Lillie Magazine

A snowy, freezing cold football weekend ahead (btw I am not really the football fanatic but my Denver Broncos are having an amazing season and it is down the wire with the playoffs, so an excuse to have fun and actually watch the game instead of listening to the guys scream and cheer from the other room). Is that what they call a bandwagon fan? Well then, yes that is me ;) By the way from yesterday, I thankfully am feeling much better. whew.. and knock on wood.

I also have a new magazine, Lillie to browse and fall in love with for the weekend, this is just the teaser issue, the first full issue is set to be released around the corner this Spring. Here is a wonderful video as well below which I hope you will find just as inspiring. The magazine is brought to you by the Editor-in-Chief, Letitia Elizabeth who I also consider a friend and equally inspiring. She has been a great supporter of my art over the years and am grateful to know such a driving force. Enjoy and hope you all have a wonderful weekend ahead xo

"Lillie Magazine is a new quarterly magazine that aims to influence the conversations and style choices of conscious modern women by celebrating the charm, authenticity and beauty of a meaningful life and ignite a desire for stylish green living. We cover what’s important to you, from fashion and philanthropy, to home cooked meals and a well dressed home, eco-style starts here. To showcase sustainable and eco-friendly fashion, slow food, and green design in a beautifully modern way, minus the redundant overuse of eco terminology or greenwashing. To uphold a standard while never sacrificing style or life’s little pleasures."

Double Banana Cake with Raspberries

I was going for the classic banana bread, but happened upon this recipe from the newest issue of Bon Appetit and I have to admit "I will not throw away another batch of ripe banana's that are sitting on my counter"! They had to be put to good use and this was perfect! I added the raspberries as a final touch, any topping of your choice will do if you want to add color to the cake.

Enjoy!

Full recipe here


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From Day to Time for Wine!

Happy weekend everyone,! A tiny bit cooler today so happy I was to pull out my long sleeve BB Dakota silk dress, but silk has a great way of adjusting to the weather anyway. Also in love with my new Elizabeth and James Falin shoes, a great basic to go with everything all year really. And for running around during the day and shipping out orders my Dolce Vita sandals.

Well and since it is a long weekend here in the States I plan on breaking out the wine (which I do on a normal basis with a glass a night) but with it being a holiday it seems more important ;) I thought I would share with you my 2 absolute favorites that I highly recommend.


White Albariño Pazo Señoráns
Red Prisoner

With wine comes some good food, here also is a wonderful recipe Prosciutto Wrapped Asparagus from the archives that I hope to whip up as well. mmmm



See you soon xoxo

Dress-BB Dakota, Shoes-Elizabeth and James, Dolce Vita, Clutch-I have no clue?, Ring-Aldo, Earrings-UO, Sunglasses-Steve Madden

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Arancine (Saffron Rice Balls)

Made these delicious saffron rice balls also called Arancine last night and definitely found a new favorite Italian treat that I will make often. I will admit though the preparation was longer then I thought, but worth it!! I substituted the arborio rice and saffron spice (well it is the most expensive spice in the world!!) with 2 packages of Mahatma brand saffron yellow and long grain rice instead. Turned out amazing, and quite filling, I only needed 3 with a side of asparagus. :p Enjoy xo




Top image via Saveur Magazine

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"In Fall"

© Leigh Viner 2011

Etsy

Here is the first new illustration of the year. It is actually a last minute drawing that I did this afternoon. I was working on another one but the direction it was heading was not feeling right, so best to start over ..

Hope your day is going well, I have been sitting here de stressing already into the new year and craving some homemade bistro french fries, saw a few weeks ago in Saveur Magazine. Thinking I will make some this week, a good excuse to dip them in mayo or ranch, yes! Simple is good.



Bistro Pommes Frites

7 cups duck fat
3 cups canola oil
4 large russet potatoes, cut
lengthwise into 1⁄4"-thick batons
Kosher salt, to taste

1. Heat duck fat and oil in a 6-qt. dutch oven over medium-high heat until a deep-fry thermometer reads 325°. Working in small batches, add potatoes and cook, turning occasionally and maintaining a temperature of 300° (the temperature will drop when you add the potatoes), until pale and tender, 5–6 minutes. Using a slotted spoon, transfer fries to a wire rack set over a baking sheet. Remove pot from heat and refrigerate fries for
1 hour.

