Thursday, April 28, 2011

French Onion Soup

Hello everyone!  I hope you are having a lovely week.  I can't believe it is already Thursday.  Anyway,  I made this soup Tuesday night and my husband loved it.  This  lighter take on a classic French recipe infuses a low sodium broth with the burst flavor of onions...amazing!!

Hope y'all have a delightful weekend.

1 tablespoon olive oil
1 tablespoon unsalted butter
3 large onion thinly sliced
2 bay leaves
1/4 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon flour
1/3 red wine
6 cups reduced-sodium chicken stock
1/4 freshly ground black pepper
2 teaspoons reduced-sodium soy sauce
8 3/4 slices French baguette
4 oz Gruyere cheese, grated
1 spring onion, chopped for garnish
Serves 4


1. Preheat oven 400 F. Heat butter and olive oil in a large pot over medium heat. Add onions and salt.  Cook five minutes.  Add sugar.  Cook, stirring frequently, 25 minutes or until onions are golden.  Add flour, and reduce heat  to  medium-low; cook 1-2 minutes. Add bay leaves and wine, scrapping pan to loosen browned bits. Cook 1-2 minutes or until slightly reduced.  Add stock and pepper.  Boil, reduce heat to low, and simmer, covered, 10 minutes.  Add soy sauce.

2. Place bread slices on a baking sheet. Bake 5 minutes per side or until golden.

3. Heat broiler.  Ladle soup into oven proof bowls.  Top each bowl with 2 bread slices and Gruyere.  Broil 3-5 minutes or until cheese is bubbly.  Garnish with spring onion.  Enjoy!

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Wednesday, April 27, 2011

The Royal Wedding

Photo: Mario Testino

Unless you live under rock you know the royal wedding is this Friday.  I'm not gonna lie, I'm really, really excited for couple.  Here in Stl the coverage starts at 4am on NBC.  I'll be up watching.  Will you?
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Gingered Watermelon Juice

1lb watermelon
2 teaspoons grated fresh ginger
6 ice cubes
wedge of watermelon and mints to garnish
Makes 2 1/2 cups


Remove the skin and seeds from watermelon and roughly chop.  Put in a blender or food processor with the ginger and process for two minutes.  Add the ice cubes and process for a further one minute, or until the ice is crushed.  Serve garnish with a thin wedge of watermelon and mints.

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Monday, April 25, 2011

Garlic-Herb Pinwheels

Printable Recipe


1 sheet frozen puff pastry, thawed
1/3 cup of mixed chopped fresh herbs, such as chives and mints
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
Season coarse salt and ground pepper
Makes 16


Preheat oven to 400F.  In a small bowl, combine mixed fresh herbs, garlic, extra virgin olive oil.  Season with salt and pepper. On a lightly floured work surface, unfold puff pastry.  Spread pastry with herbs mixture and roll up.  With a sharp knife, cut into 1/4 inch thick rounds.  Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes.  Let cool on a wire rack, 10 minutes.  (Store in an airtight container, up to 3 days.)

note: recipe found from Martha Stewarts magazine Pin It

Saturday, April 23, 2011

Vietnamese Egg Rolls

I love my mom's Cha gio (Vietnamese egg rolls): one of my favorite things to eat.  I made some changes based on her recipe.

Printable Recipe
2 oz mung bean vermicelli
1 tablespoon vegetable oil
2 large cloves garlic, crushed
2 tablespoons grated, fresh ginger
6 scallions, chopped
6 1/2 oz peeled shrimps, minced
6 1/2 oz ground pork
1 carrot, grated
2 tablespoons sweet chili sauce (extra for dipping)
1 tablespoon fish sauce
1 tablespoon soy sauce
30 small spring rolls wrapper
1 egg white, lightly been
vegetable oil, extra, for deep-frying
Makes 30


Soak the vermicelli in warm water for 5 minutes.  Drain and cut into short pieces.
Heat the oil in a large sauce pan over medium heat. Add the garlic, ginger, scallions.  Cook for 1-2 minutes or until soft.  Add the shrimp and ground pork cook until done, breaking up the lumps.  Stir in the vermicelli and carrot.  Cook for 1 minute.  Add sweet chili, fish sauce, and soy sauce and cook for 2 minutes or until dry.  Allow to cool.

Place a tablespoon of the mixture along the center of each spring roll wrapper.  Brush the edge with egg white and roll up. tucking in the ends as you go.  Cover to keep from drying out.

Fill a deep. heavy-bottomed saucepan one-third full of oil and heat to 375F or until a cube of bread browns in 10 seconds.  Cook the rolls, in batches, for 30-60 seconds or until golden.  Drain well before serving.

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Friday, April 22, 2011

Recent iphone Miscellaneous--Happy Earth Day!

Breakfast at our favorite Panera bread

Hanging out at Border's

Lunch at Elephant's Bar.  YUM!!!

Shopping at my favorite store Crate & Barrel

something new at Ann Taylor for 70% off

Homemade Vietnamese egg rolls.  I'll post recipe soon

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Thursday, April 21, 2011

Whole Wheat Banana Nut Bread

These are delicious and guilt free, what else can you ask for??  Instead of using vegetable oil I used 1/3 cup of unsweetened applesauce for a ever more healthy version.   It's one of the best banana bread I have ever had! I will definitely be making these again.  Click here for recipe . 

