August 20, 2009
August 10, 2009
hello and goodbye
here's a few bits from today! i am about to jump on a plane to rhode island for a week- i'll try to share a few pics while i am there. alethea is holding down the fort at studio choo, thanks choo!
August 8, 2009
recipes!
here are a few easy recipes for the components of our market to table post on design*sponge. enjoy!
Simple Strawberry Rhubarb Pie
1 c. sugar
1/4 c. flour
1/4 tsp. salt
3 c. fresh rhubarb (remove outer stalk, cut into smallish sized chunks like you would a stalk of celery)
3 c. fresh strawberries - slice off top and cut in half
2 plain ready made pie crusts (1 to cook the pie in and 1 to cut
into lattice pieces for the top)
1 1/2 tbsp. butter
Preheat oven to 425 F. Sift together all dry ingredients or place in a bowl and mash with a fork if you don't have a sifter. Sprinkle bottom of crust with 1/3 of dry mixture. Gently add rhubarb and strawberries together and heap onto pie shell. Create a slight mound in center. Sprinkle remaining dry mixture over rhubarb and strawberries. Dot with butter.
Take remaining pie shell out of foil and lay on a lightly floured surface. With a sharp knife cut long strips about 1" wide to make the lattice pattern for the top of the pie. Make your strips in a few different lengths; longer ones for the center of the pie and shorter ones for the sides.
Lay strips on top of pie pinching off any excess dough around the edges.
Bake at 425 F. 10 minutes; reduce to 350 F. and bake 40 to 50 minutes. Cool before cutting.
Market Caprese Salad
15 to 20 cherry sized or smaller variety tomatoes cut in half
1 pound fresh ciglione mozzarella, cut in half
Fresh basil leaves washed and sliced in very small strips
3 to 4 tablespoons extra-virgin olive oil
2 to 3 tablespoons balsamic vinegar
Fine sea salt to taste
Freshly ground black pepper to taste
On a large platter arrange tomato halves, mozzarella slices, and basil leaves. Drizzle salad with olive oil and balsamic vinegar. Season with salt and pepper.
Strawberry Bellini
1 750-ml bottle of chilled brut Champagne
2 1/2 cups chilled strawberry nectar
Mix Champagne and strawberry nectar in a tall pitcher. Pour into
flutes and serve. Garnish with a thin slice of fresh strawberry.
Simple Strawberry Rhubarb Pie
1 c. sugar
1/4 c. flour
1/4 tsp. salt
3 c. fresh rhubarb (remove outer stalk, cut into smallish sized chunks like you would a stalk of celery)
3 c. fresh strawberries - slice off top and cut in half
2 plain ready made pie crusts (1 to cook the pie in and 1 to cut
into lattice pieces for the top)
1 1/2 tbsp. butter
Preheat oven to 425 F. Sift together all dry ingredients or place in a bowl and mash with a fork if you don't have a sifter. Sprinkle bottom of crust with 1/3 of dry mixture. Gently add rhubarb and strawberries together and heap onto pie shell. Create a slight mound in center. Sprinkle remaining dry mixture over rhubarb and strawberries. Dot with butter.
Take remaining pie shell out of foil and lay on a lightly floured surface. With a sharp knife cut long strips about 1" wide to make the lattice pattern for the top of the pie. Make your strips in a few different lengths; longer ones for the center of the pie and shorter ones for the sides.
Lay strips on top of pie pinching off any excess dough around the edges.
Bake at 425 F. 10 minutes; reduce to 350 F. and bake 40 to 50 minutes. Cool before cutting.
Market Caprese Salad
15 to 20 cherry sized or smaller variety tomatoes cut in half
1 pound fresh ciglione mozzarella, cut in half
Fresh basil leaves washed and sliced in very small strips
3 to 4 tablespoons extra-virgin olive oil
2 to 3 tablespoons balsamic vinegar
Fine sea salt to taste
Freshly ground black pepper to taste
On a large platter arrange tomato halves, mozzarella slices, and basil leaves. Drizzle salad with olive oil and balsamic vinegar. Season with salt and pepper.
Strawberry Bellini
1 750-ml bottle of chilled brut Champagne
2 1/2 cups chilled strawberry nectar
Mix Champagne and strawberry nectar in a tall pitcher. Pour into
flutes and serve. Garnish with a thin slice of fresh strawberry.
wedding scouting
we visited this amazing spot about three hours north of san francisco on thursday. i had already fallen in love with it online and seeing it in person was even better. fingers crossed we can make it work somehow.
August 7, 2009
hello!
studio choo had a busy and exciting week! we're looking forward to a relaxing weekend- hope you have one too.
August 6, 2009
we like it wild
yay! we're so excited to let you know about our new floral/garden column over at one of our all-time favorite blogs, design*sponge! we'll have a new post up every thursday to share what we're up to, our favorite bay area floral sources, and fun gardeny projects. our weekly column is called we like it wild. today's post featured a how-to on a sweet dahlia/strawberry centerpiece and our outing to the menlo park farmer's market. here's some photos from our day that didn't make the cut. and we are so excited to have our good friend lia (there she is below taking notes at the market!) working with us again on writing the post, research, and events.
August 5, 2009
August 4, 2009
August 3, 2009
August 1, 2009
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