Abby gets ready for her close-up.

On Monday, I had another amazing shoot with photographer Alison Conklin. We teamed up with her friend and gardening guru Abby Nittle for a how-to feature you won’t want to miss. Have you ever wanted to learn how to make your own container herb garden? We did, and that’s why we put together a feature showcasing two unique ways to go about making an herb garden fit for indoors and out.

Ah Alison’s iPad. Makes shoots so much easier!

Trying out some table set-ups. Are we any closer to getting a cover shot?

Abby graciously offered up her parent’s farm in Kempton (a beautiful, cozy property dating back to the mid 1700’s) and it served as the ideal backdrop for this shoot. You’ll have to wait a bit to see the final results but in the meantime, take a look at some behind the scenes pics. Check back soon!

This bird figurine just didn’t work. Sorry little guy!

We really enjoyed working with Bryce, Tom, Todd, and all the wonderful retailers at The Promenade Shops last fall to bring you the Man Up! feature. It was a long day and there were many wardrobe changes. Here are some Behind-the Scenes photos of our morning at Evolve Salon and our guys at their wardrobe sessions.

Click here to view the embedded video.

Fresh Egg Pasta

(Makes about 1 pound)

4 large eggs
2 ½ to 3 cups all-purpose flour

With a fork, beat the eggs in a large mixing bowl. Gradually add 2 to 2 ¼ cups of flour, beating continuously, to make a soft dough. One tablespoon at a time, gradually add flour from the remaining ¾ cup, until the dough pulls away from the sides of the bowl.

Spread the remaining flour on a work surface, pushing most of it to the side. With a pastry scraper, turn the dough onto the work surface. Sprinkle lightly with some of the flour. Start kneading the dough, using the pastry scraper in one hand at the beginning.

Knead, adding scant amounts of flour as needed, about 5 minutes, or until the dough is as smooth as modeling compound but not quite as stiff. All the flour may not be needed. Check the dough for air bubbles, lumps, or streaks of flour by cutting it down the middle with a sharp knife. Shape it into a ball, dust lightly with flour, and cover with a bowl for 30 minutes.

To roll and stuff pasta:
Cut the dough into eighths. Work with one piece at a time while keeping the others covered. Set the pasta rollers at the widest opening. Press the dough with your palm to flatten. Dust lightly with flour. Run through the rollers. Dust lightly. Fold one short side of the dough strip two-thirds over. Fold the other short end over the first fold. Feed the narrow end through the widest roller setting. Dust lightly. Continue rolling, closing the rollers one notch at a time and dusting with flour as needed. Roll to the narrowest setting, until the dough is at 4 inches and 1/16-inch thick.

Place dollops (about ½ teaspoon) of the filling, about 1 inch apart, down one side of the dough strip. Fold the dough strip over to cover the filling. With fingers, press down to squeeze out air and seal the two sides together. Seal with a bit of water if dough doesn’t stick. With a serrated cutting wheel, knife or scissors, cut into ravioli. Separate the ravioli and place on a cotton-towel lined tray. Repeat with the remaining dough and filling. Dust lightly with flour. Cover with a cloth. Allow to rest for up to 2 hours.

To cook the ravioli:
Bring a large covered pot of salted water to a boil. Gently add about one-third of the ravioli, a few at a time. Stir with a wooden fork. Boil for about 2 minutes, or until ravioli are tender. Remove with a large slotted spoon and place in the skillet. Toss gently.

Repeat cooking the remaining ravioli in two stages. Add to the skillet. If needed, add a few tablespoons of the cooking water to loosen the sauce. Season to taste with salt and pepper. Serve garnished with Parmesan.

Cheese Ravioli with Sage Butter Sauce

(Makes 100 ravioli, serves 8-10)

Cheese Filling:
2 cups whole or part-skim ricotta cheese
1 large egg
1 cup grated Parmesan cheese, plus extra for garnish
½ cup lightly packed shredded Swiss Gruyere cheese
2 Tablespoons chopped parsley
Salt and pepper

In a bowl, whisk the ricotta and egg until smooth. Stir in the Parmesan, Gruyere and parsley. Season to taste with salt and pepper.

Sage Butter Sauce:

1 stick unsalted butter
2 Tablespoons extra-virgin olive oil
¼ cup fresh sage leaves
Salt and pepper

In a large skillet, cook the butter, oil and sage over medium heat until the butter is bubbling. Keep warm over low heat.

