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SOUL FOOD Love Spicy Chicken Recipe

Posted by Nerisa Eugenia Waterman on February 25, 2015 at 7:05 PM Comments comments (0)

Ingredients:

 

2 tablespoons cayenne pepper

1⁄3 cup olive oil

3 garlic cloves, minced

Salt

1 (3- to 4lb) chicken

Pepper

 

Preheat the oven to 450°F.

 

Mix the cayenne, olive oil, garlic, and ½ teaspoon salt in a small bowl.

 

Remove the giblets, neck, and liver packet—anything stuffed in the interior of the chicken. Rinse the chicken inside and out, and pat dry. Put the chicken in a baking dish with low sides. Season it generously with salt and pepper inside and out. Starting at the neck of the chicken, and making sure to break no more of the skin than you have to, rub the oil mixture onto the chicken flesh, including the legs. The whole chicken should appear reddish.

 

Roast the chicken for 20 minutes to crisp the skin, then turn the heat down to 400°F. Continue to roast the chicken until it reaches an internal temperature of 160°F. The juices should run clear and colorless when you pierce a thigh. This can take another 25 to 40 minutes.

 

Remove the dish from the oven and let the chicken rest for 15 minutes before carving and serving.


SOUL FOOD Love

Posted by Nerisa Eugenia Waterman on February 21, 2015 at 7:00 PM Comments comments (0)

I’m sure the name Alice Randall doesn’t need an introduction…

But just in case you haven’t heard of Alice Randall…allow me to do the honors.

Alice Randall is the first African American Woman to write a number one country song, she is also Jamie Oliver’s Food Revolution Nashville Ambassador, and has been recognized by the National Institutes of Health as a Health Champion, she is a screen writer, and an author... A New York Times bestselling Author to be exact.

 

And Alice Randall has returned to the literary world with her daughter Caroline Randall Williams for a second time with their new cookbook “SOUL FOOD Love” and with a title like that…what better time for this cookbook to make its debut… but in the month of February… the month synonymous with love…the month of Valentine’s Day…the month of Black History.

 

SOUL FOOD Love is not your ordinary cookbook…it’s a love story…a love story paying homage to three generations and five kitchens. The recipes tell a story of love, family, culture, tradition, history, and the joys and pains of being a woman in Black America.

The authors give us a unique opportunity to travel back in time as they trace their family culinary tree.

 

As spectators we see that each kitchen created a tapestry that created the very fabric that resulted in the recipes in this cookbook. The Mother and Daughter duo has taken traditional recipes that has been passed down from generation to generation and created healthier versions.

 

SOUL FOOD Love is one of those cookbooks that you have to take to the living room and read cover to cover to really appreciate the stories and the 80 recipes… before taking it to the kitchen. The family photographs, along with the amazing food photography, makes you feel like you’re sitting at the table with a long lost relative at a family reunion.

 

I especially appreciated the story and the recipe of Dear’s Sweet Forgiveness.

Actually there were a few recipes I couldn’t wait to dive into, and who can blame me with such amazing food photography…and the results… Amazing! However “Dear Sweet Forgiveness” was my favorite story, making the recipe that goes with it unforgettable. I would love to tell you the story but I don’t want to spoil it for you because I know this is definitely a cookbook you will want to add to your collection.

However feel free to check out 3 of the 6 recipes that I kitchen tested for this book review by following this link---> http://soulfoodlove.com/soul-food-love-recipes . You haven’t had chicken… until you have had “Spicy Pepper Chicken.”

 

I think this cookbook is a must have for any cook who is looking for a healthier alternative to cooking soul food. The recipes were definitely versatile enough to please any vegan, vegetarian, and our meat lover in your family. The recipes were easy to follow, the ingredients were easily accessible at my local farmers market and supermarket, and the recipes were absolutely… Delicious. This is a cookbook that I highly recommend if you want to start off your New Year with some healthy and affordable recipes.

 

Dear Sweet Forgiveness

1 finger of elderflower liqueur, such as St. German

1 cup sparkling water

3 Dears’ Ice Cubes (recipe follows):

12 fresh raspberries, blueberries, or Clementine pieces. Put 1 piece of fruit in each compartment of a 12-slot ice cube tray, fill with water, and freeze until solid.

