Coming Soon in Celina!

 

Looking for a great neighborhood for a first time home buyer? Carter Ranch in Celina (just north of Frisco) has a grand entry into the neighborhood and comes equipped with such amenities as Community Pools, Club Houses, Parks, Trails, Playgrounds, and a Catch and Release Lake. Home prices range from $125,000 for 1600 sq.ft. preowned homes, to larger homes priced up to $200k. Check out this one owner home at 2824 Quarter Horse Lane for $129,000.

 

 

 

For more information, or to schedule a tour, contact Brenda Mancil at: 214-679-1772 or bmancil@remax.net

Coming Soon in Valley Ranch

 

Valley Ranch is located in Irving, Texas and has long been known as the home of the Dallas Cowboys. In face, the practice field is located in Valley Ranch. The area is comprised of parks, trails, canals, playgrounds, and access to both Hwy. 635 and George Bush Tollway. In addition, single family homes are available from $165,000 up to $300,000. Easy access, neighborhood amenities, great shopping, and a welcoming community feel; what more could you ask for?

 

I have a great home coming on the market soon: 405 Red River Trail.

 

 

Call me for more information or to schedule a tour. I can be reached at: 214-679-1772 or bmancil@remax.net.

Wine and Dine your way through this HOSPITABLE REGION

WRITTEN BY ROBYN ROEHM CANNON

 

A Contemporary Retreat on Copacabana Beach
Showcases the Jaw-Dropping Views

WRITTEN BY MARESA GIOVANNINI | PHOTOGRAPHY BY BLUE PARALLEL VILLAS

  

Sometimes interior designers require remarkable artwork, luxurious fabrics, and antique furniture to complete a living space; other times, all they need is a view.

 

 

On The Bayou

Take a Trip to New Orleans with this Cajun/Creole Menu

 

Written by Kim Fuqua | Photography by Bob Guthridge | Food Styling by Lori K. Gregory

Michael, my cooking teacher at the New Orleans School of Cooking, claims that Cajun food is “the only real American cuisine.” Michael is admittedly subjective—he passionately loves his city and its cuisine. One thing is true; N’Awlins offers some of the freshest produce and seafood around due to its climate and location. That fact, coupled with a culinary history that originates from French-speaking Canadians immigrating to Louisiana, makes this cuisine a true North American foodie favorite.
  The term Creole is used to designate several somewhat distinct New Orleans food cultures inspired by the French, Spanish, African, and Italian influences of New Orleans. The development of the Creole cuisine was heavily influenced by local restaurants such as Commander’s Palace and K Paul’s, where a distinct “Cajun-Creole fusion” cuisine was created by combining Cajun flavors with Creole ingredients and preparation.
  You’ll find alligator bisque, turtle soup, rabbit stew, boiled crawfish, fried frog legs, and an abundance of preparations for oysters, trout, crab, and shrimp all sharing space on menus around the Crescent City. Depending on where you live, some of those items might be difficult to procure. For this menu, I’ve chosen some of my favorite Cajun/Creole dishes with easy-to-find ingredients. Not difficult considering the staple items of the region are corn, rice, bell peppers, celery, onions, garlic, pecans, smoked sausage, shrimp, crab, and oysters.
  One of the nice things about this menu is that you can make several of the dishes well in advance, making it a perfect dinner party menu. In fact, the Crab and Corn Bisque and the Red Beans and Rice with Andouille Sausage both taste even better when the flavors are allowed a day to commingle in the refrigerator.
  Cajun/Creole food is not extremely spicy, as is commonly thought. An authentic Cajun dish will not make your eyes water, but it will carry a bit of a kick. The most characteristic seasoning used for heat is dried cayenne pepper, with Tabasco sauce served on the side. Some cooks like to use a Creole or Cajun seasoning mix as well, which is easy to find in stores. Experiment and have fun!

“Laissez les Bons Temps Rouler”
(A Cajun expression meaning “Let the Good Times Roll”)

WRITTEN BY ROBYN ROEHM CANNON PHOTOGRAPHY BY PUEBLO BONITO RESORTS

 

Coming Soon! A great single story family home in Irving, TX.

Located in the Valley Ranch division, this spacious 3 bedroom, 2 bath home is within walking distance to a neighborhood park. Numerous updates have been done including a new roof. Home is near several local highways including Gearge Bush Tollway (190) and 635 LBJ. Very close to Cowboy's practice facility as well as shopping areas.

Celebrate Autumn’s Abundant Produce with a Heart-Warming Supper

By Caroline Ford

 

As leaves turn rich shades of red, orange, and gold, blustery fall winds sweep in and leave us craving heart-warming dinners. But as long as days are mild and fall sports are in full swing, I like to limit my time in the kitchen and take advantage of the fun outdoors. These recipes are the perfect answer. They’re full of warm, aromatic spices and hearty vegetables to combat the chill creeping in, without requiring long hours by the stove. They come together in dishes that are easy to prep ahead and quick to bring to the table for impromptu gatherings after the game or weeknight evenings soaking up gentle rays of sun in the backyard.

 

 

Squash and Sweet Potato Soup

 

This soup requires a bit of time to roast the veggies, but that’s the perfect opportunity to prep the remaining ingredients. A quick puree in the blender yields a smooth, creamy soup that is utterly satisfying on a cool or rainy evening. I like to serve it with tangy sour cream, cracked black pepper, tender microgreens for brightness, and crackers for a bit of crunch, but feel free to include your favorite soup accompaniments, such as chopped nuts, fresh herbs, or a drizzle of great olive oil.

Serves 4

3 tablespoons olive oil, divided

2 pounds sweet potato, halved

kosher salt

freshly ground black pepper

1 large yellow onion, chopped

2 celery ribs, cut into ¼-inch dice

2 cloves garlic, minced

1 tablespoon rosemary, finely chopped

1 teaspoon sage, finely chopped

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

4–6 cups low-sodium chicken
or vegetable broth

hot sauce to taste

lemon juice to tasteGarnish (optional):

sour cream, microgreens, and crackers

Heat oven to 375 degrees. Line a baking sheet with parchment paper or foil. Rub 1 tablespoon of olive oil on the cut sides and skin of the squash and sweet potatoes. Season both sides generously with salt and pepper. Place the cut side down on a baking sheet and bake for 40 minutes to 1 hour, until tender when pierced with a fork. Make sure to check larger ends. When cool enough to handle, scoop out flesh and place in a bowl.

Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add onion and celery, and stir until beginning to soften, about 1 minute. Reduce heat to medium and cook until very soft, about 10 minutes. Add garlic, rosemary, sage, and remaining spices. Cook until soft and fragrant, about 1 minute. Add the cooked squash, potato, a nice sprinkle of salt, and 4 cups of broth. Simmer for 30 minutes. Puree the soup in a blender in batches or with an immersion blender. Season to taste with salt, pepper, and a few dashes of hot sauce. Add more broth to reach the desired thickness. If the soup tastes a bit flat, add a squeeze of lemon juice to brighten.

 

Hanger Steak in a Coffee-Peppercorn Marinade

This steak requires a bit of forethought for marinating a day in advance, but the results are entirely worth it, as the coffee adds a depth of flavor that pairs perfectly with dark meat. Be sure to ask your butcher to remove the long connective tissue that runs down the center of the cut.

Serves 4  1 cup brewed coffee

½ cup red wine

4 tablespoons olive oil, divided

1 tablespoon black peppercorns, crushed in a
mortar and pestle

1 tablespoon maple syrup

1 teaspoon sambal oelek

1 teaspoon Worcestershire sauce

1 teaspoon kosher salt, plus more to season steak

3 cloves garlic, smashed

2½ pounds hanger steak, about 3 pieces

freshly ground black pepper

 

Combine the coffee, red wine, 2 tablespoons of the olive oil, crushed black peppercorns, maple syrup, sambal oelek, Worcestershire sauce, salt, and garlic in a shallow baking dish or a large Ziploc bag. Add the hanger steak and refrigerate for 12 to 24 hours, turning the steak occasionally.

Remove the steak from the marinade and discard the marinade. Pat the steak dry and season both sides generously with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of olive and add the steak when the oil is very hot. Cook 4 to 5 minutes or until dark brown. Turn the steak over and cook an additional 4 to 5 minutes for medium-rare or until desired degree of doneness. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain and serve with the kale and farro salad.

 

Kale and Farro Salad in Fig Balsamic Dressing

 

Hearty kale softens when tossed in a generous amount of tangy, sweet dressing. Tossed with chewy, nutty farro, this salad is a perfect accompaniment to juicy slices of hanger steak. The farro can also be cooked several days in advance and stored in the refrigerator. Use the extra for other salads or in a vegetable sauté.

Serves 4

1 cup farro

4 cups vegetable or chicken
broth or water

kosher salt

1 large bunch dinosaur kale

freshly ground black pepper

Fig Balsamic Dressing (see below)

1 ounce ricotta salata, shaved

Place the farro and broth or water in a large pot. Bring to a boil and season generously with kosher salt. Reduce to a simmer and cook for 2 hours, until farro is tender, but still a bit chewy. Drain the farro and rinse with cold water and then refrigerate in a tightly covered container until ready to use.

 

Roll a few leaves of kale at a time into a bundle and slice the leaves into ¼-inch strips. Transfer to a large bowl and season generously with salt and pepper. Add 1 cup of cooked farro and 2 to 3 tablespoons of the Fig Balsamic Dressing. Toss to combine, adding more dressing as needed. Transfer the salad to plates and top with shaved ricotta salata.

 

Fig Balsamic Dressing:

10 dried figs, stemmed and halved

1 cup water

2 cups dry red wine

1 clove garlic, minced

¼ cup brown sugar

2 tablespoons balsamic vinegar

⅓ cup fruity olive oil

kosher salt

freshly ground black pepper

 

Place the figs and water in a medium saucepan and bring to a boil. Turn off the burner after 2 minutes and let the figs soak for 15 minutes, until soft. Add the wine and simmer for 20 minutes. Allow to cool. Transfer the mixture to a blender and add the garlic, brown sugar, and vinegar. Blend until well combined. With the blender running, slowly drizzle in the olive oil. Season to taste with salt and black pepper.

 

Fresh Fig Galette

 

In my book, it doesn’t get much better than ripe, luscious fresh figs. I covet their arrival in the markets and think their beauty is best appreciated with simple adornment. I serve this galette with sweetened whipped cream, but it would be equally delicious with vanilla or butter pecan ice cream.

Serves 6–8

Crust:

1 cup all-purpose flour

1 cup whole wheat flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon kosher salt

1 stick butter, chilled and cut
into small pieces

½ cup sour cream

Combine flours, sugar, baking powder, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles small pebbles. Add the sour cream and pulse until the dough comes together. Turn out onto a lightly floured surface and shape into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Filling:

8 ounces goat cheese, softened

3 tablespoons honey, plus
more for drizzling

1–1½ pounds fresh figs, quartered

4 tablespoons sugar, divided,
plus more for sprinkling

1 egg, well beaten, plus
1 teaspoon water

1 cup heavy whipping cream

Heat the oven to 400 degrees. Combine the softened goat cheese with 3 tablespoons of honey in a small bowl and set aside. Gently toss the figs with 2 tablespoons of the sugar in a medium bowl.

Roll out the dough to a ⅛-inch-thick circle. Transfer to a lightly floured baking sheet. Spread the goat cheese on the dough, leaving a 2-inch border. Arrange the figs in concentric circles over the cheese. Fold the edges of the dough up over the outer edge of the figs, gently folding. No need to make it perfect; a galette should be rustic and free-form. Brush the dough with the egg wash and sprinkle the top with a light dusting of sugar.

Bake for 35 to 40 minutes, or until the crust is golden brown. While the galette is baking, whip the cream with the remaining 2 tablespoons of sugar in an electric mixer until stiff peaks form. Drizzle more honey over the warm galette and serve immediately with whipped cream on the side.

 

Written by Jeanine Matlow

 

Photography by Pate Eng

 

 

 

In New York, less-than-large living arrangements are the norm, requiring a keen eye to stretch the aesthetics. For a pair of empty nesters with a nine-hundred-square-foot one-bedroom dwelling, Leyden Lewis, owner and design director of Brooklyn-based Leyden Lewis Interior Design + Architecture, was able to deliver something grand. “I think everyone wants to utilize their space to maximize the program and be practical without making it crowded,” says Lewis in regard to this apartment, located in a prime location near the Museum of Modern Art.

 

 “The space was not very architecturally interesting itself,” explains Lewis, who turned to the intriguing forms of furniture, finishes, and decorative objects to bring in the character that was lacking. His clients were coming from a more traditional house that was surrounded by nature. “This brings back something natural and organic, even without the trees, in an urban scenario,” Lewis says. “They had lived in the city before. I wanted to bring them back refreshed and reloaded.” Lewis likens the style to alchemy. “It’s a kind of magic when you put things in conversation with something else.”

 

The story unfolds in the entryway with a French confiturier from the ’30s. With the exception of the bedroom, the entire apartment is painted white. The designer compares this approach to serving sorbet during a meal. “I want you to cleanse the palate before you experience the rest of the apartment,” he says. Besides, the key pieces in the entry feature shapes that are more defined against a blank canvas. “The quirky triangular mirror against the chest and the Murano bowl against the white walls are like a watercolor on a white page.”

 

The coffee-colored floor anchors the space. Lewis’s clever tactics include his imaginative use of peek-a-boo pieces. “You create transparency by using things that are not solid,” he says. In the living room, a shapely bar cart from the ’50s proves that good things really do come in small packages, while a disappearing desk in the corner provides a workspace positioned to face the living room and the views beyond.

 

Lewis chose a round rug instead of going with the more traditional boxy shape. The boomerang-shaped couch and mahogany chairs with curved arms also fool the eye. “It’s a good way to make a space larger, to not match the angles,” he explains. “By tilting and shifting the furniture off the lines and structure of the apartment and walls, you increase the space visually.”

 

Lewis refers to this idea as his hovering business, which can go a long way in modest digs. “It’s emotional space that you gain,” he says. “It’s about selecting pieces of furniture that tell you how to walk around and use the space, such as the sensuousness of the chair arms that are without a natural starting and stopping point.”

 

The tangerine sofa is the most important piece in the living room, says the designer, who doesn’t hesitate to use a variety of hues in tight quarters. “You still want to create a hierarchy, even in a small space,” he says. Deco chairs from the ’30s mix with a modern table in the diminutive dining area. “The light fixture echoes the window treatments and creates a lightweight source of lighting for the room,” Lewis says. “Anything too heavy seems to crowd the mind.”

 

A table topped with organic shapes adds another sleek element to the space without taking up too much visual weight. Even modern technology gets in on the vanishing act with an adjustable flat-screen TV on the wall. A Karl Klingbiel painting propped on the floor provides another place for the eye to rest.

 

Lewis commissioned artist and photographer Tony Whitfield to create an assemblage of images taken by the husband, who is an amateur photographer. “These are a series of windows,” says Lewis to describe the artistic arrangement of photos.

 

Sage green walls envelop the master bedroom, and the bed, whose legs are set back from the corners, seems to levitate, adding an airy effect to the room. A nearby sitting area consists of a Milo Baughman for Thayer Coggin chair and ottoman from the ’60s and a polycarbonate side table placed in front of a painting purchased by the homeowners. Lewis turned a narrow niche that was once a vertical void into a tiny library with shelves.

 

The designer doesn’t mind mixing highbrow with lowbrow for an equally transfixing effect. “Good design is good design,” says Lewis, citing the combination of the polycarbonate mirror above the 19th-century Korean chest in the bedroom as an example. “It’s that juxtaposition.” Every design decision carries weight in a small space, but Lewis is reluctant to take total credit for this impressive dwelling. “The character of the apartment is coming from the people themselves,” he says. “I’m just drawing the magic from them.”

