Atlantis Home

EASY DIY SWEATER SCARF

I know it's a little warm out to think of scarves right now, but this is great way to recycle old sweaters if you're doing any closet cleaning.

 

 

 

 

 

 
 
 
 
 

 

RED BEAN CHILI

This is a great hearty chili recipe using ground turkey, lots of red beans, and a little cocoa.  It's really delicious!!  (I use ground turkey breast when I make it)  

This recipe is from Smitten Kitchen, one of my favorite sites.  Here is the link for the full recipe.  

For my vegetarian readers--you could omit the turkey, and just begin the recipe at the onion part of the recipe, making sure to add a little olive oil, and substitute vegetable broth for the beef broth.  Add steamed brown rice at the very end to soak up the flavor--I think this would make a really good vegetarian beans and rice dish.

 

PINS ARE UP ON THE SITE

The pins from last weeks shoot I did with Jane are up on the site.  Go and have a look, there are a lot of great ones!  Thanks for the cute drawing Jane!

 

 

CAROL'S MIXED BERRY PIE

Carol decided to bake on Sunday.  She has been making this same pie recipe for years--it's actually from her Williams Sonoma kids baking cookbook, but don't laugh--it's a great basic pie recipe.  

 

I hung around to snap photos, and of course--eat pie!

 

 

I'm posting the recipe at the end for the filling and pastry--Carol  cheated a bit, and used a frozen pie crust for this occasion.  

 

Just before the oven....

 

Perfect!

 

MIXED BERRY PIE

Dough

2 1/2 cups all purpose flour, extra for rolling

2 tablespoons sugar

1/2 teaspoon salt

1 1/2 sticks chilled unsalted butter cut into chunks

1/2 cup very cold water

Filling

6 cups mixed fresh berries  (strawberries, blueberries, blackberries, raspberries are good choices)

3/4 cup sugar

1/4 cup cornstarch

1 pinch ground cinnamon

1 pinch ground nutmeg

1/2 teaspoon vanilla

Make the dough

In a large bowl, using a wooden spoon, combine the flour, sugar and salt.

Scatter the butter over the flour mixture.  Cut the butter into the flour with a pastry blender or 2 table knives.  The mixture is ready when it looks like course crumbs with small pieces of butter still visible.  

Drizzle the cold water over the dough and stir gently with the wooden spoon until the mixture forms moist crumbs.

Place the crumbs onto a work surface and press together into a solid mound.

Divide the mound into half.  Press each pile into a flat disk.

Wrap each disk in plastic wrap and refrigerate until well chilled, about 30 minutes or up to 2 days.

The filling

In a large bowl, using a wooden spoon, stir together the berries, sugar, cornstarch, salt, cinnamon, nutmeg, and vanilla.  Set aside.

Preheat oven to 400 degrees

Sprinkle a work surface with some flour.  Unwrap one of the chilled pie doughs, place on work surface and sprinkle with a little flour.  Roll dough into a circle with a rolling pin until it is about 1/8 inch thick.  Work flour under and over the dough as you go, so the dough won't stick.  Your circle should be about 14 inches across.  Place finished dough in a glass pie dish, and gently press with your fingertips.  Cover loosely with plastic wrap and refrigerate while you make the lattice.

Flatten the second pie dough into a large rectangle.  Cut strips approx. 1 inch wide and 14 inches long. You will need 8 total.   Remove pie dish from refrigerator, remove plastic, and pour berry mixture into pie dish.  Lay 4 lattice strips going horizontally across the pie.  Lay the 4 remaining strips across the pie vertically.  Cut away excess dough, and crimp the pie edge with a fork.  

Using a pastry brush, wash the pie with with a beaten egg.  Sprinkle pie with sugar.  Place pie on a baking sheet, and bake in the oven for about 50 minutes.  Top should be nice and brown, and berries should be bubbly.  Let pie cool before slicing. 

Enjoy!!

 
 
 
 

 
 

 

THE NOWNESS

Our feature on the Nowness is up.  Go and have a look!!

 

VINTAGE BROOCHES

I was recently inspired by this picture from J. Crew to get out some of my vintage pins for the site.  

 

Jane and I did a little photo shoot.

 

 

 

 

 

 

 

 

Karen and will get these pins up on the site this week. 
 
 
 
 
 
 
 
 
 

QUICK VEGETABLE CURRY FOR BETH

I have two recipes for you all over the weekend.  While we were in Tokyo with my dear friend Beth a couple of months back, we had a great tasting vegetable curry at an Indian restaurant.  This recipe comes pretty close to matching its flavor.  It's super easy to make.  This curry has a strong tomato base, so I like to use a spicy curry powder.

