tag:blogger.com,1999:blog-6745127389317400422024-02-22T08:31:05.691-08:00Bon Vivant ContessaContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-674512738931740042.post-85597248333879246332011-05-04T05:57:00.000-07:002011-05-04T05:57:02.184-07:00The Art of Dry Skin Brushing<span style="font-family: "Trebuchet MS", sans-serif;">Since transitioning my ways into the all natural path, I have found myself looking and yearning to learn for more organic/all natural methods to benefit my lifestyle. Nothing wrong with that. It's a good obsession I might say. Gone are the days when I would spent hours perusing Sephora or trying on every lipstick at the MAC Make-up counter in Nordstroms. I am over that phase for now. My wallet is thanking me and B too:-). Now, I am all natural baby just the way B would prefer! HAHA!</span><br />
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<span style="font-family: Trebuchet MS;">A month ago, I got myself a Yerba Prima Tampico Skin Brush from a local grocer, Mom's Organic Market, that specializes in selling everything organic. A competition to Whole Foods, eh?. Of course I didn't buy it just because I wanted to have a loofah handy. I had dry skin brushing in my mind, which I have been wanting to try ever since reading the various benefits it has.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GjMM9LOn7H5tFiwQ_tlYOJT3LvjO_lgvW_w127Ls_dAaiJsaNJkyBRuWd55OQCqoINSAGDel2LkKDhKVq0JLUJF4vSoByUXFq1Tbmh84QK3ahCcDzaqKGHV67mLi9KcgKsjlMxHPEmmL/s1600/31a48-1Uz2L__AA300_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GjMM9LOn7H5tFiwQ_tlYOJT3LvjO_lgvW_w127Ls_dAaiJsaNJkyBRuWd55OQCqoINSAGDel2LkKDhKVq0JLUJF4vSoByUXFq1Tbmh84QK3ahCcDzaqKGHV67mLi9KcgKsjlMxHPEmmL/s1600/31a48-1Uz2L__AA300_.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Amazon.com</td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">What is dry skin brushing if you ask? Well let's break it down one by one..lol...in simple layman's term, you brush your skin while it's dry before showering to remove the top layer of dead skin and to stimulate the circulation of blood. It's recommended that this method should be done in the morning prior to showering but with my hectic schedule, I have been doing it every night and morning during the weekends. I don't think it really makes a huge difference. Although, after a month of dry skin brushing, I started feeling my skin becoming clear. The first time I tried it, I brushed myself to death (j/k) and I started slowly noticing the top layer of dead skin being removed by the brush. I was amazed at how much gunk I had on top of my skin. It almost looked like dust that's accumulated over time. HAHA! So far, I have been using it religiously prior to showering and I can't remember the last time I have applied body lotion on my skin. My skin, however, has maintained its smoothness and suppleness (the brush is hard at first, but the more it's being used, the softer it gets). It's so cheap and chic:-) I love it! Think of how much you'll save from all that toxic body lotion. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Skin brushing supposedly has been used throughout the world for centuries and it's one of th best ways to clanse the skin without removing the protective mantle of acid and oils. It gently and effectively removes the top layer of dead skin cells and deeply cleanses the pores. According to the description of skin brushing, it is one of the most powerful ways to cleanse the lymphatic system. </span><span style="font-family: "Trebuchet MS", sans-serif;">Waste material is carried away from the cells by the blood and the lymph. Skin brushing stimulates the release of this material from the cells near the surface of the body. Eventually, most of the toxins along with their carrier cells, primarily lymphocytes, find their way to the colon for elimination. Skin brushing is also used by beauty salons as part of a program for removing cellulite. I am not sure about this as I don't really have problems in this department. LOL!. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Friends, if you are looking for cheap ways to improve the look and feel of your skin, this might work for you. However, skin brushing is most effective with an all-natural vegetable fiber brush, which can be purchased at any organic store and Amazon even sells them too. And skin brushing has an art to it. Make sure that you brush towards your heart and start from your feet upward. There are videos on youtube that shows tutorial on how to do it properly. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">If you want to learn more information on dry skin brushing, click </span><a href="http://www.jashbotanicals.com/articles/skin_brushing.html"><span style="font-family: "Trebuchet MS", sans-serif;">here</span></a><span style="font-family: "Trebuchet MS", sans-serif;">. </span><br />
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<span style="font-family: Trebuchet MS;">I hope you learned something new. Have a great Wednesday. Bisous, Contessa</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com1tag:blogger.com,1999:blog-674512738931740042.post-60315189085149773422011-05-02T16:34:00.000-07:002011-05-02T16:34:54.462-07:00Tales of a Geisha<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The closest thing I can get to being a Geisha is this Japenese Kimono that was gifted to me by my cousin, Infanta. Yes, if am Contessa, then she is my Infanta. LOL! Let me just clear that I am in no way shape or form a Japanese Geisha. I am not an accomplished entertainer nor do I aspire to be. I will consider myself an accomplished shopper though. That I am good at:-). HA!HA! But hey, one doesn't need to be a professional Geisha to be able to wear a Kimono anymore. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIYt7tJJpsR5WBavMYE_u5tZUV70D3U7zxW8a2ruCUddmTR4sdjnHPz2KqqcF37Qf0dwvFEwqA7nbNPgo5L1kTT8qVUwk5Z4TXPfUW9WhMlfJYPznMOEmSRiRpcGc-OQhaWKGxiujaO9a/s1600/IMG_8941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIYt7tJJpsR5WBavMYE_u5tZUV70D3U7zxW8a2ruCUddmTR4sdjnHPz2KqqcF37Qf0dwvFEwqA7nbNPgo5L1kTT8qVUwk5Z4TXPfUW9WhMlfJYPznMOEmSRiRpcGc-OQhaWKGxiujaO9a/s640/IMG_8941.jpg" width="326" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This traditional Japanese outfit has become the latest fashion trend this year. Whether it is a jacket, cardigan, dress, or blouse, the kimono print is making waves in the runway this season. It's perfect to pair with a plain t-shirt, jeans or even shorts. It totally adds jazz to a simple and plain outfit. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9NlUtHUUA1RugzbRuMS41icGShkxlXouYOl7IID4ecZL6EWpZjOf1CSv04AOjwRp99qu1xPh4Q7dyLgcfq3AY3m8RQJu1rrxYUEeWDkQyq9UHsyhQ1QsXZggb15ZIL0CMbiUinSKR7QF/s1600/IMG_8943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9NlUtHUUA1RugzbRuMS41icGShkxlXouYOl7IID4ecZL6EWpZjOf1CSv04AOjwRp99qu1xPh4Q7dyLgcfq3AY3m8RQJu1rrxYUEeWDkQyq9UHsyhQ1QsXZggb15ZIL0CMbiUinSKR7QF/s640/IMG_8943.jpg" width="296" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If I were you, I'd start my hunt for a kimono print now. I've had this Kimono since last year and no doubt, the style will never die. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJV2YAB3irV3bAMeK0Y3-IPzv3zLreUtrebShCMeUXtkDgMyq5EB7WknuM2ppWmhoc7JNakgunGRY6B8oh1Ww8zyXeGI-C5OlrUrkAjkfpi7Uecqx1k51hjTERD0loU71DokLNrqlgr-K/s1600/IMG_8950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJV2YAB3irV3bAMeK0Y3-IPzv3zLreUtrebShCMeUXtkDgMyq5EB7WknuM2ppWmhoc7JNakgunGRY6B8oh1Ww8zyXeGI-C5OlrUrkAjkfpi7Uecqx1k51hjTERD0loU71DokLNrqlgr-K/s640/IMG_8950.jpg" width="332" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For more pictures, please visit my lookbook page and my cousin on FB. Please click the link below and also don't forget to like our "page." </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.facebook.com/pages/FB-Lookbook-by-Contessa-and-Infanta/141293795943544">Contessa and Infanta's FB Lookbook</a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Thanks so much mis ames. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bisous, Contessa</span></div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com1tag:blogger.com,1999:blog-674512738931740042.post-18587214964377072452011-04-29T12:11:00.000-07:002011-04-29T12:11:55.601-07:00Eating Well - South Pacific Shrimp<span style="font-family: "Trebuchet MS", sans-serif;">Please tell me that you missed me? I missed you all too..my ever loyal and supportive readers. I know I have been missing in action in the blogosphere. I have good reasons for my absence, though. That would have to be divulge at a later post. HE!HE!</span><br />
<span style="font-family: Trebuchet MS;">Even my cooking has been affected as well. I haven't been preparing anything spectactular especially for my "Around the World with Contessa" segment. One thing that I can tell you is that I have been mostly cooking healthy food (like always). </span><span style="font-family: Trebuchet MS;"><br />
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I bought a new recipe book, "Eating Well," which features recipes that are for the health conscious. I love that I have various options and recommendations in preparing my proteins. In the past, I would usually eat the same prepared meal three times a week (grilled, baked, grilled, baked). So in my next upcoming posts, I will feature most of the recipes that I have adapted from the book. </span><br />
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<strong></strong><a href="http://www.flickr.com/photos/82597779@N00/5636514344/" title="IMG_8658 by chufang151, on Flickr"><strong><img alt="IMG_8658" height="362px" src="http://farm6.static.flickr.com/5228/5636514344_75f26710b7.jpg" width="500px" /></strong></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The above photo does not do justice of how tasty this South Pacific Shrimp was. For all you rice lovers out there, this will definitely go well with rice. And if you love coconut milk? This one's for you too. :-)</span><br />
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<span style="font-family: Trebuchet MS;">First marinade one pound of jumbo shrimps in 1/3 cup lowfat coconut milk (you can use regular if your prefer), one teaspoon minced fresh ginger, 1 clove minced garlic, 2 teaspons coconut soysauce (regular soy sauce will do), 1/4 cup lime juice, 2 jalapeno peppers (seeded and minced), and 1 tablespoon brown sugar. Leave this marinating for 20 minutes. </span><br />
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<span style="font-family: Trebuchet MS;">Heat 1 teaspoon extra-virgin olive oil and cook shrimp (maybe 30 seconds per side as shrimp does not take long to cook). Transfer to a plate. Sautee chopped seeded tomato and four cups of baby spinach in the pan where you just cooked your shrimp. Add the reserve marinage to the tomato and spinach. Stir until wilted. Return the shrimp and mix together. Serve immediately over hot steamed rice. Or dip some toasted pita bread on it. Yum and Healthy! </span><br />
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<span style="font-family: Trebuchet MS;">Happy Friday and promise, I will get back to blogging regularly soon. </span><br />
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<span style="font-family: Trebuchet MS;">Bisous, Contessa</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com1tag:blogger.com,1999:blog-674512738931740042.post-29640729123367901622011-04-18T09:08:00.000-07:002011-04-18T09:08:52.189-07:00Welcoming the Spring<span style="font-family: Trebuchet MS;">Spring is my most favorite time of the year. I love that aesthetics of it. I could spend all day appreciating the blooms of the flowers and the greenery of the field. Spring really brings back the beauty of the nature that's been in hibernation during the dead of winter.</span><br />
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<span style="font-family: Trebuchet MS;">Just as much as I appreciate the blooms and the coolness of the weather, the pretty and colorful outfits are really what I look forward to every Spring. HEHE! So allow me to share with you a quick outfit post from yesterday. I was on my way to the grocery store and I couldn't help but take the camera out for a spin (supposedly to take picture of the Cherry Blossoms, lol). Thanks to my SIL who agreed to be my photog. HEHE! Looking at these pictures, I just realized that I am wearing some of Spring's fashion essentials. I've got my Indigo blazer, floral shirt, nude wedge, dark denim, and messenger shoulder bag. Now mind you, these clothes are from two years ago. I guess, I was already thinking ahead when I purchased them then. LOL! Please enjoy:-)</span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5629522472/" title="IMG_8797 by chufang151, on Flickr"><img alt="IMG_8797" height="500" src="http://farm6.static.flickr.com/5308/5629522472_05a39b6a98.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5629480250/" title="IMG_8766 by chufang151, on Flickr"><img alt="IMG_8766" height="500" src="http://farm6.static.flickr.com/5223/5629480250_0b83d0cde2.jpg" width="216" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5628905573/" title="IMG_8771 by chufang151, on Flickr"><img alt="IMG_8771" height="500" src="http://farm6.static.flickr.com/5229/5628905573_b5dfd810fa.jpg" width="324" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5629495270/" title="IMG_8776 by chufang151, on Flickr"><img alt="IMG_8776" height="500" src="http://farm6.static.flickr.com/5267/5629495270_2541a8be0a.jpg" width="341" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5628918053/" title="IMG_8779 by chufang151, on Flickr"><img alt="IMG_8779" height="500" src="http://farm6.static.flickr.com/5189/5628918053_76c1f01a66.jpg" width="343" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5629502184/" title="IMG_8781 by chufang151, on Flickr"><img alt="IMG_8781" height="500" src="http://farm6.static.flickr.com/5227/5629502184_03d266e56e.jpg" width="393" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5629506484/" title="IMG_8787 by chufang151, on Flickr"><img alt="IMG_8787" height="500" src="http://farm6.static.flickr.com/5226/5629506484_4ff6cba833.jpg" width="369" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5628928981/" title="IMG_8792 by chufang151, on Flickr"><img alt="IMG_8792" height="500" src="http://farm6.static.flickr.com/5230/5628928981_930fc26642.jpg" width="417" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5629514760/" title="IMG_8794 by chufang151, on Flickr"><img alt="IMG_8794" height="500" src="http://farm6.static.flickr.com/5108/5629514760_201676eaab.jpg" width="333" /></a></div><div style="text-align: center;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Bisous, Contessa</span></div><div style="text-align: center;"><br />
