SUMMER 2011 • NO. 5
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table of contents 5
What’s up, Sweet Paul?
46
Woof
7
Contributors
48
One for the Season
10
Recipe Monday
55
Well Opener
12
Keep Your Eye On
56
Fresh from the Garden
16
Gorg-wanna Handmade
68
Summer Salads
18
My Happy Dish
78
Sweet Paul’s Summer Brunch
20
Trunk Show
90
Tribal Kids
24
Crafty Friday
98
Summer Seafood
28
The Unspeakable Grape
106
Natural Colors
30
Gorg-wanna Design
116
Sweet Paul Soda Fountain
33
Cupcake
124
Sweet Paul’s Best Summer Cakes
35
Will’s Picks
134
New Life for Old Cans
38
From Mormor’s Kitchen
142
Pantry Confections
40
Gorg-wanna Kids
144
Next Time
42
Before the Gardens Went Gray
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What’s up sweet paul?
Welcome to the summer issue of Sweet Paul Magazine! I asked all my contributors in this issue to tell me what their ultimate summer holiday would be. And then I tried to figure out what my ultimate holiday would be like… When I was a kid it was the endless days spent in our summer cabin by the sea, filled with sand, sun, amazing seafood and BBQ. My father would be the pit master, while my mother made the most amazing potato salad. We had mackerel with fingerling potatoes, sour cream and cucumbers, prawns with mayo, salads and endless amounts of fresh strawberries. When I got older and started traveling, I spent many a summer in Italy— eating and drinking my way through the amazing country. Pizza in Napels, steaks in Florence, pasta in Pisa and seafood in Rome. One of my best memories was making a cookbook in Tuscany with my friends Nina and Jim. We rented this house on a farm with olive groves and fig trees. This little old woman next door heard we were doing a book on pasta and wanted to teach me some real Italian recipes. I spent two days in this huge farm kitchen, cooking, drinking wine and pretending to understand everything she told me. I didn’t know any Italian, but that didn’t stop her from talking. Such fun. But now I think my ultimate holiday would be just sitting under a palm tree in a comfy chair with a good book, a cocktail and just watch the sea. Have a lazy and wonderful summer!
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Cupids choice!
If you were Cupid, which mailbox would you put the loveletters in?
NEW!
“Heart” and “Lollipop” mailboxstands
NEW!
4Clover mailbox
Joy in everyday things
www. j e n n yl a n e d e s i g n . c o m
Contributors
”What would be your perfect summer holiday?”
ALEXANDRA GRABLEWSKI Photographer, New York My ideal summer vacation would be several weeks at the beach in a big house covered with honeysuckle with a view of the ocean, a giant stack of good books to read and a bicycle to go to town!
SARAH CAVE Stylist, New York Days that move so slowly, there’s time between minutes to look at things; bask in sun, smells and tricks of light.
COLIN COOKE Photographer, New York Barefoot at the Iguana Lodge, Osa Peninsula, Costa Rica. Bungalows nestled in the rain forest at the edge of the beach. No windows. Just screens. Can’t see anything or hear anything but nature around you.
JENNIFER CAUSEY Photographer, New York Relaxing on a beach somewhere on the Amalfi Coast, with a cocktail in hand.
JIM HENSLEY Photographer and Writer, Oslo Basiclly, saltwater. I’m from Florida and I need to be dunked well in the ocean at least once a year in blood-warm saltwater. Drinks should be served.
FRANCES JANISCH Photographer, New York My perfect summer holiday would be a beach house that had a cute village within walking distance, great restaurants, a farmers market, and if it was surrounded by mountains and vineyards that wouldn’t be too bad either! Oh yes, and lots of help in the form of cleaning and laundry. Now THAT would be a perfect summer holiday!
LAURA KATHLEEN MAIZE Copy Editor, Toronto My perfect summer holiday would be a long, sprawling road trip with my boyfriend, full of diners, short stories and cassette tapes, eventually ending at Graceland.
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KENDALL MORGAN Writer, New York My ultimate summer holiday would be to escape to a cell phone-free, five-star resort on an island where it is always 78° and sunny. Pack a bikini and about five books and I’d be ready to go.
JENNIFER NOLAN Photographer, New York Any place that has warm water, sun, a hammock, frozen drinks and a masseuse on call is perfection in my book.
ANDREW PURCELL Photographer, New York My perfect summer holiday is home in Laguna Beach, with family, sipping a rum drink!
CARRIE PURCELL Food Stylist, New York My perfect summer holiday is any place with a sandy beach, warm water and cold cocktails!
DON PURPLE Stylist, New York I’d love to be on Amma’s entire North American Tour this summer doing service.
JOLINE RIVERA Art Director, Chicago A weathered-shingle cottage, perched on Nantucket Harbor wharves with the sea swishing near by. A porch to sit and enjoy an adirondack chair, a cup of coffee, a good book, or simply watch the sun rise. A place to go for a long run on the beach or play with my dogs… simply relax.
HECTOR SANCHEZ Photographer, New York My perfect summer holiday would be made up of the following 4 things: 1. Sunny 85 degrees. 2. Flip-flops. 3. An endless supply of real Cuban Mojitos. 4. Beach kisses.
ELLEN SILVERMAN Photographer, New York A month in sicily with family and friends exploring the island. Some would zigzag between the coast and surrounding islands, soaking up the history. Others would delight in local ingredients to prepare sumptuous meals. I would find time to sneak off and get lost taking pictures.
WILL TAYLOR Writer, London A fortnight exploring a beautiful Greek island with my partner and camera in tow, and preferably lashings of sunshine, a glistening azure blue sea, great food and even better wine!
NELLIE WILLIAMS Graphic Designer, Chicago I love being by the water, but my main goal in summer is escaping the midwest heat. An isolated beach where it’s cool enough to wear a sweater—that’s my spot! Maybe the Pacific Northwest, or a huge lake in Canada, or one of Ireland’s countless isles.
SARAH OSTER SHASHA Writer, New York The perfect summer holiday is spent on or near the water where I don’t have to pack much and I can be outside fishing, swimming, cooking or reading with the people I love.
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soapylove Soapy Pops, Cupcake Bath Bombs, and so much more. Made by hand with love!
Available online and around the world. Come see at www.soapylove.com!
R E C I P E M O N D AY
Go-To Dip We all need a go-to dip. Mine is this lemon and feta dip I have been making for years. It never fails me. It’s great for anything from chips to grilled chicken. Food+Styling by Paul Lowe Photography by Frances Janisch
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Lemon and Feta Dip Serves 4 8 oz feta cheese, crumbled 1 tablespoon grated lemon zest 2 tablespoons lemon juice 1 clove garlic, chopped 6 tablespoons olive oil, plus extra for serving fresh thyme 1. Place feta, lemon zest and juice, garlic and olive oil in a blender and blend until smooth. 2. Spoon into a bowl and drizzle with a little olive oil and sprinkle with thyme. 3. Serve with grilled tomatoes and grilled pita bread drizzled with olive oil, salt and thyme.
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KE E P YOUR EYE ON
Animal House
After visiting her Boerum Hill studio, it’s not hard to see why Tamar Morgendorff’s work is so in demand. She is a true artist. Her hand-stitched creations are coveted by fashion editors, designers, stylists and of course, savvy Brooklyn moms.
Text by Sarah Oster Shasha | Photography by Jennifer Nolan
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KEEP YOUR EYE ON
What inspires you? Pretty much everything! It can be a movie, a book, a walk around the neighborhood, a conversation with a friend or something as simple as the weather. It can also come from the process of creating my work—the fabrics are very important—and sometimes a fabric will give me an idea. Since moving to Brooklyn, I enjoy my work even more. There’s such a creative feeling I get meeting so many interesting and amazing people. Where do you find your fabrics and materials? I’ve been collecting them for years! Because I’m making more and more pieces every season, I look for something new almost everywhere I go. I love fabrics or materials with something unique, something special and I often hand-dye them to add another layer of personality. I used to go to flea markets and make special trips to vintage stores, but I’ve learned that you can find inspiration almost anywhere. Did you intend to create your pieces for adults or children? I started making animals and soft sculptures as gifts for friends with whatever materials I had at home. My designs were always for adults. A short time ago, there was a lot of demand to make something for children and I realized that kids also like my work, so I’ve started to focus a lot on creating for them. It’s been a whole new adventure and a new market, of course. I’ve also been lucky enough to collaborate with designers like Paul Smith, Anna Sui, Megan Park and Neue Gallerie.
How do you think your childhood influenced your art? I grew up on a kibbutz in Israel, which was pretty much heaven for a child. It was a lot like a farm. We played in bare feet, rode bikes in the fields, climbed trees, picked flowers, but mainly we just enjoyed being kids. My parents always allowed me to be free with my imagination, they encouraged me to make things and look at the world with an open mind. I know I kept some of that playfulness in me—it is very important for me to keep it in my work. Growing up around 20 other kids in an environment where we were supposed to share everything, my need to be different pushed me to create. Did you always love to make things? I did, I was a very curious kid and always had a need to be creative. I loved sewing, gardening and animals and was told more than once that I had “too much imagination”!
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KEEP YOUR EYE ON
I’ve always got an idea in my head, but then I get a feeling– an impulse really–and then I must create.
How do you decide what to make? I don’t really. I’ve always got an idea in my head, but then I get a feeling—an impulse really—and then I must create. Every new collection has a theme and then I look for the fabrics (either in shops or in my own inventory). Will you open a shop in Brooklyn? Probably not. My pieces are sold in Acorn on Atlantic Avenue and some other stores so, although I’ve thought about it, in the end I want to be free and have the time to create. Sometimes, when the weather is really nice, I do want to have a little stoop sale. I like the idea of doing something that is only for one day, that who ever passes by at the time gets to explore. Who taught you how to sew? I learned from my mom on a sewing machine she had at home, and I loved using it. The idea that I could make a heart-shaped pillow so quickly was amazing to me. My grandmother also inspired me a great deal, she loved to sew and was the most brilliant knitter. What is your favorite piece? It changes, although one of my first projects (the bird cage) is something I love because it inspired so many other pieces. It was from there that I decided to create more habitats; birdhouses, and fish bowls and such. I like the simplicity of the bird cage and the fact that it changes the space it’s in. It’s not just another object on a shelf. To be honest, I made them for adults in the beginning, but then people started to use them as mobiles for their children. I never thought to make a mobile, I just wanted to make a bird cage!
