Issuu

FA L L 2014

Contents FALL 2014

6 What’s up Sweet Paul?

32 Gorg-wanna handmade

10 Fall is the season to ...

34 Cookin' up romance

14 Recipe Monday

37 Will's picks

16 Crafty Friday

40 From Mormor's kitchen

18 Lova's world

42 Gorg-wanna kids

22 Keep your eye on

46 Woof

26 My happy dish

48 One for the season

29 Books

52 Gorg-wanna design

features Beat it

A magical Halloween

Beads

Persian flavors

The Cuban table

104

Autumn treehouse soirée

116

The wonders of leaves

122

Cauliflower: the lost vegetable

130

Harvest feast under the willow tree

136

Preserving nature

144

Eating Emilia Romagna

154

Pantry confessions

155

Next time!

PHOTOGRAPHY by Armando Rafael

SWEETPAULMAG.COM | 1

SWEETPAULMAG.COM | 3

Paul Lowe

Founder & editor in chief paul@sweetpaulmag.com

Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Joline Rivera Art director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com Will Taylor Market editor will@sweetpaulmag.com Susanna Blåvarg Editor-at-large susanna@sweetpaulmag.com

4 | SWEETPAULMAG.COM FALL 2014

Lova Blåvarg Editor-at-large lova@sweetpaulmag.com Laura Kathleen Maize Copy editor laura@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

Contributors Aimee Swartz Aina C. Hole Alexandra Grablewski Ana Sofia Peláez Angela Finney Hoffman Armando Rafael Carey Jones Dietlind Wolf Ellen Silverman Eugene Jho Frances Janish Goor Studio

Kristin Gladney Linda Pugliese Lucy Attwater Michaela Hayes Mister Finch Monica Bjerkerud Sjøli Nathan Michael Nidia Cueva Rebecca Jurkevich Sandra Holl Shaila Wunderlich Tereasa Surratt

Add a little color to your coﬀee table

NEW Rit Studio sweet paul book on sale now at

Scan to see the book SWEETPAULMAG.COM | 5

ritstudio.com

What’s up Sweet Paul?

Can you believe it’s fall again? This summer went so fast. I hope you really enjoyed yours. I surely enjoyed mine: sun, sand, city, and lots of BBQ. I don’t mind the fall coming—it brings new ingredients, experiences, and opportunities. We move inside, light candles, cook more, and learn to enjoy the indoor life. One of my favorite fall activities is going apple picking. Nothing beats the combination of fresh air, beautiful nature, and crisp, sweet apples just off the trees. I always end up picking more apples than I can possibly eat. There are only so many apple pies you can bake, or apple chutney you can cook before you’ve had too many. I know I’ve made enough apple goodies when my partner says, “Oh… another apple pie!” But I do love to have a big bowl of apples on my table for anyone to enjoy. And when I admit to myself that I overpicked, I put a big bowl downstairs so that my neighbors can enjoy them too. So, my dear friends, go out, pick apples, bake pies (but not too many!), and enjoy the wonderful season ahead of us. I sure will.

PHOTOGRAPHY by Goor Studio

6 | SWEETPAULMAG.COM FALL 2014

Unique, limited edition art from our global community of independent artists. Start your collection at minted.com A MARKETPLACE OF INDEPENDENT ARTISTS

The perfect time to start a “Sum Total” by Shari Margolin (Atlanta, GA). “Swift Fox” by Natalie Groves (Exira, IA). “Rhopalocera One” by Erin Deegan (Algonquin, IL). “Dark Florals no. 1” by Alethea and Ruth (Seattle, WA). “The Commute” by Christopher Morben (San Francisco, CA). © 2014 Minted LLC

COLLECTION.

FREE S H I P P I N G ON ART 18"x24" and larger CODE:SWEETPAULART EXP: 12/31/14

ART PRINTS STATIONERY PARTY DECOR minted.com

SWEETPAULMAG.COM | 7

8 | SWEETPAULMAG.COM FALL 2014

PROP

WORKSHOP

Prop & Surface Rentals 164 West 25th St.10th floor tel. 212.219.8591 www.propworkshopnyc.com

design by Josh Simons, Simonsays Design!

SWEETPAULMAG.COM | 9 pw ad 3 layout.indd 1

9/18/13 11:06 AM

Fall is the season to ... Maker’s apron, $40

IMAGE: West Elm

Pot holder, $25

PREPARE

your home for the colder months by layering in cozy textiles and darker hues for a cocoon-like feel

BAKE

Salted Caramel Chocolate Pecan Pie

Alexa reclaimed wood bed, $1599, westelm.com

Handmade tea towels, $22

Drink a Pumpkin Classic

2 tablespoons pumpkin purée 1 ½ oz bourbon 1 oz maple syrup ½ oz Grand Marnier splash of orange bitters orange peel, to garnish

1. Mix the pumpkin purée with all the other ingredients, apart from the peel, in a cocktail shaker filled with ice. 2. Shake vigorously before straining into a chilled glass, also filled with ice. 3. Garnish with orange twist.

COOK WITH 10 | SWEETPAULMAG.COM FALL 2014

beets

Shop at Mignon Kitchen for stylish kitchen linens mignonkitchenco.com celery

fennel

FA L L IS T H E SE A SON TO . . .

