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Contents fall 2013

features 3 What’s up Sweet Paul?

62 Black & blue: stonefruit & berries

9 Fall is the season to...

72 Preserving the harvest

14 Recipe Monday

80 The birds

16 My happy dish

88 An autumnal feast

18 Crafty Friday

96 India’s gold

22 Gorg-wanna handmade

102 Pumpkins

24 Lova’s world

108 Filled pasta

28 Keep your eye on

118 Beekman 1802

32 Gorg-wanna design

126 Pinboards

34 From Mormor’s kitchen

134 Toby’s coffee

36 Gorg-wanna kids

144 Homemade chicken stock

40 Grrls. Meat. Camp.

150 Cooking in France

44 Travel 49 Will’s picks

158 Pantry confessions

54 Woof

159 Next time!

Photography by Linda Pugliese

56 One for the season | 1

What’s up Sweet Paul? It’s fall and I’m looking back on an amazing summer. Spending two weeks on Fire Island was a dream. I spent more time in the pool than out. I wish those days could last forever. But you know… they don’t! “That’s life,” my Mormor would say, and she was right. I’m not going to complain too much though, as fall is my favorite season—I just love its crisp, clear air and cold nights. And we can all put on more clothes. I really love wool and I’m very happy when I can put on a sweater and a scarf. I feel so snuggly and cozy wearing it. Even my dog Lestat loves his sweater. He wants to keep it on when he comes in after a walk. I love that it’s getting darker outside and I can light candles all around the house. I get that from my Mom, who loved candles in any shape or form. Nothing says a cozy home to me than lots of lit candles. So, my dear friends, light a candle, bake a pie, and most of all, have a wonderful fall. XO

Fall is my favorite season —I just love its crisp, clear air and cold nights Photography by Susanna Blavarg | 3

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Paul Lowe

Founder & editor in chief

Paul Vitale Marketing & business development director Joline Rivera Art director Nellie Williams Graphic designer

Will Taylor Market editor

Laura Kathleen Maize Copy editor

Susanna Blavarg Editor-at-large

Advertising Inquiries

Lova Blavarg Craft editor

General Inquiries


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Sarah Cave

Michaela Hayes

Stylist, New York

Canning Queen, New York

Colin Cooke

Frances Janisch

Photographer, New York

Photographer, New York

Kate de Camont

Sanna Kekalainen

Writer, France

Stylist, Helsinki

Elise Dee

Jenny Kim

Crafter, New York

Illustrator, Vancouver

Dana Gallagher

Reetta Pasanen

Photographer, New York

Photographer, Helsinki

Kathryn Gamble

Linda Pugliese

Photographer, Des Moines

Photographer, New York

Kristin Gladney

Jim Noonan

Photographer, New York

Crafter, New York

Sarah Goldschadt

Aimee Swartz

Crafter, New York

Writer, Atlanta

Aran Goyoaga

Dietlind Wolf

Photographer, Seattle

Stylist+Photographer, Hamburg

Alexandra Grablewski

Chelsea Zimmer

Photographer, New York

Food Stylist, New York | 7


8 | fall 2013

Fall is the season to ... Natural chambray pillow, $18

IMAGE: Bedeck Home

Colorfield tote, $99

Cook with eggplant, pumpkin, and figs

Drink a Ginger Kick ½ oz ginger brandy ž oz spiced rum 4 oz eggnog Mix the ginger brandy, spiced rum, and eggnog in a blender to your preferred consistency and then garnish with a ginger snap.

Layer your bed with cozy textiles and throws Bedeck Dawn duvet cover, $94, Notebook cover, $39

Bake a cinnamonspiced pear tarte tatin


at Mark and Graham ( for effortlessly chic monogrammed pieces for your home and wardrobe | 9

fa l l

Our top three cookbooks to give this fall The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier Food blogger Clotilde Dusoulier is not a vegetarian but enjoys meat- and fish-free dishes and is often creating new recipes with her finds at the local market. It was this passion for vegetarian cooking that led to her new book. In it, Dusoulier explores the relationship between French cuisine and vegetables in 82 recipes. Choosing to forgo the often-overused cheese, cream, and pastas from traditional vegetarian recipes, she lets the flavors of the vegetables take center stage. The Amalfi Coast: A Collection of Italian Recipes by Katie and Giancarlo Caldesi Summer may be behind us for another year but that doesn’t mean we can’t turn back the clock to warmer days via Mediterranean-inspired cooking. This book is the perfect title for anyone looking to dream of a vacation to the Amalfi Coast. The recipes in the book will make you feel as though you are right there to explore the precariously perched restaurants and hidden back alleys in search of the food that defines the area. Beyond Bacon: Paleo Recipes That Respect the Whole Hog by Stacy Toth and Matthew McCarry Meat lovers will unite in their shared joy of eating bacon—but what about the other cuts of the pig? Beyond Bacon is a look at how to make the most of the humble hog through more than 100 recipes using cuts from the whole animal. You’ll find useful instructions on how to properly BBQ, as well as how to smoke and cure meats.

We at Sweet Paul couldn’t imagine life without a healthy dose of DIY projects, so we had to smile when we saw this tongue-incheek sweater!


Look what Sweet Paul spotted! 1. DIY or DIE sweater Big Cartel, $25,



2. Diamond heart cushion Olive and Joy, $75 3. Bread apron Skandivis, $81


4. Tiered wire basket Old Faithful Shop, $82

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Summer13_Layout 1 5/1/13 2:25 PM Page 1

p e r s o nal.p re ciou s.t i mele s s

Wallin & Buerkle | 11

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Š2013 The Caldrea Company. All Rights Reserved.

more details coming soon makerie

sweet paul & the makerie are partnering to bring you a very special two day intensive craft retreat. N YC late winter 2 01 4 | 13

Recipe Monday This is a really easy and quick dish—and it looks darn good Copy

Food+styling by Paul Lowe | photography by Kristin Gladney

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Orange Chicken Serves 4

4 large chicken thighs 1 large red onion, peeled and cut into wedges 4 heads garlic, tops cut off ½ cup orange juice ½ cup chicken stock 4 tablespoons maple syrup salt & pepper, to taste 1 orange, cut into large pieces 1. Preheat oven to 380°F. 2. Place the chicken skin-side up in an ovenproof dish. 3. Add red onions and garlic and pour in juice, stock, and maple syrup. 4. Sprinkle with salt and pepper. 5. Roast in the oven until golden and done. This will take about 30 min. Serve with orange and rice. | 15

My happy dish

RECIPE by Kelly Brisson | styling by Paul Lowe | photography by Kristin Gladney

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“This dish makes me happy because I can get all the warm, fuzzy feelings of a comfort food meal without the heaviness often left behind. The beans are rich and creamy and make for the perfect textural contrast to the crisp, buttery toasts” Braised Lemon, Leek, & Pancetta Beans on Toast

2 cups of Romano beans, soaked overnight (or for at least 5 hours) ¾ cup pancetta, cubed 2 celery stalks, sliced thin 3 large leeks, white and light green parts only, cleaned and sliced thin 4 cups sodium-free stock (vegetable or chicken) zest from 1 lemon juice from 1 lemon 3 sprigs tarragon+more for garnish ½ teaspoon dried thyme leaves salt & pepper, to taste few pinches red pepper flakes (optional) 1 loaf crusty white or whole wheat bread

“My Happy Dish” recipe winner Kelly Brisson

1. Preheat oven to 400°F. 2. Place a large heavy pot (with fitted lid) on the stove over medium-high heat and let it warm up. 3. Add the cubed pancetta and let the fat render until it’s crisp. Remove to a paper-towel-lined bowl. 4. Remove all but 2 tablespoons of the pancetta fat from the pot and add the leeks and celery. Stir until they’ve softened. This will take about 4–5 minutes. 5. Add the beans, stock, lemon zest, lemon juice, tarragon sprigs, a few pinches of salt, a generous amount of black pepper, and red pepper flakes. 6. Bring to a boil. Put the lid on and place in the oven for 1½ hours. 7. Remove the lid, stir everything around and place in the oven for another 40–60 minutes, until there is still enough liquid to keep things moist, but not soggy. Serve over toasted bread, garnished with tarragon and pepper.

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 | 17

Crafty Friday Mop it!

Cotton mops can be used for more then just cleaning. I saw this at a shop and wanted to make my own. It kind of reminds me of those wall hangings from the ‘70s that are all the rage again

Wall Hanging You will need:

12 cotton mops fabric dye hammer & nails 1. Wet your mops and color them according to the instructions on the bottle. 2. Hang to dry. This will take a while. 3. Hang them on your wall using nails and a hammer.

styling by Paul Lowe | photography by Kristin Gladney

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Gorg-wanna handmade

IMAGE: ikabags

Handmade French 100% linen tea towels, Ika Bags, $52

Reclaimed wood crate box caddy The Honey Shack, $35

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“This season we’re hooked on rustic, textural kitchen finds. From super soft French linens and upcycled pendant shades to handmade storage, we have everything you need to cook in stye this fall”—Will Taylor, Market Editor

1. 1. Upcycled vintage farm funnel pendant light Benclif Designs, $98, 2. Wooden recipe dividers Bragging Bags, $30, 3. Vintage style handmade wooden sign Rustic DeSIGNS 1, $17, 4. Rustic reclaimed wooden bread board Silver Pine, $45,


5. Utility workshop apron Meyer Textile Co, $41, 6. Natural storage labels The Sitting Tree, $15, 3.


6. 5.


Lova’s world

Craft+TEXT by Lova Blavarg | photography by Susanna Blavarg

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Chalk paint boxes

I have always loved dressing up in costumes, but we don’t have Halloween in Sweden, so I was really excited to come to the US and have a chance to experience it. This year, I decided to make spooky chalkboard boxes for candy and other goodies 1. Find tin boxes in different shapes and sizes. (For example, I used an Easter egg tin box to make the dragon egg!) 2. Fill a big bowl with chalkboard paint. Dip and roll the boxes in the paint. Dipping gives a nice smooth effect compared to painting them.  Tip: When Halloween is over you can easily erase the drawings and use the boxes for tea and coffee and such things until next year!

3. Let boxes dry. 4. Draw Halloweeninspired designs with chalk on the boxes. 5. Fill with candy! | 25

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Peter Valcarcel Home A Life In Style

The Peruvian Baby Alpaca Throw

Keep your eye on

A potter’s passion

Ceramicist Paula Greif is guided by one principle: “to keep making things [she finds] useful and beautiful and to send them out into the world”

Text by Aimee Swartz | Photography by Dana Gallagher

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Nothing makes me happier than Saturday night at the studio listening to the Trevor Wilkins Calypso radio show and trying new ideas

We’re wild about Paula Greif and we’re not the only ones. Once a staple in the music industry, Grief is now best known for her distinctive pottery—at once crude and exquisite—and that sells out almost as soon as it hits the shelves. Greif, a New York native and self-identified urban potter, has a reverence for simple, organic forms—think matte finishes, muted colors, and primitive shapes. Her style is as unexpected as the journey that led a rock n’roll chick to throw clay in the first place. A graphic designer by training, Greif began her career in the art department of Rolling Stone before making dozens of music videos for the likes of Duran Duran and The Smiths. After she serendipitously stumbled upon the book Calder at Home, Greif, like sculptor Alexander Calder, was inspired to remake everything (yes, everything!) in her home by hand—a process she humbly calls “a creative challenge.” She started with her kitchen, and today eats and drinks from one-of-a-kind pieces she makes from her studio in Brooklyn’s Red Hook neighborhood. Greif’s wares are available for purchase on her website and at Beautiful Dreams in Brooklyn and Iko Iko in Los Angeles. | 29

k eep your eye on

AS: What inspires you? PG: I’m constantly inspired by the work of 20th century studio potters Lucie Rie and Beatrice Wood, the Japanese artist RosanjinKitaoji, Mexican folk pottery, and American stoneware bottles.

AS: Is your work today influenced by music? PG: I guess I look at myself as a garage band. Any good potter who looked at the work would be very surprised at the lack of experience, but luckily the stuff still seems to appeal to people. When I did a video for Iggy Pop he said he looks for “a riff and a slogan.” I guess that is where I’m going with this. I’ve figured out a few things by trial and mostly error. 

AS: When are you happiest? PG: Nothing makes me happier than Saturday night at the studio listening to the Trevor Wilkins Calypso radio show and trying new ideas.

AS: What’s the best part of what you do? PG: Having found a new arena for my design skills and getting good vibes for it.

