Beauty School : googleadwords

Showing posts with label googleadwords. Show all posts

Bean Curd in Pork and Chile Sauce

In a small bowl combine the pork, 1 tablespoon of the hot bean paste, soy sauce, and sugar.

Heat a wok or heavy large skillet over high heat. Add the oil, garlic, black beans, ginger, and finely chopped green onion. Stir-fry for 30 seconds. Add the pork and any liquid and stir fry, using your spatula or spoon to break up the meat, until the pork changes from pink to gray, about 1 to 2 minutes. Stir in the chicken stock or broth, remaining hot bean paste, and vinegar. Add the tofu if doing the braised version and half the thin green onion strips. Reduce the heat to medium-high and gently toss bean curd in the sauce, taking care to not break the tofu cubes. Cook for 2 minutes. Bring to a boil, stir the cornstarch to recombine, and add it to the pan. Cook for 30 seconds or until the sauce has thickened. Sprinkle with the ground Szechwan or black peppercorns. If serving hot, spoon the bean curd into a serving bowl. Garnish with a drizzle of sesame oil and the remaining green onions and cilantro leaves. Serve as an entree over steamed rice.

To make the salad version, scatter a handful of mung bean sprouts or shredded cucumber slices (or both) over a shallow bowl or platter. Arrange soft tofu cubes over the vegetables, and the hot pork sauce over all. Sprinkle with sesame oil, reserved green onions, and cilantros leaves and serve as a first course.

Chef's Note: Chinese hot bean paste comes in a jar and is made with soy beans, spices, and hot chilies. It will keep, refrigerated, for several months. Sriracha chile sauce is a Thai and Vietnamese condiment made with chilies and is less salty than the bean paste. Either one works well in this recipe.

* While tofu can be pretty bland stuff on its own, its most redeeming quality to my mind, is its ability to act like a sponge by absorbing whatever liquid it is bathed in. The finished texture of this dish can vary according to your preference, depending on which kind of bean curd you buy, either the soft tofu or firm or extra-firm. If you prefer the "custardy" Japanese-style tofu, then cube it and serve it cold as a salad or first course, with bean sprouts and cucumber and the hot sauce poured over all. If you like the texture of the firm tofu (which is sold labeled as firm or extra firm) you can braise it in the sauce and serve the dish warm or at room temperature.

View the original article here

Pear Chocolate Cinnamon Muffin

Put muffin cups into a 12 regular muffin pan. Add flours, powders and salt to a bowl. Whisk together dry ingredients and mix in chocolate. Set aside. In a separate bowl, whisk eggs until light and fluffy. Add oil, yogurt, milk and vanilla. Whisk together. With a spatula fold liquid into the flour mixture. With a spatula, fold in pears. Pour batter into muffin pan.

Bake 375 F for 20- 25 minutes.

View the original article here

Parmesan and Garlic Popcorn

Embed Flash Code

Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

Serve this popcorn while still hot. If you like it a little spicy, sprinkle on a little cayenne when you toss it with the cheese. Like many salty snacks this popcorn goes great with any type of beer, but I am particularly partial to the local San Francisco brew, Anchor Steam Beer. Use microwave, stove top or popcorn machine made popcorn. I prefer to spend the extra money and buy real Parmesano Reggiano. Its superior taste is worth the extra expense.

View the original article here

Warm Artichoke and Bread Salad

Embed Flash Code

Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

"Turn" the artichokes by removing the tough outer leaves with a knife and trimming any of the green part away, cut in half and remove the choke if it is tough. Place into water with the juice of the lemon to prevent browning. When all of the artichokes have been prepared, slice them to 1/8-inch thick. Place the pure olive oil into a saut? pan, heat over medium heat add the artichokes and increase the heat to medium high, season with salt and pepper. Allow the artichokes to cook for 5 to 7 minutes or until a nice golden brown and no longer al dente. Remove from the pan and allow to drain on a paper towel.

Make vinaigrette by whisking together the balsamic and the extra virgin, season to taste with salt and pepper. Combine the greens and the basil in a large mixing bowl.

Tear the bread into half inch pieces. Place the pure olive oil into a large saut? pan and add the bread. Season well with salt and pepper and cook for about 3 to 4 minutes, or until browned, add the artichokes and heat until warm. Place the greens in a large mixing bowl, add the warm artichokes and bread and dress with the vinaigrette and season well. Present on large individual plates with three pieces of cheese around the perimeter of the plate. Place the salad in the middle.

