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SPRING 2012 • NO. 8

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Table of contents 5

What’s up Sweet Paul?



# 10

Recipe Monday


Keep your eye on


Crafty Friday


Gorg-wanna handmade


My happy dish




One for the season


Gorg-wanna design


Heavy metal


From mormor’s kitchen


Gorg-wanna kids




Will’s picks




King of crust



features 56



I said it with flowers




Spring cooking


Egg art


The art of blue


Feeling blue


Tart time


Egg heads


Stenciling made easy




Pantry confections

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What’s up Sweet Paul? Spring is upon us and once again I meet it with mixed emotions. On the positive side I love spring because I can shed boots and any winter footwear and get my beloved saddle shoes and penny loafers out of the closet. Ever since I could dress myself I wanted penny loafers. As a kid I refused to wear any form of sneakers–I simply hated them. For gym class, my mom had to run around town to find the right pair of old-fashioned canvas tennis shoes. I was such a horror. This spring I have my sights on a pair of olive-green embossed leather penny loafers. I will rock them. But the parts of spring I don’t like so much? The merciless spring light. Every year it happens, usually when I’m lounging on the couch, that sun comes in my window and I can see everything: dirt, dust, faded fabric on the couch, walls that need to be painted. Usually I just pull down the blinds, but this year I will do something about it: I will paint those walls and get a new couch. I will even do some cleaning. Or maybe I can just pay someone to do it for me while I’m out showing off my new olive-green penny loafers in embossed leather? Enjoy!

“This spring I have my sights on a pair of olivegreen embossed leather penny loafers. I WILL ROCK THEM.” S W E E T PAU L S P R I N G 2 0 1 2 | 5

Paul Lowe

Editor in Chief Joline Rivera

Art Director

Nellie Williams

Graphic Designer Laura Kathleen Maize

Copy Editor

Paul Vitale

Marketing & Business Development Director General Inquiries Advertising Inquiries

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“What does spring mean to you?” SUSANNA BLÅVARG Photographer, New York The light comes back. As a photographer it means the world. With the light comes happiness.

ANDREA BRICCO Photographer, Los Angeles Spring means memories of being a kid in Wisconsin. Spring always means good things to come. Growth and renewal.

ALICIA BUSZCZAK Stylist & illustrator, Los Angeles Spring is the reward at winter’s end and each sign is a treasure that I hold dear, like old friends returning from a long journey.

COLIN COOKE Photographer, New York Spring means color, scents, open windows, bird sounds, planting, longer days, and lighter spirits.

JENNIFER CAUSEY Photographer, New York Spring means a renewed sense of adventure. I love eating my first meal outside and riding a bike with sunshine on my face.

ALEXANDRA GRABLEWSKI Photographer, New York Spring is a relief: green trees, warmer and longer days, and shedding layers. And if I’m lucky, a hot cross bun or two.

MELINA HAMMER Photographer, New York Sweet shrimp, fresh peas, ramps, warm breezes, and flowers. It’s such a welcome burst of color and scents.

MICHAELA HAYES Chef & food preservation queen, New York / The end of apples and root veggies and the beginning of ramps, fiddlehead ferns, morels, and asparagus.

JIM HENSLEY Photographer & writer, Oslo Spring means the Hensley family’s yearly reunion. There is eating and drinking and dancing, if last year’s injuries have healed.

FRANCES JANISCH Photographer, New York Spring is Easter, which usually means all my favorite foods: chocolate eggs, lamb,pretty cocktails.

LOTTA JANSDOTTER Designer, New York Spring means that I can enjoy my tiny little balcony again–I can plant herbs and flowers and drink my morning cup of coffee.

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JENNIFER NOLAN Photographer, New York

ANDREW PURCELL Photographer, New York

CARRIE PURCELL Food Stylist, New York

LAURA KATHLEEN MAIZE Copy Editor, Toronto Spring means denim jackets, open windows, and asparagus and Parmesan salad.

DIANA PERRIN Food Stylist, Los Angeles Spring is an excuse to eat infinite amounts of marshmallow Peeps and chocolate covered matzo.

JOLINE RIVERA Art Director, Chicago Bright green grass & all of my favorite things blooming...tulips, magnolia trees, & lilacs!

HECTOR SANCHEZ Photographer, New York Every spring I look forward to the magnolia tree’s bloom. It only lasts a few days, that’s what makes it so special.

DON PURPLE Stylist, New York

JOLINE RIVERA Art Director, Chicago

HECTOR SANCHEZ Photographer, New York

ELLEN SILVERMAN Photographer, New York

SARAH OSTER SHASHA Writer, New York Spring means ruddy cheeks, dirty hands, grass stains, and plenty of family adventures.

MEG SMITH Photographer, New York Spring cleaning and trips to the local thrift store with donations; I only want to have what’s really useful, beautiful, or treasured.

ABBY STOLFO Food Stylist, San Fransisco Spring means Easter. It’s one of my favorite holidays for all of the true celebratory reasons.

VIOLA SUTANTO Writer, London March Madness!

ELLEN SILVERMAN Photographer, New York Spring is the smell of cherry blossoms from Riverside Park entering through open windows.

WILL TAYLOR Writer, London Trolling through bluebell-laden forests, celebrating my birthday, going outside without a coat. Oh, and planning a summer holiday!

PAUL VITALE Crafter, New York In spring I reacquaint myself with city parks and impatiently wait for the first day I can go outside without a jacket.

NELLIE WILLIAMS Graphic Designer, Chicago Fresh air and open windows.

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Sweet & sour When life gives you lemons you can make more than lemonade! Why not make a wonderful tart. Food+styling by Paul Lowe Photography by Alexandra Grablewski

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Intro paragraph here. Food+Styling by Photography by

Meyer Lemon Tart Serves 6 1 puff pastry, I love to use Dufour plain flour, just a tad 5 meyer lemons 1 cup sugar 2 tablespoons confectioners sugar vanilla ice cream, for serving 1. Preheat oven to 390°F. 2. Using a rolling pin, roll out the puff pastry to just larger than its size. Use a little flour so that it does not stick to your surface. 3. Place pastry on a baking tray covered with parchment paper. 4. Cut the lemons as thinly as you can and remove any seeds. 5. Dip them in sugar and place them on the puff pastry. 6. Bake everything until golden brown, about 15 minutes. 7. Take out and sprinkle with confectioners sugar while warm. Serve warm and with vanilla ice cream.



Toss your coffee, it’s tea time King’s Road in London has always been synonymous with British style. Now, one of their best tea ateliers has crossed the pond and settled in Greenpoint, Brooklyn. Text by Sarah Oster Shasha Photography by Anna Williams

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Bellocq founders, Heidi Johannsen Stewart, Michael Shannon, and Scott Stewart, joined their creative forces—they all have a desire to collaborate on a shared aesthetic vision that captures their appreciation of traditional artisan work and love of fine tea. As a result of their commitment to quality products and traditional craft, they travel to far locations in search of traditional techniques and local ingredients that they can integrate into Bellocq’s blends. Their shop (and design studio) is the best place to find your perfect cup, try new combinations, learn about tea, and experience their awardwinning handcrafted teas in a whole new light.

How did you decide that tea would be your concentration? Tea is similar to wine: it’s a broad world of subtle nuances affected by grower, weather, and tea master. It can be similarly elegant and enlightening. We’ve always been enthusiastic tea drinkers, bringing back loads of tea for each other from our trips around the world, visits to tea gardens, etc., and we wanted to create a brand that reflected our style with the finest organic teas and botanicals available.

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“Tea is similar to wine: it’s a broad world of subtle nuances affected by grower, weather, and tea master. It can be similarly elegant and enlightening.” Do you notice a difference between the British and the American tea customer? Both client bases are tea enthusiasts to be sure. However, there are differences: the British tend towards a more traditional palate of black teas and tea blends, which is to be expected from a culture immersed in the Anglocentric tradition of tea. The American clients are perhaps more inclined to embrace a less traditional view of tea and experiment with flavor and presentation. How do you make blends? Our blends are inspired by a myriad of things: the profile of the leaf itself, intriguing ingredients, literature, geography, emotion, seasons, fashion, art, memories… the list goes on. If someone’s not tried exotic teas before, what’s a good one to start with? If you’re moving forward from the tea bag experience... perhaps a beautiful Yunnan–a Chinese black tea with long, twisted golden leaves, lightly toasty, and rich honey notes; or our Majorelle Mint–a blend of Chinese gunpowder green and mint with a hint of sweet orange. If someone’s adventurous and already prefers tea, what would you give them? Our White Wolf blend: Chinese white peony and cedar blend–it is stunning and reminiscent of the American frontier in winter. Or perhaps an Ali Shan Oolong... a sophisticated lighter-style oolong with gorgeous notes of wild orchid, evergreen, and brown sugar. What’s your favorite tea? There are so many! Bellocq Gypsy Caravan, a slightly smoky black tea blend with roses. I adore green teas too… and oolongs. The list goes on. For all those coffee drinkers out there (of which I am one), afraid to switch or even try tea, do you have any suggestions? Drink properly prepared excellent-quality tea. Low quality, poorly prepared tea isn’t worth engaging.

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Straw art Paper straws can be used for more than just drinking. You’re only a few steps away from a very cool garland. Styling by Paul Lowe Photography by Alexandra Grablewski

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Styling by Photography by

Straw Garland You will need: paper straws, $5 for 25, string large needle beads, whatever kind you fancy, mine are vintage 1. Cut each straw into 4 equal parts. 2. Thread straws and beads one after the other until you have a garland that is as long as you want. 3. Fasten the garland on each side with a bead and it’s ready to hang.

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Gift tag set, letterpress on birch, set of 6, $12,

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Sweet Paul’s best Etsy pics for the spring



3. 1. Leather necklace, $68, 2. Porcelain and leather hanging planter,

6. 3. Rain Drop Clock in oak and acrylic, $75, 4. Paper-mache bowl, $46, 5. Be


Cool print, $15, 6. Copper earrings, $24, 7. Canvas bag, $35, 8. Apple applique pillow, $38,



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Baked bliss Recipe by Imen McDonnell Styling by Paul Lowe Photography by Alexandra Grablewski

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This dish makes me happy because it reminds me of my first (very green) springtime on the farm in Ireland… so fresh and light. I bake this each spring for a Sunday lunch. The first time I made it for the family, when I first moved to Ireland, to my surprise/delight/thankfulness everyone swooned. I hope you enjoy it too. Farmhouse Spring Pudding

1. Preheat oven to 350°F. 2. Butter a

Serves 4 to 6

1-quart baking dish. 3. Combine diced rhubarb, berries, sugar, vanilla bean, and

1 1⁄2 cups diced rhubarb 1 1⁄2 cups blackberries, raspberries,

splash of juice. Set aside for one hour.

or strawberries 2 ⁄3 cup sugar

zest together until light and fluffy.

1 1⁄2 teaspoons vanilla bean (seeds)

well blended. 6. Sieve the flour and

splash of freshly squeezed

fold into butter, sugar, zest, and egg

orange juice 31⁄4 tablespoons unsalted butter

mixture. 7. Add milk to create a dropping

4. Cream the butter, sugar, and lemon 5. Slowly add the egg and beat until

consistency. 8. Pour fruit mixture into

1⁄4 cup sugar

baking dish. 9. Spread batter over fruit

1 organic egg, beaten 2 ⁄3 cup self-raising flour (or 2⁄3 cup all-purpose + 1 teaspoon

mixture. 10. Bake in center of oven for about 25 to 30 minutes, until topping is golden brown. 11. Once out of the oven, dust with caster or superfine sugar.

baking powder) 2 teaspoons lemon zest

Serve cold with warm vanilla custard,

1 or 2 tablespoons milk

or even better, warm with a big scoop of brown butter ice cream.


