Allied Member, ASID
AZ ROC 287314
November 26, 2011
If you’re refrigerator is packed as full as mine with holiday leftovers, you will appreciate this easy dinner that will clear your fridge (or at least your turkey stash!). Pair with a large glass of white wine and of course, treat yourself to one of my favorite cookie recipes for dessert. Hope you all had a great Thanksgiving and enjoy the rest of your weekend! Love, Jamie
SPINACH, STRAWBERRY AND PECAN SALAD
WHITE CHOCOLATE CHIP COOKIES WITH MACADAMIA NUTS
Spinach, Strawberry and Pecan Salad
1 pound fresh spinach (washed and dried)
1 pint strawberries (washed and halved)
½ cup pecan halves, toasted
1/3 cup raspberry vinegar
1 teaspoon dry mustard
1 teaspoon salt
½ cup sugar
1 cup vegetable or olive oil
1 ½ tablespoon poppy seeds
*Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries and hot pecans. The hot nuts will slightly wilt the greens.
1 pound Rigatoni
½ pound fresh mushrooms
1 stick (1/4 pound) butter
2/3 cup flour
1 large onion, sliced
5 cloves garlic, peeled and copped
4 cups chicken or turkey broth
2 cups light cream
¼ cup dry sherry
4 cups diced turkey, cooked
1 cup grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
*Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter along with sliced onion and chopped garlic until lightly browned.
*Combine the remaining butter with flour and add broth stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder.
*Divide the sauce in half. Add one half of the turkey meat and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
*Turn remaining cooked turkey into the center of the pasta mixture. Top with Parmesan cheese and bake uncovered at 400 degrees for 20 minutes.
To drink: Mount Eden, Chardonnay Estate (Santa Cruz Mountains), 2007
White Chocolate Chip Cookies with Macadamia Nuts
½ cup unsalted butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla
1 cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
6 ½ ounces white chocolate, chopped
¾ cup macadamia nuts, halved
*Preheat oven to 350 degrees. Blend butter, sugars, egg and vanilla until fluffy, stopping once to scrape down sides of the bowl, about 1 minute. Add flour, baking soda and salt and mix until just combined. Stir in chocolate and nuts.
*Do not over mix. Arrange on a lightly greased or parchment lined cookie sheet, spaced about 2 inches apart.
*Bake at 350 degrees until lightly brown around edges, about 15 minutes. Cool on cookie sheet for 3 minutes, then remove to racks and cool completely.
November 24, 2011
KHALIL GIBRAN is one of my all time favorite poets. I am bringing you his poem on friendship for this wonderful holiday.
Wishing you all much Happiness for this Thanksgiving,
Friendship IXX by Khalil Gibran
And a youth said, “Speak to us of Friendship.”
Your friend is your needs answered.
He is your field which you sow with love and reap with thanksgiving.
And he is your board and your fireside.
For you come to him with your hunger, and you seek him for peace.
When your friend speaks his mind you fear not the “nay” in your own mind, nor do you withhold the “ay.”
And when he is silent your heart ceases not to listen to his heart;
For without words, in friendship, all thoughts, all desires, all expectations are born and shared, with joy that is unacclaimed.
When you part from your friend, you grieve not;
For that which you love most in him may be clearer in his absence, as the mountain to the climber is clearer from the plain.
And let there be no purpose in friendship save the deepening of the spirit.
For love that seeks aught but the disclosure of its own mystery is not love but a net cast forth: and only the unprofitable is caught.
And let your best be for your friend.
If he must know the ebb of your tide, let him know its flood also.
For what is your friend that you should seek him with hours to kill?
Seek him always with hours to live.
For it is his to fill your need, but not your emptiness.
And in the sweetness of friendship let there be laughter, and sharing of pleasures.
For in the dew of little things the heart finds its morning and is refreshed.
November 23, 2011
I just finished reading The letters of Sylvia Beach. A stunning recount of a fearless woman’s life in Paris. A visionary in the 20′s. It was beautiful and heartfelt. Then, the other day, my eldest daughter, who is an avid reader brought home a copy of Ulysses. So I thought it fitting to write about the woman that
had the belief to friend this writer and many others and do everything to get this writer published. The influence that she had and the enthusiasm is amazing.
I do hope you have a chance to read this book, it is wonderful.
Have a Fabulous Thanksgiving!
If the world’s dwindling independent bookstores have a patron saint, an exemplar to cling to in moments of duress, she is Sylvia Beach (1887-1962), the soulful and fearless owner of Shakespeare & Company, the English-language bookstore she founded in Paris in 1919 and operated on the Left Bank
until the German occupation during World War II.
Beach was the first publisher of James Joyce’s “Ulysses” and helped smuggle copies to readers in the United States. She coined the term Bloomsday to describe the day on which the novel is set. Her bookstore, packed with fresh journals, good sunlight and plump armchairs,
was a sanctuary for the era’s best writers, ex-pat and otherwise. Her friends — she introduced many of them to one another — included Joyce, Gertrude Stein, Ezra Pound ,Ernest Hemmingway , Janet Flanner and the poet H. D. For her favorites she operated as banker,
post office, clipping service and cheering section. She was a prizewinning translator of Paul Valéry and Henri Michaux. As it happened, she also had “pretty legs and she was kind, cheerful and interested, and loved to make jokes and gossip,” Hemingway wrote in “A Moveable Feast.”
