- Geek's grabbing for fashionable flash drives and briefcases
- FabTV's faves from Missoni For Target include clutches and sweaters
- Yum's loving Star olive oil and custom cocktail napkins
- Fab's shopping for velvet accessories and bow details
- Bella's sharing a hot nail color and delicious lip scrub
- Tres is reading All These Things I've Done and Naughty in Nice
- Lil's excited for 3D projects and wooden toys
- Casa's craving design books from Martyn Lawrence Bullard and Design Sponge
- Buzz is excited about Moneyball and the Emmys
- Fit's got their Fall workout gear favorites
- Savvy's boosting your professional development with these tips
Posts for September 1st 2011
From Stefan Richter
For the sauce:
3 tablespoons soy sauce
2 tablespoons sweet chile sauce
1 tablespoon rice vinegar
2 tablespoons siracha
2 tablespoons sesame oil
2 tablespoons coconut milk
1 tablespoon chopped lemongrass
1 tablespoon minced and peeled ginger
1 tablespoon Thai curry paste
2 tablespoons hoisin sauce
1/2 tablespoon fish sauce
For the tartare:
2 tablespoons mayonnaise
1/2 lb. raw sushi-grade tuna
Chopped cilantro and sesame seeds, to taste
- To make the sauce: combine all of the ingredients in a medium saucepan. Stir well. Heat over high heat until sauce comes to a boil.
- Transfer the sauce to a food processor or blender and carefully blend.
- Pour into a bowl that is set over an ice water bath. Let cool.
- Once the sauce is cool, mix 2 tablespoons of the sauce with the 2 tablespoons of mayonnaise.
- Cut the avocado and the tuna into uniform 1/2-inch squares.
- Carefully fold the tuna, avocado, and sauce together. Mix in the chopped cilantro and sesame seeds. Stir and serve.
From Tyler Florence
4 strips bacon
1 stick unsalted butter, at room temperature
2 cloves garlic, minced
1/4 cup roughly chopped shallots
1/4 cup roughly chopped red bell pepper
1/4 cup roughly chopped celery
2 sprigs fresh oregano, leaves picked
2 sprigs fresh thyme, leaves picked
2 teaspoons lemon zest and juice
1/4 teaspoon dried red chili flakes
Kosher salt and freshly ground black pepper
1 dozen large (approximately 4 inches) West Coast oysters on the half shell
1/4 bunch flat-leaf parsley, finely chopped for garnish
- Preheat oven to 425 degrees F.
- Lay bacon out on a roasting pan in a single layer and bake for 10 minutes until just crispy — remember they will be going back into the oven with the oysters so you don't want to finish the bacon just yet.
- While the bacon is cooking, place the butter, garlic, shallots, bell pepper, celery, lemon zest and juice, oregano, thyme, and chili flakes in a food processor; pulse until well combined, but still has texture. Season with salt and pepper, to taste.
- Remove bacon from oven and cut up into pieces.
- Lay oysters in their half shells out on a large roasting pan in a single layer (you can use rock salt or a sheet of crumpled foil to steady them). Place 1 tablespoon of the casino butter mixture on top of each oyster and place a piece of bacon on each.
- Bake oysters in the hot oven until bubbly, approximately 10 to 12 minutes. Finish with finely chopped, fresh flat-leaf parsley and serve.
I'm sure it comes as no surprise that we adore the Barefoot Contessa. Over the years, we've been delighted by the beautiful recipes Ina Garten has developed in her picturesque Hamptons kitchen. There's something so cool, calming, and collected about her. After all, Ina's confident and comforting cooking style has become a Food Network sensation! Today, we're celebrating the Contessa with 10 of her recipes that we absolutely love.
Many new and popular restaurants do not accept reservations. While I understand an establishment's motivations for not taking reservations (it's more convenient, cost efficient, and eliminates the issue of no-shows), it can be incredibly frustrating as a diner to want to eat at a trendy establishment that is known for its long wait. As an avid girl-about-town, I've devised the perfect plan for minimizing the wait. Here's what you do:
- Research the eatery before you arrive. Some places don't take reservations, but they will let you call in advance and add your name to the list. If that's the case, call up to two hours before you want to eat and politely give the hostess your name.
- Go earlier or later. Show up at the restaurant about 15 minutes after it's opened; chances are they won't be full yet, and you'll be able to enjoy a meal without having to wait. The opposite option is to get there on the later side: after 9 p.m. You'll miss the dinner rush and hopefully be greeted with a shorter line.
- Be prepared to wait. Don't eat at a hot spot when you have a limited amount of time to dine. Got to be someplace after the meal (the theater, a party, a sporting event, etc.)? Then, select an eatery that can get you in and out quickly, not one that has a long wait.
To see the rest of my tips, keep reading.
It feels like just yesterday we were dusting off our outdoor tables and washing out the popsicle molds, so it's hard to believe that it's already time to think about Fall. But, September starts today! Wondering what we're crazy about this month? Here are our must haves.
"The Sauvignon Blanc grape owes a lot to New Zealand," wine writer Eric Asimov once wrote. He's right: New Zealand winegrowers have a talent for balancing fruitiness and bracing acidity in every glass, leaving behind a crisp finish that often contrasts the heavy oakiness of that other white grape, Chardonnay. Plus, its producers often favor the screw cap, something that belies a greater philosophy about wine that I couldn't agree more with: it should be enjoyed anytime, anywhere, for any occasion.
I asked wine buyer Carlo Wismer of San Francisco's The Jug Shop to talk shop about one of the New World's most popular white wines. He offered his thoughts on what makes New Zealand Sauvignon Blanc so popular; see them when you keep reading.
Even those people who do not like fish will love this recipe! There is not a hint of "fishy-ness" in this dish. Tilapia is a beautiful, meaty, yet mild fish. By marinating it in a flavorful mix of citrus juices, cilantro and garlic, you are adding a lovely sweet and sour tang to it. Then, the fish is set atop a rice mixture that is loaded with spicy-sweetness.
My son, Joey, who is not a huge seafood fan exclaimed, "I don't really like fish or cilantro or fruit mixed in with my food, but this is really good!" Well, I like fish, cilantro and fruit in my dinner, so you can imagine how much I liked it! This dish is quick and easy enough to have on a busy weekday, but it is also elegant enough to serve to company, not to mention, it is very healthy. I know you are going to love it!
See what goes into this healthy meal when you keep reading.