Deco Tartelette

Sunday

21

August 2016

0

COMMENTS

Colors of San Francisco…

Written by , Posted in :: STYLED ::, :: TRAVEL ::

Leo's Oyster Bar San Francisco | Deco Tartelette
Leo’s Oyster Bar on Sacramento St…be sure to order a Mai Thai to sip on as you luxuriate in the gorgeous decor.

Colorful stairs in North Beach San Francisco | Deco Tartelette
A colorful staircase in North Beach…just up the road from our favorite pizza spot

Painted Ladies San Francisco | Deco Tartelette
The famous Painted Ladies showing off their colorful facade…

Motorcycle Jacket + Boyfriend Jeans via Deco Tartelette
Pink exteriors everywhere…this shall do until I have a pink palace of my own one day…

Leather motorcycle jacket J.Crew via Deco Tartelette

Garden roses | Deco Tartelette

The Bud Stop Flower Shop San Francisco | Deco Tartelette
The Bud Stop has the most beautiful garden roses…

Jane on Fillmore San Francisco | Deco Tartelette
Colorful wallpaper everywhere! Even the bathroom at Jane on Fillmore has beautiful wallpaper!

North Beach San Francisco | Deco Tartelette
Explosions of color in haunting alleyways…

Shop: Jacket, Jeans, Blouse, Sunglasses (old) similar, Earrings: Vintage, Heels similar

Photography by Cassie Winslow + Nicholas Winslow

Saturday

20

August 2016

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COMMENTS

Summer Tartines

Written by , Posted in :: KITCHEN ::, fare

Summer Tartines via Deco Tartelette
Tartines make an appearance on our table regularly especially during the summer. A tartine is a fancy-pants open-faced sandwich. I absolutely love making these bites of goodness as it’s fun to play around with different flavor combinations and fresh ingredients…perfect for a light snack! Here are some of my current favorites:

Summer Tartines
Ricotta + Pluot + Golden Syrup
Feta + Heirloom Tomatoes + Baby Arugula + Olive Oil
Avocado + Edible Flowers

Summer Tartines | Deco Tartelette
Directions:
Lightly toast and butter a few slices of freshly baked bread (you can also pick up a loaf at a local bakery if you prefer). I made my homemade rye bread and added a handful of hazelnuts (shelled + halved). Add toppings as you fancy! Perfectly paired with a delicious glass of rosé or Chianti…

Isn’t it funny how something so simple can be so delightful?

What are some of your favorite tartine toppings?

Photography + Recipe by Cassie Winslow
Shop these gorgeous plates here and here

Friday

19

August 2016

0

COMMENTS

Homemade Sourdough Kalamata Bread

Written by , Posted in :: KITCHEN ::, fare

Sourdough Kalamata Loaf | Deco Tartelette
I tend to use the word favorite quite loosely if you haven’t noticed. I have lots of favorite things as do most people and this Sourdough Kalamata is another favorite of mine! It has a crispy crust, is packed full of rich, kalamata olives, and is perfectly soft on the inside…happy baking!

Sourdough Kalamata Bread (Makes 1 small loaf)
Ingredients:
1 cup of sourdough starter (purchase at your local natural foods store or make your own…see recipe below)
3 cups organic bread flour
1 1/2 cups filtered water
2 teaspoons rose salt or kosher salt
1/2 cup organic kalamata olives, pitted and halved
Directions:
Using a stand mixer fit with a dough hook attachment, mix starter and flour. Begin to slowly add the water until combined. Cover with plastic wrap and let rest for about 8 hours.
Once the dough has doubled in size, place one cup of the dough in a ball jar (this will be your starter for future batches, use every three weeks to keep the starter active). Add salt and olives to the dough.
Preheat oven to 450 degrees. Place a 5.5 quart enameled cast iron French oven in the stove with the lid on for 30 minutes. Meanwhile, flour your hands before handling the dough since it will be very sticky. Place the dough on a heavily floured surface and form into a ball. Cover and let rest while the French oven is preheating. Then, place the dough in the French oven and cover with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 15 minutes. Let cool slightly. Store in a paper bag.

