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My Favorites: The Best of the 2016 IKEA Catalog

Anticipation runs high around this time of the year for none other than the annual IKEA catalog. This year is no exception. I eagerly checked my mailbox every day for this catalog. When it did come, I flipped through each page and discussed the top picks and trends with our design contributors, Quang Dang of Quanism and Daniela Olmedo. Here are our top picks and trends from the 2016 catalog.

What we love about this year’s catalog is the emphasis on social gatherings involving food. The presentation is warmer and less Scandinavian. Introduction to warmer tones and more traditional lines help create a buzz for those who may not love the Scandinavian aesthetics. Alternatively, there are some interesting color trends which we will also explore in this article. Some of our picks are for new items and old favorites and trends that we saw in the catalog.

Source: IKEA

1. Kivik Couch Series

This upholstered modular sectional is great for those who want to “customize” the seating area without splurging on a custom sectional. The presentation of the chaise as part of a couch in a different configuration is a nice touch. Blue is the new black and is neutral enough to work with most design themes.

Source: IKEA

2. Holmsel Chair

Rattan is making a big comeback and IKEA has introduced a few different items in this material. The simple but elegant lines on this particular chair lends itself to a multitude of applications. This chair can easily be used as a chair in a bedroom or seating around a dining table. The possibilities are endless.

Source: IKEA

3. Godmorgan/ Aldern Countertop/ Tornivken Sink combination

Godmorgan is one of IKEA’s most popular bathroom cabinet options. It is great to see the introduction of the Aldern countertop with the Tornivken sink for a different look. This could really be great in a guest bathroom or a powder room.

Source: IKEA

4. Tyssedal Bed Frame

With country style coming back in full force, it is nice to see an elegant traditional bed. In fact, IKEA style it in that theme for their catalog. Who wouldn’t love to visit a guest house with this welcoming and homey decor. We also love the curtains that are hung on tracks and suspended from the ceiling to give a 4 poster bed feel.

Source: IKEA

5. Mockelby Table

This solid oak table is not something one would imagine finding at IKEA. The style is much more traditional. It also looks very sturdy and the price is reasonable at $699.

Source: IKEA

6. Stocksund Chaise

It is great that the chaise’s lines are curvy and not so modular. This would fit into a traditional house or warm up a modern house. It looks plush and one can imaging spending hours just laying on this chaise.

Source: IKEA

7. The new Ragrund series for the bathroom

This line is made of lacquered bamboo. This is a great type of wood that is durable and renewable. The chair with a towel rack is a clever idea for a small space.

Source: IKEA

8. Yddingen Cabinet and Sink

This is a square porcelain sink and the profile would be great for a small space. This cabinet is simple enough that it just beckons for an IKEA hack to make it unique. Adding an interesting hardware can make this combo less utilitarian.

Source: IKEA

yddingen-sink-bowl-white__0380623_PE556371_S4

Source: IKEA

9. Sektion Kitchen

We are still loving the new Sektion kitchens which have more customization options than its predecessor.

Grey

The grey traditional kitchen is perfect in this particular photo. Grey is still a fashionable color and the trend is to move away from bands of horizontal cabinets. This creates a more open feel to the kitchen. The wall cabinets are now treated as storage columns.

Source: IKEA

As done in this rendition, the cabinets on both sides of the sink can hide appliances while displaying china and glassware. The storage banquette behind the island provides a cozy dining area.

Source: IKEA

Aqua

The Moroccan theme is still chic as ever and when paired with the blue backsplash, it can bring a touch of personality to the modern white kitchen.

Source: IKEA

10. Bittergurka Series

The planter in this series is the a modern take on the hanging planters. It is a great to let the plants naturally purify the indoor air while providing additional privacy. A plus is the modern and cool watering can that is part of the series.

Source: IKEA

11. Sinnerlig pendant lamp

Love the natural material and the sculptural form of this lamp shade.