Our top three stationery buys this season Rabbit greetings cards This London designer founded her company Ham Made in 2011 in order to capture a series of unexpected moments from the contented lives of a pig, a horse, and a rabbit. All of her products are thoughtfully crafted and 100% British made. We’ve been charmed by her range of Rabbit greeting cards (4 for $15). hammade.com

Spiral journal Artist Linda Geary uses discarded watercolors like the gorgeous blue shades seen on this journal ($24) for collages or to inspire new paintings. Fall can sometimes feel like the start of a new year in itself, especially with the little ones kicking off a new school year. So why not join us in embracing grade-school nostalgia with some of these spiral-bound notebooks? knockknockstuff.com

Gold scissors The Sweet Paul team all let out a collective ‘ohhhhh’ when we first set eyes on these stylish gold-handled scissors ($20). A handy size at 8.5 inches, they are made of stainless steel and the handle has a gold finish. Pop them in a pen pot to instantly give your desk a sophisticated new look. hautepapier.com

Look what Sweet Paul spotted! 1. Constellation mug We see you counting stars! Or at least we will once you start drinking your coffee from one of these stylish metallic mugs; each detail one of twelve constellations. $20 each, lollipopdesigns.co.uk

PAUL’S FAVORITE

The holiday and party season will be upon us before we can crack open a beer—so why not get prepared with this handy bottle opener?

2. Plate We’re crushing on this marble-effect plate that’s not only a bargain for five bucks but bang-on-trend, too! $5, hm.com 3. Initials wash bag Lay claim to your toiletries in style with these chic, customizable, monogrammed wash bags. $40, notonthehighstreet.com 4. Wall mounted bottle opener $10, flotsamandfork.com

SWEETPAULMAG.COM | 11

YOU’RE MORE CREATIVE THAN YOU THINK! Nourish your creative side with a Creativebug 2-Week free trial. You’ll get unlimited access to hundreds of craft classes, special projects and work-along courses, with projects for all skill levels. www.creativebug.com Promo Code: PAUL

START YOUR

2-WEEK

FREE TRIAL TODAY

12 | SWEETPAULMAG.COM FALL 2014 CB_SweetPaul_fall_spread_4kb.indd 1

SWEETPAULMAG.COM | 13

7/23/14 11:39 AM

Recipe Monday You need to get a special iron, but they’re easy to find. We used to make this cake on special occasions. It was one of my childhood favorites

FOOD+STYLING+PHOTOGRAPHY by Paul Lowe

14 | SWEETPAULMAG.COM FALL 2014

Cardamom Waffle Cake with Fall Berries & Maple Syrup Serves 5

1. Mix eggs and sugar and beat until creamy.

3 eggs ½ cup sugar 1 stick butter, melted ½ cup milk ½ cup sour cream 1½ cup all purpose flour ½ teaspoon cardamom whipped cream berries figs fresh mint maple syrup

3. Mix in flour and cardamom and beat until you have a smooth batter.

2. Add butter, milk, and sour cream, and mix well.

4. Heat the iron and make waffles. Let them cool. 5. On a platter, layer the waffles with whipped cream in between each layer. 6. Top with berries, figs, mint, and maple syrup. 7. Cut up the cake and serve with extra cream, berries, and maple syrup.

SWEETPAULMAG.COM | 15

Crafty Friday

CRAFT+STYLING+PHOTOGRAPHY by Paul Lowe

16 | SWEETPAULMAG.COM FALL 2014

Title

You will need: List 1. Instructions

Egg Carton Bird Masks Use something as simple and everyday as egg cartons to create these beautiful masks. They’re like a menagerie of exotic birds. This is the perfect craft to do with your kids for Halloween. You will need:

egg cartons scissors X-acto knife hot glue gun craft paint/watercolors elastic ribbon 1. Cut the flaps off the carton and turn it on its side. 2. Cut off the 2 top compartments to use as the mask. See how it resembles a bird with eyes and a beak? 3. Use an X-acto knife to cut out holes in the center of the eyes. 4. Now comes the fun part. Using the rest of the carton, cut out feathers and other features and hot glue them to your mask. You can also use regular paper to create a longer beak. 5. Paint all the parts of the mask using craft paint or watercolors. 6. Hot glue an elastic ribbon to the back of the mask.

SWEETPAULMAG.COM | 17

Lova's world The most amazing thing about fall has to be how beautiful the leaves are when they turn red, orange, and gold! For this issue, I decided to make little trees out of metal wire and nail polish. The wonderful thing about the nail polish is that it is translucent, like real leaves! A couple of trees will make for a cute decoration or a forest for toys!

CRAFT+STYLING by Lova Blåvarg | PHOTOGRAPHY by Susanna Blåvarg

18 | SWEETPAULMAG.COM FALL 2014

Nail Polish Forest You will need:

thin metal wire needle nose pliers nail polish dark-colored paper tape 1. Twist thin metal wire into small loops, smaller than ¼" across. You can put several loops on 1 piece of wire. This will be a branch. I also made some loose leaves to lie on the ground around the trees. 2. Twist several branches together to form the trunk of the tree, but leave some wire to make into roots. This will make it possible for the tree to stand on its own. 3. Apply nail polish in 2 or 3 different shades of orange to the loops. If your loops aren’t too big, this shouldn’t be very hard. 4. Let dry for at least half an hour. 5. Cover the trunk, roots, and as much of the branches as you can with dark brown or black paper tape.

SWEETPAULMAG.COM | 19

noritakechina.com 20 | SWEETPAULMAG.COM FALL 2014

SWEETPAULMAG.COM | 21

Keep your eye on

Top tart

How a girl and her pastries went from front-stoop bake sales to Whole Foods shelves TEXT by Shaila Wunderlich PHOTOGRAPHY by

Alexandra Grablewski

Meghan Ritchie wasn’t thinking “pastry empire” when she started selling donuts off the stoop of her Brooklyn brownstone in 2007. All she cared about then was matching her love of baking with the hungry hipsters and school kids walking by on their way to the subway each morning. “We would make the dough the night before and cut, rise, and fry them the next morning,” Meghan says. “We set out cookie sheets on the stairs and made signs with sidewalk chalk. We kept our earnings in a cigar box.”