Re c


Imen McDonnell Farmhouse Spring Pudding





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e Win


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Paris: 5 days, 10 meals Follow Sweet Paul photographer Ellen Silverman & her family on their quest for outstanding cooking and great value in Paris. Text+photos by Ellen Silverman

We are a family of three who greatly appreciate the hunt for a tasty meal. This past November, we rented an apartment in the Marais in Paris and spent five delicious days eating our way through the city. As our son said, “Mom, you are fed through your eyes and Dad and I are fed through our mouths.” So, to that end, each day began with a discussion–a delicate balancing act between the visual and the gustatory–of not only what sites we would see (or which arrondissement to wander through), but where we would dine. Tuesday Lunch: L’AOC

Wednesday Lunch: Huitrerie Regis

(the website Paris by Mouth and the

184 Rue des Fosses-Saint Bernard

3 Rue Montfaucon

book Hungry for Paris are two excellent

(01 43 54 22 52)

(01 44 41 10 07)

resources!) and Pariscope (that lists

plotted our destinations; the only rule

L’AOC, near the Institut de Monde

This tiny outpost of sublime bivalves, set

was that we would walk everywhere. I

Arab, lives up to its name. AOC stands

in the heart of the 6th arrondissement,

reasoned that the only way to keep to our

for Appellation d’Origine Controlee,

may well be the best place for oysters

schedule of consuming two large meals a

the award designation for a French

in Paris. Served with good bread and

Armed with various restaurant guides

all of the weeks cultural offerings) we

day – with a few pastries in between – was

agricultural product that meets precise

Echire butter, plump oysters, sea urchins,

to counteract the eating with walking.

production and quality requirements. The

praires, and whole shrimp, the experience

Walking from place to place had the

warm, old world–Gallic setting featured

was like a thrilling song of the sea. One

added advantage of stumbling upon

simple, ingredient-driven cuisine from the

plateau was followed by a second and

endless unexpected delights.

kitchen and from the open rotisserie at

then some. Accompanied by pichets de

Without the budget for Michelin

the entrance. Roasted free-range chicken,

Sancerre, this meal was an unforgettable

stars and the better-known (and more

sautéed potatoes, leg of lamb stuffed with


expensive) restaurants, we set out

garlic gratin Dauphinoise, and a slice of

to discover outstanding cooking,

roasted bacon. All wonderful.

Mission accomplished. Monday Dinner: Philou

Wednesday Dinner: Au Passage 1 bis passage Saint Sébastien

great value, and excellent wine lists. Tuesday Dinner: Bistro Paul Bert

(01 43 55 07 52)

18 Rue Paul Bert

(01 43 72 24 01) The menu consists of small plates ranging

12 Avenue Richerand The bustling bistro was filled with locals

from the standard rillettes, saucisse,

and a few tourists. It was the perfect

and now-obligatory burrata to more light

Our first stop was Philou, a relatively

place to dig into classic bistro fare.

and creative fare, made with pristine

new bistro in the 10th arrondissement.

The changing menu is extensive and

products. You must try any of the chef’s

Seasonal and compelling, the cuisine of

seasonally minded (come spring you’ll see

cured or raw fish dishes–the interplay

veteran chef Philippe Damas is already

asparagus and morels), and includes fish,

between the different ingredients sets off

(01 42 38 00 13)

drawing a crowd.

meat and – ever more difficult to find – offal.

small explosions of flavor, texture, and S W E E T PAU L S P R I N G 2 0 1 2 | 2 3

bottle of Cotes du Rhone, nothing could

few minutes to view the art in the small

have been more simple… or satisfying.

galleries across the street.

Thursday Dinner:

Friday Dinner: Le Repaire de Cartouche

Christophe Restaurant

8 Boulevard des Filles du Calvaire

8 Rue Descartes

(01 47 00 25 86)

(01 43 26 72 49)

Situated between Place de la Republique and La Bastille, Le Repaire de Cartouche

Christophe is a must. Christophe’s

remains relatively undiscovered by

website reads: “Disclaimer: If you are in

tourists and popular with locals.

a bad mood, if you do not like the meat a

Affordable prices; an outstanding deep

little fat, if you do not like meat and fish

wine list of top-notch producers; and the

not overcooked, if you do not like butter,

imaginative cooking of Chef Rodolphe

if you do not have a good appetite, if you

paquin make for a delicious evening.

freshness. The only large plate, a roast

like Coca Cola, if you like spicy dishes:

shoulder of lamb, looked and smelled

for your pleasure and ours please go

Saturday Lunch: Le Verre Volé


67 Rue de Lancry

wonderful –but we were short a few extra

(01 48 03 17 34)

mouths to do it justice. Friday Lunch: Le Baratin Thursday Lunch: Chez Robert

3 Rue Jouye Rouve

et Louise

(01 43 49 39 70) Le Verre Volé, an informal, energetic, and colorful hole-in-the-wall bistro on a side

64 Rue Vieille du Temple Phillipe Pinoteau presides over the floor,

street off the Canal St.-Martin, is one of

and Raquel Carena is in back, sending

the better bar à vins and overall values

We sat at the communal table in front of

forth her wonderful bistro cooking

in Paris. The shelves on either side of the

the wood-burning fireplace and watched

that is influenced by her Argentinian

miniscule room are lined with bottles. The

the cook butchering and cooking the meat

background. The lunch menu, at €16, is

small plates are simple, fresh, and deeply

to order. The grilled beef, seasoned only

one of the best deals in town, and the wine

satisfying. They serve compelling food

(01 42 78 55 89)

with sea salt, arrived on a wooden plank

list is remarkable –a thing of beauty. It is

surrounded by sautéed potatoes and a

absolutely worth the pilgrimage up the

wines from some of the best natural wine

tossed green salad. Accompanied by a

hill to Belleville. On your way out, take a

producers of France.

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in an energetic atmosphere, and offer

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Asparagus: crunchy, earthy, & now also pickled

Recipe+text by Michaela Hayes from Crock & Jar Photography by Alexandra Grablewski

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Spring is here! The growing season is off to a galloping start, and from now until November it’s a rotating cast of delicious fruits and vegetables to color the seasons. Since I like to eat as much local produce

1. Trim tough ends from asparagus and

as I can, spring is also the beginning of

cut spears into uniform length, a good 3⁄4

prime food preservation time. I want

inch shorter than the jars you are using.

to grow or buy as much from farmers

2. Cover with ice water and refrigerate

as I can and preserve the excess to eat

for an hour. 3. Drain well. 4. Meanwhile,

during those cold winter months, when

prepare water bath canner, jars, and lids.

the local selection dwindles to apples

5. In a small bowl, combine hot pepper

and root vegetables. There are so many

and garlic. Mix well and set aside. 6. In

delicious things to preserve in the spring–

a large saucepan, bring vinegar, water,

tangy rhubarb, pungent ramps, delicate

sugar, and salt to a boil. 7. Reduce heat

fiddlehead ferns, and tender asparagus.

and boil gently for 5 minutes. 8. Add asparagus and boil for 2 minutes or until

Pickled Asparagus

heated through. 9. Remove asparagus

You could slice these asparagus spears

but keep pickling liquid warm. 10. Place

into a salad or use them as part of a

2 teaspoons of garlic/pepper mixture,

crudité platter, but if you’re like me, you

1 teaspoons dill seeds, and 1 teaspoons

might end up eating them all right out of

mustard seeds into each hot jar. 11. Pack

the jar.

asparagus, tips down, into hot jars leaving

Makes about 3 pint-sized jars

a generous ½ inch of headspace at the

31⁄2 lbs asparagus

jar to cover asparagus leaving 1⁄2 inch of

ice water 1 1⁄2 tablespoons finely chopped garlic 1 1⁄2 teaspoons hot pepper flakes

headspace. 13. Remove air bubbles and

top of the jar. 12. Ladle pickling liquid into

adjust headspace if necessary by adding more hot pickling liquid. 14. Wipe rim of

21⁄2 cups white vinegar 3 ⁄4 cup water 3 ⁄4 cup sugar

jars in boiling water bath for 10 minutes.

2 teaspoons pickling or canning salt

for seal after 24 hours. Lid should not

3 teaspoons dill seeds

flex up and down when center is pressed.

3 teaspoons mustard seeds

18. Clean and store jars. 19. For most

jars and seal tight with lid. 15. Process 16. Remove jars and cool. 17. Check lids

delicious results, wait 1 month before eating and enjoy within 1 year!

“I want to grow or buy as much from farmers as I can and preserve the excess to eat during those cold winter months.”

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G O R G - WA N N A D E S I G N

Dinner Set from Ferm-Living of Denmark, from $22,

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Shelf life

1. 2.


1. OWN tea towel from Madame Mo’s, $19, 2. IKAT dinner plastic plate from Jonathan Adler, $12, 3. Woven strings bag from Jonathan Adler, $198, 4. Positano serving bowl from Jonathan Adler, $28, 5. TRIM phone, classic from the 70’s, $57, 6. BAU pendant Lamp from Normann Copenhagen, $259,




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Heavy metal Text by Sarah Oster Shasha Photography by Colin Cooke

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Erin Considine is real craftsman. Her passion for combining materials, textures, and techniques is well-known and well-loved in the industry, and she has a loyal following of clients who clamor for her newest creations. She’s a third generation artisan–she dyes her own yarns, weaves them in time-honored methods, and truly creates pieces of art worth collecting. I was fascinated by her techniques, her skills , and her Williamsburg studio, so we sat down and I asked her some of the millions of questions I was dying to ask. S W E E T PAU L S P R I N G 2 0 1 2 | 3 3

How did you get started making jewelry and sculptures? While I was in college I picked up knitting and crocheting with my roommates, which led to taking a fiber arts course. I was drawn to making vessels and functional things rather than wearable ones–I found myself often incorporating wire. Through a friend I found out about Penland School of Crafts and coincidentally Arline Fisch was teaching a textile techniques in metal course that summer. It was my first time in a jewelry studio, but I immediately felt at home. It was the perfect transition from fibers to metals. How did you choose your medium? I don’t think I have just one. That’s what my line is all about–bridging my love for fiber, natural dyes, and metal. It’s all about experimentation. What inspires you? For me it’s hiking, getting out into the air– city or country–antique and junk stores, road trips. Who is your favorite jewelry designer? I don’t look at contemporary jewelry often, but I appreciate the movement towards cross-disciplinary jewelry. Designers working with “non-traditional” materials–like Lauren Manoogian, SAMMA, Jensen-Conroy, and Natalia Brilli. Jewelry doesn’t have to be made from gemstones, precious metals, or beads. Do you have a favorite historical designer that influences you? In terms of historical jewelry, I love Alexander Calder’s pieces–they are really just sketches for his larger sculptures. Pretty much any Finnish studio jewelry from the 1960s gets me too. What do you like most about what you do? Being my own boss, connecting with people, building a new collection every six months or so… I’m never bored. Where do you live and work? My apartment is in the northern tip of Brooklyn, in Greenpoint. A five-minute bike ride gets me to my studio in Williamsburg.

