Blog posts tagged with 'jewelry'

Letters from Paris: Concerts at Sainte Chapelle

Friday, June 10, 2016

My love of string instruments began in 4th grade.  I had the opportunity to take violin lessons at school with Mr. Kantack and persuaded my parents to buy me a used violin. I was so excited! I sat in my chair with my music stand in front of me-- sheet music staring me in the face... I had no idea how to read it! Mr. Kantack wasn't very patient and so I made the decision to play the music by ear. It was easy for me and everything was going well until the day came that I didn't turn the song page at the right time and I was caught!  There was no flexibility or kindness on the part of Mr. Kantack, so I quietly put my instrument away and never went back to class.  Fortunately my love of the violin never left me.

This week in Paris, I learned that spring concerts were starting at the Sainte-Chapelle.  This intimate chapel is located inside the Palais de Justice and was built by King Louis IX.  It was finished on April 26, 1248 and since April 26th is my birthday, I decided this was my sign to attend a concert there! I chose the Vivaldi, Mozart, and Haydn concerts for violin, cello  and bass.  To say that this 1 hour music concert was wonderful, is an understatement. It was more a transportive experience-- The beauty of the gothic-style chapel, the expertise of the musicians (from the National Superior Conservatory of Music) and the charm of the notes written by their composers,  easily took me someplace far away from which I didn't want to return... There is something about the sound that comes off the strings that penetrates the heart more deeply than most instruments.  As the 18th century French writer Edmond de Goncourt once said: “A poet is a man who puts up a ladder to a star and climbs it while playing a violin.”

I watched the violin players mostly-- especially, the young woman in her pencil skirt and classic Louboutin black heels-- the red soles showing with each twist.  As she stood and played, I realized that the posture required to hold a violin is quite beautiful in and of itself.  Everything about this evening made me feel so alive!   I highly recommend the concerts at Sainte-Chapelle for your next visit to this City of light, poetry, music and romance! 

La Sainte-Chapelle: 8, Boulevard du Palais:

Have a glass of champagne at the Brasserie des Deux Palais (3, Boulevard du Palais) across the street before or after the performance

Concert website:
https://www.classictic.com/en/concerts_at_la_sainte_chapelle/10055/256480/

 

xx Carla

 

 

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Travelling Jewels! Part 2

Friday, June 10, 2016

Last April, we realized a long time dream to buy a Paris apartment.  We closed escrow on my birthday and we floated on champagne bubbles for days and days after.  The process of purchasing real estate in France is not for the faint of heart  but I will spare you those stories for now.  There is a 16th century expression in French  Chercher Midi à quatorze heures which translates to  something like Looking for noon at two o'clock. It basically implies that you are making things more difficult than need be-- that you are attempting to accomplish the impossible.  I think that this expression speaks perfectly to the French real estate buying experience!  Let's just say we knew we were in for an adventure when, ironically,  the apartment that we loved was located on the rue du Cherche-Midi!  

So... off I go! I've packed my carry-on with few clothes and all of my favorite Camille K jewelry pieces!   I'll have 10 hours from San Francisco to Paris to enjoy  a good book -- The Swans of Fifth Avenue-- and to dream of all the things I want to do once there.  Watch your mailbox for my Letters from Paris-- I can't wait to share it all with you!  À bientôt! 

xx Carla 

 

 

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Travelling Jewels!

Friday, June 10, 2016

My love affair with the City of Lights began early in my childhood when someone gave me a book called: France, Country of Delight: Paris and the Provinces. It came with color slides that I viewed on my Panorama illuminated viewer! It also came with a 33 record featuring Charles Boyer as tour guide. Between his French accent and a view of the City, I fell madly in love. 

I believe, that if we wish for something from a young age, and we continue to nourish it, we get closer to living it later on. My dream of Paris began with this book and was nourished by travelling to Paris in college and then marrying a Frenchman later on.  To live a dream is to live a life fulfilled!   After all this time, I can now call Paris my home...

As I gather my belongings together for this upcoming trip, it should come as no surprise that I start first with my jewelry.  You know that I love every piece of jewelry I make but sometimes I do play favorites!  I always take pieces from the Biltmore and Lucky Collections ( Click on your favorite piece for detailed information )-- Simply said, they just speak to me!  
Watch for the rest of jewelry I'm taking with me to be featured on next week's blog.  Then it's off to Paris where I'll be sending you Letters from Paris -- my insider view of this amazing City!

 

xx Carla 

 

 

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Food & Fasion: Carla's Infamous Cheesecake

Friday, June 10, 2016

Cheesecake hails from New York in modern times, but it turns out it has a history dating back to the 1st Century A.D and the politician Marcus Cato who served it as an offering to the gods at his temple. Later, it was served to the athletes during the first Olympic games in Greece, and then it was introduced in Western Europe by the Roman conquering armies.  

