FALL 2011 • NO. 6
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What’s Up Sweet Paul? for mom: This issue is dedicated to my wonderful mom who passed away in early August. She had been struggling with cancer for over a year, and finally let go one morning. She was an amazing person–everyone who met her loved her. Creative, fun, amazing taste, and in my eyes the most beautiful mom ever. I have so many great memories of her that will live on inside me. One of her many wonderful features was that she was always there whenever I needed her, just like a mom should be. She was always eager to give advice on anything from food to more serious stuff, or send me money when I was broke. I think one of my fondest memories is when one late fall morning, she woke me up early by telling me that it had snowed outside. She pulled back the curtains and boy, had it snowed. We got dressed and ran outside and played in the snow. After, we came back in and had hot cocoa with whipped cream. I can still remember this so clearly, even though it’s now about 40 years ago. Dear Mom, this issue is all dedicated to you, I know you are reading it where you are. Enjoy, and I love you!
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R E C I P E M O N D AY
John’s Pretzels Food+styling by Paul Lowe Photography by Alexandra Grablewski
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My friend John made these pretzels a while back and I have been hooked ever since. Serve them warm with a hot and sweet mustard.
Makes 20 2 teaspoons active dry yeast 1 1⁄3 cups warm water 1 ⁄3 cup light brown sugar 41⁄2 cups plain flour 1 tablespoon baking soda gourmet sea salt 1. Dissolve yeast in warm water. 2. Add sugar and flour and mix until you have a smooth and elastic dough. 3. Cover with plastic and let rise for 45 minutes. 4. Heat oven to 475ºF. 5. Bring a large pot of water to a boil. 6. Add baking soda, and stir until the soda is dissolved. 7. Cut the dough into 20 pieces, and roll each piece into a long sausage. 8. Roll each sausage into a snail shape. The pretzels should look like two buns meeting in the middle. 9. Place them one at a time in the water, and let them cook for 10 seconds on each side. 10. Take them out and place them on a parchment paper–lined baking sheet. 11. Sprinkle with salt. 12. Bake for 8 to 10 minutes or until dark golden. 13. Cool on a wire rack.
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appeared in all the windows along 34th Street for the 2009 Macy’s Flower Show. How did you choose paper? I’ve tried all sorts of paper. I prefer drawing paper and pastel paper. The first reason is the strength–the flowers really hold their shape once they are assembled, as opposed to more delicate papers like tissue or crêpe, which are less sturdy. The second reason I use art paper is the range of colors–between the three paper companies that I use, you can find virtually every color you want. Why did you choose flowers? I feel like they chose me. I set out to be a fashion illustrator. I feel really lucky that the wave kind of drifted to sculpture. My parents are both very creative and my dad is a carpenter and a maker of things. So I know 3D is in my blood, but until recent years I always was drawn more to 2D and drawing. My priorities in making art have always been beauty, color, and silhouette. Flowers have all three. Why paper as a medium? It’s very versatile, and paper was a very accessible medium for me since I didn’t have a background in sculpture. Also, I find it interesting to build on my fashion experience and use draping and flatpattern techniques on paper, to make something curve or bend a way a flat plane wouldn’t normally. What inspires you? A desire to do new things and create new things. To travel as much as I can. I am always fascinated with the natural world. What would be your dream project? Any project that would allow me to travel, especially overseas. I’d like to design the sets and costumes for a play or ballet. I would also like to make a stop motion movie about flowers and growing, maybe with an educational bent. I’d also like to volunteer my time more.
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“My priorities in making art have always been beauty, color, and silhouette. Flowers have all three.”
M Y HAPPY DISH
Fall Stew
Styling by Paul Lowe Photography by Linda Pugliese
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MY HAPPY DISH
This dish makes me happy because it tastes like autumn. Beany and cinnamony, it’ll steam up the windows and make you happy with glowing cheeks and a full belly. The sauce is velvety smooth and christmasy smelling, and it’s totally simple to make. Fall Stew With Cinnamon, Cumin, & Chili Serves 6 2 tablespoons soya butter 1 red chili, deseeded and chopped 2 cloves garlic, chopped 2 medium white onions. chopped 2 tsp ground coriander 1 tsp turmeric 1 tsp cumin 1 tsp cinnamon 5.5 oz of new potatoes, halved 15 oz cannned mixed beans 45 oz canned chopped tomatoes 1⁄4 pint vegetable stock 2 cups cubed butternut squash, cubed salt & pepper to taste 1 small bunch fresh spinach, coarsely chopped 1⁄4 cup chopped cashews
1. Melt the soya butter in a large saucepan and add the chili, garlic, and onions. Fry for 3 to 4 minutes until they get soft. 2. Add all the spices and the potatoes. Fry another minute. Note the wonderful Christmas smell. 3. Stir in the tomato with the juice and the vegetable stock. 4. Bring to a boil, reduce heat, and cover the pan. 5. Simmer for 10 minutes, then add the beans and squash and simmer another 10 minutes. 6. Season with salt and pepper. 7. Right before serving add spinach and cashews. *Eat it with some crusty bread for the juice. Tastes even better the next day!