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Want to see your ad in Sweet Paul Magazine? Email us at advertising @sweetpaulmag.com
G O R G -WA N N A HANDMADE
Home Style
“George” cushion, silk-screen and embroidery on cotton, $ 55.94, lacerisesurlegateau-eshop.com
Photography by Coco Armandell
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1.”Date” cushion, free download of cross stitch charts, felicityhall.co.uk. 2. “Possible” wall sticker, comes in a range of colors and sizes, $170.00, harmonie-interieure.com. 3. Porcelain serving tile by Anne Black, $60.00, huset-shop.com. 4. “Home Made” cookie stamp, $14.00, house8810. com. 5. Printed dish towel from Fabindia, $10.00, house8810.com. 6. “NYC” canvas shopping tote by Famille Summerbelle, $31.00, bodieandfou.com. 7. “Europa” needlepoint pillow in 100% wool, $125.00, jonathanadler.com.
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M Y HAPPY DISH
Gazpacho with Grilled Shrimp & Corn
Recipe by Barbara Scott-Goodman | Styling by Paul Lowe | Photography by Alexandra Grablewski
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MY HAPPY DISH
My summer happy dish is gazpacho. It has the very best ingredients of the season—juicy, ripe tomatoes and garden-fresh peppers, cucumbers and onions. I like to finish off the chilled soup with grilled shrimp, sweet corn and a handful of fresh herbs. It’s a very cool and scrumptious thing.
Gazpacho with Grilled Shrimp & Corn Serves 6
1. Place the tomatoes, peppers, cucumbers, onion, garlic, broth, vinegar, Tabasco, cayenne, capers, salt and pepper in a large bowl and stir to mix well.
4 medium ripe tomatoes, cored and cut into small wedges 2 medium red bell peppers, seeded, deribbed and finely chopped 2 medium cucumbers, peeled, seeded and coarsely chopped 1 medium red onion, coarsely chopped 2 cloves garlic, thinly sliced 2 cups chicken broth, preferably homemade 1 ⁄3 cup sherry vinegar dash of Tabasco sauce pinch of cayenne pepper 2 tablespoons capers, drained salt & freshly ground black pepper to taste 1 ⁄2 pound (about 18) large shrimp, peeled and deveined 2 ears fresh corn, peeled olive oil, for brushing 1⁄4 cup chopped fresh cilantro, for garnish 1⁄4 cup chopped fresh parsley, for garnish
4. When cool enough to handle, scrape the corn from the cobs and add to the gazpacho. 5. Ladle the soup into shallow, chilled soup bowls, top with the grilled shrimp, sprinkle with the parsley and cilantro, and serve at once.
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3. Prepare a charcoal or gas grill. Brush the shrimp and corn with olive oil. Grill the shrimp over medium-hot heat, turning often, until cooked through, about 5 minutes. Grill the corn, turning often, until lightly browned, 6 to 8 minutes.
is
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2. Transfer half of the mixture to a blender or a food processor fitted with a metal blade and process until smooth. Return to the bowl and mix well. Taste and adjust the seasonings, if necessary. Cover and refrigerate for at least 4 hours, or overnight.
e Win
Barbara Scott-Goodman with her Gazpacho with grilled shrimp and corn.
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Trunk Show
By Kendall Morgan | Photography by Jennifer Causey
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Designed and handmade by former magazine editor and stylist Michele Michael, the porcelain and stoneware designs were originally created to supply her successful five-year-old prop house, Elephant Props, in Manhattan. It wasn’t long before the city’s top stylists were featuring her designs in magazines such as Martha Stewart Living, Food & Wine and Country Living. This led to her website (elephantceramics. com), which features an occasional pop-up sale so non stylists can have access to her lushly textured pieces, too. How did you start in the industry? “I was hired at House and Garden by the decorating editor. Because my background was in fashion, she said that if I wasn’t happy there, after a year I could go to Vogue. That didn’t happen because I loved decorating. My parents were antique dealers and I was always interested in interior design.
They say an elephant never forgets, so it makes perfect sense that the dreamy, nature-inspired creations of Elephant Ceramics catch the eye in an instantly memorable way.
How did you segue into working with props? I was a freelance editor and worked for many different magazines doing styling and interior design. I always wanted to own a business and [doing props] seemed like a natural progression. We’ve worked with all the national magazines, Martha Stewart, Oprah, Real Simple, Food & Wine as well as catalogs like West Elm and all kinds of cookbooks and advertising.
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“I want to keep this something I love to do, & that means making these one-of-a-kind pieces.”
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And what inspired you to start a ceramic business on top of that? I didn’t start it as a business. I found this place in my neighborhood in Brooklyn that offered ceramic lessons. I was thrilled to discover them because I love making things with my hands. I started taking classes purely for myself and soon I realized I should be making things for my prop house. I started making things and bringing them in and they had a great reception. People started asking, “When will you start selling pieces?” So slowly I did my website and I set up a shopping site, which I do as a pop-up shop. It’s really like having two full-time jobs. It is, but I have a lot of fun with it, it’s not like work. I do have to find the right balance to not feel too much pressure to produce all this work to sell, which is why I don’t want to come up with my next sale date. You can look for updates on my blog (elephantceramics. blogspot.com), or sign up for my mailing list to find out the next sale. With its colors and textures, it seems like your work is very nature-inspired. It definitely is. We live in Maine part of the year and we’re fairly close to the coast and spend a lot of time at the ocean. So all the colors of the water, the mussel shells that wash up on the beach, coral and the surrounding woods all inspire me. I mostly work in greens and blues with a homespun linen texture that comes from my love of textiles in college. I studied textile design and for my prop house I do a lot of hand dying and stitching. I love that, and bring it into my ceramics. How many pieces do you make in a collection? You don’t do table settings. Most of my pieces are serving or more decorative pieces. If I make a set I’ll do 10 bowls that go together, but they won’t be matching. They’ll be the same shape or size but the glaze will be different. But everything I make works well together. Your business has grown so organically. Where do you see yourself in the next few years? For me, this is truly a whole learning process. I want to continue to make small batches of pieces to sell. I want to keep this something I love to do, and that means making these one-of-a-kind pieces, to continue to explore shapes and patterns and colors.
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C R A F T Y F R I D AY
Cheater’s Decoupage Styling by Paul Lowe Photography by Frances Janisch
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Okay, once in a while we cheat a little here at Sweet Paul, but please don’t tell! I love decoupage, but it can be quite the task and once in a while it’s okay to cheat. So this is my own little “decoupage.” You will need a color copy of a motif—old books are a great source. you will need: copy of motif glass vase, this one is from ikea.com self adhesive spray 1. Start by cutting out the motif and making sure it fits the vase. 2. Clean and dry the vase. 3. Spray the adhesive on the back of the motif and place it on the vase. 4. Let it dry and voila, you have a very stylish one-of-a-kind vase.
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N o one else wants to touch it.
the
un spe a k a ble
grape
For a second, the jovial conversation around the table abruptly stops as the waiter waves The List in the air. It can be a stressful moment for any dinner. There are few social situations that seem to carry as much responsibility as choosing wine at a restaurant. If the people sitting around the table get the idea that one among them has claim to special insight, The List will invariably land with a thud in front that person. That person is usually me.
Text + Photography by Jim Hensley
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I love wine lists. If I could, I would take the list home with me and study it at my leisure… only pronouncing my verdict after long thought and careful consideration. But you know what that moment is like. The waiter waits, and your companions expect something unique, hopefully spectacular, and certainly affordable if the check is to be split. It’s a burden. Being unique isn’t easy for a bottle of wine. Most of us are really only comfortable with the names we already know. In the realm of white wine, chardonnay and its standard bearers Chablis or Russian River make out like bandits on name recognition. They are easy to choose because they are remembered most of the time. But the only way to get credibility through picking one of these bottles is by forking over large sums of cash. My trick lies in looking for the grapes seldom talked about. Even better; grapes you can’t even pronounce properly.
“Viognier is now beginning
to pop up all over the world, but its home is in the Northern Rhone Valley in France. A generation ago it wasn’t found anywhere else.
”
My last wine-guy moment of responsibility took place at an out-of-the-way fish restaurant in Cape Town. The waiter was happy to take us all on a detailed tour of the catches of the day… all filleted and ready for the grill. South Africa is blessed with two oceans filled with fish. They are also blessed with a climate well suited for wine. The quality of South African wine should not be daunting. There are plenty of good cabernets and chardonnays for comfort, and even a few syrahs and sauvignons to surprise us. But dig a little deeper and you’ll find exotics like chenin blanc and the elusive viognier. I knew next to nothing about any of the wines on this particular list, but a flash of relief washed over me as I found a few bottles of a local viognier that the waiter could recommend. When made properly (that is to say when made by someone who is willing to wait for just the right time to harvest, and not go nuts with the oak barrels) viognier grapes make perhaps the most delicate and unique wines. Violets and wild flowers often dominate the aroma, and it’s common to associate melons and peaches on the palate. It is not hard or steely like chablis, but rather softly seductive. At first taste it almost always stops the show—it is as close to an instant success as you can get. And if you really want to impress, you can learn to pronounce it instead of shyly pointing at the list. Viognier is now beginning to pop up all over the world, but its home is in the Northern Rhone Valley in France. A generation ago it wasn’t found anywhere else. Once In a Lifetime Take it from whence it came. Condrieu is one of the smallest wine districts in France, and they only make wine from viognier. Try the wines of Georges Vernay for something traditional, or Cuilleron for something a little more modern and complex. Whenever You Can There are bargains to be found just outside of Condrieu. Try some of France’s more rebellious producers that work within the Vin de Pays classification. Look for Ogier, L’ Hortus or Villard. Whenever You Want Look to the New World! Qupe in California, for example. Don’t pass it by if its blended with other grapes as, South African Mullineux is. Ask around and experiment.
