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Transcript of Sweet Paul Mag Fall 2011
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FALL 2011 NO. 6
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table of contents
5Whats Up Sweet Paul?
7Contributors
10Recipe Monday
12Keep Your Eye On
16Gorg-wanna Handmade
18My Happy Dish
20Smorgasburg
24Crafty Friday
26Gorg-wanna Design
28Wine
31Cupcake
33Wills Picks
36From Mormors Kitchen
38Gorg-wanna Kids
40Galette, How Do I Love Thee!
42Woof
44Message In a Bottle
46Beets
56 Food From the Forest
68Dip It!
76 Mexican
86Silhouettes
94Pear
106Harvest
116Black Halloween
124Bradley Farm
132Nordic Cooking
142Go Camping
150Avocado
158Pantry Confections
features
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Whats Up Sweet Paul?
for mom:
This issue is dedicated to my wonderul mom who passed away in early August. She had
been struggling with cancer or over a year, and nally let go one morning. She was an
amazing personeveryone who met her loved her. Creative, un, amazing taste, and in my
eyes the most beautiul mom ever. I have so many great memories o her that will live on
inside me. One o her many wonderul eatures was that she was always there whenever I
needed her, just like a mom should be. She was always eager to give advice on anything rom
ood to more serious stuf, or send me money when I was broke.
I think one o my ondest memories is when one late all morning, she woke me up early by
telling me that it had snowed outside. She pulled back the curtains and boy, had it snowed.
We got dressed and ran outside and played in the snow. Ater, we came back in and had hot
cocoa with whipped cream. I can still remember this so clearly, even though its now about
40 years ago.
Dear Mom, this issue is all dedicated to you, I know you are reading it where you are.
Enjoy, and I love you!
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Contributors
What is your avoriteall comort ood?
ALEXANDRA GRABLEWSKI
Photographer, New York
Spicy black bean soup with lotso cheddar cheese sprinkled on
topthe perect dinner when
it starts getting brisk and Ive
been out all day. Oh yeah... or
anything involving bread. Or hot
tea. Or pie.
JIM HENSLEY
Photographer and Writer, Oslo
I have no ocial all comort
ood! But lately Ive been making
my own variations o Ponzo
sauce as best I can. Squeezing
limes into soy sauce and
spooning cilantro and a white
wine/brown sugar syrup into it.This I have taken to splashing
over the tomatoes I pick, or
raw vegetables. And when that
ateul day comes, I might just
baste the turkey with it.
SARAH GOLDSCHADT
Crafter and Art Director, New York
Smores! Preerably consumed
under a star-lled sky in ront o
a camp re.
COLIN COOKE
Photographer, New York
A dinner o kale salad, PecorinoRomano cheese, crushed garlic,
lemon juice, and extra virgin
olive oil with butternut squash
risotto and sage and parmesan
cheese. Heaven.
HECTOR SANCHEZ
Photographer, New York
The thought o my avorite
all comort ood takes me
right back to the rst time I
discovered Tamal en Cazuela
(Cuban-style sot polenta with
pork). The literal translation is
Tamale in a pot.Hereis a linkthat is very similar to the way
my amily would prepare this
delightul dish, but youll have
to use a spanish translator to
ollow this recipe. Good luck!
WILL TAYLOR
Writer, London
Every Bonre Night growing
up my mum would cook a chili
con carne and serve it in a bowl
o steaming, fuy rice. We
would all sit outside on the patio
watching reworks as we ate;
the heat o the chili warming uson many a cold November night.
Ever since, the dish has always
been a regular all staple.
SARAH OSTER SHASHA
Writer, New York
In September were usually in
Israel or Rosh Hashanah so Id
have to say my avorite comort
ood or all is my ather-in-laws
Shakshuka (eggs poached in
spicy tomato sauce). Although, I
could easily eat it every
single day.
ELLEN SILVERMAN
Photographer, New York
Once the extreme heat o
summer begins to subside I
begin to look orward to the
crispness o the all; to clear
blue skies. The rst bit o chill
in the air makes me crave the
sweetness o pears, the tartnesso apples, and the intoxicating
perume o quince. Once these
ruits begin to appear in our
armers market I bring bags o
them home and start to turn
them into my amilys avorite
dessert, tarte tatin, which I
make alternatively with each o
these ruits, adding a bit o resh
rosemary or thyme and serve
with a generous spoonul o
creme raiche.
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NELLIE WILLIAMS
Graphic Designer, Chicago
I love everything about all,
including the ood. Pork roast,
mashed potatoes, baked apples,
cornbread...I could really go
on orever.
JOLINE RIVERA
Art Director, Chicago
Whether Im enjoying homemade
mac-n-cheese, baked acorn
squash, pot roast, or a spicy bowl
o chili during a Sunday ootball
game, I always crave my avoritered wine...its crush season in
Napa and I think o Chimney
Rocks; Tomahawk Vineyard.
JENNIFER NOLAN
Photographer, New York
So many all avorites, however,
caramelized butternut squash is
at the top o the list.
MEG SMITH
Photographer, Napa Valley
Ive been making The Silver
Palates Chili or a Crowd
recipe since I was about 10. Its
a classic.
LINDA PUGLIESE
Photographer, New York
Throughout all I eat as much
roasted butternut squash with
browned butter and sage as
I can.
VIOLA SUTANTO
Stylist, San Francisco
Shabu-shabu. Everyone gathers
around a simmering, giant hot
pot, flled with thinly-sliced
meats, seaood, and vegetables.
Its as much about the gatheringo amily and riends as it is
about the ood.
ERIN PHRANER
Food Stylist, New York
Cornbread French toast with
warm syrup!
LAURA KATHLEEN MAIZE
Copy Editor, Toronto
Pho with rare bee rom one o
Torontos many Vietnamese
restaurants. You cant beat that
soothing broth. It will knock any
chill right out o you!
TINA SCHULTHEISS
Food stylist, Sonoma
Homemade chicken pot pies
with butternut squash in
ramekins made with my girls.
JEANNE LURVEY
Prop Stylist, New York
Dads apple pie.
FRANCES JANISCH
Photographer, New York
My avorite all dish is usually
something comorting.... a stew
or a Sunday roast. Glass o red
wine and apples or dessert.
LISA HOMA
Food Stylist, New York
For me, all comort ood
harkens back to youth and a love
o gnawing on juicy pork chops.
I long or roast pork basted in
cider with caramelized onions
and apples. I can taste the
sweet, salty, burnt richness o it
now! Follow that by a warm pear
galette and its a done deal.
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REC IPE MONDAY
Johns Pretzels
My friend John made
these pretzels a whileback and I have beenhooked ever since. Servethem warm with a hotand sweet mustard.