“No one that I ever knew was nicer to me.” Beach’s story has been told before, in her appealing memoir “Shakespeare & Company” (1959) and more exactingly in Noel Riley Fitch’s “Sylvia Beach and the Lost Generation” (1983).
Beach was an unlikely champion of literary modernism. The daughter of a Presbyterian minister, she was the second of three daughters and grew up in Bridgeton and Princeton, N.J. She didn’t attend college but saw the world, working during World War I as a volunteer
agricultural laborer in France and then as a Red Cross volunteer in Serbia. She was plucky. One letter home from Belgrade describes a springlike day ruined by the “bomby”
She was a bibliophile from an early age and debated opening a bookstore in New York or London. But in Paris she met and fell in love with a bookstore owner, Adrienne Monnier, who would become, Ms. Walsh writes in her introduction, “her lifelong personal and professional partner.”
(This book’s dust jacket speaks of these women’s complicated “affair,” an odd phrase for a decades-long relationship. That phrase also goes farther than Beach does; she was reserved about her sexuality, and these letters are quite chaste.)
Shakespeare and Company opened in 1919, when Beach was 32, with money supplied by her mother and vital help from Monnier. The shop’s literary clientele wasn’t wealthy, and Beach lent books, for a small fee, in addition to selling them. She referred to her patrons as her “bunnies,”
a play on the French word for subscriber, “abonné.”
Beach was scalding about the censorship of “Ulysses.” “What a dark age we are living in and what a privilege to behold the spectacle of ignorant men solemnly deciding whether the work of some great writer is suitable for the public to read or not!” she wrote a friend.
She deeply admired Joyce’s work, but as a businesswomen she was not stupid.
November 19, 2011
It’s the weekend before Thanksgiving so I thought I would give all of you chef’s a break and put together a menu that’s easy and absolutely delicious. I’m sharing with you my all-time favorite recipe for lasagna and I hope you love it as much as I do! Enjoy and have a great weekend! Love, Jamie
JAMIE’S FAVORITE LASAGNA
2 large garlic cloves, minced
2 tablespoons olive oil
1 cup chopped onion
12 cups chicken broth
½ teaspoon dried oregano, crumbled
½ cup tiny pasta shapes, such as egg flakes or pastina
1 head escarole (washed and cut into ½ inch strips)
3 hard boiled eggs (sliced thin and lengthwise)
1 cup coarsely grated parmesan.
*In a kettle, cook the garlic in the oil over low heat, stirring until pale golden. Add the onion and cook the mixture, stirring until onion is softened. Add the broth and the oregano, bring the mixture to a boil and add the pasta. Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste and simmer the soup for 5 minutes more. Ladle the soup into soup plates, top it with the egg slices and sprinkle it with the parmesan.
Jamie’s Favorite Lasagna
1 lb sweet or hot Italian sausage (5 links)
½ lb ground beef
½ cup finely chopped onion
2 cloves garlic, crushed
2 tablespoons sugar
1 tablespoon salt
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seed
¼ teaspoon pepper
¼ cup chopped parsley
4 cups canned tomatoes, undrained or 1 can Italian-style tomatoes
2 cans (6 oz size) tomato paste
1 tablespoon salt
12 curly lasagna noodles
1 container (15 oz) ricotta or cottage cheese, drained
½ teaspoon salt
¾ lb mozzarella cheese, thinly sliced
¾ cup grated Parmesan cheese
*Remove sausage meat from outer casings and chop the meat. In a 5 quart Dutch oven, over medium heat, sauté sausage, beef (break up beef with wooden spoon), onion and garlic, stirring frequently until well browned (about 20 minutes).
*Add sugar, 1 tablespoon salt, the basil, fennel, pepper and half the parsley and mix well. Add tomatoes, tomato paste and ½ cup water, mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until thick (1 to 1 ½ hours).
*In an 8 quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil, uncovered and stirring occasionally, 10 minutes or just until tender. Drain in colander; rinse under cold water. Dry lasagna on paper towels.
*Preheat oven to 375 degrees. In a medium bowl, combine ricotta, egg, remaining parsley and salt and mix. In the bottom of a 13 by 9 by 2 inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna lengthwise and overlapping to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 ½ cups sauce over cheese; sprinkle with ¼ cup Parmesan.
*Repeat layering, starting with 6 lasagna and ending with 1 ½ cups sauce sprinkled with Parmesan. Spread with remaining sauce, top with rest of mozzarella and Parmesan. Cover with foil, tucking around edge.
* Bake 25 minutes, remove foil. Bake uncovered 25 minutes longer or until bubbly. Cool 15 minutes before serving.
Makes 8 servings.
Serve with your favorite bread (warmed of course!).
To Drink: Neudorf Vineyards, Chardonnay “Moutere” (Nelson), 2007
Serve with your favorite biscotti.