Serve with a Pietrafitta Vernaccia di San Gimignano (a Tuscan white wine)

Luganega Sausage Ravioli with Porcini Cream Sauce

(Makes 100 ravioli, serves 8 -10)

Luganega Sausage Filling:
1 pound pork shoulder, trimmed of any connective tissue, cut into 1-inch chunks
2 Tablespoons dry red or white wine
½ teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1 Tablespoon olive oil
1 small onion, minced
¾ cup grated Grana Padana or Parmigiano-Reggiano cheese
¼ cup fine dry breadcrumbs
1 ½ Tablespoons chopped parsley
2 eggs, beaten

In a meat grinder or food processor, grind the pork to a fine coarseness. Transfer to a large bowl. In a small bowl, whisk together the wine, salt, pepper, coriander and nutmeg until the spices dissolve. Drizzle over the pork. With clean fingers, rake the wine mixture into the pork taking care not to compress the mixture. Cover with plastic wrap and refrigerate for 2 to 24 hours for the flavor to develop.

Heat the oil in a skillet over medium heat. Add the onion and cook, stirring, for about 2 minutes or until softened. Crumble the pork mixture into the pan. Increase the heat to medium-high and cook for about 5 minutes, or until opaque. Do not brown. Remove and allow to cool.

Transfer the mixture to the bowl of a food processor. Process until finely chopped. Return to the pan. Add the cheese, breadcrumbs and parsley. Toss to combine. Add the eggs and toss gently to mix.

Porcini Cream Sauce:
½ oz. (about ¾ loose-packed cup) dried porcini mushrooms
2 cups chicken broth, divided
1 Tablespoon butter
1 Tablespoon olive oil
1 small onion, minced
12 ounces fresh brown mushrooms, sliced
Pinch of ground nutmeg
½ teaspoon salt
1 carton (8 ounces) whipping cream or half-and-half
½ cup (2 ounces) grated Parmesan cheese
2 Tablespoons chopped parsley
1/8 teaspoon pepper

In a microwavable glass container, combine the porcini with ½ cup broth. Cover with plastic wrap leaving an air vent. Microwave on high power for about 90 seconds, or until steaming. Remove and set aside to cool.

Drain the porcini through a fine sieve lined with a coffee filter. Save the broth. Rinse the porcini and chop. Warm the butter and oil in a large skillet over medium-low heat. Add the onion. Cook about 2 minutes or until golden. Add the fresh mushrooms and nutmeg, sprinkling with ½ teaspoon salt. Stir. Increase the heat to medium-high. Cover and cook about 3 minutes, or until the mushrooms start to give off liquid. Remove cover. Cook, stirring, about 2 minutes, or until golden. Add the reserved porcini broth, 1 cup of broth, whipping cream, the remaining ½ teaspoon of salt. Reduce the heat to medium-low.

Serve with Banfi Centine, a super-Tuscan red wine

Guys, we know that getting dressed for the office each day can get a bit repetitive and dull (I mean, how many different styles of black suits can one man have?) That’s why we compiled a top 5 list of items you need to take the drab out of dressing.

Add a pop of color
Your rotating collection of black, gray and navy suits paired with white dress shirts can be refreshed with either a colorful necktie or pocket square. We love the way a red skinny tie (try the Alfani Red Skinny Tie, Macy’s, $29.99) enhances a basic gray suit. For the especially daring and dapper, a silk pocket square (try the Club Room Pocket Square, Silk Solid, Macy’s, $15) does the trick.

Upgrade your specs
Just as a suit makes the man, a pair of glasses makes the face. A thicker framed pair of specs helps to broaden the jawline and define your chiseled features. Try them in a nontraditional color (like these dark blue frames by Burberry, LensCrafters, The Promenade Shops at Saucon Valley, $215) and it can be just the thing to make you stand out in a crowd.

Time for a watch switch
Update your timepiece to a more refined, sophisticated style that will work with your office and casual ensembles (try the Citizen’s Men’s Goldtone Brown Leather Watch, JC Penny, $150).

