biscotti and blahniks

Under Construction

2009-05-05T17:05:00.000-07:00

It's certainly been a while, but I'm happy to report that I'm working on a web site revamp and will soon return to Biscotti and Blahniks. See you soon!

More to come

2008-04-12T19:22:00.000-07:00

Peanut butter and jelly. Sonny and Cher. Carrie Bradshaw and Manolo Blahnik. Ashley and GPS.

I will admit that I have never been good with directions. My boyfriend always joked that he was going to get me GPS for my birthday until my parents actually did. Driving from my home to pick up contacts at Costco was suddenly easier. I could get from Royal Oak to West Bloomfield without getting lost. I didn't take the wrong Indiana toll road on my way to Chicago. GPS and I had the perfect relationship until I moved to Chicago. Suddenly I'm car-less and trying to navigate the El and bus routes on my own. Let's just say one of my proudest Chicago moments was giving my aunt and cousin legitimate directions back to their hotel...

It's been a learning process, but I have to say I'm slowly getting better. I took a cab to Halsted and Armitage last weekend and made it to my friend's place without getting lost. It might sound like a small feat, but to me it was the ultimate accomplishment. I felt it necessary to reward myself with a shopping trip, which brings me to my latest post... Lincoln Park shopping destinations!

I promise a longer post in the next day or so, but I have to take a moment to acknowledge Colorlab Custom Cosmetics. I will have more to report on this soon, but in the meantime, look this cosmetic company up! They are fabulous and I can proudly say I can find my way to their Lincoln Park store without a map.

Be it ever so humble...

2008-03-26T15:29:00.000-07:00

Life in Chicago has been rather exciting. So far I've successfully navigated an Irish couple to the Sears Tower, caught up on the latest issues of CS, visited a green river and had Guinness poured in my eye on Saint Patrick's Day, not to mention I've eaten WAY too many Fox and Obel cupcakes. All and all it's been a delightful move, if a little harried.

I might still be living out of a suitcase, but that hasn’t stopped me from fantasizing about my yet to be found new apartment. After flipping through the latest issue of Domino, I can’t wait to decorate! I’m curious about grey painted walls (are they everywhere now?) and am ready to embrace pattern and reupholster vintage furniture. So before I go all Kelly Wearstler on you, are there any great Chicago home stores that I need to check out?

I know normally I come here with recommendations, but today I figure I'll shake things up a bit. If you know of anything fabulous and preferably fabu-less (remember I'm a writer) please let me know.

2008-03-11T15:47:00.000-07:00

If I were your significant other, there would have been fights, wine induced phone calls and screaming matches by now. I bypassed them all and went straight to silence. I am sorry. I've been absent. I've been neglectful. But in my defense, I do have exciting news. In my long time away from biscottiandblahniks, I've been out of the country, accepted a new job, officially moved across state lines, and have been dealing with an extremely temperamental internet connection. Ok, so that last one isn't exactly exciting, but it seemed a key factor in my lack of posting. With that, I'm sorry. Let's get back on track.

On the Radar

2008-02-01T13:19:00.000-08:00

What I'm reading this February...

Book
Around this time of the year, it’s easy to suffer from sugar shock. Chocolate in heart shaped boxes crowd window displays, Hallmark cards beckon, and Meg Ryan’s greatest hits seem to take over my television. I’m not saying down with romance; in fact, I love romance, I just tend to like mine with a grain of salt. Hear me out. Salt, in food terms, serves to intensify flavors. It brings out all the nuances and makes you appreciate the food more. Ok before this thought gets out from under me, I’d like to address a collection of love stories written for those who like their romance with a little salt. My Mistress’s Sparrow is Dead: Great Love Stories, from Chekov to Munro is a collection of 27 short stories edited by Jeffrey Eugenides. I think it can best be described in the editor’s own words:

When it comes to love, there are a million theories to explain it. But when it comes to love stories, things are simpler. A love story can never be about full possession. Love stories depend on disappointment, on unequal births, feuding families, on matrimonial boredom and at least one cold heart. Love stories, nearly without exception, give love a bad name… It is perhaps only in reading a love story (or in writing one) that we can simultaneously partake of the ecstasy and agony of being in love without paying a crippling emotion price.

Included in this anthology are works by Joyce, Faulkner, Kundera, Chekhov and many others. It is the literary equivalent of dark chocolate or straight espresso—bittersweet and satisfyingly good. But for those that like their romance sweet and their chocolate sweeter, you can feel good about purchasing this collection because all proceeds go directly to fund nationwide free youth writing programs offered by 826 Chicago.

A Mascara Snob No More

2008-01-31T13:04:00.000-08:00

I admit it. I've been a snob. From the moment I tried my first Clinique mascara in high school there was no turning back. It's only been onward and upward since then. YSL, Lancôme, Chanel, I have been content to spend $26.50 on mascara. So when Cover Girl's Lash Blast mascara appeared on the market I was skeptical. How could this mascara possibly compare to my current Chanel Inimitable obsession? Determined to break through all the hype and forge my own conclusion, I ventured into my local Walgreens and came out brandishing a bright orange tube of mascara. Every day for the past month or so, I pull out the pleasantly plump wand and coat my lashes in Very Black. The formula is light and never clumpy or flaky and the secret, I believe, is in the brush. It's many bristles pull my lashes up and out, resulting in both gloriously full lashes and a change of heart. I have finally seen the light and it's plump and orange and available at the drugstore.

"I'm in love! I'm in love and I don't care who knows it!"

2008-01-28T13:37:00.000-08:00

I apologize for quoting Elf, but it was the first phrase that popped into my head after seeing Marion Cotillard at the SAG Awards. I love how understated and elegant her dress is and how she exudes European charm while shying away from typical American excess. The color is unique and the fit is incredible. If La Vie En Rose made me want to run off to Paris and sing in the streets, then Marion Cotillard's Nina Ricci dress makes me want to swirl down a red carpet.

Bad gnocchi is like (fill in the blank)

2008-01-26T12:45:00.000-08:00

According to my boyfriend, bad gnocchi is like Play Doh at the bottom of a pool. I don't even know what that means, but it certainly sounds disgusting, slippery and heavy. And yet it is an apt description of the gnocchi I had the other night at a restaurant that shall remain nameless. Venturing off the regular menu, I took a chance and ordered the special; never before have I been so deceived by a chalkboard! Expecting a pillowy plate of potato dumplings in a light sauce of wine and mushrooms, I was presented with a plate drenched in chunky tomato sauce. Ignoring my initial reaction, I thought perhaps this was one of those dishes that made up in flavor what it lacked in looks. Sigh. Sadly the presentation spoke volumes about the dish. The gnocchi themselves were large and perfectly formed, yet glutinous and chewy on the tongue. The sauce was way too heavy and seemed to be the kitchen's admonition, "Yes this dish sucks, but we hope you won't be able to tell." Adding to the general heaviness, was a large portobello cap placed lackadaisically on top of the meal.

One bite of this sad large gnocchi had me instantly wishing for a certain Italian kitchen and a bowl of its chef's pillowy soft gnocchi. Claudio's gnocchi was the stuff of dreams; supple potato-ey and tiny. He wasn't focused on size or aesthetics so much as taste. There would be no drowning of his dumplings in red sauce, no sirree. Melting a stick of butter infused with sage, Claudio served up a delicious and delicate sauce. After coating the gnocchi in the sage butter, the Italian chef then added a generous helping of Parmesan and announced with childlike wonder, "No cream!" Smiling, Claudio handed out the finished gnocchi to his eager pupils. It was easily dispatched.

