S U M M E R 2014
Sweet Paul Magazine Wedding!
Coming soon. sweetpaul.bigcartel.com
2 | SweetPaulmag.com summer 2014
Contents summer 2014
3 What’s up Sweet Paul? 7 Summer is the season to ... 12 Recipe Monday 16 Crafty Friday 18 Lova's world 22 Brimfield, a collector's heaven 24 My happy dish 26 Gorg-wanna handmade 30 Keep your eye on 34 Gorg-wanna design 37 Will's picks 42 From Mormor's kitchen 44 Gorg-wanna kids 46 Decorate with flowers 48 Woof 52 One for the season 54 Sweet Paul Makerie creative retreat
Photography by Linda Pugliese
features 58
Lobster
66
Boozy ice pops
76
Rope baskets & beyond
84
Culinary camping
96
Sand
102
Potluck sides
114
Sun prints
120
Summer shrubs
126
Peach truck
132
The sweetest berry
140
Secret garden
146
Braai
154
Brooklyn: food mecca
162
Pantry confessions
163
Next time!
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What’s up Sweet Paul? A lighter summer
This letter is a bit more personal this time. I have always been a big guy, and I’ve never really minded being big. In fact I’ve always liked it! But after a doctor’s visit last fall, I was told that I had mega-high blood pressure and symptoms of prediabetes. I got really scared. I mean, I want to keep giving you Sweet Paul magazines for years to come. So, I started on a diet. No carbs, no sugar, no dairy, and no fruit (no life you might say!). But I’ve found it a positive challenge to come up with good-tasting health food. And the best part is that once a week I allow myself to eat whatever I want. It’s been working really well—I’ve lost 60 pounds and counting. My blood pressure is closer to normal and the prediabetes symptoms are all gone. I’m so happy! I don’t need to be skinny, I like being a big guy. But being healthy is my most important goal. So I have a much lighter, happier, and healthier summer to look forward to. And don’t worry, Sweet Paul won’t begin publishing only “no fat, no fun” recipes. I will keep bringing you all the food that we all crave. I will just eat a little less of it. Have a happy summer!
Photography by Alexandra Grablewski
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Paul Lowe
Founder & editor in chief paul@sweetpaulmag.com
Will Taylor Market editor will@sweetpaulmag.com
Laura Kathleen Maize Copy editor laura@sweetpaulmag.com
Susanna BlĂĽvarg Editor-at-large susanna@sweetpaulmag.com
Advertising Inquiries advertising@sweetpaulmag.com
Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Joline Rivera Art director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com
Lova BlĂĽvarg Craft editor lova@sweetpaulmag.com
General Inquiries info@sweetpaulmag.com
Contributors Bang Bang Pie Shop
Nathan Michael
Colin Cooke
Hunter Moore
Alexandra Grablewski
Jim Noonan
Hart & Honey Collective
Reetta Pasanen
Michaela Hayes, Crock & Jar
Linda Pugliese
Sandra Holl
Leela Cyd Ross
Martha Holmberg
Leslie Shewring
Jason Hammel
Ellen Silverman
Eric Isaac
Studio BC
Sanna Kekalainen
Studio Dreyer Hensley
Sara Kerens
Tereasa Surratt
Johanna Lowe
Dietlind Wolf
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FRESHEST FLOWERS
FARM DIRECT TO YOUR DOOR
WWW.FLOWERMUSE.COM sweetpaulmag.com | 5
From the phenomenally popular blogger David Lebovitz
new york times bestseller
My Paris Kitchen
“David Lebovitz is a rare specimen: both a terrific storyteller and a brilliant, uncompromising recipe writer. His lighthearted, almost satirical style is combined with far-reaching knowledge of food and its context. I’d follow him blindfolded on this journey to the City of Light.”
yotam ottolenghi, coauthor of Jerusalem
on sale now ten speed press
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Summer is the season to ... Milk Farm Road artwork, $300
H&M Home textiles, hm.com, from $12
IMAGE: H&M Home
Hand painted and stitched vintage linen cushion, $220
Hand painted cotton napkins (set of 4), $80
Head to the beach for a day of rest and relaxation with a hamper of tasty treats Cook with broad beans, new potatoes, and radishes
Bake a Key Lime Pie
Drink a Raspberry Mojito Makes 1 handful of fresh mint leaves 5 fresh raspberries ½ oz lime juice 1 teaspoon sugar syrup 1 oz golden rum 1 tablespoon raspberry liqueur ginger ale 1. Put all the mint leaves into a highball glass with the raspberries, and top with ice. 2. Pour in the lime juice, sugar syrup, raspberry liqueur, and golden rum, before thoroughly stirring and topping with ginger ale.
Shop at Milk Farm Road for a bold and bright selection of handcrafted textiles and artworks perfect for an instant summer home update milkfarmroad.bigcartel.com
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summer
Our top three cookbooks to give this summer The Herb and Flower Cookbook: Plant, Grow and Eat by Pip McCormac The zest for homegrown ingredients shows no sign of waning, which is why Pip McCormac’s new book, The Herb and Flower Cookbook, comes at an ideal time. You only need to take a walk through your local grocery store or lifestyle shop to see the back-to-nature trend staring you in the face. Both green-fingered types and garden novices will find this stylish, practical guide an inspirational addition to their kitchen arsenal. With tips for growing and cooking a variety of over 30 herbs and edible flowers, you will feel driven to cook McCormac’s unusual and seasonal recipes no matter the size of your outdoor space. The Little Book of Lunch by Caroline Craig and Sophie Missing If you look forward to lunchtime from the moment you arrive at work then you will want this book in your life. No matter how much we enjoy our hour-long break from the nine-to-five grind, eating something wholesome and tasty often gets overlooked in favor of a grabbed bite eaten at our desks. The Little Book of Lunch is filled with delicious and simple recipes that are designed to be easy to transport, taste good at room temperature and be quickly assembled when you are short on time. We predict you will be eating Guacamole and Tomato Salsa on Rye, or Grilled Halloumi, Vegetable, & Avocado at your desk soon. My Paris Kitchen by David Lebovitz Popular food blogger David Lebovitz recently released a collection of stories and both sweet and savory French-inspired recipes that reflect the way Parisians eat today. Beautifully captured French scenes and dishes will make you feel like you are right there in Paris with Lebovitz, who has lived in the city for 10 years. Through 100 recipes, the book shows you how to remaster classic dishes and also introduces lesser-known French fare.
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Look what Sweet Paul spotted!
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1. Honeycomb candle Breathe in the sweet scent of summer with this scented candle that includes sugared fig, ambrosia honey, and royal bee blossom. libraryofflowers.com, $15
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We’re smitten with these ceramics that are handmade in South Africa. The flight of the birds gives each piece a peaceful feel 4.
2. Folding dining chair Thanks to these eye-catching outdoor chairs, we’re on a color-block high! The only problem is trying to pick a hue… linkoutdoor.com, $1470 each 3. Chevron decal glassware (set of 4) Nothing screams summer more than enjoying an ice cold drink on the deck— even better if enjoyed from one of these bright chevron tumblers. westelm.com, $34 4. Bird ceramic mug and board Made by Nicki Ellis, owner of Love Milo, lovemilo.com
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Unique, limited edition art from our global community of independent artists. Start your collection at minted.com A MARKETPLACE OF INDEPENDENT ARTIsTs
The perfect time to start a
“Hexagon Cluster” by Yao Cheng (Dublin, Ohio). “Mid-Century Moments” by That Girl Studio (Chicago, IL). “Desert Diptych” by Annie Clark (San Francisco, CA). © 2014 Minted LLC
COLLECTION.
F R EE return shipping on art prints
ART PRINTs sTATIONERy PARTy DECOR minted.com
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“COOLHAUS PRODUCES
THE BEST ICE CREAM SANDWICHES IN THE COUNTRY.” —JEFFREY STEINGARTEN, VOGUE FOOD CRITIC
AND NOW, YOU CAN TOO . . .
Available May 20 eatcoolhaus.com #COOLHAUSICECREAMBOOK
hmhco.com/cooking
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Recipe Monday Ice cube tray pops A healthy and easy substitute for those sugary store-bought pops. Made in minutes. Easiest summer treat ever!
Food+styling by Paul Lowe | photography by Alexandra Grablewski
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You will need: fruit juice(s) silicone ice cube trays wooden sticks 1. Fill up the tray with juice, freeze until almost solid, and then place the sticks in. Don’t be afraid to experiment with mixing flavors!
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Crafty Friday Rice lamp piñatas
Making your own piñata is really fun and easy. I used an old IKEA rice shade as the base— they are easy to break
Craft+styling by Paul Lowe | photography by Alexandra Grablewski
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You will need: rice lamp shade tissue paper garlands, I got mine from etsy.com/shop/greenridge hot glue gun cardboard 1. Start by covering the bottom hole of the lamp with a piece of cardboard. Cut it to size and hot glue in place. 2. Start at the top and hot glue the garlands in strips around the shade. Remember, you can make patterns. Be creative. 3. Continue all down the shade. 4. Fill with candy and hang up. 5. Invite your friends to smash it!
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Lova's world
Craft by Lova Blåvarg | photography by Susanna Blåvarg
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You will need: papers empty paper towel roll scissors glue string craft knife (optional)
Paper lanterns When I was at Brimfield Market with Paul I found a storybook called The Yellow Princess. It was in bad shape. I bought it and combined the pages with other papers I had lying around and made these cute paper lanterns. They are fun to make and you can easily vary the shapes. Smooth papers will bend smoothly and papers with more fibers in them will give a rougher look. 1. Cut out rectangles of paper. A good size to start with is 5”x7” for the inner layer and 6.5”x7” for the outer layer. 2. Shape and glue your inner layer to a tube. 3. In the paper you want to use as the outer layer, cut stripes. Keep .5” at the top and the bottom uncut. For the lantern that is hanging in the picture, you can fold the paper in the middle and cut with a pair of scissors. If you cut with a craft knife instead, you can chose not to fold it at all or to fold it at a level that is not in the middle, which will give different shapes. 4. Glue the top and the bottom of the outer layer to the inner layer. 5. Let dry and remove the paper towel roll. 6. Cut out a handle and glue it to the inside of your lantern. 7. They are pretty as they are, but if you wish you can use a battery candle inside or hang them on a string light. Don’t use live candles!
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Brimfield, a collector’s heaven Come with us to one of the biggest flea markets in the world! Text by Paul Lowe Photography by Susanna Blüvarg
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Ever since I was a kid, I have loved antique fairs and flea markets. Almost every weekend I would wake up early to go with my grandmother. My love has not lessened with age. So you can imagine my excitement when I moved to New York City and could easily go to Brimfield, one of the biggest flea markets in the world. Brimfield is a small town in Massachusetts, about one hour outside Boston. Brimfield Antique Show started back in 1959 when a local auctioneer Gordon Reid decided to start an open-air auction. Over the years it developed into a flea market several football fields in size with over 800 dealers. You can spend a whole day just walking around, and even still you won’t be able to see it all. It’s the closest thing I can image to antique heaven. You can find everything there, from fine antiques to old teacups with cracks and broken handles. Whatever you collect, you will find it here. Recently, the whole Sweet Paul office rented a big car and drove out to Brimfield. We had an amazing weekend just walking around at the flea. I found some old fabrics, ribbons, plates, and a whole bag of old stamps. (They might come to a page near you soon!) The shopping is incredible, but even better is the people watching. Everyone is there, from hipsters to well-dressed gentlemen to highly questionable fashion choices. At one point I found myself sitting down with a cold lemonade, just watching people as they walked by. They all had one thing in common: they looked oh-so happy.
Brimfield Antique Show July 8–13, September 2–7 brimfieldshow.com
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My happy dish
RECIPE by Nanette Wong | styling by Paul Lowe | photography by Alexandra Grablewski
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“This dish makes me happy because it’s a vibrant and fun dish that has all my favorite foods: berries, bread, and cheese! What’s even better? Even better is that it’s quick and easy, making it the perfect dish for a party or even an afternoon snack” Smashed Berry & Brie Crostini Serves 6
1 French baguette 6 to 8 oz Brie 2 cups fresh berries honey spreadable butter 1. Preheat the oven to 425°F. 2. Cut the baguette into slices, and spread a thin layer of butter on 1 side. 3. Lightly toast in the oven for about 4 minutes, but remove from the oven if it starts to brown. 4. Put a slice of Brie on top on bread slices (amount depends on how much you love your cheese!). 5. Place the berries in a bowl and crush them gently using a spoon. 6. Place the toasted baguette slices on a platter.
“My Happy Dish” recipe winner Nanette Wong
Want to be a “My Happy Dish” Winner? Submit your ORIGINAL recipe to the My Happy Dish recipe contest. If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit your original recipe visit sweetpaulmag.com
7. Top with berries and drizzle with honey.
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Sunny orchard blossom perfume, Live Beautifully, $12 etsy.com/uk/shop/LiveBeautifullyBody
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IMAGE: Live Beautifully
Gorg-wanna handmade
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WILL’S FAVORITE
1. Blood orange study painting The Joy of Color, $52, etsy.com/shop/TheJoyofColor
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2. Citrus scented garland The Potpourri Room, $24 etsy.com/shop/ThePotpourriRoom 3. Neon citrus measuring cup Gray December, $50 (set of 4), etsy.com/shop/GrayDecember 4. Citrus speckled nesting ceramic measuring cups In a Glaze, $32, etsy.com/uk/shop/InAGlaze 5. Orange pillow Winter Petals, $69, etsy.com/shop/WinterPetals 6. Reusable sandwich bag The High Fiber, $9, etsy.com/shop/thehighfiberco 6.
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7. Orange seersucker tie Handmade by Emy, from $70, etsy.com/uk/shop/HandmadeByEmy
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PROP
WORKSHOP
Prop & Surface Rentals 164 West 25th St.10th floor tel. 212.219.8591 www.propworkshopnyc.com
design by Josh Simons, Simonsays Design!
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9/18/13 11:06 AM
It’s what’s on the inside that counts! From Amanda Rettke, founder of the popular blog I Am Baker, comes Surprise-Inside Cakes, with recipes and techniques to make dozens of stunning, imaginative cakes for every occasion, each with something special inside.