</div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com1tag:blogger.com,1999:blog-674512738931740042.post-61277877529787072712011-04-17T09:02:00.000-07:002011-04-17T09:02:47.250-07:00Oven Bake Flounder<span style="font-family: 'Trebuchet MS', sans-serif;">Pardon me for the last of post this week. The weather in DC has been crazy. One day it's hot and then the next it's rainy and pouring. Sad to say that sometimes it affects my mood:(. LOL! Not too mention, I haven't been cooking that much. But I have been juicing a lot hahaha! I will do another post on that. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">For the meantime, here is a simple, high protein, and low carb, oven baked</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"> Flounder I made for Friday's fasting. I also made the tartar sauce to go along with it. The fish can be accompanied with chips (aka oven fries if you don't care for carbs) or any salad combination. I served mine with avocado salad. A much healthier choice if I may add:-). </span><br />
<a href="http://www.flickr.com/photos/82597779@N00/5620288755/" title="IMG_8634 by chufang151, on Flickr"><img alt="IMG_8634" height="400" src="http://farm6.static.flickr.com/5023/5620288755_4225c05b11.jpg" width="500" /></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Oven Bake Flounder</u></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Two fillet of flounder </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Almond Meal Flour (can be substituted with Panko bread crumbs if you want it super crispy)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Olive Oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt and Pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Season fish wit salt and pepper and brush it with olive oil on each side. Then roll the fish in the almond flour. Bake in a 400 degree oven for less than 15 minutes. Fish doesn't take that long to cook and be careful in over baking it. It will get dry and rubbery. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Tartar Sauce</u></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fat Free Sour Cream</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dijon Mustard</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Honey Mustard</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Finely chopped cornichons or pickles</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lemon Juice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Red Wine Vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stevia (regular sugar or honey will do)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt and Pepper to taste</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Combine together all the ingredients and let it refrigerate. Just take it out of the fridge when you are ready to serve. Just put a dollop of it on top of the flounder. </span><br />
<a href="http://www.flickr.com/photos/82597779@N00/5620879734/" title="IMG_8631 by chufang151, on Flickr"><img alt="IMG_8631" height="372" src="http://farm6.static.flickr.com/5102/5620879734_cbee2d5750.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Avocado Salad</u></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Two organic avocado chopped in cubes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 grape tomatoes cut in half</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lettuce, spinach or any green will do. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yellow red bell pepper (this is what I had on my pantry at that time I made this)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Combine together and splash white balsamic vinegar or you can mix the tartar sauce with it. It's good either way. </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5620880526/" title="IMG_8630 by chufang151, on Flickr"><img alt="IMG_8630" height="500" src="http://farm6.static.flickr.com/5224/5620880526_e65fc6761a.jpg" width="497" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is my choice for breading. It's lower in carbs and high in food fat, which we get from almonds. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Happy Sunday! Bisous, Contessa</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com13tag:blogger.com,1999:blog-674512738931740042.post-58774194956471650372011-04-14T07:34:00.000-07:002011-04-14T07:34:01.985-07:00Grilled Chicken Sandwich Pesto<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For those of you who are looking for an alternative way of preparing grilled that your children and hubby will eat, my grilled chicken sandwich pesto is what you are looking for. will knock your socks off. Not only it's tasty but also great for the health conscious. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Usually during the week, I usually find myself preparing the same meal over and over. Baked fish, grilled chicken, grilled steak...you know the deal! Meal that doesn't take over 30 minutes of cooking. And this week while I was marinating some chicken breast prior to grilling, it dawned on me that I have been eating the same way over and over. LOL! So I thought that it was time to add a little twist. Let me confess first that this sandwich was for B. I had mine without the bread. HAHA! </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5580261436/" title="IMG_8172 by chufang151, on Flickr"><img alt="IMG_8172" height="359" src="http://farm6.static.flickr.com/5053/5580261436_14751efc7f.jpg" width="500" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Two all natural chicken breasts. Seasoned with salt, pepper,and paprika. Grill each side for 3 minutes until the middle is cooked. Then slice thinly. Set it aside. </span><br />
<span style="font-family: Trebuchet MS;">Organic baby bella mushrooms cleaned and sliced about half an inch. </span><br />
<span style="font-family: Trebuchet MS;">Spinach (or any other greens like arugula or lettuce)</span><br />
<span style="font-family: Trebuchet MS;">Tomato Pesto or Roasted tomato hummus (makes a different to the taste)</span><br />
<span style="font-family: Trebuchet MS;">Low fat cheddar cheese (or almond cheddar cheese if you choose to go dairy free)</span><br />
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<span style="font-family: Trebuchet MS;">Spread the tomato pesto on each side of bread. Now the fun part is layering all the ingredients. If you have children, you can let them join in the fun and have them layer their own sandwich according to what they like. I added the spinach, then grilled chicken, then mushrooms and topped it with slices of cheese. Bake in the 400 degree oven for 10 minutes or until cheese has melted and bread is golden and crispy. The whole process took less than 30 minutes. If B enjoyed every bite of it, you will too. </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5579671235/" title="IMG_8182 by chufang151, on Flickr"><img alt="IMG_8182" height="387" src="http://farm6.static.flickr.com/5057/5579671235_cde359b652.jpg" width="500" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Have a great Thursday. Bisous, Contessa</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com2tag:blogger.com,1999:blog-674512738931740042.post-17636247121113610792011-04-12T19:02:00.000-07:002011-04-12T19:02:07.685-07:00Pre-Opening Tour of the New Whole Foods Market<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOcp1OtdOX5D4lckXNMGFYE7yYkJ48BzAVe4-RtmpHPIhgIWs8C8RF165A_UTULD0cClBNKC0ZtWHHDSkVPy-D9rO9Y8nw0xwmIVCZ1B5mY2vd7NbpMERjOcut1VDEyeiGyETh86w-L1C/s1600/image001.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOcp1OtdOX5D4lckXNMGFYE7yYkJ48BzAVe4-RtmpHPIhgIWs8C8RF165A_UTULD0cClBNKC0ZtWHHDSkVPy-D9rO9Y8nw0xwmIVCZ1B5mY2vd7NbpMERjOcut1VDEyeiGyETh86w-L1C/s400/image001.jpg" width="269" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you have been reading my blog, you know that I am a self-professed Whole Foods lover. Imagine my excited when I got the invitation above. Not everyday that you get an invitation like this. My humble blog is finally getting noticed. I </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">was beyond ecstatic to be part of the "blogger" invitees in the pre-opening tour of my local Whole Foods Market.</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Their new store has taken it up a notch and I have the pictures below to prove you. A relocation/renovation has been long overdue. Not that I did not enjoy their old store. It's just that the location and the size weren't ideal. Now that they've expanded a million times larger (yes it's super huge and one can probably spend an entire day getting lost in between the different isles), I might have to changed my shopping routine from Mondays to Saturdays, where I can just spend all day without getting rushed. It will be heaven...oh I can't wait!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><a href="http://www.flickr.com/photos/82597779@N00/5614946394/" title="IMG_8484 by chufang151, on Flickr"><img alt="IMG_8484" height="359" src="http://farm6.static.flickr.com/5224/5614946394_69ee418e95.jpg" width="500" /></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As soon as I walked inside the store, I was greeted by a different variety of fresh flowers. They had Roses, Orchids, Tulips, Ranunculus and Hydrangeas in different colors. It was absolutely a treat to look at. </span><br />
<a href="http://www.flickr.com/photos/82597779@N00/5614948704/" title="IMG_8489 by chufang151, on Flickr"><img alt="IMG_8489" height="495" src="http://farm6.static.flickr.com/5150/5614948704_a58d0d4240.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614370537/" title="IMG_8500 by chufang151, on Flickr"><img alt="IMG_8500" height="261" src="http://farm6.static.flickr.com/5222/5614370537_a6c0a96752.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614955182/" title="IMG_8503 by chufang151, on Flickr"><img alt="IMG_8503" height="333" src="http://farm6.static.flickr.com/5264/5614955182_c5cd9a291f.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614987936/" title="IMG_8533 by chufang151, on Flickr"><img alt="IMG_8533" height="333" src="http://farm6.static.flickr.com/5101/5614987936_fb44c77457.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A variety of beans to choose from. </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614989332/" title="IMG_8539 by chufang151, on Flickr"><img alt="IMG_8539" height="333" src="http://farm6.static.flickr.com/5267/5614989332_4856e8457e.jpg" width="500" /></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">They have a coffee connoisseur in store who travels around the world looking for the best coffee beans. If I recall, they had us tried freshly brewed coffee that cost $70/lb. I am not a coffee drinker so I can't really tell you if it was good or not. All I remember was that it was very strong. </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614410301/" title="IMG_8541 by chufang151, on Flickr"><img alt="IMG_8541" height="333" src="http://farm6.static.flickr.com/5149/5614410301_a6ae5ceaab.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614411211/" title="IMG_8543 by chufang151, on Flickr"><img alt="IMG_8543" height="500" src="http://farm6.static.flickr.com/5182/5614411211_426470a087.jpg" width="333" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614378089/" title="IMG_8506 by chufang151, on Flickr"><img alt="IMG_8506" height="320" src="http://farm6.static.flickr.com/5068/5614378089_d0838593c7.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614382613/" title="IMG_8513 by chufang151, on Flickr"><img alt="IMG_8513" height="333" src="http://farm6.static.flickr.com/5029/5614382613_d52138cabb.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I died when I saw this. All kinds of mushrooms to choose from. I was in foodie heaven!</span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614964872/" title="IMG_8520 by chufang151, on Flickr"><img alt="IMG_8520" height="350" src="http://farm6.static.flickr.com/5229/5614964872_1da09c33df.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614968392/" title="IMG_8523 by chufang151, on Flickr"><img alt="IMG_8523" height="333" src="http://farm6.static.flickr.com/5065/5614968392_fe64280acd.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614971090/" title="IMG_8524 by chufang151, on Flickr"><img alt="IMG_8524" height="234" src="http://farm6.static.flickr.com/5184/5614971090_7f378a4291.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614412149/" title="IMG_8544 by chufang151, on Flickr"><img alt="IMG_8544" height="500" src="http://farm6.static.flickr.com/5025/5614412149_fcbaa67bac.jpg" width="333" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For people who have Celiac disease, Whole Foods has an extensive selection of gluten free products. Not only that but they make sure that local organic companies are also promoted throughout the store. </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614413993/" title="IMG_8554 by chufang151, on Flickr"><img alt="IMG_8554" height="333" src="http://farm6.static.flickr.com/5182/5614413993_fc18359e9f.