Light it up!

Since I have been beyond awful with posting lately, I decided to post a little about what it is that is taking up all my time..  Our home build project!  Building or renovating a new home is incredibly fun but if you are anything like me it can also take over your every thought!  I find myself obsessing over ever detail and the smallest of decisions!  While having the ability is choose every fixture, light, switch, etc is fantastic it can also make you crazy over every light, fixture, switch, etc.  

My current time consumer is lighting.  There are so many incredible lighting options out there that it is  hard to narrow it down to which you love most and which will make the right statement in your home.  Here are some pieces that are on the current must have list for our new home....

Mario Batali's Eggs in Hell

A few weeks ago, I stumbled upon a daytime show called,  The Chew.  Have any of you heard of this???  I rarely watch tv, especially daytime television so I had no idea about it.  It is basically a network food/talk show with some high profile chefs like Michael Symon and Mario Batali.  It seems to be hosted by Clinton Kelly of What Not to Wear fame but since I only watched about half of one episode that is still to be determined... Anyway, in the few moments of the show I did watch I saw a ridiculously easy Mario Batali breakfast/brunch recipe.  Eggs in Hell, which is effectively eggs poached in a spicy tomato sauce.  Made over the weekend and they were yummy!  Or at least I thought so, the husband is not a big fan of runny yolk so he won't go near a poached egg.  For those of you with the same appreciation as me for the golden good stuff; hope you enjoy!  Its spicy so beware!


Ingredients:

• 4 tablespoon extra virgin olive oil
• 1 medium onion, coarsely chopped
• 6 cloves garlic, thinly sliced
• 4 jalapeño peppers, seeded and cut into 1/4 inch dice
• 1 teaspoon hot chili flakes
• 3 cups basic tomato sauce
• 8 farm fresh eggs
• 1/4 cup grated Parmigiano Reggiano or Pecorino Romano cheese

Place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and heat until just smoking. Add the chopped onion, garlic, jalapeños and chili flakes and cook until softened and light brown, about 7 minutes. 

Add the tomato sauce and bring to a boil. Immediately lower the heat to a simmer and carefully crack the eggs one by one into the tomato sauce.

Cook until as set as desired. I like it when the whites set but the yolks are still quite runny, about 5-6 minutes. 

Remove the pan from the heat and sprinkle with cheese. Allow to cool 3-4 minutes before serving.

Ahoy Matey!

Spring has sprung!!!  Well, maybe not so much outdoors, but it certainly has for spring fashion.  A friend and I were just chatting that there seems to be a common theme at our local shopping haunts, and that theme is all things nautical.  I LOVE IT!  Without question blue is my favorite color and I am particularly sweet on navy, so I am completely smitten with all the spring collections I am seeing!  Makes me want to charter a boat and head out to sea!  Or more precisely, look like I am ready to charter a boat in all my cute outfits!  Check out some some of my finds...

Aqua for Bloomingdale's

Anthropologie

Nanette Lepore Beach Cover-Up

Forever 21

Splendid Blazer

Marc Jacobs

Old NAvy

Philosophy

Aqua for Bloomingdale's

Philosophy

Anthropologie

ASOS

Vix Swimwear
LOVE the leather detail!

Tory Burch

Madewell

Land's End Canvas

Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

I am not one to shy away from bold flavors.  Foods that are known for being either loved or loathed or some of my favorites, for instance brussels sprouts and gorgonzola cheese.  Which is why this recipe from Fine Cooking magazine is right up my alley!  Throw in some brown butter for good measure and this is one tasty pasta dish.  This is a heavy dish so a little will go a long way... trust me!


Ingredients: 
20 oz. Brussels sprouts, trimmed (4 cups) 
3-1/2 Tbs. extra-virgin olive oil 
Freshly ground black pepper 
1 lb. dried orecchiette 
1-1/2 Tbs. unsalted butter 
1/2 cup coarsely chopped pecans 
2 large shallots, minced (3/4 cup) 
3/4 cup heavy cream 
4 oz. Gorgonzola, crumbled (1 cup) 
1 Tbs. fresh lemon juice 



Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and heat the oven to 500°F. Bring a large pot of well-salted water to a boil over high heat.

Fine Cooking's version
Slightly prettier than mine...

In a food processor fitted with the medium (4 mm) slicing disk, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the oil, sprinkle with salt and pepper, and toss until well coated. Remove the hot baking sheet from the oven and spread the Brussels sprouts on it in a single layer. Roast, stirring once about halfway through the cooking time, until the Brussels sprouts are tender and flecked with charred bits, 15 to 20 minutes.
Meanwhile, cook the orecchiette according to package directions until just al dente.
In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the pecans and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.
Melt the remaining 1 Tbs. butter in the skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the cream and bring to a simmer. Off the heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted.
Drain the orecchiette and return it to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well. Serve, sprinkled with the pecans and the remaining Gorgonzola.


Enjoy!