Have you ever taken your dolls on a culinary adventure? Let’s cook up a storm in the kitchen.
Your table is ready, walk this way. We’re serving a few unexpected dishes today. Our dolls generally stay away from the oven, but in this issue let’s mix it up and see what happens when our favorite fashion models get into the pantry.
Tonner’s Made in the Shade doll takes a part-time job in the local diner. Neighborhood food never looked so glamorous. Miniature food from Re-ment and Daiso
Morning, noon and night – there’s something for every taste and appetite here. Armed with an inventive approach and an adventurous palate, there’s no telling what we might rustle up.
Why just stick to the usual? There are so many great colors and textures in our kitchen cupboards. It’s a great opportunity to be creative and to try out new ingredients with surprising results. Some of these dolls turned out to be rather good cooks. Let’s try something new – our imaginations are the only limit!
Integrity Toys’ Grey Lady doll from the 2007 Rare Deal Gene Convention. Grater from Ikea, carrots are stylist’s own.
GREY LADY GENE SERVES CARROT SALAD GRATINÉE
For 4 people:
1 pound carrots, peeled and grated
2 tsps. Dijon mustard
1 lemon, freshly squeezed
3 tbsps. extra virgin olive oil
1 tsp. honey
Pinch of salt, to taste
Freshly ground black pepper, to taste
2 tbsps. chopped fresh parsley
2 finely chopped shallots
Combine the mustard, lemon
juice, honey, olive oil, salt and pepper. Add the carrots, fresh parsley, and shallots. Toss well. Serve immediately.
TONNER’S TOO SWEET’S FRUIT LOOPS COOKIES
2 1/4 cups flour
1 1/4 cups sugar
1/2 cup cocoa powder
1 cup butter
2 large eggs
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. almond extract
1 cup chocolate chips
2 cups roughly chopped Fruit Loops
Cream the butter and sugar until light and fluffy. Add eggs and extracts and mix. Add cocoa powder and mix again. Gradually add flour and mix well. Add the chocolate chips and knead the dough to thoroughly combine to a thick consistency, adding a little milk if necessary. Make balls of dough and press them into the crushed Fruit Loops on a tray, making sure the cereal pieces stick. Place the dough balls on a cookie tray lined with parchment paper. Bake at 350 degrees for 8-10 minutes. Leave to cool and enjoy!
JAMIESHOW’S ON MADISON AVENUE MARLENA: GAGA ON MILLIONAIRE’S BACON
1 pound of thick-cut bacon
5 tbsp packed brown sugar
1 tsp. cayenne pepper
1 tsp. black pepper
Line a baking pan with foil. Combine spices and sugar together into a bowl and mix thoroughly. Apply generously by hand to each strip of bacon. Bake at 350 degrees until the desired level of crispiness is reached, about 20-30 minutes.
GRAPHIC LANGUAGE ADELE MAKEDA’S RISOTTO
For 6-8 people
4 tbsps. olive oil
8 oz asparagus cut on diagonal into 1-inch pieces
1 medium zucchini, cut on diagonal into 1-inch pieces
1 medium-size squash cut into
1/2-inch cubes
4 1/2 cups chicken broth
1 large white onion, finely chopped
1 3/4 cups arborio rice
3/4 cup dry white wine
16 baby carrots
1 cup grated parmesan cheese
1 cup frozen peas
1/2 stick butter, chopped
Chopped fresh basil leaves
1/4 cup pine nuts, toasted
Additional grated parmesan cheese
Heat 1 tbsp. oil in heavy large skillet over medium heat. Sauté fresh vegetables until tender, set aside. Heat 3 tbsps. oil in heavy large pot over medium heat. Add rice and stir for 3 minutes. Add wine and simmer until absorbed, stirring occasionally. Add 1 cup broth and simmer until broth is almost absorbed, stirring often. Add broth, 1 cup at a time, allowing each to be absorbed before adding next and stirring frequently. Mix in sautéed vegetables. Add cheese, peas, butter, and 1/2 cup broth. Simmer vegetables are just tender, and risotto is creamy, stirring often and adding more broth if necessary. Mix in basil; season with salt and pepper. Sprinkle with pine nuts, and serve.
AMANDA LEPORE COUTURE BABY GETS IT ON WITH CUBAN BLACK BEANS
2 cups dry black beans, soaked overnight and drained*
1 quart cold water, or as needed
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, chopped
2 bay leaves
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 cup white wine
1/4 cup white wine vinegar
1/4 cup olive oil
Combine beans, water, onion, green pepper, garlic, herbs, and spices in a medium stockpot. Bring to a boil over medium heat. Then reduce heat to simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as needed. Stir in wine, vinegar, and olive oil.
*If you don’t have time to soak the black beans overnight: bring beans and water to a boil. Turn off heat and allow to stand for 1 hour before proceeding with recipe.
DOLLSHE CRAFT’S REY LEWIS SHARES HIS HOMEMADE LIQUID DISH SOAP SECRETS
1 1/2 cups water
1/4 cup tightly packed grated bar soap (plain, unscented)
1/4 cup liquid castile soap
About 1 tbsp. super washing soda (wear gloves when handling)
1/2 tsp. glycerin
Essential oil, fragrance as desired
Heat water over medium heat in stainless steel pan. Add grated bar soap and stir until dissolved. Remove from heat. Add liquid castile soap, 2 1/4 tsps. of washing soda and glycerin. Stir thoroughly. Let soap set for 24 hours, stirring occasionally, to check the consistency. It will thicken over time, so it can be a little runny. To thicken, warm, add 3/4 tsp. washing soda, and allow to set. This may be repeated – adding 1/2 tsp. each time – until the desired thickness is reached. If the soap is clumpy, use a blender to disperse. Once soap has reached desired the consistency, stir in 15-40 drops essential oils. Pour into a container with pump or flip top squeeze lid and have fun washing up!