“That’s what my line is all about– bridging my love for fiber, natural dyes, and metal. It’s all about experimentation.

Where has your favorite place been to travel? My partner and I went to Ireland four years ago. We rented a car–he drove a righthanded stick shift!–and we drove around the northern half of the island. Miraculously, it was sunny the entire 10 days we were there, so we camped a lot. There aren’t campgrounds per se in Ireland, so we ended up asking locals, and sometimes they would let us camp on their property. It’s so lush and green, and sheep are literally everywhere. I’d love to go back. If you could give a tip to an aspiring artist, what would it be? Be disciplined, make something every day, and get off the internet.

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SWE E T PAUL S P R I NG 201 2 | 35



To eat scones like the rich Text+styling by Paul Lowe Photography by Alexandra Grablewski

I’m a huge Dowton Abbey fan. I love anything set in the olden days in England that has some lords and ladies in it. Throw in a Dowager Countess and I’m in heaven. I’ve always been like this. When I was a kid there was a show on the

friend that used to live in London. While

telly called Upstairs, Downstairs, about

she was baking scones, I went to work

the many lives lived in a large Edwardian

setting the table. I found some plates with

house in London. The show followed the

painted flowers on them, and thought that

lives of the hired help as well as the Lord.

they were certainly scone-appropriate.

(Sound familiar?)

The scones came out of the oven

I was glued to the telly and had to see

golden brown and smelling divine.

every detail. There was always a lot of

Mormor whipped some cream and got a

talk of scones this and scones that. There

jar of strawberry jam from the basement.

was so much talk of scones that I was

I put on a jacket and bow tie and got one

dreaming of scones at night!

of Mormor’s hats from her room.

The little horror I was, I demanded that

We sat down very “upstairs” and had

my grandmother bake me scones. The

scones with homemade whipped cream

poor woman had never baked a scone in

and strawberry jam.

her life, but somehow got a recipe from a

I was happy as a lord!

“Your scone is ready, my Lord.”

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Mormor’s Scones Makes 8 2 cups plain flour 5 tablespoons sugar 1 ⁄2 teaspoons baking powder 1 ⁄3 cup cold, salted butter, in pieces

a small bowl, mix together egg, vanilla,

1 large egg

using my hands works best, so you don’t

1 teaspoon vanilla extract 1 ⁄2 cup milk

overwork the dough.) 6. Sprinkle some

and milk. 5. Pour the egg mixture into the dough and mix together quickly. (I find

flour on a surface and roll the dough out to 1-inch thick. 7. Use a cutter to cut out

1. Preheat oven to 375°F. 2. In a large

the scones. 8. Place on a baking tray

bowl, mix together flour, sugar, and

covered with parchment paper. 9. Brush

baking powder. 3. Add butter and work

with milk and bake until golden, about 8 to

it into the flour with your fingers. The

10 minutes.

result should be a grainy mixture. 4. In

Cool and enjoy.

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One happy family Farm Fresh Family knitted dolls, from





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1 . Perchance Tee, $18, 2 . Classic crib, $940, 3 . Children Farandole tape, $16,

6. 4 . Circus print, $54, 5 . Owl cushion, $65, 6 . Bird Wall hook,


$24, 7. Felt Fox mask, $14, 8 . I LOVE jumper in alpaca wool, $88, 9 . Family Tree print, $70,



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A dog for pasta! Whenever I make pasta I always cook some extra to give to my dog Lestat. He loves it mixed with chicken and vegetables. Food+styling by Paul Lowe Photography by Colin Cooke

Lestat’s Pasta Serves 4 4 cups cooked pasta 1 cup cooked chicken, in small pieces 1 ⁄2 cup cooked carrots, in small pieces 1 ⁄2 cup broccoli, in small pieces 2 tablespoons olive oil Mix it all together in a large bowl and divide it into 4 meals. How large the meals are depends, of course, on your dog. Lestat is a French Bulldog so this is a good size for him. I always mix in some of his dry food.

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1. 1. Dog bow ties, $12, 2. Happy Pit Bull canvas tote, $14, 3. Small pet bowl, $28, 4. Dog collars with metal buckles, custom made, $24, 5. Carrot dog toy, $10, 6. The Pod dog bed in cherry wood, $599, 7. Buddy Biscuits mix, $8,


4. 5.



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Sweet Paul food styling & photography workshop a workshop for chefs, cooks, bloggers, amateurs & professionals. On Saturday, March 17, 2012, join editor/food stylist Paul Lowe and food photographer Colin Cooke for a one day workshop (10 a.m. to 5 p.m.) of cooking, styling, and shooting an assignment for the summer issue of Sweet Paul Magazine. We will start the day with Paul going over the principals involved in getting food ready for camera, discussing 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. 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, including lunch and a copy of the latest issue of Sweet Paul Magazine. Location: Shooting Kitchen, Tribeca, NYC Want to join us? Email us at

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W I L L’ S P I C K S


Fresh ways with pastels

Spring pastels are set to prove their worth well beyond the traditional child’s bedroom. Let Sweet Paul’s interiors expert Will Taylor guide you through how to decorate with spring’s perennial favorite–pastel hues. By Will Taylor

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For years, pastels have been confined to children’s rooms, but as the retro trend gains ground each season, the delicate hues are casting their net wider across the interiors market. This trend growth is set to continue after a strong showing at Maison & Objet in Paris last month. So, let’s brush up on our knowledge of colors like sugared-almond pink, primrose yellow, and duck-egg blue, and see how to use them this season.


Pastels in the kitchen Nothing says spring like a combination of blue and yellow, two colors that marry effortlessly in a light-filled kitchen. Opt for a blues with a gray tint to give that pastel finish you’re looking for, and then team with a matte jasmine yellow. Temper these brighter pastel shades with a soft Earl Grey hue, a color that will ensure the scheme keeps a grown-up look. Anchor this versatile palette to the kitchen space by working in rustic wooden textures and exposed beams; the effect will be a country-rustic look with a colorful twist.

Will’s tip! This eye-catching piece by Danish brand Ferm Living would make for an ideal table centrepiece. Its gentle pastel colors tie in with the scheme effortlessly.

3. 2.


5. 6.

1. House Doctor DK stool in vespa, Bodie & Fou, £79 2. Ferm Living candlestick holder,, £99 3. Melamine plate,, £6 4. Malthouse dresser in smoke blue by Fired Earth, £2245, 5. Eve mug, The Conran Shop, £20 6. Vintage linen bags, Cachette, £16 each 4 4 | S W E E T PAU L S P R I N G 2 0 1 2


Pastels in the bedroom Working pastel shades into a neutral scheme is an ideal way to ease color into a space without loosing a sense of serenity or calm. The addition of a dusty-pink hue to existing cream and biscuit shades brings visual interest but doesn’t disrupt the balance of a pared-back look. Accent the pastels with an unexpected jolt of color, such as a patterned throw pillow or a hot-pink neon vase. This will give the scheme life, preventing it from feeling too formal or staid.

1. 2.


1. Ivy pink quilt,, from £40 2. Different strokes wallpaper, Mini Moderns, £40 3. Chest of drawers, Sweetpea & Willow, £335 4. Color-block pastel bedding, HAY at The Lollipop Shoppe, £125 5. Floral cushions, H&M Home, £12 each

4. 5.

Will’s tip! Throw pillows are a quick and affordable way to switch up the look of your bedroom each season. These pastel floral prints from H&M Home are ideal for achieving a spring fresh look.

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Natural highs Text+photography by Jim Hensley

About 8,000 years ago, on the cusp of where the green hills of Europe slide into Asia, some lucky person noticed that the grape juice she had stored in her mother’s clay pot had changed in some magical way. Sure, it wasn’t as sweet as it was when she first squeezed it, but in place of the sweetness was a warm feeling that jumped out of the juice and filled her with pleasure. She suddenly felt like visiting her neighbors, and she poured her juice to the approval of the elders. There was probably dancing and singing. Before he fell asleep in the corner, the medicine man clearly and accurately identified the new ingredient of this juice, and that ingredient was the gods. They had gotten into the juice and turned it into something altogether different. Everyone took the following day off. It must have seemed so easy: pick the grapes, crush the grapes, let the juice sit in a cool corner until the magic is done, then drink the wine. For most of our history there wasn’t much more to it. This simple piece of agricultural engineering spread like wildfire through the tribes of Europe and the bordering parts of Asia until wine was part of every culture that knew grapes. Both peasant and king knew where to find the good stuff. It took the Roman Empire to really get the business rolling, though. The Romans liked their wine more than most, and learned fast that carting it around the Empire was holding back the work of conquering the world. So they planted the vine wherever

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they landed and instructed the locals in its care and usage.

Champagne? Champagne is a district for

Eventually the locals ousted the Romans, but most of them kept

mass-produced luxury, but things change

the vines.

there as well. If you happen to find any of

Since then a lot has happened to the process of fermentation

Jacques Selosse’s Champagnes on a wine

of grapes into wine. What was once purely the grace of gods has

list, and the price doesn’t knock you out,

become the industry of men. Science has found faster and more

do it.

profitable methods of transformation. The vines now grow in geometrically planned rows, often sprayed with chemicals too

Whenever you can

complicated to pronounce. The wine is filtered and, from time

Funny thing about natural wine–

to time, flavored with oak chips or sugar. Most commercially

established vineyards in places like

available wine is the result of a mountain of technology. Much of

Bordeaux or Rioja, bombed by chemicals

it is good–some of it great–but all of it a long way from that first

for decades, can’t make it. Not yet. Now

raw encounter.

it’s the formerly marginal districts, where

But nature hasn’t changed. She doesn’t close doors on us as

winemakers couldn’t afford the chemicals

often as we close them on her. In the past we had organic wine,

and equipment (or they just weren’t

but through biodynamics we slip into the world of natural wine;

available), that can embrace natural

it is a term that seems to imply a kind of chaos. Unlike organic

wine making. Go for Chateau Musar from

or biodynamic there aren’t any regulations deciding what it is.

Lebanon. They make both red and white

The one golden rule is to let nature do her thing; the winemaker–

in an ancient place that is not often in the

being part of nature–is more a helper than a creator. I never

news because of wine.

know what to expect when I open a bottle of so-called natural wine. When I close my eyes it can be difficult to determine

Whenever you want

whether it’s white or red. It may surprise me with dry austerity

Not cheap exactly, but Domaine Lapierre’s

or amuse me with flowery sweetness. But it almost always takes

Morgan from Beaujolais is biodynamic

me back to those hills that autumn day 8,000 years ago when

and about as natural as a classic French

the gods first found their way into our cups.

wine can be. Try some Austrian whites.

There is no real agreement as to what the term natural wine

Both Nikolaihof and Birgit Eichinger take

means. Therefore, it often means whatever you want it to mean.

an old place in a new direction.

It tends to be more about how the wine is made than about how the grapes are grown. Natural wines are usually from grapes grown by organic or biodynamic standards, but more often than not, the winemakers don’t bother with quasi-official approval. For the record, wine that is approved organic or biodynamic could very well be described as natural–as long as the fermentation process isn’t tampered with by technology. Once in a lifetime I could probably pull out some names from Burgundy here, Domaine Leroy’s top wines are biodynamic and basically natural and almost worth their weight in gold (for real!). But why not

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King of crust How Sweet Paul finally found the bread of his dreams. Text by Paul Lowe Photography by Ellen Silverman

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Everyone who knows me knows I’m a bread snob. And I’m proud of it. I thought I would never find the perfect loaf of bread, but that was before I walked passed Bien Cuit bakery on Smith Street in Brooklyn. Always eager to try new places, I walked in and was almost knocked over by what met me: piles of the most wonderful dark, crusty breads in all shapes and sizes. Even from a distance I could see that this was good bread. I had been longing for a good crust and I finally found it.

