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John Robshaw Textiles
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TAGGED #JOHNROBSHAW
Published: January 06th 2015
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Featuring our Copper Decorative Pillow.
@the_mercantile_mai #JohnRobshaw pillows.
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Featuring our Primrose Decorative Pillow & Phulkari Lotus Decorative Pillow.
@alexisblakeinteriors Shipping to a client tomorrow. Someone's going to have a happy bed.
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Featuring our Poppy Indigo Decorative Pillow Collection.
@johnderiancopmany #JohnRobshaw bedding at John Derian Dry Goods.
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Featuring our Cotton Ikat Decorative Pillow Collection.
@bontucson Cozy things... indigo pillows. handmade moccasins.
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Featuring our Quilts & Bedding.
@peridothome Brighten up this dreary day! Check out one of our favorite rooms at Peridot Buckhead!
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Featuring our Hand Stitched Indigo Coverlet.
@codarus Bed with a view #JohnRobshaw Hand Stitched Indigo Coverlet.
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Featuring our Vintage Turban Quilts.
@ninestreetny Stretch it out, girls, it's going to be a busy day!! (For me. You guys will probably just play and nap.)
Warm up fall with our Cauliflower Hazelnut Soup
Published: October 19th 2014
Warm up fall with our Cauliflower Hazelnut Soup
Method

Toast the hazelnuts

Pre-heat the oven to 350º.
Place the hazelnuts on a baking sheet and bake for 15-20 minutes, until the skins start to peel away, and they are a light brown. Be careful not to overcook / burn because the flavor of the nuts will change dramatically.

When they are done, allow them to cool slightly and then roll the nuts between your hands to release the skins. Discard the skins and set the peeled hazelnuts aside while you prepare the soup.

Prepare the soup

Place the leeks and garlic in a heavy bottom pot over medium heat with some olive oil. Sauté for about two minutes, until everything is soft. Add in the cauliflower and season generously with salt and pepper. Cook for about 10 minutes, stirring occasionally until the cauliflower starts to brown.

Add in the vegetable broth and bring to a boil. Reduce to a simmer, place a cover loosely over the top and cook for about 20-30 minutes.

Carefully transfer the soup to a blender. Add in 1/2 cup of hazelnuts and 1 tablespoon of the lemon juice or vinegar. Blend until you have a smooth puree. Taste and adjust any seasoning as necessary. You will probably want to add a little more salt and maybe another tablespoon of lemon juice or vinegar. Keep in the blender while you prepare the sage.

Fry the sage

In a small cast iron/frying pan, heat the oil over medium heat. Fry the sage leaves for about 2 minutes on each side until they become nice and crispy. Remove and place on a paper towel.

Assemble the soup

Pour the warm soup into individual bowls. Top with the exrta chopped hazelnuts, fresh cracked pepper, chives, and/or micro greens. Also, if you like, you can sauté a couple of florets of cauliflower to add on top.

This is best served warm, right away. It also makes great leftovers. It will keep for several days in an air-tight container in the fridge.

SPICE UP FALL
Published: October 19th 2014
SPICE UP FALL
Method

Preheat the oven to 450°F.

Prepare the dough. Combine flour, salt and butter in cuisinart or bowl. Add ice water slowly while pulsing in cuisinart until it gets clumpy. Gather the dough together, being careful not to over handle it (if overworked it wont be light and flaky). Cover in saran wrap and if you have the time, let it rest in the fridge for 20-30min (or longer if you want to prepare the dough ahead of time, allowing it to return to room temp before working with it).

Butter you tart pan generously. On a lightly floured surface, roll out your dough to be large enough to cover the bottom of the pan and go up the sides. Add additional flour as you roll to keep it from sticking. When finished, roll the dough around your rolling pin and unroll it onto your tarte plan (like Brigitte does in the video). Press the dough down so it fits snug into the pan, cutting off excess dough that falls outside the top of the pan.

Prick a few holes in the dough to prevent it from puffing up. Cook it for about 10 min at 450°F or until it begins to brown.

