SUMMER 2012 • NO. 9
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Table of contents 5
What’s up Sweet Paul?
7
Contributors
10
Recipe Monday
12
My happy dish
14
Crafty Friday
16
Gorg-wanna handmade
18
Keep your eye on
24
From Mormor’s kitchen
26
One for the season
28
Travel
32
Gorg-wanna design
35
Will’s picks
40
Woof
42
A Renaissance woman
46
Gorg-wanna kids
48
Wine
51
Cupcake
features 54
Beach life
66
Paletas
72
Perfect day for a picnic
82
Neon
90
Seafood
102
Memories & inspiration
110
Mix it!
116
Herb garden without a garden
124
Party time
132
BBQ burgers
142
Pantry confections
144
Next time!
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Paul Lowe Editor in Chief paul@sweetpaulmag.com
Joline Rivera Art Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com Will Taylor Market Editor will@sweetpaulmag.com Laura Kathleen Maize Copy Editor laura.maize@gmail.com
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Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com
Contributors ”What’s your best summer food memory?”
ALEXANDRA GRABLEWSKI Photographer, New York My Mom makes hands-down the best blueberry tart–homemade crust and all. With a little vanilla ice cream on top, it is the very taste of summer.
SUSANNA BLAAVARG Photographer, New York Cooking together with friends and family at my summer house. That’s where all my best food moments happen.
COLIN COOKE Photographer, New York A big bowl of freshly sliced yellow and red tomatoes, fresh mozzarella, and basil leaves, sprinkled with olive oil, sea salt, pepper, and balsamic vinegar, at a friend’s backyard in Sag Harbor.
DIETLIND WOLF Stylist+photographer, Hamburg A cake I had in my childhood on a summer vacation in Austria. I still feel the unforgettable taste of that warm apricot tarte.
JIM HENSLEY Photographer+writer, Oslo Our neighborhood was serviced by an actual Harley-Davidsonpowered three-wheel ice cream car. Out of the dry-ice fridge in the back came the best bananaflavored popsicles ever.
FRANCES JANISCH Photographer, New York Eating watermelon and grilled corn (or mielies as we called them) next to the pool, then diving in to wash it off.
LAURA KATHLEEN MAIZE Copy Editor, Toronto Eating BBQ on the hottest day of the year at a newly opened restaurant that didn’t have A.C. I certainly didn’t look my best, but I’ll never forget that smoky flavor.
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R E C I P E M O N D AY
DILL DREAMS Food+styling by Paul Lowe Photography by Alexandra Grablewski
I often dream about food, and this salad was created after a dream I had about dill and smoked trout. Now I have to start dreaming of Oprah calling me!
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Smoked Trout Salad with Beets & Dill SERVES 4 Salad: 2 small heads Boston lettuce, cleaned 4 beets, cooked, peeled, and sliced 2 oz French beans, cooked for 30 seconds then put into ice water 6 oz smoked trout, in pieces fresh dill salt & pepper, to taste Dressing: 1 cup Greek yogurt juice from 1â „2 a lemon 1 tablespoon dill, chopped 1. Place lettuce, beets, beans, trout, and dill on plates. 2. Sprinkle with some salt and pepper. 3. In a small bowl, whisk together yogurt and lemon juice, and sprinkle chopped dill on top. 4. Season the mixture with salt and pepper. 5. Serve the salad with the dressing, some good bread, and a glass of dry white wine.
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C R A F T Y F R I D AY
PRESERVING SUMMER Craft+styling by Paul Lowe Photography by Alexandra Grablewski
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I used to love pressing flowers when I was a kid. This project lets you preserve a little piece of summer all year around.
Summer Shadow Box YOU WILL NEED: shadow box, mine is from westelm.com pressed flowers cut-out flowers from photos pins hot glue gun 1. Cut the flowers so that they fit in the box. 2. Hot glue pins on the back of them and gently press them into the back of the shadow box. 3. Try to layer them so it looks like a garden.
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KEEP YOU R E YE ON
SUGAR RUSH Text by Sarah Oster Shasha Photography by Susanna Blaavarg
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Tales from a magical cookie place. I recently had the pleasure of visiting a magical place–a place where imagination was the main ingredient and cookies were the canvases. Patti Paige’s bakery is other-worldly. After a few cookies and a moment to catch my breath, we sat down and I asked her a few questions.