22 | SWEETPAULMAG.COM FALL 2014

It didn’t take long for casual passersby to become addicted regulars, some of whom began calling ahead for bigger orders. Rather than continue with donuts, however, Meghan thought it might be clever to sell a more portable pastry. Tarts popped to mind. “Pies have always been my thing, but you can’t walk around with a whole pie,” Meghan says. “I had a hunch people might get into some sort of hand tart—the nostalgia of it all.” She was right. At local food fair Smorgasburg, Meghan teamed with artisanal jam company Anarchy in a Jar to create a hand tart: buttery, flaky (“but not too flaky!”), square pastries engorged with mouth-watering, summer-fresh jam. They were a hit. That was the summer of 2011, four years after that first summer on the stoop selling 3 dozen donuts a week. Today she makes 3,000 tarts a week, both online and to more than 20 New York cafés and markets. In spring 2012, New York-area Whole Foods began carrying Megpies. No doubt it is that blessed marriage of crust and fruit—practiced to perfection by Meghan—that keeps Megpies’ fans so frenzied. But it’s something less tactical that brings them to the tarts in the first place. “I’ve never had a Kellogg’s Pop-Tart in my life,” Meghan says. “But I do believe it’s people’s memories of Pop-Tarts that attract them to us. It’s something they grew up with, and here is a grownup version with homemade jams.” Even filling-preferences tend toward the old school. “We try to cater to the seasons,” Meghan says. “We’ll do a sour cherry in the summer or blackberry in the spring; I like a Concord grape and pumpkin in the fall. But for the most part, people just want their strawberries and brown sugars.” Find Megpies Tarts online at megpiesnyc. com, or at more than 30 New York-area cafés, markets, and Whole Foods Markets. Prices range from $9 for a 3-piece box to $30 for a 10-piece box.

SWEETPAULMAG.COM | 23

The debut cookbook from Jessica Merchant, founder of the beloved blog How Sweet Eats 150 fun, easy and absolutely

extraordinary recipes for breakfast, lunch, dinner, dessert and everything in between

“This is a glorious cookbook!” —REE DRUMMOND, #1 New York Times best-selling author of The Pioneer Woman Cooks

Available Now! www.howsweeteats.com/cookbook

24 | SWEETPAULMAG.COM FALL 2014

Megpies Tarts Makes 10-12 tarts or 24 mini tarts Pastry: This pastry dough is a variation on an all-butter pie crust recipe. I wanted to reduce the flakiness and create a crust for a hand held tart that would be dense enough to carry around without the risk of crumbling, but light enough to taste like heaven. The key to this is incorporating the butter into the flour thoroughly before adding any liquids. I’ve found that mixing this dough in my stand mixer with the paddle attachment works like a charm and saves me from a bit of the labor. This dough can also be made by hand or in a food processer if either is your preferred method.

2½ cups all purpose flour 1 cup unsalted butter, diced in to small pieces 1 tablespoon sugar 1¼ teaspoons salt ¼ cup water (the dough may need more or less water to fully come together) 1. Mix the flour, sugar and salt together in the bowl of your mixer or in a large bowl. Add the diced butter to the flour mixture and stir just until the butter is coated with the flour. 2. With your mixer on low speed, mix the ingredients until the butter is fully incorporated and resembles light yellow cornmeal. You don’t want to have any large chunks of butter left. 3. Still on low speed, add half of the water, then add water a few tablespoons at a time until the dough comes together in a ball. 4. Divide the dough in to 2 equal pieces. Pat the pieces into a flat square shape and wrap each piece. Refrigerate for 10–20 minutes while you prepare the fillings. The dough can be refrigerated overnight or frozen for up to 2 months at this point. Fillings: These tarts can be filled with a multitude of ingredients both sweet and savory. My favorite filling by far though, is fruity delicious jam!

Jam:

1½ tablespoons corn starch 1½ tablespoons water 10 oz jam, my favorites are Anarchy in a Jar’s Strawberry Balsamic or Triple Berry jams 1. Mix the cornstarch with water until thoroughly combined. Mixing these together before adding to the jam will help reduce clumping. 2. In a small saucepan, combine the jam and cornstarch mixture. Cook over medium heat, stirring as you bring it to a boil. 3. Reduce heat and simmer, stirring until the jam thickens, about 1–2 minutes. Set it aside to cool. Assembling and baking the tarts: We make a scalloped-edge square tart, but we love to mix it up and make heart shaped tarts for Valentine's Day or circles for lollipop tarts. These tarts can be made with your favorite cookie cutters or by cutting the dough evenly in rectangles or squares with a knife. I find that mini tarts are the most fun to eat. 2x2” squares are my favorite size! 4x4” is a nice size for breakfast or tea. 1. Preheat your oven to 350°F. 2. Roll out your first piece of dough on a well-floured surface. You’ll want a thickness of about 1⁄8 ". Cut in to desired shapes. Repeat process with second piece of dough. You will want to have 2 matching pieces per tart, a top piece and a bottom piece. Arrange the pieces so you have an even number of bottoms and tops. 3. Spread the jam in the center of half of your tart pieces. About 1 tablespoon of jam filling for large tarts and a ½ teaspoon for minis will be generous without overfilling. 4. Brush the other half of your pieces with a little water and place on top of the filled pieces. Press the edges together gently with your fingers or a fork to seal them. 5. Place them on a baking sheet lined with parchment paper and bake for 20 minutes or until golden brown and cooked on the bottom.

