Sweet Paul Magazine #2 - Fall 2010

fall 2010 • issue 2

magazine

Fabulous Fall!

chasing the sweet things in life

table of contents What’s Up, Sweet Paul? page 5 Contributors page 6 Recipe Monday page 8 Keep Your Eye On page 10 My Happy Dish page 12

One for the Season page 32 Cupcake page 39 Well Opener page 41 Enchanted Forest page 42 Cakes page 52

Crafty Friday page 14

One Pot Wonders page 60

Gorg-wanna page 16

White Halloween page 66

From Mormors Kitchen page 18 Gorg-wanna Kids page 20 Kid Colored Glasses page 22 Wine page 26 Gorg-wanna Food page 28 Woof! page 30

An Apple A Day page 76 Farming page 84 Picnic in a Forest page 94 Let Me Entertian You page 100 Thanks page 108 In The Next Issue page 109

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What’s up, Sweet Paul?

First of all, I have to thank you all for making the very first issue of the magazine such a smash hit. The support and feedback have been amazing. It’s so awesome that something that was an old dream can come true and that our dear readers love it. It’s the best feeling ever!

And now here is the second issue: We have all worked really hard to bring you a magazine that is filled with great ideas, tasty recipes and fun people. We have been out in the forest, making costumes for dogs, trying to make the same dog sit still on a chair, petting goats, picking mushrooms, painting pumpkins white and much more. It’s all in a days work here at Sweet Paul.

So, please enjoy this issue—we all sure did enjoy making it!

Stay sweet!

paul@sweetpaulmag.com

contributors fall 2010 • issue no. 2

“What is your biggest food obsession right now?”

Colin Cooke, new York Photographer “Anything from our garden. Nettles, kohlrabi, kale and turnips are some of the vegetables my wife Elizabeth grows there. She makes tinctures from the herbs and we eat fresh from the garden every night.”

Jim HensleY, oslo writer/Photographer “Big, slow roasting ribs in a giant home made grill.”

JAniCe mAlkoTsis, new York writer/Copy editor “Cheese. Any kind.

Can never, ever get enough!”

VeslemoY ArAAskAr, oslo Photographer “Grilled scampi marinated with sesame oil, sesame seeds, garlic and soy sauce. And lots of lime squeezed on right before I eat them.”

iVY TAsHlik, new York Art Director “Lucky Charms cereal, late night. It’s healthier than you think!”

melinA HAmmer, new York Photographer “Buttery avocado and 80 percent dark chocolate (though not necessarily together).”

Jennifer nolAn, new York Photographer “Portuguese kale soup, as perfected by my friends and family.”

AlexAnDrA GrAblewski, new York Photographer “My mom’s blueberry pie, fried oysters and anything with chipotle on it.”

keVin norris, new York Photographer “Homemade strawberry gelato at my neighborhood ice cream shop.”

moniCA bJerkeruD sJoli, oslo food stylist “Figs and mascarpone with a good wine; sitting under an olive tree somewhere in Italy.”

frAnCes JAnisCH, new York Photographer “Fresh seafood—calamari, scallops, oysters, marinated in a vinaigrette and accompanied by a chilled rosé.”

sAbrA kroCk, new York Photographer “Homemade gelato!”

kim m. moreAu, new York writer “All things squash. I’ve finally mastered my basic ratatouille.”

ellen silVermAn, new York Photographer “Sweet white cherries, also known as Rainer or Queen Anne, from Washington state.

recipe monday

A Cocktail Called Anni-frid!

The perfecT fall cockTail wiTh a sweeT TasTe of berries and rosemary. i named iT afTer my favoriTe abba singer. she is, afTer all, norwegian.

Food and Styling by Paul lowe | PhotograPhy by Colin Cooke

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Fall Berries and Rosemary Cooler Makes 2 glasses 8 blackberries 10 blueberries 8 raspberries 1 /2 rosemary sprig Juice from one lime 3 tablespoons simple syrup* 1 /4 cup vodka Rosemary sprigs, for garnish place the berries and rosemary in a shaker and muddle for 1 minute. add lime juice, simple syrup, vodka, and ice; shake well for 20 seconds. pour into two glasses filled with ice. serve with a rosemary sprig. cheers! *boil 1 cup water and 1 cup sugar for 2 minutes; cool.

keep your eye on crafty-friday

Natural Beauty Nicolette oweN, owNer of BrooklyN-Based Nicolette camille floral desigN, speaks here aBout iNspiratioN, memories aNd more

text by Janice MalkotSiS | PhotograPhy by Jennifer nolan

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What is your background?

I grew up in the Hudson Valley. I studied fine arts in college and spent some years working in NYC with photographers and for magazines. At some point, I decided I wanted to change my direction and location, so I moved to the west coast. I was hoping to find a job working with flowers, and rode my bike all over town until I found the perfect little flower shop. After a few weeks of riding, I finally saw a Help Wanted sign in the window! I knew that I had found the career I was seeking when work stopped feeling like work. I was even excited to get up at dawn and work a 15-hour day.

After a few years I came back to Brooklyn and decided to open my own floral business—and I love every minute of it.

Well, maybe not the getting up at 5:00 a.m. all the time part.

When were you first introduced to the world of flowers?

Gardening and flowers were a big part of my childhood. My mother and grandmother always taught me to appreciate the beauty of flowers, and the work and care it takes to have a beautiful garden; and of course the pleasure of cutting the blooms to bring inside! My great grandfather was a dahlia farmer; I didn’t know him, but I imagine how his love of flowers was the inspiration for both my mother and grandmother.

When embarking on a project, do you already have something in mind, or does inspiration strike whilst in the midst of working?

It’s a bit of a mix … sometimes there may be a color or texture that I’m particularly drawn to that I use as a starting point. Sometimes I do have a particular idea of what I’d like to make.

But as I create flower arrangements, it’s more of an organic process. Sometimes the very flower that was my inspiration may work itself out of an arrangement by the time I’m finished. I like to follow my instincts, but first and foremost to let the flowers speak for themselves.

What are your favorite flowers to work with?

It changes with the different seasons. I do

really love ranunculus, peonies, garden roses, dahlias, hellebores, frittillaria, anemones...I could go on and on and on.

What is your most memorable project?

One of the first weddings I did by myself was for two of my very good friends. It was out of town, so I decided to set up a flower studio in my hotel room. I worked the whole day before and most of the night. It was so fun because all of my friends were milling about the hotel, so my room was a revolving door of friends popping in to say hello—and to drop off a glass of champagne.

Are there any flowers that spark special memories for you—from your childhood?

Or maybe from a romance?

The sweet smell of lilac in early spring floods me with memories. My grandmother had several huge lilac bushes (seemed like a forest to me back then). A simple cluster of the lush blooms would be on every table in the house and she’d bring lilac to all her friends and neighbors.

What do you see for the future in floral design?

I hope to see—which is already happening—a movement to create floral arrangements that are more organic looking, inspired by nature and also a little wild.

Are there any particular flowers that have a longer “shelf life”?

Most flowers should last about 4 to 5 days if they are fresh. Ranunculus last very well—they prefer shallow water, hydrangea in the autumn last very well and some varieties will dry nicely and retain their color.

Can you offer Sweet Paul readers any tips on how to prolong the life of an arrangement?

The best way to care for arrangements is to give your stems a fresh cut when you bring them home. Cut them on an angle (this gives more surface air to hydrate), and place into cool water. I recommend changing the water every other day and giving a fresh trim each time. Keep away from direct sunlight, and sources of heat and your flowers will be happy.

Quick tiP when buying roSeS You can feel the head of the rose to check for firmness...(If you need to cut anything cut the line (and em dashes): just like checking an avocado for ripeness

my happy dish

Comforting memories The winner of This monTh’s Sweet Paul recipe conTesT is Ann wesT who shAred wiTh us her wonderful BuTTernuT squAsh And whiTe BeAn sTew recipe.

ReciPeS by ann weSt | Styling by Paul lowe | PhotogRaPhy by colin cooke

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Butternut Squash + White Bean Stew Serves 4 2 tablesppons olive oil 1 pound white cannelloni beans, soaked 4 to 6 cups chicken or vegetable broth 3 cups butternut squash, cubed 4 to 5 slices of apple wood smoked bacon, chopped 3 leeks, sliced 3 cloves garlic, crushed and chopped 2 tablespoons olive oil 1 cup white wine 1 tablespoon peach preserves 4 Roma tomatoes, chopped Salt and pepper, to taste 6 fresh thyme sprigs 2 tablespoons parsley, chopped

place beans and chicken broth in a large soup pot and cook for 45 minutes, or until just soft. meanwhile, peel and cube squash. (Ann uses a vegetable peeler for the skin and spoon to scoop out the seeds.) in a medium skillet, sauté bacon, leeks and garlic in olive oil until bacon starts to brown.

Add squash until softened.

Add bacon mixture and squash to the beans.

Add wine, peach preserves and chopped tomatoes.

Add salt and pepper to taste, and a sprinkle of fresh thyme. stir and simmer for about 45 minutes or until done and flavors have melded; adjust seasonings. (more chicken broth may need to be added as the stew simmers; liquid should cover all.)

Garnish with fresh parsley and thyme. serve with crusty bread to soak up the yummy broth.

