Sweet Paul Magazine - Summer Issue 2015

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S U M M E R 201 5


Contents SUMMER 2015

3 What’s up Sweet Paul? Se



ou to cr eate these for y


7 Summer is the season to ...


10 Recipe Monday 12 Crafty Friday 14 Lova's world 17 Keep your eye on 20 My happy dish 23 Books 24 Gorg-wanna handmade 26 Life's a ball 30 Gorg-wanna design 33 Will's picks 36 Sweet Paul Makerie 38 From Mormor's kitchen 40 Gorg-wanna kids 42 Woof 44 Big Gay Ice Cream

©2015 S.C. Johnson & Son, Inc. All rights reserved.

46 One for the season




Check out more DIY ideas from Grace Bonney of Design*Sponge.

features 50

Summer gathering


Lady Grey ice cream




Rose summer drinks




I'll have the salad, please


Tomatoes: summer's gold


When Paul met Katie Lee




Whole larder love


A culinary adventure


Pantry confessions


Next time!

Photography by Linda Pugliese SWEETPAULMAG.COM | 3

❘ What’s up Sweet Paul? I’m happy to say that summer is finally here. I don’t know about you guys, but here in Brooklyn we had a very cold winter and spring. I was so ready to shed the wool and get my shorts on. Summer means different things for different people. Some people love the beach, others the mountains. This year I’m trying out both. I will pack up and bring the boys (Lestat and Hugo) to Fire Island for a few weeks. Life there consists of reading in the pool, drinking cocktails, eating BBQ, and trying to stop Hugo from escaping. Then we will all go up to the Catskills for a month of flea markets, antiquing, long walks, and trying to stop Hugo from escaping. As you might have picked up, he loves to run away. So however you spend your summer, I hope it is a wonderful one with lots of love, laughter, and tons of BBQ. Happy summer, everyone!

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Photography by Kristin Gladney


free shipping on art 18" x 24" and larger code: SPMAG2015 exPireS 9/30/2015


| 3

Paul Lowe

Founder & editor in chief paul@sweetpaulmag.com

Will Taylor Market editor will@sweetpaulmag.com

Laura Kathleen Maize Copy editor laura@sweetpaulmag.com

Susanna Blåvarg Editor-at-large susanna@sweetpaulmag.com

Advertising Inquiries advertising@sweetpaulmag.com

Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Joline Rivera Art director joline@sweetpaulmag.com

Lova Blåvarg Editor-at-large lova@sweetpaulmag.com

Nellie Williams Graphic designer nellie@sweetpaulmag.com

General Inquiries info@sweetpaulmag.com

Aimee Swartz

Jules Mercer

Alexandra Grablewski

Kathryn Gamble

Alicia Buszczak

Katie Lee

Andrea Bricco

Kristin Gladney

Big Gay Ice Cream

Linda Pugliese

Charlie Hernandez

Michael Marquand

Chelsea Zimmer

Michaela Hayes, Crock & Jar

china squirrel

Rohan Anderson

Dietlind Wolf

Susan Evenson

Dimity Jones

Tereasa Surrat

Goor Studio

Toby Murphy

Follow us on Instagram instagram.com/sweetpaulmagazine instagram.com/jolinerivera instagram.com/brightbazaar



Be glorious


❘ Summer is the season to ...

Our top three Etsy stationary buys for summer

Overlapping circles pillow, $249

Pillows from $40 tinekhome.com

Coffee mug, $45 each

Watercolor wilderness wedding stationery sample pack If you’re in the stages of planning a summer wedding—or perhaps you’re keen to throw a last-minute bash to celebrate your nuptials— then a customized stationery set could be your paper saviour. This floral-inspired set by Nina Thomas has everything from placecards to menus and invites. Plus, the whole set has the look and feel of custom wedding stationery but at a fraction of the cost—we love it. $13, etsy.com/shop/NinaThomasStudio

Ice cream cone card No, we’re not quitting sugar either. In fact, we’re revelling in the joy of a cool and sweet ice cream cone on a hot summer’s day. Why not keep the simple pleasure of sending a handwritten note going by sending a surprise summer card to a loved one this season? It doesn’t have to be for any given reason—it could be simply to say hello, or perhaps as an invite for an ice cream date! $4, etsy.com/shop/PerroPaperCo



Refresh your home with new neutrals— think cool grays, washed stone linens, and flag stone flooring Drink a Watermelon Martini

6 mint leaves 1 tablespoon simple syrup 1 tablespoon fresh lemon juice 1 cup watermelon cubes ½ cup vodka

1. Place the mint leaves, simple syrup, and lemon juice in a cocktail shaker. 2. Gently muddle the mint to release its oils and fragrance, then add the watermelon cubes and carefully mix until they're juiced. 3. Fill up the shaker with ice and shake with vigor before straining into 2 fridge-chilled martini glasses. 4. Garnish with the mint.

Look what Sweet Paul spotted! 1. Cactus flower vases We’ve been sold on succulents for some time, but these new vases shaped like cacti make us smile. from $26, howkapow.com

AXO Bowls (set of 3), $80

Bake a savory summer vegetable tart


Cook with corn, okra, and zucchini Shop from the stylish edit of sophisticated, understated, and effortlessly cool design and homewares from Burkelman’s online store assortment shopburkelman.com

Pink sunset lake instant art print For fans of instant gratification, this graphic geometric art print is perfect because it’s available as an instant download. Whether you print at home or via a local printing store, it’s an affordable way to refresh your walls for the summer months. Our top pick is this pink sunsetinspired piece that evokes memories of lazy summer evenings by the lake. Bliss. $5, etsy.com/shop/DaydrifterDigital

2. Fishs Eddy serving platter Lobster roll, anyone? We’re smitten to see NYC-based vintage kitchenware store collaborate with West Elm on this range of tabletop pieces for summer. $32, westelm.com 3. Cocktail napkin Mad for watercolor? You’ll love these cocktail napkins with monochromatic center transitions. $8, huddlesonlinens.com



4. Yoga mat These colorful yoga mats are designed, printed, and packaged out of Portland, Oregon, and have us all the more keen for a session of sunrise beach yoga! $60, etsy.com/shop/YETIYOGA



❘ Recipe Monday Pulled Salmon with Fennel Slaw SERVES 4–6 It’s no secret that I love my salmon in every form possible. Pulled salmon is my new thing. It’s so easy to make. You can make it in the oven or outside on the grill. The result is a juicy meat that can be served on a bun with fennel slaw and BBQ sauce.

3 tablespoons Sriracha 2 tablespoons dried thyme

2 tablespoons cumin 1 tablespoon salt+more, to taste 1 lime+1 lime, juice only 2 tablespoons rice vinegar vegetable oil, for greasing 1 whole deboned salmon side, with skin 1 small fennel, thinly sliced ½ lemon, juice only buns, toasted BBQ sauce

1. Heat your oven to 320°F. 2. In a bowl mix Sriracha, thyme, cumin, 1 tablespoon salt, juice of 1 lime, and rice vinegar. 3. Oil an ovenproof dish and place the salmon skin-side down.

of the leaves), juice of 1 lime, and juice of 1 lemon, and season with salt. 6. Use a fork to shred the salmon meat. 7. Place on top of toasted buns and add fennel salad and BBQ sauce.

4. Cover the salmon with the mixture and bake for about 30–35 minutes (the baking time depends on the size of the salmon). 5. Mix fennel (including some

Food+styling+photography by Paul Lowe



❘ Crafty Friday Title Copy

Vintage Wallpaper Wall Hanging There are so many cute vintage wallpapers out there and not enough walls. A good way to use them is to turn them into wall hangings like this one. It’s super easy and makes a big statement on your wall. You will need:

vintage or new wallpaper (I got mine from etsy.com/shop/ RetroWallpaper) scissors ¾” half round wooden moldings saw hot glue gun rope 1. Measure out how long and wide you want your wall hanging and cut the wallpaper to size. 2. Cut the wooden molding to size. You need 4 lengths and they should be 10” wider than the wallpaper. You can always smile and ask your local lumber yard to cut them for you. 3. Hot glue 2 moldings on each end of the wallpaper. 4. Tie a rope to the top ends of the moldings and tie a knot at the top.

Crafts+styling+photography by Paul Lowe



❘ Lova's world

Origami Flower Wreath Flowers are very important in the celebration of Swedish Midsummer. On Midsummer’s Eve everyone makes flower crowns to wear in their hair. A tradition says that if you pick seven different flowers from seven different fields on Midsummer’s Eve and place them under your pillow, you will dream about your true love. This summer I wanted to make a flower decoration that wouldn’t wither in a couple of days. This origami flower wreath is made of paper and will last forever! You will need:

35 to 40 paper squares thick metal wire glue gun and glue 1. Choose paper in a light but colorful scheme and cut into differently sized squares, ranging from about 4”–2” wide. Since your flowers will be quite small, the paper

shouldn’t be very heavy or it will be hard to fold. You will need about 35–40 paper squares. 2. Fold into a few different kinds of origami flowers. There are hundreds and hundreds of different ways to make origami flowers and a simple Google search will bring you a lot of different options. (Instructions for the ones I used for this wreath can be found by Googling “origami carambola flower”, “origami lily”, and “origami twisty rose”. 3. Make a circle out of thick metal wire. Your circle should have a diameter of about 9”. 4. Use a glue gun to cover the circle in origami flowers until it is as full as you would like it. Make sure not to glue flowers in the same color next to each other and wait a few seconds for the glue to dry after gluing each flower.

Crafts+styling by Lova Blåvarg | Photography by Susanna Blåvarg



â?˜ Keep your eye on The right angle

Ceramicist Andrew Molleur wows with his elegant geometry

Sweet Paul Magazine

the Wedding issue sweetpaul.bigcartel.com

Text by Aimee Swartz | Photography by Kristin Gladney



It is nearly impossible for me to identify a singular source of inspiration for my work. I believe that everything I experience plays a role in the way I work and develop ideas AS: What is your creative process? AM: It is nearly impossible for me to identify a singular source of inspiration for my work. I believe that everything I experience plays a role in the way I work and develop ideas. AS: Are there any recent pieces you’ve made that are particularly special to you? AM: There are definitely pieces that I am more attracted to in terms of technical prowess or aesthetic appeal, but I really try not to become attached to any one piece. With that being said, I do enjoy some projects more than others. For instance, I am currently designing a series of porcelain pendant lights for a restaurant. It has been a gratifying experience to work closely with the owner and create unique fixtures. AS: What’s your typical work day like? AM: I typically like to get into my studio as early as possible. The mornings are the most productive for me. I tend to be more focused and have a clearer thought process before noon.

Andrew Molleur is a Kingston, New York-based ceramicist with a stunning new collection of sleek, functional porcelain that we can’t stop talking about. The asymmetrical lines! The unexpected angles! The colors! Each design is completely unique in its pattern and texture—the graphic designs on Andrew’s pieces are not glazed or painted, but rather are individual inlaid pieces of tinted porcelain. We especially love his hand-cast trays and origami vases that he created by translating a geometric pattern he folded into paper into ceramic. We sat down with him after a tour of his studio to talk high school pottery, architecture, and some advice we could all do well to follow.


AS: What first drew you to ceramics? AM: My introduction to ceramics was through a throwing class my mother enrolled me in the summer before high school. I was immediately drawn to the material. My interest continued to grow and I gradually started to dedicate more time to the medium. AS: Did you continue on with any formal education? AM: I received a BFA from RISD where I majored in Ceramics. While at RISD, I was exposed to new processes and ideas as well as to the worlds of architecture and design, which has had an enormous impact on my work. RISD gave me a solid foundation both technically and conceptually, but a lot of my knowledge has come from hands-on experience with the material and its interaction with the world.

AS: Describe your studio. AM: My studio is constantly in flux. As I acquire new equipment and begin new projects, the layout and function morph to accommodate the change. Although it is my place of work, it is also a place to experiment with new material and ideas before releasing them into the world. It is a space I visit daily regardless of whether or not I have a deadline. AS: What's the best piece of advice given to you that you’d share with others? AM: Never give up. AS: What is your dream project/collaboration? AM: I have always wanted to design and produce a ceramic module that could be implemented in home construction. The abundant availability and innate characteristics of the material would make it ideal for such a product. There are systems available now that focus on ceramic being used just as a façade. I believe a product could be developed where it is not only the façade but also acts as a structural building block and insulator. Read more about Andrew and see some of his work at andrewmolleur.com.


❘ My happy dish “This cake makes me happy because it’s bright, summery, and delicious. The lemon and blueberries compliment each other perfectly and the vibrant blueberry glaze makes this cake a real showstopper”

Recipe+food by Tux Loerzel, brooklynhomemaker.com | Photography by Paul Lowe


“My Happy Dish” recipe winner Tux Loerze

Blueberry Buttermilk Bundt Cake SERVES 10

1. Preheat oven to 350°F.

the berries squish a little.

2. Generously butter and flour a 10-cup bundt pan.*

10. Spread batter in the pan and smooth the top.

 2½ cups all purpose flour +more for dusting pan and berries
 2 teaspoons baking powder
 1 teaspoon fine sea salt or table salt
 ½ teaspoon vanilla extract
 ¾ cup buttermilk
 1 lemon, just the juice 2 lemons, just the zest 1¾ cups granulated sugar
 1 cup unsalted butter, at room temperature
 3 large eggs, at room temperature
 2½ cups blueberries (fresh or frozen)

3. In a medium bowl, whisk or sift flour, baking powder, and salt together and set aside.

11. Bake for 55–60 minutes, rotating the cake 180° after 30 minutes to make sure it browns evenly. (If using frozen berries, you may need to add 5–10 minutes more.)

