Ask and ye shall receive

Remember those Matt Bernson shoes that I was obsessing about the other day? Well, they're all on sale, serious sale, sample sale, in Tribeca this very moment (and through the weekend). All of the sandals I posted about, plus quite a few more, are $40 per pair over at 450 Greenwich St (in very west Tribeca). But get there quick, the fashionistas are ripping the place apart as I speak. And it's cash only, so remember to load up before you go!

Friday Roundup

With all of the warm weather this week, I've got Lilly Pulitzer on the brain. Not my normal style, but somehow when the sun starts showing its face I start to fantasize about beach houses and perfectly white dresses. And 70s caftan/tunics.

I have been obsessed with Vivienne Westwood's VW Flag design for years. The pillow, the rug, I can't afford either but given how long I've had this thing on my mind, I may have to save up and spend my savings irresponsible. But recently I've discovered that the Rug Company collaborates with other quite talented folks...Matthew Williamson has some fabulous stuff, and unsurprisingly, the great Alice Temperley shows off her considerable talents as well. Yet more items to pine after helplessley.

Deb at Smitten Kitchen shares what looks to be one of the most complex yet delicious bread recipes ever and I fully intend to make it this weekend.

David Lebovitz tempts me with fabulous almond cookies, which I also fully intend to make this weekend.

And The Real Housewives of New York, which I have always loved, officially wore out its welcome with this week's episode. Ladies, I hate to tell you this, but you graduated from high school years ago. Perhaps we should move on from the petty squabbling? Or at least choose a new squabble from week to week so as not to bore your audience?

Glorious Butter

I have a thing for cake, and have a real thing for olive oil cake. So when I came across Gina DePalma's almond cake with olive oil my interest was piqued. The woman is the pastry chef at Babbo after all, so I figured if anyone knew olive oil it was her.


And it turns out she does. The cake was lovely. Light, tasty and not a hint of grease. As you can see, it was so delectable that I couldn't keep away from it long enough to take a picture of it in its full, uneaten glory.



But that said, I can't say that the cake itself necessarily blew my mind. It was excellent, but not a new culinary experience. But if you are interested in a competent, palatable cake, the recipe is here.

However, the brown butter glaze on top of the the cake most definitely did blow my mind. There are few things in life I like better than brown butter, but it would never have occurred to me to put it in a sugar glaze. Gnocchi, ravioli, savory sauces, most definitely. But sweet things? How novel! I now count brown butter and sugar as one of life's great pleasures.

I would go so far as to say that it would be good on just about any(dessert)thing. Peaches I think would be particularly sublime with it, especially with the toasted sliced almonds Ms. DePalma recommends be mixed in before pouring the concoction over her cake. So go forth, brown some butter, add some sugar and tell me that the resultant ecstasy hasn't turned your world upsidedown.


Brown Butter Glaze


2 tablespoons unsalted butter
1 cup confectioner's sugar
3 tablespoons whole milk
a few drops of lemon juice


Melt butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, turn off the heat and let the butter sit. It will continue to darken as it sits.


While the butter cools, sift the confectioner's sugar into a medium bowl. Whisk in the milk until completely smooth but thick, then slowly whisk in the butter. Taste the glaze and add a few drops of lemon juice to balance the sweetness.


If you'd like, stir in some toasted slivered almonds for a little crunch.

La Belle Elle

Not to be one of those annoying self-loathing Francophile Americans, but why is their Elle Decor so far and away better than ours?  I like the American edition of course, I can happily flip through it and remain entertained for a good five minutes, but the French one?  I'm there for at least twenty, usually more.  I actively covet most every trinket listed, I'm thrilled over and over by truly new ideas for rooms, and I never look at a photo and think "hmmm, looks like Restoration Hardware...next!"

Case in point, from December's issue  

How fabulously brave is this?  How totally punk (in the most beautiful, refined way possible)?

And would it ever have occurred to you to paint your dining room wall plaid?

Probably not, but how awesome does it look?!

Possibly my favorite bathtub ever, I have been thinking about it for months:

Definitely my favorite lamp ever:

One of the better kitchen storage options I've seen:

I think a shallow armoire like this is genius...deep shelves are useless unless you are actively trying to stow food away for years on end, never to see the light of day.

And let us just take a moment to celebrate...color, glorious color:

Are you listening Margaret Russell?

Food For Steamy Weather

90 degrees yesterday?  Seriously, Mother Nature?  This is how you address my pleas for warm weather?  Be careful what you wish for, I suppose.