Guest Chef:
Traci Des Jardins
Chef/Co-owner of Jardiniere, Mijita Cocina Mexicana and Chef/Partner of Public House and Manzanita

Before opening Jardini?re in San Francisco just over a decade ago, chef Traci Des Jardins worked in some of the ?nest kitchens in Los Angeles, France, and New York City. She was raised on a farm in California's San Joaquin Valley and developed a deep love for the earth and its bounty at an early age. Though she never had a job in a restaurant before, through sheer determination she landed a tryout with Joachim Splichal, then at 7th Street Bistro in Los Angeles. Within two weeks she was running a station in the kitchen. In Splichal's kitchen she worked in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France where she apprenticed with legendary chefs including Michel and Pierre Troisgros, Alain Senderens, Alain Ducasse, and Alain Passard.

Since Jardiniere opened its doors, Traci has made it one of San Francisco's most popular destinations. And she has earned a great number of accolades for her French-California cuisine, while at Rubicon in 1995 she won the James Beard Foundation's 'Rising Star Chef of the Year', Food & Wine Magazine's 'Best New Chef', San Francisco Magazine's 'Chef of the Year' and the James Beard Foundation Award in 2007 for 'Best Chef: Paci?c'. Jardiniere won Esquire Magazine's 'Best New Restaurant,' a nomination by the James Beard foundation for 'Best New Restaurant' in 1999 and the San Francisco Chronicle has listed it as one of the 'Top 100 Restaurants' in the Bay Area each year since opening. In addition, she bested Iron Chef Mario Batali on the Food Network show Iron Chef America.

In December 2009, Traci's destination restaurant Manzanita opened in the new Ritz-Carlton, Lake Tahoe at Northstar. Taking its name from the ubiquitous California tree, the 94-seat restaurant along with 71-seat bar and lounge area, it is all about the kitchen and acclaimed chef Traci Des Jardins. The menu at Manzanita is a combination of Traci's signature French inspired California cuisine, with a regional mountain resort influence, sourcing organic, sustainable and locally grown meat and produce when possible. From the moment you enter the restaurant, the design radiates warmth, texture and natural materials with an open kitchen, visible from all vantage points in the restaurant

In 2004, Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican ?avors of her youth. She also serves as chef/partner for Public House located at AT&T Park the home of the San Francisco Giants, which opened in March 2010.

Beyond the kitchen, Traci is a deeply committed activist and philanthropist. She works with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels, and Wine. Dine. Donate, and is a former board member of La Cocina, a San Francisco Bay Area food service incubator. Traci joined the advisory board of the Bocuse d'Or USA to join fellow chefs in the quest to elevate culinary excellence in the United States.

View the original article here

Braised Short Ribs

Embed Flash Code

Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2311AWEB01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7948422&pid=7948996§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2311AWEB01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat a large casserole or Dutch oven over medium heat and add the pancetta. Cook, stirring frequently until the pancetta has released its fat and begun to turn brown and crisp. With a slotted spoon, transfer the pancetta to paper towels and leave the rendered fat in the pan. Season the short ribs with salt and pepper, add them to the pan and increase the heat to medium-high. Brown the meat on all sides, about 5 minutes. Remove the meat and add the onions, garlic, shallots, celery, and carrots. Cover the pot and decrease the heat to medium and cook the vegetables until they're soft, stirring occasionally, about 10 minutes. Add the wine, scrape up any browned bits from the bottom of the pan, increase the heat to high and boil until the wine has reduced by half. Add the tomatoes, stock, reserved pancetta, bay leaf, thyme, and parsley. Return the meat to the pot, partially cover, and cook at a simmer for 1 hour. Uncover, and continue to simmer until the meat is tender, another 1 to 2 hours or more (taste a piece to be sure).

Remove the meat with a slotted spoon and set aside. Degrease the surface of the sauce and boil until the sauce goes from watery to just beginning to thicken. Decrease the heat to a simmer and stir in the bittersweet chocolate, cocoa powder, rosemary, and add salt and freshly ground black pepper to taste. Return the meat to the pan and cook 5 minutes more to warm through. Serve at once over polenta or fresh pasta, or refrigerate and rewarm a day or two later.

Note: It's important in this dish to use high-quality Dutch-process cocoa powder which has a purer chocolate flavor Try to find bittersweet chocolate with a high percentage of chocolate liquor such as Valrohna or Sharffen-Berger.

View the original article here

Parmigiano-Reggiano and Aged Balsamico

Embed Flash Code

Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

Arrange the pieces on a platter and drizzle with the best aged balsamic vinegar you can afford. The best is called Extra Vecchio from the Consorzio di Balsamico of Modena or Reggio.