In a rocks or old fashioned glass, pour the elderflower liqueur over the ice cubes, and top off with the sparkling water.

Sip and Enjoy!

 

 

 

 

 

 

 

 

 



Hapy New Year :)

Posted by Nerisa Eugenia Waterman on January 1, 2015 at 6:55 PM Comments comments (0)



I-NetRadio (Christmas Around The World)

Posted by Nerisa Eugenia Waterman on December 20, 2014 at 8:15 AM Comments comments (0)



 

{ITALY}

Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce)

The Feast of Seven Fishes commemorates the wait for the midnight birth of Jesus, or the Vigilia di Natale. 

SERVES 6–8

 

 

INGREDIENTS

½ cup extra-virgin olive oil

2 (1¼-lb.) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved

½ cup flour

2 tsp. crushed red chile flakes

1 tsp. dried oregano

5 cloves garlic, finely chopped

2 tbsp. tomato paste

½ cup cognac or brandy

1 cup seafood or fish stock

1 (28-oz.) can whole peeled tomatoes in juice, crushed

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

1 lb. bucatini pasta, cooked

1 tbsp. chopped parsley

 

 

INSTRUCTIONS

Heat oil in an 8-qt. Dutch oven over medium-high heat. Toss lobster pieces (including reserved bodies) in flour, shake off excess, and add to pot; cook until shells turn red, about 6 minutes. Transfer lobster pieces to a plate; set aside. Add chile flakes, oregano, and garlic to pot; cook until lightly toasted, about 3 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add cognac; cook until almost evaporated, about 2 minutes. Add stock, tomatoes, and bay leaf; boil. Reduce heat to medium-low; cook, partially covered, until thickened, about 30 minutes. Return lobster to pot; cook until cooked through, about 10 minutes. Season with salt and pepper. Add pasta; toss with sauce. Transfer to a large serving platter; sprinkle with parsley.


{PUETRO RICO}

Coquito (Puerto Rican Eggnog)

Coconut and rum flavor this tropical take on eggnog.

 

MAKES 5 CUPS

 

 

INGREDIENTS

2 cups coconut milk

1 14-oz. can sweetened condensed milk

2 cups Puerto Rican rum

4 egg yolks, lightly beaten

Ground cinnamon and sticks, to garnish

 

 

INSTRUCTIONS

Blend milks, rum, and yolks in a blender until frothy; chill. Pour into glasses, sprinkle with cinnamon, and serve with cinnamon sticks.

 


{ETHIOPIA}

Doro Wat

In Ethiopia, no holiday meal is complete without Doro Wat, a long-stewed dish of chicken flavored with chile, garlic, berbere, cardamom, and ginger, served with boiled eggs

SERVES 6

 

 

INGREDIENTS

4 tbsp. Ethiopian spiced butter (called nit'r qibe), ghee, or melted butter

2 ½ tbsp. minced ginger

5 small red onions, finely chopped

5 cloves garlic, minced

3 tbsp. Ethiopian spice mix (called Berbere)

1 plum tomato, chopped

¾ tsp. ground cardamom

8 chicken drumsticks

Kosher salt and freshly ground black pepper, to taste

4 hard-boiled eggs

 

 

INSTRUCTIONS

Heat spiced butter in a 6-qt. saucepan over low heat. Add ginger, onions, and garlic; cook, stirring, until soft, about 30 minutes. Add spice mixture and tomato; cook, stirring, until reduced and darkened, about 15 minutes. Add 4 cups of water, cardamom, and chicken, season with salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is done, about 1 hour. Transfer chicken to a plate; cook sauce until reduced, about 15 minutes. Add eggs and warm. Pour reduced sauce over chicken. Serve with rice or flatbread.

 

 


{CANADA}

Tourtière (Québécois Meat Pie)

Apple cider and warming spices make this Canadian rustic meat pie a perfect holiday dish.

