Cognac Leather, Navy, and White.

Today I found this image of a living room from Cote Maison, and it reminded me of one of my favorite color combinations: cognac leather, with crisp white and a clean navy.  I am obsessively drawn to cognac leather in my personal accessories, it was nice to see it incorporated into a clean interior application.  I pulled together some local options, though I remain envious of those original lounge chairs. I will now embark on a unicorn hunt for a look-alike as Google's dubious french translation tells me they were custom made in Turkey for the designer.  I love how the grays tone everything down and prevent it from being overly-nautical. 

Via Cote Mason

From Top Left: Paladino Tufted Leather Chair From Sundance, Navy  Buche Rug From Madeline Weinrib,  Octupus Garden Wallpaper from Anthropologie, Blue and White Linen Blockprint From Madeline Weinrib, Patrizia Sofa From Anthropologie, Morrocan Rawhide Carpet from The Rug Company.

Fresh Fiddlehead Salad

This week there were some nice looking fiddleheads at the store and, given the short season, I scooped bunch up. I figure this would be a good first recipe to share since, oddly enough, I have been asked multiple times this week what to do with fiddleheads. For Non-New Englanders, fiddleheads are unfurled ferns. I think they are-for the most part-foraged. If you are supremely curious about fiddleheads, here is a direct link to the Wikipedia page (probably written by a real fiddlehead fanatic).   

Fiddleheads  have a hearty texture and an earthy flavor. To me this means they can take either a good rich sauce like a hollandaise, or other butter based sauce when served warm, or something really light and citrus based when served cold. I was looking to do the latter and this is where I landed.  Anyone who has seen me make salad dressing, should know these are not on-the-dot measurements. In fact, if anything merits the name beautiful catastrophe, it is probably my approach to cooking. 

Fiddlehead Salad with Endive, Shallots, and Cannelloni Beans

Approx. 1 1/2 pounds of fresh fiddleheads

Endive (1 large or 2 small) sliced to same thickness as fiddleheads

1 can Cannelloni beans rinsed and drained

2 large shallots minced

Approx. 3 tbs. Dijon Mustard

Juice of 2 1/2 large lemons

Zest of 1 lemon

Approx. 1 1/2  tbs. extra virgin olive oil.

Bring a pot of water to boil. Cook the fiddleheads in the boiling water until tender. Shock in ice water to stop cooking. Set aside. In a salad bowl mix shallots, mustard, lemon juice salt and pepper and mix well with a fork. Add olive oil and whisk rapidly to thicken up. There will be a lot of dressing, this is OK, the fiddleheads can handle it. Toss in the fiddleheads and endive and mix until well coated with dressing. Gently stir in the beans and lemon zest. Season as needed with additional salt, pepper and additional lemon juice to taste and enjoy! Really easy and good for a BBQ,with fish or alone for lunch.