Beauty Shop: Kahina Organic Argan Oil

I was first introduced to the benefits of argan oil by model and beauty entrepreneur, Josie Maran. I had the pleasure of interviewing her when she was first launching her namesake line of products, and she couldn't stop talking about how much she loved the bottle of argan oil included in it. She slathers it on just about every part of her body--face, hands, legs, arms, and even her hair. I took one look at her glowing complexion, and decided to adopt the stuff into my own routine immediately. I haven't looked back since.

Not only is argan oil rich in vitamin E and essential fatty acids, it's so gentle that every single skin type can use it--even those with super oily skin like me. In fact, it's believed to actually help with acne. It's also effective against wrinkles and fine lines, and just gives you an overall hydrated glow. But the best part is the scent--it's got this really warm, natural, nutty, subtle smell to it that I love. The bottle I've been using lately is by Kahina and you can get it at Bergdorf Goodman HERE. xo

Kimchi Fried Rice

Told you it was Korean food week around here--this is another recipe from Marja Vongerichten's new cookbook focused on Korean cuisine, and in true Milk & Mode style, it's probably the easiest, quickest one in the entire book. This is the kind of thing you want to make after a long day at work when you're craving something comforting and fast. It would also be ideal after a night of cocktail-imbibing in lieu of that bag of potato chips you'd crack open otherwise. Because, seriously, whipping this together is almost as easy as ripping open a bag of salt & vinegar chips, and way healthier. I made this with a jar of Mother In Law's kimchi, which can be found in just about any Whole Foods these days. Try it out and let me know what you think. xo

Kimchi Fried Rice
From The Kimchi Chronicles, by Marja Vongerichten
Ingredients: 
2 tablespoons toasted sesame oil
1 1/2 cups finely chopped onion
Pinch of coarse salt
2 cups sour kimchi, coarsely chopped, plus 1/4 cup kimchi juice
4 cups day-old cooked rice, room temperature

Directions:
Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the onions and salt. Cook, stirring now and then, until beginning to soften and brown, about 3 minutes. Add the kimchi and cook for 1 minute to combine nicely with the onion. Add the rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Serve hot.

If I Seem Too Serene

Some of my favorite pieces for fall all thrown together in one look: bright red Equipment shirt (I need to pick up at least five more colors--I could wear their Signature blouse every day), Isabel Marant black high-tops, and an old Alexander Wang bucket bag. This week has been equal parts insane and thrilling. I've had some pretty exciting meetings that will hopefully launch a few amazing projects shortly. I also finally managed to turn in the latest draft of my book proposal (only three more sections to go!) to my agent after lagging on it for the last month or so (in my defense, fashion week took a lot out of me). Tonight, I'm looking forward to a cozy night in involving the Barefoot Contessa's roast chicken, mashed potatoes, my kale and potato soup, doing it's first reappearance since last winter, and hopefully getting in a movie or two before I fall asleep.

All pictures by Mark Iantosca. xo

Birthday Seaweed Soup

It's Korean food week around here, guys. I recently picked up Marja Vongerichten's (that would be the wife of Jean-Georges Vongerichten) new cookbook on Korean cuisine, The Kimchi Chronicles, and now I'm hooked. I grew up eating the stuff (my Korean mother is the best home cook), but I've never really had a go of it on my own. This seaweed soup is something that Koreans traditionally serve on birthday mornings to ring in another year of good health, and making it brought back tons of good memories for me.

Not only is it really delicious, it's also a seriously effective diet elixir--all that's in it is a few slices of browned brisket, lots of healthy seaweed, and what will seem like an abnormally large amount of garlic (also, very good for you). Yum. xo

Birthday Seaweed Soup
From The Kimchi Chronicles, by Marja Vongerichten
Ingredients:
2 large handfuls of dried seaweed, such as wakame
2 tablespoons toasted sesame oil
1/3 pound beef brisket, thinly sliced
Coarse salt and freshly ground black pepper
8 garlic cloves, minced
2 teaspoons fish sauce or dashida

Directions:
Soak the seaweed in cold water to cover for 10 minutes, drain well, and coarsely chop.

Meanwhile, heat the sesame oil in a large, heavy pot over high heat. Add the brisket and season with salt and pepper. Cook, sitrring now and then, until browned on all sides, about 3 minutes.