SERVES 8

 

 

INGREDIENTS

2½ cups flour

1 tsp. dry mustard powder

½ tsp. lemon zest

½ tsp. kosher salt, plus more to taste

16 tbsp. unsalted butter, cubed and chilled

Juice of 1 lemon

1½ cups finely chopped russet potatoes

2 tbsp. canola oil

1½ lb. ground pork

6 cloves garlic, minced

2 small yellow onions, finely chopped

1 medium carrot, finely chopped

½ cup apple cider

½ tsp. celery seed

½ tsp. ground cloves

½ tsp. ground nutmeg

½ tsp. ground cinnamon

½ tsp. ground ginger

2 bay leaves

Freshly ground black pepper, to taste

1 egg, mixed with 2 tbsp. milk, for egg wash

 

 

INSTRUCTIONS

1. Whisk together flour, mustard, zest, and salt in bowl; add butter, and using your fingers, rub mixture until pea-size crumbles form. Add juice and 7 tbsp. ice-cold water, and stir with a fork until dough just comes together. Transfer to a work surface, and form into a ball; halve, and form each half into a disk. Wrap disks in plastic wrap and refrigerate for 1 hour.

 

2. Meanwhile, bring a 4-qt. saucepan of water to a boil; add potatoes, and cook until tender, about 6 minutes. Drain, and mash until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high heat. Add pork, and cook, stirring, until no longer pink, about 4 minutes. Add garlic, onions, and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes. Add cider, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves, and pepper, and cook until all liquid is evaporated, about 3 minutes. Remove from heat, and stir in mashed potatoes; let filling cool completely.

 

3. Heat oven to 400°. Place 1 dough disk on a lightly floured work surface, and using a rolling pin, roll until ¼" thick. Transfer to a 9" pie dish, and let excess hang over edge; pour filling into pie dish, and smooth top. Roll remaining dough disk until ¼" thick, and place over filling. Trim dough sheets to within 1" of edge of pie dish, fold edge underneath itself, and crimp with your fingers or a fork, if you like. Brush with egg wash, and using a paring knife, cut four 2" slits in the top of the pie. Bake until pastry is golden brown and filling is heated through, about 50 minutes.


{EUROPE-SCANDINAVIA}

 

Krumkakes (Norwegian Wafer Cookies)

These Norwegian wafer cookies, eaten across Scandinavia during the Christmas season, are light and crisp and perfumed with cardamom. They're made like waffles on a special griddle that imprints an intricate design, and then they're rolled and filled with whipped cream.

MAKES ABOUT 2 DOZEN

INGREDIENTS

• 1 cup sugar

• 4 eggs

• 9 tbsp. unsalted butter, melted and cooled

• 1 tsp. ground cardamom

• 1/2 tsp. vanilla extract

• 1½ cups flour

• 2 tbsp. baking powder

• Sweet whipped cream

• Confectioners' sugar, to garnish

INSTRUCTIONS

In a bowl, whisk together sugar and eggs. Whisk in 8 tbsp. butter, cardamom, and vanilla. Sift flour and baking powder into batter; whisk. Heat a krumkake maker; brush with remaining butter. Add 1 heaping tbsp. batter to each mold. Close cover; cook until wafers are golden, 45–60 seconds. Wrap 1 wafer around a krumkake cone; let harden. Remove from cone; repeat. Repeat with remaining batter. Let cool. Pipe cream into krumkakes; dust with sugar.

 


{ST. CROIX, VIRGIN ISLANDS}

Cruzan Christmas Punch

Ingredients

US METRIC

• 1/2 cup white sugar

• 2 cups orange juice

• 2/3 cup lemon juice

• 4 ozs cocktail cherries (with juice)

• 1 floz orange liqueur (triple sec)

• 750 ml light Cruzan rum

• 1 orange (sliced into rounds)

• 1 lemon (sliced into rounds)

• 8 ozs pineapple chunks

• 1 liter carbonated water

• ice

INSTRUCTIONS

 

