Here’s a selection of delightful children’s apparel and accessories from French Blossom, which features independent French fashion and designs for children.
Saturday, October 8, 2011
Thursday, October 6, 2011
Parmesan Knots
Easy Parmesan Knots
Yield:10 knots
- 1 tube (12 ounces) refrigerated buttermilk biscuits ( You can use Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
- In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.
via here
Sunday, October 2, 2011
Chocolate Truffle Tagliatelle
Chocolate Truffle Tagliatelle
Ingredients:
1 C chapati flour (can be found at Indian grocery stores)
1/2 C all-purpose flour
2 Tbs unsweetened cocoa powder sifted
1/2 tsp kosher salt
2 large eggs
2 Tbs olive oil
2.5 oz gruyere cheese freshly grated
2 Tbs roasted cacao nibs
10 roasted chestnuts crumbled
1.5 oz black truffle
smoked sea salt
minced parsley for garnish
1/2 C all-purpose flour
2 Tbs unsweetened cocoa powder sifted
1/2 tsp kosher salt
2 large eggs
2 Tbs olive oil
2.5 oz gruyere cheese freshly grated
2 Tbs roasted cacao nibs
10 roasted chestnuts crumbled
1.5 oz black truffle
smoked sea salt
minced parsley for garnish
Directions:
Knead flours, cocoa, salt and eggs together until combined, the dough will still be crumbly. Add water, one teaspoon at a time until the dough holds together without being sticky. Continue kneading until the dough takes on a satiny sheen and is very elastic (2-4 minutes). Wrap the dough in plastic wrap and let it rest for an hour at room temperature.
Start heating a large pot of salted water. Cut the dough into 4 equal pieces then run it through a pasta roller to the second to the last setting (#7 on a Kitchenaid). After rolling each sheet of pasta out, dust it generously with flour and hang. When you’re done rolling out the pasta, switch to the tagliatelle cutter attachment and cut the pasta, dust with flour again and hang.
When the water comes to a boil, add all the pasta at once. It will take less than a minute to cook, so be prepared with a colander. When it’s al dente, drain the pasta and shake off any excess water. Transfer the cooked pasta to a bowl and drizzle with the olive oil. Add the cheese, cacao nibs, and shave the truffle on top. Toss the pasta to evenly distribute everything.
Plate, then garnish with a sprinkle of parsley and a pinch of smoked sea salt.
Saturday, October 1, 2011
More Bows!
I don't care how old I get. I'll always love a bow. From Laurent Degrange .
You can check my previous post on how to style your hair with a bow. Click here
The Absolute Bomb Collection
Crisp, paper-like, white and silver fabrics were splashed with ink, and even models’ finger-only black leather gloves evoked hands dipped in ink. The designer’s other inspiration was the Far East – with organza and leather taking on origami folds, and looping trouser hems and sleeves echoing kimonos.
Rolland’s embellishment was, as always, more ornate, modern and exciting than the usual crystal and sequin work seen at Couture Week: brushed steel, and painted and lacquered chopsticks adding texture and, whisper it, fun to his couture creations. But above all else, Rolland’s creations are dresses that women love to wear.
Stéphane Rolland Fall 2011 Couture
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