Sourdough Starter
Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online.

Recipe + Photography by Cassie Winslow

Saturday

13

August 2016

0

COMMENTS

Raspberry Sourdough Pancakes for Darling Magazine

Written by , Posted in :: KITCHEN ::, fare

Raspberry Sourdough Pancakes | Deco Tartelette for Darling Magazine
Warm pancakes, fresh fruit, a tall glass of freshly-squeezed grapefruit juice, and a piping hot cup of coffee…doesn’t that sound like what weekend mornings are made for?!

Everyone (I think) loves pancakes…and these are exceptionally light, fluffy, and dreamy…I have been eating raspberries by the handful lately (ahhh…summer…) yet feel free to serve with your favorite fruit…happy flipping!

Hop on over to Darling to see the feature…

Raspberry Sourdough Pancakes
Serves 4
Ingredients:
Sourdough starter (see recipe below)
3 cups organic all-purpose flour
2 1/2 cups filtered water
2/3 cup organic buttermilk
2 tablespoons organic unsalted butter, melted + 1/2 teaspoon
1 medium organic egg
2 tablespoons lavender sugar or organic cane sugar
1 teaspoon of rose salt or coarse salt
1 teaspoon organic baking soda
1 teaspoon organic vanilla extract
Garnish:
Fresh Organic Raspberries
Organic unsalted or raw butter
Organic powdered sugar
Maple syrup

Raspberry Sourdough Pancakes via Deco Tartelette for Darling Magazine
Directions:
The evening before you plan on making these delicious pancakes, you will need to do the following: Using a stand mixer fit with a paddle attachment or simply using a rubber spatula and mixing by hand, mix the starter with the flour. Slowly add the filtered water until the consistency of the mixture resembles a pour batter. Cover with plastic wrap and allow to sit overnight.
In the morning, place about one cup of the mixture in a ball jar…this is your new starter. Store in the fridge and use again within 3 weeks.
Add the rest of the ingredients to the remaining sourdough mixture. Mix until just combined. Using a cast iron skillet over medium heat, melt 1/2 teaspoon butter to coat the pan. Cook the pancakes one at a time, about 1 minute per side. Keep warm in the oven at 300 degrees. Layer with butter, fresh raspberries, maple syrup, and sprinkled with powdered sugar. Serve immediately.

Making sourdough starter:
Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online

Find more sourdough recipes here

Photography + Recipe by Cassie Winslow
Shop these cute plates here

 

Friday

12

August 2016

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COMMENTS

To Autumn…

Written by , Posted in :: STYLED ::, :: TRAVEL ::

Banana Republic Lightweight Wool Gray Blazer via Deco Tartelette
Lately, there has been a slight chill in the morning air and the fog has been making itself at home…all signs that summer is passing and autumn is just around the corner in the Bay…

Gray blazer, boyfriend jeans, pink silk lace top | Deco Tartelette for Banana Republic
As much as I love summer, fall is definitely my favorite season. I find myself sipping on warm beverages, I typically have a pot of soup keeping warm on the stove, and of course, wearing layer after layer of cozy attire. The stylist in me absolutely loves layers…more to play with when putting together different ensembles…

Cafe Reveille in San Francisco via Deco Tartelette
I spent a brisk morning in San Francisco over the weekend and it was the perfect opportunity to wear my new favorite blazer; it’s perfectly lightweight which is ideal for transitioning from summer to fall…and this pretty, lace camisole is just lovely, peeking through to add a touch of femininity…

Roses at the San Francisco Flower Mart | Deco Tartelette
I always make a stop at the San Francisco Flower Mart where the aisles are filled with gorgeous roses and as usual, I stocked up on pink blooms…

Cafe Reveille San Francisco via Deco Tartelette
I also stopped for a cappuccino at Cafe Reveille on Long Bridge St. near the Embarcadero…the coffee was outstanding as was the decor…

Cafe Reveille in San Francisco | Deco Tartelette
What are some of your favorite spots in the city?

