London Fashion Week

My picks from London Fashion Week.

 

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Merchant Archive

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Tata Naka

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Teatum Jones

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Jaime Wei Huang

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Shrimps

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Provencal Spinach Meatballs

This was inspired by The French Slow Cooker cookbook by Michele Scicolone. I modified the recipe to adhere to stove top cooking time. It can be served over noodles or rice for dinner. Or it can be served over toasted brioche rolls lined with arugula for lunch.

 

Provencal Spinach Meatballs

  • Servings: 6-8
  • Difficulty: easy
  • Print

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Ingredients

  • 1 28-ounce can tomato sauce
  • 1/2 cup white wine
  • 2 large shallots chopped
  • 1 2-inch strip orange zest
  • 1 teaspoon piment d’Espelette or paprika
  • salt and pepper
  • 1 10-ounce package frozen chopped spinach, thawed
  • 2 large eggs, beaten
  • 1 garlic clove, minced
  • 2 1/2 pound ground turkey
  • 1/2 cup plain dry bread crumbs
  • 1/2 teaspoon herbes de Provence
  • 1/4 cup all-purpose flour
  • 2 tablespoon olive oil

 

Directions

  1.  Heat up the olive oil in a deep pan over medium -high heat. Add the shallots and saute for a few minutes.
  2. Add the white wine and simmer for a few minutes more.
  3. Add the tomato puree, orange zest, and piment d’Espelette. Season with salt and pepper to taste. Let simmer on low heat.
  4. Meanwhile, place the spinach in a towel and squeeze out as much liquid as possible.
  5. In a large bowl add the turkey, spinach, eggs, bread crumbs, salt and pepper, and herb de Provence. Mix well and shape the mixture into 2-inch balls.
  6. Roll the meatballs lightly in the flour. Place it in the sauce.
  7. Cover and simmer on low for about 30 minutes. Or until the meatballs are cooked through. Stir occasionally.

 

Charlotte aux Abricots

Easy, no-bake, and delicious dessert inspired by Elizabeth Bard’s Lunch in Paris. She called it the student charlotte, as the real French charlotte’s ladyfingers are soaked in alcohol.  I modified it by using sponge-like ladyfingers and placing it a 10-inch spring form pan.

 

Charlotte aux Abricots

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

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Ingredients

  • 3 packages of ladyfingers
  • 3 cups of fromage blanc
  • 1 32-ounce can apricots in heavy syrup

 

Directions

  1. Line the sides and bottom of a 10-inch spring form pan with ladyfingers.
  2. Add half of the fromage blanc.
  3. Add a layer of apricots on top.
  4. Add a layer of ladyfingers on top of the apricots.
  5. Spoon over the heavy syrup, reserving a few tablespoons.
  6. Add the rest of the fromage blanc.
  7. Top with another layer of apricots. You can be creative to make it more decorative, if you wish.
  8. Carefully spoon over the sides with the reserved heavy syrup.
  9. Place a deep dish underneath, there may be some leakage. Cover lightly with plastic wrap and let it sit in the refrigerator for at least 12 hours.

New York Fashion Week

My picks from New York fashion week.

 

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Alejandra Alonso Rojas

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Botega Veneta

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Cushnie et Ochs

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Sally LaPointe

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Eckhaus Latta

Creme Brulee

Great Valentine’s Day dessert!

the fashionista cook

A few years ago a friend of mine gave me a Creme Brulee kit, I finally opened the box and decided to this dessert. Unfortunately I could not get the torch to work so I put it back in the stove under broiler to carmelize the sugar. As I mentioned before I’m not much of a baker but it looked easy enough. I already had a recipe from Ina Garten’s cookbook, Barefoot in Paris.

1 extra large egg

4 extra large egg yolks

1/2 cup sugar, plus 1 tablespoon for each serving

3 cups heavy cream

1 teaspoon pure vanilla extract

1 tablespoon Grand Marnier

Preheat oven to 300F degrees.

In  a bowl of an electric mixer fitted with paddle attachment, mix the egg, egg yolks and sugar together on low speed.

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Meanwhile scald the cream until it’s hot but not boiling. Add to the egg mixture very slowly and…

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