Are you a Member?

Posted on February 27, 2009 by Gretchen

“Is that a member’s only jacket? What, are you like, the last member?”

Who can forget the infamous jacket from the 80′s? Well that iconic jacket received a face lift last year thanks to designer extraordinaire Kelli Delaney and celebs can’t get enough!

Kelli’s had one heck of a resume! She worked as the Fashion Editor of such iconic magazines as Glamour and Allure before moving on to rebrand Star and launch Us Weekly. In 2005 she created her own magazine entitled Celebrity Living Weekly.

This woman knows celebrities and knows what they like which is why it’s no surprise that when she resurrected the iconic brand of the 80′s, her revamped jackets instantly spawned such an incredible celebrity following.

With jackets covered, Kelli has moved into the world of denim. Her much anticipated line doesn’t hit stores until Spring but you can get a sneak peek here:

http://www.singer22.com/membersonly.html

The styles are all skinny as Kelli says “that’s what the girls want right now” and she couldn’t be more right! They range from $88 – $165.

I’m coveting the Ludlo Jean in Graffiti Grey as seen on the uber stylish Taylor Momsen.

In addition to Taylor, celebrity fans include Paris Hilton, Vanessa Hudgins, Fergie, Mariah Carey, Rihanna and the list goes on!

Their motto - “When you put it on… something happens”

http://www.membersonlystyle.com/

Banh Mi Oh My

Posted on February 26, 2009 by Gretchen

banh-mi

Vietnam was a French colony for about 100 years and this sandwich is a product of that era. The French influence comes from the baguette, mayonnaise and paté but the Vietnamese hot, sour and herb flavors really shine through. It’s pronounced Bah (like humbug) and me.

James made two amazing loaves of bread the other day. One, to take to our friends and the other to stay home with us. I typically try and stay away from bread as I’ve been known to go on what I call “bread benders”. I can seriously sit down with a loaf, a knife and some butter and not come up for air until I’ve polished off the entire thing. However, knowing how much I love Banh Mi sandwiches, James suggested I try and create my own. I do love a challenge!

The traditional version goes something like this: Crusty French bread with a generous schmear of a ‘special sauce’ made up of egg yolks and oil – a mayo of sorts, pate, pickled veggies, cilantro, jalapenos, and pork.

Well, I used what we had on hand in the fridge which was leftover duck breast, leftover chicken breast and in an effort to keep it healthier, Smart Balance spread in lieu of mayo. I also layered on some pickled onions, a sliced jalapeno, fresh cilanto and, because I love all things spicy, a drizzle of Sriracha sauce. The end result? Nothing short of spectacular!

Try your own version and feel free to experiment with what you have on hand in your own fridge. The meats can be substituted but to really capture those authentic flavors the must haves are that crusty bread, cilantro, jalapenos and some sort of pickled veggie.

Tips:

Pickled veggies are made by simply combining half a chopped white onion, carrot, daikon, radish, etc. Add 1 tbs Splenda (feel free to use sugar) and 2 tbs white vinegar. Let the mixture sit at room temperature to pickle for about 30 mins but no longer since the veggies can get mushy.

My Picks for Spring 2009

Posted on February 25, 2009 by Gretchen

springpicks

Spring is just around the corner and thank goodness because I’ve had it with all the bulky sweaters, constricting coats and itchy socks! I’m ready to come out of hiding so to speak and show a little skin!

My go-to’s for the warmer months will consist of lots of bold statement jewelry, cropped blazers, pencil skirts and gladiator sandals.

I’m currently lusting after these glads made by Muzina (revolveclothing.com $79) . They’ve put an exciting new spin on the gladiator trend by using fabric ties verses the traditional straps.

I love American Apparel’s interlock mini skirt. I recently purchased one in Army and will be rockin’ it a lot more come Spring time.

americanapparelinterlockmini

Blazers, all I gotta say is where in the blazes have you been all my life? I’ve only recently discovered my love of the unjacket. I pair them with jeans, skirts, pants, anything goes! I’m diggin’ the cropped styles right now. I feel they really compliment my petite frame. I’m really excited about this cute little gold toned taupe one by Mossimo for Target (on clearance at target.com for just $7.49).

For jewelry in the warmer months, I tend to gravitate more towards gold and bronze pieces since they look so amazing against sun kissed skin.

