..con june peaches.
6/28/12
6/27/12
6/23/12
6/22/12
6/21/12
Lunch ideas.
Arugula, mozzarella, tomato, olive oil, salt, balsamic vinegar. Simplicity and freshness give all the flavour you need.
6/18/12
Magnolia & Rose.
These magnolias are blossoming continuously from springtime and their aroma is unbelievable. One flower is enough to blow you away.
Also, a new book arrived and a chocolate cake was made to keep us company..;)
6/16/12
Night habits.
This is the kind of pizza we're making lately. Really simple and delicious. I found this awesome pizza dough from Trader Joe's so the process becomes much easier, and then I usually add tomato sauce, mozzarella, fresh tomatoes, mushrooms and a bit of basil..yummy,yummy!
6/12/12
Homemade ravioli.
Something I always wanted to make was pasta from scratch, and when I came across this recipe I knew the time had come to do so. I bought this pasta maker which came to be ideal when you don't want to spend a small fortune for such kind of things, and gave it my first shot. The result was so much worth it, I really said to myself I no longer wanna eat ready-made pasta. I mean the difference is so big.
I think the hardest thing to do, was to handle the dough for the first time and make it reach the perfect thickness because when you put the pasta to the boiling water, then it's cooked really fast (it only took me 2-3 minutes).
So, I used this recipe: (and I didn't really use fresh butternut squash but leftovers from a canned one I had in the fridge)
*also the brown butter sauce is to die for, it really makes the difference.
Butternut Squash Ravioli with Sage Brown Butter sauce (via Camille styles)
For the filling:
·
1/2 butternut squash,
seeds removed
·
1 tablespoon olive oil
·
2 tbsp maple syrup
·
1/2 teaspoon ground
nutmeg
·
1/4 cup mascarpone
cheese
·
2 teaspoons kosher
salt
Preheat oven to 425°. On a foil-lined baking sheet, roast
butternut squash until tender. Let cool, peel, then mash with olive oil, maple
syrup, nutmeg, mascarpone cheese & salt.
For the pasta:
·
4 eggs, plus 2
egg whites, beaten, for egg wash
·
3
cups all-purpose flour, plus additional for dusting
·
1/2 cup water
1. In an electric mixer fitted with a
dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the
flour and water; continue mixing until it forms a ball. Sprinkle some flour on
work surface, and knead the dough until elastic and smooth. Wrap the
dough inplastic wrap and let it rest for about 30 minutes to allow
the gluten to relax.
2. Cut the ball of dough in half, cover and
reserve the dough you are not immediately using to prevent it from drying out.
Dust the counter and dough with flour. Form the dough into a rectangle and roll
it through the pasta machine, 2 or 3 times, at its widest setting. Guide
the sheet of dough with the palm of your hand as it emerges from the rollers.
Reduce the setting and crank the dough through again, 2 or 3 times. Continue
until the machine is at its narrowest setting. The dough should be paper-thin,
about 1/8-inch thick.
3. Dust the counter and dough with flour,
and lay out the long sheet of pasta. Brush the top surface of dough with egg
wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the
sheet of pasta. Fold the unfilled half over the filling. Gently press out air
pockets around each mound of filling and form a seal. Cut each pillow into
squares.
4. Cook the ravioli in plenty of boiling water
for 7 minutes. Ravioli will float to the top when cooked so be
careful not to overcrowd the pot. Lift the ravioli from water with a
large strainer or slotted spoon. Plate the pasta and top with sage
brown butter sauce.
Sage Brown Butter Sauce
·
1 stick butter
·
2 tablespoons chopped
sage
·
salt and pepper to
taste
In a small pan, melt
the stick of butter. Add the sage and continue to cook until the butter starts
to brown. Remove from the heat.
Williamsburg.
6/10/12
New in.
Got these underwear in the most beautiful color from one of my favorite stores.
The shoes are from a recent find of mine and instant addiction, MaraisUsa.
6/6/12
Flatiron.
The coffee "extraordinaire" is from the Ace (they also have very good donuts-I had one you can barely see at the photo above and it was exactly how I wanted it), some running around at Eataly multi-store, admiring the parmigianos and the italian espresso varieties and views from Madison square.
* there's also the Marimekko store which you will love. I'm a big fan of their upholstery fabrics, such as this one.