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lots of options for smoke salmon lovers. I like it very much:-)</span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614996278/" title="IMG_8560 by chufang151, on Flickr"><img alt="IMG_8560" height="303" src="http://farm6.static.flickr.com/5107/5614996278_fa512801fe.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614998628/" title="IMG_8561 by chufang151, on Flickr"><img alt="IMG_8561" height="500" src="http://farm6.static.flickr.com/5305/5614998628_d743302302.jpg" width="333" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Their specialty department was ahhhh-mazing! I cant wait to try their different cheeses. </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614419021/" title="IMG_8564 by chufang151, on Flickr"><img alt="IMG_8564" height="333" src="http://farm6.static.flickr.com/5025/5614419021_0cd2dc1325.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614420883/" title="IMG_8566 by chufang151, on Flickr"><img alt="IMG_8566" height="260" src="http://farm6.static.flickr.com/5227/5614420883_a83ca4576a.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5615010774/" title="IMG_8571 by chufang151, on Flickr"><img alt="IMG_8571" height="333" src="http://farm6.static.flickr.com/5065/5615010774_a38a9bca9a.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh home-made pastas were being sold by the pound. </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614433599/" title="IMG_8588 by chufang151, on Flickr"><img alt="IMG_8588" height="333" src="http://farm6.static.flickr.com/5309/5614433599_30463404dc.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5615014864/" title="IMG_8598 by chufang151, on Flickr"><img alt="IMG_8598" height="373" src="http://farm6.static.flickr.com/5101/5615014864_f74421068b.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The bakery section does not need any description or introduction. I will let the pictures make you drool:-p</span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5615016362/" title="IMG_8602 by chufang151, on Flickr"><img alt="IMG_8602" height="299" src="http://farm6.static.flickr.com/5307/5615016362_6775bfb067.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5615017682/" title="IMG_8605 by chufang151, on Flickr"><img alt="IMG_8605" height="334" src="http://farm6.static.flickr.com/5022/5615017682_4981f8db48.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5615024106/" title="IMG_8606 by chufang151, on Flickr"><img alt="IMG_8606" height="333" src="http://farm6.static.flickr.com/5302/5615024106_52e548e30e.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614450493/" title="IMG_8614 by chufang151, on Flickr"><img alt="IMG_8614" height="333" src="http://farm6.static.flickr.com/5229/5614450493_35cc8b6f8c.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was excited that they have Jurlique in their whole body department. </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5615031862/" title="IMG_8621 by chufang151, on Flickr"><img alt="IMG_8621" height="500" src="http://farm6.static.flickr.com/5064/5615031862_752ac3dd2f.jpg" width="333" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I can really see myself hanging out here every weekend. Free wi-fi too! </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5614454365/" title="IMG_8623 by chufang151, on Flickr"><img alt="IMG_8623" height="286" src="http://farm6.static.flickr.com/5147/5614454365_1a53ee6ec5.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">By the end of the floor tour, they had a table full of scrumptious spread waiting for the bloggers to feast on. </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5615048164/" title="IMG_8624 by chufang151, on Flickr"><img alt="IMG_8624" height="395" src="http://farm6.static.flickr.com/5061/5615048164_65e07dfb45.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is what I had on my plate. I promise you that I didn't go for seconds though. HAHA! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I hope you had a feast looking at all the pictures that I took. Although, these pictures don't do justice on how amazing and beautiful the store was. If you love going to the super market, the Whole Foods store in Rockville will give you a whole new meaning to food shopping. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I just want to thank the Marketing Director and the Rockville Whole Foods team for their kindness and for the opportunity to take a sneak peak of the store before they opened it for the public. You guys rock! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you are in the Montgomery County area, don't forget to visit Whole Foods new location at </span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">11355 Woodglen Drive, </span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="locality" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rockville</span></span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">,</span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="line-height: 15px;"><abbr class="region" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Maryland"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">MD. </span></abbr></span><br />
<span class="Apple-style-span" style="line-height: 15px;"><abbr class="region" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Maryland"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">Bisous, Contessa</span></span><br />
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</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com4tag:blogger.com,1999:blog-674512738931740042.post-3599103576151735822011-04-08T18:06:00.000-07:002011-04-08T18:06:05.018-07:00Lobster Roll Reinvented<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ever had a time when you were craving for something so bad that you can't have because of the availability? In my case, I have been craving (more like dreaming) of Lobster Salad Roll all this week. So to compensate for my craving, I made do with what I had available. I reinvented the Lobster Roll using Shrimp and Scallop and served it on a bed of lettuce. It was a winner and B loved it. Of course, his salad was served on a toasted roll:-). </span><br />
<a href="http://www.flickr.com/photos/82597779@N00/5582764169/" title="IMG_8229 by chufang151, on Flickr"><img alt="IMG_8229" height="333" src="http://farm6.static.flickr.com/5132/5582764169_285aa8c1bc.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Unlike the commercial Lobster or Shrimp Salad made with mayonnaise or butter (depending on which style you like) that most restaurants serve, mine was a much healthier version. The secret was my own home made mayonnaise. :-)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Contessa's Shrimp and Scallops Salad </u></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(these were all the ingredients I had at the time, but you can always add or omit any ingredient according to your preference)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">one bag of large cooked shrimp</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 pieces of cooked Japanese Scallops </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Persian cucumbers (this is a smaller kind but you can use whatever cucumbers available)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 stalks of Celery</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 chopped carrots </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>home made mayonaise </u></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 11px; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-size: small;">one room temperature egg yolk</span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 11px; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-size: small;">1/3 cup safflower oil</span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 11px; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-size: small;">one lemon juice</span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 11px; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-size: small;">mustard powder </span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 11px; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-size: small;">salt and pepper</span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 11px; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-size: small;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 11px; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-size: small;">Whisk (or beat if you have an egg beater) the egg yolk and add drop by drop a little oil to it, which</span></span></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> is really critical to creating the emulsion that is the basis of mayonnaise. Keep on whisking and add the remaining ingredients it thickens. Refrigerate for an hour or two. </span></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 11px; line-height: 14px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">Mix the mayonnaise with the rest of the ingredients above and let it refrigerate. Serve on a bed of lettuce, bread, or eat it as it it. </span></span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5583355828/" title="IMG_8239 by chufang151, on Flickr"><img alt="IMG_8239" height="316" src="http://farm6.static.flickr.com/5228/5583355828_c364362fcf.jpg" width="500" /></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Have a great weekend ahead.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bisous,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Contessa</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com0tag:blogger.com,1999:blog-674512738931740042.post-41883564111182540742011-04-06T07:34:00.000-07:002011-04-11T18:34:46.600-07:00Around the World with Contessa - Belgium Part Deux<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: black;">My recent gastronomic adventure to Belgium was really a feast. I really outdid myself this time. And some of you probably never believed when I said that I had to break my Belgium post in two parts. Just be ready to feast your eyes with the food photos below. Take note that B and I consumed them in one night including the </span><a href="http://contessalaville.blogspot.com/2011/04/around-world-with-contessa-belgium-part.html"><span class="Apple-style-span" style="color: black;">belgian waffles on the previous post</span></a><span style="color: black;">. LOL!</span></span><br />
<span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As I mentioned in my previous </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://contessalaville.blogspot.com/2011/04/around-world-with-contessa-belgium-part.html"><span class="Apple-style-span">post</span></a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">, Belgium has a lot to offer and their food is just as good as their neighboring countries, France and just as generous as Germany. When I say generous, they eat in large quantity. I guess that's the reason why B and I consumed all of the food I prepared. We were really feeling like true Belgians on Saturday. HAHA!. I had a hard time deciding on what to make. I felt like I couldn't just pick one particular dish over the other. </span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5585717450/" style="margin-left: auto; margin-right: auto;" title="IMG_8331 by chufang151, on Flickr"><span style="color: black;"><img alt="IMG_8331" height="419" src="http://farm6.static.flickr.com/5144/5585717450_6d0823a344.jpg" width="500" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">What you need: Two Belgian Endives (wash and pull apart). Pears cut in cubes and saute in butter until caramelized. Add a little bit of maple or agave syrup. Toast walnuts and chopped finely. Mix walnuts, pear and goat cheese and stuffed in each endive leaf. </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
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</tbody></table><span class="Apple-style-span" style="color: black; font-family: 'Trebuchet MS', sans-serif;">The food pictured above is a Belgian endive stuffed with goat cheese, Korean pear and walnut salad. The salad stuffing is not Belgian though, as the goat cheese is from Spain, pear is from Korea, and walnut has its origin in Eastern Europe. The endive, of course, is deeply rooted in Belgian history. All the endives that are sold in all the supermarkets in the U.S. are imported from Belgium. It has a very tangy flavor to it and can be served fresh, hot or cold. Not only its tasty, but also high in nutritional value and has one calorie per leaf and zero carbs. Imagine that? </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5585743974/" style="margin-left: auto; margin-right: auto;" title="IMG_8335 by chufang151, on Flickr"><span style="color: black;"><img alt="IMG_8335" height="350" src="http://farm6.static.flickr.com/5266/5585743974_c095c2b0bd.jpg" width="500" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Moules et Frites (Mussels and Fries)</span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="color: black; font-family: 'Trebuchet MS', sans-serif; font-size: small;">Moules et Frites are two of Belgium's national dishes. It's just as popular as the Belgian waffles and almost every corner cafes serve them in Belgium. It's also good to know that if ever one of you visits Belgium, Moules et Frites are in season from September and February. </span></div></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5585759980/" style="margin-left: auto; margin-right: auto;" title="IMG_8347 by chufang151, on Flickr"><span style="color: black;"><img alt="IMG_8347" height="428" src="http://farm6.static.flickr.com/5065/5585759980_ec179a22b1.jpg" width="500" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Frites with my home made mayonnaise. (One room temperature egg yolk, sunflower oil about 1/3 cup, lemon juice, mustard powder and salt and pepper to taste. Whisk (or beat if you have an egg beater) the egg yolk and add drop by drop a little oil to it, which</span></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"> is really critical to creating the emulsion that is the basis of mayonnaise. Keep on whisking and add the remaining ingredients. You'll never buy store bought mayonnaise once you make this. </span></span></span></span></td></tr>
