In Baby Love on January 31, 2009 at 9:27 am
This morning Tiny G heads with his daddy to the Pasadena Rose Bowl Aquatic Center for his first-ever swim lesson! There were a couple of requirements for the class: (1) Swim diapers – Tiny will be wearing Pampers Splashers in a Sesame Street pattern. (2) Swim trunks – Tiny is going with a pair of Patagonia Baby Baggies in the Lions, Tigers & Rhinos pattern. Oh, boy! (3) Sun hat – Naturally he has a matching Lions, Tigers & Rhinos hat to go with.
In Food, Recipes on January 30, 2009 at 9:02 pm
Broccoli rabe might be my favorite vegetable—it’s a toss up with Brussels sprouts. Broccoli rabe has a nutty, slightly bitter flavor. We love it tossed w/ olive oil, anchovy, red pepper flakes and parm, served alongside grilled ribeyes, and it couldn’t be easier to prepare. First, cut off the stalks from 1 bunch of broccoli rabe (about 1 lb.) so that you are left with the leafy greens and florets. Place in steamer.
Cover and steam for about 5 minutes. While broccoli rabe is steaming, whisk together 4 tablespoons of olive oil with 3 teaspoons of anchovy paste. If you prefer, you could finely chop anchovies instead of using anchovy paste. Set aside. When broccoli rabe is tender (but still slightly al dente), transfer to a bowl, and sprinkle with a pinch of red pepper flakes.
Sprinkle grated parm (to taste) over broccoli rabe. Toss with olive oil and anchovy paste mixture. Serve.
In Fashion, Film on January 30, 2009 at 7:57 am
Friday Follies [n., pl.] postings on Fridays about fashion and food in film from guest bloggers with impeccable taste.
As a 26-year-old girl (who is happily engaged), I have to say The Talented Mr. Ripley could have been just as breathtaking if it were a silent film—simply because Jude Law‘s look completely takes over the screen. In other words: He’s flammable in this movie. Even golden goddess Gwyneth Paltrow is overshadowed by his wardrobe and beauty. Still, Paltrow doesn’t have the advantage of playing opposite a frumpy nerd like Law’s character does, which only helps his fashionable cause.
The film earned an Academy Award nomination for best costume design in 1999 for its flawless wardrobe circa the late 1950s, all of which looked deliberate, natural, subtle, easy and yet fabulously exotic. With the use of wardrobe the audience really feels the Dickie Greenleaf vivre and luxurious life. But I assume the Oscar nod must have been rooted in the way Jude Law looked in a deep cobalt silk jacket, Persol aviators—which he wears while sipping Campari on his sailboat, Italian swim wear, and the fact that he never once wore socks. I appreciate that even though the film was referencing a period four decades prior, the costumes reflected the era without being over-the-top or too in your face.
Bonus: One of the last scenes takes place in the Gucci store in Roma!
Extra credit: See the cult-classic (French version) filmed in 1960, Plein Soleil, staring Alain Delon which rivals (if not beats) the American version in the wardrobe and substance department.—Lizzie Garrett, DESIGNwatcher
For the previous Friday Follies, click here.
In Food on January 29, 2009 at 5:47 pm
Last week in Madrid I ran into the very talented David Chang, chef/owner of one of my favorite spots in New York—Momofuku. Which reminded me that I needed to get some Kewpie mayonnaise—a fantastic creamy mayo from Japan—which Chang uses in a killer Kewpie slaw with Berkshire pork in his ssam burritos. It’s also delicious mixed with a little Sriracha hot sauce to spice up a burger or BLT. A word of warning, Kewpie does contain small amounts of MSG so if you’re sensitive to that, my condolences.
In Drink, Food on January 28, 2009 at 7:56 am
One of my husband’s and my addictions, as I’ve mentioned before, is Indian food paired with Riesling. Last night we placed our weekly delivery order to Makkah Halal Tandoori on Vermont (213 – 383 – 9976). It is without doubt the best Indian food I’ve had in LA. The Sag Paneer is so fresh, simmered with onions and tomatoes, which I love over their saffron flavored rice. Last night we were extra naughty and ordered the naan stuffed with housemade cheese. A cheap and cheerful Helfrich Riesling from Alsace ($12) with peachy floral notes balanced the richness and heat beautifully.
