Moving forward our boutique hours will be 11am - 5pm Wednesday through Saturday.
Just by simply walking into Eataly you have teleported yourself to Italy. The moment you enter you feel the energy of people enjoying authentic Italian dishes, groups by the counter enjoying their sips of Italian vino as they wait for their carry-out orders, packed isles of shoppers in the retail and marketplace and a class of eager, beginner chefs in the making as they take direction from one of the executive chefs cooking class.
As a frequent patron, I was thrilled to partner with Eataly Chicago to promote a special dish that’s on one of the restaurants menu. Their flagship restaurant, La Pizza & La Pasta took on a new, updated menu. Their signature dish, Lo Spaghetto al Pomodoro. Eataly’s Executive Chef, Enrico Panero, embarked on a quest to develop the perfect Spaghetto al Pomodoro. He wanted to simplify the recipe from its traditional approach. The dish is being referred to as, “A revolution in 5 ingredients.” After months of research and taste testing of the products, Chef Enrico, mastered the dish.
Eataly Chicago provided me with the same 5, high quality ingredients from their Italian marketplace to replicate the dish at my home. They are exclusively available at Eataly Chicago. Shop the links below and get them delivered right to your front door.
Lo Spaghetto al Pomodoro
Yield: 4 servings
1 (17.6 once) package of Spaghetti di Gragnano IGP Carta Paglia by Afeltra
2 (12 ounce) jars of Cosi Com’e Whole Red Datterino Tomatoes, unpeeled in tomato juice
1/4 cup ROI Monocultivar Taggiasca Extra Virgin Olive Oil, plus more for serving
1 1/2 teaspoons Sicilian Sale Integrale Sea Salt by Mercante di Spezie
3 to 4 springs fresh basil
Kosher salt, for cooking the pasta
Crush the tomatoes between your fingers, letting them fall into the saucepan. Stir in the tomato juices, olive oil and season with the Sicilian sea salt to taste.
To cook the pasta, heat a large pot of water. When the water reaches a boil, add a palmful of kosher salt until the water is salty. Add the spaghetti and cook for 11 minutes. If you have any distractions while in the kitchen, set your timer. You want to make sure that the pasta is cooked al dente.
Add half cup of the pasta water to the tomatoes. To combine, toss everything together over medium heat. Do that for about a minute.
Divide spaghetti into 4 bowls. Drizzle with olive oil and add a spring of fresh basil. *Serve immediately.
I fed my family of four an authentic Italian meal for just about $30. Luke and Henry devoured their bowls wanting more, and to be honest, so did Mike and I. The pasta was cooked perfectly! I want you to be sure to watch the clock while the pasta is in the water. You want the consistency of the pasta to have a slight firmness to it. Obviously, cooked but not all the way through, or else you’ll be left with mushy spaghetti. And that is not a part of Chef Enrico’s recipe. And the sauce was the perfect too. Its consistency was spot on with chunky pieces of tomato and the juice of it around every piece of spaghetti.
Mike and I loved the dish so much we made reservations to experience it at La Pizza & La Pasta. The moment we walked into Eataly Chicago, we smelled the delicious aroma in the air. We went straight upstairs to the second floor and got seated. Delilah is one of the mangers and greeted us with her bubbly spirit and knowledge of food. She recommended we start with the Burrata. It was imported from Puglia, Italy and was the creamiest burrata you can have in the states. The pesto added a great texture to the dish. The pine nuts were chopped and left to be on the bigger and crunchier side. Just how I like.
I was patiently waiting for the Lo Spaghetto al Pomodoro. When it arrived to our table the presentation reminded me of the one I made at home. The spaghetti was glistening in the light from the ROI Monocultivar Taggiasca EVOO and the Pomodoro sauce hugging every centimeter of the spaghetti.