Note: Excellent Parmigiano and Balsamico can be purchased at the Pasta Shop.

View the original article here

Prawns with Garlic Chips and Preserved Lemon

Embed Flash Code

Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

Heat a griddle, cast-iron skillet, or saute pan over medium-high heat. Add 1 tablespoon of the olive oil and warm it until it ripples. Add the prawns and cook, on the first side for about 2 minutes, or until they begin to turn opaque. Using tongs, turn the shrimp and cook the second side another 2 minutes, or until bright pink and opaque.

To serve, immediately transfer the prawns to a warmed plate and sprinkle with the piment d'Espelette, fleur de sel to taste, garlic chips, lemon confit, and parsley. Drizzle the remaining tablespoon of olive oil over the shrimp and toss well.

Confit of Lemon 10 Lemons, quartered lengthwise 2 star anise pods 1 tablespoon coriander seed 1 cup kosher salt 1/2 cup sugarPut the lemon quarters in 1 or 2 sterilized jars just large enough to hold them snugly. Add the star anise, coriander seed, salt and sugar, dividing them equally if using 2 jars. Add boiling water to the jar(s), filling to the rim. Let cool, then cover tightly and turn the jar(s) Upside down several times to combine ingredients. Store at room temperature, turning the jar(s) occasionally for at least 3 weeks, then keep in the refrigerator for up to 4 months.

Garlic Chips

Slice 3 or 4 garlic cloves paper-thin length-wise. In a small skillet, warm 1/4 cup extra-virgin olive oil over medium heat until it ripples. Add the garlic slices and stir. If necessary, tilt the pan to gather the oil and the garlic along one edge so the garlic is immersed in the oil. Cook for 1.5 minutes to 2 minutes, or just until the garlic slices are lightly golden. Do not let them brown or they will be bitter. Using a slotted spoon, transfer the garlic to paper towels to drain and cool completely. They will become crispier as they cool. Store in an airtight container at room temperature for up to 3 weeks. The oil can be strained through a fine-mesh sieve and stored in the refrigerator for up to 1 week. Use for saut?ing dished when you want a subtle garlic flavor.

Guest Chef:
Chef Gerald Hirigoyen
EXECUTIVE CHEF/OWNER OF PIPERADE & BOCADILLOS RESTAURANTS, COOKBOOK AUTHOR

Hirigoyen's aspiration to become a chef at the tender age of eight was likely a result of growing up in a family where both parents were zealous about cooking. As a teenager he moved to Paris for a classical pastry apprenticeship under Master Patissier Jean Millet, and by his mid-twenties, Hirigoyen decided it was time to venture abroad. Following his arrival in the U.S. were stints at classic French restaurants, all in the San Francisco Bay Area. It was in 1991 that Hirigoyen's gifted skills as a chef and restaurateur came to the forefront, however, when he and a partner opened Fringale, a truly modern French bistro, to national acclaim. As Michael Bauer once stated in a San Francisco Chronicle review, "Fringale set the bar for casual, well-priced bistro fare for more than a decade and made an instant star of Hirigoyen." Living in the Bay Area for more than 25 years, Chef Hirigoyen has developed a fine appreciation for the California culinary sensibility, incorporating fresh ingredients into simple yet scrumptious dishes that echo the local spirit as well as that of his homeland. No truer example exists of Hirigoyen's ability to integrate the two cuisines than Piperade, the restaurant that he opened with his wife Cameron in 2002. The menu at Piperade, which christened Hirigoyen's "West-Coast Basque Cuisine," thoroughly reflects his culinary heritage and talent for remaining true to the main components of each dish. After clearly demonstrating his knack for bridging cultures and cuisines, Hirigoyen seized the opportunity in the summer of 2004 to create a stylish Spanish tapas bar. Bocadillos, (which means "little sandwiches,") represents what Hirigoyen likes to call "San Sebastian meets Barcelona in San Francisco." Opening to accolades for its creative menu and sleek ambiance, Bocadillos has established itself as yet another trademark in Hirigoyen's growing list of congenial dining establishments. Ever on the move, Chef Hirigoyen expanded his culinary expertise beyond the Bay Area as Consulting Chef of the Miro Restaurant at Bacara Resort & Spa in Santa Barbara for a number of years. Then it was Williams-Sonoma, Inc. who came calling in 2007, looking to revamp the dining facilities in their Corporate Headquarters. Hirigoyen implemented an expanded menu of classic American favorites with a twist, as well as created a highly successful in-house catering program for the company that he continues to oversee.