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“

Ann says…

I love to share this dish with my family and friends, with big, crusty bread and a tangy salad alongside. The flavors in this stew make me smile because they are sophisticated, yet slightly sweet. This stew reminds me of when I was a kid and mom made me good ole Campbell’s bean and bacon soup. This is far better, but it still comforts like mom’s. This stew makes me happy because my kids love it…they seriously ask for seconds and thirds…you can’t beat that!

crafty friday crafty-friday

Pumpkin-mania

Get some Fun and Fashionable ideas For your pumpkins this year.

Styling By Paul lowe | PhotograPhy By Colin Cooke

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(this page from top right)

Forest this pumpkin holds a little family scene from the forest. mommy and junior are having a yummy lunch, while daddy is on top looking out for the hunters. to make this idyllic scene, cut a square hole in the center of the pumpkin. scoop out all the seeds and innards of the pumpkin. Cover the bottom of the pumpkin with moss; stick in small trees. put the deers in place and you are ready to go!

Fahionistas introducing the fashionista pumpkins: they have just stepped out of michael kors’ spring 2011 collection at new york’s fashion week. the girls are so happy with their new look—the lipo left them with just their heads. body: size zero. these are so easy to make. Cut out sunglasses and lips from fashion magazines and glue them on mini-pumpkins with a hot glue gun. the perfect little halloween gift for the fashionistas in your life.

Decoupage this pumpkin is inspired by vintage decoupage. i copied old butterfly prints that i found in a book and printed them using my home printer. i cut them out and glued them on the pumpkins with regular craft glue.

McQueen today’s pumpkin is inspired by the late fashion designer alexander mcQueen. he once made a whole bodysuit of studs. you will need one pumpkin and about 120 upholstery studs. Just push the studs in one by one until the one section is covered. the great part is that you can take the studs out and reuse them when halloween is over.

LV (opposite) this pumpkin is inspired by my collection of vintage louis Vuitton luggage. i used the new oil-based pens from sharpie—oil paint in a pen, really great stuff. and waterproof, too, so you can place your fashionable pumpkin outside. i drew the pattern on and finished it off with a real lV luggage tag. you pay homage to louis himself!

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gorg-wanna food

Spooky Walls Need somethiNg spooky oN your wall this halloweeN? theN emily dumas priNt is perfect, aNd she made it just for you.

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PhotograPhy by Colin Cooke

Print: (opposite) artist Emily Dumas has made this print especially for Sweet Paul’s readers. It’s called “a Frightful Night” and is inspired by her favorite holiday. The best thing is you will receive a 15 percent discount with this code: SWEET10; $15.00 www.flowersinmay.com KeePsaKe: Mexican wedding house for two guys from Home and Planet. $32.00; www.homeandplanet.com Owl: White Porcelain Owl from Brooklyn Rehab. $24.00 for a set of two owls; www.brooklynrehab.etsy.com heart: Custom-made embroidered heart from Miniature Rhino. Can be made with any name and color combination. $60.00; www.miniaturerhino.etsy.com nOte Pad: “Happy apple” notepad from Night Owl Papergoods. Made of eco-friendly harvested birch and recycled paper. $8.00: www.nightowlpapergoods.com camera: “Qing Hua Diana F” camera from lomography.

Designed by Hong Kong-based designer Dorothy Tang. $105.00; www.lomography.com

from mormor’s kitchen

Mice + Cinnamon Rolls My grandmother was a champion when it came to storytelling. As a kid, I would curl up in bed beside her just to hear her impart the most amazing fairytales. I don’t know why, but they were always about mice, and always in detail—how they lived inside their cozy mouse holes, what their décor was, what kind of wallpaper, furniture and china—and what delicious meals they were eating while sitting around a well-set table. I often think my love of the sweeter things in life (good food, pretty things and wallpaper) all come from my grandmother’s detailed and creative mice stories. The only thing is, I don’t really love mice!

But her stories always came with an added bonus: something sweet and delicious to eat. She was an amazing baker and would easily whip up a cake or cookies like there was no tomorrow. My favorite “fairytale snack” was her fantastic cinnamon rolls, or skillingsboller as they are known in Norway. Her secret ingredient was marzipan.

(I know, like they are not fattening enough!) I promise you, when these hit the counter your family will race to grab the first one.

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Skillingsboller makes 10 large buns 1 /4 ounce package yeast 1 /2 cup warm water 1 /2 warm milk 1 /4 cup sugar 1 /3 cup melted butter 1 teaspoon salt 1 egg 3 1/2 cups flour

Add the yeast mixture to the flour.

Knead dough on a floured surface for a few minutes.

Place in a greased bowl, cover with plastic wrap and leave at room temperature for 1 1/2 hours.

Preheat oven to 350˚F. Roll dough out on a floured surface to form a 10” x 15” rectangle.

Filling: 1 stick butter, softened 1 tablespoon ground cinnamon 3 tablespoons sugar 1 /2 cup marzipan 1 /4 cup chopped almonds Powdered sugar Water

For the filling: Mix together butter, cinnamon and sugar and spread on the dough.

Crumble the marzipan and add to the dough; sprinkle with almonds.

Roll into a sausage shape and cut into 10 slices.

Place on a parchment-paper-covered cookie sheet and bake for about 8 minutes or until golden.

Cool on a wire rack.

Mix together enough powdered sugar and water until smooth; add a little on each bun.

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In a small bowl, dissolve yeast in water and set aside for about 5 minutes.

In a large bowl, mix milk, sugar, butter, salt and egg.

by Paul lowe | PhotograPhy by ellen Silverman

gorg-wanna kids

Holy smokes, Batman!

PhotograPhy by sabra krock

This amazingly soft wool Batman hat from Estella is hand-knitted in Nepal and will have little bat boys and girls in a frenzy. adjust the eye flap up or down, depending on your child’s mission of the day. $45.00; www.estella-nyc.com

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For a great way to brighten up a bedroom or a playroom, Move-ables are adhesive stickers that can be repositioned. Perfect for little designers who love to decorate. $84.95aUD; www.littlechipipi.com.au Draw on your clothes. Chalkboard Tee comes with chalk and a little pocket to keep it—for the moment when creativity strikes. $35.00; www.thechalkboardtee.com Is it a bird? No, it’s the Radical Rocketeer in his cape from little Hero Capes. (If only they made them in XXl). $42.00; www.littleherocapes.com Super-cute robot bowls made of melamine, so they will not break. $12.00; www.littlekorboose.com Build your own bird café with this great kit. all their kits come with everything you need included in the package. $18.99; www.thelittle-experience.com Munchmonies are hungry for money. Made of 100 percent wool felt; comes in a range of colors. $15.00; www.munchmoney.etsy.com

Kid-Colored Glasses For Don PurPle, kiDs’ Portraits aren’t about begging tykes to sit still—it’s giving liFe to their imaginations, with sets anD styling to kiDs’ sPecs.

TexT by Kim moreau | PhoTograPhy by Sheri manSon

Kids see the promise in cast-offs. With ill-fitting clothes and previously used packing materials, they build vignettes and worlds more real, and realized, than most folks can imagine. But as quickly as their attention was held, it’s forgotten, with boxes returning to the business of being boxes moments later.

That is until Don Purple steps in.

“I just thought how amazing it would be to do custom portraits of children, in the sense that the child would convey to me how they wanted to be seen,” Don says. And that’s the very idea of Homespunphotos.com, which takes more cues from Victorian-inspired portraiture than Olan Mills. Don hones in on the purpose of a portrait—to capture a person in a moment in time—and gives children the opportunity to interact with props and playthings that match their personality. If kids want to be immortalized as a ballerina, a fireman, themselves, he makes it so, styling sets and scenes that give them that world to exist in.

“The whole objective with it really is to have it so the results are grandiose, yet are off-kilter snaps that are perfectly childlike: vibrant, layered, goofy, fashionable, surprisingly self-aware. The tykes’ personality shine through as crisp as the colors in a Crayola box.

And there’s no lack of a rainbow-range of hues either.

“There’s almost a special sense of color with kids and it’s something we lose as we become adults,” Don says. “Kids feel so free, and it’s such vivid colorful worlds they live in.” Just like

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raising a child, the photos take a village.

Don’s work is rooted in collaboration, with friends coming in to assist often, resourcefully repurposing all manner of adornments and furniture, working together in a sharing style kids could learn from. His main collaborators are the photographers, of course, and while he hopes to work with many, he particularly adores Sheri Manson (sherimanson.com). Sheri’s combined living/ work space was the backdrop for these shots, and her humor-infused, subject-first style serves as a perfect comrade for Don’s creations. “We really get one another in front and behind the camera,” Don says. “It’s an honor to create with her.” For this series, Don spun from the ultimate child’s plaything— Barbie. Going beyond the unbendable arms and matted hair, Don found muse in the vintage iconography of Barbie’s profile, a classic cameo in black that serves foil to shades of pink, while instantly conveying the most famous doll on the planet. Barbie’s the perfect inspiration for the unconventional images—a dichotomous doll, buxomly crafted from plastic, but with a heart of gold and wonder of a wild-eyed youth. “She was all about mankind after all,” Don jokes, “That’s why she had so many professions.” www.homespunphotos.com

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wine

C The AB s of a Vintage Already, with the sun just over the hills, the inside of the truck was like a steam room. Spent shotgun shells, assorted bolts and screws and a surprising number of corks jumped around in the bright red dirt covering the floor as we bounced down a road probably in use since Julius Caesar’s day. The man driving had been talking to me passionately for almost half an hour in Italian—which I don’t understand. He could have been explaining the offside rule in soccer, or the secrets of his grandmother’s manicotti. My guess was that he was talking about wine.

