Christina’s World

Lobster Roll Recipe

Possibly the most fascinating house I was in this year had hardly any furniture and nobody lived there.  It’s where Christina Olson, immortalized forever by Andrew Wyeth’s painting of her crawling up a windswept hill lived her entire life.

I never really liked the painting.  It always seemed creepy and sad but when you summer in coastal Maine it is hard to avoid the legendary Wyeth and I am bedazzled by many of his other works.  At least once a year I make a pilgrimage to The Farnsworth Museum in Rockland to soak up some Wyeth-ness and this year, for a few extra dollars purchased a ticket to visit The Olson House in nearby Cushing.

And boy, was I glad I did.  The house, along with the property it sits on, offers a breathtaking glimpse into the world of this iconic painter and his unlikely muse.  

Everywhere you look; through the windows, at the walls, out the doors, there is a story ready to unfold.  The light streaming through the leaded glass windows reflects, and makes you reflect on the rooms and the lives of the people who lived there. Were they unbearably long and hard or was there joy here too?  For every dark shadow there appears a bright spot, much like an Andrew Wyeth painting.  

If you get a chance, go.  And go soon because it is only a matter of time before the house is cleaned up, and the public partitioned off.  Right now every room is accessible and virtually untouched from the days the Olsons lived there.  You can see the rooms as Andrew Wyeth saw them and know how terrible, and how wonderful Christina’s world must have been.

Make sure to walk the grounds as well as tour the house.  We were early so we wandered through the field familiar to us from Christina’s World. As we approached the riverbank we discovered a small graveyard and were surprised to see that Andrew Wyeth had joined the Olsons in perpetuity.

I didn’t want to leave either.

However, it was past lunch time and those of us still of this world were getting hungry. The good news was we were only twenty or so minutes away from  McLoon’s Lobster Shack.   In the isn’t this a small world after all vein, McLoons is actually owned by a branch of the Douty family, as in our very own Lusty Lobster in Highlands and offer what Yankee Magazine reckons is the number one Lobster Roll in Maine.  Maybe.It was really good, but if you can’t get to Maine anytime soon don’t fret, my recipe may just be better.


Best Lobster Roll Recipe

Lobster Rolls are a cinch to make–all you need are a few key ingredients.

  1. Freshly cooked lobster.  When ever I put lobster on the menu I always get a few extra for lobster rolls the next day.  In Maine we use soft shells because they are easier to crack open, but probably hard shells will be the only option elsewhere.
  2. Hellman’s Mayonaise, yup, it has to be Hellman’s.
  3. Hot Dog Rolls.  And this gets tricky out of Maine because you want them sliced down the middle–not sideways.
  4. Celery (optional)
  5. Butter (essential)

First chop your lobster meat into bite sized chunks and finely chop up a small amount of celery.  (This is where I depart from The Yankee Magazine reviewer; this is how my mother from Rhode Island did it and I like the little bit of crunch–it breaks up the chewiness of the lobster).

Then melt some butter in a frying pan and cook your hot dog rolls inside and out until golden brown.

Add a dollop of Hellman’s to your lobster and celery mixture and insert into your freshly toasted hot dog roll.

That’s it.  Serve with your favorite potato chip.

Carriage House Marina

Grilled Salmon Recipe

A hundred years ago Sea Bright was just a small fishing village nestled on the sand spit separating the Atlantic Ocean from the Shrewsbury River. The humbleness of the town was in direct contrast to the grandeur of the large vacation homes surrounding it.  Mainly owned by wealthy New Yorkers, they employed architects, like the renowned Stanford White, to design intricate, multi-storied shingle style houses so they could enjoy the Jersey Shore’s ample sunshine and refreshing sea breezes in comfort.

Over the years a combination of high tides, arson, and developers, eager to cash in on the easy charms of salt air and sparkling sand, wiped out most of those original mansions.  In their stead, a motley crew of townhomes, garden apartments and condominiums sprouted along the beach and river fronts.   Fortunately, hidden from the main drag behind a pair of those nondescript multifamily units, one of the original structures is still standing, a lovely carriage house that is now home to the owners of the aptly named, Carriage House Marina.

This beautiful building is a survivor–no mean feat considering it sits barely above sea level a stone’s throw from the river.  Nor’easters, and of course hurricanes are a constant threat–the latest was Sandy in 2012.

Then, several feet of water flooded the multi-level interior, but you would never know it looking at it today.  All the original paneling and woodwork, which had to be created by master boat builders, has the lustrous patina of furniture cared for by generations of fastidious housekeepers.  In fact, the interior makes you feel like you are aboard ship, sailing on a vintage schooner down the Shrewsbury River, not just sitting next to it!

Seated at the massive dining room table you feel like the room should be rocking–although truthfully, given the owners’ penchant for entertaining I understand sometimes it does.

The living room captures the feeling of a sea captain’s private quarters.While the side yard is a parking lot–this is a working marina after all–there is a large front lawn that ends where the river starts.   Flanked by daylilies and hydrangeas, and a huge border of what looks to be ornamentals, but is, in reality, a massive vegetable garden, it is the perfect spot for plunking down with a book on a sunny day–or to have a party!

While any excuse for a party is a good one, one particular occasion is near and dear to me.  Every five years or so the owners (see photo below) host a reunion get-together for the husband’s Rumson Fair Haven High School class, of which, full disclosure, I am a member. (And no way am I giving up the year).  The party, which also serves as a fundraising dinner to support scholarships for college bound RFH seniors, is a team effort and our cohorts from all over the country make the journey back home to join in the fun.