November 16, 2011
I love fashion, as we all know! So today I bring you a great-an innovator a dreamer and a true visionary-when you think of certain silhouettes, think, Celine, the Row, Jil Sander, you start to think of shapes and simplicity. When you think of drama with one fabric and all the draping, for me, I start to think of the fabulous rooms of Jacques Garcia! Take a look at the silhouettes and see if you don’t see inspiration for great interiors!
A true fashion innovator, Cristobal Balenciaga radically altered the fashionable silhouette of women in the mid-twentieth century. With the methodical skill of an expert tailor, he created garments of fluidity and grace. Unlike many couturiers, Balenciaga was able to drape, cut, and fit his own muslin patterns, known as toiles.
He was respected throughout the fashion world for both his knowledge of technique and construction, and his unflinching perfectionism.
Balenciaga achieved what is considered to be his most important contribution to the world of fashion: a new silhouette for women.
Balenciaga was born in the small fishing village of Guetaria in the Basque region of Spain on January 21, 1895. From his early years, he spent many hours by his mother’s side as she worked as a seamstress. In his teens, the most prominent woman of his town, the Marquesa de Casa Torres, became his patron and client, sending him to Madrid for
formal training in tailoring and proudly wearing the results.
By 1939, Balenciaga was being praised in the French press as a revolutionizing force in fashion, with buyers and customers fighting to gain access to his collection. During World War II, clients risked travel to Europe for Balenciaga’s designs, especially his celebrated square coat—in which the sleeve was cut in one piece with the yoke—and anything shown
in his unique color combination of black and brown or black lace over bright pink. In the postwar years, Balenciaga’s designs became streamlined and linear. The clothing he created was different than the popular, curvy hourglass shape that Christian Dior promoted with his New Look. Balenciaga favored fluid lines that allowed him to alter the way
clothing related to a woman’s body. Waistlines were dropped, then raised, independent of the wearer’s natural waistline. In 1953, he introduced the balloon jacket, an elegant sphere that encased the upper body and provided a pedestal for the wearer’s head. In 1957 came the creation of his high-waisted baby doll dress, the gracefully draped cocoon coat,
and the balloon skirt, shown as a single pouf or doubled, one pouf on top of the other. Neither the sack dress, introduced in 1957, nor the chemise of 1958 had a discernible waist, but both were considered universally flattering and were copied by a large number of ready-to-wear manufacturers at every price range. With these design innovations, Balenciaga
achieved what is considered to be his most important contribution to the world of fashion: a new silhouette for women.
Throughout the 1960s, Balenciaga continued showing collections of unparalleled technique and beauty. His innovative use of fabric—he liked bold materials, heavy cloths, and ornate embroideries—led him to work with the Swiss fabric
house of Abraham. Together they developed silk gazar, a stiffer version of the pliable fabric that Balenciaga used in suits, day dresses, and evening wear. Loyal clients such as the Duchess of Windsor, Pauline de Rothschild, and Gloria Guinness continued to appreciate the discreet but important touches he provided in his clothing: collars that stood away
from the collarbone to give a swanlike appearance and the shortened (seven-eighths-length) bracelet sleeve, so called because it enabled the wearer to better flaunt her jewelry. When the Balenciaga salon closed in 1968, the occasion marked the end of the career of a great artist whose influence is still being felt in the twenty-first century. The modern look
that he created has been sustained by André Courrèges and Emanuel Ungaro, who both apprenticed at his atelier, and by Hubert de Givenchy, among others. Balenciaga died on March 24, 1972, at home in his beloved Spain. A longtime client offered a fitting epitaph: “Women did not have to be perfect or even beautiful to wear his clothes. His clothes made them beautiful.”
The style of Cristobal Balenciaga was a mixture of simplicity, minimalism, and drama in powerful colors and dynamic shapes. He used fabrics that could form and support his structured clothing such as taffeta, silk gazar, faille, upholstery weight wools, and mohair. However, his clothes differed from his contemporary Christian Dior, in that he created
a looser line than Dior did, with his barrel back jackets, kimono-shaped, bracelet-length sleeves, and ballooning shapes. His designs were pared down and rather than molding a predetermined shape for the figure, they instead skimmed the body.
Balenciaga was inspired by non-western clothing and religious-influenced or ecclesiastical garments. His clothes were known for their elegant starkness and austerity. This was most likely a result of his goal to reduce the decoration of garments to only the most essential.
Balenciaga was temperamental, secretive, and very private. Because of this, pictures of his work are very hard to come by. In fact, he would rarely let photographs of his collections be taken, expect for the few exclusive editorials in Vogue magazine by photographer Irving Penn. An example of his difficulty with the press: he chose to show his
collections a month later than the other Paris houses, which caused a conflict for the foreign press who then needed to return because of his importance and reputation in dressmaking.