Don’t underestimate nostalgia. It wins out every time—Meghan Ritchie Icing: We make flavored icings to match the jams or fillings inside each tart. A glaze is super simple to make and endlessly customizable.

2 cups confectioners’ sugar 3 tablespoons lemon juice 2 to 3 tablespoons jam 1. Whisk ingredients together until fully combined and smooth. You can add more jam for a brighter color and more lemon juice if the icing is too thick. TIP: If you have scrap dough left over it can be rolled out again for more tarts or you can sprinkle the pieces with cinnamon and sugar and bake for sweet cookies. They are also equally as delicious baked with a little olive oil, rosemary and salt!

SWEETPAULMAG.COM | 25

My happy dish

RECIPE by Karen Hale | STYLING+PHOTOGRAPHY by Paul Lowe

26 | SWEETPAULMAG.COM FALL 2014

This dish makes me happy because it is the perfect fall dish! After our family goes apple picking each fall, it is the first recipe I make with our fresh picks from the day. After a summer of grilling and salads, it’s a comfortfood indulgence that we just love! It’s known in my home as “candy meat!” Candy Pork with Apples & Pears

2 lbs pork loin ½ cup light brown sugar 1 cup real maple syrup 2 apples 2 pears ½ tablespoon nutmeg 1 tablespoon cinnamon ½ tablespoon cumin ½ tablespoon ginger 2 bay leaves pinch of thyme pinch of rosemary

“My Happy Dish” recipe winner

Karen Hale

1. Preheat oven to 360°F. 2. Place pork loin in 9x12" baking dish and rub all sides with brown sugar. 3. Pour half of maple syrup over pork. 4. Cut apples and pears into wedges and place on and around pork. 5. In a bowl, mix the nutmeg, cinnamon, cumin, and ginger, then sprinkle on top of pork and fruit. 6. Top with bay leaves, thyme, and rosemary, then add remaining maple syrup. 7. Bake until cooked through, about 1 hour. Best served with garlic mashed potatoes, because I encourage you to use the sauce that’s cooked in the pan as a gravy on the potatoes!

Want to be a “My Happy Dish” Winner? Submit your ORIGINAL recipe to the My Happy Dish Recipe Contest. If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit your original recipe visit sweetpaulmag.com

SWEETPAULMAG.COM | 27

EXPERIENCE the FLAVORS of the MEDITERRANEAN at HOME

“A beautiful celebration of Mediterranean cooking.” –Alice Waters, owner of Chez Panisse and author of The Art of Simple Food

“This book will immediately join my kitchen library on the ‘use now and forever’ shelf.” –Mario Batali, chef/entrepreneur

AVAILABLE WHEREVER BOOKS ARE SOLD OCTOBER 2014

28 | SWEETPAULMAG.COM FALL 2014 Fall14_SweetPaul_Ad_08.indd 1

7/24/14 5:07 PM

Books 940 Saturdays Harley Rotbart Fact: There are 940 Saturdays between a baby's birth and his or her 18th birthday. Renowned pediatrician Harley Rotbart’s book and journal not only offers ideas on how to fill each Saturday with an activity, but also a journal to help you document their childhood. Random House, $25 Thirteen Dots Coloring Book Robert Escalera This is hands-down the most chic coloring book I've come across. Robert Escalera takes 13 simple dots and charms them up with his wonderful and stylish illustrations. You're going to want to color each page all by yourself! Karen Adams, $28

ALSo AvAiLAbLe fRom St. mARtin’S GRiffin: Monster Knits for Little Monsters by nuriya Khegay Little Aran & Celtic Knits for Kids by martin Storey f o l l ow u s at : www.smpcraft.com

Molly Goodall is the creator of the unique children’s clothing brand Little Goodall. Searching for an innovative solution when her toddler son refused to wear a coat, she designed and made the original Ferocious Felt Lion coat to inspire him to put his hood up in the cold. Molly holds a BFA in Fashion Design from Parsons The New School for Design and has a background in childrenswear, toy design, and fine art. Little Goodall is a family-owned business and the line is lovingly made by hand in North Texas. Visit the company’s website and Molly’s blog at www.littlegoodall.com.

to Sew and Wear Molly Goodall

Molly Goodall

15 charming and unique garments and accessories for sewing levels from beginner through advanced that will charm every adventurous sewist and their little loved ones. Through beautiful photography, detailed illustrated directions, and a CD with patterns for sizes from 18 months to 6 years, designer Molly Goodall guides readers as they create clothing to delight and inspire.

Wild Things to Sew and Wear

Sew something a little wild for your little wild one.

Wild Things

Cover design by Rosamund Saunders Cover photograph by Hoyoung Lee of Sohostory

fac e b o o k . c o m / s m p c r a f t twitter.com/smpcraft www.pinterest.com/smpcraft

$2 2 . 9 9 / $ 2 6 . 9 9 c a n .

w w w . s t m a rt i n s . c o m

s t . m a rt i n ’ s g r i f f i n

175 fifth avenue, new york, n. y . 10010 printed in china

15 animal-themed garments and accessories for your little critters

PaTT ern CD inCl uDe D

Mexico: The Cookbook Margarita Carrillo Arronte Mexico: The Cookbook is the difinitive bible of Mexican home cooking. I'm a huge fan of huge cookbooks that cover a cuisine from A to Z. This book is filled with every classic Mexican recipe you could ever want. ¡Buen provecho! Phaidon, $50 Wild Things to Sew & Wear: 15 Animal-Themed Garments and Accessories for Your Little Critters and You Molly Goodall I just love the adorable animal motifs that adorn all of these sewing projects. I wouldn't hesitate to create these garments in my size and I'm sure you'll feel the same.