Available Wherever Books Are Sold Amanda is here
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Keep your eye on Aran’s kitchen
Meet Aran and her beautiful new workshop space in Seattle
Text+Photography by Leela Cyd Ross
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Aran Goyoaga—celebrated photographer, cookbook author, teacher, and blogger at Cannelle et Vanille. And as if that list of accolades wasn’t long enough, she recently added cross-country mover to her repertoire. Just over a year ago, Aran and her family moved from Florida to Seattle, Washington. Aran rented and developed a beautiful studio where she can create food stories and host workshops. The space has gloriously tall ceilings and a fully functioning kitchen; it’s the perfect spot for Aran to explore seasonal ingredients and her rich Basque culinary roots, as well as new and different fare brought by friends. Her creativity has blossomed in the haven of natural light and carefully considered organization. Aran is a generous teacher, often hosting food styling and photography workshops all over the world. Having a space of her own to collaborate with stylists, bloggers, photographers, and students has been a dream come true. In this space, she can host up to 15 students, as well as co-teachers and a few helpers, to inspire others to become visual storytellers. All that’s needed is a table, a few delicious (and gluten free) foods, and delicate, mostly handmade props. Wouldn’t we all love to be a crumb on Aran’s gorgeous tableaux?!
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keep your eye on
Roasted Cauliflower & Leek Soup This recipe is from Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking.
Small Plates and Sweet Treats: My Family’s Journey to GlutenFree Cooking is available at amazon.com
Serves 4 to 6 1 medium cauliflower, cut into small florets ½ medium leek, cut into large rings 1 medium yellow onion, diced 2 cloves garlic, peeled 2 tablespoons olive oil, plus more for topping 1½ teaspoons salt ¼ teaspoon freshly ground black pepper 1 medium russet potato, peeled and diced 3 cups chicken stock ½ cup unsweetened coconut milk 1 teaspoon fresh thyme leaves microgreens (optional) 1. Preheat the oven to 375°F. 2. Toss together the cauliflower, leek, onion, garlic, olive oil, and ½ teaspoon of salt. 3. Transfer to a baking sheet and bake for 25 minutes or until golden. 4. Transfer the roasted vegetables to a large pot. 5. Add the diced potato, chicken stock, coconut milk, thyme leaves, and remaining teaspoon of salt. 6. Bring the liquid to a boil over mediumhigh heat. 7. Reduce the heat to medium, cover, and simmer for 10 minutes or until all the vegetables are tender. 8. Purée the soup in a blender. 9. Adjust the seasoning. Serve with a drizzle of olive oil and some microgreens.
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Roasted Cauliflower & Leek Soup
Snapshots from Sweet Paul Eat & Make at Anthropologie Chelsea Market Photography by Sara Kerens
It was amazing to meet and see so many new and old friends at the Sweet Paul Eat & Make book launch. Truly a night that I will remember for the rest of my life—Sweet Paul sweetpaulmag.com | 33
Gorg-wanna design
IMAGE: Cox and Cox
Provence outdoor dining set, Cox and Cox, $1011, coxandcox.co.uk
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1. 2.
PAUL’S FAVORITE
1. Faceted boulder mug Leif, $16, leifshop.com 2. Seagate cereal bowl Canvas, $15 canvashomestore.com
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3. Candleholder tray set Heath Ceramics, $130, heathceramics.com 4. Dinner plate Sparrow and Co., $27, sparrowandco.com
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5. Hickory stripe apron Old Faithful Shop, $123, oldfaithfulshop.com
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6. Chastleton bench Mobuis Living, $884, mobius-living.co.uk 7. Wooden chopping board H&M Home, $14, hm.com
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THE BEST ICE CREAM SANDWICHES IN THE COUNTRY.” “COOLHAUS PRODUCES
—JEFFREY STEINGARTEN, VOGUE FOOD CRITIC
AND NOW, YOU CAN TOO . . .
Now Available eatcoolhaus.com #COOLHAUSICECREAMBOOK
hmhco.com/cooking
Subscribe to Sweet Paul Magazine
today! SPR I NG 2014
36 | SweetPaulmag.com summer 2014
sweetpaul.bigcartel.com
Will’s picks Dive into ocean blues
As summer arrives, we turn our attention to the great outdoors for interior inspiration. Invite the mesmerizing blue-green hues of the sea into your home with our summer style guide that’s full of that sand-between-yourtoes and salt-in-your-hair feeling
IMAGE: Marks and Spencer
Tapas Collection, from $16 for an oil pourer, marksandspencer.com
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IMAGE: Westelm IMAGE opposite page: Westelm
Bedroom bliss Opening your eyes on a sunny summer morning, with the sun’s gently warming rays streaming through billowing drapes and pooling onto the bed—it sounds idyllic, doesn’t it? The good news is that this form of bedroom bliss is achievable wherever you are, whether city, country, or coast. The key to creating a relaxing space to sleep and wake during the summer months lies in your color and texture choices. Start by dressing the bed in lightweight textiles—think cooling linens and you’ll be on the right track—but keep them interesting with bold, repeating patterns to provide visual interest in the space. This is important, as the rest of the room should feel pared-back and stripped down. Adorn windows with gauze or fabric drapes that reference the natural hues of the sea, while peppering blue-hued accessories across the space. A series of mix-and-match bedside lamps, one striped and one solid, a blue striped rug underfoot, and a casually draped indigo throw at the end of the bed will give your space a beachy, cabin-chic feeling in an instant. Ziggy duvet cover, from $59, westelm.com
Will’s tip!
If your bed is already dressed in neutrals, consider introducing a series of tie-dye, rope, and ocean-inspired pillows to update the look for summer.
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Nautical pillows, from $13, tesco.com
IMAGE: Tesco
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w i l l’ s p i c k s Organic entertaining There’s no better season for heading outdoors with a group of friends and family to enjoy a dinner party. Summer entertaining should be informal and relaxed. To create such a vibe, try to approach creating your tabletop in a fluid and casual manner. Mix and match vintage dining chairs (some from inside and a few from the garden shed, for example) around an exposed wooden dining table to give you that thrown-together soirée feel that a matchy-matchy set will struggle to achieve. With your table and chairs in place, turn your attention to layering the table with the colors and textures of the coast. Opt for a myriad of blue hues for your dinnerware—don’t worry about co-ordinating, as varying shades of blue always look great alongside one another. Next, lay a tactile linen table runner down the center of the table, using it as the lead for the napkins, which should reference the linen texture of the runner. Simple glassware, flickering candles, and ceramic jugs full of sangria will complete this laid-back dinner party look.
Will’s tip!
Painterly brush strokes are ideal for achieving a laid back and relaxed look for a midsummer tabletop; this table runner was designed to be this summer’s tablescape star.
Carla Peters ceramics, from $14, westelm.com 3.
Splash table runner, $65, leifshop.com
1. Bonnie stripe indoor/outdoor rug Pottery Barn, from $49, potterybarn.com 2.Whale-tail measuring cups Anthropologie, $32, anthropologie.com 3. Fresh Local Fish tea towel Mini Moderns, $20, minimoderns.com
Will’s tip!
Add visual and textural interest into a blue palette by opting for exposed wooden furniture, like this dining table from Jayson Home. Timber dining table, $2995, jaysonhome.com
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From the creator of
magazine
comes this visually stunning debut book filled with seductively easy recipes and simple yet sophisticated DIY crafts that will inspire all readers.
“Before you cook or bake a single homey, lick-the-spoon dish, and before you begin one of the many ingenious craft projects, you’ll have to stop oohing and aahing over the pictures and start thinking of what to make next. Paul Lowe has given us a book that will keep us happy for years.”
—DORIE GREENSPAN Author of Around My French Table
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hmhco.com/cooking
noritakechina.com
Receive 15% off on all merchandise on NoritakeChina.com by entering SWEETPAUL in your shopping cart! (Offer expires April 15, 2014) sweetpaulmag.com | 41
From Mormor’s kitchen Summer on a piece of toast! Memories of snakes, prawns, seagulls, and a wonderful salad
text by Paul Lowe | Photography by Studio Dreyer Hensley
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When I was a kid we had a cabin by the sea. It was a small rustic wood cabin up on a hill, surrounded by a forest. It was a 10-minute walk down to the sea, a walk I wasn’t too happy about because there were snakes around, and I have always been terrified of snakes. I still am. Even to this day. I would always walk with a wooden stick that I would beat around me to scare off any beasts. They were just these tiny black nonpoisonous snakes, but I was terrified anyway. Down by the sea there was an old man that would sell freshly cooked prawns. They were cooked in really salty water with tons of dill, and
tasted like no other prawns around. I would sit with my Mormor at the seaside and eat the prawns and we would throw the shells and heads to the seagulls. It’s one of my fondest childhood memories. The prawns we didn’t finish there would come home with us to the cabin. There, we’d sit around the table and peel the rest of the shrimp while listening to the radio or some old-school jazz. Mormor would mix them with some fresh crab meat, mayo, dill, shallots, salt, and pepper. She would then toast some bread and serve the wonderful prawn and crab salad. It was so good: creamy, salty, sweet… really a piece of summer on toast.
Mormor’s Prawn & Crab Salad
Serves 4 ½ lb cooked, peeled prawns or rock shrimp ½ lb crab meat, cleaned ¾ cup mayonnaise juice of ¼ lemon 2 tablespoons dill, finely chopped 1 large shallot, finely chopped salt & pepper, to taste crusty bread, toasted 1. In a large bowl, mix together prawn, crab, mayo, lemon, dill, and shallot. 2. Mix well. 3. Season with salt and pepper. Serve it Mormor-style on toasted crusty bread
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Gorg-wanna kids
IMAGE: Land of Nod
Sundae best bedding, Land of Nod, from $32 landofnod.com
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1. 2.
WILL’S FAVORITE
1. HJĂ„RTLIG rug IKEA, $5, ikea.com
3.
2. LEGO storage box Kids Love Design, $32 kidslovedesign.com
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3. Girls face hanger The Modern Life, $21 thismodernlife.co.uk 4. Organic ice cream tee Odette Williams, $38 odettewilliams.com 5. Betty doll Esthex, $35, esthex.com
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6. Set of eight giant chalks Carousel, $13, thecarouselshow.co.uk 7. Studio Alpi's Eddy the pull-elephant Molly Meg, $76, molly-meg.co.uk
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Decorate with flowers
Get some colors and fun in your life with flowers! TEXT by Paul Lowe | Photography by Leslie Shewring
Once in a while a book comes in the office that brings me pure joy and happiness. Decorate with Flowers by Decor8blog’s Holly Becker and Leslie Shewring is that kind of book. This beautiful book is full of charming and fun ways to bring flowers and joy into your life. I really fell for the chandelier and the chair decorated with bottles and flowers. Such a great and easy way to incorporate colors into your home. I am lucky enough to be able to share these ideas with you. Stylish chairbacks Use light-gauge florist wire for strength, and tie 1 flower-filled vintage bottle at a time to the back of a chair. Use various shapes, sizes, and colors (we’ve mixed pale blue with clear) with different lengths of wire to create the perfect party accent on a special day of celebration. Add ribbons for even more pizzazz! Bottle chandelier A bottle chandelier can be made out of a wire loop, heavy-gauge florist wire, lighter-gauge florist wire, and interesting small glass bottles. You will need to hang it securely from the ceiling with a hook. Use light wire to wrap around the necks of the bottles (this only works if there is a rim to hold the wire below) then attach the other end of the wire to the loop frame. Attach your bottles at varying lengths and space them evenly around the wire loop for balance. Use as little water as possible in the bottles and pop a flower or 2 into each. Tip: Play dress up! Tie ribbons in several lengths and colors to your loop for a festive touch. Decorate with Flowers is available at chroniclebooks.com
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jar dyed knit cap marble-dyed onesie
You are never too young to be brilliant with color.
See this project and more at
ritstudio.com Rit Dye is nontoxic and earth and family friendly. Rit is a registered trademark of Phoenix Brands. Phoenix Brands LLC 2013 sweetpaulmag.com | 47
Woof Lestat’s Turkey Woof Balls
Makes 20 small meatballs 1 pound ground turkey 1 cup cooked brown rice ½ cup cooked broccoli, coarsely chopped 2 tablespoons fresh parsley, coarsely chopped vegetable oil, for frying 1. Place the ground turkey, rice, broccoli, and parsley in a medium bowl and mix well. 2. Roll into walnut-sized balls. 3. Heat the oil in a large skillet and fry the meatballs until golden on all sides. This will take 6–7 minutes.
4. Cool and freeze in batches. The meatballs can be frozen for up to 2 months.
Food+styling by Paul Lowe | photography by Alexandra Grablewski
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2.
PAUL’S FAVORITE
1.
1. Sophie Allport labrador range Sophie Allport Limited, from $16 sophieallport.com
3.
2. Best in Show cushion Iapetus, $44, iapetus.co.uk
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3. Rufus wine stopper The Gift Oasis, $17, thegiftoasis.com 4. Dog bowl Idyll Home, $125, idyllhome.co.uk
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5. Wooden dachshund keyring Maria Allen Boutique, $30 mariaallenboutique.com 6. Bertie on wheels cushion Plum and Ashby, $42 plumandashby.co.uk 7. Voyage Ceres Walkies oval footstool Cotswold Trading, $244 cotswoldtrading.com
6. 7.
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Keep track of in all of your favorite places!
Pickling! Fruits, vegetables, you name it—there is a way to pickle it. Whether it is a quick refrigerator pickle, a pickle that you can into jars to stock your pantry, or a nutritionally packed fermented pickle, there are an infinite variety of ways to add more flavor to your local winter meals. These are some of my new seasonal favorites. Now is the time, so get pickling!
FOOD by Michaela Hayes | STYLING by Sarah Cave | PHOTOGRAPHY by Susanna Blavarg
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Download all back issues as PDF files! gumroad.com/sweetpaul
S PR I NG 2014
FA L L 201 3 W I N T E R 201 3
S U M M E R 201 3
WINTER 2012 • NO. 11
SUMMER 2012 • NO. 9 FALL 2012 • NO. 10
S PR I NG 201 3 1
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SPRING 2012 • NO. 8
WINTER 2011 • NO. 7
FALL 2011 • NO. 6
SUMMER 2011 • NO. 5
1 | S W E E T PAU L S P R I N G 2 0 1 2
1 | S W E E T PA U L W I N T E R 2 0 1 1
2 | S W E E T PA U L S U M M E R 2 0 1 1
SWEET PAUL SUM M ER 2011 | 1
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One for the season
Food+Styling by Michaela Hayes, Crock & Jar | Photography by Alexandra Grablewski
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Ah, summer! It’s sunny outside and farms are bursting with fruits and vegetables in every color of the rainbow. It’s the best and most frenzied time of the year for preserving food. There are so many things to “put up” and I know I will cry during the winter if we don’t get to them. Tomato sauce is a must, plus a medley of fruit jams, and cucumbers preserved in a multitude of ways. Our newest contender for “must-have” status is Garlic Chili Paste
While some people have a sweet tooth, my wife has a serious spicy tooth. We still laugh about a camping trip early in our relationship when she scrambled eggs with a whole Habañero pepper, diced into tiny pieces so the heat was inescapable. Our friend Megan tried to hurry her way through eating breakfast to get through the pain as quickly as possible. She turned five shades of red and ended up eating mayo by the spoonful to cool her tongue. Over the years and countless eye-watering meals, Jane and I have worked together to temper her spice tooth. We maintain a cornucopia of hot sauces to bring to the dinner table, as she almost always wants to spice it up. I created this Garlic Chili Paste as a gift to her… one that also makes me happy. It is definitely spicy, but also has a balancing sourness from the fermentation process. We enjoy putting it on top of tacos, mixed with mayo for a spicy sandwich spread, or stirred into tomato sauce to give our pasta a spicy kick. As we think ahead to our winter pantry, Garlic Chili Paste will become a new staple, bringing some much needed summer sunshine to those cold, dim months. We’ll just have to make enough that Jane doesn’t eat it all before then. Garlic Chili Paste
Yields about 3 cups 1¼ lbs chilis (I used a mix of red serranos, red thai chilis and jalapeños) ¾ cup garlic cloves, peeled 4 teaspoons coarse sea salt 1. Stem chilis, and cut into chunks. 2. In a food processor, blend chilis with garlic until mostly smooth. 3. Stir in salt and put fresh chili paste into a jar with a loose lid. 4. Store chili paste at room temperature for 2 weeks, pressing down on the mixture occasionally to keep it submerged in the liquid that will start to sink to the bottom of the jar. 5. Put fermented chili paste in the refrigerator and enjoy it until it’s gone!
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Sweet Paul Makerie creative retreat
Memories from our very first Sweet Paul Makerie Text by Paul Lowe Photography by Studio BC
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This past March 60 students of all ages and from seven countries came to a loft space in mid Manhattan for the very first Sweet Paul Makerie. It was a weekend filled with amazing classes, delicious food, fun suprises and two very large gift bags. We had classes in cookie decorating, living wreaths, soft sculpture, print making, food styling and photography, jewelry, paper flowers and making owls. All the teachers have been featured in the magazine, so it was really a lot like bringing the magazine to life. All the food was based on recipes from the magazine, and our dinner on Saturday night was unforgettable, with a Q&A between Grace Bonney from Design*Sponge and myself, a 360 view of Manhattan, and tasty food. If was so great to see so much fun, talent, and creativity gathered in one room. The students learned new ways to be creative, met new friends from all over, and really enjoyed themselves. It was a great success and one that will be a yearly tradition from now on. And who knows, a Sweet Paul Makerie London, Stockholm, Oslo, etc., might pop up too. For more information go to themakerie.com.
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features
Summer 2014 | issue no. 17
Photography by Dietlind Wolf
Lobster Boozy ice pops Rope baskets and beyond Culinary camping Sand Potluck sides Sun prints Summer shrubs Peach truck The sweetest berry Secret garden Brooklyn: food mecca
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Corn & Lobster Chowder
How to cook a lobster:
It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down in room temperature—unless you are eating it warm. Corn & Lobster Chowder I love a good chowder, and this one is sweet, creamy, and satisfying. A great tip is to add the lobster at the very end. If you put it in too early it can become very rubbery and tasteless. Serves 4
2 tablespoons olive oil 1 small yellow onion 1 large potato 1 small carrot, peeled and finely chopped 1 leek, only the white, chopped 2 cups fresh corn kernels 4 cups vegetable stock 1 cup cream salt & pepper, to taste 2 cooked lobsters, chopped meat 2 tablespoons fresh dill 1. Heat the oil in a large pot. 2. Sauté onion, potatoes, carrots, and leeks until the onion is soft. 3. Add corn and stock and let the soup
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simmer for 15 minutes. 4. Pour ¾ of the soup into a blender and process until smooth. Pour back into the pot and add cream. 5. Bring to a boil and then let simmer for 5 minutes. 6. Season with salt and pepper. 7. Add the lobster and dill. Serve the soup as soon as the lobster is warm. Sweet Paul’s Lobster Salad I love making this in the summer, as it feels so summery and fresh to me. I serve it on grilled country style bread instead of the typical hot dog bun. Serves 4
2 shallots, finely chopped 3 tablespoons all purpose flour 2 cups milk ½ cup heavy cream 2 teaspoons Dijon mustard 8 oz white cheddar, grated 4 oz Gruyère, grated 2 cups sharp cheddar, grated salt & pepper, to taste 2 lobsters, meat coarsely chopped 1 tablespoon chives, chopped 1. Preheat oven to 350°F. 2. Bring a large pot of salted water to a boil. 3. Add pasta and cook according to package directions. Drain in colander and return to stockpot.
1 cooked lobster ½ cup mayonnaise 2 tablespoons lemon juice grated zest of ½ lemon salt & pepper, to taste 2 tablespoons chives, finely chopped 2 spring onions, thinly sliced ¼ red onion, finely chopped 8 slices country style white bread 4 tablespoons butter, melted
4. Melt butter over medium heat in large saucepan.
1. Break the lobster apart and coarsely chop the meat. Place in a bowl.
10. Remove pan from heat.
2. In another bowl, mix mayo, lemon, zest, salt, pepper, chives, spring onion, and red onion. Mix well.
5. Once melted, add shallots and sauté until soft. 6. Add flour and stir for 1 minute until combined. 7. Whisk in milk. 8. Bring to a slight boil, whisking constantly. 9. Add cream, Dijon, both cheeses, salt, and pepper. 11. Stir together until all cheese is melted. 12. Mix in pasta and lobster. 13. Pour into a large baking dish.
3. Mix the lobster with the rest of the ingredients.
14. Bake until golden. This will take about 20–25 minutes.
4. Use a brush to coat the bread with melted butter. Place on a grill or in a grill pan until nice and golden on both sides.
Serve with chives on top.
Serve the salad between bread with some extra lemon on the side. Captain’s Mac-n-Cheese This recipe comes from a friend in Maine who makes the best lobster mac ever. It’s really indulgent and fab. Serves 4
1 lb bag of large pasta (I used tortellini) 3 tablespoons butter
Lobster Pot Pie An awesome pot pie. I especially love the brioche crust and the creamy sauce. You can add whatever vegetables you want, like peas, carrots, celery… It’s really up to you. There are no rules! Serves 4
3 tablespoons+4 tablespoons butter 2 shallots, finely chopped 3 tablespoons cognac 2 tablespoons all purpose flour 1 cup seafood or vegetable stock 1 cup milk
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Sweet Paul’s Lobster Salad
Captain’s Mac-n-Cheese
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1 cup heavy cream salt & pepper, to taste 2 lobsters, meat chopped into large pieces 10 asparagus stems, steamed and cut into 1” pieces ½ brioche, cubed 1. Melt 3 tablespoons of butter in a large pot. 2. Sauté the shallots until soft. 3. Stir in cognac and cook until almost gone. 4. Stir in the flour and add stock, milk, and cream a little at a time while stirring. 5. Let the sauce simmer for 5 minutes. 6. Season with salt and pepper. 7. Add lobster and asparagus and mix well. 8. Divide the mixture into 4 small or 1 large ramekin. 9. In a bowl, mix brioche cubes and butter and place on top of the ramekins. 10. Place under the broiler until golden.
Lobster Pot Pie
Pasta with Lobster, Lemon, & Capers Such a simple yet tasty dish. And only a few ingredients—just how I like my cooking to be. If you don’t like dill as much as I do, you can use parsley. I like to put cold lobster meat into this dish, but you can heat it up in some butter beforehand. Serves 4
2 large cooked lobsters 1 lb spaghetti salt & pepper, to taste 3 tablespoons capers, drained juice of 2 lemons grated zest of 1 lemon 4 to 6 tablespoons olive oil 2 tablespoons dill, finely chopped 1. Break the lobster apart and coarsely chop the meat. Place in a bowl. 2. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and place in a bowl. 3. Add capers, lemon, zest, dill, and oil. Give it a good toss. 4. Season with salt and pepper. 5. Stir in the lobster meat and serve.
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Pasta with Lobster, Lemon, & Capers
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Boozy
ice pops
Food+Styling by Paul Lowe | Photography by Linda Pugliese
Like cocktails? Like ice pops? Let’s combine the two and make boozy ice pops! Such a great treat to serve at any summer party
Frozen Mary Pops
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Grapefruit Paloma Pops
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Ice pop tips:
Because alcohol does not freeze, some of these pops will not get completely frozen. They’ll all freeze a bit different; the more alcohol in them, the less hard they’ll be. Turn your freezer up high and you’ll be fine!
Mojito Pops
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Norwegian Wood Pops I turned my signature cocktail into a pop. It’s inspired by my childhood summers, picking berries in the forest with my Mormor. The rosemary gives it that woodsy taste. Makes 8 pops
1 cup raspberries ½ cup blueberries ½ cup blackberries juice of 2 lemons 1 cup simple syrup 1 cup vodka 2 cups ginger ale 8 sprigs rosemary 1. Place the berries in a large bowl and muddle together. 2. Add lemon juice, simple syrup, vodka, and mix well. 3. Pour in ginger ale and stir until all the bubbles are gone. 4. Place a sprig of rosemary in each ice pop bag and pour in the cocktail. 5. Tie the bag closed and freeze until hard.
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"I love the sweet ending of this pop"
Watermelon & Lime Pops
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Mango Pops with Pomegranate
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Blood Orange Pimm’s Pops
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"so simple and so wonderful"
Fizzy Strawberry Pops
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Frozen Mary Pops I used to hate Bloody Marys but now I love them. I find them to be such a satisfying savory cocktail. They work really well as pops. Makes 8 pops
3 cups good quality tomato juice juice of 2 limes grated zest of 1 lime 2 teaspoons grated horseradish dash of Worcestershire few drops hot sauce ½ cup vodka 1 cup green vegetable juice (optional) salt & pepper, to serve 1. In a large bowl, mix tomato juice, lime juice, lime zest, horseradish, Worcestershire, hot sauce, and vodka. Mix well. 2. Fill the bags 1⁄3 full with the mixture, place upright in a bowl, and freeze. 3. Once frozen, fill with 2” of green juice. Freeze the pops again. 4. Once frozen, fill up with the rest of the Bloody Mary mix, tie, and freeze. Serve with a mix of flaky salt and coarse pepper. Grapefruit Paloma Pops A great summer pop—refreshing, not too sweet, and with a bit of tang. Serve with flaky salt and lime zest. Makes 8 pops
2 cups fresh grapefruit juice ¼ cup lime juice ½ cup simple syrup 1½ cups tequila 1 cup club soda 1 cup orange juice flaky salt grated lime zest 1. In a large bowl, mix together grapefruit, lime, simple syrup, tequila, and club soda. 2. Fill the bags 1⁄3 full with the mixture and let them stand up in a bowl to freeze. 3. Add the orange juice and freeze again, standing up. 4. Once frozen, add the rest of the grapefruit liquid, tie, and freeze one last time.
Serve with a mixture of salt and lime zest. Mojito Pops A classic cocktail that turns into an awesome pop. Makes 8 pops
1 cup lime juice 1½ cups light rum ¾ cup simple syrup 1 cup soda water 3 tablespoons mint, finely chopped 1. Mix all the ingredients in a bowl. 2. Fill the bags, tie, and freeze. Watermelon & Lime Pops You have to strain the watermelon juice because you just want the liquid. It takes a little bit of time but it’s so worth it. I love the sweet ending of this pop, too, it’s like dessert is waiting for you. Makes 8 pops
½ watermelon 1 cup simple syrup juice of 2 limes 1 cup light rum 8 lime slices ½ cup simple syrup 1. Cut up the watermelon and place the meat in a blender. Process until it’s a liquid. 2. Strain the liquid so that you only get the wonderful watermelon juice and no meat. 3. In a large bowl, mix watermelon juice, simple syrup, lime juice, and rum. 4. Fill each bag with a little simple syrup and a lime slice, freeze until almost solid, then pour in the watermelon mixture. 5. Tie and freeze.
juice, and vodka in a bowl. 2. Fill the bags half full, add the seeds, and fill up the rest. 3. Tie and freeze. Blood Orange Pimm’s Pops It’s not really summer without the taste of Pimm’s. It’s such a refreshing cocktail and it really holds up well as a pop. Makes 8 pops
2 cups Pimm’s ½ cup simple syrup juice of 2 lemons juice of 2 blood oranges juice of 1 lime 2 cups ginger ale 1 lime, sliced 4 strawberries, sliced 1 cucumber, thinly sliced 1. In a large bowl, mix Pimm’s, simple syrup, citrus juice, and ginger ale. 2. Fill your bags with a few lime, strawberry, and cucumber slices. 3. Pour in the cocktail, tie, and freeze. Fizzy Strawberry Pops They’re so simple and so wonderful. After all, what screams summer more than a strawberry ice pop? Makes 8 pops
3 cups fresh strawberries, chopped ½ cup simple syrup 1 bottle Prosecco ½ cup light rum
1. Place the strawberries in a blender with the simple syrup and process until it’s a purée. 2. Place in a bowl, add Prosecco and rum, and mix well. 3. Pour into bags, tie, and freeze.
Mango Pops with Pomegranate Such a tasty treat, and what a color! They taste as good as they look—promise. Makes 8 pops
4 cups mango juice ½ cup simple syrup 1 ⁄3 cup lemon juice 1 cup vodka seeds from 1 pomegranate 1. Mix mango juice, simple syrup, lemon
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Rope baskets
Hanging Basket 76 | SweetPaulmag.com summer 2014
Placemat
and beyond Turn simple rope into amazing and easy baskets with some thread and a sewing machine
Crafts+Styling by Paul Lowe | Photography by Alexandra Grablewski
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Every time I throw myself into a new craft project I usually get so involved that I forget all about time and place. This is definitely one of those projects— while making these I grabbed a cab into Manhattan on a Friday night, just to buy more rope. These baskets are so fun to make. They might look complicated but they are really easy. They will literally grow before your eyes.
