February 2007 Entries
As I was reading today’s edition of the food section on the Los Angeles Times, I was seduced by the verrines. I was familiar with verrines but I did not know the name of that technique until this morning.
First of all, let me explain what a verrine is. This is simply a dessert or an appetizer that is made of layers in a small and long clear glass. When you want to host a sumptuous, in style cocktail party, ordering lots of verrines is a sure move to impress your guests.
This is a recipe as well as a method to serving it. You must be able to distinguish with your eyes and on your mouth every layer. Verrine is more complex technique that it appears.
Verrine has all the flair of the French culture; it is stylish, structured and full of flavor.
As a French speaking person, I easily grab where the name comes from. The French word for glass is verre. Verrines are hot in the restaurants and with the amateur cooks all over France.
Categories:
FOOD + drinks
DISHING tips
DINING
posted @ Wednesday, February 28, 2007 10:04 PM | Feedback (2)
One month has past since the launch of the new food venture from NotCot.org called Tastespotting. I visited it a few times already and it is worthy of my recommendations.
Tastespotting is a community for cooks and food lover. It is a place to discover new blogs and where people can become stars. You can give a star to the post that you like. There are already regulars that share their best readings.
Tastespotting is some kinds of aggregator of what is happening on food related blogs circle. Instead of having a computer or a team of editors that aggregate the information, Tastespotting asks people for submissions. Having on hand a great looking 250 x 250 pixel snapshot is vital to your popularity since Tastespotting puts a lot of emphasis on the visual element.
Because they want to highlight the right stuff, submissions are subject to approval by their voluntary editorial team. So do not be surprised if it takes few hours for your posts to show up on the home page.
If you do not know what to cook tonight, Tastespotting is a good place to start looking for inspiration.
Categories:
FOOD + drinks
DINING
posted @ Tuesday, February 27, 2007 10:58 PM | Feedback (1)
That girl never stops to impress me with her recipes. Her blog is a must read about cooking.
In today's post, Béa shares a wonderful recipe for your next cocktail. You will stand out from the crowd if you serve her Beet Mousse and Radish Mise-en-Bouche at your next party dinner.
The fuchsia pink color adds a festive touch. And it matches my MOTORAZR V3 phone. But the recipe is not girly at all. It is made with Watermelon Radish, which she described to have a mild to sweet peppery flavor.
For your information, mise-en-bouche refers to the idea of preparing your mouth for what is coming; it is a starter that introduces the rest the meal.
Béa is also good on presentation. I agree with her that serving her recipe in long shooter glasses creates a striking effect. Happy entertaining!
Link: The answer to What is a Mise-en-bouche? on La Tartine Gourmande
Via: Pink in a Watermelon Radish– Du rose dans un radis pastèque
Categories:
EVERYDAY
DISHING tips
ENTERTAINING
DINING
posted @ Tuesday, February 27, 2007 1:17 PM | Feedback (0)
This week end I spoke to one of my girlfriends that organize fundraising events for a foundation. We discussed Elle Decor's Dining by Design episode of Behind the Bash that I saw a few weeks ago. A rerun was playing later that day. I told her she has to watch it to see what we could do with a bigger budget.
Coincidently, the 10th edition of Elle Decor's Dining by Design was last week-end. This amazing party occurs each year in New York to raise money for the fight against AIDS.
Dining by Design is not only about the dreams for a cure to AIDS but it is also the dream of the average people to see in person these masterpieces. With a $25 admission ticket, the public can preview the dining masterpieces.
To fully understand the magnitude of Dinner by Design, read this excerpt from the Web site of the foundation that gets the money, DIFFA:
Categories:
PARTY ideas
BIG events
ENTERTAINING
posted @ Monday, February 26, 2007 11:23 PM | Feedback (0)
Having attention-grabbing tableware make amazing table setting with no pains. As I said before, I believe in the casual luxury movement which promote the use the same dinnerware for everyday and when entertaining. All you need to do is to get better quality, modern looking dinnerware.