The techniques section and pattern CD both ensure that you'll be able to execute the projects with happy results. St. Martin's Griffin, $23 Beauty Everyday Rinne Allen, Kristen Bach, & Rebecca Wood Beauty Everyday is enormous in both size and elegance. It's filled with 365 beautiful photographs of Southern beauty. Each day you can open the book to a new page that is sure to enhance your coffee table and your day. $98 Flea Market Fabulous: Designing Gorgeous Rooms with Vintage Treasures Lara Spencer Lara Spencer, New York Times best selling author and host of HGTV's Flea Market Finds, has a new book chock full of design inspiration. Not only does she show you how to decorate with treasures from the flea market, she also shows you how to reinvent and update pieces to transform them from junk to gem! Lara's a woman after my own heart. Stewart Tabori & Chang, $30

SWEETPAULMAG.COM | 29

Available wherever beautiful books are sold 30 | SWEETPAULMAG.COM FALL 2014

Big Picture Press books are objects to be pored over and returned to, again and again . . . created by and made for the incurably curious. www.bigpicturepress.net

SWEETPAULMAG.COM | 31

Gorg-wanna handmade

IMAGE: Splendid Love Shop

Pair of metallic storage baskets with hand printed linen and canvas Splendid Love Shop, $38 etsy.com/shop/ SplendidLoveShop

32 | SWEETPAULMAG.COM FALL 2014

1. Aya pillow covers ChaneeVijayTextiles, $75 each, etsy.com/shop/ ChaneeVijayTextiles 2. Pineapple print Two Moons and a Fry, $5, etsy.com/shop/ twomoonsandafry 3. Mini concrete container with gold metallic accent ReRunRoom, $8, etsy.com/shop/ReRunRoom

4. Dipped white tray, natural wood The Vintage Vogue Story, $60, etsy.com/shop/ thevintagevoguestory

WILL’S FAVORITE

5. Shiny metallic gold free standing ampersand The Sparklette, $39 etsy.com/shop/thesparklette 6. Mini metallic gold glitter clothespins Anastasia Marie Shop, $6 etsy.com/shop/ AnastasiaMarieShop 7. Metallic mason jars Style Jars and Cans, $12, etsy.com/shop/ StyleJarsandCans

SWEETPAULMAG.COM | 33

Cookin’ up romance TEXT by Aimee Swartz PHOTOGRAPHY by Frances Janisch

Mat Rosa and Jen Ramos have been cooking together for 16 years—four of them as husband and wife. From the moment Mat whipped up his famous tuna sandwiches from his kitchen-less Brooklyn apartment—“totally unromantic but nonetheless memorable,” he said— preparing and enjoying meals together has always been an important part of their relationship 34 | SWEETPAULMAG.COM FALL 2014

Earlier this year, cooking took on an even greater meaning when the couple started Pot Pan Knife—an NYC-based cooking workshop—to help fund the costs associated with adopting their first child. Along the way, they hope to inspire other couples to cook for one another. Each class at Pot Pan Knife is based around a theme, with dishes ranging from basic to advanced. In the breakfast class, for example, Mat teaches couples how to whip up a batch of French Toast and creamy Scrambled Eggs (before tackling the ever-challenging Eggs Benedict). In the desserts class, students learn how to perfect a juicy Apple Crisp, a Flourless Chocolate Cake, and Crème Brûlée. Students also learn to place an emphasis on thoughtful touches—such as plating and presentation—when making a special meal for their partner. “I truly believe the dishes made with love, as opposed to ones you just throw together for a meal, actually taste better,” Mat said. We were lucky enough to catch Mat in action at a recent Pot Pan Knife class, and he took a moment to chat. Here’s what he had to say. AS: How did you come up with the idea to start Pan Pot Knife? MR: Jen and I, unable to have children, decided to adopt. Pot Pan Knife was my contribution to raising funds. Jen paints (through her company/site Cocoa & Hearts) and I guess Pan Pot Knife is just my version of that. I used to teach at UNLV and Art Institute and Jen always said I had a gift for teaching, so this basically combines my two favorite things (other than my marriage, that is!). AS: How did you learn to cook? MR: Growing up, my mother taught my sister and I to cook. She had a lot of patience and always explained everything. Later, she became a chef. I received culinary training at Cornell University (School of Hotel Administration) and worked in several food service places. When I finished, I took another career path (as a software engineer) but continued to cook all the time.

Food is a very basic means to express love AS: What inspires your cooking? MR: I get inspiration from a lot of places. There’s the obvious, like Pinterest and Instagram, but often I just get a feeling to try something. The foods I consider inspirations are usually either colorful or mix unusual items more than anything else. AS: What’s your go-to romantic dish? MR: The most romantic dish is one that requires effort in the details. Jen likes breakfasts. So Eggs Benedict with muffins cut into hearts. Another time I made pancakes with faces—three of them to represent us with the baby we will be adopting. If you asked me, I still swing towards desserts as romantic—Crème Brûlée or strawberries with sabayon are always super sexy. AS: Do you have a special meal that you make for Jen? MR: Not a meal so much—it’s dessert that moves Jen. Usually it’s the simple ones, but the current is a dairy-free Dark Chocolate Mousse Pie made with silken tofu. Part of making a meal special is simply that I took the time to conceive of a dish or menu, make it, and then try to present it artfully. Half of eating is what you see—make it look good and half the job is done. AS: Name a dish you’d like to try or perfect but haven’t yet. MR: Sounds crazy, but I am terrible at making pancakes. I’d really like to work on that.

