Eco-Friendly Lighting

Posted on August 26, 2010 · Leave a Comment

There is no need to sacrifice style when selecting sustainably designed products.  Cottage and Bungalow’s selection of eco-friendly lighting features cocoa leaves, abaca rope, nito vine and durian fruit fiber.  A special leaf fossilization process results in a beautiful leaf skeleton. Each natural leaf used to make the lamp absorbs dye differently so the result is a one of a kind of product.

mini-butterfly-square-lamp

Mini Butterfly Square Lamp

gekko-sconce

Gekko Sconce

butterfly-leaf-lamp

Butterfly Leaf Lamp

Visit our website to see our full line of eco-friendly lighting.

Favorite Tomato Recipes

Posted on August 24, 2010 · Leave a Comment
square-hydrangea-platter

Our Square Hydrangea Platter

Our southern readers may have seen peek tomato season come and go already. However, folks up north are enjoying their tomatoes fresh off the vine.  Here are some of our favorite tomato recipes that are just perfect for entertaining.

Bobby Flays Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil

Roasted Garlic Oil:

1/2 cup olive oil

6 cloves roasted garlic

1 recipe Flatbread, recipe follows

1 (8-ounce) container ricotta cheese, drained

Salt and freshly ground pepper

3 plum tomatoes, very thinly sliced

2 tablespoons chiffonade fresh basil

Roasted Garlic Oil:

Place oil and garlic in a blender and blend until smooth. Strain.

Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.

Flatbread:

1 1/2 cups warm water (105 to 110 degrees F)

1/2 teaspoon active dry yeast

4 cups all-purpose flour

1 teaspoon salt

2 tablespoons olive or canola oil, plus more for bowl

Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.

Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.

Yield: 4 individual flatbreads or 1 large flatbread

Ina Gartens Roasted Tomatoes

Ingredients

  • 12 plum tomatoes, halved lengthwise, cores and seeds removed
  • 4 tablespoons good olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

Michael Chiarello’sHeirloom Tomato Panzanella

Ingredients

  • 2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
  • 1/4 cup minced red onion
  • 2 teaspoons minced garlic
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 teaspoon sea salt, preferably gray salt
  • Several grinds black pepper
  • Panzanella Croutons, recipe follows
  • 2 cups trimmed arugula
  • Wedge Parmesan, for shaving

Directions

Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.

In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.

Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.

Michael’s Notes: I’ve used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.

Panzanella Croutons:

1/4 cup unsalted butter

1 tablespoon minced garlic

6 cups crustless cubed day-old bread (1/2-inch cubes)

Sea salt, preferably gray salt, and freshly ground black pepper

6 tablespoons finely grated Parmesan

Preheat oven to 375 degrees F and preheat a cookie sheet in it.

Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.

Michael’s Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef’s knife to cut the cubes because it doesn’t tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.

Yield: about 6 cups

All recipes via the Food Network.

Bright and Cheery

Posted on August 20, 2010 · Leave a Comment

This adorable cottage featured on Apartment Therapy just made us smile.  The bright whites mixed with lively colors are really perfect for this small guest cottage.  If we were invited to stay we might never leave!  Architect and homeowner Finley Irwin designed the cottage with his wife Alisha Graham.  Even though the cottage is a diminutive 320 sf its clever use of vertical space and the light and airy decorating make it seem larger than it is.

Looking for bright and cheery – we’ve got it.

Cottage and Bungalow.

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