Spinach & Ricotta Cannelloni with Walnut Pesto

I made this savory dish a couple nights ago and although it did take a while to make, it was definitely worth the wait! The whole thing was pretty easy to put together too, but it would have been a lot easier if I had made the pesto the night before...


  Here's how I made it...

Spinach & Ricotta Cannelloni with Walnut Pesto

-8 Cannelloni (serves 3)
-mozzarella cheese
-fresh ground nutmeg
-salt & pepper
-1 onion
-2 cloves of chopped garlic 
-1 package of chopped frozen spinach
-2 handfuls of fresh basil
-1/4 cup of crushed walnuts
-1/4 cup of shaved parmesean or asiago cheese
-3/4 cup of ricotta cheese
-1/2 cup of extra virgin olive oil

To make the pesto, all you have do is add two handfuls of fresh, chopped basil into a food processor or (powerful) blender along with the parmesean cheese, salt & pepper, garlic and walnuts and pulse as you slowly add in the olive oil. Pulse the ingredients until they are thoroughly blended but still have a bit of texture to them.
Preheat the oven to 375. 
Next, chop up the onion and throw in a saucepan with some olive oil, salt & pepper and nutmeg and sauté. Meanwhile you can add the cannelloni to boiling water (putting a little olive oil in the h2o helps to keep the pasta from sticking to itself when you want to add the ricotta mixture). While you are waiting for your pasta to cook you can also thaw your spinach by putting it into a saucepan with about 1/4 of an inch of water and heat, but be sure to drain as much of the water as you can when it's through. When your spinach is ready, throw it in a mixing bowl along with the ricotta, onion and nutmeg annnnd mix! It's easiest if you do the mixing when you have the canneloni ready because pretty it's close to impossible not to use your hands to stuff the pasta, so you might as well get your hands dirty rather than attempt to be a lady like I did and use a spoon. Once you've successfully stuffed your pasta with the mixture, line the cannelloni up in a baking dish (spread a bit of the pesto on the bottom first, so they don't stick) and rub them down with the pesto sauce. Add a few slices of mozzarella cheese on top with a few leftover onion slices and bake for about 20 minutes or until brown and bubbling.

Serve and devour.

Hope you like it too!

I feel a project coming on...

Flea Bag

Today was probably the most beautiful day we've had here in New York in a long while, so I decided what better way to spend it than gallivanting around Brooklyn and exploring the Brooklyn Flea! I had never been to this location before (an old savings bank, restored into three floors of amazing) and it's just a hop and a skip away from my apartment.

These cupcakes looked SO good. They're from Kumquat Cupcakery.
Making my dream wrist come true...
I bought these bracelets today from Martine's Dream.
These tid-bits are actually from my apartment...
Ahh Brooklyn.

All in all, I highly suggest a visit to this flea market if you can make it.

Happy Sunday everyone!

Butternut Bacon and Sage Bisque

Lately I've been gaining a lot of interest in cooking (especially when friends come over and you can dress the table with pumpkins and candles- Cozy!!), so the other night I decided to make my first attempt at butternut squash and sage bisque with soy bacon (yes everyone, I'm a veggie). I have to say, it turned out pretty tasty and fairly simple to make too! I followed the recipe from this cook book I recently bought called, 'Harvest Recipes from an Organic Farm,' by Christine Stevens, although I did end up adding in some of my own Harvest favorites too. Here's how I did it...

Butternut Bacon and Sage Bisque

1- medium sized butternut squash
1- quart of vegetable (or chicken) stock
1- handful of chopped sage
1- onion 
1/3 cup of heavy cream
Bacon (real or fake) 
Vermont maple syrup
fresh ground nutmeg
olive oil
salt & pepper

 Preheat your oven to about 350 degrees, peel and de-goop the butternut squash and chop it into small cubes along with the onion. Spread the squash and onion over a baking sheet and lightly coat it with the olive oil, maple syrup, cinnamon, nutmeg, salt, pepper and toss it all so it coats pretty evenly. Bake in oven for about 40 minutes or until tender. Meanwhile you can fry up your bacon. Once the squash has cooled throw it in a food processor along with the bacon and pulse (or if you're like me, mash it up with a whisk because you don't have enough room in your apartment kitchen for all those fancy appliances). Once you've broken down the squash for the most part, add in your vegetable stock and cream and puree the dickens out of it. Pour the mixture into a saucepan along with the sage and apply heat. 


Yummy dinner.

leopard's bane

Yesterday marked the first day Jamie and I have completed a photo shoot for my blog! Yay! It was also probably the quickest shoot I've ever done considering all the cold weather breathing down our necks... It's getting to be winter again which I am not looking forward to. In Vermont you can go sledding, but in Brooklyn you can... stay inside with your boyfriend and kitten drinking mulled wine? I guess it's not all that bad. Even more, with cold weather comes beautiful coats! I've been dying to sport this vintage Safari leopard faux fur coat my mum let me borrow from the sixties. It's amazing! She also gave me a bunch of other jackets that I guarantee you will be seeing in the near future. Stay warm!!

All photos by Jamie Magnifico. Dress and shoes by AllSaints, vintage Safari coat by Fairmoor and ring by VERAMEAT from Loopy Mango.

Hello Brave World!

My name is Bri, but you can call me Bits, Miss Bits if you're nasty. Welcome to my blog! Here is a festive place where dreams are made and delivered by Yours Truly. The plan of action includes the creation of at least one beautiful item per week (depending on difficulty & money of course). My interests generally include: fashion (and everything involving it), making beautiful things, cooking delicious food and... You! I style photo shoots with my brother Jamie and I design as much as possible, all the while working in a small boutique in Soho, interning and living in Brooklyn.

If you wanted to dive a little deeper into the personal well of miss bits, you'd mostly find I'm just a 24 year old country bumpkin from Vermont trying to build herself a little nest in the Big City. My style could be described as: rustic-ethnic, with a-lotta frill and a little thug. I like to keep my options open though, you know? Never say never.

Anyway, I hope we're in it for the long-haul together... It was very nice to make your acquaintance.