Source: IKEA

This day bed is not in the catalog but is featured in other publications as part of the series. The day bed is so chic and can work in a multitude of interiors. This series is supposed to be available in October 2015.

source: IKEA

12. Bringing Back the Brady Bunch

Our editors either love or hate this theme. The styling for this room is fresh and hip. Who wouldn’t want a psychedelic and fun room to call their own. This could be a colorful kid or teenager’s room.

Source: IKEA

Source: laviepartagee.com

Source: IKEA

13. Green Chairs

It’s easy being green! Green is the easiest way to freshen up a room. It’s also one of the chicest colors right now. We love that both of these high back wing chairs evoke the coziness of our grandparents’ den. Luckily these chairs have been updated for the modern interiors.

Strandmon Chair

Source: IKEA

Stockholm Chair

Source: IKEA

14. Pretty in Pink

Pink is making a big comeback! Notice how many pink painted backgrounds there are in the catalog.

Klippan sofa

Source: IKEA

The little iron vanity, love seat (above), and kids chaise/bed would make a perfect room for the little girl in all of us.

Falkhojden Desk

Source: IKEA

Busunge Extendable Bed

Source: IKEA

Maryd Tray/Table

Source: IKEA

Share with us what you like from the new IKEA 2016 calendar by leaving a comment below.

For related articles, visit our DESIGN page.

Author: Chau Hoang

Contributors: Quan Dang of Quanism and Daniela Olmedo

Gỏi tôm thịt / Summer Salad with Shrimp and Pork

Published by La Vie Partagée

Gỏi tôm thịt or a traditional Vietnamese summer salad with boiled shrimp and pork is a staple at my family’s parties. Whenever there is a BBQ, you can guarantee some type of salad will be served and it is usually gỏi tôm thịt. It is not hard to see why this dish is popular in the summer. It is refreshing with numerous vegetables in a sweet and sour vinaigrette. My mom has many tricks to make this version even more flavorable. It is all about the preparation method and making sure you mix all the ingredients well without over mixing. I like to mix this gỏi by hand to ensure the vegetables are not bruised. This recipe serves about 4 people and is rated easy.

Ingredients

½ lb of pork shoulder (you can also substitute with pork ear which has a chewier and firmer texture)

12 large tiger shrimp with the shell on (approx. 1 lb of tiger shrimp)

1 large carrot

1 large cucumber

1/2 cup of Thai Basil

¼ cup of Vietnamese coriander

3 cloves of garlic

¼ of a yellow onion

Fish sauce

Olive oil or any other oil that you want to use for salad dressing

Distrilled white vinegar

⅓ cup of fried shallots

⅓ cup of crushed roasted peanuts

Spiracha

1 teaspoon of Thai red chili

Source: laviepartagee.com

(excludes the oyster sauce in the picture as we did not end up using it in this particular recipe)

Directions

Prepare the ingredients:

Thinly slice ¼ of a yellow onion and soak the slices in a bowl with 2 teaspoons of cold water, 1 teaspoon of vinegar, ½ teaspoon of salt and 1 teaspoon of sugar. Set aside. This will remove the bite and brings out the sweetness of the onion.

Source: laviepartagee.com

Boil 6 cups of water in a pot with 1 teaspoon of sugar and ½ teaspoon of salt.

Once the water comes to a boil, add the pork shoulder and let it boil for 20-25 minutes.

Source: laviepartagee.com

While the pork is cooking, shred 1 carrot and soak the shredded carrots in a bowl of ice water with 1 teaspoon of sugar and ½ teaspoon of salt. This will keep the carrots juicy and crunchy.

Source: laviepartagee.com

Hollow out the seeds of 1 large cucumber and thinly slice it on a diagonal, lengthwise. Julienne the slices so that it mirrors the shredded carrots. Soak the cucumber in a bowl of ice water with 1 teaspoon of salt and ½ teaspoon of sugar.