November 12, 2011
It’s been a crazier week than usual with my trip to New York and the launch of JAMIE! I spent the week in New York and had the best time meeting with clients, catching up with friends and was lucky enough to attend the insanely inspirational Traditional Homes Woman of the Year Luncheon. I caught Other Desert Cities on Broadway and saw the Maurizio Cattelan exhibit at the Guggenheim which is not to be missed! The best part of the trip was watching the New York marathon with tens of thousands of people. It was an absolutely euphoric experience and makes me feel so grateful to live in this country. Amidst the excitement of the trip, we successfully launched JAMIE!! I cannot thank you enough for your tremendous support through emails, phone calls and comments. It means the world to me and I am so grateful! Have a wonderful weekend! Love, Jamie
BUTTERNUT SQUASH AND FENNEL SOUP WITH CRÈME FRAICHE AND CANDIED PUMPKIN SEEDS
CHICKEN PAILLARDS WITH PARMESAN BREADCRUMBS, ESCAROLE, CAPERS AND ROSEMARY
PUMPKIN CAKE WITH PECAN STREUSEL
Butternut Squash and Fennel Soup with Crème Fraiche and Candied Pumpkin Seeds
2 pounds Butternut squash
2 medium bulbs fennel
4 tablespoons extra-virgin olive oil
2 teaspoons fennel seeds
4 tablespoons unsalted butter
2 cups sliced onions
1 tablespoon thyme leaves
2 chiles de arbol (or red chile flakes)
1 bay leaf
¾ cup sherry
10 cups chicken or vegetable stock or water
¼ cup crème fraiche
Candied pumpkin seeds (recipe follows)
Kosher salt and freshly ground black pepper
*Preheat oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a cutting board and use a sharp knife to remove the peel. Slice the squash into 1-inch thick wedges.
*Toss the squash and fennel with the olive oil, 1 teaspoon salt and some freshly ground black pepper. Place the vegetables flat on a baking sheet and roast about 35 minutes, until tender and slightly caramelized. Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly brown. Pound them coarsely in a mortar.
*Heat a Dutch oven or soup pot over high heat for 2 minutes. Add the butter and when it foams, add the onions, fennel seeds, thyme, chiles, bay leaf, 1 teaspoon salt and a good amount of freshly ground black pepper. Reduce the heat to medium-high and cook about 10 minutes, stirring often until the onions are soft, translucent and starting to color.
*Add the squash and fennel and stir to coat with the onions for a minute. Turn the heat back up to high and pour in the sherry. Let it reduce for a minute or two and then add the stock and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer 20 minutes.
*Strain the soup in a colander set in a pot. Put a third of the solids into a blender with ½ cup of the broth (you will puree the soup in batches). Process at the lowest speed until the squash mixture is pureed. Add another ½ cup broth and then turn the speed up to high and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream. Blend at least a minute on high speed, until the soup is completely smooth and very creamy.
*Transfer to a container and repeat with the rest of the ingredients. You may not need all the liquid. Taste for balance and seasoning. Pour the soup into six bowls, spoon some crème fraiche in the center of each and scatter the pumpkin seeds over the top. Or serve family-style in a tureen with the crème fraiche and pumpkin seeds on the side.
Candied Pumpkin Seeds
¼ teaspoon cumin seeds
2 teaspoons unsalted butter
½ cup raw pumpkin seeds
1 tablespoon granulated sugar
Generous pinch each of ground cinnamon, paprika and cayenne pepper
1 teaspoon honey
*Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.
*Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them. Toss the pumpkin seeds to coat them well with the putter and cook a few minutes, until just after they begin to pop and color slightly. Turn off the heat and wait 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate and let them cool.
Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers and Rosemary
6 boneless, skinless chicken breasts
¾ cup all-purpose flour
2 extra large eggs
4 ½ cups fresh breadcrumbs
1 cup grated Parmigiano-Reggiano
6 tablespoons chopped flat-leaf parsley
6 tablespoons extra-virgin olive oil
8 tablespoons (1 stick) unsalted butter
1 sprig rosemary, broken in half
1 chile de arbol (optional for an added kick, red chile flakes also work too!)
2 cloves garlic, sliced
2 heads escarole, core removed, leaves separated and cleaned
1 lemon, zest finely grated
2 tablespoons chopped capers
Kosher salt and freshly ground black pepper
*Place the chicken breasts between two pieces of plastic wrap and pound them with a mallet to an even 1/3 inch thickness. Place the flour on a plate or in a pie pan. Beat the eggs in a shallow bowl. Combine the breadcrumbs, Parmigianino and 3 tablespoons chopped parsley in a shallow dish. Line the three dishes up in a row.
*Season the chicken breasts with salt and pepper. Dredge the chicken in the flour, then the egg and then the breadcrumb mixture, using your hands to pat the breadcrumbs onto the chicken. Transfer the prepared chicken breasts to a large plate or baking sheet.
*Heat two sauté pans over high heat for 2 minutes. Swirl 2 tablespoons olive oil into each and wait a minute. Place three chicken breasts in each pan. Cook 3 minutes and then add 1 tablespoon butter to each pan. Cook another minute and when the crumbs are golden brown, carefully turn the chicken over. Turn the heat down to medium and cook a few more minutes until the second side is golden brown and the chicken is just cooked through. Remove the chicken to a baking sheet.
*Return the pans to medium heat and swirl 1 tablespoon olive oil into each pan. Divide the rosemary and chile between the two pans and let sizzle 30 seconds. Add half the garlic to each pan, stir a few seconds and then add the escarole to the pans. Season with salt and pepper and sauté gently 2 to 3 minutes, until the greens have just wilted. Season the escarole with a squeeze of lemon juice and transfer to a large platter. Place the chicken on top.
