Oscar de la Renta showcased 55 looks down the runway! It started off with crisp menswear suiting then gradually transformed to evening gowns fit for a princess. Enjoy!
Style Pantry
Feb15
Tag Archives: Marcia Williams Cromer
Feb15
Chocolate Crepes With Orange & Chocolate Sauce
I am really loving the combination of chocolate and orange flavors lately. #chocolatefriendsofTenaciousM enjoy!
INGREDIENTS
6 Tbsp pinch of salt
2 Tbsp unsweetened cocoa powder
1 Tbsp sugar
¼ cup pinch of salt
1 skim milk
2 tsp large eggs
¼ cup canola oil, divided
½ cup water
DIRECTIONS
1. To make crepes: Combine flour, cocoa, sugar, salt, milk, egg, 1 teaspoon oil and water in a food processor or blender and blend until smooth. Transfer to a bowl and refrigerate for 1 hour or for up to 24 hours.
INGREDIENTS
½ cup sugar
2 water
1 cup zest from 2 oranges, cut into very thin strips
DIRECTIONS
2. To make orange syrup: Combine sugar and water in a small saucepan. Bring to a boil, add orange zest, reduce heat to low and simmer, uncovered, for 20 to 25 minutes, or until the syrup has thickened and the zest is tender. Several times during the cooking, brush the sides of the saucepan with a pastry brush dipped in cold water to keep sugar crystals from forming on the sides. Remove from heat and let cool.
INGREDIENTS
2 ½ Tbsp yogurt cheese (see Tip)
1 tsp confectioners’ sugar
vanilla extract
Chocolate Sauce (recipe follows)
DIRECTIONS
3. To make filling: Whisk together yogurt cheese, confectioners’ sugar and vanilla in a small bowl until well-blended. Cover and refrigerate.
4. To cook and assemble crepes: If necessary, add 1 to 2 tablespoons water to crepe batter so that it has the consistency of light cream. Heat a small nonstick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium-low. Brush pan with a little of the remaining 1 teaspoon oil as needed to prevent sticking. Pour about 2 tablespoons batter on the skillet and swirl to coat the bottom evenly. Cook 30 to 40 seconds until the top of the crepe has a dull surface and the edges begin to curl. Flip and cook for 20 to 30 seconds, or until the crepe is firm. Remove to a plate and cover with a dry cloth. Repeat with remaining crepes. (The crepes may be stacked until served.)
5. Place a crepe on a dessert plate. Spread 2 tablespoons of filling across the middle. Fold in half and spoon 1 tablespoon Chocolate Sauce over top or beside it. Spoon 2 teaspoons orange syrup and zest over the crepe. Repeat with remaining crepes.
Tip: To make 1 cup of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 3 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.
Feb14
Feeling Valentino
Valentino Spring/Summer 2014
It’s Valentine’s Day, so why not go Valentino! Valentino sent a multitude of looks down the runway for Spring/Summer 2014, so it’s no surprise that their new ad campaign for the collection is just as grandiose.
The ornate embellishments and patterns in the garments give a worldly, well-traveled appearance, all of which is highlighted by the outdoor landscape around them. I love the juxtaposition between the clothes and the scenery on this shoot!
Credit: Style Pantry
Feb14
Israeli Chocolate-Coated Orange Peels
Often when you drop in at someone’s home in Israel, the hostess will set these out for guests.
3 oranges
2 cups sugar, plus extra for rolling
1 cup water
2 tablespoons lemon juice
5 ounces bittersweet (not unsweetened) chocolate, finely chopped, divided
2 teaspoons canola oil
Directions
1. Line a baking sheet with wax paper. Set aside.
2. Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use. Place the shells in a medium bowl and cover with cold water, keeping them under water with a small plate or lid. Let soak for about 4 hours or overnight, replacing the water once.
3. Cut each shell in half, and place in a large heavy saucepan. Add water to cover and bring to a boil over medium-high heat. Boil for 15 minutes. Drain and repeat the process. When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches. Return the strips to the saucepan, add sugar and 1 cup water.
4. Bring to a simmer over low heat. Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2 to 2 hours. (Watch closely toward the end of cooking.) Add the lemon juice and stir to coat the strips. Drain the strips in a sieve. When they are cool enough to handle, spread on the prepared baking sheet.
5. Reserve 1/4 cup of the chocolate and place the remaining chocolate and the oil in the top of a double boiler set over barely simmering water. Stir just until melted, remove double boiler from heat, then add the remaining chocolate, stirring until melted.
6. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm.
Feb13
Chocolate-Filled Wontons
These little treats look like traditional wontons. To achieve the look, fill wonton wrappers with chopped chocolate, fold in half and fry in oil. Dust with confectioners sugar if desired.