Food+styling by Paul Lowe
Photography by Alexandra Grablewski
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Makes 20
2 teaspoons active dry yeast113 cups warm water13 cup light brown sugar
412 cups plain four
1 tablespoon baking soda
gourmet sea salt
1. Dissolve yeast in warm water.
2. Add sugar and four and mix until
you have a smooth and elastic dough.
3. Cover with plastic and let rise or 45
minutes.4.
Heat oven to 475F.5. Bring a large pot o water to a boil.
6. Add baking soda, and stir until the
soda is dissolved. 7.Cut the dough into
20 pieces, and roll each piece into a
long sausage. 8. Roll each sausage into
a snail shape. The pretzels should look
like two buns meeting in the middle.
9. Place them one at a time in the water,
and let them cook or 10 seconds on
each side. 10. Take them out and place
them on a parchment paperlined
baking sheet. 11. Sprinkle with salt.
12. Bake or 8 to 10 minutes or until
dark golden. 13. Cool on a wire rack.
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K E E P Y O U R E Y E O N
Its All in the Details
Text by Sarah Oster Shasha
Photography by Jennifer Nolan
Often times, people(myself included) dontalways notice the littlethings. After meetingEloise Corr Danch, Ican easily say I stop to
smell the roses muchmore often.
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K E E P Y O U R E Y E O N
The sought-ater Brooklyn artist makes her living creatingsculptures out o paper. Although shes well known ordresses, ruits, and stars, some o her most exceptional workhas been with fowers. My priorities in making art havealways been beauty, color, and silhouette. Flowers haveall three.
Where did you start your career? I worked on a windows/visual team in Chicago
or Saks Fith Avenue. It was there that I met Brian and Claude rom Ruan and
stayed in touch with them over the years. When I moved to New York I helped themout or a couple weeks beore ashion week, and assisted backstage or their SS06
collection show, and since that collection Ive tried to helped them every ashion
week I could.
The rst project we collaborated on was an event that the New York Observer
was hosting. The party was a paper soire and Ruan asked me to collaborate
with them to create a historical costume paper dress that would be on display at
the party.
That was the rst paper dress I built. The next one was or Anthropologie. That
dress was on display at the New York City fagship store and was a Baroque design
inspired by the Velzquez painting Las Meninas.
I also collaborated with Ruan on a
third historical costume paper dress
or the opening gala o the Slash:
Paper under the Knie exhibition at the
Museum o Art and Design.
I am constantly attracted to the place
where ashion and art hold hands.
How did you start making fowers?
I have been really lucky to work with
Macys, one o my avorite clients! I hadbeen in contact with Macys because
I was very eager to work with them
and they asked me i I had ever done
fowers, so ater a lot o trial and error,
I was able to start coming up with
shapes that worked. So then I (and
my team o very talented assistants)
created thousands o paper fowers
that we assembled into garlands and
headdresses or the mannequins that
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appeared in all the windows along
34th Street or the 2009 Macys
Flower Show.
How did you choose paper? Ive tried
all sorts o paper. I preer drawing paper
and pastel paper. The rst reason is the
strengththe fowers really hold their
shape once they are assembled, asopposed to more delicate papers like
tissue or crpe, which are less sturdy.
The second reason I use art paper is
the range o colorsbetween the three
paper companies that I use, you can
nd virtually every color you want.
Why did you choose fowers? I eel
like they chose me. I set out to be a
ashion illustrator. I eel really lucky that
the wave kind o drited to sculpture.My parents are both very creative and
my dad is a carpenter and a maker o
things. So I know 3D is in my blood, but
until recent years I always was drawn
more to 2D and drawing. My priorities
in making art have always been beauty,
color, and silhouette. Flowers have
all three.
Why paper as a medium? Its very
versatile, and paper was a very
accessible medium or me since I didnt
have a background in sculpture. Also, I
nd it interesting to build on my ashion
experience and use draping and fat-
pattern techniques on paper, to make
something curve or bend a way a fat
plane wouldnt normally.
What inspires you? A desire to do
new things and create new things. To
travel as much as I can. I am always
ascinated with the natural world.
What would be your dream project?
Any project that would allow me to
travel, especially overseas. Id like to
design the sets and costumes or a
play or ballet. I would also like to make
a stop motion movie about fowers and
growing, maybe with an educational
bent. Id also like to volunteer my
time more.
My prioritiesin making arthave alwaysbeen beauty,color, andsilhouette.Flowers haveall three.
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GORG-WANNAHANDMADE
Made With Love
PhotobyCocoAmardell
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1. Moustache Man embroidered linen lavender sachets, $
17.00,etsy.com/shop/BelleCoccinelle2. Call your mother
wool felt pillow, $89.00,alexandraferguson.com 3.Wearable
planter garden pot neckless, $44.50,etsy.com/shop/
ARTISANIEeurope4. Patty handprinted pillow, $ 56.00,
lacerisesurlegateau-eshop.com 5. Grandmas tea towel
with handprinted dress, $21.00,lacerisesurlegateau-eshop.
com6.Nesting bowl set in stoneware and porcelain, $150.00,
etsy.com/shop/clamlab7. A forest for your fridge, wood
magnets, $16.00,etsy.com/shop/iamhome8. Sterling silver
pencil neckless, $50.00,etsy.com/shop/huiyitan
1.2.
3.
4.
5.
6.
7.
8.
(opposite page) Simone handprinted pillow, $ 56.00,
lacerisesurlegateau-eshop.com
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Fall Stew
MY H A P P Y D I S H
Styling by Paul Lowe
Photography by Linda Pugliese
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My
Ha ppyD
ish
Re
cip
e Winn
er!
Naomi Westlake Fall Stew With Cinnamon,
Cumin, & Chili.
Fall Stew With Cinnamon, Cumin, & Chili
Serves 6
2 tablespoons soya butter
1 red chili, deseeded and chopped
2 cloves garlic, chopped
2 medium white onions. chopped
2 tsp ground coriander
1 tsp turmeric1 tsp cumin
1 tsp cinnamon
5.5 oz of new potatoes, halved
15 oz cannned mixed beans
45 oz canned chopped tomatoes
14 pint vegetable stock
2 cups cubed butternut squash, cubed
salt & pepper to taste
1 small bunch fresh spinach, coarsely chopped
14 cup chopped cashews
This dish makes me happy because it tastes like autumn. Beany andcinnamony, itll steam up the windows and make you happy with
glowing cheeks and a full belly. The sauce is velvety smooth andchristmasy smelling, and its totally simple to make.
1. Melt the soya butter in a large
saucepan and add the chili, garlic, and
onions. Fry for 3 to 4 minutes until they
get soft. 2. Add all the spices and the
potatoes. Fry another minute. Note
the wonderful Christmas smell.3. Stir
in the tomato with the juice and thevegetable stock. 4. Bring to a boil,
reduce heat, and cover the pan.
5. Simmer for 10 minutes, then add the
beans and squash and simmer another
10 minutes. 6. Season with salt and
pepper. 7. Right before serving add
spinach and cashews.