NUTS AND BEANS: GOOD. SQUASH: GOOD. EVERYTHING IN IT: GOOD. SO ZERO GUILT.
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Naomi Westlake Fall Stew With Cinnamon, Cumin, & Chili.
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Have you ever had the feeling that something must have been made just for you? I totally had that feeling walking into the new food market in Williamsburg, called Smorgasburg–or “Smorg” as the hipsters in the area call it. The market can best be described as a gravel-filled football field by the river with an amazing view of Manhattan. The photo ops are great. There is so much to take in: the smells are divine, the food all looks amazing, and the vibe of the place is so great. You just can’t help being sucked in. I found myself surrounded by homemade jams, cakes, herbs, oils, and food from every corner of the world–even corners I’ve never heard about! I think I must have looked rather silly, because after a while I noticed that I was walking around with a big grin on my face. And then there’s the sampling. How I love sampling. You go from booth to booth and sample the vendors’ goods. Consider it an amuse-bouche for what’s to follow, because in the back are all the food vendors just waiting for you. You can get thin crust pizza, lobster rolls, dumplings, mexican food, gourmet donuts, grilled cheese, and so much more. I tell you, it’s impossible to leave without having something to eat. The food is simply too good and too fresh to leave behind. What were my highlights? - The organic grass-fed beef jerky–try the Korean BBQ, it was awesome. - The Red Hook Lobster Pound’s lobster rolls. Better then any I had in Maine (and I had a lot)! -Porkschetta, the best roasted pork in a bun ever! -Shaved ice with homemade rhubarb syrup. -Milk’s cookies and cereal ice cream, wow! So, if a trip to New York is on the agenda, don’t forget Smorgasburg. And if you see a big guy with a bow tie and a huge smile, don’t be alarmed. It’s just me.
Smorgasburg
Every Saturday 9–5 North 6th Street, by the river. Williamsburg brooklynflea.com/smorgasburg
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G O R G - WA N N A D E S I G N
Photo: Bodie and Fou
Row, Row, Row Your Boat...
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1. ”Bulb Lamp” by Sofie Refer, $124.00, BODIEandFOU.com 2. ”ad Color”, Paul Smith for Stelton, from $ 270.00, shophorne.com 3. Clock from Artis, $ 49.00, etsy.com/shop/ ArtisEverything 4. Brass Muse Bottle Opener, $98.00, jonathanadler.com 5. Mango Wood Radio from Singgih Kartono, $ 220.00, shophorne.com. 6. Celebrating gay marriage in New York with Madam & Eve dinner plate, $74.00, etsy.com/shop/BurntOfferingsLTD 7.”Racer” pendant in stainless streel, $ 47.00, polli.com.au 8. Modern Abstract Print, $26.00, etsy. com/shop/twoems 9. New Norm Kettle Teapot from Menu, $ 79.95, shophorne.com 10. “Claude” walnut chest of drawer, $ 2,095.00, jonathanadler.com (opposite page) “Lido” wallpaper from Whitby, $ 89.00 a roll, BODIEandFOU.com
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SWEET PAUL FOOD STYLING & PHOTOGRAPHY WORKSHOP THIS WORKSHOP IS FOR CHEFS, COOKS, BLOGGERS, AMATEURS & PROFESSIONALS. On Saturday, October 15, 2011 Join Editor/Food Stylist Paul Lowe and Food Photographer Colin Cooke for a one day workshop (10-5) of cooking and shooting an assignment for Sweet Paul Magazine. We will start the day as Paul goes over the principals involved in getting food ready for camera, discuss the importance of prop and surface selection and arranging the food for camera readiness. Using Natural Light, Colin will show you that you don’t need an expensive lighting system to take great shots. We will use Colin’s Canon digital camera connected to a computer screen so everyone can see. Colin will talk about lighting, fill cards, shapes and color considerations for shooting. We will capture the best shots and make 4x5/5x7 prints so everyone can take home a photograph. You are welcome to bring your camera and shoot the food yourself. The workshop will conclude with Paul leading us in the making of one of his favorite cocktails.