Yields: 24
Ingredients
24 wonton wrappers
1 large egg, lightly beaten
1/2 cup(s) (3 ounces) finely chopped milk chocolate
2 1/2 cup(s) vegetable oil
Directions
In a medium saucepan, heat oil over medium-high. Brush edges of each wonton wrapper with egg and place 1 teaspoon chocolate in center. Fold wrappers in half over chocolate and press edges firmly to seal. When oil is hot (an extra wonton wrapper should sizzle and float to top when added), fry wontons, four at a time, until golden brown and crisp, about 2 minutes, flipping occasionally.
Feb13
Over The Hump Old School Sound Check-The Stylistics
Betcha By Golly Wow, and Happy Thursday!!
The Stylistics are a soul music vocal group, and were one of the best-known Philadelphia soul groups of the 1970s. They formed in 1968, and were composed of lead Russell Thompkins, Jr., Herb Murrell, Airrion Love, James Smith, and James Dunn. Wikipedia
Feb13
E&B World Music Showcase – Gotan Project
I was dining with friends at a restaurant in Chicago when I first heard Gotan Project. The restaurant had a Colombian-styled menu and atmosphere to match. A couple of tracks in and I was hooked. Enjoy!
Gotan Project is a musical group based in Paris, consisting of musicians Eduardo Makaroff (Argentine), Philippe Cohen Solal (French) and Christoph H. Müller (Swiss, former member of Touch El Arab).
Gotan Project formed in 1999. Their first release was “Vuelvo Al Sur/El Capitalismo Foráneo” in 2000, followed by the album La Revancha del Tango in 2001. Their music involves tango, but also uses elements such as samples, beats, and breaks. Live material was also broadcast on Gilles Peterson’s world music show Worldwide on BBC Radio 1 in May 2004. Philippe Cohen Solal has also released a DJ set: Inspiración Espiración – A Gotan Project DJ Set Selected & Mixed by Philippe Cohen Solal (2004). This album is a compilation of classic tangos from the likes of Aníbal Troilo, Ástor Piazzolla and Gotan Project remixes. The album also includes a bonus CD with the track “La Cruz del Sur” – which was meant to be included on La Revancha del Tango, but did not make the cut in 2001.
Eduardo Makaroff arrived in France in the early 90s to develop Argentine tango music, he performed with his band “Mano a Mano”. Christoph Müller and Philippe Cohen Solal formed a duo called Boys from Brazil.
The name of the trio is a play on the name of a famous tango compilation album that featured several American classical musicians who came together to record a tango album, originally released in 1982. This album, called the Tango Project, includes a rendition of Carlos Gardel’s and Alfredo Le Pera’s “Por Una Cabeza” which had been featured in movies such as Schindler’s List, Scent of a Woman and True Lies.
Credit: Wikipedia
Feb12
Chocolate Is My Kryptonite: Chocolate Baklava Recipe
Too good to be true, right? I’ve been cooking for years, and baklava remains a favorite. I recently discovered a recipe that adds my chocolate and all is right with the world. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people.
Prep Time: 20 min.
Bake Time: 50 min.
MAKES: 50 servings
Ingredients
1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1-1/4 cups butter, melted
1 pound finely chopped walnuts
1 package (12 ounces) miniature semisweet chocolate chips
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
SYRUP:
3/4 cup orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tablespoons lemon juice
Directions
1. Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
2. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
3. In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
4. Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.
5. Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.
Feb12
“Colored Entrance” – Gordon Parks Black History Photo
This photo of a finely dressed black mother and daughter — standing below a “Colored Entrance” sign at a bus station in Birmingham, Alabama, in 1956 — was taken by Gordon Parks, one of the seminal figures of twentieth century photography. A humanitarian with a deep commitment to social justice, Parks left behind a body of work that documents race relations, poverty, civil rights and urban life.
Feb12
The Original Me
This is the early version of TenaciousM. Still don’t know why Nana (Dad’s Mother) called me “the devil” and refused to babysit till I got over that pyromania phase… Is that not the tallest 2 year old you have ever seen?
I was hanging out with Mama Ocia and Aunt Delores (my Mom’s Mother and sister) in Cedar Grove, TX near the town of Newton. I think I’m dressed for the family Homecoming which is in August, so I was almost 3. I know, it’s crazy that my memory goes back that far, but the spankings I got on the regular served as a sort of Post Traumatic Stress Disorder to jolt my memory at an early age. (Here’s where all the anti-corporal punishment folks need to take a seat. I was one bad ass kid… my peeps did what they had to do).
What’s even funnier is that this was the visit when my Aunt Dee had to explain the “Birds and the Bees” to me. I had asked where I’d come from and she said I was an egg in my mother’s womb. I thought she said “my mother’s room”, and was shocked. I told Aunt Dee that seemed dangerous and that Ceal and Barry (my older sister and brother) could have easily come along and broken me.
Alas, a writer was born! -Marcia AKA: TenaciousM
…still a little naughty. That crown was on my friend’s birthday cake.
Egos & Buffaloes 