That year, 1997, everybody in Tuscany was talking about wine.

Summer had been hot and mostly dry. Early mornings were mostly a light sweater kind of cool. Spring had come early, but not so early to threaten the vine flowers with frost. At a garden restaurant outside of Panzano the old men scratched the earth with the toes of their boots, squeezed grapes until the juice ran through their fingers and tried to remember when they last felt this good about a vintage. 1985? ’71? Maybe this would be the one to wipe clean the memory of 1955. All this talk about the wine of the century, and still the grapes hung at their vines.

So what makes this year one to remember and the next year one that turns us all into beer drinkers? Nature. Rain at harvest time makes for thin and often tart wine. Too much heat and the grapes cook in the vineyard, making for wine with a bad rubbery flavor. Don’t even think about hail. Frost at flowering can wipe out whole vineyards, but it can also affect some of the flowers leaving the others to pull more flavors out of the ground by way of root systems reaching deep down. That’s

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what the vine is doing. It is reaching down into the earth at one end, and stretching into the sky at the other. A well-cared-for vine lives about as long as a person. Each year it produces a few clusters of fruit, which give hints about how its life has been. The vintner’s job is to hear those hints and bottle them up. In any case, what’s in the bottle came out of the earth and down from the sky. Wine is a kind of language made with letters and words of stone and dirt and a grammar of sun and rain.

So the wine talks to us while we talk about it.

The truck skidded to a stop and the driver handed me a very large basket and a pair of garden shears as he pointed me in the direction of grapes. It was my first time, and I think I screwed it up, mostly. Luckily, for the vintage, I gave up quickly and headed for the shade.

g wine Tips: Tuscany is a dynamic wine region known mostly for its red wine made from the Sangiovese grape. The best bottles age well, but plenty of easygoing lighter-bodied reds are ready for drinking soon after release.

Once in a lifetime: Sassicaia. Ok, it’s a cabernet sauvignon, not a Sangiovese, but it’s huge and dark and mysterious… it’s really, really Italian, in other words.

Whenever you can: Brunello di Montalcino is recognized as Sangiovese’s highest expression. Try Altesino or Le Macioche if it’s a special occasion.

Whenever you want: Chianti! Felsina Berardenga Chianti Classico is always good. Fontodi is sometimes better.

text + PhotograPhy by Jim henSley

gorg-wanna food

Hot + Pickled Need some spice iN your life?

TheN These pickles are The aNswer.

PhotograPhy by Kevin norris

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ChoColate: sometimes you just have to buy something because of its packaging. rogue chocolatier’s hispaniola chocolate bar is not only a sight to behold, but it also contains an amazing bar with notes of licorice, burnt orange and cherry. www.roguechocolatier.com Chips: when it comes to potato chips, we are puritans here at Sweet Paul Magazine. No fancy toppings, just a little salt is the best. These chips from Zapp’s are awesome; small batches kettle cooked in peanut oil. www.zapps.com Walnut oil: sometimes the simplest things are enough. a drizzle of a l’olivier’s walnut oil over a beet salad is heaven. or try it over any other salad, fish or chicken. www.alolivier.com pepper Vinegar: This is a new take on a hot sauce: a l’olivier’s fruity pepper vinegar is great for adding a kick to your food, but it’s also great to use to deglaze pork chops, chicken and steak. www.alolivier.com BisCuits: Buttery sultana biscuits from the english company artisan Biscuits. love their slogan: “made by people, not robots.” made with real eggs, butter and juicy sultanas (they kinda taste like apple crumble). www.artisanbiscuits.co.uk hot and piCkled (opposite): fall is pickletime and if you want one with a kick, these spicy pickles from Brooklyn-based mcclure’s are just the thing for you. They’re intermingled with cayenne and habanero peppers, but the best part is that when all the pickles are gone you can use the leftover brine to make a Bloody mary. www.mcclurespickles.com

woof!

“Get the ball!”

Meatballs both you and your dog can enjoy

PhotograPhy by Colin Cooke

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w Turkey Meatballs These were my old dog’s favorite. I would mix them with some leftover rice or pasta. Make the meatballs in a size that will fit your dog.

Makes 10 to 20 (depending on size) 1 pound ground turkey 1 cup cooked brown rice, cold 1 /2 cup cooked broccoli, coarsely chopped 1 /2 teaspoon fresh oregano, chopped 2 tablespoons vegetable oil Place ground turkey, rice, broccoli and oregano in a large bowl and mix well using a large spoon. roll to form meatballs. heat the oil in a medium-size pan and fry the meatballs; about 5 to 10 minutes until lightly browned on all sides. remove from pan and cool. (can be stored in the freezer for up to two months.)

Harness I’m a harness guy. like them much better than a collar. This one from Fetch Dog is great; padded, ergonomically correct and with a fab design. $24.75; www.fetchdog.com Bag How cute are these tote bags from allMighty? Just love them. They’re a perfect gift to give to any pug owner you may know. Illustrated

by Gemma Correll. $20.00; www.all-mighty.net Bowl Does your dog eat its food too fast? If so, the Eat Slow Bowl from Greedy Pup just might do the trick. Designed to slow down your dog’s eating pace. $32.00; www.greedypup.com VesT Nothing beats a hipster vest for your dog, right? These Durango vests from Trixie+Peanut will keep your dog not only warm, but also very stylish. $39.00; www.trixieandpeanut.com

Paul’s Tip! you can make these meatballs for yourself as well. just add one sautéed chopped onion, a clove of garlic, and salt and pepper, to taste.

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Cards These cards from Takkoda must be the coolest ones ever! Each one makes me laugh out loud; and that sure is a good thing. Each card is $3.00. www.takkoda.com

one for the season

Nothing says “fall” quite like a bowl of fresh mushrooms. It’s like having a little piece of the woods in your kitchen.

Fall is also the best time of the year to find a great variety at your local farmers’ market. Mushrooms are just like people, they come in all sizes and colors. They are fleshy, spore-bearing fruiting bodies of fungi that grow above or on the soil.

Mushrooms

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Food + styling by Paul lowe | PhotograPhy by ellen silverman

Creamy Mushroom and Pancetta Soup Serves 4 1 ounce dried forest mushroom mix 2 cups boiling water 1 tablespoon butter 1 tablespoon olive oil 1 small onion, chopped 2 garlic cloves, chopped 1 /2 cup pancetta, diced 1 pound wild mushrooms, cleaned and chopped 2 cups vegetable stock 1 /2 cup heavy cream Salt and pepper, to taste Fresh herbs for garnish

Place the dried mushrooms in a bowl and add the boiling water; let soak for 10 minutes.

Take them out and pour the liquid through a cheesecloth-lined strainer; set aside.

Melt butter and oil in a large saucepan and sauté onion, garlic and pancetta until the pancetta starts to get a little color.

Add the soaked and wild mushrooms and sauté another 3 minutes.

Take out a few of the fresh mushrooms for garnish.

Add stock and the mushroom liquid.

Reduce heat and let the soup simmer for 25 minutes.

Pour the soup into a food processor and purée until creamy; transfer to saucepan and add cream.

Season with salt and pepper.

Pour into bowls and garnish with herbs and mushrooms.

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Love the earthy taste mixed with the salty pancetta. This is also good served cold.

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Pizza with Mushroom, Honey and Chèvre

Serves 4 Pizza dough: 1 cup lukewarm water 1 tablespoon honey 1 tablespoon dry yeast 2 1/2 cups flour 1 teaspoon salt 4 tablespoons olive oil

Start with the dough: mix water, honey and yeast in medium-size bowl.

Let sit for 5 minutes so the yeast starts to work.

Add flour, salt and oil.

Work the dough well together.

Cover with plastic until it rises, about 1 hour.

Filling: 2 small shallots, thinly sliced 1 cup fresh mushrooms, your preference of type 1 /2 cup crumbled chèvre 1 tablespoon honey Flaky sea salt Fresh sage

On a baking tray press the dough out with your fingers, to form a large pizza.

Add shallots, mushrooms and chèvre.

Drizzle with honey and a little salt.

Bake at 450˚F for about 5 to 6 minutes, or until golden and crisp.

Serve topped with fresh sage.

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This pizza is amazing—the sweet honey and the sour cheese complement each other so well. A little honey in the dough makes the pizza extra crispy.

G Morel and Garlic Pasta with Spinach A simple fall dish. Use your choice of pasta; there are no rules here.

Serves 4 1 pound morels 1 tablespoon olive oil 2 shallots, thinly sliced 3 garlic cloves, thinly sliced 1 /2 cup bacon, diced 1 cup chicken stock 2 cups fresh baby spinach Salt and pepper, to taste 1 pound cooked pasta, any kind Start with cleaning the morels: cut them in half and rinse well in cold water; let dry.

Heat the oil in a large pan and sautĂŠ the morels for 1 minute.

Add shallots, garlic and bacon and sautĂŠ until the bacon starts to get some color.

Add stock and spinach.

Season with salt and pepper.

As soon as the spinach falls together, pour the sauce over freshly cooked pasta and serve.

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G Mushroom Prints You can use mushrooms for more than just eating. They also make the most amazing prints—very vintage and cool looking.

You will need: A few pages from an old book 10 to 12 fresh mushrooms Hair spray Remove stems from mushrooms; place them on the book pages and cover with a large bowl.

