Sunday, November 30, 2008

kiss the cook



Simple Sangria

2 bottles of inexpensive, fruity red wine (i.e. Merlot, Burgandy, etc.)

½ cup Triple Sec (or Cointreau)

1 orange, sliced in rounds

1 lemon, sliced in rounds

2 Granny Smith apples, thinly sliced

¼ cup sugar

In a large pitcher, add the orange and lemon slices and sugar. Using a wooden spoon, mash the oranges and lemons with the sugar, releasing the juices from the fruit and allowing the sugar to dissolve. Add the Triple Sec and stir. Add in apple slices and top with the red wine. Gently stir. Allow the Sangria to rest in the refrigerator for at least two hours (or up to 12) before serving. Serve on ice, scooping some of the fruit out into each glass.

*As much or as little of any kind of fruit may be added to this sangria and it can also be made with white wine. Have at it!

Steak Sandwiches with Arugula Mayo and Smothered Onions

1-1/2 lbs. London Broil, sliced against the grain, as thin as possible

1 white onion, thinly sliced

3 cloves of garlic

¼ lb. Monterey Jack Cheese (or America, Swiss, etc.)

1 box of baby arugula

6 soft hoagie rolls

arugula mayo (recipe follows)

Before slicing the steak, place it in the freezer for a half hour or so. This allows you to cut the meat extra thin, without it tearing on you.

Slice the steak as thin as possible against the grain. Season with salt and pepper and set aside. Add some olive oil to a large skillet over medium high heat. Add the onions and cook, stirring occasionally, until they are slightly translucent and light brown around the edges. Remove from pan and set aside. Add the steak to the pan in batches, cooking only for about 30 seconds per side. Grate in garlic to the pan as the steak cooks for added flavor. When all of the steak has been cooked off, return all of it to the pan and turn the heat off. Immediately cover the steak with the sliced cheese and put the lid on top, allowing the cheese to gently melt. Serve on hoagie rolls with arugula mayo, arugula, and smothered onions.

Arugula Mayo

3-4 Tbs. mayonnaise

½ cup finely chopped arugula

1 garlic clove, grated

Juice of half a lime (or lemon)

Salt and Pepper to taste

In a small bowl, combine all ingredients. Cover and chill till ready to use.

Patatas Bravas

2 cups of leftover mashed potatoes

1 egg

3 green onions, finely chopped

1 Tbs. butter

1 Tbs. olive oil

Salt and Pepper

A few sprigs of cilantro

chipotle aioli (recipe follows)

In a medium-sized bowl, combine all of the ingredients. In a large skillet over medium-high heat, melt the butter and olive oil together. Spoon teaspoon-sized scoops of the potato batter into the pan and allow to cook for two minutes on each side (or until a deep, golden brown). Transfer to a warm plate and top with a small dollop of the chipotle aioli and finish with a cilantro leaf.

Chipotle Aioli

3 Tbs. mayonnaise

2-1/2 tsp. chipotle in adobo sauce (or to taste)

1 lime, zested and juiced

Salt and Pepper to Taste

In a small bowl, combine all ingredients. Cover and chill till ready to use.


Prosciutto Wrapped Figs Stuffed with Goat Cheese

1 basket of ripe Figs (12-15 Figs total)

1/2 pound of thinly sliced Imported Prosciutto

1 log of Goat Cheese

Preheat oven to 400 degrees. Rinse and dry figs. Start by cutting the stems off the figs. Then, make an "X" on the cut end of the fig, cutting 2/3 of the way through (making sure not to cut completely through). Take a rounded teaspoon of goat cheese and gently stuff inside the fig. Take one slice of prosciutto, fold in half, and wrap around the fig, leaving the cheese-stuffed top exposed. Evenly space the figs on to non-stick baking sheet. Bake for 10-12 minutes or until the prosciutto turns a deep red color. *Drizzle with Maple Balsamic Dressing or a Balsamic Reduction (as seen in episode 1 of Kiss the Cook). Serve immediately!

Maple Balsamic Dressing

Recipe courtesy of Tyler Florence

1 small shallot, finely diced

1 tsp. Dijon Mustard

2 tsp. balsamic vinegar

¼ cup extra virgin olive oil

2 tsp. maple syrup

Salt and pepper to taste

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.



*Recipes courtesy of Kiira Leess

Thursday, November 27, 2008

If you are reading this you have internet. If you can't think of anything to be thankful for today be thankful for that.

HAPPY THANKSGIVING!