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I bought three different breads and hurried home to enjoy them simply, with just some butter. I was in bread heaven. The bread was everything I wanted–a dark, crispy crust, tender insides, and a wonderful smell and texture. A few weeks later I was lucky enough to meet the man behind the bread. Zachary Golper and his wife and business partner Kate moved to New York to open Bien Cuit. He first learned the art of breadmaking while living in rural Oregon–using a handbuilt single-deck, wood-fired oven. From there his baking skills took him to places like Austin, Las Vegas, and Provence, France, to name a few. Before opening Bien Cuit he worked at George Perrier’s landmark restaurant, Le Bec-Fin. As soon as you meet Zachary you understand that this man lives and breathes bread and pastry. He talks about it with real passion in his voice. The bakery right behind the shop is where the magic happens. He uses the age-old approach to baking; it takes three days from when the mixing starts to when you have a finished bread. The process starts with flour and water, which ferments for 16 to 68 hours per loaf, depending of the type of bread. The dough is mixed, the bread is formed, and everything is baked in an double oven. There’s one oven for the bottom of the bread and one for the crust; no wonder it’s good when so much work and love goes into it! I asked Zachary if he has any tips for a home baker, and here is his answer: Start the day before by mixing a little flour, yeast, and water in a bowl. Use that mixture the next day to add to your dough. It will really add an amazing flavor to your bread. Heat the oven to

Bien Cuit

425°F and place a small cast iron skillet inside.

120 Smith Street

As soon as you put in your bread, throw a few ice cubes into

Brooklyn, New York

the skillet. It will produce steam that will make the crust of your

bread out of this world. Do not open the door until it’s done, be patient.

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Want to see your ad in Sweet Paul Magazine? email us at WINTER 2011 • No. 7 1 | S w e e t Pa u l W I N T E R 2 0 1 1

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Flowering cupcake Food+styling by Paul Lowe Photography by Frances Janisch Spring Cupcake

1. Preheat the oven to 350°F. 2. Place butter and sugar in the

Makes 8

bowl of an electric mixer, and beat until light and creamy. 3. Add the eggs, one at a time, and beat well between each one. 4. Add

100g soft butter 1 1⁄3 cups sugar 3 eggs 3 ⁄4 cup crème fraiche ⁄2 cup milk


crème fraiche, milk, vanilla, flour, and baking powder. Mix well. 5. Pour the batter into cupcake liners that have been placed in a cupcake pan. 6. Bake for about 12 minutes, or until golden and set. 7. Let cool on a wire rack. 8. Top with vanilla frosting and dip in green nonpareils. 9. Decorate with a lollipop and a leaf.

1 teaspoon vanilla essence 21⁄3 cups plain flour 1 teaspoon baking powder vanilla frosting grass-green nonpareils 8 lollipops 8 fondant leaves

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S P R I N G 20 1 2 • I SSU E N O. 8

E g g s • I S A I D I T W I T H F LOW E R S • S p r i n g S PR I N G CO OK I N G • E g g a r t • T H E A R T OF B LU E • Fe e l i n g b l u e TA R T T I M E • E g g h e a d s • S T E N C I L I N G • E a s te r

Photography by Meg Smith S W E E T PAU L S P R I N G 2 0 1 2 | 5 5

eggs Whenever people ask me what my favorite ingredient is, my answer is always the same: the simple egg. These are some of my best egg recipes.

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Food+styling by Paul Lowe | Photography by Susanna Blaavarg

Egg & Potato Pie S W E E T PAU L S P R I N G 2 0 1 2 | 5 7

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Asparagus with Quail Eggs & Chili Vinaigrette < Pizza with Duck Egg & Pancetta

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Sweet Eggs < Green Beans with Egg & Parmesan

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Croque Madame Bistro Salad with Pancetta >

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Asparagus with Quail Eggs & Chili Vinaigrette I just love the look and taste of quail eggs—they’re perfect with fresh spring asparagus.

Bistro Salad with Pancetta

Serves 4

My take on the French classic. Serves 4

1 bunch small asparagus


12 thin slices of pancetta 1 large frisée salad head, washed, dried, and in pieces

leaves from one hunk of celery 8 quail eggs, boiled for 1 1⁄2 minutes, peeled, and cut in half

4 medium-boiled eggs, peeled and cut in half

5 tablespoons olive oil

2 tablespoons toasted pine nuts

1 tablespoon lemon juice

4 tablespoons olive oil

pinch of red chili flakes

1 tablespoon Dijon mustard 1 tablespoon lemon juice

1. Bring a large pot of water to boil. 2. Add 1 teaspoon salt.

salt & pepper, to taste

3. Break off the lower part of the asparagus (it will break naturally where it’s tough). 4. Boil for tops of the asparagus 30

1. Heat a pan and fry the pancetta until crisp. 2. Add salad,

seconds, and place in a bowl filled with ice water. 5. Drain, and

pancetta, eggs, and pine nuts and place on large plates. 3. In a

place asparagus on plates with the celery leaves. 6. Add boiled

small bowl whisk together oil, Dijon, and lemon juice. 4. Season

quail eggs. 7. In a small bowl, whisk together oil, lemon, and chili

with salt and pepper and pour the mixture over the salad.

flakes, and season with salt and pepper. 8. Drizzle over the salad.

Green Beans with Egg & Parmesan

Sweet Eggs

This is a great lunch dish or appetizer. In fact, it’s just perfect for

I don’t make deviled eggs, I only make sweet ones.

Sunday brunch.

Serves 4

Serves 4 12 large eggs 7 oz green beans, trimmed

4 oz soft goat cheese

salt & pepper, to taste

1 teaspoon Dijon mustard

2 tablespoons white vine vinegar

1 tablespoon finely chopped dill

4 large eggs 1 ⁄2 cup shaved Parmesan

2 tablespoons milk

4 tablespoons olive oil

fresh herbs

salt & white pepper, to taste pinch of chili flakes

1. Bring a large pot of salted water to a boil. 2. Add the beans and boil them for about 30 seconds. 3. Put them straight into a bowl

1. Hard boil the eggs and let them cool. 2. Peel them and cut

filled with ice water. 4. Dry them and place them on plates. 5. In

them in half. 3. Remove the yolk and place in a bowl. Leave this

the same pot, with the same water, add the vinegar. 6. When the

bowl to the side. 4. Wash the egg whites gently, dry them, and

water is just below boiling point, crack the eggs one at a time into

place them on a platter. 5. Add cheese, Dijon, dill, and milk to the

a cup and drop the egg gently into the water. 7. Let them simmer

yolks and stir well. 6. Season with salt and white pepper.

for 3 minutes. 8. Remove the eggs slowly with a slotted spoon.

7. Fill the egg whites with the mixture. 8. Press the last egg yolk

9. Put on top of the beans and add Parmesan. 10. Drizzle with

through a sifter and sprinkle gently over the eggs. 9. Add some

some olive oil and season with salt and pepper.

herbs and chili.

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Croque Madame

fingers to form a large pizza. 9. Add asiago, pancetta, and olive

I can still remember having this for the first time in Paris as a kid.

oil. 10. Sprinkle with some salt and pepper. 11. Bake for about

After tasting it, I made my parents have lunch at the same place

4 minutes, take it out, and crack an egg in the middle of each

for a week.

pizza. 12. Bake again, until the egg is set, around 3 to 4 minutes.

Serves 4

13. Take it out, add salad, and drizzle with a little olive oil.

2 tablespoons butter 1 1⁄2 tablespoons plain flour

Egg & Potato Pie

1 cup warm milk

especially when paired with a nice red wine.

salt & pepper, to taste

Serves 6

This is a great all-in-one-pot kind of dish. It is great for brunch,

8 thick slices of good bread 8 slices ham

1 tablespoon olive oil

4 oz grated Gruyère cheese

1 tablespoon butter

4 fried eggs, sunny side up

2 onions, finely chopped 2 scallions, thinly sliced

1. Preheat oven to 400°F. 2. Melt the butter in a small pan and

salt & pepper, to taste

add the flour. 3. Stir for about a minute, but don’t let the flour go

2 large sheets puff pastry

dark. 4. Add the milk, a little at a time, stirring until you have

plain flour

a smooth sauce. If it’s too thick, just add some more milk.

1 large potato, thinly sliced

5. Season with salt and pepper. 6. Place 4 slices of bread on a

2 oz prosciutto

baking tray covered with parchment paper. 7. Add some sauce,

1 tablespoon finely chopped thyme

ham, cheese, and another piece of bread. 8. Bake in the oven

7 eggs

until golden. Serve hot with a fried egg on top.

1. Preheat the oven to 360°F. 2. Heat the oil and butter in a large pan and sauté onions and scallions until soft. 3. Season with

Pizza with Duck Egg & Pancetta

salt and pepper. 4. Roll out the puff pastry so that it covers an

This pizza is amazing. A little honey in the dough makes the pizza

ovenproof dish. You might have to use two sheets. 5. Use a little

extra crispy.

plain flour so the pastry does not stick to the surface. 6. Layer

Makes 4 small pizzas, serves 4

onions, potato, prosciutto, and thyme in the dish. 7. Crack the eggs and place on top. 8. Make some strips of the leftover pastry


and place on top. 9. Bake until golden and crispy, about 45 to 60

1 cup luke-warm water


1 tablespoon honey

Serve warm with a nice green salad.

1 tablespoon dry yeast 21⁄2 cups flour 1 teaspoon salt 4 tablespoons olive oil Filling: 4 oz grated asiago 20 thin slices of pancetta 2 tablespoons olive oil 4 duck eggs a few salad leaves olive oil 1. In a bowl mix water, honey, and yeast. 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. Preheat oven to 450°F 7. Divide the dough into 4 pieces.8. On a baking tray, press the dough out with your

I SAID IT WITH Sweet Paul sets his dream spring table with real and paper flowers, old books, and old plates. Food+styling by Paul Lowe | Photography by Ellen Silverman

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Mini Bouquets Cut the flowers short and tie them together with beautiful ribbons. Place them on a table, and when your guests leave they can take one home with them as a reminder of a fun evening.

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Eggs These amazing chocolate eggs are placed on top of an old bookâ&#x20AC;&#x201C;what a unique idea for a serving plate!

Egg Cups What a fun way to use loose flower heads. I also used some vintage egg prints from the web. I printed them, cut them out, and taped them to the egg cups.

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Place Settings I collect old letters and envelopesâ&#x20AC;&#x201C;you never know what stories you can reveal from them. Here, I used them as place cards with a quail egg and a piece of greenery. The dinner plates are vintage ironstone, and I just love them.

Table The table is set with a woad-dyed linen runner. Over the runner I placed a bunch of old books of different heights. The books are great as they make a natural place to put the vases. I chose a bunch of different kinds of vases, I think it looks better if theyâ&#x20AC;&#x2122;re not matching. I filled them with a mix of fresh spring flowers and even some paper ones.

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Sweet Peas Sweet peas are such a sign of spring. They will fill any room with the most amazing smell.