Price: $ 450.00, including lunch, a print from the day and a copy of the latest issue of Sweet Paul Magazine. Location: Shooting Kitchen, Tribeca Want to join us? Email us at info@sweetpaulmag.com
CUPCAKE
Chocolate & Mascarpone Cupcakes Makes 12 4 oz good quality dark chocolate, chopped 1 ⁄3 cup water 4 tablespoons mascarpone cheese 1⁄3 cup vegetable oil 3 ⁄4 cup sugar 2 eggs 1 teaspoon vanilla essence 1 1⁄3 cups plain flour 1 teaspoon baking powder chocolate ganache, for serving blueberries, for serving 1. Preheat oven to 375ºF. 2. Place chocolate and water in a small pot and stir until the chocolate is disolved. 3. Remove from heat and add mascarpone. Mix well. 4. In a bowl, mix oil, sugar, egg, and vanilla. Stir until sugar has dissolved. 5. Add the chocolate and mix well. 6. Add flour and baking powder and mix well. 7. Pour batter into paper liners. 8. Bake until the cupcakes are firm to the touch, about 18 minutes. 9. Cool on a wire rack. *Cupcakes can be eaten on their own or garnished with some chocolate ganache and blueberries.
Food+styling by Paul Lowe | Photography by Frances Janisch
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PHOTO BY : THE LEXINGTON COMPANY
The Fall Tablescape Transport your guests to a place of pared-back beauty, where the luxuries are simple and natural, and the textures tactile and welcoming; this is a tablescape that embraces the calm and reflection of the change in season. Think earthenware materials, plaid patterns, sumptuous textiles, and simple ceramics. With the pomp and splendour of soon-to-arrive holiday festivities, this is an opportunity to create an unassuming, classic tabletop for your fall dinner; warming, comfort food and gently fragranced, flickering candles are the foil to the checked tablecloth and classic flatware that adorn the table. The furniture, too, should be kept modest: let the classic shape and textures of an oak Bentwood chair naturally complement the rustic, untreated wooden table. If the temperature still allows, make the most of the alfresco entertaining by giving guests coordinated throws to keep them warm come sundown–create atmosphere with gentle lighting and a crackling fire.
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Will’s tip! With their simplistic style and form, wooden spools make for perfect placeholders in a fall tablescape. Make your own, or buy these from BHLDN.
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Will’s tip! Add whimsy and interest to your soirée table with unexpected takes on classic fall items, such as this wire pumpkin.
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1. Cotton reel placename holders, BHLDN, $12.00 bhldn.com 2. Wire pumpkin, Terrain, $22.00 shopterrain.com 3. Seabourne flatware, Anthropologie, $94.00 anthropologie.eu 4. Kieran table, Jayson Home and Garden, $2,495.00 jaysonhomeandgarden.com 5. Birch votives, Rowen & Wren, from $13.00 rowenandwren.co.uk
W I L L’ S P I C K S
BEDROOM LIFESTYLE IMAGES BY : THE LEXINGTON COMPANY
The Fall Guest Bedroom In the bedroom continue with the theme of understated luxury with traditional bedding detailing subtle, ticking pattern broken only by occasional tartan additions. Provide a stack of wool, velvet, and cashmere throws and bedspreads to let guests choose their material of choice for keeping off the early morning chill; upon a stack of old suitcases place a nickel-finished reading lamp and a softly scented candle. Finally mix in a few small but thoughtful details, such as a posy of fragrant, seasonal blooms or a stack of your guest’s favourite magazines–these will be the perfect compliments to this unpretentious, yet indulgent guest room.
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1. Forest canopy bed, Anthropologie, $2436.00 anthropologie.eu 2. Alslev rug, IKEA, $19.99, ikea.com 3. Barometer work lamp, IKEA, $49.99 ikea.com 4. Cushion cover, H&M Home, $21.00.hm.com 5. Linen throw, H&M Home, $55.00 hm.com
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G O R G -WA N N A KIDS
Photo by Jaell und Tofta
Child’s Play
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G O R G -WA N NA KIDS 4. 1. 3.
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1. White rabbit lamp, $ 80.00, bodieandfou.com 2. Red large mushroom lamp, $ 112.00, bodieandfou.com 3. ”Moustache” apron, $ 27.00, lacerisesurlegateau.fr 4. “Rocky” bed, to be launched soon, jaellundtofta.de 5. Handmade race-car with driver, $ 32.00 , nolinoli.com 6. Mirabelle the Bunny, $ 46.00, blablakids.com 7. The wild bunch, printable kit, $ 5.30, etsy.com/shop/mibostudio (opposite page) “LieseLotte”, the chair, the horse and new best friend, $ 546.00, jaellundtofta.de
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WOOF
Wash and Go…
Homemade Dog Shampoo 1 pint gentle dishwashing detergent (Ivory or Dawn is great) 1 pint water 1 pint apple cider vinegar 4 oz glycerine (you can buy this at your local pharmacy) 1. Combine all the ingredients until they’re all mixed well. 2. Pour into airtight bottles. 3. Call in your pooch and fill that tub.