*Wipe out one of the pans and return it to the stove over medium heat. Add the remaining 6 tablespoons butter and cook until its brown and smells nutty. Remove from the heat and wait a few seconds. Add the capers, lemon zest, a generous squeeze of lemon juice and the remaining 3 tablespoons parsley. Carefully taste for seasoning. Spoon the caper brown butter over the chicken and around the escarole.
To drink: Windracer, Chardonnay Russian River Valley, 2007
Pumpkin Cake with Pecan Streusel
1 Butternut squash
8 tablespoons (1 stick) unsalted butter, plus a little for the pan
½ vanilla bean
2 cups all purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ cup granulated sugar
½ teaspoon ground cloves
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
1 ½ cups whole milk
1 ¼ cups heavy cream
3 extra large eggs
1 tablespoon honey
Pecan streusel topping (recipe follows)
Maple ice cream (optional)
*Preheat the oven to 400 degrees. Cut the squash in half lengthwise and place on a baking sheet, cut side up (don’t remove the seeds yet, they give extra flavor). Cover with foil and roast about 1 hour until very tender. Let cool 10 minutes and then scoop out the seeds and discard them. Puree the warm squash through a food mill and measure out 1 ½ cups.
*Turn the oven down to 350 degrees. Cut a circle of parchment paper to fit the bottom of a 10-inch round cake pan. Brush the bottom of the pan with a little butter and then line it with the paper.
*Place the 8 tablespoons butter in a medium saucepan. Slice the vanilla bean lengthwise down the center and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan and cook the butter over medium heat 6 to 8 minutes, shaking the pan occasionally until the butter browns and smells nutty. Remove the vanilla pod and discard.
*Sift together the flour, baking soda, baking powder, sugar, cloves, cinnamon and nutmeg into a large bowl. Add the salt. Make a well in the center. In another large bowl, whisk the reserved 1 ½ cups squash puree, milk, ¼ cup cream, eggs and honey to combine. Pour the liquid into the well in the dry ingredients and whisk until incorporated. Stir in the brown butter, scraping with a rubber spatula to make sure you get all the brown bits from the pan.
*Pour the batter into the prepared pan and bake 25 minutes, then remove the cake from the oven and sprinkle the streusel evenly over the top. Bake the cake another 45 minutes, until the topping is crisp and the cake has set. Cool the cake on a rack for at least 15 minutes.
*In a stand mixer fitted with the whisk attachment, whip 1 cup cream to soft peaks. Cut six slices from the cake and serve with scoops of maple ice cream and dollops of whipped cream.
Pecan Streusel Topping
¼ cup pecans
1 teaspoon grapeseed oil
¼ teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into cubes
¼ cup granulated sugar
1 tablespoon brown sugar
¼ cup plus 2 tablespoons all purpose flour
¼ teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
*Preheat the oven to 375 degrees. Spread the pecans on a baking sheet and toast them 8 to 10 minutes, until they darken slightly and smell nutty. When the nuts have cooled, chop them coarsely. Toss the nuts with the oil and salt.
*In a food processor, pulse the butter, sugars, flour, cinnamon and nutmeg until just combined. Remove to a bowl, stir the salted pecans and chill until ready to use.
November 11, 2011
Pierre Alexandre Claudius Balmain 18 May 1914 – Paris, France, 29 June 1982) was a French fashion designer. Known for sophistication and elegance, he once said that “dressmaking is the architecture of movement.”
Balmain’s father, who died when the future designer was seven years old, was the owner of a wholesale drapery business. His mother and her sisters operated a fashion boutique. Balmain studied architecture at theEcole des Beaux Arts,
but did not complete his studies. He spent his time there designing dresses. While attending the Ecole des Beaux Arts, Balmain went to Molyneux, who promised to give him a trial. Balmain then left his architectural studies to work for the fashion
designer Edward Molyneux for whom he worked from 1934 until 1939. After World War II and opened his own fashion house in 1945. The house showcased long bell-shaped skirts with small waists – a line which later became popular as Dior’s New
Look. In 1951 he opened branches in the United States selling ready-to-wear clothes. During the 1950s, Balmain popularized the stole for day as well as evening wear and created a vogue for sheath dresses beneath jackets. His talent as a designer
lay in his ability to make simple, tailored suits as well as grand evening gowns, all with the same aesthetic of slender and elegant lines. Balmain also designed the iconic uniform of the Singapore Airlines Singapore girl , which is very reflective in the collection today!
Balmain also created perfumes, including Vent Vert (1947), his first successful scent and one of the best-selling perfumes of the late 1940s and early 1950s, Jolie Madame (1953), Ivoire (1979), and Eau d’Amazonie (2006). His first perfume,
launched in 1947, bore his company’s Phone Number, Elysées 64-83.
Balmain’s vintage couture gowns remain chic, sought after and popular among the international jet-set, movie stars and socially prominent women, and have been seen on Angelina Jolie Penelope Cruz Kate moss and Kristin Davis
November 10, 2011
Good Morning! Before I get into the blog, I want to thank everyone that has been a part of the launch of JAMIE! We are live! So, if you are not familiar with JAMIE, please do take a moment and go to the selections on the left of the blog and go to JAMIE! JAMIE is a revolutionary way to be able to access luxury interior design with not only working together with me and my design company, but by being able to shop within our boutiques! You will be able to work with my firm anywhere you are in the country without ever having to have me step into your home. you can go at your own pace and your own budget! No hourly fees, no contracts, I am with you every step of the way!