Let stand for at least 1 hour.

Lift the bowl and spray the mushrooms with hair spray. (I used 3 layers of hair spray on mine.)

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Mushroom Risotto Serves 4 1 ounce dried forest mushrooms 2 cups boiling water 2 tablespoons butter 2 tablespoons olive oil 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 celery stalk, finely chopped 1 1/2 cups Arborio rice 1 /2 cup white wine 2 quarts chicken stock, warm 4 ounces mixed fresh mushrooms, sliced if large, sautéed until golden in 2 tablespoons butter 1 /2 cup grated Parmesan cheese Salt and pepper, to taste Extra Parmesan for garnish

Place the dried mushrooms in a large bowl and add the boiling water; let stand for 5 minutes.

Remove the mushrooms and pour the liquid through a cheeseclothlined strainer; set aside.

Melt butter and oil in a large saucepan and sauté onion, garlic and celery until the garlic becomes soft.

Add the rice and stir it well into the mixture.

Add wine and stir until it’s almost evaporated.

Add 1 cup stock; stir until it’s almost gone, then add more stock.

Continue until the rice is al dente (soft but with a little texture in the middle).

Add the soaked mushrooms, the sautéed mushrooms and Parmesan.

Mix well and season with salt and pepper.

Serve with some extra Parmesan on top.

G

G

This turns out great every time I make it. You can also add asparagus or peas.

Sw eet P a u l . fA l l 201 0 | 37

By Paul lowe | PhotograPhy By alexandra graBlewSki

Sweet Paul . Spring 201

Recipe Monday.indd 9

A new spin on the old drab corsage.

What you’ll need: 3 large cupcake liners 3 small cupcake liners 1 tulip head 1 cotton ball Small amount of plastic wrap 1 small safety pin 1 /2 yard of ribbon 1 hot glue gun

S w e e t P a u l . S p r i n g 2 0 1 0 | 61

my happy dish

lesT y coo a The he d T l of mea

4/28/10 10:52:59 PM

nal n

Hot glue the large cupcake liners together; followed by gluing the small ones inside them.

Hot glue the ribbon to the bottom of the cups.

Wet a small piece of the cotton ball and wrap it around the end of the tulip.

Wrap a small amount of plastic wrap around it and secure in the middle of the corsage with the pin.

y

food + Styling b y Pa u l l o w e PhotograPhy by Colin Cooke

Breakfast.indd 30

y + Awesome

f The Sweet Paul recipe conTesT is sarah eisler who shared delicious recipe for sTicky ribs and awesome mac-n-cheese.

ah eisleR | styling by paul lowe | photogRaphy by colin cooke

5/7/10 5:12:12 PM

ple dumpling

s 6 to 8 pieces delicious apple, cut into 1-inch cubes move skin if desired) espoon granulated sugar, plus extra for dusting 1 teaspoon cinnamon, as desired p chopped walnuts o dough, defrosted r for brushing, approx. 2 tablespoons ing sugar

eat oven to 400˚F. bine apple, sugar, cinnamon and nuts. phyllo sheet on counter, short side facing you.

d 59

4/28/10

Corsage:

Brush with butter and dust lightly with granulated sugar.

Place 1/2 apple mixture on phyllo about 2 inches from the edge closest to you. Spread evenly across dough leaving 1 inch on both sides.

Fold in sides of dough over mixture and roll dough away from you creating cigar-like roll filled with dough. Do not roll too tightly or dough will tear.

Place seam-side down on a non-stick baking sheet, brush with butter and sprinkle with sanding sugar.

Repeat with remaining filling.

Bake for 10 to 15 minutes or until phyllo dough is golden. Allow to cool slightly and then cut rolls into slices of desired length.

4/28/10 10:03:45 PM

Did you check out the first issue of Sweet Paul Magazine?

If not, check it out here!

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Spring Blooms.indd 68

4/28/10 11:00:01

one for the season

Ramps:

spring 2010 • issue 1

They mighT look small and innocenT To you, buT Thes liTTle “wild ones” are big when iT comes To TasTe and smell.

magazine

Delicious Spring!

Sweet Paul . SPring 2010 | 59

4/28/10 10:51:42 PM

Drink Station Turn an old cardboard lid into your drink station. Fill it with all your beautiful glasses, some simple flowers and bottles of soda, mixers and juices.

Food + styling by Paul lowe | PhotograPhy by ellen silverman

One For The Seasons.indd 24

the Circ o t us f f O

4/28

These cupcakes have a wonderful orange flavor to them

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0 6:43:55 PM

Serves 4 1 /2 cup salted butter, softened 1 /2 cup sugar 2 eggs 1 cup plain flour 1 teaspoon baking powder 1 /4 cup unsweetened cocoa powder Grated zest of 1 orange Frosting 3 1/2 ounces bittersweet chocolate, chopped 7 tablespoons unsalted butter, softened 1 cup confectioner’s sugar 2 tablespoons unsweetened cocoa powder Preheat oven to 350˚F. Beat butter and sugar until light and creamy. add the eggs and beat well. add flour, baking powder, cocoa and orange zest and beat until creamy.

Fill batter into paper liners and bake for about 12 to 15 minutes.

Cool on a wire rack.

Melt the chocolate over a double boiler and let cool.

Beat butter, confectioner’s sugar and cocoa until smooth.

Stir in the melted chocolate.

Pipe the frosting over the top of the cupcakes and decorate with a piece of orange peel.

se

8/10 6:37:10 PM

Chocolate Orange Cupcake Food + Styling By Paul lowe | PhotograPhy By FranCeS JaniSCh

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Sw eet P a u l . Fa l l 201 0 | 39

Want To Advertise In Sweet Paul Magzine?

ContaCt us at:

advertising@sweetpaulmag.com, and we will send you our new media plan.

fall 2010 • issue no. 2

ENCHANTED FOREST WHite HalloWeen AN APPLE A DAY tHe sWeet life of faRMinG ONE POT WONDERS Cake PICNIC IN A FOREST let Me enteRtain You

Enchanted Forest a menu inspired by the colors oF a Forest, all dressed their autumn best.

F o o d + S t y l i n g b y Pa u l l o w e | P h o t o g r a P h y b y C o l i n C o o k e 14 | S w e e t P a u l . F a l l 2 0 1 0

Sw eet P a u l . fa l l 201 0 | 43

Portobello MushrooMs with bean DiP I always try to come up with something vegetarian for my friends.

This is a great dish to serve, like a hearty burger (without the beef!).

Serves 4 1 medium 15.5-ounce can of white cannelini beans, rinsed 1 garlic clove, finely chopped 3 tablespoons olive oil Salt and pepper, to taste 4 large portobello mushrooms, cleaned with stem removed 2 tablespoons olive oil 4 brioche buns 1 small bunch of arugula leaves, washed

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For the bean dip Place beans, garlic and olive oil in a food processor and blend until creamy.

Season with salt and pepper.

SautĂŠ the mushrooms in olive oil, about 2 minutes on each side.

Season with salt and pepper.

Serve hot on a brioche bun with the bean dip and a handful of arugula.

ChiCken Liver Pâté I just love the smooth and creamy texture of this pâté. It’s easy to make and so good.

Serves 6 1 pound fresh chicken livers, cleaned 1 cup milk 3 tablespoons butter 1 small yellow onion, chopped 1 teaspoon fresh thyme 1 /2 teaspoon salt 1 /2 teaspoon pepper 1 /4 cup cognac 4 tablespoons butter Topping 1 stick butter 6 sprigs of thyme

In a small bowl, soak the chicken livers in milk for 24 hours.

Drain well.

In a large pan, melt the butter and sauté the onion until soft.

Add the chicken liver and thyme, salt and pepper.

Cook, stirring all the while, until the livers are browned on the outside, about 5 minutes.

Add the cognac and cook until most of the liquid is gone.

Remove from heat.

In a food processor, purée the mixture until smooth.

Add the butter and pulse to blend.

Spoon the pâté into 6 ramekins.

Melt the butter (for the topping) and spoon away any unclarities (the butter should be totally clear).

Pour over the ramekins and add a thyme sprig in each.

Refrigerate until firm, at least 5 hours.

Serve with toasted brioche.

Roasted Potato, Leek and Chestnut souP Perfect fall soup—rich, creamy and with lots of melding flavors.

Serves 4 4 large potatoes, peeled and chopped 1 large leek, washed and cut in 4-inch slices 1 small yellow onion, chopped 1 can chestnuts, drained 4 sprigs fresh thyme Salt and pepper, to taste 3 tablespoons olive oil 4 cups chicken stock 1 cup heavy cream Croutons, to serve 2 tablespoons heavy cream, to serve 46 | S w e e t P A u l . F a l l 2 0 1 0

Preheat oven to 390ËšF. Place potatoes, leek, onion and chestnuts in a small roasting pan.

Add thyme and season with salt and pepper.

Sprinkle with oil and roast for about 15 minutes, or until potatoes are soft.

Place vegetables in a blender or food processor and add the stock.

Beat until thick and creamy.

Pour into a large saucepan and add cream.

Bring to a boil and let simmer for 10 minutes.

Season with salt and pepper.

Serve with croutons and a splash of heavy cream.

Fall Roasted ChiCken Pies One of my favorite comfort foods ever—it’s always a great feeling to lift the lid of the pan and behold all the amazing aromas.