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G O R G - WA N N A D E S I G N
Hot Stuff
“Urban Picnic Box”, contains all you need for the perfect outing. You just need to get the food. $25.00, boxsal.com
Photography by Aaron Opsal
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G O R G E -WA N NA DESIGN
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1. Wale and bird brooch, $ 48.00, elkaccessories.com.au 2.”Jet Set” coasters, $ 48.00, jonathanadler.com 3.”Born in Sweden” birdfeeder, $ 19.95, huset-shop.com 4. Raisin Cluster necklace, $ 51.00, elkaccessories.com. au 5.”Blue Higgins” mobile from Studio Higgins, $ 495.00, jonathanadler.com 6. “HemDing” platter designed by Andreas Fabian, $ 176.00, theo-theo.com 7.”Mechano” chair designed by Andre Klauser, $ 527.00, theo-theo.com
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CUPCAKE
Rhubarb Strussel Cupcake Sweet Paul’s favorite summer cupcake. Makes 12 cupcakes 1.5 cups chopped rhubarb 2 tablespoons light brown sugar 10 tablespoons butter, soft 3 ⁄4 cup light brown sugar 3 eggs 1 3⁄4 cups plain flour 1 teaspoon baking powder 1 ⁄2 teaspoon cinnamon 2 tablespoons butter 1 ⁄2 cup plain flour 4 tablespoons light brown sugar 1 ⁄2 cup chopped almonds 1. Preheat oven to 350°F. 2. Mix rhubarb and sugar in a bowl and scatter it on a baking tray. 3. Bake until rhubarb is soft, 15 to 20 minutes. 4. Beat butter and sugar light and add the eggs, one at a time. 5. Add flour, baking powder and cinnamon and mix well. 6. Pour mixture into paper cups, just half full. 7. Add rhubarb. 8. Mix butter, sugar and flour and place the mixture over the rhubarb. 9. Finish off with almonds. 10. Bake until golden, about 20 minutes. 11. Cool on a wire rack.
Food + styling by Paul Lowe | Photography by Frances Janisch
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W I L L’ S P I C K S
PHOTO BY :THE WHITE COMPANY
Garden Perspectives
Thinking of branching outwards this summer? As Will Taylor writes, changing your perspective on garden spaces can result in a notable lifestyle change. Whether you go outdoors to relax, work or entertain, here are three different looks to inspire you to make the most of your garden this summer.
By Will Taylor
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INSPIRED BY NATURE INDOORS If you’re an avid gardener, a lover of the great outdoors or simply appreciate a pared back, rustic look, then a nature-inspired theme is for you. The white-washed wooden floor encourages a light and airy feel, whereas the textured surfaces of the vintage furniture create a welcoming and pastoral space. In fact, the sepia and brown tones of the furniture reflect the surrounding soils, which in turn are softened by the pale linens, adding warmth to the white palette. To maximize the effectiveness of the space, consider including a large, flat surface for potting seedlings, tending to plants and arranging flowers—you’ll be thankful for the room to spread out as you spend long, sunny afternoons crafting and cultivating the natural environment around you. By turning a summerhouse, shed or garden room into a dedicated space for tending to your garden, you’re bound to wonder why you didn’t make use of the space sooner. OUTDOORS Enjoying a garden room in the summer is as much about enjoying a newfound indoor space as it is enjoying the outdoor areas, so allow the space to spill out to create an alfresco dining area. A set of reclaimed table and chairs kept to a soft, muted palette will continue the pared back feel of the garden room. Similarly to the indoor space, simplicity is key to successfully creating this look—a jug filled with water and freshly cut blooms from the garden is all you need to create a suitable atmosphere. Let the sights, sounds and smells of the natural environment be the theatre of this scheme. Shop this look at… jaysonhomeandgarden.com
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1. Antique bistro table, $995 2. Sheffield watering can, $38 3. Vintage Demijohn Bottles, $65-$95 4. Willow rectangular planter, $40 5. Antique iron chair, $750
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COLORFUL ECLECTICISM INDOORS Do you spend your weekend days crafting with the music on full volume before gathering your best friends for a sparkling evening of laughter and chatter? A brightly colored, eclectic theme will surely appeal to your aesthetic and lifestyle choices. Choose several of your favorite hues and have fun with them. Paint furniture in unexpected ways and juxtapose new with old. Marrying modern gloss finishes with the weathered nature of found objects will add interest to your space. Note how a functional workspace and plenty of storage for craft supplies have been placed along one wall, freeing up the central area for social gatherings. The wealth of storage space means it’s easy to clear the desk space to make way for a makeshift bar or nibbles table when you wish to entertain. Let guests mingle in the summerhouse before moving outside for a causal meze dinner.
PHOTOS BY: COLORFUL ECL, DULUX | OPPOSITE PAGE: THE WHITE COMPANY
OUTDOORS Here’s where you get to showcase your creative efforts as homespun placemats adorn the tabletop, and Maison jars spray painted in zesty hues play host to bunches of waxflower and roses. The eclectic theme continues with mix-and-match cutlery, and napkins tied up with leftover ribbons. And the laid back, social feel created inside the summer house is seen again in the outdoor dining area, where scattered cushions replace chairs and a reclaimed door functions as a makeshift table. Homemade bunting and hand-painted votives complete this look, which is perfect celebrating the arrival of warmer months with a craft party or cocktail soiree. Cheers! Shop this look at… anthropologie.com
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1. Decker Bookshelf, $689.00 2. Sari Throw, $189.00 3. Farmers Market Basket, $14.00. 4. Long-Term Salt & Pepper Shakers, $18.00 5. Light In The Fog Votive, $8.00
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FROM
MORMOR’S KITCHEN
Jars Filled with Summer My grandmother’s cherry tree and her jam. Text+styling by Paul Lowe Photography by Frances Janisch
When I was a kid we had a huge old cherry tree growing outside our house. My grandfather planted it when he bought the house and it had reached the roof when I was born. It was so beautiful and really the talk of the neighborhood. As a kid I could stand at my bedroom window eating cherries. They were warm, sweet and juicy. My grandmother and great aunt would pick the tree every summer and turn the cherries into jam. The whole house would smell sweet for weeks. They filled up our pantry with not only cherry jam, but strawberry jam, apple chutney, apple sauce and lots more. All winter we had jars filled with summer.
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FROM MORMOR’S KITCHEN
That’s what my grandmother would say: “Paul, lets go down to the pantry and get a jar of summer.” She would use the jam as filling in pies, serve it with roasted chicken and simply spread it with butter on freshly made waffles. The sad thing in all this is that a few years later the whole tree needed to be taken down. The roots started to ruin the foundation of the house and simply had to be cut away. I remember my grandmother crying when they did it. I’m sure she had lots of happy memories of the tree. To this day I still call a pot of cherry jam “a jar of summer” and I make it every year, the same old recipe that she used. And now I’m passing it on to all of you. Enjoy! Mormor’s Cherry Jam Makes 4 8oz jars 4 cups whole sweet cherries 2 tablespoons lemon juice 1 tablespoon lime juice 2 tablespoons rum 1 teaspoon powdered pectin 4 cups sugar 1. Rinse the cherries well. 2. Pit and chop up the cherries and place in a large saucepan. 3. Add lemon juice, lime juice, rum, pectin and sugar. 4. Let the mixture simmer for 20 minutes. 5. Sterilize your jars by boiling in water for 4 minutes. 6. Ladle the hot jam into the jars, seal with the lids. 7. Place in a large saucepan with a little water on the bottom. 8. Place the cans inside and let them “cook” for 5 minutes. 9. Let them cool, they’ll be ready after 24 hours. 10. Store in a cool place.
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G O R G -WA N N A KIDS
Trendy Tots
“Marchel Moustache” T from La Cerise Sur Le Gateau, $ 34.00, lacerisesurlegateau-eshop.com Photography by Coco Amardell
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G O R G E -WA N NA KIDS
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Stuff for the coolest kids right now! 7. 1. “Batgirl” poster by Mini & Maximus, $49.00, bodieandfou.com 2. “Colorem” play cubes that you can draw on with crayons, $59.99, shop.naefusa.com/us 3. Owl clock made with Bamboo, $81.00, shak-shuka.com 4. Large cotton octopus cushion from Ferm Living, $69.00, huset-shop.com 5. “My body” litho printed with vegetable ink, $42.00, huset-shop.com 6. “Hipp” tray from Pryldesign Sweden, $28.00, huset-shop.com 7. “Play” soapbox cart in wood from Normann Copenhagen, $2,587.00, bodieandfou.com
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Hats/Accessories by Her Royal Fatness, herroyalfatness.com Princess Pink Tea Set by The Queens Treasures, thequeenstreasures.com Table Linens by Holly Smith Flowers by Amanda Ryan Corcoran Special Thanks to Robert & Kathryn Ryan
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SweetPaul_Summer2011.indd 44
6/14/11 8:30 AM
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WOOF
Pet Parade Peanut Snack Sandwiches Makes about 20 treats 2 tablespoons canola oil 1 ⁄2 cup peanut butter (all-natural or organic) 1 cup water 1 1⁄2 cups whole wheat flour 1 1⁄2 cups white flour peanut butter, for serving
1. Preheat oven to 350°F. 2. In a large bowl combine canola oil, peanut butter and water. 3. Add both types of flour, and work the dough together. 4. Wrap in plastic and leave it for around 30 minutes. 5. Knead dough into a firm ball and roll to 1⁄4 inch thickness. 6. Use a small glass or cookie cutter and cut out small circles. 7. Place on a parchment paper-lined cookie sheet. 8. Sprinkle with peanuts, and press them lightly into mixture. 9. Bake for 10 to 12 minutes. 10. Cool on a wire rack. 11. Store in a jar with a tight lid. 12. When your dog has been good, sandwich a little peanut butter between two cookies and serve.
Lestat, my french bulldog loves these snacks. He gets one every time he has been a very good boy. You can also make these without the peanut butter. Food+Styling by Paul Lowe | Photography by Colin Cooke
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1. “Spectator” jacket, comes in a range of sizes, $45.00, etsy.com/shop/ RoverDog. 2. “Fugly” squeak dog toy, $13.99, etsy.com/shop/fuglyfriend. 3. “Santa Fe” dog collars in hemp and organic cotton, $23.00, etsy.com/ shop/TheModernPet. 4. Dog bowtie for those festive days, $40.00, silly-buddy. com. 5. Stoneware dog bowl, $78.00, jonathanadler.com. 6. Copy of a ‘30s Pet Show Poster, $6.50, etsy.com/ shop/aswegoArts. 7. “Chelsea” dog beds, comes in 3 sizes, from $194.00, oscarandlulu.com.au. 8. Badges of your favorite celebrity/dog, $4.50, takkoda.com.
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ONE FOR THE SEASON
Home-made Sodas Making your own soda is not only easy but inexpensive, and will reduce your carbon footprint. This whole story came to me when I bought a soda maker for my home. It makes great soda water. No more carrying heavy bottles or paying for overpriced fancy bubbly water. With just a few ingredients I could make delicious home made sodas.
