About us...

Montreal-Toronto-Ottawa-New York-Mexico City
Sisters, Paulina Flores Rutenberg and Daniela Flores McEntyre are co founders and owners of PFR Design. Based in Montreal PFR Design has been providing upscale goods and Interior Design services since 1999. Specializing in residential design, Paulina’s trademark style incorporates the elegance of old-world Europe with the streamlined glamour and careful editing of modern day design. At PFR Design you can find European Inspired exclusive collections and luxury lines from around the world. Our distinguished collections go beyond home accessories and furniture lines and range from luxury children's clothing to educational toys, to tabletop and antique silver. Our lines, above all, represent our vision of elegance, sophistication and originality. Daniela believes strongly in allowing a child's creativity, learning and social development to flourish with age appropriate materials and toys. She focuses on bringing in children's lines that speak to the novel and the unique, while remaining mindful, always, to respect traditional and environmentally conscious methods of production: Products that are inspired and are meant to inspire.

Blog Archive

Friday, September 30, 2011

Happy Friday Everyone!

Welcome fall and all it's warm glorious
soups & stews!

(image Donna hay)
(image PFR design)

Abu's Lentil Soup

(image PFR Design)

4 baby carrots cut into thin small slices
1 celery stalk finely diced
1 medium potato very finely diced
1 leek very finely diced
1 onion finely diced
3 garlic cloves minced
1/4 teaspooon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspooon ground celery seed
1/4 teaspoon oregano mexican or otherwise
1 bay leaf
2 cups french du puy lentils or 1 can organic lentils in a can
8 cups of vegetable broth

Add all diced vegetables to a medium sized stock pot with about 1 tablespoon olive oil.
Cook 4-6 minutes over medium heat
Add 1/4 teaspoon of ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground celery seed.
Cook for another 4-6 minutes.
Add broth and bay leaf.
Cook fresh lentil soup for about 45 minutes-1 hour.
Cook canned lentils 30-35 minutes to absorb all flavors.

Serve with shaved parmesan cheese, a drizzle of spicy olive oil and a sprig of fresh parsley.

(image PFR Design)

The following images and recipes are all via the stunning website Cannelle and Vanille. Aran, the food stylist and designer behind the photography and the recipes has a lush selection of fragrant and tasty recipes. Thank you for allowing us to share your recipes with our friends and clientele of PFR Design!

Thank you.

(please note that all images and recipes from Cannelle and Vanille may not be reproduced or shared in any way)

Red Kuri Squash and Wild Mushroom Risotto

(images via cannelle and vanille)

Red Kuri Squash and Wild Mushroom Risotto

Serves 4 to 6

4 to 5 cups chicken stock
2 Tbs olive oil
1 large shallot, minced
1 clove garlic, minced
1/2 leek, washed and sliced
1/2 medium red kuri squash, peeled and diced into 1/2-inch pieces
1 cup thinly sliced wild mushrooms (we used the russulas we picked)
1/2 tsp salt
1 1/2 cups arborio rice
1/4 cup txakoli or any dry white wine you like
1/2 cup finely grated Idiazabal or Parmesan cheese
2 Tbs finely chopped parsley

Begin by heating the chicken stock over medium heat. Keep it warm until ready to use.

In a stock pot, heat the olive oil over medium high heat. Add the shallots, garlic, and leek. Cook until soft but not browned, about 3 minutes.

Add the diced red kuri squash. Stir and cook for 5 to 7 minutes. Add the mushrooms and cook for another 3 minutes. Season with salt.

Add the rice and stir it well so all the oil and flavors coat the rice. Add the txakoli or dry white wine and cook for 30 seconds until alcohol evaporates. Add 1 cup of chicken stock and cook stirring constantly until liquid is absorbed. Then proceed by adding another 1/2 cup of stock. Continue to cook the risotto storring constantly and adding more stock as needed until rice is cooked al dente, about 18 minutes.

Off the heat, add the grated Idiazabal and parsley. Stir to combine and serve immediately.

Carrot and Apple Soup with Cumin and Coriander

Carrot and Apple Soup with Cumin and Coriander

Serves 4 to 6

2 tbs olive oil
1 large shallot, peeled and minced
1 garlic clove, peeled and minced
1 lb (450 g) carrots, peeled and diced
2 Gala apples, peeled, cored and diced
3 sprigs thyme leaves
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 to 1/4 tsp piment d'Espelette
2 3/4 cups chicken stock
1/2 cup unsweetened coconut milk

In a stock pot, heat the olive oil over medium heat. Add the shallot, garlic and carrots. Cook for 5 minutes. Add the apple, thyme, salt, cumin, coriander and piment d'Espelette. Stir and cook for 1 minute.