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Styling by Paul Lowe | Photography by Colin Cooke
Did you know that you can make your own dog shampoo? It’s safe, mild, and gets the dirt out!
1. 1. Custom stamped pet ID in brushed aluminium, $16.00, etsy.com/shop/theCopperPoppy 2. Fine art print of Hugo, $45.00, etsy.com/shop/DeLaBelle 3. Dog collar, can be custom made, $26.00, etsy.com/shop/ChloesCollars 4.�Kip� the wiener Dachshund toy, $ 26.00, etsy.com/shop/ blackbirdfashion 5. Posters by Lisa Bengtsson, $ 35.00, huset-shop.com 6. Thank you cards, $ 10.00, for a set of 4, etsy.com/shop/corelladesign
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ONE FOR THE SEASON
Beets
One of fall’s most amazing vegetables: sweet, tender, and tasty. Try some of my favorite recipes with beets. Food+styling by Paul Lowe | Photography by Colin Cooke
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ONE FOR THE SEASON
Pasta Salad with Beets, Chèvre, & Honey Vinaigrette
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Golden Beet Salsa
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ONE FOR THE SEASON
Scallops with Beets & Sage
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pappardelle with mushrooms a mix between a soup and a pasta dish, great for those cold evenings.
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food from the forest recipes
Pappardelle with Mushrooms A mix between a soup and a pasta dish, great for those cold evenings. Serves 4 5 oz assorted mushrooms 2 tablespoons olive oil 2 shallots, finely chopped 2 cloves garlic, finely chopped 3 cups chicken stock 6 oz pappardelle, cooked salt & pepper to taste fresh thyme 1. Clean the mushrooms and cut the large ones in half. 2. Heat the oil in a large pot and sauté mushrooms, shallots, and garlic until the mushrooms are golden. 3. Add stock and bring to a boil. 4. Add the cooked pasta, season with salt and pepper, and serve with fresh thyme. Fall Bruschetta One of my favorite, easy fall dishes. Fast and tasty. Serves 4 2 small baguettes olive oil 5 oz mushrooms 1 clove garlic, thinly sliced salt & pepper to taste fresh thyme
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1. Cut the baguettes in half, lengthwise. 2. Drizzle with olive oil and place on a baking tray. 3. Bake under the broiler until golden. 4. Clean the mushrooms and cut the large ones in half. 5. Heat 3 tablespoons of oil in a pan and sauté mushrooms and garlic until the mushrooms are golden. 6. Season with salt and pepper and fresh thyme. 7. Arrange the baguettes on a plate and add the mushrooms. *Serve hot. Fennel & Mushroom Salad When shaved thinly, fennel is amazing. It has a mild anise flavor that goes so well with the sour goat cheese. Serves 4 2 oz mushrooms 1 small bulb of fennel, thinly sliced (use a mandolin if you have one) small bunch beet greens 20 blackberries 2 oz goat cheese, crumbled olive oil salt & pepper to taste 1. Clean the mushrooms and cut the large ones in half. 2. Heat 1 tablespoon of oil in a pan and sauté mushrooms until golden. 3. Arrange fennel, beet greens, blackberries, goat cheese, and mushrooms on plates. 4. Drizzle with olive oil and season with salt and pepper. Honey-Baked Fall Vegetables This is a great side dish to any meat. I just love the sweetness these veggies get from the honey. Serves 4 3 red beets, peeled and cut in half 3 golden beets, peeled and cut in half 3 turnips, peeled and cut in half 8 carrots, peeled 1 whole head of garlic, just cut off the top 5 tablespoon olive oil 2 tablespoon honey fresh thyme salt & pepper to taste 1. Heat oven to 360°F. 2. Place all the vegetables in an oven-proof dish and drizzle with olive oil and honey. 3. Sprinkle with thyme and salt and pepper. 4. Bake until soft. *Serve warm.