AS: What is your dream project? PG: To get a building somewhere in Brooklyn with a garden and a storefront and live upstairs and find a bunch of ladies with generations of ceramic skills from Mexico living in Brooklyn and cook and work and take care of our kids together.

AS: What is the best piece of advice given to you that you’d share with others? PG: Watch a lot of comedy, stay close to your family, and accept failure and rejection with dignity. And from the George Harrison song Any Road,:”If you don’t know where you’re going, any road will take you there.”

AS: My work is… PG: The horizontal extension of everything else I’ve done. Illustration. Graphics. Design. Art direction. Rock Videos. Advertising. Motherhood. Homekeeping.

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Gorg-wanna design Copper pendant, Bloomingville, price upon request

IMAGE: Bloomingville

Title, Shop, $ website

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1. 1. Block rug Bodie & Fou, $29, 2.

2. Industry pendant light Habitat, $123, 3. Bonlina copper circular mirror on chain Rockett St George, $95, 4. Gallery wall clock French Connection, $184,


5. Metal tray Car Mobel, $25, 6. Copper lantern Idyll Home, $51,


7. Antique elm coffee table Idyll Home, $914,





From Mormor’s kitchen

Recipe+text by Paul Lowe | Photography by Susanna Blavarg

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Rabbit mania It was the year of ‘74 and rabbits were on my mind. I can’t really remember why, but I wanted a rabbit or two. All summer I was nagging my parents and Mormor about the rabbits and finally they just could not take it anymore. Mormor took me to this farmer who sold rabbits, far out in the woods, and I picked up two male rabbits—one gray and one brown. I named them Fontelroi and Karl, and I was very happy with my new family. They stayed in an old playhouse I had outdoors and I cleaned it every day, fed them and gave them fresh water. I even went to the green market with Mormor and got vegetable scraps for them. I was a really good dad. One morning when I went to see the rabbits I saw that there was something up with Karl. He had eight little furry things suckling on his stomach. Karl was, of course, not a Karl but a Karla, and I now had ten rabbits to take care off. I was not amused! I didn’t sign up for the family rabbit thing, and I felt betrayed. I lost my interest in them completely and my poor Mormor had to take over as rabbit wrangler for a time. We finally gave them all back to the farmer. You might now think I’m going to leave you with a delicious rabbit stew, but don’t despair. I’m giving you another childhood favorite of mine: Welsh Rabbit. It’s typically made with beer, but I changed it up a little.

You might now think I’m going to leave you with a delicious rabbit stew, but don’t despair. I’m giving you another childhood favorite of mine: Welsh Rabbit Welsh Rabbit à la Paul Serves 4

2 tablespoons butter 2 tablespoons all purpose flour ½ cup milk ¾ cup heavy cream 2 cups shredded cheddar cheese 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce salt & pepper, to taste roasted country bread 1. Melting the butter in a pan. 2. Add flour and mix well. 3. Add the milk and cream and beat until smooth. 4. Stir in cheese, mustard, and Worcestershire. 5. Season with salt and pepper, and serve on toast. | 35

Gorg-wanna kids

Title, Shop, $ website

IMAGE: Ferm Living

ABC house wall sticker, Ferm Living, $69,

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1. La Lune print The Calm Gallery, $77, 2. Marlo doll Sophie and Lili, $38, 3. Matchi modern play set Carousel, $46, 4. NUNUNU cotton galabiya smock Hipkin, $38,



5. Zig zag baby blanket Not On The High Street, $81, 6. SUNDVIK children’s rocking chair IKEA, $40,


6. | 37

sweet paul & the makerie are partnering to bring you a very special two day intensive craft retreat. N YC late winter 2 01 4

more details coming soon makerie | 39

Photography by Kathryn Gamble | Text by Kate de Camont

Grrls. Meat. Camp. Picture a bunkhouse full of butchers, chefs, farmers, cooks, writers, photographers, and artists sharing a weekend of convivial meat cutting, curing, and commiserating. Now picture a bunkhouse full of women. Yup, knifewielding, bone-sawing, grill-smoking women

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Women work and play together differently when left alone to their own devices for their common good—this kind of comradery can allow them to be better butchers, more knowledgeable chefs, and more supported farmers | 41

In the bunkhouse at Camp Duncan on Fish Lake, not too far from the famous meat packing district of Chicago, PJs and hair brushes littered the shared bathrooms while meat saws and boning knives lined a crowded kitchen counter. Jars of homemade pickles, sauces, and sides filled a pass-through window, and ice chests were packed with home-raised goods to share: chickens, beef, bacon, charcuterie, farm eggs, and raw milk. Bourbon, moonshine, tequila, and cold beer started to accumulate in a corner. The grrls were there and they had arrived from all corners of the country and beyond— Homer AK, Los Angeles CA, Boston MA, Washington DC, and Gascony, France. This was the second annual Grrls Meat Camp rendezvous. And all types were in attendance: the nurturing new farmer and an experienced professional meat cutter worked alongside each other; a hot-shot up-and-coming chef and the doyenne of internet charcuterie groups; a New York City performance artist; and a camera shy BBQ pit master. To me, it made total sense to remove the gender barriers and let the girls come together to show and tell. Women work and play together differently when left alone to their own devices for their common good—this kind of comradery can allow them to be better butchers, more knowledgeable chefs, and more supported farmers. After the first Grrls Meat Camp in Southwest France in September 2012, I knew we’d have to move the retreat to a more accessible venue than the deepest heart of Gascony. I called on master meat cutter and new best grrl friend Kari Underly (Kari was one of the first founding mamans of GMC) to see if she would help host a Chicago-based gathering.

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Her response? “Yes, of course!” Next, I enlisted former Camont alumni and pastry chef Kathy “Stresscake” Skutecki to do some legwork and help track down a suitable location. It turns out we couldn’t have chosen better, as the genuine camp atmosphere of the well-organized site drew out the hands, heart, and help energy we love to promote. After dividing into teams for duty in the miniscule kitchen (Team Lamb, Pig, Duck, and Beef, plus a solo Team Cupcake), the ladies began to get to know each other and their work through a rousing evening of edible show-and-tell. Kate Yelvington’s wild mountain juniper berries from Colorado met Cathy Barrow’s homemade sauerkraut. There was enough food to feed a camp—the whole camp—and fed them all that evening! Erika Nakamura, a rock star butcherette from Lindy & Grundy in Los Angeles, shared her own experiences learning the trade under a male-dominated roof. All 24 heads nodded in unison around the table. As the bourbon was poured and passed, however, little time was wasted on the negative. The grrls began building a good old grrl network, sharing resources for equipment and getting advice from new colleagues who have experienced the same things. Jokes flew across the lanternglowing room, and the food was delicious—wickedly delicious. The next day brought team-building experiences to a new level after Kari Underly worked on a beef forequarter—the plasticwrapped carcass of a freshly slaughtered Duroc hog delivered by her Range Inc. purveyor. The jokes vanished as knives came out of cases and rolls, and a butchery plan was put in motion: chops, little French hams to salt, head cheese, ribs to grill, and sausages—lots of sausages.

The Grrls Meat Camp mission statement is: to inspire, instruct, and initiate a sisterhood of farmers, butchers, cooks, and teachers, giving voice to women working with food, animals, and meat The next Grrls Meat Camp event is the 3rd Annual GMC Rendezvous—January 2014 in California | 43

Travel Northern delights Join Will Taylor as he explores the striking architecture and effortlessly chic Scandinavian design that lies in the creative heart of Stockholm, as does an important lesson in achieving understated style

Text+photography by Will Taylor

44 | fall 2013

I’d heard the city described as the Venice of the North for many years, yet when I stepped off the Arlanda Express train from the airport, I was still taken aback by its beauty. The cool and crisp air and a light dusting of snow were the only reminders of the chilly season as the sun was shining in a deceptively bright manner across a vivid blue sky. Stockholm has a distinctly maritime feel thanks to its largely waterside location, which affords the city a laidback, refreshing, and surprisingly calm vibe for such a cosmopolitan destination. Unlike many of its southern European counterparts, Stockholm offered a

urban vacation that left me feeling both inspired and relaxed by the end of my trip: there’s a generous offering of museums, galleries, restaurants, bars, and shops to explore yet everything is relatively compact, making it easy to explore on foot. Another benefit? I didn’t have to recreate scenes of elbowing my way through tourists as I’ve done in places like London and Florence; Stockholm is quite the opposite, especially outside of the busier summer season. I was able to leisurely explore the quiet cobbled sidewalks of the Old Town (Gamla Stan) and climb the hills of the Sodermalm in order to take in the stunning views of the Stockholm skyline. And all this in relative peace and quiet. On my first morning in the city I took a stroll from my hotel, Scandic Grand Central, across the water and into the Old Town. Although I live in Britain where there’s an abundance of history to devour, I was still excited to explore the original part of Stockholm—the part that was founded during the 13th century. As I walked the district’s narrow streets I found it hard not to imagine the footprints left by those who would’ve paced the very same streets in centuries gone by. Nowadays there are around 3,000 people living in the Old Town and most of the buildings date back to the 17th and 18th century—the dominant building is the King’s Castle. It was clear that this area of the city is popular with tourists, as one or two of the main thoroughfares were littered with tacky souvenir shops, but don’t let this deter you from the quaint discoveries that lie a little off the beaten bath. Almost as if it’s the antithesis to the quiet and quaint moments offered by the Old Town, the Sodermalm district gifted me a trendy, hip, and unique experience. It’s the place to visit for an eclectic mix of unusual, contemporary boutiques for fashion, design, and interior décor. I found that the product assortment (and the clientele!) in the stores on the Sodermalm tended to be trendier, younger, and | 45

more bohemian than in the downtown part of the city. It’s well worth setting side a day or two to be able to make the most of the diverse district at leisure. I enjoyed dipping in and out of the small boutiques; both Gotgatan and SoFo—the area south of Folkungagatan—are now a varied scene for daring and unexpected designs, not to mention a strong offering of vintage merchandise. If you enjoy people watching then pull up a chair outside a café and watch the myriad of fashion and design mavens going about their daily business. I wiled away an hour or two doing just this in Café String in SoFo—a charming place that’s decorated with vintage ‘50s and ‘60s designs (all of which are for sale, so you can buy your teacup or chair as a souvenir). Afterwards, I walked to Hornsgatspuckeln and spent the afternoon exploring the galleries in the area. One of the most noteworthy was The Glassery, which is completely devoted to glass as an art form and shows work by independent glass artists from across the world. As I walked back to my hotel down the hills of the Sodermalm I basked in view of the sunset.

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The city had already proved itself to be sophisticated and stylish at every turn. I smiled to myself as I thought how even the Stolkholm sunsets appeared to be designed to aesthetic perfection. Three stylish eateries F12 Restaurant , Rodbotorget 2 The adventurous will appreciate the experience of dining at F12—a gastronomic journey with dishes such as veal tenderloin with lobster and tarragon and squid, and seat-buckthorn with oyster emulsion. Plus, the team puts as much focus on the décor as they do the menu; the interior design is refreshed every two years to keep it up-to-date. Only in Sweden…

Story Hotel Kitchen, Riddargatan 6 If ever there was evidence needed that Stockholm is a lively and cosmopolitan city then the Story Hotel is it. The crowd is always buzzing with chatter and the interior has a stylish, modern-retro look without even a hint of pomp. Rather, the vibe is relaxed and welcoming, with the kitchen serving typical Swedish dishes made using high quality and local produce. Rival, Mariatorget 3 It would be wrong to visit the home of ABBA and not experience something affiliated with the band, so if you’re more foodie than groupie this will tick the box perfectly. Co-owned by Benny Andersson, Rival is a hot and happening art-deco style hotel bar inside the hotel of the same name. Pop into the vibrant, color-blocked venue for drinks and enjoy sipping the latest cocktails amongst fashionable locals.