Source: laviepartagee.com

Remove the lotus roots from the container and rinse thoroughly to get rid of any brine. Cut each lotus root into quarters (lengthwise) and then again in half. Soak the lotus roots in another bowl of ice water. This will continue to remove any remaining brine and to keep them fresh.

Source: laviepartagee.com

At this time, the pork should be cooked (20-25 minutes). The pork shoulder will be cooked once you poke through the thickest part of the meat with a fork and the liquid runs clear. Take the pork shoulder out and let it rest.

Source: laviepartagee.com

Using the same pot and water, add the shrimp. The shrimp will boil for approximately 2 minutes. Once the shrimp is cooked, strain and set aside.

Source: laviepartagee.com

Allow the shrimp to cool for a few minutes. Remove the shells when the shrimp is still warm. Cooking the shrimp in their shell allow them to retain more flavor and also keep the flesh firm.

Source: laviepartagee.com

Split the shrimp in half lengthwise. Remove the intestines and rinse in a bowl of water to get rid of any remaining impurities.

source: laviepartagee.com

Source: laviepartagee.com

Thinly sliced the pork, against the grain, and again into small strips.

Source: laviepartagee.com

Drain and squeeze the water out of the carrots, cucumbers and lotus roots and set aside.

Roughly chop ¼ cup of Vietnamese coriander, ½ cup of basil leaves and 1 Thai chili and set aside.

Source: laviepartagee.com

Strain the onion that was soaked in vinegar earlier and set aside.

Source: laviepartagee.com

You are ready to start mixing the salad.

Source: laviepartagee.com

Sauce:

2 tablespoons of fish sauce

4 tablespoons of sugar

2 tablespoons white vinegar or equivalent in lime juice

4 tablespoons of cold water

Mix until the sugar dissolves

Add 3 cloves of garlic minced, approximately 1 tablespoon.

Add 1 teaspoon of sriracha and 1 teaspoon of olive oil or any other oil.

Stir well.

Source: laviepartagee.com

Mix the items:

In a large bowl, add the cucumber and carrots with 3 tablespoons of the sauce. Mix to incorporate the ingredients. It is best to mix it with your hands so you do not bruise the vegetables.

Source: laviepartagee.com

Add the lotus roots and another 1 tablespoon of sauce. Mix.

Source: laviepartagee.com

Add the pork, shrimp and 2 tablespoons of sauce and lightly mix.

Source: laviepartagee.com

Add the onion and mix.

Source: laviepartagee.com

Add ¼ teaspoon of ground black pepper.

Add the basil and coriander and mix lightly.

Source: laviepartagee.com

Plate the salad and add peanuts and shallots at the top of the salad.

Source: laviepartagee.com

The leftover sauce can be served on the side if you want more sauce.

This salad can last in the fridge for a few days in the crisper section.

For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

Words for Thought

Published by La Vie Partagée

Go with the flow

Must Do’s: The Top 10 Must Do’s in Lyon, France

Published by La Vie Partagée

My extended family is from Lyon, France. My artistic cousin, Aurelia Hoang, has a blossoming made-to- measure bridal wear line which is now in its 3rd year and is continuously featured in numerous blogs. (website) Her gowns captures the “je ne sais quoi” aspect of a French bride. Born and raised in Lyon, she was the perfect person to put together the top 10 Must Do’s in Lyon for our readers.

Source: Aurelia Hoang

The designer:

Source: Aurelia Hoang

#1 Le Vieux Lyon (the old Lyon)

It was about to be demolished in the 1990’s to make room for a new highway but UNESCO recognized its cultural and historic significance. Fortunately, this very old area, which has been around since the 17^th century, is still standing.

It is the most touristy district in Lyon with narrow paved streets, typical bouchon restaurants, traboules, the Gadagne Museum, St Jean Cathedral and delicious organic ice cream at Terradelice!

#2 Basilique de Fourviere

The Basilica of Notre Dame de Fourviere dominates the city of Lyon from the top of the Fourvière Hill. It is one of the most visible landmarks and a symbol of Lyon.