Pizza Bianca Such a great bread to bake–and really easy. Makes 2 2 teaspoon active dry yeast 2 cups warm water 1 tablespoon honey 5 cups flour 3 tablespoons olive oil flaky salt fresh rosemary 1. In a large bowl, dissolve yeast in water and honey; let stand for 5 minutes. 2. Add in flour a little at a time and stir well. 3. Add oil and salt, and stir until dough comes away from the bowl. 4. Knead for 1 minute. 5. Cover with plastic wrap and set in a warm area to rise, about 2 hours. 6. Heat oven to 450ºF. 7, Divide dough into 2 balls and flatten out each on a floured surface. 8. Transfer to baking trays covered with parchment paper. 9. Drizzle with olive oil and sprinkle with salt and rosemary. 10. Bake for 7 to 8 minutes until golden.
Espresso & Cinnamon Cake with Nuts & Honey Such a great cake, perfect for picnics–in or out of the forest. Serves 8 1 1⁄2 stick butter 3 ⁄4 light brown sugar 1 egg 1 cup plain flour 1 teaspoon baking powder 1 ⁄4 cup strong espresso 1 ⁄2 teaspoon ground cinnamon 1 ⁄4 cup milk 3 oz unsalted nuts 5 tablespoon honey 1. Preheat the oven to 320°F. 2. Beat butter and sugar until fluffy. 3. Add the egg and mix well. 4. Add flour, baking powder, cinnamon, espresso, and milk and mix well. 5. Pour the batter into a greased, round baking dish. 6. Bake until firm, about 1 hour. *Cool and serve with the nuts and honey on top.
Fennel & Rosemary-Baked Lamb Fennel seeds get the most amazing taste and aroma when heated up, just you wait! Serves 4 4 double lamb chops salt & pepper to taste fennel seeds 4 rosemary twigs 2 tablespoons olive oil juice from 1 lemon 1. Heat the oven to 400°F. 2. Start with rubbing the salt and pepper and fennel seeds into the lamb chops. 3. Using kitchen twine, tie a rosemary twig onto each chop. 4. Heat the oil in a pan, fry the chops 1 minute on each side. 5. Drizzle with lemon juice and place in the oven. 6. Bake for 5 minutes. *Serve warm.
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Mexican
I was never a big mexican food fan until I had some real mexican food in Arizona a few years back.
Enough lime, homemade salsa, and tortillas are the key words here. The flavors are crisp and clean. Food+styling by Paul Lowe Photography by Colin Cooke 76 | S W E E T P A U L F A L L 2 0 1 1
Mexican Crab Soup Homemade Tortillas
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Flan
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Vase I printed out the silhouette on lazertran decal paper (lazertran.com). It becomes a decal that you can transfer to any surface.
Necklace
I printed out some mini silhouettes and glued them with a hot glue gun to small jewelry frames. Then I fastened them all to a silver necklace using thing silver wire.
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dried pear slices
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Walnut Apricot Harvest Loaf
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Harvest Recipes Spiced Popcorn Makes 2 quarts 1 ⁄3 cup white popcorn kernels 3 tablespoons vegetable oil 4 tablespoons unsalted butter, melted 1 teaspoon salt 1 ⁄2 teaspoon chili powder 1 ⁄4 teaspoon ground allspice 1 ⁄4 teaspoon ground cumin 1 ⁄2 teaspoon curry powder 1 ⁄4 teaspoon cayenne pepper 1. In a small saucepan melt the unsalted butter on low heat. 2. Add the salt, chili powder, ground allspice, ground cumin, curry powder, and cayenne pepper and stir to combine. Leave the butter and spice mixture on the lowest heat while popping the corn. 3. Pour 3 tablespoons of canola oil and 1 ⁄3 cup popcorn kernels (or enough to cover the bottom of the pan no more than one kernel deep) into a heavy 3-quart pan (or larger) with a lid. 4. Cover and gently shake the pan over medium-high heat, allowing steam to escape the pan. Remove the pan from the heat when kernels have stopped popping. 5. Carefully pour popped kernels into a large bowl and pour the butter and spice mixture over the popcorn. 6. Stir or gently shake the bowl to cover the kernels with the butter mixture. *Don’t wait too long before serving.