The tent belongs to the marina so they take care of putting that up.  Then a gang of us always pitch in to set up the tables and pull it all together.  This year was slightly more daunting as all our prep work took place during a nor’easter so high tides and strong winds made it a bit more challenging than usual.

It certainly helps that another classmate and her husband own Guaranteed Plants & Florist in nearby Navesink.  Their delightful nursery has been a must stop for garden lovers for more than forty years.  With over 8500 square feet of greenhouse space, these horticultural wizards work magic every day.  Our party would not be the same without them.

Their experienced floral designers always make sure we have gorgeous flower arrangements on all the tables (we always do a sit-down dinner).  And they also schlep over these  huge palms that we use to decorate the inside of the tent.

Somehow it all comes together.  It doesn’t hurt that one of the owners of the fabulous Lusty Lobster–the wholesale and retail fish store in Highlands–was also in my class so he, thankfully, is in charge of catering.  The food is always, simply, delicious.

 This year he served a grilled salmon that belied any thought of the Salmon Fatigue Syndrome I have been suffering lately.


The fabulous sunset was a bonus and then it was time for a little old fashioned rock and roll with the Thom White Band.   For us children of the seventies, a party is just not a party without live music.  Thom also went to RFH–albeit a few years before us (although you would never know it by looking at him) and he and his fellow musicians are simply terrific!

So about that Grilled Salmon…

According to Doug (from Lusty Lobster), the only thing on the salmon that evening was salt, pepper, and extra virgin olive oil.  Just apply all of the former liberally, then place on the grill skin side down. When grill marks appear and the skin gets crisp, turn over very carefully. Continue cooking until the salmon is opaque in the center.  Garnish with lemon wedges and parsley and serve.

I am definitely going to try this at home and will report back to you–it can’t be that easy!

My sister Laurie made a fabulous baked salmon earlier this summer.  She just put a whole salmon filet in a baking dish; topped it with a generous amount of sea salt, a substantial amount of brown sugar and lots of pats of butter, then cooked it at 400 degrees for about 20 minutes. It was fabulous but the clean up was a bit intense because all the brown sugar ends up crusted to the baking pan.  But I bet you could do this on the grill in a disposable baking pan.

Meanwhile, The New York Times’ Sam Sifton swears by a Dijon mustard brown sugar mix.  And wisely lines his baking sheet with foil and uses portion sized salmon fillets that cook at 400 for about 12 minutes.  This too could be done on the grill I bet.

The good news is I am motivated to start cooking salmon again.

Meanwhile, I can’t end this post without acknowledging Elise Hughes aka Lisey Baker on the far right,  who took all these fabulous photos and Carol “Martha Stewart” Baird, (center) for pulling the decor together and keeping us on task.  You guys are the best!

Special thanks to everyone who took part in this event–we could not do it without you–and make sure you pencil in July 2022 for the next one!

Classics are Forever

Pickled Shrimp with Fennel recipe

When a customer from North Jersey called last week to check on the status of her classic farm table from our factory in Hungary–meant to arrive in May but now coming in June, sadly–she told us the same table she was waiting for was featured in a Rumson home in this month’s HGTV Magazine!

So naturally, we immediately ran out to buy a copy to see whose table she was talking about…

And sure enough, there was our British Cottage table!  But it didn’t start out with this Rumson family.  About 15 years ago a couple from Spring Lake had had it with the traditional layout of their perfectly located home. He cooked, she loved to entertain, the sequestered formal dining room and barely adequate kitchen were not working for their lifestyle.  So they blew out the back of the house, and the wall separating the dining room and the kitchen and made a fabulous room overlooking their fabulous garden. They added new cabinets and state of the art appliances then anchored the whole shebang with a custom British Cottage farm table.

And lived happily ever after, until she wanted a pool and more yard, and a house with more robust proportions.  So they bought some acreage a bit further south and built their dream home, again with a dream kitchen, again anchored by their British Cottage table.  But when retirement loomed, the idea of moving to Charleston, South Carolina, and enjoying all the accompanying amenities of that beautiful city outweighed their happiness in their New Jersey abode.   So off they went–really south this time–and bought a vintage townhome in that vibrant city.

Sadly the British Cottage table did not make the trip.  Too big for even the proposed renovated kitchen in Charleston, they pondered its fate. Fortunately, there was a nephew moving to Rumson who volunteered to take the table.  

And this, by the way, may be the best thing about British Cottage tables–they never go out of style.  Maybe, like our customer, you move on and opt for a new look but someone, somewhere will want your farmhouse table.  Trust me.



PS.  Happily we were able to find a fabulous distressed walnut table from a bespoke furniture company in England to make the trip to Charleston. Along with a photo of that table in situ my friend sent this recipe which evidently is Charleston’s favorite hors d’oeuvre.

Pickled Shrimp with Fennel

Photo: Jennifer Davick; Styling: Caroline M. Cunningham

Ingredients

  • 1 small fennel bulb
  • 1 tablespoon kosher salt
  • 2 pounds large raw shrimp, peeled and deveined
  • 1 cup fresh lemon juice
  • 1/2 cup white wine vinegar
  • 1 small serrano or bird pepper, seeded and thinly sliced
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 cup thinly sliced white onions
  1. Slice fennel bulb thinly, reserving fronds. Chop fronds to equal 1 Tbsp. Fill a large bowl halfway with ice and water.