Update 9/20/09: Makkah Halal Tandoori has changed hands and sadly no longer uses the same recipes. New Indian takeout recs please???
In Baby Love, Design, Media on January 27, 2009 at 5:53 pm
My friend Sharon is a foodinista kindred spirit. Armed with a degree from the French Culinary Institute and a closet full of killer bags and shoes that would make even SJP’s pulse quicken, Sharon has been a photo editor at Vanity Fair, Bon Appétit, GQ, InStyle, Glamour and has an amazing eye, especially when it comes to her own photography. She is particularly great with kids! This year for Christmas, she gave us the best gift ever. A photo session with Tiny G, and a print on gorgeous archival paper. I won’t tell you which kiddo is Tiny G, but check out her site: www.sharonsuhphotography.com. She works in LA and NY, so if you are in the market for family portraits, tell her The Foodinista sent you!
In Food on January 27, 2009 at 7:54 am
Back from a week in Madrid and all I want to eat and drink is Spanish, even though the food in Madrid didn’t hold a candle to the tapas in Barcelona. Last night we got a little crazy with pimentón de la vera, or Spanish smoked paprika. We mixed a little of the milder dulce, or sweet, variety of pimentón (which also comes in a spicier picante version) with fleur de sel and sprinkled over chicken legs along with some fresh thyme. And then mixed a little with olive oil and drizzled over some orange cauliflower (great source for vitamin A) I got at the Larchmont Farmers Market this weekend for $3/head (which seemed like a pretty good deal considering that those eensy weensy mini heads of cauliflower fetch $2.99 a PIECE at Whole Foods). We roasted the chicken legs and cauliflower, and then cracked open a bottle of white Rhone-style wine because I didn’t have any Albariño on hand, but wanted to stick with a Mediterranean white. Simple, smokey, satisfying, Spanish and delicious.
In Fashion on January 26, 2009 at 7:01 pm
Aretha Franklin has had me obsessing about hats all week, and while I don’t think I quite have the bravado to pull off the wool-and-crystal number she wore at the inauguration from Mr. Song Millinery in Detroit, I might take a page out of my cousin Stefanie’s book and hit up East Village milliner Eugenia Kim. (Stef has more than two dozen hats from Eugenia Kim alone.) I love this cashmere/wool Marlena ruched rose beret in charcoal and black plaid, or this grey and chartreuse feathered Nikki headband, which I won’t be getting because my husband just glanced over and saw the price and was like “A hundred and five dollars for a HEADBAND?” But if you’re in the market, Barneys and Madison LA both carry Eugenia Kim, or order online by clicking here.
Eugenia Kim Nikki Headband
In Food on January 26, 2009 at 8:31 am
Last night we roasted a chicken, Zuni style, and made a sinful bread salad with the drippings from the roasted chicken. For those of you familiar with Judy Rodgers’ Zuni Café in San Francisco, you’ve no doubt put this recipe into heavy rotation at home. Yesterday morning I picked up a boule of French bread from La Boulangerie at the Larchmont Farmers Market, which is now ranks as the best bread I’ve used for this salad. Then got the spicy mesclun blend of frisée, arugula, mustard greens and radicchio from the lettuce guy, and some green onions and garlic to round out the mix. (We had some leftover pine nuts and dried currants in the pantry from the last time I made the dish.) You can click here for the recipe, but it’s worth it to buy the Zuni Cafe Cookbook.
One note: the recipe for the bread salad if followed to the letter of the law is a bit labor intensive, especially since everything comes together at the end when you’re pulling the chicken out. I skip a few steps, namely I don’t separate and reduce the drippings in a pan. Instead, I take our lives in my hands by simply pouring a modest dribble of the drippings (fat and all) over the salad as soon as the chicken comes out of the oven. I also skip the salted water or chicken stock because this salad is plenty salty without, and instead just up the amount of Champagne vinaigrette ever so slightly to compensate.