Thursday, August 28, 2014

Guest Post: Food Life Love's Linguini with Pancetta and Clams

Alright, let me tell you how nice it is to be friends with Rachel Hutchinson from Food Life Love
A. She is always smiling.
B. She is super sweet.
C. You eat like a Queen.
D. She agreed to share a recipe in our Guest Recipe Post series.

 



I met Rachel through my sister, Krystal and her presence has brought a lot of joy, laughter and full tummies to some of our best family get-aways and get-togethers.  She is a graduate of The French Culinary Institute in New York and she shares her favorite recipes regularly on her blog, Food Life Love.  She is also a "foodie to follow" on Instagram!  I hope you enjoy her Linguini with Pancetta and Clams!





Linguini with Pancetta and Clams

Serves: 4

Ingredients:


1 lb linguini
2-3 tablespoons EVOO
4 oz. pancetta, cut into small cubes
2 large shallots, minced
6 cloves garlic, minced
1 to 2 teaspoons red pepper flakes, depending on how spicy you like it
1 1/2 to 2 cups of a dry white wine, I used Pinot Grigio
1/2 cup chicken broth, you can also just use water
45 little neck clams
2 lemons, juiced
2 tablespoons butter
1/2 cup heavy cream
1 medium baguette
parmesan cheese, optional
salt and pepper, to taste
chopped flat leaf parsley, optional

Directions:

Preheat the oven to 400 degrees.

Bring a large pot of water to a boil. Add a good handful of salt, it should taste like the sea. This is where the pasta gets all of its flavor, so don't forget to season your water! Boil the pasta according to the instructions on the package, it usually takes around 8 to 12 minutes.


Cut the baguette into crostini pieces and lay on a baking sheet. Brush the bread with EVOO and season with a sprinkle of salt and pepper. Toast the bread for 8 to 10 minutes. Make sure to keep an eye on it though because it tends to burn easily (I've learned from past experiences!). Once done set aside to cool.


While cooking the pasta, heat a large dutch oven or pot with the EVOO on medium to high heat. Add the pancetta and cook until mostly crispy.


Then add your shallots, garlic, and red pepper flakes and allow to soften, around 5 to 7 minutes. Once they are all cooked, deglaze the pan with the wine. Use a wooden spoon to get all those brown bits off the bottom of the pan, this is where a lot of flavor comes from. Once the wine has evaporated some, add in your chicken broth (or water) and then the clams. (If any of the clams are open before you put them in do NOT use them- they are dead). Put the lid on the pot and let the clams cook in the broth, shaking the pot occasionally. This usually takes 6 to 8 minutes.You will know the clams are cooked and ready when they have all opened up. If a clam does not open, throw it out! At this point you can add the lemon juice, heavy cream, and butter. Season the broth to your liking, it should be very flavorful! Toss in the pasta and get everything all combined. Serve in bowls immediately with the toasted baguette and top with parmesan cheese. Hope you enjoy!

Wednesday, August 27, 2014

Happy Birthday Renee!

I really do love Renee Rouleau.  
I love to try new products and play with new types of skin care.  I have been doing it for more years than I care to admit! 
But with Renee, I got religious.
About my routine, that is!

I really can't tell you what a difference this has made in my skin.  Renee's products are incredible and, once I saw the improvement, I decided to stick to the routine she recommended for me.  Even when I travel, I take her products with me.  That used to be the time that I threw all of small samples in a bag and took off but those days are over!

What is the secret?  Forgot those basic skin type categories that we have been taught we need to fit in to in the past.  Renee took it beyond dry, oily and combination and broke it into nine different categories.  You can take her test on-line to find out which products suit your skin. 

I promise you will love her products so give them a go!  You won't regret it!


This is not a sponsored post, just a little Happy 18th Birthday to one of the best skin care lines around!




Tuesday, August 26, 2014

Tablescape Tuesday: Pink and Turquoise

I'm feeling inspired by these beautiful pink and turquoise tablescapes!  Maybe it is time to plan an end of Summer Soiree!
Simon Watson for House Beautiful  Interior Design by Ruthie Sommers
House Beautiful

Heather Christo

D Home

Friday, August 22, 2014

Thursday, August 21, 2014

Guest Post: Krystal Schlegel's Summer Kale Salad

My darling sister, Krystal, is always whipping up beautiful and delicious salads for this weeks guest recipe post, I asked her to share her favorite:  Summer Kale Salad.  Here is her guest post:

This is a new favorite salad recipe of mine.  I usually just throw in whatever vegetables are in my fridge at the time, but this seems to be the tastiest combination! This fresh summer salad makes the perfect lunch with filling avocado, kale, edamame, almonds and tops off with a squeeze of lemon, olive oil and fresh cracked pepper.
Ingredients:
3 leaves kale
1/2 cup edamame
1/2 cup mushrooms
1/2 cherry tomatoes
steamed beets
asparagus
toasted almonds
cherries
one tablespoon olive oil
half lemon
salt and pepper

Photography credit:  Krystal Schlegel

Tuesday, August 19, 2014

Tablescape Tuesday: Summer Supper in LaLaLand





I had a great time setting the table for this summer supper in Los Angeles a few weeks ago.  While it was in the 100s in Dallas, it was gorgeous in LA! My sister, Krystal, and I whipped this table together in a pinch and had a blast doing it!