</tbody></table><span style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Story has it that french fries are actually not a French thing but it originated from Belgium. According to Wikipedia, t</span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">he poor inhabitants of the region of Liege allegedly had the custom of accompanying their meals with small fried </span></span><a href="http://en.wikipedia.org/wiki/Fish" style="background-clip: initial; background-image: none; background-origin: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span">fish</span></span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">, but when the </span></span><a href="http://en.wikipedia.org/wiki/River" style="background-clip: initial; background-image: none; background-origin: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span">river</span></span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> was frozen and they were unable to fish, they cut potatoes lengthwise and fried them in </span></span><a href="http://en.wikipedia.org/wiki/Cooking_oil" style="background-clip: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Cooking oil"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span">oil</span></span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> to accompany their meals </span></span></span></span></span><br />
<div><span style="color: black;"><span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Belgians<span class="Apple-style-span" style="line-height: 10px; white-space: nowrap;"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">believe that the term "French" was introduced when American soldiers arrived in Belgium during </span></span></span><a href="http://en.wikipedia.org/wiki/World_War_I" style="background-clip: initial; background-image: none; background-origin: initial; text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black;">World War I</span></span></span></a><span style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">, and consequently tasted Belgian fries.<span class="Apple-style-span" style="line-height: 10px; white-space: nowrap;"> </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">They supposedly called them "French", as it was the official language of the </span></span></span><a href="http://en.wikipedia.org/wiki/Belgian_Land_Component" style="background-clip: initial; background-image: none; background-origin: initial; text-decoration: none;" title="Belgian Land Component"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black;">Belgian Army</span></span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black; font-family: 'Trebuchet MS', sans-serif;"> at that time. How's that for a trivia, huh?</span></span></div><div><span style="color: black;"><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5585171475/" title="IMG_8348 by chufang151, on Flickr"><span style="color: black;"><img alt="IMG_8348" height="333" src="http://farm6.static.flickr.com/5265/5585171475_5c5620e846.jpg" width="500" /></span></a></div><div style="text-align: center;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: black; font-family: 'Trebuchet MS', sans-serif;">The secret to a really good crispy fries is to soak the potatoes over night or a few hours before frying. Unfortunately, I don't keep a large stock of frying oil at home but it turned out just as good. I still soaked the sliced potatoes in salted water for about 4 hours. Drained and air dried it. I then seasoned it with salt, pepper, and herbes de provence and baked in the 400 degree oven for 15 minutes until golden and crispy. </span></div><span style="color: black;"><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5585755734/" title="IMG_8345 by chufang151, on Flickr"><span style="color: black;"><img alt="IMG_8345" height="405" src="http://farm6.static.flickr.com/5260/5585755734_50ef25a56a.jpg" width="500" /></span></a></div><span style="color: black;"><br />
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<span style="color: black;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The most common method of preparing moules is what they call </span></span><span class="Apple-style-span" style="line-height: 20px;"><em><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">a la marinere</span></em></span><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">, which consists of white wine, shallots, parsley and butter. Let about 2 cups of good dry white wine come to a boil, add mussels in the pan and cook it until the mussels open up. Once mussels are cooked, take them out, leaving the white wine juice in the pan, mix with 4 tablespoon of butter, shallots, and parley and continue whisking. Season with salt and pepper and pour over the cooked mussels. </span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5585712830/" style="margin-left: auto; margin-right: auto;" title="IMG_8317 by chufang151, on Flickr"><span style="color: black;"><img alt="IMG_8317" height="500" src="http://farm6.static.flickr.com/5256/5585712830_562242ae57.jpg" width="333" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Hmmmm yummy expensive Belgian Beer lol</span></td></tr>
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5585175485/" title="IMG_8354 by chufang151, on Flickr"><span style="color: black;"><img alt="IMG_8354" height="351" src="http://farm6.static.flickr.com/5097/5585175485_645aaa1052.jpg" width="500" /></span></a></div><br />
<span style="color: black; font-family: 'Trebuchet MS', sans-serif;">If Austrians eat Goulash, and the French eat boeuf bourguignon, Belgians have Carbonnade a la Flamande (or beer based beef stew). It's a classic Belgian dish that features three main ingredients, beef, onions, and a good Belgian Beer! It is important to use a really good dark brewed Belgian beer that has a tangy bitter taste to it. It makes a difference to the flavor of the stew. I looked around for recipes as there are many verations to it. One calls for putting an old ginger bread which is covered with whole grain mustard on top of the stew and stirring red currant jelly for that sweet and sour flavor. I would have loved to try those but I had no red currant jelly or ginger bread available at home. I used my pressure cooker again when I cooked this otherwise, I would have been braising for two and half hours:-). </span></div><span style="color: black; font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif;">Here is the recipe: About 2 and half lbs of chuck roast cut into 1 or 2 inch pieces. 2 thick slab of bacon. salt. pepper. all spice. 1 tablespoon all purpose flour. beef broth or chicken broth. 1 and one half cup of Belgian beer. apple cider vinegar. bay leaves. dried or fresh thyme. </span></span><span style="color: black; font-family: 'Trebuchet MS', sans-serif;">3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)</span><br />
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<span style="color: black; font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif;">Season beef with salt and pepper and brown them in batches. Set aside. Fry up the bacon next. Saute onions for 5 to ten minutes until translucent and golden. Sprinkle the all purpose flour and stir together. Add the beef broth, beef, bacon, bay leaves, thyme, salt, pepper, all spice, beer, and apple cider (if you want the little sweetness to it, add brown sugar or red currant jelly). Stir together. Let it simmer for about 2 and half hours until beef is tender. In my case, I pressured cook this beef for only 20 minutes and it was perfectly tender. </span></span><br />
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<span style="font-family: 'Trebuchet MS';">Both B and I were glad on how everything turned out. Our stomach was happy too and I'll be sure to make these again in the future. Now on to the next country...not sure if I can outdo this one!</span><br />
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<span style="font-family: 'Trebuchet MS';">Bisous, Contessa</span></div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com0tag:blogger.com,1999:blog-674512738931740042.post-22005683536042794552011-04-05T05:36:00.000-07:002011-04-05T05:36:15.422-07:00Face Off with Gisele Bündchen's for H&M<div style="text-align: center;"><span style="font-family: Trebuchet MS;">I may not be a super model like Gisele Bundchen, but there's nothing wrong than dreaming, right? There are times when I feel like I was a real model/chef in my past life. HAHA! I am feeling a little delusional this morning so just indulge me. I swear the things that I do are not normal compare to what a regular person would do. And B would just roll his eyes and laugh with disdelief. LOL! But once in a while, I want to provide you all a litle comic relief even if its to my expense. What do you think HM and Giselle would say?</span></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3mt1nY_VC9tqYddqS-5NUMYMqaRfO0UxcdwTfoU9KJFT15NsYMUzlO6ysp_aUVVtTkHMQNQB3ijdfqHX4mm4VAR6ctb52maqArfHiiob3sbushsILXLwxuQZ5ai-eFx8Fzr2eDUoxIKC/s1600/giselehm6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3mt1nY_VC9tqYddqS-5NUMYMqaRfO0UxcdwTfoU9KJFT15NsYMUzlO6ysp_aUVVtTkHMQNQB3ijdfqHX4mm4VAR6ctb52maqArfHiiob3sbushsILXLwxuQZ5ai-eFx8Fzr2eDUoxIKC/s320/giselehm6.jpg" width="246" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image source:http://fashiongonerogue.com/gisele-bundchen-hm-spring-2011-campaign-daniel-jackson/</td></tr>
</tbody></table><div style="text-align: center;"><span style="font-family: Trebuchet MS;">Fine, I lose! I don't have the face and body like hers. I wonder if she has personality though? For sure, I'll beat her on that one. HEHE! </span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5585200473/" title="IMG_8373 by chufang151, on Flickr"><img alt="IMG_8373" height="500" src="http://farm6.static.flickr.com/5264/5585200473_ece4ebe7ae.jpg" width="220" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrf2ejYj9h4a3xTjoOahcAvKEaoh3PtLWUQSs02yisrp_W3lE9h9qIwIW1CKKUKm3ZOb5Hnfe4YjqLFFYPJwHp4MrjSDj5rIjCC83U77ihlA_xlaGI51ew1C_bHQelnVKeZCkhyphenhyphen_hwghTA/s1600/giselehm4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrf2ejYj9h4a3xTjoOahcAvKEaoh3PtLWUQSs02yisrp_W3lE9h9qIwIW1CKKUKm3ZOb5Hnfe4YjqLFFYPJwHp4MrjSDj5rIjCC83U77ihlA_xlaGI51ew1C_bHQelnVKeZCkhyphenhyphen_hwghTA/s400/giselehm4.jpg" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image source:http://fashiongonerogue.com/gisele-bundchen-hm-spring-2011-campaign-daniel-jackson/</td></tr>
</tbody></table><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">I wonder if she cooks for Tom Brady as I cook for my BP. LOL! I think I can probably do a cook-off with her. I might have to practice making feijoada (Brazil's national dish) and caipirinha.</span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5585801428/" title="IMG_8368 by chufang151, on Flickr"><img alt="IMG_8368" height="500" src="http://farm6.static.flickr.com/5230/5585801428_f71b6dc6ca.jpg" width="196" /></a></div><br />
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<tr><td class="tr-caption" style="text-align: center;">My cousin said that this is my summer's eve look. LOL! </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Want to guess what's on my mind? Spring and Summer....</td></tr>
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</div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">How's that for a face-off? HAHA! I hope I made you all laugh even just a little. That's all folks...Bisous, Contessa</span></div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com2tag:blogger.com,1999:blog-674512738931740042.post-32677253814843424492011-04-03T14:48:00.000-07:002011-04-03T14:48:14.052-07:00Around the World with Contessa - Belgium Part One<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">While I was researching more information about Belgian cuisine, I learned that it's often being overshadowed despite the fact that its a nation full of gourmands. With the neighboring countries like France and Germany, Belgian cuisine tends to be pushed aside. For many of us who don't know, this country is not only famous for it's chocolates, waffles, endives, but also for </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">its mussels and frites (French-fried potatoes, it's their traditional dish actually) and oh beer! And who doesn't like the sound of those? That's why I had to break this post in two parts simply because I got a little over board with my Belgian gastronomic adventures. He! He! I could not just make waffles and leave it at that....</span><br />
