Tasty Tartine

I'm in love. And I've got it bad. It's a day and night type of obsession. I'm opining. And suffering major separation anxiety. What is the object of my affections you might ask? My puppy? My husband? Truth - it's a bakery.

Tartine Bakery to be exact.

My passion for this place is such that is was the first destination I beelined to the moment the huz and I touched down in San Francisco last week.



The opportunities to fall in love are endless. Bread pudding, croissant, banana tart, and morning buns - oh my! I'm head over heels. Each bite makes me weak in the knees and craving more.

 


The possibilities are seemingly endless. I know your perfect match can be found there too. Perhaps you'd prefer Black Berry Tart with Rose Geranium? You can attempt these things of wonder on your own if you dare!

Tartine's Blackberry Tart with Rose Geranium
2 cups whole milk
4 large fresh rose geranium leaves
1/4 teaspoons salt
2 tablespoons cornstarch
1/2 cup sugar
2 large eggs, lightly beaten
1/4 cub butter, cubed
1 1/2 cups heavy cream, whipped
one 9 inch pre-baked tart shell
2 pints blackberries

Instruction details here

PS. I might have to cheat on my darling bakery with Bar Tartine, the lovely restaurant the bakery owners also run. The blood orange anise aperitif was a perfect way to start another culinary love affair!



cookbook cover image by france ruffenach via amazon and the rest by me!

COCKTAILS AT SIX: ROSEMARY-PEACH SPARKLER

The sunshine is out this afternoon and it has me feeling all kinds of cheerful...

And I always say, one should match the evening’s cocktail to one’s mood. A little bit of this, and a snippet of that - voilà, one set of sunny sparklers to go around!

Rosemary-Peach Sparkler

3/4 cup water
1/2 cup sugar
1 sprig rosemary
2 ripe peeled peaches, cut into 1” cubes
1 bottle Champagne or sparkling wine, chilled
(8) additional rosemary sprigs as garnish

Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl & discard solids. Cover & chill at least 1 hour.

Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl. Cover & chill at least 4 hours. Spoon about 2 Tablespoons peach syrup into each of 8 champagne flutes. Top each serving with about 1/3 cup champagne. Garnish with rosemary sprigs.

* images & recipe cooking light + fashion i sing photographer juergen teller for marc jacobs

FROM FANTASY TO FÊTE: VICTORIAN VALENTINE

Haven't quite embraced the romantic vibe of the season yet? Suffice it to say... today's post may not be your cup of tea. Camille Styles here, and this week's fantasy takes a cue from the girliest of all palettes in cotton candy, blushing peach and pearl.

It's the month of love, so why not get inspired to host a decadently sweet afternoon tea for your most-adored gal pals? Whether single or attached, let everyone indulge their romantic side by donning a frilly frock and whiling away an afternoon, laughing over macaroons & crumpets.

In the age of evites, a handwritten card sent to your besties will speak volumes of your affection. This vintage-inspired one by Rifle Paper perfectly announces the Victorian vibe of our fête.

Now's not the time for sensible eating, m'dears. Cake stands and lovely pedestals piled high with sweet treats serve as delicious centerpieces. Leafy ferns and blooming orchids add to the english conservatory vibe. Homemade macaroons sound a bit intimidating? Try this easy alternative for a just-as-pretty option.

Serve Earl Grey from a teapot that's feminine and refined. Every hostess should learn to brew a proper cup of tea, and this seller has an amazing collection of vintage pots.

Although I'm usually not much of a collector, I can never have enough cake stands and apothecary jars. Just ordered loads of gorgeous pieces from this fantastic source, and I'm sure they'll be making appearances at future parties for years to come. Check out the recipes for our full Valentine's Tea menu, including radish & butter tea sandwiches, pastel whoopie pies, & rhubarb meringue cake.

*images: {row 1} food fashion friends, 100 layer cake, australia entertains {row 2} fashion is a playground, absolutely ladylike {row 3} shannon jayne via joy de vivre, mary ruffle tumblr, martha stewart weddings, brookman harris {row 4} martha stewart, bruno marchioro flickr. party images from food fashion friends.

Una Bella Cucina

This time of year nothing is more satisfying for me than a classic Italian meal.




images via  1, 2, photography by house of brinson, image 3, 4, photography by house of brinson, 5 kitchen design and photography by house of brinson

A warm bowl of steaming pasta sticks to my ribs and soothes my soul (I love carbs, remember?!).