Back in the States, staring at the offensive red gnocchi plate, I longed for Claudio and his potato dumplings. Then and there I decided if revenge is a dish best served cold, well then gnocchi is a dish best served with butter. And serve it I shall in all its buttery sage glory.

gnocchi with butter sage sauce
Adapted from Claudio's Figline Valdarno Kitchen

Boil 9 small potatoes in their skins for 45 minutes or until soft. (You can use golden or white but do not mix; white takes longer to cook.) Peel off skins and place potatoes in bowl. Mash with fork until smooth. Add 150 grams (3/4 cup) flour, 2 egg yolks and a pinch of salt. Incorporate with fork. Continue to mix dough by hand. Flour a hard surface as well as your hands. Roll dough into log & chop into gnocchi. Boil in salted water for 30 seconds. Remove and place on oiled surface.

Butter-Sage Sauce
Add ½ stick butter, ½ c. water and a few sage leaves to pot. Add gnocchi and cook until butter melts. Boil down until creamy and add a big helping of Parmesan cheese at the end.

An Ode to Roommates and House Dinner

2008-01-23T21:55:00.000-08:00

Walking up the creaking front steps of 719 Arbor, it was a certainty I would run into a roommate the moment I turned the handle. My senior year of college, I had the great fortune to live with some of the most wonderful girls I've ever met. Edie was elusive, funny, and could usually be found listening to rap. Watching her drunkenly drag a desk chair up three flights of stairs after a late night at the bar remains one of the most entertaining visuals of the year. Sahar, a slave to the architecture building, had impeccable taste in literature and could, on rare occasions, be found counteracting said architecture serfdom by having a glass of wine around 1pm. Molly had a penchant for Entourage and ketchup. Nothing was better than a dose of her no-nonsense sweetness while curled up on her ridiculously soft jersey sheets. I got to relive my adolescence with Megha over a bottle of Little Penguin Chardonnay and a hookah she brought back from India. Together we managed to lock ourselves out of the house while making prank calls on the second floor balcony. Samantha was always up for a good time, not to mention the "Hungry Man" breakfast and a chocolate milkshake. We'd share hot chocolate and gossip about our good friend H. Pot and the "will they or won't they" Ron and Hermione love triangle. Renee, the constant roommate, was the "soaring eagle" to my "sitting duck" of grill stealing, and the Jasmine to my Aladdin. There was always a jean to be borrowed, a jazzercise move to be invented, and a "you thinking what I'm thinking?" late night back rub to be carried out.

Seven girls under one roof could at times be trying, but for the most part, there was always someone to critique an outfit, edit a paper, lend a straightener, or share a glass of wine and a cry with. Friday nights were spent at Ann Arbor bars and Saturday mornings at Benny's brunches. But perhaps one of my favorite things about my roommates was the fact that they indulged my "house mother" cooking tendencies. On many a Sunday I could be found cooking feverishly while singing along to musicals; basically it was the Ashley variety hour with a side of Mediterranean chicken. If anyone ever grudged me an Avenue Q sing-along or had a problem with Jane Monheit, it was forgotten the moment the wine corks were removed and steaming plates brought to the table.

Sadly senior year is long gone and the girls are spread between coasts. Trying now to coordinate a "House Dinner" is not as simple as juggling class schedules and social commitments. So with a hint of nostalgia, I've tried to assemble the centerfolds of the perfect dinner, the dinner I would make in honor of the lovely ladies of 719.

zesty braised chicken with lemon and capers
Adapted from Food and Wine, April 2007

8 bone-in mixed chicken breasts and thighs with skin (6 oz each)
Salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves (I usually add closer to 7)
1 1/2 cups Sauvignon Blanc (also delicious with a Bouzeron)
1 1/2 cups chicken stock, preferably homemade
Four 1-inch strips of lemon zest
4 thyme sprigs
1 tablespoon capers, drained
1 bay leaf

1. Preheat the oven to 350 degrees. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12-14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
2. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Deglaze with the wine and then add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender.
3. Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

old fashioned apple pie
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

For the pastry:
2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbs. sugar
10 Tbs. (1 1/4 sticks) cold unsalted butter,
cut into pieces
10 Tbs. cold vegetable shortening, cut into
pieces
7 Tbs. ice water
1 tsp. distilled white vinegar

For the filling:
2 1/2 lb. baking apples, peeled, cored,
quartered and cut lengthwise into slices 1/2
inch thick (I like to mix Northern Spy, Granny Smith and Jonagold apples)
1/2 cup sugar, plus more as needed ( I also mixed white sugar with light brown sugar)
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 Tbs. apple cider (my addition)
2 Tbs. unsalted butter, cut into pieces
1 egg yolk
1 Tbs. heavy cream

To make the pastry, in a large bowl, stir together the flour, salt and sugar. Make a well in the center, add the butter and shortening and, using your fingertips, rub them into the flour mixture until small, flat pieces form. In a cup or small bowl, combine the water and vinegar. Using a fork, gently mix just enough of the liquid into the flour mixture so it comes together in a rough ball; do not overwork. Discard the remaining liquid. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for 2 hours.

To make the filling, in a bowl, toss together the apples, the 1/2 cup sugar (adding more to taste if the apples are tart), cinnamon, nutmeg and apple cider.

Preheat an oven to 400°F.

On a lightly floured work surface, roll out half of the dough (leave the other half refrigerated) into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch pie dish. Unfold and gently press into the bottom and sides of the dish. Trim the edges even with the rim. Roll out the remaining dough into a 10-inch round about 1/8 inch thick.

Turn the apples into the pastry-lined pan, mounding them slightly in the center. Dot evenly with the butter. Brush the edges of the dough with water. Fold the dough round into quarters and unfold over the apples. Press together the top and bottom crusts to seal, then trim the edges flush with the rim of the dish and crimp to form an attractive edge. In a small bowl, beat together the egg yolk and cream and brush over the pastry. Make a few slits near the center to allow steam to escape.

Bake for 25 minutes. Reduce the oven temperature to 350°F and continue to bake until the apples are tender (insert a knife blade through a slit) and the top is golden brown, 15 to 20 minutes more. Transfer the dish to a wire rack and let the pie cool for at least 20 minutes before serving with good vanilla bean ice cream. Makes one 9-inch pie; serves 8.

Lost in the Luberon

2008-01-23T16:48:00.000-08:00

On our trip to France, my boyfriend and I spent a fair amount of time exploring Provence. We discovered a fantastic cheese shop in Arles, as well as a great restaurant entitled Le Cilantro, drank a lot of wine, and realized that despite name recognition, Orange is a town best skipped. But perhaps our most interesting story involves the day we decided to let Peter Mayle dictate our activities. What can I say? We didn't have a year, but the Luberon sounded like a great area to explore.

We decided to venture to Bonnieux, the capital of the Luberon, and so on what would turn out to be a very warm day, we boarded a train from Arles to Avignon. Once in Avignon, we learned that we could take a bus to Bonnieux. After waiting forty-five minutes in a dirty bus station more reminiscent of New York than Provence, we boarded the bus that would eventually take us to our destination. We passed through beautiful countryside and one town that was having a lovely Sunday market, but as we continued on, town activity seemed to stall. We'd drop a passenger off into a quiet town and move on. When the bus driver announced Bonnieux and we were the only ones exiting, I should have realized what was in store. Sadly there was no Sunday market awaiting us, only a desolate little covered bench on the side of a French highway, no town in sight.