In a bowl, combine all the ingredients, and enjoy


{PERU}

Christmas Rice with Balsamic Syrup

Ingredients

• ½ cup olive oil

• 6 strips bacon

• 1 onion, diced

• 3 garlic cloves, chopped

• 3 cups raw rice

• Salt and pepper

• 1 teaspoon powdered cinnamon

• 4 ½ cups boiling water

• ½ cup toasted almonds

• ½ cup dried and chopped apricots, macerated in 1 cup white wine up to one day

• 2 cups spinach, cut in slices

• ½ red pepper, diced

• 2 tablespoons sauco (elderberry) marmalade

• Balsamic Syrup:

• 6 tablespoons sugar

• 6 tablespoons balsamic vinegar

• 3 sage leaves, chopped

• Salt and pepper

Instructions

1. Heat the oil in a saucepan, add bacon, onion and garlic, cook over high heat, stirring every now and then. Add rice, stir, and add salt, pepper, and cinnamon.

2. Add water, cover, lower the heat and cook for 20 –25 minutes until the rice is done.

3. Add apricots, toasted almonds, spinach, red pepper and sauce (elderberry). Stir and serve.

4. Balsamic Syrup:

5. In a small saucepan over high heat melt the sugar and add the vinegar. Cook until reduced by half. Add salt and pepper, and sage leaves. Pour over the rice.

 


{PERU}

Sea bass sudado with olluco pearls

Ingredients

• 2 tablespoons vegetable oil

• 1 red onion cut in thin slices

• 3 garlic cloves, mashed

• 2 tablespoons ají amarillo paste (optional)

• 3 tomatoes, peeled, seeded, and grated

• 1 tablespoon tomato paste

• 3 cups fish broth

• ¼ cup white wine

• 4 cilantro sprigs

• Salt and pepper

• 4 sea bass filets

• 4 boiled ollucos or 1 boiled potato

• Garnish:

• 1 eggplant (the peel, finely shredded)

• 1 orange or yellow pepper (the peel, finely shredded)

• 1 tablespoon flour

• Vegetable oil

Instructions

1. Heat the oil in a saucepan over medium high heat. Add onion and garlic, stirring from time to time, and cook for 10 minutes. Add ají amarillo, tomato, and tomato paste, stirring constantly.

2. Incorporate fish stock and white wine, and the cilantro sprigs, cover the pan, lower the heat, and cook for 15 minutes. Season with salt and pepper.

3. With a melon baller, make small balls out of the cooked ollucos or potatoes. Reserve.

4. Season the fish filets and put in the saucepan, let them steam in the flavorful broth until they no longer look bright, just barely opaque. Be careful, do not overcook them. There is nothing worse than an overcooked fish filet.

5. Meanwhile, combine the vegetable peels with the flour, strain, and fry in the hot oil for a few minutes. Do not let them burn. Drain over paper towels. Reserve.

6. In every plate serve one piece of fish, surrounded with the sauce, the olluco pearls, and top with the crispy peels.

 


{PERU}

 

Hot chocolate (serves 4)

 4 oz chocolate de taza, or semisweet chocolate, chopped

 3 cups water

 4 cloves

 2 sticks cinnamon

 1 can unsweetened evaporated milk

 Sugar to taste

 2 teaspoons vanilla essence

 ½ teaspoon nutmeg, grated

 1 cup whipped cream (optional)

Preparation:

To make the infusion, in a heavy saucepan bring the water to boil with the cinnamon and cloves, for 10 minutes.

Add the chopped chocolate, stirring until melted. Add evaporated milk, sugar to taste, nutmeg, and vanilla essence.

Serve immediately with a dollop of whipped cream if desired, and a sprinkling of ground cinnamon or grated chocolate.

Note: if you like your chocolate more thick, add 1 teaspoon cornstarch diluted in 1 tablespoon water, before turning off the heat. If something lighter is preferred, add more hot water or regular milk.

 


 

 

 


 


Coquito (Coconut Eggnog)

Posted by Nerisa Eugenia Waterman on December 15, 2014 at 12:25 AM Comments comments (0)

Coquito – Coconut Eggnog

An Authentic Puerto Rican Beverage with a little St. Croix, Virgin Islands twist... Cruzan...Rum.