Food+Styling by Paul Lowe | Photography by Alexandra Grablewski
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Strawberry Soda Makes about 20 glasses 3 lbs strawberries, trimmed and hulled 4 tablespoons white vinegar 2 cups sugar 1. Place the strawberries in a blender and pulse until smooth. 2. Add vinegar and mix well. 3. Pour into a fine-mesh sieve over a large bowl and let drain. 4. Stir so that you get all the juice from the berries. 5. Discard pulp. 6. Transfer juice to a medium pot and add sugar. 7. Stir and bring to a boil. 8. Let mixture simmer for 5 minutes. 9. Cool and mix with soda water and ice. Keeps for 1 week, chilled.
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Blueberry and Lime Soda Makes about 20 glasses 4 cups blueberries 2 cups water 1 cup sugar 2 tablespoons lime juice 1. Place blueberries and water in a medium saucepan and bring to a boil. 2. Let mixture simmer for 15 minutes. Cool. 3. Pour into a fine-mesh sieve over a large bowl and let drain. 4. Stir so that you get all the juice from the berries. 5. Discard pulp. 6. Transfer juice to a medium pot and add sugar and lime juice. 7. Stir and bring to a boil. 8. Let mixture simmer for 5 minutes. 9. Cool and mix with soda water and ice. Keeps for 1 week, chilled.
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Cinnamon and Espresso Soda Makes about 20 glasses 2 cups water 1 ⁄2 cup sugar 2 cinnamon sticks 1 cup strong brewed espresso 1. Place all the ingredients in a medium saucepan and bring to a boil. 2. Let the mixture simmer for 15 minutes. 3. Cool and remove the cinnamon sticks. 4. Mix with soda water and ice. Keeps for 1 month, chilled.
Ginger Ale Makes about 20 glasses 1 cup light brown sugar 1 cub white sugar 2 cups water 4 oz pealed and sliced ginger 2 teaspoons cardamom pods 1 teaspoon whole allspice 1 teaspoon black peppercorns 1. Place all the ingredients in a medium saucepan and bring to a boil. 2. Let the mixture simmer for 15 minutes. 3. Cool. 4. Pour into a fine-mesh sieve over a large bowl and let drain. 5. Mix with soda water and ice. Keeps for 1 month, chilled.
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Celery and Cilantro Soda Makes about 20 glasses 4 cups chopped celery 1 cup chopped cilantro juice from 1 lime grated zest from 1 lime 2 cups sugar 2 cups water 1. Place all the ingredients in a medium saucepan and bring to a boil. 2. Let mixture simmer for 15 minutes. 3. Cool. 4. Pour into a fine-mesh sieve over a large bowl and let drain. 5. Stir so that you get all the juice from the mixture. 6. Discard pulp. 7. Cool and mix with soda water and ice. Keeps for 1 week, chilled
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Lemon and Lime Soda Makes about 20 glasses juice from 6 lemons juice from 2 limes grated zest from 1 lemon 2 cups sugar 2 cups water 1. Place all the ingredients in a medium saucepan and bring to a boil. 2. Let mixture simmer for 15 minutes. 3. Cool. 4. Pour into a fine-mesh sieve over a large bowl and let drain. 5. Cool and mix with soda water and ice. Keeps for 1 week, chilled.
Blood Orange Soda Makes about 20 glasses 2 cups blood orange juice 1 cup orange juice 1 cup sugar 1. Place juice and sugar in a medium pot. 2. Stir and bring to a boil. 3. Let me mixture boil on low heat until 1⁄2 has evaporated and the sirup thickens. 4. Cool and mix with soda water and ice. Keeps for 1 week, chilled. Pink Grapefruit Soda Makes about 20 glasses juice from 1 large pink grapefruit grated zest from 1 pink grapefruit 2 tablespoons lemon juice 1 cup water 2 cups sugar
1. Place all the ingredients in a medium saucepan and bring to a boil. 2. Let the mixture simmer for 10 minutes. 3. Cool and mix with soda water and ice. Keeps for 1 week, chilled. Mango and Lime Soda Makes about 20 glasses 2 ripe mangos, peeled and meat chopped 1 cup sugar 2 cups water 1 lime, both juice and zest 1. Place all the ingredients in a medium saucepan and bring to a boil. 2. Let the mixture simmer for 10 minutes. 3. Pour into a fine-mesh sieve over a large bowl and let drain. 4. Stir so that you get all the juice from the mangoes. 5. Discard pulp. 6. Cool and mix with soda water and ice. Keeps for 1 week, chilled.
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features
SU M M E R 2 0 1 1 • I SSU E N O. 5
fresh from the garden • summer salads • sweet paul’s summer brunch • tribal kids • summer seafood • natural colors • sweet paul soda fountain • sweet paul’s best summer cakes • new life for old cans
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from the
NOTHING TASTES BETTER THAN VEGETABLES AND FRUIT RIGHT FROM THE GARDEN. I KNOW NOT ALL OF US HAVE ONE, BUT WE DO HAVE THE FARMERS MARKET!
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NECTARINE & BLUEBERRY PIE
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ISRAELI COUSCOUS SALAD SQUASH CARPACCIO
COUSCOUS is such a GREAT INVENTION. It SOAKS UP all the GOOD FLAVORS in this salad. Such a GREAT PICNIC FOOD. 58 | S W E E T P A U L S U M M E R 2 0 1 1
BREAD & TOMATO SALAD
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SQUASH & PEAS SALAD ROASTED CHERRY TOMATOES
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IF YOU have never made HOME MADE TOMATO SOUP before, NOW is the TIME. The TOMATOES are RIPE and SWEET and READY TO GO into that POT!
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ROASTED TOMATO & CURRY SOUP ROASTED CORN WITH CHILI MARINADE
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RASPBERRY LEMONADE
THIS is a GREAT way to SPICE UP that READY-MADE LEMONADE from the store!
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FRESH from the GARDEN RECIPES NECTARINE & BLUEBERRY PIE Such a great pie. Serve it à la mode or with whipped cream. Serves 8 4 cups plain flour 1 teaspoon salt 1 tablespoon sugar 1 3⁄4 cups unsalted cold butter, in cubes 1 tablespoon white vinegar 1 large egg 1 ⁄2 cup iced water 1. Combine flour, salt and sugar in a large bowl. 2. Add butter and use your fingers until the mixture resembles coarse meal. 3. Mix vinegar, egg and water in a bowl and mix into the flour with your hands just until combined. 4. Press the dough gently together, wrap in plastic and chill for at least 1 hour. 5. Take it out and roll it flat. 6. Fill a 9-inch pie plate with it. Cut of excess dough. 7. Cut out small circles with a cookie cutter to go around the edge of the pie. Filling: 5 nectarines, pitted and sliced 1 ⁄2 cup blueberries 2 tablespoons plain flour 2 tablespoons lemon juice 1 tablespoon sugar 1 egg 1 tablespoon milk 1. Preheat the oven to 450°F. 2. Place the nectarines and blueberries in a bowl and toss with flour. 3. Place it in the pie shell. Pour over the lemon juice and sprinkle with sugar. 4. Line the edge of the pie with the small dough circles. Beat egg and milk and brush the dough with it. 5. Bake for about 40 minutes, or until golden. 6. Cool and serve.
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ISRAELI COUSCOUS SALAD Couscous is such a great invention. It soaks up all the good flavors in this salad. Such a great picnic food. Serves 4 1 squash, diced 1 red onion, diced 1 aubergine, diced 4 tablespoons olive oil salt & pepper to taste 5 cups cooked Israeli couscous 2 tablespoons chopped basil 2 tablespoons chopped parsley 1 tablespoon chopped mint 16 cherry tomatoes 1 ⁄2 cup olive oil 3 tablespoons lemon juice 1. Heat the oven to 450°F. 2. Place squash, onions and aubergine on a baking tray and toss with oil, salt and pepper. 3. Roast for about 12 to 15 minutes, or until soft. Cool. 4. Mix the vegetables, couscous, herbs and tomatoes. 5. Mix together oil, lemon, salt and pepper and pour the dressing over the salad. 6. Mix well and serve. SQUASH CARPACCIO A great side dish. Perfect with grilled fish. Serves 4 1 yellow squash 1 green squash 200 g pecorino, in thin slices 2 tablespoons purple basil leaves salt & pepper olive oil 1. Cut the squash into very thin slices, use a mandolin if you have one. 2. Spread them onto 4 plates or a large platter with pecorino and basil. 3. Sprinkle with salt and pepper and add olive oil.
BREAD & TOMATO SALAD My take on the classic panzanella salad. Serves 4 6 plum tomatoes, in wedges 2 tablespoons basil, roughly torn 1 ⁄2 cup pecorino, crumbled 3 cups croutons 4 tablespoons olive oil salt & pepper to taste 1. Mix tomatoes, basil, pecorino and croutons on 4 plates. 2. Pour over olive oil and sprinkle with salt and pepper. SQUASH & PEAS SALAD Nothing says summer like fresh garden peas. This is a great summer salad to serve at any BBQ. Serves 4 1 squash, cut thinly length wise 2 cups baby spinach 1 cup fresh peas, blanched 20 seconds in salted water 1 ⁄2 cup pecorino shavings 1 ⁄4 cup toasted pine nuts 4 tablespoons olive oil 2 tablespoons lemon juice salt & pepper to taste 1. Mix squash, spinach, peas, pecorino and pine nuts on 4 plates or a large platter. 2. Mix oil and lemon juice and pour it over the salad. 3. Toss gently. 4. Sprinkle with salt and pepper.
ROASTED CHERRY TOMATOES This is a great little appetizer or snack. Serves 4 30 cherry tomatoes 2 garlic cloves 1 tablespoon fresh thyme salt & pepper to taste 4 tablespoons olive oil 2 cups olive oil fresh thyme springs For serving: toasted bread fresh ricotta salt & pepper to taste
1. Preheat oven to 425°F. 2. Place tomatoes (cut side down), carrots and garlic on a baking tray and pour the oil overtop. 3. Toss with salt, pepper and curry powder. 4. Roast in the oven until they start to get some black spots on them. 5. Take it out, let the mixture cool and remove the skin from the tomatoes. 6. Place everything in a blender and purée until smooth. 7. Pour into a large pot, add stock and bring to a boil. 8. Let the soup simmer for 10 minutes. 9. Serve with some parmesan shavings and roasted chili.