Still Life I’m a sucker for vintage ribbons. These are from the ‘20s and are far too pretty to be in a drawer somewhere. I placed sweet peas in an old honey jar and used paper cut outs for the orange flowers. The fabric in the background is absolutely one of my treasures: a French linen toile from 1809.

Roses I cut the roses short and placed them in a low water glass. The hortensia are old flower prints that I found on the web, printed, and cut out. I love the mix of real and paper flowers–it’s also a great way to cut down on your flower budget.

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Recipes+food styling by Diana Perrin of Casa de Perrin Prop styling+artwork by Alicia Buszczak Photography by Andrea Bricco

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SPM_SP12.indd 74

3/11/12 10:25 AM

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Spicy Cucumber Gazpacho Serves 6 5 small sweet Persian cucumbers, peeled and diced 1 green bell pepper, chopped 3 green onions, chopped  1⁄4 cup fresh basil, chopped  1⁄4 cup fresh parsley, chopped 2 small-sized jalapeño chili peppers, seeded and chopped (wear rubber gloves!) 3 cloves of garlic, pressed  1⁄4 cup water  1⁄4 cup vegetable stock  1⁄4 cup grapeseed oil juice from 1 lime, freshly squeezed sea salt & freshly ground pepper, to taste red chili pepper flakes, to taste 1. Combine cucumbers, bell pepper, green onions, basil, parsley, jalapeño chilis, and garlic into a blender or food processor. 2. Add water, vegetable stock, grapeseed oil, lime juice, and a touch of sea salt and fresh ground pepper. Use the food processor to liquify. 3. Chill for at least 2 hours. 4. Add a touch of chili pepper flakes. 5. Taste, and add more salt and pepper if needed. Serve with crostini garnish.

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Sweet Agave & Orange Lemongrass Cooler Serves 8 to 10 8 cups water 4 to 5 stalks fresh lemongrass, cut cross-wise into ¼-inch pieces 2 cups freshly squeezed orange juice 3⁄4 cup agave nectar ice cubes candied lavender, for garnish (see below for recipe) 1. Combine water, lemongrass, orange juice, and agave nectar in a large pot and bring to a boil. 2. Remove from heat, cover with lid, and let steep for 25 minutes. 3. Pour mixture through a sieve and discard non-liquids. 4. Serve chilled over ice and garnish with candied lavender. Candied Lavender 10 sprigs lavender 1⁄2 cup confectioners sugar rosewater essence spray 1. Preheat oven to 350°F. 2. Line a baking sheet with parchment paper. 3. Sprinkle the confectioners sugar on a clean, dry surface. 4. Spray each lavender sprig with rosewater essence (approximately 6 to 8 sprays per sprig). 5. Evenly coat lavender sprigs in confectioners sugar. 6. Bake for 5 to 8 minutes, or until sugar begins to crystalize.

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Mussels in Champagne Fennel Broth

Charred Asparagus

Serves 6

1 cup asparagus, chopped into  1⁄4-inch pieces

3 lbs mussels, cleaned, in the shell

2 tablespoons grapeseed oil

3 tablespoons argan oil

sea salt & freshly ground pepper,

3 medium-sized shallots,

to taste

finely chopped

red chili pepper flakes, to taste

3 large cloves garlic, pressed 1 fennel bulb, trimmed and thinly sliced

1. Preheat oven to 400°F. 2. Line a baking

1 tablespoon fennel seeds

sheet with foil and spray generously with

1 cup Champagne 1⁄4 cup parsley, finely chopped

cooking spray. 3. Arrange asparagus in

sea salt & fresh ground pepper,

grapeseed oil evenly over arrangement.

to taste

4. Sprinkle sea salt, fresh ground pepper,

a line (without overlapping) and drizzle

and red chili pepper flakes evenly over 1. Heat the oil in a large pot over medium

asparagus. 5. When desired level of

heat. 2. Add the shallots and garlic, and

charred is achieved (approximately 8 to 12

let simmer 2 to 3 minutes. 3. Add the

minutes) remove from oven and set aside.

fennel, fennel seeds, Champagne, and mussels, and turn heat to high. 4. Bring

White Balsamic Vinaigrette

mixture to a boil, then cover the pot and

2 tablespoons sugar

steam for 7 to 8 minutes, shaking the

2 tablespoons Dijon mustard

pot every so often. 5. Remove any shells

2 teaspoons sea salt

Pinched Rosewater &

that did not steam open on their own and

1 tablespoon fresh ground pepper 1⁄2 teaspoon cumin 1⁄2 teaspoon cayenne pepper

Rhubarb Macaroons

3 cloves garlic, pressed 3⁄4 cup olive oil

1 egg white, from a large egg

8. Exactly 1 minute later, pour mixture over the mussels. 9. Serve while hot.

4 tablespoons white balsamic vinegar

14 oz almond paste 1⁄2 cup confectioners sugar, sifted (plus

Spring Bean & Charred-Asparagus

1. Combine sugar, Dijon mustard, sea

a bit extra) 1⁄2 cup rhubarb, finely chopped

Salad with White Balsamic Vinaigrette

salt, fresh ground pepper, cumin,

1 1⁄2 teaspoons rosewater essence

Serves 4

cayenne pepper, and garlic with a fork to

portion out remaining mussels into bowls. 6. Return the mixture to a boil. 7. Add the parsley, sea salt, and fresh ground pepper.

Makes around 36 macaroons

1 cup edamame, shelled

olive oil and white balsamic vinegar.

1 teaspoon vanilla extract 1⁄2 teaspoon salt 1⁄2 cup almonds, chopped

1 cup lima beans

3. Refrigerate, and use for up to 1 week.

1 cup whole wheat pastry flour

create a paste. 2. Using a whisk, mix in the

2 green onions, minced 1 cup asparagus (see below for recipe)

1. Line 2 baking sheets with parchment

white balsamic vinaigrette to taste

paper and set aside. 2. In a mixer, beat the

(see below for recipe)  1⁄4 cup Gruyère cheese, shaved

egg white, almond paste, confectioners sugar, and vanilla extract until smooth (around 2 minutes). 3. Add in the rhubarb,

1. Remove peas from shells and cook

rosewater essence, vanilla extract, and

in boiling salted water. 2. After 2 to 4

salt, and beat for another minute. 4. Add

minutes, transfer them to a bath of ice

in the pastry flour and chopped almonds

water to stop the cooking process.

and beat for another minute. 5. Transfer

3. Repeat step 1 for both the edamame

dough to plastic wrap and refrigerate for

and lima beans. 4. In a large bowl,

at least 30 minutes. 6. Sprinkle a handful

combine peas, edamame, lima beans,

of sifted confectioners sugar onto a clean

green onions, and charred asparagus.

and dry surface. 7. Spoon out tablespoon-

5. Using a wooden spoon, mix in desired

sized portions of dough and roll out on

amount of white balsamic vinaigrette.

confectioners sugar to form into balls.

6. Top with shaved Gruyère cheese.

8. Transfer onto baking sheets, making

Serve cold.

sure each piece is thoroughly coated in

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confectioners sugar, and let stand for 30 minutes. 9. Preheat oven to 350°F. 10. Pinch each piece of dough into desired shape and bake for 15 to 18 minutes, or until golden. 11. Transfer baking sheets to wire racks and let cool completely. (or, alternatively, a fine mesh sieve) Pan-Fried Beet Gnocchi with Brown

grate the potatoes as finely as possible

Butter & Crispy Sage

over a mixing bowl. 6. Chop beets and

Serves 6

process in a food processor or blender, then mound the beets on top of the

2 lbs russet potatoes, unpeeled

potatoes. 7. Using a mixer, mix potatoes

1 lb beets, unpeeled

and beets together until color is uniform

2 tablespoons olive oil 1 1⁄2 cups flour, (plus a bit extra) 1⁄2 teaspoon salt

(approximately 2 minutes). 8. Add to the

1 egg

in the rest of the flour and mix. Continue

3 tablespoons butter

adding flour until dough is smooth but

sage, to taste

not sticky. 10. Sprinkle some flour onto a

mixture 1 cup of flour, the egg, and the salt, and mix for around 1 minute. 9. Add

clean, dry surface and roll out the dough 1. Preheat oven to 375°F. 2. Line 2 baking

into long, skinny logs. 11. Cut logs into

1. Preheat oven to 375°F. 2. Arrange

sheets with parchment paper and lightly

½-inch pieces and roll the pieces across a

baguette slices on a baking sheet and

coat the potatoes and beets in olive oil.

gnocchi board (or the tines of a fork).

bake in oven for 3 minutes, or until lightly

3. Roast potatoes and beets 25 to 35

12. Pan fry in butter and sage.

toasted. 3. Rub the raw garlic on the

minutes, or until piercing with a fork

Serve hot.

toasted side of each slice and drizzle

yields very little resistance. 4. Once

with olive oil, then bake for another 1 to

cooled, peel and discard the potato and

Bruschetta, 3 Ways

2 minutes. 4. Top of the toasted slices

beet skins. 5. Using a traditional ricer

1 French baguette, sliced 1-inch thick

with burrata, then drizzle with honey and

3 cloves garlic, peeled

sprinkle with shaved almonds. 5. Top

2 tablespoons olive oil

another of the toasted slices with avocado

8 oz burrata cheese

mash and finish with caramelized onions.

2 tablespoons orange blossom honey

6. Top the remaining of the toasted slices

2 tablespoons shaved almonds

with apricot preserves and prosciutto.

1 avocado, pitted and mashed 1 onion, caramelized (see below for

Caramelized Onions


1 red onion, thinly sliced

6 tablespoons apricot preserves 1⁄4 lb prosciutto

1 tablespoon olive oil 1. Heat the oil in a sauté pan over medium heat. 2. Add the onions and reduce the heat to medium-low. 3. Slowly cook the onions, stirring every few minutes until the onions become caramelized (approximately 10 to 15 minutes).

S W E E T PAU L S P R I N G 2 0 1 2 | 8 3

spring cooking Share in some of Sweet Paulâ&#x20AC;&#x2122;s all-time favorite spring dishes.

Food+styling by Paul Lowe | Photography by Colin Cooke 8 4 | S W E E T PAU L S P R I N G 2 0 1 2

Lemon & Almond Tart S W E E T PAU L S P R I N G 2 0 1 2 | 8 5

Pesto Pea Soup with Cod | Lamb Chops & Lemon with Spring Salad > 8 6 | S W E E T PAU L S P R I N G 2 0 1 2

< Crunchy Spring Salad / Grilled Langoustines with Dill S W E E T PAU L S P R I N G 2 0 1 2 | 8 9

Mint Cucumber Lime Crush | CruditĂŠ with Mimosa Aioli >

S W E E T PAU L S P R I N G 2 0 1 2 | 9 1

Spring Cooking Crunchy Spring Salad

1. Heat the oil in a large pot and sauté vegetables until soft.

I crave salads with lots of crunch and acidity in the spring. Must

2. Add stock, water, and peas and cook for 3 minutes. 3. Pour

be my way to wake up all of the senses.

mixture into a blender and purée with the pesto. 4. Season with

Serves 4

salt and pepper. Serve with the cod and some microgreens.

1 apple, cored, cut in half, and thinly sliced 6 radishes, thinly sliced

Grilled Langoustines with Dill

2 cups microgreens

I can eat langoustines everyday. I love the sweet meat that tastes

4 hard-boiled eggs, peeled and cut into wedges

like a mix between shrimp and lobster. Lemon and dill are the

flaky salt & pepper to taste

perfect company.

