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Sunday, April 27, 2014

Recipe: Fabulous Short Ribs Pot Pie With Cheesy Biscuit Topping



Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous
Setphanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous


RECIPE: BRAISED SHORT RIBS POT PIE

BRAISED BEEF SHORT RIBS
-3 lbs beef short ribs
-3 tbs packed brown sugar
-5 cloves garlic, smashed
-1 tsp dried thyme
- ¼ c flour
-1 can condensed French Onion soup
-1 bottle dark beer

PIE FILLING
-braised beef and juices
-1 sweet onion, chopped
-6 celery ribs, chopped
-2 yukon gold potatoes, peeled and cubed
-2c carrots, chopped
-1 can peas or 2c frozen peas
-2 tbs flour
-1c whole milk
- ½ c cream
-1 can chicken broth
- ¼ c chopped parsley
-2 tbs dried thyme
-olive oil
-salt & pepper

CHEESY BISCUIT TOPPING
-2c flour
-2 ½ tsp baking powder
- ½ tsp salt
-1 stick unsalted butter
-1c shredded cheese (cheddar or romano work well)
-1c whole milk

1) Cook beef short ribs the night before in the slow cooker. Place all ingredients for short ribs in slow cooker and set for 9 hours. (Note: You can double the recipe and use ½ by itself over noodles – yum!)

2) In large pot, sautee onion in olive oil for a few minutes, then add celery, carrot and potato, and cook until soft. Add in salt, pepper and thyme. Stir in beef with juices and parsley, cook for 10 minutes until all combined. Add milk and cream, stir together. Add in flour and stir until thick. Add peas and chicken broth.

Pour into large baking dish. Consistency should be like gravy – a bit thick, but also liquidy.

Heat oven to 400 degrees.

3) Make the biscuit topping. In a large bowl, combine flour, baking powder and salt, stir together. Cut in cold butter until distributed (Note: You can first cut into cubes with a knife, then mix into flour using a fork). Add cheese. Stir in milk. Dough will be a bit wet and sticky. Add more milk if needed.

Scoop in mounds over beef and vegetable mixture.

4) Cook 40 minutes. (Note: You can place a cookie sheet on the rack below just in case any juices bubble over.) Let rest about 10 minutes before serving, and scoop portions into bowls, each with some cheesy biscuit on top!

Inspiration Recipes:


Wednesday, April 23, 2014

Looking Through - Barcelona

Views through doors and passageways - Barcelona, Spain (Winter 2014)

Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous

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Tuesday, April 22, 2014

Sunday, April 20, 2014

Happy Fabulous Easter!!

I hope everyone has a great day for Easter! I am spending the day with my favorite Portuguese friends, and baking traditional Folar Easter bread! My friend's husband is a baker and updated the traditional heavier bread with a lighter brioche recipe, still including cinnamon, sugar and lemon zest, and finished with boiled eggs. We each baked a version and had a creative "competition" resulting in different looking loaves, that were all delicious!
Stephanie Swinton How to be Fabulous
Stephanie Swinton How to be Fabulous
My giant Folar!
Stephanie Swinton
The Baking Competition
Stephanie Swinton How to be Fabulous

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Another Year Older - Fabulous Birthday!

Spring time, and another year older! I had an amazing birthday, and feel lucky to have such fabulous friends!

Stephanie Swinton How to be Fabulous
Harlan Social - Stamford, CT
Stephanie Swinton How to be Fabulous
Bulgari - Rose Essentielle
Stephanie Swinton How to be Fabulous
Of Mice & Men - Broadway Show, NYC

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Monday, April 7, 2014

In the NYU Alumni Newsletter!

Fields of Vision -News & Views from the Department of Art History and Program for Urban Design and Architecture Studies at New York University

Stephanie Swinton (B.A. Art History/Urban Design & Architecture Studies, French Minor, ‘02; M.A. Steinhardt School of Culture, Education, and Human Development, Visual Culture: Costume Studies, ’06) sends this news:

“I recently returned to New York City following a month-long trip to Europe, where I was in Switzerland, France and Spain.  As a former Urban Design and Architecture Studies major, one of the highlights was visiting all of the Gaudi sites in Barcelona!  And, as a former Art History major, another place I find interesting each time I visit is Montreux, Switzerland — the “Swiss Riviera” — where there are always new public art installations along Lake Geneva.  I continue to work in Consulting for Luxury and Fashion brands, along with companies in the Arts, and have most recently been working in Strategy for Digital Marketing and Social Media.  Previously I was in LA, where two of my Europe photographs were part of the recent exhibition, Snap to Grid, held at the Los Angeles Center For Digital Art (LACDA). See recent photographs and follow my adventures on my blog! – How to be Fabulous. I also manage a fun tumblr called The Hipster Bakester – check it out!”


Wednesday, April 2, 2014

Skulls, c'est chic!!

Skulls... are always cool! Start with Alexander McQueen scarves, and then look all around you...

Stephanie Swinton How to be Fabulous
GIA - Luis Alberto skull gem carvings
Stephanie Swinton How to be Fabulous
SoHo - Skull scarf
Stephanie Swinton How to be Fabulous
Barcelona - Dragon window detail
Stephanie Swinton How to be Fabulous
Wooster St NYC - Skull scarf + sunshine
Stephanie Swinton How to be Fabulous
Barcelona - lady sculptures by the beach

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