Source: http://www.cuteandwild.com/

Source: Aurelia Hoang

#3 Traboules

These are pedestrian passages that run through various building and allow visitors to go from one street to another. There are about 500 traboules in Lyon. It’s all about the history and the mystery!

Source: photos-hdr.com

#4 Parc de la Tete D’or

It’s the parc in Lyon and a real jewel of the city. There are lakes, greenhouses and the biggest free zoo in Europe.

Source: loisirs-parcedelatetedor.com

Source: bonjourlafrance.com

#5 Bouchon

You can’t go to Lyon and not eat cuisine lyonnaise. Gastronomy is a religion here. The typical restaurant is called “bouchon”. Be prepared to be tempted by the quenelles, salade lyonnaise, rashers, tripes, andouillettes (sausage made with chitterlings) and much more.

Source: Aurelia Hoang

#6 Theatre Antique Romain

The ancient Roman theater of Lugdunum (Roman name of Lyon) is on the back of the Fourvière Hill and closer to the summit was at the center of the Roman city. Combined with the ancient Odeon, this becomes a remarkable archaeological site.

#7 Les Halles Paul Bocuse

This is the place for the trade of food and fine products with names like the famous Chef Paul Bocuse. You can also sit down in a plug (the English name for bouchon) and try the famous mâchon (type of cuisine) of Lyon or simply enjoy oysters around the corner.

#8 Shopping on the Presqu’ile

You can find all kinds of shops on the peninsula. Anything you need is here! Clothes, jewelry, food, luxury items, and the famous department store, Le Printemps are in this area.

Source: Aurelia Hoang

#9 Musee des Confluences

It is a brand new natural history and societies museum in Lyon. It is all about entertaining and artistic pedagogy.

Source: AFP PHOTO / JEFF PACHOUD

#10 Les Berges du Rhone

The banks of the Rhone or Rhone platforms are a set of pathways on the Rhone River in Lyon. It’s a 5 kilometers way to relax, walk and ride a bike on the banks of the Rhone. You can also find lots of barges to have a drink or dance all night long.

Source: Pointsdactu.org

Source: Landezine

Now that you have the top 10 places to visit in Lyon, it is time to explore more of what this beautiful city has to offer.

For more articles, visit our TRAVEL page.

Author: Aurelia Hoang and Sylvain Rossero

Styling: Coffee Table

Published by La Vie Partagée

You finally found the perfect coffee table and now you understand how a painter feels staring at an empty canvas. Where do you start?

1) Start with the geometry

What shape or shapes do you have? If it is a rectangle, many designers suggest dividing it in three. If it is a circle, divide it in four. There is no real rule but this is a good start.

Source: www. pinterest.com

2) Play with materials

If your table top is wood, give it a contrast with a different type of wood, or even better, metals, stones, acrylics or glass.

Source: http://www.ellenaeller.com

3) Elements that work

-Trays

Source: http://www.kk.no

-Books and magazines

Source: http://www.mydomaine.com

-Flowers and plants

Source: http://www.topinspired.com

Source: http://www.stylizimoblog.com

-Sculptures, vases or bowls

Source: http://www.chicandglamorous.com

Source: http://www.blog.potterybarn.com

-Candles

Source: http://www.12thandwhite.com

-Collector elements

Source: http://www.divaaniblogit.fi

You can even add table games or interesting objects bought in museums or antique stores.

4) All about balance

Start with a balanced layout. The largest object will dictate most of it.

Source: http://www.eastcoastcreativeblog.com

Decide if it is going to be asymmetrical or symmetrical.

Source: http://www.interiorsbystudiom.com

Will it part from the center?

Source: http://www.theneotraditionalist.com

Are you highlighting the corners?

Source: http://www.waitingonmartha.com

Bright colors or neutral?

5) Don’t forget what it is for

You have to consider people might not have room for their glasses or cups if you saturate the surface (which you might have done intentionally). Unwanted marks might be left behind on your books or elements if you don’t have coasters handy.