If you plan to visit Boston in the near future, I suggest to stop for a while at this fabulous store from an Amsterdam native. Lekker, which means alluring, enticing, great, attractive and tempting in Dutch, is located in Boston's historic and trendy South End neighbourhood. I am sorry that I did not have the time to visit them the last time I was in Cambridge.
While lacking the pleasures to touch the pieces, the next best thing is to order online; call them for to set up a delivery in Canada. When you see their catalog, you will share my desires. Their products are not commonly sold in Canada.
Lekker sells amazing dinnerware, tabletop and service ware from Germany, Denmark, The Netherlands, Italy and more. For an entertaining, interior design like me, this is pure heaven. And the prices are affordable at Lekker. We are very far for the high end prices that usually goes with European, modern design.
Categories:
TABLESCAPE
ENTERTAINING
posted @ Saturday, February 24, 2007 12:32 AM | Feedback (0)
I love traveling, enjoying the best in life like wines and dining. When I am cooking, I prepare tasty meal that are not complicated to do. I prefer going to a restaurant if I want to eat fancy recipes since there are plenty of excellent chefs in Montreal.
I go for cooking TV shows that inspire me to cook at home. Offer me a show hosted by a very good looking guy that is charming on camera, with a storyline in each episode developed around the sweet life of Italians on top of sharing delicious but simple recipes. Wow! You got all the ingredients to make me a fan. That’s why I follow David Rocco’s Dolce Vita since the beginning of the series on Food TV Canada. It’s a breed of fresh air.
David Rocco is not a chef, he is just a Canadian-Italian guy that likes to cook and taking the best out of life. Living the Dolce Vita, the sweet life (La douceur de vivre). You follow him around with his wife Nina and friends as they live in Florence and travel in Italy. The scenery are so beautiful, that you wish your were there.
Categories:
FOOD + drinks
DINING
posted @ Thursday, February 22, 2007 11:24 PM | Feedback (1)
Invitations set the tone of an event. Sending impressive invitations are a sure bet to ensure a high turnover at your event. Any host should pay attention to them. Invitations are where in style entertaining begins.
For a wedding, couples usually set aside a more than decent budget for invitations. Refined printing methods and craftsmanship are generally used. Letterpress printing has undergone a revival in the last years. I am glad because letterpress cards are most appealing for me lately.
This excerpt from the wikipedia encyclopedia explains why letterpress looks so good
fine letterpress work is crisper than offset litho because of its impression into the paper, giving greater visual definition to the type and artwork.
More and more couples infuse their personality and their own style by going with custom designed wedding invitations. Key design elements of the wedding celebrations can show off in a custom wedding invitation kit. Out of the ordinary designs look special and make a lasting impression on your guests.
Categories:
PAPER goods
ENTERTAINING
posted @ Thursday, February 22, 2007 2:08 PM | Feedback (0)
Maybe it is the winter blues but something we can decide on a menu. I found a great site, Leite's Culinaria, where you can get menus with recipes for your next bridal shower, intimate dinner or cocktail party and so on.
If you like Portuguese cooking, you are in luck because there is a whole section full of Portuguese recipes. I went to Portugal for my honeymoon. That is a great country where you eat well but a lot. It was in September and almost every place we ate have their version of a vegetable soup as a first course. What was interesting is that although we stayed 19 days, none taste or look the same. Each restaurant made it with the fresh legumes that got that day. Fishes were very good too.
I do not know any of the featured cooks but the pictures of the recipes inspired me. And you can comment the recipes online. Most of the recipes are extracted from books with a link to buy each one from Amazon. So it is also a nice way for you to fill up your library with new titles that you tested and tried.