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</tbody></table><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">On this first post, I will share with you that is something more familiar...Belgian waffles! In Belgium, the natives eat waffles for dessert and not much of a breakfast dish. But since B and I are American piglets (:-), we also had to have them for breakfast:-). Unlike the American waffle batter, Belgian waffle is based on a batter raised with yeast. It's thick in appearance but its light and fluffy in the inside. Just how I would like to eat my waffles....</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Topped with fresh bananas drizzled with pure maple syrup. </td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I searched everywhere for an authentic Belgian waffle recipe and I came across the recipe of Thomas Degeest, who is considered to be the waffle master. Supposedly he went to Belgium to learn from the master waffle makers and perfected his own waffle recipes. I found his Classic Belgian waffles recipe from food and wine website, which you can click </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.foodandwine.com/recipes/classic-belgian-waffles">here</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">I just had to include this picture in here. Whenever I buy bacon (which is very seldom), I usually splurged on the freshly cut thick slab from the fresh meat counter in Whole Foods. I would just bake it in a 400 degree oven and brushed with maple syrup. Just like candy. B and I usually fight at who gets the last piece. lol!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I love how the batter has a thicker, doughy consistency. Almost bread like. </td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For dessert, I just topped it with vanilla ice cream and home made Belgian chocolate fudge sauce, which was also Thomas Degeest's recipe <a href="http://www.foodandwine.com/recipes/belgian-chocolate-fudge-sauce">here</a>. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Don't you just love that I posted what we had for dessert before our main course? I must have eaten like four waffles this weekend and I will be for sure paying for it in the gym. Oh well! Such is life:-) ....stay tuned for Part Deux! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bisous, Contessa</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com0tag:blogger.com,1999:blog-674512738931740042.post-35392707598060492612011-04-02T18:25:00.000-07:002011-04-02T18:25:18.847-07:00Casual Saturday Outfit<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Two things B said to me this morning before we headed out to do errands were: "Honey, we're just going to the market," and "what's with those red pants?" LOL! I just love it every time he makes funny comments like these. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hope you all had a fabulous Saturday. Bisous, Contessa</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com2tag:blogger.com,1999:blog-674512738931740042.post-44411116144015613122011-04-01T06:53:00.000-07:002011-04-01T06:53:28.297-07:00Friday's Fish Du Jour - Grilled Spanish Mackerel<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I love Spanish Mackerel. It's on of my favorite fish growing up. I remember as a child, we would always eat it either fried, grilled, or adobo style (it's Philippines most </span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">popular dish or a type of cooking process </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">that involves meat or seafood cooked in </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://en.wikipedia.org/wiki/Vinegar" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; text-decoration: none;"><span class="Apple-style-span" style="color: black;">vinegar</span></a>, garlic, tomatoes and simmered for a until cooked). Among the three methods, I prefer mine mostly grilled. Served with a dipping sauce of soy sauce and lemon juice and a side of rice. But of course that back in my rice eating days. HAHA! Now, I just usually serve it with any type of steamed or sauteed vegetables.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Last week when I was doing my grocery at Whole Foods, I chanced upon a 3 pounder Spanish Mackerel and without hesitation, I snagged that baby home. I usually get a funny look when I asked them to clean it for me and leave the head on. What can I say? In where I came from, we don't waste anything. Sometimes they would have a lot of fresh fish heads that some of their customers don't want and I usually ask if I could have them. I can't say no to a giant salmon head for a buck and half. LOL! Fish head soup is the best....but that's another post! HEHE! </span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5579638420/" title="mackerel by chufang151, on Flickr"><img alt="mackerel" height="337" src="http://farm6.static.flickr.com/5091/5579638420_762f4920a5.jpg" width="500" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Do you like my filleting skills? Beautiful for my first time. I didn't want to tinker with the fish too much so I just seasoned with lime juice, a little bit of salt and italian seasoning. I then grilled it for a few minutes on each side. Doesn't take that long to cook at all. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My asparagus on the other hand was boiled and dressed in a white balsamic and dijon mustard dressing. This two was paired beautifully. The tanginess of the salad dressing and the freshness of the fish blended perfectly. Asparagus can be steamed or baked if that's your preferred method. Boiling it for a few minutes is usually the easiest and most convenient for me. While I was for the asparagus to cook in the boiling water, I take one tablespoon of dijon gray poupon mustard, two tablespoon of white balsamic vinegar (can be substituted with white wine vinegar or apple cider vinegar), and one packet of stevia sweetener (of course you can use white sugar, honey, maple syrup or any sweeteners you like) and whisk all the ingredients together in one bowl. When the asparagus is cooked, immediately mix it with the salad dressing. Voila! Easy and healthy and lent friendly:-)</span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5579052963/" title="hyacinth by chufang151, on Flickr"><img alt="hyacinth" height="500" src="http://farm6.static.flickr.com/5188/5579052963_e13df2ba8d.jpg" width="338" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh Hyacinth keeps my house smelling good...looking forward to Spring weather!!!!</span></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5579638298/" title="hydrangea by chufang151, on Flickr"><img alt="hydrangea" height="500" src="http://farm6.static.flickr.com/5133/5579638298_a8b67c3be6.jpg" width="333" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I love being surrounded by flowers and who doesn't love hydrangea?</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Have a great Friday!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bisous,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Contessa</span></div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com0tag:blogger.com,1999:blog-674512738931740042.post-80945200051142371112011-03-31T05:35:00.000-07:002011-03-31T05:35:10.487-07:00No "Poo" Experiment - How to Get Thick and Stronger Hair<span style="font-family: "Trebuchet MS", sans-serif;">Ever since I read "No More Dirty Looks" about two months ago, I have been slowly transitioning into using all natural beauty products. So far I have completely changed my beauty regimen and slowly seeing the results (will have to post later). Hopefully by summertime, I will start using cleaner and environmentally friendly cleaning products for my household as well. </span><br />
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No More Dirty Looks has become my beauty bible and my go to for referrence if i am in the mood of making my own body scrub, home made shampoo, home made mani and pedi or home made make-up. While I have tried majority of it, I have yet to dabble my hands on home made make-up. Well let me take that back because I did buy beets to put a little color on my already rosy cheeks:-). You think beets are only good for salads? Think again, it's rich in phytonutrients and has some anti oxidant properties,which are beneficial to our skin. Next time when you buy beets, try setting aside a small slice and think about your cheeks and lips. Such an environmentally friendly chic to do..lol<br />
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By now you are probably wondering is what is the "no poo" experiment? If you get to know me, you'll know that I go extreme once I get obsessed about something. I guess you'll probably consider not shampooing and getting rid of all my shampooos is extreme. Laugh and cringe if you like. Going the no poo method is totally up to you. You can ditch using your shampoo for a day or as many days as you want. Think about the number of chemicals in shampoo that our skin absorbs on a regular basis. The purpose of eating healthy becomes futile when the things we let our skin absorb are toxic. Did you know that shampooing regularly strips away all the natural and necessary oils we need for a healthier scalp. Using the opposite will actually benefit the hair. It can finally be able to breathe on its own and be free from all that chemicals it absorbs. <br />
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Because I care so much about my hair and I know that using a bunch of synthetic made shampoo will not do me any good (doesn't work any way for what it's claiming to do), I gave this experiment a try. The method recommends using a home made shampoo of pure baking soda and organic (if you prefer) apple cider vinegar. Sounds gross, right? At first, I was a little hesitant and the thought of smelling like ripe didn't sound attractive. I was actually wrong. <br />
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Baking soda is not only used for baking but also for cleaning. Remember putting a cup of baking soda in the fridge to keep it from smelling bad? I know when I was in the Philippines we did. Baking soda helps strips all the build up from using shampoo and conditioner. <br />
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Apple cider vinegar or ACV has a lot of benifits as well. Our hair is on the <span style="font-family: "Trebuchet MS", sans-serif;">mildly acidic</span> side of the pH scale and has an ideal pH of 4.5 to 5.5, which is close to that of an apple cider vinegar rinse (pH 2.9). (Taken from <a href="http://www.apple-cider-vinegar-benefits.com/natural-hair-care-product.html">http://www.apple-cider-vinegar-benefits.com/natural-hair-care-product.html</a>). On the other hand, many of the hair care products we use, such as soap-based shampoos, bleaches, hair colors, and permanents are strongly alkaline. Rinsing with apple cider vinegar will help balance the pH of your hair and remove the buildup that can result from the use of these styling products and inexpensive shampoos. Rinsing will also close the numerous cuticle scales which cover and protect the surface of each hair shaft. This imparts a smoother surface which reflects more light and as a result leaves your hair shinier, smoother and easier to manage.<br />
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In other words Baking Soda will act as the shampoo and ACV will act as the conditioner. Get it? I usually do this method once a week and wash my hair two or three times a week. And when I am not using baking soda and acv, I will do a hot coconut oil (that will be another post) therapy for my hair followed with an all natural shampoo and conditioner(will have to post later). <br />
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<tr><td class="tr-caption" style="text-align: center;">I haven't also colored my hair in so long....</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Happy Thursday! </td></tr>
</tbody></table><div style="text-align: center;">I dissolve one table spoon of baking soda in a cup of warm water. I put it in a small squirt bottle and spray the mixture to my hair starting from the crown of my head. I will massage it a little and leave it on for 5 minutes. Rinse with water and rinse the ends of your hair with ACV. Rinse with water again and your done! Make sure you keep a big comb to detangle at the end. Your hair will be amazing to blow dry afterwards. It can be styled however you want. I have been using this for the last month and my hair is growing out so fast and it has become a lot thicker too:-). I am happy......let me know if you try it as well:-). <br />
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</div></span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com2tag:blogger.com,1999:blog-674512738931740042.post-60615848980407741302011-03-29T06:47:00.000-07:002011-03-29T06:47:13.424-07:00All Natural Pork Tenderloin Roast<span style="font-family: "Trebuchet MS", sans-serif;">Pork tenderloin. My favorite type of cut. Lean. Tender. Juicy. Can I tell you that I have a long lasting love affair with it? It gives me all the juice I need. LOL! I serve it at least once a week and prepare it in different ways. But my most favorite way is roasting it. It </span><span style="font-family: "Trebuchet MS", sans-serif;">saves me time in the kitchen to prepare other meals while it's roasting in the oven. And the secret to a juicy roast is to pan sear the outside first and let it roast in the oven until it reaches the desired internal temperature. Pink. Medium. Well Done. I love mine cooked Medium. </span><a href="http://www.flickr.com/photos/82597779@N00/5551373911/" title="IMG_8022 by chufang151, on Flickr"><img alt="IMG_8022" height="422" src="http://farm6.static.flickr.com/5132/5551373911_2be48f40b9.jpg" width="500" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The roast above is about 2 and half pounds, which I rubbed with salt, pepper, garlic powder, herbes de provence, rosemary and dijon mustard (it makes a difference to the flavor!!!). I let it marinade for half an hour or overnight if you have time. </span><br />