Scanning our surroundings, we decided the actual town couldn't be too far, so we did the only thing we could- we started walking. The first few minutes were fine; cars seemed to be heading in the same direction and things hadn't yet turned uphill. However, after walking five kilometers on the side of an empty road in blaring sunlight with no town in sight, things had started to look bleak… until we saw a sign for Bonnieux! Although when it informed us that the actual town was still eight kilometers away, things weren't exactly looking up. We mustered our tourist’s enthusiasm and the promise of a good meal, and continued walking. While trudging along, I focused on the delightfully satisfying crunch I made as I walked through the roadside white flowers. Well that is, it was satisfying until I realized I was crushing thousands of tiny white snails attached to blades of grass. After that, I took to walking in the road with my shirt off, avoiding passing cars while Mark and I discussed how amazing it would be if some French villa/vineyard owner decided to give us his home-- unlikely, I know, but we may have been suffering from heatstroke at that point.

The final uphill push into the town was sweaty and brutal, but led us into a beautiful hill town. Starving, we explored the winding streets looking for a place to eat. A sunny, flowering vine enclosed restaurant patio beckoned us in. Just as I was salivating over the rabbit preparation, a server informed us that if we didn't have a reservation he couldn't accommodate us. Sadly this reaction met us at every other restaurant we tried to wander into. Rejection had forced our hands. If we couldn't eat, well then, damn it we would drink! Just as we were about to purchase a bottle of warm wine, a beam of light must have fallen upon us because we passed an emptier outdoor restaurant. Mark asked if they had an open table and cue the Hallelujah chorus, they did.

Finally seated and enjoying a pitcher of cold white wine and lunch, we took to people watching. There was the child who ordered a plate of snails (only in France) and "le petit gourmand," the little dog that would beg for food, but refuse to eat anything other than steak (again, only in France). Sated, we ordered another pitcher of wine determined to enjoy the fruits of our walking. However it eventually dawned on us that we had no idea how we were going to get back to our hotel in Arles. Did the bus pick up at the same highway bench it dropped us off? Were there more pickups? Would we be stuck in this town for the night? Conveniently at this time we noticed a couple clutching a Rick Steves book like the bible. They had to be American! We asked to borrow their book and got a little more out of the deal. It turned out the couple was from our college town and had a car. They offered at first to drive us back to the bus stop (?) but then said they could drop us off at the train station in Aix-en-Provence if we didn't mind making a small detour to Buoux. Score.

On the way to our new friends' car, we passed a parade of bikers tossing hard candy into the streets. I was nearly clocked in the eye by a piece of rogue candy and decide candy tossing is better in theory than practice. Yet it was no matter because we had a ride! Distracted by passing vineyards and blue sky, we realized that we'd been driving twenty minutes in the wrong direction. I didn't care because I was full and buzzed and avoiding snail roads; it was all sunshine, lollipops and rainbows to me.

After a mutual group decision, we bypassed Buoux and were dropped off at the Aix train station. There we learned that we had to take a bus to Marseilles and from there we could take a train back to Arles. Sold the tickets at 5:14pm, we walked out to the bus platform only to see a bus pulling away. Cue the dust clouds. Ok, perhaps a little dramatic, but you get the picture. Mark and I looked at each other and then down at our tickets for the 5:15 bus. Luckily the station told us to just jump on the next bus.

We waited an hour for the bus to Marseilles and were greeted by the world's most aggressive bus driver. Thankfully his road rage was not directed at us. Although when he pulled out his finger gun and started shooting at other drivers and yelling at them in French, I didn't know whether to laugh or worry. I was just happy we weren't in Detroit. While slightly erratic, our bus driver did get us to Marseilles safely. From there we stocked up on "Hit mini" cookies and caught the train back to Arles.

Exhausted and trailing crumbs of cookies, we finally made it back to our hotel and the only thing I could manage to do was laugh.

Friday Mini Spa Night

2008-01-18T20:10:00.000-08:00

While most of my friends were out throwing back Jack and Cokes and Belgian wheat beers, I was sipping green tea. Call it lame, but my Friday turned into a night of restful rejuvenation. Ok, so it might have started out a little loud with me singing in the shower at a really high decibel, but I find singing makes me happy and happy people are relaxed people, right? And happy, relaxed people take long hot showers. Ok, I know it's terrible for my dry winter skin, but three minutes were devoted to a John Frieda hair glaze, and I made sure to counteract the damage with the best under $6 body moisturizer I've ever used. Nivea Body Essentially Enriched Daily Lotion for Very Dry, Rough Skin (quite a mouthful) leaves my skin intensely moisturized and sinks right in.

I followed this by giving myself a facial with Fresh Sugar Face Polish. Never having used this before, the texture was a little interesting. Imagine taking strawberry jam and densifying it with lots and lots of sugar and you have Fresh's face polish. The sugar melted into my skin as I scrubbed in a circular motion, making me feel as though I wasn't getting the most out of my exfoliant. After leaving the scrub on for the recommended five minutes, I had really smooth skin but I was left wishing that I used the Appleseed Resurfacing Kit instead.

Having taken care of my skin, I let my hair air dry while watching a movie and sipping on a glass of red wine. Hey I was protecting myself against heart disease... Ultimately I retired to bed early and entirely stress free. Now if I only could have had a personal masseuse...

"I Want It NOW!"

2008-01-16T13:51:00.000-08:00

In true Veruca fashion, you'll be clamoring for all the wares of this newish Bucktown store. Veruca Salt is a laid back boutique that offers a variety of great fashion choices and does so at a very reasonable price. While combing through the small, but extremely organized racks, I was tempted by a simple understated gold shift dress. The fit was great and the price ($95) was pretty nice as well. Veruca Salt's owner, Amber, was extremely sweet and helpful and I fully appreciated that she never tried to force anything upon me. I left without the dress, but with the intention to visit this store again. I also can't wait to check out the new Veruca Salt Fancy right down the street and the website launching this spring. Veruca Salt 1937 N Damen Ave. Chicago, IL 60686. (773) 276-3888 Veruca Salt Fancy 1921 N Damen Ave. Chicago, IL 60686. (773) 276-9888

Let There Be Light When The Price Is Right

2008-01-16T11:34:00.000-08:00

Call it some kind of pre-Valentine's return to romance, but lately I've been in the mood for chandeliers. They seem so elegant and statement-y, while still remaining a little quirky. While I'm all about adding a little pizazz to my home, I'm not interested in one of those grand entrance Phantom of the Opera chandeliers. I just want a cute extra for a reading nook or dining room. That's why I was so excited to find the "Chandeliers Under $300!!!" section on the Gallery 84 website. They offer a variety of options in style, color, and size and all of them are just the right price.

A Women's Right to Shoes

2008-01-14T23:24:00.000-08:00

My very fashionable friend recently mentioned how Sex and the City served to mythologize Manolo Blahniks, which led to a discussion of the shoes themselves. Are they really as fabulous as Carrie and her friends made them out to be? In the midst of this wondering, we found ourselves on the hunt for a pair of gold metallic shoes to go with my friend's beautiful green dress. Scurrying in and out of Michigan Ave. stores, we couldn't seem to find the right pair until we headed into Neiman Marcus. There my friend found a pair of strappy Manolo Blahniks in the palest of golds. The Perle was one of those classic strappy metallic evening numbers that every woman should own. The heel wasn't too high and the T-strap made her want to cha-cha to the soundtrack of Dirty Dancing. Needless to say, my friend's Blahniks would do any Carrie Bradshaw fan proud.

On the Radar

2008-01-14T09:19:00.001-08:00

Everything I'm loving in January...