 2½ cups confectioners’ sugar (or more, if desired)
 1 lemon, just the juice ½ cup blueberries (fresh or frozen)

4. Add lemon juice and vanilla to buttermilk and set aside. 5. In the bowl of a stand mixer, mix sugar and lemon zest until well combined. 6. Add the softened butter and beat until light and fluffy, about 3–5 minutes. 7. With the mixer on a low speed, add your eggs 1 at a time, scraping down the bowl between each addition. 8. Alternate 3 additions of flour and 2 additions buttermilk, beginning and ending with flour, scraping the bowl between additions. Do not over-mix. 9. Toss the blueberries with about 2 tablespoons of flour to coat, and gently fold them into the cake batter. The batter will be very thick so don’t worry if

12. The cake is done as soon as a toothpick comes out clean. 13. Set cake pan on a wire rack to cool for 30 minutes, and invert cake onto rack to cool the rest of the way. 14. When the cake is completely cool, prepare the glaze. 15. Mash the blueberries in the lemon juice with a fork or potato masher. 16. Press through a sieve or fine mesh strainer to remove the skins and get the maximum amount of juice.

18. Place cooling rack and cake onto a clean baking sheet to catch any glaze that drips off the sides. 19. Pour glaze over cake, letting it trickle and drip down the sides. If desired, collect excess glaze in the baking sheet and pour another coat. Let the glaze set for at least 15 minutes before serving. Cake can be stored, covered, at room temperature for 3–4 days. To prevent sticking, I coat * every inch of the pan with softened butter using a pastry brush, and then dust the inside with flour and tap out the excess. Refrigerating your pan while you prepare the cake will help firm the butter for extra insurance.

17. Add the confectioners' sugar to the juice and whisk until smooth. Add more sugar if you like a thicker glaze.


â?˜ Books The Gardener's Garden Madison Cox This is my new go-to resource for gardening inspiration! Phaidon, $80






The Craft Cocktail Party Julie Reiner Wonderfully delicious drink inspiration for your next cocktail party or just an evening at home. Grand Central Life & Style, $26

You deserve a break

A wealth of recipes for Swedish specialties

Endless Summer Cookbook Katie Lee I worked with my friend Katie Lee to style this cookbook and I can tell you that every single recipe was just as tasty as it looks in the photos. STC, $30

on sale now TEN SPEED PRESS


The New Bohemians: Cool and Collected Homes Justina Blakeney Want to capture that bohemian look for your home? This book has inspiration as well as easy DIY projects for your home! STC, $35

Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well Maria Speck My friend Maria's new book is a staple in my kitchen and I'm sure it will be in yours too! Ten Speed Press, $28

The Jewelry Recipe Book Nancy Soriano This is your recipe book to create impressive jewelry from easy-to-get materials. You'll be the talk of the town! Artisan, $25 SWEETPAULMAG.COM | 23


❘ Gorg-wanna handmade


Turquoise painted porcelain plate, $15 etsy.com/shop/IngagaArt 1. Abstract aqua painting Madareli, $25, etsy.com/shop/madareli 2. Ocean blues pillow cover Sit Stay GO, $44, etsy.com/shop/sitstaygo 3. Tile coasters Tilissimo, $31 per tile, etsy.com/shop/Tilissimo 4. Watercolor hello personalized stationery set Catie Webster Design, $35, etsy.com/shop/ CatieWebsterDesign


5. Watercolor tea towel Yao Cheng Design, $32, etsy.com/shop/YaoChengDesign


6. Isabella ombré blue wallpaper Digetex Home, $46, etsy.com/shop/DigetexHome 7. Unique marbled watercolor mug AO Businessentials, $13, etsy.com/shop/AOBusinessentials 5.



IMAGE: Ingaga Art





Sweet Paul plays with the new Rit dye

Life’s a ball

Steven Bowe’s beautiful spin on the ancient art of temari

Crafts+photography by Paul Lowe

When I heard that Rit launched a new product called Rit DyeMore,

Text by Aimee Swartz Styling by Paul Lowe Photography by Alexandra Grablewski

specially created to dye synthetics, I just had to try it out. I found that it works really well on plastic. I dyed plastic chains, polyester rope, cell phone covers… even light switch covers went into the pot! If it can be heated up, it can be dyed. If you want to learn how to make these projects go to ritstudio.com or sweetpaulmag.com/make. Rit dye can be found on Amazon or ritstudio.com. Cell Phone Covers Plastic phone covers have been dipped into dye baths to create this color-blocked effect

Bowls These bowls are made of polyester rope that has been dipped to create a painted effect

Light Switch Covers You can now color coordinate your light switch plates to match your walls!

Necklaces Inexpensive plastic chain and rope from the hardware store can be used to create these cool necklaces

Fabric artist Steven Bowe has been “playing with string” for more than two decades, but it wasn’t until last year that he taught himself the ancient art known as temari. Temari balls originated in China and were introduced to Japan in the 7th century. Historically, temari were crafted from the remnants of old kimonos and other previously used materials: discarded clothing and household items were taken apart and the fabric pieces and threads reused. Temari is an age-old art; Bowe’s creations, with each ball displaying a staggering level of intricate embroidery, are a testament to that. Bowe says he spends days, sometimes months, on a piece—depending on its complexity. “For about six months I had collected short pieces of scrap threads that were left over from previous projects I made. I separated these into color families, and then started stitching diamonds with them. I loved watching these beautiful designs emerge from thread scraps that I normally would have thrown out,” he said, about one particularly special project. Remarkably, Bowe does this work in his spare time: he works a day job doing IT work at a medical college. “A typical day for me is to go to work, come home, give my bunnies their dinner, feed myself, and then relax on the couch and stitch temari all night while half-watching Netflix,” he said. AS: What drew you to fabric arts? SB: The draw to fiber for me is that it’s magic. It amazes me that these short fibers growing from plants or animals can be harvested, twisted to form yarn, and then that one continuous thread can be transformed, with only a series of loops or knots, into fabric, that can then be shaped into garments, blankets, art, or other accessories. Each one of these steps is an art form in and of itself. I’ve washed freshly-shorn wool, carded the fibers before spinning them into multi-ply yarn, dyed that yarn (with both natural and synthetic dyes), and then knit, crocheted, or woven it into fabric.

Be Brilliant with Color


Each step becomes a series of decisions that affect the outcome of the product. The fact that I have the ability to perform each one of these steps satisfies the very deep and instinctual DIY part of my personality. It’s empowering. AS: How did you learn to work with fabric? SB: I had strings around me from an early age. My grandmother was a seamstress by profession, and knit and crocheted in her free time. My mother crocheted and sewed, but was more passionate about needlepoint. She made wonderful pieces that were hung around our house, and it was inspiring to see the pride she took in her work. I was probably around 15 when I started crocheting lace doilies. I asked my mother to show me the basic stitches, and then I got some pattern books and was quickly addicted. In my early 20s, a friend showed me the knit and purl stitch, and then I taught myself the rest from books. AS: Tell us about the process of creating a temari ball. SB: Temari is a fairly new medium for me; I’ve only been making them for about a year. I find making them quite mesmerizing and rarely have trouble staying focused; in fact, I often find myself consumed by a given project, and love watching the patterns emerge as I continue embroidering them. There are somewhat simple patterns that only require dividing the sphere into quarters, and those require some math. However, other patterns can result in hundreds of divisions being created, and those require a lot more math/geometry. AS: Where do you find inspiration? SB: I’m very inspired by many of the Japanese artists whose work I’ve been able to see online and in books. The pieces I am drawn to the most are the ones that make my brain hurt when trying to figure out how they were made. I hope to have half of these artists’ talent one day. Inspiration for color palettes is rarely conscious to me. I recently made a piece using the color palette of a movie character’s wardrobe, but that was the exception. Usually I pick one color from my thread stash and then build a palette around it. AS: You work with both fiber and clay. Is there one you prefer over the other? SB: I prefer working with fiber over clay. Logistically, it fits my personality better. I can embroider temari balls or knit something when


The fact that I have the ability to perform each one of these steps satisfies the very deep and instinctual DIY part of my personality. It’s empowering and where I want to. With ceramics I’m forced to be in a studio at a pre-determined time. They’re very different mediums and I enjoy the contrast—one hard, one soft. If I had to name a surprising similarity it would be that I’ve been most successful with each when I take the time to plan a project before starting it, but then let it evolve as I’m working on it, allowing the project to change organically. AS: What is your dream project? SB: I don’t really have one. More than any one project, I want to learn different skills. My dreams are to learn glass blowing, furniture design, bonsai, 3D printing, and metalwork, and then mix those mediums as the inspiration strikes me. AS: What’s the best piece of advice given to you that you’d share with others? SB: A very talented fashion designer friend once shared an important lesson that he’d learned after years of work: when you’re struggling with a project that is just not doing what you want it to do, abandon it. And if it’s still haunting you, destroy it. I’d generally prefer not to avoid a challenge, but I have found this to be incredibly liberating advice. At the time, I was struggling with a ceramic piece I was working on. I hated what was coming out, and I was trying to force it to become something it was never going to be. It was weighing me down and dampening my spirits. After speaking with my friend, I took the piece outside of the studio and smashed it on the sidewalk. I immediately felt relief; the burden of seeing this project to completion (as I’d imagined it, at least) was lifted from my shoulders, and I was free to pursue the next project.

Steven created this beautiful craft project just for Sweet Paul Magazine’s readers. For the how-to, please visit sweetpaulmag.com/crafts.

You can check out Steven’s work at stevenbowe.com or on Facebook at facebook.com/stevenbowe.temari.


❘ Gorg-wanna design

2. 1.



1. Abbesses platters in red Canvas Home Store, from $40, canvashomestore.com 2. Gio stripe tea towel Studio Patro, $24, studiopatro.com 3. Criss knit orange pod CB2, $199, cb2.com


4. Pop orange tealight holder Crate and Barrel, $5, crateandbarrel.com


5. Ansa orange vase CB2, $60, cb2.com 6. Formosa cushion Urbanara, $32, urbanara.de 7. Orange huatuclo chair Boqa, $351, boqa.fr/en


Mast dining set, West Elm, $597 westelm.com


IMAGE: West Elm



❘ Will’s picks The new organics

This summer, let the natural environment be your décor lead for a look that’s high on texture and cool in color. Here, Sweet Paul’s market editor, Will Taylor, shows you how to bring the look home

IMAGE: Broste Copenhagen

Bamboo chair, Broste Copenhagen, $255, brostecopenhagen.com


W I L L’ S P I C K S 1.


3. 4. 5.


Go Natural! One of the easiest ways to create a cohesive look in your home décor is to be consistent. When you come to choosing pieces for a scheme, think about how they will fit alongside existing pieces. If it’s a complete refresh you’re after, consider how you could build the look out from that one piece. This season we’re championing the benefits of layering organic elements into your home. By opting for an organic-inspired scheme, you will create a stylish summer space that feels as effortless as it looks. The key to making an organic-led décor scheme work is to start with the fundamental pieces. If you are starting from a completely blank slate then you can choose statement pieces of wooden furniture—these will start to tell the story of your space. In this case, these pieces of furniture become the hero elements of the scheme, as they not only set the tone of the space but also become an important visual focal point. You can then use soft linen textiles and cool gray accessories to balance the rough textures of the main pieces. If, however, you already have furniture pieces that possess a modern aesthetic, you can still create an organic vibe. In this instance, you can achieve the look by introducing texture through layered accents—think found driftwood, olive trees, jute rugs, grain pillows, hand-woven baskets, and so on. This will create a visual juxtaposition between the clean lines of the furniture and the natural textures. With your furniture and accessory style decided, you should turn your attention to the color palette of the space. Taking the lead of natural elements such as wood and stone, the scheme should continue the organic theme through its chosen hues across all the elements in the room. Soft beige, sandy colors mixed with cool grays and milky whites will give the space a sophisticated and balanced feel.

Will’s tip! Wooden

Top: Cushions, Urbanara, from $30, urbanara.co.uk Bottom: Curtains, H&M Home, $80 a pair, hm.com

Bath accessories, Urbanara, from $6 urbanara.co.uk

Will’s tip! Introduce unexpected visual interest to natural and organic pieces with hand-carved patterns, just like the herringbone cut into this wooden chopping board. Herringbone flag cutting board, Leif, $60, leifshop.com

furniture is a great way to quickly make a textural statement in a space—we love the rustic and organic look of this sink console unit from Pottery Barn. Mason reclaimed wood single sink console, Pottery Barn,$1,699, potterybarn.com


1. Out rigger wall banner Pony Rider, from $119, ponyrider.com.au 2. Wooden veneer pendant lamp LJ lamps, from $240, etsy.com/shop/ljlamps 3. Luna cushion cover Sparrow & Co.,$37, sparrowandco.com 4. Large ceramic pitcher Old Faithful Shop,$49, oldfaithfulshop.com 5. Seagate dinner plate in gray Canvas,$21, canvashomestore.com 5. Terrazzo wool dhurrie rug West Elm,from $59, westelm.com



Sweet Paul Makerie Text by Paul Lowe Photography by Goor Studio In mid-April, 100 creative souls got together at Terrain and the Urban Outfitters headquarters in Philadelphia for a weekend of friendship, crafts, food, and good old fun. It was a truly magical weekend, with participants from 24 states and five countries. Saturday was at Terrain and the participants were blown away by the amazing venue. Breakfast around the bonfire, awesome classes, and a dinner hosted by Genevieve Gorder and myself, all in the most beautiful setting. The embroidery class was in a 1800s mushroom house, weaving classes were in a greenhouse, and cotton was spun in an old barn. Sunday was spent at the uber cool URBN headquarters at the Navy Yard in Philly. Just the scale alone is enough to impress. And with URBN's aesthetic‌ you know it’s cool. It was a weekend filled with laughs, new friendships, and love. We all went home tired but really fulfilled. If you want to know about upcoming Sweet Paul Makerie events, please go to themakerie.com.