His honors and accomplishments cover a wide and distinguished spectrum. Renowned national food journals such as Gourmet, Bon Appetit, and The New York Times have featured him in glowing reviews and write-ups. A few career highlights include being named one of "Food & Wine Magazine's Best New Chefs in America" in 1994, and as San Francisco Magazine's only "Chef of the Year" to be named not just once, but twice: in 1995 and in 2003. Gerald was particularly proud to be nominated by a jury of his peers for the James Beard Award: "Best Chef, California" in 2006.

Hirigoyen is the author of three cookbooks; "Bistro" (Sunset Books ?1995), "The Basque Kitchen" (Harper-Collins ?1999) and "Pintxos" a stunning collection of small plate recipes that Ten Speed Press released in the spring of 2009. Equally happy to converse on the subject of wine, (especially Grenache!) he co-owns Arrels vineyard and Clos Pissarra winery in Priorat, Spain, with his close friend and Master Sommelier, Emmanuel Kemiji.

Piperade
1015 Battery St
San Francisco, California 94111
(415) 391-2555
www.piperade.com

View the original article here

Warm Artichoke and Bread Salad

Embed Flash Code

Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

Make vinaigrette by whisking together the balsamic and the extra virgin, season to taste with salt and pepper. Combine the greens and the basil in a large mixing bowl.

Guest Chef:
Traci Des Jardins
Chef/Co-owner of Jardiniere, Mijita Cocina Mexicana and Chef/Partner of Public House and Manzanita

View the original article here

Calamari Herb Salad

1. In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.

2. In a large serving bowl, combine mint, basil, dill parsley, cilantro, onion, celery, and cashews. Set aside.

3. In a 4-qt pot about 10 inches in diameter, heat oil until it registers 360 degrees on a deep-fry thermometer.

4. While oil is heating, slice squid tubes in half lengthwise with a sharp knife. Lay each half flat, inside up, and gently score three or four lines across it with the point of a knife; turn it 90 degrees and score three or four lines across the first score marks to make a grid pattern (think tic-tac-toe). Put In a small bowl with tentacles. Set aside.

5. In another small bowl, combine all-purpose flour, rice flour, salt, and cayenne. Drop squid pieces into flour mixture, turning to coat well. Shake off any excess.

6. Working in three batches, fry squid 4-5 minutes per batch, until pieces are curled and light brown. Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste. Allow oil temperature to return to 360 degrees between batches.

7. Add warm calamari to herb mixture and pour half the dressing over it. Toss gently just until coated. Serve immediately with remaining dressing on the side.

Quick Tip: If you discover any uncleaned squid tubes, just pull out and discard the long, clear quills and rinse out tubes. Rice flour can be found in the Asian foods section of most supermarkets.

View the original article here

Super Bowl: David Beckham's H&M Campaign Is Revealed (Video)

David Beckham's highly anticipated H&M campaign has arrived, and between the two "action-packed spots" fans could vote for, they've chosen to see Beckham #Uncovered.

VIDEOS: Super Bowl: The Most Talked About Commercials

Of the two versions -- one titled "#Covered" and the other "#Uncovered" -- the latter came out ahead in fan voting and premiered during the Super Bowl. It showed the soccer superstar heading into a photo shoot, assumedly without any clothing based on the photographers' shocked faces.

H&M had previously posted a behind-the-scenes short on Jan. 23 that featured Beckham running barefoot, leaping from buildings and performing other stunts in the brand's bodywear collection.

PHOTOS: 11 Outrageous Super Bowl Halftime Moments

"He's a magnet -- you very much move toward him," said director Nicolas Winding Refn (Drive, Only God Forgives) of Beckham in the short. "I needed to have David do all his own stunts. It always had to be David, even if it meant running on roofs, or jumping or climbing hundreds of feet up in the air."

Viewers who watched the commercial from Samsung Smart TVs could directly purchase the promo's featured pieces, making it the first shoppable ad on TV.

View the original article here

Super Bowl Style: Bruno Mars Is Golden in Saint Laurent

Can Bruno Mars do wrong? The answer is no, as demonstrated by the singer's amazing retro glam halftime outfit -- a gold blazer, slacks, skinny tie and patent-leather lace-ups, all by French fashion house Saint Laurent.

VIDEO: David Beckham's H&M Campaign Revealed

Mars is no stranger to Saint Laurent, having worn a suit by the label at the Grammys last Sunday and sporting the brand's bolo tie at a Super Bowl press conference earlier in the week. Coincidentally, the singer's management team's L.A. offices are located near Saint Laurent creative director Hedi Slimane's West Coast workspace.