Tuesday, November 25, 2008

Intrepid Travel


I received a packet in the mail today from Intrepid Travel. Normally I would throw stuff like that out without even bothering to open, but I've traveled with Intrepid, I know better. Intrepid by definition means fearless and adventurous, two adjectives that I would only use to describe myself if they are followed by either the words eater or traveler. Fearless and adventurous traveler and eater... yes. A few years ago when everyone I knew was making their way through Europe I wanted something more. I wanted to be completely overwhelmed by a culture and its people. I wanted no escape. Not to an American hostel, bar, or dare I say Mc.Donald's. After voicing this to the lovely people at STA travel they suggest Intrepid Travel. I started looking into it and was automatically turned off by the idea of group travel and a planned route, but then I started to do some research about Intrepid Travel and their mission and realized it was everything I wanted and more. Intrepid Travel believes in having "local partners" in every location. Intrepid is an organization that wants to give back to the communities that enrich so many peoples lives. With Intrepid you have no choice but to be completely submerged into another culture. You will stay at locally owned hotels, eat at locally owned restaurants, and have the experience of a life time. It was the kind of trip you can feel is going to change your life as soon as you begin. I can not talk highly enough about my experience with Intrepid Travel and it being a cold rainy day this packet couldn't have come at a better time!

INTREPID TRAVEL


thanks JT

Monday, November 24, 2008

At the very least pick up a pair of Lazy Pants!
YOU HAVE 2 DAYS LEFT!


Sunday, November 23, 2008

Feathers


My obsession with feathers detailing came with the purchase of my clutch for fall. I love the use of feather in the Plume skirt by Elizabeth and James, the Olsen's line, and in the feather cocktail dress featured in Peter Som's fall collection.

Retail and the Recession


One girls recession is another girls opportunity. Looking back to the summer when gas prices were almost $5 a gallon I remember being a little displeased but still confident. Now that there is an estimated 9,000 jobs lost on Manhattan's "Main street" this recession is really hitting home. And while I don't believe in the capitalization of others misfortune I can't help but point out the silver lining of this horrible economy. Most retailers have prepared themselves for a loss in their 4th quarter, which is usually the highest grossing quarter for retail, and will be going to drastic measures to make sales. This is going to be the time to invest in timeless pieces for your wardrobe. The closer it gets to the holidays we are going to see those unattainable articles of clothing we love 80-90% off. My recommendation is do not buy anything that is not on sale, it might be full price now, but trust me... it won't be for long!

Friday, November 21, 2008

AR!NY


LOLA New York and their team of artist out did themselves last night. ArtRock! was more than a success. It was the perfect gathering of the usual NYC suspects. The atmosphere was great thanks to DJ Berrie and a bar that just wouldn't quit. Not to mention over $50,000 was raised for the Naomi Berrie Diabetes Center, job well done. Its nice to see people still giving back during these times.

Thursday, November 20, 2008

PAYDAY pick


I love this cropped jacket. Its great by itself or if you want to layer a thin black long sleeve underneath it. There is something about it that remind me of Rachel Zoe. Anticipation Jacket, $148. Available at all Anthropologie store as well as online.

Wednesday, November 19, 2008

Timo Weiland


Timo Weiland is the genius behind that fantastic bow tie. Timo just launched his new neck wear line and each tie is better than the next. Any item in the uni-sex line would be a perfect addition to every fall outfit. Expect to see Timo's neck ties become a staple this season. Go to timeweiland.com for more information! Now if only we knew where to find them?

Vivienne Westwood Anglomani


I am obsessed with her new drape dress. This style would be so flattering on anyone trying to hide the extra holiday pounds. The dress is available at net-a-porter.com, retails for $550.

Tuesday, November 18, 2008

Update: Last weeks payday pick is currently on back order in all sizes other than 10 & 12! If you want it for the holidays I would be calling for it now.

Jimmy Choo


Groove Patent Sandals by Jimmy Choo. Retail for $775 ... and worth every penny.

AR!NY

Models, socialites, and Patrick McMullan photographers alike will be making their way to the Bowery Hotel this Thursday for the 2nd annual Art Rocks! New York benefit. The night, hosted by Charlotte Ronson, Lydia Hearst, and Maggie Rizer, will showcase 14 emerging artist as well as a silent auction. No benefit would be complete without a cause and AR!NY is supporting The Naomi Berrie Diabetes Center at Columbia University Medical Center. To purchase ticket visit artrocksnewyork.com.

Sunday, November 16, 2008

Grey Ant


Lindsay Lohan is on the cover of December's Harper Bazaar. She looks amazing and she is wearing my new must have sunglasses. The sunglasses are by Grey Ant, who is rep-ed by none other than People's Revolution... (yes, the Peoples Revolution where Lauren and Whitney work). The sunglasses retail for $253.


Here are a few stores around NYC where you can find the label carried

ATRIUM

644 BROADWAY
NEW YORK, NY 10012
212.473.9200

BERGDORF GOODMAN
757 Fifth Avenue
New York, NY 10019
800-558-1855

CIRCA NOW
238 East Sixth St
New York, NY 10003
212-254-2555

DERNIER CRI
869 Washington St
New York, NY 10014
212-242-6061

EVA
227 Mulberry St
New York, NY 10012
212-925-3890

HENRI BENDELS
712 5th Ave LL2
New York, NY 10019

And all Intermix locations.


If you can't find the glasses there then you can order them online here

Wednesday, November 12, 2008

Vogue



Whether you are on team Angelina or team Aniston you can appreciate Jennifer Aniston's article in this months Vogue. In the article she gives a quote that I swear I have said word for word.