1 cup crème fraiche

Serves 4

2 tablespoons lemon juice 1 tablespoon chopped dill

8 langoustines, cut in half lengthwise 1 brioche loaf, crumbled

1. Place apple, radishes, microgreens, and eggs on a platter

1 stick butter, room temperature

or on plates. 2. Sprinkle with some flaky salt. 3. In a bowl, mix

1 tablespoon lemon zest

together crème fraiche, lemon juice, and dill. 4. Season with salt

2 tablespoons chopped dill

and pepper.

juice of 1 lemon

Serve with the salad.

salt & pepper to taste

Pesto Pea Soup with Cod

1. Preheat oven to 375°F. 2. Place the langoustines in a large

This soup tastes great with fresh peas, but if need to you can use

baking dish. 3. Sprinkle the brioche crumbs on top. 4. In a bowl,

frozen. Never use canned peas for soups, though, the results will

mix together butter, lemon zest, and dill. 5. Place butter mixture

be very disappointing.

on top of the brioche crumbs. 6. Drizzle with some salt and

Serves 4

pepper and then add lemon juice. 7. Bake until golden, about 12 to 15 minutes.

2 tablespoons olive oil 1 onion, finely chopped

Crudité with Mimosa Aioli

1 carrot, thinly sliced

Such a great way to eat the first small vegetables of the season.

1 celery stalk, thinly sliced

Serves 4

2 cups chicken stock 2 cups water

15 oz fresh spring vegetables like carrots, asparagus, and

1 lb peas (frozen or fresh) 1⁄4 cup pesto

green beans

salt & pepper to taste

2 tablespoons lemon juice

6 oz cod, steamed

3 yokes from hard-boiled eggs

microgreens, for serving

salt to taste

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2 cups mayo

1. Place the vegetables in a bowl or in individual glasses. 2. In a

1. In a large pitcher or jar mix lime juice, simple syrup, rum, lime,

bowl, stir together mayo and lemon juice. 3. Press the egg yolk

cucumber, mint, and ice. 2. Stir.

through a sifter and add to the mayo. 4. Stir the mixture gently

Serve in glasses topped off with club soda.

and season with salt. Serve vegetables with the crudité.

Lemon & Almond Tart This crust is divine. It’s almond-y, and sweet, and perfect with

Lamb Chops & Lemon with Spring Salad

the sour lemon curd.

Not much beats the taste of a good lamb chop. I like it really

Serves 8

simple with just salt, pepper, and some lemon. Why hide perfection?


Serves 4 12 to 16 lamb chops

1 cup almond meal 1 1⁄2 cups plain flour 1 ⁄3 cup sugar

salt & pepper to taste

1 1⁄4 sticks salted butter, cold and in pieces

1 tablespoon butter

1 egg

1 tablespoon olive oil

2 teaspoons grated lemon zest

juice of 1 lemon 2 cups arugula


8 radishes, sliced

5 large egg yolks 3⁄4 cup sugar

glug of olive oil

a pan and fry the chops (about 1 minute on each side for medium

1 tablespoon grated lemon zest 1⁄2 cup lemon juice 3⁄4 stick salted butter, cold and in pieces

done and a little longer for medium-well done). 3. Pour the lemon

candied lemon, optional

1. Rub the lamb with salt and pepper. 2. Heat the butter and oil in

juice over the meat. 4. Place the chops on a platter and drizzle with some of the remaining juice from the pan. 5. For the salad,

1. Place almond meal, flour, and sugar in a bowl and mix. 2. Add

mix arugula and radishes and toss with olive oil, salt, and pepper.

the butter and work it into the flour with your fingers. The result

Serve salad with the lamb chops.

should be grainy. 3. Add egg and lemon zest and quickly work the dough together. If it seems dry, just add a few tablespoons of ice water. 4. Wrap the dough in plastic and let it rest in the fridge

Mint Cucumber Lime Crush

for at least 1 hour. 5. After an hour, preheat the oven to 375°F.

A really fresh and fun cocktail.

6. Take out the dough and roll it out to a thin crust. 7. Place in

Serves 4

a greased pie tin. 8. Use a fork to prick the bottom. 9. Bake for about 15 minutes or until golden. 10. Cool on a wire rack.

juice of 3 limes

11. Beat egg yolks and sugar until thick and creamy. 12. Place

1 cup simple syrup 3⁄4 cup white rum

over a hot water bath and add zest, lemon juice, and butter.

2 limes, thinly sliced 1 ⁄3 cucumber, thinly sliced

the pie crust and cool until serving.

13. Beat mixture until it becomes thick and creamy. 14. Pour into Decorate with candied lemons.

fresh mint leaves ice club soda

S W E E T PAU L S P R I N G 2 0 1 2 | 9 3

Make some r eally cool eggs t his E aster! T hey â&#x20AC;&#x2122;r e all easy to make & give your table a big statement. Egg crafts by Paul Vitale | Styling by Paul Lowe | Photography by Hector Sanchez

9 4 | S W E E T PAU L S P R I N G 2 0 1 2

FLORAL EGG A beautiful, romantic Easter egg You will need: hard-boiled eggs egg dye Opache magic marker white sticker flower-shaped hole puncher 1. Dye your egg. 2. Draw freehand flowers on the egg with the magic marker. 3. Make small flowers stickers with a puncher and glue those on.

EGGS WITH HOLES You will need a dremel for this one. You will need: eggs (duck eggs are great for this one as they are a bit thicker) egg coloring dremmel tool with a pointed grinder bit 1. Color the whole egg in one color. 2. Once itâ&#x20AC;&#x2122;s dry, drill a hole on each end and gently blow out the insides. 3. Rinse with water. 4. Pour another egg color inside the egg, so that the egg has one color on the outside and another on the inside. 5. Use your dremel to drill holes anywhere you desire.



MARBLED EGGS These looks like amazing gemstones. You will need: hard-boiled eggs vinegar Wilton gel dyes olive oil 1. Give your eggs a base color with water, a little vinegar, and dye. 2. Let them dry.3. Mix 2 tablespoons of olive oil into the dye baths and put the eggs into them. 4. Roll them around and pull them out. You will now see the marble effect. After they are dry you can add more colors.

TAPED EGGS Make your own art with just some pieces of tape! You will need: hard-boiled eggs tape, cut into small triangles and rectangular shapes egg colors 1. Apply the tape in desired patterns. 2. Dye the eggs with egg colors. 3. Dry and gently peel of the tape

S W E E T PAU L S P R I N G 2 0 1 2 | 9 7


DECOPAGE EGGS Eggs with an 18th century feel! You will need: hard-boiled eggs wrapping paper craft glue 1. Cut out small patterns from wrapping paper. It needs to be something small and thin so that it can easily follow the curve of the eggs. 2. Apply glue to the cutout and glue it to the egg.

METAL EGGS Talk about laying the golden egg! You will need: blown-out eggs gilding glue silver, gold, or bronze gilded sheets 1. Read the application instructions on the glueâ&#x20AC;&#x2122;s packaging and then apply the glue to the eggs. 2. Gently lay a gilded sheet over the egg and gently pat into the glue. I used two sheets per egg. 3. Once theyâ&#x20AC;&#x2122;re all covered let it dry for 24 hours and remove any loose gilding with a soft brush.

S W E E T PAU L S P R I N G 2 0 1 2 | 9 9


art of

blue How a non-royal learned how to dye in Napoleonâ&#x20AC;&#x2122;s favorite color. Text by Paul Lowe Photography by Colin Cooke

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I love learning new things, so late last summer I joined 15 ladies in Colin Cooke’s beautiful garden for a class in woad. 1 0 2 | S W E E T PAU L S P R I N G 2 0 1 2

Woad, or Isatis tinctoria, is a plant

External factors, like humidity in the air

that for centuries has been used for

and the temperature of the seasons, will

its magnificent blue color. The plant

change its color. But I tell you, once it’s

itself is not blue at all–it’s quite weedy

out–wow. This color is amazing.

looking, and has small yellow flowers–but

We all had so much fun dying. We

processed the right way, it will give you a

carefully dropped our fabrics in large

fantastic blue dye. So fantastic, in fact,

buckets, with the help of wooden sticks.

that for centuries the only people that

When you first take the fabric out of the

could use this shade of blue were royals.

dye bath it looks green, but when it reacts

When I heard this royal fact, I decided that

with oxygen it turns blue. It’s like magic.

I had to attend this class–I love blue and I

People were dying all sorts of things,

am a royal, at least in my own head.

from old tablecloths, to napkins, yarn,

Our teacher Denise Lambert flew in

and clothing. Colin’s sons threw in a few

from the south of France to teach us the

T-shirts by the end of the day. But the

ancient craft of woad dying. She runs Bleu

most spectacular sight of all was the

de Pastel de Lectoure, a company that

ropes Colin had hung up in his garden–

not only grows woad but makes products

they were soon draped with gorgeous

with it, for fashion, paints, cosmetics, and

blue fabric, our labours of love. It was like

the like.

a scene from a movie–surrounded by

She started off telling us about woad,

all the blue was so beautiful. It was

and its history is amazing. The Egyptians

almost like the artist Christo had taken

used it for wrapping mummies, and in the

over the garden.

Middle Ages it was used for medicinal and

At the end of the day I came home with

healing powers. It was the Moores who

a tablecloth, four napkins, a runner, and a

introduced woad to the south of Europe.

shirt–all in beautiful woad blue. Whenever

Woad was soon found all over Europe,

I wear the shirt, I feel like I am wearing a

and was used to dye the uniforms of

part of a fantastic history.

Napoleon–this is why woad is also known as French Blue.

For more info on Denise Lambert,

The real fun started when Denise


prepared the dye baths. Woad is very temperamental and has to be dealt with a

For more info on future workshops in the

certain way in order to get the its famous

New York area, contact Colin Cooke at

blue color. It’s all about the right pH.

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BLUE Feeling

Thereâ&#x20AC;&#x2122;s nothing wrong with feeling blue this spring. After all, it is the big color of the season! Styling by Paul Lowe Photography by Frances Janisch

LAMPSHADE Believe it or not, this is an old cake pan that I turned into a lampshade. I painted the inside white and then the outside Klein blue. sells a lamp kit with a blue cord that fits perfectly. Carpet from

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PAPER FLOWERS I have a thing for making flowers out of paper. Here, I cut flower shapes in two different sizes, glued them together, and hot glued them to painted wooden rods. I cut the rods in different sizes and super glued them to an old plate. Put on a glass dome on top and voila! You have a piece of art.

FLOWERS On a woad-dyed linen runner I placed a collection of blue vintage bottles filled with different blue flowers. I cut the flowers so they were all different heights and the effect looks almost like a garden in bloom.

S W E E T PAU L S P R I N G 2 0 1 2 | 1 0 7

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CUCKOO CLOCK I always loved Klein and his art, and this is my small homage to the man. I painted an old cuckoo clock Klein blue. It looks so modern now. TABLECLOTH This tablecloth was dipped in blue fabric dye. I just dipped it half way so that only half of the cloth is blue. Ceramics from elephant

S W E E T PAU L S P R I N G 2 0 1 2 | 1 0 9

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STAMP ART I bought a big bag of stamps at a flea market a while ago. I noticed there were so many beautiful blue stamps, so I started separating them. I glued them to a piece of card stock and framed them. Frame from

PILLOWS I dyed some linen blue with fabric dye. If you follow the instructions on the bottle, it’s quite easy. Then I ripped some of the fabric into 5 inch-wide strips. I then cut the fabric to make a simple envelope pillow–it’s just one wide strip. Then I sewed the small strips on the front of the large strip, sewed the edges, and folded it inside out.