It's especially spectacular when it looks as yummy as the dishes made by the crazy talented husband and wife duo behind the House of Brinson.

Double the fun if you get to make said Italian dinner in a rustic kitchen. Do exposed beams, stone counter tops and pendant lights actually make the food taste better. I'd like to think so. I hope to serve as chef's assistant in House of Brinson's gorgeous NYC loft kitchen. It's foodie heaven up in there!

Susan, I'm inviting myself over for dinner the next time I'm in New York. I hope you don't mind! In the meantime, I'll try to make my pumpkin gnocchi turn out as beautifully as yours!

Bon Apetito luvies,
*Mrs. E

Pumpkin Gnocchi with Brown Butter Sage Sauce

Ingredients

1 1/2 pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender
1/2 cup pumpkin puree
1/4 cup finely grated Parmesan cheese
1 egg
1/4 teaspoon cinnamon
Pinch allspice
1 teaspoon salt
Freshly ground black pepper, to taste
1 1/2 to 2 cups flour
Salted water, for cooking gnocchi
1/2 pound unsalted butter
2 tablespoons fresh sage leaves, minced
1/2 cup shaved Parmesan cheese

Directions here.

A Sweet Thought

A bluebird day in Seattle has me day-dreaming of sun drenched spaces, lazy afternoons and having a cocktail with lunch. Just a few of life's sweet pleasures!

As it is the first of February (eek!) I also wanted to say cheers to Juanuary's Apartment 34 sponsors and thank them for their support.

If you still haven't taken a moment to check out Keri L. Design, Promesse, Comfort & Samuel, Gorjana, Ralph's Grocery, Dressing on the Side, Wendy Mink, Dace and Stella & Dot, here's your chance!

And cheers to you too luvies,
*Mrs. E

bramble photographed by tony cenicola via here and kitchen via here

Melt in Your Mouth

I love chocolate. It's an unabashed affair. One taste of the {high quality} stuff is like a good kiss - all seems right with the world when you have even just a little - and yet it's a fleeting feeling that leaves you wanting more.


images via aubrey road and that kind of woman

This kitchen, on the other hand gives you everything you need all at once. Creamy chocolate brown floors, dark chocolaty smooth counter tops and a peak into the treasures it hides behind it's milky white chocloate doors. My mouth is watering just looking at it.

You may not be able to have this kitchen. But you can have chocolate - you can even make your own little bite of heaven. I feel a Saturday morning cooking project coming on!

Fig & Ginger Chocolate Truffles {via the Food Network}
2 cups dried black mission figs, or other dried figs (about 8 ounces)
1/4 cup crystallized ginger (about 2 ounces)
1/2 teaspoon ground cinnamon
1 tablespoon honey
2 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), chopped

Directions
Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.


Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.

Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.

Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.

FROM FANTASY TO FÊTE: THE GLOBES

Camille Styles here, and I'm thrilled to be kicking off our Fantasy to Fête column for 2011 with some girly glam festivity. Sure, Oscar night gets most of the buzz on the awards show circuit, but doesn't it seem like celebs have even more fun as they wine + dine at the Golden Globes?

I'm planning to take a cue from Hollywood this year and host my own little Globes-night bash... a glittering table, live broadcast, and champagne on the menu. Our inspiration board is awash in (what else?) glitzy gold, with rosy accents and pops of black. So mark your calendars for January 16th, and invite a few friends for an evening oozing with Hollywood glamour...

Get dressed up and deck out your pad in glam shades of white + silver. Balloons look so chic when grouped en masse. (For this effect, more really is more!) Curl the ribbons for added festivity.

Scout out sparkly remnants from the fabric store to top the table, and use gold flatware for loads of shine. Tuck handwritten place cards in tiny envelopes for a bit of added mystery.



No awards show party is complete without a little healthy competition. Pass around ballots with all the nominees, and let guests make their predictions during the red carpet. Winner gets the trophy...or at least bragging rights!

Now's the time to pull out all the stops and surprise guests with some serious luxury. A note on caviar: basic black is always appropriate, but there are all kinds of interesting flavors from which to choose: gray truffle, green wasabi, crimson beet... all are lovely! Hop on over to Camille Styles to check out the recipes for our Golden Globes menu, including truffled deviled eggs, frisée salad with herbed goat cheese, & blini with caviar.

