The Allure of Carolyne Roehm on Style Inspiration
E' bella la semplicità dei fiori bianchi sul lino bianco. La tovaglia è stata acquistata all'asta delle cose appartenute al designer YSL da Yves’s Chateau Gabrielle in Normandy.
Carolyne Roehm è una fonte di ispirazione sempre, sia negli interni che disegna, quanto nei libri che scrive. Ecco alcune ricette per le giornate fredde invernale prese dal Wall Street Journal - 'Slow Food Fast' di Michale Anthony. — by Carolyne Roehm
Lentil Soup
16oz Lentils
8 cups Water
3.5 cups Beef Broth
1 Smoked Ham Bone
1 cup Celery, chopped
1 cup Carrot, chopped
3 Onions, chopped coarsely
2 tbsp Minced Garlic
1 Bay Leaf
We used regular lentils, however, any variety of lentil will work.
Sort and rinse lentils, then put in a large pot with 8 cups of hot water. Simmer gently, with tilted lid for 15-20 mins until tender.
Add remaining ingredients to pot and simmer for 90 mins.
Take bay leaf and ham bone out of the pot. Remove ham from the bone, chop into small pieces and stir back into the soup.
Serves 6-8 people
Kale and Red Cabbage Salad
1 bunch of
kale leaves
1/2 red cabbage, sliced into thin ribbons
1/4 red onion, finely chopped
1/4 cup olive oil (or to taste)
1/4 cup dried cranberries
1/4 cup pan roasted pine nuts
1 tsp. white balsamic vinegar
I was
taught by a young friend that in order to make kale more tender, chefs are
massaging kale. Go figure! You can probably look it up online, but
basically, put olive oil on your hands and massage the kale between your
fingers. Remove the spine of the kale and chop or tear into 1/2″ pieces ( approx.). Mix
kale with the red cabbage and onion. Salt and pepper to taste. Add 2 tbsp.
olive oil and white balsamic vinegar. Roast pine nuts in a skillet until
golden. Add cranberries and pine nuts to salad
and toss.