  2. Bring 1 Tbsp. kosher salt and 2 qt. water to a boil in a Dutch oven over high heat. Remove from heat; add shrimp, and let stand, stirring once, 1 minute or just until shrimp turn pink.

  3. Transfer shrimp to ice water, using a slotted spoon. Reserve 2 cups hot cooking liquid in a medium bowl. Let shrimp stand 10 minutes, stirring once. Transfer shrimp to a paper towel-lined plate, reserving ice water in bowl.

  4. Whisk lemon juice and next 4 ingredients into reserved hot cooking liquid until salt and sugar dissolve. Place bowl in reserved ice water, and whisk lemon juice mixture until cooled to room temperature (about 10 minutes).

  5. Remove lemon juice mixture from ice water; discard ice water, reserving chilled bowl for shrimp. Stir together onion, fennel slices, chopped fennel fronds, and shrimp in chilled bowl. Pour cooled lemon juice mixture over shrimp mixture. Cover and chill 1 hour to 2 days. Serve with a slotted spoon.

    The recipe ends here and I have no idea what you do next.  Just eat the
    shrimp?  Serve it on toast?  Salad?
     To be continued…

Home Again

Gorgonzola and Pecan Salad Recipe

Basically, we have been on the road all spring, finding inspiration and beauty everywhere we go.  Nothing, however, tops young Charlotte here. Our newest grandchild, and look, at just seven months, already a lady who does lunch!We started out in April in North Carolina at the  High Point Spring Furniture Market where thousands of furniture manufacturers from all over the globe presented their wares to retail buyers–also from all over the globe.  One of the many highlights was at Hickory White, the company that makes most of our custom upholstery.  (Don’t worry; Keith is only looking so glum because he has just figured out exactly how much we spent there!)

Although I always say never paint your walls dark blue, this Hale Navy by Benjamin Moore really was stunning.  The rug is from Fiezy, all wool and surprisingly affordable.  See how it ties the whole room together and softens the intensity of the wall color?  We did not buy the rug (only because it was not for sale), but we did buy this fabulous ecru velvet Chesterfield sofa along with the two coordinating armchairs. Classic, elegant, vintage, but with a smattering of modernity, that is our British Cottage story.

But I digress, back to little Charlotte.  After High Point we flew to Omaha to visit with the littlest Nelsons; we’re up to three now!  Naturally, we had to check out the local furniture scene.  Which was easy because there is basically only one player in town–maybe even the state–and that is the Nebraska Furniture Mart.  Owned by Warren Buffet’s Berkshire Hathaway, it is a colossal 420,000 square feet on a 77-acre site.  It’s huge.

Sadly, big was not better.  I think Warren needs to hire me.  While I get that a store of this magnitude has to appeal to a variety of tastes and budgets, I refuse to believe that the Midwest really deserves furniture this, I hesitate to say ugly, let’s go with design challenged–and it wasn’t inexpensive!  After walking one million miles at the High Point Spring Furniture Market I can personally attest there is no shortage of well-made, attractive, and affordable furniture.  Looking at this vignette, you have to wonder;  is this really the best a billion dollar company can do?  Crank it up.  Go get those Fiezy rugs and a coffee table that doesn’t clash with everything.  While you’re at it, rethink your artwork.  And accessories.  Come on Warren, it’s definitely time to up your game; hire some new buyers, and show Nebraska some style.

But time to move on.  Next stop was Seattle to visit with our daughter, and of course, we had to go to University Village to see the latest Restoration Hardware extravaganza.  Hopefully, they had a billion dollars because that is what this four story, 60,000 square foot structure must have cost.It was architecturally awesome; I loved the polished concrete floors, the M.C. Esher-esque seemingly never-ending series of arched doorways, symmetrical room settings, and the high-reaching ceilings.  Sadly the products were every bit as lacking, in their own way, as the items at Warren’s Nebraska Furniture Mart.  Not that they were ugly or poorly designed but, after you’ve seen one crystal chandelier, one upholstered linen chair, and one low-slung couch, there’s fifty more to look at.  Enough already!

In the RH world, we all live in grey hued palazzos, with fragmented light, dispelled by 1000 watt crystal chandeliers that look like their last home was Versailles.  We spend our days lolling on oversized sofas and dining like lords on massive plank topped tables.  It’s all too Brobdingnagian and blah for my taste, even with all that bling.But we had other fish to fry:

Sights to see:

And beers to drink:Nordstrom’s to shop:And Farmer’s Markets to frequent.  

And lest we forget, dinners to eat and family to visit.

Peter Morse’s Gorgonzola and Pecan Salad

No matter where you are, or what is on the menu, you can never go wrong with Peter’s Salad.  When you were married, like Peter was, to a fabulous chef, it is not easy to get some play at the table.  Yet with this salad, rest assured, he got game.

I always made sure when inviting the Morse family over to dine, that Peter would be in charge of the salad.  Invariably he would arrive laden down with supplies, including several heads of romaine lettuce, and start rummaging around the kitchen for my non-existent salad spinner.  He was ever hopeful, but it never appeared, so he would sigh and then, finally get down to washing, then hand drying, all that lettuce.

