In today’s vlog we celebrated Valentine’s Day by following a recipe from Thomas Keller, the head chef of several Michelin-Star restaurants (like The French Laundry), and I give an update on my castor oil progress with my eyelashes!
Links:
Tarte palette
Sephora:
Flat iron
Amazon:
eBay:
Trade Secrets (but it’s much cheaper on Amazon and eBay!) :
Dress (currently $39 for remaining sizes!)
Aritzia:
Poshmark US:
Poshmark CA:
Castor oil I’m using:
Jennifer Aniston’s brush
(US)
(Canada, where I bought mine)
Food:
Butter-Poached Lobster “mac ‘n cheese” by Thomas Keller:
Scallops (* these are AMAZING – so much better with adobo than chipotle powder)
Ingredients:
Scallops
Oil (don’t use olive oil)
2-3 small shallots, finely chopped
1/3 cup white wine
3/4 cup heavy whipping cream
Can of chipotle in adobo (I used 1.5 tbsp of sauce and 1/4 chopped chipotle from can, you can also use powdered chipotle, but it’s much better with adobo)
Parsley or chives (optional)
Salt and pepper
Instructions:
Heat a pan over high heat (stainless steel or cast iron are great, don’t use a non-stick or you won’t get a nice sear). Pat scallops dry with paper towel, season with salt and pepper. Add oil to pan (something with high smoke point like grapeseed or vegetable). Sear scallops, undisturbed for 2 minutes, or until you can see caramelization around the edges, no longer than 3 minutes. Flip, and sear for another 2 minutes. Set scallops aside. Add a little more oil to pan, toss in chopped shallots and cook until softened. Season with salt. Add in white wine (I like pinot gris/grigio or sauvignon blanc), and deglaze any brown bits from pan. Pour in whipping cream. Add in adobo and optional chipotle pepper (depending on how spicy you like your food) and season with salt and pepper. Reduce until cream has thickened and holds a line on the back of your spoon.
Pour sauce onto a serving dish, plate scallops, topping with optional parsley, or chopped chives
Roasted red pepper rosé pasta:
Ingredients:
1 tbsp olive oil
Pasta
10 ounce jar of roasted red peppers, chopped
Red pepper flakes (to taste)
2-3 shallots, chopped
1 tsp garlic, pressed or minced
1/3 cup white wine
1/2 – 3/4 cup heavy whipping cream (depending on how creamy you like your sauce)
1 tsp granulated sugar
1/4 cup basil leaves
Parmigiano reggiano (to taste)
Salt
Instructions:
Bring large pot of water to boil, heavily salt until it tastes like sea water. Cook pasta to desired doneness.
Meanwhile, heat oil in a large sauté pan over med-high. Once hot, add shallots and cook until softened (2-3 mins), add in red pepper flakes and garlic, cook until garlic is fragrant (30-60 seconds). Add in chopped red peppers, cook for 2-3 mins. Pour in white wine and season with salt, cook until wine has reduced by half, add in whipping cream. At this stage either use an immersion blender to blend red peppers and liquids together, or reduce cream until it is thickened (and holds a line when coating the back of a spoon) then transfer to a blender or food processor to blend. If using an immersion blender, reduce cream after it blending. Add sugar, and taste for seasoning. Add in pasta, and grated parmesan cheese (to taste), pour in a little pasta water, and toss. Tear basil leaves directly into pasta, and stir to combine.
Timestamps:
0:00 Cozy get ready with me
1:03 Intro
3:04 Mini Aritzia haul
4:19 Tablescape
5:23 The best flat iron EVER
6:31 How I flat-iron my hair
7:23 Lobster glace and “broth”
9:19 Beurre monté and poached lobster
11:02 Scallops in adobo cream sauce
12:32 Crusty grilled garlic bread
12:54 Lobster “mac and cheese”
13:36 Finished dishes
19:17 Eyelash and castor oil update
20:13 Ibiza B5 brush
22:53 Roasted red pepper, rosé pasta
24:46 Taste test
S O C I A L
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Disclaimer:
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