First bite, perfection! Second bite and on was incredible. I compared it to the Spaghetto al Pomodoro that I made at home, and the only difference was the salt. At times, I can have a heavy hand. I may have added a little more than an palmful of the kosher salt to the boiling water. Other than that, the dish tasted exactly the same.
So my friends, the next time you want to experience an authentic Italian dining experience, La Pizza & La Pasta at Eataly Chicago needs to be on your list. Everyone on their staff is helpful and friendly. If you can remember, ask for Delilah and tell her Sanem sent you.
Alright friends, in late May I shared some organization tips that will lead you to a happy, organized life. Who cleaned out their linen closet after reading that blog? Raise your hand! You go girl!
In part II I’m taking you into my closet and in Henry’s room. Let’s go!
The master closet:
Mike and I do not have a huge, lavish walk-in closet. A nice closet isn’t justified by size. It’s justified by how efficiently you use the space.
The first tip I give my customers when organizing their closet: all your hangers must be the same. You will have a much more cohesive looking closet with matching hangers. Make sure all the hooks face the same direction too. Second tip: space saving hangers. My favorite hangers are the velvet, space saving hangers. Even if you have a large closet and space is not an issue, these hangers are great because they don’t ruin your garments. Plastic hangers tend to leave “stretch marks” on the shoulder. The velvet hangers “hug” your clothes, holding the garment on the hanger as opposed to your fabric stretching off the hanger. I use these hangers from The Container Store.
Have more questions on creating a functional, practical and organized closet? Drop me an email. I’d love to help!
Henry’s room is the smallest room in the house. When I designed his room I made sure that I utilized every square inch to its fullest organizing potential. When I was picking out furniture for his room, I knew I didn’t have space for a changing table. I decided I would change his little bum on the dresser by using the peanut.
While shopping for Henry’s dresser I knew it needed to be a descent size. Instead of having four or six drawers, I needed eight. I use the closest drawer to Henry’s changing station for his diapers and wipes. I use one of the large bottom drawers for storage. I place all the extra wipes, diapers and baby care products in there. I use these drawer dividers from The Container Store and they work perfectly in this space.
The kids and I are constantly cozying up and having story time. I wanted books to be easily accessible for Henry and not high up on a shelf. The moment I saw this three tiered cart at The Container Store I knew it was going to be a perfect night stand. I am killing two birds with one stone - the cart acts as book holder but at the same time is Henry’s nightstand. There’s enough room for him to put a cup of water or his favorite train of the week on the top shelf. For only $30 I found the perfect piece that combines function with style.
The Floating Basket:
Probably one of the best organizing ideas I came up with in my home is the floating basket. Luke and Henry play with their toys all over the house. You better believe I will not allow them to leave all their toys sprawled over the living room. Let me give you an example: When the boys go to bed, I want to be in my adult space and don’t want to see, step over or, specifically, step on toys.
For the most part, the basket stays in the living room. It’s function: Toys downstairs that “live” in Luke and Henry’s room get tossed in there. This way my adult space is toy and clutter free. The following days, we make time to sort through the toys in the “floating basket” and put them in their designated homes.
This basket is perfect because it’s large and sturdy. The opening is wide enough to put small and large objects inside and the handles are comfortable to hold. Plus, it’s a fashionable accent.
At the end of the day friends, these are the tricks that help me live an organized life. It feels so good walking into a space that is tidy and looks good. Just like when you get dressed, you have to feel good in order to look good. I apply the same rule to organizing my home.
If you need organizing tips for your home, drop me a note. I can come to your home and we can tackle your organizing projects together.
Is your linen closet a disaster? Towels crammed on the shelf and they aren’t even folded. Bottles of body products and other miscellaneous things just thrown in a bin with expiration dates from 2 years ago? You are not alone!
A couple weeks ago I had a super fun morning with Ana Belaval from WGN Morning News and The Container Store. I took viewers around my home and talked all things organization. Being organized is not a chore. It’s a way of life. It’s creating new habits and setting intentions that are realistic and obtainable. Follow along my two part series as I take you into different rooms of my home and give you tips on how you can live a happy, organized life.