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Walnut Apricot Harvest Loaf Serves 8 to 10 3 ⁄4 cup coarsely chopped dried apricots 1 cup water 1 1⁄2 cups wheat flour 1 teaspoon baking soda 1 ⁄2 teaspoon salt 1 ⁄2 cup brown sugar 1 ⁄2 teaspoon ground cinnamon 1 ⁄2 teaspoon ground nutmeg 1 large egg 1 ⁄2 cup vegetable oil 1 teaspoon vanilla 1 teaspoon grated orange zest 1 ⁄2 cup fresh orange juice 1 cup coarsely chopped walnuts 1 ⁄4 cup chopped walnuts for the top of the loaves 1. Position a rack in the lower third of the oven. 2. Preheat the oven to 350ºF. 3. Grease 4 mini loaf pans (that hold about 2 cups of batter per loaf) or one 9 x 5 inch loaf pan. 4. In a small saucepan, place coarsely chopped apricots and water. 5. Bring to a simmer, then remove pan from heat and set aside to cool. 6. In a bowl stir together wheat flour, baking soda, salt, brown sugar, cinnamon, and nutmeg. 7. In a large bowl whisk together egg, vegetable oil, vanilla, orange zest, orange juice, and the apricot mixture. 8. Slowly add the flour mixture. Fold until all dry ingredients are moistened. 9. Add the coarsely chopped walnuts, stirring just a few times to distribute walnuts into the batter. 10. Pour the batter into the mini loaf pans, about 3⁄4 of the way full. 11. Evenly distribute the chopped walnuts on top of each mini loaf. 12. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. If using a 9 x 5 loaf pan bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. 13. Let cool in the pan on a rack for 10 minutes before taking the loaf out to cool completely on the rack.
Caramel Apples with Walnuts Serves 6 6 gala or red delicious apples 6 wooden sticks from a craft store, washed and dried 14 oz package individually wrapped caramels, unwrapped 2 tablespoons water 1 ⁄2 teaspoon almond extract 1 cup walnuts, chopped small 1. Wash the apples to get as much wax off as possible, and dry completely. 2. Insert wooden sticks ½ of the way into the stem end of each apple. 3. Place apples on a cookie sheet covered with parchment paper. 4. Place the chopped walnuts into a small bowl, and set aside. 5. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and looks smooth. 6. Stir in the almond extract. 7. Dip each apple into the caramel about ¾ of the way up the apple. Scrape excess off the bottom of the apples on the side of the saucepan. 8. Roll the caramel apple in the bowl of chopped walnuts to cover caramel. 9. Place on the parchment covered cookie sheet and repeat with all of the other apples. *Refrigerate the tray of apples until ready to serve. Harvest-Spiced Cider Serves 4 4 cups unfiltered apple cider 3 cinnamon sticks 3 star anise, whole 1 teaspoon cloves, whole zest of 1 orange dried persimmon or slices of orange peel for garnish 1. Place the cinnamon sticks, star anise, and cloves into a large saucepan over medium heat. 2. Lightly toast the spices in the pan for about 1 minute, until fragrant. 3. Add the apple cider to the spices, simmer for 10 minutes without letting it boil. 4. Reduce the heat to low, add the orange zest, and stir. 5. Using a small handstrainer remove as many of the whole spices as you can. 6. Ladle the cider into mugs, making sure not to include any whole spices that you might have missed. Garnish with dried persimmon pieces or slices of orange peel. *Cider can also be served room temperature in small mason jar.
Cornhusk Doll Cornhusk dolls are one of the oldest forms of dolls known in the Americas. You will need: small natural-colored string or twine scissors bag of corn husks, which can be easily purchased at a local craft store. bucket of water small fall-colored scraps of fabric fall-colored yarn 1. Soak the corn husks in a bucket of water until they are pliable. 2. Take four corn husks and arrange them on top of one another with the straight ends all lined up. 3. Tie the straight ends together tightly with a small piece of string. 4. Trim and round the straight edges with the scissors. 5. Turn upside down and pull long jagged edges of the husk over the trimmed edges–2 husks on each side. 6. With a small piece of string tie about 1 inch down from where it folds over to form the “head.” 7. Take another husk and roll it tightly into a cylinder. Cut the cylinder to measure four to five inches long. Tie at each end with the string, this forms the dolls “arms.” 8. Fit the arms through the center of the doll, right under the neck. 9. Use another piece of string to tie a “waist.” 10. Using small scraps of fall-colored fabric, wrap around the doll to make clothing. 11. Use fall-colored yarn to tie the clothing onto the doll.
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BRADLEY FARM
Text by Sarah Oster Shasha | Photography by Ellen Silverman 124 | S W E E T P A U L F A L L 2 0 1 1
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THERE IS NO BETTER WAY FOR ME TO COMBINE MY PASSIONS FOR COOKING AND FARMING THAN TO OPEN UP THE FARM FOR
farm-to-table
DINNERS”
Ray’s whole crop was flooded by hurricane Irene. Please visit raybradleyfarm.com for donations.