The city had already proved itself to be sophisticated and stylish at every turn. I smiled to myself as I thought how even the Stolkholm sunsets appeared to be designed to aesthetic perfection

Stylish Sleep

Scandic Grand Central, Kungsgatan 70111 20, rates from $155 per night As its name suggests, the hotel is centrally located close to Stockholm’s main train station. The imposing and generous building dates back to 1885 and while the lobby offers an indulgent mix of rich jewel-like colors, the corridors remain monochromatic with typographical quotes adorning occasional—a feature that runs through to the artwork in the rooms themselves. Be sure to make time for leisurely cocktails in the cozy, industrial-meets-Moroccan bar area that hums with stylish locals throughout the day and comes alive on Friday nights. The hotel also has a ‘blogger’s inn’—a room specially designed to cater for bloggers who are in town looking to blog about the city. Stockholm home design stores directory Appartement, Sodermannagatan 19, Asplund, Sibyllegatan 31, Svenskt Tenn, Strandvagen 5,

Designtorget, multiple locations, H&M Home, Drottninggatan 58, Nordiska Kristall, Österlånggatan 1, Gamla Lampor, Nybrogatan 3, Lagerhaus, multiple locations, Lotta Agaton, Rådmansgatan 7, lottaagaton. Granit, multiple locations, How to get to Stockholm Stockholm Arlanda airport is roughly 20 miles north of Stockholm and services flights to and from international destinations. From the airport you can hire a car, catch one of the buses that leave every 10–15 minutes for the Cityterminalen (around $15 for a single journey), or catch the Arlanda Express (around $75 return ticket), which will get you into the city in 20 minutes and has free WiFi on board. Once in the city it’s best to explore on foot as everything is relatively compact but there is a reliable bus, tram, and metro service available across the city. | 47


Will’s picks Embracing the dark side

Sweet Paul’s market editor, Will Taylor, on how to create a rough luxe look at home this fall via a mix of rusticindustrial textures and metallic flashes. Think: sophisticated country charm with an edge

IMAGE: John Lewis

Andrew Martin wallpaper,

Atelier table, | 49

IMAGE: John Lewis

Casual rustic-industrial kitchen style for fall The kitchen is the ideal place to escape the cooler days of fall, and there’s no better place to begin nesting for the months ahead. Whether your ideal Sunday afternoon is one spent canning summer’s last fruits or cooking up a traditional dinner for the family, your kitchen needs to be functional yet welcoming. The hot style for the new season is a brooding, industrial-meetscountry approach to decorating. A simple white subway tile is the perfect base to the scheme; the tile gives the scheme the industrial grounding it needs to prevent it feeling like a cheesy country space. Keeping the surfaces clean and polished keeps the room from airing on the factory-style design more akin to a loft space. A Davey ceiling pendant is the ideal lighting treatment for an industrial-country space, as its copper-lined interior injects some glamor to an otherwise utilitarian and pared-back design. Play on repetition by hanging three such pendants in a row over a kitchen island or along one side of the worktop—this will result in an instant style statement that gives the room a bit of an edge. Finally, invest in traditional Kilner jars and recycled jam jars to store your dried goods, alongside jute baskets and boxes for vegetables and canned foods. Copper cookware will give an additional nod to the luxe element brought into the scheme through the pendant, and will sit beautifully next to the rougher textures of the jute pieces.

IMAGE: John Lewis

Bringing the rough luxe look into your bedroom Why not embrace the duller days of fall? As the light fades and the hours of daylight decrease, you’re wise to embrace a bedroom scheme that uses a lack of light to bring the look alive. The look starts with textured wallpaper akin to a rough concrete wall, a masculine edge that is not too harsh. Just like in the kitchen scheme, the occasional metallic finishes soften the harder edges of the space. A trio of pendants hung next to the bed is a great alternative to a standard bedside table and lamp, as it saves on space and creates an interesting design feature. Continue to juxtapose the textures across the space by pairing weathered wooden furniture with lashings of sumptuous textiles in rich, jewel-like purple hues—just a hint of glamor will do!

Top: Kilner enamel pan, Davey ceiling light,

Emmerson bed West Elm, from $1,399,

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Bottom: Rural luxe check bedlinen, Lee Broom cumbrian crystal bulb,

w i l l’ s p i c k s 1.



4. 1. Dennis stripe recycled yarn rug Pottery Barn, from $50, 2. Traditional copper pendant light Not On The High Street, $161, 3. Copper tri-ply 14cm milk pan Carousel, $54,


4. Two tone zinc vase French Connection, from $46,

Will’s tip! Pairing farmhousestyle furniture, like this farmhouse dining table from Terrain, with industrial metal furniture is a chic way to introduce layers of texture to your space.

5. Velvet cushion cover Sparrow and Co, $19, 6. Teak side table Brook Farm General Store, $365, 7. Farmhouse dining table Terrain, $4200,


7. | 51

52 | fall 2013

Sweet Paul Magazine the KIDS issue

Get your copy now! | 53

Woof Salmon Stir Fry This is a brand new dish I tried out on Lestat and he loves it. The oil from the salmon will makes his coat shiny and the broccoli will give him lots of vitamins.

6 oz salmon filet skinless and boneless 1 cup cooked broccoli 2 tablespoons vegetable oil 1 cup cooked brown rice

You can also freeze this dish!

1. Cut the salmon and broccoli into small pieces. 2. Heat the oil in a pan and add all the ingredients. 3. Stir until the salmon is cooked through. 4. Let cool before serving to your pooch!

Food+Styling by Paul Lowe | Photography by Kristin Gladney

54 | fall 2013


1. Bone shaped cupcake pan Puppy Cake, $20,


2. Converse dog collar Mungo and Maud, $106, 3. Boston terrier dog bust Anthropologie, $77, 4. Toto dog lamp Vion Design, $197, 5. White whippet ornament Jonathan Adler, $98,


6. Chalkboard bowl and treat jar Waggo, from $18,




6. | 55

One for the season

Recipe+text by Michaela Hayes | Photography by Kristin Gladney

56 | fall 2013

One thing we all agreed on was that turkey sandwiches the next day­—and the day after that— were the best part of the deal Cranberry Maple Mustard Yields about 1½ cups

⁄3 cup sweet white wine ⁄3 cup white wine vinegar ¼ cup yellow mustard seeds ¼ cup brown mustard seeds ¼ cup cranberries ¼ cup maple syrup 1 small shallot, minced 1 teaspoon salt ¹⁄8 teaspoon cayenne pepper

1 1

1. Combine all of the ingredients in a non-reactive bowl or jar and let stand at room temperature for 2 days.

When I think of autumn, my mind goes automatically to Thanksgiving and turkey dinners with my family. We had a traditional spread and had all our favorites. My sister always wanted the crispy bits of the stuffing, I wanted a deep pool of gravy in a mound of mashed potatoes, and my brother insisted on having the cranberry sauce with ridges from the side of the can. One thing we all agreed on was that turkey sandwiches the next day­—and the day after that—were the best part of the deal. To this day, I will buy a massive turkey,

far more than my guests can eat, just so I have those leftovers. As I’ve grown, so have my tastes. I make my own cranberry sauce now. My last turkey was miso rubbed (and it was so tender). Stuffing at our house is always gluten free. My turkey sandwiches have changed. To honor my favorite flavors of Thanksgivings past and present, I decided to make a spread that incorporates the best of them—tangy mustard with cranberries, shallots, and maple. It takes any sandwich to a whole new level. Bring on the leftovers!

2. Put all of the ingredients in a blender and pulse until it is all well-combined and the mustard seeds begin to break apart. I like my mustard with bits of the seed still in tact. If you like your mustard smooth, blend it well. 3. Refrigerate and allow the mustard to mellow for a couple days before eating. (You can eat it sooner—I did. Just know that it will be extra tangy.) For best quality, use within 6 months. | 57

sweet paul & the makerie are partnering to bring you a very special two day intensive craft retreat. N YC late winter 2 01 4

more details coming soon makerie | 59

60 | fall 2013

FALL 2013 | issue no. 14

Photography by Dietlind Wolf


black & blue: stone fruit & berries | preserving the harvest the birds | an autumnal feast | india’s gold | pumpkins | filled pasta | beekman 1802 pinboards | toby’s coffee | homemade chicken stock | cooking in france | 61


Black &

62 | fall 2013

stone fruit & berries Rosemary Scented Plum Cake

Food+styling by Chelsea Zimmer | Photography by Linda Pugliese

Berries & Cream Ice Cream

64 | fall 2013


honey whipped cream will be your new obsession Blueberry Ginger Pie Cups with Honey Lavender Cream

Cherry Blackberry Ice Cream Floats

Cherry, Pistachio, & Amaretto Clafouti | 67


and lemon zest give this tiramisu a refreshing makeover Blackberry Tiramisu

Blackberry Tiramisu Blackberries and lemon zest give this tiramisu a refreshing makeover. Serves 8

4 egg yolks ½ cup sugar 1 teaspoon vanilla extract 16 oz mascarpone (or 2 containers of 8 oz), at room temp 1½ cups heavy cream 1 cup espresso, freshly brewed and warm ½ cup Kahlua 14 oz Italian Ladyfingers (you won’t need a full pack) 12 oz blackberries, or 2 containers of 6 oz) zest of 1 lemon 1. Beat egg yolks and sugar in a large bowl for 3 minutes with a hand mixer. 2. Set bowl over a pot of simmering water and continue to beat until the mixture expands and gets thick. This will take around 4–5 minutes. 3. Remove from heat and beat in the mascarpone until smooth. 4. In a separate bowl, beat the heavy | 69

cream until stiff peaks form. 5. Fold ²⁄3 of the cream into the mascarpone mixture and chill. Set aside the other 1⁄3. 6. Combine the espresso and Kahlua in a shallow dish. 7. Dip each Ladyfinger in the espresso mixture until lightly saturated. Use them to layer the bottom of a deep 8x8 or 9x9 baking dish. 8. Top the first cookie layer with half the mascarpone mixture and all the blackberries. Top with another layer of saturated Ladyfingers and the remaining mascarpone. 9. Finish the top with the remaining whipped cream and grate lemon zest directly overtop 10. Cover loosely and chill for at least an hour. To serve, allow to come to room temperature, scoop onto plates, and serve with a side of espresso.

Rosemary Scented Plum Cake Impressive as it is easy to make. Save a piece to have the next day with your morning coffee. Serves 8

5 to 6 ripe red plums, cut in half and pitted 1 cup sugar 3 sprigs rosemary 6 tablespoons butter, at room temperature ¾ cup brown sugar 2 large eggs 1 ⁄3 cup Greek yogurt zest of 1 lemon ½ teaspoon almond extract 1 cup+2 tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt 1. Preheat oven to 350°F. 2. Generously butter a 9-inch glass pie plate and arrange the plums cut side down, cutting into smaller pieces to fit as necessary in the middle. 3. In a small saucepan combine the granulated sugar with the rosemary sprigs and 1⁄3 cup water and cook over medium-high heat until the mixture turns a golden amber color. This will take about 10 minutes. Swirl the pan occasionally without stirring. 4. While the caramel sauce is cooking,

use a mixer to cream the butter with brown sugar for 3 minutes. 5. Set mixer to a low speed and add the eggs 1 at a time. 6. Add the yogurt, lemon zest, and almond extract, and mix until combined. 7. Whisk the flour, baking powder, and salt together. 8. Slowly add to the batter on low speed and mix until just incorporated. 9. When your caramel is done, discard the rosemary and pour evenly over the plums. 10. Top the plums with the cake batter and spread to the edge. 11. Bake for 35–45 minutes until the cake is golden and a toothpick in the center comes out clean. 12. Let cool for 15 minutes and then invert the cake onto a large plate. Slice and serve with a dollop of sour cream if the spirit moves you. Blueberry Ginger Pie Cups with Honey Lavender Cream Fresh blueberries really shine in these precious little pie cups. And lavender honey whipped cream will be your new obsession. Serves 8 Honey lavender whipped cream:

1 cup heavy cream 1 tablespoon honey 8 sprigs dried lavender Pie dough:

¼ cup Marcona almonds, salted 1 cup all purpose flour 1 tablespoon sugar pinch of salt 8 tablespoons cold butter, cut into small pieces 3 tablespoons ice water (plus more more if necessary) Filling:

12 oz blueberries (or 2 containers of 6 oz) 2 to 3 tablespoos sugar (depending on the sweetness of your berries) 2 tablespoons crystallized ginger, finely chopped juice of 1 Meyer lemon

1. Heat the cream in a small saucepan just to a simmer. 2. Stir in the honey, toss in whole lavender sprigs, and remove from the heat. 3. Let steep for 10 minutes on the counter, and another 30–40 minutes in the fridge until cold. 4. Pour the mixture through a fine mesh strainer or cheesecloth and beat with an electric mixer until stiff peaks form.