Food
I find something so comforting about a tiny restaurant in cold weather. It becomes an escape, a place to shrug off your coat and get down to some serious eating. I can't wait to do just that at Table 52, Art Smith's new Southern infused restaurant. The chef, of Oprah fame, personally welcomes guests into his thirteen table dining room and serves up a mean slice of Hummingbird Cake. Trying to get a seat can be difficult, so it would be best to make reservations weeks ahead of time. If that sounds like too much of a wait, you could always try your luck with one of the first come first serve bar seats or head upstairs to Teaspoon, a tearoom serving tarts and savories with afternoon tea. Table 52. 52 W Elm St Chicago, IL 60610. (312) 573-4000

Drink
Normally "Drink" sections are focused on harder beverages, but with January being National Tea Month it seems appropriate to devote this section to this delightful and relaxing drink. If Chicago happens to by in your backyard, Vong's Thai Kitchen is celebrating through January 31 with Make Your Own Tea Tuesdays (5:30-10pm) and High Tea Saturdays (1-4pm). I can't wait to drop by and make my own blend, perhaps I'll try to concoct a remedy for my boyfriend's never-ending cold and sinus troubles. Vong's Thai Kitchen. 6 W Hubbard Street Chicago, IL 60610. (312) 644-8664

Entertainment
Winner of the Palme d'Or this year at Cannes, 4 months, 3 weeks, and 2 days comes to theaters on January 25th. This Romanian film follows the story of Otilia (Anamaria Marinca) and Găbiţa (Laura Vasiliu), two university roommates who try to arrange an illegal abortion in the last years of the Ceauşescu regime. Needless to say this film is not uplifting, but it's supposed to be artfully filmed and superbly acted.

Fashion
January, I'm sorry to admit it, is one of those months where fashion seems to go into hibernation. The party frocks of December are left behind and the breezy ease of spring fashion is still months off. Call it my security blanket, but a cashmere cardigan just seems so appropriate for the coming months. Cardigans have a certain casual elegance that can elevate even the most basic of ensembles, and if they're done in cashmere, well, even better. That's why I'm ready to purchase Vince's Long Cashmere Cardigan. At $290 it's not the cheapest of purchases, but it's one that will surely last through January and become a lovely staple in any woman's wardrobe.

Books
Call it connecting to my homebody self, but lately I've found myself drawn to cookbooks. Currently I'm working my way through the reprint of Simon Hopkinson's Roast Chicken and Other Stories. Focusing on simple, but delicious recipes, this cookbook is the ideal pairing for the coming lazy winter months.

Adventures in Cheese

2008-01-09T15:26:00.000-08:00

After my fifth consecutive trip to the cheese table at a recent wine tasting, I was greeted with, "You really love cheese, don't you?" Guilty as charged. I love cheese. Sharp cheddar, fresh goat, washed rind. You name it, I love it. I am the girl sneaking more than one cheese cube at Whole Foods.

With that in mind, I've tried to come up with my dream cheese platter. According to the experts at my local specialty markets, the ideal cheese plate should consist of a mix of soft and hard cheeses ranging from the mild to the most pungent and intense. These selections will generally involve a fresh cheese, a semi-soft, a soft-ripened, a surface-ripened, a semi-hard, a hard, a blue, and a washed rind cheese. Most people serving a cheese platter tend toward the three cheese display -gouda, Brie and a blue varietal- dismissing the others as unnecessary; but to serve only three cheeses is to deny the delicious options that this basic dairy product offers.

Fresh cheeses are often known as curd cheeses. They require no aging and are made by introducing an enzyme to milk; the curds are saved and molded into cheese while the whey is drained off. My selection for this category is the French style Redwood Hill Farm Fresh Chevre. Made by Jennifer Bice in Sonoma California, this Certified Humane goat cheese is lightly citrusy, fluffy and delightfully spreadable. Another delicious option would be a crumbly Greek feta.

Semi-soft cheeses are often aged for a few days to a few months and generally have a creamy interior with little to no rind. They also melt well and are favored cooking cheeses. Bellwether Farms makes Crescenza, a delicious semi-soft cheese molded into traditional Italian square shapes. This cheese is rich and buttery with a light tart flavor and would be delicious melted on pizza. Another choice would be a three-month aged Dutch Gouda.

Soft-ripened cheeses are distinguished by their “bloomy” white rinds and soft creamy texture. This category of cheese includes the popular Brie and Camembert. My choice for a soft-ripened cheese is the Old Chatham Shepherding Company’s Hudson Valley Camembert, a consistent award winner. This cheese is made with a mix of their sheep’s milk and a neighbor’s hormone-free cow’s milk. It is the texture of a triple-crème and is appealingly buttery and smooth.

Surface-ripened cheeses can vary in texture, but they ripen from the outside in, resulting in intensely flavored cheeses with wrinkly rinds. One of my favorite cheese falls into this category. La Tur is an Italian surface-ripened cheese that’s made from a mix of pasteurized goat, sheep, and cow’s milk. This cheese manages to be both crème fraiche-like and earthy.

Semi-hard cheeses cover a broad range of flavors, but tend to be firmer and sometimes crumbly. They often balance earthy, salty and nutty flavors quite well. This category includes the delicious Pleasant Ridge Reserve made by Uplands Cheese Company. It is a raw cow’s milk farmhouse cheese made in Wisconsin with a lovely golden color.

Hard cheeses deliver exactly what the name implies. They’re hard, crumbly, good for grating and tend to be saltier than the other cheeses. I love pecorino that is aged for at least six months. Its flavors intensify becoming more caramel-like than salty. An aged pecorino is also amazing with a drizzle of Italian honey.

Blue cheeses are always identifiable by their blue/green veining and often-pungent scent. They range from smooth and creamy to crumbly and can be made with sheep, cow, or goat milk. They can by salty, buttery, yeasty, nutty, tangy, or at times sweet. One of my favorite blue cheeses is Rouge Creamery’s Rogue River Blue. This raw cow’s milk cheese is aged in Syrah-Merlot grape leaves that have been soaked in pear brandy. It is a salty, yet sweet wonder.

The last cheese category is perhaps the most pungent. These are the cheeses whose scents will permeate the kitchen long after opening the fridge door; however, the smell can be much stronger than the taste. Washed rind cheeses have tacky surfaces, pinky/orange colored rinds, and are characteristically creamy. It’s hard for me to decide between two cheeses for this category, so I’ll include them both. Cowgirl Creamery’s Red Hawk washed rind cheese is amazing! It is a triple-cream organic cow’s milk cheese that’s aged four weeks and then washed with a brine solution. I also love a French Langres cheese. Made with cow’s milk, Langres is matured for about two to three months in humid cellars and is regularly washed with brine and annatto. It has a strong scent and melts in the mouth. This cheese has an indentation on the top meant to be filled with a pour of champagne or marc, but it is just as easily enjoyed on its own.

Quick and Easy Weekday Pasta

2008-01-03T15:37:00.000-08:00

One thing I learned in Italy is that sometimes the simplest recipes can be the tastiest. So one night in attempt to whip something up with pantry remnants, I came up with this simple pasta. My family likes it so much that my mom made me teach her how to make it and my brother requested it on his birthday.

15oz can of diced Roma tomatoes
15oz can of Italian seasoned Roma tomatoes
3 shallots, minced
6 cloves of garlic, minced
extra virgin olive oil
1+cup good red wine, I recently had success with a Barossa Grenache blend
salt and pepper to taste
spaghetti rigate-ridged spaghetti noodles

Swirl your olive oil twice around the pan and heat. Add the minced shallot and garlic, saute until tender. Next add the can of Roma tomatoes followed by half the can of the seasoned Roma tomatoes, let simmer. Add the wine and bring to a boil. After it reaches a boil, turn the heat down, allowing the sauce to simmer and the flavors to come together. Season with salt and pepper to taste. In the mean time boil your noodles in salted water. When the noodles are al dente, drain and toss into the sauce. Serve immediately.

*Note, everything in this pasta can be adjusted to taste

Happy New Year!

