colorful rugs.

Our bedroom is at the tail end of being kind of/almost put together.  We have dressers! And lamps! And bedside tables on order!  The only thing missing is a couple of more throw pillows (because 5 is clearly not enough) and a rug.  I've looked at my fair share of rugs some very ugly and some very beautiful (and very expensive - some days I wish I didn't always gravitate towards the insanely beautiful and very expensive things..)  The problem is I have a vision and a look and this picture in my head that I can see so vividly that it's hard for me to settle for anything less then what this imaginary image looks like.  

We also need a living room rug and for a while I had no idea what I wanted but now that I spotted this picture I feel myself gravitating towards something as colorful as this. It brightens the entire room in the best possible way.  Oh and that chandelier, feminine and modern.  

Image via here.

shells with yogurt, peas, and chile.

Has the bitter cold weather made you feel like hiding under piles of blankets and refusing to emerge until the temperature once again surpasses freezing?  Maybe I’m the only one.  I don’t particularly hate the cold but something about temperatures in the single digits and requiring a hat, gloves, scarf, and an extra thick sweater in order to step outside even for a short walk is just unbearable to me.  If I had my way you would find me bundled up under my brand new fuchsia throw with a TV remote in one hand, a cup of super thick hot chocolate (with homemade marshmallows) in my other hand, and several dogs napping at my feet.  (This whole job thing is really impairing my ideal life.)  My comfort food cravings have gotten so bad that I’ve found myself dreaming about pasta which is how I ended up finally making the yogurt pasta dish from the Jerusalem cookbook which I have been obsessing over from the moment I got the book.  This is the kind of thing I love to eat in the winter since it’s not terribly heavy but it’s still comforting.  The pine nuts give a spicy crunch bite, which is something I love in pasta dishes, and the chunks of feta give a lovely salty bite and the yogurt sauce is genius!  It also reminds you a little bit of spring and that winter will end at some point, which is something everyone needs to be reminded of on weeks like this. 

Shells with Yogurt, Peas, and Chile
Recipe adapted from Jerusalem

Serves 6 (I halved the recipe and it served the 2 of us with leftovers for lunch) 

I streamlined things here and altered things to reflect my own flavor preference.  I found that there was a lot of basil in the dish that was almost overwhelming so I added a third of the basil to the yogurt sauce in order to make a kind of yogurt pesto.  I also added in some more Aleppo pepper because I haven’t found anything Aleppo pepper isn’t good on and the extra spice is a welcome addition to the dish. 

2 1/2 cups (500 grams) Greek yogurt
2/3 cup (150 ml) olive oil
4 cloves garlic, crushed
1 pound (500 grams) fresh or thawed peas
1 pound (500 grams) shell pasta
1/2 cup (60 grams) pine nuts
3 teaspoons Aleppo chilie flakes
1 2/3 cup (40 grams) basil leaves
8 ounces (240 grams) feta cheese, broken into chunks
Salt and pepper to taste

Put the yogurt, 6 tablespoons/90 ml of olive oil, the garlic, 2/3 cup (100 grams) of the peas, 2/3 cup basil, and 1 teaspoon of Aleppo chilie in a food processor.  Blitz to a uniform pale green sauce and transfer to a large mixing bowl.  

Cook the pasta in plenty of salted boiling water until al dente.  As the pasta cooks, heat the remaining olive oil in a small frying pan over medium heat.  Add the pine nuts and the chile flakes and fry for 4 minutes, until the nuts are golden and the oil is deep red.  Also, heat the remaining peas in some boiling water, then drain.  

Drain the cooked pasta in a colander, shake well to get rid of the water, and add the pasta gradually to the yogurt sauce; adding it all at once may cause the yogurt to split.  Add the warm peas, the remaining basil, feta and salt and pepper to taste.  Toss gently, spoon the pine nuts and their oil over the pasta.  

green.

Could there be anything more beautiful then a kitchen that coordinates with the view right outside your window?  

I don't think so, which is why I am swooning hard core for this green kitchen.  So California.  So beautiful.  Maybe in my next life.   

I am in love.  

Image via here. 

blood orange and pistachio salad.

I've been on a citrus kick as of of late.  I've found myself devouring boxes of clementines and including a squeeze of lemon or lime in every drink I have. Citrus in the cold winter months is just necessary - it reminds you of warm places which is why in the depths of winter (and weeks where the high is about 20 degrees), I find it necessary to include some in every meal I have.  My current favorite iteration is a blood orange salad with pistachios.  It’s tart and sweet and crunchy.  The dressing is tangy and light (I prefer a much higher ratio of vinegar to oil in my dressings.  It gives the dressing a wonderful bite).  The whole thing is utterly refreshing but so wintery at the same time.  My favorite thing to serve it with is half a grilled cheese sandwich because everyone needs a little something creamy and cheesy to eat with a tart and virtuous salad (and grilled cheese is just the perfect winter food).  