*Eat it with some crusty bread for the
juice. Tastes even better the next day!
NUTS AND BEANS: GOOD. SQUASH:GOOD. EVERYTHING IN IT: GOOD. SOZERO GUILT.
M Y H A P P Y D I S H
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Smorgasburg
By Paul Lowe | Photography by Colin Cooke
A foodies 4th of July, Christmas,and birthday all rolled up into one.
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I totally had that eeling walking into the new ood market inWilliamsburg, called Smorgasburgor Smorg as the hipsters
in the area call it. The market can best be described as a
gravel-flled ootball feld by the river with an amazing view o
Manhattan. The photo ops are great. There is so much to take
in: the smells are divine, the ood all looks amazing, and the
vibe o the place is so great. You just cant help being sucked
in. I ound mysel surrounded by homemade jams, cakes,
herbs, oils, and ood rom every corner o the worldeven
corners Ive never heard about! I think I must have looked
rather silly, because ater a while I noticed that I was walking
around with a big grin on my ace.And then theres the sampling. How I love sampling. You go
rom booth to booth and sample the vendors goods. Consider
it an amuse-bouche or whats to ollow, because in the back
are all the ood vendors just waiting or you. You can get thin
crust pizza, lobster rolls, dumplings, mexican ood, gourmet
donuts, grilled cheese, and so much more. I tell you, its
impossible to leave without having something to eat. The ood
is simply too good and too resh to leave behind.
What were my highlights?
-The organic grass-ed bee jerkytry the Korean BBQ, it
was awesome.
-The Red Hook Lobster Pounds lobster rolls. Better then any
I had in Maine (and I had a lot)!
-Porkschetta, the best roasted pork in a bun ever!
-Shaved ice with homemade rhubarb syrup.
-Milks cookies and cereal ice cream, wow!
So, i a trip to New York is on the agenda, dont orget
Smorgasburg. And i you see a big guy with a bow tie and a
huge smile, dont be alarmed. Its just me.
SmorgasburgEvery Saturday 95North 6th Street, by the river.Williamsburgbrooklynfea.com/smorgasburg
Have you ever had the feeling thatsomething must have been made justfor you?
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http://cheftools.com/http://cheftools.com/http://cheftools.com/http://www.cheftools.com/All-Raw-Materials-Design-Products/products/1967/mailto:[email protected]://www.frenchgeneral.com/workshopa/wood.php -
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CRAFTY FRIDAY
Not Your Grannys Shade
Styling by Paul Lowe | Photography by Alexandra Grablweski
I have always lovedold doilies, somethingabout them makes mevery happy. I love usingthem in craft projectslike this one.
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Its greatto takesomethinggranny andturn it intosomethingcool.
You will need:
old, stripped lampshadeold doilies (try fea markets, Ebay
or Etsy)
pins
needle & thread
1. Start with pinning the doilies to the
lampshade, that way its easy to move
them around until you ound a pattern
that works or the shade.2. Once they
are in place, sew them to the shade with
small stitches.
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GORG-WANNA DESIGN
Row, Row, Row Your Boat...
Photo:Bodieand
Fou
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1.Bulb Lamp by Sofe Reer,
$124.00,BODIEandFOU.com2.ad
Color, Paul Smith or Stelton, rom
$ 270.00,shophorne.com3. Clock
rom Artis, $ 49.00,etsy.com/shop/
ArtisEverything4. Brass Muse Bottle
Opener, $98.00,jonathanadler.com
5.Mango Wood Radio rom Singgih
Kartono, $ 220.00,shophorne.com.6. Celebrating gay marriage in New York
with Madam & Eve dinner plate, $74.00,
etsy.com/shop/BurntOferingsLTD
7.Racer pendant in stainless streel,
$ 47.00,polli.com.au8. Modern
Abstract Print, $26.00,etsy.
com/shop/twoems9. New Norm
Kettle Teapot rom Menu, $ 79.95,
shophorne.com10. Claude
walnut chest o drawer, $ 2,095.00,
jonathanadler.com
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
(opposite page) Lido
wallpaper rom Whitby, $ 89.00
a roll,BODIEandFOU.com
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WINE
The Thrill of Defeat
Text+Photography by Jim Hensley
Deeat can be difcult to handle, butater many, many years o drinking wineand eating ood, I have had to admit thatI dont really know which bottle goes withwhich dish.
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WINE
I came to this realization just as summer was winding
down, and I took on the responsibility o nding some
magical menu that would do honor to the last sunset wewould witness on Ibiza, of the coast o Spain. Honestly,
there wasnt much to uss over. When in Spain, get a
steak, and a grill pick some roadside rosemary, and steal
a couple o lemons rom the neighboryou dont need
any more than that. The rule I use at the butcher shop
is simple. I you want the best, look or the cut with the
highest price. Its an international constant. Unortunately
this rule doesnt translate so well in the wine shop.
Sure, I know the routine. I dont serve red Bordeaux with
sushi, even though I am ond o both. Generally speaking,
white with sh and red with meat will take you a long way,
even i the angels might not sing or you every time. Dry
beore sweet is a rule Ive heard, although I break that
one oten. Lots o people swear by young beore old as
i dinner were a parade, but i Im opening a bottle thats
been lying cozy in the cellar or some years, I dont want
to have had many tough young glasses on my palate. Also,
I want it known here and now that most cheese tastes
better with white wine, and most cheeseburgers too or
that matter. Try a Pinot Noir with grilled cod or a pleasant
surprise. Red wine can go well with sh provided the wine
isnt overly tannic or oaked. The sweetness o Sauternes
can be contrasted with salty crackers and blue cheese,and i you need to eel normal and serve it with dessert,
make sure the ood isnt as sweet as the wine. Forget
pretty much all wine with chocolate. This is basically the
extant o what I know or certain. I see no reason to save
a really good bottle or something more respectable
than homemade pizza. Nothing is more respectable than
homemade pizza.
Back on the island, the sun is sinking aster than Im
comortable with, and Im stuck in a wine shop. This
happens to me a lot: the bear-like man who runs the shop
had his wine glass in one hand and the success o mymission in the other, so to speak.
Look, he says, we can do this one o two waysI can
take a guess and nd you something that might be right,
or I can nd you one I know youll like. He steered me to
where he kept the Ribera del Duero.
Ribera del Duero is in the Castilla y Leon district in
Northern Spain. Vines have been planted along the Duero
River or as long as 2,000 years. Almost all o the vines
are o the Tempranillo variety common throughout that
part o Spain.
Whenever You Want
You might have to settle or something rom the outlying
district o Castilla y Leon, but its no hard luck choice.
Quality has really taken of recently, and the prices with
it. Try Bodegas y Viedos de Ribera del Duratn and
Dominio Dostares.
