Posts tagged kitchen
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


Auntie Em's Green Tea Cake

One of the best parts about being in L.A is the great food! + for those even more daring the chance to cook some amazing recipes inspired by our L.A surroundings.In "our pantry" at our Los Angeles store you can find a delicious recipe for Green Tea Cake, inside Auntie Em's Cookbook. This amazing cake recipe was inspire by L.A's Chinatown!


{Makes 1 8-inch layer cake}


2 cups flour ¾ teaspoon sea salt 1 teaspoon baking soda 1 tablespoon matcha green tea powder 1 ¼ cups granulated sugar 2 large eggs 1 cup vegetable oil 1 teaspoon vanilla extract 2 teaspoons water 1 cup buttermilk, divided Green Tea Cream Cheese Frosting


 I N S T R U C T I O N S

Preheat oven to 325 degrees. Grease (spray or butter) 2 8-inch round cake and line with cake liners or cut-out circles of parchment paper. Grease top of the liner as well. Set aside.

In a medium bowl stir together flour, salt, baking soda, and green tea powder. Set aside.

In a large bowl, whisk together sugar, eggs, oil, vanilla, and water. Mix until ingredients are fully combines and mixture is a uniform yellow. Using a rubber spatula, fold in half the flower mixture and whisk to remove any lumps. Divide batter evenly between the prepared cake pans. Bake until the cake is springy to the touch and a toothpick inserted into the center comes out clean, about 30-40 minutes. Set aside to cool.


Set 1 cake on a cake board or platter. Scoop about 2 cups of frosting onto the cake and use and offset spatula to smooth frosting to the edges. Add more if needed to create a ½-inch to ¾-inch layer of frosting. Place second cake upside down on frosting. This gives the cake a nice flat top. Refrigerate for 15-30 minutes to let frosting firm up. Remove cake from refrigerator and use remaining frosting to coat top and side of the cake.

12 Days of Gifting -- On Day 8 Gather around the table!

12_8_14_bistro_chairs_sqthe perfect chairs for the perfect dinner with the perfect company!


V E N D O R  | S P O T L I G H T check out some of the amazing vendors you can find at our Holiday Bazaar on December 13 from 2pm-6pm at our Los Angeles store.

Hulma_1Hulma was born through the special love of two friends for dainty, minimalist jewelries. Here, it is all about handcrafted, keep-forever, everyday pieces that are simple and understated. Our jewelry can be worn with everything from casual wear to dressy attires. Our delicate pieces can be worn on their own or stacked together for a bolder effect. This will allow you guys to express your own personal taste and character through accessorizing.

In the Pantry: Fall Necessities.

As the weather gets cooler, the nights get darker, and the gentle rustle of leaves surround us; you know it's time to head into the kitchen to cook up some heart & warm meals! Our Pantry is filled to the brim with kitchen essentials you'll need for this Fall.  Big soup bowls, cozy mugs, and pretty plates are some of our must haves. Come take a look around!

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Our Pantry is always changing! Lots of new items are pouring in for the season. We love a classic cottage inspired vignette, complete with vintage blue mason jars, antique scales, and flying pigs!

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Even better than flying pigs? Our pig-inspired salt & pepper shakers! You can kick up any table with a cute pair of these piglets. A dish rack makes for a darling display paired with stacks of plates against our aged wood cabinets in the Pantry.

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We love a classic white or ivory dish! They are so versatile and make all of the colors in your Fall inspired dishes pop!

IMG_9517 copy IMG_9520 copy Wood-like accents lend a hand to the extreme charm on mugs, plates, bowls, and more! We love these for the ultimate woodsy, rustic ambience. They would definitely intrigue any guest at the dinner table.

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We weren't kidding about those big soup bowls! Double handles and a saucer mean business. We love how quaint, yet sturdy, these soup bowls are!

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A fleur de lis detail on our mugs add a hint of France, making the perfect addition to any cottage-inspired kitchen! One of our favorites for Fall entertaining glass cake plates & domes! Pretty desserts on a pretty display.. What's not to like?

IMG_9548 copy IMG_9538 copy Matches are getting a makeover in these cool boxes decorated with illustrations of flatware. Not to mention our love of cookbooks in store.. It's definitely time to make some delicious pies this season (apple picking season is here!)

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Our cocktail books carry some amazing mixes we can't wait to try ourselves! Mighty Spice Express packs a ton of recipes with a delicious punch of spices in an array of warm, hearty dishes! Whether you're on the hunt for a few new pieces to add, or are transforming your kitchen for the season, we've got your Fall essentials! Stop by our Los Angeles store to shop our Pantry!