JAMIE has been many years in the making and we have had several incredibly successful trials with it. One of which is posted in the “how it works”
I do hope you let me know your thoughts, I am always available by email and do please know that I welcome your input.
Thank you again for all the support and love, JAMIE has taken a team to come to life!
Ps my email, Jamie@jamieherzlinger.com
In thinking about photography icons, I want to bring you ROBERT MAPPLETHORPE,an amazing voyeur. His art was a result of his interest in sociology. I have always been interested in his work. Yes, art can be disturbing, thought provoking and in some instances be extremely provocative.
I know you will feel the same. You may in fact be familiar with his work. Enjoy this post!
Robert Mapplethorpe was born in 1946 in Floral Park, Queens. Of his childhood he said, “I come from suburban America. It was a very safe environment and it was a good place to come from in that it was a good place to leave.”
In 1963, Mapplethorpe enrolled at Pratt Institute in nearby Brooklyn, where he studied drawing, painting, and sculpture. Influenced by artists such as Joseph Cornell and Marcel Duchamp, he also experimented with various materials in mixed-media collages,
including images cut from books and magazines. He acquired a Polaroid camera in 1970 and began producing his own photographs to incorporate into the collages, saying he felt “it was more honest.” That same year he and Patti Smith, whom he had met three years earlier,
moved into the Chelsea Hotel.
Mapplethorpe quickly found satisfaction taking Polaroid photographs in their own right and indeed few Polaroids actually appear in his mixed-media works. In 1973, the Light Gallery in New York City mounted his first solo gallery exhibition, “Polaroids.” Two years later
he acquired a Hasselblad medium-format camera and began shooting his circle of friends and acquaintances—artists, musicians, socialites, pornographic film stars, and members of the S & M underground. He also worked on commercial projects, creating album cover art
for Patti Smith and Television and a series of portraits and party pictures for Interview Magazine.
In the late 70s, Mapplethorpe grew increasingly interested in documenting the New York S & M scene. The resulting photographs are shocking for their content and remarkable for their technical and formal mastery. Mapplethorpe told ARTnews in late 1988,
“I don’t like that particular word ‘shocking.’ I’m looking for the unexpected. I’m looking for things I’ve never seen before … I was in a position to take those pictures. I felt an obligation to do them.” Meanwhile his career continued to flourish. In 1977, he participated in
Documenta 6 in Kassel, West Germany and in 1978, the Robert Miller Gallery in New York City became his exclusive dealer.
Mapplethorpe met Lisa Lyon, the first World Women’s Bodybuilding Champion, in 1980. Over the next several years they collaborated on a series of portraits and figure studies, a film, and the book, Lady, Lisa Lyon. Throughout the 80s, Mapplethorpe produced a bevy
of images that simultaneously challenge and adhere to classical aesthetic standards: stylized compositions of male and female nudes, delicate flower still lifes, and studio portraits of artists and celebrities, to name a few of his preferred genres. He introduced and refined different
techniques and formats, including color 20″ x 24″ Polaroids, photogravures, platinum prints on paper and linen, Cibachrome and dye transfer color prints. In 1986, he designed sets for Lucinda Childs’ dance performance, Portraits in Reflection, created a photogravure series for
Arthur Rimbaud’s A Season in Hell, and was commissioned by curator Richard Marshall to take portraits of New York artists for the series and book, 50 New York Artists.
That same year, in 1986, he was diagnosed with AIDS. Despite his illness, he accelerated his creative efforts, broadened the scope of his photographic inquiry, and accepted increasingly challenging commissions. The Whitney Museum of American Art mounted his
first major American museum retrospective in 1988, one year before his death in 1989.
November 5, 2011
The weather has officially turned and it’s time for some delicious comfort food! This Saturday I have compiled a few of my tried-and-true recipes that I make all the time for my family. Kick back with a glass of wine and enjoy! Love, Jamie
AVOCADO AND CITRUS SALAD WITH GREEN OLIVES
BRAISED BEEF STEW WITH RED WINE, TOMATO, OLIVES AND BUTTERED NOODLES
TARTE AU FROMAGE WITH LEMON CREAM AND BLUEBERRY COMPOTE
Avocado and Citrus Salad with Green Olives
4 pounds mixed citrus fruit (about ½ cup citrus segments per person
2 tablespoons finely diced shallot
1 teaspoon red wine vinegar
1 tablespoon lemon juice
¼ cup extra-virgin olive oil
2 ripe but not too soft avocados
½ cup pitted Lucques, Picholine, or other green olives
1 bunch watercress, cleaned, tough stems removed
1 bunch frisee (about 2 ounces), cleaned
Kosher salt and freshly ground black pepper
*Zest some of the citrus to get 1 teaspoon fine zest. Using a sharp knife, cut the stem and blossom ends from the fruit. One by one, place each of the fruits, cut side down, on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom and rotating the fruit as you go.