AVOCADO DIP The first tiny vegetables of summer are the best. I love to make them into a simple crudité. Serves 4 2 ripe avocados 4 tablespoons mayonnaise 3 tablespoons lemon juice 1 garlic clove, minced salt & pepper to taste
1. Preheat oven to 450°F. 2. Place tomatoes, garlic and thyme on a baking tray. 3. Toss with olive oil, salt and pepper. 4. Bake for 10 for 12 minutes. Cool. 5. Place the tomatoes in a jar and pour over the olive oil and thyme. The tomatoes will keep for 3 days. For serving, spread some fresh ricotta on toasted bread. Add tomatoes, a little of the oil, salt and pepper.
ROASTED CORN WITH CHILI MARINADE No summer dinner is complete without fresh corn. I never boil it first, as I love the crunch you get from a freshly grilled corn on the cob. Serves 4 4 large whole corn husks salt & pepper to taste 1 cup olive oil 2 tablespoons soy sauce 1 teaspoon chili flakes
RASPBERRY LEMONADE This is a great way to spice up that ready-made lemonade from the store. Serves 4 4 cups ready-bought lemonade 1 cup fresh raspberries ice cubes fresh mint
ROASTED TOMATO & CURRY SOUP If you have never made home made tomato soup before, now is the time. The tomatoes are ripe and sweet and ready to go into that pot! Serves 4 12 plum tomatoes, cut in half 2 carrots, diced 4 garlic cloves 4 tablespoons olive oil salt & pepper to taste 2 teaspoons curry powder 2 cups chicken stock parmesan shavings 4 roasted chilies
1. Pull back all the husks of the corn, but do not remove. Tie the husk in a knot. 2. Rub the corn with salt and pepper. 3. Mix together olive oil, soy and chili. 4. Place the corn on the hot grill and brush with the marinade. 5. Grill it as long as you want. Just keep the husks off to the side, otherwise they will burn. I like my corn a bit hard, so I will only roast if for 5 minutes. For more well done, let it roast for 10 minutes. 6. Turn often. 7. Serve with extra marinade.
1. Peel the avocado, and mash the meat in a bowl with mayo, lemon and garlic. 2. Season with salt and pepper.
1. Place lemonade and raspberries in a large pitcher and use a large spoon to crush the raspberries into the lemonade. 2. Fill the pitcher with ice and mint, and serve.
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SUMMER SALADS THESE SIDE SALADS WILL MAKE ANY BORING DISH TASTE FRESH & DELICIOUS FOOD+STYLING BY PAUL LOWE PHOTOGRAPHY BY HECTOR SANCHEZ
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RADISH SALAD WITH BASIL OIL
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APPLE AND CHEVRE SALAD
MY TAKE ON THE WALDORF SALAD
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ROASTED BEET AND CARROT SALAD
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GREEK SALAD ONE OF MY FAVORITE SALADS. I LOVE FETA CHEESE.
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ORANGE AND FENNEL SALAD WITH PISTACHIO
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POTATO SALAD WITH HONEY MUSTARD
A VERY SIMPLE YET TASTY TAKE ON THE OLD POTATO SALAD
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SUMMER SALAD RECIPES RADISH SALAD WITH BASIL OIl If you can’t get watermelon radishes you can use the regular ones. Remember to place them in ice water for extra crispiness. Serves 4 4 watermelon radishes 8 regular radishes 1 cup microgreens a few edible flowers 1 ⁄2 cup olive oil 1 bunch fresh basil 1 tablespoon lemon juice salt & pepper to taste 1. Cut the radishes as thin as you possibly can. A mandolin is a great tool to do this. 2. Place them in a bowl filled with ice water and leave them there for 10 minutes. 3. Take them out of the water and into a serving bowl. 4. Toss with microgreens and flowers. 5. In a blender mix olive oil, basil and lemon juice. 6. Blend until smooth. 7. Season with salt and pepper. 8. Serve with the salad.
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ORANGE AND FENNEL SALAD WITH PISTACHIO A great classic. The sharp fennel and the sweet oranges are the perfect combination. Serves 4 3 large oranges 1 pink grapefruit 1 fennel bulb 1 ⁄4 cup pistachio, chopped 1 cup microgreens 4 tablespoons olive oil 1. Peel and slice the oranges. 2. Place on a serving platter. 3. Peel the grapefruit and cut between each membrane to get perfect little wedges. 4. Place on the platter. 5. Cut the fennel thinly lengthwise and add to the platter. 6. Sprinkle with pistachio and microgreens and drizzle with olive oil. APPLE AND CHEVRE SALAD My take on the classic Waldorf salad. Serves 4 3 red apples 1 tablespoon lemon juice 1 ⁄2 cup toasted walnuts 1 bunch leafy salad 1 ⁄2 cup crumbled chevre Dressing: 1 ⁄2 cup mayonnaise 2 tablespoons lemon juice pinch of chili powder salt & pepper to taste 1. Core the apples and slice them very thin. 2. Place slices in a bowl and toss with lemon juice. 3. Add walnuts, chevre and salad. 4. In a small bowl mix together mayonnaise, lemon juice and chili powder. 5. Season with salt and pepper and serve with the salad.
ROASTED BEET AND CARROT SALAD The beets get so sweet and tender when you roast them. Serves 4 6 red or golden beets 2 tablespoons olive oil 2 carrots, peeled and thinly sliced 4 radishes, sliced 1 cup microgreens 4 tablespoons olive oil salt & pepper to taste 1. Preheat oven to 390°F. 2. Place the beets in an oven-proof dish and drizzle with olive oil. 3. Cover with foil and bake for 30 minutes or until tender. 4. Once cool, peel and cut into wedges. 5. Mix beets, carrots, radishes and greens in a bowl. 6. Add olive oil and season with salt and pepper. GREEK SALAD One of my favorite salads. I love feta cheese. Serves 4 20 heirloom cherry or grape tomatoes, cut in half 3 oz feta cheese, thinly sliced 1 ⁄2 cup kalamata olives 2 cups microgreens 1 ⁄2 cup olive oil 1 small bunch flat-leaf parsley 1 tablespoon lemon juice salt & pepper to taste 1. Place tomatoes, feta cheese, olives and microgreens on a serving plate. 2. In a blender mix oil, parsley and lemon juice. 3. Blend until smooth. 4. Season with salt and pepper and drizzle over the salad.
POTATO SALAD WITH HONEY MUSTARD A very simple yet tasty take on the old potato salad. Serves 4 15 small blue and fingerling potatoes 4 tablespoons olive oil salt & pepper to taste 1 red onion, thinly sliced 1 cup microgreens 2 eggs 1 tablespoon white vine vinegar 2 tablespoons Dijon mustard 1 tablespoon honey 1 tablespoon water 1. Preheat oven to 390°F. 2. Slice the potatoes as thin as you can. Place them on a baking tray and drizzle with oil. 3. Toss well and season with salt and pepper. 4. Bake until golden, about 12 to 15 minutes. 5. Place them in a large bowl and add onion and microgreens. 6. Fill a medium saucepan with water and bring it to a boil. Turn the heat down so that the water just simmers. 7. Add vinegar. 8. Crack each egg into a small cup. Slip the eggs carefully into the water and let them stay in for 3 minutes. 9. Remove from water with a slotted spoon. 10. Place on top of the salad. 11. In a small bowl mix mustard, honey and water. 12. Pour over the salad and serve.
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eet paul’s w s
summer brunch sweet paul invites you to a tasty summer brunch with all his favorite foods and cocktails.
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lobster rolls
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pimm’s cups SWE E T PAUL SUM M E R 201 1 | 81
trout, beet & fava bean salad
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tomato & squash pie
roasted plums
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lemon and basil-roasted chicken
flowers
place cards SWE E T PAUL SU M M E R 201 1 | 87
eet paul’s w s summer brunch
r e c ip e s
Lobster Rolls This has been my favorite summer food ever since I moved to the US. I like it Maine style with mayo. Serves 4 meat from one large cooked lobster 1 ⁄2 cup mayonaise 2 tablespoons lemon juice 1 ⁄2 stalk of celery, finely chopped 1 tablespoon chopped dill salt & pepper 4 top-split hot dog rolls 1 tablespoon butter 1. Roughly chop the lobster meat and mix it in a bowl with mayo, lemon juice, celery and dill. 2. Season with salt and pepper. 3. Butter the hot dog buns and toast them golden in a pan. 4. Divide the lobster salad between the rolls and serve. Tomato and Squash Pie This is really easy and so tasty. Serves 6 1 sheet store-bought puff pastry 1 cup ricotta 3 tablespoons grated parmesan salt & pepper 4 roma tomatoes, sliced 20 cherry tomatoes, cut in half 1 yellow squash, sliced 2 tablespoons olive oil
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1. Preheat oven to 350ºF. 2. Place the puff pastry sheet on a baking rack covered with parchment paper. 3. Spread with ricotta and parmesan. 4. Sprinkle with salt and pepper. 5. Divide tomatoes and squash on top and sprinkle with a little more salt and pepper. 6. Drizzle with olive oil. 7. Bake for about 20 minutes or until golden. 8. Cut into pieces and serve warm or cold. Trout, Beet and Fava Bean Salad Talk about flavors on a plate! This is like a mix of everything that is tasty in this world. Serves 4 4 golden beets, pealed and cut in 4 24 small potatoes 4oz trout filet salt & pepper 2 tablespoons olive oil lettuce 1 ⁄2 cup cooked and shelled fava beans 2 tablespoons lemon juice 4 tablespoons olive oil 1. Preheat oven to 350ºF. 2. Place the trout, beets and potatoes in an oven-proof dish. 3. Sprinkle with salt and pepper and drizzle with olive oil. 4. Bake for 12 minutes, then remove the fish and bake until the potatoes and beets are done, about another 10 to 15 minutes. 5. Break the fish into pieces. 6. Place fish, beets, potatoes, lettuce and fava beans on plates and drizzle with lemon juice and olive oil. 7. Season with salt and pepper and serve.
