Happy Friday!

I had the day off and was boot browsing ;) Found this lovely video on Loeffler Randall, it has a bit of a somber feeling but I like that it shows what goes on in photo shoots and the setting is so old school Victorian.

Cat Power's cover of Oasis' Wonderwall is awesome. Love it!

The great gray boot search continues!

Loeffler Randall from Petter Ringbom on Vimeo.

Summer Eats

It's been a busy summer! What I do enjoy most about summer is the ample supply of fresh ingredients that take simple meals to the next level. The two I enjoy most?

Tomatoes!

Slow Roasted tomatoes & garlic...

Tossed with fresh mozzarella, olive oil, and basil

Served over toasted baguette

Peaches for me!

Note: I can eat peaches anyway any day. I've been going through a box of 10 peaches a week for the past month.

Hello sugar...

Peach, meet George Foreman

Get in my belly!

Meatballs!

In preparation for our upcoming NYC trip, Mai and I started to compile a must eat list. On our list to try is Little Owl, which is also known for their meatball sliders. Yes, meatballs on mini buns. I found the recipe on NY Magazine's website.



Last month, I attempted the recipe however I omitted the veal and I didn't bake the garlic buns (it was a Friday). I would love to attempt the recipe again with the garlic buns (maybe on a Saturday).
What did the sausage say to the ground beef? "At least I don't crumble when the heat is on" (Wah wah wah....)

Happy Birthday G-I-G-I

Oh man! Little Gigi is 6! I was asked to make a fish themed cake for our little birthday girl. I took the challenge but I was hesitant.

Last fall I took a cake decorating class and walked away with a bad taste in my mouth literally! It seemed that because butter in all its natural glory, melts super easily. I learned that a lot of decorated cakes require a lot of shortening or other unnatural ingredients to stabilize the frosting.
I did learn a lot from the class, but I think I'm

I was inspired from this recipe. I liked that the frosting used egg whites which will produce an airy frosting (a la meringue). And I knew that I was going to get a less than professional result from the recipe (I wanted less sailboat, more under the sea), but it was A LOT misinterpreted. It was literally lost in translation... but I assure you, it tasted great.


The 7 minute frosting was super easy to make, but it was not as easy to handle as described, and it slowly started to melt and fall apart as the afternoon went by. I just may not have that je ne sais quoi, I totally need to practice... I'm currently researching frosting ideas, and will keep you updated!

Happy Birthday Gigi!

Anytime cookies

Who doesn't like a batch of fresh out of the oven cookies? No one. I have a method of making batches of chocolate chip cookies and then freezing the dough so that they may be baked in any amount; anytime.

I have had people ask for my chocolate chip cookie recipe because they think there's some hidden ingredient, but there is not! I use the very original, very trustworthy Nestle Toll House recipe. This sounds really sad, but I have that recipe memorized by heart! Its a very good recipe however my method of baking differs.

1. Use a cookie scoop to shape all the dough (all at once)
2. Spread them on a cookie sheet
   
3. Put them in the freezer for about 15 minutes (if I'm baking them that day, this is when I would preheat the oven to 330 degrees)
   
4. Put any unused cookie dough balls in a Ziploc bag and (try to) save for anytime
   
5. Bake cookies at 340 degrees for about 10-12 minutes, or until golden at the edges
   
6. I promise chewy cookies every time!

La Dolce Vita

TGIF (thank goodness for a free day!). Yipee I have a free day and this is what I did:

• Errands
• Laundry
• Lunch with a buddy (Thanks for lunch Jenn!)
• Clean
• People watch and window shop at Santana Row

The weather was perfect. Spring has sprung, which is great, but I will miss citrus season! I was feeling a bit luxe today so I squeezed myself a fresh glass of blood orange juice. I was tempted to throw in some sparkling wine but drinking by myself is a bit too luxurious. So instead I used some bubbly mineral water. It made me feel like I was sitting on the grounds of an Italian villa in a sundress...cin cin.

Speaking of privilege, I was super lucky to have spent last weekend in the city at a friend's new apartment (Thanks LTN!!). Check out the great view from her window below (ignore my reflection). We had a great slumber party and it was great catching up with friends.

I made breakfast for the girls and they seemed to enjoy it, and they wanted the recipes. I felt like a domestic urbanite cooking in a very uncluttered kitchen (unlike mine), the sunlight shining through the windows and a view of the city below, it was fun!

Crème Brûlée French Toast: I've made a few revisions to the original recipe.

• I omit the corn syrup (totally unnecessary)
• I use challah (holla!! its a great egg-y bread, brioche is good too but a bit more buttery-très decadent)
• I use whole milk instead
• I substitute the grand marnier with zest from one orange (I forgot this ingredient in SF though!)

Chicken sausage spinach fritatta with goat cheese: Fritattas are great with everything (I usually have it with rice). They can be made with any ingredient you have on hand.

• Garlic
• Thinly sliced onions
• Olive oil
• chicken sausage (casing removed)
• Spinach (8oz bag is great)
• 6 eggs
• 1/2 cup milk
• Goat cheese
• pinch of salt and pepper

Have the oven preheated to 375 degrees. Mix eggs and milk in a bowl add salt and pepper Using an oven safe skillet on medium high heat, cook the sausage until lightly browned and cooked. Set the sausage aside on a plate. In same skillet, saute onions and garlic in the olive oil until onions are clear, add spinach until wilted then add the reserved sausage.

Pour half of the egg mixture into the skillet and then place slices of goat cheese on top, then pour the rest of the egg mixture in. Cook on the stove top until the edges are set, then put in the oven for about 5-10 minutes or until the center is set.

I hope all that made sense.

A trio of cupcakes

My great friend Karen is turning the BIG 3-0 and there is a dinner planned with her family. In honour of her birthday I'm making a trio of cupcakes! (It's such a grand occasion, the fancy British spelling of honor is called for).


Pumpkin Cupcakes: Topped with Cream Cheese Frosting

I've made these before and people love them. Always use freshly grated nutmeg as the recipe calls for and you won't regret the extra step.


Devils Food filled with Raspberry Jam: Topped with Whipped Chocolate Ganache and a mini meringue



This was my first time using this recipe and I probably wont be using it again. I don't have a lot of luck using cake recipes that call for water. These tasted fine but it had a bit of a dense texture and wasn't so chocolate-y.

I used the Wilton method for the filling but the somehow I ended up with not so much filling in my version. It could be that the dense texture threw off the method. I may try the cone method next time.

Chocolate Ganache:
-One bag semisweet chocolate chips (12oz)
-one pint whipping cream

Melt chocolate in a double boiler with chocolate chips, stir often until smooth. Cool uncovered mixture in refrigerator until cool but not firm. Whip mixture with whisk just until fluffy.


Devils Food
Topped with Whipped Chocolate Ganache and chocolate sprinkles(for the kiddies).


I made these on a Thursday night with my friend Jenn (aka Grey's Anatomy viewing partner). I baked and Jenn decorated. We had to take breaks to watch Grey's and worked ferociously during commercial breaks. It was fun and we made a mess.

P.S. I do have photos but they are currently being held hostage in my Mac notebook, I broke the plug to the power supply. Well technically the vacuum cleaner got in a fight with the plug, but I digress.... Photos coming soon!