Saturday, March 20, 2010

Spring Has Sprung

Happy first day of spring, isn't it exciting?! And along with the first day of spring, out goes my winter centerpiece and in come this years spring/Easter centerpiece. I used these beautiful eggs again (see last year's post) but in a different way this time as you can see. The eggs in cups remind me of decorating eggs (the part when they sit in the cups and soak up the dye) and I just love them all lined up in a row like this.

Wednesday, March 17, 2010

A Nod to Crate & Barrell on St. Patrick's Day

This is how I decided to fill the built in bookcase in my living room in my new apt. (I have other bookcases for my books). Last year I posted my green magazine files in honor of Martha Stewart on St. Patrick's Day. So this year I thought I'd pay a little tribute to my favorite store and the inspiration for a lot of my decorating style. Some of these dishes are from Crate & Barrell and others are from Target and Williams-Sonoma. But the whole effect reminds me of a Crate & Barrell display and I love it. Happy St. Patrick's Day!

Saturday, March 6, 2010

Vegetable Strata

I had a bunch of fresh vegetables I wanted to use in a new dish and came up with this using a sort of combination of two of my favorite scalloped potatoes recipes and adding to them. I'm not sure how appetizing the picture looks but the result was delicious! Sooo good.

Serves 4.

Ingredients:
1/2 tablespoon olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 1/2 cups sliced mushrooms
Black pepper
Crazy salt, to taste
Pinch of Kosher Salt
1 1/2 golden potatoes
1 oz. Swiss cheese, shredded
2 tablespoons butter
1 cup skim milk
1 tablespoon cornstarch
3 tablespoons panko bread crumbs
3 tablespoons Parmesan cheese

Instructions:
Heat onion and garlic in the olive oil in a pan over medium heat. Add the zucchini, squash and mushrooms. Season with black pepper, crazy salt and kosher salt. Saute until vegetables are tender but not too much so.

Meanwhile, peel and slice potatoes very thinly (as you would for scalloped potatoes).

Spray an 8x10 pan with cooking spray. Layer in about 1/3 of the sliced potatoes. Add a layer of 1/2 of the veggies. Sprinkle with 1/2 of the Swiss cheese. Repeat these layers and then top with the final 3rd of the potatoes. Sprinkle with more salt and pepper if desired.

Cut butter into thin slices and layer over the top. Combine the milk and cornstarch and pour over the whole dish.

Bake at 350 for 40 minutes. Meanwhile combine the panko and Parmesan. When the 40 minutes is up, sprinkle with the panko/parmesan mixture and turn the heat up to 425. Continue to bake 10-20 minutes more till the topping is nicely browned and the vegetables are tender.


Calories per serving: about 210 (remember I don't really count the veggies, except for the potatoes).