Next up was the dressing.  In a large wooden salad bowl, he would take a fork and smush up a nice hunk of gorgonzola cheese.  (Peter always measured precisely but I just toss in chunks depending on how many I am serving–figure about a quarter of a pound per head of lettuce.)  What does really matter is the quality of the cheese–don’t use supermarket brand or pre-crumbled in a plastic container cheese.  And don’t use blue cheese either.  Spend the money and get some decent gorgonzola and your guests will love it–and you.

After smushing the cheese, add enough olive oil to turn it into a soft paste. Figure 4 or 5 tablespoons or so per quarter pound of cheese.  You want it to be almost like peanut butter in consistency.  Then add a tablespoon (or two–you will have to do this to taste) of red wine vinegar to make it more liquid, but make sure not too liquid; this is a pretty thick dressing.

Next, add about 1/2 cup of pecans–chopped finely.  (And you can substitute walnuts or other nuts but really pecans taste the best). Stir into your mixture and let sit until you are ready to dine.  Then just tear up your lettuce leaves into a bit larger than bite size pieces, add to the bowl, toss and serve.

There are lots of ways to enhance this recipe.  You can toast or caramelize the nuts; add some ripe pear, or toss in a few cranberries.  But I like Peter’s way best; it’s simple and delicious and that always works for me.

 

Spring 2017 High Point Furniture Market

Bourbon-Chocolate Pecan Pie Bars Recipe

Lillian August for Hickory White at the Spring High Point Furniture Market 2017
Lillian August for Hickory White

Spring is always a busy time at British Cottage.  Besides the usual comings and goings on at the store, there is the spring furniture market in High Point, North Carolina to look forward to.  This year’s offerings did not disappoint.

We started out on Thursday afternoon at the Currey and Company preview party with a Bourbon with Bunny theme (as in Bunny Williams, designer extraordinaire).  We did not partake of the former, nor espy the latter, but we did see a fabulous array of chandeliers.  And you can see them soon, in person, at British Cottage!

Currey and Company Chandelier

Currey and Company ChandelierCurrey and Cmpany ChandelierCurrey and Company ChandelierNext up was the hunt for tables.  While we build a lot of our own product at our factory in Hungary, High Point Market gives us the opportunity to augment our inventory with some of the latest designs on the market.

42" Round Table with Bluestone top
Pedestal Table with a Bluestone top

Exhibit A:  we picked up this 41″ round table with a bluestone top.  It’s transitional, rustic, and beachy, and would be a winner just about everywhere.

7' table in whitewashed finish
Whitewashed 84″ table

Speaking of beachy, we thought this table was rather fun for those of us who live at the shore.  And at 84″ long by 36″ deep, it’s big, but not too big to fit into a banquette area.  Needless to say, you will be seeing it soon at British Cottage.

Oval dining table in white paint
Swedish style dining table

The Gustavian style is near and dear to our hearts, so we just had to buy this 9′ long table in that fabulous Swedish style.  Once again, it is as perfect at the shore as it is in town, and makes a change from the typical muted driftwood hues you see everywhere these days.

Long dining table with a trestle base, French Country Dining Table
Country French Dining Table

We loved the warm tones of this beautiful table made with vintage oak parquet and a bold trestle support; we even bought the faded rose-colored upholstered side chairs for a fin de siecle kind of vibe.

Next up was upholstery.  For the past several years we’ve been working with Hickory White, a family-owned company in North Carolina that makes fabulous sofas and chairs with hardwood frames and custom spring down cushions–in the United States!  Our visit to their showroom did not disappoint.

Oftentimes we will snap up the pieces made especially for the show, and in this case, Keith was not going to leave until we bought the chairs and couch you can see in these photos.  I even have a lead on the rug!

Hickory White Armchair
Keith at the Hickory White Showroom
Chesterfield Sofa, Velvet Sofa, Hickory White Upholstery
Velvet Chesterfield

Upholstered in an ecru colored velvet (actually, a fabric blend that wears like steel) this Chesterfield sofa exudes class and comfort.

Best upholstered Hickory White armchair
Tailored Armchair with Nailheads

The final piece in our Hickory White trilogy, this upholstered armchair in a tweedy fabric completes the ensemble.  Love the nailheads up top and along the perimeter.

Of course, this is just a taste of what we bought!  Stay tuned for updates on all these items, and more, on our New Arrivals page or on Facebook.

But wait–as usual, we have a recipe to share!  In honor of Bunny Williams (and bourbon), here’s one of our favorite recipes, just in time for this weekend’s Kentucky Derby.  Recipe courtesy of Joy the Baker‘s fabulous cookbook “Homemade Decadence”.

Bourbon-Chocolate Pecan Pie Bars (AKA Derby Pie Bars)

Shortbread Crust:
2 cups flour
3/4 cup confectioners sugar
1 cup (2 sticks) unsalted butter
1/2 tsp. salt

Filling:
1/4th cup (1/2 stick) unsalted butter, melted
3/4 cup packed light brown sugar
1/2 cup light corn syrup
3 large eggs
2 Tbsp bourbon
1/2 teaspoon salt
2 cups toasted pecans, coarsely chopped (toasted if desired)
1 cup dark chocolate chunks (I used semisweet chocolate chips as I didn’t have dark chocolate)

Put a rack in the upper third of he oven and preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish with butter or pam spray.

For the crust, in an electric mixer fitted with the paddle attachment, combine the flour, confectioners sugar, butter, and salt. Beat the mixture until combined but crumbly, about 4 minutes. Dump the mixture into the prepared pan and use your fingers to press the dough evenly across the bottom.

Bake the crust until lightly browned, about 12-15 minutes. Remove from oven to cool but leave the oven on.