Whenever You Can
Legaris Reserva might be considered a bargain. Its made
or the cellar, but i youre impatient you might want to air
it out as the grill warms up. Astrales is always welcome
with any meal that calls or red wine. It has everything agood Ribera should have: spice, berries, and black pepper.
Once in a Lifetime
Vega-Sicilia Unico is the pride o Spain. Famous or
staying alive in its bottle or a generation or more, it is said
to peak at around 30 years old. I wouldnt know rsthand,
but they make a wine called Valbuena 5 that I can go good
or. Really go good or.
I have tried to master the esoteric art o wine/oodpairing rom time to time, but i the bells rang it wasmore a matter o luck then prowess. I sufer romculinary laziness, coupled with a good dose ooenophilic sel indulgence. In other wordsI prettymuch just eat and drink what I like.
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THIS WORKSHOP IS FOR CHEFS, COOKS, BLOGGERS,
AMATEURS & PROFESSIONALS.
On Saturday, October 15, 2011
Join Editor/Food Stylist Paul Lowe and Food Photographer Colin Cooke or aone day workshop (10-5) o cooking and shooting an assignment or Sweet
Paul Magazine.
We will start the day as Paul goes over the principals involved in getting ood ready orcamera, discuss the importance o prop and surace selection and arranging the ood orcamera readiness.
Using Natural Light, Colin will show you that you dont need an expensive lighting systemto take great shots. We will use Colins Canon digital camera connected to a computerscreen so everyone can see. Colin will talk about lighting, fll cards, shapes and colorconsiderations or shooting. We will capture the best shots and make 4x5/5x7 prints so
everyone can take home a photograph.
You are welcome to bring your camera and shoot the ood yoursel. The workshop willconclude with Paul leading us in the making o one o his avorite cocktails.
Price: $ 450.00, including lunch, a print rom the day and a copy o the latestissue o Sweet Paul Magazine.Location: Shooting Kitchen, TribecaWant to join us? Email us at [email protected]
SWEET PAULFOOD STYLING& PHOTOGRAPHY
WORKSHOP
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CUPCAKE
Chocolate & Mascarpone Cupcakes
Food+styling by Paul Lowe | Photography by Frances Janisch
Makes 12
4 oz good quality dark chocolate, chopped
13 cup water4 tablespoons mascarpone cheese
13 cup vegetable oil34 cup sugar
2 eggs
1 teaspoon vanilla essence
113 cups plain four
1 teaspoon baking powder
chocolate ganache, or serving
blueberries, or serving
1.Preheat oven to 375F.
2.Place chocolate
and water in a small pot and stir until the
chocolate is disolved. 3. Remove rom heat
and add mascarpone. Mix well. 4. In a
bowl, mix oil, sugar, egg, and vanilla. Stir
until sugar has dissolved. 5. Add the
chocolate and mix well. 6. Add four and
baking powder and mix well. 7. Pour
batter into paper liners. 8. Bake until
the cupcakes are rm to the touch,
about 18 minutes. 9.Cool on a
wire rack.
*Cupcakes can be eaten on their
own or garnished with some
chocolate ganache
and blueberries.
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[Marmie Bags Ad?]
Want to see your ad inSweet Paul Magazine?
Email us [email protected]
mailto:[email protected]:[email protected]:[email protected]:[email protected]://www.marmiebags.com/mailto:[email protected] -
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WILL S PICKS
A Seasonal Soire
Planning afallgathering? Take a moment toescapewith us to a remote, log-cabinretreatfor
decorating inspirationand market picks to make
your party thisseasons bestin town. By Will Taylor
mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected] -
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The Fall Tablescape
Transport your guests to a place o pared-back beauty, where
the luxuries are simple and natural, and the textures tactile
and welcoming; this is a tablescape that embraces the calm
and refection o the change in season. Think earthenware
materials, plaid patterns, sumptuous textiles, and simple
ceramics. With the pomp and splendour o soon-to-arrive
holiday estivities, this is an opportunity to create an
unassuming, classic tabletop or your all dinner; warming,comort ood and gently ragranced, fickering candles are
the oil to the checked tablecloth and classic fatware that
adorn the table.
The urniture, too, should be kept modest: let the classic
shape and textures o an oak Bentwood chair naturally
complement the rustic, untreated wooden table. I the
temperature still allows, make the most o the alresco
entertaining by giving guests coordinated throws to keep
them warm come sundowncreate atmosphere with gentle
lighting and a crackling re.
1. Cotton reel placename holders,
BHLDN, $12.00bhldn.com
2. Wire pumpkin, Terrain, $22.00
shopterrain.com 3.Seabourne
fatware, Anthropologie, $94.00
anthropologie.eu 4. Kieran table,
Jayson Home and Garden, $2,495.00
jaysonhomeandgarden.com5. Birch
votives, Rowen & Wren, rom $13.00
rowenandwren.co.uk
Wills tip!With their simplisticstyle and form, wooden spools
make for perfect placeholders
in a fall tablescape. Make your
own, or buy these from BHLDN.
Wills tip! Add whimsy andinterest to your soire table with
unexpected takes on classic fall
items, such as this wire pumpkin.
1.
2.
3.
4.
5.
PHOTOBY:THE
LEXINGTONCOMPANY
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The Fall Guest Bedroom
In the bedroom continue with the theme o understated
luxury with traditional bedding detailing subtle, ticking
pattern broken only by occasional tartan additions. Provide a
stack o wool, velvet, and cashmere throws and bedspreads
to let guests choose their material o choice or keeping of
the early morning chill; upon a stack o old suitcases place
a nickel-nished reading lamp and a sotly scented candle.
Finally mix in a ew small but thoughtul details, such as aposy o ragrant, seasonal blooms or a stack o your guests
avourite magazinesthese will be the perect compliments
to this unpretentious, yet indulgent guest room.
1.
2.
3.
4.
W I L L S P I C K S
5.
1. Forest canopy bed, Anthropologie,
$2436.00anthropologie.eu
2. Alslev rug, IKEA, $19.99,ikea.com
3. Barometer work lamp, IKEA, $49.99
ikea.com4. Cushion cover, H&M Home,
$21.00.hm.com5. Linen throw, H&M
Home, $55.00hm.com
BEDROOML
IFESTY
LEIMAGESBY:THELEXINGTONCOMPANY
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FROMM O R M O R S K I T C H E N
The Apple Cider That Will Cure The World
Text+styling by Paul Lowe | Photography by Alexandra Grablewski
I am convinced that the world would be amuch better place if everyone just had asip of Mormors warm apple cider.
I was quite the child growing up. There were only very little
kids nearby, so most of my days were spent with two little
old ladiesmy grandmother and great aunt. We lived next to
a large forest with rivers, tracks, foxes, deers, and Im sure a
troll. I loved going on picnics in that forest.