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<span style="font-family: Trebuchet MS;">Preheat oven in 375 degrees. Heat olive oil in dutch oven and pan sear pork and let it brown on each side. Put the dutch oven with the tenderloin and let it roast for about half an hour. Usually they say that the time to roast the pork tenderloin depends on the weight. But I generally just stick my meat thermometer on the pork and take it out once it reaches 165 (this is cooked medium). </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5551946554/" title="IMG_8019 by chufang151, on Flickr"><img alt="IMG_8019" height="497" src="http://farm6.static.flickr.com/5023/5551946554_e273d406ae.jpg" width="500" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I had all kinds of vegetables in the fridge and pantry but all I kept thinking was to combine artichoke, garbanzo and string beans together. A combination one would think will not work. I was a bit surprise that the flavors just blended together. Suffice to say, it turned out to be delicious. When my pork was done, I took it out and put on the cutting board and let it rest for ten minutes. I used the oil from the dutch oven to saute shallots and added the string beans, garbanzo, and chopped artichokes. I added a little bit of white wine vinegar and some dijon mustard. Seasoned a little bit with salt and pepper. </span><br />
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<a href="http://www.flickr.com/photos/82597779@N00/5551966758/" title="IMG_8030 by chufang151, on Flickr"><img alt="IMG_8030" height="418" src="http://farm6.static.flickr.com/5254/5551966758_efcb79bc0b.jpg" width="500" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">This whole dinner took less than 40 minutes to cook. Healthy and delicious! </span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com0tag:blogger.com,1999:blog-674512738931740042.post-56800553797098738992011-03-28T10:11:00.000-07:002011-03-28T10:11:44.581-07:00Around the World with Contessa - Austria<span style="font-family: "Trebuchet MS", sans-serif;">The hills are alive with the sound of music. La di da di da!!!! Ah, first thing that pops into my mind about Austria besides Wolfgang Puck (well maybe vienna sausages, too? lol). If you don't know, he is an Austrian born celebrity chef and restaurateur and the dishes that I prepared was inspired from the "last supper" episode of Top Chef. Wolfgang Puck wanted one of the contestant (go Richard Blaise!) to make goulash and apple strudel that his mother used to make when he was little. B and I watched this episode with "oooohh's," "aaaahhhh's," and "hmmmmm yum." Funny that as soon as B saw what Richard Blaise prepared for Mr. Puck, he immediately thought of how his mommy used to make him goulash as well. Being a good wifey that I am, I offered to make it for him too. LOL! </span><br />
<span style="font-family: Trebuchet MS;"><br />
Here is my version of an Austrian Goulash and Apple Strudel. This is probably the closest thing of being in Austria (unless B decides to take me there on a whim ;-). What would have been a two hour of cooking was reduced to half an hour. Thank God for my pressure cooker. I was finally able to put it to use. </span><br />
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If you ask me, this is a just a typical beef stew, which is similar to what my mom would always make. What sets this goulash apart is the combination of sweet Hungarian Paprika, carraway seeds and sour cream. Can you say yum? Carraway seeds are usually used in italian sausage and using these seeds are very traditional in European cooking. It has a sweet and slightly peppery aroma. Traditionally, it's served with potato dumplings or what they call a Spaetzel (a type of egg noodle). I just substituted it with elbow macaroni instead. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5565027000/" style="margin-left: auto; margin-right: auto;" title="IMG_8143 by chufang151, on Flickr"><img alt="IMG_8143" height="350" src="http://farm6.static.flickr.com/5222/5565027000_a6d527a630.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I served mine on a bed of Spinach. <br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>Contessa's Goulash </u><br />
two and half pounds of grass fed chuck roast<br />
chopped onions</span><br />
<span style="font-family: Trebuchet MS;">minced garlic</span><br />
<span style="font-family: Trebuchet MS;">2 parnips minced</span><br />
<span style="font-family: Trebuchet MS;">2 carrots chopped </span><br />
<span style="font-family: Trebuchet MS;">2 medium potatoes chopped</span><br />
<span style="font-family: Trebuchet MS;">2 medium tomatoes chopped</span><br />
<span style="font-family: Trebuchet MS;">carraway seeds</span><br />
<span style="font-family: Trebuchet MS;">hungarian sweet paprika</span><br />
<span style="font-family: Trebuchet MS;">salt and pepper</span><br />
<span style="font-family: Trebuchet MS;">sour cream</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">worcester sauce </span><br />
<span style="font-family: Trebuchet MS;">green pepper sliced lengthwise </span><br />
<span style="font-family: Trebuchet MS;">2 beef cubes</span></td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">If you have a pressure cooker, I suggest you use it. It will cut your time in an hour. But you can just easily use a dutch oven. Season the beef with salt and pepper and brown them first. Make sure you do it in batches. Saute onions (in butter if you prefer, I used EEVO) and season with paprika until golden brown. Add 2 beef cubes and let them melt. Add the browned meat and stir together. Add minced garlic, parsnips, chopped tomatoes, carraway seeds and continue stirring together. You may add beef broth or water at this time. Usually the beef has a lot of juices too that you don't need the extra liquid. Let it simmer until beef is tender. When you are half way there, add carrots, potatoes, and green peppers. Let it simmer until vegetables are cooked. Mix a littie bit of the goulash sauce with two tablespoon of sour cream and add it to the pot for a thicker consistenency. Add a dash of worcester sauce at the end. Season to taste. </span><br />
<br />
<span style="font-family: Trebuchet MS;">Meanwhile cook your elbow macaroni in a salted boiling water for 7 minutes. Let it drain and arrange it in the bottom of the pan. Top the macaroni with some parmesan cheese and pour the goulash on top. Put a dollop of sour cream if you like. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5564441895/" style="margin-left: auto; margin-right: auto;" title="IMG_8121 by chufang151, on Flickr"><img alt="IMG_8121" height="456" src="http://farm6.static.flickr.com/5020/5564441895_3a39cb6c42.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While B is served on a bed of elbow macaroni. </td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5564444429/" style="margin-left: auto; margin-right: auto;" title="IMG_8123 by chufang151, on Flickr"><img alt="IMG_8123" height="338" src="http://farm6.static.flickr.com/5266/5564444429_14ff94d37d.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So much easier with the pressure cooker. The meat was so tender juicy. LOL! </td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5565011922/" style="margin-left: auto; margin-right: auto;" title="IMG_8113 by chufang151, on Flickr"><img alt="IMG_8113" height="349" src="http://farm6.static.flickr.com/5225/5565011922_1116cc789c.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Strudel </td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">Recipe was taken from Pepperidge Farm's website. Not sure if that an authentic Austrian strudel but close enough. HEHE! Just </span><a href="http://www.pepperidgefarm.com/RecipeDetail.aspx?recipeID=23990"><span style="font-family: "Trebuchet MS", sans-serif;">click the link</span></a><span style="font-family: "Trebuchet MS", sans-serif;">. Although the picture doesnt look as soon as mine. It was still good and B and I finished the whole log of strudel lol. I almost have to lick the ice cream off my plate. It was that good. So easy and simple to make too!</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5564456853/" style="margin-left: auto; margin-right: auto;" title="IMG_8146 by chufang151, on Flickr"><img alt="IMG_8146" height="359" src="http://farm6.static.flickr.com/5304/5564456853_7aa4806af5.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshl out of the oven. </td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5564462581/" style="margin-left: auto; margin-right: auto;" title="IMG_8157 by chufang151, on Flickr"><img alt="IMG_8157" height="349" src="http://farm6.static.flickr.com/5302/5564462581_1bc0440ec4.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served with vanilla bean ice cream...yum! </td></tr>
</tbody></table><div style="text-align: center;"><span style="font-family: Trebuchet MS;">You think if Mr. Puck would taste my versiof of goulash and strudel, he would have preferred mine over Richard Blaise's? Dream on! lol</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Trebuchet MS;">I am off to Belgium on my next post with Around the World with Contessa . Focusing on Western Europe right now:-)</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Trebuchet MS;">Have a great Monday! </span></div><div style="text-align: center;"><span style="font-family: Trebuchet MS;">Bisous, Contessa</span></div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com2tag:blogger.com,1999:blog-674512738931740042.post-59276578947748284452011-03-27T09:55:00.000-07:002011-03-27T09:55:56.105-07:00A Trip to the Animal Shelter<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yesterday B and I went to visit our local Animal Shelter in hopes of finding a mix black lab. Not sure if B is really serious about adopting one or this is just a temporary obsession he's having. Apparently he had a dream that we had a black lab and her name was "Collette" and all I could think of was Collette in Paris (look it up if you are curious but it's far from animals lol). Well at least if we had a dog, her name will be after a luxury retailer store in Paris. Tres Bien! And it's very fitting coz her last name is French. HAHAHA! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And since he was feeling under the weather this past week and a little depressed, I agreed to go to the shelter to cheer him up a bit. Boy, I didn't know that it was going to have an impact on me as well! Ugh, the softy in me comes out...lol </span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5564285783/" title="animal shelter by chufang151, on Flickr"><img alt="animal shelter" height="313" src="http://farm6.static.flickr.com/5259/5564285783_3ed357d295.jpg" width="500" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was so sad seeing these dogs all caged up. Most of them were either stray or their owners had to give them up. Some were rowdy and some couldn't careless. One thing we noticed that there were a lot of pit bulls. They are probably not the easiest dog to take of and most owners just had to give them up:-(. I fell in love with the white golden retriever on the top right and the siberian husky on the bottom right. Her name was Hershey and she had right blue eyes and left brown eyes. Cool, huh? I don't think either of them can fit in our small condo. And they didn't have any medium size dog. However, we found B's black lab and I don't think I took a photo of her. Unfortunately, there were already 6 applications ahead of us. I guess it wasn't meant to be. And I don't think I am ready for a baby yet...ahahaha!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5564772186/" style="margin-left: auto; margin-right: auto;" title="IMG_8064 by chufang151, on Flickr"><img alt="IMG_8064" src="http://farm6.static.flickr.com/5060/5564772186_3f8b8a2e30.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who wears clothes like this to the Animal Shelter? lol</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5564790154/" style="margin-left: auto; margin-right: auto;" title="IMG_8092 by chufang151, on Flickr"><img alt="IMG_8092" height="500" src="http://farm6.static.flickr.com/5189/5564790154_79e23bf295.jpg" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope spring weather will come soon:-)</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="text-align: center;">Have a great Sunday mes amis!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bisous, Contessa</div></span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com2tag:blogger.com,1999:blog-674512738931740042.post-16044222021688800262011-03-26T18:27:00.000-07:002011-03-26T18:27:37.014-07:00Around The World with Contessa - A Whole New Challenge<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If Julie Powell challenged herself in cooking one recipe per day from Julia Child's Mastering the Art of French Cooking, I was thinking of taking on the challenge myself too. While I own the recipe book, it will not revolve around that. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Please join and cheer me as I take on the challenge of exploring different cuisines from different countries. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">will be cooking dishes from countries in all seven continents as part of my "Around the World with Contessa" challenge. I am still deciding how many countries to do! Maybe you guys can submit a suggestion? Any particular dish from a specific country you would like me to feature, please let me know. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you think that I will be slaving myself everyday like Julie Powell, think again! LOL! I will do it on my cheat day instead. Saturday is my day to eat and indulge in whatever I want and that's when I have the most time to cook something elaborate. HE!HE! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GhpqcCJIXJVmN_LJmMVElu_m6ahasw07b_NJFCbrKJ1b9wxoDLVdqkYpSqqVKJpERSA2NeQ2MoMGnEwUbWHIe_cpAb5NvHO5Ygd_b3TiMHP4ptPzr-Ou3Q1hn1Cb4SXVA1gup98LIlJd/s1600/globe-europe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GhpqcCJIXJVmN_LJmMVElu_m6ahasw07b_NJFCbrKJ1b9wxoDLVdqkYpSqqVKJpERSA2NeQ2MoMGnEwUbWHIe_cpAb5NvHO5Ygd_b3TiMHP4ptPzr-Ou3Q1hn1Cb4SXVA1gup98LIlJd/s320/globe-europe.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image was taken from the net, forgot which website:(</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stay tuned friends. On my first challenge, I will be taking you to Austria...any guess what I will be making? heheheheh</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bisous, Contessa</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com1tag:blogger.com,1999:blog-674512738931740042.post-81633252521860149402011-03-23T08:01:00.000-07:002011-03-23T08:02:18.056-07:00Not Your Ordinary Chicken Kabobs<span style="font-family: "Trebuchet MS", sans-serif;">It's not ordinary because it's home made. HAHA! We all know that in most kabobs recipe, yogurt is usually the number ingredient on the list. What sets my kabob apart for your typical kabob recipe is that it doesn't use yogurt at all and it still came out great. My secret? Cottage and Feta Cheese! </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5551390441/" style="margin-left: auto; margin-right: auto;" title="IMG_8041 by chufang151, on Flickr"><img alt="IMG_8041" height="356" src="http://farm6.static.flickr.com/5012/5551390441_5e6d6700cf.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I use chopsticks as my bamboo skewers. <br />
