Stylish Spaces Blog
Gardenbites for Urbanites!
Step into your own Garden of Eden a beautiful, yet sustainable paradise filled with organic fruit and vegetables. Urban Plantations brings a new twist to the home veggie garden by artfully placing food plants in your yard and incorporating them into your outdoor living space. With custom made raised garden beds built using sustainable forestry products and using renewable resources such as straw mulches, city dwellers can lower their carbon foot print while taking “eating locally” to new heights.Urban Plantations offers custom-made, sustainable garden beds bursting with organic veggies that you can grow, admire, and eat yourself (and let’s not forget their home orchard care, garden coaching, and garden rescue services). Come find out how you can gorgeously incorporate food plants into your outdoor living space while taking eating locally and seasonally to a whole new level.
In partnership with Urban Plantations, the Expo is serving up free 30-minute garden design consultations to help you revamp and revive your little slice of nature!
Call 888-970-3976 or email to make a consultation appointment!
Asian/Tahitian Fusion Landscape
Hear that sound? It's the siren call of the South Pacific as it swirls into Stylish Spaces! When you arrive at the Expo, you'll come face to face with a Tahitian/Asian fusion landscape by Designs by Shellene with plants that require low to moderate moisture, this garden respects water restrictions while looking oh-so-lush (thanks to carefully-chosen exotic decor elements). Gleaming copper panels submerged in sparkling water complete the effect.Designs by Shellene has been creating arresting landscapes in San Diego County, Orange County, Riverside County and parts of Arizona for over 10 years. Principal landscape designer Shellene Mueller uses her unparalelled vision and expert plant knowledge to curate outdoor spaces that sing.
Designs by Shellene Her garden design at Stylish Spaces will prove that you can address watering challenges with stunning tropical flair. So come check out this unique work of living art, enjoy a free landscaping design consultation with Shellene, and get your Polynesian on!
Call 888-970-3976 or email to make a consultation appointment!
Interior Design Vignettes
Forget spying on the neighbors…Stylish Spaces is your ticket to shameless design snooping. Now's your chance to peek in on six gorgeous rooms created by San Diego's top interior design experts. Look, touch and feel - it's all there to inspire you and show you what's possible in your home.Our design vignettes will give you an intimate look at a Seaside Sanctuary - a modern seaside bedroom, Bachelor's Boudoir - an urban bachelor pad, No Limits in Space - a functional but modern space, Hardly Working - a quirky office, Organic Modern - a room inspired by wild mushrooms.
Each vignette will feature low odor/zero VOC Enso paint from Dunn-Edwards Paints, official paint sponsor of Stylish Spaces 2010's Interior Design Vignettes. Enso paint is part of Dunn-Edwards' ongoing commitment to developing high-performance products that have our planet's health in mind.
And when you're done exploring, let's talk about you and your living space: take advantage of a complimentary 30-minute design consultation from interior designers and Dunn-Edwards color consultants. What could be sweeter?
Call today to make a reservation, 888-970-3976!
Win $2500.00 in Prizes!
Click on the image to join KSON's Loyal Listeners Club and enter to win!
Inspired Outdoor Dining with Barbeques Galore
Can you char like a champ? How’s your smoke, sear and sizzle? If you want to do more outdoor entertaining this summer, Barbeques Galore has the tools and the know-how to help you do it. Stop by their booth at Stylish Spaces and explore a griller’s paradise of the newest BBQs and mouthwatering food demos (you’ll even pick up some little-known techniques for seriously succulent meat). You can also get the scoop on their Outdoor Cooking School – a program designed to teach you how to take your favorite “indoor recipes” and cook them outside. Stop by to see how a little barbecue savvy can transform your next dinner party.
Happy Cinco de Mayo!
1. Fruity Margaritas 2. Fiesta Candles 3. Margarita Glasses 4. Tablescape 5. Guacamole
6. Le Creuset Baker 7. Margaritaville 8. Tacos 9. Lime Margaritas
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Check out our last sneak peak recipe from Executive Chef, Deborah Schneiders cookbook, Amor y Tacos!
Guacamole con Frutas
(Guacamole with Fruit)
Serves 6. Fruited guacamoles are all the rage in Mexico, and some of the more commonversions also include shrimp, chorizo or bacon, strong cheeses, tequilas andsmoky mezcals, and unusual herbs such as epazote or licorice-flavored hoja santa.Try this surprisingly addictive version, laced with mango, crunchy-tart pomegranateseeds, and tequila, and see if it doesn’t turn your idea of guacamole on its head.