How did you come to start baking? My grandmother baked cookies with one of those cookie guns with all the attachments for making different shapes, and she brought them to us every time she visited. They were very special to us (Nana cookies, we called them). After college, where I studied painting and sculpture, I moved to New York City and started making cookies for friends and found that people loved them. I got the idea to try to sell them to stores in Soho to supplement my income as an art teacher and painter, and they took off! Did you always want to bake? I never thought about baking until it happened. It was a combination of craft and art that seemed like a natural fit for me, and I figured it out as I went along. There was nobody (I knew of) who made these kinds of cookies–which was great, because I think I benefitted from not knowing any rules. Now there is so much info and product out there to make it easy. I am glad I started before that happened. What inspires you? I am inspired by art and design, nature, everyday objects, store windows, patterns, wall paper. I love
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ONE FOR THE SEASON
THE BEST SUMMER PICKLE Recipe+text by Michaela Hayes Styling by Paul Lowe Photography by Linda Pugliese
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Sometimes preserving food is about storage or added health benefits, and sometimes it is about pure flavor. Such is the case with these quick pickled radishes. Radishes are a relatively new love of mine. I was working at Tabla, an Indian restaurant in New York, when our relationship deepened. As a cook on the garde manger (cold dish) station, I prepared radishes in at least seven different ways during each service. I asked the chef once why we used so many radishes– he said that they reminded him of his father, who ate them with every meal. Radishes inspire affection. There are many varieties of radish to choose from, some more spicy than others. The beauty of a radish is beyond compare: breakfast radishes broadcasting their spicy side in red and white; globe radishes in Easter egg colors surrounding creamy white flesh; pungent black radishes; and the divine and aptly named watermelon radishes. Cool, sharp, and always crisp, radishes make great pickles. I created this radish recipe for my friend Meena’s birthday. She was having a potluck-style taco-bar party and asked me to bring some pickles. Between the red radishes and the red onions, these pickles add color and zing to any summer dish, be it tacos or a cool summer salad. Pickled Radishes with Onions MAKES 2 PINT JARS 1 cup water ½ cup and 2 tablespoons cider vinegar 1 tablespoon honey zest and juice of ½ lime 1 clove garlic, sliced 2 tablespoons minced ginger 2 teaspoons salt pinch of cracked black pepper 1 tablespoon coriander seeds, tied in a sachet 1 bunch radishes, sliced ½ medium red onion, thinly sliced 1 sprig of mint, leaves removed and thinly sliced
The beauty of a RADISH is beyond compare.
1. In a medium saucepan, add all ingredients except the radishes, onions, and mint, and bring to a boil. 2. Turn off the heat and stir in remaining ingredients. 3. Let the pickles cool at room temperature, then move to jars and store, covered, in the refrigerator. The pickles will be at their best if you let them sit at least one day before eating. Enjoy!
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THREE STYLISH EATERIES Café George, Leidsegracht 84, cafegeorge.nl Café George has perfected the balance between feeling fancy without pompous and welcoming without scruffy. Go for brunch on a lazy Sunday morning and pick something tasty from their striking typographical menus. Pancakes! Berenstraat 38, pancakesamsterdam.com The blue and white striped awning caught my eye immediately, as did the smell of their delicious Nutella pancakes! This is an ideal pit stop to refuel before heading back out to explore. Mazzo, Rozengracht 144, mazzoamsterdam.nl This Italian restaurant and cocktail bar in the heart of the city has a relaxed yet cosmopolitan vibe. Flavors are simple and bold, just as they should be, and the interior is an atmospheric and theatrical treat. SLEEP IN COLOR! citizenM hotel, Prinses Irenestraat 30, citizenm.com/amsterdam-city Possibly one of the best city hotels I’ve ever stayed in, the citizenM hotel is decked out in colorful designer furniture from Vitra and is designed to provide luxury on a budget. The offering is a spacious pod-style hotel in which everything in your room is controlled by one control pad, right down to the lighting, music, and blinds! The communal areas are expansive and varied, offering chill-out zones with comfortable (and colorful!) Polder sofas designed by Hella Jongerius, as well as a lively bar area. COLORFUL JORDAAN STORE DIRECTORY Kitsch Kitchen, Rozengracht 8-12, kitschkitchen.nl Nordic New, Rozengracht 196, nordicnew.nl Raw Materials, Rozengracht 231, rawmaterials.nl Mariska Meijers Amsterdam, Singel 434, mariskameijers.com
HOW TO GET TO AMSTERDAM European travellers can arrive into Amsterdam Schiphol by plane or train. International travellers will fly into Amsterdam Schiphol, the city’s main international airport. Once through security, you can get a train from the Schiphol Plaza to Amsterdam Central Station in around 20 minutes in a taxi or hired car.