I will undoubtedly be wearing my Alex and Chloe bronze Aphex necklace as well as the Ode to Helmut Lang that I recently acquired.

odetohelmutlang

Some others on the list are this unique gold cuff by Botkier (revolveclothing.com $110).

As well as this gold circle pop out pendant by Melissa Borrell (supermarkethq.com $50). I love that she makes jewelry so tactile.

Italian Spinach Salad

Posted on February 24, 2009 by Gretchen

italiansalad1

This is my take on a traditional spinach salad but with an Italian twist!

Ingredients:

1 bag of baby spinach
1 pack of sliced baby bellas
1 pack of pancetta, chopped
1/2 cup pine nuts, toasted
salt and pepper
3 hard boiled eggs, sliced
1/2 red onion, sliced
parmesan curls to top off
2 tbs red wine vinegar
1 tbs dijon mustard
5 tbs olive oil

Directions:

In a large skillet, add pine nuts over low heat and toast about 5 – 8 mins. Stir often and keep an eye on them – they can go from toasted to burnt rather quickly. Remove and set aside.
In the same skillet over low-medium heat, add 2 tbs olive oil to the pan and brown off your pancetta, drain and set aside. Reserve any drippings that have rendered off and pour into a small bowl. You will incorporate this back in later.
In that same skillet, add 1 tbs olive oil, your mushrooms and onions. Cook down about 10 mins, remove and set aside.
To your pan, add 2 tbs olive oil, the drippings you’ve reserved, your red wine vinegar and dijon mustard. Stir to combine. This makes the warm dressing for the salad.
To serve, top your baby spinach with your mushroom and onion mixture. Add your pancetta, pine nuts and egg slices. Drizzle with the dressing and top with parmesan curls.

Tips:

Pancetta, unlike bacon does not have a high fat content, thus the use of olive oil to help it along.
Parmesan curls can be made by simply using a vegetable peeler to shave cheese into thin curls.

McQueen for Target

Posted on February 23, 2009 by Gretchen

20090205_mcqueen_560x375

My calendar alarm, set! Cell phone alarm, set! Bank account, set! All systems are a go and on Wednesday, March 4th when his line hits stores, you better believe I will be there taking it all in and taking it all home!!

As part of their Go International campaign, the retail chain Target has teamed up with legendary designer Alexander McQueen. He drew inspiration for the Target line from his latest runway collection as well as the British rock band, The Duke Spirit. When asked why he decided to do the line McQueen said he liked the idea of increasing his visibility here in the states and the fact that someone in the Midwest could purchase one of his pieces and take a bit of London home with them. He describes the line as an eighties punk aesthetic that evokes the anarchy and social change of the time.

McQueen’s designs are raw, avant-garde and impecably tailored with an air of romance.

Alexander McQueen at Target.com

Alex and Chloe

Posted on February 20, 2009 by Gretchen

alexandchloe

Alex and Chloe create unique, one of a kind pieces that mix couture with an edgy sort of anti-establishment like feel. Case in point, check out this necklace that inspired a cease and desist letter from Chanel.

Their signature is simple yet effective – bold geometric shapes and always unconventional. Think of an Alex and Chloe piece as wearable art – I’d call it modern minimalism.

I do! In January, they launched their line of wedding rings exclusively at Revolve Clothings new flagship store on Melrose, in LA. Definitely not geared towards your traditional bride.

http://www.forwardforward.com/fwd/Brands.jsp?d=F&c=Alex+and+Chloe

They’ve recently branched out into clothing as well and just like their jewelry, it doesn’t disappoint.

My Aphex pendant in bronze arrived in the mail today and I am absolutely smitten! It arrived in a beautiful little package, complete with a special note from Alex and Chloe.

alexandchloe2

If you’re a fan of the show, you know that Gossip Girl is always on the cutting edge of fashion. Just check out Little J rockin’ Alex and Chloe’s Pyramide Pointure necklace.

Alex and Chloe have shaken up the jewelry world with their very own urban inspired aethetic. They started with jewelry, marched into sunglasses and moved right into some very innovative t-shirts. I can’t wait to see what they do next!

Puttanesca Salad

Posted on February 19, 2009 by Gretchen

putanesca

Puttanesca Ensalada…doesn’t that mean whore salad? Who knows, Italian is so colorful.