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> <span style="font-family: "Trebuchet MS", sans-serif;"><u>Contessa's Chicken Kabobs</u></span><br />
<span style="font-family: Trebuchet MS;">3 all natural chicken breast</span><br />
<span style="font-family: Trebuchet MS;">one cup fat free cottage cheese</span><br />
<span style="font-family: Trebuchet MS;">one half cup fat free feta cheese</span><br />
<span style="font-family: Trebuchet MS;">salt</span><br />
<span style="font-family: Trebuchet MS;">pepper</span><br />
<span style="font-family: Trebuchet MS;">paprika</span><br />
<span style="font-family: Trebuchet MS;">garlic powder</span><br />
<span style="font-family: Trebuchet MS;">dried oregano</span><br />
<span style="font-family: Trebuchet MS;">dried thyme</span><br />
<span style="font-family: Trebuchet MS;">dried rosemary</span><br />
<span style="font-family: Trebuchet MS;">turmeric</span><br />
<span style="font-family: Trebuchet MS;">ground cumin</span><br />
<span style="font-family: Trebuchet MS;">lemon juice</span><br />
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<span style="font-family: Trebuchet MS;">Soak your bamboo skewers in water for half an hour (I used chopsticks). Cut chicken breast into cubes. Season with salt and pepper. In a big bowl, combine all ingredients together (just eyeball the herbs please). Mix in the chicken with your marinade and put in a ziploc and let it sit for a few hours or over night to get more flavor. I used my panini grill as I don't have an outdoor grill and I didn't want to use my broiler. It came out perfect.</span></td></tr>
</tbody></table><br />
<a href="http://www.flickr.com/photos/82597779@N00/5551978454/" title="IMG_8049 by chufang151, on Flickr"><img alt="IMG_8049" height="333" src="http://farm6.static.flickr.com/5069/5551978454_62b2de56b0.jpg" width="500" /></a> <br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span> <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><div align="left"><a href="http://www.flickr.com/photos/82597779@N00/5551981622/" style="margin-left: auto; margin-right: auto;" title="IMG_8050 by chufang151, on Flickr"><img alt="IMG_8050" height="323" src="http://farm6.static.flickr.com/5229/5551981622_3a4239376f.jpg" width="500" /></a></div></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served on a bed of spinach and lettuce salad. </td></tr>
</tbody></table> <br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I served mine with salad, while B had his with pita bread. I'm sure it's just as good with rice:-). Tasty and healthy! </span><br />
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<span style="font-family: Trebuchet MS;">Have a great Wednesday. </span><br />
<span style="font-family: Trebuchet MS;">Bisous, Contessa</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com1tag:blogger.com,1999:blog-674512738931740042.post-40282246929087374832011-03-20T11:23:00.000-07:002011-03-20T11:23:23.561-07:00Sunday Brunch - Our left over salmon had a make over<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Don't feel like typing much today but want to share this meal make over I did this morning for our Sunday brunch. Sometimes left over needs a make over too, especially when you've had enough eating them. I've had this baked Salmon since Friday and my spoiled brat (jk) of a husband asked if I could make something out of it before it goes bad. (And all I wanted was to rest and not cook anything today). </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I remember a few weeks ago while watching Barefoot Contessa, Ina Garten prepared smoked salmon frittata and it looked mouthwatering. I thought to myself that I will make that eventually. I guess that opportunity came this morning. Thanks to B! lol! I had to improvise, however, since I did not have all the ingredients she used and I added more veggies to my frittata. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Salmon and Asparagus Frittata</u></span></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5543174477/" title="IMG_8008 by chufang151, on Flickr"><img alt="IMG_8008" height="376" src="http://farm6.static.flickr.com/5300/5543174477_55a903ef57.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 eggs slightly beaten in a big bowl</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">chopped shallots</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">chopped spinach</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">chopped asparagus</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">heavy cream</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">grated parmesan</span></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5543193513/" title="Salmon Frittata by chufang151, on Flickr"><img alt="Salmon Frittata" height="312" src="http://farm6.static.flickr.com/5252/5543193513_523fac8fbc.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat over to 350 degrees. Saute the chopped shallots in and olive oil (you can use butter too) in an iron skillet pan (any oven proof regular pan will do). Cook until translucent, add the vegetables, salmon and stir together. Meanwhile, beat your eggs in a large bowl. Add salt and pepper and heavy cream (I only have half a cup left) to the egg mixture. Slowly pour the mixture over the vegetables and salmon. Sprinkle some grated parmesan on top. Bake the frittata</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> for about 30 minutes until golden brown. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(If you prefer you frittata to be cheesy, you can add cheddar cheese or cream cheese to the mixture. I didn't have any of these available so I just made use of what's in my fridge).</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Have a great Sunday. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bisous, Contessa </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com2tag:blogger.com,1999:blog-674512738931740042.post-23722646676078210282011-03-19T09:32:00.000-07:002011-03-19T09:32:37.638-07:00Steak and Potatoes - B's Kind of Dinner<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Even though we already celebrated B's birthday two days in advance of his actual birthday, I still wanted to cook something for his special day. In all honesty B did not want to make a big deal out of it since his birthday fell on a Monday. We were just going to treat it like a any other day and go about our usual Monday schedule. He has afternoon meetings and tae kwon do and I have work and gym:-). Just when I thought I was going to the gym and him to tae kwon do, we both (or I did) convinced each other to just stay home. Not that I am irresistible, I think it's because I bribed him with steak and potato. What man would say no to that, right?</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<a href="http://www.flickr.com/photos/82597779@N00/5536135244/" title="IMG_7973 by chufang151, on Flickr"><img alt="IMG_7973" height="383" src="http://farm6.static.flickr.com/5140/5536135244_f0e2cae20e.jpg" width="500" /></a><br />
<br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Pan Seared Grassfed Top Sirloin with Creamed Spinach and Mushrooms</u></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u><br />
</u></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Steak is seasoned with salt, pepper, herbes de provence and rosemary. Seared for 5 minutes on each side (depending on your preference). After searing the steak, use the same pan to saute shallots and mushrooms, for a few minutes. Slowly add balsamic vinegar and heavy cream (you can eye ball depending on how much sauce you want). Let it simmer and reduce until thickened. Season with salt and pepper. Add spinach at the end and stir together. Serve on top of steak! </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5535570537/" style="margin-left: auto; margin-right: auto;" title="IMG_7976 by chufang151, on Flickr"><img alt="IMG_7976" height="362" src="http://farm6.static.flickr.com/5297/5535570537_1b3dbd5316.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry the picture is kind of grainy</td></tr>
</tbody></table><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Loaded Baked Potato with Sour Cream and Bacon</span></u><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bake russet potato covered with foil for about 45 minutes until cook. Cut in half and put a dollop of sour cream and top with crumbled bacon and fresh chives. Season with salt and pepper according to taste. </span><br />
<br />
<a href="http://www.flickr.com/photos/82597779@N00/5535576643/" title="IMG_7982 by chufang151, on Flickr"><img alt="IMG_7982" height="391" src="http://farm6.static.flickr.com/5217/5535576643_2bf8bbdf2e.jpg" width="500" /></a><br />
<br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Unfortunately I did not make this one. Store bought from Whole Foods. Mudslide fudge brownie. How sinful does that sound? I only had a small bite and it was so rich. I think B liked it....lol......</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com2tag:blogger.com,1999:blog-674512738931740042.post-62979535592752082692011-03-18T05:28:00.000-07:002011-03-18T05:28:50.345-07:00Seafood Friday - Shrimp and Scallop Lentil Risotto<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In honor of this lenten season, I am going to be switching my "Seafood Wednesday" to Friday and "Fitness Friday" to Wednesday. Get the drift, right? LOL! </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This recipe was inspired from the Scallops Risotto that I had from B's bday dinner at Cava. I liked it so much that I wanted to recreate it without using arborio rice. Yes, I know arborio rice is an important component of making risotto. But who said you have to follow the rules? Certainly not in my kitchen. Lentils will do and yes I am still in my lentils cooking craze. LOL! It turned out great in my opinion. Vegetarians can easily use this recipe without the scallops and shrimp. </span><br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5536166292/" title="IMG_7993 by chufang151, on Flickr"><img alt="IMG_7993" height="349" src="http://farm6.static.flickr.com/5139/5536166292_2b20b835e7.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Contessa's Shrimp and Scallop Lentil Risotto</u></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">one cup of French green lentils </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">one half cup of heavy cream</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">half a cup of tomato paste</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">two chopped tomatoes</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and pepper to taste</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">freshly grated parmesan cheese</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">herbes de provence</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">chopped shallots</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Let three cups of water coming into a boil and add your lentils to the boiling water and let it simmer for 30 to 40 minutes until cooked and tender. Drain and let it cool. Saute chopped shallots for a few minutes and add tomatoes and stir together. Stir in your lentils, tomato paste and heavy cream. Let it simmer and add your parmesan cheese. Season to taste. Plate and add your seared shrimp and scallops (</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">both seasoned with salt, pepper, and paprika) </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">of top. Don't forget to sprinkle more cheese as well. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5535582363/" title="IMG_7986 by chufang151, on Flickr"><img alt="IMG_7986" height="500" src="http://farm6.static.flickr.com/5013/5535582363_1e565494be.jpg" width="326" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Happy Fasting! Bisous, Contessa</span></div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com4tag:blogger.com,1999:blog-674512738931740042.post-42064937795987873212011-03-16T12:26:00.000-07:002011-03-16T12:26:37.302-07:00White t-shirt and Denim jeans - how to make it work:-)<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I don't consider myself a fashion expert ( I am so far from it) but I believe that having the right accessories will make an outfit work even if we are wearing the basics. Here is a simple outfit that I just accessorized. Originally, I was going to wear <a href="http://contessalaville.blogspot.com/2011/03/fashion-dress-up-even-its-too-sexy-for.html">this outfit</a> for B's birthday dinner, but since B is opposed to anything fancy and fabulous, I opted to wear t-shirt and jeans. Little did he know that I was going to go all out even with just shirt and jeans. Yes, I am naughty like that. Fur coat. Leopard shoes. Fancy necklace. Fancy bag. We still have to think of ways to make the most simple clothes pop. So tell me, does it work?</span></div><div style="text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523292469/" style="margin-left: auto; margin-right: auto;" title="Picasa by chufang151, on Flickr"><img alt="Picasa" height="313" src="http://farm6.static.flickr.com/5298/5523292469_c2203a75d7.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice how long and thick my hair has gotten? That's another secret I have yet to tell you. You will just have to wait for now:-). </td></tr>