Spread the tomato achaar on the dough. Layer half of the combination of gruyere, emmental and parmesan cheeses. Then layer your sliced tomatoes and top with another layer of cheese. Cook it for about 20 min at 450°F. The crust needs to be golden to brown and the cheese should be nice and melted and almost browned and crusty.

Sprinkle the finished tarte with fleur de sel, chopped parsley, and drizzle with olive oil. Serve warm or cold.
Morocco 2014
Published: September 21st 2014
Morocco 2014
"Whenever he was en route from one place to another he was able to look at his life with a little more objectivity than usual. It was often on trips that he thought most clearly and made decisions that he could not reach when he was stationary."
Morocco 2014
Mr. and Mrs. Irving were so kind to invite me to Tangier where they rented a fantastic house in the Old Mountain, with views looking out onto the Atlantic and the Mediterranean. Emilie Irving is the owner of the wonderful shop Xenomania on East 6th Street and Bowery, which is full of antique textiles and jewelry you must stop by for tea in the fall. She has an impeccable eye and, luckily for us, is an equally great hostess!
Morocco 2014
Landing in Casablanca from New York, we took a meandering train ride to Tangier.
It's approximately a four-hour trip by car and six by train, but I recommend the train as a way to unfold into the Moroccan countryside. Make sure to get first class tickets, as you'll want the air conditioning and the roomier cabins.
Morocco 2014
Morocco 2014
Arriving in Tangier, we visited the fish market where lively fishmongers paraded their wares. The types of fish were astounding: live clams, massive swordfish, and even a shark's head! Emilie sniffed some fish to make sure they were fresh and into our straw market baskets they went.
Morocco 2014
Now that dinner had been decided, it was time for shopping in the famous Tangier Medina. First stop was at a shop called Bazar Tindouf to look for textiles and bric-a-brac. I bought a pair of leather slippers in faint lemon, and the ladies found various jewels. Located down the street was Chez Dounia where I bought a cocoa djellaba (a traditional, long robe). Bargain the Moroccan goods down 30% a relief from the dramatic mark-ups in India!

Continuing on to the famous Madini Perfumer, a tiny shop with large crystal glasses full of exotic fragrances ranging from delicate white sandalwood to Moroccan rose. I bought Oud, which holds its own in any fish market, and my lovely date bought Mimosa. This ancient shop is a must for giftsdont miss the coordinating soaps, which are beautifully packaged.
Morocco 2014
Morocco 2014
The next day we traveled to the beach for a lazy lunch at Da Renzo, a sleepy Italian restaurant. An older gent told us what he was serving for lunch and we went with the flow through wonderful risottos, pastas, and bottles of rosé. Besides the pasta, the real perk was lounging in his private beach spot and watching the camels pass, as well as the general chaos of a beach full of lively locals.
Morocco 2014
Rabat
On the way to Rabat, we hired a car to drive us to Asilah, a sparkling seaside medina, where we stopped for a fish lunch at Casa Garcia. Sit upstairs to have a view of the ocean and afterwards, get lost in the pastel-painted souk. We found subtle green pottery and handmade raffia shoes that were perfect for summer.
Morocco 2014
Morocco 2014
Morocco 2014
Morocco 2014
Casablanca
We had half a day in Casablanca so we focused on Hassan II Mosque, where tours run every hour. Perched on the ocean, this mosque is incredibly constructed of marble from Agadir, cedar from the middle Atlas, granite from Tafraoute - its a tour of materials from all over Morocco.
Morocco 2014
Morocco 2014
Morocco
stay
eat
shop
Bazar Tindouf
Bazar Tindouf
shop 64 Rue Liberte, Tangier
Gallerie Tindouf
Gallerie Tindouf
72 Rue de la Liberte Tangier
Madini Parfumer
Madini Parfumer
5 Bd Pasteur en face Place Faro, Tangier.
Librarie des Colonnes
Boutique Majid
Boutique Majid
66 Rue Les Almouhades, Tangier.
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