Ingredients:

1 pack of vine ripe tomatoes, quartered
1/2 red onion, chopped
1/2 cucumber, chopped
1 red bell pepper, chopped
5 anchovy fillets, chopped
2 cloves garlic, finely chopped
1 handful of fresh basil, chopped
1 handful of fresh parsley, chopped
1 small jar of marinated artichoke hearts
1/2 cup pitted kalamata olives, chopped
1/2 cup whole pepperoncinis
1/4 tsp oregano
1/4 crushed red pepper flakes
1/2 tsp fennel seed
2 tbs red wine vinegar
2 tbs extra virgin olive oil
salt and pepper to taste

Directions:

Combine all ingredients in a large bowl and toss to coat. Taste and add more salt and pepper if need be.

Ginger Spritzer

Posted on February 18, 2009 by Gretchen

gingerspritzer

This low-cal spritzer really pops with the addition of fresh grated ginger. Try it out as a flavorful alternative to a vodka or gin and tonic.

Ingredients:

2 shots white rum (or substitute your favorite vodka or gin)
1/2 can seltzer water
1 handful fresh mint
Crushed ice
1 tsp splenda*
1 tsp fresh grated ginger
Juice of half a lemon

Directions:

Add your crushed ice to a glass as well as your mint, ginger, lemon juice and sweetener of your choice.
If you have a muddler, use it to bruise the mint and really bring the flavors out. The crushed ice is key here as it acts as an abrasive to help break everything up. If you don’t have a muddler, simply use the handle of a wooden spoon.
Add in your rum, a bit more crushed ice and top off with seltzer. Ahh!!! Very refreshing.

Tips:

you want to use splenda or something similar as sugar wouldn’t dissolve in the cold liquid. If you’re not a fan of sugar substitutes, you could always make a simple syrup and add that to the drink
Making a simple syrup is just that – simple. Combine equal parts sugar and water 1 cup sugar, to 1 cup water and add to a small sauce pan. Bring mixture to a boil. Once all the sugar has dissolved into the water, remove from heat and allow to cool before adding to your drink.

The Joys of Discount Shopping

Posted on February 17, 2009 by Gretchen

knife

Some people collect stamps, others are into fine wines. Me? I collect jeans, shoes, various cosmetics, assorted kitchen tools and gadgets. James and I love going to stores like TJ Maxx, Marshall’s and Ross to check out the home goods sections for new paring knives, ramekins, hand held foaming devices and what have you.

These stores happen to serve double duty for me though as I can also check out great deals on fashion while I’m there. My latest trip to TJ Maxx proved to be very worth while! I managed to snag an awesome pair of gold wedges by Jessica Simpson I’d been coveting at Loehmann’s a week prior that weren’t in my size. I also picked up a very cute little chef’s knife in the most ‘fashion forward’ color green! Okay so it may not be the sharpest one on our wall but hey, it definitely manages to stand out from the crowd (see the picture above). Something I aspire to as well.

Check out your local discount stores and check back often. They’re always turning over their inventory so new deals pop up every week!

(Say what you will about her but Jessica Simpson makes some kickin’ shoes!)

Crispy Brown Rice Crusted Chicken with Pecan Brown Butter

Posted on February 16, 2009 by Gretchen

brownbutterchicken

*** UPDATE: US Mills, the company that distributes the Erewhon brand Crispy Brown Rice cereal we used in this dish asked if they could include this recipe on their site. Check out our recipe featured here and check out all the other cool recipes they have online.***

This dish sounds fancy but it’s actually quite easy and sure to impress! The trick to this is using the crispy brown rice cereal to make a light but very crispy crust. Finished off with a lemony, nutty sauce, the whole dish packs a wallop in every bite.

Watch out, this chicken is about to sock you in the mouth with flavor!