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NORDIC COOKING RECIPES Fish Pie My take on her fish pie. Hers was much heavier, with tons of butter and cream. Serves 4 2 lbs cod filets, skin removed 2 tablespoons butter 4 shallots, thinly sliced 2 tablespoons plain flour 1 ⁄2 cup milk 1 ⁄2 cup cream 1 tablespoon horseradish 2 tablespoons chopped parsley salt & pepper to taste 12 cherry tomatoes 4 thick slices of white bread, torn 2 tablespoons butter, melted 1. Preheat the oven to 390ºF. 2. Put water in a large pot and bring to a boil. 3. Add the fish and turn the heat down. It should be just below the boiling point. 4. Let the fish simmer for 6 minutes. 5. Take it out and flake. 6. Melt the butter in a large pot and add the shallots. 7. Sauté until soft. 8. Stir in the flour. 9. Add milk and cream and stir until there are no lumps of flour left. 10. Add horseradish and fish. 11. Season with salt and pepper. 12. Stir in tomatoes. 13. Spoon the mixture into a greased, ovenproof dish and sprinkle with bread bits. 14. Pour the butter over and bake until golden. *Serve warm with potatoes and carrots.
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Dill-Cured Salmon I so loved this dish growing up, it was one of my favorites. Always serve with a sweet mustard. Serves 12 1 side of the best quality wild salmon, skin left on 1 large bunch dill, chopped finely 2 tablespoons pink peppercorns left whole rind of one lemon 1 ⁄2 cup white sugar 1 ⁄2 cup Maldon salt 3 tablespoons cognac or vodka 1. Mix dill, lemon rind, peppercorns, sugar, and salt in a bowl. 2. Lay salmon out on a flat dish and press mixture onto the fish, patting it down firmly as you go. 3. Slowly pour the liquor over the fish, then cover with plastic wrap. 4. Place in the fridge for 48 hours, turning every 12 hours. 5. Slice thinly and serve with sweet mustard. Pasta with Smoked Salmon, Capers, & Lemon This is such an easy dish, I can still remember her making this one. It was my favorite home-from-school dish. Serves 4 8 oz smoked salmon, in pieces 1 ⁄4 cup olive oil juice from 1 lemon 3 tablespoon capers fresh parsley grated zest from 1 lemon 1 pound pasta, any kind salt to taste 1. Mix together smoked salmon, oil, lemon juice, capers, parsley, and lemon zest in a large bowl. 2. Cook pasta al dente in salted water. Drain and add to the bowl. 3. Toss well and serve.
Baked Cod with Eggs & Caper Sauce Cod was a big thing in our family, we all loved it and still do. This sauce is my take on a Nordic classic. Serves 4 3 eggs 2 tablespoons capers, finely chopped 2 tablespoons finely chopped parsley 1 ⁄2 cup olive oil salt & pepper to taste 4 cod filets, about 6 to 7 oz each olive oil 1. Preheat oven to 390ºF. 2. Hard boil the eggs, peel them, and place the egg yolks in a bowl. 3. Mash them with a fork. 4. Add capers, parsley, and olive oil. 5. Stir well and season with salt and pepper. 6. Place the fish on a rimmed baking tray and drizzle with olive oil. 7. Sprinkle with salt and pepper. 8. Bake for about 12 to 15 minutes, or until the cod is flaky. *Serve warm with the sauce, potatoes, and carrots. Mussel Soup It’s not fall without mussel soup. This one is so easy and tasty. Serves 4 2 lbs mussels, cleaned 2 tablespoons butter 4 shallots, finely chopped 2 cloves garlic, finely chopped 1 cup dry white wine 1 cup fish stock 1 1⁄2 cup heavy cream salt & pepper to taste
Apples & Cream Whenever I eat this dish it almost bring tears to my eyes. I still remember all the happy moments when we all ate this dessert together. Serves 4 2 tablespoons butter 4 golden delicious apples, peeled, cored, and diced 2 tablespoons honey 4 tablespoons water 2 tablespoons Calvados 1 ⁄2 teaspoon cinnamon 1 ⁄2 cup breadcrumbs 1 tablespoon sugar 1 teaspoon cinnamon whipped cream 1. Heat the butter in a pan and sauté apples for 2 minutes. 2. Add honey, water, Calvados, and cinnamon and let me mixture cook until the apples are soft but not mushy. 3. Let cool. 4. Toast the breadcrumbs with sugar and cinnamon in a dry pan. 5. Fill a bowl with the apples, then a layer of cream, and finally the breadcrumbs. 6. Chill before serving.
1. Discard any mussels that have opened. 2. Melt the butter in a large pot and sauté shallots and garlic until soft. 3. Add the mussels and wine, put on a lid, and let them steam for about 6 minutes. 4. Remove the mussels, and discard the ones that have not opened. 5. Add stock and cream. 6. Let the soup simmer until it’s reduced by 1⁄4. 7. Season with salt and pepper. 8. Add the mussels and serve.