For the filling, mix the butter, brown sugar, corn syrup, eggs, salt and bourbon together. Once well mixed, add the pecan pieces and chocolate chips. Pour all the mixture evenly over the baked crust and bake again until set, about 25-30 minutes. The bars will keep in an airtight container for up to 4 days if in the fridge.

Challah-lujah

Challah French Toast Recipe

The house on the Hill
The House on the Hill

Essentially Keith and I have the best jobs in the whole world.  For the last three decades we have paid ourselves to go shopping–which happily requires rambling throughout Europe and the United States looking for fabulous products to feature in our Red Bank, New Jersey store.

And that’s just the beginning.  Because once we’re done shopping, interesting people (for the most part) come visit our store in search of the perfect piece for their home, or second home, sometimes even for their restaurant or hotel.  And it is always interesting, even great fun, to learn a bit about their lives, personalities, tastes and vision.  Over the years our client list has grown, and grown and includes rock stars, politicians, plumbers, celebrity chefs, magazine editors, even some of the more infamous housewives of New Jersey–you just never know who is going to walk through the door next.

Usually once something sells, that’s it.  When I say adieu I hope for the best; rarely do I get to see how our things look in situ.  So I was quite pleased  to accept an invitation to view the rather myriad British Cottage purchases from over the years, in this home, certainly one of Monmouth County’s most iconic properties.  I would have gone even if brunch was not included!

Originally built in the mid 1800’s as a lighthouse on a hill on the eastern Middletown border, this house exudes charm and personality.  From the entrancing private lane, you enter through the iron gates to a lushly landscaped, circular drive topped by this simply lovely home.  I want to say it is the icing on the cake, or the jewel in the crown–it is really super.

Periwinkle Blue DoorI walked through the periwinkle blue door straight into a kitchen right out of the original Smallbone Catalogue.

Freestanding Viking StoveSmallbone is an English firm famous for introducing “unfitted kitchens” to the United States.  Totally bucking the trend of build-in, built-up,   over-built kitchens that are now the norm, an unfitted kitchen features freestanding furniture and appliances and a variety of finishes and materials.  Utterly charming, yet totally serious with industrial strength appliances, this is my dream kitchen.

Dining Room Table from British Cottage

Next up is the dining room featuring a huge farm table from, you guessed it, British Cottage.  The owners were over the traditional polished mahogany look with its requisite pads and table cloths and wanted a table that would encourage lingering dinners and withstand spills and splatters.

The chandelier, also from British Cottage, is a European antique we bought at auction, elegantly bouncing light off the charcoal walls and illuminating the owners’ artwork.  This space, which is at once modern and traditional, comfortable and elegant–is the look that defines 21st century decor.  These days nobody wants rooms that are too fussy or fancy, but a touch of class is always welcome.

While my host was putting finishing touches on our meal I ran upstairs to take a peek.  I loved the unexpected punch of color on the landing from the antique chest of drawers in a brilliant shade of original blue paint.  We imported it from Hungary, and it’s now looking fabulous right here in New Jersey.

Antique Chest of Drawers in Original Paint from British Cottage

The master bedroom has a British Cottage bed and small dressers that double as nightstands.  When they renovated the house a couple of years ago the owners made a vow to simplify, opting for calm serenity–but, of course, with the aforementioned pops of color to keep it happening.

British Cottage Kingsize Bed, Pine Bed

Upstairs, besides the master bedroom (which has an en suite bathroom to swoon over), there is an enchanting guest room and bath, another bedroom they use as a dressing room and a spiral staircase that leads to a ladder that leads to the cupola where the lighthouse used to be.  It is like the stairway to heaven; you keep climbing and climbing and finally you get there.  You can literally see for miles!

What you see through the window is the barn that houses a full size office space, a gym and a movie theater/media room.  Instead of whacking a full size addition onto the original house they opted to outsource those activities to the existing four stall barn and keep the original structure intact.  No McMansion here and what a relief it is.

And by the way, as it turns out, this property is for sale. Trust me, if I hadn’t already gone through the throes of downsizing, empty nesting and purchasing a cottage in Maine, I would be seriously tempted. For anyone in this so-called gig economy who needs a workspace at home, there is no way you would not be productive here.

But enough meandering. I was there for a reason–time to get fed!

Chris’s Challah French Toast

French toast is perfect for brunch.  Bread soaked in egg, later soaked in butter and maple syrup…great.  But challah, soaked in cream and eggs and sauteed in butter is truly ambrosia.  Food for the gods!

Challah (sounds like holla, rhymes with gala) is a fabulous Jewish braided bread made with a rich, eggy dough.  You can find it at Wegman’s or Whole Foods (or make your own, if you are feeling ambitious).

To make the French toast, start by slicing the challah in one inch thick slices.  Soak slices in a mixture of six eggs, 1 1/2 cups of light cream, 1 teaspoon vanilla and a tablespoon of sugar for about 3 minutes on each side.

Heat a tablespoon of butter and a tablespoon of vegetable oil in a large skillet over medium heat.  Add your soaked challah and cook for three minutes or so on each side.  Serve with a few pats of butter and maple syrup.

Fresh fruit, bacon, scrambled eggs and mimosas all added to the fun…I was invited for breakfast and almost stayed for dinner!

