STUDIO 5 | HIT LIST | MARCH 2017

as always, watch the STUDIO 5 HITLIST for more information and insight.

In my fam, we always got an Easter dress & a swimsuit in our Easter baskets — that inspired my first 2 picks,


Rachel Parcell

 

5U2A9035

Easter dresses – the black shirt dress is the most flattering dress on every body & her spring line so feminine, sweet and ladylike. Perfect for Easter.

2I5A4877

 

i love the lace dress  for Easter or weddings- size up cause she is cut small. the lace is so beautiful and quality is really on point.

** NATALIENOW for 15% off!

322rachelthurston
THE sweetest swim line for little boys and girls – classic & timeless cuts and gorg, sturdy fabric.
the new season launched yesterday, so hustle your bustle cause they sell out fast.
** free shipping this week only with the code LAUNCHWEEK

Stacey4
she is my favorite, favorite, favorite of all time- amen.  thanks @rachyboocus for the heads up. i cannot wait for this concert. drop everything and buy tickets right now.
i’ve seen her live at BIRDLAND in NYC and is still one of my very favorite shows.
GAM Foundation/JazzSLC presents
Stacey Kent
Monday, March 20th 2017
Capitol Theatre
7:30pm
Pricing $29.50
Student Pricing $10.00 with current student IDTickets can be purchased through Arttix 801-355-ARTS or www.artsaltlake.orghttps://artsaltlake.org/production/stacey-kent/for more information
www.jazzslc.com

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heard about it in the dressing room from my  bo, mega Broadway star Linda Griffin, during OLIVER -dressing rooms:  where all great beauty finds are found-
it’s so great for texture & brightness. it reminds me of my favorite amore pacific scrub which i LOOOOVED but wanted it much cheaper.
it’s not always easy to find. usually at drugstores… not always. so hit this link and use your target card for free shipping. it’s also cheaper here than it was at Walgreens.
Cinnamon Swirl Artisan Bread
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i have had  dozens of emails asking for the recipe and it’s currently my favorite thing to make and eat.
so here she is:
So easy and so delicious!
the basic recipe is a SULLIVAN STREET BAKERY recipe which is reposted everywhere – specially in the NY times ( just google no-knead bread & you’ll find it) but i always read it on @GOTORECIPES because it’s easiest way to find things:
this is the basic artisan bread recipe from @GOTORECIPES with my additions at the end:
Artisan Asiago-Fontina No Knead Bread: For those already making this bread each Sunday, add shredded asiago, fontina and/or parmesan cheese on top with the lid off during that last 10 minutes of baking, about a cup of cheese per loaf. It takes an already over-the-top bread into no-man’s land. I love to make things you can’t buy, and this is def one of them. For those who have never made it, it’s time. 3 ingredients, a fork, water and a bowl is all you need. Then, either a 4-5 quart cast-iron, enamel-coated dutch oven (or a CorningWare round or oval casserole dish with a lid) and parchment paper to bake it in. That’s it. So simple-I’m not sure why anyone buys that round french bread in the market. The original recipe comes from Jim Lahey, owner of Sullivan Street Bakery and featured in NY Times. The full video and process is available online, but here is a little simpler version with a little more salt: 3 cups bread flour 1 1/2 teaspoons salt 1/4 teaspoon instant yeast (SAF is best) Mix together in a medium bowl. Add 1 1/2 cups water and mix into a shaggy ball. Cover tightly. Allow to sit overnight. 3 hours before you want to eat, place dough onto floured surface and shape into a tight, smooth ball. On a cutting board, place a large sheet of parchment paper and coat with cooking spray. Place dough in middle of parchment paper and spray top of dough. Cover with plastic wrap and let rise 2-3 hours. Put baking dish in cold oven with lid on. (Some plastic knobs should be removed.) Heat oven to 450 degrees for 30-45 minutes. Carefully remove hot pot and lid. When dough has doubled, cut cross slits with sharp knife on top of dough. Pick up sides of parchment paper, lift dough and carefully lower paper and dough into pot with parchment paper hanging out the sides of the lid. Replace lid. Bake 30 minutes. Remove lid and bake until golden brown. Use an electric knife to cut after about 5 minutes of cooling. #GTRbread

For those who have never made it, it’s time. 3 ingredients, a fork, water and a bowl is all you need. Then, either a 4-5 quart cast-iron, enamel-coated dutch oven (or a CorningWare round, le crucet,  or oval casserole dish with a lid) and parchment paper to bake it in. That’s it. So simple-I’m not sure why anyone buys that round french bread in the market.
The original recipe comes from Jim Lahey, owner of Sullivan Street Bakery and featured in NY Times. The full video and process is available online, but here is a little simpler version with a little more salt:3 cups bread flour
1 1/2 teaspoons salt
1/4 teaspoon instant yeast (SAF is best)
Mix together in a medium bowl. Add 1 1/2 cups water and mix into a shaggy ball. Cover tightly. Allow to sit overnight.
3 hours before you want to eat, place dough onto floured surface and shape into a tight, smooth ball. On a cutting board, place a large sheet of parchment paper and coat with cooking spray. Place dough in middle of parchment paper and spray top of dough. Cover with plastic wrap and let rise 2-3 hours.
Put baking dish in cold oven with lid on. (Some plastic knobs should be removed.) Heat oven to 450 degrees for 30-45 minutes. Carefully remove hot pot and lid.
When dough has doubled, cut cross slits with sharp knife on top of dough. Pick up sides of parchment paper, lift dough and carefully lower paper and dough into pot with parchment paper hanging out the sides of the lid. Replace lid. Bake 30 minutes. Remove lid and bake until golden brown. Use an electric knife to cut after about 5 minutes of cooling.
Artisan Asiago-Fontina No Knead Bread:
For those already making this bread each Sunday, add shredded asiago, fontina and/or parmesan cheese on top with the lid off during that last 10 minutes of baking, about a cup of cheese per loaf. It takes an already over-the-top bread into no-man’s land. I love to make things you can’t buy, and this is def one of them.
Spicy Cheese Bread:
before the second rising, roll the bread into a rectangular shape on a flour’d surface.
sprinkle pepperjack, or mozzarella, or gruyere, or all three.
sprinkle crushed red pepper flakes.
starting at the long end, roll like a jelly roll.
coil into a ball, place on parchment  allow to rise 2-3 hours….
cook the same way you would a regular loaf but add an egg white wash when you remove the lid for those last 10 min.
Cinnamon White Chocolate Bread:
this is the best thing i’ve ever eaten. dead serious. trust me. nothing better than this sucker fresh out of the oven. turns out, cinnamon chips are a “seasonal item” – i learned this the hard way after visiting 6 different grocery stores. so, i found them online. buy them in bulk and keep them on hand cause YOU WILL USE THEM. the white chocolate chips really dissolve and just add sweetness to the bread. this stuff is seriously a hard drug for me. i have to thank Emily Deans for turning me on to this insane variation. her test kitchen perfected it for me.
when you are mixing the dry ingredients, add:
*when you add the water, be sure to add COLD water- even lukewarm water will make the cinnamon chips dissolve and will create a total mess.
 and bake like a regular bread –if you want a softer bread, i like baking at 400 for 30 min, then take the lid off and watch it brown.

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