The blazer was the look's most notable component, and those hoping to snag something similar themselves are in luck -- the lady version of SL's blinged out blazer is currently on sale at Bergdorf Goodman for $737, down from $2,950.

Touchdown, indeed.

View the original article here

Zac Posen Teams Up With David's Bridal for Gown Collection

It’s a match made in fashion heaven. Zac Posen — who served as Pret-a-Reporter's first guest editor — has teamed up with bridal retailer David’s Bridal for his inaugural bridal collection, Truly Zac Posen.

The 12-piece collection — set to hit select David’s Bridal stores and online beginning Feb. 6 — will continue as a long-term collaboration, with six bridal gowns (ranging from $850 to $1,350) and six special-occasion dresses (starting at $195) in silhouettes for all figures, from a champagne-colored tulle-and-lace dress to a richly hued navy strapless number.

PHOTOS: Zac Posen's 10 Favorite Red Carpet Moments

"Zac loves women and everything about his product, so there’s not a thing we’ve done that hasn’t had Zac’s hands all over it," explained David’s Bridal executive vp Brian Beitler of Posen's personal touches found throughout the collection, from flattering, sculptural silhouettes to signature corseting.

The collaboration follows in the footsteps of the company’s White by Vera Wang collection, which debuted two years ago. "We were looking for a partner to help us continue the evolution of our brand, who had an aesthetic we didn’t have in the store," said Beitler. "It’s that true Hollywood glamour style, and who better than Zac Posen?"

The partnership will continue with Zac Posen-designed jewelry for David’s Bridal.

Saying yes to the dress? We do!

View the original article here

Costume Designer Catherine Martin to Be Honored by Rodeo Drive's Walk of Style

Following in the well-heeled footsteps of past honorees including Tom Ford and Diana Vreeland, costume designer Catherine Martin has been selected for induction into the famed Rodeo Drive's Walk of Style.

PHOTOS: 'Great Gatsby' Premiere: Leonardo DiCaprio, Jay-Z and Carey Mulligan Hit the Red Carpet

Tapped for her contributions to the worlds of style and entertainment, Martin's nomination celebrates her extensive achievements, which includes collaborations with stars including Leonardo DiCaprio, Ewan MacGregor, Beyonce and Tobey Maguire, and her lauded work for costume design and art direction for films including Romeo and Juliet, Australia, and last year's The Great Gatsby film adaptation.

“It’s really amazing that she was able to create something from that time period that’s so current and relevant was also true to that time as well,” says Peri Ellen Berne, chair of the Rodeo Drive Walk of Style, which was conceived by the late, great Fred Hayman and launched in 2003.

For her designs in The Great Gatsby, Martin partnered with brands including Prada, Brooks Brothers and Tiffany & Co. to create costumes that reflect the era. "The overall effect is seamlessly opulent and it transported us in a very modern way into [the 1920s]," says Berne.

STORY: Baz Luhrmann and Catherine Martin to Design Miami Hotel

The 21st recipient of the prestigious award -- which includes a plaque embedded in the tony street -- Martin is also the first Australian to hold the honor. Martin’s sketches for The Great Gatsby will be showcased in an outdoor exhibit on Rodeo Drive from Feb. 17 to March 2.

Set to take place on Feb. 28 at Beverly Hills’ Greystone Mansion, the induction takes place ahead of this year's Oscars celebrations -- a timely coincidence taking into account Martin’s own Academy Award nominations for The Great Gatsby, as well as her 2001 Oscar wins for Moulin Rouge for best costume design and best art direction. “There’s a really festive feeling in the air,” says Berne.

View the original article here

Beauty School

Social Icons

Pages

Bean Curd in Pork and Chile Sauce

Pear Chocolate Cinnamon Muffin

Parmesan and Garlic Popcorn

Warm Artichoke and Bread Salad

Braised Short Ribs

Parmigiano-Reggiano and Aged Balsamico

Prawns with Garlic Chips and Preserved Lemon

Warm Artichoke and Bread Salad

Calamari Herb Salad

Super Bowl: David Beckham's H&M Campaign Is Revealed (Video)

Super Bowl Style: Bruno Mars Is Golden in Saint Laurent

Zac Posen Teams Up With David's Bridal for Gown Collection

Costume Designer Catherine Martin to Be Honored by Rodeo Drive's Walk of Style

All Time Hits

Backlinks

Bookmarking

Blog Archive

Popular posts

Followers

Hot Celebrity

Beauty Tips

Fashion