❘ From Mormor’s kitchen Pavlova’s white clouds

As a child, one of my favorite things was to listen to my Mormor’s stories. She was a great story teller, and told everything from fairy tales to real life yarns.

One of my favorites was from the 1920s; Mormor slipped and fell in a jewelry store in Copenhagen and was helped up by a very beautiful and elegant lady wearing a huge fur coat and pearls. The woman was none other than Anna Pavlova. Mormor loved telling that story and loved hearing it again and again. She would show me pictures of Anna and one day she told me of the dessert created in her name—the pavlova. Being the young foodie I

was, I demanded that we make one right then and there. Norway is not the perfect place to make a pavlova, as the weather can be very humid. Don’t attempt to make one on a humid day, it will fall like a bad soufflé. Mormor made a beautiful pavlova, white as snow, and filled it with whipped cream, strawberries, oranges, and topped it off with a drizzle of honey. It was divine. I wonder what dessert will be created in my honor…

Mormor’s Pavlovas MAKES 8

4 large egg whites pinch of salt 1 cup sugar 1 teaspoon corn starch 1 teaspoon white vinegar drop of vanilla extract whipped cream strawberries oranges honey 1. Preheat oven to 190°F. 2. Using a mixer, beat egg whites and salt for 1 minute. 3. Add sugar and beat for another minute. 4. Add corn starch, vinegar, and vanilla, and beat another 30 seconds. 5. Make pavlova clouds on 2 baking trays covered with parchment paper. 6. Make a little bowl shape in the middle of each. 7. Bake for 1½ hours. Turn off the heat and leave them in the oven for another hour. 8. Take them out and place on a tray or plates. 9. Top with whipped cream, strawberries, orange, and honey.

Food+styling+photography by Paul Lowe




â?˜ Gorg-wanna kids 2. IMAGE: Nicole Franzen

Kids-decor-accessories, H&M, from $10, hm.com




1. Organic periwinkle stripe tee Odette Williams, $38, odettewilliams.com 2. My lady doll by Hillery Sproatt Unison Home, assortment to choose from online and in stores , $45, unisonhome.com 3. Yellow band rug, 4x6 Land of Nod, $79, landofnod.com


4. Havana stool, tall Serena and Lily, $98, serenaandlily.com 5. Lighting garland Kids Love Design, $35, kidslovedesign.com 6. Mini newport lounger Serena and Lily, $188, serenaandlily.com 7. Home Sweet Play Home canopy Land of Nod, from $159, landofnod.com







❘ Woof



Banana & Carrot Treats I try to make my own dog treats. I really want to know what is in the food I give my boys, especially since they both have food allergies. I try to use organic ingredients as often as I can.

1. Dog framed art print Sushi and Queso, $30, etsy.com/shop/ SushiandQueso 2. 'One Pawfect Dog' slogan dog tag Not on the High Street, $24, notonthehighstreet.com

Makes 50 treats

2½ cups organic whole wheat flour 2 large carrots, grated 2 ripe bananas, in pieces 1 egg ¼ cup vegetable oil water


3. Rock candy rope lead Mungo and Maud, from $125, mungoandmaud.com 4. Mel bandana zee.dog, $00, zee-dog.com


1. Preheat oven to 350°F.

5. Handmade Ceramic Dog Bowl Kismet Pottery, $25, etsy.com/shop/KismetPottery

2. Place flour, carrots, bananas, egg, and oil in a bowl and mix it all together. Use your hands—it’s the easiest way.

6. Treat dummy Cloud7, $18, cloud7.de

3. If the dough seems dry, add a little water. If it seems loose, add more flour. 4. Roll out on a floured surface and cut out cookies with a cookie cutter.

7. Personalised pet treats storage jar Not on the High Street, $13, notonthehighstreet.com


5. Place on a baking tray covered with parchment paper. 6. Bake until golden and dry, about 18–20 minutes.


Cool treats and store in a paper bag. 5.

Food+styling+photography by Paul Lowe



Nutella Ice Cream with Brûléed Marshmallow Sauce MAKES ABOUT ²⁄3 QUART Ice Cream:

1 cup skim milk ¾ cup heavy cream ¼ cup granulated sugar ¼ teaspoon vanilla extract ¼ teaspoon hazelnut extract generous pinch of high-quality sea salt 1 cup Nutella® chocolate-hazelnut spread

We were lucky enough to have Douglas and Bryan create a special flavor just for you, dear readers. It’s truly a winner!

Marshmallow Sauce:

1 cup marshmallow Fluff 2 teaspoons water (more if needed) 1. Warm the skim milk and cream in a medium saucepan over medium heat, stirring often to keep mixture from scorching. Do this for about 5 minutes, until it has begun to steam. 2. Add the sugar and stir until dissolved, about 2 minutes. Add the vanilla and hazelnut extracts and salt and stir to thoroughly incorporate. 3. Add the Nutella, whisking until the Nutella is thoroughly melted and integrated. 4. Continue cooking, stirring continuously, for another 10 minutes; do not allow to boil.

Big Gay Ice Cream

5. Transfer the pot to an ice water bath and stir until steaming stops. 6. Transfer the mixture to an airtight container, cover, and refrigerate for at least 4 hours, preferably overnight.

Where Bea Arthur meets unicorns

7. After chilling the mixture will separate slightly; whisk vigorously to re­incorporate and then freeze according to your ice cream machine's instructions.

Recipes by Big Gay Ice Cream Photography by Alexandra Grablewski

This ice cream freezes a bit soft, but it’s insanely delicious. When it is finished, enjoy on the spot or transfer to an airtight container and store it in your freezer for up to 4 days.


© 2015 BIG GAY INC

The Big Gay Ice Cream adventure started in 2009 with an ice cream truck and has since become a New York favorite for locals and tourists. Their playful attitude to soft serve ice cream has won them fans in every age group. I mean who can resist a cone called The Salty Pimp or Bea Arthur. Now, Douglas Quint and Bryan Petroff have published their first cookbook: Big Gay Ice Cream. It’s a yearbook-themed cookbook filled to the brim with delicious recipes, ice cream ideas, and also some really fun content that you’re going to love. It’s a must for anyone who loves ice cream.


8. For the marshmallow sauce, simply add a little bit of water to the marshmallow fluff to thin it out. You need to stir the water into the fluff with a fork and in seconds it turns into a fantastic sauce. You can experiment a bit to get your desired thickness. 9. To brûlée the sauce, top your ice cream with a good dollop of the marshmallow sauce and then use a small torch to lightly toast the sauce and get a nice crunchy toast on it. Be careful when using fire!


❘ One for the season Ah, the herbs of summer! My garden is not complete without rosemary, basil, lemon verbena, lavender, and lots and lots of thyme. Stepping outside—or climbing

1. Place salt in a wide bowl.

out the window of my current Manhattan apartment—to snip some fresh herbs to add to the meal of the moment is a magical experience. When my wife and I got married a few years ago, we decided to make the wedding favors ourselves. We couldn’t decide on just one, so we picked three. And of course they were all food-centric. We made mulberry syrup, with mulberries we foraged from the park where we got married; lemon verbena and mint tea, made from herbs we harvested on the farm where Jane apprenticed in California; and we made herb salt, from herbs we grew on our deck farm in Brooklyn. People told us stories about how they were using the herb salt on everything, then we heard stories about how they were rationing it, and finally, we got requests for more, please! Herb salt couldn’t be much simpler, but the final result is a definite crowd pleaser, adding that little extra something when used as a finishing salt, or deepening the flavor when used to season. And it can be a hyper local food product that you can make with little more space than a window box, or a single bag purchase at the farmers market. The trick to a good herb salt is to use a very sharp knife. Then cut through the herbs as few times as possible. The more you cut them, the more likely you are to bruise them and cause them to turn black. Also, mixing the herbs with the salt as soon as they are cut will lessen the amount that they oxidize. Single origin herb salts are wonderful—I love a simple basil salt. Or you can mix it up with a blend of salt using a variety of herbs. One of my go-to mixes is thyme, rosemary, oregano, and basil.

3. Lay the mixed herbs and salt out on a parchment-lined baking sheet in a dry spot in your home.

2. Using a very sharp knife, mince the herbs. As you finish cutting each batch of herbs, mix them into the salt.

4. Mix the herb salt occasionally and allow it to dry for about a day (or longer if it is very humid or you are making a larger batch). 5. Once the herbs are completely dry, store the salt in an airtight container and enjoy!

Herb salt couldn’t be much simpler, but the final result is a definite crowd pleaser, adding that little extra something when used as a finishing salt, or deepening the flavor when used to season

Herb Salt MAKES 1 CUP

Food+styling by Michaela Hayes, Crock & Jar | Photography by Paul Lowe


1 cup good quality sea salt (I used Maldon) ½ cup tender herbs (like basil or tarragon) ¼ cup hearty herbs (like rosemary and thyme) SWEETPAULMAG.COM | 47


SUMMER 2015 | ISSUE NO. 21

Summer gathering Lady Grey ice cream Shibori Rose summer drinks Stones I'll have the salad, please Tomatoes: summer's gold When Paul met Katie Lee Kintsugi Whole larder love A culinary adventure

FOUR-STEP PEACH COBBLER An easy peach cobbler made with just 4 steps and 4 ingredients. Toss 2 pounds of peeled and sliced peaches and ½ cup of sugar in an 8-inch-square baking dish. Blend 1 cup heavy cream and 1 cup self-rising flour in a bowl until loosely incorporated. Arrange the dough into 9 mounds on top of the peaches. Bake at 375° F for 45 minutes— until the dough is evenly browned and the peaches are tender. Serve with Sweet Cream ice cream.


PHOTOGRAPHY by Toby Murphy

Summer gathering Production+recipes by Jules Mercer | Photography by Toby Murphy





There’s sunshine, flowers abound, and the river is warm enough for the occasional dip. Based in Cape Town, South Africa, the pop-up Outlandish Kitchen team travel to an organic farm to gather the sunshine produce and prepare a simple and delicious lunch. Summer calls for lighter food and fresh, zesty flavors. These hearty salads, whether on their own or accompanying a main meal, are the perfect sunshine food. We present to you a bright and cheerful collection of salad recipes using unusual ingredients (a far cry from leafy staples). They are simple and easy to prepare.


Cucumbers are a humble fruit. We love them tossed in this salad with roasted hazelnuts and dollops of soft cheese


Red cabbages have the most awesome flavor when raw; we can hardly bear to cook them




Late spring and early summer are our favorite times of year. The sun has re-appeared after a long season of grey clouds, and we’re all inspired


by the new season’s produce and warmer weather. We’re all in favor of taking our lunch outdoors beneath the sun we’ve missed for so long





We try to keep it simple, using the ingredients we have surplus of at the time. As a result, our meals tend to be very seasonal and for that we are very grateful 58 | SWEETPAULMAG.COM SUMMER 15


Mung Bean, Blueberry, & Pecorino Salad with Watercress SERVES 4–6 Cooking dried beans makes for a completely different flavor from tinned— less watery and none of that tinny taste. And, bonus, mung beans don’t require a soak. You can also use other beans—you’ll just have to adjust cooking times to match. Salad:

1½ cups mung beans 1 bay leaf ½ loaf ciabatta bread, roughly torn up 4 tablespoons butter zest of 1 lemon 7 oz watercress 1 basket of blueberries or strawberries Dressing:

⁄3 cup olive oil juice of 1 lemon 1 clove garlic, crushed 1 teaspoon Dijon mustard 1 teaspoon sugar ½ teaspoon salt pecorino shavings, to serve 1

1. Preheat the oven to 350°F 2. Rinse mung beans in a colander under cold running water. 3. Place in a large saucepan and cover with fresh water and the bay leaf. 4. Bring to a boil and cook for 20–25 minutes. 5. Drain and season with salt. 6. Place the bread on a baking tray and pop in the oven for 5 minutes. 7. Remove from oven, add the butter, lemon zest, and a good sprinkle of salt and pepper. 8. Toss together to coat and place back in the oven and reduce temperature to 320°F. 9. Cook for 20–30 minutes until crispy and crunchy. 10. Remove and let cool. 11. Mix together dressing ingredients in a small jar or bowl. 12. In a large bowl or platter, mix together the drained beans with the watercress, crunchy bread, and blueberries.

Toss through dressing; allow to stand for a few minutes before serving with shavings of Pecorino. Cool as a Cucumber Salad with Fennel, Goat Cheese, & Hazelnuts SERVES 4 AS A MAIN, 6 AS A SIDE OR STARTER Cucumber has such a watery and summery taste, and the smaller ones tend to pack a real flavor punch. I also use small fennel bulbs here, and slice them as thinly as possible—the larger varieties tend to get a bit tough if they’ve been in the ground for too long. Salad:

10 oz small, Lebanese-style cucumbers, chopped 3 bulbs baby fennel 10 oz baby spinach leaves ½ cup hazelnuts, toasted ½ cup dried cranberries, raisins, or apricots ½ cup goat cheese Dressing:

⁄3 cup olive oil 2½ teaspoons wholegrain mustard 1 teaspoon sugar 1 garlic clove, crushed 1 lemon, just the juice 1

1. Mix together ingredients for the dressing in a jar. 2. Season well with salt and pepper and set aside. 3. Peel the cucumber into ribbons using a potato peeler.