2 cups fresh sweet cherries, pitted 1 ⁄3 cup pistachios, chopped 3 eggs ¼ cup sugar ½ cup flour pinch of salt 1 cup milk 1 tablespoon amaretto 1 teaspoon vanilla zest of 1 lemon ¹⁄8 teaspoon nutmeg, freshly grated

5. Meanwhile, preheat your oven to 350°F.

1. Preheat oven to 350°F.

6. In a food processor, pulse the almonds until a fine crumb forms.

3. Toss in the cherries and pistachios.

7. Add the flour, sugar, and salt, pulsing to combine. 8. Add the butter and pulse 3–5 times until the butter is pea size or smaller. 9. Add the water 1 tablespoon at a time, pulsing until a dough forms when you squeeze between 2 fingers. 10. Form the dough into a disk and chill for 30 minutes. 11. While your dough is chilling, combine the berries with sugar, ginger, and lemon juice. 12. Let rest for at least 30 minutes, tossing occasionally. 13. Cut the dough into 8 equal pieces and roll each out into a thin circle. 14. Using 2 6-cup muffin tins flipped upside-down, drape each piece of dough snugly over the muffin cups. Cut away any excess around the edge of each cup. 15. Bake for 15–20 minutes, or until the crusts are a nice golden brown. Let the cups cool a bit before inverting onto a plate. 16. Fill each cup with blueberries and top with a dollop of lavender whipped cream. Cherry, Pistachio, & Amaretto Clafouti Rich, custardy, and crunchy, this sweet French casserole is a perfect accent to any lazy Sunday afternoon. Serves 6 *If you don’t have the wherewithal to pit all those fresh cherries, or they are simply out of season, throw some thawed frozen ones in there instead.

2. Butter a 9-inch gratin dish. 4. Whisk the eggs, sugar, flour, and salt until smooth. 5. Add the milk, amaretto, vanilla, lemon zest, and nutmeg and whisk until smooth. 6. Pour into the baking dish and bake for 40–50 minutes until golden brown, puffed, and just set in the middle. It will deflate immediately upon cooling, that’s okay. Top with powdered sugar and serve by the scoopful. Berries & Cream Ice Cream This rich frozen custard will have you licking every piece of kitchen equipment involved in its making. Makes about 1 ½ quarts

2 cups whole milk 2 cups heavy cream 1 cup sugar ¾ cup sugar 4 egg yolks 1 cup mixed berries 2 tablespoons sugar 1 tablespoon water

mesh sieve into a large bowl and chill, covered. 5. Meanwhile, cook the berries with sugar and water in a small saucepan until they get nice and syrupy. 6. Pour through a fine mesh strainer and discard the solids. Let this chill in the fridge until cool. 7. Once the custard is cold, pour into an ice cream maker and churn until thickened. This will take about 20 minutes or so. 8. In a wide sealable container, layer 1⁄3 of the ice cream and drizzle with 1⁄3 of the berry sauce. 9. Repeat this 2 more times, ending with a berry drizzle. 10. Cover and freeze. You should get a beautiful berry swirl when you scoop. Cherry Blackberry Ice Cream Floats These are nostalgia in a glass. You’re going to need a long spoon for this one. Serves as many as you want

blackberries and cherries, fresh and pitted Berries & Cream Ice Cream (recipe above) or Black Cherry Ice Cream old fashioned root beer 1. In a tall glass, add a small handful of berries and cherries. 2. Top with scoops of ice cream and frothy root beer.

1. Combine milk, heavy cream, and sugar in a medium saucepan and bring to a simmer. 2. Whisk egg yolks in a small bowl, slowly adding spoonfuls of the cream mixture to temper the eggs. 3. After adding the whole yolk mixture to the cream, cook on medium heat for about 5 minutes. Stir constantly, until the mixture thickens and coats the back of a wooden spoon. 4. Strain the mixture through a fine | 71

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

72 | fall 2013 | 73

Yields about 4 pint jars 3 lbs winter squash,

peeled, seeded, and sliced (about 8 cups) 2 tablespoons pickling or canning salt 2 cups cider vinegar 1 cup sugar 1½ teaspoons mustard powder 1½ teaspoons mustard seeds ¾ teaspoon turmeric 4 slices fresh ginger 4 small bay leaves 4 dried hot peppers

1. In a bowl, mix the squash with the salt and let it rest for 2 to 3 hours. 2. Prepare water bath canner, jars, and lids. 3. In a large saucepan bring vinegar, sugar, mustard powder, mustard seeds, and turmeric to a boil, stirring to dissolve sugar. Reduce heat, cover the pan, and simmer for 10 minutes. 4. Drain the squash pieces, rinse, and drain them again. Pack the squash into the pint jars with ginger, bay leaves, and hot peppers, leaving a generous 1⁄2 inch of headspace. 5. Ladle hot pickling liquid into jars to cover squash leaving 1⁄2 inch of headspace. Remove air bubbles and adjust headspace if necessary by adding more hot pickling liquid. 6. Wipe rim of jars and seal hand tight with lid. 7. Process jars in boiling water bath for 10 minutes. 8. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars for at least 1 month for best flavor.

74 | fall 2013 | 75

For most delicious results, enjoy within 1 year!

Yields about 1 quart

1 quart snap peas 3 cups water (filtered or de-chlorinated) 4 teaspoons sea salt 3 tablespoons pickling spice 4 cloves garlic, halved 4 sprigs fresh dill 1. Wash snap peas and string them, pinching off the blossom end. 2. Mix water and salt to form a brine. 3. Add spices, garlic, dill, and snap peas to the bottom of a half-gallon jar. Cover with brine. 4. Create a water weight, filling a plastic bag with any remaining brine to submerge the snap peas under the liquid. Cover the jar with a clean towel, securing it with a rubber band so contents are protected from critters but can still breathe. 5. Store jar in a cool place (65 to 75ยบF) for 1 week to 10 days. 6. When beans are sufficiently sour, cover jar tightly with a lid and refrigerate. Enjoy the delicious probiotics! Note: Commercially available pickling spices vary greatly. You can also make your own using a combination of traditional pickling spice ingredients. These include: mustard seeds, black peppercorns, coriander seed, cinnamon sticks, whole allspice, cloves, dried chilies, bay leaves, fennel seed, dill seed, and mace. | 77

78 | fall 2013

Yields about 1 pint jar

2 large red bell peppers, roasted and peeled 1 cup white wine vinegar ½ cup water ¼ cup sugar 2 tablespoons yellow mustard seeds ½ teaspoon celery seed ½ teaspoon salt

4. Remove spice bag from pickling liquid and discard. Ladle hot pickling liquid into jars to cover blueberries. They will float and that’s okay.

8. Use pickled beets to top sliders or any of your favorite sandwiches.

5. Cover with a loose lid and allow to cool. Refrigerate.

Yields about 4 pint jars

6. Place 2 tablespoons of pickling liquid at the bottom of a collins glass. Fill with champagne and garnish with pickled blueberries.

1. Dice red peppers into small pieces.

Yields about 4 pint jars

2. In a large saucepan bring vinegar, water, sugar, mustard seeds, celery seeds, and salt to a boil, stirring to dissolve sugar. Reduce heat, cover the pan and simmer for 10 minutes.

3 ½ lbs of beets, cooked, peeled, and sliced 2 cups apple cider vinegar 1 cup water ½ cup granulated sugar ½ cup brown sugar zest and juice of 1 orange 1½ teaspoons salt 1 cinnamon stick, broken in pieces 1½ teaspoons whole allspice 1½ teaspoons whole cloves 1 sprig rosemary, cut into pieces

3. Pack pepper pieces into a pint jar. 4. Ladle hot pickling liquid into jar to cover peppers. 5. Cover with a loose lid and allow to cool. Refrigerate. 6. Peppers will taste the best if you can allow them to sit for a day or 2 before eating.

Serve on top of fresh oysters.

Yields about 2 pint jars

2 cups blueberries 1½ cups red wine vinegar 1 cup sugar ¼ teaspoon salt ¼ teaspoon vanilla 1 cinnamon stick ½ teaspoon whole cloves ½ teaspoon whole allspice

1. Prepare water bath canner, jars, and lids. 2. Combine all ingredients except beets in a large saucepan. Bring to a boil, reduce heat, cover and simmer 15 minutes. 3. Pack beets into hot jars, leaving a generous 1⁄2 inch of headspace. 4. Ladle hot pickling liquid into jar to cover beets leaving 1⁄2 inch of headspace. Distribute spices and herbs evenly between jars. Remove air bubbles and adjust headspace if necessary by adding more hot pickling liquid.

1. Tie cinnamon stick, cloves, and allspice into a piece of cheesecloth.

5. Wipe rim of jars and seal hand tight with lid.

2. In a medium saucepan bring vinegar, sugar, salt, vanilla, and spice bag to a boil, stirring to dissolve sugar. Reduce heat, cover the pan and simmer for 10 minutes.

6. Process jars in boiling water bath for 10 minutes.

3. Pack 1 cup of blueberries into each pint jar.

1 quart cauliflower florets 3 cups rice wine vinegar 1 cup water 1 cup sugar 2½ tablespoons salt 2 teaspoons mustard seed 1 teaspoon coriander 1 teaspoon fennel 1 teaspoon whole black pepper ½ teaspoon saffron 1 piece star anise 4 sprigs thyme 1. Prepare water bath canner, jars and lids. 2. Combine all ingredients except cauliflower and thyme in a large saucepan. Bring to a boil, reduce heat, cover and simmer 10 minutes. 3. Pack cauliflower and 1 sprig of thyme into each jar, leaving a generous ½ inch of headspace. 4. Ladle hot pickling liquid into jars to cover cauliflower leaving ½ inch of headspace. Distribute spices evenly between jars. Remove air bubbles and adjust headspace if necessary by adding more hot pickling liquid. 5. Wipe rim of jars and seal hand tight with lid. 6. Process jars in boiling water bath for 10 minutes. 7. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars. Enjoy within 1 year for best quality.

7. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars. | 79

s d r i B e Th St y l

crow 80 | fall 2013


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bu t l u f i t a flea this u a t a e b s these bird print y inspired tion d n u I fo epy old ack. The lso men a b ’s cre d e k l l i c u h o o c itch taw y.I sh marke ween stor ed Alfred H Hallo ust watch ooky‌. j p that I he Birds. S T | 81

ints old pr

82 | fall 2013


Crow The crow is a bird print I found online. I printed it out on craft stock paper and cut it out. Then I cut out an extra square on the bottom and folded it back so that the crow can stand by itself. Secure it with a small piece of tape. Old Prints The old bird prints look great on a dark painted wall. Perfect to make a scary corner somewhere. Pumpkin I photocopied the old bird prints and cut them out. Then I glued them to a black fake pumpkin using regular craft glue. The names underneath each bird are simply random names cut out of an old book.

place card 84 | fall 2013


h | 85

sha lamp


86 | fall 2013


Place Card This is a bird print I found online. I printed it out on craft stock paper and cut it out. The name is a printout that I glued to the crow using paper glue. Wreath The wreath is made of feathers, you can make your own or buy one readymade. The crow is a bird print I found online. I printed it out on craft stock paper and cut it out. Then I glued it to the wreath using a hot glue gun. Lamp Shade I photocopied the old bird prints and cut them out. Then I stripped an old lampshade from a flea market leaving just the frame. I painted it black. Once dry I hot glued the birds to the shade. You must make sure the birds are not too close to the bulb. Only use a lowwatt bulb on this shade. Flowers Cut out paper birds and stick them on the beautiful mix of dark flowers. Flowers from | 87


autumnal feast

Gather up the bounty of autumn for harvest-inspired dishes. These are vegetarian dishes that even carnivores will devour!