Photo Credit:  Daniel Arnold




Monday, August 18, 2014

Summer Beauty - The Very Best Bronzer







I love bronzer - especially this time of year when I try to hang on to that sun kissed look at the end of the summer.  I use it to contour my cheeks, darken down my nose, and define my neck from my jawbone (a trick I learned in the makeup chair at TODAY show).
I have tried just about every single one out there and I put a few of my favorites above for you to scroll through.  The Estee Lauder Bronze Goddess is hand's-down the winner!  It is big and lasts a long time.  The color is just right - not too iridescent but with the perfect amount of shimmer.  I use it everywhere, from my face to my shoulders and chest, and morning or night.  If I don't have time to do my makeup, I just grab it and add a little touch of color.  I love it and I know you will too!


Friday, August 15, 2014

Friday Favorites

The Glitter Guide - see credits at bottom of post

DYING over this amazing outdoor setup by one of my favorite Canadian Bloggers.

I'm crazy about these flowers and the pretty letterpress invitations made in Santa Barbara.

Next party I have I am going to swap out my crystal wine glasses for these handmade ceramic drinking vessels from Mazama.  I've never been called hip before but maybe after this....

This little girl tulip dress just makes my heart melt!

An Architect's take on the essential qualities of a summer porch. 

School is almost back in session and I love this take on penmanship and more from the French persepctive.



Credits for Glitter Guide Photo:
Photography: Kyrani Kanavaros
Vintage crates: Stepback
Mini pies: Vancouver Pie Hole
Food: Cioffi’s
Custom “Happy” Banner: Confetti & Sparkle Party Shop
Tiffin Carrier: The New Domestic
Styling: Nikki Renshaw, @englisheccentrichome

Thursday, August 14, 2014

Guest Recipe Post: BeFRNCH Spinach and Goat Cheese Quiche

I am so thrilled to bring you this week's Guest Recipe Post from BeFRNCH.  They are a go-to consultation source for French style, food and travel.  Their website is tres belle and I promise you will love this recipe too!







Spinach and Goat Cheese Quiche
  • PREPARATON : 3 HRS 15 MIN
  • SERVINGS: MAKES ONE 12-INCH QUICHE

    PASTRY
  1. 1 3/4 cups all-purpose flour
  2. Pinch of salt
  3. 1 stick (4 ounces) cold unsalted butter, cut into small pieces
  4. 3 large egg

    FILLING
  1. 1 pound spinach, large stems discarded, leaves rinsed but not dried
  2. 1/2 cup heavy cream (crème fraiche)
  3. 3 large eggs
  4. 1 teaspoon kosher salt
  5. 1/4 teaspoon freshly ground pepper
  6. One 1/2-pound goat cheese log, cut into seven 1/3-inch rounds
  1. In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.
  2. Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.
  3. Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.
  4. Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.
  5. In a medium bowl, whisk the milk with the cream, eggs, salt and pepper. Arrange the goat cheese rounds on the spinach.
  6. Pour the custard into the shell.
  7. Bake for about 40 minutes, or until just set. Transfer the quiche to a rack to cool
    slightly. Cut and serve. 

Thursday, August 7, 2014

Guest post by Emily Clarke of Emily Clarke Events: Mimi's 3 Layer Ice Cream Freeze








Truth be told I am not known for my baking or cooking skills. As a matter of fact this past Thanksgiving my lack luster ability to follow a recipe resulted in an accidental swap of salt for sugar and created quite a surprise as everyone took their first bite of the traditional pumpkin pie.  So it came as no shock that my in laws formally requested I now “bring the wine” to future holiday events.

With Labor Day around the corner and my “can do” attitude comes an opportunity for self – redemption.  I will prepare one of my childhood favorites. This three-generation old family recipe is quick and easy to prepare and most certainly crowd pleasing. – If I can confidently create and serve this dish to my in laws then so can you!

Mimi’s 3 Layer Ice Cream Freeze

INGREDIENTS
1 Box Vanilla Wafers
½ Gallon Vanilla Bean Ice Cream (set out to soften for 15 -20 minutes)
1 ½ Cups Pecans Halves (optional)
1 Stick Melted Butter
2 Tablespoons Natural Unsweetened Cocoa Powder
2 Egg Separated
2 Cups Powdered Sugar

Pulse your vanilla wafers through a food processor until they are the consistency of rough sand.
Line a baking dish with your crushed vanilla wafers.
Using a spatial evenly spread the vanilla bean ice cream on top of your crushed vanilla wafers.
Place in the freezer for 30 minutes.

For the Sauce:
Melt 1 stick of butter in a saucepan over low heat.
Add 2 tablespoons of Cocoa and stir gently until combined.
Remove from heat
Separate two eggs and set the egg whites aside.
Lightly beat your egg yolks.
Take #2 tablespoons of warm butter mixture and add to egg yolks to temper.
Combine tempered egg yolks into butter mixture.
Slowly combine #2 cups  powdered sugar and stir until smooth.
Using a hand mixer, in a separate bowl, slowly beat the egg whites until soft peaks form.
Using a spatula slowly fold egg whites into sauce mixture.
Add in 1 ½ cups pecans and stir until coated (optional)
Allow sauce to cool completely.
Remove dish from freezer and slowly drizzle sauce on top.

Place your dish back in the freezer until ready to serve.

A fun tip to keep little hands busy set aside a handful of  vanilla wafers and let the kids dip into your sauce and decorate with pecans or M&M’s for an extra chocolaty twist

ENJOY!!
Emily Clarke


 

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