Source: http://www.craftgawker.com

I hope this was helpful in your adventure of styling your table. Remember that it is one of the main focus elements in a living space.

For related articles, visit out DESIGN page.

Author: Daniela Olmedo

Featured photo: Elenaeller.com

Thạch Dừa / Coconut Jelly

Published by La Vie Partagée

When the weather is hot and humid, there is nothing like a refreshing bite of coconut jelly. We all grew up with some sort of gelatin desserts. In the US, it was Jell-O. In Vietnam, it’s coconut jelly or thạch dừa. This dessert is usually made with fresh coconut juice from the abundance of coconut trees in the country. Luckily, coconut juice has gain tremendous popularity in the US with many different brands that are easily accessible at the supermarket. I tried this recipe with Zico water and found that it works just as good and without the hard labor of opening coconuts! You can use any coconut water as long as it is natural without any added sugar or preservatives. In this recipe, I demonstrate how to create the coconut jelly the original way and the new way with Zico water.

This recipe is rated easy and serves 1-2 coconut or 8 servings of 6-8 oz jars.

Ingredients

2 cups of coconut juice (use either Zico coconut water or fresh coconut juice)

1 teaspoon of agar agar powder (a gelatin)

1 can of coconut milk

2 tablespoons of sugar

1/8 teaspoon of salt

8 6-8 oz jars

Source: laviepartagee.com

Directions

Open the top of the coconut carefully with a sharp serrated knife and pour out the coconut juice.

Source: laviepartagee.com

Boil 2 cups of coconut water and scoop away any impurities.

Source: laviepartagee.com

Once the coconut water starts to boil, turn off the heat and add 1 teaspoon of agar agar powder, 2 tablespoons of sugar and ⅛ teaspoon of salt. Stir until the mixture completely dissolves.

Source: laviepartagee.com

Let the liquid cool off for 5 minutes, but before gelatin starts to form.

Pour out ⅓ of the coconut juice into another container and set aside.

If you are using a real coconut, pour the coconut juice mixture back into the coconut, up to ⅔ of the way. Leave the remaining top portion for the coconut milk.

Source: laviepartagee.com

If you are using the jars, fill ⅔ of the jar with the coconut juice. Let the coconut juice continue to cool off in the fridge.

In the meantime, add 4 tablespoons of coconut milk to the coconut juice that was aside and stir to incorporate.

Source: laviepartagee.com

Once the gelatin in the coconut/ jar starts to form (only 5-10 minutes), slowly add 1-2 large spoons of the coconut milk to the side of the opening so that it covers the top portion. Do not pour the coconut milk directly to the middle of the opening as this will break the coconut gelatin. The goal is to have two layers of coconut gelatin and coconut milk.

Source: laviepartagee.com

Let this set for another ½ -1 hour and serve cold.

Enjoy this simple and refreshing dessert.

Source: laviepartagee.com

For more recipes, visit our EAT page or Recipe Index.

Author: Susan Tran and Chau Hoang

Words for Thought

Published by La Vie Partagée

Don’t worry, be happy.

Source: Etsy

Restaurant Review: Townsman (Boston, MA)

Published by La Vie Partagée

Having been spoiled by the never ending high profile restaurants in NYC, I never thought I would be wowed by a restaurant in Boston. I lived in Boston for 4 years and visited the city a few times each year after I left. I never experienced a restaurant that left a lasting impression. While visiting my sister in Boston one weekend, we all decided to try out a buzzy new restaurant on the outskirts of Chinatown called the Townsman.

This is the first time in a long time that I was going to be “that” person photographing all the dishes. This review was not planned. I had such a memorable time and was inspired by the food that I had to write this review.

Decor: 4 out of 5

I was struck by the decor which had a wonderful modern New England style that comprised of Shaker style benches and chairs and a lot of rustic industrial decor. When we walked in, we were greeted by a large bar that encompasses a large portion of the dining room. The atmosphere is casual but do not let it fool you into thinking that you are not getting a top notch gourmet meal. I saw people on dates, a large group celebrating a birthday, older couples and college students. This is a restaurant where the vibe is catered to all.

