Dwie artystki, jedna kolekcja … Vocalise by W.Kruk

Czekałam na premierę tej kolekcji. Zastanawiałam się, co wyniknie ze zderzenia światów dwóch artystek, z których każda ma na imię Anna. Przypadek? Podobno nic nie dzieje się bez przyczyny. W tym przypadku okazało się, że to był raczej dobry zbieg okoliczności. Anna Maria Jopek odkryła w sobie talent do projektowania biżuterii. Nie mogło być inaczej, skoro jej dziadek był jubilerem we Lwowie. Anna Orska dzieli się z nami swoim talentem do zaklinania biżuterii już od wielu lat. Okazuje się, że ma też talent do wspierania pomysłów innych artystów. Obie Anny zasiadły do stołu, pochyliły się nad rysunkami, porozmawiały, wypiły zapewnie niejedną kawę i …. tak narodziła się kolekcja Vocalise.

Kolekcja Vocalise zaprojektowana przez Annę Marię Jopek we współpracy z Anną Orską

Podczas wieczoru promującego kolekcję zapytałam Anię Orską, czy praca z Anną Marią była trudna. Dowiedziałam się, że doskonale się rozumiały. Cieszę się, bo z tego zrozumienia powstała piękna biżuteria. Przewija się w niej subtelny motyw art deco, w bardzo nowoczesnym wydaniu. Choć sama muza kolekcji mówi w wywiadzie do Gali (nr 18/2013) – Moje rysunki to świadomy, tęskny ukłon w stronę przeszłości. Narysowałam formy, których się nie da odnaleźć dziś w salonach jubilerskich.

W kolekcji znajdziemy w kolczyki, bransoletki, naszyjniki i pierścionki. Miłośniczki prostych form zachwycą się delikatnymi srebrnymi elementami (mi od razu wpadły w oko kolczyki – na zdjęciu poniżej). Wielbicielki mocniejszych ozdób zapewne sięgną po te z kamieniami – do wyboru mają zielony agat lub czarny onyks.  
Kolczyki w stylu art deco, mój faworyt w kolekcji

Premiera kolekcji odbyła się w piękny letni wieczór, w warszawskim Pałacyku Sobańskich i zapewne będzie cytowana jako otwarcie sezonu towarzyskiego w stolicy. Goście przybyli tłumnie, skuszeni nie tylko możliwością obejrzenia kolekcji, ale także zapowiedzią recitalu Anny Marii Jopek oraz, bez wątpienia, złaknieni po lecie salonowych ploteczek. Wokalizy Anny Marii wprowadziły wszystkich w muzyczny nastrój, a DJ Trent zadbał o to, by nastrój ten szybko się nie skończył. Nic dziwnego, że rozmowy w kuluarach toczyły się do późnej nocy…

Anna Orska i DJ Trent

Kolekcja Vocalise jest już dostępna w salonach W. Kruk. Ceny już od 99 zł. Polecam!

FacebookTwitterPinteresttumblr

The risotto queen

I am a self-proclaimed risotto queen. I love risotto. It is one of my signature dishes. I love the taste of it and I love cooking it. It is like a yoga session. Well, almost. But there is something repeatedly calming and rewarding about it. You can’t rush it and you have to have the right ingredients. The substitutes won’t help. There is only one way to cook risotto – claims every risotto fan and I bet there are as many ways in Italy, as there are cooks.

