One of the easiest yet most gourmet things you can cook is duck breast with a berry sauce. The key to perfect duck breast? PATIENCE.
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As I continue to design our kitchen in preparation for a remodel next spring, I’m deciding on cabinets I’d like. I’m leaning heavily toward the British-style cabinets that look like individual pieces of furniture with feet.
As promised last Monday, I’m back to share the modern paintings I’m obsessing over (and that I think would look amazing in a traditional or antique home)!
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Recently I went to an event at an expanded 19th century farmhouse filled with gorgeous, envy-inducing modern art. It got me thinking (and fantasizing) about modern art in older homes.
French press is far and away my favorite way to prepare coffee at home. Given that I’ve broken the glass insert to my current French press three times in the last eight months, today I found myself in the market for a new press! Here is a roundup of the options I considered…
I constantly feel like I’m making no progress in finding things I love for the house, but then I decide to do another post on recent vintage finds and realize I’ve actually found quite a lot of things in the past few months!
With so many pumpkins around (and often at discounted prices!) after Halloween, I’ve been cooking a lot with them. The sage from our garden is still in excellent shape despite the cooler weather, so I figured that pumpkin sage soup would be the perfect way to use two seasonal items before they disappear.
Ingredients:
- 3 sugar pumpkins
- Olive oil
- 2 large minced onions
- 3 pressed garlic cloves
- 5 c. chopped fresh sage
- 32 oz. chicken stock (or vegetable stock if you’re vegetarian)
- ½ c. Greek style plain yogurt
- ½ c. white wine
Instructions:
- Preheat oven to 425 degrees
- Halve pumpkins and remove seeds (use them to make roast pumpkin seeds later!)
- Rub interior of pumpkins with olive oil to coat
- Place pumpkins, interior down, on a rimmed baking sheet covered with aluminum foil, like so:
- Bake pumpkins until you can pierce exterior with a fork, about 45 minutes
- While pumpkins are cooking, mince onions and put in a large pot over low heat with about a tablespoon of olive oil until they become soft and begin to brown, like so:
- Deglaze pan with white wine, loosening browned bits with spatula
- As wine cooks off, add pressed garlic, stock and chopped sage. Bring to a simmer
- Once pumpkins are done, spoon out pumpkin flesh from rind, and add to pan, bring to a simmer
- Add yogurt
- Use an immersion blender, if you have one, to blend soup
- If you don’t have an immersion blender, let soup cool and put through a blender in batches
- Transfer soup back to pan, bring to a simmer
- Top with a dollop of yogurt and sprig of sage and serve!
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Our kitchen came with a black AGA range. These ranges are made by a British company and are very on-trend right now due to the fact that they keep popping up in kitchens by British superstar kitchen designers like DeVol and Plain English.
There’s no arguing that an AGA is pretty.
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I’m always trying to meld antique and modern in our house, and lately have been obsessing over brutalist décor and fixtures – which I think would work shockingly well in an antique setting!
If you’re like me, you have a lot of cute, decorative pumpkins left over from Halloween. Yes, those jack o’ lanterns will need to go to compost, but I try to buy pretty but useful pumpkins to decorate with so that after October 31st, I can turn them into FOOD. And my favorite is salty, endlessly snackable but still technically good for you roast pumpkin seeds! There’s nothing better to keep me away from the kids’ Halloween candy …