2008-01-03T15:35:00.001-08:00

Happy New Year from biscottiandblahniks! May it be filled with good food, good friends, great footwear and great times! Here's to not making a post entitled "A New Year, A New You." While there's nothing wrong with a little self improvement, a new year doesn't have to mean a complete overhaul. So start a new pilates workout if you like, or pick up War and Peace, but if you still happen to have a penchant for holiday candy, expensive footwear, and Project Runway, so be it! I certainly won't tell...

Aedes.com

2007-12-20T15:51:00.000-08:00

Aedes.com is the kind of beauty site that reminds me of European monastary apothecaries; slightly gothic, elegant, and full of unique items. Besides stocking a wide array of hard to come by European lines, this site has the loveliest gift wrapping. In fact, I can't wait to order Diptyque's Feu de Bois candle to get me through the coming winter months!

Celebrating with Champagne

2007-12-19T11:17:00.000-08:00

This time of year is all about celebration, and nothing says celebration quite like champagne. So in honor of this festive and effervescent beverage, I’m supplying you with a few historical snippets that might impress fellow party goers, as well as letting you in on two of my favorite champagnes, which surprisingly aren’t made by well-known and publicized producers like Dom Perignon or Cristal. On top of everything, I’m including a delightful recipe for champagne risotto with applewood-smoked bacon and champagne poached scallops.

Champagne is, other than delicious, a sparkling wine whose carbonation is due to a second in bottle fermentation. Most champagne is a blend of chardonnay and pinot noir grapes from across several vintages. They run the gamut from the sweet demi-secs to the most popular dry bruts, with some special productions of blanc de blancs, blanc de noirs, and rosé.

This beverage has a rich history beginning in the Champagne region of France before medieval times. Churches owned vineyards and the monks would produce wines for sacrament and the coronation festivities of French kings. While the champagnes of this time were crisp and light, they were also still, and remained so until around 1535. At this time the first commercial sparkling wine was produced in the Limoux area of Languedoc; however, champagne as we know it today wasn’t born until 1700.

The invention of modern champagne is often credited to the French monk Dom Perignon, however it is documented that Christopher Merrett, an English scientist and physician, was the first to intentionally produce champagne about thirty years before the monk. But let’s not completely rule out Dom Perignon’s influence. He was responsible for many advances, including the addition of the wire collar that holds the cork in place.

It’s amazing to think how long champagne has been connected with luxury and power. First there was the association with European royalty and coronations, later followed by the celebrity endorsements of entertainer and sophisticate George Leybourne, who famously drank only champagne when in public and wrote and sang songs that identified it with the good life. Today we still associate champagne with extravagance and influence, paying top dollar for excellent bottlings and hearing entertainers rap about popping bottles of “Cris”.

While I’m sure a bottle of the aforementioned Cristal is fantastic, the small but respected producer, J. Lassalle, makes two of my favorite champagnes. I’m enamored with the J. Lassalle Blanc de Blancs, 2000 ler Cru Champagne. It is one of the special categories of champagnes, made only with Chardonnay grapes. This blanc de blancs is perfectly balanced and then some. It manages to escape the razor-shard acidity and minerality that is characteristic of this category of champagne, allowing the fruit to shine through. This is the perfect sipping champagne, but it pairs well with lighter food like seafood and vegetables.

You’re in for a treat with the J. Lassalle ‘Special Club,’ 1998 Premier Cru Champagne. I was introduced to this at a wine tasting courtesy of the popular Ann Arbor wine shop, Morgan and York. They describe this champagne as “generous and toasty, with strawberry, apple and pear fruit, hints of spice and a long, lingering finish.” I will have to agree; this champagne is truly a showstopper.

While champagne is usually enjoyed with oysters and caviar, why not try it as the main ingredient in a risotto? This recipe is a filling and a different approach to champagne/food pairing.

Champagne Risotto with Bacon and Champagne Poached Scallops

3 slices of applewood smoked bacon
3 1/2 cups chicken broth
2 Tbs. butter, divided
1 large shallot, finely chopped
4 cloves garlic, finely chopped
3/4 cup Arborio rice
3/4-cup champagne
Small pinch of rosemary, preferably fresh
1 bay leaf
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste

2 cups champagne
4 scallops

(These are just recommendations, I usually eyeball my measurements.)

Pour chicken broth into a saucepan and simmer, keep off to the side for later. In a large sauté pan or dutch oven, cook the bacon until crisp. Remove bacon and set aside. Add the shallot and garlic to the bacon fat and sauté until tender. Add the rice and the first Tbs. of butter; stir to coat. Stir the rice constantly allowing it to toast for about 2 minutes. Add the champagne and simmer until the liquid is almost evaporated. Add a ladle of the warm chicken broth and stir till it’s almost absorbed. Continue adding the stock in the same manner; stir constantly. Add a pinch of rosemary and the bay leaf. After approximately 20 minutes, remove the pan from the heat, stir in the remaining butter and cheese and add salt and pepper to taste.

Meanwhile, bring the champagne to a boil. Add the scallops and poach until no longer translucent. Remove scallops and let the champagne reduce by 2/3. Garnish the risotto with broken bits of the cooked bacon and the scallops. Spoon the champagne reduction over the scallops letting it drip into the risotto.

MOP Glisten Products = Great Hair

2007-12-10T15:23:00.000-08:00

I was not blessed with hair that walked straight off the Victoria's Secret runway. Long lustrous locks have always eluded me. I've tried my fair share of shampoos and conditioners, but I’ve always been left with the same limp waves. Sure, some of the products smelled lovely and left my hair soft, but voluminous, sexy hair? That stayed between the pages of the Victoria's Secret catalogue.

Enter the new all-organic MOP Glisten products meant to “promote volume and shine with natural, weightless moisturizers and shine enhancers." Lately a lot of beauty products are high on promises and low on results, but I’m happy to report that the Glisten products defy this stereotype. The shampoo smells like oranges and gently cleanses and repairs hair without adding bulk. Maple syrup, honey and avocado work together to add body and shine. The conditioner moisturizes with the help of honey and jojoba oil. Avocado and linseed oils strengthen and protect hair, while wheat protein adds body.

I've taken to using these delightfully citrus scented products everyday, and while I won’t be giving Heidi Klum a run for her money any time soon, I do have shinier more voluminous hair.

A Little Spring In Your New Year

2007-12-07T16:20:00.000-08:00

Is it just me or were the people behind rosé's PR working their tails off this past spring? Rosé seemed to pop up on every wine list I saw. I mean, you know a wine is a big deal when People Magazine takes the time to recognize that it's Sienna Miller's drink of choice. So with the holidays fast approaching, why not add a little hint of spring to your celebrations?

If you haven't heard of Vin Du Bugey-Cerdon, you are missing out. This sparkling French rosé is brimming with watermelon and strawberry fruit notes. Imported by Kermit Lynch, it can be a little difficult to track down. Metro-Detroiters can find it at Papa Joe's in Birmingham and at my favorite wine shop, Morgan and York, in Ann Arbor. Chicagoans can find it at Fox and Obel market.

In the years I've known about this wine, I've never heard a bad review. It's just what your New Year's bar is missing. So pour yourself a flute of this crowd-pleasing, delicious sparkling wine and enjoy. Cheers!

My latest travel companion is not Rick Steves

2007-12-04T12:14:00.000-08:00

On my European travels, I discovered how much relative reading material could add to the traveling experience. A reading of Peter Mayle’s A Year in Provence inspired a rather under planned excursion through the Luberon resulting in the European equivalent of trains, planes and automobiles. While Bill Bryson’s Neither Here nor There didn't inspire any cross country treks, it kept me laughing at his generalizations, only to discover the truth days later. He’s often right; I still agree that Europeans really don’t understand the concept of a line.