Makes 4 Short crust: 2 cups white flour 1 /4 cup sugar 1 /2 teaspoon salt 2 sticks butter, at room temperature 1 egg yolk Mix all ingredients until it just comes together. The dough should feel loose.

Roll out dough thinly between two layers of parchment paper.

Chill until firm.

Pie Filling 2 carrots, peeled and chopped 2 large potatoes, peeled and chopped 1 parsnip, peeled and chopped

1 yellow onion, peeled and chopped 2 chicken breasts Salt and pepper, to taste 4 tablespoons olive oil 2 tablespoons plain flour 3 cups chicken stock 1 tablespoon fresh thyme, chopped 1 tablespoon fresh parsley, chopped 1 egg, lightly beaten Preheat oven to 390˚F. Place carrots, potatoes, parsnip, onion and chicken in a roasting pan.

Season with salt and pepper, and olive oil; mix well.

Roast for 20 minutes.

Remove chicken and vegetables and pour the liquid into a small saucepan.

Heat and whisk in flour.

Add stock, a little at a time, and whisk until creamy.

Simmer on low heat while stirring.

Add thyme and parsley; salt and pepper.

Cut up the chicken and mix with vegetables and gravy.

Fill 4 ovenproof pie bowls with the filling.

Cut 4 rounds from the short crust, should be approx. 2 inches bigger than the bowls.

Place on bowls and press edges to seal.

Cut out leaves with a leaf shaped cookie cutter in the short crust and place on the pies.

Brush with egg.

Bake until golden brown, about 30 minutes. Serve warm.

Sw eet P Au l . Fa l l 201 0 | 47

Roasted Lamb FiLLed with RosemaRy, mint and GaRLic Does not get more fall than this. You can fill this lamb with any of your favorite herbs.

Serves 6 1 de-boned leg of lamb (Ask your butcher to do it for you.)

Salt and pepper, to taste 2 tablespoons fresh whole mint 2 tablespoons fresh whole rosemary 4 garlic cloves, roughly chopped 4 long sprigs of fresh rosemary 2 fennels, sliced

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12 garlic cloves 5 tablespoons olive oil Preheat oven to 400ËšF. Rub the meat with salt and pepper and place on a cutting board.

Sprinkle with mint, rosemary and garlic.

Roll it up in the shape of a big sausage;

place the rosemary springs on top.

Tie the whole roast with butcher’s twine.

Place in a large roasting dish.

Add fennel, garlic and olive oil.

Roast for 1 1/2 hours.

Let it rest 15 minutes before slicing.

Serve with mashed potatoes, a green salad and mint jelly.

SautĂŠed artichoke A simple little side dish. All you have to do is tear off the young leaves and eat the tiny end.

Serves 4 4 small fresh artichokes 2 tablespoons butter 1 yellow onion, finely chopped 1 tablespoon thyme, chopped 1 cup chicken stock 1 cup white wine Salt and pepper, to taste

Cut off tops of the artichokes (approx. 1 inch); cut in half.

Melt the butter in a large pan and sautĂŠ the onion; 2 minutes.

Add artichokes to pan, with cut-side down; sprinkle with thyme.

Add stock and wine; cover.

Simmer for 10 minutes, then turn

the artichokes over; season with salt and pepper Cover again and simmer for another 10 minutes.

(If there is not enough liquid in the pan, add more stock and wine.)

Serve warm.

Fennel and Parmesan shortbread Perfect companion to any cheese.

Makes 20 1 1/2 cups flour 1 /2 cup butter, cold and cubed 1 cup grated Parmesan cheese 1 /4 cup milk 1 tablespoon fennel seeds

Transfer the mixture to a large bowl.

Stir in milk.

Form the dough into a 1-inch log and wrap in parchment paper.

Chill until firm, at least 1 hour.

In a bowl of a food processor, add flour and butter and pulse until mixture resembles coarse meal.

Add cheese and pulse to combine.

Preheat oven to 350ËšF. Line a baking sheet with baking paper.

Cut the log into 1/4-inch rounds and place on tray.

Sprinkle with fennel seeds.

Bake until golden, about 10 to 12 minutes.

Cool on a wire rack.

BlueBerry StreuSel Cake What a great cake. And to serve it with sweetened condensed milk, a stroke of genius!

Serves 8 1 /4 cup butter, softened, plus extra for greasing pan 1 cup sugar 1 large egg 2 cups plain flour 2 tablespoons baking powder 1 /2 teaspoon salt 1 /2 cup milk 2 cups fresh blueberries Topping /4 cup plain flour 1 /2 cup sugar 1 /3 cup butter, cold Sweetened condensed milk, for drizzling 3

Preheat oven to 375ËšF. Grease a 9-inch springform pan with butter.

Cream butter and sugar; beat in the egg.

Add flour, baking powder, salt, butter and milk and beat until smooth.

Fold in blueberries.

Spoon mixture into pan.

Mix flour and sugar (for topping) in a small bowl.

Add butter and crumble it with your hands.

Sprinkle on top of cake.

Bake for 45 to 50 minutes.

If the topping starts to go to brown, cover it with foil.

Cool and serve with sweetened condensed milk to drizzle over cake.

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It’s bakIng tIme, get those pans out and start the oven. here are fIve amazIng cakes for you to try.

F o o d + s t y l i n g b y Pa u l l o w e | P h o t o g r a P h y b y F r a n c e s J a n i s c h

1,000 layer cake Ok, maybe not a 1,000 layers, but at least 30. This crepe cake is easy to make and a real tasty treat.

Serves 10 2 lemons 1 cup sugar 1 cup water 1 1/4 cups milk 3 eggs 1 teaspoon vanilla extract 3 /4 cup plain flour 1 /2 cup sugar 6 tablespoons salted butter, melted, plus extra for pan 1 portion of lemon curd, see page 56 1 /4 cup heavy cream, whisked to cream Start with the candied lemon peel: Peel the lemons and try to cut off as much of the white flesh as you can using a sharp knife. Cut into thin strips.

Cook 1/2 cup sugar and water in a small saucepan.

Add lemon peel and let simmer for 10 minutes.

Drain and place the lemon peels on parchment paper.

Sprinkle with the rest of the sugar and let cool.

Beat milk, eggs and vanilla in a large bowl.

Add flour, sugar and butter. Mix well.

Place cool for 30 minutes.

In an 8-inch skillet, pour 2 tablespoons of batter and cook for 30 seconds on each side. Between each crepe coat the skillet with a little butter. Let cool.

Place one crepe on a platter, add approx. 2 tablespoons lemon curd on top; spread it around.

Place another crepe on top and continue until you have used all the crepes.

Add cream and top with the candied lemon peel.

Sw eet P A u L . fa l l 201 0 | 53

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Salted Caramel and ChoColate Cake This is an amazing cake, just love the salted caramel filling. Takes caramel to a new level.

Serves 10 Chocolate frosting 1 pound bittersweet chocolate, chopped 2 cups heavy cream For salted caramel filling: 1 /2 cup sugar 3 tablespoons water 1 tablespoon light corn syrup 1 /3 cup heavy cream 2 tablespoons butter 1 /2 teaspoon fleur de sel For the cake: 2 cups sugar 1 3/4 cups plain flour 3 /4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 2 eggs 1 cup milk 1 /2 cup vegetable oil 1 teaspoon vanilla extract 1 cup hot water For the chocolate frosting: Place chocolate in a large bowl.

Bring cream to a boil in a small saucepan and pour the hot

cream over the chocolate.

Stir until it’s a smooth cream; cool.

Next, make the salted caramel filling: Place sugar, water and corn syrup in a large saucepan on low heat and stir until sugar is dissolved. turn the heat up to medium and allow mixture to cook without stirring until the sugar turns a dark amber (about 10 minutes). Remove from heat and pour in the cream. (It will bubble as you do so.)

Stir well. Stir in butter and fleur de sel. let cool in the refrigerator. time for the cake: Place all ingredients in a large bowl and stir until the batter is smooth.

Divide batter into two greased 9-inch cake pans.

Bake at 350ËšF for about 35 to 40 minutes, or until a wooden skewer comes out clean.

Cool on a wire rack.

Place one cake on a platter or a cake stand and spread the caramel cream over the cake. add the second layer of cake and finish off with a layer of the chocolate cream.

Sprinkle with a little fleur de sel.

Keep the cake refrigerated until ready to serve. (Keeps for at least four days if well covered.)

Sw eet Pau l . S pr i ng 201 0 | 13

Lemon and CoConut Cake A lot of work but worth all the effort. If you make it, you won’t regret it—it’s that good.

Serves 10 For the lemon curd: 3 large eggs 3 large egg yolks 1 /2 cup sugar 1 /3 cup lemon juice 1 teaspoon grated lemon zest 6 tablespoons salted butter, softened For the cake: 3 cups sugar 1 1/2 cups salted butter, softened 8 large eggs 1 teaspoon vanilla extract 2 cups buttermilk 5 cups plain flour 1 teaspoon baking soda For the frosting: 1 1/2 cups sugar 3 large egg whites 1 /3 cup water 2 teaspoons light corn syrup 1 /4 teaspoon cream of tartar 1 teaspoon vanilla extract 2 cups coconut flakes 1 /2 cup coconut flakes, toasted in a dry pan

Start with the lemon curd. Place eggs, yolks, sugar, lemon juice and zest in a metal bowl.

Stir well and place on top of a double boiler.

