, a variety aptly named "cheddar". When I find it I always make cauliflower soup.
Cauliflower Soup
Serves 2 people (for more servings pick a larger head and double the recipe)
1 small head of "cheddar" cauliflower, cut into florets
2 tbs. butter
1 leek, washed and cut into 1/2 rounds
1/2 tsp. salt
2 cups chicken or vegetable stock
1/2 cup heavy cream
2 tbs. creme fraiche
a drizzle of olive oil for garnish
Pre-heat the oven to 350 degrees
Put the cauliflower florets on a baking sheet and roast for 15-20 minutes until slightly browned.
Melt the butter in a small soup pot, saute the leeks until softened with a little salt to draw out the moisture. Add the cauliflower and saute with the leeks for a couple of minutes. Remove a serving size spoonful of the florets and reserve for garnish. Add the stock to the pot and bring to a simmer, simmer for 5 minutes. Turn off the heat and puree with an immersion blender. Add the cream and heat on low until the soup is warmed through.
Divide into two bowls and garnish each with the reserved cauliflower florets, the creme fraiche and a drizzle of olive oil.
Alongside serve a celeriac and pomegranate salad. Peel and cut a small celeriac root into matchsticks, marinate in lemon juice and a little salt, dress with mayonaise, bang in the seeds of 1/2 a pomegranate and a small hand full of chopped parsley.
Both these dishes are very good for you, and the creamy cauliflower soup with the crunchy salad is a perfect meal.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy Shop.
Yes, Miss Mapp is very upset with Lucia in the episode "Lady Bountiful" of the Mapp and Lucia BBC series. Lucia has had some very successful investments and has been giving money to the Tilling sports teams and to the hospital for a new operating theater. And she has a fabulous new hat that is attention getting and is the focus of Mapp's frustration. Poor Miss Mapp, she really is no match for Lucia.
I feel like Lady Bountiful every time I come home from the farmer's market. Bags of gorgeous produce. Heirloom varieties, super fresh, right from the farmers who grow them. I am definitely inspired, especially by the orange-yellow colored cauliflower, a variety aptly named "cheddar". When I find it I always make cauliflower soup.
Cauliflower Soup
Serves 2 people (for more servings pick a larger head and double the recipe)
1 small head of "cheddar" cauliflower, cut into florets
2 tbs. butter
1 leek, washed and cut into 1/2 rounds
1/2 tsp. salt
2 cups chicken or vegetable stock
1/2 cup heavy cream
2 tbs. creme fraiche
a drizzle of olive oil for garnish
Pre-heat the oven to 350 degrees
Put the cauliflower florets on a baking sheet and roast for 15-20 minutes until slightly browned.
Melt the butter in a small soup pot, saute the leeks until softened with a little salt to draw out the moisture. Add the cauliflower and saute with the leeks for a couple of minutes. Remove a serving size spoonful of the florets and reserve for garnish. Add the stock to the pot and bring to a simmer, simmer for 5 minutes. Turn off the heat and puree with an immersion blender. Add the cream and heat on low until the soup is warmed through.
Divide into two bowls and garnish each with the reserved cauliflower florets, the creme fraiche and a drizzle of olive oil.
Alongside serve a celeriac and pomegranate salad. Peel and cut a small celeriac root into matchsticks, marinate in lemon juice and a little salt, dress with mayonaise, bang in the seeds of 1/2 a pomegranate and a small hand full of chopped parsley.
Both these dishes are very good for you, and the creamy cauliflower soup with the crunchy salad is a perfect meal.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy Shop.
Monday, March 7, 2011
Major Benjy, Georgie and Two Pizzas
"I always knew the man was a milliner."
When I started making hats twenty years ago a big source of my inspiration were the characters in a series of books by E.F. Benson called "Make Way For Lucia".
The two lead females, Lucia and Miss Mapp were always competing for the top spot in Tilling society, the small village where they lived. Lucia's best friend was Georgie and Miss Mapp ends up married to Major Benjy. These two also had plenty to say to each other.
