Stylish Heath

Where delicious food, fashion, art and world travel are incorporated into the home with a feminine twist!

December Solstice

104_0478{The InterContinental Le Grand Hôtel decorated for the holidays}

In the northern hemisphere the December solstice marks the first day of winter. And though I am not in the land of the midnight sun, but actually in the mid-Atlantic we have been experiencing shorter daylight hours and extremely long evening hours, with that said I am beginning to understand why we celebrate with so many lights at this time of year.

104_0480 104_0496{L’oiseau de feu [Firebird] by Niki de Saint Phalle that was at the Charles Pompidou Center and la tour Eiffel with the evening beacon}

Perusing through my photographs the other day I noticed that I have been in the “City of Light”, better known as Paris several times during the month of December and most definitely on the 21st of the month. Whether its the decorations in the lobby of the InterContinental Hôtel or the artwork of Niki de Saint Phalle this all adds up to warmth no matter what time of the day or where you are standing in the city. Going through my earliest photographs of this wondrous town I though I would share a few pictures of how I like to celebrate the beginning of winter… well in Paris of course!!

Happy Solstice!!!

Cookbook Reviews 12.17.2014

IMG_0369IMG_0310 I am back in the Library scouring the shelves for supplemental reading material to peruse in order to find quick and easy, but most importantly tasty recipes that may be incorporated into holiday menus this season. The seasonal display of cookbooks arranged from around the world caught my attention with various recipes on traditional holiday cuisine. So with iPad in hand I began transcribing notes to use during the Christmas season.
The first book that caught my eye was All about Roasting: A New Approach to a Classic Art by Molly Stevens. Flipping through this book was quite nostalgic and reminiscent of my early days of learning to cook. Chapters on “what is roasting”, “the science behind roasting” and my favorite the chart on “conversion tables” as, Stevens indicates when a recipe calls for 1 pound of peaches, and the market sells them in ½ kilo {500 gram} sacks, there’s no need to fuss around trying to weight out 453 grams of peaches…this is no fuss at its finest!!!
The recipe for the One-Hour Rosemary Rib Roast was a page I could not ignore. Using a high-meat method of cooking works perfectly for this meat, you have the opportunity of sliding sprigs of rosemary between the bottom of the roast and the bones, which gives the roast a dramatic appearance and adds depth to the flavor.

IMG_0372The second book was Elizabeth David’s Christmas, edited by Jill Norman, which is a marvelous summary of English holiday recipes such as plum puddings, mincemeat with suet }and my absolute favorite the variety of chutneys and pickles. David writes extensive notes, which are incorporated at the end of most recipes so; the cook is guided on how to prepare a dish correctly or most importantly in the traditional sense.
She writes a note on her Pork and Veal Loaf being a useful dish to serve at Christmas, when extra guests may turn up, and or for picnics or buffet suppers. Serve it either as a first course with toast or French bread or as a main course with a salad and perhaps jacket potatoes. Love this type of cooking!!!

Read stylishly,


Get every new post delivered to your Inbox.

Join 207 other followers

%d bloggers like this: