3 Things To Re Set Your Kitchen for Fall Cooking

When is there ever a good time to re set your kitchen? If you think never I am honestly with you, so I made up an excuse to do it, FALL. After basically living on the deck and grilling everything under the sun (except ice cream mmmm... let me work on that) the time has come to step back into the kitchen. Here are 5 ways to re set your kitchen for some serious Fall cooking.

Lets start with the most obvious thing the refrigerator, this one should be easy. Pull your trash can over and toss anything that is expired, growing or you can't even recognized. Clean the whole thing with a bucket of soapy water, I use the Mrs. Meyers AP Cleaner and a rag my Nana knit me. If your fridge has a filter check to see if it needs replaced. I do an Amazon auto ship every 6 months for mine which is pretty brilliant because they give you a discount and when the new one shows up you know its time to replace the old one. (ahh technology) Now give yourself a pat on the back and keep going.

Now lets move to pantry, or in my case the cupboard that has become the pantry. I don't know how this happens but I have managed to move things across the country twice that are expired, I swear they just "appear" (right?). If you have things that come in bags like rice or sugar put them into a food safe airtight container like these from Cambro. I have also found it really helpful to separate the jars from the cans in an effort to make sense of it all. For this I just used a bin that I had leftover from something else. For more on that press play:

Lets just go full force and tackle the drawers and shelves. I have found that if you eliminate options for throwing things in a drawer they magically stay organized. For this I got these really affordable Rubbermaid drawer organizers in a ton of sizes, full disclosure I sat on the floor at the Container Store and mapped this out (no of course I didn't measure the drawer ahead of time that would have been too smart, Matt would have! ). To further idiot proof these drawers I got out the big guns and P-Touch labeled each section, I know this sounds excessive but I love it. Truth is I move too fast when I'm cooking to be searching for a peeler ( that's why I have four of them in the section marked PEELER) That brings up another random point that Ina Garten taught us, have things in multiples so you don't have to stop to wash and dry something to use it again. Also for things like peelers it gives you the opportunity to divide and conquer when cooking with friends. For some more ideas press play:

Alright everyone lets carve out some time to get these kitchens in order so we can all have a fun season of cooking Fall faboulisity! What are you going to do first?

LA Style - Spring

When you wake up pretty much every day to perfect weather it is hard to define your wardrobe by a season, but hey we try. Moving back to LA from New York made me want to throw everything away that had a sleeve or a closed toe, while I didn't get rid of everything I am happy to say that my winter coat is in a storage unit in the valley (where it belongs). This is the time where we should all take a hard look at the things still hanging onto that bar in our closets and decide their fate. Call it spring cleaning call it purging call it whatever just stop the madness and do it! After you get rid of all of the things you are over just think of all of the room you will have for new Spring freshness. For example I just donated 5 bags of clothes to Out of The Closet, the good stuff too (Ralph Lauren black label jeans I still think of you but I'm sure you have a better home).

A tip that I am finding very useful is COUNTING exactly how much room I have for things, so a after my purge I realized if I want my hangers to actually glide I can have exactly 35 shirts. There are only 27 in there right now so I can go shopping ( I hope Matt is too busy to read this).I pulled together a few things I am excited about for spring in the guys department:

Palm Tree Hoodie, Scotch & Soda

Short Sleeved Palm Tree Shirt, J Crew

Pink Striped Shirt, Scotch & Soda

Green Linen Shirt, Uniclo

Leather Bracelet, Hermes

Torn Jeans, Scotch & Soda

Let me know what you are looking forward to wearing this Spring in the comments.

Really Easy Super Bowl Snack - Old Bay Popcorn

We see the word "easy" too much these days and honestly I'm not really a fan. I like works like luxurious or delicious over easy any day. But when something is truly easy and delicious I am all about sharing, that's how we come to Old Bay popcorn.

I like to make popcorn on the stove, it is so easy I am baffled by the amount of products they sell to do this simple thing. All you need is a pot with a lid, oil, and popcorn kernels. Add 2 tablespoons of oil and 1/3 cup of kernels to the pot. Put the lid on and turn the heat up to medium high. Slide the pot forwards and backwards to roll the kernels in oil. When they start to pop move faster. Take the popcorn off the heat when the pops are slowing down, now pour the popcorn into a large bowl to season. EASY!

Now for the seasoning melt 1 stick of butter ( I do this on the stove because it always sounds like a bomb is going off if I do it in the microwave) then add 1 tablespoon of old bay spice and mix.

What easy snacks are you thinking of making for the Superbowl?

Deviled Eggs with Saffron & Caviar

Ingredients

12 large eggs
1 tablespoon white vinegar
1/2 teaspoon saffron threads, steeped in 2T warm water
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces caviar

Directions

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water, add the vinegar and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 10 minutes. While the eggs are cooking create an ice bath. Drain the eggs, put the lid back on and shake to crack the shells. Pour the eggs into the ice bath to stop the cooking.

Remove the shells and then slice the eggs in half lengthwise. Remove the yolks and be careful not to damage the whites. Put the whites on a platter with the cut sides up, wrap with plastic and refrigerate. Press the yolks through a sieve or tamis over a bowl.