Origin: Puerto Rico

Makes About 7 Cups

Prep time: 5 min.

Total time: 5 min., plus chilling time

Ingredients

2 cans (12 oz. each) Evaporated Milk

1 can (15 oz.) Cream of Coconut

1 can(13.5 oz.) Coconut Milk

½ cup Sweetened Condensed Milk

½ cup cruzan white rum (optional)... No..not really...we all need a little cruzan every now and then

1 tsp. vanilla extract

½ tsp. ground cinnamon, plus more for garnish, if desired

Cinnamon sticks (optional)... Hmmm..No..not really

Directions

1. In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.

2. Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.

3. To serve, stir or shake bottle well to combine. Pour coquito into small (or large) serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.

Enjoy!

~xoxo Nerisa


Valentino Haute Couture Fashion Show

Posted by Nerisa Eugenia Waterman on December 11, 2014 at 1:45 PM Comments comments (0)





Valentino unveiled an exclusive Haute Couture collection to celebrate the opening of the brand’s largest global flagship on Fifth Avenue in New York City yesterday (December 10, 2014).

Just in case your invitation got lost in the mail or you forgot to tune in to the live stream....Well...Watch a stream of the fashion here today http://live.valentino.com/

~xoxo Nerisa

P.S. I love  you Valentino

#Giving Tuesday

Posted by Nerisa Eugenia Waterman on December 2, 2014 at 11:55 AM Comments comments (0)


#GivingTuesday, a global day dedicated to giving back. On Tuesday, December 2, 2014, charities, families, businesses, community centers, and students around the world will come together for one common purpose: to celebrate generosity and to give.

So what will you give?
~xoxo Sincerely Yours, Nerisa

ThanksGiving Leftovers...Inside MY Test Kitchen

Posted by Nerisa Eugenia Waterman on December 1, 2014 at 8:05 AM Comments comments (0)


photo taken my Nerisa Eugenia Waterman from Nerisa's Test Kitchen



If you tuned into i-netradio on the beloved “Black Friday” then you will know on the segment cooking with Nerisa it was all about what to do with Thanksgiving Leftovers.


And we came up with some pretty amazing recipes…some new…some old…some borrowed….And definitely nothing that will leave you feeling Blue.


 At least when Nerisa is involved…of course what’s a cooking show without a little cocktail or two…or maybe three. What’s your go to recipe for Thanksgiving Leftovers? Here’s what I came up with…

Enjoy!

 ~xoxo Sincerely Yours, Nerisa 



Of course we start with cocktails first in my kitchen
Acknowledgement: Thank You clipart.com 

{KIR ROYAL}

This is a popular drink in France it’s refreshing and bubbly...and it's my go to drink for those unexpected visitors.

You'll need these per glass:

• 15-30ml (1-2tbsp) Cassis (blackcurrant liqueur)

• 150ml Champagne (chill)

In a Champagne glass, pour in the cassis then top with champagne.

Serve chilled.

 

{CRANBERRY CHAMPAGNE COCKTAIL}

(Use Sparkling Grape Juice or a Lemon-Lime soda for those who prefer a non alcohol version)

Ingredients

1 -ounce cranberry juice (sweetened)

1 wedge lime

Champagne or sparkling wine 

Cranberries (frozen)

Directions

In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries. 

 

{MULLED WINE}

For mulled wine with a kick...this will get you in the Christmas spirit...trust me 

Ingredients

• 75cl bottle red wine

• 300ml (1/2pt) water

• 300 ml (1/2 pint) orange juice

• 3 tbs caster sugar

• Mulled wine spice sachet

• 150 ml (1/4pt) brandy

• 1 orange, sliced

• 1 apple

Method

1. Place the wine, water, orange juice, sugar and Mulled Wine Spice Sachet in a large saucepan.

2. Heat to just below boiling point and hold this temperature for 10 minutes, stirring occasionally.

3. Remove the sachet. Stir in the brandy and fruit


Okay...Food time!