March Madness

Lamb Ragu Recipe

Spring at British Cottage
Praying for March to end

Some poets say April is the cruelest month but my bet is on March.  Spring finally gets here but all there is to show for it is a few lousy daffodils gasping for life in a tangle of dead leaves.  The only thing to do when it is still too early for cocktail hour is to hunker down with a good book or two and wait it out.  Fortunately I buy coffee table books like other people buy candy so there is usually a large stack just awaiting  perusal.

"Beautiful" by Mark D. Sikes
Mark D. Sike’s “Beautiful”

One I recently enjoyed was by Mark D. Sikes, whose blog, Chic People, Glamorous Places, Stylish Thingswas such a sensation a book deal followed. Beautiful  All-American Decorating and Timeless Style is the result, an engaging glimpse of a master at work.   In room after room Mark starts with pale walls and pale carpets, then adds another layer, then another with a bit more color and structure and the next thing you know there is a profound sense of elegance and comfort.

And I just love that he is totally passionate about blue and white, something we share here at British Cottage, and something that may contribute to the air of harmony you find in his rooms.  Think of faded blue jeans worn with a crisp white shirt and a fabulous navy blue blazer. The look transcends gender and genre, casual yet always stylish, and that is what, I think, we all wish for our decor.

Looking "Beautiful" at British Cottage
Looking beautiful at British Cottage

Fussy feminine rooms with swags and knick knacks, yuck.  All brown leather and mid-century modern, double yuck.  The best way to describe Mark’s ethos is to evoke Nancy Meyers and her Something’s Gotta Give house.  Nancy is crazy about Mark’s style and even wrote the introduction to his book.  What is her style?  Coastal chic?  Country home casual?  I don’t know what to call it.  But I like it.

This book shows you how it is done.  How to style coffee tables and side tables, add pops of color and accessories, arrange your seating–always tricky–and get it to all to work–even trickier.  If you don’t want to buy the book you can always tootle over to British Cottage; we’ve got all the right stuff to pull this look together.

Accessories can make your rooms beautiful
British Cottage Showroom

Lamb Ragu

But before you curl up with a book on this windy and raw Sunday, now would be the perfect time to take a moment to toss a few ingredients together and cook up a hearty stew.   With fresh lamb in the markets what could be better than this lovely Lamb Ragu?  Just four hours later and it’s buon appetito!

You can do this with lamb shanks but I usually just buy a boneless leg of lamb–it is all in one piece and easier to handle.  Salt and pepper then sear on both sides in olive oil in an oven-proof pot.

Remove the lamb from the pan and add about 4 ounces of diced pancetta and quickly fry –you don’t need to do this but I think it adds tons of flavor to the mix.  Put the lamb back into the pot along with two or three onions coarsely chopped and 5 cloves of minced garlic,  some celery and a carrot or two–I like mine finely chopped so it disappears into the sauce. Then pop in one large can of whole tomatoes and one-half can of a decent red wine.  Add a bay leaf, some thyme, a pinch of hot red pepper flakes and put in a 350-degree oven for 3 1/2 to four hours.  That’s it.  Some will say saute the onions, celery, and carrots first but I say–don’t bother.  You have books to read.

Lamb Ragu

Remove the pan from the oven and shred or chop up the meat.  Put it back into the sauce and serve over the pasta of your choice (I like to use pappardelle) and top with freshly grated parmesan cheese.  Accompany  with a tossed green salad, a loaf of garlic bread and a couple of bottles of chianti and even the people who for years have been telling you they don’t like lamb will love it.  Trust me.  Hopefully, they’ll leave you with enough sauce to freeze and you are all set for your next Sunday supper–lasagna.

 

 

From Sickles Farm to our Table

Best Pot Roast Recipe

This image has an empty alt attribute; its file name is IMG_3255-1280x721-1-1024x577.jpgWhen I was growing up in Rumson there were a couple of rituals that made summer even more wonderful.  One started on the last day of school and lasted all summer long–going to the beach. Every single day it was not raining my mom would load our old station wagon with three, four, five, and finally, six kids and head over the Sea Bright Bridge.

We played in the waves for hours on end, our fingers wrinkling and our lips turning blue, swallowing water and eating sand until we became expert wave riders.  Our sandcastles were legendary, fantastic creations with moats and turrets which we topped with the shells, beach pebbles and colorful sea glass we found roaming the shoreline.

Eventually even the most perfect day would come to an end and she’d herd us back into the wagon, but often we didn’t go straight home.  At least two or three times a week our mother would stay on Ridge Road and drive all the way to Sickles Farm just over the Rumson border in Little Silver.

Seatbelt free (they hadn’t been invented yet I guess) we would bounce along the rutted gravel road through the fields and orchards that led to a makeshift farm stand. Barefoot, sunburned and sandy we ‘d navigate bushels and bushels of freshly picked corn, and devour on the spot peaches that melted into your mouth, down your shirt–all the way to your toes. And always we’d get lots of those little boxes of blueberries that with a splash of lemon and barely a hint of sugar made the world’s most delicious pie.

Fast forward fifty plus years and the old Sickles Farm is no more. Although I will always be nostalgic for the olden days, its successor–Sickles Market–is a year-round enterprise completely in tune to the needs of the modern family.  Working mom?  Staying at home dad?  Just a little kid?

Who does not love having the freshest fruit and veg, the convenience of quality prepared foods, a butcher selling wholesome meat, a separate cheese department plus a great bakery right on the premises?  The road may be paved now, and some of the fields sprout townhomes, but the heart of Sickles Farm lives on.