Major Benjy was a man's man, he drank whiskey, played golf and generally looked down upon Georgie's more feminine nature. Georgie loved to embroider, play piano duets with Lucia and dress to the nines. Hence the comment about Georgie, made by Major Benjy.
I recommend both the books and the PBS series called "Mapp and Lucia". It is set in the 1920's with clothes and hats to match.
Yesterday I made two pizzas and as my husband pointed out, one was more masculine and one more feminine.
Dough for Two Pizzas
Makes 2 9" pizzas
Make a sponge by mixing together:
1/4 cup lukewarm water
2 teaspoons active dry yeast
1/4 cup Zazu & Violets' all-purpose gluten free flour mix
Let rise in a warm place 20-30 minutes, then add:
1/2 cup lukewarm water
1 tbs. milk
2 tbs. olive oil
1 tsp. salt
1 3/4 cups Zazu & Violets' all-purpose gluten free flour mix
4 tsp. xanthan gum
Mix the dough with a wooden spoon, then turn out onto a floured board. Knead until smooth adding a little more flour if it gets too sticky. Normally you would knead to develop the gluten, but in this case you just want a dough where all the ingredients are well incorporated. Put the dough in an oiled bowl and rub with a little olive oil to keep it from drying out. Cover with a towel and put in a warm place to rise for 1 1/2 hours. It doesn't rise as much as a wheat dough, but the end result is surprisingly similar.
While the dough is rising, prepare your toppings.
Masculine Pizza Toppings
1 big red bell pepper, cut into chunks, sauteed in olive oil (cover while cooking so it steams a bit to become very tender), then puree.
1 big handful of broccolini, peel and dice the stems, cut the florets in half if they are big. Cook the same as the bell pepper, but don't puree.
1/2 cup sharp English cheddar
1 cup fresh mozzarella, cut into matchstick size pieces.
4 slices prosciutto, torn into pieces
Feminine Pizza Toppings
1/2 of a sweet potato, peeled and sliced thin on a mandolin, sauteed in olive oil on both sides until golden, but not too crispy.
1/2 fennel bulb, sliced thin and sauteed in olive oil until tender.
4 ounces goat cheese, mixed with 1 tbs. chopped thyme, zest and juice of 1 small lemon, and 1 tbs. olive oil.
1/2 cup grated Parmagiano-Reggiano.
1 tbs. chopped fennel fronds
Put a pizza stone in the oven, pre-heat the oven to 500 degrees.
Divide the dough in half, keeping one half covered while you make the first pizza. On a floured board, roll the dough into a 9" circle, the edges will be a little uneven due to no gluten in the dough, it just looks more rustic. For the masculine pizza, layer the pureed bell pepper, then the cheddar cheese, the broccolini, the Parmagiano-Reggiano and finish with the prosciutto. Slide the pizza onto the stone and bake for 12 minutes until the cheese is golden and the crust is browned. I form my pizzas on a small pizza paddle.
For the feminine pizza, roll out the remaining dough and layer on the sweet potato slices, cooked fennel, dot with the goat cheese mix, and sprinkle with the parmagiano. Slide onto the stone and bake for 10 minutes, until the goat cheese is lightly browned. Sprinkle with the fennel fronds before serving.
We were going to have a baby lettuce salad alongside, but we ate too much delicious pizza!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
When I started making hats twenty years ago a big source of my inspiration were the characters in a series of books by E.F. Benson called "Make Way For Lucia".
The two lead females, Lucia and Miss Mapp were always competing for the top spot in Tilling society, the small village where they lived. Lucia's best friend was Georgie and Miss Mapp ends up married to Major Benjy. These two also had plenty to say to each other.
Major Benjy was a man's man, he drank whiskey, played golf and generally looked down upon Georgie's more feminine nature. Georgie loved to embroider, play piano duets with Lucia and dress to the nines. Hence the comment about Georgie, made by Major Benjy.
I recommend both the books and the PBS series called "Mapp and Lucia". It is set in the 1920's with clothes and hats to match.
Yesterday I made two pizzas and as my husband pointed out, one was more masculine and one more feminine.