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www.rwoodstudio.com
handmade in Athens,Georgia USA for 20 years!
for a daily dose of southern beauty, visit our blog:
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W I L L’ S P I C K S
PHOTO: H&M HOME
A REFRESHING PALETTE
As the SUN RISES HIGHER and the TEMPERATURE SOARS, create a cooling retreat at home with the BEST BLUE AND WHITE PICKS for your KITCHEN AND BEDROOM chosen by Sweet Paul’s market editor, Will Taylor.
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A RENAISSANCE WOMAN
Text by Sarah Oster Shasha Photography by Alexandra Grablewski
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Lynda White is a Renaissance woman of the highest order. Her career path has taken her from theatrical set design to photo styling to crafting her own stunning art pieces. When you walk into her Brooklyn studio, you immediately see that you’re in for a real treat–she has consolidated years of handling and styling fantastic objects into living amongst beautiful pieces that she hand-throws and paints. You’ve made the jump from styling beautiful dishes to making beautiful dishes. What inspired your foray into pottery? My degree is in Fine Arts; I’ve worked in every material from paint to cast bronze. As a stylist, I have always been obsessed with beautiful objects. Cookbooks are some of my favorite projects to style, and when I started working in clay two years ago my intention was to make dishes to use for food photography. When food is the subject matter, the dishes need to be simple and flat; they need to support the food and contribute to the composition but not call attention to themselves. I made four white plates and a few simple shallow bowls, but I seem to have been struck with decorative Tourettes and everything after that has been slathered in pattern.
I love the avian and botanical motifs in your work and the natural colors. Can you tell us a little about your stylistic inspirations? I primarily use celadon and clear glazes over oxides. I like to keep the colors earthy and quiet to balance the vibration of the patterns. As a stylist, there is no end to the
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GO RG -WAN NA KIDS
TOYS & JOYS FOR YOUR LITTLE ONES
PHOTO: KOKO KIDS
Fred the Dog train bedding, $127, kokokids.co.uk
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2.
1. 4.
5.
3.
6.
1. Personalised street print, $39, supermarkethq.com 2. Wooden London bus toy, $48, habitat.co.uk 3. LulaWhale clock, $48, lulabird.co.uk 4. Favourite place cushion, $70, molly-meg.co.uk 5. Mask animo, $29, e-side.co.uk 6. Guards suitcase, $40, cathkidston.co.uk
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WINE
HUNK’A BURNING LOVE Text+photography by Jim Hensley
My father objected to grilling. He flat out refused to participate in what the other men on the block saw as a ritual nearly as powerful and sacred as Super Bowl Sunday. Generally speaking, Dad avoided any cooking the same way most men avoid wearing their wives’ summer frocks… and largely for the same reasons. But where most men were willing to place the grill in their own masculine realms, my father’s borders were more tightly guarded. He never actually said it like that, of course. Being openly chauvinistic would have been dangerous–Mom was slightly hot-tempered and good with knives. So he simply proclaimed grilling to be primitive… barbaric, even.
GRILL FOOD may not be the mark of HIGH-CULTURE CUISINE, but in my world it’s the PERFECT EXCUSE for a GOOD BOTTLE OF WINE.
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Man (or in this case Woman) had advanced beyond the caves, installed perfectly good appliances in their linoleum-tiled kitchens, and no longer needed to burn meat over open flames. Therefore, there was no need to divert attention from the newspaper and pour petroleum products over charcoal for the purpose of getting smoke in your eyes. Couldn’t we just have some pasta? So while the ancient smell of meat making itself attractive over an open flame hung over freshly mowed lawns, we hid inside with the windows rolled up and the air conditioner on full blast. We had evolved, albeit a little sadly. Like most grownups, I eventually broke with the traditions of my father. Martinis and chain smoking were abandoned, and I even pushed the baby carriage when it was needed. As my very own lawn came to be, and grew to be mowed, I took my rightful place within a cloud of smoke. I grilled like a real man. I saw it to be primitive, but primitive was good. One day a week, every man should be a barbarian. But that doesn’t mean we have to become beer drinkers. Grill food may not be the mark of high-culture cuisine, but in my world it’s the perfect excuse for a good bottle of wine. I tend to look towards the regions famous for outdoor cooking as sources of good grill wine. Much of Spain, the South of France, and Sonoma County come to mind. These are little pockets of a more rustic life floating in an otherwise overly civilized world. Syrah, Grenache, and Zinfandel make great grill wines. The secret is in the sauce. If you like a lot of spicy barbeque flavor on your ribs, you might want a Zinfandel with forward fruit flavors or maybe a chilled Côte du Rhône with a hint of smoke. The purists, the kind of people who grill the best T-bone they can get
and serve it simply with squeezed lemon and rosemary, will want a Hermitage made from Syrah or maybe a Ribera del Duero made from Tempranillo. If you’ve mastered the difficult art of grilling fish, try serving a rich Chardonnay. If salmon is on the grill, you’ll want to try something with mineral and nut flavors and probably from Burgundy. For tuna or swordfish, a good New World white with melon and citrus notes comes in handy. Once in a lifetime Red? Of course it’s red, like the meat that graces the grill and is lovingly licked by the flames. I mentioned Hermitage, and I meant it too. Côte Rôtie as well. Snobs may object that the informality of the terrace is no place for the best a Syrah can be, but laugh them off and proclaim that nothing could showcase the wine better than a perfectly prepared slab of beef. From Hermitage, look for wines by JL Chave or Delas. Côte Rôtie is home to Guigal’s legendary single vineyard wines–legendary because talk is cheap, but these bottles cost more than a used car. Whenever you can With grilled pork ribs, do a Priorat from Spain. Priorat is a new acquaintance for some people. It opens up after only a few years in the bottle and gives wide, fruit-driven flavors–plenty of red berries. The region is still developing rapidly, but names to hold on to are Alvaro Palacios and Cartoixa d’Scala Dei. Whenever you want Got a favorite Zinfandel? Mine is Ridge Lytton Springs. Cline is also good. Ravenswood makes big Zins that should fight back against the smoke and spice. Buy an armful of different growers and invite the neighbors.
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features
SU M M E R 20 1 2 • I SSU E N O. 9
b eac h l i fe • PA L ETAS • p e r fe c t day fo r a p i c n i c NEON • seafood • FLOWERS • mix it • HERB GARDEN WITHOUT A GARDEN • party time • BBQ BURGERS
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Styling by Paul Lowe | Photography by Susanna Blaavarg
BEACH SA N D, CO RAL, & BATE AU STRIPES–
THAT’S MY KI N D OF SU MMER .
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PALETAS MEXICAN ICE POPS
WILL COOL YOU DOWN THIS SUMMER.
FOOD+STYLING BY PAUL LOWE | PHOTOGRAPHY BY HECTOR SANCHEZ
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CUCUMBER & LIME PALETAS
COCONUT & VANILLA PALETAS
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Food+styling by Paul Lowe | Photography by Colin Cooke
picnic
Perfect day for a
Get out your bike and straw hat and fill your basket with homemade goodies.
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neon
Neon colors are a big fashion trend this summer, and there’s no reason why your craft projects should not be equally as fashionable.
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S E A F O O D
Simple & easy food for those L O N G & L A Z Y summer days. Food+styling by Paul Lowe | Photography by Susanna Blaavarg
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d I n a n s s e i p r i o ration m e M how inspire you! can FLE A MARK E T FINDS
°°°°°
Styling+photography by D I E T L I N D WO L F
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Pink & Yellow Bouquet
The amazing roses are the center point of this bouquet. I added alliums and foxgloves.
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+s t Food
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Crafting+styling by Paul Lowe & Paul Vitale | Photography by Alexandra Grablewski
Herb Garden
Garden without a
Let Swee tP how to m aul show you ake your ver own herb garden in y doors.
Herb Wreath
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Jars Herbs in
T
TIP
When you need to water the plants you simply place the whole wreath in your sink and water it. The moss can get wet, too.
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PartyTime Welcome to our
dream party where
every girl is a
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Food styling by Abby Stolfo | Floral design+production by Ariella Chezar | Paper products+graphic design by Viola Sutanto | Photography by Meg Smith
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B U R G E R S Nothing says summer like a burger on the grill These are our favorites
Food+styling Photography
P a u l L o w e Frances Janisch
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C l as sic C he e seburge r >
an american STAPLE S W E E T PAU L S U M M E R 2 0 1 2 | 1 3 3
++ S a l mo n & Di l l Burge r >
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This is one of my favorites
These are awesome –
they have a great texture & a r e a gr e at a lt e r nat i v e t o
meat
or
fish
v e ggie burge r
B B Q T urk e y Burge r
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