1 small red cabbage head, outer leaves removed and thinly sliced 2 carrots, grated 10 oz soba noodles, cooked according to packet instructions (optional) 2 medium avocados, cut into chunks ½ cup toasted cashews 1 tablespoon black and white sesame seeds Dressing:

4 tablespoons soy sauce 2 limes, just the juice 2 teaspoons sugar 1 jalapeño, de-seeded and finely chopped (adjust quantity to your taste) 1 bunch fresh mint, finely shredded 1. Mix together dressing ingredients—soy sauce, lime juice, sugar, jalapeño, and chopped mint.


1 cup wild rice, red or brown 4 cups vegetable stock 1 sprig mint 1 orange, just the rind 1 large head broccoli, cut into florets ½ cup sultanas (golden raisins) Dressing:

1 orange, zest and juice 6 spring onions, finely chopped 1 ⁄3 cup olive oil salt and pepper, to taste ½ cup pecans, toasted 1 bunch mint, roughly chopped edible flowers, for garnish 1. Rinse the rice in a sieve or colander under cold water. 2. Place in a large saucepan and cover with the stock.

3. Add the cooked soba noodles at this point (if using) and let stand for flavors to infuse.

3. Add the mint sprig and orange rind.

Top with avocado, cashews, and sesame seeds just before serving. Roasted Spiced Mixed Nuts A great snack for hungry crowds.

5. Toss together in a large bowl with the spinach, hazelnuts, and cranberries. 6. Add the dressing and mix well.

1. Preheat the oven to 350°F.

Serve with a few dollops of goat cheese, salt and pepper.

2. Place the mixed nuts on a roasting tray and pop in the oven for 10–15 minutes until toasted and very hot.

Chopped Slaw Salad with Avocados, Cashews, & Sesame Seeds SERVES 2–4 AS A MAIN This is a standard supper during my week. Consider this your basic recipe and add whatever you fancy—from beef strips in soy, left over chicken, or pan fried salmon. This salad really goes with almost anything.

Rice Salad with Broccoli & Citrus Dressing SERVES 4 AS A MAIN, 6 AS A SIDE OR STARTER

2. Mix the dressing with the finely sliced cabbage and grated carrots.

4. Slice the fennel very thinly. Now is the time to use a mandolin if you have one.

Once cooled serve with snacks or as topping to a healthy salad.

3 cups mixed nuts 2 tablespoons paprika 1 tablespoon sugar 1 tablespoon salt 3 tablespoons butter

3. While the nuts are cooking, mix the paprika, sugar, salt, and butter in a bowl. 4. Remove the nuts from the oven and pour into the bowl. 5. Toss together to coat with the spice mix—the butter should melt and the spices will stick to the nuts. 6. Stir to coat evenly.

4. Bring to a boil and cook according to packet instructions. 5. About 5 minutes before the rice is cooked, pop the broccoli to the same pan of water. 6. Steam for 5 minutes then drain, reserving ½ cup of the cooking liquid for the sultanas. 7. In a bowl, mix together the orange juice and zest, spring onions, olive oil, salt, and pepper. 8. Toss the warm rice in the bowl with orange dressing. Mix together and let cool. The rice will soak up all the lovely flavors of the dressing. 9. Mix the cooking liquid with the sultanas and leave for 5 minutes to soak. 10. Toss together the cooled broccoli, rice, toasted pecans, and mint. Garnish with edible flowers and tuck in! Black Bean, Roasted Squash, & Feta Salad SERVES 4–6 This salad is for the hungry caterpillar—


it’s not very leafy, so it’s for a day when a leaf just wont cut it. If you cant find black beans, use any bean you like.

1 butternut squash 3 tins black beans, drained and rinsed ½ cup feta cheese ½ cup arugula leaves large bunch of mint leaves, torn 1 lime, just and zest drizzle of olive oil

4. Drizzle with olive oil and teriyaki or tamari sauce. 5. Splash with mirin or wine and place in the oven. 6. Roast for 20–30 minutes or until cooked through, tender and slightly caramelized. 7. Remove and allow to cool. 8. On a platter or individual plates, divide up the spinach leaves.

1. Preheat the oven to 350°F.

9. Top with cooled aubergines, drizzle with juice, and top with cashew nuts.

2. Cut the squash into medium-sized chunks, about 1”–2” squared.

Serve with radish slices or halves for garnish.

3. Place on a baking sheet and drizzle with olive oil. 4. Season with salt and pepper and pop in the oven. 5. Roast for 30–35 minutes, until the squash is cooked through and just starting to caramelize at the edges. 6. Remove from the oven and allow to cool. 7. Toss together with the beans and crumbled feta cheese. 8. Top with rocket leaves and mint. 9. Mix together the lime juice, zest, and the olive oil. 10. Season well and pour dressing on top. Serve salad immediately. Teriyaki Eggplant & Spinach Salad with Cashews SERVES 6 The texture of soft, baked aubergines is perfect when paired with fresh crunchy spinach leaves. This salad is great on its own, but is also great served with a delicious leg of roast spring lamb.

3 medium eggplants, cut in half lengthways 3 tablespoons olive oil 4 tablespoons teriyaki or tamari sauce splash of mirin or white wine 10 oz baby spinach leaves ½ cup raw cashews 1. Preheat the oven to 180C. 2. Place the eggplants on a baking tray, skin side down.

Fresh Shelled Pea, Avocado, & Feta Salad with Chili & Sesame Dressing SERVES 4 AS A MAIN, 6 AS A SIDE OR STARTER This salad is a great way to fill up a tortilla; try it with ceviche, a bit of crispy bacon, or just on it’s own with a few leafy greens. Salad:

4 large handfuls fresh peas 1 bunch mint, finely chopped 2 ripe avocados, peeled and cut into chunks ½ cup feta cheese, crumbled Dressing:

½ cup olive oil 2 limes, just the juice 1 teaspoon palm or coconut sugar 1 clove garlic, crushed pinch of ground cumin 2 tablespoons sesame seeds (or whatever seeds you have at hand) 1 teaspoon chile flakes or finely chopped fresh chili (optional) 1. Mix together the peas with the chopped mint, avocados, and feta. 2. Mix together dressing ingredients. Toss together with dressing and serve. TIP: When chopping a fresh chili, a good way to try out the heat is to cut the chili in half with a knife and then rub the side of the knife with your finger and taste the juices. If it blows your mind, you likely won’t want too much of that particular chili. With dried flakes, the heat is often not as bad as you think.

3. Score the flesh 2–3 times on each piece.



ice cream Small batch ice cream from my small Brooklyn kitchen

Food+recipes by Chelsea Zimmer Styling by Dimity Jones Photography by Linda Pugliese 62 | SWEETPAULMAG.COM SUMMER 15


I used to think that buying an ice cream cone on a hot summer day was just about the best thing ever. But then one day my friends and I made mint chocolate chip ice cream with freshly foraged mint and an old hand-cranked ice cream maker. It took time and patience. As I licked the freshly churned ice cream right off the freezing cold paddle, I thought to myself— oh no, this is even better. My advice to you: buy an ice cream maker. Learn the basics. And then let your imagination run wild. Chelsea Zimmer is a food stylist who lives in Brooklyn and makes ice cream for the people she loves in her spare time. Keep up with her adventures in ice cream at ladygreyicecream.blogspot.com.

The Green Matcha Machine Matcha Green Tea Latte MAKES ABOUT 1 QT Matcha is all the rage these days, so let’s jump on that bandwagon. Bring on those cancer fighting antioxidants!

1 cup whole milk 1½ cups heavy cream 1 cup canned coconut milk ½ cup+2 tablespoons sugar pinch of salt 2 tablespoons matcha powder pinch of cardamom 3 egg yolks 1. In a medium saucepan, heat the milk, cream, coconut milk, ½ cup sugar, and salt over medium-high heat, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over. 2. Meanwhile, in a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes.


3. Whisk in the matcha powder and cardamom. 4. Temper the yolks by slowly whisking in about ¼–½ cup of the hot cream mixture, and then add this back to the saucepan. 5. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it. This will take about 3 minutes. 6. Strain into a medium metal or glass bowl to catch any overcooked bits, set over an ice bath, and let chill. 7. Churn in your ice c ream maker. Serve with a dusting of matcha. Store in glass or metal containers in the freezer for up to 2 weeks.


The New Black Black Sesame Seed MAKES ABOUT 1 QT Black sesame is the new... well, black. Nutty and sweet with a texture reminiscent of cookies n’ cream. It’s sure to be your new classic.

1 cup whole milk 2 cups heavy cream ½ cup+2 tablespoons sugar 4 egg yolks 2 tablespoons black sesame seeds, pulsed in a spice grinder pinches of Maldon salt

Let your imagination run wild

1. In a medium saucepan, heat the milk, cream, and ½ cup sugar over medium-high heat, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over. 2. Meanwhile, in a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes. 3. Temper the yolks by slowly whisking in about ¼–½ cup of the hot cream mixture, and then add this back to the saucepan. 4. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it. This will take about 3 minutes. 5. Strain into a medium metal or glass bowl to catch any overcooked bits. Whisk in the black sesame seed mixture and set over an ice bath to chill. 6. Churn in your ice cream maker. Store in glass or metal containers in the freezer for up to 2 weeks.


The Plain Jane (Your Basic Custard) MAKES ABOUT 1 QT This is the one you need to know. It’s simple, delicious, and from this basic recipe you can go crazy concocting a million different flavors. Important to note: the more chilled your custard is the better. Some even swear by letting it chill in the fridge overnight before churning for a luxuriously creamy ice cream.

1 cup whole milk 2 cups heavy cream ½ cup+2 tablespoons sugar pinch of salt 4 egg yolks 1 vanilla bean, scraped 1. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high heat, stirring occasionally until it reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over. If using vanilla bean, add the scraped bits now. 2. In a small bowl whisk the egg yolks with 2 tablespoons of sugar until pale and well combined, about 1–2 minutes. 3. Temper the yolks by slowly whisking in about ¼–½ cup of the hot cream mixture, and then add this back to the saucepan. 4. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it. This will take about 3 minutes. 5. Strain into a medium-sized metal or glass bowl to catch any overcooked bits, set over a large ice bath, and let chill. 6. Once fully chilled, churn in

your ice cream maker

and space 2” apart.

Store in glass or metal containers in the freezer for up to 2 weeks.

10. Bake 11–13 minutes or until just starting to brown, rotating and swapping the baking sheets halfway through. Slide parchment onto a cooling rack immediately and cool completely.

The Plain Jane Cookie Club There are tons of ways to spice up that Plain Jane you just made: pour hot espresso over top! Top with caramel, pretzels, and flakey salt! Or how about giving it a big ol’ cookie hug? Chocolate Chip Cookie:

1½ cups all purpose flour ½ teaspoon baking soda ¼ teaspoon salt 1 stick unsalted butter ½ cup packed light brown sugar 1 egg 1 yolk 1 teaspoon vanilla extract 6 oz chopped semi-sweet chocolate, or chips 1. Preheat oven to 350°F. Put racks on the upper and lower thirds of the oven. 2. Line 2 baking sheets with parchment. 3. Whisk the flour, baking soda, and salt in a medium bowl. 4. In a stand mixer fitted with the paddle attachment, cream the butter until fluffy, a couple of minutes. 5. Add the sugar and continue beating for another minute or so until smooth. 6. Scrape down the sides of the bowl. 7. Add the eggs and vanilla, beating on medium-low just until incorporated. 8. With the mixer on low, slowly add the flour mixture and beat until just combined. Fold in your chopped chocolate. 9. Spoon small golf ball-sized balls onto the baking sheet


11. Pile large scoops of chilled Plain Jane ice cream between 2 cookies. 12. Arm yourself with lots of napkins. It’s going to be a messy one.

Ch-Ch-Cherry Bomb! Crème Fraiche with Cherry Swirl MAKES ABOUT 1 QT I love crème fraiche ice cream. It’s so subtle with a little tangy note. Swirl in some boozy cherries and you’ll be swooning. Cherry Swirl:

10 oz bag frozen dark cherries, thawed, and very roughly chopped ¼ cup ruby port 1 tablespoon sugar Crème Fraiche Custard:

1 cup whole milk 1½ cups cream ½ cup+2 tablespoons sugar pinch of salt 4 egg yolks 8 oz crème fraiche

holding its shape when you drag your finger across it. This will take about 3 minutes. 7. Strain into a medium metal or glass bowl. Stir in the crème fraiche until smooth and set over a large ice bath to chill. 8. Churn in your ice cream maker. Transfer a few large spoonfuls to a glass or metal container. 9. After each spoonful, drizzle a bit of the cherry mixture and drag swirls through with a knife. 10. Keep layering the ice cream and cherries until you reach the top. Store in the freezer for up to 2 weeks.

Swirl in some boozy cherries and you’ll be swooning

1. In a small saucepan, bring the cherries, port, and sugar to a boil. 2. Rapidly simmer over medium-high heat until syrupy, about 10 minutes or so. Remove from heat and cool completely. 3. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high heat, stirring occasionally until it reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over. 4. Meanwhile, in a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes. 5. Temper the yolks by slowly whisking in about ¼–½ cup of the hot cream mixture, and then add this back to the saucepan. 6. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon,


The Extra Virgin Olive Oil & Caramel MAKES ABOUT 1 QT Sound weird? Trust me, it’s delicious. Be sure to use a good quality olive oil for a bright fruity flavor.

the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes.


9. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.

