Friday, May 26, 2017

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Cranberry & Saint Germain Pitcher Sparkler
1 cup vodka
3 ounces St. Germain elderflower liqueur
1/2 cup cranberry juice
1 1/2 cups club soda

In a large pitcher filled with ice, combine all of the ingredients. Serve in champagne flutes or other festive glasses.
    Lomo Saltado
    • 12 ounces thin sliced ribeye steak
    • 1/2 teaspooon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon garlic powder
    • 2 tablespoons olive oil
    • 1 yellow bell pepper
    • 1/2 poblano pepper
    • 1/2 red onion
    • 1 tomato
    • 2 tablespoons soy sauce
    • 1/3 cup beef broth
    • 1/4 cup chopped fresh cilantro
    • 1 cup freshly fried French fries, for serving
    • 2 cups cooked white rice, for serving
    1. Slice the steak into thin strips and season with salt, pepper and garlic powder.
    2. Heat the oil in a large heavy skillet over high heat. Add the steak and cook, stirring occasionally, until browned.
    3. While steak is cooking, slice the peppers, onion, and tomato into thin slices.
    4. Add the vegetables to the pan with the steak and cook for 2 minutes, stirring constantly.
    5. Add the soy sauce and beef broth to the pan and stir well. Cook for 2 minutes.
    6. Remove from heat and sprinkle with cilantro.
    7. Serve over rice with french fries.

    Rhubarb Upside Down Spice Cake
    • 1 pound (450 grams) rhubarb, trimmed
    • 3/4 cup (150 grams) granulated sugar
    • Finely grated zest from half a lemon
    • 4 tablespoons (2 ounces or 55 grams) unsalted butter, cold is fine
    • Two pinches of salt
    • 6 tablespoons (85 grams) unsalted butter, softened
    • 2/3 cup (125 grams) light or dark brown sugar
    • 1/4 cup (50 grams) granulated sugar
    • 2 large eggs
    • 1/2 teaspoon vanilla extract
    • 2 teaspoons baking powder
    • 1/4 teaspoon fine sea salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • A few gratings of fresh nutmeg
    • 1/2 cup (120 ml) buttermilk
    • 1 1/2 cups (195 grams) all-purpose flour
    Heat oven: To 350°F. 
    Make topping: In a 10-inch ovenproof skillet, trim your rhubarb to lengths that will fit across the bottom in one direction, i.e. some short and some taller. Remove rhubarb and cut each stalk lengthwise into thin (about 1/4-inch thick) ribbons. If your rhubarb is already quite thin, you might just want to halve each piece lengthwise.
    Sprinkle sugar into skillet and add lemon zest; use your fingers to mix the zest into the sugar; the grit of the sugar will help release the most flavor from it. Add butter and salt and heat skillet over medium until butter has melted, stirring frequently. Add rhubarb and cook, turning gently, for 3 to 4 minutes, until it has softened slightly and released some of its liquid. Remove from heat and set skillet aside.
    Make cake: In a large bowl, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined, then vanilla. Sprinkle mixture with baking powder, salt, and all the spices and beat well to thoroughly mix them in. Add buttermilk; mixture will have a curdly texture but don’t worry, it’s all going to even out. Scrape down bowl and add flour; beat only until it disappears.
    Check your rhubarb base to make sure all the pieces are in the order you’d like them to be; nudge around any that are not, then dollop cake batter over rhubarb mixture in small spoonfuls and smooth top as best as you can. As the rhubarb mixture will be very wet, this will seem almost impossible. I actually gave up and just put it in the oven, where the cake spread into one even layer on its own. (Thank you, cake.)
    Bake cake: For about 35 minutes, until a toothpick inserted deep into the cake (but not the topping underneath) comes out batter-free. Transfer to a cooling rack and let cool for 5 minutes, then run a knife around the edges to loosen. Place a larger plate upside down over the skillet and use two potholdered hands to flip cake out onto it. If any rhubarb is stuck in the pan or slides down the side, just return it to the top of the cake.

    Thursday, May 25, 2017

    Give Me A "P"!

    It is almost time for the long weekend. I thought we should have some fun with a playful purse that is full of poms. Yes, pom poms.

    Spring, Camel by Aldo, $55
    This bag is such a party. How can you not have fun wearing this?

    Super soft pebble leather makes this bag extra luxurious. 

    Poms AND tassels? Sign me up.

    Charming Charlie, Pom Wristlet, $19
    And for something under 20 bucks. Love the white with the bright colors!

    Have some fun with your bags this summer. Try a pom pom or a tassel with a pop of color.

    Be fabulous today!

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    Wednesday, May 24, 2017

    She's On Another Tier

    Let's talk tiers. They offer some lovely dimension to an outfit without a pattern or print. A tiered top is breezy and great for summer.

    Love love love this top. The v neck, the waistline, love it.

    Not feeling the hot pink? This jersey top comes in five other colors.

    This is the top that inspired this post. Perfection for the office.

    OK, ok I'll give you another polka dot, relax!

    Looking for something that isn't skin tight but looks fitted and fantastic? Look no further than these great tops!

    Be fabulous today!

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    Tuesday, May 23, 2017

    Sunshine Days

    Last week we looked at some pretty fantastic espadrilles. Today I thought we would combine the style with a sneaker. That's right, the perfect summer sneaker.

    Anthropologie, Alohas Bambita Espadrille, $98
    If this doesn't say summer, I don't know what does.

    Do you love these? I love these. They also come in a handful of other colors.

    A low maintenance shoe that is the equivalent of chambray.

    Classic brand with a punch of feminine. Perfect for summer.

    While summer may be all about the sandals, sometimes a solid sneaker is that way to go. These espadrille options are great for warmer weather.

    Be fabulous today!

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