Dough for Two Pizzas
Makes 2 9" pizzas
Make a sponge by mixing together:
1/4 cup lukewarm water
2 teaspoons active dry yeast
1/4 cup Zazu & Violets' all-purpose gluten free flour mix
Let rise in a warm place 20-30 minutes, then add:
1/2 cup lukewarm water
1 tbs. milk
2 tbs. olive oil
1 tsp. salt
1 3/4 cups Zazu & Violets' all-purpose gluten free flour mix
4 tsp. xanthan gum
Mix the dough with a wooden spoon, then turn out onto a floured board. Knead until smooth adding a little more flour if it gets too sticky. Normally you would knead to develop the gluten, but in this case you just want a dough where all the ingredients are well incorporated. Put the dough in an oiled bowl and rub with a little olive oil to keep it from drying out. Cover with a towel and put in a warm place to rise for 1 1/2 hours. It doesn't rise as much as a wheat dough, but the end result is surprisingly similar.
While the dough is rising, prepare your toppings.
Masculine Pizza Toppings
1 big red bell pepper, cut into chunks, sauteed in olive oil (cover while cooking so it steams a bit to become very tender), then puree.
1 big handful of broccolini, peel and dice the stems, cut the florets in half if they are big. Cook the same as the bell pepper, but don't puree.
1/2 cup sharp English cheddar
1 cup fresh mozzarella, cut into matchstick size pieces.
4 slices prosciutto, torn into pieces
Feminine Pizza Toppings
1/2 of a sweet potato, peeled and sliced thin on a mandolin, sauteed in olive oil on both sides until golden, but not too crispy.
1/2 fennel bulb, sliced thin and sauteed in olive oil until tender.
4 ounces goat cheese, mixed with 1 tbs. chopped thyme, zest and juice of 1 small lemon, and 1 tbs. olive oil.
1/2 cup grated Parmagiano-Reggiano.
1 tbs. chopped fennel fronds
Put a pizza stone in the oven, pre-heat the oven to 500 degrees.
Divide the dough in half, keeping one half covered while you make the first pizza. On a floured board, roll the dough into a 9" circle, the edges will be a little uneven due to no gluten in the dough, it just looks more rustic. For the masculine pizza, layer the pureed bell pepper, then the cheddar cheese, the broccolini, the Parmagiano-Reggiano and finish with the prosciutto. Slide the pizza onto the stone and bake for 12 minutes until the cheese is golden and the crust is browned. I form my pizzas on a small pizza paddle.
For the feminine pizza, roll out the remaining dough and layer on the sweet potato slices, cooked fennel, dot with the goat cheese mix, and sprinkle with the parmagiano. Slide onto the stone and bake for 10 minutes, until the goat cheese is lightly browned. Sprinkle with the fennel fronds before serving.
We were going to have a baby lettuce salad alongside, but we ate too much delicious pizza!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, March 4, 2011
Lady Mary and Buttermilk Biscuits
"I'll admit that if I ever wanted to attract a man, I'd stay away from those clothes and that hat."
Sisters can be so mean. This quote is from the series "Downton Abbey" on PBS. Downton Abbey is a story set in the early twentieth century about an upper-class British family. There are three sisters, two who definitely don't get along. The older, Lady Mary is very pretty and very mean to her younger and plainer sister, Edith. She is always making disparaging remarks about Edith's prospects.
In this scene, they are at the flower show and the hat Edith is wearing is very similar to one I finished making today. I think it is very pretty, I don't think I would call it a man trap, but Lady Mary will say anything to insult her sister. So clothing and hats aside, I wonder if Edith has ever considered the lure of buttermilk biscuits?
The men in my life are crazy about buttermilk biscuits! And even though these biscuits are gluten free, I don't think you can tell them apart from biscuits made with wheat flour. They are easy to make, and since they are dropped biscuits there is almost no handling of the dough.
Buttermilk Biscuits
Makes 12 biscuits
1 cup gluten free flour
1 cup rice flour
1 1/2 tsp, xanthan gum
1 tablespoon baking powder
3/4 teaspoon salt
7 tablespoons very cold butter
1 1/4 cups buttermilk
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 only on the twelve spots for your biscuits. Using a tablespoon, drop 3 tablespoons of dough onto the buttered spots and bake in a pre-heated 425 degree oven for about 12-15 minutes or until the tips of the biscuits are golden brown. Serve immediately.