Knowing this bit of history will explain why my absolute favorite cheesecake can be found in Paris in a restaurant located in a small, historic passageway known as The Village Royal (Cité Berryer). For many years before the restaurant opened, I came to this quiet spot to drink tea and enjoy a bit of respite from the bustle of the city. It was like finding a small village in a big city and the fact that it was home to the Royal Guard of Louis XIII-- the Musketeers, definitely added to its charm. Now it has become my cheesecake pilgrimage when in Paris! Once seated at my table, they ask me if I would like to have a cheesecake set aside for my dessert... Perhaps I'm a bit too obvious?

I have asked for the recipe countless times --but alas, they only dribble clues about the ingredients-- the French, they are good at discretion! It seems speculoos cookies are what make the crust so good and that they leave the cake a bit undercooked (the center is runny when you bite into it), the key to its ultimate success.  I hope you travel to the Village Royal-- besides the cheesecake, Chanel and Dior have moved into the Village making it the perfect afternoon outing!  http://villageroyal.com/?lang=en#!/history
In the spirit of sharing, I give you my recipe and quote the motto of the Three Musketeers:

"All for one and one for all"!
 

CARLA'S CHEESECAKE INSPIRED BY Le Village

Crust:


2- 7 ounce boxes of Speculoos cookies (Trader Joe's)
1 stick (8 Tablespoons) butter, melted
1/2 cup  brown sugar

Cheesecake:

3 large 8 oz. boxes organic  cream cheese, room temperature
1 cup organic sour cream 
1 1/2 cups granulated sugar
5 large organic eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon juice

Heat oven to 350. Coat bottom and sides of a 9-inch springform pan with butter.

In a food processor, finely crumble the cookies . Process for 1 minute and transfer to a bowl.  Drizzle butter over the mixture, add brown sugar, and use a fork to mix until well moistened. Put crumbs into the pan, spread and press them into an even, lightly packed layer. Bake 10 minutes and remove from oven to cool.

Now preheat the oven to 500 degrees

Beat cream cheese and 1 cup sour cream until fluffy about 3 minutes.  With mixer going, add sugar in a steady stream until well mixed. Whisk together eggs, vanilla and lemon juice and add to cream cheese mixture. Beat until very smooth. Pour it over the crust and smooth the top. Bake for 10 minutes at 500 degrees,  then lower the temperature to 200 degrees and bake for another 1 hour and 15 min.

Remove from oven and cool.  While cooling, mix 2 cups sour cream with 1/4 cup sugar (add more sugar if you like it sweet).  When the cake is cool, spread the sour cream mixture over the top (like icing) and place in fridge.  Cover and let it sit for at least 4 hours in fridge. When ready to serve, slide a knife around the outer edge of cake in the pan and then remove the side of the springform pan.  Enjoy!

xx Carla 

 

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Food & Fashion: Tortilla Española Inspired by Carmen

Friday, June 10, 2016

In 1977, I lived in Madrid, Spain and studied at the Instituto de Cultura Hispanica for my college year abroad.  I wanted to be in a language immersion program and I wanted to live with a Spanish family. As an enthusiastic  20 year old, I wanted to speak, eat and dance my way through this special moment in my life.  I lived on the Calle Flor Baja, across the street from Bar Raul.  My roommate and I played Carole King, Carly Simon, and James Taylor music loud while we hung out our bedroom window flirting tirelessly with Raul! What a time it was...  My Señora's name was Carmen Fernández Lobo-- she had long black hair that she mostly secured in a bun, wore high-luster pearl earrings (my fascination with pearls started here!) and had many friends in high government places.  We developed a friendship over time and she taught me a lot about Spanish men, dry sherry, and making the famous tortilla Española!  I have made many versions of her tortilla over the years and  to add to the nostalgia of it all, I listen to "You're So Vain" dedicated to Raul or Paco de Lucía dedicated to Carmen.  

 

TORTILLA ESPAÑOLA INSPIRED BY CARMEN

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/4 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 onion, halved and thinly sliced thinly
Kosher salt and freshly ground pepper 
8 large organic eggs

INSTRUCTIONS

        Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes. Add a cover for faster cooking. When cooked, remove from heat.

        In a large bowl, lightly beat the eggs and season with salt and pepper.  