The Medicine Cabinet
During the week, mornings can get a little crazy at casa di D’Angelo. All four of us (Mike, Luke, Henry and me) can be in our bathroom at once, so you better believe there is a home for everything in the medicine cabinet.
The medicine cabinet can be a tricky place to organize because it’s so narrow. While shopping for your medicine cabinet organizers know exactly what you are putting in it and then measure your space. Then, divide your small, everyday essentials in categories. This will instantly give your small space a tidy look. An added bonus is that with your pieces in plain sight - you will know when you’re running low on product and when to replenish it.
I love these clear organizers. Some are designed specifically for a medicine cabinet. The others I have linked are drawer organizers, but just because they are marketed one way doesn’t mean that’s the only way to use them! I found the depth to be perfect for my medicine cabinet. Be careful not to go over 3 inches in depth. You will not be able to swing the door closed.
I have these in my medicine cabinet and love the functionality for them.
The Linen Closet
For me, the same organizing rules apply in the linen closet as they do in the medicine cabinet: organize in categories. Your linen closet usually contains towels, sheets, back-up products and other essentials that are larger in size and ones that you may not necessarily use everyday.
Give yourself time strategize with this space. There’s a lot in it and the space is larger than the medicine cabinet. Next, go through everything to see what you are going to keep in the linen closet. Medicine may have expired or you may be hoarding travel size lotions that you collected from your vacay’s that you don’t even use. Purge all that shit and start fresh. Once that’s done you can move onto the “real” part of organizing that space.
Spread your things out on the floor and put them into categories. All the medicine goes together, all the bandaids and antibacterial ointments go together, your nail supplies like your file and cuticle cutter go in a pile and your traveling toiletries too.
I use these plastic zipper pouches to store almost all our products in and absolutely love them. If I need medicine for the kids, I grab the medicine pouch and find exactly what I need, easily. If I need to cut my cuticle I know exactly where my nail kit is. Same goes for every other category. For me, its not just about the practicality of this system its the efficiency too. If any liquid spills, it spills inside the plastic pouch and not my cute, linen basket so clean up is a breeze. The larger products that do not fit in the zippered pouches goes in the same basket as the zippered pouch in its category.
Here are the zippered pouches and the baskets that I use.
Stay tuned for Part II of Living a Happy, Organized Life, as I share you my #1 tip on how your master closet can look organized and tidy with just one simple trick as well as touch on how it’s never too early to teach your little ones how to be organized.
One of my favorite Easter traditions is not dressing our Sunday best, it’s the family Easter egg hunt. When I was little, my parents would stuff some of the eggs with money. I would scour the living room for the hiding spots. Some were obvious and some were not. Either way, I’d always beat my twin brothers to the best eggs. I’m carrying this nostalgia forward to create new memories for Luke and Henry.
Now, it’s time to head into the kitchen. Mike’s in charge of the traditional ham and lamb. I’m in charge of side dishes. These simple recipes will have you spending less time in the kitchen and more time with loved ones. Trust me, your guests will be hopping back for seconds.
Sanem’s Layered Carrots
Carrots are basically the official veggie of Easter. When roasted, they become slightly sweet and caramelized. Mixed with some fresh flavors, it’s the perfect side dish.
12 (roughly) rainbow carrots, cut into small pieces
1 tbsp Salt
1 tsp Pepper
Preheat the oven to 400 degrees. Toss the cut carrots in a bowl with olive oil so each piece gets equally coated. Spread evenly on a sheet pan and sprinkle with salt and pepper. Bake for 20 minutes until slightly crisp.
Remove from the oven and let cool slightly. Arrange the roasted carrots on a serving platter and layer with fresh pomegranate seeds and dill. (I like to garnish with a couple of full sprigs of dill around the edges of the plate!)