When I exhausted all my paperbacks, I moved on to my ipod and Under the Tuscan Sun. Sadly, my exploration of Tuscany really didn't benefit from the labored reading. After suffering through five minutes of Francis Mays reading her own prose, I was ready to give up on audio books and podcasts as they related to traveling, relegating my ipod to music.

However, a recent discovery will soon put my ipod back to full use. iToors.com is the website for the curious traveler, providing free informative podcast tours as well as book, movie and music suggestions to fully round out your travels. It says it is “the confluence of a passion for music, conversation, travel, storytelling AND the desire to give people what they want—the ability to download content for free without ethical or legal repercussions.” My favorite podcast is “A Moveable Feast: The Hemingway in Paris Rough Guides iToor.” Starting in Paris’ Left Bank, it explores Hemingway’s and other ex-pats’ literary past. Some highlights include meeting the proprietor and founder of the Shakespeare & Company bookstore, as well as a visit to the site where Hemingway helped Fitzgerald measure his manhood--not something usually mentioned in tour groups, I’m sure.

iToors podcasts are currently limited to Paris, New York, California, Glasgow, Prague, and London, but the suggestions for relative films, books and music remain more expansive. If you happen to be traveling to any of these locations, I highly recommend downloading the podcasts. While the programs do contain “relevant messaging” in order to keep them free, the information provided is well worth the short interruptions. Informative and convenient, iToors is a wonderful travel companion that's hardly as ubiquitous as Rick Steves.

New Discovery

2007-11-29T12:58:00.000-08:00

On my latest trip to Chicago, I stumbled into Barneys and made a great discovery. Claudio Riaz, one of the makeup artists, had recently launched his own line of brushes. While all the brushes were lovely, my favorite was the patented "Instant Smoke" brush. The inverted crescent moon shape does just what it's name suggests; it provides the perfect soft smoky eye. Simply line your eye and then rock the brush back and forth starting at the outer corner. Viola, the easiest smoky eye ever!

Currently the brush line is only available at Barneys in Chicago and New York.

Pick Your Nose this Holiday Season

2007-11-28T11:23:00.000-08:00

Let's be honest. The holidays are fast approaching and with them comes a complete loss of time. Between holiday shopping, cookie baking, present wrapping and party planning, you barely have time to sit and think, much less clean. Instead of busting out the crystal this holiday season and commiting yourself to hours of dishwashing, why not use the Pick Your Nose Paper cup? Found on http://store.heliotropehome.com/piyonocu.html, these cups are a welcome break from the token red plastic cups of your college years and also a great cheap laugh. Not to mention, at $8.00 for 24 noses, it's the cheapest nose job you'll ever have.

The Hunt for the Perfect Wine Glasses

2007-11-13T15:02:00.001-08:00

Chardonnay, Burgundy, Bordeaux; wine glasses have expanded past the basic red or white variety. If they make wine, someone’s going to make a glass for it. And while I’m all about drinking a French Burgundy out of a Riedel Burgundy glass, sometimes aesthetics win out. I’ve been obsessed with the beautiful wine glasses featured on the cover of the Food and Wine October 2006 issue, and insofar have been unable to locate them. I’ve searched the internet far and wide for a wine glass that has a delicate stem that meets a flat bottom and proceeds to curve in instead of straight up. While not quite as delicate, the search did lead me to the iittala Essence Red Wine glasses. Available at http://www.finnstyle.com/essenceredwine.html, these elegant glasses are dishwasher safe and a little different from what you’d find in most cupboards. I also ran across the Rosenthal TAC 02 11-1/4-Inch Bordeaux Wine Glasses, available on amazon.com. I’ve noticed these glasses popping up at a variety of restaurants lately. Perhaps the most affordable and substantial glasses I came across were the Lira wine glasses at www.cb2.com. At $3.50-3.95 per glass, I could afford to use these while still on the trek for the perfect Food and Wine glasses.

Shine Eternally

2007-11-08T14:06:00.000-08:00

I've never been one to like knick-knacks, so imagine my surprise and delight at discovering these quotable matchboxes. Call it my love of all things literary, but I can’t help thinking what fun additions to holiday hostess gifts these would make. They’re elegant, yet cheeky and at $11.95 for a pack of four, they're completely necessary.

Available at http://www.fridgedoor.com/quma.html

The Joy of Socks

2007-10-24T14:43:00.001-07:00

I will admit it, I have a sock "thing." Call it juvenile, but I have a predisposition for tall brightly colored socks, especially the ones by Jcrew. Not only do they have the largest variety of colors and patterns, they also have knee socks that are the perfect thickness for wearing with skinny jeans and boots. In a nutshell, I love these socks! Why wear white when you can wear maritime blue and navy argyle? And while I do love colorful socks, I draw the line at argyles, stripes, and dots; kittens and Christmas trees need not apply…

These boots are made for walking...

2007-10-22T16:10:00.000-07:00

After walking two miles in my black-heeled boots, I realize I'd rather do it in someone else's. My feet ache and my shoes definitely look worse for the wear. The front point is gutted and the heel caps are so worn that every step I take sounds like I'm wearing something of the Tin Man's instead of my trusty old Banana Republics. These boots have seen me through years, but the time has come to upgrade.

And upgrade I shall to the black Loeffler Randall Emmy D-ring Elka Boot. At three inches tall, the heel is the perfect height. The ankle buckles are a sophisticated take on biker-chic and the toe is the right blend of round and pointy, which ensures maximum wearing potential. Not to mention, wearing these I'll be running circles around my old boots...

The Fantasy Bag

2007-10-21T16:33:00.000-07:00

In my fantasy world, I've mastered that whole irreverent French girl thing. My hair has the editorial undone-done quality, I’ve found the perfect flat slouchy boots and I’m carrying this navy Jimmy Choo bag. Ok, so I know that it's a lot to hope for, but I love this bag! It's the right mix between bohemian and sophisticated, while the navy is an unexpected twist on a neutral. The "Adele" is a statement bag without screaming it, and nothing could be more French than that.

Never Enough Ice Cream

2007-10-17T23:14:00.000-07:00

I once received a subscription to an ice cream of the month club, enclosed was a card that said, “To the girl who has everything, but never enough ice cream.” For three glorious months I’d salaciously rip open the box and imagine myself indulging in an especially creamy dulce de leche or a refreshing strawberry or even an exotic toasted coconut. Anyone who knows me knows that I have an unnatural love of ice cream, so just imagine my delight at having a truly original ice cream experience in my own metro-Detroit backyard. Ray’s Ice Cream, located on Coolidge Highway in Royal Oak, MI, is a refreshing alternative to an ice cream world dominated by Baskin Robbins and Coldstone Creameries. Founded in 1958, this is a full service fountain. Glancing around the parlor I can actually imagine guys in letterman sweaters sharing banana splits with their twin-set clad dates. While its old school setting is nostalgic, it is Ray’s consistently fabulous ice cream that has kept this gem of an ice cream parlor around for decades. You’ll find classics such as floats, malts and sundaes on the chalkboard written menu, but why not venture into their world of molded ice cream? The artisans at Ray’s are able to mold ice cream the way candy makers mold marzipan. You can choose from an array of flowers, fruit, holiday motifs, sailboats, and animals or if you’re feeling adventuresome, a semi-nude; just allow 7 days for all orders with more time for large orders and the holiday season. You don’t even need to be a metro Detroiter to enjoy Ray’s Ice Cream as you can place an order on their website.