{NERISA’S THANKSGIVING ON A ROLL}

INGREDIENTS:

mayonnaise, or to taste

Roll, split lengthwise

Roast turkey meat,

Shredded or sliced Stuffing

Turkey gravy

Cranberry sauce

 

 {NERISA’S TURKEY, CRANBERRY, BACON AND BRIE PANINI}

INGREDIENTS:

2-4 slices of bacon (optional)

Slices of Turkey

Brie (or your favorite cheese)

Cranberry Sauce

Your favorite type of sliced bread

DIRECTIONS:

1. Preheat a Panini press according to manufacturer's instructions.

2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

3. Place a slice of cheese onto the slices of bread, add turkey slices, cranberry sauce and Place 2 strips of bacon

4. Cook the sandwiches in the preheated Panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.

 

{TURKEY SOUP}

INGREDIENTS:

Carcass of one turkey (about 1½ pounds) without skin

8 cups low-sodium chicken broth

1 head garlic, halved crosswise

2 bay leaves

2 sprigs fresh thyme

2 cups diced skinless turkey meat (white or dark meat)

 2 -3 cups frozen mixed vegetables (in the bag)

1 large sweet potato, peeled and cut into ½-inch dice

 1 cup small dry pasta shape

 ½ teaspoon freshly ground black pepper

kosher salt

Crusty bread for serving

Directions

1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).

 

2. Add the turkey meat, sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

 

{Quick and Simple Turkey Pot Pie}

INGREDIENTS:

1 pre-made pastry for a (10 inch) double crust pie

4 tablespoons butter

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 1/2 cups cooked turkey, cubed

3 tablespoons all-purpose flour

1/2 cup milk

 

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.

2. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes or until crust is golden brown.

 

 


His Name is... Simply...Valentino

Posted by Nerisa Eugenia Waterman on December 1, 2014 at 2:00 AM Comments comments (0)



When it came time to decide who or what I should feature as my first blog post on "Cooking and Couture" it was a no brainer…Valentino Garavani...better known as simply...Valentino.

 

With the new release of his book “At the Emperor's Table” which made its debut in October, Valentino was the perfect choice. After all when it comes to Haute Couture and Cooking... the two goes hand in hand...at least when Valentino is involved.

 

Of course, you probably won’t find Valentino in an apron cooking in the kitchen, but he does come up with some breathtaking tablescapes for entertaining. At the Emperor's Table is a cookbook like no other cookbook you have ever encountered.

 

The cookbook contains recipes from Valentino’s personal chefs….and like I said before…beautiful tablescapes designed by Valentino himself. Valentino’s passion for tablescapes began after he received a hostess gift, but not just any hostess gift, a vermeil saltcellar shaped as a throne.

 

With that said, this book is a little bit more on the lavish side, I mean this is not the kind of cookbook you give to your college freshman who is moving to his new apartment. After all this cookbook is a Valentino creation, and like any Valentino creation, it’s a masterpiece…a work of art that should be treasured for years to come. This cookbook is definitely the haute couture of all the cookbooks that has ever been published to date.

 

Recently Valentino was in New York City and many of us had the pleasure to be in his presence at 92 Y in conversation with Fern Mallis. It was certainly a night to remember for all of us who had an opportunity to be part of the sold out event. 92Y was gracious enough to provide a clip of highlights from the event…and this clip will definitely put a smile on your face.

 

But before you watch the clip, life just wouldn’t be the same without trying the “Valentino’s Streusel,” which is heaven on plate.

 

Enjoy The Video Clip and the Recipe Below!

You need Adobe Flash Player to view this content.


~xoxo Sincerely Yours, Nerisa

 Video Clip Courtesy of 92Y

Recipe Reprinted from Valentino: At the Emperor’s Table, by Valentino Garavani.

 

 Valentino Streusel Recipe

 Serves 4

-100 g. all-purpose flour

-25 g. unsweetened cocoa

-125 g. confectioner's sugar

-125 g. ground almonds

-9 tbsp. cold unsalted butter

-Pinch of salt

Preheat oven to 350°F. Whisk together all ingredients until mixture resembles wet sand. Spread on a rimmed baking sheet and bake for about 12 minutes. Remove from oven and allow to cool.



 

 

 

 

 

 

 



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