Ditch the ’pack
You’re not in college anymore so stop carry around your laptop and important papers in a backpack. A well-made leather shoulder bag (like this Banana Republic Leather Work Bag, The Promenade Shops at Saucon Valley, $228) offers form and function for any busy man on the go. Makes for a great airplane carry-on for those corporate travelers!

Kick up the style
It isn’t always easy to find the perfect pair of business casual shoes that are comfortable for all-day wear and stylish. A slip-on style (like these Clarks Men’s Axl Slip-On, DSW, $79.95) pairs well with khakis or jeans.

Wooing your sweetheart doesn’t have to mean expensive trips and lavish gifts. This Valentine’s Day, try a date night that’s frugal and fun. Here are five ideas:

Love & Laughs
Enjoy an evening of laughs by seeing the Valley’s premier comedy troupe The Associated Mess, which performs every other Thursday at SteelStacks.

$8 | 7:30 p.m.
SteelStacks, 101 Founders Way, Bethlehem
610.332.1300 | steelstacks.org

Day Trip Tip
For those active, outdoorsy couples a hike up Hawk Mountain provides the perfect opportunity to take in the area’s beautiful scenery and snuggle with your sweetie. Pack a picnic basket (makes sure there’s hot cocoa), a camera and a cozy blanket.

$5 for adults | 9 a.m.–5 p.m. daily
Hawk Mountain Sanctuary, 1700 Hawk Mountain Rd., Kempton
610.756.6961 | hawkmountain.org

Wine Time
Spend an afternoon sampling the wines at Pinnacle Ridge Winery. This local vineyard offers tours of their scenic property and wine tastings so you can try before you buy (enjoy a six-wine sample for $5 per person, free if you purchase wine).

$5 | Sun.-Fri. noon-6 p.m., Sat. 10 a.m.-6 p.m.
Pinnacle Ridge Winery, 407 Old Route 22, Kutztown
610.756.4481 | pinridge.com

Pub Grub & Trivia
There are many area restaurants and bars that offer free trivia nights, along with drink and food specials. Opt for a casual double or triple date night with your mutual friends and have a little friendly couple’s competition!

Tues. 8-10 p.m., Thurs. 9-10 p.m.
Braveheart Highland Pub, 430 Main St., Hellertown
610.838.6555 | bravehearthighlandpub.com

Skate Mate
Embrace the outdoor sports of the season with an afternoon of iceskating. Chances are the two of you aren’t Olympic-worthy figure skaters so this will be the perfect activity to hang on to each other.

$3 skate rental | $7 admissions
Steel Ice Center, 320 E. 1st St., Bethlehem
610.625.4774 | steelicenter.com

It’s never too early to get your kids to help out in the kitchen and learn to cook. No matter the age, there’s a task fit for every little chef to roll up their sleeves and get to work!

Toddlers

To get your littlest one involved with preparing a meal, only the simplest of tasks will do. They can be a big help in measuring ingredients that don’t need to be exact, such as green beans for a casserole or tomatoes for a pasta sauce.

They can also help with the prep work like sorting tools, or separating fruits and vegetables. Using their hands to mash potatoes or roll out meatballs is also an exciting way for kids to play with their food, provide tactile experiences and help mom at the same time. Exposing your kids to different ingredients early on will allow them to be more adventurous at mealtime and try new foods.

Elementary-aged kids

Elementary-aged kiddies are learning about everything—from math and science to reading and spelling words. Expand their math knowledge in the kitchen by assigning them the task of reading the thermometer to find the temperature of meats. Test their reading skills by giving them the recipe to read to you, and let them search the kitchen cabinets for all of the necessary ingredients. Kids at this age can also start to develop their measuring skills, using measuring cups and spoons.

Bring out their artistic side by letting them get to work decorating cupcakes and cookies. Help them learn how to spread frosting and let them go crazy with the sprinkles and candy pieces!

Teenagers

Luring teenagers away from their video games and cell phones can be a challenge, but before you know it they will be off to college and need to fend for themselves in the kitchen. At this age, your children want to be the ones in charge so give them tasks that make them the boss. Let them scour cookbooks and websites to find their favorite recipes. If they are driving, give them the task of picking up the necessary ingredients and familiarizing themselves with the grocery aisles.

For those teens that truly aren’t interested in the cooking process, get them involved in other ways such as setting and clearing the table or clipping coupons from the Sunday newspaper.

 

photos by lauren carey

 

photos by ryan o. photography