Cuisine Apron Dress in Black Linen
TURNIP & EGGPLANT GRATIN RECIPE
An exquisite work apron wrap dress that easily transitions from kitchen to street. Gorgeous black Japanese linen of the flowy kind with extra yardage added to accommodate most-sized bodies. Constructed with attention to the highest quality of materials, precision sewing and dreamy details. Stunningly crafted and meant to be worn and washed and worn and washed and worn...
Fabric: 100% lightweight (5.3 ounce) Japanese Linen in black. 3.5 yards of linen were used in the construction of this beautiful apron dress.
Also Available in Indigo Chambray or White.
Size: Free (one size fit's most) Extra yardage and long ties to accommodate a multitude of body types. Model is 5'9" 140lbs.
Fit: Apron dress is a flattering with openings on either side to wrap closed from the side you like. Extra fabric and long ties allows the apron to go over any clothing and fit most sizes.
Pockets: ALWAYS and generously sized.
Care: Linen becomes softer and more absorbent after each wash! Wash on low temperatures in lukewarm or cold water with like colors. Use the gentle machine cycle and a mild detergent to protect the fibers. Feel free to tumble dry on low temperatures. Remove from the dryer when still slightly damp to avoid the linen becoming stiff, and hang or lie flat to finish off the drying process. Iron...only if you can't live with yourself if you don't.
Styling: We've styled this with a simple flax colored linen button-down top and a pair of Zkano socks. For winter and holiday, switch up the lightweight button-down with a colorful flannel shirt and a light vest for warmth. Any look you style can go seamlessly from casserole making to the grocery store with a stop for a lunch date with a friend. Our Culinary Salon Collection of apron dresses are meant to go from kitchen to street and look noteworthy in either setting.
Turnip & Eggplant Gratin
What you need:
2 tablespoons butter
2-3 whole turnips, thinly sliced into rounds (do not peel)
1-2 medium eggplants, thinly sliced into rounds (do not peel)
3 minced cloves garlic, divided
3 tablespoons chopped fresh rosemary, divided
3 tablespoons olive oil, divided
1/2 cup vegetable broth
1 cup grated gruyere cheese, divided
1 cup grated parmesan cheese, divided
Flake sea salt and coarsely ground black pepper
What to do:
Preheat oven to 375ºF. Butter a large oven-proof casserole dish. Place a single layer of turnips and eggplant (alternating) in the bottom of the casserole dish (you'll be doing three layers total for the entire dish). Drizzle 1 tablespoon olive oil over. Sprinkle in 1 minced garlic clove, 1 tablespoon rosemary and a pinch of salt and pepper. Pour a heavy splash of the vegetable broth over. Top layer with 1/3 cup parmesan and 1/3 cup gruyere.
Repeat these layers twice more.
Bake until the turnips are tender and the top is beginning to brown (about 20-30 minutes).