Sickles Market

So it is still a long way to go until summer.  Not sure what to make for dinner on one of these cold, wintry nights? Pop into Sickles Market and buy a nice hunk of beef, some great fresh veggies, a beautiful loaf of french bread and in a couple of hours you will have a meal fit for a king–or a carload of kids.  And don’t forget to pick up a fresh fruit pie for dessert!

From Sickles Market to a British Cottage table–perfect!

The Best Pot Roast

Buy a well marbled four pound-ish chuck roast.  Season with salt and pepper, then dredge the whole roast in flour. Brown in an oven proof pan in a few glugs of olive oil.  Try not to fuss with it too much–brown means brown–leave it alone turning only once until you have it nicely seared. Remove from pot.

Then add some more olive oil to the pan and basically whatever vegetables, chopped, that you like. I used two leeks, two carrots, two celery stalks, one onion and five cloves of garlic.  If you happen to have some pancetta in the fridge dice it and put it in the pot.  Cook for about ten minutes until tender and then add 2 cups of decent red wine, a 28 ounce can of whole tomatoes (squish these) and thyme and rosemary and one bay leaf. Put the roast back in and add about one cup of chicken stock so the roast is mostly submerged.

Cook in a 350-degree oven. After three and one-half hours or so partially cook some fresh baby carrots (leave them whole with a bit of green at the top), pearl onions and baby potatoes, then saute in butter until lightly browned.  (If you are lazy you can skip both these steps and just toss them in your pot roast adding more liquid if necessary, but it makes a nicer presentation if the veggies look pretty and colorful).

After you do this take the roast out of the oven, skim off as much fat as possible and most of the cooked vegetables (you can transfer to a blender and puree the sauce or just make a slurry with some flour and sauce and thicken it that way). Surround with your beautiful carrots, potatoes, and onions on a large platter and spoon the sauce over it.  I like to serve the extra sauce on the side in a gravy boat.

Add a loaf of freshly baked french bread, a tossed salad and a nice bottle of red wine and your meal is complete.

And don’t forget the pie!

New Thoughts for the New Year

Chicken Cacciatore Recipe

Once the holidays are over and January has rolled around, for me usually, this means it’s prime nesting season.  The weather is always lousy.   It’s still dark at 5 (I am talking about pm–am is something I would not know of). Suddenly there’s plenty of time on these long wintry afternoons for nestling on the couch, snug in a blanket reading that novel I never got to in summer’ only occasionally rising to stir the fabulous stew simmering on the stove in the kitchen.  And then, once dinner is served, there is no reason not to relax a little more and linger at the table enjoying a robust glass or two of wine…

This year, though, we had a fortuitous change in routine.  Mid-January we decided to make a pit stop at America’s Mart in Atlanta.

Possibly the world’s largest trade show facility with over 700 million square feet, America’s Mart January market bills themselves as “An unparalleled collection of exceptional Home products…” and for once someone is telling the truth. There are acres and acres of products, thousands of vendors, and fun stuff like crazy cash machines (see above photo).

For us, or anyone with an eye on design, it is an amazing opportunity to see the latest offerings in furniture, rugs, artwork, lighting, bedding and floral, many of which are shown in room settings so you get to see–rather than just imagine–how things would look in a home.
Also featured were a series of vignettes by several of the country’s top designers that included products from a wide variety of manufacturers. This is what we do every day at British Cottage, so it was interesting to see how professionals took products we carry, like this chandelier from Curry & Co, and put it with an area rug by Loiloi (a company we are considering). Generally, we are not a fan of dark wall colors but love how everything pops in this stylish space.

And everywhere you looked there was a gorgeous navy blue couch–as our British Cottage aficionados know a look we have championed for several years now.  We find navy fresh and classic, equally at home at the beach or in the city.   There was no shortage of seminars and workshops.  We especially enjoyed the presentation sponsored by Veranda Magazine.  Billed as 30 Years of Veranda, interior design icons (from left) John Oetgen, Suzanne Kassler, Bill Peace and Susan Ferrier, candidly described their favorite memories and shared insights about how interior design has become what it is today.

We were also treated to a panel discussion of the power of social media by three prominent bloggers: Paloma Contreras of La Dolce Vita, Nora Murphy of Connecticut Country House and Courtney Allison of French Country Cottage, and I still bear the bruises from Keith nudging me when they all agreed that frequency was a major contributor to the success of their blogs…sorry I will try harder!

And after all that, it was nice to come home and resume nesting, and there is nothing like a home cooked meal after being out and about for a while.  My favorite stew, of all time, is Chicken Cacciatore or Pollo Alla Cacciatora as my beloved Marcella Hazan, author of “The Classic Italian Cookbook” would say.  First published by Knopf in New York in 1976, some say Marcella Hazan’s cookbook is the most authentic and best guide to Italian food ever written.  Of course, I knew none of that when I pulled it out of the sales pile at Barnes and Noble over 20 years ago–but I know it now.

Chicken Cacciatore

First just use chicken thighs.  Don’t fuss about cutting up a whole chicken and worrying about what bit gets cooked for how long.  (I think it was Mario Batali who said he actually throws away the white meat because it is the dark meat of the chicken that holds all the flavor).

While you heat up a few glugs of olive oil in a large pan, dredge those chicken thighs (figure at least two per person)  in flour and add to your heated oil skin side down. Cook on medium-ish heat for longer than you think.  You want to get that skin browned up a bit before you turn them over and toast the other side.  Transfer to a platter and lightly salt and pepper.