SWEETPAULMAG.COM | 35

GLUTEN-FREE RECIPES are a piece of cake

AVAILABLE EVERYWHERE BOOKS ARE SOLD “This is the perfect book of classic and sophisticated cakes that happen to be gluten-free. From Boston Cream Pie to Bûche de Noël, you will find a cake for every occasion. As a former pastry chef myself, I cannot get enough.” —Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates and Sweet Treats

@tenspeedpress

36 | SWEETPAULMAG.COM FALL 2014

| TEN SPEED PRESS | tenspeedpress.com

Will’s picks Throw Title a fall feast

IMAGE: Lexington Company

IfCopy fun fiesta is the celebration of summer, then a fabulous feast is the dinner party to embrace for fall. Gather friends, layer the table, and serve your favorite warming comfort foods for an evening of autumnal charm. Here’s our pick of the best from the market to make the magic happen

Hampton Bayside tablecloth, $125, lexingtoncompany.com

SWEETPAULMAG.COM | 37

IMAGE: Lexington Company

The making of a fabulous fall tablescape Fall is the season for hunkering down and welcoming your nearest and dearest into your home for quality time. Shared food, enlightening conversation, flickering candlelight, and warming textiles—these are the elements that tell the story of a great fall feast. The aim is to create a relaxed-yet-sophisticated vibe via a series of pared-back pieces and a smattering of luxurious touches. The key to making this work when it comes to your entertaining tablescape is to embrace natural textures and elements. Think tactile and welcoming linens paired with rough wooden serving platters and rustic-industrial metal dining chairs from salvage yards—opt for a mix-and-match approach for an organic, thrown-together look. At a time when the air is cooler and the days ever shorter, you want to be sure that the table oozes warmth and comfort, but still reflects the falling of the leaves and the change of the season. A line of fallen leaves in varying hues of the season— amber, ochre, burnt orange, and so on—down the center of the table is an easy way to instantly tell the story of the tablescape. Either side, line with rough earthenware dinnerware, classic plaid patterned table linens, simple glassware, and flickering tea lights in glass jars. Let the natural colors and textures of a wooden dining table play the role of stage to your other tabletop elements. Finally, if you wish to soften the look, layer in a series of checked throws on the backs of dining chairs (great if you plan an early fall dinner out on the deck) or place small accent pillows to up the comfort level.

Authentic navy striped oxford napkin, $12, lexingtoncompany.com

Will’s tip! When you are entertaining, you want to be sure that the kitchen is set up to function smoothly—these metal storage tins from H&M Home are not only a budget steal but they’re as stylish as they are practical Storage tins, from $19, hm.com

IMAGE: H&M

38 | SWEETPAULMAG.COM FALL 2014

W I L L’ S P I C K S

Will’s tip! Depending on the size of your dining room table, hang between one and three of these pendant lights over it to create a cozy atmosphere. Their industrial look is on trend, too!

Factory Light No. 5 cable, from $299, schoolhouseelectric.com

1. Bronze bamboo spoon Leif, $12, leifshop.com 2. Tiered wired basket Old Faithful Shop, $82, oldfaithfulshop.com 3. Black clay dinnerware Lexington Company, $125, lexingtoncompany.com

4. Swiss dot lace tray Leif, $80, leifshop.com 5. Amadora mug in light grey Canvas, $8, canvashomestore.com 6. Slatted stacking chair Anthropologie, $248, anthropologie.com

7. Cereal bowl Heath Ceramics, $31, heathceramics.com 8. Copper casserole dish John Lewis, $210, johnlewis.com

SWEETPAULMAG.COM | 39

From Mormor’s kitchen Title Halloween, baked

Copy apples, and Dad screaming like a girl!

FOOD+STYLING+PHOTOGRAPHY by Paul Lowe

40 | SWEETPAULMAG.COM FALL 2014

It was the year I tried to introduce Halloween to Oslo. You might not know this, but Halloween is not really celebrated in most parts of Europe. It’s a very American tradition. As a kid, I remember I once saw an old American movie that was set around Halloween. I was spellbound by all the pumpkins, candy, and costumes. So I decided that I wanted to throw a Halloween party. As we lived in a kind of remote area and I didn’t really care for other kids, the invitation list was my Mormor, great aunt, and myself. Mormor got hold of a pumpkin that we carved into a face. Then there was, of course, the age old question of what to wear. I changed my mind every day—it went from doctor to bear, flight attendant, and little Lord Fauntleroy. Mormor thought it would be a good idea for us all to dress up as witches. She bought tons of thin black fabric and we started making the costumes. The day came, we got dressed, and I wanted to go from house to house and show off our fab costumes. Somehow Mormor talked me out of it. Instead we stayed home, she told scary stories, and we made baked apples filled with marzipan, butter, cinnamon, and sugar. When my parents came home late at

night, we hid behind a big tree in the garden and scared them. It was the only time I heard my dad scream like a little girl! Happy Halloween! Baked Apples with Marzipan Serves 4

4 semi-tart apples 1 tablespoon+2 tablespoons butter 8 oz marzipan ¼ cup light brown sugar 1 teaspoon cinnamon ¼ cup slivered almonds whipped cream, for serving ice cream, for serving 1. Preheat oven to 400°F. 2. Grease an ovenproof dish with 1 tablespoon butter. 3. Core the apples, but don’t core them all the way to the bottom. You don’t want all the good stuff to run out the bottom! 4. Scoop out as much of the apple as you can to make room for the filling. 5. In a bowl, mix marzipan, sugar, cinnamon, and 2 tablespoons butter. It’s messy, so use your fingers. 6. Fill the apples with the mixture and sprinkle almonds on top. 7. Bake for about 25–30 minutes. Let cool slightly before serving with some whipped cream or ice cream.