Source: Architecture Digest

Service: 4 out of 5

The service was attentive without being over bearing. My party of four decided to sit outside where the Townsman had a few tables so we had to hail our waiter at times. This was mostly due to us being outside, while most of the diners were in the main dining area.

Food: 4.5 out of 5

This was where the restaurant won over four frequently traveled and jaded foodie. The presentations were artful without being too pretentious. The dishes nicely highlight seasonal ingredients with portions that continued to wet our appetites for more food.

Dish 1: Hamachi Radish, Beets, Green Garlic $15

Source: laviepartagee.com

This dish was refreshing and delicious. It was very unexpected in terms of presentation and became a great surprise. Our group could not wait to try the next dish after this one.

Dish 2: Lamb Chermoula, Yogurt, Strawberries $15

Source: laviepartagee.com

Somehow, I was not expecting this dish to be raw even though it was listed under crudo. There is a little hint of gaminess so this may not be a dish for everyone. However, the yogurt and strawberries tempered the strong lamb flavor and surprisingly, all three ingredients go together.

Dish 3: Beef Confit, Egg Yolk, Gribiche, Stack of Chips $15

Source: laviepartagee.com

This was a great take on the classic steak tartar. The beef was tender and flavorful. The potato chips were a nice play on the fries that you normally get with steak tartar. Of the two raw meat dishes, this was my favorite.

Dish 4: Chicken Rillette Pierogies Sunflower, Honey, Pea Tendrils $10

Source: laviepartagee.com

Prior to coming, I read some reviews of people raving about this dish. I expected to be wowed again. However, the pierogies were good but did not stand out. I grew up on various types of dumplings so my dumpling standard was a bit high.

Dish 5: Arugula and Ochre Spinach Salad Peaches, Farro, Goat Cheese $14

Source: laviepartagee.com

This appetizer was another great light summer dish. The bite from the arugula nicely counteracted the sweetness of the peaches. The presentation was adorable and didn’t stay on the plate for too long.

Dish 6: Special of the Day- Mushrooms

Source: laviepartagee.com

This was a dish that was not on the menu and focused on mushrooms. All I remembered was that the my group raved about how good the mushrooms were and probably one of the best vegetable dish they had in a while.

Dish 7: Roasted Lamb Ribs Fennel and Brown Sugar Cure, Cucumbers a la Plancha and Black Barley $26

Source: laviepartagee.com

This dish was unexpected. I’m used to lamb ribs served very much like a rack of lamb. This dish reminded me of good old bbq, just an elevated version of it. The lamb’s consistency is similar to good pork ribs. The rub was slightly sweet and absolutely delicious. The cucumbers were a nice refresher to lighten the heaviness of the ribs.

Desserts tend to be an afterthought in many restaurants. Even though we were stuffed, we still had to order desserts after looking at the menu. It was interesting, whimsical and we wondered if it would taste good, despite the odd combination put forth.

Source: laviepartagee.com

Dish 8: Celeriac and Milk Chocolate (House-milled barley ice cream, celery juice) $12

Source: laviepartagee.com

Who thought celery was the focus of this dessert. The dish had a nice crunch and the slightly saltiness of the celery complemented the sweetness of the ice cream. The presentation was delightful and we happily dug in.

Dish 9: Beet & Avocado with Lime, Graham and Ivorie $12

Source: laviepartagee.com

This was another interesting dessert with all of the ingredients working well together. The beet and avocado custard consistently was delicious. The dessert was not overly sweet. It was a refreshing way to end a fabulous meal.

Additionally, the Townsman had a creative cocktail list that is a must try.

Overall Rating: 4.5 / 5

The prices were reasonable for the caliber of food we had. If this restaurant was in NYC, it could easily be $100+ per person. For the innovative dishes, casual cool decor and reasonable price, I give the Townsman 4.5 out of 5.