*2 ripe Hass avocados
*1 tablespoon fresh-squeezed lime
*juice (about 1 lime)
*1⁄2 teaspoon kosher salt
*1⁄4 cup finely diced white onion
*1⁄4 cup chopped cilantro
*1 serrano chile, minced (optional)
*2 tablespoons cored and seeded
*Roma tomato, diced
*2 tablespoons peeled ripe mango, cutinto small dice
*1 teaspoon blanco tequila
*1 teaspoon lime juice
*1 tablespoon goat cheese, crumbled
*1 tablespoon pomegranate seeds
*Garnish: cilantro sprig, fresh tostadas(page 85), lime wedges
1. Split, pit, and mash the avocado flesh with the lime juice and salt, using a potatomasher, fork, or a whisk in an up and down motion—never a blender or food processor.Stir in the onion, cilantro, serrano, and tomato. Place in a serving dish.
2. Toss the mango with the tequila and lime juice.
3. Arrange the mango, goat cheese, and pomegranate seed in neat rows on top of themashed avocado. Set a cilantro sprig on top and serve with fresh tostadas and limes.
At the table, stir the ingredients into the guacamole and enjoy.
Variation: If fresh pomegranates are not available, substitute toasted pine nuts.
Check out our last sneak peak recipe from Executive Chef, Deborah Schneiders cookbook, Amor y Tacos!
Guacamole con Frutas
(Guacamole with Fruit)
Serves 6. Fruited guacamoles are all the rage in Mexico, and some of the more commonversions also include shrimp, chorizo or bacon, strong cheeses, tequilas andsmoky mezcals, and unusual herbs such as epazote or licorice-flavored hoja santa.Try this surprisingly addictive version, laced with mango, crunchy-tart pomegranateseeds, and tequila, and see if it doesn’t turn your idea of guacamole on its head.
*2 ripe Hass avocados
*1 tablespoon fresh-squeezed lime
*juice (about 1 lime)
*1⁄2 teaspoon kosher salt
*1⁄4 cup finely diced white onion
*1⁄4 cup chopped cilantro
*1 serrano chile, minced (optional)
*2 tablespoons cored and seeded
*Roma tomato, diced
*2 tablespoons peeled ripe mango, cutinto small dice
*1 teaspoon blanco tequila
*1 teaspoon lime juice
*1 tablespoon goat cheese, crumbled
*1 tablespoon pomegranate seeds
*Garnish: cilantro sprig, fresh tostadas(page 85), lime wedges
1. Split, pit, and mash the avocado flesh with the lime juice and salt, using a potatomasher, fork, or a whisk in an up and down motion—never a blender or food processor.Stir in the onion, cilantro, serrano, and tomato. Place in a serving dish.
2. Toss the mango with the tequila and lime juice.
3. Arrange the mango, goat cheese, and pomegranate seed in neat rows on top of themashed avocado. Set a cilantro sprig on top and serve with fresh tostadas and limes.
At the table, stir the ingredients into the guacamole and enjoy.
Variation: If fresh pomegranates are not available, substitute toasted pine nuts.
Stylish Summer Eats with Sur la Table!
Too many cooks in the kitchen? Impossible, we say! Help us prove the saying wrong by stopping by the Sur La Table exhibit at Stylish Spaces. You’ll feast your eyes on the latest and greatest cooking gadgets to hit the market, from
tasty summer grilling tools (guaranteed to make you want to fire up the BBQ) to the Scan Pan, the world’s first BPA-free, and environmentally friendly non-stick cookware. Plus, sample "Eating Local" recipes using produce from a Community Supported Agriculture program – and find out how to get this kind of freshness in your very own kitchen.Sur la Table's slogan is “the art and soul of cooking”, so you KNOW this is going to be good! It’s pure inspiration for foodies of all kinds – whether you like to make it, or just to wolf it down.
Pad Your Bookshelf With Prizes From the Stylish Spaces Expo
Craving a Stylish weekend destination? The latte, lunch + shopping circuit has served you well, but there’s a new kid in town, San Diego. It’s the Stylish Spaces Expo, and it’s your chance to soak up all the home and garden inspiration you can handle – packed into one vibrant, fresh-as-can-be event.What’s that you say? You’re already planning to go? Smart girl! But not so fast: have you reserved your ticket yet? If not, now’s your chance to win some tony treats we’ve picked especially for you. When you buy your ticket online , you’re automatically entered to win two prizes we think will be right down your alley:
- A subscription to San Diego Home/Garden Lifestyle magazine
- A copy of Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos (the new cookbook from Executive Chef Deborah Schneider, owner of SOL Cocina, Newport Beach)
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Here is another sneak peak into Amor y Tacos!
Panuchos
con Queso y Flor de Calabasa
(Corn Empanadas with Cheese and Zucchini Flowers)
Makes 12 panuchos. Half-moon-shaped panuchos are a variation on a Yucatecanrecipe made from fresh corn masa dough, stuffed with a delicious filling of gooeycheese and delicate zucchini flowers, fried until crisp, and served topped with blackbeans, crema, and salsa. (In the Yucatán, the beans are frequently on the inside.) Thefilling used here is typically Mexican, but you might come up with your own, less traditionalvariations. Lard is often used for frying panuchos, but vegetable oil or shorteningor a combination, may be substituted here. For a leaner version, cook them ona lightly oiled griddle; they will become more like traditional quesadillas.