SWEETPAULMAG.COM | 41

Gorg-wanna kids

IMAGE: Bemz

Heaboard cover, Bemz, from $119 bemz.com

42 | SWEETPAULMAG.COM FALL 2014

2. 1.

WILL’S FAVORITE

4. 3.

1. Varese origami mobile Pippi and Jip, $49, pippiandjip.co.uk 2. Soul mate birdie bedding This Modern Life, $84, thismodernlife.co.uk

3. Punk cushion H&M Home, $13, hm.com 4. Temporary tattoos, modern animals Sass and Peril, $6, etsy.com/shop/ sassandperil 5. Oscar Diaz Bauhaus wall hanging Molly Meg, $74, mollymeg.com 6. Pyramid storage Ligaea, price on request, lilgaea.com 7. Baby jumpsuit Bobo Choses, $66, bobochoses.com

SWEETPAULMAG.COM | 43

44 | SWEETPAULMAG.COM FALL 2014

SWEETPAULMAG.COM | 45

Gorg-wanna woof Treat time

I love making treats for my boys—that way I know what they eat. They get one everyday after their mid-morning walk. The treats disappear within seconds Banana & Pumpkin Treats Makes about 40

1 very ripe banana ½ can pumpkin purée 1 tablespoon honey 1½ cups whole wheat flour ½ teaspoon baking powder 1. Preheat the oven to 360°F. 2. In a large bowl, mix banana, pumpkin, and honey. I find using my hands works best. 3. Add flour and baking powder and work in into the mixture. If it’s too wet, add more flour. It should be a dry dough. 4. Roll it out in a little flour and cut out shapes with a cookie cutter. 5. Place on a baking tray covered with parchment paper and bake for 10–12 minutes. They should be lightly golden. 6. Cool on a wire rack. Store in a jar with a closed lid.

RECIPE+PHOTOGRAPHY by Paul Lowe

46 | SWEETPAULMAG.COM FALL 2014

PAUL’S FAVORITE

1. Italian Greyhound art Growler, $454, growler-london.co.uk 2. Houndworthy classic tee Houndworthy, $40, houndworthy.com 3. Metal black dog bowl Mungo and Maud, $17, mungoandmaud.com

4. Dogs trust slim jug Fanella Smith, $46, fenellasmith.com 5. Stardust dog collar Zee Dog, $00 zee-dog.com 6. Bertie and grey stripe cushion Plum and Ashby, $64 plumandashby.co.uk

7. Personalised leather dog bone name tag Not On The High Street, $13 notonthehighstreet.com

SWEETPAULMAG.COM | 47

One for the season

FOOD+STYLING by Michaela Hayes, Crock & Jar | PHOTOGRAPHY by Paul Lowe

48 | SWEETPAULMAG.COM FALL 2014

Stone fruit season is a special time of year—when plums, nectarines, and peaches call out from the farmers market stands and beg to be eaten out of hand with juice dripping down my chin. There really is no substitute for a fresh local peach. So while they are in season, I encourage you to eat as many as you can. And when you’ve had your fill, preserve the rest. Or, as they say, “Eat what you can, and what you can’t, can.” While I was living in Santa Cruz, California, I worked with Erin Justus Lampel, the talented baker behind Companion Bakeshop, to host a jam making and canning class at the bakery. Bread and jam are an obvious and delicious pairing. I developed a couple of recipes for the class and these Spiced Peach Preserves were my favorite. Simple and straightforward, they take the deliciousness of the peaches and dress them up to taste like pie in a jar. They are sweet and tangy and lightly spiced. Spread them on bread to liven up your morning toast, or use, like I did, as a pie filling to remind you of those glory days of fresh stone fruit season after they have gone. To make things a little more fun (and to make a little bit of preserves go further), I decided to make hand pies. Travelling as a young photo assistant in the South, handmade hand pies were a seldom and sought after treat at small gas stations along the blue highways. Those little pies were the perfect vessel for an assortment of fruit fillings, and a welcome sweet treat as we continued on our journeys. I don’t eat wheat or dairy anymore, and I took it as a personal challenge to create a hand pie I would be happy to eat. You can use any basic pie dough recipe to create these pies; for the gluten and dairy free version shown here, go to crockandjar.com/peach-hand-pies.

Spiced Peach Preserves Yields approximately 5 8oz jars

6 cups peeled and chopped peaches 3 cups sugar 2 tablespoons lemon juice ½ teaspoon grated lemon zest ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ¼ teaspoon ground cinnamon 1. Prepare waterbath, jars, and lids. 2. Heat all ingredients together in a heavy pan on medium heat until the fruit starts to give up liquid. 3. Turn heat up to high and cook mixture, stirring consistently to prevent burning.

test how they gel using the chilled plate test. (Do this test by chilling a plate in the refrigerator. Drop the preserves on the chilled plate and see if it gels. If it doesn’t, continue cooking and test again.) 5. Remove preserves from heat and skim off foam. 6. Ladle preserves into warm canning jars, leaving ¼ inch headspace. Wipe rims. Apply lids and bands and adjust to fingertip tight. 7. Process jars for 10 minutes in a boiling water bath. 8. Cool jars and check them for a proper seal.

4. Cook preserves until they thicken and

SWEETPAULMAG.COM | 49

Sweet Paul Magazine Wedding

ANNUAL WEDDING ISSUE

2014/2015

Click here for the digital edition / Click here for the print edition 50 | SWEETPAULMAG.COM FALL 2014

SWEETPAULMAG.COM | 51

Gorg-wanna design

IMAGE: H&M

Cushions, H&M, from $13, H&M Home

52 | SWEETPAULMAG.COM FALL 2014

4. 5.