¾ cup sugar 1 tablespoon corn syrup ¾ cup heavy cream 2 tablespoons unsalted butter ½ teaspoon flakey salt

Olive Oil Custard:

1½ cups whole milk 1½ cups heavy cream ½ cup+2 tablespoons sugar ¼ teaspoon salt 4 egg yolks ¼ cup fruity olive oil 1. In a medium saucepan, bring the sugar, corn syrup, and 2 tablespoons water to a boil over medium-high heat, stirring once after the sugar begins to melt.

8. Temper the yolks by slowly whisking in about ¼-½ cup of the hot cream mixture, and then add this back to the saucepan.

10. Strain into a medium metal or glass bowl to catch any overcooked bits. Whisk in the olive oil until well combined and set over an ice bath to chill. 11. Churn in your ice cream maker. 12. Transfer large spoonfuls of the ice cream to a glass or metal container. After each spoonful, drizzle caramel, and drag through a few swirls with a knife. Keep layering and swirling until you reach the top.

2. Boil the mixture, swirling the pan occasionally, until the mixture turns a deep amber color, about 8–10 minutes. Brush down the sides of the pan with a wet pastry brush to get rid of any sugar crystals.

13. Reserve the leftover caramel sauce to drizzle on top.

3. Remove from the heat and gradually add the cream (mixture will bubble vigorously).

The Bleeding Heart Beetroot & Fennel Seed MAKES ABOUT 1 QT Sweet, earthy, and just gorgeous. I am convinced this one is especially healthy for you, so go nuts. Ice cream for lunch anyone?

4. Return to medium heat and cook, stirring occasionally with a wooden spoon, until smooth, about 2 minutes. 5. Remove from the heat and stir in the butter and salt. Transfer to a heatproof container and cool completely. 6. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high heat, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over. 7. Meanwhile, in a small bowl whisk

Serve with flakey salt and a little drizzle of olive oil . Store in the freezer for up to 2 weeks.

1. In a small saucepan, boil the beet juice until reduced by about ½, about 5 minutes or so. Remove from heat and set aside. 2. In a medium saucepan, heat the milk, cream, ½ cup sugar, salt, and the crushed fennel seeds, stirring occasionally until the sugar dissolves. 3. Remove from heat, cover with a tight-fitting lid, and let steep for 15 minutes. 4. In a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes. Return your cream mixture to a simmer. 5. Temper the egg yolks by slowly whisking in about ¼–½ cup of the hot cream mixture. 6. Return this egg mixture back into the saucepan, put on low-medium heat, and stir with a rubber spatula constantly until the custard thickens and coats the back of a spoon, holding its shape when you drag your finger acrossit. This will take about 3 minutes. 7. Strain the hot custard over a fine mesh strainer and into a medium metal bowl to catch the fennel seeds and any overcooked bits. Whisk in the beet juice and set the bowl over an ice bath to chill. 8. Churn in your ice cream maker. Store in glass or metal containers in the freezer for up to 2 weeks.

1 medium beet, juiced (should yield about 1/3 cup) 1 cup whole milk 2 cups heavy cream ½ cup+2 tablespoons sugar pinch of salt 2 tablespoons fennel seed, lightly crushed with a mortar and pestle 4 egg yolks




Shibori is the amazing art of indigo dyeing while covering some pieces of the cloth that will stay white. The earliest known piece of Shibori fabric was made in the 7th century in Japan. By binding, or pressing pieces of wood together over folded cloth, you will get different patterns. If you make it with real indigo dye, you will enjoy an amazing process when the green dye oxidizes in the air and turns deep blue. Natural fibers like silk, linen, and cotton work great with indigo and it’s easiest to get good results if the cloth is white. We used a Jacquard Indigo Tie Dye Kit bought on amazon.com. Photography+craft+text by Susanna Blåvarg



T -shirt

1. Fold a white t-shirt in the middle along the length, then fold it like a Japanese fan with the top where you want the middle of your star shape to be. 2. Sandwich the folded t-shirt between 2 pieces of wood. Put the pieces in a diagonal over the wide part of your folded bunch to make a star shape—1”x5” pieces of wood are perfect. 3. Tie the wood ends tightly together with strings or rubber bands. 4. Dye in indigo and let dry.



1. Cut a white cotton bedspread into smaller pieces. 2. Bind sections of the fabric with strings or rubber bands. If the cloth is first folded in a Japanese fan pattern and then bound, the circles will be more regular. If you collect the fabric around a stick and bind it, before removing the stick, they will be more irregular. 3. Dye with indigo. 4. Let dry. 5. Sew the bedspread together like a patchwork.

Pillow Cover

1. Cut out a piece of cotton large enough to make your pillow cover. 2. Fold the fabric like an accordion. The folds should be a bit farther apart than the size of the wooden pieces you are going to use. Fold it like an accordion in the other direction as well, but this time not like squares, but like triangles. 3. Sandwich the folded fabric between 2 triangular pieces of wood. 4. Tie it all tightly together with strings or rubber bands. 5. Dye in indigo. 6. Let dry, iron, and sew a simple cover for your pillow.





1. Fold a piece of silk fabric, 12"x25", in the middle across the length. Fold it like an accordion in the other direction. Make every fold 5” apart. 2. Sandwich the folded fabric between 2 CD discs, or press it between a few wooden sticks. 3. Clamp it all tightly together with spring clamps 4. Dye in indigo. 5. Let dry and iron carefully. 6. To sew a bag, fold the fabric at the bottom, with the inside out. Then make an extra fold, also at the bottom. This fold should be a couple of inches high and go inside the bag. This means your bag is now shaped like a W in profile, the sides are still open and the inside out. 7. Sew the sides of the bag over the folds. 8. Turn inside out. 9. Fold back and iron the upper edge of the bag. 10. Sew the upper edge.


Tote Bag

1. Fold a cotton bag like an accordion. Make the folds about 1½” apart. 2. Sandwich the folded fabric between 2 pieces of wood. 1"x2" is a good size. 3. Tie it all tightly together with strings or rubber bands. 4. Dye in indigo.


1. Fold a piece of silk fabric like an accordion. The folds should be a bit farther apart than the size of the wooden pieces you are going to use. Fold it like an accordion in the other direction as well. 2. Sandwich the folded fabric between 2 square shaped pieces of wood. 3. Tie it all tightly together with strings or rubber bands. FLAG

4. Dye in indigo. 5. Let dry and iron. 6. Sew a strong nylon string along 1 side of the flag. 7. Rinse the fabric well after dyeing. 8. Bind a cobble to the string on the bottom end. 9. Tie the top end of the string to a wooden stick.




Try our best cocktails using this season’s hottest ingredient: the stunning rose

Styling+recipes by Alicia Buszczak | Photography by Andrea Bricco 76 | SWEETPAULMAG.COM SUMMER 15

Simple Syrup

½ cup sugar ½ cup water flavor of choice 5 sprigs fresh thyme 1 teaspoon vanilla 1 teaspoon rose water 1. In a small non-reactive pan, combine sugar and water. 2. Bring just to a boil over medium heat, stirring so as not to burn, allowing sugar to thoroughly dissolve. 3. Reduce heat to low, add flavor, and steep for 10 minutes, stirring occasionally. Cool before using. Store in an airtight container in the refrigerator for up to 2 weeks. Pink Aloe Fizz SERVES 1

1 oz aloe liqueur ¼ teaspoon rose water ¼ cup fresh lemon juice ½ cup strawberries, sliced ¼ cup Prosecco 1. Muddle strawberries in a cocktail shaker. 2. Add aloe liquor, rose water, lemon juice, and ice. 3. Shake to combine and chill. 4. Strain into glass and top with Prosecco. Garnish with rose petals. Rosy Pom Cooler SERVES 1

2 oz vodka 1 tablespoon rose vanilla syrup 2 oz pomegranate juice 1 lemon, just the juice ½ cup blood orange soda 1. Place vodka, syrup, pomegranate, and lemon juice in a cocktail shaker. 2. Shake to combine and pour into glass over ice.


3. Top with blood orange soda and give a quick stir to combine.


Rose & Gin Cooler SERVES 1

¼ cup sliced English cucumber ¼ cup fresh raspberries 1 oz gin 1 tablespoon thyme simple syrup 1 tablespoon fresh lime juice spritz of rose water ¼ cup seltzer 1. Muddle cucumber and raspberries in a cocktail shaker. 2. Add gin, syrup, and lime juice, and shake vigorously to combine. 3. Spritz interior of cocktail glass with rose water.

Watermelon Rose Mojito SERVES 1

2 oz rum 10 mint leaves 2 tablespoons rose vanilla simple syrup 2 tablespoons fresh lime juice ¼ cup watermelon, in chunks ¼ cup seltzer 1. Muddle mint leaves and watermelon in a cocktail shaker. 2. Add rum, syrup, lime juice, and rose water, and shake vigorously to combine. 3. Strain into glass over ice, top with seltzer, and give a quick stir to combine.

4. Strain into glass over ice. 5. Top with seltzer and give a quick stir to combine.



Rose Margarita SERVES 1

2 oz tequila 1 tablespoon honey ½ teaspoon rose water 3 tablespoons fresh lime juice ½ cup sliced strawberries 1. Muddle strawberries in a cocktail shaker. 2. Add remaining ingredients and shake vigorously to combine. 3. Strain into glass over crushed ice. Garnish with lime wheel.

Brandy Rose Sipper SERVES 2

2 oz brandy 1 oz Cardamaro ¼ teaspoon rose water 1 ⁄3 cup fresh pink grapefruit juice ¼ cup fresh lemon juice 1 teaspoon cherry juice 1. Place all ingredients in cocktail shaker. 2. Shake to combine and pour into glasses over ice. 3. Garnish with cut of grapefruit peel.



Stones Crafts+styling+photography by Dietlind Wolf


From everyday rocks, to beach pebbles, lava rocks, salt rocks, petrified wood, and shells,


are not just


Stones have such an understudied beauty about them. Leave it to our Dietlind Wolf to find the beauty in these objects and put them into the context they deserve


Stone Bread This is a really tasty bread that looks like a stone. It’s all vegan. You get the best results by using a pizza stone but you can also bake it on a baking tray. MAKES 2 BREADS

¾ cup almond flour
 1 cup sesame seeds
 1 cup flax seeds
 ¾ cup hemp flour
 2½ cups flax seed flour
 ¼ cup chia protein powder
 1 teaspoon dried yeast
 ¼ teaspoon stevia powder
 1 tablespoon salt 3 cups warm water 3 tablespoons rice flour, to cover the bread towel pizza stone

round dough with rice flour, and lay it on a towel. 3. Cut little slices in the bread; let the dough proof for another 12 hours. 4. Preheat the oven to 450°F with a pizza stone on full temperature, add some rice flour, and bake the bread for 30–40 minutes. If you don’t have a stone, bake the bread on a baking tray for 30 minutes closed and another 10 minutes open. Stone Candlestick You will need a flat-bottomed stone and a heavy drill in the size of a candle width. It’s not easy to drill stone; it takes a lot of power. Please use safety goggles.

1. Mix all ingredients together and add water until you have a soft dough. Divide it in 2 and let the doughs proof for 12 hours. 2. Knead the dough softly into the form you want, cover the






Salt Stones They are not only beautiful to look at but can also be used to make a brine. Place a piece of the salt rock in water and let it sit for 1 hour. You now have wonderful brine you can use for pickling vegetables. Stone Wreaths I collect stones with holes. You can use them to make a wreath or small candlesticks. Simply thread the stones onto an old rope or roots. Pumice Mosquito Repellent Pumice is a lava stone; it’s very light and will float in water. Place a few in a bowl with some regular stones and add some lemon aromatic oil on top. It really helps with the mosquitos.


Pumice Necklace

1 piece pumice sharp knife dremel needle and thin string 1. Cut the pumice stone into cubes and then make each cube round with the knife. 2. Use a dremel to drill holes in the stone beads. 3. Thread them on the string.





Mortar Herb Salt A stone mortar should be a staple in every kitchen.

2 cloves of garlic 1 tablespoon fresh rosemary leaves 2 tablespoons sea salt 10 sage leaves 1. Place all the ingredients in a stone mortar and grind until well mixed. Perfect to use as a rub on chicken before roasting. Lava Stones Stack lava stones and plates to create a beautiful still life.




illhave the salad, please 92 | SWEETPAULMAG.COM SUMMER 15

Nothing beats a good crisp salad in the summer. No meal is complete without one. These are four of my favorite salads this summer. which can be eaten alone or served with all the amazing BBQ we’re eating. Enjoy! Food+styling+photography by Paul Lowe


Apple & Apricot Salad with Pecans & Pomegranate SERVES 4 I love this salad. The mix of sweet fruit, tart cheese, and sour vinegar is the perfect match. Perfect with grilled chicken or shrimp, but goes great with any BBQ.

2 sweet apples, cored and thinly sliced 2 apricots, pitted and thinly sliced 2 tablespoons lemon juice ½ pomegranate, just the seeds 1 bunch watercress ½ cup toasted pecans 1 cup crumbled goat cheese 2 tablespoons rice vinegar 3 tablespoons olive oil salt and pepper, to taste 1. Place the apples and apricots in a bowl and drizzle the lemon juice overtop. This will help them from turning dark.

f e n n e l pomegranate orange


2. Place in a large serving bowl with pomegranate, watercress, pecans, and goat cheese. 3. Drizzle rice vinegar and oil overtop and season with salt and pepper. Citrus & Fennel Salad with Pomegranate SERVES 4 This is a very simple and clean salad. I don’t believe in hiding the wonderful taste of the ingredients with overpowering dressings—for me a little good olive oil is enough. This salad is especially good served with pork or lamb from the grill.