*When the fruits are all peeled, hold them in your hand one by one and carefully slice between the membranes and the fruit to release the segments in between. Discard all the seeds.
*Combine the shallot, ¼ cup citrus juice (from segmenting the fruit), the vinegar, lemon juice and ½ teaspoon salt in a small bowl. Let sit 5 minutes, then whisk in the olive oil and the zest. Taste for balance and seasoning.
*Cut the avocados in half lengthwise. Remove the pits and peel. Cut the avocados into ¼ inch slices and place on a plate. Season with ½ teaspoon salt and freshly ground pepper. Place the citrus and olives in a large bowl and spoon three quarters of the vinaigrette over them.
*Sprinkle with ¼ teaspoon salt. Gently toss in the watercress and frisee. Taste for balance and seasoning. Add more vinaigrette if you like.
*Place half the salad on a large chilled platter. Nestle half the avocado slices in the salad, being careful not to flatten the greens. Arrange the rest of the salad on top and tuck the remaining avocado slices into the salad so you have a tapestry of colors. Place the blood-orange slices among the greens.
To drink: Carmes de Rieussec (Sauternes), 2009
Braised Beef Stew with Red Wine, Tomato, Olives and Buttered Noodles
3 pounds boneless beef short ribs (cut into 1 ½ to 2 inch chunks)
1 tablespoon freshly cracked black pepper
1 tablespoon plus ½ teaspoon thyme leaves, plus 6 sprigs
6 cloves garlic (smashed)
Zest of a whole orange
5 tablespoons extra virgin olive oil
1 cup diced onion
½ cup diced fennel
½ cup diced carrot
1 bay leaf
¾ cup tomatoes crushed slightly
8 whole tomatoes (San Marzano))
¼ cup balsamic vinegar
2 ½ cups red wine
4 cups beef or veal stock
½ cup pitted Nicoise olives
¾ pound papardelle
6 tablespoons unsalted butter
4 ounces young spinach
¼ cup plus 2 tablespoons chopped flat-leaf parsley
Freshly ground black pepper
*Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic and the orange zest. Cover and refrigerate overnight. Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt. Reserve the garlic and orange zest.
*Preheat oven to 325 degrees. Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking. Place the meat in the pan, being careful not to crowd it (you will need to do this in batches). Sear the meat until well browned on all sides (this step is very important and should not be rushed; it will probably take 15 to 20 minutes). As the batches of meat are browned, remove them to a baking sheet.
*Turn the heat down to medium and add the onion, fennel and carrot. Stir with a wooden spoon, scraping up all the crusty bits left in the pan. Add the thyme sprigs, bay leaf and the reserved garlic and orange zest. Cook 6 to 8 minutes until the vegetables are caramelized.
*Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables. Add the balsamic vinegar and reduce to a glaze. Pour in the red wine and reduce it by half (about 5 minutes). Add the beef stock and bring to a boil.
*Add the meat to the pot. Cover the pan with plastic wrap (yes, it can go in the oven!), aluminum foil and a tightly fitting lid if you have one. Braise in the oven for about 3 hours.
*While the meat is in the oven, cut the whole tomatoes in half lengthwise. Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly. Place the tomatoes in the dish, cut side up and season with ¼ teaspoon salt, pepper and the remaining ½ teaspoon thyme. Roast the tomatoes in the same oven for 1 ½ hours, until they are shriveled and slightly caramelized on top.
*To check the meat for doneness, carefully remove the plastic and foil, being aware of the hot steam. Spoon a piece of meat out of the pan and press it with your thumb or a spoon. If it’s done, it will yield easily and almost fall apart. If it’s not super-tender, cover again and return the pot to the oven. When in doubt, taste it!
*Take the pan out of the oven and uncover completely. Using a ladle, skim off the fat that rises to the top. Turn the oven up to 400 degrees.
*Bring a large pot of heavily salted water to boil. Ladle half the braising juices into a large sauté pan and add the olives. Return the meat to the oven for 15 minutes to caramelize. When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the braising juices and olives. Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer.
*Stir in the butter and season to taste with salt and pepper. Quickly add the spinach and ¼ cup chopped parsley and toss for just 1 minute, until the spinach begins to wilt.
*Transfer the pasta to a large warm platter. Spoon the meat and its juices over the noodles. Tuck the roasted tomatoes in and around the noodles and meat. Sprinkle the remaining 2 tablespoons chopped parsley over the top.
Tarte au Fromage with Lemon Cream and Blueberry Compote
1 frozen sheet all-butter puff pastry (8 by 12 inches or equivalent)
½ cup plus 1 tablespoon granulated sugar
2 extra-large eggs
1 extra-large egg yolk
½ cup heavy cream
1 teaspoon pure vanilla extract
Zest of 1 lemon
¼ teaspoon kosher salt
1 pound fresh ricotta cheese
Lemon cream (or use pre-made lemon curd)
Blueberry compote (fresh or frozen blueberries, recipe to follow)
*Defrost the puff pastry slightly and unfold it onto a parchment-lined baking sheet. Use a paring knife to scare a ½ inch border around the edge of the pastry. Brush the border with water and sprinkle with 1 tablespoon sugar. Place the puff pastry (on the baking sheet) back in the freezer for at least 30 minutes.