Add the garlic and seaweed and stir to combine. Add cold water to cover, bring to a boil, and skim off any foam that rises to the surface. Add the fish sauce (or dashida) and cook at a rolling boil until the seaweed is quite soft and the broth has taken on lots of flavor, about 45 minutes to 1 hour.

Peach Tart

Late summer peaches are some of my favorite things to eat in September--they're always sweet and small and perfectly juicy. I also happen to like to make tarts--they come together easily and always look super impressive, allowing me to take a lot more credit than I possibly deserve. And so we come to the peach tart, seen above. Pretty little thing, eh? I whipped it up last weekend to have after a Sunday supper of roast chicken and sauteed greens, and it was the perfect thing to top the meal off with. xo


Peach Tart
From Food52.com
Ingredients: 
1 1/2 cup plus 2 tablespoons all-purpose flour 
3/4 teaspoons kosher salt
3/4 cups plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
2 tablespoons cold, unsalted butter
3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)

Directions:
Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.

In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.

Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream. 

Grocery List: Smoked Spanish Paprika (or Pimenton)

Pimenton, a staple in Spain, is a spice made out of smoked, ground pimiento peppers. I only recently discovered the wonders of this pungent, bright red-orange powder, but I've definitely made up for lost time since. It's one of the grounding flavors in the chicken recipe I published yesterday, and I've also used it on deviled eggs, a seafood paella, sprinkled in tomato soup, and over fried potatoes. I can testify that it lends a really delicious, smoky warmth to everything it touches. Try it out and pick up a tin for yourself at Whole Foods (where I bought the stuff in the pic above) or HERE. xo

Chicken that Fancies Itself Spanish with Lemons, Onions, and Olives

There's nothing I like seeing more in a recipe than the words "simmer," "roast," "bake," and the like. Those words usually mean that I get to grab a glass of wine, kick back, and let the dish do it's thing on the stove or in the oven, turning itself into a delicious concoction all on it's own without much prodding from me. That's why this time of year is especially exciting for me--I get to dust off the old Dutch oven, and make stews galore, along with soups, roasts, and all the other comfort foods that make for the coziest nights at home.

This recipe is one I first came across during the summer and I've had it in the back of my mind to make ever since. Last weekend, with it's sudden spurt of fall weather, provided me the perfect opportunity. It's got all the makings of a fantastic baked chicken, with some Spanish touches that I love, including olives, pimenton, tomatoes, and lemon. And I loved the concept of browning the chicken pieces after coating them with a mixture of flour, pecorino, and pimenton. Genius. The best part of the whole thing, though, is the absolute ease of the recipe, complete with a baking time of 30 minutes. xo

Chicken that Fancies Itself Spanish
Adapted from Food52.com
Ingredients: 
1 whole chicken, about 4 pounds, cut into parts
1/2 cup plus 1 tablespoon flour
1/4 cup grated pecorino
3 teaspoons smoked paprika (or pimenton)
1/4 cup olive oil
Salt and freshly ground black pepper  
3 medium lemons  
2 large yellow onions, sliced  
1 large fennel bulb, halved and sliced  
12 whole garlic cloves, peeled and sliced into half  
3/4 cups pitted green olives  
1 pinch ground cinnamon  
1 cup whole peeled tomatoes, crushed  
1 cup white wine

Directions:
Heat the oven to 425 degrees. Combine 1/2 cup of the flour, pecorino and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot (a big Dutch oven, perhaps?) over medium-high heat. Dry the chicken parts thoroughly with paper towels and sprinkle generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour and then place in your pot in batches. Allow the chicken to thoroughly brown, about 5 minutes per side. Don't crowd the pan! Remove the chicken to a plate and repeat until all of your chicken pieces are golden and crispy-looking.

Quarter the lemons, but zest one of them first; reserve the zest. (If your lemons have a thick pith, you'll want to zest all 3 and then juice them, discarding the pith; this will help you avoid a bitter sauce.) Add the onion, quartered lemons (or zest of 2 lemons and the juice of all 3), fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot; cook until softened, golden, and overall mushy-looking, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and the wine and bring to a boil -- let bubble away for a minute or two. Add the lemon zest.

Place the chicken pieces back into the pot, skin side up, along with any drippings from the plate. Poke the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through. Serve warm.