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Tuesday, April 19, 2011

Oven-Baked Sweet Potato Fries


1 1/2 lbs sweet potatoes, peeled and cut into 1/2 inch wide strips
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp dried Italian herb seasoning
Serves 4


Preheat oven 425F.  Line a baking sheet with aluminum foil coated with cooking spray.
Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat all sides with oil and spices.  Bake for 30 minutes, turning every 10 minutes with spatula.  Serve warm. Pin It

Monday, April 18, 2011

Wordless Monday

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Friday, April 15, 2011

Master Bedroom

It's time to decorate our master bedroom.  Well, its time to decorate our whole house.  But we will start with one room at a time.  I'm leaning towards of the neutral but I also want our bedroom to be  pretty.  These bedrooms are inspiring me with their perfect combination of simple and sexy.  Happy Friday! Hope the weather is warming up where you're at!
images via-flickr, lonny mag

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Tuesday, April 12, 2011


 Love my Toms! They are super comfortable, and can be worn with just about everything! 

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Monday, April 11, 2011

Lotus Stem Salad

If you cannot find fresh lotus stems or ones preserved in brine, try this recipe with freshly steamed asparagus tips.


half a cucumber
8oz jar preserved lotus stems, drained and cut into 2in strips ( Asian markets)
2 shallots, finely sliced
1/2 cup fresh basil leaves, shredded ( i didn't have anything so I used red onion instead)
fresh cilantro leaves, to garnish ( optional)
serves 4

For the dressing

juice of 1 lime
2 tbsp nuoc mam (fish sauce)
1 red Thai chili, seeded and chopped
1 garlic clove, crushed
1 tbsp sugar

1.To make the dressing , mix together the dressing ingredients in a bowl and set aside.
2. Peel the cucumber and cut into 2in batons.  Soak the batons into cold salted water for 20 minutes.  Put the lotus stems into a bowl of water.  Using a pair of chopsticks, stir the water so that the loose fibres of the stems wrap around the sticks.
3. Drain the stems and put them in a bowl.  Drain the cucumber batons and add to the bowl, then add the shallots, shredded basil leaves and the prepared dressing.  Leave the salad to marinate for 20 minutes before serving.  Garnish with fresh cilantro leaves.

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Julia Child's Popovers

I made them for breakfast Saturday( view gruyere popovers.)  I like them with jam or drizzle with honey on top.  Instructions are just to put everything together, into the oven and wait for them to pop!  How simple is that?

Popovers ( recipe from Baking with Julia)

1 cup whole or 2% milk at room temp
1 cup of all purpose flour
1/2 tsp salt
3 eggs, at room temp
2 tablespoons unsalted butter, melted

Preheat oven to 425F.  Mix all ingredients together with a whisk to form a thin batter.  Sieve the batter if its lumpy.  Pour the batter into individual grease muffin cups or popovers pan, about 3/4 full.  Bake them in the oven for 25 minutes.  Turn down the oven temperature to 350F for 15 minutes.

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Sunday, April 10, 2011

Almost Wordless Sunday

Excuse me while I dream about Louis Vuitton alma vernis amarante...

must start a new handbag fund asap :) Pin It

Friday, April 8, 2011

Happy friday lovelies!

 How are you all doing today? This week is going by pretty quickly for me so no complaints here :). Yesterday was such a lovely day...bright,sunny and it put me such a great mood.  So I would like to dedicate this post to my sweet hubby.

Dear John,
There are a million reasons why I love you, but here are just a couple for today...
-You support me in everything I do 
-You make me laugh
-Always compliment my cooking
-You know me better than I know myself ( like when I want to buy a shirt and you aren't going to like it.  You are always right)
-You read my blog even though its not interesting at all to you.  Which is why I had to post this for you today :)!

your wife

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Thursday, April 7, 2011

Eggs in many colors

The prettiest eggs I've ever seen.  Tasty too!

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Tuesday, April 5, 2011

Jean George's ginger fried rice

Im a fan of Mark Bittman's Minimalist column in the New York Times.  His best recipes seem to be inspired by working with professional chefs. When  Mark Bittman posted Jean George's ginger fried rice recipe (with video!), I knew I had to try it.   
This recipe for fried rice comes from one of the masters of French Asian cooking, can be made easily at home, and is going to be the best fried rice you have ever tasted.  Seriously!

Jean- George's Fried Rice
From The New York Times
1/4 cup canola oil
1tablespoon fresh minced ginger
1tablespoon minced garlic
1 cup thinly sliced leeks, white and light green parts only, rinsed and dried
2 cup day- old cooked rice, preferably jasmine, at room temperature
2 large eggs
1 teaspoons sesame oil
1 teaspoons soy sauce
serves 2
In a large skillet, heat 1/4 cup oil over medium heat.  Add garlic and ginger, stirring occasionally, until crisp and brown.  With a slotted spoon, transfers to paper towels and lightly salt.
Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks.  Cook about 10 minutes, stirring occasionally, until very tender but not browned.  Season lightly with salt.  Raise heat to medium and add rice.  Stirring well, until heat through. Season salt to taste.
In a nonstick skillet, fry eggs in the remaining oil, sunny-side up, until edges are set but yolk is still runny.  Divide rice among two dishes.  Top each with an egg drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce.  Sprinkle crisped garlic and ginger over everything and serve.  Enjoy!

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