2. Return oil to medium-high heat until a deep-fry thermometer reads 400°. Working in small batches, add chilled fries to oil and cook, turning occasionally and maintaining a temperature of 375°, until golden brown and crisp, 1–2 minutes. Using a slotted spoon, transfer fries to a rack set over a baking sheet; season with salt. Serve hot.

SERVES 4

*Art inspired by a Mullberry 2010 ad.


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Guest Post -by Jessie Cacciola

Sake

Tequila

Rose

Hello, Create readers, and thanks to Leigh for the invite on this guest post. As a food writer and art lover, I love when these two things collide. I'm not talking about old-fashioned still life oil paintings with those bowls of fruit and dangling grapes. I mean when food actually becomes art -- like when dressings swoop and dot around a dish or a chef gets really creative with trompe l'oeil, French for "decieve the eye," where art or food isn't what it seems: a slice of watermelon made out of cherry sorbet and chocolate "seed" chips. Or think about sugar twisted and stretched and set like a sculpture. Or when a dish looks so damn good you just don't want to disturb it. Then, there's food art that never sees a plate -- there's usually a good story behind this.

Like these pictures above of booze under a microscope I found via a friend's site The Good Feed, which she found on Time.com. According to Time.com, Florida research scientist Michael Davidson made the images by "crystallizing the drink on a lab slide, then passing a polarized light through the crystal" and magnifying it over 1,000 times.

Not only are these images actually aesthetically pleasing, they kind of resemble the character of the drinks, no? Like they could be made under the influence (er, inspiration?) of each. The first is sake, then tequila, and last, rosé. Makes sense. Click over here for more -- over 50! -- which can now be purchased as prints or on coasters through businessman and fellow researcher Lester Hutt on BevShots. The clever tagline? "Art distilled." I'm a fan.

Jessie Cacciola is a freelance food writer in New York obsessed with culture and politics -- but a good piece of art still makes her knees weak. If you're into these sorts of things, you can follow her @jessie_cacciola.

(Images courtesy Barcoft / Fame Pictures via Time.com)

Pasta with Fresh Peas, Arugula, and Goat Cheese

This weeks Recipe comes from author Elizabeth Bard. I just started reading her book Lunch in Paris. A love story with recipes, which is off to a wonderful start and the bonus is all the recipes that she has included within the chapters on her journey through love and Paris. So I decided to try this one and share... mmmm.

INGREDIENTS
1 pound bow tie pasta
2 cups peas
3/4 cup good-quality Italian pesto sauce, or more to taste
2 large handfuls of arugula
8 ounces soft goat cheese, crumbled
Freshly ground black pepper

DIRECTIONS

Bring a large pot of salted water to a boil. Add the pasta. When the pasta has 1 minute left on the clock, add the peas.
Make sure the heat is extra high, so that the peas don't drastically lower the temperature of the water.
Drain the pasta and peas, then return them to the pot. Add the pesto and stir to combine. Add the arugula and toss lightly.
Divide the pasta among 4 shallow bowls. Crumble the goat cheese on top and add a grind of pepper. Serve immediately.

Yield: 4 servings.

Source Lunch in Paris

Lemon Dimples /// Recipe Wednesday

For my love of lemon and spring. Yummy!

INGREDIENTS

1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
1⁄2 cup confectioners’ sugar, plus extra for dusting
1⁄4 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 scant cup prepared lemon curd

DIRECTIONS

Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover; chill dough 1 hour. Place lemon curd into a small ziptop food-storage bag; seal bag.

Heat oven to 350°F. You’ll need baking sheets lined with nonstick foil, liners or parchment. Shape scant tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).

Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with confectioners’ sugar before serving.

Recipe and photo source via Womans Day

Spinach Cranberry Salad /// Recipe Wednesday

One of my favorite salads and one that I have been making for years. It is definitely on the sweet side so if you are craving such this is something that will do the trick.

