Wednesday, September 26, 2012

London Fashion Week Recap: Runway Favorites

I am a bit behind on my Fashion Week recap but here are some of my favorite looks from the London shows!

 Alice Temperley

Tuesday, September 25, 2012

Caramelized Onion and Pancetta Pizza

Fall is officially here! Fall foods include some of my favorite things to make and I am definitely looking forward to baking with fresh apples, pumpkins and squash! The temperatures are beginning to drop and there is nothing better than a warm meal. Although I tend to make this pizza year round it has a certain fall/winter feel to it that warms your belly up!
Pizza Dough
  • 3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups water, 110 degrees F
  • 2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

  • Olive Oil, For Drizzling
  • 1 whole Large Red Onion, Halved And Thinly Sliced
  • 1/4 cup Brown Sugar
  • 1/4 cup Balsamic Vinaigrette
  • Kosher Salt To Taste
  • 1/2 cup Parmesan Cheese, Grated
  • 1/2 cup Goat Cheese, crumbled
  • 8 slices cooked Pancetta
Preparation Instructions
Preheat oven to 500 degrees.
Heat 2 tablespoons olive oil in a large skillet. Add onions, brown sugar and balsamic and toss/stir for several minutes, or until onions are brown and cooked. Set aside.
Cook Pancetta in a pan, I cook it until its crispy.
Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
Spread onions and any liquid with the onions along the dough. Randomly sprinkle goat cheese and pancetta over the onions.
Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.

Thursday, September 20, 2012

NYFW Recap: Street Style

I always get excited to see what the runway shows have in store each season I get just as giddy to see what those attending the shows are wearing! Here are some of my favorite off the runway looks from New York Fashion Week.

Wednesday, September 19, 2012

NYFW Recap: Tory Burch

Tory Burch’s Spring 2013 runway show last week brought a mix of Palm Beach chic meets Polynesian tribal flare. Burch's clothing always excites as it mixes bright colors with eye popping prints, and this season is no different. Not only were her clothes a big hit, the models were perfectly accessorized and I love the fishtail braids these girls are flaunting. I will be anxiously awaiting this collection to hit stores!

Tuesday, September 18, 2012

Goodbye Summer Pie

As promised I am back this week with a new recipe to share, and it is one of my all-time favorites! Although summer is officially gone I am salvaging what is left of juicy tomatoes and sweet corn. This tomato corn pie is definitely best in summer with the freshest ingredients but due to its tastiness I have found myself making it all year long.
2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

1.  Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
2.  Divide dough in half and roll out one piece on a well-floured counter into a 12-inch round (1/8 inch thick). Lift the dough and carefully place it in the pie plate, pushing down the edges. Pat the dough in with your fingers trim any overhang.
3.  Preheat oven to 400°F with rack in middle. Whisk together mayonnaise and lemon juice.
4.  Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, gently remove seeds and extra juices (don’t skip this step otherwise  the pie will become soggy). Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

5.  Roll out remaining piece of dough into a 12-inch and place it over the filling, pressing down the edges with a fork. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Yield: 8 servings
Adapted from

Monday, September 17, 2012


It has been a while, despite my last post promising that I would be back, the last month has been crazy! Moving, vacations, and tons of events at work has not left much time for cooking or blogging. But this week I will be back with new recipes and fashion week recap!
I hate moving!!