Courtesy Kate Hudson
Kate Hudsoncan add a new role to her acting resumé: video game character.
Hudson said that both she and Bellamy play the Country Escapes version of FarmVille, which she calls “engaging and adorable,” and that the experience of appearing in it has made her rethink her wardrobe a bit.
“Creating the avatar was really fun and it’s always funny to see yourself as a cartoon character. We got a good kick out of it, although I will say I’m really digging the outfit and I may need to go purchase some short overalls,” she said.
“Winemaking is a seriously creative process that is completely integrated into nature so you never know what the year is going to bring … You tune into all of your senses besides touch—its sight, color, smell. It’s no wonder people who love wine are so passionate because you are tapping into so many different senses at once,” she said.
Here’s Hudson with winemaker Peter Work of Ampelos Cellars (where her wines are created):
http://instagram.com/p/tfvVJluOJH/?modal=true
Of course, one of the ways to best appreciate a good varietal is to enjoy it with food. Hudson said that although she’s most looking forward to eating her momGoldie Hawn‘s pheasant stew this holiday season, there is one ingredient in particular she loves to pair with wine: “I’m a cheese person. Nothing is better to me than cheese and wine.”
Speaking of cheese, Hudson shared the real-life recipe for the fig and burrata flatbread along with one for grilled pesto chicken that she and Bellamy created together. Both dishes are easy to pull off at home and you won’t even need coins, keys or a crop silo to succeed.
Fig and Burrata FlatbreadServes 4
½ cup water½ tsp. salt⅓ cup olive oil1 ½ cups all-purpose flour1 whole burrata10 figs, sliced into quarters1 cup arugula1 tbsp. honey½ tsp. fleur de del
1.Pre-heat oven to 450F.
2.Using a medium bowl, whisk together the water and salt. While mixing, slowly add the olive oil.
3.Add ¾ cup of flour and whisk together until the dough mixture is elastic and sticky. Then gradually add the rest of the flour until the dough becomes workable.
4.Roll the dough into a circle (it doesn’t have to be perfectly round), taking care that it doesn’t become too thin.
5.Bake atop greased cookie sheet for 8 to 10 minutes or until dry and crispy.
6.Brush the flatbread with olive oil and when it is completely cool, add burrata, figs and arugula. Garnish with a drizzle of honey and a sprinkle of fleur de sel.
Pesto Tomato Chicken with Peach SalsaServes 6
½ cup olive oil (plus about a tablespoon for sautéeing)½ cup cherry tomatoes, diced1 cup basil1 clove garlic6 boneless chicken breastsfine sea salt and pepper, for seasoning3 peaches, peeled and diced½ cup diced red onion¼ cup fresh cilantro, chopped1 tbsp. lime juice1 tbsp. honey1 tsp. balsamic vinegar½ can black beans, drained and rinsed
1.In a frying pan over medium heat, sauté the tomatoes in the tablespoon of olive oil until their juice is reduced (for about five minutes). Allow them to cool and place them into a food processor.
2.Add the rest of the olive oil, basil and garlic and process until finely mixed.
3.Lightly season the chicken breasts with fine sea salt and black pepper, then place them in a mixing bowl with the tomato mixture, turning to ensure meat is well-covered. Cover bowl and marinate in the refrigerator for at least two hours.
4.Combine the peaches, onion, cilantro, lime juice, honey, vinegar and beans in a bowl and set aside.
5.Grill chicken for about six minutes per side and serve with the salsa.
—Lexi Dwyer
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source: people.com