*Spicy masa (recipe follows)
*4 ounces crumbled cotixa cheese(divided use)
*16 large zucchini flowers (see note)
*5 ounces shredded Oaxaca or Jackcheese
*1⁄4 cup epazote leaves, finely shredded
*4 green onions, slicedFresh lard*, vegetable shortening, oroil, for fryingBlack beans (page 140)
*1⁄2 cup crema fresca or sour creamPico de gallo (page 128)
*Sliced pickled jalapenos
*1 cup shredded iceberg lettuce
(optional)1. Form the masa into 12 equal pieces, each about the size of a golf ball, cover, and setaside. Measure out . cup of the cotixa cheese and set it aside for finishing the dish.
2. Rinse the zucchini flowers quickly in a bowl of cold water, drain, and pat dry with aclean towel. Roughly chop the flowers into .-inch pieces.
3. Mix the remaining cotixa cheese, the Oaxaca cheese, epazote, and green onions.Toss the mixture with the zucchini blossoms.
4. Line a tortilla press with plastic squares (squares cut from clean, unused plasticgrocery bags work well). Gently press out a masa ball to about 3. inches in diameter.Leave the masa on the plastic. Place a heaping tablespoon of filling on one side ofthe masa circle. Use the plastic to fold the masa circle in half, and gently press downall over the panucho, lightly compressing the cheese and completely sealing edges
*Fresh lard is sometimes available at Mexican supermarkets with delis, where it is a by-product of carnitas. It is semiliquidand has a wonderful “roast pork” flavor. White lard may be substituted
A Deeper Shade of Green!
The French gave us their toast, their fries, and Amélie. They’re also the inspiration behind The French Garden Shoppe , San Diego’s oldest home and garden furnishings store - so needless to say, we’re big fans.
Shop owner Eugene Farley is an expert at turning small city spaces into gracious living environments, and now he’s bringing his mastery to the Stylish Spaces Expo . Eugene has put together three urban micro spaces designed for ultimate interaction and enjoyment:
- Indoor Garden: an outdoor garden you can enjoy inside
- European Rustic: a timeless, traditional European garden, adapted to flourish in an urban environment
- Micro Green: an enchanting outdoor space that’s easy on the eyes and on the planet
Using budget-friendly finds and durable, sustainable materials, Eugene shows us how we can live better and more beautifully at home in the city. Life is a big deal, and it doesn’t have to be limited by the space we’re in.
Happy Easter!
1. Peeps 2. Felt Baskets 3. Spring Cupcakes 4. Finger Puppets 5. Tulips
6. Striped Eggs 7. Easter Nest 8. Flower Ice 9. Easter Table
Easter Brunch Recipe
Coconut-Lemon Angel Cake
Resplendent with sparkling lemon curd, topped with a soft and whippy buttercream.
Does heaven sewit's clouds of coconuts and stream a lemon sunshine? After enjoying this light, simple dessert, you'll hope for such a truth as that. Utterly and divinely springalicious.
When making the curd, remember to save your egg yolks. You'll need them for the coconut frosting!
Zest & Juice of 4 lemons
2T. water
1 stick butter
1 cup sugar
2 eggs
2 egg yolks
Put zest, juice,butter and sugar in the top of a double broiler (or bowl over simmering water.) Stir constantly while the butter melts and the sugar dissolves.In a mixing bowl, beat the eggs until well blended. Pour a tiny bit of the hot lemon mixture into the eggs, then pour the egg mixture into the lemon mixture and stir constantly until the curd is thick (about 10minutes). Remove from the heat. Allow to cool before serving. Will keep in the refrigerator for up to 2 weeks.
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Fluffy Coconut Frosting
(if you are averse to uncooked egg whites, just whip up a half pint of heavy whipping cream.Once fluffy, add 1/2 c. powdered sugar, 1/2 c. of finely shredded coconut and 1/2 tsp. of coconut extract, then spread on cake as outlined in the instructions.)
4 Tbsp. butter
1/2 c. powdered sugar
2 egg whites
2/3 c. finely shredded coconut
Cream the butter. Slowly add half of the sugar and all of the coconut, then set aside. Beat the egg whites until very foamy, slowly add the remaining sugar and continue to beat until stiff. Combine the two mixtures and blend. Add more sugar to thicken the frosting, if desired.
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Assembling the Cake
Slice a store-bought or homemade angel food cake through the center and gently remove the top half of the cake. Spread a generous layer of lemon curd across the middle of the cake. Replace top half of cake, the heap the coconut frosting atop.Decorate with lemon slices then drizzle lemon curd over the top of the cake. Serve accompanied with warm lemon curd.
Source: Cheeky Kitchen