Categories:
FOOD + drinks
DINING
posted @ Tuesday, February 20, 2007 1:11 PM | Feedback (1)
As I was reading the latest post from a fantastic cooking blog, La Tartine Gourmande, it makes me feel good that I am not the only one that cannot live without salads. Her post talks about the food of her childhood in France. With my week-end ski accident, I need to feel good today. And her Buckwheat Herb Galettes reminded me of the galettes de sarrasin (the French translation for buckwheat galettes) that my mother loves so much. Comfort food for the Quebekers as well.
We all need to eat more raw vegetables. I remembered when I travel in Germany in 1991 how unnatural a meal without veggies can be. In fact, three days is the absolute maximum time that my body can endure. Since we were near the French border, every two or three days, we will go back to France for more greenery food.
The latest crave in food courts is indeed the fresh salad restaurants, with make your own recipes. One has opened a few months ago in the food court under the Simon’s store in downtown Montreal. And I think that the Eaton Centre (if not, Place Ville-Marie) has an opening due for next month.
La Tartine Gourmande is a bilingual blog by a French woman that is discovered last week. Béatrice Peltre shares with us great recipes and nice food stories. Her stories are only in English but her recipes are published in French and English.
Categories:
FOOD + drinks
DINING
posted @ Monday, February 19, 2007 7:18 PM | Feedback (1)
I hurt myself while skiing last Saturday. As I cannot walk without crutches for the next two weeks, I will be putting more time in front on my computer. Instead of cooking, I will share with you my favourite recipes, some of my own creations and some from other chefs (professionals and amateurs). Stay tune!
Categories:
IN the press
REVIEWS
posted @ Monday, February 19, 2007 11:25 AM | Feedback (0)
Absolut has built his noteworthy brand with inspiring advertising. Although they are not the best vodka, they sell it at a slightly higher price than the vodkas in their category. What Absolut vodka lacks in taste is substituted with cleverly done marketing.
Absolut has positionned their vodka as an icon drink set in the sought-after lifestyle of the moment. A lot of companies try to do it but only a few succeed. And Absolut has done it. In fruit cocktails, most people do not taste the difference anyway.
What I want to talk about is what they do best. They just launched a new campaign called Absolut Temptation to unveil the latest addition to their fruit flavored vodka line, Absolut Pears. You can take a look at their latest concept on absolut.com/pears. You get drink recipes and a series of short films where you blow up things. Reminiscence to one of my favorite segments in David Letterman’s late night show.
If you are still mad about your ex-lover, you can blow up his watch, the not so great flower bouquet he sent you or her stiletto sandal. On the food side, you can blow up a green apple, a donut or an espresso cup. You feel more relaxed after it. Otherwise, the films are just fun to watch.
Categories:
FOOD + drinks
DINING
posted @ Thursday, February 15, 2007 11:33 AM | Feedback (0)
While I was reading my daily dose of modern design bloggers, I can across this article about the Hug Salt & Pepper Shakers on Modern Self blog. Stylish, smart design and affordable at the same time, my kind of thing. Set on your table, it says to your roommates and guests that you appreciate them.
As an avid design fan, I knew about the HUG S/P for a while. But do not be fool but the whimsical character of the piece; this is truly a well-designed product. HUG is made from a collective of three guys based in New York called MINT. Alberto Mantilla, Anthony Baxter and Scott Henderson, the founders of MINT, are truly brilliant designers that value form and function. As the name MINT implies, they bring a refreshing style to everyday products.
I recommend the Hug Salt & Pepper Shakers to people that like to entertain with the casual luxury attitude. This is definitely a conversation piece. Everything from the MINT collection shares this feeling. You can look at it as a revival of the 60’s and 70’s cheerfulness but done in a more polished way.
Categories:
TABLESCAPE
HOLIDAY
ENTERTAINING
posted @ Wednesday, February 14, 2007 11:51 AM | Feedback (0)
In my daily review of the favorite design blogs, I find this post on Apartment therapy about this new line of roller blinds from a duo of British (?) designers called Love is blind. This duo creates a fabulous graphic collection of roller blinds that is sure to brightening up your home.