Lemon and Basil-roasted Chicken This is such a great dish. Make all in one pan so it make washing up real easy. The lemon tenderizes the chicken in a wonderful way. Serves 4 1 large organic chicken 1 bunch basil 2 tablespoons olive oil salt & pepper 2 lemons, cut in half 2 pounds small potatoes 8 cloves garlic, left whole 4 tablespoons olive oil 1. Preheat oven to 450ºF. 2. Rub chicken well with olive oil. 3. Lift up the breast skin gently and place a bunch of basil in the “pocket”. 4. Sprinkle with salt and pepper. 5. Place in an oven-proof dish with potatoes and garlic. 6. Fill the cavity of the chicken with two lemon halts. 7. Squeeze the remaining lemon over the chicken and drizzle with olive oil. 8. Roast for 20 minutes, take it out and baste it and put it back in at 350ºF for about another 45 minutes. 9. Let the chicken rest for 10 minutes before serving. Roasted Plums I just love warm plums. Serve this dish à la mode. Serves 4 2 large plums 2 tablespoons lemon juice 4 tablespoons sugar ice cream for serving 1. Preheat oven to 350ºF. 2. Cut the plums in half and discard the pits. 3. Place in an oven proof dish and top with lemon juice and sugar. 4. Bake for 12 minutes. 5. Serve warm with the liquid that forms in the dish and ice cream.
Pimm’s Cups My all time favorite summer cocktail. 1 glass 1 part Pimm’s 1 part orange juice 2 parts ginger ale 2 strawberries, hulled and cut in half 1 lemon slice 1 cucumber slice ice 1. Fill a large glass with ice and add the rest of the ingredients. Place cards Simple! 1. Print out your guests names on your home printer. 2. Cut out the names and fasten them to old black-and-white photos using a paper clip. Flowers I love to use only one kind of flower when I entertain. I feel that the statement is stronger that way. I’m also a true believer in using what you have, so all the vases on the table are simple old bottles.
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how his sons game of manhunt inspires colin cook to a tribal shoot Photography by Colin Cooke Styling by Luz Montes and Dana Bos SWE E T PAUL SU M M E R 201 1 | 91
Last summer I watched my sons and friends play a game of Manhunt in our back yard. They had draped themselves in branches, twigs, leaves and vines for camouflage. They looked great. There was an individual fashion to each one of them. This gave me an idea. Two very creative mothers, Luz Montes and Dana Bos, brought paint and glue, and we spent the day with local boys and girls photographing them as tribal kids living in an enchanted forest.
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“ T h e c a n d l e - b u d s o p e n e d their wide white f lowers... Their scent spilled o u t i n t o t h e a i r a n d t o o k p o s s e s s i o n o f t h e i s l a n d . ” William Golding, Lord of the Flies
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Then, amid the roar of bees in the afternoon sunlight, Simon found the fruit they could not reach, and passed them back down to the endless, o u t s t r e t c h e d h a n d s . ” William Golding, Lord of the Flies
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Food by Carrie Purcell | Styling by Sarah Cave | Photography by Andrew Purcell
UMMER
Seafood This is the season to really enjoy the fruits of the sea. Here are some of our favorite recipes.
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Grilled Sardines & Shaved Fennel Salad
Serves 6
12 small whole sardines, gutted 3 cloves garlic, chopped a few tablespoons olive oil 2 lemons salt & pepper to taste 1 bulb fennel, thinly sliced 1 ⁄ 4 cup parsley leaves 2 tablespoons capers 1 teaspoon chili garlic paste 12 slices grilled bread
1. Combine sardines with garlic, olive oil, juice of 1⁄2 lemon, salt and pepper. Let marinate for about one hour. 2. Combine fennel, parsley, capers, chili paste, zest of 1⁄2 lemon and juice of 1 lemon. 3. Toss to combine. 4. Season with salt and pepper. 5. Preheat a grill or grill pan over medium heat. 6. Grill sardines 3 to 5 minutes per side or until lightly charred and cooked through. 7. Serve with slices of grilled bread, fennel parsley salad and lemon wedges. SWE E T PAUL SU M M E R 201 1 | 99
Steamed Mussels
Serves 4
2 tablespoons olive oil 1 small onion, chopped 2 shallots, chopped 2 cloves garlic, minced 2 pounds mussels, scrubbed & debearded 1 small b unch thyme 1⁄4 cup white wine 1⁄4 cup chicken broth 1 to 2 tablespoons red pepper flakes salt & pepper to taste crusty bread
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1. In a large dutch oven, heat olive oil. 2. Add onion, shallots and garlic and sauté 5 minutes. 3. Add mussels and stir to coat. 4. Add thyme, wine and broth and bring to a simmer. 5. Cover and let steam 8 to 10 minutes or until mussels have opened. Discard any that did not open, and transfer to serving bowls. 6. Stir in red pepper flakes and season broth with salt and pepper. 7. Pour over plated mussels and serve with crusty bread for dipping into the broth.
Baked Oysters with Spinach & Bacon
Makes 1 dozen
4 slices applewood smoked bacon, diced 3 green onions, chopped 2 cups spinach leaves, coarsely chopped 1 pinch cayenne pepper 2 tablespoons unseasoned bread crumbs salt & pepper to taste 12 oysters, shucked and left in bottom shell 1 to 2 cups kosher salt, for baking 1. Preheat oven to 450° F. 2. In a sauté pan, cook bacon over medium heat for 10 to 12 minutes until crispy. 3. Add green onions and spinach and cook for a few minutes until spinach is wilted. 4. Remove from the heat and stir in cayenne pepper, bread crumbs and season with salt and pepper. 5. Spread salt on a baking sheet and nestle oysters in the salt so they are level. 6. Divide bacon spinach mixture between oysters and bake for 10 minutes or until bread crumbs are golden.
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Salt-baked Whole Fish Serves 6 6 to 10 cups coarse or kosher salt 2 large egg whites 1 5-pound black sea bass or salmon, cleaned & scaled 3 lemons, cut into wedges olive oil for serving 1. Preheat oven to 475° F. In a large bowl, combine salt and egg whites and mix until salt is evenly moistened. 2. Spread about 1⁄3 of the salt in a large baking dish. 3. Place fish on top and cover completely with remaining salt. Place baking dish in the oven and reduce temperature to 400° F. 4. Bake for 20 to 30 minutes and let sit 10 minutes before cracking the crust. 5. Cut fish into portions and serve with lemon and a drizzle of olive oil.
Crab & Risotto Cakes Serves 6 2 tablespoons olive oil, plus more for pan frying 1 small onion, diced 2 cloves garlic, minced 1 cup Arborio rice 3 cups chicken broth zest and juice of 1 lemon 1⁄4 cup grated parmesan cheese salt & pepper to taste 1 cup lump crab 1 ⁄2 cup panko 1 large egg, lightly beaten 2 tablespoons chopped chives 1 ⁄4 teaspoon salt 1 ⁄2 cup mayonnaise 1 to 2 tablespoons chili garlic sauce 2 cups frisee & mache
1. Heat olive oil in a medium pot and add onion and garlic. 2. Sauté a few minutes until softened. 3. Add rice and stir to coat with oil. 4. Add broth, 1⁄2 cup at a time, stirring constantly and simmering until broth is fully absorbed before adding more. 5. Once all broth has been added and rice is tender, remove from heat and stir in lemon zest and cheese. 6. Season with salt and pepper. 7. Set aside to cool. In a large bowl, combine cooled risotto with crab, panko, egg, chives and salt. 8. Scoop about 1⁄4 cup of risotto mixture into your hands and form a small flat cake. Repeat with remaining risotto until all cakes are formed. 9. Heat 1⁄4-inch deep olive oil in a large sauté pan over medium high heat. 10. Add risotto cakes and fry 3 to 5 minutes per side until golden brown. 11. Drain on paper towels and continue to fry remaining cakes. 12. Stir together mayonnaise and chili garlic sauce. 13. Toss greens with lemon juice, olive oil, salt and pepper. 14. Serve cakes with a dollop of spicy sauce and a small salad on top.
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Squid Ink Fettuccine with Scallops
Serves 2
6 ounces fresh squid ink fettuccine, or other long noodle 2 tablespoons olive oil 1 shallot, peeled & finely diced 2 cloves garlic minced 1 ⁄3 cup white wine juice of 1⁄2 lemon 2 tablespoon salted butter 2 scallops, washed & patted dry 1. Bring a large pot of salted water to a boil and cook noodles until tender. Drain well, and leave about 1⁄4 cup pasta water for sauce. 2. In a large sauté pan, heat 1 tablespoon olive oil. 3. Add shallot and garlic and sauté over medium heat until softened, about 5 minutes. 4. Add white wine and bring to a simmer. 5. Reduce for about 10 minutes or until just a few tablespoons of liquid are left. Heat a small sauté pan and add remaining 1
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tablespoon of olive oil. 6. Add scallops and sear 3 to 5 minutes per side over medium high heat or until you get a golden brown crust on both sides. Stir lemon juice and butter into reduced wine sauce. 7. Add cooked fettuccine and a few tablespoons of reserved pasta water. 8. Toss to coat noodles, adding more water if necessary. 9. Add scallops and toss to combine. 10. Divide pasta and scallops between 2 plates and serve immediately.
Fritto Misto
Serves 4 to 6 6 cups vegetable oil 2 cups flour 1 pound medium shrimp, peeled & deveined, tail-on 1 pound small squid, cleaned, bodies sliced into rings 2 tablespoons salt 2 lemons, cut into wedges 1. Heat oil in a large pot until it reaches 350° F. 2. Toss seafood in flour and dust off excess. 3. Working in batches, fry until golden and cooked. 4. Transfer with a slotted spoon to a baking sheet lined with a paper towel. 5. Immediately sprinkle with salt. 6. Serve with lemon wedges.
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NATURAL COLORS DID YOU KNOW THAT THE SUPERMARKET HAS AMAZING DYE COLORS JUST WAITING TO BE USED? STYLING BY PAUL LOWE | PHOTOGRAPHY BY ELLEN SILVERMAN
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FABRICS This will only work on natural fibers like cotton, linen and wool. Before you start you need to prepare the fabric to be dyed. Bring 1⁄2 cup of salt and 8 cups of water to a boil and simmer your fabrics for 1 hour. Rinse the fabric in cool water and squeeze out excess water. WHAT TO USE blueberries - light purple blackberries - dark plum red beets - light pink
pomegranate juice - purple saffron - golden yellow turmeric - bright yellow tea - ecru coffee - light brown grape juice - bluish purple red cabbage - dusty pink
the juice. Add your fabric and leave it for as long as you want. The longer you leave it, the stronger the color will be. Remember that the color will be lighter once you have rinsed the fabric and it dries. Rinse it in hot water and hang it to dry.
Place about 2 to 3 cups of berries/fruits in a large pot and add 8 cups of water. Bring to a boil and let it simmer for 15 minutes. Drain and use the liquid as the dye. If you use juices, just heat up
IMPORTANT! Never wash any dyed fabrics with other fabrics, as they will bleed.