S W E E T PAU L S P R I N G 2 0 1 2 | 1 1 1

BAG I use these oldfashioned straw bags for grocery shopping. I painted one with Klein blue paint. It was easy! Just follow the lines in the weave. SUN PRINTS I love sun prints, they are so fun to use. You simply lay your object over the paper in sunlight, leave it for a while, and it makes the most amazing print. Order your paper from

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Food+styling by Paul Lowe | Photography by Melina Hammer

tart time Blow the dust off your tart pans and fill them up with these tasty recipes.

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Spring Onion Tart with Honey & Pecorino

S W E E T PAU L S P R I N G 2 0 1 2 | 1 1 5

Asparagus Tart with Ricotta Herb Tart with Chèvre >

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Use whatever herbs you like the most, but make sure theyâ&#x20AC;&#x2122;re fresh.

S W E E T PAU L S P R I N G 2 0 1 2 | 1 1 7

This is a really good spin on an old classic.

1 1 8 | S W E E T PAU L S P R I N G 2 0 1 2

Caprese Tart < Tarte Tartin with Cherry Tomatoes

S W E E T PAU L S P R I N G 2 0 1 2 | 1 1 9

Spinach & Feta Tart Beet & Chèvre Tart with Honey >

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It’s no secret that beets and chèvre are a great combo.

S W E E T PAU L S P R I N G 2 0 1 2 | 1 2 1

Caprese Tart I was thinking the other day that the whole caprese idea would

tart time

work great as a tart… and sure it does! Makes 4 tarts 1 large sheet puff pastry a little plain flour 1 fresh mozzarella ball, sliced 20 cherry tomatoes salt & pepper to taste 2 tablespoons olive oil fresh basil 1. Preheat oven to 375°F. 2. Cut the pastry into 4 squares, sprinkle some flour on your surface, and roll the pastry out to double its size. 3. Place each pastry on a baking sheet covered

Spring Onion Tart with Honey

with parchment paper. 4. Place mozzarella and tomatoes on top,

& Pecorino

sprinkle with salt and pepper, and drizzle with oil. 5. Bake until

The new onions have a mildly sweet taste

golden, about 12 to 15 minutes. 6. Remove from oven, and let

that is amazing with the salty cheese.

rest for 5 minutes.

Makes 2 tarts

Serve hot or cold with fresh basil on top.

1 large sheet of puff pastry

Herb Tart with Chèvre

(I love Darfour)

Use whatever herbs you like the most, but make sure they’re

a little plain flour

fresh. This crust has a little pepper added to it, which is so good.

4 spring onions, cut lengthwise

Makes 1 tart, serves 6

4 oz pecorino, crumbled salt & pepper to taste

1 1⁄4 cups plain flour

2 tablespoons olive oil

dash of pepper

2 tablespoons honey

1 stick salted butter 2 to 3 tablespoons cold water

1. Preheat oven to 375°F. 2. Cut the pastry in half, sprinkle some flour on

3 large eggs 3⁄4 cup heavy cream

double its size. 3. Place each pastry on

5 oz chèvre, crumbled  1⁄4 cup finely chopped herbs, I used basil, dill, parsley, and

a baking sheet covered with parchment


paper. 4. Place onion and pecorino on

salt & pepper to taste

your surface, and roll the pastry out to

top, sprinkle with salt and pepper, and drizzle with oil. 5. Bake until golden,

1. In a large bowl, mix flour and pepper. 2. Add the butter and

about 12 to 15 minutes. 6. Remove from

quickly work it into the flour using your fingers. The result should

oven and drizzle with honey.

be a grainy texture. 3. Add water and work dough together

Serve hot or cold.

quickly. 4. Roll dough into a ball and wrap in plastic wrap.

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5. Refrigerate for at least 1 hour. 6. Take it out and roll or press it

15 minutes. 9. Preheat the oven to 375°F. 10. Bake the tart shell

into a 9-inch tart tin. 7. Prick the bottom with a fork. 8. Place tin

for 12 to 15 minutes, and then let cool. 11. Turn oven down to

in the freezer for 15 minutes. 9. Preheat oven to 375°F. 10. Bake

350°F. 12. In a bowl beat together egg, ricotta, cream, milk, salt,

the tart shell for 12 to 15 minutes, and then let cool. 11. Turn oven

and pepper. 13. Pour into the tart and place the asparagus on

down to 350°F. 12. In a bowl, beat together egg, cream, cheese,

top. 14. Bake another 20 minutes or until golden and set.

herbs, salt, and pepper. 13. Pour mixture into the tart and bake

Serve hot or cold.

another 20 minutes or until golden and set. Spinach & Feta Tart Tarte Tartin with Cherry Tomatoes

My take on the classic Greek tart.

I know it’s supposed to be with apples, but this is a really good

Makes 4 tarts

spin on an old classic. Makes 1 tart, serves 4

1 tablespoon olive oil 2 shallots, thinly sliced

3 tablespoons butter

1 bag baby spinach leaves, rinsed and dried

1 teaspoon sugar

4 oz feta cheese, crumbled

1 tablespoon salt

1 teaspoon fresh mint, chopped

3 tablespoons white vine vinegar

2 tablespoons fresh parsley, chopped

a few twigs thyme

2 eggs

8 oz cherry tomatoes, mix yellow and red

salt & pepper to taste

1 large sheet puff pastry

1 pack filo dough 4 tablespoons melted butter

1. Preheat oven to 375°F. 2. In a large frying pan (choose one that can be placed in the oven), melt butter, sugar, salt, and vinegar.

1. Preheat oven to 375°F. 2. Heat the oil in a pan and fry the

3. Add thyme and tomatoes. 4. Place the sheet of puff pastry

shallots until soft. 3. Add the spinach, little by little, and let it wilt.

over the mixture and tuck the corners into the pan. 5. Place in

4. Place wilted spinach in a bowl with feta, herbs, eggs, salt, and

oven and bake until golden, around 15 to 18 minutes. 6. Remove

pepper. Mix well. 5. Butter 4 small tart tins and layer them with

from oven and turn upside down with the help of a platter. If

filo. 6. Brush filo with a little butter between each layer. Use 4 to

some of the tomatoes are stuck in the pan simply remove them

5 layers. 7. Add the filling and fold leftover filo over the tart.

with a fork and place them on the tart.

8. Bake until golden, about 15 to 18 minutes.

Serve with a green salad.

Serve warm with some microgreens and more feta.

Asparagus Tart with Ricotta

Beet & Chèvre Tart with Honey

I have made this tart for many years. It always tastes great and

It’s no secret that beets and chèvre are a great combo. Add

it’s really easy to make.

rosemary and honey and you have a hit on your plate.

Makes 1 tart, serves 6

Makes 4 tarts

1 1⁄4 cups plain flour

1 large sheet of puff pastry

1 stick salted butter

a little plain flour

2 to 3 tablespoons cold water

20 small baked beets

1 large egg

5 oz chèvre, crumbled

7 oz ricotta  1⁄4 cup heavy cream  1⁄4 cup milk

salt & pepper to taste

salt & pepper to taste

2 tablespoons honey

fresh rosemary 2 tablespoons olive oil

1 bunch thin asparagus, trimmed 1. Preheat oven to 375°F. 2. Cut the pastry in 4 squares, sprinkle 1. Put the flour into a large bowl. 2. Add the butter and quickly

some flour on your surface, and roll the pastry out to double its

work it into the flour using your fingers. The result should be

size. 3. Place each pastry in a small tart tin or a mini frying pan.

a grainy texture. 3. Add the water and work dough together

4. Place beets and chèvre on top, sprinkle with rosemary, salt,

quickly. 4. Roll into a ball and wrap in plastic wrap. 5. Refrigerate

and pepper, and drizzle with oil. 5. Bake until golden, about 12 to

for at least 1 hour. 6. Take it out and roll or press it into a 9-inch

15 minutes. 6. Remove from oven and drizzle with honey.

tart tin. 7. Prick the bottom with a fork. 8. Place in the freezer for

Serve hot or cold. S W E E T PAU L S P R I N G 2 0 1 2 | 1 2 3

Crafts+photos by Sarah Goldschadt | Words by Suzanne Morrissey


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Avoid a yolky mess by using hard-boiled eggs for this quick and simple Easter craft.

With a few snips of paper and our snappy patterns, you can dress up plain eggs for an Easter parade.

You will need: printer card stock scissors clear tape permanent marker 1. Print pattern on page 127 on card stock. 2. Cut out with a scissors and form a crown to fit an egg. 3. Adhere with tape. 4. Draw on silly faces.

Mini Pom Poms You will need: yarn fork scissors double-sided tape 1. Wrap yarn horizontally around a fork prongs 20 to 30 times. 2. Wrap a piece of yarn in the center of the prongs vertically and tie the yarn together. 3. Take the yarn off the fork and cut through the loops. 4. Trim until desired size and shape is acheived. 5. Adhere to egg with doublesided tape.

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Use these paper crown patterns

to give your humble eggs some party panache!

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Crafting+styling Lotta Jansdotter | Photography by Jennifer Causey

made easy Lotta Jansdottir, the queen of patterns, is showing us how easy and fun stenciling can be!

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You will need: • permanent marker • acetate or stencil paper, for making the stencils (you can also use self-adhesive contact paper for making stencils for fabric printing) • utility knife • heavy cardboard or cutting mat, to use as a cutting surface • inks (for this project I used Pebeo Setacolor Fabric inks in “Fawn” and “Indigo”) • old plate • masking tape • stencil brush or sponge (stencil brushes will work best, but any flat stiff-bristle brush will serve the purpose) • fabric boxes, to print on 1. Print out the design and trace it with your marker onto the clear acetate paper. (Some printers can print directly onto some acetate papers.) 2. Use a knife to cut out your design. 3. Pour a small amount of paint onto an old plate. 4. Place your stencil on top of your material. Secure the stencil to the material using masking tape so it will not move during the printing operation. (This is why using self-adhesive plastic as a stencil is so handy: you won’t need to secure the stencil with masking tape.) 5. Dab an even amount of ink on the stencil. Applying several thin layers of ink yields a better result than using too much ink at one time. 6. If you are printing more than one color, print all of your designs in one color, and let the print dry before changing stencils. It is easier to use a separate brush or sponge for each color. For more fun projects like this go to Lotta’s website,

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S W E E T PAU L S P R I N G 2 0 1 2 | 1 3 1

easter Get in the Easter mood with our best seasonal recipes.