Food+styling by Sanna Kekalainen | Photography by Reetta Pasanen 88 | fall 2013

Sweet Potato Soup


Warm Bean & Root Vegetable Salad


Sweet Potato Soup The mild-mannered sweet potato makes a tasty and warming soup. Give it a bit of punch with a hint of chili and the pleasing texture of toasted pumpkin seeds. Makes 4 servings

1 onion 1 garlic clove 4 large sweet potatoes 3 large carrots 2 tablespoons olive oil 4 cups vegetable stock ¾ cup whipping cream ¼ teaspoon chili, freshly ground ¼ teaspoon black pepper, freshly ground toasted pumpkin seeds, for garnish thyme twigs, for garnish 1. Peel and chop the onion, sweet potatoes, and carrots. 2. In a large pot, sauté them briefly in oil. 3. Add the vegetable stock. Bring the stock to a boil and then lower the heat to medium. 4. Cook for around 25 minutes or until the vegetables are tender. Pumpkin Bruschetta Bruschetta is the perfect appetizer for a casual party. In honor of autumn, these are loaded with oven-roasted pumpkin and sharp Parmesan. Makes 8 slices

½ pumpkin gourmet finger salt (such as Maldon), and freshly ground black pepper 8 slices of country-style bread 4 tablespoons olive oil 4 oz Parmesan cheese 4 tablespoons pine nuts, toasted 2 tablespoons white balsamic syrup 2 spring onions, finely chopped 1. Preheat oven to 375°F. 2. Cut away the rind and seeds of the pumpkin. 3. Chop the pumpkin into cubes, then roast them until tender. 4. Season with salt and pepper. 5. Drizzle the olive oil over the slices of bread. 6. Toast the slices in the oven for a few minutes, or until they become crispy. 7. Shave the Parmesan into slices. 8. Arrange pumpkin cubes and Parmesan on each slice of bread. 9. Finish off with the balsamic syrup and spring onions.

5. Using a hand blender, purée the soup and add cream to thicken it. 6. Stir the soup and bring to a boil. 7. Season with chili and pepper. 8. Add salt if required. Garnish the soup with the seeds and thyme. Mushroom Risotto This risotto is the perfect vehicle for mushrooms. But a dollop of mascarpone cheese elevates this rustic dish into something divine. Serves 4

4 cups mixed forest mushrooms 2 tablespoons butter 1 onion 1 clove garlic 2 tablespoons olive oil ²⁄3 cup risotto rice, such as Arborio ¾ cup white wine (at room temperature) 3 cups hot vegetable stock 2 tablespoons butter 1 cup Parmesan cheese, freshly grated ½ teaspoon ground pepper, white or black ¼ cup fresh herbs, finely chopped 2 tablespoons mascarpone cheese | 91

1. Clean and slice the mushrooms. 2. Sauté them in the butter until all their liquids have been released, then put them aside. 3. Peel and finely chop the onion. 4. In a separate frying pan, sauté the onions in oil on medium heat. 5. Add the rice to the pan and continue to sauté until the grains of rice turn slightly translucent. 6. Pour in the wine. 7. Stir the mixture, and when the wine has been almost entirely absorbed, add a ladleful of the warm stock and continue to stir. 8. Keep adding small amounts of stock, and stir so the liquid becomes absorbed. 9. Continue until the rice is al dente. (Note that you might not need to use all of the stock.) 10. Stir in the sautéed mushrooms, butter, Parmesan, pepper, and herbs. 11. Finish off the risotto with a couple spoonfuls of the mascarpone. Flatbread Love the sensation of fresh bread, but not the trouble of kneading dough? This super simple way of baking bread requires no perspiration on your part. It’s best when eaten piping hot and dripping with butter. Makes around 24 pieces

2 cups full-fat milk (lukewarm) 1 bag of active dry yeast ¼ cup olive oil 3 tablespoons liquid honey 1½ teaspoons salt 3 ½ cups plain flour 1 cup oats ¼ cup seeds or nuts, for garnish 1. Crumble fresh yeast into the lukewarm milk. If you’re using dry yeast, combine it with a bit of flour before stirring it into the milk. 2. Add the oil, honey, and salt, and stir with a wooden fork until smooth. 3. Add the flour and oats. 4. Cover an oven tray with a piece of parchment paper. 5. Flour your hands and lightly pat the dough evenly into the pan. 6. Sprinkle seeds on top and gently press them into the dough. 7. Use a sharp knife to score the dough into around 24 square pieces. 8. Cover the dough with a kitchen cloth and let it rise for around half an hour in a warm place. 9. Preheat the oven to 400°F. 10. Prick the surface of the dough with a fork. 11. Bake the bread on the middle rack of the oven for 15–20 minutes.

Serve fresh out of the oven with butter.

92 | fall 2013

Warm Bean & Root Vegetable Salad You think salad is only for summer? Try this seasonal root and bean dish. It’s an earthy treat that will keep you going through chilly autumn evenings. Serves 4

26 oz root vegetables (such as carrots, black salsify, beetroots, and golden beets) 3 tablespoons rapeseed oil 1 tablespoon apple cider vinegar 2 tablespoons light brown sugar 2 cups marinated beans (recipe below) 4 tablespoons bean marinade 5 oz feta cheese ¼ cup sunflower seeds, toasted wild rocket or fresh herbs, to garnish 1. Preheat oven to 350°F. 2. Peel and chop the root vegetables into cubes of the same size. 3. Cover an oven sheet with parchment paper and arrange the root vegetable cubes on the sheet. 4. Drizzle them with the oil, vinegar, and sugar, then season with salt and pepper. 5. Roast on the oven’s middle rack for around 40 minutes, flipping them occasionally. 6. When the roots are tender, take them out of the oven and combine with the marinated beans. 7. Place the bean and vegetable mixture on a serving platter and drizzle the bean marinade over them.

Mushroom Risotto

Pumpkin Bruschetta


Apple Tartlets

94 | fall 2013

8. Scatter crumbled feta and sunflower seeds over the vegetables.

7. Brush a bit of the butter over the corn as they grill, and then pour the rest over the cobs when they are done.

9. Finish the dish off with a handful of rocket or herbs.

TIP: You can also add chopped herbs, lemon peel, or finely chopped garlic to the butter for a different flavor.

Marinated Beans Beans:

2 cups cooked beans, preferably 2–3 different varieties ¼ cup fresh herbs, finely chopped Marinade:

1 small red onion 2 cloves garlic 4 tablespoons apple cider honey vinegar ¼ cup rapeseed oil 1 teaspoon sugar ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 teaspoon organic dried herbs, ground juice from ½ an organic lemon, plus grated peel 1. Peel and finely chop the onions. 2. Combine with the vinegar, oil, spices, lemon juice, and lemon peel. 3. Add the cooked and drained beans and any herbs you like.

Apple Tartlets No dessert celebrates the autumn harvest more than classic apple pie. Try this tartlet variation, where apples are wrapped in a lovely crust and dusted with muscovado sugar. Makes 4 tartlets Tartlet batter:

2 sticks butter, room temperature 1¾ cups flour ¾ cup sugar 1 egg yolk Filling:

4 Golden Delicious or Granny Smith apples ½ stick salt-free butter ¼ cup sugar 1 egg


2 tablespoons light muscovado sugar

4. Cover the beans with cling wrap and let them marinate in a cool place, overnight.

1. Heat the oven to 400°F.

Grilled Corn with Chili Butter An autumn classic—grilled corn on the cob—gets a kick with a chili butter glaze. Serves 4

3. Blend until the batter is smooth.

4 cobs of corn 1 mild chili 1 stick butter ¼ teaspoon white pepper, freshly ground ½ teaspoon gourmet salt, such as Maldon

1. Remove the cornhusks and the corn silk. 2. Boil the corn in a large pot of salted water for around 10 minutes.

2. Put all the batter ingredients into an electric mixer or hand blender equipped with dough hooks. 4. Using your hands, form the batter into a ball, wrap with cling wrap, and let rest for 30 minutes in a cool place. 5. Divide the dough into 4 parts. 6. On a floured work surface, roll out each part into rounds. 7. Peel, core, and slice the apples. 8. In a large frying pan, melt the butter. 9. Add the sugar and let it melt into the butter. 10. Fry the apple slices in butter on medium heat for around 15 minutes or until they turn golden brown. 11. Divide up the apple slices evenly into each pie round.

3. Meanwhile, de-seed the chili. Discard the stem and then finely chop the chili.

12. Fold the edge of the dough over the apples, leaving the centre of the tartlet uncovered.

4. Melt the butter and add the chili, salt, and pepper.

13. Lightly beat the egg in a cup and brush the edges with it.

5. Drain the corn and pat dry.

14. Bake tartlets on the middle rack of the oven for around 20 minutes or until they turn golden brown.

6. Grill the corncobs on medium heat until they are completely tender.

15. Sprinkle muscovado sugar over the hot tartlets. Serve hot or at room temperature on their own or with vanilla ice cream.

Quince & Tagetes Wreath

96 | fall 2013

This story is inspired by a trip to India, where I fell in love with amazing wreaths of golden tagetes and my favorite autumn fruit, the quince, with its sweet smell and unique color text+photography by Dietlind Wolf

india’s gold

y a trip to India, where azing wreaths of golden utumn fruit, the quince, d unique color

98 | fall 2013



1. Tagetes Flower Garland 2. Tagetes Centerpiece 3. Tagetes Adornment

3. | 99

Quince & Tagetes Wreath

Use the flowers like beads—thread them onto the wire and place the ends into the quince.

Tagetes Flower Garland

Thread the tagetes onto the wire starting with the smaller flowers, moving to larger ones, then finshing off with the ones smaller again.

Tagetes Adornment

I found these little stands in a Chinese shop and I gilded them. Place a quince on top and fasten the tagetes with a little metal wire.

Tagetes Centerpiece

In a beautiful metal bowl, place a few quinces and an old children’s crown adorned with tagetes.

Flower Quince

I gave the tagetes a wire stem, and placed the stem into the quince.

Lentil Quince Soup Serves 4

1 tablespoon ghee 1 teaspoon cardamom 1 curry leaf seeds from 1 vanilla pod ½ quince, peeled and grated 1 large onion, finely chopped 1 tablespoon ginger, grated 1 cup red lentils, washed 1 cup yellow lentils, washed water ½ can of coconut milk salt, to taste 1. Heat a large pan and add the ghee. 2. Add cardamom, curry leaf, and vanilla. 3. Stir well. 4. Add quince, ginger, and onion and stir until onion is soft. 5. Add the lentils and enough water to cover them. 6. Simmer for 30 minutes. 7. Add the coconut milk and season with salt.

100 | fall 2013

Serve warm.

This story is insp I fell in love wit tagetes and favo with its sweet sm

Flower Quince

Lentil Quince Soup

M Pu mU p Uk O 102 | fall 2013

s n iN We asked our very favorite crafters to make pumpkins for us. We hope you get inspired by the fun results Photography by Colin Cooke

< Elise Dee


Elise painted her pumpkin gold using gold craft paint and glued old white plastic pearls from a broken necklace to the pumpkin using a hot glue gun.

Paul Lowe


Paul covered his whole pumpkin with stamps. The pumpkin is a fake one, so it will never go bad. The stamps come from Brimfield Flea Market and are simply glued on one by one with craft glue. A little time-consuming yes, but the result is a stunning one. Donâ&#x20AC;&#x2122;t you agree? | 103

< Dietlind Wolf

Cut-out Even the stem got glittered. The resultâ&#x20AC;&#x201D; simply eye catching

Dietlind cut the top off her pumpkin and scraped out the insides. Then she used a hammer and cookie cutters to make the amazing patterns. The loose parts are fastened to the pumpkin using small bamboo sticks and tooth picks.

Jim Noonan


Jim used a real pumpkin for his project. He worked in stages, covering small pieces with craft glue and then dusting them with glitter. | 105

Paul Vitale


Paul used small brass nails to make a heart pattern on his pumpkin. Then he used soft brass wire to create a heart mesh within the heart. Lovely!

Lova Blavarg


Lova used crayons and drew crows on her pumpkin.


She made a v-shaped cut into her second pumpkin and placed the top of an old purse in the hole. She glued the chocolate money in place using a hot glue gun.

Sarah Goldschadt


Sarah painted her pumpkin white using craft paint and placed colorful round stickers on it. The stickers can be found in any office supply store. | 107

Filled pasta

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d a A few years back, my cousin Sara came to live in New York. She is from a small town just outside Bologna in the Emilia Romagna region in Northern Italy. Tortellini is a specialty in her hometown and it was one of the first meals we made together. This shape in particular has been a great love of mine ever since. Itâ&#x20AC;&#x2122;s best when made with friends over several bottles of wine. Food+text+photography by Linda Pugliese

A few tips:

Salt your pasta water to taste like the sea. It is even more important to have properly salted pasta water when working with fresh pasta. Always keep your dough covered when not working with it so it doesn’t dry out. When rolling out dough with the machine, flatten by hand to half an inch thick. Start with the widest setting and gradually work your way down to lower settings. Fold dough and re-roll as necessary to get a uniform shape. The additional kneading will add strength and silkiness to your dough. Make more and keep filled pasta in the freezer for surprise guests! Freeze on a tray covered in parchment, then transfer pasta to a Ziploc bag to store. After you boil them for 10–12 minutes, they taste as if you’d made them that day. Don’t throw away the cut-off pieces of pasta you have left when shaping your dough—you can have maltagliati. Freeze on a tray or leave out to dry, pack in a Ziploc, and store in the freezer for later use with hearty sauces and soups.

Pork Ragu Parcels This is the Italian version of pork soup dumplings. Makes about 50 parcels, serves 5 Filling:

3 tablespoons olive oil 1 teaspoon salt 1½ lbs pork back bone 1 cup carrot, finely chopped 1 cup onion, finely chopped 1 cup celery, finely chopped 4 bay leaves Pasta:

4 servings pasta dough, cut into 8 equal pieces fruity olive oil 1. Season the pork back bone with 1 teaspoon salt. 2. Heat oil in a large pot on medium heat, add pork back, and brown all over. This will take about 2–3 minutes per side. Transfer to a plate and set aside. 3. Add carrot, onion, celery, bay leaves, and a pinch of salt to the pot. Cook uncovered on medium heat until tender and golden brown. This will take about 20–25 minutes. 4. Return pork to the pot. Add 4 cups of water, cover, and bring to a simmer. 5. Reduce heat to lowest setting and cook covered for 8 hours.

Pasta Dough The perfect egg dough—strong enough to stand up to a heavy ragu and hold any filling. Serves 1

1 cup+1 teaspoon all purpose flour, and more for dusting 1 egg 1 tablespoon olive oil 1 tablespoon water 1. Place all ingredients in a food processor, pulse to start, then process until the dough comes together. 2. Spread onto a floured wooden surface, bring the dough into a ball, and knead lightly by hand for another minute or so. 3. Cover with plastic wrap and allow to rest for at least 20 minutes.

6. Remove pork from the pot. When cool enough to handle, carefully pick all the meat off the bones. Add the meat back to the pot and discard the bones. 7. Remove bay leaves. Add 1 cup of water, a knob of butter, and a pinch of salt. Simmer for another 30 minutes on medium heat. 8. Let cool completely and freeze for at least 4 hours to keep juices intact for filling. 9. When ready to assemble, remove ragu from freezer and set aside. 10. Bring a large pot of salted water to a boil. 11. Starting with 1 piece of the dough, roll out to setting 2 on your pasta machine. 12. Cut into 3x2½-inch rectangles. 13. Place 1 rounded teaspoon of filling at the center of the rectangles, lightly wet edges with water using the tip of your finger, and bring all 4 corners up to meet in the center, firmly pinching along the edges to secure filling. 14. Repeat this process with the remaining dough. You will end up with a heaping cup of leftover filling. Freeze for later use, or use the filling as the sauce for an even heartier meal. 15. Boil for 4 minutes. Serve immediately drizzled with olive oil and sprinkled with Maldon sea salt. Hearty greens work great on the side. | 111

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The perfect egg doughâ&#x20AC;&#x201D;strong enough to stand up to a heavy ragu and hold any filling | 113

Nutella Caramelle | 115

Truffle Pátê Cappelletti with Passion Fruit Glaze A luscious, luxurious, sweet, and salty bite, this starter is one to impress. Makes about 48, serves 8 Filling:

8 oz truffle pátê Pasta:

3 servings pasta dough, cut into 6 equal pieces Glaze:

¼ cup passion fruit preserves ¼ cup honey 2 tablespoons water

Sweet Potato Raviolo with Brown Butter & Sage This dish gives you satisfaction of fresh filled pasta with the least amount of labor. Sweet potato, browned butter, and sage just scream fall! Makes 8, serves 8 Filling:
 1½ lbs sweet potato, about 2 ¹⁄8 teaspoon nutmeg, freshly ground hearty pinch of salt 8 eggs Pasta:

4 servings pasta dough, cut into 8 pieces Sauce:

1. Bring a large pot of salted water to a boil. 2. Starting with 1 piece of dough, roll out to setting 2 on your pasta machine. 3. Lay the dough out onto a lightly floured surface. Using a 2-inch round, cut your dough. 4. Place ¼ teaspoon of pátê onto the center of each round. Lightly wet edges with water and fold into a half moon, pressing to secure filling. Bring the 2 bottom points together and press firmly to secure; they should look like little hats. 5. Boil cappelletti for 4 minutes. 6. Bring passion fruit preserves, honey, and water just to a simmer in a small sauce pan. 7. Strain pasta, plate, and drizzle lightly with glaze.

Serve warm or at room temperature as a starter.

5 tablespoons unsalted butter 24 sage leaves pinch of salt Maldon sea salt, for topping 1. Preheat oven to 375°F. 2. Place sweet potatoes on a rimmed baking sheet lined with foil, pierce potatoes all over with a fork, and bake until tender. This will take about 50–60 minutes. 3. When cool enough to handle, peel off and discard skin. Put potatoes in a food processor with nutmeg and salt, and pulse until relatively smooth. 4. Transfer filling to a large Ziploc bag and cut a half-inch tip. 5. Bring a large pot of salted water to a boil. 6. Starting with 1 piece of dough, roll out to setting 2 on your pasta machine.

It’s best when made with friends over several bottles of wine

7. Lay the dough out onto a lightly floured surface. Using a 5-inch inch round, cut dough into 2 rounds. 8. On the first round, leave a 1-inch border and pipe the filling around several times to create a nest for the egg yolk, about 1 inch high or 1¼ of a cup.

1. Heat oil in a large skillet on medium high, and add onion and a pinch of salt. Cook uncovered until tender and lightly browned. This will take about 10 minutes. 2. Add artichoke hearts, hearts of palm, lemon zest, and lemon juice and cook on medium heat for 25 minutes.

9. Carefully separate an egg, and gently add the yolk to the center of the raviolo, adding more filling to secure if necessary.

3. Transfer to a food processor and process until smooth. Let cool.

10. Working with the second round, gently roll out with a rolling pin to a slightly larger size, adding approximately ½ inch to the diameter.

4. Bring a large pot of salted water to a boil.

11. Wet the edges of the bottom round with water and gently lay the larger round on top, pressing the edges firmly to secure the filling. Repeat this process until you have 8 raviolo. This may be done up to 4 hours ahead. To keep, lay on a sheet pan lined with parchment or a kitchen towel, cover, and place in the fridge.

6. Lay the dough onto a lightly floured surface and cut into 2½inch squares.

5. Starting with 1 piece of dough, roll out to setting 2 on your pasta machine.

12. Boil raviolo in 2 batches for 3 minutes each.

7. Working with 1 square at a time, add 1 teaspoon of filling to the center, wet the edges lightly with water, and fold in half to form a triangle. Take 2 corners, bring them together, and press to secure.

13. Meanwhile, simmer butter and sage leaves with a pinch of salt in a skillet on medium low until butter is browned and sage is crispy.

8. Reduce chicken stock in a medium saucepan all the way down to a glaze. This will take about 30–40 minutes. Add butter and season.

Serve pasta immediately, topping each raviolo with 2 spoonfuls of browned butter, 3 sages leaves, and a pinch of Maldon sea salt

9. Boil tortellini in salted water for 4–5 minutes.

Artichoke Toretelloni in Chicken Broth Glaze Lemon zest gives this dish a crisp freshness; the perfect transition from summer to fall. Makes 82, serves 8 Filling:

1 medium onion, chopped 1 tablespoon extra virgin olive oil 1 pinch kosher salt 28 oz artichoke hearts in water, drained and roughly chopped (2 cans) 14 oz heart of palm in water, drained and roughly chopped (1 can) zest of 1 lemon, plus more for serving juice of half a lemon Pasta:

4 servings pasta dough, cut into 8 pieces Sauce:

4 cups homemade chicken stock 1 tablespoon unsalted butter salt, to taste grated pecorino romano, for serving

Plate, spoon over glaze, and top with lemon zest and grated pecorino. Nutella Caramelle Pasta for dessert?! Oh yes! These little caramel-shaped, sweet, and salty parcels are a delicious addition to your afternoon coffee, or the end of a good fall meal. Makes about 30, serves 10

1 serving pasta dough 1 ⁄3 cup Nutella 3 tablespoons unsalted butter Maldon sea salt, to taste 1. Bring a large pot of salted water to a boil. 2. Separate dough into 2 equal parts. Roll out dough with a pasta machine, starting at the widest setting and moving gradually to setting 1. 3. Cut dough into rectangles, 2½x3 inches. Dot each with ½ teaspoon of Nutella directly in the center of the rectangle. Lightly wet the edges with water. Starting with the long end, roll the dough over the filling and once again over itself to seal. 4. Carefully pinch the edges to secure the Nutella inside. 5. Boil the caramelle for 4 minutes. 6. While pasta is boiling, melt butter in a large skillet on low heat. 7. Drain the caramelle and toss in the skillet until lightly browned and crispy. This will take about 2 minutes.

Serve immediately, sprinkled generously with Maldon sea sat. | 117

Beekman 1802 Is a very, very, very fine farm

118 | fall 2013

< Raw Fall Kale Salad

Text by Aime Swartz | Food+Styling by Paul Lowe | Photography by Frances Janisch | 119

When Josh Kilmer-Purcell and Brent Ridge bought Beekman 1802 in 2007, it was the weekend sanctuary both needed to escape the hustle and grind of New York City living. It was everything the couple had dreamed of (and more!) for their country home up-state—an historic Georgian-Federal house and wraparound porch surrounded by acres upon acres of bucolic farmland and a bright red barn. Then the recession hit. Faced with losing it all, Kilmer-Purcell, an advertising executive and best-selling author, and Ridge, a physician and former executive for Martha Stewart Omnimedia, put their all into saving Beekman 1802—starting first with personal transformations from city-slickers to rustic farmers who would soon call Sharon Springs, NY home. Today, Beekman 1802 is a lifestyle brand centered around a working farm, complete with a herd of 80 dairy goats and a wayward llama named Polka Spot, and an upscale mercantile that sells soap, cheese, seeds, and other fruits of the farm, as well as heirloom-quality goods made by local artisans. “Everything has become so temporary and disposable,” explains Brent. “We like to create things that will be used over and over or handed down or shared.” Beekman 1802 and its newly opened storefront in Sharon Springs has also become a tourism destination for everyone enchanted by the idea of living better lives—season by season, neighbor by neighbor—and for reality television fans hoping to catch a glimpse of the duo. (Kilmer-Purcell and Ridge star in a reality show about their lives at Beekman 1802, The Fabulous Beekman Boys, on The Cooking Channel.

Their second cookbook, Beekman 1802 Heirloom Desserts, debuts this fall. Keep an eye out for book signings and bake-offs near you and follow them on Twitter@Beekman 1802Boys

Blaak & Mac

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Opposite page: Roasted Sage Filled Fall Chicken above: Pork Chops with Balsamic Cherry Sauce

“Everything has become so temporary and disposable,” explains Brent. “We like to create things that will be used over and over or handed down or shared” | 123

Pork Chops with Balsamic Cherry Sauce This is a really wonderful dish. We love pork chops and combined with this sweet sauce… wow! Serves 4

2 tablespoons butter 2 shallots, finely chopped ½ lb dried cherries (soaked in warm water for 1 hour and drain) 1 cup vegetable broth 2 tablespoons orange marmalade 1 tablespoon balsamic salt & pepper, to taste 4 large pork chops, bone-in butter, for frying 1. Heat the butter in a saucepan and sauté the shallots until soft. This will take about 2–3 minutes. 2. Stir in the cherries, broth, marmalade, and balsamic. 3. Simmer until the sauce thickens a little. This will take about 8–10 minutes. 4. Season with salt and pepper. 5. Heat the butter in a pan and fry the pork chops until golden brown. They need about 3 minutes on each side. 6. Serve with the sauce. Blaak & Mac This is one of the Beekman Boys’ most popular recipes. It calls for their Blaak cheese, but you can also use another hard goat cheese. Serves 8–10

salt, to taste 1 lb elbow macaroni 1 qt fresh goats milk 1 stick butter, divided into 6 tablespoons & 2 tablespoon pieces ½ cup all purpose flour 12 oz BLAAK (remove rind and grate 4 cups) 2 tablespoons whole grain mustard ½ teaspoon pepper ½ teaspoon ground nutmeg 1½ cups fresh breadcrumbs 1. Preheat oven to 375°F. 2. Bring a large pot of salted water to boil, add the macaroni, and cook according to instructions. Drain.