Add the chicken stock, bring liquid to a boil, reduce heat to medium low, cover the pot, and cook for 15 minutes ot until the vegetables are tender. Puree with a blender. Add coconut milk and adjust seasoning if needed.

Roasted Scallops with Breadcrumbs and Bacon

Roasted Scallops with Breadcrumbs and Bacon

makes 4 servings

12 scallops
1/4 cup gluten-free breadcrumbs
2 Tbs fresh parsley, chopped
2 garlic cloves, grated or finely minced
3 Tbs olive oil
4 slices of bacon, finely chopped
pinch salt
pinch of freshly ground pepper
1 tsp red pepper flakes, optional
2 Tbs white wine

In a bowl, combine the breadcrumbs, parsley, garlic, bacon and olive oil. Salt and pepper the scallops. Drizzle some olive oil on a baking dish and place the scallops on it. Top with the breadcrumbs mixture and drizzle some more olive oil on top. Pour the white wine in the baking dish.

Bake at 425F. Time will vary depending on the size.

An egg scramble with sauteed oyster mushrooms, green asparagus, garlic, goat cheese, purple basil, parsley and a bit of pink peppercorn. Super simple but loaded with flavor.

Tuesday, September 13, 2011

Our Children's Collections

We have had a lot of people asking about the range of our collections. We have created a couple of slideshows where you can sit back, relax, enjoy a tea or a cup of coffee and take a look at some of our fabulous children's collections.

From educational Montessori based learning games, toys and manipulative's, to decor, wall art, couture plush toys and bedding our scope is grand yet carefully selected.

Each collection is carefully selected to reflect the highest in safety standards, and that they conform to meet stringent ethical and environmental laws.

Each product is chosen with care. Each product has a story.

At PFR Design our children's collections are all about simple beautiful unique and creative works of art that speak to the imagination and the divine.

For maximum enjoyment please scroll your mouse over the screen press play and watch with in a full screen mode.

We hope you enjoy.

Thank you

Daniela & paulina

Saturday, September 10, 2011

Indian Summer! happy weekend

PFR Design wishes you a very happy
Indian Summer Weekend!

All products except Orange Hunter Boot available through PFR Design.
(1) Orange Hunter Boot(2)Lil'T Nightlight(3)Olivia Riegel Frame(4)Olivia Riegel Frame(5)Orange Faux leather Handbag(6)Stationary (7)Organic Wooden Push Toy(8)Classic Orange Sports Watch(9)XL Weekend/Getaway Bag(10)Wooden bench/Furniture collections(11)Stretched Canvas Wall art(12) Throw Pillows

An Indian Summer Inspired Menu Ideas

Work with what's in season. Do not try and recreate a summer menu with ingredients that will taste bland and bitter.

Use what the season's best has to offer.

Work with fresh mushrooms, fresh herbs, fresh corn and sweet first harvest apples. Create a menu that is fun, yet still warms the heart. Here are a couple of ideas to inspire your weekend menu.

(Image PFR Design via Three Little Hungry Birds))

Include the children in helping to pick fresh ingredients if you are lucky enough to get to a local market.

(Image PFR Design via Three Little Hungry Birds))

The variety of tomatoes you can find at the end of the summer are fresh, varied and taste amazingly sweet. Take advantage and make fresh salads and fresh tomato sauces.

(Image PFR Design via Three Little Hungry Birds))

(Image via Sunday Suppers)

(Image PFR Design via Three Little Hungry Birds))

If you have the time and love to create beautiful fresh sauces make an extra batch jar them and keep them for the cold winter months when the thought of eating a tomato just isn't an option.

(Image PFR Design via Three Little Hungry Birds))

(Image via Sunday Suppers)

Make extra batches for cold winter months. Simple and easy you will thank yourself later deep in the frost of January when you open a fresh tomato sauce that screams of summer.

Fresh Tomato Sauce

1. Fresh Roma Tomatoes
2. Olive oil
3. Basil

Cut your tomatoes in half and place inside a large pot over medium high heat and a significant pour of olive oil.
Allow to simmer for about 8 hours.
Pass the sauce through a mill to remove unwanted skins.
In a skillet lightly saute diced onion and garlic add the sauce and another pour of olive oil.
prepare your jars by steaming them and sanitizing them in the dishwasher.
Place chopped or whole basil in the bottom of each jar. ladle sauce through a funnel into your jar.

Seal immediately and viola, fresh pasta sauce!

adjust your proportions according to volume and taste, but here is a sample of a sauce made to feed four.

