Swooning

Museum exhibits in New York are a dime a dozen--so choosing which one to see can be a struggle. Last weekend, my friend Alexis and I went to the Van Cleef & Arpels exhibit at the Cooper Hewitt National Design Museum. Alexis had previously checked it out, and loved it so much that she had to take another peek--and insisted I come along (but really, it wasn't like she had to twist my arm).

I'm so glad I went. Not only are the gems gorgeous pieces of art, but the craftsmanship behind them is jaw-dropping. And if you're a fashion-lover, like me, this exhibit is far more rewarding than looking at a collection of paintings. Some of the most beautiful women of the 20th century have owned Van Cleef & Arpels pieces, including Daisy Fellowes, the Duchess of Windsor, and the late, great Elizabeth Taylor.

If you're in the NY area, I highly recommend checking it out. The exhibit runs through June 5. Here's a small sampling of the goods on display:

Images courtesy of Cooper Hewitt National Design Museum











Cooper Hewitt National Design Museum, 2 E. 91st St (at Fifth Ave.), NYC

A Simple Sauce

What is it about tomato sauce? It's so seemingly simple, yet so hard to get just right. I'm in awe of those old-school Italian women who wake up early on Sunday, go to church, and spend the rest of the day making sauce. While I'll never be that kind of woman, Mario Batali's Bolognese sauce at least lets me pretend that I am. It's absolutely delicious and virtually impossible to mess up. It's the kind of sauce I want to call "gravy" (hearty, filling and all sorts of comforting).



Bolognese sauce can be spooned over any sort of pasta, but I like it with a thick pappardelle. Trader Joe's makes a lovely lemon and peppercorn version.

And of course, Pepperidge Farm garlic bread is encouraged.

This recipe calls for a pound of ground veal and a pound of ground pork. I recommend going to a butcher, who will grind and combine it fresh. Quality, fresh meat makes a big difference.

Perfect Bolognese Sauce
Adapted from Mario Batali

2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 c extra-virgin olive oil
1/4 lb pancetta, finely chopped (bacon also works here)
1 pound ground veal
1 pound ground pork (not lean)
1 6 oz. can tomato paste
1 c whole milk
1 c dry white wine (something you would want to drink)
1 c water
1 tsp fresh thyme leaves
1 1/4 tsp kosher salt
1/2 tsp black pepper

Heat oil in a 6-to-8-quart heavy pot over moderate heat. Add onions, celery, carrot, and garlic, stirring occasionally, until softened (about 5 minutes).

Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps with a wooden spoon, until nicely browned and no longer pink (about 6 minutes).

Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. The longer the sauce simmers, the more it thickens--and the better it tastes. If you can, let the sauce simmer for 3 to 4 hours. Add salt and pepper and remove from heat.

This sauce can be made up to 2 days ahead. Cool, uncovered, before chilling in the fridge. Frozen, it keeps for about a month.

A New Day

It's funny how time flies. One minute it's Christmas, and then all of a sudden, it's Spring (well, in theory at least. It's still frigid in NY). So much has happened within the last couple months. Most importantly, I got a new job, and that has got me thinking about change.

I like to think of this blog as an ever-evolving little world. While cooking is and always will be a huge passion of mine, there are so many other things I love (from fashion and art to travel and photography). I want to share all of that with you guys. And so, I've decided to talk about it all right here, in this space. I'll still be cooking as much as possible, but I'll also be writing about a new jewelry line I've found, or an exhibit that has inspired me. I hope you'll be inspired, too.

So let's begin. One of my favorite discoveries as of late is Paste SF. I stumbled upon this adorable art at a store called Paper Trail, upstate in Rhinebeck, NY (I highly recommend a weekend trip to this charming town, by the way, and I recommend you stay here and eat here).




Working with vintage books and newspapers, artist Denise Fiedler renders printed collages of food, fashion, puppies, you name it. I was particularly taken with this cake, and now have a framed version in my kitchen for inspiration:



Check out Denise's site. She also makes custom prints, which are perfect gifts for wedding or showers.