My family eats jam with their biscuits, even with a savory soup. I have also used this dough to top chicken pot pies instead of a pastry crust. J.J. eats one whole biscuit first, he doesn't cut them open and have them with jam until after that first biscuit. He says he is testing for quality control and always declares them yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Sisters can be so mean. This quote is from the series "Downton Abbey" on PBS. Downton Abbey is a story set in the early twentieth century about an upper-class British family. There are three sisters, two who definitely don't get along. The older, Lady Mary is very pretty and very mean to her younger and plainer sister, Edith. She is always making disparaging remarks about Edith's prospects.
In this scene, they are at the flower show and the hat Edith is wearing is very similar to one I finished making today. I think it is very pretty, I don't think I would call it a man trap, but Lady Mary will say anything to insult her sister. So clothing and hats aside, I wonder if Edith has ever considered the lure of buttermilk biscuits?
The men in my life are crazy about buttermilk biscuits! And even though these biscuits are gluten free, I don't think you can tell them apart from biscuits made with wheat flour. They are easy to make, and since they are dropped biscuits there is almost no handling of the dough.
Buttermilk Biscuits
Makes 12 biscuits
1 cup gluten free flour
1 cup rice flour
1 1/2 tsp, xanthan gum
1 tablespoon baking powder
3/4 teaspoon salt
7 tablespoons very cold butter
1 1/4 cups buttermilk
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 only on the twelve spots for your biscuits. Using a tablespoon, drop 3 tablespoons of dough onto the buttered spots and bake in a pre-heated 425 degree oven for about 12-15 minutes or until the tips of the biscuits are golden brown. Serve immediately.
My family eats jam with their biscuits, even with a savory soup. I have also used this dough to top chicken pot pies instead of a pastry crust. J.J. eats one whole biscuit first, he doesn't cut them open and have them with jam until after that first biscuit. He says he is testing for quality control and always declares them yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, March 3, 2011
Hatshadows and Black Bean Soup
"Whenever you wear your hat, your day will be special."
This is a quote from Margo Nickel, the milliner at Hatshadows. I completely agree. I often have a more interactive day when I am out and about in a hat. I get noticed, people ask about my hats, and I get lots of new customers. Wearing a hat is infectious. When I am wearing one of my hats and am complimented, I know I am a step closer to convincing people that you don't have to be eccentric to wear hats.
I don't consider myself eccentric and I don't wear outrageous creations to run errands, but I feel special and it is noticed. I save the crazier confections for a special occasion. When my grandson, J.J. wants something special he orders up my black bean soup.
Black Bean Soup
serves 4
1 1/2 cups black beans
3-4 cups chicken, beef or vegetable stock
2 tsp. salt
1/2 fennel bulb, diced
1 stalk celery, diced
2 carrots, diced
1/4 cup tomatillo sauce (optional)
1/2 tsp. cumin
1/4 cup chopped cilantro
In a dutch oven, cover the beans with water, bring to a boil, then turn off the heat for 1 hour. After 1 hour, drain the water and add 3 cups of the stock. Cook on med-low heat until tender, about 1 1/2 hours. Add 1 tsp. salt, more stock if needed, then puree with an immersion blender.
While the beans are cooking, saute the fennel, celery, and carrots in olive oil until softened. Add the tomatillo sauce, cumin and salt. Mix with the cooked beans, add the cilantro, taste for seasoning and add more salt and more stock if needed.
Garnish with lemon slices, creme fraiche, and a few cilantro leaves.
Eat with buttermilk biscuits, another special favorite of J.J.'s. He has declared black bean soup his favorite yummy meal!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This is a quote from Margo Nickel, the milliner at Hatshadows. I completely agree. I often have a more interactive day when I am out and about in a hat. I get noticed, people ask about my hats, and I get lots of new customers. Wearing a hat is infectious. When I am wearing one of my hats and am complimented, I know I am a step closer to convincing people that you don't have to be eccentric to wear hats.