My grandmother would pack an old-fashioned basket
with a blanket, a pillow (I would not sit on the ground), real
china (would not eat or drink out of plastic), and homemade
sandwiches and cakes. What a child I was! They should have
put me out to the wolves.
One fall afternoon I really wanted to go on a picnic, but bothladies were taking a nap. So I packed the basket myself with
a pillow, a plate, a cup, some cookies, and a soda. I forgot the
bottle opener, but I was at least smart enough to put a note
on the fridge.
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FROM M O R M O R S K I T C H E N
So of I went. It was a clear but chilly day. I tried to nd our
regular track that would lead me to the little river I loved so,but somehow I got lost and could not nd it. I walked or a
long time but nothing looked amiliar to me. I remember I
started to cry and was sitting on a tree stub (with my pillow)
when I heard my ather call. The joy! I can still remember the
relie o hearing his voice. When I got home my grandmother
had hot apple cider ready or me. To this day whenever I eel
like lie gets a little scary I make warm apple cider. I think the
world would be a much better place i everyone did.
Mormors Hot Apple Cider
Serves 44 cups non-alcoholic apple cider
juice of 12 lemon
1 tablespoon honey
1 apple, sliced
1 orange, sliced
2 cinnamon sticks
2 inches fresh ginger, peeled
and sliced
4 black pepper corns
1. Place all the ingredients in a largesaucepan and bring to a boil. 2. Let the
cider simmer or 5 minutes, remove
rom the heat.
*Let it cool of a little beore serving it.
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Childs Play
GORG-WANNA KIDS
Photo
byJaellund
Tofta
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GORG-WANNA KIDS
1.White rabbit lamp, $ 80.00,bodieandfou.com2. Red
large mushroom lamp, $ 112.00,bodieandfou.com
3. Moustache apron, $ 27.00,lacerisesurlegateau.fr
4.Rocky bed, to be launched soon,jaellundtofta.de
5.Handmade race-car with driver, $ 32.00 ,nolinoli.com
6.Mirabelle the Bunny, $ 46.00,blablakids.com 7.The wild
bunch, printable kit, $ 5.30,etsy.com/shop/mibostudio
1.
3.
2.
4.
5.
6.
7.
(opposite page) LieseLotte, the chair, the horse and new
best friend, $ 546.00, jaellundtofta.de
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Now that my six-year-old son Ellis is o sous-che age, Ive
ound the galette a quicker, less ussy option that we delight
in making together.
Galettes are simply ree-orm pies with an inverted crust
that comes together in the middlecreating a literal pie hole
allowing hot, juicy ruit to bubble out.While I enjoy making galettes with seasonal ruit at any
time o the year, I especially love baking them in the all
nothing like cranking up the oven and flling the house with
the evocative smell o apples, pears, and spices.
Here are my top 10 reasons why galettes are great to make
with kids:
funwithour
needonlyafewbasicingredientsthatyourelikelytohave
in your kitchen
forfussyeaters,anyfruitwilldo
requiremuchlesssugarthanastandardpie
theydonthavetobesweet.Savoryonesaregreat,too.
Try prosciutto, fgs, and mascarpone or swiss chard,
onion, raisin, with romage blanc. bakingperfectionhasnoplacehere.Itsfreeformmeans
just about anything goes. Plus, its rustic shape adds all
the more appetite appeal.
nopieplates,nosoggybottomcrust
watchingfruitbubblethroughtheovenwindowbeats
anything on TV
nearinstantgratication:bakesinalmosthalfthetimeof
a regular pie
galettelamode!
By Lisa Homa | Photography by Alexandra Grablewski
Galette, How Do I Love Thee!(Let me count the ways)
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Pear Galette
Serves 5 to 6
1 single crust o pie dough
4 or 5 pears, peeled, halved, and cored
14 lemon
1 teaspoon ground cinnamon12 teaspoon ground cardamom
112 tablespoons four and extra or dusting13 cup sugar
1 tablespoon butter
drizzle o honey
1.Preheat oven to 425F. 2. Roll dough out on foured
surace, about 18 thick and roughly a 12 circle. 3. Transer
to a parchment-lined baking sheet. Allow to rest in the
rerigerator. 4. Slice pears. In large bowl, toss them with a
squeeze o lemon, spices, four, and sugar. 5. Arrange ruit
mixture in the center o the dough, leaving a 2 or 3 border.
6. Fold dough over ruit, pleating your way around. 7.Dot
center with butter and drizzle with a tablespoon o honey.
8. Bake or about 35 minutes. The crust will be golden brown
and ruit will be bubbling.9. Add another drizzle o honey
when serving.
*Great with a scoop o vanilla ice cream!
Pie Crust Dough
Makes 2 single 9 pie crusts or 2 galettes
2 cups all purpose four14 teaspoon salt
1 cup cold unsalted butter, cut into small chunks
1 cold egg whisked with enough cold water to make 13 cup
1. Add four, salt, and butter to bowl o ood processor t withblade attachment. Process until butter orms small peas.
2.Add 14 cup o egg/water combo. Pulse until dough starts
to pull together (i its too dry you can add a touch more
water). 3.Turn out onto foured surace. 4.Pull together and
divide into two discs. 5. Wrap individually in plastic wrap.6.
Rerigerate to rest or at least 1 hour.
*The dough can be rozen or 1 month. Derost or use. Dough
should be cool to touch or rolling, not room temperature.
In our house,cake makes a rareappearance; werepretty much pie people.
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W O O F
Wash and Go
Homemade Dog Shampoo
1 pint gentle dishwashing
detergent (Ivory or Dawn is
great)
1 pint water
1 pint apple cider vinegar
4 oz glycerine (you can buy this
at your local pharmacy)
1. Combine all the ingredients
until theyre all mixed well. 2.Pour
into airtight bottles. 3. Call in your
pooch and fll that tub.
Did you know that youcan make your owndog shampoo? Its
safe, mild, and getsthe dirt out!
StylingbyPaulLowe
|Photography
byColinCooke
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1. Custom stamped pet ID in brushed aluminium, $16.00,
etsy.com/shop/theCopperPoppy2. Fine art print of Hugo,
$45.00,etsy.com/shop/DeLaBelle3.Dog collar, can be
custom made, $26.00,etsy.com/shop/ChloesCollars
4.Kip the wiener Dachshund toy, $ 26.00,etsy.com/shop/
blackbirdfashion5.Posters by Lisa Bengtsson, $ 35.00,
huset-shop.com 6. Thank you cards, $ 10.00, for a set of 4,etsy.com/shop/corelladesign
1.
2.
3.
4.
5.
6.
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Text by Sarah Oster Shasha | Photography by Jennifer Nolan & Dana Gallagher
Message in a Bottle
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The concept was born o the idea
that we use too much plastic. We were
already using green products but
burning though bottle ater bottle,
insists co-ounder Sacha Dunn, So we
came up with a way or people to buy
bulk reflls at their grocery store.
