Fall Fashion 2010

~Louis Vuitton~

Fifties & Sixties inspired line by Marc Jacobs. Bouncy Ponytails, clean makeup and ultra feminine.

~L'Wren Scott~

A favorite designer at the Golden Globes, knocked them dead with her Tuxedo Terrace Collection. Exquisite!

~Derek Lam~

Impressive sweater dressing with a peek of Terra Cotta suede. Yummy!

~Chloe'~

Hannah MacGibbon broke rank with her predecessors to direct the line towards young professionals. 70's "Charlie" hair. Did you save your denim shirts? You might want to dig them out.

~Marni~

This is a piece from Consuelo Castiglioni's resort wear.

~Ralph~

Now we saved the best for last (in our humble opinion). But 40 years in the biz, he should be way ahead of the game, and he is! I want this coat. This coat is not just a one trick pony. No this is a statement, forever piece.

Can we just say this is an incredible hat! And scarf!

I want that, p-l-e-a-s-e.

It doesn't appear you will have to put away your strappy sandals in the fall. Ralph is pairing them with black opaque tights.

Scarves have been big for awhile. This one is decadent and wrapped in such a swanky way.

One of our favorite models showing the type of detail that makes you want to bite your knuckles and wish the clothing fairy would just drop this one down on you. Great job Ralph!

Fall trend, long sleeved tee shirts under short sleeved dresses. We're charmed!

So here's the deal, fall is coming up and we want our BeckwithRoad readers to know what's up. Grab your camel coat, denim shirt, sweater sets, scarves, strappy sandals, black tights, tone down the makeup and smooth down the hair. Enjoy being a woman and don't settle for a tee shirt and jeans all the time. For goodness sakes, make a statement! Look at Derek Lam's terra cotta suede goodness peeking through. You know you can rock this.

Tartine

A Trio of Tartine~

Tartine are french open faced sandwiches. Growing up in the Midwest, an evening supper would often be comprised of sandwiches and light fare. We are just crazy for these petite sandwiches. We made 3 flavors, 1-garden tomato, Kalamata olive, Boursin, basil leaves on rustic french grilled mini-baguette. 2-garlic aioli, Boursin, apricot-onion jam, smoked turkey breast, arugula, baby lettuce on rustic, grilled french mini-baguette. 3- Mediterranean garlic aioli, Boursin, baby lettuce, garden tomatoes, garden baby bell pepper, olives, and a sprinkling of dried oregano and splash of olive oil on a mini French grilled baguette.

All sandwiches were made with imported French bread from France. I found these mini baguettes in the wine section of my local Trader Joe's. They were displayed in their own little freezer. The label states "Trader Jacques" 6 mini baguettes, imported from France. They are frozen and par-baked. I sliced them in half. Lightly spread the cut side with extra virgin olive oil and place them cut side down on a hot barbecue grill. This will go quickly! Have some tongs handy to turn them over and lightly grill the other side to crisp it slightly. Set the grilled bread aside and prep your toppings.

1. Garden Tomato Tartine

Ingredients

4 half slices grilled French baguettes

6 basil leaves, cut in half

Boursin Cheese (I buy mine at Trader Joe's) It is a French Herb and Spice Creamy Cheese Spread

8 Kalamata Olives, cut into slivers

Generous handful of baby arugula or baby lettuce.

extra virgin olive oil

Balsamic glaze, optional

2 tablespoons garlic aioli (take 1 whole head of garlic, slice off the veriest top of the garlic, sit it on top of a piece of foil large enough to wrap around the garlic completely to seal it~drizzle the top of the garlic with olive oil and season with salt and pepper~seal and bake for about 1 hour~ remove from the oven and when cool, pinch 4 cloves of roasted garlic into 1/3 cup mayo. Blend well. Use the remainder garlic in other recipes. Roasted garlic may be frozen.)

To assemble:

Spread a teaspoon of garlic aioli on 4 halved, grilled baguettes. Top with Boursin cheese. Add the basil leaves, add sliced tomatoes, cut in 1/2 as pictured. Sprinkle with lettuces, a splash of extra virgin olive oil, dash of balsamic glaze, and sprinkle with slivers of Kalamata Olives.