2 oranges 2 small romaine heads 1 small fennel, very thinly sliced (keep the greens!) 1 small red onion, thinly sliced ½ pomegranate, just the seeds 4 tablespoons olive oil salt and pepper, to taste 1. Cut off the peel of the orange and segment the flesh, keeping the leftover juice in a small bowl. 2. Divide the romaine onto 4 plates and top with orange, fennel, fennel greens, red onion, and pomegranate. 3. Drizzle with oil and a little orange juice and season with salt and pepper.




dEiglgl carrot

Spring Salad with Poached Eggs SERVES 4 I love serving a poached egg on top of a salad. Break the yolk and it mixes in with the oil and vegetables to create a really good dressing. This salad is perfect with any kind of grilled fish.

1 bunch asparagus 2 carrots 1 bunch radishes fresh dill 4 tablespoons olive oil ½ lemon, just the juice salt and pepper, to taste red chili flakes, to taste 4 poached eggs


1. Shave the asparagus really thin lengthwise. (The best way to do this is to use a mandolin. If you don’t have one then use a sharp knife.) 2. Thinly slice the carrots and radishes. 3. Place sliced veggies in a large bowl and toss with dill, olive oil, lemon juice, salt, pepper, and chili. 4. Divide onto 4 plates and top each salad with a poached egg. Serve while egg is warm.


Kale & Blueberry Salad with Citrus & Honey Talk about healthy! Massaging honey into the kale makes it sweet and tender—it really makes the whole salad. And don’t forget salt and pepper, always add them to salad to up the taste factor. Love this one with BBQ chicken.

1 bunch kale 2 tablespoons honey 2 oranges 1 cup blueberries 1 ⁄3 cup pine nuts, toasted 20 mint leaves 4 tablespoons olive oil salt and pepper, to taste 1. Cut the stalks off the kale and cut into bite sizes.

k a l e oranges blueberry

2. Place in a bowl and add the honey. 3. Use your fingers to massage the honey into the kale. This brakes up the kale fibers and makes it much more tender. 4. Cut off the peel of the orange and segment the flesh. 5. Add orange, blueberries, pine nuts, and mint to the kale. 6. Drizzle oil overtop and mix well. 7. Season with salt and pepper.




TOMATOES: Recipes+crafts+styling+photography by china squirrel

summer’s gold!







Decal Bottles & Jars

vintage bottles or jars images from old postcards, industrial numbers, or black and white photos waterslide or decal paper printer acrylic clear spray varnish 1. Select the images from cards, such as vintage photos, that you wish to make decals from. 2. Select photo/glossy paper on your printer control panel. 3. Insert the water slide or decal paper into printer and print. 4. Allow the printed-paper to dry for 30 minutes. 5. Spray the print with 2 coats of varnish. Allow to dry between coats. 6. Once dry, cut around the edges of each image. 7. Place the decal into a bowl of cold water for 30–60 seconds. The decal image will slide gently away from backing paper when ready.


8. Wet the bottle or jar surface, then slide the decal onto the surface. 9. Use a soft wet cloth to gently remove any bubbles from the decal. 10. Allow to dry. Bottles and jars with decals cannot be washed, only wiped clean.

Tomato Granita with Summer Salad SERVES 4 AS AN ENTRÉE OR SIDE

1½ lbs ripe tomatoes 1 teaspoon sugar 3 tablespoons red wine vinegar Tabasco sauce, to taste sea salt, to taste 4 stalks celery 2 cucumbers, halved and seeds removed 6 radishes basil leaves, for garnish

Wire Flatware Garland

black wire of choice wire cutters thin wire or tape, for hanging 1. Cut lengths of black wire with wire cutters. 2. Freestyle wire into fork, spoon, and knife shapes, using our picture as guide. 3. Attach to a long piece of wire or tape and hang on wall.

1. Place a fine sieve over a bowl. 2. Slice each tomato in half and, with your hands, squeeze 1 tomato half over the sieve. 3. Use a wooden spoon to squash the tomato into the sieve to release as much juice and pulp as possible. 4. Discard the skin and seeds then repeat with remaining tomato halves. 5. Stir in sugar and vinegar and mix well. 6. Add Tabasco and salt, to taste. 7. Pour into a non-reactive, shallow pan. 8. Freeze until the edges are hard. This will take about 1 hour. 9. Drag a fork through the mixture to break into smaller ice crystals. 10. Repeat every 30 minutes until the granita is a firm but fluffy ice texture. 11. Cut the celery, cucumber, and radishes into fine juliennes. 12. Mix together and chill.


Arrange salad onto serving plates, top with tomato granita. Garnish each plate with basil leaves.




Gluten Free Tomato, Goat Cheese, & Cauliflower Pizza SERVES 4 When tomatoes are in season and at their best, it is a great idea to make multiple quantities of this easy pizza sauce and freeze it for later use. It is also works well heated and served as a quick pasta sauce. Pizza Sauce:

2 tablespoons extra virgin olive oil 2 cloves garlic, chopped 1 onion, chopped 14 oz ripe tomatoes, roughly chopped 1 tablespoon mixed herbs, freshly chopped (thyme, rosemary, oregano, marjoram, flat leaf parsley) sea salt and black pepper, to taste Pizza:

½ large cauliflower 1½ oz Parmesan cheese, finely grated 2 tablespoons almond meal 2 teaspoons mixed herbs, freshly chopped 1 egg, lightly beaten salt and black pepper, to taste olive oil 3 oz soft goat cheese 12 pitted black olives pinch dried chilli flakes fresh basil leaves, for serving 1. Heat oil in a saucepan, add garlic and onion, and cook for 2 minutes or until onion is soft. 2. Add tomatoes, reduce heat to low, and cook for 10 minutes, stirring occasionally. 3. Spoon tomato mix into a food processor or blender and pulse until thick and pulpy. 4. Return to saucepan and bring to a boil, then continue stirring until sauce thickens—about 5 minutes. 5. Stir in herbs and season with salt and pepper. 6. Remove from heat and cool completely. 7. Preheat the oven 425°F and place a pizza stone or baking tray in the oven to heat up. 8. Roughly chop the cauliflower into florets. 9. Place raw cauliflower florets in a food processor and process until finely 106 | SWEETPAULMAG.COM SUMMER 15

chopped. Alternatively, you can grate by hand. 10. Transfer the cauliflower to a fine steamer basket and place over a saucepan of boiling water. 11. Cover and cook for about 6 minutes or until soft (or you can cook them in a covered heatproof bowl in a microwave oven with a little water added). 12. Transfer cooked cauliflower in a large colander and allow to cool for 5 minutes. 13. Mound the cauliflower in the center of a clean tea towel or piece of muslin and bring the edges together to enclose.

4 oz sharp cheddar cheese, grated 2 oz Parmesan cheese, grated pinch of cayenne pepper 1 tablespoon Dijon mustard sea salt and black pepper, to taste 2 eggs, beaten 2 tablespoons milk 3 cups panko breadcrumbs vegetable oil, for deep-frying 1. Grease and line a 12” x 8” baking tin or similar size tin with parchment paper. 2. Cook macaroni in a saucepan of boiled salted water and drain.

Homemade Ketchup

3 tablespoons extra virgin olive oil 1 onion, chopped 1 clove garlic, crushed 1 medium red chile, seeds removed and chopped (optional) 1½ lbs ripe tomatoes, roughly chopped 1 ⁄3 cup cider vinegar 2 tablespoons brown sugar pinch of ground coriander sea salt and black pepper, to taste 1. Heat oil in a saucepan, add onion and garlic, and cook for 2 minutes or until onion is soft.

14. Wrap tightly and squeeze out as much water as possible. Take care, as the water will be hot.

3. Melt butter in a saucepan, add flour, and cook, stirring for 1 minute or until mixture bubbles.

15. Transfer the dry cauliflower mixture to a bowl and mix in the Parmesan cheese, almond meal, and extra mixed herbs.

4. Remove from heat and gradually add milk, stirring until smooth.

3. Reduce to a low heat and cook for 15 minutes, stirring occasionally.

5. Cook, stirring often, over a medium heat until sauce boils and thickens.

4. Spoon tomato mix into a food processor and process to a chunky sauce.

16. Season to taste, add the egg, and mix well until combined. 17. Place the cauliflower mixture into the center of a large piece of parchment paper. Using your hands, firmly press into a 12” x ¼” circle (if using a baking tray, shape the mixture to suit). 18. Slide the parchment paper and pizza base on to the preheated pizza stone or baking tray. 19. Spray or brush the surface of the pizza with olive oil. 20. Bake for 25 minutes until golden on top and firm to touch. 21. Once out of the oven, spread the pizza sauce evenly over the base and dot with goat cheese. 22. Arrange the olives around the base and sprinkle with chili flakes. 23. Return to the oven and cook for another 5 minutes until the toppings are heated through and the base is crisp. Serve topped with basil leaves and add sea salt and black pepper to taste. Macaroni Cheese Chips SERVES 4 (WITH HOMEMADE KETCHUP) AS A SNACK OR SIDE

5 oz macaroni 3 oz butter 1 ⁄3 cup all purpose flour 1½ cups milk 3 oz Gruyere cheese, grated

6. Add cheeses, cayenne, mustard, and salt and pepper to taste. 7. Reduce heat and cook a further 3 minutes. 8. Add macaroni and mix until well combined. 9. Spoon into prepared tin. Use the back of a spoon to evenly smooth top. 10. Allow to cool completely, then cover with plastic wrap and refrigerate over night. 11. Remove the slab of macaroni cheese onto a chopping board. Cut into chips of varying sizes, about 2”–3” long and ½” thick.

2. Add chili, tomatoes, vinegar, sugar, coriander, and salt and pepper to taste.

Ketchup can be stored in a sealed jar in the refrigerator for up to 1 week. Leather Bottle Collar

Vintage bottle small piece of leather nail and hammer or craft hole puncher string 1. Cut the leather to a size that will wrap wrap around the neck of your bottle. 2. Make corresponding holes along narrow ends of the leather piece. 3. Thread string through holes.

12. Place chips onto a tray covered in parchment paper and freeze for 30 minutes or until firm to touch.

4. Place over neck of bottle.

13. Combine eggs and milk in a bowl and place breadcrumbs onto a plate or tray.

reclaimed branch saw, for trimming rope metal butchers hooks

14. Working in batches, dip chips in egg mix, then toss in breadcrumbs until well coated. 15. Place onto a tray and refrigerate for 15 minutes. 16. Heat oil in a deep fryer or heavy based medium saucepan to 350°F.

Branch Pot Rack

1. Trim your reclaimed branch to any length desired. 2. Use rope to attach to a wall. 3. Hang pots and utensils using metal butchers hooks.

17. Working in batches, deep fry chips until just golden. This will take about 1 minute. 18. Drain on paper towel. Serve immediately with homemade ketchup and sea salt. SWEETPAULMAG.COM | 107


Recipes by Katie Lee | Food+styling by Paul Lowe | Photography by Alexandra Grablewski | Illustrations by Susan Evenson

When Paul met Katie Lee

I first met Katie Lee a few years ago when I styled her first cookbook The Comfort Table. We had so much fun cooking and shooting at her West Village town house. Katie certainly puts the old saying "Don't trust a skinny cook" to shame. This girl can really cook. Her recipes are easy, delicious, and cover everything from a simple weekday dinner to a feast. For those of you who don’t know who Katie is, she’s a cook, culinary personality, and co-host on Food Network’s The Kitchen. Katie's Endless Summer cookbook is a dream, and I was lucky enough to do the food styling for most of it. I met up with Katie to recreate my favorites from the book and ask her a few questions. Why is food so important to you? Like you, I love food. I love cooking and I love eating. It’s an every day pleasure that brings me so much joy. I feel so lucky that I have been able to make a career around my passion! I hope to inspire people to get in the kitchen and enjoy cooking and the togetherness it brings with family and friends.

Katie Lee’s Endless Summer Cookbook is out now!

You grew up in the South. Has that influenced your cooking? My upbringing in West Virginia influences so much of my cooking. My grandpa had an incredible garden that most of our vegetables came from. Other family members raised livestock, so we always ate seasonally and locally. Southern cooking is known as comfort food, and that is my specialty. Comfort food doesn’t just mean mean heavy food—for me it can be light and simple as well. But to be truly comforted by my food, I need to know where it comes from, how it was raised, and how it got to my plate. I grew up with a grandmother who was a great cook, and I know you did too! Tell me about her and what she taught you. My grandma is the best cook in the world as far as I’m concerned! She is my greatest inspiration. She taught me that it’s not only


about the food you cook for people, but the way you make them feel in your home. She makes the best buttermilk biscuits you’ve ever eaten. When I was a kid, that biscuit dough was like my Play-Doh. Whenever I’m homesick, I make those biscuits. Trust me, those biscuits are the best I have ever had! What do you always keep in your pantry? I always have a well-stocked pantry because it makes cooking so much easier. When I get in from a long day and know that I have essentials in the pantry, I can easily make a quick dinner. One of my favorites is to make a quick pasta dinner. I always have canned San Marzano tomatoes, extra virgin olive oil, garlic, and pasta, so that is often a last-minute dinner. I also love different grains like quinoa, faro, or brown rice. I’ll cook some of it, then sauté some onions, a can of chickpeas, canned tomatoes, and whatever leafy greens I have in the fridge for a yummy healthy dinner. Favorite all-time dish? Pizza. Neapolitan-style pizza—margherita to be exact. I could eat it every day for the rest of my life. What’s next for Katie Lee? Good question! I’m not entirely sure, which is the way I like it. I’m kind of a fly-by-the-seat-ofmy-pants kind of gal. The Kitchen is still going strong, so I am very happy to be continuing to work on our show—I’m hanging out with Fionula, and I am trying to learn French. The rest is yet to come!

