Monday
Mar312008
Guerlain Fleur de Feu
March 31, 2008 Cosmopolitan chic reigns in Guerlain's spring 2008 Fleur de Feu collection. Radiant pinks, berries, and ash grey combine to reflect the modern woman.
The black gold case of the Ombre Éclat eyeshadow opens up to reveal four shades stamped with a bright pink floral design. Whether you want sparkling turquoise, a sandy beige or silvery bronze, the matte and iridescent textures will result in the perfect wash of color.
The unique formula of the KISSKISS STICK GLOSS glides on with the convenience of a lipstick but finishes with a gloss' brilliant shine. Lightly flavored with hints of fruit, the colors of berry, cherry, pink and grape will paint the a portrait of feminine elegance.
www.guerlain.com
-Tami
Available at Whole Foods, Mollie Stones, Lunardi’s, Andronico’s, Draeger’s, Smart & Final, Raleys/Nob Hill Foods, independent retailers, Costco’s, and Lucky/Save Mart stores.
Each of the nine new lip glosses are decorated with an illustration by Christopher. The shades, names and flavors were inspired by Kane’s fashion travels. Each captures the excitement of the hottest cities (Red Hot New York, Fifth Avenue Frosting, Copacabana Coffee, Rio Mango, Grand Café Crème Brûlée, Moulin Rose, Paris Bubbly, Tokyo Plum Blossom, and Peach Mochi).
The Lancôme Christopher Kane Juicy Tubes are available at lancome-usa.com, the five Lancôme boutiques, specialty stores and counters nationwide.
www.lancome-usa.com
-Tami
The Parma prosciutto and buffalo mozzarella focaccia made my taste buds tingle. The heat from the lightly fried bread contrasted nicely with the fresh and cool cheese. They specialize in focaccia so definitely make a point of ordering one. The butterfish and black cod crudo was refreshingly simple with just a splash of citrus.
The pastas are just amazing. Handmade at the marble counter, this is some of the best and most authentic I've had in a while. I feel like I'm in Italy when I ate the airy Pansotti al Sugo di Noci (tortelli filled with ricotta and borage). The delicate walnut cream sauce complemented perfectly with the velvety ricotta. The Tortelli con castelmagno al burro e tartufo nero (torteli filled with castelmagno cheese, butter, and black truffle) was to die for. The pasta was so thin it melted right onto my tongue, exploding into a cheese lover's bliss.
For dessert, get the Latte dolce fritto (sweet milk fritters with citrus salad and blood orange vanilla sauce) and the almond semifreddo with orange caramel and creme anglais. The gelati and panna cotta looked good too, but we didn't have any more room to try another bite. Try their Tai Snapper recipe below - the easy seafood dish will transport you to a quaint Italian seaside town...
Farina
Focaccia & Cucina Italiana
3560 18th St
San Francisco, CA 94110
(415) 565-0360
www.farinafoods.com
Dentice alla Ligure con patate
Ingredients:
2 pounds of fresh Tai Snapper
2 large potato tournet, halved and cooked in boiling water
20 cherry tomatoes, halved
2 tablespoons of Italian pine nuts
15 black Ligurian taggiasche olives, pitted
3 tablespoons of extra virgin olive oil
1 garlic clove
Parsley, chopped
Sea salt
1 cup of Pigato wine ( Ligurian white wine)
1 cup fish stock
Preparation:
Clean and fillet the Tai Snapper in 4 filets leaving the skin intact.
Pan sear the Tai Snapper skin side first with 1 tablespoon of Extra Virgin Olive Oil. When the skin becomes crisp, turn the filet and discard the oil. Next add the cherry tomatoes, pine nuts, taggiasche olives, potato tournet, extra virgin olive oil, a pinch of sea salt and one cup of wine.
When the wine has evaporated add the fish stock, garlic, and chopped parsley, and cook in a 500 degree oven for 3 to 4 minutes. When the fish is cooked, plate the potatoes and reduce the stock to a sauce like consistency. Plate the fish and finish with the pan sauce, tomatoes, olives, and pine nuts. Serves 4.
Recipe by Chef Paolo Laboa
-Tami
www.emersonhart.com
-Tami
The edgy bottle design is minimalistic, shaped like a trendy flask and etched with the iconic Burberry check. The scent is aimed at the ultra-cool hipster crowd, but no matter. You can create your own individual beat.
www.burberrythebeat.com
-Tami
Don't be fooled by the vivid colors. They're quite easy to blend and all the products complement each other. Denim blues and dark purples give a dramatic flair amidst all the lilacs and pinks that are normally offered in spring makeup palettes. I love all the Accessor’eyes Powder & Cream Eyeshadow Quartets and the Rouge Interdit lipsticks. Each is a beauty product and fashion statement all in one!
Craving Italiano? Just flip to the Hey Presto section and you'll find lightning-fast and yummy recipes for Pollo Alla Cacciatora, Black Pasta with Red Mullet, and Budino Di Cioccolato. Feeling Frazzled? Head to the Instant Calmer chapter for Cheddar Cheese Risotto or Rapid Ragu. Unexpected guests? Not a problem - just make the Curry in a Hurry from the Storecupboard SOS chapter. Check out the Scallops and Chorizo recipe below - it's a pretty crowd pleaser.
Scallops and Chorizo
I’ve long been a fan of scallops and bacon and scallops with chile, and this is my combination of the two, using chorizo — the sausage, not the salami — to ooze its paprika-hot orange oil over the sweet, white scallops. It’s quicker than the speed of light to make and quite as dazzling.
4oz chorizo sausage
1lb small scallops (halve them to make 2 thinner discs if they are very fat)
juice of half a lemon
1/4 cup chopped fresh parsley
Slice the chorizo into rounds no thicker than 1/8 inch.
Put a pan on the stove to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo rounds until crisped on either side; this should take no more than 2 minutes.
Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about a minute a side.
Return the chorizo to the pan with the scallops, add the lemon juice, and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
Serves 4 as a main course with the chickpeas and arugula that follow; would be fine with just a little leafage for 8 as a starter.
Recipe printed with permission from Hyperion.
For a spectacular Spring centerpiece, the Moss & Strawflower Easter Basket with Chocolate Carrots will spark conversation at the table. The wire and sphagnum moss basket comes filled with six Guittard milk chocolate carrots wrapped in orange-and-green foil. The basket’s rim is also interwoven with marjoram and lavender stems and accented with sunny yellow strawflowers.
If you want to bake your own Easter goodies, the Williams-Sonoma Nonstick Goldtouch‚Ñ¢ Insulated Cookie Sheet totally rocks. This baking sheet boasts a durable nonstick Goldtouch‚Ñ¢ coating to resist scratches and peeling, while the insulated constriction ensures even browning. The two tin-free steel layers increases heat circulation, so cookies bake evenly throughout and emerge with a light golden crust. It won't rust or warp either. What a wonder baking tool.
The silky maestro eye shadow #13 is a fresh satin green that will make the eyes pop. I love how light and smooth the formula is, it glides on nicely and doesn't fade.
For the pale lip, apply the creamy and long-lasting armanisilk lipstick in beige #55 or soft pink #67. To add depth to your lips, layer with the #49 lip shimmer for a sparkly effect.
To get the look, see the master class here: