SPRING 2012 • NO. 8
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Table of contents 5
What’s up Sweet Paul?
7
Contributors
# 10
Recipe Monday
12
Keep your eye on
16
Crafty Friday
18
Gorg-wanna handmade
20
My happy dish
22
Travel
26
One for the season
28
Gorg-wanna design
32
Heavy metal
36
From mormor’s kitchen
38
Gorg-wanna kids
40
Woof
43
Will’s picks
46
Wine
48
King of crust
53
Cupcake
features 56
Eggs
66
I said it with flowers
74
Spring
84
Spring cooking
94
Egg art
100
The art of blue
104
Feeling blue
114
Tart time
124
Egg heads
128
Stenciling made easy
132
Easter
138
Pantry confections
S W E E T PAU L S P R I N G 2 0 1 2 | 3
Paul Lowe
Editor in Chief paul@sweetpaulmag.com Joline Rivera
Art Director joline@sweetpaulmag.com
Nellie Williams
Graphic Designer nellie@sweetpaulmag.com Laura Kathleen Maize
Copy Editor laura.maize@gmail.com
Paul Vitale
Marketing & Business Development Director paulvitale@sweetpaulmag.com General Inquiries
info@sweetpaulmag.com Advertising Inquiries
advertising@sweetpaulmag.com
sweetpaulmag-digital.com
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Contributors
“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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R E C I P E M O N D AY
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.
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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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G O R G -WA N N A HANDMADE
Gift tag set, letterpress on birch, set of 6, $12, etsy.com/inhauspress
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PHOTO: IN HAUS PRESS
Sweet Paul’s best Etsy pics for the spring
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3. 1. Leather necklace, $68, etsy.com/LemkaB 2. Porcelain and leather hanging planter,
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etsy.com/FarrahSit 3. Rain Drop Clock in oak and acrylic, $75, etsy.com/Iluxo 4. Paper-mache bowl, $46, etsy.com/UpInTheAirSomewhere 5. Be
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Cool print, $15, etsy.com/vaporqualquer 6. Copper earrings, $24, etsy.com/vaporqualquer 7. Canvas bag, $35, etsy.com/PamelaFugateDesigns 8. Apple applique pillow, $38, etsy.com/ClassicByNature
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T R AV E L
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
restoaoc.com
huitrerieregis.com
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
indulgence.
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
restaurant-aupassage.com
(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
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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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G O R G -WA N N A KIDS
One happy family Farm Fresh Family knitted dolls, from
PHOTO: BLABLA KIDS
$42-$46, blablakids.com
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2.
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G O R G E -WA N NA KIDS 3.
5.
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1 . Perchance Tee, $18, blablakids.com 2 . Classic crib, $940, oeufnyc.com 3 . Children Farandole tape, $16,
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bodieandfou.com 4 . Circus print, $54, bodieandfou.com 5 . Owl cushion, $65, harabuhouse.com 6 . Bird Wall hook,
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$24, kalmayvioleta.com 7. Felt Fox mask, $14, etsy.com/BHBKidstyle 8 . I LOVE jumper in alpaca wool, $88, oeufnyc.com 9 . Family Tree print, $70, bodieandfou.com
8.
9.
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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 info@sweetpaulmag.com
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W I L L’ S P I C K S
PHOTO : JOHN LEWIS OF HUNGERFORD KITCHEN
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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WINE
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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WINE
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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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
biencuit.com
bread out of this world. Do not open the door until it’s done, be patient.
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features
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
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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Recipes+food styling by Diana Perrin of Casa de Perrin Prop styling+artwork by Alicia Buszczak Photography by Andrea Bricco
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spring cooking Share in some of Sweet Paul’s all-time favorite spring dishes.
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Lemon & Almond Tart S W E E T PAU L S P R I N G 2 0 1 2 | 8 5
Make some r eally cool eggs t his E aster! T hey ’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
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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 it’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.
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The
art of
blue How a non-royal learned how to dye in Napoleon’s favorite color. Text by Paul Lowe Photography by Colin Cooke
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BLUE Feeling
There’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. Ikea.com sells a lamp kit with a blue cord that fits perfectly. Carpet from abccarpet.com
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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
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Crafts+photos by Sarah Goldschadt | Words by Suzanne Morrissey
EGGHEADS
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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.
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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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