“Fashion is more usually a gentle progression of revisited ideas” –British fashion designer Bruce Oldfield

Innovative Design. Iconic Styling. Inspired Dishes.

Tuesday, February 14, 2012

Paint the Town Red

Thought you had enough of Valentine's Day? Well think again. The rouge of passion is in the air, its sultry and daunting so handle with care. Look no further to spice up your life, below are some items you should buy your wife (wink). But red is not just for lovers it can please a crowd, so observe what we have, we're sure you'll be wowed!




[1] ELLE DÉCOR december 2009
[2] HOLLAND & SHERRY accacia pillow
[3] KIKI DE MONTPARNASSE by Julia Restoin Roitfeld Chantilly lace and satin bra
[4] TRADITIONAL HOME march 2012
[5] OLIVE & COCOA rosso amore
[6] JIMMY CHOO quiet patent-leather pumps
[7] JUDITH LEIBER heart n’ soul key ring
[8] TOM FORD carnal red nail lacquer
[9] HERMES balcon du guadalquivir
[10] ARCHIPELAGO pomegranate soy candle
[11] SOLANGEAZAGURY-PARTRIDGE 18-karat red gold diamond ring
[12] ELLE DÉCOR december 2009
[13] FOSCARINI big bang red suspension lighting
[14] GLOBAL VIEWS bowling pin vase (contact House of L)
[15] MAC lipstick in mac red
[16] DONGHIA lamp (contact House of L)
[17] HOLLY HUNT secret rectangle low table
[18] glass accent in entryway
[19] DONNA KARAN floor length cap sleeve asymmetric neck drape banded dress
[20] PANTON heart chair
[21] ELITIS divine wall covering
[22] PANTON classic chair
[23] HOLLY HUNT peso occasional table
we can dish it out, if you can take it

Beet and Goat Cheese Salad with Pistachios

(Gourmet, December 2002)

The earthy flavor and color that beets add are a perfect compliment for a Valentine's Day side dish. 


3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)



Preheat oven to 425°F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
Cooks' notes:Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using. • Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.




RED VELVET CAKE


When I first started baking in the early 90's,  before the ease of internet searches and the resurgence of this cake's popularity, I literally became obsessed with finding the "perfect" Red Velvet Cake recipe.  Moist and delectable, its rich hue contrasts amazingly against the white frosting and makes a perfect Valentine treat.
CAKE
½ cup shortening
1 ½ cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa (heaping)
1 cup buttermilk
2 ¼ cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
FROSTING

3 
tablespoons
 flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter (must be butter)

 Directions:

Cream shortening, sugar and eggs.
Make a paste of food coloring and cocoa.
Add to creamed mixture.
Add buttermilk alternating with flour and salt.
Add vanilla.
Add soda to vinegar, and blend into the batter.
Pour into 3 or 4 greased and floured 8" cake pans.
Bake at 350°F for 24-30 minutes.
Split layers fill and frost with the following frosting.
Frosting: Add milk to flour slowly, avoiding lumps.
Cook flour and milk until very thick, stirring constantly.
Cool completely.
Cream sugar, butter and vanilla until fluffy.
Add to cooked mixture.
Beat, high speed, until very fluffy.
Looks and tastes like whipped cream.

3 comments:

Paul Perhacs from Mystic Image Producitons said...

Very cool and interesting. Keep it up! Paul @ mystic image

playtobehave said...

Love the blog, Libby! Both recipes sound delicious. Our family "cake man" is my son so I'm going to see if we can try the baking together. I am not normally a 'red' fan but that changed when I saw the furnishings! Beautiful!

Anonymous said...

My frosting was a fail...it was not light and fluffy, nor did it look or taste like cool whip, BUT, the cake was scrumptious, amazing, unbelievable.