</tbody></table><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523293003/" title="Picasa1 by chufang151, on Flickr"><img alt="Picasa1" height="313" src="http://farm6.static.flickr.com/5095/5523293003_be353f7415.jpg" width="500" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523312245/" style="margin-left: auto; margin-right: auto;" title="IMG_7790 by chufang151, on Flickr"><img alt="IMG_7790" height="343" src="http://farm6.static.flickr.com/5099/5523312245_8d1db3af67.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make it Rawr! </td></tr>
</tbody></table><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">White crew neck shirt: Target </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Denim Jeans: Banana Republic </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Leopard Shoes: forgot where I got it from</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fur Coat: Clearance from TJ Maxx</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Necklace: Max Azria</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;">Let me just leave you with Rachel Roy's quote, "Creativity is what matters. I never want to look like everyone else." </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">Bisous, Contessa</span></span></div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com5tag:blogger.com,1999:blog-674512738931740042.post-19717497476689089912011-03-15T06:51:00.000-07:002011-03-15T06:51:56.689-07:00Cava - A Restaurant Review<span style="font-family: Trebuchet MS;">Someone who is not familiar with the origin of the word "Cava," would automatically assume that this restaurant has a Spanish flare to it. Simply because when we hear of Cava, we often think of that yummy and sweet white/pink sparkling (my preferrence) wine produced in Catalonia, Spain. But did you know that Cava is actually a Greek term (per wikipedia) that was used to refer to a "high end" table wine cellar? Furthermore, it comes from the Latin word "cava" which means cave in English. This restaurant, by no means, doesn't resemble a cave and Spanish tapas is not their forte. </span><span style="font-family: Trebuchet MS;">Their dishes, however, are served mezze style (similar to how tapas are served, which are in small dishes). Mezze is what they usually refered to a selection of small dishes served in the Mediterranean and Middle East. </span><br />
<br />
<span style="font-family: Trebuchet MS;">This restaurant, located in the middle of suburbia, is probably one of the best Greek restaurant in the area (unfortunately, there are not that many), never lacks customers despite the never ending wait. And I don't know what it is with Greek restaurants keeping their space limited. It's either too crowded because of the lack of space or people just really love coming here. And I usually dislike waiting for over 45 minutes. But since Greek is one of B's favorite food, I decided to hold his surprise birthday dinner here despite the fact that they don't even accept reservations. Anything for my B, just for this one time though (lol), I was willing to wait for an hour or two as long as we were with company and the booze was flowing. LOL! Well at least the staff tried to apologize for the ridiculous amoun of time we had to wait. Not only that, they made a boo boo when they gave up our table to one of the groups who came after us. UGH! (A birthday discount would have been nice to compensate, hello?). </span><br />
<br />
<span style="font-family: Trebuchet MS;">An hour and half later, we were finally seated and served a basket of home made pita bread with some olive and spicy tomato tapenade. Yum! Maybe that was just my hunger brain telling me that everything was good. The prices of each dish was not bad while others, I think were over priced. </span><br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523948778/" title="IMG_7835 by chufang151, on Flickr"><img alt="IMG_7835" height="266" src="http://farm6.static.flickr.com/5176/5523948778_8b7dc86efa.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523948534/" title="IMG_7829 by chufang151, on Flickr"><img alt="IMG_7829" height="400" src="http://farm6.static.flickr.com/5176/5523948534_590a6e6dd3.jpg" width="266" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">I just happened to take my camera (don't ask why) while I was in the girls room and they had a painting of this vintage gown and a series of shoes vignette (picture below) hanging on the wall. What do you guys think? Classy? Tacky? Appropriate? I guess something pretty to look at while you do your business. LOL! </span><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523948014/" title="IMG_7827 by chufang151, on Flickr"><img alt="IMG_7827" height="400" src="http://farm6.static.flickr.com/5131/5523948014_6eeafddbaa.jpg" width="266" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523926154/" title="IMG_7840 by chufang151, on Flickr"><img alt="IMG_7840" height="303" src="http://farm6.static.flickr.com/5136/5523926154_17c13cf768.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">I ordered this for my first course. It was the rocket salad - feta cheese, baby arugula, spanish onion with balsamic dressing. $9.95? Nothing special and too over priced in my opinion. Hmmm, start of my meal wasn't impressive so not sure on what to expect for the rest of my meal. </span></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523920446/" title="IMG_7839 by chufang151, on Flickr"><img alt="IMG_7839" height="271" src="http://farm6.static.flickr.com/5138/5523920446_6c4a6433b0.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">This was B's order. Crazy feta...we love feta and this wasn't bad. It went well with their fresh pita bread. It was priced at $5.95 if I recall.</span></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523928708/" title="IMG_7841 by chufang151, on Flickr"><img alt="IMG_7841" height="207" src="http://farm6.static.flickr.com/5212/5523928708_0c6556ccf9.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Calamari, which was one of table mate's order. It came with like a mayonaisse chipotle sauce. This was good. Perfectly crispy. </span></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523347951/" title="IMG_7846 by chufang151, on Flickr"><img alt="IMG_7846" height="290" src="http://farm6.static.flickr.com/5218/5523347951_83271cfab6.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Grilled Octupus is one of my all time favorite. You can usually tell if a restaurant is any good base on how great they cook their octupus. HAHA! It can either get too rubbery or under cooked. This however got my thumbs up. Yum yum yum! </span></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523933852/" title="IMG_7843 by chufang151, on Flickr"><img alt="IMG_7843" height="278" src="http://farm6.static.flickr.com/5171/5523933852_858af83462.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">This method of pan searing cheese is called the Saganaki. Cheese Flambe for short:-). Most people in the restaurant were ordering this left and right. I guess it's more for the entertainment. So we put in an order also. $9.95 for fried cheese? I love fried cheese, don't get me wrong but this was over priced in my opinion. I think I can fry cheese better than this. Ha! </span></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523344201/" title="IMG_7844 by chufang151, on Flickr"><img alt="IMG_7844" height="291" src="http://farm6.static.flickr.com/5259/5523344201_335d74dd76.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523345483/" title="IMG_7845 by chufang151, on Flickr"><img alt="IMG_7845" height="266" src="http://farm6.static.flickr.com/5219/5523345483_376e1436a5.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">I think the cheese use for this Saganaki was Kefalograviera. It's a hard sheep milk cheese. Similar to that of a mozzarella. </span></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523943958/" title="IMG_7847 by chufang151, on Flickr"><img alt="IMG_7847" height="221" src="http://farm6.static.flickr.com/5131/5523943958_f30202a437.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Of all the meal I've had this was my number one favorite. Scallops risotto! The scallops were perfectly seared and the risotto was perfectly cooked. </span></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5523354517/" title="IMG_7850 by chufang151, on Flickr"><img alt="IMG_7850" height="400" src="http://farm6.static.flickr.com/5214/5523354517_7cdd8e2450.jpg" width="351" /></a></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">One of our table mate's order - lamb sliders. I think she said it was good. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Trebuchet MS;">We also ordered a few other stuff which I forgot to take pictures. It was hard sitting in a very small table and having to keep taking my dslr out of my bag. And people were looking at me snapping pictures away. Next time, I'll just say that I am a professional food critique. HAHA! It was over all a great meal. The pricing was not bad. Service was great. It's just the wait time is so long. I wanted to order dessert but none of the group wanted any:-(. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">I was able to experience the hype and I won't mind coming back to this place as there were so much we didn't order in the menu. Next time, I'll definitely go back during lunch time when it's less busy. The good company we had made our meal a lot better. Happy Happy Happy Belated Birthday B:-) </span></div><div style="text-align: center;"><span style="font-family: Trebuchet MS;">love you xoxo</span></div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com4tag:blogger.com,1999:blog-674512738931740042.post-56454323355165155232011-03-13T12:00:00.000-07:002011-03-13T12:00:25.236-07:00Fashion Dress Up - Even it's too sexy for my B:-p<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">B is turning __ this Monday and have been feeling depressed about getting a year older. I thought that throwing him a surprise birthday dinner/party would cheer him up a little and forget about his petty depression. LOL! Mind you, he does not like surprises and he knows me too well not to sense anything sneaky. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I thought I was doing pretty well in keeping it as a secret from him until the morning of the event. I must have been visualizing what I was going to wear for his birthday dinner in my dreams. That is usually the case when I start playing dress up the minute I wake up. I go into a frenzy that I forget to wash my face and brush my hair. Of course, I slipped when I asked him to take a picture of me. HA!HA! He asked what I was dressing up for and I said that it was for his birthday. He didn't even compliment and tell me how nice I look (well I guess since I just got out of bed). Instead, he immediately told me that it was "too sexy," "skirt is too tight," it will just be us and blah blah blah. No need to impress anyone. UGH! The rest of the story is history as I got upset...well just exaggerating:-)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I opted to wear t-shirt and jeans for his birthday dinner instead. You would have to wait for the post next time. Boring you might say. But I leave it up to you to judge......:-)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For the mean time, enjoy looking at my pictures that I only had the pleasure to wear around the house. HAHA! </span><br />
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5520927068/" style="margin-left: auto; margin-right: auto;" title="IMG_7775 by chufang151, on Flickr"><img alt="IMG_7775" height="266" src="http://farm6.static.flickr.com/5174/5520927068_0282b9d1d0.jpg" width="400" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5520917068/" style="margin-left: auto; margin-right: auto;" title="IMG_7729 by chufang151, on Flickr"><img alt="IMG_7729" height="500" src="http://farm6.static.flickr.com/5134/5520917068_044054a584.jpg" width="234" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">He won't stop teasing me and I can't stop laughing. </td></tr>
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5520848578/" style="margin-left: auto; margin-right: auto;" title="IMG_7713 by chufang151, on Flickr"><img alt="IMG_7713" height="250" src="http://farm6.static.flickr.com/5172/5520848578_3fca3afa37.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Sigerson Morrison deserves a picture lol. </td></tr>
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/82597779@N00/5520324861/" title="IMG_7715 by chufang151, on Flickr"><img alt="IMG_7715" height="400" src="http://farm6.static.flickr.com/5052/5520324861_ca705a7e21.jpg" width="148" /></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Shirt: Gift from K.O. (thanks cousin)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Necklace: Allegra Bib by C.L. (thanks cousin)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Skirt: Herve Leger bandage skirt - still haven't worn this out</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Shoes: Sigerson Morrison Wedge Gladiators. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Thanks all mes amis!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bisous, Contessa</span></div>ContessaLavillehttp://www.blogger.com/profile/07354761091186917917noreply@blogger.com2