December 31, 2012

all that sparkles

Dress: LaRok. Booties: Michael Kors. Jacket: Hinge. Jewelry: Gorjana

What better attire to celebrate a girlfriend’s golden birthday in than a sequined t-shirt dress? I bought this dress years ago, but it’s never made a debut. Ringing in the new year can never have too many sparkles. Cheers!

December 28, 2012

FRITTATA WITH ASPARAGUS, TOMATO & FONTINA

After all the holiday sweets and treats, I was feeling like something easy, fresh and light. As much as I love frittatas, I had never actually made one, and this recipe was quick and simple. It called for 12 ounces of trimmed asparagus and six eggs, which kept it light but also filling.

Frittata with Asparagus, Tomato and Fontina
serves 6

INGREDIENTS

6 large eggs
2 tablespoons whipping cream (Half and half will do if you don’t have whipping cream)
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced (Instead of a hot house tomato, I got two roma tomatoes)
Salt
3 ounces Fontina, diced (I was very generous, and used about 5 ounces)

PREPARATION

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.

Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Enjoy!

December 27, 2012

wildwood

Fun fact: Wildwood was the first farm-to-table restaurant in Portland, at least according to Greg, our adorable waiter who bears a striking vocal resemblance to Bradley Cooper and has sadly moved to Maui since we dined there a few weeks ago. (Speaking of Bradley Cooper, have you seen Silver Linings Playbook? It is awesome.)

As I alluded to in this post, Phil and I  joined our friends Justin and Lindsy at Wildwood to celebrate their engagement. The restaurant itself is warm and inviting with a sophisticated elegance that feels very grown-up. Naturally, we got drunk on cocktails, burst into fits of laughter, and likely disturbed everyone in the restaurant. C’est la vie!

Like every good celebration, the evening began with alcohol. My current love affair with champagne cocktails decided my drink order, while my husband went with the seasonal apple cocktail, a combination of scotch, calvados, averna and flamed orange peel, which he loved but I found a bit strong for my liking.

Before the first course arrived, Greg brought out Wildwood’s complimentary amuse-bouches – scrumptious single bite servings of roasted beets topped with bleu cheese. Next up was the dungeness crab and apple salad, a refreshing mix of tart and sweet that really got my mouth watering.

For my main course, I ordered the skillet roasted mussels with garlic, sun dried tomatoes, saffron and grilled bread. As it turns out, the mussels are Wildwood’s signature dish and have been on the menu since they first opened in 1994. I can see why – they were absolutely delicious and beautifully presented.

The real stars of the evening were the desserts. (I swear, it is so fun to go out to dinner with people who like to order dessert.) We ordered the apple hazelnut pie cake (top picture), chocolate caramel tartlet (bottom picture), valrhona drinking chocolate with apple cider donuts and a little plate of chocolate chip cookies to accompany Phil’s glass of eggnog, which he’d been looking forward to all evening. Of course, Greg didn’t want Phil to drink alone, so he brought out complimentary  half glasses of Monbazillac – a sweet white wine from the Southwest of France. We miss you Greg!!

December 21, 2012

happy holidays

Ho! Ho! Ho!

December 20, 2012

home accents

A small glimpse into my eclectic world.

If you don’t have a closet big enough to house all your shoes, bookshelves are a great alternative.