Thank you all as well for your sweet comments from my last post. I do feel better today and took the day off to spend with my dearest friend helping her get set up in her new apartment and planning future fun times.. :)

INGREDIENTS

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil ***( I substitute with extra virgin olive oil )


DIRECTIONS

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

** I actually mix the dressing in a dressing container and shake well**

Photo and recipe source All Recipes

Irish Boxie /// Recipe Wednesday

With it being St. Patrick's day and my love for crab cakes, I thought why not try some Irish Boxty Cakes that I discovered from All Recipes. I ate it with a side salad sprinkled with tuna. Lets just say, well I am stuffed!! (you do not have to eat three of them like myself) lol.. All about moderation I say, I cannot always be a good girl with food, what fun would that be in life ;p

*Also a note, I did not have leftover mashed potatoes as the recipe requires, I just made them fresh, still was delicious.

INGREDIENTS

1 1/2 cups grated raw potatoes
1 cup all-purpose flour
1 cup leftover mashed potatoes
1 egg
1 tablespoon skim milk
salt and pepper to taste
1/4 cup olive oil


DIRECTIONS

Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

Recipe via - All Recipes
Photo via- Look and Taste

Chicago- Style Spinach Pizza/// Recipe wednesday

The meal that I will overeat, as I have a love affair with warm spinach dishes. (I think I have already said that ) ;) Enjoy!!

INGREDIENTS

1 can (10 oz.) refrigerated pizza crust
1 pkg. (10 oz.) chopped spinach, thawed, well drained
1 pkg. (16 oz.) part-skim mozzarella cheese, shredded
1/4 c. (1 oz.) Parmesan cheese, shredded, divided
1 can (28 oz.) tomatoes, drained, cut up
2 garlic cloves, minced
2 tsp. dried oregano leaves
1/2 tsp. red pepper flakes, optional

DIRECTIONS

Heat oven to 500 degrees. Press pizza crust onto bottom and sides of well greased 10 inch deep dish pizza pan or 9 x 13 inch baking dish.
Mix spinach, mozzarella cheese and 2 tablespoons Parmesan. Spread evenly over crust. Mix tomatoes, garlic, oregano and pepper flakes. Spread over cheese mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 10 minutes. Reduce heat to 375 degrees and bake for an additional 20 minutes. Serves 6.


Recipe via COOKS.
Photo via Food Loves Writing.

Breakfast for Dinner /// Recipe Wednesday

Scrambled Eggs with Bacon and Avocado: You've probably noticed I love anything that is quick most of the time, and this is pretty much the easiest you can get. Also craving the breakfast at night once in awhile, absolutely..

INGREDIENTS

Serves 1

2 slices bacon
2 large eggs
Coarse salt and ground pepper
1/4 avocado, diced
Toast (if desired)

DIRECTIONS

Brown bacon in a small skillet over medium heat, 3 to 5 minutes per side. Remove bacon; pour off all but 1 teaspoon fat.
In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Pour into pan; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes.
Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.

Recipe and photo source Martha Stewart.

Prosciutto wrapped asparagus /// Recipe Wednesday

Melt in your mouth yummm. Again, something easy and lighter this time around as well spring will be here within a blink of an eye and those extra treats from this winter are pissing me off and hanging around LOL... So I made this with wild rice and sliced cucumbers and a fabulous glass of wine. (My daughter would have nothing to do with this recipe though, so a bowl of mac and cheese and carrots for her. Enjoy!

INGREDIENTS

1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).
Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
Bake 15 minutes in the preheated oven, until asparagus is tender.

Recipe source All Recipies
Photo- Stock

Taco Pie /// Recipe Wednesday

Completely fool proof and comforting food for the cold weather.. Easy easy! I skipped the sour cream though and topped instead with piles of lettuce, a must for moi! ;) Enjoy!

INGREDIENTS

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso taco seasoning mix
1 can (4.5 ounces) Old El Paso chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Old El Paso salsa (any variety)
Sour cream, if desired

RECIPE

Heat oven to 400F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.

Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Recipe and photo source - Food Network.

Roast Chicken and Mango Salad with Yogurt///Recipe Wednesday

An easy, light dinner. When I am not feeling well and to be honest really tired, The last thing I want to do is stand at the stove, so thankfully picking up a already cooked Rotisserie chicken and gathering these ingredients for this salad was a perfect meal for me tonight. *Note- I substituted the nigella seeds with poppy seeds and on another small side dish I added some extra peanut sesame dressing to dip into as well with the chicken, I love going from sweet to sour. Enjoy!


