Wife with Style: Liv Tyler
July 5th, 2009 — WIFE with Style
Style Inspiration for: The Husband
July 4th, 2009 — The Husband
The Husband: Alexander Olch’s Ties
July 4th, 2009 — The Husband
Corduroy Ties, $130.00
Wool Ties, $130.00
Linen Hankerchiefs, $45.00
Thomas Keller’s Ad Hoc for William Sonoma
July 3rd, 2009 — Cooking
Our exclusive Ad Hoc seasonings and dressings make it simple for home cooks to make some of Thomas Keller’s favorites from his Napa Valley restaurant: old-fashioned fried chicken, potato salad and coleslaw. The chicken recipe calls for brining, then double battering, the chicken pieces. The brine, seasoned with fresh herbs and lemon, adds delicate flavor while keeping the meat tender and juicy. For a crispy golden crust, the chicken is twice dredged in a savory coating spiced with garlic, paprika and cayenne pepper before frying. The chicken seasoning includes two packets of brine seasonings and two packets of coating mix (makes 16–20 pieces); 2 lb. 2 oz. total. Accompany your fried chicken with potato salad and coleslaw. The potato salad dressing is a savory vinaigrette that blends fruity olive oil with sherry wine vinegar, capers and crunchy cornichons. The coleslaw dressing is a blend of tangy cider vinegar, brown sugar and a hint of horseradish. Both salad dressings are 12 oz. and come with a recipe. Williams-Sonoma exclusives.
$14.95
$14.00
$12.00
www.WilliamSonoma.Com
4th of July Dinner: Lobster Rolls
July 2nd, 2009 — 4th of July, Cooking
Ingredients
Lobster Salad:
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment
Directions
Prepare the lobster salad.
If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.
From: FoodNewtork.Com