I look forward to trying the fall menu when I am back in Boston and see what creative dishes these talented chefs will come up with for the fall harvest.

For related articles, visit out TRAVEL page.

Author: Chau Hoang

Featured photo: Townsman

My Favorites: Knobs

Published by La Vie Partagée

I am obsessed with pretty and whimsical objects, especially knobs. They are an inexpensive way to upgrade IKEA-like furniture by jazzing up any furniture or room. For my own apartment, I used modern brass pulls and knobs to customize my kitchen. Here is my current selection of favorites.

1) Anthopologie

Anthropologie is a great source for colorful and unique knobs and pulls. You do have to pick and choose because the quality of these items vary. Their current line is inspired by equestrians which would fit right into any country style interiors. It will even bring a bit of warmth and personality to a modern interior that can come off cold.

Crystal Bar Knobs $18/each

Source: Anthropologie

Tanga Toggle Knob $18/each

Source: Anthropologie

Santiago Horseshoe Pull $2.95/each

Anthropologie

Gramercy Knobs $10/each

Source: Anthropologie

Telescope Knobs $10/each

Source: Anthropologie

Swirled Geode Knob $24/each

Source: Anthropologie

2) Nest Studio

These knobs are like jewelry, expensive but worth it. The style is modern and veers toward geometric lines.

Brass and acrylic handle $80/ piece

Source: Nest Studio

Octogonal pull $90/peice

Source: Nest Studio

Hexagonal bar pull $80/each

Source: Nest Studio

3) Edgar Berebi

This line is more ornate and has an old world opulence vibe. This line would go well with a traditional style.

Astoria Collection

Source: ww.edgarberebi.com

Oberlin Collection

Source: ww.edgarberebi.com

Union Grove Collection

Source: ww.edgarberebi.com

4) Myknobs.com

I purchased knobs for a renovation project from this vendor. The price is fair and the site has a huge collection of knobs, from the inexpensive to those produced by high end designers. The ones I used for my kitchen featured in prior post (link here) are from Lews Hardware.

Lews Hardware Bar Pull Collection – Bar Knob in Brushed Brass – ( LEW-46017 ) $7.50/each

Source: Myknobs.com

Lews Hardware Bar Pull Collection – 3″ (76mm) and 3 3/4″ (96mm) Bar Pull 7.0″ O/A in Brushed Brass – ( LEW-46015 ) $15/each

Source: Myknobs.com

5) West Elm

This furniture store also has interesting and trendy knobs. I would only use their knobs to update furniture, but not for any heavy duty cabinetry. The quality depends on the knobs.

Agate Cabinet Handle Set – Green $49/each set

Source: West Elm

I previously used a grey/ brass version available a few seasons back to update my IKEA console. It is a statement piece that will add the extra oomph needed for a small space. I also changed the legs to heavy duty modern chrome L-shape. Many people can not guess that this is an old Besta console that I inherited from my sister’s office. Small updates can make a huge difference.

Source: laviepartagee.com

6) SchoolHouse Electric & Supply Co

This vendor specializes in rustic and industrial themes. They have well priced knobs as well as awesome lighting.

Knobs

Source: Schoolhouse Electric & Supply Co

7) Liz’s Antique Hardware

This website has a large variety of knobs nicely organized by style.

Now that you know some of my sources for knobs, I hope I inspired you to take a chance on interesting jewelry for your furniture.

For more article, visit our DESIGN page.

Author: Chau Hoang

Ech Chien Bo (Fried Frog Legs Tossed in a Butter Sauce)

Published by La Vie Partagée

Ech chien bo or fried frog legs is a classic accompaniment for late night drinking in Vietnam. You can usually find this dish in any countryside or city sidewalk cafes. I have a theory that this dish came about because frogs were abundant back in the day and chicken was more expensive. Frog legs are eaten in France and many other parts of the world, but not necessarily in the US. Additionally, frog legs tend to have higher water content than chicken, so they will keep the moisture better during cooking. I know my fellow Americans will likely be turned off by frog legs, but give them a try and you will be pleasantly surprised with the burst of flavor. Alternatively, you can also use chicken for this dish.