Crispy, Crunchy Cauliflower
With just 2 bags of frozen cauliflower and a few minutes prep you are rewarded with a dish everyone will devour.
1 (medium sized) Sweet Onion
1-3 sprigs of Rosemary
2 bags of Frozen Cauliflower (I used the Organic Rainbow Cauliflower from Trader Joes)
¼ cup Marcona Almonds (I used the Roasted and Salted Marcona Almonds with Rosemary from Trader Joes)
Preheat the oven to 400 degrees. Add the frozen cauliflower to a bowl and coat evenly with olive oil. Lay them on a sheet pan, sprinkle salt and roast for 40 minutes.
While the cauliflower is in the oven you can get the rest of your ingredients ready. Dice your onion. Mince your rosemary (leave a few small sprigs for garnish!) Chop up the marcona almonds.
Heat 4 tbsp of olive oil in a large pan over medium heat. Add the diced onion and sauté until almost translucent. Next add the minced rosemary and a pinch of salt and sauté for another minute. This helps to build the base flavor for the dish.
Add the roasted cauliflower and chopped almonds along with another pinch of salt and fresh cracked black pepper to taste. Mix everything together over medium heat until well combined.
Place on a serving dish and top with a few chopped almonds, a sprig of rosemary and a drizzle of good quality olive oil.
The Double P
Save yourself time and get the pre-packed, pre-cut pancetta from Trader Joe’s.
The texture and saltiness of the pancetta is such a great addition to the peas.
2 bags of Frozen Peas (2 lbs)
8 oz. diced Pancetta (I use the Citterio brand from Trader Joes)
3 cloves Garlic, minced
½ tsp dried oregano
¼ tsp salt
¼ tsp pepper
Place a large pan over medium heat and sauté the diced pancetta for about two minutes. Add the minced garlic and continue to cook until the pancetta starts to brown.
Add the peas, dried oregano, salt and pepper and allow to cook until the peas are warmed through (about 4-5 minutes.) I like when the peas still hold a little bit of a crunch.
Be sure to test the recipe before removing from the heat. The pancetta is naturally salty so this recipe does not need much salt but be sure to adjust for your liking.
Strawberry Raspberry Shortstack
Of course, there needs to be a little something sweet for Easter Sunday. My take on an updated strawberry shortcake!
Sarah Lee’s Pound Cake (in the freezer section)
1 cup Strawberry Cream Cheese
1 cup Marshmallow Fluff
Fresh Whipped Cream
For the Whipped Cream:
2 cups Heavy Whipping Cream
3 ½ tbsp Powdered Sugar
Small Mason Jars for serving
Start by making the whipped cream. Whip the cream in a bowl with a whisk attachment. When it starts to thicken, add the sugar. Whisk just until stiff peaks form. (Do not over whisk!)
Cut the pound cake into small circles (so they will fit in the bottom of your mason jar.)
In a separate bowl, whisk together the strawberry cream cheese and marshmallow fluff.
Now it’s time to layer! Pound cake, strawberry cream cheese fluff, fresh raspberries, whipped cream. Garnish with a few more fresh raspberries and voilá!
Note: This recipe is even better chilled. Make ahead of time and store in the refrigerator until you are ready to serve!
For the table scape, I chose one color and kept it consistent through my decor. I went with all white flowers for a clean, fresh look. I am not much of a chachki person, I believe less is more, but when I say these adorable wooden eggs I thought they would lend a hand to adding depth on the table. They will be perfect to display the side dishes, plus, these eggs don’t read seasonal to me, I can use them again when I host a brunch!
Alright friends, take a deep breathe and relax. My recent collaboration with West Elm Oak Brook and fashion tips for the perfect hostess outfit will have you and your table dressed to impress. Fashion to Fork this month brings you two recipes that are fool proof and will save you time in the kitchen. Welcome to Sanem’s Thanksgiving Edit.