*Preheat the oven to 350 degrees. Remove the pastry from the freezer and bake about 30 minutes, until it’s golden brown and cooked through (if you undertake the pastry, the ricotta filling will make it soggy). Remove the pastry from the oven and let it cool. Turn the oven down to 325 degrees.
*Meanwhile, whist together the eggs, egg yolk, remaining ½ cup sugar, cream vanilla, lemon zest and salt in a medium bowl. Add the ricotta and stir in gently to incorporate, without overworking it.
*Remove the top layer of pastry from the area inside the ½ inch border. Press down the remaining pastry with your fingers to flatten it. Spoon the ricotta mixture into the center of the tart. Use a rubber spatula or the back of a spoon to distribute the filling evenly just up the ½ inch border.
*Bake 30 to 40 minutes, until the ricotta mixture is set (look for Jell-O motion) and start to color on top.
*Cut the tart into six squares and garnish with dollops of the lemon cream and blueberry compote.
½ cup granulated sugar
½ vanilla bean
2 teaspoons cornstarch
2 cups fresh blueberries (or frozen)
2 tablespoons brandy
½ cup dried blueberries
*Place the sugar in a medium pot. Split the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds and pulp into the sugar. Add 1/3 cup water and bring to a boil over medium heat, without stirring. Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber caramel color.
*Meanwhile, stir 1 tablespoon water into the cornstarch. When the sugar has reached an amber caramel color, add half the blueberries and brandy to the pot. The sugar will harden. Cook for a minute or two over low heat, stirring gently, until the berries release their juices and the sugar dissolves.
*Strain the mixture over a bowl and return the liquid to the pan, whisk in the cornstarch slurry and cook another minute, stirring often until it comes to a boil. Transfer the cooked berries to the bowl and stir in the remaining fresh and dried blueberries. Pour the thickened juices over the berries and stir to combine.
November 3, 2011
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Today’s post is on a great writer, tough on herself, and brutally honest. It is not often that I introduce writers to you, but Didion has written some amazing books. The one she just finished, is a heart break from a mother’s pain,
but so beautifully written that it makes you take stock and accountability.
You may have seen her play, The Year of Magical Thinking, with Vanessa Redgrave, stunning! Her books on her politics are very interesting. If you have a chance, grab a novel, her writing is amazing.
Excerpts from Why I write-JOAN DIDION
Of course I stole the title from this talk, from George Orwell. One reason I stole it was that I like the sound of the words: Why I Write. There you have three short unambiguous words that share a sound, and the sound they share is this:
In many ways writing is the act of saying I, of imposing oneself upon other people, of saying listen to me, see it my way, change your mind. Its an aggressive, even a hostile act. You can disguise its aggressiveness all you want with veils of subordinate clauses and
qualifiers and tentative subjunctives, with ellipses and evasionswith the whole manner
of intimating rather than claiming, of alluding rather than statingbut theres no getting around the fact that setting words on paper is the tactic of a secret bully, an invasion, an imposition of the writers sensibility on the readers most private space.
I stole the title not only because the words sounded right but because they seemed to sum up, in a no-nonsense way, all I have to tell you. Like many writers I have only this one “subject,” this one “area”: the act of writing. I can bring you no reports from any other front.
I may have other interests: I am “interested,” for example, in marine biology,
but I don’t flatter myself that you would come out to hear me talk about it. I am not a scholar. I am not in the least an intellectual, which is not to say that when I hear the word “intellectual” I reach for my gun, but only to say that I do not think in abstracts. During the years when I
was an undergraduate at Berkeley, I tried, with a kind of hopeless
late-adolescent energy, to buy some temporary visa into the world of ideas, to forge for myself a mind that could deal with abstract.
Just as a foreign correspondent sets out to understand everything about a new country once he is posted there, Joan Didion embarked in 2004 on a mission to record all the contours of the grief she experienced after witnessing the death of John Gregory Dunne, her husband of nearly
40 years. Her report, “The Year of Magical Thinking,” became a best seller and later a Broadway play. The book was something of a surprise: This novelist and essayist known for her cool, unsentimental style had powerfully and intimately described the permutations of mourning—how
the mind shifts and dodges, recasting events and diving into the past as it tries to process the loss of a loved one.
In “Blue Nights,” Ms. Didion can revisit the same emotional territory because 20 months after Dunne suffered a fatal heart attack, Quintana, their 39-year-old daughter and only child, died from pancreatitis. But this book is unlikely to resonate as “The Year of Magical Thinking” did—the story
it tells is less focused and less universal. Many people have lost a spouse (or can contemplate such a loss), but far fewer need to cope with the death of a child or the questions about one’s own mortality that such an agonizing event provokes. Ms. Didion also delves into the special circumstances
of Quintana’s birth and upbringing, making the account even more narrowly focused. Still, the potency of her prose remains in place as Ms. Didion, determined to avoid pat conclusions or easy salves for the anguish she feels, confronts the passing of her daughter and her own aging. The book
that results is raw and unsettling, a meandering mediation rather than a polished version of events. Few will find comfort here.
I hope you enjoyed this introduction to Joan Didion.