But when steamy weather hits, I always turn to Asian cuisine, and this time was no different.  I pulled my trusty Hot Sour Salty Sweet off the shelf and started to flip through, trying to cobble together a dish based on what I had in the apartment:  gorgeous oyster mushrooms from the farmers market, cellophane noodles, cilantro, half a napa cabbage and a ton of limes.  

There was of course no one recipe that fit the contents of my pantry, so I ended up merging two different recipes for Thai noodle salad, and I must say the result fit the bill perfectly.  Light, refreshing, and it required few heat-producing activities.

Thai Noodle Salad

Adapted from Hot Sour Salty Sweet, by Jeffrey Alford and Naomi Duguid

Yields 4 servings

1 pound oyster mushrooms

3 ounces cellophane noodles (these are sometimes called mung bean noodles)

bottom half of 1 napa cabbage (you may use the top half, but I prefer the crunchier texture of the bottom here)

2 scallions, sliced thinly

4 cloves garlic, chopped

dried, fresh or pickled chile peppers to taste

2 tablespoons peanut, safflower or other tasteless oil

4 tablespoons fish sauce

5 tablespoons lime juice

2 teaspoons sugar

1/2 cup chopped cilantro

Put on a large pot of water to boil.  

Brush any dirt or grime off of the mushrooms, and separate the individual caps.  Heat a cash iron skillet over high heat.  Toss mushrooms lightly in oil, and when pan is hot put mushrooms on to cook.  Turn them occasionally as they cook, and remove from heat when they are lightly browned, tender and moist in the middle.

When water has come to a boil, drop in cellophane noodles and allow to cook until tender, approximately 2 minutes.  When they are ready, drain them in a fine mesh colander and run them under cold water to cool.

Julienne napa cabbage and add to the noodles, along with sliced scallions, cooked mushrooms and chopped cilantro.

In a bowl or Pyrex measuring cup, whisk together fish sauce, lime juice and sugar.

Heat oil over medium-high heat, then add chiles and garlic.  I took this opportunity to use the pickled peppers that I canned last summer, and used three half-inch pieces.  I would use about a half of a dried chile or one fresh chile if those were my options.  

Tilt the pan such that the contents collect at the low point and are essentially deep frying.  Continue to cook until garlic becomes golden.  When cooked, pour oil and contents into the lime juice and fish sauce mixture.  Whisk, and adjust to taste.  Depending on the limes and fish sauce that you are using, you may need to adjust the balance of acid and sweet.

Pour the dressing over the noodle mixture and toss with your hands.  Allow to marinate for about twenty minutes, then serve.

Spring Bounty

At 80+ degrees in New York today, it is a postcard perfect weekend.  The full bounty of spring hasn't quite hit the farmers market yet, although the ramps are larger and more lush than they were last week, and spinach seems to be making its annual debut, along with some of the other greens like mustard greens and watercress.  But oh the flowers!

The legendary James Durr, a wholesale florist who makes an appearance at Union Square each Saturday, has a welcome new additions to his fleet of flowering branches.  Dogwood!

I find those raised green centers so charming:

But the scale of my apartment isn't appropriate for the statuesque nature of these boughs, so I chose to take home one of the other welcome additions, lilacs.

I find lilacs so genteel and romantic.  They have quite a relaxed, soft feeling to me, I think because the stems are flexible and the clusters of flowers are a bit loose.

I took the blousy bouquet home and arranged it:

And it ended up...you guessed it...

...on my bathroom sink!

My Random Roundup

To commemorate Earth Day this past week, Oprah dedicated a show to trash.  Or rather, how to reduce it.  On her table full of reusable lunch packaging options, this little jewel of a lunch box jumped out at me. 

In a variety of colors.

Way more chic than my takeout containers that I use to bring my lunch to work currently.

Drew Barrymore showed us once and for all that she possesses the acting chops that her family is famous for with her fabulous performance in Grey Gardens on HBO.  And Jessica Lange shows us yet again why she is one of the great actresses working today.  I watched it on Monday and it is still on my mind.  I highly recommend it.

The Amateur Gourmet inspired me to make another trip out to Red Hook this weekend on the Ikea ferry in search of baked goods with his mouthwatering post about Baked.

I've fallen in love with a new food blog, 64 sq ft kitchen.

Nom de Plume inspires me to go forward with summer desserts regardless of whether or not the weather is cooperating.

And the calves at St. Brigid's Farm are doing splendidly!