So here it is, by popular demand and tonight’s Frank’s urgent call, my recipe for a perfect risotto. You’ve got to remember one thing – I have been cooking this dish for more than 10 years. It takes time to master it to perfection. But I can promise you that once you get a grasp of it, you will fall in love with risotto and forever wonder – how could I have lived without it?
blogger-image--2035070918
Risotto con asparagi, cooked earlier this summer #yummy #IamTheQueenOfRisotto
For two servings of the classic risotto you will need:
2/3 glass (drinking glass) of arborio rice (I find Italian riso Gallo the best and most widely available one)
2 glasses of vegetable stock (cook it from scratch using root vegetables, discard veggies after cooking and strain the stock through the strainer or, if you are in a rush, use a veggie stock cube, one will do for that amount of water)
Butter (few spoons)
Olive oil (few splashes)
2-3 shallots or 1 small onion, chopped (I prefer using red onions, for both color and texture)
1/4 glass of white wine
Parmesan cheese, finely grated (few spoons) – Parmigiano Reggiano is of course the best option but is not always available, so any good quality Italian grated cheese will do. Do not try to replace it with any hard yellow cheeses, or you will end up with a rice and cheese mash…
To make risotto more exciting, you can cook it with:
Vegetables – such as zucchini (my all-time favorite), fennel, broad beans, asparagus, or pumpkin (wonderfull for the approaching chilly fall days)
Mushroom – wild mushroom are the best (funghi porcini)
Seafood – such as prawns or scallops
Fish – white fish is the best (I grill it separately and serve it on top of the risotto)
The making of risotto:
In one pot heat up the stock and keep it hot (turn down the hear but don’t turn it off entirely). In another pot (a large saucepan is the best) melt a generous spoon of butter with a splash of olive oil over medium heat. Add chopped onion and cook until tender but do not allow it to turn brown (it should last no longer than a couple of minutes). Add the rice and stir it for a while, so that it becomes glassy and coated in the buttery mixture. After a while, add the wine. You will hear a hissing sound when the wine hits the hot pot – that’s a good sound! Stir again, until the wine is absorbed by the rice.
Now the real risotto game begins. Add a ladle full of stock and stir. Keep stirring and when the rice absorbs the stock, add another portion if it. Keep adding the stock, one ladle at a time, until finished and fully absorbed. The mistake some people often make is pouring all liquid over the rice in one go and then stirring. This is not theway to do it, you must be patient and stick to the ‘one at a time’ rule. By doing so, you show respect to this dish. Risotto is not about a quick game. From the first to the last portion of stock it should take approximately 20 minutes. Half way through, stir in the ingredients such as vegetables or mushroom (best to have them pre-cooked first in a separate pan). If you’re adding seafood or fish, cook them first separately and add to risotto very last minute, as not to disintegrate them too much in the process.
Make sure the rice is not too dry and not too soupy. Creamy is what you are looking for. You want to arrive at the right consistency – the golden rule of risotto says that the rice should be al dente – each grain should be tender, yet distinctly firm to the bite. The center of each grain is supposed to be neither hard nor soft. It takes a few takes at arriving at the desired risotto shape and form. Take the pot off the heat, stir in the rest of the butter, parmesan cheese and set it aside for a couple of minutes, under cover. Some recipes say to serve it immediately but I find the risotto becomes slightly more moerish when allowed to rest for just a little while longer…. Sprinkle with freshly ground black pepper just before serving.
Risotto is about three things really: the right ingredients, the right proportions and the constant stirring. You have to put patience and respect into this dish. And love. You’ve got to show it your love. In return, you will get a mouth-watering delicacy… Buon appetito!
FacebookTwitterPinteresttumblr

Today I’m wearing #1

This might be one of the last days of the summer, so I decided to wear a wrap summer dress I bought only last week. It is from a cool label Anami & Janine, which I discovered while strolling in the Brixton Village in London.

Established in 2005 by two female designers, who gave their names to the label, it has since been launching two annual collections of vintage inspired dresses. It looks like they made prints their signature design, and they have some really funky ones, like the one on my dress, which is all about the game – packs of cards, dice, diamonds, female jokers and … rabbits (?). The designers say they always produce in small quantities, making each print and range a limited edition. Which is very much to my liking.
 
The dress is made of very light fabric, easy to be played with by the wind, to the delight of my husband (who took the picture). A very sexy dress, which put me in a very flirty mood (#naughty)! I think the designers would be proud.

Anami and Janine’s dresses are an investment and should be on every girl’s wish list – so goes the description on their website. Well, I have invested in one and will be happy to enlarge my collection at the earliest convenience.
photo-e1390050141444a
I’m wearing: Anami & Janine wrap dress, ankle strap heels from kg by Kurt Geiger, Batycki clutch, sunglasses (from a selection in my drawer).
FacebookTwitterPinteresttumblr

Their lives may be private but the joy is ours

Ever wonder what it would be like bumping into an ex you split up with on terms that may hardly be referred to as amicable? Imagine that happening on a honeymoon with your new beau. Five minutes after checking in at the same hotel, into two rooms with adjoining balconies… That’s exactly the beginning of Private Lives by Noel Coward, currently on at London’s Gielgud Theatre. If you are expecting a horror story, fear not. Instead, you’ll get two hours of ‘comic bliss’ (The Daily Telegraph). Two hours of wonderfully written banter, bickering and punchlines. You’ll also get to see some real punches at the end of the second act, when the story reaches it climax.

Anna Chancellor (Amanda), whom I best remember for her performance as Duckface in Four Weddings and a Funeral, shines on stage. She fools us at first as a sophisticated lady who lunches (although ‘drinks’ is probably a more appropriate choice of wording), soon revealing her true self of a wild cat, hissing and scratching when things don’t go her way. Toby Stephens, the unforgettable villain Gustav Graves in Die Another Day, creates a fascinatingly expressive portrayal of Elyot, Amanda’s divorced husband of five years. Both are superbly cast for the roles, creating a convincing and very enjoyable to watch couple, rekindling their (slightly mad) love for each other.

Private Lives runs until September 21st, 2013 at Gielgud Theatre, Shaftesbury Avenue, London. Try to get there first thing in the morning for a chance to secure £10 tickets (limited number of top seats are released at 10am on the day of the performance). We did. For getting up early we got an extra bonus of watching the actors at arm’s length. A true privilege, when we talk first-class acting.

FacebookTwitterPinteresttumblr