I don't consider myself eccentric and I don't wear outrageous creations to run errands, but I feel special and it is noticed. I save the crazier confections for a special occasion. When my grandson, J.J. wants something special he orders up my black bean soup.
Black Bean Soup
serves 4
1 1/2 cups black beans
3-4 cups chicken, beef or vegetable stock
2 tsp. salt
1/2 fennel bulb, diced
1 stalk celery, diced
2 carrots, diced
1/4 cup tomatillo sauce (optional)
1/2 tsp. cumin
1/4 cup chopped cilantro
In a dutch oven, cover the beans with water, bring to a boil, then turn off the heat for 1 hour. After 1 hour, drain the water and add 3 cups of the stock. Cook on med-low heat until tender, about 1 1/2 hours. Add 1 tsp. salt, more stock if needed, then puree with an immersion blender.
While the beans are cooking, saute the fennel, celery, and carrots in olive oil until softened. Add the tomatillo sauce, cumin and salt. Mix with the cooked beans, add the cilantro, taste for seasoning and add more salt and more stock if needed.
Garnish with lemon slices, creme fraiche, and a few cilantro leaves.
Eat with buttermilk biscuits, another special favorite of J.J.'s. He has declared black bean soup his favorite yummy meal!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, March 2, 2011
The Wicked Witch of the Waste and Gluten Free Macaroni and Cheese
"This hat shop is tacky!" declared the Wicked Witch of the Waste in the animated film, "Howl's Moving Castle".
I still had my hat shop when Howl's Moving Castle was released. Many of my customers told me that I had to see it because the beginning sequence took place in a hat shop very like mine. I saw the movie and did not think the hat shop was tacky at all. It reminded me of my shop, Zazu and Violets'. During the film the heroine's hair turned white, just like mine. Which was also pointed out to me by my customers.
It is a mesmerizing movie, beautiful, colorful and a happy ending. The wicked Witch of the Waste is a great villain, she oozes evil, and she does wear a rather fabulous big black hat.
Could "tacky" be also "cheesy"? I know what is cheesy. My gluten free macaroni and cheese.
Macaroni and Cheese
Serves 6-8
1 lb. brown rice elbow macaroni
olive oil
4 tbs. butter + 1 tbs for greasing the baking dish
4 tbs. rice flour
3 cups milk
1/2 cup beef or chicken or vegetable broth
1 1/2 cups grated gruyere cheese
1 1/2 cups grated English cheddar cheese, preferably from Dorset
1 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 cup freshly grated parmigiano reggiano
1/4 cup gluten free bread crumbs
Cook the macaroni in gently boiling salted water with a little olive oil added to it, for 7 minutes stirring occasionally. It will not be cooked through. Drain and drizzle with a little olive oil to keep from sticking together. Set aside while you make the cheese sauce.
Pre-heat the oven to 350 degrees. Grease a casserole dish with the tablespoon of butter.
Melt the remaining butter in a wide saucepan, add the flour and cook together for a few minutes. Add the milk and stock, and cook on med-high heat until the sauce thickens. Turn off the heat and stir in the cheeses, salt and the nutmeg. Put the macaroni in the casserole dish and pour the cheese sauce over. Cover with foil and bake for 30 minutes. Uncover and top with a mixture of the parmigiano and bread crumbs. Bake another 20 minutes until bubbly and golden.
Let cool for 10 minutes before serving with a handful of clover sprouts dressed with a little lime juice, rice vinegar and sea salt.
This macaroni and cheese is not tacky, it is very cheesy and yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
I still had my hat shop when Howl's Moving Castle was released. Many of my customers told me that I had to see it because the beginning sequence took place in a hat shop very like mine. I saw the movie and did not think the hat shop was tacky at all. It reminded me of my shop, Zazu and Violets'. During the film the heroine's hair turned white, just like mine. Which was also pointed out to me by my customers.
It is a mesmerizing movie, beautiful, colorful and a happy ending. The wicked Witch of the Waste is a great villain, she oozes evil, and she does wear a rather fabulous big black hat.