Gray blazer, pink silk cami, piles of flowers in North Beach, SF | Deco Tartelette
To my dearest Autumn: My blazers and coats are out of their summertime boxes eagerly awaiting your arrival…xo

Lightweight Wool Blazer, Lace-Trim Top, Jeans, Heels (old) similar style here, Sunglasses: Karen Walker (old) I also have and love this pair, Earrings: Vintage
Thank you Banana Republic for sponsoring this post! **All opinions expressed are my own**

Photography by Nicholas Winslow + Cassie Winslow
Styled by Cassie Winslow

Monday

8

August 2016

0

COMMENTS

Peaches and such…

Written by , Posted in :: KITCHEN ::, :: STYLED ::, :: TRAVEL ::, cocktails

Pilcro Denim Anthropologie via Deco Tartelette
We made another quick stop in Los Alamos over the weekend on our way home from LA…it’s becoming one of my favorite places to escape the chaos of Santa Cruz during the summer…

Pilcro Denim Anthropologie via Deco Tartelette
We left with a bucket full of peaches, freshly-picked from a nearby orchard…of course I immediately dreamed of making a batch of homemade peach jam, pie, and these delicious Peachy Sage Gin + Tonic Cocktails (recipe below)…

Peachy Gin + Tonic | Deco Tartelette

Pilcro Denim Anthropologie via Deco Tartelette
Oh and I have been living in these super cozy boyfriend jeans and falling in love with the classic white button-down/slouchy denim combo with strappy sandals…perfect for a relaxing day sipping wine, picnicking, and peach-pickin’…

Classic white shirt and Anthropologie Pilcro denim | Deco Tartelette

Peach Gin + Tonic | Deco Tartelette
Peachy Sage Gin + Tonic
For 4 cocktails

Ingredients:
4 peaches, blended and strained
2 tablespoons honey, slightly warmed stove-top
8 ounces gin
Tonic (to taste) about 1/4 cup each cocktail
Ice
Sprig of sage

Directions:
Place honey in peach mixture and stir. Evenly distribute between 4 tumblers of your choice filled with ice (I used these beauties). Add 2 ounces of gin to each cocktail. Stir. Top off with tonic. Garnish with sage leaves and a slice of peach…cheers!

Shop: Jeans: Pilcro/Anthropologie c/o, White Button-Down Blouse: Cloth + Stone/Anthropologie c/o, Heels: J.Crew similar style here, Sunglasses: Karen Walker (sold out) I also love these, Earrings: Vintage…you can shop the gorgeous glassware for the cocktails here

Photography by Nicholas Winslow + Cassie Winslow
Recipe by Cassie Winslow

Thursday

4

August 2016

0

COMMENTS

Breakfast Board

Written by , Posted in :: KITCHEN ::, fare

brunch board via deco tartelette
When the weather is warm and fresh produce is overflowing in my kitchen, I love assembling boards of fresh ingredients to nibble on throughout the day…this colorful combination is quite tasty with a little bit of everything for every palate…

Here’s what you’ll find:
Freshly cut fruits: I used blueberries, strawberries, pluots, white peaches, lemons and baby cantaloupe
Cherry tomatoes
Fresh mozzarella
8-minute hard boiled organic eggs
Freshly sliced smoked ham
Homemade Raspberry Rose Hip Jam (find the recipe here)
Homemade Rosemary + Thyme Focaccia Bread (recipe below)
Homemade Pickled Red Onions (recipe below)
Organic, edible nasturtiums

