Posts tagged Cook
Designing a Harvest Table

The harvest season has always been a source of great inspiration for us. With fall products going out in stores over the next couple of weeks we are eagerly awaiting the season and hopefully a climate change! To kick off the season we are sharing a few fall tabletop ideas with you.IMG_6636IMG_6635 IMG_6632-1IMG_6633Our newly remodeled pantry area and stunning new products such as our aged turkish cutting boards, glassware and graphic serving bowls adorned the event perfectly! With gourmet appetizers from our friends at The Cheese Store of Beverly Hills, cocktails and a homemade cake we had all the right ingredients for a dinner party!  We decorated the center of the table with a faux succulent garland that we made entirely out of pieces found in our stores. Creating your own is simple just ask any of our sales reps to help you put one together. We topped off the centerpiece with our pillar mission candles and tea lights in some of our favorite small containers.IMG_6638


Designing your own harvest table is fun and it’s easier than you’d think! So join us and be inspired!IMG_6634


Blood Orange + Beet Salad

AFullSizeRenders the temperatures rise over the weekend here in Los Angeles we'll be craving some refreshing and filling. We couldn't resist to share this recipe when we were looking thru our cookbooks, does that look delicious or what? This recipe was actually created during the holiday season by Chef Corey at Flour1, but we want to make it RIGHT NOW. Fresh feta, toasted walnuts and an orange vinaigrette, yum!



So here's what you'll need:


2 lb/910 g beets, a mix of red and gold

1 tsp kosher salt

1 cup/115 g walnut pieces

2 blood oranges (or regular oranges if you cannot find blood oranges)

8 cups/200 g loosely packed baby arugula

8 oz/255 g soft fresh goat cheese

Blood Orange Vinaigrette

1 blood orange (or regular orange)

1 small shallot, finely diced

2 tsp Dijon mustard

2 tsp honey

1 tsp kosher salt

⅛ tsp freshly ground black pepper

3 tbsp sherry vinegar

¼ cup/60 ml extra-virgin olive oil

Special Equipment: rimmed baking sheet, Microplane or other fine-rasp grater


1. Cut the tops of the beets, leaving a little of the stem intact and scrub them well. In a large saucepan sprinkle salt and add water to cover the beets by about 2 inches. Cover and bring to a boil on high heat. Reduce heat to a medium-low and simmer for about 1 hour, or until the beets are tender and can be pierced with a knife. Drain and set aside until the beets are cool enough to be handled. Use a kitchen towel that you don't mind staining to hold the beets. Remove the skins by rubbing the towel firmly against the beets. When the beets are completely cool, cut them into bite-size wedges.

2. Meanwhile, preheat the oven to 350 degrees fahrenheit and place a rack in the center of the oven. Spread the walnuts in a single layer on the baking sheet and toast in the oven, shaking the pan once or twice for even toasting, for 8 to 10 minutes, or until the nut are golden brown, Remove from the oven and let cool.

3. Cut the top and bottom of each orange. Stand one of the oranges on a flat end. Using a sharp paring knife, carve away the rind from the orange, starting from the top and cutting downward and curving inward, until all the rind is gone and you are left with just the fruit. Repeat with the remaining orange. Cut the oranges crossfire into thin slices and set aside for the salad.

4. TO MAKE THE VINAIGRETTE: Working directly over a small bowl, grate the zest from the orange with the Microplane. Cut the orange in half and squeeze the juice into the grated zest. Add the shallot, Dijon mustard, honey, salaam and pepper. Whisk in the vinegar and then slowly whisk in the olive oil until well blended. Taste and adjusting seasoning as preferred.

*The vinaigrette can be made up to 1 week in advance and stored in an airtight container in the fridge. Bring back to room tempter and rewhisk to combine the ingredients before using.

5. Arrange the arugula in a large, shallow bowl. In a medium bowl, toss the beets with 2 to 3 tbsp of the vinaigrette, coating them evenly. Top the arugula with the beets, orange slices, walnuts, and dollops of the goat cheese. Serve the remaining dressing on the side.

For more delicious recipes from the chefs at Flour Bakery + Cafe pick up the cookbook Flour, Too  at Rolling Greens Los Angeles.   IMG_9137


A Bit of Boho.

Summer decor calls for fun hues & color-filled patterns. Last week we featured our new patterned pillows; this week we're crazy about the new boho bowls in our Pantry that just stocked the shelves. These are the perfect pieces for some amazing Summer entertaining! (Maybe even better with some of that Cherry Tomato Jam we made on Tuesday, yum!)

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Whether you're taking the party outside or just in need of an kitchen update; mix and match your favorite bohemian bowls at our Los Angeles location! Be sure to stop by to shop the rest of the collection and explore!

A Fresh Dish: Heirloom Cherry Tomato Focaccia

The perfect California weather has put us in the mood for a fresh, wholesome recipe.  With tons of amazing restaurants around both of our locations, it can be hard to figure out what to prep for a fantastic meal. When a craving strikes, we reach for one of our favorite cookbooks instead, Small Places & Sweet Treats. This Heirloom Cherry Tomato Focaccia? Delicious. The photography in the book is also so stunning, making us literally drool over most of the pages.

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For more of our favorite cookbooks, stop by our Los Angeles store to shop our Pantry. Happy Cooking!

CJ'S Spiced Banana Pancakes

Mmm! Nothing beats a well made breakfast. With Mother's Day literally around the corner (May 11th in case you're behind on your calendar!) and we are totally smitten with making our Mothers a fabulous breakfast. Pancakes are fast, easy, and easily customizable to suit anyone's tastebuds. We chose this recipe from Flour, Too by  Joanne Chang for the simple goodness of a great pancake recipes with a little something special.

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We hope you cook up something splendid for Mom this Mother's Day! If you're fresh out of recipe inspiration, stop by our Los Angeles location to shop our large selection of cookbooks in our Pantry. Happy Cooking!