Blood Orange and Pistachio Salad
Serves 2

This would also be wonderful with the addition of some diced avocado.  

3 cups mixed greens
1 blood orange, pith removed and diced
1/4 cup pistachios, shells removed
1 tablespoon Parmesan or Pecorino cheese (or a handful of shaved cheese) 
Salt and pepper to taste

For the dressing

3 tablespoons sherry vinegar
1 tablespoon olive oil
1 teaspoon Mike's Hot Honey (or 1 teaspoon regular honey with a pinch of red pepper flakes)
Salt and pepper to taste 

In a large bowl combine the lettuce, blood orange, pistachios, and cheese.  Add salt and pepper to the greens (flavor liberally!).  In a small bowl combine the dressing ingredients and whisk to combine.  Taste and adjust seasonings as necessary.  Pour the dressing over the greens and toss with your hands making sure all the lettuce gets coated.  Serve with grilled cheese.  

open layout.

I'm leaving for a long weekend in Boston very shortly.  The plan while up there is to eat as many homemade Oreo's from Flour Bakery as humanly possible, take several walks around the South End while I hunt for more pieces for our apartment (and possibly some clothing necessities for me), catching up with friends, and finally experiencing some level of cold because it's apparently very cold in Boston.  I've got my warmest scarf, gloves, and hat packed.  Here's hoping I remember how to survive the winter.  

Since we still lack a couch and are probably not getting one for another month (I realize now why people don't custom order things very often...) and we finally had to get rid of our Christmas tree, I finally have some  more room in the apartment to better figure out what makes sense for us.  I am totally loving the open layout and having two defined spaces but I also love the idea of the kitchen blending into a well lived in living-room like the below (much more conducive to entertaining.)  So many thoughts and ideas.  So many options.  Let's see what I find in Boston.  

Image via Pinterest

easy jam tart.

All my virtuous eating lasted about 5 days before I said to myself you can have your cake and eat it to, so I did just that.  If my imaginary roller derby name is any indication (Count Chockilla for your information), it’s clear that I have a strong affinity for the sweet stuff (particularly chocolate but anything would do).  As much as I love over the top cakes, I also love simple rustic tats. There is something about the ease with which they can be made (Tuesday tart day?) and because they are so simple, I find that a slice can make the perfect breakfast, accompaniment to tea, or evening dessert.  My absolute favorite tart recipe combines a generous layer of jam (preferably cherry) between a subtly sweet cornmeal crust.  It’s as easy as can be and it’s also visually stunning with it’s overlapping layers of crust and its coarse sugar coated top, making it the perfect thing to bring to your next dinner party. (A slice always makes a wonderful reward for having gone to the gym which is how I bribe myself to go.)

Easy Jam Tart

Recipe via Smitten Kitchen

1 ½ cups (210 grams) all-purpose flour

½ cup (70 grams) stone-ground cornmeal or polenta

2 teaspoons baking powder

½ teaspoon salt

9 tablespoons (4 ½ ounces or 130 grams) unsalted butter, at room temperature

½ cup (100 grams) granulated sugar

1 large egg, whole

1 large egg, separated

1/8 – ¼ teaspoon almond extract

1 ½ - 1 ¾ cups jam (I love cherry jam with the almond extract)

2 tablespoons (30 grams) coarse-crystal or granulated sugar

In a small bowl, whisk together the flour, cornmeal, baking powder, and salt.  In a stand mixed with the paddle attachment or in a food processor, mix the butter and ½ cup (100 grams) sugar together until smooth.  Add the egg, egg yolk (keep the egg white from the second egg on hand for later) and almond extract and beat until combined.  Gradually add the flour mixture and mix until the dough just comes together. 

Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches in diameter.  Wrap it in plastic wrap and refrigerate it until needed.  (Or you can put the freezer to get it colder quicker.)

Transfer the remaining dough to a 9-inch tart pan with a removable bottom.  Using your hands, press the dough evenly into the bottom.  Press the dough up the sides to the rim of the pan and set the tart on a baking sheet. Refrigerate the dough-lined pan until firm, at least one hour.  (Again, you can put it in the freezer and have it firm up in about 30 minutes.)

Preheat the oven to 375 degrees.  Spread the jam evenly over the dough in the pan.  Cut the chilled dough into very thin disks with a sharp paring knife.  Arrange them slightly overlapped in concentric circles over the jam to form a top crust.  Whish the remaining egg white with 1 teaspoon of water until frothy; brush evenly over the tart lid and then sprinkle with 2 tablespoons (30 grams) coarse sugar.  Bake until the top crust is golden brown, about 25 minutes.  Let cool completely. 

This tart stores beautifully for 3 days if well wrapped at room temperature.  It’s also really sturdy making it the perfect dish to bring to a soiree.