If molded ice cream seems a little intense for the everyday ice cream enthusiast, just stop by for one of their heaping scoops. Even I, a self-proclaimed ice cream maven, have a hard time finishing a single scoop. Why not indulge in a bowl of Chocolate Malt Crunch, or tuck into a cone of Fat Elvis, a peanut butter and banana concoction. While every flavor is unique and fantastic, nothing can dissuade me from a scoop of Cotton Candy, a seasonal fluffy pink ice cream punctuated by a rainbow of candy coated chocolate chips. I admit that I’m the first to be skeptical of any pink ice cream that isn’t strawberry, but Ray’s creation is like no ice cream I’ve ever put in my mouth. The ice cream base is smooth and sweet and against all logic the chocolate chips don’t overwhelm the rest of the ice cream, instead adding a needed crunch to the otherwise milky ice cream. No matter your ice cream MO, this ice cream fountain leaves me wishing that I could stomach more that a single scoop.

Ray’s Ice Cream
4233 Coolidge Highway
Royal Oak, MI 48073-1698
1-888-549-5256
www.raysicecream.com

Square cut or pear shaped...

2007-10-17T21:34:00.000-07:00

Ever since the Tiffany silver craze, I appreciate unique jewelry. That's not to say I'm all about macaroni necklaces or wearable sculpture; I just enjoy pieces that feel special and individualized. I found just that at GEM, a Bucktown jewelry boutique that creates in-studio pieces and features both local and international artists. Walking into the well-edited store, I can imagine wearing almost every piece there, from one-of-a-kind pink tourmaline and diamond earrings that look like Indian heirlooms to the simple gold and gemstone stacking rings. I’m immediately drawn to a beautiful agate necklace with a delicate beaded chain. It manages to be both elegant and organic, and I can’t help thinking what a distinctive staple piece it would make. Perhaps the best thing about GEM is that the pieces are affordable! That’s not to say that things can’t venture into the thousands, but it is nice to know that a fantastic black diamond stacking ring is only $200 away.

GEM
1710 North Damen Ave.
Chicago, IL 60647
(773) 384-7700
www.gemjewelryboutique.com

2007-09-18T22:04:00.001-07:00

Welcome to BISCOTTI AND BLAHNIKS, a resource for the food, fashion, beauty, culture and travel obsessed. On this site you'll find restaurant reviews, travel suggestions, thoughts on books and theatre, fashion musings and everything in between. If you're looking for the best cupcakes in Chicago, a great hotel in Paris, a new fall read, or must have beauty products then this is the place for you. I hope you enjoy!

To Market, To Market

2007-09-16T23:16:00.000-07:00

I think there’s a distinct difference between hitting the nearest Kroger and going to a market. A grocery store is a place where you can quickly buy Little Debbie snack cakes and gallons of Sunny Delight; a market is an experience where the bright colors come from bundles of radishes and crates of blood oranges as opposed to the packaging of processed foods. A market invites you to be creative, try new things, and relax.

And with this mentality, I have discovered my personal Mecca: Fox and Obel, Chicago’s premiere gourmet market. I can spend an entirely delightful afternoon salivating over the extensive cheese counter that covers everything from an Epoisses (a fragrant cow’s milk cheese washed with marc de Bourgogne) to a Pleasant Ridge Reserve (a semi-hard Wisconsin farmhouse cheese). In the charcuterie department I can find the saucisson I fell in love with in France, and at the Fox and Obel bakery I can enjoy the BEST cupcakes in Chicago! All I’m saying is that the red velvet cupcakes are amazing. The cake is moist and perfectly dense and the buttercream icing is delightfully thick. Any cupcake connoisseur would agree…

Not only does Fox and Obel have an extensive supply of foodstuffs, they also offer catering and food classes. The last time I happened in, they were holding a wine tasting with one of their wine suppliers. It was fun and informal as well as educational; I actually enjoyed learning about the winemaking process and the different qualities the wines possessed. If there is a tasting going on while you’re there, don’t hesitate to join in. At the very least, you get free wine, well that and the chance to arm yourself against the wine snob you will inevitably be seated next to at a corporate function, and that my friends, is priceless.

Beauty Essentials Every Woman Should Have

2007-09-15T13:59:00.000-07:00

I have a problem. I am addicted to makeup. If it's glossy and shimmery, I have to have it. If it's silky and dewy, I need it. If it's mattifying and magnificent, I really, really want it. And it's these thoughts that have turned my makeup case from something that could easily sit on a vanity, into a bonafide crowded aluminum artist's trunk. Seriously point me toward the next Lanvin runway show and I could make all the models up with the contents of my personal makeup arsenal.

In an effort to cleanse and purge, I weeded through my monstorously overstuffed makeup case. Thowing away a half used bottle of Stila nailpolish (from the days when they actually made nailpolish) and the remnants of a dropped eye shadow were the lowpoints. But from these lows, I like to think that I've come up with a well edited collection. While I might always have a few extras, I've made a list of the ten beauty essentials that every woman should have.

1. Shu Uemura Eye Lash curler- curls even the most reluctant of lashes
2. Laura Mercier Tinted Moisturizer- comes in a wide array of shades and has a beautiful finish
3. Nars Blush in Orgasm- this peach/pink blush looks good on every skin tone
4. Lancôme Cils Booster XL- mimics the looks of Shu Uemura falsies without the effort, not to mention it's vitamin packed
5. Chanel Inimitable Mascara Black- gives you volume, length and curl without clumps
6. Lancôme Effacernes Concealer- lightweight concealer that actually stays in place and can be used both undereyes and on the face
7. Nars Lipstick in Dolce Vita- a beautiful rose color that is often sold out due to its popularity
8. Chantecaille Brilliant Gloss in Mirth-pink/peach gloss that's never sticky or smelly
9. Bobbi Brown Long Wear Gel Liners- come in a variety of shades, not to mention they're waterproof and stay the day
10. Stila Eyeshadow in Kitten- neutral peach shimmer that always wakes up the eye

Hotel Le Sainte-Beuve

2007-09-14T22:43:00.000-07:00

Ah yes, Paris... The city of love, the city of light, the city of one of the world’s most expensive hotel suites??? If you’re there for the third, then the Belle Etoile Suite at Paris’ Hotel Meurice could be yours for a mere $7,300 a night. Have fun! Personally I’ll take the love and light seeing as though I’m not Donald Trump and don’t consider a personal elevator to be a necessity. While I don’t need a hotel room made entirely out of gold, I hardly relish lugging a heavy suitcase up six flights of narrow stairs in a hotel without air conditioning. I prefer to find a happy medium, and Paris’ Hotel Le Sainte-Beuve is just that.

Located in the 6th Arrondissement, the Hotel Le Sainte-Beuve is a small, but welcoming hotel. This is not the Sofitel, but a hotel for traditionalists. I could spend a pleasant morning sitting in the red and cream lobby drinking coffee and reading by the fireplace. It is cozy and full of antique accents and each of the 22 rooms is decorated differently. My room was a tranquil white with a bathtub that just begged for a bubble bath. The bed was comfortable and even came with the “good” pillows, ensuring a perfect night’s rest and the energy to enjoy “La Ville-lumiere” to the fullest.

Hotel Le Sainte-Beuve
9 Rue Ste.-Beuve, 6th Arr.
33-1/45-48-20-07
www.hotel-sainte-beuve.fr
Rooms run around $216

Best Beauty Buys for Fall

2007-09-14T21:23:00.000-07:00

As a former makeup artist and current makeup enthusiast, fall is my absolute favorite time to update looks and to stock up on beauty essentials. I hit the beauty counters in an effort to translate runway looks to real life. Here are some of my favorite trends and products:

RED LIPS: There is something so glamorous about red lipstick and I'm always on the lookout for new and flattering reds.
Lipstick Queen Saint Red- sheer, pretty and just bitten, a beautiful option for those normally scared of red lips.
Lipstick Queen Sinner Red- more for the bold at heart, an opaque and sensuous red.
Nars Scarlet Empress- a semi-matte blue red that is just a little darker and sexier than a traditional 40s red.