You will need: rope thread sewing machine Different kinds of ropes are best for different baskets. Nylon and polyester will make hard and clean baskets while cotton will make softer ones. I suggest you try both. A great place to buy rope is knotandrope.com.
2.
3.
4.
5.
1. Take the end of your rope and roll it up to a small circle. 2. Put your sewing machine on zig zag and sew across the circle a couple of times. Cut threads. 3. Start from the other side and make another zig zag seam across the circle. Cut threads. 4. Use zig zag and sew together the rope in a circle form. This will be the base of your basket. 5. To start making the sides, turn your bottom on an 90° angle and continue to sew the rope together. 6. Continue these steps and your basket will grow before your very eyes. You will be surprised to see how perfect the sides become. It’s like magic. 7. If you need to overlap your rope, simply place the 2 ends on top of each other and zig zag back and forth a few times. 8. When your basket is big enough, cut off some extra rope. You can either sew it down in your basket or just zig zag the end really well so that it does not come apart.
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Hanging Basket Here I used nylon rope and two different colors of thread. For the long handles, mark off with a pin where you want the handles and end where the handle starts. Zig zag back and forth a few times, keep the rope attached, and measure out how long you want the handles. Put the end of the handle where you put your other pin and continue sewing. Sew another 3 ropes together to form the handle. This is a beautiful vessel for a hanging plant.
Coasters
Placemat The placemat is a very large basket base. I used cotton rope and 3 colors of thread. Once you are finished, the placemat will have to be steamed to make it completely flat. The small coasters are made the same way.
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Lampshade This is really a basket with the center cut out to fit the lamp settings. It’s cotton rope with 3 different colors of thread. Small Basket I used cotton rope with blue, red, and white thread in stripes. I kept the base small so that the basket sides became steep. Tote Basket I made a long oval base and then worked my way up the sides using 3 different colors of thread. The handles are easy—mark off with a pin where you want the handles and end where the handle starts. Zig zag back and forth a few times, keep the rope attached, and measure out how long you want the handles. Put the end of the handle where you put your other pin and continue sewing. Sew another 3 ropes together to form the handle.
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Lampshade
Mirror Take a round mirror, measure your rope where you want your frame to start, and simply sew the rope together. The long handle is made like the handle on the tote basket. It’s that simple! Then I steamed the rope frame to make it flat and Superglued it to the mirror. Bath Basket I used cotton rope and 4 colors of thread. I made a long, narrow, oval base. For the handles, mark off with a pin where you want the handles and end where the handle starts. Zig zag back and forth a few times, keep the rope attached, and measure out how long you want the handles. Put the end of the handle where you put your other pin and continue sewing. Sew another 4 ropes together to form the handle. This basket is perfect for a bathroom.
Mirror
Bath Basket
Tote Basket
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Napkin Basket
TOy Basket
Spice Bowls
Basket with Handles
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Napkin Basket Here I used nylon rope and 3 colors of thread. I made the base oval to help form the oval shape of the basket.
Blue Basket
Basket with Handles This is made with cotton rope with 2 different colors of thread. The base is large. The handles are easy—mark off with a pin where you want the handles and end where the handle starts. Zig zag back and forth a few times, keep the rope attached, and measure out how long you want the handles. Put the end of the handle where you put your other pin and continue sewing. Sew another 4 ropes together to form the handle. Toy Basket First I dyed white cotton rope with textile dye. I used Rit Dye in Teal. Then I sewed it with matching thread—first a large round base and then high sides. You need quite a lot of rope for this basket and at least 2 spools of thread if not more. The result is stunning. Spice Bowls These are made exactly like the big baskets but just kept really small! They can be used for dry spices in the kitchen. Blue Basket Here I used nylon rope. The base is long, oval, and narrow. It creates a baguette-shaped basket, which is great for fruit and veggies in the kitchen. Thanks to acorntoyshop.com and grdnbklyn.com for some great props.
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c
Culinary camping w h at h a p p e n s w h e n
Chicago’s best chefs l e av e t h e k i t c h e n f o r t h e c a m p f i r e
Text by Tereasa Surratt | Photography by Nathan Michael | Food styling by Sandra Holl, Nathan Michael, Bang Bang Pie Shop ,
Hunter Moore+Jason Hammel | Prop Styling by Johanna Lowe+Tereasa Surratt
Last summer, deep in the woods of Wisconsin, something magical started at dinnertime. Chefs, sommeliers, butchers, bakers, and foodies alike came together, roasted marshmallows, and drank craft beer. They swapped stories and strengthened bonds. And ate. A lot. This was no ordinary potluck; no everyday collection of unlikely metropolitan bedfellows forced to rough it together in the woods. This was a unique dinner experience, where the who’s who of Chicago’s booming culinary scene put aside competition, pressure, and even a few Michelin stars, to relax, connect, and enjoy. The idea being that if the moonlit beauty of nature can’t bring them together, the 5 Rabbit tap summer brews or bottomless signature punch from Letherbee Distillers certainly would. The only thing that brings people together in lifelong friendships better than summer camp is delicious, home-cooked food shared with others. Inspired lifestyle photographer and Instagram celebrity Nathan Michael organized The Tasty Nugget, a collaborative experience for professional foodies to reconnect with their community. He recruited food writer Heather Sperling and Camp Wandawega owner Tereasa Surratt to help organize and host the event. And together, they planned a weekend full of field trips and trout-fishing in the pond, of cheese tastings and rope swinging, of campfires and creative inspiration. The weekend began, as all weekends should, with pizza. Sandra Holl of Floriole created buildyour-own coal-fire pizza stations, complete with mounds of homemade dough. The campers and their whiskeys then gathered around a
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bonfire to discuss the joys of cooking for a living, and the relief of finally having a Friday night off. After breakfast and coffee, they travelled just up the road to the Rushing Waters Fisheries trout farm for the honor of meeting their future dinner. Then, for lunch, the Wisconsin Milk Marketing Board led a cheese workshop featuring their favorites alongside cured meats provided by Jared Van Camp of Chicago Nellcôte and Old Town Social Club. Another farm visit, this time to experience the tasty power of mushrooms, worked up their appetite for the weekend’s main event—an epic Saturday night dinner. On a custom-crafted 40-seat table made from locally salvaged barn wood, the tastemakers sat down together to an epic communal meal, featuring grilled Rushing Waters trout with Lula Café's charred onions. The tablescape itself was created by Johanna Lowe of Martyn George, with organic arrangements by Foxglove Studio and Field & Florist. With such splendor and flavorful richness spread before them, it’s no wonder dinner lasted well into Sunday morning. And so Sunday morning called for coffee courtesy of world-champion barista Stephen Morrissey, who taught a hungover audience the art and mechanics of the mighty pour-over. And of course, they had a hearty bite of brunch, in the form of hot bacon biscuits and gravy from Bang Bang Pie Shop and Parson’s Chicken & Fish to close out an inspiring weekend. Experimentation is an essential ingredient to any foodie’s success, so it’s no wonder these culinary celebs took part in this unique inaugural mixer. Given its success, and that other essential ingredient, tradition, it seems The Tasty Nugget is an event that will stay with us, lingering like the flavors of a delicious homecooked meal.
Priestly Family (Vegetarian) Sawmill Gravy from Bang Bang Pie Shop
Floriole’s Pizza Dough
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“In the hospitality scene in Chicago there are so many people—chefs, artisans, writers, craftspeople, designers—whose work I admire from afar, but who I never really get to meet, much less befriend. The Tasty Nugget weekend made this imagined community real. The friendships I forged over those two idyllic days in Wisconsin are at the center of a new network of artisan colleagues whose wisdom, humor, spirit, and creative work will help inspire what we do here at Lula and Nightwood” —Jason Hammel of Lula Café & Nightwood restaurants 88 | SweetPaulmag.com summer 2014
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Lula Café's Charred Onions with Vinaigrette
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Floriole’s Olive Oil Granola
Letherbee Punch
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Participants read as a who’s who of the Chicago food scene: Longman & Eagle, Lula Café, Parson’s Chicken & Fish, Floriole, Nellcôte/ Old Town Social, Bang Bang Pie Shop, Seasons Soda, 5 Rabbit Cerveceria, Letherbee Distillers, Intelligentsia
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Floriole’s Olive Oil Granola Serves 8
1. Mix all ingredients in a large pitcher or punch bowl. Stir well.
3 cups rolled oats (not quick-cooking) 1 cup pumpkin seeds ¼ cup flax seed ¾ cup grade B maple syrup ½ cup olive oil (if your olive oil has a strong flavor, use ¼ cup olive oil and ¼ cup neutral oil like grapeseed or sunflower) ¾ teaspoon fine sea salt ½ teaspoon cinnamon ½ teaspoon ground ginger ¾ cup toasted pecans ½ cup dried cherries ¼ cup chopped dates
2. Garnish glasses and/or punch bowl with citrus wheels/twists/wedges/slices.
1. Preheat oven to 325°F. Line a baking sheet with a Silpat or oiled parchment paper. 2. In a bowl, combine all ingredients except for pecans, cherries, and dates. Mix until homogenous. 3. Spread mixture onto the prepared baking sheet. Bake for 20 minutes. 4. Remove from oven and stir. Bake 20 minutes more and stir again. 5. Let the granola cool for 20 minutes. Scrape into a large bowl. When it’s cooled completely, add cherries, dates, and pecans. Store in a sealed container in a cool, dry place for up to a month. Letherbee Punch Serves 8
20 oz Letherbee gin 20 oz fresh grapefruit juice 3 oz Letherbee R. Franklin’s Malört ¼ cup sweetener of choice (sugar, honey, agave) citrus wheels, twists, wedges, or slices
3. Fill cups with ice and top with punch. 4. Get crunk. Lula Café's Charred Onions with Vinaigrette Serves 8
6 to 8 small onions, halved lengthwise, tops removed, with the bulb end attached and the outer layer of skin still attached ¼ cup hazelnut oil 2 whole sprigs thyme pinch of salt pinch of cumin 1. Toss everything together in a bowl. 2. Smoke at 190°F for 75 minutes. (If you don’t have a smoker, roast the onions before grilling or simply grill at a low temperature until browned.) 3. Just before serving, reheat on a live grill, charring the exterior. Served topped with vinaigrette (recipe below). Vinaigrette
½ cup green tops of aforementioned onions, sliced super thin (substitute green onions if your onions are topless) 2 tablespoons buckwheat honey ½ tablespoon fish sauce 1 tablespoon lime zest ¼ cup lime juice ½ cup olive oil ½ cup hazelnut oil couple pinches of toasted cumin 1. Mix all ingredients in a bowl. 2. Drizzle over the grilled onions. Serve hot.
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Priestly Family (Vegetarian) Sawmill Gravy from Bang Bang Pie Shop Serves 8
¼ cup+plus 2 tablespoons melted butter ½ teaspoon coarse ground fennel ½ teaspoon fresh ground sage 1 teaspoon salt 1 teaspoon fresh ground pepper ¼ cup all purpose flour 1 cup heavy cream, warm ½ cup whole milk 1. Melt ¼ cup butter in a medium saucepan. 2. Add spices, salt, and pepper, and simmer over medium-high heat until mixture is golden brown and has a nutty aroma. 3. Slowly sift flour into butter mixture while stirring quickly. 4. Slowly add heavy cream, stirring vigorously to avoid clumping. 5. Simmer on medium heat until mixture thickens and you can no longer taste the flour. 6. Add milk to mixture until desired consistency; salt and pepper to taste. 7. Add 2 tablespoons of melted butter. Stir until fully incorporated. Floriole’s Pizza Dough Makes 4 pizzas
2 tablespoons instant yeast 7 cups bread flour 3 cups water ½ teaspoon sugar 1 tablespoon+1 teaspoon salt 2 teaspoons olive oil 2 teaspoons water 2 teaspoons milk
1. In a mixer fitted with a dough hook, mix flour and water together until it forms a loose dough. 2. Cover the dough and let it rest for 10 minutes.
(like holding a bowl of soup in your hands.)
THE INVITATION:
18. Moving your hands together in a counter clockwise motion, you will begin to form a tighter, tauter surface. Do this to each piece of dough.
3. After the dough has rested add the yeast, sugar, and salt. Mix untill combined, about 1 minute on speed 1.
19. Lightly flour a sheet pan or work surface, and place the dough balls, seam side down, and cover with a towel.
4. Mix the dough on speed 2 (medium-high speed) until the dough looks satiny and pulls away from the sides of the bowl. This should take around 3 minutes.
20. Let rise for 1 hour, or until a light touch leaves an imprint.
The Tasty Nugget is a weekend getaway for Chicago’s creative cooks and food people alike. Located at Camp Wandawega in Wisconsin, this invite-only event is created for leaders in the community who have a shared love for food. Attendees should be prepared to drink, lounge, enjoy each other’s company, and consume an insulting amount of food (make sure to pack your knives and your favorite pair of sweatpants).
5. Combine the olive oil, milk, and water. 6. On medium-high speed, slowly add the olive oil, water, and milk mixture. The dough will slosh around a bit but then absorb the liquids. 7. Continue to mix for 2–3 more minutes. The dough should feel wet and sticky, but will move as a mass. 8. Transfer dough to an oiled bowl that is large enough for the dough to double in volume. 9. Cover the dough and let rise for 20 minutes in a warm, non-drafty room. 10. After 20 minutes, pull the sides of the dough towards the center, and flip the dough over inside the bowl. 11. Cover and let rise for 20 more minutes. 12. Repeat this routine 2 more times for a total rising time of 1 hour and 20 minutes. 13. Flour a work surface. 14. Pour the dough out onto the counter, and cut into 4 equal pieces. 15. Gently fold in the sides, and turn each piece of dough over to become loose balls. 16. Cover and let rest for 10 min. 17. Working with 1 ball at a time, gently cup your hands around the frame of the ball
21. After this, the dough is ready to be formed into pizza! To form your pizza rounds, gently press some of the air out with your fingers. Use your finger pads, not tips—don’t knock out all the air, the bubbles are desirable. 22. Very gently, pick up 1 side of the dough, while the hanging portion rests on the table. Slowly move the dough in a circle, gently holding the sides, and always leaving 1 side hanging. Gravity will do the work for you in extending the dough. 23. Once the dough is large enough to fit your hands underneath, ball up your fists and place the dough over them. Gently stretch the dough into a large circle.
WEEKEND HIGHLIGHTS: • Fishing at the Rushing Waters Fisheries trout farm for Saturday’s dinner • Grilled encased meats from Longman & Eagle • Foraging & floral arrangements assisted by Caitlin Kerr of Foxglove Studios • Tablescape created by Johanna Lowe of Martyn George
24. Lay the dough on your peel, dusted with rice flour or cornmeal. 25. Once the pizza dough is ready, par bake on a hot 500°F grill before topping with whatever you desire. 26. Finish the pizza on a lower-temperature covered grill at 350°F until the cheese and toppings melt and cook.
THE EVENT FILM: vimeo.com/74055513 THE EVENT WEBSITE: thetastynugget.us
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Food+Styling+Photography by Dietlind Wolf
Want to hold on to that holiday feeling a bit longer? Fill a bag with sand and come with us
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Time Out Sandpit
Time Out Sandpit Take a few minutes everyday on your own beach. Let your fingers run through the sand, close your eyes, and dream. Fill an old suitcase with sand, shells, and holiday postcards and just dream. Sand Cakes These are really cool. You can make 3 different doughs to make 3 colors of cakes. Use sand cake molds, glasses, and loaf pans, and mix the dough for a sandy looking effect.
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Memory Tags Create memories from your trips with different sand. Cover the label with wood glue and press in the sand. You might have to do a few coats to make it stick. Sand Desert Create your own sand desert by using aquarium sand under a glass dome. Decorate with souvenirs, rocks, and shells. Sand Bottles Cover your bottles with wood glue and roll in sand. You might have to repeat the process a few times to really cover the bottles.
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Plates & Bowls These plates and bowls are made with Shape It! sand that you can mold and bake. (You can buy from wabafun.com.) Cover plates and bowls with aluminum foil and press the sand over it with your fingers. Bake and remove the foil. The plates are colored with watercolor. The roses are made of sandpaper, just bend the edges to create that desert rose look. White Sand Vases Cover your bottles with wood glue and roll in sand. You might have to repeat the process a few times to really cover the bottles.
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Sand Light
1 cup all purpose flour ¼ cup corn flour ²⁄3 cup light brown sugar ½ cup butter, room temperature 2 large eggs ½ teaspoon baking powder pinch of salt 1 teaspoon vanilla essence Medium
1 cup spelt flour ¼ cup corn flour ²⁄3 cup dark brown sugar ½ cup butter, room temperature 2 large eggs ½ teaspoon baking powder pinch of salt 1 teaspoon vanilla essence
Dark
1 cup buckwheat flour ¼ cup corn flour ²⁄3 cup coconut sugar ½ cup butter, room temperature 2 large eggs ½ teaspoon baking powder pinch of salt 1 teaspoon vanilla essence 1. Preheat oven to 365°F. 2. In bowls, mix all the dry ingredients, keeping the different sand cake colours separate. 3. Beat sugar and butter until creamy, add the eggs, and mix well. 4. Add the dry ingredients and vanilla and stir until smooth. 5. Fill in molds, glasses or loaf pans and bake for about 20 minutes or until set. Cool on a wire rack.
Plates & Bowls
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Dress by Thomas Sires
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Fo o d +St y lin g by P a u l Lo w e | Ph oto g r aph y by E l l e n S i l ve r m a n | M o d els a re B u b i , E l l e n , Lu k a + C h a r l o t te
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G o at C h e e s e D i p with Olives & Lemon Top by Thomas Sires
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Goat Cheese Dip with Olives & Lemon A great dip. I love the slightly sour cheese with the salty olives. Great to serve with chips or use as a topping for grilled chicken. Can be made the day before. Serves 4
20 cherry tomatoes, halved 1 cup red cabbage, shredded 2 tablespoons honey juice of 1 lime 3 tablespoons olive oil salt & pepper, to taste
8 oz soft goat cheese grated zest of 1 lemon juice of ½ lemon 2 tablespoons olive oil 2 tablespoons parsley, finely chopped ¼ cup black Kalamata olives, finely chopped salt & pepper, to taste
1. Cut the corn off the husk.
1. Place cheese, lemon zest, juice, oil, and parsley in a bowl and stir together. 2. Add the olives and season with salt and pepper. 3. Stir well and spoon into a bowl. Beet & Yogurt Hummus Not only is the color beyond beautiful, so is the taste! Sweet and wonderful. Serve as a dip or a sauce on grilled white fish or chicken. Can be made the day before. Serves 4
4 large beets, cooked and peeled 2 tablespoons tahini paste ¼ cup Greek yogurt grated zest from 1 lemon juice from ½ lemon ½ teaspoon ground cumin salt & pepper, to taste 1. Chop the beets and place them in a food processor with tahini, yogurt, lemon, and cumin. 2. Process until coarse. 3. Season with salt and pepper and process until smooth. 4. Spoon into a bowl and top with a little olive oil, red pepper flakes, and grated lemon zest.
2. Heat oil in a pan and sauté the corn until golden. 3. Place in a bowl with avocado, tomatoes, and red cabbage. 4. In another bowl, mix together honey, lime, oil, salt, and pepper. 5. Pour the dressing over the salad. Kale & Carrot Salad with Peanuts & Tahini Dressing An awesome salad with tons of texture and flavor. Serves 4
2 bunches of kale, washed well 1 carrot fennel greens 1 tablespoon tahini paste juice from 1 lemon 3 tablespoons olive oil pinch of red chili flakes salt, to taste
1. Cut the stalks of the kale and cut them into pieces. 2. Place into a large bowl and massage the kale for a minute to soften it up a bit. 3. Use a vegetable peeler and cut thin strips of the carrot into the kale. 4. Add fennel and peanuts. 5. In a bowl, mix together tahini, lemon, oil, red chili, and salt. 6. Pour the dressing over the salad and massage it into the kale with your hands.
Grilled Corn Salad with Avocado & Honey This is a great salad to make. It goes with all kinds of food but it’s also great by itself. Serves 4
4 corn on the cob 2 tablespoons olive oil 2 avocado, in quarters
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N o t o n ly i s the color be yo n d beautiful , so is the ta s t e ! Sweet and wonderful Beet & Yogurt Hummus Top+shorts by Thomas Sires
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Grilled Corn Salad with Avo ca d o & H o n e y Dress by Thomas Sires
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Kale & Carrot Salad with Peanuts & Ta h i n i D r e s s i n g Shirt by Steven Alan
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Radish & Celery Salad with Lemon Yogurt A very light and elegant salad with tons of crunch! The dressing is also a great sauce on grilled white fish. Serves 4
Watermelon & Feta Salad with Basil & Chili This might be THE perfect side dish. It’s sweet, salty, crunchy, and spicy—it’s got it all. It’s great by itself or as a side to any BBQ dish. Serves 4
6 celery stalks, cut into 1” pieces 1 bunch radishes, some sliced and some cut in half ¼ cup toasted slivered almonds ½ cup Greek yogurt 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon chopped dill salt & pepper, to taste
¼ watermelon, in cubes 8 oz feta cheese, crumbled ¼ cup fresh basil leaves 3 tablespoons olive oil juice from 1 lemon ¼ cup roasted unsalted peanuts salt, to taste pinch of red chili flakes
1. Place celery, radishes, and almonds on a platter.
1. In a large bowl, mix watermelon, feta, and basil. 2. Pour on oil and lemon juice.
2. In a bowl, whisk together yogurt, lemon, oil, and dill.
3. Sprinkle with peanuts, salt, and red chili flakes.
3. Season with salt and pepper.
Serve at room temperature.
4. Pour on the salad. Honey Roasted Carrots with Red Onion Gremolata This dish is good served hot or cold. And with some honey, our gremolata will go to new heights. Servers 4
12 medium-sized carrots 3 tablespoons olive oil 3 tablespoons honey salt & pepper, to taste ½ red onion, chopped 1 cup parsley grated zest of 1 lemon 2 tablespoons olive oil 1. Preheat oven to 380°F. 2. Cut the carrots in half lengthwise, and leave some of the green on them. 3. Place on a roasting tray. Drizzle with oil, honey, salt, and pepper, and massage the mix well into the carrots. 4. Bake until golden. This will take about 15 minutes. 5. Place onion, parsley, lemon, and oil in a blender and process until smooth.
Mustard & Dill Potato Salad The perfect combo—it goes will all sorts of BBQ. Serves 4
20 fingering potatoes, cut in half 3 tablespoons olive oil salt & pepper, to taste 1 red onion, finely chopped 2 tablespoons whole grain mustard 2 tablespoons dill, chopped 3 tablespoons olive oil 2 tablespoons sherry vinegar 1. Preheat oven to 380°F. 2. Place the potatoes on a roasting tray 3. Drizzle with oil, salt, and pepper and massage the mix well into the potatoes. 4. Bake until golden. This will take about 20 minutes. 5. Place in a bowl and add the red onion. 6. In another bowl, mix mustard, dill, oil, and vinegar. Season with salt and pepper. 7. Mix sauce into the potatoes. Serve warm.
6. Season with salt and pepper. Serve the carrots with the gremolata.
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Radish & Celery Salad with Lemon Yogurt Playsuit+Necklace by Thomas Sires
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Honey Roasted Carrots with Red Onion G r e m o l ata Shirt by Steven Alan
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Wat e r m e l o n & F e ta Salad with Basil & Chili Shirt by Steven Allan
This might b e THE perfect side dish. I t ’ s s w e e t, s a lt y, c r u n c h y, a n d s p i cy — it’s got it all
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M u s ta r d & D i l l P o tat o S a l a d Top by Steven Alan
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Craft+Styling by Paul Lowe | Photography by Ellen Silverman
Apron Samples (opposite page)
Use the sunshine to make amazing fabrics. The result reminds me of watercolors, pale summer days, and poetry
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Tote Bag
Napkins
There are a few ways of doing this. You can buy a ready-made fabric that has the chemicals already in it. You can get ready-made pillows, tote bags, aprons, and yardage in cotton and silk. You take your fabric out of the bag, place in the sun with whatever you want to print on top, after 10–12 minutes it’s done. You then rinse it well and dry. Online shops bluesunprints.com and shopterrain.com have a good selection. You can also use a paint called Inkodye. It's really easy to use, you simply paint it on your fabric, place your object on top, and then put it in the sun. After 10 minutes the print is done. You have to wash your fabric twice after in the washing machine to get all the chemicals out. The online shop lumi.co has great colors. Just remember, you need a good sunny day, this will not work on a overcast day and it does not work under a light bulb.
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Tablecloth
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Vases
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Pillows
Samples I love to put up samples on my wall or door. These are some of the amazing colors you can get using these products. Pure poetry. Apron This apron you can buy from bluesunprints.com. I used different kitchen and crafting tools that I placed in the pockets. Napkins They come ready from bluesunprints.com. I made a few different ones, one with some flowers, one with knife, fork and spoon, and with some small pebbles. It’s really up to you what you want to use! Tote Bag Here I used Inkodye on a cotton tote bag. I placed a hammer and my hot glue gun on top. The perfect bag to keep all your crafting stuff in
Framed Picture
I placed flowers all around the edges so it would have this beautiful watercolor-like border. Vases The vases are simply made of fabric scraps that I wrapped around like a belt and secured with a hot glue gun. Super easy and really pretty. Pillows The large blue pillow is a ready fabric from Terrain that I placed in the sun with a bunch of uncooked spaghetti on top. The smaller blue one is painted with Inkodye and spaghetti. The pink and purple pillows are both painted with Inkodye and I placed some greenery’s on top. Framed Picture Here I used Inkodye paint on a gingham fabric. The print is made from utensils from my kitchen. I found the effect really cool, you can use any patterned cotton or linen fabric for this.
Tablecloth This tablecloth is from bluesunprints.com.
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Text by Martha Holmberg I Photography by Ellen Silverman
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Preserve a bounty of berries and serve them up in refreshing sodas and cocktails
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What if you could put summer in a bottle and then drink it any time you like? You can! You can capture the glorious flavor and color of ripe summer fruit by transforming them into shrubs. Shrubs are also known as drinking vinegars. They are old-fashioned concoctions—with a funny name—that are winning the hearts of creative cooks and cocktailians alike. Shrubs are fun to make, super pretty, and surprisingly versatile in the kitchen and at the bar. And they make gorgeous gifts—pour some into a pretty bottle or jar, tie a tag on, and you’re set to share some jewel-toned cheer. Shrubs started as a household practicality. Back before refrigeration, fresh fruit would spoil quickly, but you could extend its life by piling it into a big crock with some sugar. The juice that came off the fruit was redolent with the bright flavor of the fruits in the crock, and after a few weeks it would ferment into vinegar. You could eat the fruit and then use the tangy juice in other beverages and dishes. As a modern cook, rather than wait for the fruit juice to ferment, which can be tricky, you can simply add vinegar to the sweetened fruit juice. Today, shrubs are about the creative pleasures of the kitchen rather than the necessities of the household. For the type of cook who goes to the farmers’ market, falls in love with a flat of glistening raspberries, and then gets home and says “Hmm, now what?”, making a few varieties of shrub is a brilliant alternative to making another batch of jam. And you can take another creative step by layering on other flavors, such as citrus zest, spices, and fresh herbs. The simplest way to serve a shrub is to pour a shot or two over ice, top with some fizzy water, and enjoy the refreshing taste of summer. They are fantastic cocktail mixers too, providing color, fragrance, and flavor to your drink without too much sweetness. And shrubs will last for months in your refrigerator—the sugar and vinegar will keep that fresh flavor at your fingertips until the summer sun ripens the next batch of fruit.
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Give your shrubs an extra layer of flavor Here are some options for flavoring your fruit shrubs pared lemon, lime, grapefruit, or orange peel fresh thyme or rosemary fresh mint peeled and sliced fresh ginger lavender blossoms rose petals star anise black peppercorns dried hot chilis
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Summer Fruit Shrub This method will work with any ripe, soft fruit, such as berries, peaches, nectarines, and apricots. Depending on the sweetness of the fruit, you may want to add a touch more sugar to taste. Makes about 1½ pints
1 lb fruit 1 lb sugar (white cane sugar is the most versatile, but you could use a turbinado or muscovado sugar if you want a more caramel taste) 1 pint vinegar (white wine vinegar, apple cider vinegar and sherry vinegar are delicious) other flavorings (optional; see page 113 for ideas) 1. Sort through your fruit to remove any leaves or moldy bits. 2. Rinse the fruit if it’s dusty; for stone fruits, peel, pit, and roughly chop. 3. Pile the fruit in a large bowl, add the sugar, and toss together. 4. Cover the bowl with a clean cloth and let sit at room temperature for at least 2 hours, but preferably overnight. Give the mixture a stir once in awhile. 5. Line a colander or large strainer with cheesecloth and set it over a wide-mouth jar or another clean bowl. 6. Ladle the fruit and juices into the colander and strain the juice into the jar below; press on the fruit solids to extract as much juice as possible.
Blackberry Refresher with Lemon & Thyme Makes 1 drink
2 oz blackberry shrub soda water pared lemon zest, wide piece sprig of fresh thyme 1. Fill a tall glass with ice. 2. Add the shrub and top with soda water. 3. Twist the lemon peel over the top and drop in the drink. 4. Garnish with thyme. Raspberry Gimlet with Lavender & Rosemary Makes 1 drink
2 oz gin or vodka 1 oz raspberry shrub soda water 4 to 5 fresh raspberries sprig of fresh rosemary lavender blossom 1. Fill a wide rocks glass with ice. 2. Add the gin or vodka and the shrub, and stir to mix. 3. Top with a splash of soda water and garnish with the raspberries, rosemary, and lavender. Peach & Bourbon Sour Makes 1 drink
7. Mix the sweetened juice with the vinegar.
2 oz bourbon 1 oz peach shrub made with muscovado sugar 1 teaspoon lemon juice ½ egg white, lightly beaten
8. Taste the shrub—it should be quite tart, but pleasantly so. Stir in more sugar or vinegar to get the flavor you want.
1. Put all the ingredients into a cocktail shaker or a jar and shake vigorously until the egg whites are foamy.
9. If using other flavorings, add them now. They’ll infuse into the finished shrub as it sits.
2. Add some cracked ice and shake another 30 seconds.
10. Pour the shrub into clean bottles or jars and seal.
3. Strain into a pretty cocktail glass.
11. Store in the refrigerator indefinitely.
4. Top with a Johnny Jump Up or other edible flower.
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The Peach Truck
meet stephen and jessica, peach growers e x t r ao r d i n a i r e f r o m p e a rs o n fa r m i n g eo r g i a
Text+photography by Hart & Honey Collective
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When Georgia native Stephen Rose brought his Pacific Northwest bride, Jessica, to Nashville, Tennessee, he was eager to share all his favorite things about the region where he grew up. Stephen found a good front porch, hot summer days, and sweet tea, but was left wanting when hunting for a ripe, juicy peach. One trip to Stephen’s family farm in Fort Valley, Georgia and Jessica understood why Stephen hadn’t yet found what he was looking for. The tender fruit that grows in Ft. Valley is unlike any peach you’ve had before; they’re warm from the sun and the perfect combination of sweet and tangy flavor that burst from every bite. The newlyweds decided they couldn’t keep the treasure to themselves—after trading their car for an old Jeep truck, the couple introduced Music City to Pearson Farm peaches one bag at a time. Within five weeks, the city had consumed over 10 tons of the Georgia fruit. A typical peach begins its journey on one of the 150,000 trees at the Pearson Farm. Carefully monitored, the peaches grow and thrive in the sustainable and eco-conscious farming techniques and are hand-picked only when the farmer (Stephen’s “Uncle Al”) says it is time. The peach then makes the six-hour journey to the Volunteer State where it will be conditioned for (at most) 48 hours before finding its way to one of 15 truck-venues around the city on any given Saturday. Stephen and Jessica typically start and end the day selling together, and over time have employed several other families with willing spirits and open truck-beds to sell the peaches in and around Nashville. The Peach Truck also sells the fruit to several local coffee shops and restaurants that eagerly include the fruits in hand-pies, jams, cobblers, and tarts. The Peach Truck peaches were recently featured in Jeni’s Splendid Ice Creams’ Loveless Biscuits and Peach Jam, which quickly became a summer favorite. Looking back over the last two seasons, Jessica has this to say: “Everyone has been overwhelmingly supportive. There are so many folks here pursuing what they love and encouraging each other while doing it.” Sounds like the Rose’s couldn’t be happier to call Nashville home, with their faithful truck of fresh fruits. Don’t live in Nashville but want to try a famous Peach Truck peach? Visit their website for shipping options at thepeachtruck.com
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bag of fresh "Every juicy peaches is
accompanied by a smile, a “thanks y’all”, and a copy of Aunt Ann’s peach cobbler recipe
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"
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Peach & Prosciutto Pizza with Blue Cheese Sweet peaches and salty prosciutto are a delicious combo. These pizzas make a perfect starter or pair with a simple salad for a light summer meal. Serves 8
1 lb homemade or store bought pizza dough, room temperature cornmeal, for sprinkling 2 peaches, pitted and sliced into thin wedges 6 very thin slices prosciutto, torn into pieces 3 oz blue cheese, crumbled small handful fresh basil leaves olive oil, to drizzle 1. Preheat oven to 450°F. 2. Sprinkle metal baking sheet lightly with cornmeal. 3. Divide dough in half and stretch pizza dough into 2 thin rounds. 4. Place on cookie sheet and bake for 5 minutes. 5. Remove from oven, top with prosciutto and peaches. 6. Crumble cheese over pizza, leaving a ½-inch border around edges. 7. Return pizza to oven and bake until crust is browned, about 10 minutes. 8. Drizzle with olive oil and top with basil leaves. 9. Slice pizza into wedges. Georgia Caprese Salad This Southern spin on an Italian classic screams summer. When it’s made with fresh, local peaches, you can’t top it. Serves 4 Dressing
juice and zest of 1 lime 1 tablespoon champagne or white wine vinegar 1 tablespoon water 1 tablespoon honey ¼ cup olive oil 2 tablespoons chopped fresh mint Salad
2 4-oz balls fresh, water-packed mozzarella 4 ripe peaches, unpeeled, each cut into 8 wedges 1. To prepare dressing, combine lime juice, zest, vinegar, water, honey, and salt. 2. Slowly whisk in olive oil and set aside. 3. Cut cheese into 1-inch pieces and gently toss with peaches and basil leaves. 4. Whisk mint into dressing and toss about 2 tablespoons (or more to taste) with salad. 5. Season with freshly cracked pepper and serve. For a greener salad, toss with baby arugula or spinach.
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The sweetest berry of them all Strawberry season is here! Let us show you our best ways to use this king of all berries
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Text, Recipes,+Styling by Sanna Kekalainen | Photography by Reetta Pasanen
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Chocolate-Strawberry Pizza > Strawberry-Vanilla Jam
Nothing conjures up memories of summer like the taste of a strawberry. Why not indulge in a bit of berry nostalgia by transforming those perfect red morsels into a Berry-Vanilla Jam, a stylish Champagne Jelly, or even a frosty Frozen Yogurt? Surprise your guests with a bold Strawberry Pizza! Or serve up a classic favorite: New York Strawberry Cheesecake
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Strawberry Champagne Jelly
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New York Strawberry Cheesecake An absolute knockout of a dessert, the classic New York cheesecake gets a summery twist with a strawberry compote and plenty of fresh berries. Makes 16 pieces Crust
7 oz digestive or chocolate biscuits ½ cup melted butter ½ teaspoon ground cinnamon Filling
11. For the topping, mix all the ingredients together. 12. Spread the topping over the cheesecake. 13. Cover the pan with cling film and let the cake set in the fridge for at least 4 hours. 14. Meanwhile, prepare the compote. Mix the jam and water in a small pot, and let simmer on low heat for 5 minutes, or until the jam becomes runnier.
21 oz cream cheese 1 cup sugar 3 eggs 1 tablespoon grated lime peel 2 teaspoons vanilla sugar 7 oz crème fraîche
15. Pass the mixture through a sieve and let cool.
Topping
Strawberry Butter What’s not to love when you combine rich butter with the summery sweetness of strawberries? Strawberry butter is perfect on pancakes, toast, or scones. You can also pump up the flavor by adding a tablespoon of finely chopped fresh mint.
7 oz crème fraîche 2 tablespoons sugar 2 teaspoons lime juice Strawberry Compote
¾ cups strawberry jam 2 tablespoons water 7 oz small fresh strawberries, sliced 1. Heat the oven to 350°F. 2. Crush the biscuits and mix with the melted butter and cinnamon. 3. Press the mixture into the bottom of a greased spring-form pan, around 9” in diameter. 4. Put the pan into the refrigerator while you make the filling. 5. Using an electric beater, beat the cream cheese for around 1 minute. 6. Beat in the sugar. 7. Add the eggs, beating between each. 8. Then mix in the lime peel, vanilla sugar, and crème fraîche. 9. Pour the mixture into the spring-form pan and bake in the oven for around 45 minutes. 10. Turn the heat off. Crack open the oven door and let the cake continue to bake in the warmth for around an hour.
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16. Sprinkle the compote over the cheesecake and decorate with sliced strawberries.
3½ oz strawberries 3½ oz butter, at room temperature 1. Rinse the strawberries and remove the stems. 2. Slice the berries and mix them with the butter. If you prefer, you can also blitz the mixture into a smooth mass with a food processor. Strawberry-Vanilla Jam Bring back a rush of sweet childhood summers with your own homemade strawberry jam, flavored with a rich hint of real vanilla bean. A perfect accompaniment to pancakes and ice cream. Or do as the French do and smear a luscious dollop onto a baguette or croissant.
½ vanilla bean, split 8½ cups strawberries, preferably all small and the same size 2½ cups sugar
1. Place the vanilla bean in a large pot. 2. Pour the cleaned strawberries into the pot, alternating with layers of sugar. 3. Let the berries macerate for an hour at room temperature or in the refrigerator overnight. 4. Shake the pot occasionally. 5. Place the pot on the stove at medium heat and bring to a boil. 6. Let the berries simmer for 15 minutes, occasionally shaking the pot, until the berries are dispersed evenly and covered by the liquid. 7. Use a spoon to skim the foam from the top of the liquid. 8. Remove the vanilla bean. 9. Divide the jam into pre-heated jars, wipe the rim of the jars, and close them immediately. Chocolate-Strawberry Pizza A deep-dish with a difference! A thick cookie crust topped with a sweet medley of strawberries, macadamia nuts, and dark chocolate. Top it off with a drizzle of white chocolate and fresh mint, and you’ll have everyone clamoring for a slice! Makes 10 pieces Dough
1 cup flour ½ teaspoon baking powder 2 teaspoons vanilla sugar 7 oz butter 1 cup sugar 2 eggs 1 egg yolk
Topping
3½ oz dark chocolate 2 tablespoons crushed macadamia nuts Garnish
3½ oz white chocolate fresh mint leaves butter, for greasing 1. Heat the oven to 350°F. 2. Line the bottom of a 9” spring-form pan with parchment.
Strawberry Frozen Yogurt
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Strawberry Trifle
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3. Mix together the flour, baking powder, and vanilla sugar.
4. Remove the gelatine and place into the warm sugar-water.
4. Melt the butter, then whip it with the sugar until frothy.
5. Mix until the gelatine has dissolved.
5. Add the eggs and yolk 1 at a time, mixing thoroughly between each.
6. Pour the sugar-water into the champagne. 7. Clean and slice the strawberries.
6. Combine the flour mixture into the batter.
8. Arrange them into 6 singleserving dishes.
7. Flour your hands and gently press the dough into the bottom and sides of the spring-form pan.
9. Divide the champagne mixture into the bowls and cover them with cling film.
8. Bake for around 35 minutes or until the crust is a beautiful golden brown. 9. Grate the chocolate or crush it into tiny pieces. 10. Sprinkle the chocolate over the hot crust and place back into the oven for around a minute. 11. Remove and let cool to room temperature. 12. Slice the strawberries and arrange them on the crust, then sprinkle the crushed macadamia nuts on top. 13. Melt the white chocolate and drizzle it over the pizza in stripes.
10. Let them set in a cool place for around 6 hours. Serve as is or with a dollop of whipped cream. Strawberry Frozen Yogurt Fresh strawberries combined with creamy Greek yogurt transform into an irresistible frosty treat. Makes 8 scoops
16 oz strawberries ¾ cup sugar 1 cup plain Greek yogurt 1 tablespoon lemon liquor or freshly squeezed lemon juice
14. Garnish the pizza with mint leaves.
1. Clean and hull the strawberries, then slice them.
Strawberry Champagne Jelly An elegant, sparkling end to any meal, this champagne jelly is bejeweled with ruby-red strawberries. Best of all, it can be prepared the day before and kept in the fridge until you’re ready to indulge. Serves 6
2. Place them in a bowl with the sugar and let them macerate for around half an hour, stirring occasionally.
1¼ cups water 1 ⁄3 cup sugar 2 cups champagne or sparkling wine 4 sheets gelatin 12 small strawberries 1. Pour the water and sugar into a saucepan and place on the stove. 2. Remove the pan when it reaches the boiling point. 3. Pour the champagne into a bowl and let the sheets of gelatin soak in it for around 5 minutes.
3. Purée the strawberries with a hand mixer or food processor. 4. Mix in the yogurt and the liquor or lemon juice. 5. Freeze the mixture for around an hour, and use a ice cream maker to turn it into ice cream. If you don’t have an ice cream maker, let the mixture freeze for a couple hours.
Strawberry Trifle The perfect recipe for times when baking feels like a chore. Simply layer up some sponge, whipped cream, and strawberries, and you’ll be serving up a dessert that’s effortless to make and impossible to resist. Serves 6 Trifle
12 small pieces of sponge 1¼ cups whipping cream 4 tablespoons sugar 2 teaspoons vanilla sugar ¾ cup shelled pistachios Marinated Strawberries
4 cups strawberries 4 tablespoons sugar ½ cup freshly squeezed orange juice fresh strawberries, for garnish 1. Clean and hull the strawberries. 2. Slice them and sprinkle them with the sugar, then let macerate for around 5 minutes. 3. Pour the orange juice over the berries and let them marinate while you prepare the other parts of the trifle. You can also substitute orange or lemon liquor for the orange juice. 4. Whip the cream until it forms stiff peaks. 5. Mix in the sugar. If you prefer your trifle very sweet, add more sugar. 6. Place a third of the sliced sponge in a bowl. 7. Ladle a third of the marinated strawberries over the sponge, not forgetting to spoon the juice over the sponge to moisten it.