Makes 4 portions, on the small side
3 pound plum tomatoes
3/4 teaspoon coarse salt
1 large clove garlic, thinly sliced
Small handful basil leaves, most left whole, a few slivered for garnish
1/4 cup olive oil
12 ounces (3/4 pound) dried spaghetti

We are very exciting to share some photos and recipes with you with a food blog that I have been following for years. beautiful photography, inspired recipes, beautiful story telling and journalling. This is a truly inspired blog.

Here are some fabulous recipes to add to your end of summer tomato menus!


All images Aran Goyoaga via canelle& vanille.

Green Heirloom Tomato and Celeriac Soup

2 Tbs olive oil
1/2 leek, washed and chopped
1 garlic clove, minced
1 carrot, peeled and diced
2 medium green tomatoes, blanched, peeled, seeded and diced
1 medium celery root, peeled and diced
1 large russet potato, peeled and diced
1 Tbs fresh thyme
Salt and pepper, to taste
Pinch of sugar
2 cups chicken stock (just enough to cover the vegetables)

cherry tomato confit
celery root fried in olive oil
celery salt
fresh thyme

To blanch the tomatoes, bring water to a boil. Score the end of the tomatoes with a paring knife. Submerge the tomatoes in the boiling water for about 15 seconds. Strain the water and shock them in ice. The skin will peel right off.

In a medium pot, saute the leek, garlic and carrots in olive oil for a couple of minutes. Add the diced tomato, celery root, potato, salt, pepper, thyme. Saute for a minute and add the chicken stock, enough to cover the vegetables. Cook for about 20 minutes until all vegetables are tender.

Puree the soup and adjust the salt, pepper and sugar as needed. Depending on the acidity of the tomatoes, the seasoning will vary.

Garnish with cherry tomato confit, celery root fries, celery salt and fresh thyme leaves.

Cherry Tomato Confit

1 pint of cherry tomatoes
fresh thyme
Olive oil

Cut the tops off. Score the bottom of the tomato. Blanch them in boiling water for about 10 seconds and immediately shock them in ice. Peel the skin.

Cut the tomatoes in half and place them cut side up on a baking sheet. Drizzle with olive oil and sprinkle salt, pepper and fresh thyme on top.

Bake at 225F for about 2-2 1/2 hours until half way dry. Store them in a jar covered with olive oil.

Friday, September 9, 2011

Books Do Furnish A Room

Now that we have seen the endless options and possibilities for book covers. Let us see the impact books can make when used in a room!

So exciting...

peacock Blue paint color, stunning accessories and a well put together selection of furniture make this pretty bookshelf pop.
(image designvelvet)

A rainbow of neatly coloured books make this bookshelf a true delight.
(image Ramberg)

A geometrical approach to organizing books. Modern, fun and looks so good.

What a room! So much character. Do we really need to say anything more?
(image by Chotda)

There are so many things about this room we love. The black painted window sills, the neutral colour scheme, the mix of contemporary and classic rustic decor. And that bookshelf? Perfection.
(image: bhc co via bliss)

Here is what the other side of the room looks like. Dreamy.

(image bhc co via bliss)

A true happy place with a traditional feel updated with contemporary details. We love this room.

One can never go wrong with the classic look and feel of Ralph Lauren.
(image Ralph Lauren)

(image Ralph Lauren)

An all white room, why not an all white bookcase? Simple, clean, stunning.

We love this bookshelf. a mix of blue and orange, one of our favourite combinations.
(image Lonny magazine)

Books, books, everywhere...
(image: books do furnish a room images)

The Great wall of Books! Simply amazing
(image: Books do furnish a room)

(image Elle Decor magazine)

Wednesday, September 7, 2011

Let's Talk About Books...

Seeing as it is September let's talk about books.

I recently had a discussion with a client about the function of books in a home. Books used as art? Books used as an accessory? Books used as Decor? Messy, cluttered stacked books? Or, clean colour coded books? How to use books in a library? How to use books in a kitchen? How to use books in a living room, family room, library etc...

The possibilities are endless and so exciting when you start to think about where you can go with books alone. Sometimes, all a room really needs in order to get that fresh updated look, is to organize and set out some books.

We are absolutely in love with the creativity and design possibilities that Juniper Books allows for.

Take a look at some of the custom jackets they have created in the past, and then start dreaming about the change you can bring about in your favourite space.

Truly PFR Inspired.


Daniela & Paulina

(next post: Books as Decor:Room gallery and inspiration; Top 20 Reading List)

(all images Juniper Books)