Fashion Trend - “Buy less, choose well and do it yourself!”

 

Bread Pudding with Vanilla Sauce

 

Jean Dessès (6 August 1904 – 2 August 1970)

 

Jean Dessés originally travelled to Paris from Egypt to study law and diplomacy; however, he soon discovered that his true passion was designing. He opened his own couture house in Paris in 1937 and became known for his characteristic twists and gathers which he magically executed on a variety of fabrics

                                   Jean Dessès Crimson Evening Gown, 1953

Madame Grès

Madame Grès born Germaine Émilie Krebs, also known as Alix Barton and Alix, was a leading French couturier of her generation and costume designer. She founded the former haute couture fashion house "Grès" as well as the associated perfume house "Parfums Grès" which still exists today in Switzerland.

Aging, ageless

Beautiful Table Settings

Sesame beef and Broccoli

 

INGREDIENTS

The Basics:

• 1 lb. beef flank steak, thinly sliced

• 1 head broccoli, cut into florets

• 2 tablespoons vegetable oil

• 3 cloves garlic, thinly sliced or minced

• one 1-inch knob fresh peeled ginger, grated or sliced

• white rice, brown rice, or cauliflower rice for serving

• thinly sliced green onions for serving

The Sauce:

• 1/4 cup low sodium soy sauce

• 1/4 cup water

• 1/3 cup brown sugar (sub coconut sugar)

• 1 tablespoon sambal oelek

• 1 tablespoon rice vinegar (sub white vinegar)

• 1 tablespoon sesame oil

• 1 tablespoon cornstarch

INSTRUCTIONS

1. Beef Prep: Freeze beef for 30 minutes – 1 hour for easier slicing. Slice against the grain, into very thin strips. Toss the beef strips with a generous pinch of coarse salt and let it rest while you prep everything else. (All of this is optional but recommended for flavor and texture.)

2. Sauce: Whisk the sauce ingredients together.

3. Stir Fry Time: Heat a large heavy skillet over medium heat. Add a swish of oil. Working in batches, add the beef in a single layer. Let rest, undisturbed, for a minute or two to achieve a nice browning on the meat. Flip each piece over and cook until browned and yummy. Remove beef from pan.

4. Broccoli: Add a swish of oil to the same pan. Add the broccoli; stir fry for 2-3 minutes, until bright green. (Sometimes I add a splash of water to steam it a little bit.) Remove broccoli from pan.

5. Finally: Turn the heat down and let the pan cool a bit. Add one last swish of oil. Add the ginger and garlic; sauté for 1-2 minutes. Add the sauce; stir until a thickened and sticky sauce forms. Add beef and broccoli back in. Toss gently to coat.

6. YUM! Serve with rice, thinly sliced green onions, and sesame seeds.

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