*images: {row 1} aruna b. photography via style me pretty, liz banfield, martha stewart weddings {row 2} martha stewart weddings, dwell {row 3} martha stewart weddings, cate blanchett {row 4} martha stewart weddings, karen mordechai for page six. balloons, high street market; table setting, karen mordechai for page six; ballot, twig & thistle.

It Ain't Too Hard for Me to Jam

Now I realize that when a new year starts you're supposed to flip the switch from indulge to cleanse, but I've been a little reluctant to let go of the month o' carbs. I figured there must be a way to ease off the good stuff without total deprivation.

Enter the Jam Dot.



Part cookie, part health-food, I find it to be the deliciously perfect compromise! You can even make them with whole wheat or spelt flour and cut back on the sugar for an added health boost.


images via souvlaki for the soul

Or throw a chocolate chip or two in the center because good chocolate makes everything better (and did you hear, it's a health food too)! I'll let you know how my version turns out.

Happy eating in 2011!

JAM DROPS RECIPE by Souvlaki for the Soul
125g butter, softened
100g caster sugar
1 tsp vanilla extract
1 egg
200g self-raising flour
115g (1/3 cup) strawberry or raspberry jam


Pre heat your oven to 180 deg C and line two baking trays with baking paper.
Using an electric mixer, beat the butter, sugar and vanilla extract until very light and creamy.

Proceed to sift the flour into the creamed butter mixture and fold everything together until you have a soft but useable dough. If you find it’s sticky add some flour a little at a time until you reach the correct consistency.


Using floured hands shape a teaspoonful of dough into a ball and place on a baking tray a few cms apart. Using your floured index finger pierce the center of each ball to make a well. Spoon half a teaspoon of jam into each biscuit.

Bake in the oven for 15 mins or until the jam drops are nice and golden (shouldn’t be more than 15 mins).


Serve with milk, tea, coffee or eggnog.

COCKTAILS AT SIX: GRAPEFRUIT MIMOSA

Every year it’s the same; the calendar turns to the first of January and I’m already thinking of Spring sunshine and lighter days ahead...

Maybe it’s all the rich indulgences of the recent holidays, but nonetheless, my cocktails are ready for something a touch on the sunny side too. For even if snow is still on the ground, I know warm days can’t be far behind - just sitting by a sun-streaked window will have to do for now!

Grapefruit Mimosa

1/4 cup cranberry juice
1/4 cup pink grapefruit juice
Champagne

Pour cranberry & pink grapefruit juice into a champagne flute or thin glass. Top with your favorite champagne or sparkling wine. Serve immediately. Serves 1.

* images via [ we heart it & recipe via sunset ]

How Do You Hibernate {stephmodo}

Well, today it is officially back to reality and I am completely in denial. Luckily, on this first Tasty Tuesday of 2011, I have a few taste treats to share with you.

First off, below you will find the darling and talented of Stephanie of stepmodo's mouth watering answer to the question How Do You Hibernate?

And then, if you're still hungry for more, you can head over to the Rue Blog, where I feel incredibly privileged to join the dazzling group making up the Rue blogging team. You can check out my debut post here!

Finally, if you haven't entered our Happy New Year giveaway, there's still time (but the clock is ticking!).


How Do You Hibernate? {stephmodo}

Right now hibernating sounds like a lot of fun...and with the holiday season now behind us, I'll be participating more actively in this alluring activity :)

I think most people like to curl up to a great book and I admit, I love that too. Or a great magazine...like the latest Donna Hay or Sunset. However, I find that I'm more prone to baking and cooking when it's cold, windy and gray outside. Making great food and yummy treats puts a smile on everyone's face, despite the gloomy weather, and this encourages me to put forth the effort and stay active in the kitchen. Below is a recipe for one of my winter favorites - Cranberry Orange Bread.





all images by stephanie

I also enjoy decorating and finishing up home projects during the winter.



The dismal weather presents an excellent opportunity to stay inside and analyze what you love surrounding yourself with. I'm a proponent of surrounding yourself with pieces you love, while considering budgetary limitations. Cozying up to Craigslist on a winter day is my idea of a good time too :) You can check out a recent tour of our home here.

