6

Cruise eats

12/15/14

Neon Blush, Princess Cruises, Caribbean cruise, seafood risotto, chef's table on Princess Cruises
We were fortunate to have experienced a number of delectable dishes and desserts while at sea with Princess Cruises. Two of some of my favorite things to eat are seafood and risotto and when I realized we would be having exactly seafood risotto (bathed in a fresh, creamy tomato sauce with langoustine, tiger shrimp and diver scallops) at the Chef's Table dinner, I knew it was going to be good. As one of the best dishes we had during our cruise (the scallops!), in my entirely unbiased opinion, I tried tracking down the recipe to give it a try at home. I thumbed through my copy of Princess Cruises' cookbook "Courses: A Culinary Journey" and was able to find one for seared deep sea scallops with herb ratatouille--close enough. Thought I'd share it with you guys here:

Seared Deep Sea Scallops, with herb ratatouille and potato noisettes (serves six):

Prepare the ratatouille by heating the olive oil in a large heavy pan over high heat. Add the onions and sauté. Add the garlic and peppers and sauté 4 minutes more. Add the remaining ingredients and stir well. Reduce the heat, cover and stew. Check the seasoning after 15 minutes and adjust (the cinnamon stick may need to be removed at this stage). Continue to cook for approximately 15 minutes more or until all of the vegetables are tender and the flavors have combined well.

Meanwhile, peel the potatoes and cut into quarters. Using a small sharp knife, shape the potato quarters to resemble Brazil nuts. Place the potato noisettes in a small pan, cover with salted water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, approximately 12 minutes. Drain and season.

In a sauté pan, heat a few tablespoons of oil over a high heat. Season the scallops well with salt and pepper. Sear the scallops on both sides until well-browned. Reduce the heat moderately and continue to cook until the scallops are just cooked, approximately 6 minutes. Squeeze the fresh lemon juice over the scallops when done. The scallops should be plump and juicy when cooked.

Serve the scallops with the ratatouille and potato noisettes and garnish generously with chopped fresh parsley.

Ingredients:
- 36 large sea scallops
- vegetable oil for searing
- 1 lemon, halved
- 1/2 cup olive oil
- 1/2 cup onion, large dice
- 4 garlic cloves, chopped
- 1 red bell pepper, large dice
- 1 green bell pepper, large dice
- 1 yellow bell pepper, large dice
- 1 cup zucchini, large dice
- 3/4 cup eggplant, large dice
- 1/2 cup black cured olives, pitted
- 2 cups tomato concassé
- 2 tablespoons tomato paste
- 1/2 teaspoon rosemary, chopped
- 1 teaspoon oregano, chopped
- 1/2 teaspoon thyme, chopped
- 1/2 cinnamon stick
- 1/4 teaspoon cayenne pepper
- 3 bay leaves
- salt and pepper
- 3 large potatoes
- chopped fresh parsley

19

Winter whites

12/12/14

Neon Blush, Three Floor fuzzy sweater, Paige Denim overalls, Isabel Marant Dicker boots, She+Lo leather clutch, Loren Stewart ring, winter whites styleNeon Blush, Three Floor fuzzy sweater, Paige Denim overalls, Isabel Marant Dicker boots, She+Lo leather clutch, Loren Stewart ring, winter whites styleNeon Blush, Three Floor fuzzy sweater, Paige Denim overalls, Isabel Marant Dicker boots, She+Lo leather clutch, Loren Stewart ring, winter whites styleNeon Blush, Three Floor fuzzy sweater, Paige Denim overalls, Isabel Marant Dicker boots, She+Lo leather clutch, Loren Stewart ring, winter whites styleNeon Blush, Three Floor fuzzy sweater, Paige Denim overalls, Isabel Marant Dicker boots, She+Lo leather clutch, Loren Stewart ring, winter whites styleThree Floor sweater, Paige Denim overalls, Isabel Marant boots, She + Lo clutch, Loren Stewart ring

Loving the combination of what might be my favorite sweater for winter (you wouldn't believe how many strangers have greeted me by first petting the feathery sleeves) with the overalls I've worn at least twenty times during summer. There's something so pristine about a lighter palette head to toe for this time of the year- shop some of my selections for more milky hues here:

5

Minimale

12/10/14

Neon Blush, Marie Hell, Los Angeles style, zippered dress, basic dresses, Balenciaga cutout boots, Balenciaga bag, AllSaints leather vestNeon Blush, Marie Hell, Los Angeles style, zippered dress, basic dresses, Balenciaga cutout boots, Balenciaga bag, AllSaints leather vestNeon Blush, Marie Hell, Los Angeles style, zippered dress, basic dresses, Balenciaga cutout boots, Balenciaga bag, AllSaints leather vestNeon Blush, Marie Hell, Los Angeles style, zippered dress, basic dresses, Balenciaga cutout boots, Balenciaga bag, AllSaints leather vestNeon Blush, Marie Hell, Los Angeles style, zippered dress, basic dresses, Balenciaga cutout boots, Balenciaga bag, AllSaints leather vestNeon Blush, Marie Hell, Los Angeles style, zippered dress, basic dresses, Balenciaga cutout boots, Balenciaga bag, AllSaints leather vestMarie Hell dress, AllSaints vest, Balenciaga bag and boots

Not that this is at all surprising but I've become stricter on myself about shopping for new items. I know I sound like a broken record when I say this, but it usually means I'll stick to my neutrals--black, white, gray, beige, sometimes blue--and simple cuts. Beyond just color preference though, I think it comes with age- this refined sense of style, a slower approach to shopping and being more conscientious of the stages of production you support with the money spent. Recently I was introduced to Marie Hell, a line whose aesthetic and design approach I'm appreciating very much, and it's safe to say I'm pretty infatuated with the effortless vibes and clean styles. I'm always blabbering about elevated basics, or classic styles with a little bit of detail, and well Marie Hell embodies it. I currently have a handful of dresses from Marie Hell but this one might be my favorite of all, with the contrast zippers at the sleeves and at the neckline. It's your elegant little white dress with a teensy bit of modern day edge... perfect I think.