This recipe serves 2 people and is moderately difficult.

Ingredients:

1 lb of frog legs (about 6 frog legs or 3 pairs) You can buy this at a Chinese market or Chinatown. Alternatively, you can also use chicken or pork.

1/2 cup of diced onion

¼ cup of diced green onion

1 cup of flour

Panko (enough to fill a plate for coating the meat)

1 egg beaten

2 tablespoon of minced garlic for the marinade

4 cloves of minced garlic for the sauteing

3 tablespoon of butter

1 ½ teaspoon of sea salt

2 teaspoon of black pepper

1 teaspoon of fish sauce

1 teaspoon of sugar

Vegetable oil for deep frying

2 tablespoon of olive oil for sauteing

Source: laviepartagee.com

Dipping Sauce:

Juice from 1 lime

1 teaspoon of salt

1 teaspoon of black pepper

Optional for plating:

Any salad greens

Sliced tomatoes

Direction:

Marinate:

Split the frog legs into 2 pieces if they are not separated.

Source: laviepartagee.com

Wring out all the excess water.

Cut a slit on each side of the leg to allow for the marinade to seep through and to help get a better texture when they are cooked. Frog legs can be a little tough like chicken if not prepared properly.

Source: laviepartagee.com

In a large bowl, mix 2 tablespoon of garlic, 1 teaspoon of fish sauce, ½ teaspoon of salt, 1 teaspoon of pepper and ½ teaspoon of sugar together.

Source: laviepartagee.com

Add the frog legs and massage the marinade into the meat, especially the slits.

Source: laviepartagee.com

Let the meat marinate for at least 1 hour to allow for the marinade to seep through.

Prepare the 4 cloves of minced garlic, ½ cup diced onions and ¼ cup of diced green onions to sautee.

Source: laviepartagee.com

Frying:

Prepare the dredging station with 2 plates. Fill one plate with egg and the other with panko.

Source: laviepartagee.com

Strain the marinade from the bowl with frog legs.

Using the same bowl, add 1 cup of flour and mix well. The goal is to lightly coat the frog legs so they will stick to the egg and panko.

Source: laviepartagee.com

Shake off the excess flour and lightly coat the meat with egg and another coating of panko. Set aside.

Source: laviepartagee.com

In a pot, fill it halfway with oil or enough so that you can deep fry the frog legs. Heat the pot on medium high.

Fry each of the legs until they are golden brown. Do not crowd the pan, otherwise the temperature of the oil will drop and ruin the crispiness.

Source: laviepartagee.com

To allow the oil to drain properly while maintaining the crispiness, use a cooling rack like shown below. This allows the air to circulate while cooling the meat.

Source: laviepartagee.com

Sauteing:

In a large pan that allows tossing the meat around, add 2 tablespoons of olive oil and heat the pan on medium.

Add the garlic, onion and green onions that you have prepared earlier to the pan. Add this in succession as each ingredient cooks at different speeds. Garlic goes in first to lightly brown, then the onions and green onions (“trifecta”).

When the trifecta starts to brown, add 3 tablespoon of butter, 1 teaspoon of black pepper, 1 teaspoon of salt, ½ teaspoon of sugar and the frog legs to the pan.

Source: laviepartagee.com

Toss all the ingredients around so the legs are evenly coated with butter sauce. This should take 3-4 full toss. Turn off the heat.

Source: laviepartagee.com

Plating:

Add a beds of greens to the plate. I recommend spinach or any salad greens.

Add a few slices of tomatoes.

Add the frog legs and pour remaining butter sauce from the pan over the whole plate.

Serve with the dipping sauce (lime, salt and pepper).

For more recipes, visit our EAT page or Recipe Index.

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