INGREDIENTS

3 tablespoons extra-virgin olive oil
2 tablespoons mango chutney, large pieces finely chopped
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1 1/2 teaspoons (or more) water
1 5-ounce package arugula
1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups)
1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
Plain nonfat yogurt
1 teaspoon nigella seeds* or cumin seeds

RECIPE

Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.

Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.

* Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.

Recipie and photo source - Epicurious.

Three Vegetable Lasagna///Recipe Wednesday

Having a crazy week? I am! That is an entire other post ;) So a good easy recipe was what I needed and something that will leave me with leftovers for the next day. I found this recipe from here this morning and gave it a go. I added whole grain lasagna noodles and skipped the salad adding seedless grapes and pecans to the dish on the side. **Also makes 12 servings which is way to much, so I adjusted the recipe to about 6 servings. Bon Appétit!!

**Also another fabulous giveaway is coming tomorrow for my art, I will make sure to post them both on the sidebar to find easy. Have a great night and see you tomorrow xo

INGREDIENTS

8 ounces dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-ounce carton ricotta cheese
2 teaspoons dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 tablespoons all-purpose flour
1/2 to 1 teaspoon black pepper
1-1/4 cups milk
1 10-ounce package frozen chopped spinach, thawed and thoroughly drained
1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained
1 cup shredded carrot
3/4 cup shredded Parmesan cheese (3 ounces)
1 8-ounce package package shredded mozzarella cheese (2 cups)

RECIPE

Cook lasagna noodles according to package directions. Drain; set aside.

In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.

In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once.

Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.

To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture.

Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.

Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.

Makes 12 servings.

Photo via- Source

Lentil Soup / / / Recipe Wednesday

I tried this homemade Lentil Soup last night that I got from Mireille Guiliano's second book, French women for all seasons. I definitely recommend! The results, surprisingly filling and my daughter who is, (extremely picky) actually loved it. Added with a side salad, cheese and fried red Potatoes, it was a perfect cold weather meal.

INGREDIENTS

2 quarts vegetable stock
½ pound lentils
2 tablespoons olive oil
1 medium yellow onion, peeled and chopped
1 clove garlic, peeled and chopped
2 stalks celery, chopped
1 tablespoon chopped parsley
1 14.5-ounce can diced tomatoes
Salt and freshly ground Pepper

Yield: 4 servings

RECIPE

Bring the vegetable stock to a simmer, and drop in the lentils.

Heat the oil in a skillet, and add the onion, garlic, and celery. Cook until golden, 3 to 5 minutes. Add the parsley and tomatoes, and cook 8 to 10 minutes more.

After the lentils have been cooking for 35 to 40 minutes, add the onion mixture to pot and cover. Let simmer until the lentils are soft, 5 to 10 more minutes. Season with salt and pepper to taste, and serve immediately.

* Photo via- Fat Free Vegan.

Ruby Boutique

Loving these soft shades and delicates from Ruby Boutique's A/W 2010 lookbook.

Via - This is Glamourous

Continuing my quest of enjoying the winter I have decided to challenge myself each week with a a new recipe, getting out of the usual weekly meals that I tend to make a habit of and spread my tastes a bit. I will cook the new recipe (or some favorites of mine) each Tuesday and post the results on Wednesdays here. I got a few of you on Twitter that seemed excited so I am going to give it a go.. (Just to let you know this really is a step up for me, lol ) as I tend to eat just my favorite salad every night and the basics of pasta, chicken, fish) same, same.
I already made a homemade Lentil soup last night, that I will post later and the source. (Was really good! )

Julia Child's Beef Bourguignon

After currently watching Julie & Julia I am officially determined to try one of the more challenging recipes of Julia Child, the Beef Bourguignon!! You can get a great review and the recipe from Catherine over at Fish and Veggies.

Hungry Eyes

Photos ©Leigh 2009




I was taking some photos for a menu today for a friend that is opening up an Italian deli soon and all I know is now that I have them open and am trying to choose the best shots, I have to walk away until tomorrow. It is causing hunger sounds and I want to raid the kitchen. A bit to late for that, maybe ;)
As soon as it opens I will give the details for those here in Denver.
In the meantime have a wonderful weekend.
xo