2. Turkey with apricot-onion jam Tartine

Ingredients

4 Half slices French grilled baguettes

2 teaspoons roasted garlic aioli

Boursin Cheese

sliced smoked turkey

1 generous handful baby lettuces

splash extra virgin olive oil

4 tablespoons apricot-onion jam (you will need apricot, fig or peach jam and 1 medium onion)

To assemble:

To make the apricot~onion jam, peel, cut in half through the root end, and thinly slice 1 medium onion. Add a splash of extra virgin olive oil to a hot (on medium high) saute pan and add the sliced onions. Sprinkle 1 teaspoon granulated sugar over the onions and cook until the onions caramelize. If oil is absorbed, add 1-2 teaspoons of water or in my case I used aged Port. The onions are done when they have a jammy look. Remove from heat and add 1/2 cup apricot, fig or peach jam. Warm the jam and add a teaspoon of water if it looks too thick. Now you are ready to put this wonderful sandwich together.

Spread 4 slices of grilled French baguette with garlic aioli. Spread with Boursin cheese. Spread the onion apricot jam over the cheese being careful not to press it into the cheese or it will be messy. Layer the thinly sliced smoked turkey over the jam and add greens, a drizzle of extra virgin olive oil and serve.

3. Mediterranean Tartine

4 grilled halves French Baguette

Garlic Aioli

Boursin cheese

Thin shavings of Smoked Gouda

Baby greens

fine julienne of bell pepper

fine julienne of Roma tomato

Sliced olives

light crumble of dried Oregano

splash extra virgin olive oil

splash balsamic glaze

To Assemble:

Spread the grilled baguette halves with garlic aioli, then Boursin cheese. Add a few slivers of Smoked Gouda, top with baby greens, julienne of bell pepper, Roma Tomatoes, and olives. Drizzle with a splash of extra virgin olive oil and balsamic glaze and a light crumble of Oregano.

The combinations are endless. These are mini meals that satisfy the eye as well as the palate. It's no wonder Parisian's enjoy tartines so much!

It's all in the detail

Click on the pictures to enlarge them.

3 abundant pots of boxwood to charm a driveway.

Fairy-tale home. Exquisite paint and woodwork on the exterior.

Distinctive fencing.

Creating a time-worn look.

The hinges take this garage door to a whole new level.

The name of this home is "Promises Kept". The landscaping just grabbed our attention. This is just a corner snippet. There are layers and layers of detail. No matter how simple we live or how bountiful, detail matters. It enhances the mundane and it's possibilities are endless.

Summer Lovin Tart

~Tomato Parmesan Summer Tart~

~The key ingredients~

Tomatoes from the garden, grated Parmesan cheese, Gruyere cheese, Pancetta bits, cream and butter.

~Recipe~

This recipe calls for 4 large tomatoes. The first step is to salt the tomatoes with aprox. 1 teaspoon of salt. I lay them on paper towels on a cookie sheet. The salt will season the tomatoes and cause the juices to release from the tomato slices so that your tart will not be soggy. Now you can proceed with your recipe.

CRUST INGREDIENTS:

1 cup AP (all purpose) flour

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

6 tablespoons cold butter, cut into small pieces

3-4 tablespoons ice water

1 tart pan

Preheat oven to 400 degrees

I use my Cuisinart to make the dough. I put the flour, Parmesan, salt and pepper in the work bowl. Give it a quick whirl. Add the butter bits, and pulse until the butter is the size of small peas. Add the ice water ( I used all 4 tablespoons). Run the Cuisinart until the dough just comes together. Stop and remove from the work bowl of the processor. Press the dough into the tart pan. Keep your fingers floured as you go. I start with the edges first and work my way in to the center. Prick with a fork. Bake for 20 minutes or until the shell is a light golden color. Remove from the oven and add the filling. Return to the oven and bake for 20 to 25 minutes longer, until the top has a light golden crust. Serve with a green salad.

FILLING INGREDIENTS:

4 tomatoes, that were already salted and drained of their juices.

2 ounces Pancetta bits, sauteed in a dash of olive oil. Remove from heat and drain on paper towels when they are crisp and golden brown.