Whisk until the curd starts to thicken (takes about 6 to 7 minutes). Remove from heat; stir in butter. Cool.

Preheat oven to 350˚F. In a large bowl, beat sugar and butter until light and creamy.

Add the eggs, one at a time, mixing well between each.

Add vanilla and buttermilk and stir well.

Stir in flour and baking soda. Mix until batter becomes smooth.

Spoon into two greased 9-inch cake pans.

Bake for about 30 minutes, or until a wooden skewer comes out clean.

Cool on a wire rack.

Whisk sugar, egg whites, water, corn syrup and cream of tartar in a large metal bowl.

Place in a double boiler.

Use a hand mixer and beat until the mixture becomes thick and creamy.

Take off the heat, add vanilla and beat until cool. Place one cake on a cake stand.

Using a long knife, cut the cake in half, horizontally.

Add 1/4 of the curd. Repeat the process.

Spread the frosting on the cake; press coconut flakes into frosting. Sprinkle with the toasted coconut flakes.

Refrigerate until ready to be served.

Sw eet P a u l . Fa l l 201 0 | 57

Orange Cake The oranges makes this cake taste so sweet—and the topping is out of this world.

Makes 2 cakes 6 sweet oranges 6 large eggs 1 cup sugar 2 teaspoons vanilla extract 3 /4 cup plain flour 1 1/2 cups ground almonds 2 teaspoons baking powder Pinch of salt 1 cup sugar 1 cup water Powdered sugar, for dusting Preheat oven to 350˚F. Place whole, unpeeled oranges in a large saucepan; fill with water.

Bring to a boil and let simmer for two hours.

Drain and cool.

Halve the oranges and remove any seeds.

Place half the oranges in a

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food processor and pulse until puréed.

Beat eggs and sugar until light and fluffy.

Add the orange purée and vanilla; beat well.

Add flour, almonds, baking powder and salt; stir batter until smooth.

Pour into two well-greased 3x6 cake pans.

Bake for about 30 to 40 minutes until golden, or a wooden skewer comes out clean.

Cool on a wire rack.

Chop the remaining oranges and place in a small saucepan with sugar and water.

Let simmer until liquid becomes a thick syrup (about 10 minutes).

Cool. Turn the cakes upside down on a plate and serve with the oranges on top. Dust with powdered sugar before serving.

Sweet Potato and SPice cake The smell of this cake will drive you crazy. The taste is pretty awesome, too. Serve with butter and jam.

Serves 10 1 cup salted butter, softened 2 1/2 cups light brown sugar 4 large eggs 1 cup milk 1 1/2 cups canned sweet potato purée 4 cups plain flour 4 tablespoons baking powder 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg Powdered sugar, for dusting Preheat oven to 350˚F. Beat butter and sugar until pale.

Add eggs, one at a time, and beat well.

Add milk and pumpkin purée. Beat well.

Add flour, baking powder and spices and beat until batter is smooth.

Pour into a well-greased bundt pan.

Bake until golden and a wooden skewer comes out clean (about 1 hour).

Cool on a wire rack for 20 minutes; flip over on a cake stand. Dust with powdered sugar before serving.

One Pot Wonders Sweet Paul’s best comfort food all in one pot!

F o o d + s t y l i n g b y Pa u l l o w e | P h o t o g r a P h y b y M e l i n a h a M M e r

Shepherd’S pie Good ole British pub food. When this is done right, oh my!

Not really a one-dish recipe, but almost.

Serves 4 2 pounds potatoes, peeled and cubed 1 /2 cup milk, warm 1 stick butter 2 tablespoons sour cream Salt and pepper, to taste 2 tablespoons butter 1 1/2 pounds ground lamb 1 carrot, peeled and finely chopped 1 medium yellow onion, peeled and finely chopped 1 small celery root, peeled and finely chopped 2 cloves garlic, finely chopped 1 teaspoon fresh thyme, chopped 1 tablespoon plain flour 1 1/2 cups beef stock 2 teaspoons Worcestershire sauce 1 /2 cup frozen peas Preheat oven to 350˚F. Start with the potatoes: In a large saucepan, boil until soft

in unsalted water.

Drain and add milk, butter and sour cream.

Mash well and season with salt and pepper; Set aside.

Melt the butter in a large saucepan and brown the ground lamb.

Remove from pan and add carrot, onion, celery root, garlic and thyme.

Sauté until the onion becomes soft, about 5 minutes.

Add flour and mix well.

Pour in the stock and let mixture cook for 1 minute.

Add Worcestershire sauce, meat and peas.

Mix well.

Season with salt and pepper.

Add the mashed potatoes on top and level it with a knife.

Bake until golden, about 10 minutes.

SW eet P Au l . Fa l l 201 0 | 61

Red Wine BRaised shoRt RiBs A perfect fall dish: I always add potatoes. I love how they soak up the sauce and become even more flavorful.

Serves 4 2 tablespoons butter 1 tablespoon olive oil 3 pounds short ribs Salt and pepper, to taste 2 carrots, peeled and chopped 1 large yellow onion, peeled and chopped 2 ribs of celery, chopped 6 cloves of garlic, chopped 4 sprigs of fresh thyme 1 cup red wine 1 1/2 cups beef stock 15 small potatoes, cut in half

Preheat oven to 350ËšF. Melt butter and olive oil in a large ovenproof pan.

Rub the ribs with salt and pepper.

Brown the ribs on all sides.

Remove from pan and add carrots, onion, celery, garlic and thyme.

SautĂŠ until the onion becomes soft, about 5 minutes.

Add the ribs, wine and stock.

Cover and place in oven.

After 2 hours, take it out, give it a little stir and add the potatoes.

Cook for another 30 to 45 minutes, or until the meat falls off the bone.

Serve with the potatoes cooked in the sauce.

Kale and Bean Soup with parmeSan This is a really hearty soup—a spin on Tuscan bean soup. Use fresh stock, it makes all the difference.

Serves 4 2 tablespoons olive oil 1 medium yellow onion, chopped 4 cloves garlic, chopped 2 carrots, peeled and chopped 2 large potatoes, peeled and diced 1 bay leaf 1 tablespoon fresh rosemary, finely chopped 6 cups chicken stock 3 cups water 1 /4 cup grated Parmesan 1 pound kale, chopped 1 pound canned white beans, rinsed Salt and pepper, to taste

Heat the oil in a large saucepan.

SautĂŠ onion, garlic, carrots, potatoes, bay leaf and rosemary until the onion becomes soft, about 5 minutes.

Add stock and water and bring to a boil.

Let the soup simmer for 15 minutes.

Add Parmesan and kale, simmer for another 10 minutes.

Add the beans; season with salt and pepper.

Serve in hot bowls with good rustic bread.

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Maple Roasted Chicken with Apricot Jam This is one of my signature dishes—so good. You don’t have to make the sauce, you can serve it alone with the juices from the roasting tray.

(But the sauce adds another dimension, believe me!)

Serves 4 1 large organic chicken Salt and pepper, to taste 20 small potatoes, cut in half 6 shallots, peeled and cut in half 6 cloves garlic, whole 1 /2 cup apricot jam 1 /2 cup maple syrup 1 /4 cup olive oil Sauce: 1 cup cream 1 /2 cup quality chicken stock Salt and pepper, to taste Preheat oven to 400˚F. Rub the chicken with salt and pepper and place in a large roasting tray.

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Add potatoes, shallots and garlic.

Mix together apricot jam and maple syrup in a small bowl and pour half the mixture over the chicken.

Drizzle the whole tray with olive oil.

Roast for about 1 1/2 hours, or until chicken is done.

Pour out 1/2 cup of the juices remaining into a small saucepan.

Cover the chicken with foil and let rest 12 minutes.

In the meantime, simmer the cooking juices, cream and stock.

Let the sauce simmer for 10 to 15 minutes or until it thickens; Season with salt and pepper.

Cut the chicken and serve with potatoes, shallots, garlic and sauce.

Beef Bourguignon I still remember the first time I had this—I was 12 years old and a neighbor invited me to dinner. I was such a happy kid that night. (Still am!)

Serves 4 2 tablespoons butter 1 tablespoon olive oil 2 pounds chuck beef, cut into 1-inch cubes Salt and pepper, to taste 2 carrots, peeled and chopped 10 shallots, peeled and cut in half 6 garlic cloves, whole 1 /2 cup pancetta, diced 2 cups beef broth 1 tablespoon tomato paste 1 large can chopped tomatoes, without juice 3 /4 bottle of good dry red wine 1 bay leaf 15 black peppercorns Salt, to taste Fresh parsley, for garnish

Melt the butter and oil in a large saucepan.

Brown the meat on all sides and season well with salt and pepper; set aside.

Add carrots, shallots, garlic and pancetta and sautĂŠ until the onions a little soft, about 6 to 7 minutes.

Add the broth and scrape the bottom of the saucepan (for added flavor).

Add the meat, tomato paste, chopped tomatoes, red wine, bay leaf and peppercorns.

Cover and let the stew simmer for at least 4 to 5 hours; stirring every 15 minutes.

Serve with fresh parsley on top; accompany with a green salad and some good country-style bread.

Sweet Paul Tip! This stew gets even better if you make it one day in advance; it gets thicker and the flavors become richer.