"I never liked Sex and the City, the kind of thing where women only feel empowered once they find the Man. It is just not up my alley. I don't believe in it. There is nothing you can control about love. Somebody once said, Everything you want in the world is just right outside your comfort zone." - J.A.

Maybe its time for me to switch teams?

Sunday, November 9, 2008

kiss the cook




White Bean Crostini

2 cans of cannolini beans (drained and rinsed)
2 garlic cloves, grated
2 sprigs of rosemary, finely chopped
1 to 1-1/2 tsp. chili pepper flakes (to taste)
1 lemon, zested (then the juice of half)
3 Tbs. olive oil
balsamic vinegar to drizzle
salt and pepper to taste
1 french baguette, sliced into rounds, brushed lightly with olive oil, and toasted in oven (350 for about 5 minutes)

In a medium-sized bowl, combine all of the ingredients except the balsamic. Using the back of a fork or spoon, lightly mash the beans while keeping the majority of them whole. Spoon a heaping tablespoon of white bean mixture onto the toasts and finish with a tiny drizzle/drop of balsamic vinegar.

Devour with good friends and a spicy, fruity glass of red wine (Recommended: Malbec).


Grilled Calamari over Tomato, Olive, and Red Onion Salad with Balsamic Drizzle

Serves 4 as Appetizer

¾ lb. Fresh Calamari, Cleaned (insides removed)
3 cloves of garlic, minced or grated
¼ cup parsley, chopped (+ ¼ cup for the tomato salad)
1/3 cup pitted kalamata olives, chopped (+ 1/3 cup chopped for salad)
1 orange, zested (reserve one half for juice)
1/3 cup olive oil
4 plum tomatoes (or 6-7 campari tomatoes), seeded and chopped
¼ red onion, finely diced
salt and pepper


For Balsamic Drizzle:
¼ cup balsamic vinegar
1 garlic clove, smashed
1 sprig of rosemary

In a medium-sized, shallow dish, add the garlic, parsley, orange zest and juice, the first half of the parsley, and the first half of the chopped olives. Stir to combine and add in olive oil and salt and pepper. Taste for seasoning and adjust from there. Add in the calamari; lightly toss them in the marinade. Cover the dish in plastic wrap and place in the refrigerator to marinate for about an hour or two. (*Note: Due to the acidity of the orange juice in the marinade, it’s important not to let the calamari marinate for too long or it will begin to cook in the juices!)

While the calamari marinates, prepare the tomato salad. In a medium-sized bowl, combine the chopped tomato, onion, parsley, and olives. Dress lightly with olive oil, salt and pepper.

For the balsamic drizzle, add balsamic, garlic, and rosemary to a small saucepan and place over medium-high heat. When the balsamic comes to a boil, immediately knock back the heat to low/medium-low and allow to reduce for about 5-6 minutes until it’s syrupy.

After the calamari has marinated, heat up the grill to medium-high (or a large cast iron skillet or grill pan, on the stove at medium-high). Brush the grill with a little olive oil. Grill the calamari on both sides (only turning once!) for about a minute or so. Do not cook for more than 2 minutes as the calamari will become rubbery. Remove from grill and serve over the tomato salad. Drizzle with balsamic syrup and serve immediately.

Thursday, November 6, 2008

PAYDAY pick


This weeks payday pick is Evening's Promise Dress. I think that its going to be a great for holiday parties and... maybe... a possible 5 yr reunion. Kinda reminds me of Blair Waldorf, right?

Evening's Promise Dress

Wednesday, November 5, 2008

project COTTON runway

Behind labels like Ralph Lauren, James Perse and Splendid is Supima cotton. Supima is hosting their 2nd annual designer competition. The winner will get their designs featured in a Supima runway show, have their information distributed to thousands of retailers, and will also be featured on the Supima website.
Have what it takes? Open call is at the Thompson Hotel in SoHo November 20th from 4pm-10pm and November 21st from 10 am- 1 pm.
Go to www.supima.com for more information and GOOD LUCK!

Fashion in Paradise... what could be better than that? The Islands of the World Fashion week started today and will run until November 8th. The event is taking place in the Bahamas and is featuring designers based and influenced by the islands all over the world. Here's to hoping that the Bahamas becomes one of the main stages for fashion!

Feel like catching the next Jetblue flight out of JFK to Islands of the World Fashion week? Click here for all the details you will need!

FINK


Check out this new band out of the UK, Fink. I was at work when I heard their song Blueberry Pancakes and I have been hooked ever since. Judging by the fact there is less than 300 members of their facebook fan club I am assuming they are still pretty up and coming.
List of songs you must download off of iTunes by Fink:
- Blueberry Pancakes
- Pretty Little Thing
- Trouble's what you're in
- If Only

Monday, November 3, 2008

Things to come

So sorry to my loyal viewers! The past 2 weeks have been crazy, but there is much to come. Great things out of London, a new singer song writer and an amazing online store! Updates on fashion week in the Bahamas and a contest for every up and coming designer... and last, but not least, the first of what I hope is many recipes to come from Kiira Leess. Check back again soon!
Oh, and one more thing....
VOTE!