Thom Filicia

Lake Home

Meal in the Tropics

Black and Tan

The frame of the bed and the pop color of the chair ad some interest to this masculine room. The sheer drapes keep the overall look from being too heavy.

Moroccan Table from Nathan Turner

Thom Filicia Art

Bold in your Home

Halloween Decor

Horizontal

David Jimenez - Genius Part 3

Jason Wu

Corn Relish

Ingredients:

Fresh corn kernels removed from 6 ears of corn

3 medium stalks celery diced

2 large carrots, diced

1 red bell pepper diced

1/2 to 2/3 of a red onion, diced depending on how much onion you like

1 bunch green onions sliced

3 cups edamame

Apple cider vinegar

Olive oil

Salt and pepper to taste

Directions:

Place corn kernels, red onion, celery, red pepper, and carrots in a large pot of boiling water and blanch for 1 to 1 1/2 minutes. Remove and quickly plunge vegetables into a large bowl of iced water to shock, and stop the cooking process. Drain vegetables in a colander and return to a large clean bowl.

Mix dressing. 1 part apple cider vinegar to 3 parts olive oil. Make just enough to coat the vegetables. Toss vegetable with dressing and chopped green onion, season with salt and pepper to taste. Chill in the refrigerator. This lasts several days!

English Garden

David Jimenez - Genius Part 2

Brie, Apple and Arugula Quesadillas

Ingredients:

1 tablespoon Dijon mustard

2 teaspoons apple cider

3 (10 inch) flour tortillas (white or whole wheat)

6 ounces Brie cheese, rind removed and cut into 1/4 inch thick slices

1 fuji apple, cored, peeled and cut into 1/4 inch thick slices

3 cups arugula

3/4 teaspoon freshly ground black pepper

Directions:

Combine mustard and cider in a small bowl; stir well.

Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoon of the mustard mixture. Place one tortilla mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one third of apple slices over cheese; top with 1 cup of arugula. Sprinkle with 1/4 teaspoon pepper.

Fold tortilla in half, press gently with a spatula.

Cook 2 minutes on each side or until golden brown. Repeat process with remaining two tortillas. Cut each finished quesadilla into 3 triangles.

Kid Friendly

I wonder how you open the doors and drawers.

David Jimenez - Genius Part 1

Goat Cheese Soufflé from Daniel Boulud

Ingredients

• 8 T unsalted butter, softened • 1/4 cup bread crumbs • 1/4 cup finely grated dry-aged goat cheese • 1/4 cup all-purpose flour • 11/2 cups milk • 1 tsp. salt, plus a pinch • 1/2 tsp. freshly grated nutmeg • Pinch of cayenne pepper • Freshly ground black pepper • 6 eggs, separated • 2 cups fresh goat cheese • 2 egg whites

Directions

Place a rack on the bottom third of the oven and preheat to 350°F. Using half the butter, liberally coat a 10-cup soufflé dish. Mix the bread crumbs with half of the dry-aged goat cheese and sprinkle the mixture inside the dish, turning it to coat the surface well. Put the dish on a baking sheet. Or prepare 6 individual ramekins in the same way.

Melt the remaining butter in a large saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes, making sure the roux does not brown. Add the milk in a slow stream, whisking vigorously, until the sauce is thick and smooth, about 4 to 5 minutes. Remove from the heat and season with 1 teaspoon salt, the nutmeg and cayenne pepper, and black pepper to taste. While continuing to whisk, add the egg yolks, one at a time, making sure each yolk is well incorporated before adding the next. Add the remaining dry-aged goat cheese and the fresh goat cheese and stir until the cheese is melted and the mixture is smooth. Set aside. (The sauce can be made ahead and kept in the refrigerator until needed.)

Put the 8 egg whites and a pinch of salt in the bowl of a mixer and beat until peaks are stiff but not dry. Using a rubber spatula, stir 1/4 of the egg whites into the soufflé base. Very gently fold in the remaining egg whites, being careful not to overmix. Gently spoon the mixture into the soufflé dish and bake for 45 minutes until puffed, golden, and gently set in the center. A wooden skewer inserted into the middle should come out clean. Serve immediately with the marmalade and a radicchio and endive salad. Serves 4 to 6.

A Little Wild

Cozy Seclusion

I like the high impact that is made in this small bedroom, the mix of textures and the courtyard feel just outside the doors.