6. Then vigorously whip it with a fork and place it back in the freezer.
8. Spread a third of the whipped cream over the berries, followed by a third of the pistachios.
7. Freeze for another hour, vigorously stir again, and then let it freeze completely. Stirring the mixture as it freezes improves the consistency of the frozen yogurt.
9. Layer everything two more times. Or as an alternative, you can make the trifle in six individual serving dishes. Decorate the top with fresh strawberries.
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Hypertufa Pots
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Crafts by Jim Noonan | Photography by Colin Cooke
Sweet Paul’s Jim Noonan created some beautiful and easy crafts for your very own secret garden
Cement Mushrooms Cement Mushrooms
You will need: quick-set cement sphagnum peat moss or potting soil sand large flat container recycled 20-oz soda bottles and water bottles recycled cardboard tubes (from paper towels and toilet paper) freezer paper or wax paper Duct tape plastic wrap or recycled plastic bag 1. There are 2 methods to create the stems of the mushrooms: a. Choose a cardboard tube of desired length, and cover one end with duct tape and line the tube with freezer paper or wax paper to create the mold b. Create a mold by cutting the bottom off a soda or water bottle but leaving the plastic cap in place. 2. Mix cement from 1 part each of the quick-set cement, sphagnum peat moss or potting soil, and sand. 3. Pour the wet cement mixture into the mold and let cure. 4. Once the cement is set, cut off the mold with a craft knife and let the cement dry completely. 5. To create the caps of the mushrooms, fill a large container with sand and use your hands or the bottom of a bowl to create cap-shaped depressions in the sand. 6. Line the depressions with plastic wrap or a piece of a recycled plastic bag to create a free-form mold. 7. Make the same cement mixture again and pour into the mushroom cap molds. 8. While still wet, press the end of the desired stem into the wet cement. Allow cement to cure completely. 9. Once set, remove the completed mushrooms from the sand and stand upright. Allow to dry completely (a few days) before placing outside in your garden.
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Terra Cotta Pot Birdbath
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Mosaic Pots
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Glass Marble Garden Globes
You will need: glass lamp globe (search at an antique or junk shop; or buy at a lighting or hardware store) flat-bottomed glass marbles or nuggets (found at jamaligarden. com or save-on-crafts.com) silicone adhesive/sealant (found at any hardware store) gloves 1. Start with the opening of the globe facing upward and put a generous bead of silicone around the mouth of the globe. 2. Press flat part of marbles into the bead of silicone, forming a ring around the mouth of the globe. 3. Apply another generous bead of silicone below the first row of marbles and attach another row of marbles. 4. Once the first two rows are done, turn the globe over and continue attaching marbles, stacking them in rows and attaching with more of the silicone, until the entire globe is covered. Alternate colors, patterns, and sizes of marbles as desired. 5. Allow silicone to set for at least 24 hours before putting the globe outside in your yard or garden. Hypertufa Pots
You will need: cooking spray plastic containers (to use as molds) quick-set cement Perlite sphagnum peat moss large container gloves water 1. Choose a plastic container to be a mold and coat the inside generously with cooking spray, to make removing the pot from the mold much easier. 2. In a large container, combine quick-set cement, perlite, and peat moss in 1:1:1 ratio.
3. Add water slowly and in stages, and mix with gloved hands until the consistency is like cottage cheese. 4. Quickly pour wet cement mixture into the mold. 5. To create the cavity in the center of the pot, spray the outside of another plastic container with cooking spray and press it into the center of the wet cement mixture. 6. Let cement cure for about an hour. Quick-set cement will release a lot of heat. 7. Once cured, remove the plastic containers and allow the pot to sit out and dry for about a week before handling and planting. Terra Cotta Pot Birdbath You will need:
5 small terra cotta pots 1 medium terra cotta dish 1 large terra cotta dish 2-ton epoxy ornament (bird or other) white craft/acrylic paint water paintbrush 1. To create the column of the birdbath, use 2-ton epoxy to attach each of the 5 small terra cotta pots to one another, end-to-end and opening to opening. Let epoxy cure completely – about an hour or so for each application.
Let dry and place outside for the birds! Variable weather and temperatures will naturally fade and age the whitewash over time. Mosaic Pots
You will need: terra cotta pot and dish mosaic material (such as smooth river stones or broken pottery pieces) silicone adhesive/sealant ready-mixed grout gloves putty knife 1. Attach mosaic material (such as smooth river stones or broken pottery pieces) to terra cotta pot in desired pattern, affixing each piece to the pot with silicone. 2. Once the mosaic is complete, allow the silicone to set for at least 24 hours. 3. When set, use a putty knife to apply the pre-mixed grout, filling in the spaces between the mosaic material. Use a gloved hand to smooth, distribute, and remove any extra of the grout. 4. Once the grout has set, lightly wipe pot down with a damp sponge to remove grout film from the mosaic pieces. 5. Allow grout to dry completely (a few days) before planting the pot.
2. To make the base of the birdbath, use 2-ton epoxy to attach the small end of the column to the bottom of the medium terra cotta plate. 3. To make the bath portion of the birdbath, use 2-ton epoxy to attach the open end of the column to the bottom of the large terra cotta plate. 4. Finish off the birdbath by attaching a bird or other ornament into the center of the large terra cotta dish. 5. Mix one part water with one part white paint and using a brush, whitewash the entire birdbath until it is the desired shade and texture.
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Introduce your grill to the flavors of South Africa this summer! Photography by Christina Holmes Food Styling by Eugene Jho Prop Styling by Courtney de Wet
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No BraAi is complete without Biltong— a dried cured meat similar to beef jerky— only much tastier!
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Boerewors
Mielie Pap
Lamb & Apricot Sosaties
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Charred Chakalaka
Biltong
Tomato & Bean Salad
Pork Chops
Peri Peri Chicken
Charred Chakalaka Chakalaka is a traditional spicy stewed relish made of chili pepper, tomato, and garlic that is served with mielie pap. Try some on your boerewors while you’re at it—it’s so much better than ketchup! Serves 4
2 lbs cherry tomatoes 1 onion, chopped into ½" pieces 3 cloves garlic, roughly chopped 1 to 2" ginger, grated 2 to 3 African bird’s eye chilies (if not available, substitute Thai chilies and Hanaberos), stems and seeds removed (leave seeds in for more heat) 2 tablespoons curry powder 1 green pepper, cut into 1" pieces 1 yellow pepper, cut into 1" pieces 1 red pepper, cut into 1" pieces 1 carrot, julienned into ½" pieces 1 tablespoon fresh thyme 1. Drizzle olive oil on tomatoes and roast on a baking sheet under broiler until blistered and blackened; flip halfway through and remove. 2. Drizzle olive oil on peppers in a separate baking sheet and roast under the broiler until the skin and edges begin to blacken. 3. In a dry skillet, sauté onion, garlic, chilies, carrots, and half of the ginger until charred; reserve the other half of the ginger to add at the end. 4. Add the curry powder and stir to combine. 5. Add the tomatoes and their juices and peppers to the skillet and stir to combine. 6. Simmer for a few minutes to let the flavors meld, and season with salt and pepper.
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7. Take off the heat and stir in fresh thyme and ginger.
basting with marinade, until the lamb is medium rare.
Lamb & Apricot Sosaties Sosaties are skewered meat, usually made with lamb. They are beyond delicious with apricot and basil. Serves 4
Tomato & Bean Salad You can’t have a braai without a green salad! Tomato and green beans are a popular choice. Serves 4
½ cup apricot jam 1 .2 cup balsamic vinegar ¼ cup apricot nectar 3 tablespoons curry powder 4 garlic cloves, minced 2 tablespoons fresh ginger, minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon allspice pinch of cayenne fresh bay leaves salt and pepper, to taste 1½ lbs boneless leg of lamb, cut into 1" cubes ½ lb dried apricots
2 bunches upland cress 1 lb mixed tomatoes (cherry, heirloom, plum, grape, etc.) ½ lb French green beans ¼ small red onion, thinly sliced 15 oz can cooked chickpeas lemon juice olive oil salt & pepper, to taste
1. Combine the jam, vinegar, apricot nectar, curry powder, garlic, ginger, coriander, cumin, allspice, and one bay leaf in a saucepan and bring to a boil. 2. Stir well, and take off the heat and let cool completely. 3. Season generously with salt and pepper. 4. In a bowl, add the lamb and the marinade, reserving some for basting. 5. Toss to coat. 6. Refrigerate and marinate for at least 2 hours. 7. In another bowl, cover the apricots with boiling water and let sit for about an hour, until they have plumped up to almost double the size. 8. Soak wooden skewers in water. 9. Thread the lamb and apricot onto the skewers, using folded fresh bay leaves in between. 10. Grill for about 10–15 minutes,
1. Trim and blanch the green beans. 2. Roughly chop the heirloom tomatoes, and halve the cherry and grape tomatoes. 3. Toss beans, tomatoes, chickpeas, onion, and cress. 4. Season with salt, pepper, lemon juice, and olive oil to taste. Peri Peri Chicken Peri Peri is a spicy and flavorful marinade most commonly paired with chicken or shrimp—this dish is guaranteed to liven up your grill! Pork chops are a popular addition to many braais. We went big with these bone-in-beauties! Serves 4
7 to 10 African bird’s eye chilies (if not available, substitute Thai chilies and Habaneros) 5 cloves of garlic ¼ cup lemon juice 1 fresh bay leaf 1 tablespoon fresh oregano 1 tablespoon smoked paprika 1 tablespoon tomato paste salt, to taste ¼ cup peaty whiskey, or mezcal whole chicken, spatchcocked
1. Combine all ingredients except for the chicken in a food processor and blend. 2. Taste to adjust for salt. 3. Marinate chicken in a pan for at least 2 hours—preferably overnight—in the refrigerator. 4. Once marinated, pull the chicken out and let come to room temperature. 5. Meanwhile, heat the grill to medium-high heat, and grill chicken, skin side up, for about 30 minutes. 6. Flip chicken and continue to grill for about another 20–30 minutes, until the skin is nicely charred and crisp and the temperature has reached 165°F in the thickest part of the thigh. (Alternatively, you can roast the chicken skin side up in a 450°F oven for 30–40 minutes.) Mielie Pap Pap is a porridge/polenta made from ground maize. We cooked ours in a traditional potjie pot—a three-legged cast iron cauldron that basically functions as a Dutch oven when placed over an open flame.
1 cup mielie meal (use Indian Head brand white cornmeal) 3 cups water 1 tablespoons salt; more to taste 1. Boil water in a pot and add 1 tablespoon of salt. 2. Slowly pour in the mielie meal, and stir to dissolve any lumps. 3. Stir constantly, until the mielie thickens. 4. Set the heat to low, and cover the pot. 5. Cook for 20 minutes. Pork Chops
1½" thick pork chops salt & pepper, to taste 1. Season chops with salt and pepper on both sides. 2. Grill on medium high heat until the
internal temperature is 138°F, about 10–12 minutes per side. 3. Remove and cover with foil to rest for 10 minutes before serving. Boerewors Boerewors, which literally translates to “farmer sausage” is a traditional South African beef sausage with moderate spicing. This is a must at every respectable braai. Grill sausage on a grill pan or skillet at medium high heat for about 7–10 minutes per side. Biltong No Braai is complete without Biltong. Biltong is a dried cured meat similar to beef jerky—only much tastier! Slice biltong into thin strips and serve. Store in a paper bag at room temperature, up to a week. For longer storage, keep bilton in a paper bag and refrigerate. Biltong can also be frozen—wrap tightly in plastic wrap and thaw out overnight in the refrigerator.
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Brooklyn: food mecca Discover Brooklyn’s food treasures with Eric Isaac
Text+Photography by Eric Isaac
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In January of 1898, NYC consolidated Brooklyn, along with Queens, the Bronx, and Staten Island into boroughs of Greater NYC. Up until that
Top to bottom: Tortilleria Mexicana Los Hermanos Celestino Bunna Cafe (at Mama Joy’s) Fleisher’s Grass-fed & Organic Meats
point, Brooklyn was its own city. After the consolidation, it has never failed to stand out as its own place. About 20 years ago, Brooklyn was largely comprised of native Brooklynites—working class families sprawled out across the massive borough. At the same time, rents started to climb in Manhattan. People living in New York City’s most popular—albeit smallest and most overcrowded—borough were soon priced out of their neighborhoods. Some flocked to the areas of Brooklyn still close to Manhattan—areas like Williamsburg and DUMBO (Down Under Manhattan Bridge Overpass) virtually blew up overnight. When I moved to New York in 2004, I had no job and a small and dwindling savings account. My dreams of living in Manhattan were crushed by the insanely high rent prices. I was forced to settle for Brooklyn. In just the short 10 years that I’ve lived here, I’ve seen major transformations of every neighborhood from Park Slope to Bushwick. And I couldn’t be forced to leave. Now, I wouldn’t settle for anything less than the vibrant contrasting cultures that Brooklyn has to offer. There are complaints of Brooklyn’s gentrification, but with the opportunity of sprawl came an amazing offering of not just unique restaurants but fun and lively restaurateurs. It is an understatement to say that there is a massive food scene here; it is borderline ridiculous how much there is to offer. But beyond that, Brooklyn is full of unique and passionate people who have turned this borough into a foodie mecca. The following is a list of exceptional Brooklyn food and drink spots, easily accessible by train and/or bus. They are certain to make you forget all about that distant island to the west.