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Food by Abbey Stolfo | Styling by Viola Sutano | Photography by Meg Smith

Lace Eggs < Coconut Pound Cake with Coconut Crème Frosting & Passion Fruit Curd SWE E T PAUL SP R I NG 201 2 | 133

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5. 1. SautÊed Asparagus with Crisp Prosciutto 2. Smoked Salmon Platter with Dilled Chèvre Spread 3. Marinated Citrus Salad with Honeyed Pistachios 4. Warm Lemon & Shallot Potato Salad 5. Fairydust Eggs

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1. At least an hour before serving, cut the root and stem end from each citrus, stand on end and using a paring knife, cut away the peel and pith working from top to bottom. Turn citrus on its side and slice into thin rings. 2. In a small bowl combine orange

Sautéed Asparagus with Crisp Prosciutto

juice, Grand Marnier, and 2 tablespoons of the honey. 3. Place

Serves 8

citrus rings in a bowl and drizzle with Grand Marnier mixture. Toss gently to coat. 4. Cover and refrigerate 1 hour 5. Arrange

3 slices prosciutto

citrus rings on a platter, drizzle with remaining tablespoon of

2 lb asparagus, washed and trimmed

honey and sprinkle with pistachios.

glug of olive oil kosher salt & black pepper, to taste

Honeyed Pistachios 1 cup unsalted, shelled pistachios

1. Heat a large skillet over medium-high heat. 2. Add prosciutto

2 tablespoons honey

to pan and cook until crisp. 3. Transfer to a plate, and cool for 5

2 teaspoons superfine sugar

minutes. 4. Crumble, using your fingers. 5. Increase heat to high.

fine sea salt, for sprinkling

6. Add some oil to the skillet. 7. Working in two batches, sauté asparagus until crisp, about 5 to 7 minutes per batch. 8. Season

1. Preheat the oven to 325°F. 2. In a small bowl, combine

each batch generously with salt and pepper. 9. Transfer to a

pistachios, honey, and sugar. 3. Spread on a rimmed baking

platter and sprinkle with prosciutto.

sheet lined with parchment paper. 4. Roast for 10 minutes,

Serve warm.

stir, and roast for 3 to 5 minutes more, checking frequently to prevent burning. 5. Remove from oven and sprinkle with sea salt.

Warm Lemon & Shallot Potato Salad

Allow to cool to room temperature before serving

Serves 8 Smoked Salmon Platter with Dilled Chèvre Spread 1 large shallot, finely diced

Serves 6 to 8

zest of 1 lemon 2 tablespoons olive oil

8 oz smoked salmon

2 lbs baby new potatoes

½ red onion, thinly sliced

kosher salt & freshly ground black pepper, to taste

quick pickled radishes (recipe below)

fresh Italian parsley, chopped

dilled chèvre spread (recipe below) capers

1. Preheat oven to 425°F. 2. Combine shallots, zest, and olive

assorted crackers

oil in a small bowl. 3. Rinse potatoes and pat dry. Arrange on a parchment lined, rimmed baking sheet and drizzle with olive oil.

Quick Pickled Radishes

4. Season generously with salt and pepper and toss to coat.

5 medium-sized radishes, thinly sliced

5. Roast for 25 minutes and remove from oven. 6. Drizzle shallot

2 cups distilled white vinegar

mixture over potatoes and toss to coat. 7. Return to oven and

1 teaspoon salt

roast 10 minutes more or until potatoes are easily pierced with a

1 teaspoon sugar

fork. 8. Remove from oven. 9. Sprinkle with chopped parsley.

5 black peppercorns

Serve warm. 1. Combine all ingredients in a large screw-top jar. 2. Refrigerate Marinated Citrus Salad with Honeyed Pistachios

for at least 3 hours, shaking once or twice.

Serves 6 to 8 Dilled Chèvre Spread 6 to 8 assorted citrus fruits (oranges, tangelos,

8 oz goat cheese

grapefruits, etc.)

¼ cup half and half cream

¼ cup orange juice

3 tablespoons chopped dill

1 tablespoon Grand Marnier 3 tablespoons honey, divided

1. Place goat cheese in the bowl of a food processor. Pulse until

¼ cup honeyed pistachios (recipe below), chopped

smooth. 2. With the blade running slowly, drizzle in the cream. 3. Transfer to a bowl and stir in the chopped dill.

Coconut Pound Cake with Coconut Crème Frosting &

Coconut Crème Frosting

Passion Fruit Curd

8 oz cream cheese, softened

3 cups all purpose flour

1 stick butter, softened

1 teaspoon baking powder

2½ cups confectioners sugar, sifted (plus ½ cup for

½ teaspoon baking soda


½ teaspoon salt

3 tablspoons canned cream of coconut

2 sticks butter, softened

½ teaspoon coconut extract

2 cups superfine sugar

pinch of salt

4 eggs 3 tablespoons cream of coconut

1. In the bowl of a stand mixer, fitted with the paddle attachment,

1 cup coconut milk

beat the cream cheese and butter on medium-high speed until

1 eight-ounce jar of store bought passion fruit curd (if you

thoroughly combined. 2. Scrape down sides. 3. Gradually add

can’t find passion fruit curd, lemon curd works beautifully)

2 ½ cups confectioners sugar and beat until smooth. 4. Stir in

coconut crème frosting (recipe below)

cream of coconut, extract, and salt. 5. Adjust consistency with

2 cups flaked coconut

remaining ½ cup confectioners sugar, if needed.

Note: The number of layers and variety of colors you prefer will

Lace Eggs

dictate how many times you will need to prepare the batter.

You will need:

Each recipe can be divided in half and each half tinted a different

lace strips, ribbons, or remnants

color yielding four layers, two of each color. For more layers/


colors, prepare additional batches. Doubling the recipe is

egg dye or food coloring

not recommended.

rubber bands scissors

1. Preheat the oven to 350°F. 2. Butter and flour two 9-inch cake


pans. 3. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. 4. In the bowl of a stand mixer,

1. Cut lace into strips long enough to wrap around eggs. Make

fitted with the paddle attachment, cream the butter and sugar

sure you still have extra lace to form a knot. 2. Wrap strips of lace

until light and fluffy, approximately 6 minutes. 5. Scrape down

around the eggs, tying a knot in the back. 3. Dye eggs according

sides of bowl. 6. Add eggs, one and a time, and beat until fully

to egg dye package instructions. If using food dye, fill a bowl with

incorporated. 7. Add flour and milk alternately to bowl, beginning

boiling water, making sure it’s deep enough to submerge the

and ending with flour beating until just combined. 8. Divide

entire egg. Add 20 drops of food dye and 1 tablespoon of vinegar.

batter in half. 9. Gently stir in food coloring to desired shade.

4. Place eggs into the bowl for at least 15 minutes. Lift eggs and

10. Transfer tinted batters to pans. 11. Smooth tops with a knife

cut the knots to release the lace.

and bake for 25 to 28 minutes or until a skewer inserted into the center of the cake comes out clean. 12. Cool 10 minutes in pans,

Fairydust Eggs

turn out onto cooling racks, and allow cakes to cool completely

You will need:

before assembling. 13. Using a serrated knife, slice each cake


in half to create a total of four layers. 14. Place first layer on

egg dye or food coloring

cake stand and spread with 3 tablespoons of curd. Repeat with

needle/long pin

remaining layers. 15. Spread coconut crème frosting in an even


layer over the top and sides. 16. Before the frosting sets, gently


press flaked coconut to top and sides of cake. Serve.

1. Dye eggs, and let them dry before continuing. 2. Use the pin to puncture the top of the egg. Make the hole slightly bigger so you

(Thanks to for props.)

can hollow out the insides easily. To make hollowing it out easier, take the pin and swirl around the insides to break up the yolk. 3. Use the syringe to suck out the insides. 4. Carefully pour glitter inside the egg.

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Pantry confections We asked Sweet Paulâ&#x20AC;&#x2122;s favorite florist, Matthew Robbins, about his kitchen, must-have foods, ingredients, and possible pantry disasters. Photography by Alexandra Grablewski

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Do you have any secret tools in the kitchen, anything that you could never live with out? My two favorite (simple) tools include my citrus hand press/juicer and citrus zester. I’m obsessed with all things citrus, and I find a high percentage of my recipes always include a touch! My absolute favorite (not so simple) tools would definitely be my Vita-Mix blender and my Breville juicer. They are both so fantastic. I’m especially in love with the Vita-Mix. You can blend anything with that device! If you could change anything about your kitchen, what would it be? I would add more counter space. I love my kitchen and enjoy spending time in the space even when I’m not cooking, but it would be wonderful to have more workspace. It seems I never have enough room to accommodate everything in an orderly fashion! I enjoy placing all of my measured ingredients out in beautiful bowls, trays, and jars before I get started on a dish or recipe. I need to be inspired by the details from start to finish. What do you always have stocked in your kitchen? Any specific products you always want to have on hand? I always have really good salt in my pantry. I like an assortment of salts ranging from pink to smoked…

Are there any foods you can’t stand?

I can’t get enough! I also always need fresh lemons and vanilla beans. These

I’m not a fan of melon or anything fermented. I’m

are two things I adore and like to keep stocked at all times.

completely depressed by cantaloupe and can’t understand the desire to eat watermelon. I’m bored

What’s your go-to dish to make at home? I’m obsessed with my

after the first few bites! I find anything fermented

cauliflower soup. The recipe is so very simple and it requires minimal prep

instantly repulsive and just can’t go there!

time and ingredients. It also never fails to impress! In the summer I enjoy making delicious salads with tomatoes from my own garden. This is so

What does home cooking mean to you?

satisfying and rewarding and even better when I can use my basil to create

Home cooking, in my opinion, is anything you

a delicious pesto dressing.

create from scratch with your tools, your ingredients, and your love! There is nothing more

What was your most nightmarish kitchen situation? Any major

rewarding or relaxing than spending time in my

catastrophes? No major catastrophes–thankfully–but I have enjoyed many

kitchen on a weekend morning or lazy afternoon.

small catastrophes! I tend to enjoy a little too much multitasking, so I have a

Some of my favorite life moments include summer

history of forgetting something is in the oven or on the stovetop simmering.

afternoons in the kitchen with the doors and

Unfortunately I have lost many a good dish due to this habit, but I’m trying

windows opening onto my garden. I always feel at

to get better at staying focused and staying in the moment when I’m in the

peace and insanely blessed when I’m chopping a

kitchen! One of my funniest kitchen moments is when I first tackled a vegan,

tomato from my own backyard or sipping a glass of

raw food cookbook. It was filled with really exotic recipes and I decided I

wine as I work on a lovely recipe for hours. This is

would attempt one of the most complicated on my first try at raw food! It

meditation and bliss!

was a disaster: I spent probably six hours in the kitchen grating, chopping, marinating, blending, etc., and the final result was really disappointing. I was also too exhausted to even eat the food. That was a good lesson in remembering to stay away from overly complicated recipes. Simple is always best and I believe fewer ingredients means a better, tastier meal! If you could only eat one thing for the rest of your life, what would it be? Probably avocado! I’m obsessed with the avocado and when you know more about this amazing food you can use it in so many unique recipes. I just love it sliced with sea salt, lime, and fresh pepper. That’s just heavenly in my opinion. And it’s insanely good for your body—so what’s not to love!

Check out Matthew’s new book, Inspired Weddings, a truly inspiring book not only for those planning weddings but for anyone who wants to throw a party.

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Next issue! *Summer Picnic / *Paletas / *Sun, Sand & Sea *BBQ / *Pressed Flowers / *Cocktails And so much more! Summer issue out June 1st

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Sweet Paul Magazine #8 - Spring 2012  

Stories Include: Eggs | I Said It With Flowers | Spring | Egg Art | Spring Cooking | The Art of Blue | Tart Time | Egg Heads | Stenciling Ma...

Sweet Paul Magazine #8 - Spring 2012  

Stories Include: Eggs | I Said It With Flowers | Spring | Egg Art | Spring Cooking | The Art of Blue | Tart Time | Egg Heads | Stenciling Ma...