Cool Facial Scrub

Wednesday, May 28, 2008

¡HASTA MAÑANA!’

Cool Facial Scrub

No day at the spa would be complete without a beauty tip. Here is Pasta Mama’s best kept secret. This cleanser is simple and the Camellia seed oil is as about healthy and holistic as they come. The Cool Scrub will revive you as it gently exfoliates dry, dead skin.

¼ cup ground raw almonds (just ground the almonds until it resembles meal)

1 tbsp. oatmeal

2 tbsp. Camellia seed oil

1 tbsp. buttermilk

1 tsps. crushed fresh lavender flowers

In a small bowl, combine everything until it resembles a workable paste. Apply to face, and vigorously scrub the skin. Rinse off with warm water. Follow up with a toner. You face will love it.

Posted by Webmaster on 05/28/08 at 05:10 PM
Recipes • (0) Comments •

Zabaglione with Fresh Berries

Friday, May 23, 2008

Zabaglione with Fresh Berries

The loose and light custard sauce requires that you beat the eggs yolks until frothy. Some say the you’ll need a copper pot to really do things right. Yo Pasta Mama says, use what you got and enjoy this liquid ambrosia. Rinse and pat dry the blueberries before using. I usually place about a handful into each dessert bowl before adding the zabaglione.

Ingredients:

6 egg yolks

1/3 cup superfine sugar

1/2 cup dry Champagne

Pinch of kosher salt (and I do mean pinch)

1 pint of fresh blueberries

Directions:

1. Prepare a double boiler set-up in over medium heat.

2. Whisk the yolks and sugar away from the heat until frothy in a bowl to be place on double boiler.

3. Add the Champagne and continue whisking.

4. Move bowl to double boiler and continue whisking until thick and foamy.

5. You may serve warm or cooled with fruit.

Posted by Webmaster on 05/23/08 at 05:09 PM
Recipes • (0) Comments •

Baked Orchard Chicken

Saturday, May 17, 2008

Baked Orchard Chicken

This is the easiest roasted chicken recipe. I often make this for Sunday-get-togethers. If your bird begins to brown too quickly, tent it with a sheet of foil. To serve, place a cut to chicken with a muffin, and pour the vinaigrette over all.

SERVES: 4

WINE: Geoffroy Rosé Brut or any bubbly from Napa Valley (Moms are worth it! )

Oven: 425° F

Ingredients:

1 (4 to 5-pound) roasting chicken (organic and free-range if possible)

2 whole garlic cloves, peeled

3 large yellow onions, quartered

1 lemon, quartered

1 very small pink grapefruit, quartered

2 tablespoons unsalted butter, melted

Enough kosher salt, freshly ground black pepper and cumin to sprinkle in cavity and outside of chicken.

Olive oil

Lemon-Parmesan Muffins and Orchard Vinaigrette recipes to follow

Directions:

1. Remove the chicken’s neck bone and giblets, and wash inside and out with cold water. Remove any

extra fat. Pat dry the chicken with a good quality paper towel.

2. In a roasting pan, place onions except 2 quarters, and drizzle with olive oil.

3. Rub the entire bird with the melted butter. Sprinkle the outside and inside the cavity of the chicken with the kosher salt, pepper and cumin. Place the lemon, grapefruit, and 2 onion quarters inside the chicken. Stuff ‘em in.

4. Using kitchen string, make a few sailor knots to keep the legs and wings in place.

5. Place chicken on top of the onions in roasted pan, and roast for 90 to 120 minutes or until juices are clear when prick between the leg and thigh.

6. Remove from oven and cover with foil. Allow roasted bird to rest for 15 minutes before serving.

Posted by Webmaster on 05/17/08 at 05:06 PM
Recipes • (0) Comments •