She is my greatest inspiration. She taught me that it’s not only about the food you cook for people, but the way you make them feel in your home SWEETPAULMAG.COM | 111

Panzanella is so bright and colorful— it just looks like summer






Shrimp and burger aren't usually words that go side by side, but trust me: you will be so happy if you make these

Cornbread Panzanella SERVES 4-6 Every evening my grandma used to make a fresh loaf of cornbread. It would come out of the oven hot and crunchy on the outside and moist on the inside. Panzanella is a dish that I had maybe made once or twice in the past, but I must have gotten a wild hair one day and decided to try making it with cornbread instead of a crusty white bread—it was my way of “southernizing” the recipe. I loved it. Panzanella is so bright and colorful—it just looks like summer. Salad:

olive oil 1 loaf cornbread, cut into 1” cubes salt 1 red bell pepper, cored and chopped 1 yellow bell pepper, cored and chopped 1 English cucumber, chopped 10 oz grape tomatoes, halved ½ red onion, thinly sliced 15 fresh basil leaves, torn Dressing:

1 tablespoon Dijon mustard ¼ cup red wine vinegar ½ cup extra-virgin olive oil 2 tablespoons capers, chopped ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1. Preheat the oven to 400°F. Oil a baking sheet. 2. Put the cornbread on the prepared baking sheet, drizzle with oil, and season with salt. 3. Bake until nicely toasted, about 15 minutes. Let cool completely. 4. In a large salad bowl, combine the cornbread, peppers, cucumber, tomatoes, onion, and basil. 5. In a small bowl, whisk all the ingredients together. 6. Add the dressing to the cornbread and vegetables and toss. Let stand at room temperature for about 20 minutes before serving.


Lobster Reubens SERVES 4 I had never had a lobster roll until I moved to the Hamptons. In fact, I had never even had lobster until I came here. Now I love lobster rolls. A lobster roll is pretty simple: lobster meat, mayo, bun. A friend of mine came home from a trip to Florida raving about a lobster reuben he had eaten. My mind got going and I couldn’t stop thinking about it. You can use store-brought sauerkraut if you want to go the totally traditional reuben route, but it can be a bit strong next to the mild, sweet lobster meat, so I favor making a simple

bread; divide the lobster meat among 4 of the slices.

vinegar slaw instead. You decide!

12. Carefully flip the sandwiches and cook until the underside is golden brown and the cheese is melted, about 5 minutes more.


1 cup Savoy or white cabbage, very thinly shredded 1 tablespoon rice vinegar ½ teaspoon sugar salt and freshly ground black pepper, to taste ¹⁄8 teaspoon celery seeds Sandwiches:

¼ cup mayonnaise 2 teaspoons ketchup 2 teaspoons sweet pickle relish, well drained ¼ teaspoon paprika 1 lb cooked lobster meat, coarsely chopped 8 slices rye or marbled rye sandwich bread 3 tablespoons unsalted butter, at room temperature 1. Put the cabbage in a small bowl. 2. Sprinkle the vinegar, sugar, salt, pepper, and celery seeds over the top and toss well.

8. Top each sandwich with ¼ of the remaining slaw and invert the remaining cheese-covered bread slices onto each sandwich. 9. Spread ½ tablespoon softened butter on the top of each sandwich. 10. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium heat and swirl the pan to coat it. 11. Arrange the sandwiches—butter side up—in the pan and cook until the bottom is golden, about 5 minutes.

Remove the sandwiches from the pan and let stand for 1 minute before slicing diagonally. Frozen Blueberry Daiquiris SERVES 4 A cocktail packed with antioxidants? This blueberry daiquiri certainly fits that bill, and I’m all for it!

½ cup sugar 1 pint blueberries 2 cups rum ¼ cup fresh lime juice 2 cups ice

1. In a medium saucepan over medium-high heat, combine sugar and ½ cup water and bring to a low boil, stirring until the sugar dissolves. 2. Add the blueberries and reduce the heat to a simmer.

Zucchini & Goat Cheese Pinwheels SERVES 8 Katie created this appetizer/snack just for you dear readers.

4 oz cream cheese 
 4 oz goat cheese
 ½ cup sun-dried tomatoes, chopped ½ cup frozen spinach, chopped thawed, and well-drained
 8 fresh basil leaves, chopped
 1 clove garlic, minced 
 Kosher salt and freshly ground black pepper, to taste 
 2 long zucchini, thinly sliced lengthwise

3. Using an electric mixer, combine brownie mix, eggs, ¼ cup water, and the oil.

2. Coarsely chop ½ of the shrimp.

4. Divide the batter between the prepared pans and bake according to the box instructions.

3. Put the remaining shrimp in a food processor and pulse until smooth.

2. Spray 2 8” round cake pans with nonstick cooking spray.

5. Let cool on wire racks, then turn out of the pans.

2. Mix in the sun-dried tomatoes, spinach, basil, and garlic.

5. Refrigerate for 10 minutes, then shape into 4 patties.

7. Fold the sour cream into the whipped cream.

3. Season with salt and pepper.

6. Place on a plate and refrigerate for 10 minutes longer.

8. Spread the brownie with about half of the whipped cream mixture and half of the berries.

4. To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture onto each zucchini slice. 5. Starting at 1 end, roll the zucchini towards the other end. Place the pinwheels upright on a serving tray. Shrimp Burgers with Old Bay Mayo SERVES 4 Shrimp and burger aren't usually words that go side by side, but trust me: you will be so happy if you make these. The texture is similar to a crab cake, but on the firmer side. They are so good, if I do say so myself. And the Old Bay mayo? Ohhhhh myyyyyy.

4. In a small bowl, stir together mayonnaise, ketchup, relish, and paprika.

4. Press the berry mixture through a fine-mesh sieve set over a bowl and discard the solids.


5. Add ½ of this dressing to the lobster meat and toss well to combine.

5. In a blender, combine the berry syrup, rum, and lime juice.

6. Arrange the bread slices on a work surface and spread a little of the remaining dressing on each slice.

6. Add the ice and blend until smooth.

7. Put a slice of cheese on each piece of

1. In a small bowl, whisk the mayonnaise and Old Bay. Refrigerate until ready to serve.

1. Preheat the oven to the temperature indicated on the brownie mix box.

4. In a large bowl, combine the chopped and purée shrimp with the egg, bread crumbs, scallions, lemon juice, salt, pepper, and garlic powder; mix well.


Serve immediately.

(I have been known to use Cool Whip on occasion) 1 pint strawberries, hulled and sliced

1. In a medium bowl, use a fork to mash the cream cheese and goat cheese until combined.

3. Use a wooden spoon to crush the berries, allowing their juices to release, and continue to simmer for 20 minutes.

3. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.

¼ teaspoon freshly ground black pepper ¼ teaspoon garlic powder ¼ cup canola oil 4 brioche buns, lightly toasted 1 tomato, sliced lettuce leaves 1 avocado, sliced

½ cup mayonnaise 2 teaspoons Old Bay seasoning 1 lb medium shrimp, peeled and deveined 1 large egg, lightly beaten ²⁄3 cup panko bread crumbs 2 scallions, white and green parts, thinly sliced 1 tablespoon fresh lemon juice ½ teaspoon salt

7. Heat the oil in a large skillet over medium-high heat. 8. Add the patties and cook for 3–4 minutes per side, until the shrimp is opaque throughout. 9. Spread the buns with mayo and add the burgers, topped with tomato, lettuce, and avocado.

6. Put 1 brownie on a serving platter to form the bottom layer.

9. Place the second brownie layer on top. 10. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with extra berries and whipped cream mixture.

Serve immediately. Strawberry Brownie Cake SERVES 8–10 Every year when strawberries came into season, my grandma would make a strawberry shortcake, and I have followed her tradition. Then I got thinking… I love chocolate, I love strawberries, and I especially love chocolate and strawberries, so why not do a chocolate shortcake? And why not just use a brownie mix? This is so good and ridiculously simple to make and people go c-r-a-z-y for it.

2 boxes brownie mix 4 large eggs ²⁄3 cup canola oil 1 cup sour cream 1 cup prepared whipped cream


Kintsugi Photography+craft+text by Susanna Blåvarg


Mend it beautifully




To make Kintsugi, either buy a lacquer Kintsugi kit from Kintsugi Supplies on etsy.com, or buy a porcelain glue and golden powder from an art store. PILLOW

1. Mix the lacquer according to instructions in your kit, or mix porcelain glue with gold or silver powder from an art store. 2. Brush it on, a bit thickly, on the edge where the piece is broken. 3. Push the pieces together and the line of lacquer or glue will stick out along the break in a beautiful way. Leave it like that. 4. Let dry and then start using your pottery again. Collect vintage pieces of textile, ribbons, yarns and buttons, and you will be well prepared for some beautiful mending.

Pattern Weave sampler

Inspired by the ancient Japanese art of Kintsugi,

golden repair of broken pottery, I started mending both porcelain and textiles a couple of years ago. The great thing is that besides being eco friendly, the objects often end up more beautiful than before. The Japanese discovered this in the late 15th century, as Kintsugi appeared among Japanese craftsmen. They started fixing broken pottery with lacquer mixed with golden powder, believing that the break was a part of the object's history and life, rather than something bad. The art of Kintsugi became so popular that people actually started crashing valuable pottery, just to have it mended again.


My grandma taught me to darn a hole in a pair of socks when I was a kid. It was the easy way, sewing wool yarn back and forth over the hole and then weaving the yarn back and forth in the other direction. Of course you can make the weave into any traditional weaving pattern. I had to try it. Yarn a hole or just make a sampler, it’s a lot of fun. 1. Start by sewing the yarn back and forth. When you turn: make a stitch, turn, make a stitch, and then do the long stitch that will be the base of your weave. This will make it more stable. Change color if you want a more complicated pattern. 2. When you have a square, start going the other direction. Make a stitch, weave, make a stitch, turn, make a stitch, weave and so on. Depending on how you weave (over 2, under 2, or over 3, under 1) you will get different patterns. Just try it, you will see. 3. Change the color of the yarn along the way if you like.


"They started fixing broken pottery with lacquer mixed with golden powder, believing that the break was a part of the object's history and life, rather than something bad" 122 | SWEETPAULMAG.COM SUMMER 15




When mending textiles, the Japanese call it Boro, which translates to rags. It’s a tradition that goes back hundreds of years. It was often performed with indigo textiles on both clothes and sheets. You could track generations of a family along the seams, as the clothes were repaired over and over again and passed on. The beauty lies in the choice of patches and stitches. 1. Trim a hole to a nice round shape. 2. Fold back the edges around the hole and iron, or iron back the edges on a patch if you want to sew a patch on top. 3. Put the patch behind or over the hole. 4. Sew stitches in a decorative way (like crosses or stars) or just straight ones, over the edges of the hole, around the patch and a little bit of everywhere, as you wish.

Chair The old chair had a cover that was broken in several places. After making a patchwork on the old cover, it was ready for use again. 1. Collect patches that you think will match nicely. 2. Cut them in irregular pieces. 3. Pin them to the old broken cover. 4. Stitch the patches on by hand. JEAN SHORTS

Jean Shorts These jeans shorts had big holes in them and were fixed up for the 4th of July with a vintage flag ribbon and a jeans patch. 1. Trim your hole to a nice round shape. 2. Fold back the edges around the hole and iron.

"The great thing is that besides being eco friendly, the objects often end up more beautiful than before"

3. Chose a patch and put behind the hole. 4. Sew stitches in a decorative way over the edges of the hole, through the patch as well, and a little bit of everywhere, if you wish.

Socks These socks had a hole and when it was covered with a traditional granny square, it was so pretty I had to sew some extra squares on. 1. Crochet a granny square. Google it and you will get plenty of instruction if you’re not familiar with how to do it. 2. Sew the squares over holes with some hidden stitches.