Their packaging is clean and simple
and the ormulas are sae or people,
animals, and the environment. We
had to have great products so we had
to have great ormulations. Using only
100 per cent readily biodegradable
ingredients, they let out anything they
thought unnecessary like dyes and
brighteners.
With two little kids, Im pretty convinced
Dunn knows a thing or two aboutgetting stains out. Her avorite tip? Rub
a little detergent into the stain a ew
minutes beore washing.
The second best tip on stain removal?
Find the Common Good refll
station near you on their website,
commongoodandco.com.
every now and then somethingcomes along and makes youthink, why hasnt anyonethought of this before? suchwas the case with commongood, a cleaning productcompany founded by twoformer prop stylists. intrigued?
so were we.
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O N E F O R T H ESEASON
Beets
One of falls most amazing vegetables:sweet, tender, and tasty. Try some ofmy favorite recipes with beets.
Food+styling by Paul Lowe | Photography by Colin Cooke
Roasted Beets
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Pasta Salad with Beets,Chvre, & Honey Vinaigrette
O N E F O R T H E S E A S O N
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Beet Soup
O N E F O R T H E S E A S O N
Polenta with Beet Leaves& Pancetta
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Beet Salad with Pancetta & Peas
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Golden Beet Salsa
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O N E F O R T H E S E A S O N
Scallops with Beets & Sage
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Roasted Beets
Roasting beets is very easy. Just remember to roast red andgolden beats separately, otherwise the juice rom the red
beats will turn the golden beats red too.
Serves 4
8 golden or red beets, washed and trimmed
4 tablespoons olive oil
1. Preheat oven to 450F. 2. Place the beets in a baking dish
and drizzle with olive oil.3.Cover the dish with oil and bake
or about 40 to 45 minutes. 4. Use a small knie to pierce them
and check i they are tender. 5. Remove rom oven and cool.
6. Rub the beets gently with your ngers to remove the skin.
Now they are ready to use.
Golden Beet Salsa
Perect to serve with cheese. This can be made a day in
advance.
Serves 4
4 large golden beets, roasted and peeled
1 spring onion, thinly sliced
12 cherry tomatoes, cut in half
3 tablespoons olive oil1 teaspoon balsamic vinegar
salt & pepper to taste
1. Cut the beets into small cubes and place them in a bowl.
2.Add spring onion, tomatoes, olive oil, and balsamic. 3. Stir
well and season with salt and pepper. 4. Let the salsa stand at
room temperature or 1 hour beore serving.
Pasta Salad with Beets, Chvre, & Honey Vinaigrette
Such a great salad. The sweet beets and the somewhat sour
cheese goes so well together.
Serves 41 squash, thinly sliced
2 tablespoons olive oil
400 g cooked pasta
6 beets, roasted and peeled
1 bunch baby spinach, washed
100 g chevre
4 tablespoons olive oil
1 tablespoon honey
salt & pepper to taste
1.Heat the oil in a pan and saut the squash until golden.
2. Drain it on some paper towel. 3. Slice the beets. 4. In a large
serving bowl mix together squash, pasta, beets, and spinach.
5. Crumble the cheese on top. 6. In a bowl mix oil and honey
and season with salt and pepper.
Beet Salad with Pancetta & Peas
The smoky, salty pancetta is such an amazing favor to go with
the sweet beets and peas.
Serves 4
3 golden beets, roasted and peeled
3 red beets, roasted and peeled
100 g pancetta, cubed
4 cups salad greens
50 g macadamia nuts
50 g fresh peas
Dressing:
5 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt & pepper to taste
1. Thinly slice the beets and place them on 4 plates. 2. Fry
the pancetta golden in a pan. Drain it on some paper towel.
3.Sprinkle over the beets. 4.Add salad greens, macadamia
nuts, and peas. 5. In a bowl, whisk together olive oil, mustard,
and lemon juice. 6. Season with salt and pepper. 7. Divide the
dressing among the plates and serve.
BeetRecipes
O N E F O R T H E S E A S O N
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Scallops with Beets & Sage
Serves 4, as an appetizer
4 salad green leaves
1 red beet, roasted, peeled, and sliced4 large scallops
1 tablespoon butter
salt & pepper to taste
4 large sage leas
olive oil
balsamic vinegar
1. Place the salad leaves on 4 small plates. 2. Place a slice of
roasted beet on top. 3.Heat the butter in a pan and saut the
scallops for 30 seconds on each side. 4. Place the scallops
on top of the leaves and beet.5.
In the same butter, saut the
sage leaves until crisp, this will only take a few seconds.
6. Place the sage leaf on top of the scallop. 7. Drizzle with
a little olive oil and balsamic vinegar.
Polenta with Beet Leaves & Pancetta
You can also use the beet leaves for cooking. They have a
slightly bitter taste, almost like endives.
Serves 4
100g pancetta, cubed
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
leaves rom 1 bunch o beets, washed and chopped
3/4 cup chicken stock
2 tablespoons sherrysalt & pepper to serve
4 portions polenta to serve
1. Saut the pancetta golden in a pan. 2. Add shallots and
garlic and saut until the shallots are soft. 3. Add beet
leaves, stock, and sherry. 4. Let the mixture cook for 2
minutes. 5. Season with salt and pepper. 6. Serve over
freshly cooked polenta.
Beet Soup
My take on the classical Bosch Soup.
Can be served hot or cold, but I prefer cold.
Serves 4
2 tablespoons olive oil
1 small yellow onion, fnely chopped
1 carrot, fnely chopped
1 leak, only the white part, thinly sliced
2 tablespoons dill, chopped
4 cups chicken stock
6 large beets, roasted, peeled, and chopped
salt & pepper to taste1
2 cup sour cream
1. Heat the oil in a pan and saut onion, carrot, and leak
until soft. 2.Add dill and stock and bring to a boil. 3.Add
the beets and let the soup simmer for 15 minutes. 4. Pour
the soup into a blender and blend until smooth. 5. Season
with salt and pepper. 6. Cool and serve in glasses with
sour cream.
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food from the forest dip it
mexican silhouettes pears harvest
black halloween bradley farm
nordic cooking go camping avocados
featuresFALL 2011 ISSUE NO. 6
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in a orest
stands a table.
its just
waiting or
you, flled
with great all
dishes.
maybe not,
but that would
be something,
right?
ood rom
the orest
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Food+styling by Paul Lowe | Photography by Colin Cooke
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fennel &rosemary-baked lamb(opposite page)
fennel seedsget the most
amazing tasteand aromawhen heatedup, just youwait!
pizza biancasuch a great
bread to bakeand reallyeasy.
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pappardellewithmushroomsa mix betweena soup anda pasta dish,great for thosecold evenings.
