Wednesday, September 10, 2014
Peter Thomas Roth FIRMx Peeling Gel
Worth every penny!
Saturday, January 25, 2014
1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
One 750-milliliter bottle dry red wine
2 bay leaves
1 thyme sprig
One 5-ounce piece of pancetta
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
Chopped fresh parsley, for garnish
Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful. Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons. In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes. To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.
SUGGESTED PAIRING Robust, dark-fruited Cabernet Sauvignon.
Thursday, December 5, 2013
1 1/4 cup water
3/4 cup sugar
1 cup freshly squeezed lemon juice (about 5 lemons)
1 Tablespoon lemon zest
6 cups cold water
15-20 basil leaves
1 extra lemon for garnishing
Bring the 1/4 cup water to a boil in a small pot and then remove from heat. Add the sugar and stir until well dissolved. Crumble and roll the basil leaves in your hands to release the oils. Add them to the water and sugar mixture along with the lemon zest. Let it sit until cool. Pour the cold water and lemon juice into a pitcher. Strain the contents of the pot, discard the basil and lemon zest and add the liquid to the pitcher. Stir well and enjoy.
Saturday, July 27, 2013
1. Choose a base — one cup of plain yogurt or one whole avocado mashed up. Both are thick enough to act as a paste and will also moisturize with their abundance of healthy fats. Here, we chose avocados.
2. Add 10 drops of argan oil.
3. Add 2 tablespoons of honey. The sweet ingredient will aid in hydration and act as the “glue” for this recipe. It is always best to use raw honey for the enzymes (and even better to use a cute little bear for prop styling purposes at a photoshoot!).
4. Now add some drops of tea tree oil (we added this last to keep it the most potent). Though tempting to pour in the entire lot, add a few drops at a time. Trust us, the scent is strong!
5. Stir the mixture until smooth and creamy.
6. Using gloves, apply the mask directly on to the scalp. Press in and massage gently using your finger tips. Since there’s avocado and argan oil in it, you can pull the extra through your ends for moisture like we did for this mask!
VIA The Beauty Department