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JACKET I started off with a cotton cardigan from hm.com. It’s been colored with pomegranate juice. I kept it in the color bath over night to get a nice, rich color. The flowers are made by different color swatches. Cut the swatches into flower shapes and sew them together. Fasten to the jacket with a safety pin. NAPKINS Napkins are great and easy to dye. These are dipped in turmeric, red cabbage, beets and pomegranate juice. TOTE BAG I started off with a plain cotton tote bag from muji.com. I dipped half in a color bath made with turmeric and the other half in red cabbage.
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BED LINEN The pillows have been dipped in blackberry dye. The sheet has been colored with tea. Both the top sheet and the scarf used as a curtain was colored with pomegranate juice. I dipped both sides of the linen runner in blueberry dye. PILLOWS The large knitted cotton pillow from westelm.com is colored with blueberries. The yellow pillow, also from westelm.com, is colored with saffron. The velvet pillow was dipped in pomegranate juice. SWATCHES I just love how all these swatches came out. It’s important when you start dying to try out small swatches first, just to make sure the color is exactly what you want. Then after, you can hang them all on the wall like a piece of art.
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FRAMES The matting of these frames from westelm.com has been covered with linen, and colored with coffee and blueberries. VASES The bands around the vases are colored with blackberries and red cabbage. They are hot glued around the vases. White vase from westelm.com
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FLOWER The flower is made with linen swatches colored with tea and coffee. Cut flower shapes in different sizes and sew them together. The stem is a bamboo stick covered in linen and the leafs are hot glued in place. LAMP SHADE I covered an old metal shade with linen colored with blueberries.
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SWEET PAUL
Soda Fountain DREAMING OF A MORE SIMPLE TIME, WHEN THE PIES WERE HOT AND THE ICE CREAM PLENTIFUL.
FOOD+STYLING BY PAUL LOWE | WARDROBE STYLING BY DON PURPLE | PHOTOGRAPHY BY HECTOR SANCHEZ 116 | S W E E T P A U L S U M M E R 2 0 1 1
SweetPaul_Summer2011.indd 116
6/14/11 8:25 AM
Shakes
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Donuts
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Strawberry & Caramel Sundae SWE E T PAUL SUM M ER 201 1 | 119
Strawberry & Lime Float
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Ice Cream Sandwiches SWE E T PAUL SU M M ER 201 1 | 121
SWEET PAUL
Soda Fountain Recipes
Cherry Pie Serves 10 21⁄2 cups plain flour 1 teaspoon salt 1 teaspoon sugar 1 cup cold butter, in pieces 1 ⁄4 cup iced water 2 pounds cherries, pitted 1 ⁄2 cup sugar 2 tablespoons cornstarch 2 tablespoons lemon juice 1 egg, beaten with 1 tablespoon water
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1. In a food processor, combine flour, salt, sugar and butter. 2. Pulse until coarse. 3. Add water and pulse until it holds together. 4. Wrap in plastic and place in the fridge for 1 hour. 5. After it is cool, cut the mixture in half. 6. Roll out on a lightly floured surface. 7. Place in a 9-inch pie plate. 8. Cut off any excess dough. 9. Preheat the oven to 350° F. 10. In a large bowl toss cherries, sugar, cornstarch and lemon juice. 11. Fill the pie crust with the mixture. 12. Roll out the rest of the dough and cut into 1 1⁄2 inch strips. 13. Weave strips over filling. Press to seal on the edges. Brush lattice with egg wash. 14. Bake until filling is bubbling and crust golden, about 40 minutes. 15. Cool on a wire rack.
Shakes Serves 4 4 scoops vanilla ice cream 3 cups milk 4 scoops chocolate ice cream dark chocolate shavings 1. Place vanilla ice cream and 2 cups of milk in a blender and run until smooth. 2. Pour into tall glasses, leaving about one third of the glass empty. 3. Place in the freezer for 15 minutes. 4. Blend chocolate ice cream and 1 cup of milk and pour over the vanilla mixture. 5. Sprinkle with chocolate shavings and serve.
Donuts Makes 12 1 cup sugar 1 teaspoon baking soda 1 teaspoon cinnamon 3 cups plain flour 1 cup buttermilk 3 eggs 1 tablespoon honey 1 ⁄2 cup melted butter Frosting: 4 oz dark chocolate 1 tablespoon butter sprinkles shredded coconut powdered sugar 1. Preheat oven to 400°F. 2. Grease a donut baking pan. 3. Mix all the dry ingredients in a bowl. 4. Add buttermilk, eggs, honey and butter and mix well. 5. Spoon mixture into pan. 6. Bake until golden, about 10 to 12 minutes. 7. Cool on a wire rack. 8. Melt chocolate and butter in a double boiler and stir until smooth. 9. Dip the donuts in the chocolate and sprinkle with coconut or sprinkles. 10. Beat confectioners sugar and a little water to a smooth frosting and dip the donuts in it. 11. Sprinkle and serve.
Strawberry & Caramel Sundae Serves 4 1 ⁄2 cup sugar 2 tablespoons butter 8 scoops vanilla ice cream 1 cup hulled and chopped strawberries 4 pistachio cookies, or other type cookies, crumbled whipped cream 1. Start by melting the sugar and butter in a saucepan. 2. Stir and cook until you have a smooth sauce. 3. Let it cool, but not completely. 4. Divide ice cream, strawberries, cookies and cream into 4 glasses. 5. Serve with the caramel sauce.
1. Place strawberries, sugar and lemon juice in a small saucepan and bring to a boil. 2. Let it simmer for 10 minutes. 3. Let it cool. 4. Place strawberries and lime sorbets in tall glasses and top with soda water. Ice Cream Sandwiches Serves 4 8 big chocolate cookies 4 scoops vanilla ice cream caramel sauce, see sundae recipe 1. Place the ice cream between two cookies. 2. Serve with the caramel sauce.
Strawberry & Lime Float Serves 4 2 cups strawberries, hulled and chopped 2 tablespoons sugar 2 tablespoons lemon juice 8 scoops lime sorbet soda water
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Food+styling by Paul Lowe | Photography by Frances Janisch
Sweet Paul’s
BEST SUMMER CAKES These are the cakes that remind me most of summer.
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Cream & BerryCake
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Blueberries,
THE MIX OF THE SWEET THE TART CREAM & THE SWEET CARAMEL IS HEAVENLY.
AppleCrumble
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Blueberry Tart with Caramel Sauce
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LemonCake
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Cake
SUCH A GOOD . TOP IT WITH WHICHEVER FRUITS OR BERRIES YOU LIKE BEST.
Orange Cake with Apricots & Caramel
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NOT REALLY A CAKE, BUT WHEN YOU TASTE THOSE SWEET , YOU WILL GO WOW.
Strawberries
Raspberry Tarts with M ascarpone Cream
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Strawberry “In aCup” Cake
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Sweet P aul’s BEST SUMMER CAKES RECIPES
CREAM AND BERRY CAKE This cake reminds me of my mother. She would make this at every birthday or special occasion. Serves 10 6 eggs 3 ⁄4 cups sugar 5 tablespoons butter, melted 1 ⁄ 1 4 cups plain flour, sifted 1 ⁄2 teaspoon baking powder 2 cups heavy cream 1 tablespoon sugar 4 cups mixed berries, blueberries, raspberries and/or strawberries cut in half 1. Preheat oven to 350ºF. 2. Beat eggs and sugar until light and creamy. 3. Add the butter and stir well. 4. Add flour and baking powder and beat until the batter comes together. 5. Pour into two greased 9-inch cake pans. 6. Bake for about 25 minutes or until they are set and golden. Cool on a wire rack. 7. Whip cream and sugar until they become a soft whipped cream. 8. Place one layer on a stand and spread with half of the whipped cream mixture. 9. Add half the berries and on top, add another layer of cake. Spread with the rest of the cream and add the rest of the berries. 10. Leave the cake in the fridge for at least one hour before serving. APPLE CRUMBLE Nothing says summer to me more than apples. Growing up we had some amazing apple trees in the garden, so there was always some sort of apple dessert on the table.
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Serves 4 6 sweet apples, peeled, cored and cubed juice from 1⁄2 lemon 1 ⁄2 cup light brown sugar 1⁄4 cup flour 1 teaspoon cinnamon 1 ⁄2 cup flour 1 ⁄2 stick butter 1 ⁄4 cup sugar 1. Preheat oven to 350ºF. 2. Mix apples and lemon juice in a large bowl. 3. Add brown sugar, flour and cinnamon and mix well. 4. Place the mix in a ovenproof dish. 5. Crumble flour, butter and sugar with your hands until it looks like large bread crumbs. 5. Sprinkle on top of the apples. 6. Bake until golden, about 20 to 25 minutes. BLUEBERRY TART WITH CARAMEL SAUCE The mix of the sweet blueberries, the tart cream and the sweet caramel is heavenly. Serves 6 1 1⁄3 cups plain flour 2 tablespoons sugar 1 stick butter, in pieces 1 egg 1 tablespoon cold water 2 cups mascarpone 1 ⁄2 cup powdered sugar 1 tablespoon grated lemon zest 2 cups blueberries Sauce: 1 cup light brown sugar 1 stick butter 1 ⁄4 cup cream 1 teaspoon vanilla extract 1 pinch of salt 1. Place flour, sugar and butter in a food processor and blend until mixture looks like bread crumbs.
2. Add the egg and cold water and blend until it all comes together. 3. Wrap in plastic and refrigerate for 1 hour. 4. Preheat the oven to 350ºF. 5. Press the cold dough into a greased (round or square) 9-inch pie tin. 6. Trim the edges with a knife. Prick the base with a fork. 7. Bake until golden. 8. Cool on a wire rack. 9. Mix together mascarpone, powdered sugar and lemon zest and fill in the pie crust. 10. Sprinkle with blueberries. 11. Combine brown sugar, butter, cream, vanilla and salt in a small saucepan over medium heat. 12. Cook, stirring, until thickened. 13. Pour over pie and serve. LEMON CAKE Serves 8 I always enjoyed a good lemon cake and this is one of my favorites. Serve with sour cream or whipped cream. 1 ⁄2 cup plain flour 1 1 ⁄2 cup powdered sugar 1 cup almond meal 2 tablespoons lemon juice 1 tablespoon grated lemon zest 6 egg whites 1 1⁄2 sticks butter, melted 1 cup water 1 ⁄2 cup sugar 3 lemons, thinly sliced 1. Preheat oven to 350ºF. 2. Place flour, powdered sugar, almond meal, lemon juice and zest in a large bowl. 3. Add egg whites and butter and mix well. 4. Pour into a well greased 9-inch cake pan. 5. Bake for about 25 to 30 minutes until golden and firm. Cool on a wire rack. 6. Place water, sugar and lemons in a small saucepan and bring to boil. 7. Simmer the mixture for 15 minutes. 8. Decorate the cake with the lemon slices and pour on the syrup just before serving.