Homemade Rosemary-Thyme Focaccia:
Ingredients:
1 3/4 cups warm filtered water
2 teaspoons rapid-rising yeast
1 heaping tablespoon of organic sugar (you can also use rosemary sugar)
5-5 1/4 cups organic bread flour
3/4-1 cup organic extra virgin olive oil
3 teaspoons rose salt (or kosher salt) + extra for sprinkling
1/4 cup fresh rosemary + thyme leaves, chopped (divided)

Directions:
Place water and yeast in the bowl of a stand mixer fit with a dough hook. Let sit for about five minutes. Add 2 cups of the flour, the sugar, salt, and 1/2 of the herbs. Mix until well combined, for about 3 minutes. Gradually add 1/2 cup of olive oil and the rest of the flour until the dough is again well-combined and is no longer sticking to the edges of the bowl. Stop the machine after 3 minutes to make sure the dough isn’t too sticky (it shouldn’t stick to you hands…if it does, add a little more flour until it reaches the aforementioned consistency). Mix for another 2 minutes. Then cover with plastic wrap and let rest at room temperature for at least 1 hour or until it has doubled in size.

Pour remaining olive oil onto a large cookie sheet and transfer dough. Spread out the dough with your hands until it nearly reaches the edges of the cookie sheet. Cover with plastic wrap and let rise for another hour or two until it has again doubled in size. Preheat oven to 425 degrees. Brush the olive oil from the cookie sheet over the top of the dough. Sprinkle with salt and remaining herbs. Bake for 25 minutes or until the top has a nice golden crust. Allow to cool for at least 15 minutes before serving…happy baking!

Brunch board via Deco Tartelette
Pickled Red Onions
Ingredients:
1 large organic red onion, peeled and sliced
1 cup organic white wine vinegar
1 dried bay leaf
1 small, dried red chili pepper (or you can use a pinch of red pepper flakes)
Pinch of salt + freshly ground pepper (I used pink pepper)
1/2 teaspoon organic sugar

Directions:
Place vinegar, bay leaf, dried pepper, salt + pepper, and sugar in a small saucepan over medium heat. Bring to a boil. Add onions and gently mix. Allow to boil for about 30 seconds-1 minute until the onions soften and turn a gorgeous pink color. Remove from heat and allow to cool. Place in ball jar and eat within one week.

Recipe + Photography by Cassie Winslow
You can shop this gorgeous Marble Pastry Board here

Friday

29

July 2016

0

COMMENTS

Cantaloupe Rose Sugar Martinis

Written by , Posted in :: KITCHEN ::, cocktails

Cantaloupe Rose Sugar Martinis via Deco Tartelette
It’s melon season! As usual, I came home with way too much fruit from the farmers’ market over the weekend…how can two people devour 3 melons in one week? I have no idea. Anywho, I decided to juice a cantaloupe and incorporate it into a cocktail and let’s just say this is in my top five cocktails of all time. It’s soooooooo delicious and refreshing and really allows the melon to shine which is well-deserved…truly. I hope you enjoy! Cheers!

Cantaloupe Rose Sugar Martinis
Makes 4 cocktails
Ingredients:
Juice from 1 small, ripe organic cantaloupe
8 ounces chilled vodka
2 tablespoons rose sugar (recipe below)
Handful of ice

Cantaloupe Rose Sugar Martini Recipe | Deco Tartelette
Directions:
Juice the cantaloupe using a juicer or you can simply blend and strain through a fine mesh sieve. Depending on the size of your cocktail shaker, you may have to cut the recipe in half and make in two batches. Place all ingredients in a cocktail shaker. Shake vigorously for about 15 seconds. Strain into a glass of your choice. Garnish with a wedge of cantaloupe.

Rose Sugar:
Simply place one cup of organic sugar in a food processor along with 1 1/2 tablespoons of organic dried rose petals and blend for about 10 seconds. Voila! Rose Sugar…

Cantaloupe Rose Sugar Martinis | Deco Tartelette

Shop these gorgeous glasses here
Recipe by Cassie Winslow
Photography by Cassie Winslow + Nicholas Winslow