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espresso &cinnamoncake with nuts
& honeysuch a greatcake, perfectfor picnicsinor out of theforest.
honey-bakedfall vegetables(opposite page)
this is a great
side dish toany meat. i
just love thesweetnessthese veggiesget from thehoney.
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all bruschettaone o myavorite, easyall dishes. ast
and tasty.
ennel &mushroomsaladwhen shavedthinly, ennelis amazing.
it has a mildanise favorthat goes sowell with thesour goatcheese.
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Pappardelle with Mushrooms
A mix between a soup and a pasta dish, great or those
cold evenings.
Serves 4
5 oz assorted mushrooms
2 tablespoons olive oil
2 shallots, nely chopped
2 cloves garlic, nely chopped
3 cups chicken stock
6 oz pappardelle, cooked
salt & pepper to taste
resh thyme
1. Clean the mushrooms and cut the large ones in hal.
2. Heat the oil in a large pot and saut mushrooms, shallots,
and garlic until the mushrooms are golden. 3. Add stock and
bring to a boil. 4. Add the cooked pasta, season with salt and
pepper, and serve with resh thyme.
Fall Bruschetta
One o my avorite, easy all dishes. Fast and tasty.
Serves 4
2 small baguettes
olive oil
5 oz mushrooms
1 clove garlic, thinly sliced
salt & pepper to taste
resh thyme
1. Cut the baguettes in hal, lengthwise. 2. Drizzle with olive
oil and place on a baking tray. 3. Bake under the broiler
until golden. 4. Clean the mushrooms and cut the largeones in hal. 5. Heat 3 tablespoons o oil in a pan and saut
mushrooms and garlic until the mushrooms are golden.
6. Season with salt and pepper and resh thyme. 7. Arrange
the baguettes on a plate and add the mushrooms.
*Serve hot.
Fennel & Mushroom Salad
When shaved thinly, ennel is amazing. It has a mild anise
favor that goes so well with the sour goat cheese.
Serves 4
2 oz mushrooms1 small bulb o ennel, thinly sliced (use a mandolin i you
have one)
small bunch beet greens
20 blackberries
2 oz goat cheese, crumbled
olive oil
salt & pepper to taste
1. Clean the mushrooms and cut the large ones in hal.
2. Heat 1 tablespoon o oil in a pan and saut mushrooms
until golden. 3. Arrange ennel, beet greens, blackberries,
goat cheese, and mushrooms on plates. 4. Drizzle with olive
oil and season with salt and pepper.
Honey-Baked Fall Vegetables
This is a great side dish to any meat. I just love the sweetness
these veggies get rom the honey.
Serves 4
3 red beets, peeled and cut in hal
3 golden beets, peeled and cut in hal
3 turnips, peeled and cut in hal
8 carrots, peeled
1 whole head o garlic, just cut of the top5 tablespoon olive oil
2 tablespoon honey
resh thyme
salt & pepper to taste
1. Heat oven to 360F. 2. Place all the vegetables in an
oven-proo dish and drizzle with olive oil and honey.
3. Sprinkle with thyme and salt and pepper. 4. Bake until sot.
*Serve warm.
food from
the forest
recipes
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Pizza Bianca
Such a great bread to bakeand really easy.
Makes 22 teaspoon active dry yeast
2 cups warm water
1 tablespoon honey
5 cups four
3 tablespoons olive oil
faky salt
resh rosemary
1. In a large bowl, dissolve yeast in water and honey; let stand
or 5 minutes. 2. Add in four a little at a time and stir well.
3. Add oil and salt, and stir until dough comes away romthe bowl. 4. Knead or 1 minute. 5. Cover with plastic wrap
and set in a warm area to rise, about 2 hours. 6. Heat oven
to 450F. 7, Divide dough into 2 balls and fatten out each on
a foured surace. 8. Transer to baking trays covered with
parchment paper. 9. Drizzle with olive oil and sprinkle with
salt and rosemary. 10. Bake or 7 to 8 minutes until golden.
Fennel & Rosemary-Baked Lamb
Fennel seeds get the most amazing taste and aroma when
heated up, just you wait!
Serves 4
4 double lamb chops
salt & pepper to taste
ennel seeds
4 rosemary twigs
2 tablespoons olive oil
juice rom 1 lemon
1. Heat the oven to 400F. 2. Start with rubbing the salt
and pepper and ennel seeds into the lamb chops. 3. Using
kitchen twine, tie a rosemary twig onto each chop. 4. Heat
the oil in a pan, ry the chops 1 minute on each side. 5. Drizzle
with lemon juice and place in the oven. 6. Bake or 5 minutes.*Serve warm.
Espresso & Cinnamon Cake with Nuts & Honey
Such a great cake, perect or picnicsin or out o the orest.
Serves 8112 stick butter34 light brown sugar
1 egg
1 cup plain four
1 teaspoon baking powder14 cup strong espresso12 teaspoon ground cinnamon14 cup milk
3 oz unsalted nuts
5 tablespoon honey
1. Preheat the oven to 320F. 2. Beat butter and sugar until
fuy. 3. Add the egg and mix well. 4. Add four, baking
powder, cinnamon, espresso, and milk and mix well. 5. Pour
the batter into a greased, round baking dish. 6. Bake until
rm, about 1 hour.
*Cool and serve with the nuts and honey on top.
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So just dip it!
Its really amazingbydipping an object in a can ofpaint you can transform itinto something that looksmuch more designer andexpensive. Its super easy,fast, and fun!
Fill a plastic container withthe paintmake sure its bigenough to dip the biggeritems in.
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UTENSILS
You will need:
wooden utensils
oil based paint
1. Dip your utensil in the container o
paint. 2. Hold it over the container or a
while so that most o the excess paint
can drip of.*Once dry they are ready to use. But
o course, no dishwasher. I would say
these are mostly or decor.
SHOES
You will need:
canvas sneakers
oil based paint
1. Dip the shoe and hold it over the
container or a while so that most othe excess paint can drip of. 2. Hang
the shoe over newspaper by their
laces. Make sure they hang straight,
otherwise the perect paint line will be
not so perect.
*Once dry they are ready to use.
VASES AND BOWLS
You will need:
simple white vases or plain bowls, mine
are romwestelm.com
oil based paint
1. Dip the vase or bowl and then hold
it over the container or a while so that
most o the excess paint can drip of.2. Place it on a newspaper. Move the
vase or bowl every 5 minutes so that it
doesnt get stuck to the paper.
*Once dry they are ready to use.
LAMPS
You will need:
wicker lamps, mine are romikea.com
paint
Here I cheated. As the shades are toolarge to dip I simply painted them with
a large brush. Just ollow the wicker
stripes to make the edges sharp.
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SPOONS
You will need:
old spoons
oil based paint
1. Dip the spoon in the paint.
2. Hold it over the container or a while
so that most o the excess paint can
drip of.*Once dry they are ready to use. But o
course, no dishwasher.