HEAVY LINER: It doesn't need to be as extreme as the heavily winged liner on the Louis Vuitton runway; a toned down flick of liquid liner is just as alluring.
Bobbi Brown Gel Liner Black- the perfect inky black that’s both waterproof and easy to use
Lorac Front of the Line Waterproof Black Liner- just the right width for perfecting that little cat eye flick

BEAUTIFUL SKIN: This fall move away from the dewy looks of summer and onto skin with a satiny matte finish.
Lancôme Effacernes Concealer- lightweight under eye concealer that actually stays in place
Laura Mercier Mineral Primer and Foundations- gives a lightweight matte finish perfect for fall
Chantecaille Aquablush- sheer cream blush that tempers the matteness of the face so the result is always youthful

SMOKY EYES: Following the charcoal trend on the runway, the smoky eye just seems so right this fall.
Laura Mercier Storm Cloud Palette- the perfect mix of charcoal shadows to create a subtle, yet tempting smoky eye
Mac Smoking Eyes: 4- a great quad with a peachy brown color to warm up the graphite tones

NAILS:
Deborah Lippman Bitches Brew- a coffee red, more glamorous than the edgy blacks of last season

There's something about autumn...

2007-09-12T22:46:00.000-07:00

While most people are trying to extract the last few rays of sunshine out of summer, I eagerly await the first day of fall. I love how almost overnight green trees have become bursts of scarlet and ochre. I can't wait to pull on a pair of equestrian boots and a cashmere sweater and trek through an apple orchard; and perhaps, oddly, I long for the days when I'd traipse down the aisles of Office Max in search of the biggest box of Crayolas. While the days of school sanctioned supply lists are long gone, the Crayola urge is still there, perhaps just redirected. This time of year I always find myself perusing the aisles of local bookstores. If you're like me, nothing says fall like a new book. Here are some recommendations for fall reading, some I've read and others that are on my short list. Curl up with a glass of mulled apple cider and start reading!

The Hours, Michael Cunningham- a beautifully written, intelligent story that is seamlessly and thoughtfully woven together
Middlesex, Jeffrey Eugenides- just read it!
Feast of Love, Charles Baxter
Shade, Neil Jordan
I Sailed with Magellan, Stuart Dybek- the writing has a very poetic, lyrical quality to it
Lolita, Vladimir Nabokov- just started this one and already an interesting study of narration
The Turn of the Screw, Henry James- a ghost story/tale of psychological ambiguity
Anna Karenina, Leo. Tolstoy
Paris Stories, Mavis Gallant
A Moveable Feast, Ernest Hemingway
Love in the time of Cholera, Gabriel Garcia Marquez
Atonement, Ian McEwan
Blue Angel, Francine Prose
The Interpreter of Maladies, Jhumpa Lahiri- a perfect collection of short stories that makes me insanely jealous of Lahiri’s skills
Persuasion, Jane Austen
A Tale of Two Cities, Charles Dickens- curious if I'll enjoy it as much as I did in high school
The Historian, Elizabeth Kostova- a reworking of the Dracula myth and a guilty pleasure perfect for fall
The Amazing Adventures of Cavalier and Klay, Michael Chabon

All About Eve

2007-09-12T20:59:00.000-07:00

The candles dance and cast comfortable shadows onto the exposed brick walls. The voices of other diners create a gentle buzz, punctuated only by the clink of wine glasses, the pop of prosecco corks, and the occasional fork drop. From the vantage point of my white linen tabletop, the backdrop at Eve is minimalist but not the least bit austere.

A French-style restaurant with international flair and a menu that draws upon North African, Cuban and Vietnamese influences, Eve remains true to its slow food roots. From the moment you walk into this casually elegant Ann Arbor eatery, it is obvious that food is the main focus. The menu reflects a chef who is committed to showcasing seasonal food and artisanal items and to urging her diners to culinary adventure. While you will find such standards as “Simple Fish” on the menu, you will also find braised duck leg in the style of the Orient and burnt sugar gelato. Not listed on the menu, but an integral part of the dining experience, is the bread and trio of butters. The petite wooden cutting board delivered to your table holds a loaf of fresh bread with smoked salmon and mixed herb and passion fruit butters, a blatant invitation to overindulge. One bite of the passion fruit and guava blend has me vowing never to have generic bread and butter again and wondering if I’ll happily ruin the rest of my meal.

If you have difficulty digesting the intriguing selections on the menu or want a favorite that is currently not listed, just ask your server. In all of my experiences at Eve, the wait staff has been extremely knowledgeable and eager to satisfy requests. This night, after my compatriot and I narrow our appetizer choices to the curried mussels and the red beer shrimp, our waitress walks us through the finer points of each dish and eventually helps us decide upon the curried mussels. I do not regret the decision. The mussels arrive at our table simmered in a rich curry sauce with chunks of dense bread perfect for sopping up the delicious sauce. Sometimes a little curry can go a long way, but with this dish the more I eat, the more I want. However, if mussels leave you cold, I also recommend the Thai chicken dumplings as an enjoyable appetizer choice. The flash fried wontons are crisp on the outside and the minced Thai peanut chicken is moist and spicy on the inside, thanks to the addition of wasabi leaf. The dumplings are served with crème fraiche and a carrot lime puree, which act as cooling counterpoints to the spicy meat.

After the curried appetizer, we move on to the entrees: a summer steak filet with chimichurri, sugar snap peas and jasmine scented rice, and the North African scallops. The filet is pleasing though not groundbreaking. The basil-based chimichurri is spicier than most and manages to bring a summer lightness to the beef; the sugar snap peas are perfectly in season with the right amount of crunch. I also appreciate my server’s decision to change the steak from medium to medium rare to avoid an overly dry dish. The North African scallops follow the same route as the beef -- good but not exceptional. The scallops are well cooked for a melt-in-your-mouth quality and, against suspicion, the North African spices do not overwhelm the delicate flavor of the scallop. Yet somehow this dish doesn’t quite sing.

While this trip yields only moderately good entrees, other outings have ventured into the amazing. If the seafood curry pasta is on the menu, don’t hesitate to order it and take home what you can’t finish. Defying most restaurant curses, this dish actually tastes better the second time around. The spices intensify overnight, leaving this dish immensely savory and satisfying.

It is impossible to visit Eve without taking a foray into the world of dessert. If you are a chocolate lover, the triple chocolate pots de crème, a concoction of dark, bittersweet and milk chocolate with a texture similar to mousse, served with a delicious brown sugar cream, is a must order. I find myself batting away my friend’s fork in an effort to devour every bite of this richly textured dessert myself. Not exactly lady-like, but chocolate makes me do questionable things, especially when it’s this good.

It would be a disservice to talk about Eve without mentioning the hand selected wine list featuring over forty wines by the glass and many bottles under $30. If a glass or bottle doesn’t sound quite right, you can also choose from an array of tasting pours and wine flights, inventive cocktails and after-dinner drinks. Perhaps the most original is the Jamtini—homemade Michigan plum jam spiced with Vietnamese cinnamon and Sichuan peppercorns chilled and stirred into vodka. The pomegranate martini made with Grey Goose, pomegranate juice, and pomegranate molasses is delicious, and a glass of good prosecco always satisfies.

Sitting at my table after an exemplary meal, I am content. The décor has served as the perfect background to this impressive culinary journey, and Eve has proven itself an Ann Arbor gem that should not be ignored. Sipping on a 2001 Margaux and sharing a quiet conversation, I am happy to blend into the gentle din of this restaurant accented only by the occasional pop of a cork.

Eve
Kingsley St. between 4th and 5th Avenues
Ann Arbor, Mi 48104
(734) 222-0711