1. Our French friend brass light French Connection, $143, frenchconnection.com 2. Feathers wallpaper Mini Moderns, $93 per roll, minimoderns.com 3. Kitchenalia tea towel Hector & Haddock, $17, hectorandhaddock.com WILL’S FAVORITE

4. Alliance tasselled tote Anthropologie, $148, anthropologie.com 5. Small gold coin earrings The Hambledon, $83, thehambledon.com 6. Roadhouse leather chair CB2, $259, cb2.com 7. Simple espresso cup Folklore, $27, shopfolklore.com

SWEETPAULMAG.COM | 53

Keep track of in all of your favorite places!

Pickling! Fruits, vegetables, you name it—there is a way to pickle it. Whether it is a quick refrigerator pickle, a pickle that you can into jars to stock your pantry, or a nutritionally packed fermented pickle, there are an infinite variety of ways to add more flavor to your local winter meals. These are some of my new seasonal favorites. Now is the time, so get pickling!

FOOD by Michaela Hayes | STYLING by Sarah Cave | PHOTOGRAPHY by Susanna Blavarg

58 | SWEETPAULMAG.COM FALL 2013

54 | SWEETPAULMAG.COM FALL 2014

SWEETPAULMAG.COM | 59

Download all back issues as PDF files! gumroad.com/sweetpaul

S PR I NG 2014

FA L L 201 3 W I N T E R 201 3

S U M M E R 201 3

WINTER 2012 • NO. 11

SUMMER 2012 • NO. 9 FALL 2012 • NO. 10

S PR I NG 201 3 1

SPRING 2012 • NO. 8

WINTER 2011 • NO. 7

FALL 2011 • NO. 6

SUMMER 2011 • NO. 5

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

1 | S W E E T PA U L W I N T E R 2 0 1 1

2 | S W E E T PA U L S U M M E R 2 0 1 1

SWEET PAUL SUM M ER 2011 | 1

SWEETPAULMAG.COM | 55

56 | SWEETPAULMAG.COM FALL 2014

PHOTOGRAPHY by Nathen Michael

features

FALL 2014 | ISSUE NO. 18

Beat it A magical Halloween Beads Persian flavors The Cuban table Autumn treehouse soirée The wonders of leaves Cauliflower Harvet feast Preserving nature Eating Emilia Romagna

SWEETPAULMAG.COM | 57

Beat It! Sweet Paul smashes and cooks with some of his favorite fall ingredients

58 | SWEETPAULMAG.COM FALL 2014

FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Kristin Gladney

Orange Roasted Beets with Pomegranate & Pistachio

SWEETPAULMAG.COM | 59

A magical Halloween

The amazing artist Mister Finch has created a magical world and some amazing projects for Sweet Paul. Enter his world and be amazed

70 | SWEETPAULMAG.COM FALL 2014

CRAFTS by Mister Finch | PHOTOGRAPHY by Susanna Blåvarg

SWEETPAULMAG.COM | 71

These beads remind me

OF MY CHILDHOOD CRAFT PROJECTS. I HAVE TRIED TO UPDATE THE PROJECTS SO THAT THEY LOOK MODERN AND COOL BUT ARE STILL REALLY EASY TO MAKE. WHAT'S BETTER THAN A COOL CRAFT PROJECT THAT ONLY TAKES MINUTES?

CRAFT+STYLING+PHOTOGRAPHY by Paul Lowe

78 | SWEETPAULMAG.COM FALL 2014

Beaded Picture Hanger SWEETPAULMAG.COM | 79

PERSIAN

F L AVO R S

Jeweled Rice

86 | SWEETPAULMAG.COM FALL 2014

Beet & Yogurt Dip

Some of the hottest kitchens right now are Persian, with a myriad of spices, herbs, and nuts. These dishes will turn your kitchen into a 1,001-night feast FOOD STYLING by Eugene Jho | PROP STYLING by Nidia Cueva | PHOTOGRAPHY by Armando Rafael

SWEETPAULMAG.COM | 87

fo lIag e . fri en ds. foo d.

m ix well

PHOTOGRAPHY by Nathan Michael | FOOD+RECIPES+FOOD STYLING by Sandra Holl of Floriole STYLING by Tereasa Surratt+Angela Finney Hoffman

104 | SWEETPAULMAG.COM FALL 2014

SWEETPAULMAG.COM | 105

Leaves THE WONDERS OF

CRAFTS+STYLING+PHOTOGRAPHY by Dietlind Wolf

Leaf Map

S W E E T P A U L' S DIETLIND WOLF G OT I NS P I RE D BY ALL THE BE AUTIFUL L E AV E S T H I S SEASON BRINGS. PU T O N YOUR W E L L I N GTO NS A N D G E T I N TO N AT U R E !

SWEETPAULMAG.COM | 117

Cauliflower Au Gratin

This was one of my favorite childhood dishes

It’s so easy to make Creamy Cauliflower Soup

SWEETPAULMAG.COM | 127

FOOD+STYLING by Monica Bjerkerud Sjøli | PHOTOGRAPHY by Aina C.Hole

Preserving nature

This is the perfect time to place all of fall's wonderful ingredients in jars and bottles. Save a little sunshine for those cold and dark winter days

136 | SWEETPAULMAG.COM FALL 2014

Plums with Anise, Cardamom, & Rum

SWEETPAULMAG.COM | 137

TING A E Text by Carey Jones

Photography by

144 | SWEETPAULMAG.COM FALL 2014

i a -R o m

Linda Pugliese

Left: Cinque Campi, organic winery Right: Parmigiano-Reggiano Dairy, Caseificio San Lucio

SWEETPAULMAG.COM | 145