1 small onion, thinly sliced and sauteed until translucent in the same pan the Pancetta was cooked in.

2 tablespoons fresh basil leaves, roughly minced

1/2 cup Gruyere cheese, shredded.

2 Large eggs

3/4 cup cream

1 teaspoon salt

1/2 teaspoon cracked black pepper

dash cayenne

1/2 cup parmesan cheese

Whisk these ingredients together, eggs, cream, salt, pepper, cayenne, parmesan. Set aside.

To Assemble:

Add Pancetta bits to the precooked crust. Add onions. Add tomatoes spacing to cover the bottom. Add basil. Cover tomatoes with a light layer of Gruyere cheese. Top with the custard filling and bake at 400 degrees for 20 to 25 minutes. Remove from the oven and serve.

Culzean (Kul.Layn) Castle

~ Culzean Castle and it's beautiful grounds~

Near Maybole, Carrick on the Ayrshire coast of Scotland.

Our Scottish correspondent just sent BeckwithRoad these grandiose pictures of her trip to Culzean Castle. The castle was built between 1777 and 1792 by Robert Adam. Robert Adam built the castle around a pre-existing stately home. The construction was orderd by the 10th earl of Cassilos. At the time that this property was bequeathed by the Kennedy family to the Scottish Trust, it had been the former home of the Marquess of Ailsa. This castle also appears on the 5 pound note issued by the Bank of Scotland.

We were smitten by the herds of deer grazing on the grounds. Reminds us of feature films such as, "The Queen" and "Pride and Prejudice". The landscape is a relish for the eyes! Thank you to our Scottish correspondent!

Bastille Day!

photo by Trouvis

~We wish all our French friends a very Happy Bastille Day!~

Carmel

~Carmel By-The-Sea~

Beckwith Road is motoring up the coast to Carmel this week. We are charmed by the stories about Hugh Comstock and the indelible imprint he left behind on this magical shire. The builder of Hansel & Gretelesque homes inspired by the British illustrator Arthur Rackham, Hugh was untrained in building and architecture. The first home housed the "Otsy-Totsy" dolls his wife Mayotta created. It was aptly named "Hansel", then "Gretel" followed by a legacy of wonky, cottages produced without levels or exact measurements. The sleepy artists town of Carmel would never be the same. It is the antithesis of modern day structures with their hard, cold, shiny, minimalist furnishings.

Baja Tacos

Baja Taco stands are peppered all over Southern California. Most Southern Californians are health conscious. Cycling, jogging, walking, surfing, hiking, etc., are favorite modes of exercise, so what goes into our bodies is important as well. Our family loves to eat these simple tacos. All you need is a barbecue or not and you are good-to-go.

The above ingredients were used to make gucalsa. That's neither guacamole or salsa so I call it gucalsa. Why? Because I've added 2 tomatillo (the ones in the bowl with the papery coverings), and it changes the texture of traditional guacamole. It spoons on tacos easier and adds another flavor dimension. Here's the recipe:

Gualsa

1/2 Serrano chili (use more or less for your taste) remove seeds **careful not to touch your eyes**

Wash your hands thoroughly afterwards. Dice finely.

2 tomatillo, husks removed and cooked in boiling water for 4-5 minutes until tender-not mushy.

2 tablespoons red onion, diced very fine

1 ripe Haas avocado, cut in half, scoop out the insides into a bowl and mash to desired consistency

1/2 teaspoon lemon zest

2 tablespoons lemon juice

2-3 dashes hot sauce (again to your taste)

salt and pepper to taste.

(serves 4)

Remove the top stem from the cooked tomatillo. Place in a blender and puree.

In a medium bowl, add all of the above ingredients. Adjust the seasonings. Cover with plastic wrap until ready to serve.

~Pico Salsa~

3 large red ripe tomatoes

1/2 Serrano chili, seeds removed-seeds are the hottest! Dice finely. (wash those hands well afterwards and don't touch any sensitive areas on your body, ouch!)

Pinch of dried oregano

4 tablespoons red onion, finely minced

3 tablespoons cilantro, leaves only, minced

3 (give or take) dashes Tabasco sauce or hot sauce

2 tablespoons lemon or lime juice

1 tablespoon olive oil

salt and pepper to taste

~Baja Cabbage~

Cabbage is the way it goes down with Baja tacos, otherwise it just isn't a Baja taco.