ORANGE CAKE WITH APRICOTS AND CARAMEL Such a good cake. Top it with whichever fruits or berries you like best. Serves 8 1 stick butter 1 cup sugar 4 eggs 1⁄4 cup orange juice 2 tablespoons grated orange zest 2 cups almond meal 1 ⁄2 cup plain flour 2 tablespoons baking powder Topping: whipped cream apricot wedges caramel sauce (see blueberry and caramel tart) 1. Preheat oven to 350ºF. 2. Beat butter and sugar until light and creamy. 3. Add the eggs one at a time, and mix well between each egg. 4. Mix in orange juice and zest. 5. Add almond meal, flour and baking powder. 6. Mix well. Pour the batter into a greased 9-inch cake pan. 7. Bake for about 1 hour or until golden and set. 8. Cool on a wire rack. 9. Serve with whipped cream, apricots and caramel sauce.
RASPBERRY TARTS WITH MASCARPONE CREAM I love making small portion size pies. They are so cute. Serves 6 1 1⁄3 cups plain flour 2 tablespoons sugar 1 stick butter, in pieces 1 egg 1 tablespoon cold water 2 cups mascarpone 1 ⁄2 cup light brown sugar 1 ⁄2 teaspoon vanilla extract 4 cups raspberries powdered sugar, for dusting 1. Place flour, sugar and butter in a food processor and process until it looks like bread crumbs. 2. Add the egg and cold water and process until it comes together. 3. Preheat the oven to 350ºF. 4. Wrap in plastic and refrigerate for 1 hour. 5. Take it out and press the dough into a greased 9-inch pie tin. You can also use smaller portion size tins. 6. Trim the edges with a knife. 7. Prick the base with a fork. 8. Bake until golden. 9. Cool on a wire rack. 10. Mix together mascarpone, sugar and vanilla and fill in the pie. 11. Sprinkle with raspberries and dust with powdered sugar.
STRAWBERRY “IN A CUP” CAKE Not really a cake, but when you taste those sweet strawberries you will go wow. Serve it a little warm. Serves 1 3 tablespoons butter 1 ⁄ 4 cup sugar 1 ⁄2 vanilla bean, split and seeds scraped 2 tablespoons water 4 cups strawberries, cut in half 1 pack puff pastry 1 tablespoon butter, melted 1. Preheat oven to 390ºF. 2. Place butter, sugar, vanilla and water in a small saucepan and bring to boil. 3. Let it simmer for 4 to 5 minutes or until it thickens. 4. Place the strawberries in 4 portion size ramekins or small pans. 5. Pour on the caramel. 6. Roll out the puff pastry and cut it up to fit your dish. 7. Place it on top of the mixture and brush with butter. 8. Bake for about 20 minutes or until golden and puffed. 9. Serve with ice cream or whipped cream.
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NEW LIFE
OLD CANS
for
Why throw away your cans after you have eaten what’s inside? They can be turned into a great craft project.
Styling by Paul Lowe | Photography by Alexandra Grablewski
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LAMP you will need 1 clean large can a dull knife a lamp kit (ikea.com has great ones) a low watt bulb 1. Use a can opener and cut off the bottom of the can. 2. Use a dull knife and make a hole in the middle of the top of the can. Make it large enough so that the socket of the lamp kit fits snugly inside. 3. Put in the bulb.
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BOOK STAND you will need 4 clean cans (these were crushed pineapple cans!) epoxy glue cut-out images 1. Start by gluing the two base cans together. Glue them so they’re lying flat. 2. Glue the two next on top of each other. 3. Let them dry completely. 4. Cut images to size and place inside the cans. ORGANIZER you will need 4 clean medium size cans an 8x8 piece of white cardboard 2 metal rings epoxy glue 1. Start by making a hole in the middle of the top of the cardboard. 2. Glue the metal rings on each side. 3. Glue two cans on each side of the cardboard using epoxy glue.
TIERED VASE you will need 3 clean cans in different sizes white oil based paint a brush water based craft paint 2 wood rods, 8” and 5” epoxy glue 1. Start by painting all the cans with one coat of oil based white paint. 2. Once dry, give them 2 or 3 coats of craft paint. 3. Let the cans dry completely. 4. Glue the 8” rod to the bottom of the inside of the largest can using epoxy glue. 5. Glue the middle can to the rod. 6. Continue with the 5” rod. 7. Let dry completely before use.
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VASES you will need some clean cans oil based white paint water based craft paint a brush 1. Start by giving the cans a coat of oil based paint. This will be a good LAMP foundation so the other coat will not you will chip off.need 2. Paint 2 or 3 coats with 1 clean large regular watercan based craft paint. dull knife lamp kit (ikea.com has great ones) low watt bulb 1. Use a can opener and cut off the bottom of the can. 2. Use a dull knife and make a hole in the middle of the top of the can. 3. Make it large enough so that the socket of the lamp kit fits snugly inside. 4. Put in the bulb.
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PICNIC CANS you will need some clean large cans craft paper labels tape 1. Start by measuring the paper around the outside of the can, and cut a strip that goes all around it. 2. Fasten with tape. 3. Write the names of your guest on the label and glue it on the cans. 4. Fill with napkins, flatware, soda, etc. (labels and paper from paperchase.com) SALT & PEPPER you will need Small clean cans, sardine cans are great. 1. Fill the cans with salt and pepper and use small spoons for serving. KITCHEN ORGANIZER you will need Clean cans with fun prints 1. Could not be easier, clean the cans and voila, ready to use.
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FRUIT STAND you will need 1 large plate for top 1 small plate for base 1 asparagus can water based craft paint brush epoxy glue 1. Start with painting the can 2 or 3 times with craft paint. 2. Let it dry. 3. Turn the plate upside down and glue the can to the middle of the plate using epoxy glue. 4. Glue the large plate on top. 5. Let it dry completely before you start using the fruit stand.
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NEEDLE CUSHION you will need 1 small clean can fabric scraps cotton filling 2 rubber bands hot glue gun 1. Cut a 8x8 square of the fabric and place a bunch of cotton filling in the middle. 2. Scrunch the edges together so that it forms a ball. Fasten the edges with two rubber bands. 3. Hot glue the ball to the can. 4. Make a ribbon of the same fabric and hot glue it in place around the can.
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Pantry Confections She’s a celebrity chef and cookbook author. Now with her first novel out, Katie Lee shares her kitchen secrets with us.
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Do you have any secret tools in the kitchen, anything that you could never live without? I try my best not to buy too many gadgets and gizmos, because I find that I rarely use them and just have to find a place to put them. That said, I do have a few favorites that I can’t live without, like a mini food processor. It’s great for smaller tasks, as it saves me from having to pull out the big processor and then clean it. I make salsas, sauces, and use it to chop onions when I’m in a hurry. I also love love my Vitamix blender, it can purée anything. And everyone should have a panini press, I swear I could put anything between two slices of bread, stick it in there, and it comes out a gourmet creation! Oh, and I forgot about my Breville juicer for making green juices… hmmm... maybe I have more kitchen tools than I thought... If you could change anything about your kitchen, what would it be? Actually, I don’t think I’d change a thing. I love my kitchen! I designed it and it has everything I like. I have a butcher block counter on my island, so I can chop directly on it, and a big six-burner stove and three ovens. I love to cook for a crowd, so having all this cooking space makes it easier for me. My freezer is too small though, so I had to buy a big freezer and put it in my basement. What do you always have stocked in your kitchen? Any specific products you always want to have on hand? I cook lunch and dinner most days of the week, so I have a list of items I always keep stocked in my pantry, refrigerator and freezer. In the pantry, all the baking essentials, different types of pastas and grains, canned and dried beans, canned tomatoes, canned salmon, nuts, etc. In the refrigerator, lots of fresh veggies and fruits, salad fixins’, almond milk, condiments (including this thai chili sauce that I can’t get enough of) and the food that I make for my dog, Fionula (spoiled!). In the freezer, I keep fruit for smoothies, veggies, fish and shrimp for quick dinners.
If you could only eat one thing for the rest of your life, what would it be? Pizza! But it would have to be really good pizza. My favorites are Luzzo and Co., both in New York, Al Forno in Rhode Island, Da Baffetto in Rome, and Dante’s in Florence. I’m a sucker for a thin, blistery crust with tomato sauce and really fresh buffalo mozzarella. I’m hungry just thinking about it... Are there any foods you can’t stand? I hate, repeat hate, any kind of liver or organ meat. It totally grosses me out. And that includes foie gras, I know it’s supposed to be a delicacy, but I can’t stomach it. Plus it’s inhumane, so that is part of my aversion. What does home cooking mean to you? Home cooking isn’t just about the food for me, it’s about the way it makes me feel, and the way it makes everyone included feel... it’s a real expression of love. Cooking in my kitchen, for my loved ones, is what my makes my house a home.
What’s your go-to dish to make at home? I’m obsessed with cooking Mexican food. I spent a month in Mexico last year researching my novel, Groundswell, and I got really into the food. I would eat every day at this little stand, where a woman would cook the most amazing food on just a few hot plates. I asked to spend some time cooking with her, and I really enjoyed learning dishes like birria and chorizo with eggs from her. About once or twice a week, I make fish tacos or taco salad, and I love to make guacamole. What was your most nightmarish kitchen situation? Any major catastrophes? The first Thanksgiving that I ever cooked was a complete and total nightmare. I had just moved into a new house, had boxes everywhere, and for some reason decided it would be a good idea to invite 15 people for dinner and cook an overly-ambitious menu. Since I’d never used my new oven before, I had no idea that it wasn’t properly calibrated, so my poor turkey cooked for hours upon hours and the breast was completely dry, and the legs still bloody. The homemade rolls that I had labored over were burned on the top and doughy on the bottom. In my haste, I managed to drop a searing hot pan on my forearm, so I spent the entire dinner with a bag of frozen peas rubber-banded around my arm. I still have the scar as reminder of what not to do when entertaining!
Get your copy of Katie Lee’s book Groundswell at amazon.com.
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