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3. Heat the milk in a saucepan. 4. Melt 6 tablespoons butter in a large saucepan and stir in the flour.

2 tablespoons sherry vinegar salt & pepper, to taste

6. Cook until thick and smooth.

1. Place kale in a large bowl and give it a gentle massage—this will break up the fibers and make it easier to eat.

7. Remove from heat and add the cheese, mustard, pepper, and nutmeg.

2. Add radicchio, beets, carrots, pecans, and pumpkin seeds.

8. Add the macaroni and mix well.

3. Add oil, vinegar, salt, and pepper and give it a toss.

5. Whisk in the warm milk, a little at a time.

9. Pour into a greased baking pan. 10. Melt the 2 remaining tablespoons of butter and mix with the breadcrumbs. 11. Place on top and bake until golden. This will take about 30 minutes. Roasted Sage Filled Fall Chicken Serves 4

8 large organic chicken thighs 16 sage leaves salt & pepper, to taste 1 red cabbage, cut into smaller wedges 2 carrots, peeled and sliced 1 parsley root, peeled and sliced 8 shallots, peeled 1 ⁄3 cup olive oil 1. Preheat oven to 375°F. 2. Lay out the chicken thighs and put 2 sage leaves between the skin and the meat.

Blood Orange & Nectarine Cobbler The blood oranges gives this dish a wonderful taste. Try it à la mode. Serves 4

6 nectarines, pitted and cut in half ½ cup sultanas ¼ cup+4 tablespoons sugar ½ cup water 2 cinnamon sticks 2 star anise 1 vanilla bean, cut in half and seeds scraped out 2 blood oranges, cut into wedges 1²⁄3 cups unbleached flour 4 tablespoons butter, cold and in pieces ½ cup milk melted butter sugar 1. Preheat oven to 450°F.

4. In a large baking dish add cabbage, carrots, parsley root, and shallots.

2. In an ovenproof dish place nectarines, sultanas, sugar, water, cinnamon, star anise, and vanilla bean.

5. Drizzle with oil and toss with salt and pepper.

3. Squeeze the oranges over the dish and add the flesh too.

6. Add the chicken and bake until golden brown. They will need about 30 minutes.

4. Combine flour and ¼ cup sugar in a bowl.

5. Add the butter and work it in with your hands. The result should be crumbly.

3. Rub the thighs with salt and pepper

Serve with the baked vegetables.

Raw Fall Kale Salad Serves 4

6. Add the milk and work the dough together.

1 small bunch of kale (remove the membrane) ½ head radicchio 2 red beets, peeled and cut very thin 2 golden beets, peeled and cut very thin 6 small carrots, cut into strips ½ cup toasted pecans ¼ cup toasted pumpkin seeds 4 tablespoons olive oil

7. Roll it out in a little flour and use a cookie cutter or a glass to make biscuits. 8. Place biscuits on top of the dish. 9. Brush with melted butter and sprinkle with sugar. 10. Bake until golden. This will take about 15–20 minutes.

Discard oranges and serve.

Blood Orange & Nectarine Cobbler > | 125

Craft+styling+text by Lova Blavarg & Susanna Blavarg | Photography by Susanna Blavarg

PIN Pinboards are perfect for having a personal source

of inspiration on the wall. When you make one yourself, you can get it

exactly the way you want it!

1. | 113


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3. | 115


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5. | 117


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1. Tin ceilings were popular in the Victorian era and it’s easy to find old parts of those ceilings at NYC antique markets. We found a pink one and matched it with pics from magazines, old postcards, and Japanese stickers. You can choose between using magnets or sticky tack to put up your pictures.

4. Letterboards are just amazing. They have such a great and timeless design. And you can choose both font and size when you buy the letters! This is a felted board and the pics are pinned with needles. Put up a favorite quote. Ours is from The Great Gatsby, in 1-inch Helvetica. We bought the board and letters at

2. Sewing materials are so beautiful and we wanted to display some of ours over our sewing table.

5. Sweet Paul loves Brooklyn and it is lovable for sure. What an amazing place to live and work. This is a map of Downtown Brooklyn and Paul, we pinned your favorite place! Cutting it out was time consuming but still easy. 

1. Frame pieces of silk in embroidery hoops. 2. Cut out pieces of foam board so that they fit inside the hoops and gently place them in the hoops from behind. 3. Glue the edges of the fabric to the foam board on the backside. 3. A great way to personalize pinboards is to cover them in beautiful papers in your favorite patterns and colors. We used paper from Paper Source and glued them to standard clipboards. We got clipboards from Amazon for super cheap! This project makes a colorful and inspirational wall. 1. Cut out pieces of beautiful papers that are a little bit bigger than the clipboards. 2. Glue the paper to the clipboards and fold back the edges of the paper to the backside of the clipboards and glue.

1. Put a map of your selected area over a watercolor paper.

2. Cut out the blocks and the water. Sketch some place names and spare those too if you wish. 3. Decorate with a contrasting paper. Bkln has an extra layer of neon pink paper glued to the white. 4. To give the map a small distance from the wall cut out a foam board frame and glue it to the backside. 6. Put up your favorite pics and memories from your most loved city. We found this old rustic bag that has been used by the New York City Transit Authority and just slipped a foam board inside. We smile every time we see it. New York, New York…  1. Get an old sack or bag that you love. 2. Cut out a foam board so that it fits the sack and slip it inside. 3. Sew a loop on the backside so that you can hang it on a wall.

To b y S m it h is the backbone of specialty coffee and direct trade in Australia

Recipes by Toby Smith | Food+Styling by Paul Lowe | Photography by Susanna Blavarg | ILLUSTRATIONS by Jenny Kim

Roasted Pears with Coffee Marscapone | 121

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Since I started To b y â&#x20AC;&#x2122;s E s t a t e more than ten years ago, I have had a vision to source, roast, and provide the best qualit y, most sustainable, and best tasting coffee to Australian coffee drinkers | 123

After long stints on coffee plantations in Brazil and Guatemala, honing his cupping and trading skills, an in spire d Toby re t u r ne d to Australia and started roasting beans in his mom’s garage in Sydney. Toby is a roaster, barista, and coffee artisan intent on sharing his passion and knowledge with coffee lovers through his roasteries and cafés in Australia and now in Brooklyn. The Toby’s Estate journey is so far a feelgood success story. Starting out as a small independent roaster with a commitment to quality and sustainability, Toby’s Estate has since grown to encompass three roasting facilities in Australia, with five Toby’s Estate cafés, a barista training school, a comprehensive tea catalogue, specialty chocolate, retail division, and of course the wholesale supply of beans to over 800 restaurants, specialty grocers, cafés and outlets. Toby Smith founded Toby’s Estate in 1997 with a vision of bringing high quality sustainably sourced coffee to Australian coffee drinkers. After finishing university, Toby decided to travel and worked on some coffee plantations and the rest, they say, is history. Starting on a small five kilo roaster, Toby started importing green beans from the many farms he had visited and started roasting, hosting public cuppings, and selling wholesale roasted beans to friends and family. In 1998 Toby opened his first roastery and café in Woolloomooloo, Sydney, Australia. With a larger roaster and a staff of coffee dreamers, Toby started wholesaling to the public and opened his first espresso bar. The roastery and café quickly became known for the best coffee in Sydney and Toby established himself as a leader in the industry. Toby continued developing his relationships overseas with farmers and developed new contacts by visiting every continent that was selling a bean. With his love of language, food, and coffee, Toby was happiest traveling the globe looking for new coffees.

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Toby ’s Estate Espresso Martini

“Since I started Toby’s Estate more than ten years ago, I have had a vision to source, roast, and provide the best quality, most sustainable, and best tasting coffee to Australian coffee drinkers. We have built a very loyal following and now we can broaden our vision and introduce many more people to the unique Toby’s experience. I have always wanted to be in America. I like Americans. They like coffee as much as I do, and they are really close to some of the best coffees in the world. Hopefully that will mean we can try more types of coffee and the trip isn’t as far from Australia!”

Fennel, Prosciutto, & Pomegranate Salad with Coffee Balsamic

Serves 4 This marinade recipe creates about a cup of sauce, which can also be used to marinade all types of meats for comforting fall dinners. Coffee balsamic:

1 teaspoon freshly ground coffee ½ cups hot water 3 tablespoons aged balsamic vinegar 2 tablespoons dark brown sugar 1 tablespoon extra virgin olive oil 3 cloves of garlic, minced salt & pepper, to taste Salad:

1 large fennel bulb, sliced (about 2 cups) 3 tablespoons olive oil 6 cups baby arugula ½ cups pomegranate seeds ¼ cups shredded mint leaves 2 tablespoons coffee balsamic 6 oz thinly sliced prosciutto, torn into strips salt & pepper, to taste 1. Combine all of the balsamic ingredients in a bowl and whisk. 2. Toss fennel slices with olive oil and grill on a low heat, until they have softened and are golden. 3. Combine baby arugula, mint, coffee balsamic, and a glug of olive oil, and toss until coated. 4. Top with fennel, prosciutto, and pomegranate. 5. Season with salt and pepper. | 125

Roast Beef with Honey Truff le Porcini Coffee Sauce

126 | fall 2013

Roasted Pears with Coffee Marscapone

2. Place beef in a glass or ceramic baking dish.

Serves 6

3. Using a small sharp knife, cut 12 deep slits over beef.

Roasted pears:

4. Insert garlic slices in slits.

¼ cups light brown sugar ½ vanilla bean 3 Bosc pears, peeled, halved lengthwise and cored (or whatever you can get your hands on) 2 tablespoons lemon juice 2 tablespoons water 2 tablespoons butter

5. Pour on vinegar mixture. Turn to coat.

Coffee marscapone cream: 4 teaspoons freshly ground coffee 1 teaspoon water 1 cup chilled heavy cream ½ cup marsacpone cheese ½ cup confectioners’ sugar ½ vanilla bean roasted coffee beans 1. Preheat oven to 375° degrees. 2. In a small bowl, combine sugar and scraped vanilla bean seeds. 3. Put the pears in a large baking dish, cut side up. Pour lemon juice over the pears and sprinkle with sugar. Pour the water into the dish, and add a small knob of butter to each pear. 4. Roast for 30 minutes, basting every 10 minutes. Turn the pears over and roast for another 30 minutes.

6. Cover with plastic wrap. Refrigerate for 3 to 4 hours, if time permits. 7. Preheat barbecue on high with hood closed. 8. Lightly grease a disposable foil baking tray. 9. Place potatoes in a large bowl. Add remaining oil. Season with salt and pepper. Toss to coat. 10. Place beef and potatoes in prepared tray. 11. Reduce temperature to medium. Roast beef and potatoes, with hood down, using indirect heat (see note), for 1 hour 15 minutes to 1 hour 20 minutes for medium or until cooked to your liking. 12. Remove from barbecue. Cover. Rest beef for 20 minutes. 13. Place tomatoes in a disposable foil baking tray. Roast (with hood down) for 15 to 20 minutes or until tomatoes start to collapse. Slice beef. Serve with potatoes, tomatoes and truffle porcini coffee sauce. Sauce: 1. Use the roast beef pan juices as a base to build the sauce. Do this by adding a generous splash of red wine or port to the pan, and loosen the pan bits with a spoon.

5. Stir coffee and hot water in a large bowl until aromatic. Add cream, marscapone, sugar, and scraped vanilla bean seeds. Beat until the cream is thick and smooth, without overbeating.

2. Add a handful of dried porcini mushrooms and enough water for them to cook.

6. Arrange the pears on a platter, cut side up. Dollop the cream into the cavity of each pear and decorate with roasted coffee beans.

Add a shot of espresso, 1 tablespoon of truffle salt, and 2 tablespoons of honey.

Roast Beef with Honey Truffle Porcini Coffee Sauce Serves 6

¼ cup balsamic vinegar 2 tablespoons fresh thyme leaves 1 tablespoon fresh rosemary leaves, chopped 1 ⁄3 cup olive oil 4½ lbs beef rump roast 4 garlic cloves, cut into thirds 1 lb Sebago potatoes, chopped 3 240g packets cherry truss tomatoes splash of red wine or port handful of porcini mushrooms shot of espresso 1 tablespoon truffle salt 2 tablespoons honey

3. Over a low heat, reduce the sauce to a thick consistency.

Notes: To use indirect heat, turn burners on 1 half of the barbecue to required temperature. Place baking tray on unheated side of barbecue. Remove beef from fridge and stand at room temperature for about 20 minutes before cooking. This will allow meat to cook more evenly. Toby’s Estate Espresso Martini

2 oz Belvedere Vodka 1 oz coffee liqueur 1 shot of Woolloomooloo espresso (a rich, smooth and full bodied coffee available online) 1. Build all ingredients in your shaker tin and add ice. 2. Shake with some rhythm until the outside of the shaker is cold. 3. Strain into your martini/cocktail glass. 4. Garnish with 3 espresso beans.