Ingredients:

1 pack of thin sliced chicken breast (usually yields about 5-6 pieces)
1 tsp lemon zest
juice of 1/2 lemon
salt and pepper
1 egg, plus a splash of water
2 cups crispy brown rice cereal (I used Erewhon brand)
1/2 cup pecans, finely chopped
4 tbs butter

Directions:

In a medium sized bowl, crack your egg and add in a splash of cold water, a pinch of salt and pepper. Beat the mixture to combine.
Place your brown rice krispies in a ziploc bag and add 1/2 teaspoon each of salt and pepper. Squeeze out the air, seal the bag and then break the pieces up really good. You’re not looking for a powder consistency, something more like big crumbs. Place the mixture on a large plate.
Take your chicken and coat in the egg mixture, allow the excess to drip off and then coat well with your brown rice crumbs. When all pieces are coated, set aside for about 15 minutes. If you fry them up right away, the mixture won’t adhere to the chicken as well, waiting a little while allows the coating to set up.
Heat a large skillet over medium-high heat. When the pan is hot, melt in your butter. Add in your chicken and don’t move them around in the pan at all, you want to build up a nice crust. Cook the chicken about 3 minutes per side, remove and set aside.
Lower the heat to medium and add the remaining 2 tbs butter, lemon juice, lemon zest and pecans to your pan. Stir well and heat the mixture for about 5 minutes.
To serve, spoon the pecan brown butter over the chicken and enjoy.

Chicken Stack, Chicken Stack

Posted on February 13, 2009 by Gretchen

chickenstack

Homemade chicken sausage patties, heirloom tomatoes and low-fat cheddar cheese. This little stack is sure to satisfy almost everyone while keeping the fat and cholesterol on the down low. Pair this with a salad and serve it up at your next brunch.

Directions

1 lb. ground chicken
3 Tbs pancake syrup
1 Tbs dijon mustard
1/4 tsp ground ginger
1/2 tsp mustard seed
1/2 tsp caraway seed
1/2 tsp salt
1/2 tsp pepper
1/2 tsp minced onion
1 Tbs butter
4 slices reduced fat cheddar cheese
1 large heirloom tomato, sliced about 1″ in thickness (you could substitute beefsteak here but they aren’t in season right now and even when they are, it’s tough to find a good one)

Directions

Combine turkey, syrup, dijon mustard, mustard seed, caraway seed, ginger, minced onion, salt and pepper in a large mixing bowl. Divide into 4 (1/2-inch-thick) patties.
Heat butter in a large nonstick skillet over medium-high heat; cook patties until well browned and cooked through, about 4 minutes per side. Remove from heat.
Place tomato slices in a single layer in a foil lined baking dish; season with salt and pepper. Top each slice with 1 turkey patty and 1 cheese slice; broil until cheese is all melted and bubbly, about 3 minutes. Serve hot.

Tips:

I topped mine with a yummy Roasted Garlic and Onion Jam made by Giant’s Simply Enjoy brand.
This would also go great with a dollop of sour cream on top or a schmere of dijon.

Chinese Style Salt and Pepper Fish with Roasted Edamame and Shitake Mushrooms

Posted on February 11, 2009 by Gretchen

saltpepperfish

Skip the take out and whip up your own Chinese food feast in just minutes!

You will find Salt and Pepper fish on the menu at many Chinese food restaurants. Perhaps it’s the simplicity of this dish that I find most appealing. It’s very low on ingredients but high on flavor and the edamame and shitake side really completes the meal.

Start by preheating your oven to 425 for the edamame.

Salt and Pepper Fish

Ingredients:

2 Tilapia fillets (You can substitute any flaky white fish here. Mahi Mahi or Flounder would both work.)
1/2 cup cornstarch
1 tbs Salt
1 tbs Pepper
2 tbs canola oil

Directions:

Get a medium sized pan very hot on medium-high heat and add in your 2 tbs canola oil. You really want to use canola here since you don’t want the oil to impart any flavor to the fish as olive oil would. Also, canola has a higher smoke point, meaning it’s less likely to burn.
Pat your fillets dry to remove any excess water, and thus allowing the cornstarch mixture to better adhere to the fish. Grab a plate and add your cornstarch, salt and pepper. Mix to combine, then dredge your fillets in the mixture and carefully shake off the excess.
Add your fillets to your pan and allow them to cook about 2-3 minutes per side depending on the thickness. Don’t move them around in the pan, just let them be. The idea here is to develop a crust, moving them at all will prevent that crust from forming. Remove the fillets and place on a paper towel to drain off any excess oil.