CHAIR
You will need:
chair, I got this one atikea.com
oil based paint
This is easier to do beore you assemble the chair.
1. Dip each leg in the paint and let it dry on newspaper.
*Once 100 per cent dry you can assemble the chair anduse it.
TABLE
You will need:
wooden table, this one is romikea.com
oil based paint
1. Paint the top o the table and dip the top o the legs in paint
2. Let them dry on newspaper and assemble the table.
*Now its ready to use.
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Mexican
I was never a big mexican oodan until I had some real mexican
ood in Arizona a ew years back.
Enough lime, homemadesalsa, and tortillas are thekey words here.
The favors are crisp and clean.
Food+styling by Paul Lowe
Photography by Colin Cooke
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Homemade Tortillas
Mexican Crab Soup
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Tomatillo Salsa
Chilaquiles with Chicken
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Fish & Avocado Tortillas
Pulled Pork with Pickled Onion
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Flan
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Mexican Crab Soup
This is such a great soup, and easy to make. You can even
make it a day in advance.
Serves 4
1 cup tomato juice34 cup clam juice
3 tablespoons lime juice
1 teaspoon Tabasco
salt to taste
1 small yellow onion, fnely chopped
14 oz resh crab meat
8 cooked and cleaned shrimps
12 cherry tomatoes, cut in hal
red chili akes
1. In a large bowl mix together tomato juice, clam juice, lime
juice, and Tabasco. 2. Season with salt. 3. Add onion, crab
meat, shrimps, and tomatoes. 4. Chill and serve with a
sprinkling o red chii fakes.
Homemade Tortillas
I promise you that these are awesome, and nothing like
store-bought tortillas.
Makes 12
2 cups plain our
1 teaspoon salt
1 stick butter, in cubes14 cup water
1. In a large bowl mix four and salt. 2. Add the butter and
use your hands to work it into the four. The result should be
a very coarse mixture. 3. Add water and knead the dough
together. I it seems too dry, just add some more water.
4. Cover with plastic wrap and let it rest in the ridge or 1
hour. 5. Cut the dough into 12 pieces, and roll each piece
out to a round tortilla. 6. Cook in a dry skillet over high heat,
about 40 seconds on each side. 7. Keep warm in a towel.
*Serve and enjoy while warm.
Tomatillo Salsa
This ery salsa takes ood to a new level.
Makes 2 cups
2 lbs tomatillos, cleaned and coarsely chopped
4 serrano chilies, coarsely chopped
3 garlic cloves, coarsely chopped12 cup chopped cilantro
1 small yellow onion, chopped
2 teaspoons salt
1. Place all the ingredients in a ood processor and blend until
theyre a smooth salsa.
*Keeps in the ridge or 5 to 6 days.
Chilaquiles with Chicken
A great salad, perect or lunch.
Serves 4
2 chicken breasts
1 teaspoon red chili akes12 teaspoon salt
1 tablespoon olive oil
4 tortillas, sliced into strips
4 tablespoons corn oil
4 oz eta cheese, crumbled
lettuce
tomatillo salsa (see recipe)
1 lime, cut into wedges
1. Preheat the oven to 325F. 2. Rub the chicken with chili
fakes, salt, and olive oil. 3. Place in an ovenproo dish and
bake or 15 minutes. 4. Take out the breasts and let them rest
or 10 minutes. 5. Pull the meat apart and place in a bowl.
6. Heat the oil in a pan and ry the tortilla strips until crispy.
7. Add the strips to a bowl with the eta, lettuce, and chicken.
*Serve with tomatillo salsa and lime.
Mexican
Recipes
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Fish & Avocado Tortillas
These are my avorite. I use cod, but you can use any orm
white sh you want.
Serves 4
1.3 lbs cod flet
1 teaspoon salt
1 teaspoon red chili akes1 tablespoon olive oil
lettuce
1 avocado, sliced
12 cherry tomatoes, cut in hal
tomatillo salsa
juice rom 1 lime
resh cilantro
1. Preheat the oven to 325F. 2. Rub the cod with chili fakes,
salt, and olive oil. 3. Place in an ovenproo dish and bake or
12 to 15 minutes, or until the fakes start alling apart. 4. Fill
the tortillas with lettuce, cod, avocado, tomatoes, tomatillo
salsa, lime juice, and cilantro.
Pulled Pork with Pickled Onion
This is the perect nger ood. Or just make them into
big tortillas!
Serves 8
1 red onion, thinly sliced12 cup white wine vinegar12 teaspoon salt
4 lbs pork shoulder
2 teaspoons salt1 teaspoon cumin
14 teaspoon all spice12 teaspoon pepper
1 tablespoon oregano12 cup orange juice14 cup white wine vinegar
mini tortillas
tomatillo salsa
sour cream, or serving
1. Place onion, vinegar, and salt in a small saucepan and
bring to a boil. 2. Let the mixture boil or 1 minute, remove
rom heat, and let the mixture sit or 4 hours. 3. Heat oven to
260F. 4. Rub the pork shoulder with all the spices and place
it in a large ovenproo dish. 5. Pour orange juice and vinegar
over the shoulder, and cover with oil. 6. Bake or 3 hours or
until the meat alls apart.7.
Pull the meat apart and place it ina bowl. Add some o the cooking liquid.
*Serve with the onion, on mini tortillas, with tomatillo salsa
and sour cream.
Flan
Nothing beats a velvety-golden fan. Serve it with some
strong coee.
Serves 634 cup sugar
112 cup sweet condensed milk
312 cups ull at milk
5 large eggs
seeds rom 12 vanilla bean18 teaspoon salt
1. Preheat oven to 325F. 2. Place the sugar in a small
saucepan and let it melt on medium heat. 3. Pour into
a 9-inch round pie dish. 4. In a large bowl stir together
condensed milk, milk, eggs, vanilla, and salt. 5. Pour into the
pie dish. 6. Fill the pie dish with warm water until its 34 ull.
7. Cover with oil. 8. Bake or about 1 to 114 hours. The fan
should be rm while still a little wiggly. 9. Let cool. Loosen the
edges with a shape knie and turn it onto a platter.*Serve with whipped cream.
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Styling by Paul LowePhotography by Alexandra Grablewski
Silhouettes
The Basic Silhouette
Take a photo of someone, and hold it up
against a window.
The image will be backlit, so the person
in front will be dark. Then its really easy
to cut it out.
A good tip is to add an eyelash where
the eye is, it looks better that way and
your silhouette gets more depth.
Use your cutout as a template, you can
scan it and make it smaller or bigger.
Book PagesHere I printed out the silhouettes on oldbook pages using my home computer.
The trick is to just make one at a time,
since the paper can be brittle.
Ive always loved old-fashionedsilhouettes. I remember some inour house growing up. Ive triedto drag them into our time.
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