Meat: 1. Combine vinegar, thyme, rosemary and 2 tablespoons oil in a jug. | 127

Toby ’s Estate ’s Espresso Maple Lacquered Bacon 128 | fall 2013

Toby ’s Espresso-Maple Syrup

Toby’s Espresso-Maple Syrup This will keep for weeks in the fridge. Makes around 1 cup

3 shots of Bedford espresso ½ cup pure Vermont maple syrup 6 whole cardamom pods 1. Stir together the espresso and the syrup. 2. Add the cardamom pods and let steep together in the fridge overnight. 3. Remove the cardamom pods. Toby’s Estate’s Espresso Maple Lacquered Bacon We add this bacon to our Scrambled egg roll with Vermont Cheddar and Slow-roasted Tomatoes, but it’s just as delicious on a BLT or any place a smoky, sweet, and wonderfully caffeinated slab of bacon is welcome!

½ pound of thick-cut, nitrate-free smoked bacon (approximately 6–8 slices) ¼ cup Toby’s Espresso Maple Syrup (recipe above) 1. Preheat oven to 350°F. 2. Lay the bacon out on a sheet pan. 3. Bake in the oven, turning once, until bacon is mostly crisp but not too dry. 4. Remove from the pan. 5. Brush ½ teaspoon of the Espresso-Maple syrup on each slice of bacon and let cool a bit before devouring. | 129



STOCK Food+styling+photography by Linda Pugliese

130 | fall 2013

There is nothing quite like homemade chicken stock. Itâ&#x20AC;&#x2122;s a staple in my freezer, and I always keep some on hand. Store up chicken carcasses in the freezer from your Sunday roast, or ask your butcher for discarded bones. They give the best flavor | 131

Chicken Stock Yields about 3 ½ quarts

4 lbs chicken bones 2 Spanish onions, peeled and quartered 2 carrots, peeled and cut into 2-inch pieces ½ stalk celery, cleaned and cut into 2-inch pieces 6 bay leaves 1 teaspoon black peppercorns 8 sprigs thyme 1 teaspoon rosemary pinch of oregano 4 quarts + 1 cup water salt, to taste 1. Heat oven to 350°F. 2. Salt bones generously and spread out onto a rimmed baking sheet. Roast for 30–35 minutes until golden. If you are using stored, previously roasted chicken carcasses, you may skip this step. 3. Meanwhile add onions, carrots, celery, bay leaves, peppercorns, and herbs to a large stock pot. 4. Remove bones from baking sheet and add to pot. Pour 1 cup hot water onto baking sheet while still warm, scrub off all burnt and caramelized bits with a wooden spoon, and add to stock pot. 5. Add 4 quarts of water to the pot, a hefty pinch of salt, cover, and bring to a simmer. 6. Simmer for 6–8 hours. 7. Strain with a fine mesh sieve or cheese cloth, pick off chicken meat bits, and reserve for your Chef’s Chicken Noodle Soup. Discard other solids. Salt to taste now if you like, or wait to customize as you use. Store in the freezer to use in soups, risottos, braises, paellas and more!

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Simply the best chicken noodle soup

you will ever eat | 133

The Chef’s Chicken Noodle Soup Simply the best chicken noodle soup you will ever eat. Serves 2

4 cups chicken stock 120 grams dried maltagliati or broken up lasagna sheets 2 cups arugula 1 cup shredded chicken reserved from stock preparation 2 eggs ¼ cup grated parmigiano reggiano ¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy fruity extra virgin olive oil for drizzling salt and pepper, to taste 1. Bring stock to a simmer in a medium saucepan. Season to taste. 2. Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets. 3. Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.


give the



4. After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated parmigiano reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil. | 135

France cooking in

Dig into these recipes inspired by the wonderful countryside of Dordogne

Olive & Fig Tartine

Photography by Aran Goyoaga | Food+styling by Nadia Dole, Stephanie Brubaker, & Aran Goyoaga | 137

138 | fall 2013

Green Bean & Mint Salad

Olive & Fig Tartine Serves 8

1 large loaf sourdough bread (or any loaf of your choice) 3 cloves garlic 1 cup pitted Kalamata olives 2 tablespoons capers 3 tablespoons parsley, finely chopped 2 tablespoon lemon juice 2 tablespoons olive oil (plus more to drizzle) salt & pepper, to taste 1 lb fresh figs 2 cups mache or arugula 1. Slice the sourdough bread into ½-inch pieces. Place on serving platter. 2. Place garlic cloves in the food processor and pulse to mince. 3. Add the olives, capers, parsley, lemon juice, and olive oil and blend until everything is finely chopped. 4. Season with salt and pepper. 5. Generously spread the olive tapenade over the sliced bread. 6. Cut figs into 4 pieces, but not all the way through. 7. Place the figs on top of the tapenade and top with mache. Drizzle with a little bit of olive oil and serve immediately. Green Bean & Mint Salad Serves 8

1½ pounds green, yellow, and purple beans 30 leaves fresh mint 3 tablespoons olive oil salt & pepper, to taste ½ cup hazelnuts or almonds, finely chopped 1. Fill a medium-sized pot with water and bring it to a boil. | 139

2. Cook the beans separately by color, starting with yellow, then green, then finally purple. This will let the beans keep their color. Cook the beans for 5 minutes or until al dente. 3. Drain the beans and transfer them to a bowl with ice water to stop the cooking process. Take them off the ice and drain them again. 4. In a food processor or using mortar and pestle, grind mint leaves, olive oil, salt, and pepper together to form a paste. 5. Arrange beans on a platter, gathering them by color. Top with mint paste and almonds or hazelnuts. Apple Flan Tartlets Makes 5 smaller 4-inch tartlets or 1 larger 9-inch tart Pastry crust:

1¼ cups all-purpose flour 1 tablespoon natural cane sugar ¼ teaspoon fine sea salt 8 tablespoons unsalted butter, cut into ½-inch pieces 6 to 7 tablespoons ice water Apple flan filling:

5 to 6 apples, peeled, cored, and sliced 2 large eggs 5 tablespoons sugar zest of 1 lemon, finely grated ½ cup heavy cream 1. Preheat oven to 375°F. 2. Combine the flour, sugar, and salt in the food processor and pulse to combine. 3. Add the diced butter and pulse 10 times until the butter is the size of peas. 4. Add the ice water and pulse until it comes together. 5. Transfer the dough to your work surface and knead a couple of times. 6. Wrap it in plastic wrap, flatten it, and form it into a disk. 7. Refrigerate for 1 hour. 8. Roll to 1⁄8 -inch thick and fill tartlet molds. Refrigerate for 15 minutes. 9. Cover the tartlets with parchment paper and fill the cavities with dried beans or pie weights. 10. Bake for 15 minutes.

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Brioche with Strawberries, Vanilla Bean, Lime Zest, & Pink Peppercorns | 141

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11. Remove the beans and parchment and bake for an additional 10 minutes. 12. Arrange the apples over the pre-baked tartlets. 13. Whisk together the eggs, sugar, lemon zest, and heavy cream. Pour this mixture over the apples. 14. Bake for 30 minutes until crust is brown and the custard over the apples is set. Let it cool for 10 minutes before serving. Brioche with Strawberries, Vanilla Bean, Lime Zest, & Pink Peppercorns Serves 6 to 8

1 pound strawberries, sliced 3 tablespoons natural cane sugar 1 vanilla bean, split lengthwise and scraped seeds zest of 1 lime, finely grated 1½ teaspoons pink peppercorns, freshly ground 1 brioche loaf 1 cup heavy whipping cream, whipped to soft peaks 1. In a large bowl, toss together the strawberries, sugar, vanilla bean and seeds, lime zest, and ground peppercorns. 2. Leave the mixture at room temperature for 30â&#x20AC;&#x201C;45 minutes until the strawberries start to release their juices. 3. Slice the brioche into 2-inch pieces. Top with the strawberries in their syrup and a dollop of freshly whipped cream.

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Pantry confessions We asked HGTV’s Property Brothers about their ups and downs in the kitchen Do you have any secret tools or gadgets in the kitchen? Anything that you could never live without? Jonathan: I have a secret obsession with Williams-Sonoma and own pretty much every kitchen appliance they have. My favorite is my KitchenAid Mixer. Not only does it make cooking a breeze, but it doubles as a beautiful piece of décor. Drew: I have a lot on the go, so when I do find time to cook I need it to be quick. My induction range is the best because I can boil a full pot of water in less than 90 seconds. No wasting time. And the final product? Well, it’s always delicious.

If you could change anything about your kitchen, what would it be? Jonathan: I would install the newest digital surface technology on the counters and fridge. This would allow me to check recipes, email, or the weather on pretty much any surface in the kitchen. Drew: I could use a bigger pantry. I like to entertain and that means having lots of extra servings of everything. My current pantry is a decent size but if I want to prep party snacks for a mere 200 guests… I’m going to need more space!

What do you always have stocked in your pantry? Any specific products you always want to have on hand?
 Jonathan: A pantry wouldn’t be complete if you didn’t have a selection of stocks and broths. I use them to make my mom’s secret family soup recipes. They are the best in the world. Drew: I’m a health/fitness nut and like to snack often. I always have tuna, glutenfree crackers, and raw almonds. Who says snacking has to be a bad thing?

What’s your go-to dish to make at home? Jonathan: I’m Scottish and I love

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Yorkshire pudding. If you don’t know what it is, give it a try: 1 part milk, 1 part flour, 2 parts egg. It’s quick and easy and goes best with a succulent roast, creamy mashed potatoes, and some grilled veggies. Mmmmm! Drew: I’m a big kid at heart. As much as I enjoy meals like grilled chicken on a bed of steamed wild rice with a side of roasted butternut squash, I love my grilled cheese sandwiches, too. Just the way my dad taught me when I was a kid (but with less butter!).

What was your most nightmarish kitchen situation? Any major catastrophes? Jonathan: Every year my family all comes to my house for Christmas and I cook a turkey and a ham. The very first year I had followed the instructions for the turkey and when it was supposed to be done it was still raw. I put it back in and an hour later… still raw. I tried once more and could not get it cooked. I announced I’d be ordering Swiss Chalet or everybody could enjoy my turkey sushi! Turns out the oven blew an internal fuse. Drew: I was cooking a Thanksgiving feast for everybody when I got caught up on some emails and burnt everything to a crisp. In a panic, I cleaned it all away and put out decoy pots to make it look like I was still cooking. I sent my older brother to run to a restaurant and pick up the whole dinner. Everybody was completely fooled until Jonathan saw a receipt in the recycling bin. So close!

If you could only eat one thing for the rest of your life, what would it be? Jonathan: Sushi! No need to say anything else. I eat it almost every day. I like it clean, simple, and traditional. Drew: Sushi all the way! The only person who may eat sushi more than me is Jonathan. And I introduced him to it!

I find food brings people together and creates the perfect atmosphere to laugh, love, and share Are there any foods you can’t stand? Jonathan: I detest cilantro. In fact I dislike it so much that I started an anti-cilantro talk group. Okay, not really… but now that I think of it… Drew: Anything that is deep-fried or super greasy. When you talk about getting good fats, those aren’t the way to go! 

What does home-cooking mean to you?
 Jonathan: We grew up in a home where every dinner was enjoyed around the table with the whole family. I find food brings people together and creates the perfect atmosphere to laugh, love, and share. Drew: Nothing beats the quality, flavor, and most importantly comfort of a home-cooked meal. If you’re under the weather, it’s chicken noodle soup. If you’re celebrating with friends it’s a freshly baked cake. I love sharing my culinary creations with my friends and family.

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Sweet Paul Magazine #14 - Fall 2013  

Stories Include: Black & Blue: Stonefruit & Berries | Preserving the Harvest | An Autumnal Feast | India's Gold | Pumpkins | Filled Pasta |...

Sweet Paul Magazine #14 - Fall 2013  

Stories Include: Black & Blue: Stonefruit & Berries | Preserving the Harvest | An Autumnal Feast | India's Gold | Pumpkins | Filled Pasta |...