Remove excess fat from your pan, turn up the heat and deglaze with 2/3 of a cup or so of dry white wine.  When it is reduced by half and you’ve scraped up all the bits from the bottom of the pan, lower the heat and add one medium onion chopped how you like it.  I prefer chunks but small children might like their onions minced–it’s up to you.  After 5 minutes or so add some chopped green pepper, one carrot (which I usually coarsely grate so it disappears) and 1/2 celery stalk sliced thin, and a couple of chopped up garlic cloves  Quantities can vary according to what you like or have in the fridge.  For example, Marcella calls for a whole green pepper–but I find just half gives me the flavor I like.

At this point add a 28 ounce can of whole tomatoes with their juice.  You can chop them up first or just toss in the pan and chop them up there; they’re going to cook down anyway.  Add the chicken, cover partly and simmer for about an hour, turning occasionally.  (If your sauce looks too thin just remove the cover and let it reduce).

I like to cook my chicken until it is practically falling off the bone and when it is ready I just spoon a little of the hot sauce on the bottom of a warm platter, add some freshly cooked pasta (we like rigatoni for no particular reason) and cover with the chicken and more sauce–and maybe a dash or two of hot red pepper flakes for some zip.

Serve with some freshly grated parmesan or romano cheese on the side, a loaf of fresh garlic bread and a simple green salad.  And of course a nice bottle of wine–white or red–you can’t go wrong with this dish!

The Holidays: Being Prepared

Lasagna Recipe

As we all know the holidays should be all fun and games; but often times it is easy to get struck down by the details so it is best to be prepared. First, accept you are not Martha Stewart; perfection should never replace fun.  Delegate, smile a lot and try not to sweat the small stuff.  You have all of January to be miserable.

Here are things to watch out for. The order doesn’t matter, all these things will happen sooner or later unless you have escaped to a fabulous island retreat in which case stop reading and go for a swim.

Decorations: What goes up must come down.

You can do this the easy way or the hard way.  Because on January 1 you will possibly be hungover but definitely masterminding the clean up so keep that in mind from the start.  If you have a partner who likes to hang up miles of lights try not to engage or encourage.  The same holiday effect can be achieved with a modicum of white sparkly lights, the old fashioned kind, (steer far away for the LED type because they end up having a bluish hue) wrapped over a swag of fresh evergreen garland festooned with bows made by twisting florist wire around red ribbon over your front door. Tuck a bunch of freshly cut greens into the urns on the porch first making sure to remove and discard the now dead chrysanthemums left over from Halloween.

Same for the tree.  Fresh or fake–your choice.  I prefer fresh because it smells better and you can throw it out the front door on January 1.  Toss on a few strands of the aforementioned white sparkly lights,  no more than one box of ornaments, and call it a day.  One year I only did lights and I think is was our prettiest tree ever.  Less is more.

If you must, get a couple of poinsettias to brighten up the mantle or the table.  Once again the beauty of these is the clean up–simply toss when they begin to look bedraggled or it is March and time to let go.

Entertaining: Try not to

If you do, keep it simple.  One friend had a holiday party for years where she provided a ham and a turkey and guests were asked to bring something that could be eaten with their fingers.  Some years it was all desserts and some years it was all appetizers but nobody ever complained and it all got eaten.

If you have to have a sit-down dinner provide only one entree that can be prepared in advance.  For Christmas Eve we like to make lasagna.  Served with a simple and I mean from the bag green salad dressed up with a fabulous (and simple) Gorgonzola and Pecan dressing, along with a loaf of garlic bread you can sit down and enjoy a glass of prosecco–and the meal– without feeling you just ran the Boston Marathon.

Let the games begin.


Best Lasagna Recipe

First take a Tupperware of frozen sauce from the freezer.

 If you don’t know how to make homemade sauce it’s time you learned.  Buy 3 or 4 large tins of canned whole tomatoes, chop up or squash and put in a pot with two onions quartered and a few cloves of garlic.  Toss in some hot Italian sausages in their casings and a pound of ground beef rolled into meatballs.  You don’t need to fry, spice, bread or do anything to your meatballs.  After simmering for several hours in your sauce they will taste just fine.  Add some bay leaves, thyme and oregano and cook for several hours.  Eat what you want, served over spaghetti and freeze the rest.

Defrost your sauce and then put some into the bottom of a lasagna pan or any other oblong pan you can put in the oven.  Layer with no boil lasagna noodles–if you haven’t used these before–you should.  They take one half hour and most of the pain away from making lasagna and they actually taste better!

Now if you are the prepared type you have already sauteed some sliced mushrooms with minced garlic, or you can just put a layer of raw sliced mushrooms into the pan.  Top with a mixture you have made of fat-free ricotta cheese, chopped spinach (if using fresh cook down first), parmesan cheese, one egg, salt, pepper, and nutmeg.  Then add a layer of grated mozzarella, a layer of sauce and start over again until your pan is full.  Top with a sliced up hot sausage or two and some more of that grated mozzarella and you are ready to rumble.  Cook covered at 35o for about 30 minutes and then uncovered for fifteen or so and let rest.

Adding the mushrooms, the spinach, and the fat-free ricotta keeps this lasagna from making you feel like you swallowed the proverbial lead balloon.  It is the holidays and it is important to reserve your calories for the extra alcohol required to maintain your equanimity in the face of all your nearest and dearest.