Roasted Edamame and Shitake Mushrooms:

Ingredients:

1 bag frozen shelled edamame, thawed
4 tbs olive oil (2 tbs for edamame, 2 tbs for shitakes)
1 package sliced shitake mushrooms
1 tsp grated ginger
1 clove garlic, minced
1 tbs rice wine vinegar
1 tsp sesame oil
salt and pepper

Directions:

Coat a cookie sheet in aluminum foil and add your edamame, olive oil, salt and pepper. Toss to combine. Place in the oven to roast at 425°F for 10 minutes.
Meanwhile, heat a medium sized pan on medium-high heat, add 2 tbs olive oil and your garlic. Allow the garlic to heat up for a minute, then add your mushrooms. Season with salt and pepper and allow to cook down for about 5 minutes. Add in your ginger and rice wine vinegar and cook a minute or two more. Remove from heat and add your sesame oil.
Plate the edamame and shitakes to the side and serve with your salt and pepper fish. Enjoy!

Tips:

I know it sounds like a lot of salt and pepper go into this dish but keep in mind, this is the only seasoning you’ll be using and the idea is to really have them both come through.

Your boyfriend’s jeans look way hotter on you

Posted on February 9, 2009 by Gretchen

Who isn’t making a boyfriend jean these days?

This trend is pretty literal actually. Imagine slipping on your boyfriend’s most comfy pair of jeans to run out and grab the paper — now wear them for the rest of the day! Slouchy, worn in and often cuffed since your boyfriend’s got a couple of inches on you. Personally, I feel Current Elliott (Founded by celebrity stylists Emily Current and Meritt Elliott) really jump started this trend back in Summer of 08. Their line dropped right around the same time we began seeing Katie Holmes sporting the look all over New York.

Now, brands such as J Brand, Joe’s and Paige Premium Denim have all ‘rolled’ out their own take on this hot trend. (no pun intended!)

J Brand Boyfriend Jean in Vida wash style#1257

Sara Jessica Parker in Current Elliot

Wilshire Boyfriend Straight Leg Jeans in Rebel

Joe's Jeans Ex-Lover / Gemma Boyfriends

This style would look great with a pair of ankle booties or with a cute pair of flats.

Just experiment and have fun with it!

Tuna Tartare Boat

Posted on February 6, 2009 by James

tunaboat

So, you want to think you’re all fancy and stuff. You want to be that person that can whip up some totally gourmet tapas or ethereal amuse bouche at a moments notice for your guests. You want to be that person that can construct an elegant appetizer that will be talked about in perpetuity, but what if you think you can’t cook?

What if you’re that person who thinks that as soon as you apply heat to anything, you’ve set upon an unavoidable course of ruin, destroying pans, setting aflame to your kitchen and driving your guests away from the oppressive flames that must ensue any attempt to cook.

Listen, it can’t be that bad. But just in case it really is…we came up with an appetizer that doesn’t even involve any cooking, yet is so tasty and unusual that you’re bound to wow anyone with a discriminating palette. Welcome the tuna tartare boat…based on a dish Gretchen made, that I modified and she perfected!

Ingredients:

1 cup sushi grade tuna, cubed (or diced?)
1 Tbs Sriracha Hot sauce (this is the asian hot sauce with the rooster on the bottle)
salt and pepper
juice of 1/2 lemon
1 fresh endive
1 stem of scallions
3 tbs fresh soft goat cheese

Directions:

If your tuna is whole, cube it up and add to a bowl.
Add in 1 tbs. Siriracha sauce, a pinch of salt and pepper and the juice of 1/2 lemon.
Toss the ingredients to coat well. Refrigerate until serving.
Chop your scallions on a bias and set aside for garnish.
To serve, spoon a small amount of the tuna mixture into an endive leaf.
Top the endive boats with goat cheese and scallions.
Serve immediately.

The Fashionable Foodie

The Crossroads of Food and Fashion

Monthly Archives: February 2009

Are you a Member?

Banh Mi Oh My

My Picks for Spring 2009

Italian Spinach Salad

McQueen for Target

Alex and Chloe

Puttanesca Salad

Ginger Spritzer

The Joys of Discount Shopping

Crispy Brown Rice Crusted Chicken with Pecan Brown Butter

Chicken Stack, Chicken Stack

Chinese Style Salt and Pepper Fish with Roasted Edamame and Shitake Mushrooms

Your boyfriend’s jeans look way hotter on you

Tuna Tartare Boat