Stephmodo's Cranberry Orange Bread
makes 1 large loaf or 4 mini-loaves

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon good salt
3 Tablespoons unsalted butter
3/4 cup fresh-squeezed orange juice (about 3 oranges)
zest of 3 large oranges (about 1 Tablespoon, packed)
1 egg
1 cup chopped fresh cranberries
1/3 cup chopped walnuts


Preheat oven to 350°. Sift all dry ingredients together. Cut in butter until the mixtures resembles coarse meal. Over a plate or parchment paper, zest the oranges using a microplane zester. Set aside. Cut the oranges in half and juice. In another small bowl, combine the fresh orange juice, zest, and egg with a whisk. Add the orange juice mixture to the dry ingredients all at once. Mix until just combined. Fold in the chopped cranberries and nuts. Spoon the mixture into one greased loaf pan or into four greased mini-loaf pans. If you make one large loaf, cook the bread for 1 hour. If you are making the mini-loaves, set your timer to about 30 minutes (you’ll want to start watching it at 25 minutes as ovens are all different). Once out of the oven, cook the loaf pans on a wire rack for ten minutes. When the bread is slightly cooled you can tap the loaf/loaves out of the pans carefully and place them on the wire rack for additional cooling. Enjoy!

A huge thank you to Stephanie for joining the How Do You Hibernate series! My stomach is now growling.

Ok, maybe getting back on this horse isn't so bad :)

Cheers luvies!
*Mrs. E

Tasty Tuesdays {The Best of 2010}

Since launching Tasty Tuesdays last summer, I've been thrilled by the response from fellow foodies and I've so enjoyed sharing recipes, gorgeous food photos and the random taste treats I find with you.

Good food plays such a significant role in my daily life and I hoped that talking about food on Apartment 34 might inspire others as well.

So when I looked back to pick my favorite tasty post for 2010, I just had to go to where the inspiration all began ~ the experience of eating decadently through our entire European honeymoon. There are so many meals that I still remember vividly - food memories that I hope will last a lifetime.

I hope you've found some good recipes, kitchen ideas and maybe even a bit of style inspiration from this series. I plan to find and share even more deliciousness in 2011!

Best of Tasty Tuesday 2010

I talk about a lot of different things I love here - fashion, style, design, decor, travel...but one passion I've yet to delve into is...food! I am an out and proud foodie and take this love very very seriously.

It's gotten to the point where I just had to share some of my favorite eats with you. So I give you a new Apartment 34 feature ~ Tasty Tuesdays! Since talking about food could easily overtake everything here, I knew I had to limit it to just one day a week (at least to start!). 

To kick it all off, I thought I'd share a few of my favorite honeymoon meals.

I judge most things by the number of good meals I had, so I made a point to make sure we ate very well throughout our honeymoon travels. Whether it was old Amsterdam cheese, apfelkuchen and beers by the city's canals, or lovely lunches of polenta with squid ink sauce paired with an excellent Valpolicella in Venice we made sure to savor each and every morsel.

1) tortellini in Borghetto 2) traditional Dutch seafood in a modern way at Spelt 3) Venetian cicheri 4) beet risotto at Spelt 5) polenta with black ink sauce 6) Dutch breakfast  at Gartine 7) dessert on the Amsterdam canal 8) black ink spaghetti 9) pumpkin tortellini with amaretti

We tried to sample the local speciality of each city we visited. It ranged from fantastic handmade tortellini outside of Verona, to a beautiful beet risotto (in Amsterdam no less and it was divine!). Feel lucky I didn't take pictures of every gelateria we sampled because those posts would dominate Tasty Tuesdays for weeks.

Now back at home, I'm still hankering for those amazing dinners. I highly recommend my italian speaking readers check out La Cucina, a stunning italian cooking magazine. Every recipe makes me drool all over my keyboard.

Sunday-Supers, the Brooklyn-based cooking school on which I have the biggest foodie crush, also recently held an all italian dinner with delicious recipes. You can check it out here.

Bon appetito luvies!

*Mrs. E 

COCKTAILS AT SIX: THE CROOKLYN FLIP

The temperatures are dropping, and after a blanket of white has covered the ground,  it’s time to bundle up to play in the snow, build a snowman... and then head back indoors to warm by the fire and a candle lit room. The perfect December day.

Crooklyn Flip

1 oz brown ale
1 oz cream sherry
1 3/4 oz Spanish brandy
1 barspoon heavy cream
1 fresh whole (pasteurized) egg
1/4 oz cinnamon syrup
ice cubes
ground nutmeg for garnish

Combine all ingredients, except ice, and dry shake vigorously for 20 seconds. Add ice & shake again for 10 seconds. Strain into glass and garnish with nutmeg. Serves 1.