White Halloween Sweet Paul does not always follow the rules that’s why our halloween this year is all white.

s t y l i n g b y Pa u l l o w e | P h o t o g r a P h y b y a l e x a n d r a g r a b l e w s k i

Headpiece Start by making a template with paper. (Make sure it’s big enough for a child’s head.) cut out a hole in the middle of the cardboard where your child’s face will be. paint the headpiece white using regular craft paint; let dry. Using craft glue, apply to the middle of where the ears should be and where the hair should be; sprinkle with glitter. Hot glue two 20-inch long ribbons on each mask (in back) to keep in place. The nose is made of a painted cardboard circle with white florist wire as whiskers. Tape to your child’s nose using double-sided tape.

GliTTer Box place card cover a pumpkin-shaped cardboard treat box from www.marthastewartcrafts.com, with craft glue and then glitter. The best glitter is German glass glitter from www.tinseltrading.com. Hot glue a small paper leaf on top as a place card, and create a stem with white florist wire. Hot glue it in place.

Lamp Using regular craft paint, paint a funkin (fake, carveble pumpkin) white. Cut a small hole on top and put a lamp kit inside.

Fasten with superglue. Cut a large hole on the bottom for the light to come out. Insert a very low-watt bulb.

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Bags Paper candy bags with print from www.tinseltrading.com.

Table SeTTing nothing gives textures like old books.

Place them on the table as you would a runner, and use them to place flowers, salt and pepper shakers and other knick-knacks.

ghoST in an egg CuP Make a soft peak meringue using egg whites and sugar. Fill a piping bag and pipe little ghosts into egg cups.

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Trick or TreaT Bag Start by making a pumpkin template, you can find it easy online. cut out two pumpkins of cardboard. cut out 2 leaves as well.

Then, cut out a 2-inch wide and 20-inch long strip of cardboard.

Hot glue the strip to one of the pumpkins so that the strip stands up. remember to make a hole on top.

Hot glue the other pumpkin on top, so you have a 3-D pumpkin. glue on the two leaves.

Paint it white with craft paint.

Using craft glue, paint the glue on the stem, leaves and ridges of the pumpkin. glitter with silver glass glitter.

Make a handle of white florist wire and hot glue them in place.

Family Pictures make your ancestors spooky with goggly eyes. you can get these in regular craft stores and can glue them on with craft glue. if you don’t want glue on your vintage photos, just make copies of the photos and use the copies instead.

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Oliver the clown Cover a piece of white craft paper in glue and place a piece of white linen on top. Let it dry. Cut out a cone shape and shape it into a cone hat. Glue the ends together using a hot glue gun.

Hot glue vintage pontoons and metal ribbons in place, and glue two pieces of thin ribbon inside the hat (to be tied under his chin). The collar is made of four 5x40 inch pieces of chiffon sewn together and ruffled. On each side, sew on two ribbons to tie it around his neck. Hot glue a metal ribbon as added decoration.

Bottles You can find old bottles at flea markets for this.

Print out nasty ingredients like vampire blood and frog eye juice and glue them to the bottle. You can use old broken coral as the stoppers.

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Skull knit a skull? Maybe not! use a plastic skull (mine is from Ebay) and cover it with an arm from a sweater. You will need a hot glue gun and some patience. Pull the sweater over the skull and glue it in place underneath. Working on the smaller parts of the skull, use your glue gun to secure the knitted arm into all the nooks and crannies of the skull.

OWl Glue goggly eyes on a porcelain owl for a little spookiness.

Apples may not be the health panacea that the old adage suggests, but they are the quintessential fall fruit and wonderfully versatile. On the East Coast, the local apples found at farmers’ markets after the fall harvest are stored in massive cold storage throughout the year and brought to market in batches. In the fall, however, local apples are fresh from the trees and are a culinary delight. Not only are they wonderful to be eaten out-of-hand, apples can be baked, poached, used in sauces, butters, pies and salads.

The following guide shows perfect uses for some of the apples you will find in the farmers’ markets this season.

We hope that the five recipes we put together provide some inspiration for sweet recipes you can take advantage of using this wonderful fruit.

An Apple A Day Food + Styling + PhotograPhy by Sabra KrocK

Apple muffins Note: Fill muffin cups with the batter as there is little rise to the muffins) Makes 12 muffins 1 cup all purpose flour 1 cup whole wheat pastry flour 1 teaspoon salt 2 teaspoon baking powder 1 cup milk 1 stick unsalted butter, melted 2 large eggs, lightly beaten 1 /2 cup granulated sugar 1 /4 cup brown sugar 1 tablespoon cinnamon 1 /4 teaspoon cloves 1 apple, such as Granny Smith, cored and diced

Preheat oven to 350ËšF. Mix dry ingredients and sift.

Mix wet ingredients; combine Add apple pieces.

Spoon into muffin cups and bake for about 25 minutes, or until a cake tester comes out clean.

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Gala

Red Delicious

Great for salads

Crisp apples with browning -resistant flesh. Others include Cameo and Cortland

McIntosh

Perfect for sauces

Cooks down well. Others include Jonathan (spicy/tangy) and Honeycup (sweet)

Braeburn Granny Smith

Golden Delicious

All purpose-apples Good for general use including snacking, salads and baking. Others include Empire and Jonagold

Rome

Great for baking

Holds shape well. Others include Idared, Pink Lady and Ginger Gold

Baked apples with Brown sugar, golden raisins and cinnamon Makes 4 Four good baking apples, cored and scored around the middle (leave unpeeled) 2 cups apple cider 1 /4 cup brown sugar 1 /2 cup golden raisins 4 cinnamon sticks 2 tablespoons unsalted butter 1 /2 teaspoon cinnamon 1 /8 teaspoon ground cloves Preheat oven to 375ËšF. In a small bowl, mix sugar, raisins, cinnamon and cloves.

Place apples upright in a baking dish. Fill apples generously with sugar mixture. Add any remaining mixture and raisins to dish. Add apple cider to cover one inch of the bottom of the apples. Dot tops of apples with butter. Place a cinnamon stick in each cavity. Cover pan with a tent of parchment paper-lined aluminum foil.

Bake for 1 hour, or until apples are knife-tender (check periodically).

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Poached aPPles with star anise and cinnamon Makes 4 4 baking apples, peeled with the stem on 1 1/2 cups granulated sugar 2 vanilla beans, split and scraped 4 cinnamon sticks 1 /2 cup water, 1/2 cup apple cider mixture to cover 2 star anise 4 dried allspice berries Place apples and seasonings in a large, heavy-bottomed saucepan (Note: add both

scraped vanilla and scraped pods).

Cover with water and cider, bring to a simmer for about 25 minutes, or until apples are soft enough to be easily pierced with a knife.

Remove apples and seasonings (reserve seasonings) and bring poaching liquid to a boil.

Reduce heat to a simmer until 1 cup liquid remains, and is thick and syrupy.

Serve apples in individual bowls.

Pour poaching liquid over each.

Add seasonings to bowls to garnish, if desired.

Serve warm.

Apple butter Makes 3 cups 4 pounds all-purpose or saucing apples peeled, cored and cut into 1-inch pieces 2 cups apple cider 1 1/2 cups granulated sugar 2 tablespoons lemon juice 1 vanilla bean, scraped 1 tablespoon cinnamon 1 /4 teaspon allspice Combine apples and cider in a large heavy-bottomed saucepan.

Bring to a boil over medium-high heat, stirring occasionally.

Reduce heat and simmer for 20 minutes or until apples are tender.

Stir in sugar, lemon juice vanilla, cinnamon and allspice. Return to a boil, reduce heat, and simmer gently for about 35 minutes, or until mixture is very thick.

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Rustic apple taRt (opposite) Adapted from Jacques Pepin in Food + Wine Makes 4 individual tarts 3 large baking apples, cored, peeled if desired, and sliced into 3/4-inch wedges 3 /4 cup all purpose flour 3 /4 cup whole wheat flour Pinch of salt 1 1/2 sticks cold unsalted butter, plus 2 tablespoons melted butter 1 /3 cup ice water 3 tablespoons granulated sugar 2 tablespoons sanding sugar 1 /4 cup apple preserves, melted and strained if desired Preheat oven to 400ËšF. In a food processor, pulse the flour with the salt. Add the butter and pulse 10 times or until the butter is the size of peas.

Sprinkle the ice water over mixture and process until just moistened and dough begins to form into a ball. Transfer to a lightly floured work surface and knead to ensure moisture is evenly distributed.

Divide the dough into four equal portions and form into flattened disks. Roll each portion of dough into a rough circle (need not be perfect). Transfer dough to a parchment-lined baking sheet.

In a large bowl, mix apples and sugar by hand. Arrange apples in an overlapping spiral pattern in the center of each round of dough, leaving at least one inch of dough around the outside. Fold dough toward center of tart to create a rustic edge (dough will not cover tart completely). Chill for ten minutes; brush apples and dough with melted butter. Sprinkle with sanding sugar.

Bake for about 45 minutes or until apples are soft and bubbling and dough is golden brown. Cover with foil if dough begins to brown too quickly while cooking.

Remove from oven and spoon preserves over apples.

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Farming the sweet life of

text by Janice Malkotsis | food by Paul lowe | PhotograPhy by ellen silverMan

F

ive years ago, life for Todd and Shereen Wilcox used to be about working long hours during the week—for Todd in advertising; for Shereen, baking bread—and going to their country home in Pennsylvania to regroup. These days, they’re still working long hours without much rest on the weekends, but neither seems to mind all that much.

