Not sure what others feel about I definitely love reading GOOP - Gwyneth Paltrow's virtual corner! Haven't checked out her blog for the longest time, but I guess her newsletters are enough already. Latest that I've read and enjoyed were her Spring style and her dinner with Jose Andres.
Yup, two thing I like most: Fashion + Food. Hahahaha.
First up is the Spring Style. Check out it out
here:
These were my faves:
Whew. Totally love all these looks. If I were to get all of these, I'd have to get lots of
retail boxes to stack up all my loot, hahahaha!
Then there's the dinner newsletter
here:
Check out the paella...
CHICKEN & PAELLA RECIPE:
¼ cup Spanish olive oil
3 cups diced seasonal vegetables such as green beans, zucchini, baby squash, cauliflower
1 cup seasonal mushrooms
2 pounds organic chicken legs and thighs, cut up
1 tablespoon chopped fresh garlic
1 cup grated fresh tomato
a pinch of saffron
4 cups mineral water
½ cup dry white wine
1 teaspoon pimenton (Spanish smoked paprika)
2 cups Spanish bomba or calasparra rice
Heat the olive oil in a 15-inch paella pan over medium-high heat. Once hot, sear the vegetables until they get a nice brown color. Remove vegetables from the pan and reserve. Add the chicken in small batches to the pan and sear until skin is golden and crisp. Remove the chicken and reserve. Add the chopped garlic and cook for 2 minutes. Stir in the grated tomato and cook for 1 minute making sure to scrape up all the browned bits from the chicken. Pour in the wine and let it reduce by half, about 2 minutes.
Return the vegetables and chicken to the pan and pour in the mineral water. Allow the mixture to boil for 2 minutes to flavor the water. Then stir in the rice. Season to taste with salt and boil for 10 minutes. Do not stir the rice again, as this can cause the rice to cook unevenly.
Crumble the saffron across the top of the paella and sprinkle the pimenton evenly. Do not stir the rice. Cook for another 5 minutes. Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving.
GRILLED BUTTER OYSTERS RECIPE:
12 oysters
6 tablespoons butter
¾ teaspoon mace, freshly ground
¾ teaspoon Black peppercorn, freshly ground
Melt the butter in a small pan.
Place the whole, raw oysters on a rack on the grill. Allow the oysters to begin opening. Once they begin to open, immediately remove the flat half of the shell. Place the oysters back on the rack. Top the oysters with butter and allow the grill to flame up - this will add more flavor to the oysters. Sprinkle the oysters with fresh ground pepper and mace. Serve immediately.