 

 

 

 

 

 

 

Written by Robyn Roehm Cannon

 

 

 

Winter Blooming Shrubs

 

 

 

It’s relatively easy to have colorful flowers when temperatures rise above sixty degrees, but what about the winter garden, when cold winds blow and the dreariness of November sets in? That’s when it takes a bit more planning to produce a garden that yields delicate flowers for our enjoyment and to urge us on to spring. The good news is there are a surprisingly large number of excellent, readily available choices to add to your landscape for winter excitement. 

 

One of the hardiest flowering plant groups that will thrive in nearly any planting zone is shrubs. These ornamentals are generally disease resistant and will give your garden color and texture during more than one season. Many begin their show while still covered with the white of winter and exude a glorious fragrance into the cold, crisp air. Perhaps best of all, they’ll attract birds with their colorful habit, so your garden will become a wildlife sanctuary, full of activity during a time that is normally very quiet. Keep reading for details on some of my favorite winter-into-spring bloomers.

 

 

Japanese Pieris (Pieris japonica)

USDA zones 5 to 8

These stately plants can grow to be large specimens over time—up to ten feet tall by eight feet wide. They love rich, moist, well-drained soil and can thrive in partial to full shade. You’ll be rewarded with white or pink six-inch pendulous clusters of fragrant, bell-shaped flowers beginning in late winter and lasting through spring. Look for the cultivar ‘Debutante’, a compact selection that grows to three feet at full maturity.

 

Cassia (Cassia bicapsularis or Senna bicapsularis)

USDA zones 7 to 10 (deciduous north of zone 10)

This shrub has a fountain or draping look to it and can grow into a small tree. It produces deep yellow blooms from late fall into early winter. It likes full sun and sandy soil with good drainage. Be sure to work compost into the soil before planting and water the cassia regularly until it’s established.

 

Daphne (Daphne odora)

USDA zones 3 to 10

A sunny to lightly shaded area of the garden is preferred for this highly fragrant bloomer. It offers delicate, creamy white, pink, or yellow flowers in clusters in late winter that persist well into spring. The cultivar ‘Leucantha’ is a nice choice when planted in slightly moist soil that is well drained. Its mature size is approximately four feet tall and wide, but beware: daphne doesn’t like to be moved, so find your plant a home where it can be happy for many years.

 

Flowering Quince (Chaenomeles speciosa)

USDA zones 5 to 9

This is one of the most dramatic winter bloomers. Clusters of white, pink, or red blooms open on bare stems in late winter and early spring. The cultivar ‘Kingishi’ is especially nice for the home landscape. It is a compact shrub four to five feet high and wide. Quince is not particular about the soil it grows in, as long as the shrub is sited in full sun and watered regularly. It makes a good deterrent against deer because the limbs are covered in very sharp spines.

 

Laurustinus Viburnum (Viburnum tinus)

USDA zones 7 to 10

Waxy, fragrant white flowers open from pink buds in late winter and early spring. Some cultivars bloom in summer and continue blooming through the winter. Viburnum likes part sun to shade in fertile, moist, well-drained soil.

 

Pussy Willow (Salix discolor)

USDA zones 2 to 7

Late winter brings powdery-silver blooms popping out from the pussy willow’s bare stems. It is a colonizing plant and may cover an area of twenty feet around the original planting, reaching twenty-five feet tall, but it can be contained through severe pruning after flowering. It grows as a native in swampy areas and is perfect for low spots in the landscape. Any soil type is acceptable. Bees, butterflies, and many bird species are drawn to this plant.

 

Winter Honeysuckle (Lonicera fragrantissima)

USDA zones 4 to 9

In late winter and early spring, this weeping shrub is covered with lemon-scented white blooms. It can grow to ten feet tall and wide. Grow it in dry to moderately moist, well-drained soil in full sun to partial shade, and prune it after it flowers to control its size