* images [ & recipe via imbibe, we heart it here & here ]


of le petit happy

Tasty Tuesday {Carb Edition #2}

Luvies, I'll admit, I had entirely different Tasty Tuesday in the works for you today, and while I'm totally commited to my month o' carbs, I stumbled what I think is my absolute dream dessert and now I don't think I can do anything else for the rest of the season!

I give you the ultimate holiday crumble, courtsey of La Tartine Gourmonde! And p.s. (it's gluten free and healthy!!!)



La Tartine Gourmonde pear, apple and chocolate crumble with pecans and pistachios

(For 6 people, served in individual one-cup bowls)

You need:

For the crumble:
•3/4 cup quinoa flour (or millet flour)*
•1/4 cup teff flour*
•1/4 cup quick cooking oats
•3 oz (85 g) dark chocolate. 70 % cocoa (I used Valrhona)
•1/4 cup (40 g) pecans, chopped coarsely
•1/4 cup (40 g) unsalted shelled green pistachios
•Pinch of coarse sea salt
•1/4 cup (50 g) blond cane sugar
•1/4 cup (50 g) light Muscovado sugar
•7 tablespoons unsalted butter, cold and diced
*Alternatively, use all-purpose flour

For the fruit:
•4 Bosc pears, peeled, cored and sliced finely (choose ripe)
•3 apples, peeled, cored and sliced finely (I used Honeycrisp)
•2 tablespoons pure vanilla extract
•2 tablespoons blond cane sugar

Steps:
•Butter the bowls and set aside. Preheat the oven to 375 F.
•In a large bowl, toss the fruit with the sugar and vanilla. Divide between the bowls; set aside.
•In another bowl, combine the dry ingredients (flours, oats, sugar, chocolate, salt and nuts). Add the butter and work until crumbles form.
•Arrange the crumble topping on top of the fruit and bake the crumbles for 35 to 40 minutes, or until the top is golden and the fruit is bubbling. Eat lukewarm (with cream or yogurt on the side. Or even vanilla ice cream, if you like that combination).

COCKTAILS AT SIX: THE CRANBERRY MARGARITA

As the mountains near my home turn white, the draw to head to them for a little rendezvous grows stronger & stronger (fresh powder, I've missed you so!)...

After reveling in the wintry mix for hours on end, the evening draws near & it's time for the favorite fair isle sweaters to come out to play. After warming by the fire, a pretty little cranberry cocktail is just what the menu calls for.

Cranberry Margarita

1 1/4 cups cranberry juice cocktail, divided

1/2 cup sugar, divided

1 1/2 cups fresh or frozen cranberries, rinsed

3/4 cup fresh lime juice

3/4 cup tequila

1/2 cup Cointreau

3 cups coarsely crushed ice

Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3 Tbsp. sugar onto a plate. Dip rims of 4 to 6 widemouthed glasses into juice, then sugar. Set glasses aside.

Reserve 12 cranberries. In a blender, mix the remaining cranberries, cranberry juice, and sugar, the lime juice, tequila, Cointreau and ice until smooth & slushy. If necessary, blend in 2 batches, then mix together. Divide among glasses and garnish with reserved berries, skewered 3 at-at-time, on toothpicks. Serves 4 to 6.

* images & recipe via ( my recipes, & we heart it, & this is yingying )


of le petit happy

Tasty Tuesday {Carb-On-It!}

So, with the holidays officially upon us, I'm declaring the whole month of December carbohydrate month. Carbs will be the official food group and for this month and this month only they magically will have no calories nor adverse affects on your health nor the fit of your favorite dress {I can't really control that second declaration, but hey, it's cold out so a little extra padding can't be that  bad!}

While I consider myself a reasonably-abled baker who can turn out a pretty cookie or two, I've yet to try my hand at homemade bread. This year, that's all gonna change.




bread images by john blais,, kitchen via french by design

Last year, the husband thoughtfully gifted me (a signed!) copy of Leslie Mackie's Macrina Bakery Cafe Cookbook - the amazing printed sneak-peak into the inner sanctum of my absolute favorite bakery in Seattle.

This year I'm going to step up to the plate and try to produce their classic, and my favorite, bread. Feel free to join me - or simply wish me luck! I'll be sure to share the results, as long as they're not embarrassingly terrible!