November 30, 2012

November 29, 2012

Butternut Squash Pot Pie

I don't remember if I shared this . . . but incase I haven't. This was so good, Cisco ate it for every meal (except breakfast) until it was gone! 

I use Ina's recipe for Chicken Pot Pie, but made it vegetarian by switching out the chicken out for the squash (& veggie stock if you want). Try it!!!

Ingredients

  • 3 whole (6 split) chicken breasts, bone-in, skin-on
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups yellow onions, chopped (2 onions)
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup minced fresh parsley leaves

For the pastry:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1/4 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.


The Bedroom

Our bedroom is ready for some change! We put the bed in a corner of the room because I didn't want to be under a window while I sleep (there are windows on two walls). Plus I've feng shui-ed it so we are facing directly toward the door. Although I do love our mattress, it may be time for a memory foam top. Cisco's been wanting one forever. 
Now that our new bedroom is in the works, how cool would it be to create a custom bed. Something so soft and so large and maybe an interesting shape. With our master suit space configured so crazily, It would be so good to make something special. 

November 27, 2012

Second Storie 2012!

Wow have the last two weeks been a whirlwind! We had a great time last weekend at Renegade Brooklyn! Then we had family in town for the week during thanksgiving. Then early friday morning we had a photo shoot, T-H-E-N a trip to Rochester for Second Storie

Second Storie was amazing this year! Full of really beautiful things. It was so good to see some familiar faces and although I'm a little shy I tried to go talk to some creative friends. Unfortunately I couldn't enjoy it as much as I wanted to because later I found out I have Bronchitis!!! Fever, sore through, coughing up blood . . . not so fun. My body had had it. Ended up sneaking out to the car to take naps! Thank goodness for the amazingness that is my husband and I am so fortunate that he loves doing shows.

In all I'm so happy we are able to participate in such a great show, everyone who put it on is so sweet and really makes an effort to make you feel welcomed. 

We also stayed with my old roommate from college, which is always a treat!

If I had more time I would have to buy so much more, but what I did get, I love! . . .  Pretty earrings from Small Bird Adorable Bow from Cecelia Hayes Colorful Letterpress by French Press and a sweet Note from Shanna Murray

until next year . . . :)

November 26, 2012

Downloadable Gift Wrap Pattern

With the holidays already upon us, and gratitude in our hearts, we wanted to share an original free Humunuku design for everyone to enjoy! The very sweet Melanie of you are my fave blog, has the easy to follow instructions and design you can download from her site here

I've used kraft paper and metallic stamp ink, acrylic paint and white fabric for a furoshiki wrap and tissue paper and white paint. But do whatever you want to be completely original! 

Thank you so much for your readership and support. We appreciate being a part of such a wonderful creative community. Please enjoy these designs and get crazy with it!




November 22, 2012

Jade are Succulents

This plant has grown beautifully over the years. It needs to be re-potted so it will grow bigger. It's pretty much the only plant we've kept alive for this long, and every year I'm more and more surprised by how it's still growing. I'd love to try an indoor tree or potted plant.

November 20, 2012

Cloth Fort Greene Brooklyn


We are so happy to introduce our newest stockist. Cloth Clothing is a beautiful boutique with gorgeous wares. They are located in our old neighborhood in Fort Greene, Brooklyn! So please go stop by.

Holiday Goodness!

Hey friends! With thanksgiving around the corner and the holidays in full swing, we wanted to give everyone something special. If you plan on picking something up in the shop, please enjoy and extra 10% off! Use code BLACKFRIDAY2012 at checkout for the discount.

I am grateful for so much and especially the opportunity to do what I love and have to support of so many. Thank you.

November 15, 2012

Wholesale Catalog

If you have a shop or business and would like to carry our line of hand made goods please take a look at our most recent wholesale catalog and email us for more info.


November 14, 2012

New Dinning Room Chairs

Yay! We finally choose some dining room chairs. We've been going back and forth on what will work best for ages now. But we are glad we decided to get these modern Eames Style chairs.

I was thinking about mixing colors like blue, black, or red, but decided that white was the most neutral and versatile. With thanksgiving around the corner I'm happy to have some pretty chairs for our guests!

November 11, 2012

Peanut Butter Crispy Bars


Probably one of my favorite places ever is Red Hook, Brooklyn! My must stop list have to include fairway market, foxy & winston, fort defiance, and baked! Even though I've been to baked so many times, I somehow must have missed trying their Peanut Butter Crispy Bars! 

One night we were watching  Unique Sweets on the cooking channel and was introduced to the Peanut Butter Crispy Bar! I finally decided to try making it myself and we are happy about that decision.

Recipe courtesy Baked, 2011



Crispy Crust Layer:
1 3/4 cups crisped rice cereal
Nonstick cooking spray
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted
Milk Chocolate Peanut Butter Layer:
5 ounces good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter
 
Chocolate Icing:
3 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons (1/2 stick) unsalted butter
Into a small saucepan, pour 1/4 cup water. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees F. Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, and then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer. 
For the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour. 
For the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. 
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. 
Into a small saucepan, pour 1/4 cup water. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees F. Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, and then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer. 
For the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour. 
For the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. 
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. 
For the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour. 
For the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. 
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. 
For the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. 
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. 
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. 

For the crispy crust layer: Put the cereal in a large bowl and set aside. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch-square baking pan. 



November 9, 2012

Mini Apple Galette


I always use Martha Stewart's Pate Brisee Recipe for any recipe using pie dough. It's delicious and uses only butter. Although I hear using shortening makes a flakier crust, I'm happy with butter.

Pate Brisee

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
  • 1/4 to 1/2 cup ice water
Directions
  1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
  2. With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  3. Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

For the fiilling I mixed sliced and skinned apples, lemon juice, brown sugar, salt cinnamon, butter and flour together. I also buttered these Brioche pans, pressed the dough in and added the filling. Egg washed then baked them for about 30mins on 350 Degrees F.


November 8, 2012

End of our Garden

This year was full of learning. We started off strong, but unfortunately I just couldn't keep up. I did well with the herbs and had a lot for cooking. As far as flowers and veggies went . . . not so much.

Next year I hope we can grow things in a more protected environment. These hardwood boxes are pretty. I'm also talking to Cisco about possibly making or buying raised beds so they can't get infiltrated by weeds! It's been good, but I'm happy for a break until next season . . . possibly turning the sunroom into a greenhouse?

November 2, 2012

Lina & Aurelien & Willem

Here are the finished photos from the video shoot. Lina & Aurelien & Willem. It was a beautiful fall day. We had a sweet drive in the country and s nice lunch with friends. See more photos here.


New Zipper Bags

Just posted these new simple zipper pouches. Original drawings, screen printed and hand sewn. We are very happy about these.