Could "tacky" be also "cheesy"? I know what is cheesy. My gluten free macaroni and cheese.
Macaroni and Cheese
Serves 6-8
1 lb. brown rice elbow macaroni
olive oil
4 tbs. butter + 1 tbs for greasing the baking dish
4 tbs. rice flour
3 cups milk
1/2 cup beef or chicken or vegetable broth
1 1/2 cups grated gruyere cheese
1 1/2 cups grated English cheddar cheese, preferably from Dorset
1 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 cup freshly grated parmigiano reggiano
1/4 cup gluten free bread crumbs
Cook the macaroni in gently boiling salted water with a little olive oil added to it, for 7 minutes stirring occasionally. It will not be cooked through. Drain and drizzle with a little olive oil to keep from sticking together. Set aside while you make the cheese sauce.
Pre-heat the oven to 350 degrees. Grease a casserole dish with the tablespoon of butter.
Melt the remaining butter in a wide saucepan, add the flour and cook together for a few minutes. Add the milk and stock, and cook on med-high heat until the sauce thickens. Turn off the heat and stir in the cheeses, salt and the nutmeg. Put the macaroni in the casserole dish and pour the cheese sauce over. Cover with foil and bake for 30 minutes. Uncover and top with a mixture of the parmigiano and bread crumbs. Bake another 20 minutes until bubbly and golden.
Let cool for 10 minutes before serving with a handful of clover sprouts dressed with a little lime juice, rice vinegar and sea salt.
This macaroni and cheese is not tacky, it is very cheesy and yummy!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, March 1, 2011
The Matchmaker and Teff Pudding
"Life is like a new hat. You never know if it suits you if you sit around trying it on in front of your own mirror."
This was the moral of the story for Shirley McClaine's character in the movie "The Matchmaker". I think she realized that to live life you have to do just that. Take that hat on an outing, take a chance, wearing hats can lead to new experiences.
Have an afternoon dessert party, invite friends to come in their favorite hat. And make some interesting desserts. Like teff pudding. Teff is the smallest, cutest grain in the world, gluten free and my favorite way to enjoy a chocolate pudding.
Teff Pudding
Makes 6-8 ramekins
2 cups water
1/2 cup teff grain
1/2 tsp. salt
5 tbs. good cocoa powder
5 tbs. maple syrup
3 tbs. brown sugar
1/2 cup heavy cream + 1/4 cup, freshly whipped for garnish
In a saucepan, bring water, teff grain and salt to a boil, reduce heat to a simmer and cook slowly for 15-20 minutes, stirring occasionally. Let cool to room temperature. In a blender or food processor, blend cooked teff and all other ingredients until smooth. Pour into individual ramekins and chill for a few hours before serving with a dollop of freshly whipped cream.
I am not a big chocaholic, but this teff pudding satisfies any craving for a rich tasting chocolate pudding.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
This was the moral of the story for Shirley McClaine's character in the movie "The Matchmaker". I think she realized that to live life you have to do just that. Take that hat on an outing, take a chance, wearing hats can lead to new experiences.
Have an afternoon dessert party, invite friends to come in their favorite hat. And make some interesting desserts. Like teff pudding. Teff is the smallest, cutest grain in the world, gluten free and my favorite way to enjoy a chocolate pudding.
Teff Pudding
Makes 6-8 ramekins
2 cups water
1/2 cup teff grain
1/2 tsp. salt
5 tbs. good cocoa powder
5 tbs. maple syrup
3 tbs. brown sugar
1/2 cup heavy cream + 1/4 cup, freshly whipped for garnish
In a saucepan, bring water, teff grain and salt to a boil, reduce heat to a simmer and cook slowly for 15-20 minutes, stirring occasionally. Let cool to room temperature. In a blender or food processor, blend cooked teff and all other ingredients until smooth. Pour into individual ramekins and chill for a few hours before serving with a dollop of freshly whipped cream.
I am not a big chocaholic, but this teff pudding satisfies any craving for a rich tasting chocolate pudding.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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