 

QUICK VEGETABLE CURRY

1 1/4 cup of yukon gold potatoes diced 3/4" cubes

1 cup of pumpkin cut into 3/4 " cubes.  (sweet potato works great, I usually use this)

1 cup of cauliflower broken into florets

1/2 cup of yellow squash sliced and halved

2 tablespoons of olive oil

2 yellow onions chopped

3 tablespoons curry powder

13 ounce can of crushed tomatoes 

1 cup of vegetable stock

1/2 cup of green beans cut into 1" lengths

1/3 cup of plain greek yogurt 

1/4 cup of sultanas 

Cooked rice

Cook the potato and pumpkin (or sweet potato) in a large pot of boiling water for 6 minutes, remove, and set aside.  Add the cauliflower and squash, cook 4 minutes longer, remove.

Heat the oil in a large pot, add onion and cook until onion just starts to brown. About 8 minutes.

Add the curry powder and stir for one minute.  Stir in the vegetable stock and crushed tomatoes, mix well.

Add the potato, pumpkin, cauliflower, and squash.  Cook for five minutes, then add the green beans and cook for another 2 to 3 minutes.  (I add the green beans earlier, I don't like them too crisp)

Add the yogurt and sultanas, stir to combine, and simmer for three minutes.  Season to taste with a little salt and pepper--I find that it can use a little salt.

Serve over steamed rice.

Now for the fun part--the toppings!!  This is my favorite part of making curry!

Even though this recipe has sultanas, I still like to use currants as a topping.  You must plump your currants first in a warm liquid.  (white wine, apple juice, or even plain water)

 

Sour cream and a little finely chopped almond is a nice touch too.  You could also used thinly sliced cucumber or diced avocados.  

 

 

Gratuitous vegetable shot--I was playing with my close up lens while cooking.
 
 
  

 

ORANGE CHOCOLATE CHIPPERS

My second recipe is Orange Chocolate Chippers.  This is my grandma's secret recipe.  I've eaten these cookies my entire life, and I never get tired of them.  It is definitely my most requested recipe!!  Carol is in charge of making these in our house.  Hers are always the best!  This cookie is decadent. 

 

 

 

ORANGE CHOCOLATE CHIPPERS

1 cup of Crisco  (it's important not to use butter in this recipe)

1 cup sugar

3 ounces of cream cheese softened 

2 eggs

2 tablespoons of orange zest

2 teaspoons of vanilla

2 1/3 cups of all purpose flour

1 teaspoon of salt

12 ounces of semi sweet chocolate chips

Preheat oven to 350 degrees.

Cream together shortening, sugar, and cream cheese.

Add eggs, orange zest, and vanilla.  Mix well.

Sift together four and salt, add to creamed mixture.  

Stir in chocolate chips.  (dough should be stiff)

Drop cookies from a teaspoon, 2 inches apart on baking sheet lined with parchment paper.  Cook 12 to 15 minutes, depending on size of cookies.  Cookies should be just lightly browned.

 
 
 

THE NOWNESS

Jane and I were recently approached by the Nowness to do a photo shoot at home.  We were so flattered!!  Jane and I are both huge fans of the site.  That news was thrilling enough, but then we were told that Douglas Friedman would be the photographer-Jane and I flipped!  I have posted some of Douglas' work on my site before.  Remember this office picture I loved?

 

So you can only imagine how excited Jane and I were to work with Douglas.  He was the most positive and fun person to be around.  Here are a few pictures snapped by Jane as we were working.  The story comes out on the Nowness Tuesday.  I'll be sure to let you all know when it's up.

 

Douglas.

 

 

Here is more of Douglas's work.

 

It seems like he has shot just about every celebrity, including my favorite designer, Kelly Wearstler.

 

 

I want a room just like this!! Jane and I are looking forward to sharing the story with everyone!
 
 
 
 
 
 
 

BROCCOLI LA DUNI PART TWO

I recently posted my version of the delicious broccoli they serve at our local restaurant, La Duni.  La Duni serves up a variety of gourmet latin dishes.  It's one of our favorite places to visit when we're in Dallas.  Back to the broccoli.  La Duni was kind enough to invite me into the kitchen to learn how to make their version of my favorite broccoli dish with executive chef Julia.  My version was pretty close, but I learned a lot from chef Julia!

 

 

There were lots of tasty looking things in the kitchen!!

 

Sweet potato fries....

 

This chopped parsley begged to be photographed...

 

Here I am putting on a mic, we filmed this too, so I will let you all know when it's on YouTube.  Note to self: make a hair appointment!!

 

The ingredients in order from the bottom.

Galric minced

Freshly ground pepper

Course salt

Red pepper flakes

Fresh lemon

Olive oil

Broccoli

Heat skillet, add a little olive oil.  Add broccoli and let it cook on one side till turning brown.  Flip broccoli to other side.  As broccoli is browning on both sides add garlic.  Do this towards the end so garlic won't burn.  Season with pepper flakes, salt and pepper.  Squeeze with fresh lemon after removing from the heat.

 

This has sliced asparagus too--a great addition!

 

Surveying the kitchen...

 

La Duni is famous for their cakes.  This picture says it all.

 

 

They are also known for their coffee and Mojitos. 

 

It's only water--it's just so darn hot here, I had to post this. 
 

Thank You La Duni for having me--let's do it again!!