Ingredients:

Allow 1 handful of cabbage per guest you are serving. For every handful of cabbage add 1 tablespoon of mayo or sour cream and a tablespoon of pico salsa. Stir it to combine all the ingredients. Add a dash of salt and pepper and you are ready to go. Now you can get fancy with shredded carrots, cilantro, etc., but why? Keep it simple!

~Baja Tacos~

Red Snapper fillets, or any fish your family loves to eat

You can add roasted chicken or tri-tip or shrimp. Any simply prepared meat will work. Nothing heavy or fatty though. I also purchased a fully cooked, hot chicken from the market deli to make the prep easier.

corn or flour tortillas

hot sauce

pico salsa

gualsa

Baja cabbage

Lawry's Taco Seasoning

Olive oil

To make the snapper or fish fillets:

Preheat the barbecue.

I use a wire mesh pan, made for barbeque's and found at places like Target, Williams-Sonoma, etc.

I season the fish with salt. I lightly sprinkle with a little olive oil (to keep it from sticking to the pan as it cooks), and a sprinkling of taco seasoning, optional.

Place the wire mesh pan on the hot grill, add the fish and cook (this is the tricky part) until the fish is opaque, but not overcooked turning the fish over part way through the cooking process. Remove from heat and pan and place on the Baja Taco Platter.

~Baja Taco Platter~

I like the grandness of one large platter, laden with all the accouterments. I will have a picture to show you as soon as I photo shop it a little. You see "someone" dug into the food so quickly, I couldn't capture my shot for the blog. It was just a little damage and I should have it up soon. Arrange all the components:

Pico

Gualsa

Baja cabbage

Snapper, fish fillets, tri-tip, shrimp, roasted chicken or whatever meat you are serving

Warmed tortillas (wrap tortilla stack with lightly damp paper towels, then wrap with plastic wrap and warm in the microwave for about 1 minute, test and warm a little more if you need to)

Garnish with some lemon or lime wedges and cilantro

This is "clean food". You will feel good inside after you eat it and your body will thank you. You don't have to make the pico salsa, you can buy it and the same with the guacamole~just buy it if you are crunched for time. You can even buy a fully cooked chicken at the market, come home and warm some tortillas and you are ready to go! It's just that easy!

Cinnamon Rolls In A Snap!

Quick, Simple, Instant Gratification!

I made an Apricot Tart a few days ago. As you may or may not know, the Pepperidge Farms puff pastry comes with 2 separate sheets of dough. I had already used one sheet for the tart. The other one was just hanging around and in the back of my mind~ I knew I needed to use it up. It's Sunday am and I'd like to give the fam a quick~nothing says loving like something from the oven treat. First thing, I turned the oven on to 375 degrees. I grabbed the said puff pastry, some cinnamon, sugar, butter & toasted, sliced almonds. I unrolled the puff pastry, lightly spread room temperature butter over the dough. A light sprinkling of sugar and cinnamon and then a scattering of almonds. Rolled it up~tightly. Grabbed my cookie sheet, plopped a Silpat liner on it. I sliced up the puff pastry roll into 1 inch slices. This gave me 12 pieces. I spread them out on the sheet, slid them into the oven and in about 15 minutes, I had wonder of wonders, cookie size cinnamon rolls with caramelized bottoms (from the sugar). Delightful! Just to top it off, I placed 1/2 cup powdered sugar, 2 tablespoons room temp. butter, 1/2 teaspoon vanilla and 1-2 tablespoons cream into a small bowl, whisked it up and spread it lightly upon the toasty surface of the cooling rolls. When you bite into these treats, they are crispy, light, delicately flavored treats. You won't feel like you have a stone in your tummy afterwards. Well unless you ate them all!

British Invasion

Vivienne Westwood's Pillow for The Rug Company

It's faded glory is smart looking so it is no wonder designers have embraced it as a "must have"

~The rug version~

(I know just the place for this~bring it right over here!)

Contempory, yet classic

~as a painted, lacquered dresser~

Even the family pooch is getting in on the bandwagon!