After participating in a ten-month cheese-making internship on a farm in Vermont, they’re living the life they’ve always wanted: being outdoors, growing their own food and raising and working with animals.

When they’re not spending five to eight hours in the cheese room devoting their time to the process of making various cheeses (goat, chevre, feta), they’re preparing for the weekend farmers’ markets in the New York City area—weighing, wrapping, pricing and packing coolers. When they’re not packing cheese, they’re managing the health and wellness of their goats (forty in total), which they lovingly refer to the females as “the girls.” This includes milking and feeding and keeping things, in general, clean. When not caring for the goats, there are the chickens and four dogs to contend with.

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Goat Cheese and dill QuiChe I love making quiche and pies with filo dough; it gets so crispy and flaky, and so much faster.

Serves 4 2 tablespoons melted butter 1 package of filo pastry 10 large eggs Salt and pepper, to taste 1 1/2 cups sour cream 4 ounces soft goat cheese, crumbled 2 tablespoons dill, chopped 3 scallions, thinly sliced

Preheat oven to 375ËšF. Brush a large ovenproof dish with butter.

Place the filo inside and cut off excess pastry; brush with butter.

In a large bowl, beat eggs, salt, pepper, sour cream, goat cheese and dill until well combined.

Pour into the dish and sprinkle with scallions.

Bake for about 40 to 50 minutes, or until just set.

Serve hot or cold.

Pasta salad with Roasted Beets and ChÈvRe Cheese This is such a simple and tasty lunch salad. If you want to make it into a larger meal, mix in grilled chicken or poached salmon.

Serves 4 6 large beets 2 tablespoons olive oil 2 pounds cooked pasta (penne works great) 2 cups fresh baby spinach 6 ounces chèvre cheese, crumbled Salt and pepper, to taste Olive oil for drizzling

Preheat oven to 350˚F. Place the beets in a roasting dish and drizzle with olive oil.

Bake for about 30 minutes, or until the beets become tender.

Cool and peel off the skin.

Cut into wedges.

On a large serving platter, mix together beets, pasta, spinach and chevre.

Season with salt and pepper, and drizzle with olive oil.

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Ardith Mae farm is not certified organic, but sustainable practices are followed, and the cheese facility includes a conservation and recycling water system. The goats have year-round access to a lightly wooded fiveacre paddock, and during the growing season can graze on the additional 30 acres. The goats do not receive any unnecessary antibiotics, and are never given hormones.

Todd and Shereen support their farm community and purchase locally grown hay and grain. For more information, go to www.ardithmae.com.

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herb chèvre

henry

bevan

bigelo mammuth

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Lamb burger with OLive reLish and gOat Cheese Use a semi-soft goat cheese with a washed rind on this burger. It melts wonderfully and tastes even better.

Serves 4 1 /2 cup chopped green olives 1 small red onion, finely chopped 2 tablespoons olive oil 1 1/2 pounds ground lamb 2 scallions, finely chopped 1 teaspoon curry powder Salt and pepper, to taste 2 tablespoons olive oil 8 thick slices of a semi-soft goat cheese 4 brioche buns

Start with the relish: In a medium bowl, mix together olives, onion and olive oil; Set aside.

In a medium bowl, combine ground lamb, scallions, curry powder, salt and pepper.

Mix well and form into 4 patties.

Heat the oil in a large skillet and cook until browned and just cooked through.

Place two slices of cheese on top of each burger.

Place the burger on bottom half of the brioche and add olive relish, cover with the top and serve.

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These kids are smarTer Than hansel and GreTel when GoinG inTo The foresT. sTocked up wiTh bread, jam and hoT chocolaTe, and noT a wiTch in siGhT.

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a Hot CHoColate Nothing tastes as good as a hot cup of chocolate on a cold day. For a more grown-up taste, add 1/2 tablespoon of instant coffee.

Serves 4 1 3/4 cups milk 1 /2 cup cream 4 ounces bittersweet chocolate 1 /2 teaspoon pure vanilla Heat milk and cream in a small saucepan.

Add chocolate and vanilla and whisk until smooth.

Serve immediately.

Picnic in a Forest

Food + styling by Monica b. sjoli | PhotograPhy by VesleMoy Vraaskar

a Plum and aPPle Jam Great for toast, or use as fillings in pies and cakes.

Makes 6 cups 1 pound plums, firm ones are best 1 pound apples, like Granny Smith 3 /4 cups water 2 cups sugar 2 cinnamon sticks 1 vanilla pod, cut in half lengthwise Remove the pits from the plums and coarsely chop.

Peel, core and dice the apples.

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In a medium saucepan, cook plums, apples, water, cinnamon sticks and vanilla.

Simmer for about 8 to 10 minutes; the fruit should become soft.

Stir in sugar.

Bring to a boil and stir until the sugar is completely dissolved.

Pour the jam into clean jars; fill to the top.

Add a lid and cool; store in the fridge.

a

Chèvre and honey open-faCed SandwiCh

Sometimes the simplest things are the best.

Serves 4 4 thick slices full grain country-style bread 4 slices of apple 4 thick chèvre slices 4 tablespoons honey Place the bread slices on plates and add apple slices, chèvre and honey.

Ready to enjoy!

a Apple And CinnAmon Filled BreAd A spin on a very classic Scandinavian cake.

Makes 2 loaves 1 stick butter 2 cups milk 1 package dry yeast 1 cup sugar 1 teaspoon cardamom 6 cups plain flour Filling: 1 1/2 sticks butter, softened 1 1/2 cups sugar 6 teaspoons cinnamon 2 apples, peeled, cored and chopped 1 egg

2 tablespoons milk 2 tablespoons coarse sugar Melt butter and milk in a small saucepan.

Remove from the heat; stir in the yeast.

Place sugar, cardamom and flour in a large bowl.

Add the butter and milk mixture and knead until you have smooth dough.

Cover and rise until it doubles in size, about 1 hour.

Remove from bowl; cut into 6 equal parts.

Roll them out (to approx. 20 inches long) and spread butter on each.

Sprinkle with sugar, cinnamon and apples.

Roll each part up to a long sausage shape.

Compress the dough on top of 3 sausages to create a long-braided bread.

Fasten well on each side.

Do the same with the remaining 3 sausage shapes of dough.

Transfer to a parchment paper-covered baking tray.

Cover and let rise another 30 minutes.

Beat egg and milk in a small bowl and brush each bread, to coat.

Sprinkle with coarse sugar.

Bake at 350ËšF for about 30 minutes or until golden.

Cool on a wire rack and serve.

a

Bread on a Stick Great food to go on a picnic with: just wrap in foil and go! Can be prepared outside as well as cooked in a fireplace.

Makes about 16 bread sticks 2 cups plain flour 2 teaspoons baking powder 5 tablespoons sugar 1 teaspoon salt 1 /4 cup olive oil 3 /4 cups warm water

Mix flour, baking powder, sugar and salt in a large bowl.

Add olive oil and water and mix well.

Work the dough until it gets smooth.

Take a piece of dough and roll it into a long sausage shape.

Take a clean stick and twine the bread around the end.

Bake over an open fire or in a fire place for about 5 minutes.

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Let Me Entertain You We Were inspired by the rustic scandinavian farmers’ life for this table setting: burlap and vintage china, mixed With modern shapes and pineWood.

Food S + tsytly yuPa lo eo P bn yc M in hha M M e r i nlgi nbg y b Pa l luolw e | w Ph th o gortaoPg hr y abPyhFyr a e Se l Ja na iSc

Stand Make a simple yet Ăœber-stylish cake stand off a piece of old wood and a stone disc. You can also put a pretty ceramic plate on top of the wood.

Table The table is set with a vintage burlap tablecloth and vintage china and flatware, mixed with modern clean shapes from Mud and Jonathan Adler. It’s always the mix of things that makes a good table.

Mud bowls, wood bowl and glass vase all from eco-friendly www.thegreenhouselifestyle.com.

Lantern garlic vase from www.jonathanadler.com.

Lamp made by Sarah Foote, www.bonnenuithome.com

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Apple A beautiful hand-decorated wooden apple with a leather stalk.

Perfect for salt or pepper on the table. www.missnatalie.com

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Name Card A simple and cheap flatware holder and name card all in one. Just place your flatware in a bundle of string and fasten a little name card with a pin.

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NapkiN RiNg Use a leaf-shaped craft puncher and punch out leaves using some leftover straw wallpaper, or just colored paper. Cut an 11-inch piece of string and hot glue the leaves to the string on each side. Roll up the napkins and tie the string around. Wooden bowl from the eco-friendly www.thegreenhouselifestyle.com.

day before A good idea is to put out your vases, flowers, bowls, etc. on the table the night before. It’s a great way to see all the colors come together, and if you need to, it’s easy to make changes.

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Milk and Cookies A fun way to serve milk and cookies.

Cover your glasses and pitcher with leftover wallpaper, we used straw paper here. Hot glue it in the back.

Fasten a cookie to the glasses with a simple rubber band.

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Thanks Big Leo Productions Colin Cooke Elephant Props Alexandra Grablewski Melina Hammer Jim Hensley Frances Janisch Sabra Krock Janice Malkotsis Kim M. Moreau Jennifer Nolan Kevin Norris Prop Haus Don Purple Ellen Silverman Monica B. Sorli Ivy Tashlik Herman Vega Veslemoy Vraaskar Todd and Shereen Wilcox

And all my blog readers for their support!

Photo by Colin Cooke

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