        Return the skillet to the heat. Add the egg mixture, spreading it out in an even layer to cover the potatoes. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes.  Periodically, life the sides of the tortilla and let the runny egg fold under to cook.Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature (can stand at room temp. for 3 hours).
Serve on top of sauteed spinach, kale and poblano peppers or serve just as it is and be sure to enjoy a glass of dry sherry!

xx Carla

 

 

eggs , recipe , tortilla espanola , carmen , spain , spanish food , spanish recipe , travel , leisure , camillek , fashion , ingredients , olive oil , jewelry , cooking with carla , jewels
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Food & Fashion: Carla's Flaky Pie Crust

Friday, June 10, 2016

I was born in the spring of the late 1950's.  Ventura was a quiet southern California beach town then and our lifestyle was a modest one. I grew up feeling that I had everything I needed-- especially so on Sunday nights-- deemed pie night,  in our home.  The anticipation of knowing what pies my mother Dorothy and family friend, Marion would make was my favorite guessing game. Life was simpler then!  


My mom made everything from scratch; her pies, our meals and our clothes.... it seemed effortless! I know now that it wasn't but it certainly gave me a sense that everthing was possible if I applied myself. To this day, I get a thrill when I make something from nothing. Whether it be a necklace made from unlikely combinations of found parts or a recipe recreated with whatever is leftover in the refrigerator, a bit of imagination and time can produce something special.  I find there to be a bit of magic in all of this! 
 

 

CARLA'S FLAKY PIE CRUST

This is a crust I make in a food processor. It’s easy and pretty foolproof!  On Sunday Pie Night, I learned that the secret to a good crust is to have everything very cold and to handle it as little as possible.

Ingredients for one  9" pie crust
1 1/2 cups all-purpose flour or Cup4Cup Gluten free flour
1 1/2 sticks cold butter, cubed
1/4 teaspoon salt
1/3 cup  ICE water

 Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes (should be frozen or very cold). Add salt. Process for 5 seconds. (the butter should still be in pieces)

Add the ice water and process for 5 seconds longer, just until dough comes together. Don’t wait until it is a big clump or it will be too wet and tough.

 Remove the dough and gather it into a ball with your hands (squeeze it a bit to make it stick together). Place a piece of wax paper (lightly dust it with flour and lightly flour your rolling pin) over a wood board or clean surface and roll the dough into a 16-18 inch circle to 1/16-1/8 inch thick. Place this dough (on the wax paper) into the fridge for about 20 minutes maximum. When you are ready to put it in your pie dish, place the pie dish on top of the dough, turn it over and then gently peel the wax paper off the dough .  Pat it gently into the pie dish and crimp the edges.

Note: If you find yourself without a proper rolling pin, I find that a chilled vodka bottle will do the trick just fine!  A quick shot before rolling out the dough is known to boost confidence!

 

xx Carla

 

 

fashion , food , vodka , pastry , pie crust , pies , dessert , foodporn , foodie , foodgasm , recipes , jewelry , cooking with carla , family recipe , camillek , dough , leaven , flaky pie crust
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Food & Fashion: Kate's Brownie Recipe

Friday, June 10, 2016

camillek logo

 

CAMILLE K is most definitely a jewelry brand so why a post about food?  If you follow us on Instagram, you will see frequent photos of food and the #cookingwithcarla hashtag.  Some of you have asked for the recipes and we have listened!


Cooking is a creative process -- especially so when you are willing to NOT follow the recipe and trust your instincts.  In the same vein of knowing what gem colors go together when I'm designing a new piece of jewelry, deciding what spices will complement a recipe I'm working on requires a similar sensibility.  And of course, there is the visual aspect of designing and cooking that is so appealing to me.  Jewelry tries to capture the wearer's interest with both beauty and comfort. Food attracts the eye of the diner and delights his/her palate.  Both should make every effort to stir  one's heart! 
   
I hope you will enjoy preparing and sampling some of my personal favorite recipes both sweet and savory!  If you know me, you know I love a good story. Here are Kate's three rules to live by for you to ponder as you bite into your first brownie: 

 
1- Never quit!
2- Be yourself!
3- Don't put too much flour in your brownies!
 
KATE'S BROWNIE RECIPE
 
1) Preheat oven to 325 degrees
2) In a heavy saucepan over very low heat, melt 2 squares  Guittard unsweetened chocolate and 8 Tbsp. organic butter.
3) Remove pan from heat and stir in 3/4 cup sugar. ( I often change to honey)
4) Beat in 2 organic eggs and 1/2 tsp. vanilla
5) Quickly stir in 1/4 cup flour (I use Cup4Cup gluten free flour), and 1/4 tsp. salt
6) Spread batter in a well-greased 8x8" baking pan. Bake 40 minutes. Remove, cool, cut and be delighted!
 
 
 XX Carla
 
 
 
fashion , jewelry , brownie recipe , brownies , katherine hepburn , cooking with carla , camillek , food , dessert , recipes , recipe , chocolate , delicious , advice , wisdom , favorite recipe , foodporn , foodgasm , foodie
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