Old(ish) Brooklyn: Lomzynianka There is a lot to be said for the legacies that exist in Brooklyn—hidden gems all over the borough that have been around since before Brooklyn became so wildly popular. While Lomzynianka isn’t even that old, its owner, Janina Grzelczak, has been in the kitchen for nearly 20 years, serving everything from blintzes to pierogies to kielbasa in the historically Polish neighborhood of Greenpoint. The neighborhood has gone through a major transformation over the last several years and is currently as popular as its neighbor to the south, Williamsburg. Lomzynianka 646 Manhattan Ave., Brooklyn, NY 11222 (718) 389-9439 lomzynianka.com Williamsburg Date Night: Nitehawk Cinema & Night of Joy Aside from food, my other great love is film. (I enjoy doing things that involve sitting down!) A perfect date night for me would include a trip to Nitehawk Cinema, an independent movie theater that serves food, as well as a full bar, while you watch a movie. It is surprisingly non-intrusive and the food is hard to match. For added flair, they often have food and beverage pairings for the films. Be sure to get there early to get your pick of the seat, as well as view a quirky compilation of clips relevant to the film you are about to see. After the film, a trip to Night of Joy is a great spot to sip on a Jalapeño Tequila with Black Currant cocktail and watch the sunset over a beautiful urban landscape. Nitehawk Cinema 136 Metropolitan Ave, Brooklyn, NY 11249 (718) 384-3980 nitehawkcinema.com Night of Joy 667 Lorimer St., Brooklyn, NY 11211 (718) 388-8693 nightofjoybar.com Hipster Brooklyn in Bushwick: Bunna Cafe, Tortilleria Mexicana, & Dear Bushwick The popularity of Williamsburg has brought about a rise to the once rough area of Bushwick. The Williamsburg
sprawl has ushered in a number of restaurants that have seemingly popped up overnight. The vegan Ethiopian restaurant Bunna Cafe is a prime example, as it’s literally a “pop up” restaurant that operates out of several locations in Brooklyn. Currently, they are serving lunch at Mama Joy’s in Bushwick, but it would be best to check their website for most recent locations. The massive selection of wat is some of the best in the city and the injera is perfectly sour and moist. Try to catch their fragrant Ethiopian coffee ceremony where they roast and brew coffee right on the sidewalk. If you are keen on the idea of eating with your hands but are pressed for time, Tortilleria Mexicana Los Hermanos is a great option. Mexican food can be a tough sell in NYC, especially if you’ve spent anytime out west where the tacos are spicy, mind-blowingly good, and incredibly cheap. In NYC, the opposite has typically been the case—unless you know where to look. Tortilleria Mexicana used to be a tortilla factory, but it expanded about seven years ago to include a seating area and taco bar where you can watch while they make a variety of tacos from pollo (chicken) to carnitas (pork) to the incredible cecina (salted beef.) If you’d prefer to keep your hands clean, there is Dear Bushwick, a bar and restaurant inspired by the English country-side. It screams “hipster Brooklyn” but lacks the pretentiousness that is often attached to the term. Chef Jessica Wilson, who migrated from Manhattan’s A Voce, brings beautiful, rustic charm to an ever-changing farm-totable menu.
Summer in Bed-Stuy: Celestino & Speedy Romeo Probably the most noticeable changes are happening right now in the vast neighborhood of Bedford-Stuyvesant. When I first moved to Brooklyn, no one wanted to live in Bed-Stuy, let alone dine there. Today it is home to some of the most noteworthy restaurants. Celestino is a seafood paradise, with a nauticalthemed interior to match the standard fare. Its owner, Massimiliano Nanni— “Kiko”—best represents what Brooklyn restaurateurs are about. He’s lively and extremely passionate about his food. He’s more than just a restaurant owner, he’s an entertainer and a host. Patrons don’t come just for a beautiful Branzino & Kale Caesar Salad, they come to see the man under the red beanie. Our very own Jacques Cousteau. Or Steve Zissou! The story of this neighbourhood would be completely remiss if it didn’t include pizza. Pizza is a Brooklyn staple and while the best of the best are typically found in areas often referred to as “off-the-grid” (nod to Di Fara’s and L&B Spumoni), the best "on-the-grid" pizza is found at Speedy Romeo. Once a mozzarella peddler in the early days of Smorgasburg—a wildly popular outdoor food event in Williamsburg and DUMBO on the weekends—Chef Justin Bazdarich has transformed this enormous space into a beautifully retro-themed restaurant that serves not only standard Italian fare and perfectly crisp wood-fired pizzas, but a chocolate cake served with graham crackers and marshmallow that is toasted with a hot iron just before it comes to your table. It, alone, is worth the trip. Might as well have a pizza while you’re there too.
Bunna Cafe (at Mama Joy’s) 1084 Flushing Ave, New York, NY 11237 (347) 295-2227 bunnaethiopia.net
Celestino 562 Halsey St., Brooklyn, NY 11233 (347) 787-3564
Tortilleria Mexicana Los Hermanos 271 Starr St., Brooklyn, NY 11237 (718) 456-3422 Dear Bushwick 41 Wilson Ave, New York, NY 11237 (929) 234-2344 dearbushwick.com
Speedy Romeo 376 Classon Ave., Brooklyn, NY 11238 (718) 230-0061 speedyromeo.com Brooklyn Markets: NYC Greenmarkets & Fleisher’s After teasing us since 2006 with the possibility of a local store, Whole Foods
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Pizza is a Brooklyn staple and while the best of the best are typically found in areas often referred to as “off-thegrid” (nod to Difara’s and L&B Spumoni), the best "on-
the-grid" pizza is found at Speedy Romeo
Speedy Romeo Pizza
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opened its first Brooklyn location in December 2013. Before that, we were doing just fine with a large selection of green markets scattered throughout the borough. We pride ourselves on the availability of fresh, seasonal produce from local farms upstate year-round. For meat, we have Fleisher’s Grass-fed & Organic Meats in Park Slope which, in addition to operating as a butcher shop, offers courses in butchery in its new Red Hook location. Green Markets All over Brooklyn grownyc.org/greenmarket/ourmarkets Fleisher’s Grass-fed & Organic Meats 192 5th Ave, Brooklyn, NY 11217 (718) 398-6666 fleishers.com The Culinary Fête of Cobble Hill: Battersby While Williamsburg appears to be the most prolific neighborhood in terms of food, Cobble Hill seems to be the most talked about or, at least, the newest desirable spot for chefs to plant roots. Perhaps the most notable and hardest to get into is Battersby, which has tasting menu seatings as early as 5:30 p.m., which seems incredibly early for dinner in a city that tends to dine later rather than earlier. Exceptions have been made by the masses vying to get a seat at their tables. The vibrant Beet Salad is a wonderful way to start off a meal. Battersby 255 Smith St., Brooklyn, NY 11231 (718) 852-8321 battersbybrooklyn.com Liquid Brunch in Prospect Heights: Tooker Alley While Manhattan bars may be known for fancy cocktails and Brooklyn typically considered a beer town, we have a growing number of cocktail bars coming our way as well. Just steps from the Brooklyn Botanic Garden and the Brooklyn Museum is a little cocktail bar, speakeasy style, offering a creative menu of cocktails and small bites. As an alternative to the Bloody Mary, owner/ bartender Del Pedro shakes up The
Green Go, which uses tomatillo in place of tomato for a lighter, sweeter take on a popular classic. Tooker Alley 793 Washington Ave., Brooklyn, NY 11238 (347) 955-4743 tookeralley.com Frozen Treats in Park Slope: Culture Of course, no meal would be complete without dessert. The craze here is frozen yogurt, but the days of TCBY and Tasti D-Lite have passed. Frozen yogurt chains can be found all over NYC, with many alluring options like 16 self-serve flavors and a massive toppings bar, but the real stand out star is Culture in Park Slope. Started in 2011 by Pastry Chef Jenny Ammirati, the concept is simple: a small selection of hormone-free yogurt flavors with at least one seasonal option, and several topping choices including a few seasonal recommendations. You can also opt for non-frozen fresh yogurt. For a perfect summertime treat, try the frozen yogurt with strawberry and balsamic topping. Culture 331 5th Ave., Brooklyn, NY 11215 (718) 499-0207 cultureny.com
Speedy Romeo Pizza
From Speedy Romeo The key to this dish is the make the simple Ricotta fresh and from scratch in addition to using fresh heirloom tomatoes. Use your favorite pizza dough recipe but grill instead of baking on an open flame. It is summertime perfected. Ricotta
1 cup heavy cream 2 tablespoons salt 3 tablespoons lemon juice Marinated Tomatoes
6 heirloom tomatoes, chopped into large pieces, core removed 1 cup red wine vinegar 2 tablespoons salt 1 tablespoon sugar 2 cloves garlic, crushed whole 15 basil leaves, torn roughly
Herb Brush
3 sprigs rosemary 3 sprigs thyme 1 cup olive oil Pizza
8 oz pizza dough, stretched to 12" herb oil Ricotta marinated tomatoes lemons, for juice olive oil basil leaves sea salt ground chili flakes 1. Combine the milk, heavy cream, and salt in a heavy-bottom pot and bring to a very low simmer, stirring with a wooden spoon so that the bottom of the pot does not scald. 2. When the slow simmer starts, stir in the lemon juice and bring back to the slow simmer. 3. Shut off the heat and let the pot stand for 10 minutes. 4. Skim off the separated curd and place in a colander lined with cheesecloth for 5 minutes. 5. Take out of cheesecloth and set aside at room temperature in a container. 6. Combine all Marinated Tomato ingredients in a bowl and let stand at room temp for at least one hour before use. 7. Tie the rosemary and thyme sprigs together with butchers twine and place in a small pot, herb end down. 8. Place the olive oil inside and bring the oil to a low temp. just until you see the herbs start to sizzle a little and you can smell the herbs. 9. Set aside and keep warm. This can be done on top of the grill. 10. Place the dough near the fire of a hot grill and brush the top with the herb oil lightly. 11. With tongs, rotate the dough so that the bottom begins to brown and crisp evenly. 12. Once you see the dough start to bubble on top and you can feel the bottom of the dough become firm and crispy flip over and place directly on
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Top row: Culture, Bunna Cafe Middle row: Nitehawk, Lomzynianka, Night of Joy Bottom row: Battersby, Celestino, Dear Bushwick
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top of the fire. The olive oil will flame up slightly. If it seems too aggressive, pull it off for a second and place it back so that the dough gets some char and looks appealing. 13. Take off the grill and place bottom-side down and immediately spread ricotta on top evenly.
twine, for tying salt & pepper, to taste 1 red bell pepper, diced 1 green bell pepper, diced ¼ head cauliflower, cut into small florets 2 cloves garlic, roughly chopped
11. Remove fish from oven and transfer to a large serving plate. 12. Garnish with the sauted vegetables on and around the fish. 13. Drizzle remaining tablespoon of olive oil and season with a little salt and pepper.
1. Preheat oven to 350°F.
Green Go
14. Scatter the tomatoes on top allowing some of the liquid to get on the pizza as well.
2. Heat 3 tablespoons of olive oil over medium high heat in a large nonstick skillet.
From Tooker Alley
15. Tear basil leaves over the pizza to garnish.
3. Cut orange in half and squeeze juice of orange by hand inside of fish.
16. Finish with a squeeze of lemon, a drizzle of olive oil, a sprinkle of chili flake to taste and some sea salt to finish.
4. Cut the orange in thin slices and place inside of fish with the thyme sprigs. Reserve one of the sprigs for season and garnish at the end.
Cut in to 8 pieces and enjoy.
5. Tie the fish together at the belly. Roasted Branzino
From Celestino At Celestino, choosing the right fish for the dish is paramount. You are looking for a healthy and fresh branzino that is between a pound or a pound and a half in size. The rest is simple.
1 to 1½ lbs whole branzino, cleaned, scaled, and deboned, with fins, and gills removed 5 tablespoons olive oil 1 orange 1 bunch thyme, 1 sprig reserved flour, for dusting
6. In a large bowl mix a bit of flour with a little salt and pepper. 7. Carefully place the whole fish in the bowl and then flip to create a light dusting of flour on the fish. 8. When the oil is ready, carefully place the fish in the pan and saute for 2 minutes on each side.
2 shiso leaves ¾ oz lime juice ½ oz verjus 1 dash lime bitters 2 dashes celery bitters ¼ oz simple syrup ¼ oz honey syrup ½ oz yellow and green chartreuse mix (50/50) 2 oz tequila 1½ oz tomatillo juice 4 ice cubes 1. Muddle shiso with lime juice, verjus, bitters, simple syrup, and honey syrup. 2. Add tequila and chartreuse. 3. Shake and double strain pour into a collins glass with 4 ice cubes.
9. Transfer to a roasting pan and cook in oven for 20 minutes.
4. Add tomatillo juice and stir.
10. In the meantime saute the peppers, cauliflower, and garlic with a tablespoon of olive oil.
Garnish: tomatillo wheel with shiso leaf
Glass: highball
Green Go
Roasted Branzino
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Pantry confessions Necessary luxury? For some people it is a nice car, a big house, or an expensive watch, but my necessary luxury is a warm shower in the morning. I can’t function if I did not have a warm shower in the morning.
Last purchase? I always lose my glasses, so I bought some magnetic click ones that always stay around my neck. Oh and a BlackBerry too. I have a tendency to always lose my phone, or break it. The last time, I dropped it in water… oops!
Guilty pleasure?
I love romance and food and I like them together!
We asked the king of chocolate, Jacques Torres, what inspires him, his favorite food, and everything else we wanted to know Where do you live? I live in Manhattan—midtown—not very far from the park. I love going to the park on the weekends to hang out. I used to live on my boat in the New Jersey Marina, and I miss so much not living there anymore! What inspires you? Everything inspires me! More specifically: seasons—each one is different, even from one year to another. Spring is the most inspiring of all to me; it is like a rebirth, especially this year after the long and brutal winter we’ve had! Travels and everyday life also inspire me. Favorite color?
I love orange! It reminds me the South of France, where I grew up. It is a nice and comforting color, and I use it everywhere, even in my stores! 162 | SweetPaulmag.com summer 2014
Favorite song? It’s hard to pick only one. I really like Let It Go by Idina Menzel, her voice is amazing and her performance at the Oscars was great! I also like All of Me by John Legend, and lately I have been listening to Happy by Pharrell Williams— that guy is great! Favorite flower?
My favorite flowers are orchids. They represent everything I love; they look pure, they look beautiful, and they look simple—the way I like things.
Perfume/cologne? I don’t wear any. I am French, I naturally smell amazing! Favorite restaurant? I love Socarrat in New York City. Lolo the owner is a good friend. I like the atmosphere and the food is delicious. It’s always a pleasure to go there. Cookbook you can’t live without? Definitely cannot live without the Lenôtre Cuisine cookbook. It is one of those books that have the greatest basics.
Ultimate vacation destination? I need sun and I need to relax, so my ultimate vacation destination is wherever coconut trees and banana trees grow. Give me a long chair and a cocktail and I will be the happiest man alive!
Film idol? Jean Reno. I have loved and I still love any movies he has done. This guy is a great actor! Perfect meal? No. This is X-rated, I can’t answer this question!
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