WHOLE LARDER LOVE Photography by Kathryn Gamble Styling by Tereasa Surrat Floral design by Charlie Hernandez Written by Rohan Anderson


I was very fortunate that my mum loved growing vegetables. When I was a kid she showed me how easy the process of growing food is. The very basic natural elements of soil, seed, sun, and water—and plants grew and you could eat them. I know I am privileged for this childhood experience, for many of us in the western world do not receive this gift. It’s knowledge that’s been lost somewhere in the modernization of our world. Why learn how to make your own food when you can simply drive to a supermarket and purchase it? Take it a step further and the entire notion of cooking can also be discarded; why cook when you can purchase a premade meal and simply reheat it? And even more convenient, you can simply buy takeaway food or eat out. It’s clear that we have lost a great deal of basic skills in the realm of real food and cooking. I know this from personal experience. In previous years I worked a corporate job, had a mortgage, car loans, credit card debt, and a house full of fancy new things. But they simply did not make me any happier. In fact, this lifestyle I’d signed up for was making me increasingly depressed. So I waked away from it. It wasn’t an overnight solution, in fact it’s taken years to make the shift. I can now say I’m relatively self-reliant in regards to food. I still buy the staples like flour, milk, salt, and many others, but my reliance on shopping for my food from a supermarket is


almost non-existent. I will always need to buy some things, that’s a reality. Even our pioneer ancestors relied on the general store for some things! The difference from being someone that once bought all my nutrition from the supermarket to a person that relies on what he can grow, hunt, or gather has meant that I’ve needed to learn an array of new skills. For example, as an intrigued adult I researched where my chicken meat came from. It’s not pretty. Factory farming is pretty gross. Even as a meat eater, I don’t want to be responsible for eating meat and supporting an industry that keeps animals in horrid conditions. So I took up arms, literally. I went through all the regulatory hoops and got myself the appropriate firearm to allow me to hunt wild animals. Where I live, in Australia, wild rabbits are an introduced pest from the old world and as a certified pest species you are encouraged to hunt them. So here is one of the first big skills I had to learn. How to hunt rabbit, to skin it, gut it, butcher it, and finally how to cook this tough wild meat. It’s nothing like tender farmed meat, as it requires special attention. I am a stubborn man. I learn by the approach of trial and error. And everything I’ve learned to get me through this self-reliant lifestyle, I’ve learned the hard way. Cooking is a big part of my life now, but many years ago I could barely scramble an egg! In hindsight, it would have been better if I had some lessons



I am a stubborn man. I learn by the approach of trial and error. And everything I've learned to get me through this self-reliant lifestyle, I've learned the hard way from somebody, and it seems that there are other people that think the same way. This is why I started teaching people via the medium of hands-on workshops. Over the years I’ve had people write to me asking where they can learn certain skills and my initial response was: “Hey, I can teach you that”. I reckon one of the best ways to learn certain skills in life is by hands-on experience. When you feel things, smell them, and see results, you tend to retain the information or memorize the experience more vividly. Some of the skills I share are definitely from the old world. They’re skills from a time when humans tended to be a little more self-reliant, even if it was simply in our suburban backyards. For instance, my parents tell me tales of when Grandpa would kill some of the backyard chickens for the Christmas feast: it was the only time chicken meat was consumed for the whole year. And this all happened in post-war city backyards. Now the very thought of it is barbaric to most. But more chicken meat is consumed in developed countries like the United States and Australia than ever before. There is some level of irony in the thought of people chomping on their take-away chicken sub whilst voicing their disdain for the barbaric notion of killing a chicken in their backyard. But it is 2015 and we have some food challenges to last us many decades ahead. Over the years the workshops have had an impact on many lives. It’s not so much about people walking away with new skills, but more so that the workshops tend to challenge the way people think about food, where it comes from, and how it’s been treated and processed. That’s a very important role that the workshops play—we need to be asking more of our food than simply to look great and taste amazing. Those are truly secondary values. What should be of greater importance is the food itself, its story, how it affects us, and how it impacts our environment.




I reckon one of the best ways to learn certain skills in life is by hands-on experience. When you feel things, smell them, and see results, you tend to retain the information or memorize the experience more vividly




Zucchini & Goat Cheese Pizza Pizza Dough:

3 cups 00 Farina flour 1½ cups water 5 teaspoons dried yeast 1 teaspoon superfine sugar pinch of salt 1 tablespoon semolina Toppings:

reduced tomato passata (or tomato paste) mozzarella, grated 1 fresh garden zucchini, sliced thinly lengthwise 2 slices prosciutto, thinly sliced 2 large garlic cloves, diced olive oil goat cheese feta fresh arugula 1. To make the dough, mix the ingredients and knead for about 5–8 minutes. 2. Preheat oven to full temperature. (If you have a pizza stone, leave it in the oven to preheat.) 3. Dust some flour on your workbench and roll out a piece of dough. 4. Spoon on the reduced passata and a light sprinkle of grated mozzarella. 5. Lay down some zucchini, prosciutto, and diced garlic, and drizzle with olive oil. 6. Bake for 10–15 minutes. Serve with a few generous dollops of soft goat cheese and a garnish of roquette. Spanish Wild Rabbit

glug olive oil 2 onions, sliced 1 whole rabbit 2 chorizo 1 cinnamon stick 1 cup Spanish fino sherry 3 cups tomato puree 2 tablespoons smoked pimento (smoked Spanish paprika) 1 tablespoon cayanne pepper 2 bay leaves 5 garlic cloves, sliced salt and pepper, to taste flat leaf parsley, for garnish 1. Heat a glug of olive oil in a heavy oven pot.

2. Brown the onions and garlic for 8–10 minutes, taking care not to burn them. 3. Butcher the legs off the rabbit and cut the remaining back bone in half. 4. Brown the cuts of rabbit and Spanish chorizo evenly. 5. Splash over the fino sherry, the passata, and add the spices and garlic. 6. Season with salt and pepper. 7. Pop the lid on and bake in a low to medium oven for 2 hours until the meat falls from the bone. 8. When cooked, remove the rabbit cuts, process the meat off, and discard the bones. 9. Return the meat to the sauce and reduce. Serve on hot buttery couscous with a garnish of flat leaf parsley. Skinless Spanish Chorizo

6½ lbs pork sausage, ground mince 1 bottle red wine 6 tablespoons smoked pimento (smoked Spanish paprika) 5 tablespoons cayenne pepper 3 tablespoons dried oregano 2 tablespoons cumin 2 tablespoons black pepper 2 garlic cloves 1 ⁄3 cup salt glug olive oil cling film 1. Mix all ingredients in a large mixing bowl. 2. Form into sausage shapes and wrap tightly into shape with cling film. 3. Refrigerate for a few hours to form and hold shape. 4. Blanch the sausages for 8 minutes while still covered in cling film. 5. Remove from water. 6. In a fry pan, heat a generous glug of olive oil on high and fry the sausages until browned. Smoked Trout & Asparagus Pasta SERVES 4 I love catching trout in early spring, the same time of year that the asparagus is popping up in my garden. It just so happens that the two go incredibly well together.

2 cups fresh homemade pasta bunch of fresh asparagus 2 cups of hard Pecorino cheese, grated smoked trout meat 1 egg 1 lemon olive oil salt and pepper, to taste 1. Cook the pasta until al dente. 2. While the pasta is cooking, grill the asparagus. If it’s fresh it shouldn’t take too long to cook. 3. Strain and return to the pot. 4. Stir in the grated cheese, trout meat, and egg. 5. Squeeze in the juice of a lemon. 6. Season with salt and pepper. Serve with the grilled asparagus. Set the meat aside until the meal is ready to be prepared. The Smoked Trout At Camp Wandawega there is an ancient earth smoker built into the side of a hill. I’d never used one like it before, so it was a bit touch and go. It ended up being the best smoked trout I ever had. It goes to show that great things come from experimentation.

trout salt brown sugar 1. Remove the fillets from the trout and rinse with water. 2. Mix a handful of salt with a handful of brown sugar, rub this over the fillets, and let sit overnight in the fridge. 3. In the morning, rinse the fillets and place elevated on a tray in the fridge for the day. This is an important step as it forms the sticky layer that will absorb the smoke and enhance the flavor. 4. Hot smoke the fillets. Every smoker is different so you will have to experiment to get the desired level of “well done”. 5. When the fish is done, break it up into bite size pieces, ensuring all bones are removed.

The Pasta I use the old rule of 1 egg, 100 grams of fine flour, 1 person.

egg flour 1. Using your hands, combine the egg and flour in a large bowl until a dough has formed. You don’t need to knead it like bread, but it is important to make sure the 2 ingredients are well combined. 2. When the dough is tight, wrap it in plastic wrap and allow to rest for an hour. 3. Break the dough into manageable chunks and use a hand cranking pasta machine to make the pasta. Dust with flour and set aside until you’re ready to cook. Kate’s Sourdough

3 cups white organic flour ¼ cup sourdough starter, proofed and bubbly 1½ cups water, room temperature 2 teaspoons fine sea salt, unrefined olive oil, for oiling the bowl 1. Put your flour, sourdough starter, water, and salt into the bowl of a stand mixer with a dough hook (you can use a bowl, a spoon, and a bit of elbow grease, too!). 2. Mix the ingredients together on medium-low speed until they form a ball of dough that cleans the sides of the mixing bowl, about 3 minutes. 3. Oil a mixing bowl and place your ball of dough in. Cover tightly with plastic wrap and let rise in a warm spot for 6–8 hours or until doubled in size. 4. Pop a Dutch oven in a cold oven, and then heat the oven to 480˚F. 5. Flour your bench and work your dough into a nice little ball. 6. Cover the dough with the empty mixing bowl and allow it to rise for 30 minutes. 7. Remove the bowl and re-form the dough if it has spread. 8. Place the dough in your preheated Dutch oven, put the lid back on. 9. Bake covered for 30 minutes. 10. Remove the lid and continue to bake for 15 minutes until bread is golden brown. Remove the bread from the oven and let cool on a wire rack before slicing.


CLOCKWISE FROM TOP LEFT: Lhuentse Dzong; rice patties in Mongar; red peppers in Punakha; A hiker walking through a forest in Mongar; A traditional Bhutanese breakfast of red and white rice, buckwheat pancakes, chili paste, ema datsi, potatoes in cream sauce, eggs, cabbage and daal

Text+photography by Michael Marquand


River in Lhuentse


Suspension bridge in Lhuentse

CLOCKWISE FORM TOP LEFT: purple flower blooming in Punakha; a thick cheese ema datshi; Namling waterfall; ema datshi with white peppers; red pepper ema datshi; wild pony in Trashigang

Earlier this year I went to Bhutan, a small country in the Himalayas, for a photography assignment. I was working with the inspired and diligent people of Bhutan’s new tourism company MyBhutan. The project would involve a long road trip in which we would document the Central and Eastern districts. This trip would take us to some of the most remote and isolated regions, not just in Bhutan but in the entire world. Before leaving, I was issued a warning from the man organizing the adventure: “The food in Bhutan is spicy and mostly vegetables. In the Eastern districts it’ll be a lot of noodles and rice with spicy vegetables, and not a lot to drink other than the local beer.” My new boss clearly had no idea that he was speaking to a spice-loving vegetarian and beer drinker. If people selected cuisines the way they chose favorite colors, sports teams, or spirit animals, Bhutan cuisine might be my number one. Bhutanese food now holds a special place in my heart and my stomach. Bhutanese dishes taste like a fusion of Indian and Chinese food; however, to reduce the cuisine to that combination would not do it justice, as it is also quite distinct. First, most Bhutanese food is eaten with red rice (similar to brown rice, although it is the only variety of rice that grows at high altitudes). I’m not sure how I got this far in life without eating red rice, but it is easily the best and arguably the healthiest. The most common dish in Bhutanese cooking is ema datshi (chili peppers cooked with cheese). It is served with every meal, and almost every home in Bhutan has chili peppers drying on the rooftops to prepare it. If you walk around any village in autumn or early winter, you will see peppers laying out everywhere. There are many varieties of ema datshi, depending on the season, the


region, and the cook. The peppers can be spicy or mild, fresh or dried, red, green, white, or some combination of all of the above. The cheese ranges from a very light, milky sauce to a thick yak cheese, and everything in between. There is also a mushroom datshi, which swaps out the peppers for mushrooms. This version, of course, has just as many variables. Other common dishes include momo, a Tibetan dumpling filled with meat or vegetables, buckwheat noodles and pancakes, a fusion of curries, various noodle and potato dishes, as well as dried and spiced vegetables. There is notable influence from Chinese, Nepalese, and Indian cuisines. All of the above dishes are generally paired with endless amounts of ara, a clear liquor made from rice, millet, maize, or wheat. The people of Bhutan take great pride in their food. The entire process—from farming and cultivating ingredients, to preparing them for the table—are acts performed with the utmost love and care. Both men and women work in the farm and the kitchen, while children often pitch in as well. When visiting farmhouses, we would often hear the owner recount his experiences drying peppers and turnip leaves, farming cauliflower, raising cows and chickens, distilling ara, and growing herbs. These stories were always told while our hosts passed around dishes—many times around the table—and encouraged us to eat more. And we obliged—it was more than polite obligation that drove us to eat such flavorful foods so thoughtfully prepared. This was the real pleasure of eating in Bhutan: the unfettered friendliness and hospitality of the Bhutanese people was matched only by the confidence, dignity, and genuine pleasure they took in their cooking.


Young woman pouring Ara in a traditional Bhutanese restaraunt in Thimphu

Thimphu’s weekend market is the largest domestic market for the farmers in Bhutan. Farmers come from all over the country to sell their farm products in the market.

Strings of Yak cheese on for sale in a local market.

Small chorten in Lhuentse

Boy making momos at a farmhouse in Ura

A young farmer and his goat in Punakha

"The people of Bhutan take great pride in their food. The entire process—from farming and cultivating ingredients, to preparing them for the table—are acts performed with the utmost love and care


Husband and wife farmers in Mongar

Fiddlehead ferns for sale at the Thimphu SWEETPAULMAG.COM |farmers 141 market

"This was the real pleasure of eating in Bhutan: the unfettered friendliness and hospitality of the Bhutanese people was matched only by the confidence, dignity, and genuine pleasure they took in their cooking



Pantry Confessions We asked our favorite Top Chef contestant and The Chew co-host Carla Hall about her favorite things in the kitchen and out Photography by Greg Powers

Where do you live? In New York while taping The Chew, and in DC the rest of the time.

What inspires you? Seeing someone bold enough to live authentically. Favorite color? Orange.

Favorite flower? Tulip. Last purchase? An Amtrak train ticket from NYC to DC. Perfume/cologne? There’s nothing that I can’t live without, but I like fresh scents. Favorite restaurant? It changes, but right now Bobby Flay’s Gato. Cookbook you can’t live without? Shirley O. Corriher’s CookWise.

Necessary luxury? Facials.

Guilty pleasure? Almost anything sweet and decadent. I love ice cream sundaes with hot chocolate, salted caramel, and at least two different kinds of ice cream.

Favorite song? Right now... Bruno Mars’ Uptown Funk. It makes me want to dance!


Film idol? Emma Watson.

You have to check out Carla's Comfort Foods cookbook! Available at amazon.com

Perfect meal? Ordering at least 15 dishes at a great restaurant with Matthew and four other friends. I think this is the best way to eat around a menu... dessert must be included.


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