Birds On A Wire, shown on this picture, is part of their current motifs. Upcoming patterns can be preorder online for a delivery in mid-April. My favorites ones are Blue Tree and Bottles.
I love these roller blinds because they are cheerful while being tasteful. Some styles of windows just called for blinds. When we look at design projects on TV and magazines, we see the same blind model over and over. May look good, but it is too predictive.
The only problem with these great roller blinds is that you need to order them from UK. Karine is the co-founder of Bodie and Fou, the UK online store that sells Love is blind. She posted a comment on apartmenttherapy.com about the pricing for the USA - it must be in the same range for Canada. Karine says its costs 120 USD or so for a blind including the shipping fees.
Categories:
HOME decor
HOME + GARDEN
posted @ Saturday, February 10, 2007 10:29 PM | Feedback (0)
We love to ski at Mont Sutton. My husband’s parents have a comfortable Swiss style cottage near the ski station. It used to be that we had little choice in Sutton when it came to shopping. But things have come a long way. A couple of nice boutiques, specialty shops and cafes have popped up.
The cooking lover in me likes to go to Atelier Bouffe. My hubby is not as happy since he thought Sutton exempts him from my shopping expeditions. Now, I succeed from time to time to take a look at what’s new at this store for cooks.
Design is a big part of Atelier Bouffe. The front part of the store displays cool stuff for your kitchen from dishes, serving ware, nifty cooking tools, knives, gadgets, bakeware and natural fabric kitchen linens. The back section of the store is dedicated to gourmet oils and vinegars from around the world, pepper collection boxes and fine spices.
Categories:
TABLESCAPE
ENTERTAINING
posted @ Friday, February 09, 2007 7:29 PM | Feedback (0)
As I watched last night the first episode of Designer Superstar Challenge that I recorded on my Media Center, I found the next topic for my blog. By viewing the results of Anna Simone’s challenge, I knew right away that I got to talk about space and proportion.
These two principles are at the basis of any design whether it is interior design, flower arrangement, photography or party décor. If we want to simplify things, space is about overall size. Here we are thinking about volume. The overall size is the perceived size. Say that you got a big piece in a translucent material; its overall size will be smaller than if it is a bold pattern material.
Proportion looks at things in relative terms. Proportions are how the size of one element relates to the size of other elements and to the size of the whole. Think about ratio, like when you do a cocktail, you pour 1 once of alcohol per 2 ounces of juices. But you can also look at the proportion of the entire flower centerpiece in relation to the table size.
I know it sounds complicated. That is why I got you some online materials from good teachers. They explain space and proportion in the context of flower arrangements. As you will learn, a flower arrangement is not a bunch of flowers loosely put in a vase. By reading the Vermont University Horticulture department course texts, everybody can learn how to make simple arrangement. These texts explain everything in simple terms. If you understand these principles, the decors you will design will be so much better. Take a look.
Categories:
HOME decor
HOME + GARDEN
posted @ Wednesday, February 07, 2007 11:38 PM | Feedback (0)
The space always dictates what you can do in a room. Circulation flows, layouts and lights are the basic elements, the bones of home comfort. I can try to explain these concepts but the quickest way is to show you a real life example.
I selected a kitchen renovation project done in an old-style country cottage in Toronto. We are taking here of a small house. I want to show you that with a clever design, a good numbers of people can come to your parties, have fun and be comfortable. That small can hold ten people easily.
As avid shopper and environmentalist, I think we can live in luxury in smaller spaces. If more people learn to live in smaller places, the impacts on the environment will be large. But we will continue this discussion another time.
What I want to show you in this week project from The Designer Guys TV show, season 3. Called Modern Country Kitchen, this is the perfect example of good circulations in and between spaces. They pay a lot of attentions on how, where and what you do.
If you are not familiar with the new Designer Guys, this excerpt from their Web site tells it all:
Categories:
HOME decor
HOME + GARDEN
posted @ Thursday, February 01, 2007 10:57 AM | Feedback (0)