To the yolks, add the saffron, mayonnaise, lemon juice, salt, and pepper. Mix together with a rubber spatula and taste for balance. Now place the mixture in a piping bag with a star tip and refrigerate. When its time to serve take out the whites and pipe the yolks into the hollow center. Use a small spoon to garnish with caviar.

Home Made French Mayonnaise

Yield's 200ml of Mayonnaise

1 egg yolk
1 teaspoon Dijon mustard
1/2 t red wine vinegar
1/4 teaspoon salt
pepper to taste
150ml vegetable oil

Add the egg yolk, Dijon mustard, red wine vinegar, salt & pepper into a bowl and whisk together. Start whisking in oil drop by drop until the mixture thickens, then add a slow stream on the side of the bowl. When the oil is incorporated taste for seasoning and use immediately or refrigerate in an airtight container.

One Tray 5 Ways

I have an ongoing battle with my husband Matt about my various “collections” can anyone relate? One of my favorite things to buy is silver plated trays. Why silver trays? They just make everything feel upgraded the moment you put something on them. Here is one tray styled 5 different ways to show how many ways you can use the same one, and who knows you might just want all five and have to go shopping, I mean “collecting”.

My Paris Beauty Faves

“I love beauty it’s not my fault”

— Valentino

One of my favorite things to do in Paris is shop in the pharmacy's that are scattered on every corner of the city searching for fun new beauty products. Here is what I brought back.

Topicreme Lip Balm

This balm is so soft and has no off taste or anything like that. I will be sad when I swipe the last drop out of this one (or I will just have to hop a plane)

Avene Shaving Mousse

I absolutely hate shaving because my skin is so sensitive and is prone to razor burn, for some reason my face likes this one so I grab it every time I visit. They are also starting to sell this at those bigger Walgreen's locations with the huge beauty department.

Gouttes Bleues Eye Drops

These eye drops I simply cannot live without. They save me every morning when I had too much wine the night before, ok so every morning...

Super Bowl Party Menu - Black Truffle Mac & Cheese

I grew up in Canton, Ohio which happens to be the home of the Football Hall of Fame. Needless to say I have attended my fair share of football themed events over the years, including a snowy Cleveland Browns game in the old stadium. (Lets be honest, I was only there for the hot chocolate) Last year I decided to go full opposition and host a Shoeperbowl Party, this year I am in a slightly more team spirit. I love eating yellow cheese dust off my fingers as much as the next guy but for this party I prefer champagne and lobster. On a day full decadent loaded potato skins and grape jelly meatballs I asked myself what could I do that would be different, it hit me. Super Bowl parties are an excuse to throw out all of the rules and the Fit bits so this year I am going full glam and using luxury ingredients in most of the dishes. Starting with this black truffle mac and cheese made with truffle salt and sliced black truffles from a jar (that I picked up in Italy)

“I love eating yellow cheese dust off my fingers as much as the next guy but for this party I prefer champagne and lobster.”

I am presenting them in these small ramekins to make them easy to grab in between hits, or runs, or whatever is in between besides the halftime show.

Truffle Mac and Cheese

2 tablespoons olive oil
1 pound cremini mushrooms, tossed with olive oil and roasted in the oven
1 pound pasta, I use De Cecco orecchiette
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 quart whole milk, heated
20 oz Swiss Cheese, shredded
1 jar Sliced Black or White Truffles in oil
Truffle salt
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Toss the mushrooms with olive oil, spread out on a foil lined sheet pan and roast for 20 minutes or until browned and slightly dry. Let cool and rough chop or pulse a few times in a food processor. Hold on the side

Bring a large pot of water to a boil then season (to taste) with salt. Add the pasta and cook to al dente. (Usually 1-2 minutes under what the box says)

While the pasta cooks, make the béchamel. Melt the butter in a large saucepan then whisk in the flour. Cook for 2 minutes over medium-low heat, stirring constantly with a whisk. When the flour has cooked whisk in the hot milk and turn the heat to medium high cook, whisking until the béchamel has thickened. Off the heat, add the shredded swiss cheese, 1 tablespoon truffle salt, the pepper, and sliced truffles.

Drain the pasta and return to the pot, add the sauce and mushrooms, stir to incorporate.  Pour the mixture into a 10 by 13 by 2-inch baking dish.

Bake for 20-30 minutes, until the top has browned and the sauce is steaming hot. Serve in individual ramekins with cocktail forks.

The best part is you can do all of the steps the day before and just wait to bake it until game day.

Simple Style Upgrades We Can All Try: Scarves

 The first time I visited Paris I realized the incredible style power of a simple scarf. Striped, dotted or textured this single accessory can take your jeans and a t-shirt from target run looking to street style fashion blogger. Anything that is an easy throw on while you are walking out the door solution is right up my alley. Here are some scarves I was featuring on my recent trip to Paris (yes I will probably be saying "recent" for the next year)

“The first time I visited Paris I realized the incredible style power of a simple scarf.”

Simple stars to see the sights of Versailles.

The scarf is crazy long and wraps up multiple times to really keep me warm, or at least looking french enough to pass...

If you are inspired I found this simple gray scarf at H&M for $12.99

What are some of your simple style upgrades?