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RECIPES
Avocado with Toast, Lemon, & Chili This is my go-to dish when I need a snack. It’s easy, tasty, and quite healthy. Serves 4 2 ripe avocados 8 slices of good bread, toasted flaky salt chili flakes 1 lemon, in wedges olive oil 1. Cut the avocados in half, remove the pit, and gently peel of the skin. 2. Cut into wedges. 3. Place the toast on plates, add avocado, and sprinkle with salt and chili. 4. Drizzle with lemon juice and olive oil and serve. Beer Deep-Fried Avocado I know, sounds like overkill, but you just wait and taste… Serves 4 3 ripe avocados 1 1⁄3 cup beer 1 cup plain flour vegetable oil, for frying flaky salt 1. Peel the avocados and cut them in 4 pieces. 2. In a large bowl mix together beer and flour until it becomes a smooth batter. 3. Heat the oil to 365ºF in a large pot. 4. Working in batches, toss two avocado wedges in the batter at a time, and then put them into the pot. 5. Fry them, turning once, for about 1 to 2 minutes. They should be golden. 6. Transfer with a slotted spoon to paper towels to drain. 7. Sprinkle with salt. *Serve while warm.
Avocado & Corn Soup Serve this soup chilled, it has lots of awesome flavor. Serves 4 2 tablespoons olive oil fresh corn from 2 cobs 1 onion, chopped 1 garlic clove, chopped 4 cups vegetable stock 2 ripe avocados, chopped 2 tablespoons lime juice salt & pepper to taste 1. Heat the oil in a large pot. 2. Sauté corn, onion, and garlic until the onion goes soft. 3. Remove 4 tablespoons of the mixture, set aside. 4. Add stock and let the soup simmer for 20 minutes. 5. Remove from the heat and cool. 6. Place the soup, avocados, and lime juice in a blender and blend until smooth. 7. Season with salt and pepper. 8. Chill and serve in bowl with the extra corn and some chopped avocado. Pasta with Lobster, Capers, & Avocado If you think lobster is too much of a luxury, you can change it to shrimp. Serves 4 cooked meat from 1 lobster, coarsely chopped 1 ⁄4 cup olive oil juice from 1 lemon 3 tablespoon capers 2 ripe avocados, peeled and cubed 1 tablespoon dill grated zest from 1 lemon 1 pound pasta, any kind salt to taste 1. Mix together lobster, oil, lemon juice, capers, avocado, dill, and lemon zest in a large bowl. 2. Cook pasta al dente in salted water. Drain and add to the bowl. 3. Toss well and serve.
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Grilled Avocado Salad with Warm Bacon Vinaigrette We are pushing things here, but believe me, grilling brings out the avocado flavor and takes it to a new level. Serves 4 4 strips of bacon, in pieces 2 tablespoons olive oil 2 tablespoons balsamico salt & pepper to taste 1 ⁄4 teaspoon red chili flakes olive oil 3 ripe avocados, peeled and quartred 3 tomatoes, cut into wedges boston lettuce 1. In a pan, fry the bacon until crisp. 2. Remove some of the fat from the pan, you will need 2 tablespoons. 3. Add the olive oil and balsamic. 4. Season with salt and pepper, and red chili flakes. 5. Rub all the avocado wedges in with the olive oil. 6. Heat a grill pan and grill the avocado 1 minute on each side. 7. Transfer to a large bowl and add tomatoes and lettuce. 8. Drizzle the vinaigrette over the salad and serve.
1. To make the dough, mix water, honey, and yeast in a bowl. 2. Leave it for 5 minutes so that the yeast starts to work. 3. Add flour, salt, and oil. 4. Work the dough well together. 5. Cover with plastic and let it rise for 1 hour. 6. On a baking tray press the dough out with your fingers to form a large pizza. Filling: 1 large onion, thinly sliced 2 tablespoons olive oil 2 tablespoons water 3 oz gorgonzola, crumbled 2 table spoons olive oil 1 avocado, peeled and cubed fresh parsley salt & pepper to taste 1. Preheat oven to 400°F 2. Place onion, oil, and water in a pan and sauté until the onion turns light brown and is soft. 3. Divide it over the pizza together with gorgonzola. 4. Drizzle with oil. 5. Bake until golden, about 12 minutes. 6. Take it out and add avocado, parsley, and salt and pepper.
Pizza with Caramelized Onions, Gorgonzola, & Avocado Love this pizza. So many amazing flavors together. Adding some honey to the dough makes it extra crispy. Serves 4 1 cup warm water 1 tablespoon honey 1 tablespoon dry yeast 2.5 cups flour 1 teaspoon salt 4 tablespoon olive oil
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