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SUMMER 2017


VIBRANT COLOR &

PATTERNS

Shop Brim & Bright and other new collections at ILLUMECANDLES.COM

ILLUME"\


CONTENTS Summer 2017

5 What’s Up Sweet Paul? 10 My Happy Dish 14 To Market, To Market 20 Friends Are For... 28 Handmade 33 Bookmarked 34 Healthy Appetite 40 This & That 46 Mormor's Kitchen 50 An Ample Reward 54 Put a Lid on It! 58 From Brooklyn to Miami: A Sweet Paul Road Trip 64 Woof

features 72 Wild at Heart 84 Ice Pops 92 Straw 104 Le Jardin de Carlo 114 Summer Down Under 124 Honest Alchemy 130 Grown and Gathered 142 Love and Heritage on a Plate 154 Endless Danish Summer

Photography by Dietlind Wolf

164 Cheers 166 Pantry Confessions

Photography by Paul Lowe

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Henry Street Studio handmade ceramics platters bowls plates pitchers mugs bottles spoons salt cellars & more

www.henrystreetstudio.com photo by Julia Gartland

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Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com

Leigh Angel Copy Editor copyeditor@sweetpaulmag.com

Contributors

Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com

Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com

Follow us on Instagram @sweetpaulmagazine @jolinerivera

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Grown and Gathered

Dietlind Wolf

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WHAT'S UP SWEET PAUL? I have mixed feelings about summer. I don’t mind the heat, but the humidity really gets me. I think it must be my Nordic childhood. We didn’t really have hot and humid summers. There would only be two or three days with tropical heat and the rest were very comfortable. Every summer, as soon as school was over, we would pack up everyone and their grandmother in the car and drive to our summer house. My mom, sister, and I would stay there all summer, while my dad would go back to work on the weekdays. The long days would be spent on the beach swimming, cooking, eating, and just hanging out. Every weekend my dad would come back, the car filled with steaks, wine, and goodies from the city. Dad was the barbecue master—he still is. I took his place on weekdays, but I didn’t even dare go close to the big Webber on the weekends. He ruled the pit! Here are his best barbecue tips, free of charge: 1. Room Temp Never put cold meat or fish on the grill. That will completely dry it up. Let it come to room (or outside) temperature before grilling.

Photography by Jonathan Dorado

2. Wait Wait until the grill is completely warm, especially when using coal. Rushing results in undercooked and dry meat. 3. Marinate Marinating really works to tenderize the meat and also gives it lots of flavor. Happy summer! xoxo

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RO S É G O E S

I R O O U S. L G ODU INTR

CING GLORIA FERR E

Brut Rosé

Rich with color and fresh, lively fruit flavors, the new Gloria Ferrer Brut Rosé showcases Pinot Noir from our estate vineyards in Carneros.

© 2017 GLO

GLORIAFER RER.COM

RIA FERRE

R CAVES &

VINEYARD

S, SONOMA

, CA

R


S L I G H T LY R E B E L L I O U S E L E G A N C E Kimpton Brice Hotel is like any good Southern belle—beautiful and poised on the outside, a bit sassy and rebellious on the inside. Pay a visit to this Savannah boutique hotel, centrally located in the historic district, just a cobblestone’s throw away from an array landmarks. • • • •

Take a dip in our sparkling outdoor pool Spend an afternoon in our Secret Garden Be transported to Italy by way of Pacci Italian Kitchen + Bar Relax with our many in-room spa services

601 East Bay Street Savannah, GA 31401 | (912) 238-1200 | bricehotel.com | #TheBrice


SWEET PAUL'S SUMMER PICKS Cherry Bomb Limited Edition Art Print by Laura Mae Dooris

SWEET PAUL STOCKIST SPOTLIGHT Paths of Kyoto Wrapping Paper by Petra Kern

Cold Spring General Store Cold Spring, NY What makes Cold Spring General Store a sweet spot to visit? From the moment you walk through the door of the Cold Spring General Store, you get a sense of the history and the elegance of a small town shop. The high, detailed ceilings, the Edison bulb chandelier, and the reclaimed wood walls give you endless options of beauty to look at. We always have vintage rock-and-roll playing and our special campfire incense is always burning. Customers often say that they are captivated by the shop at first glance and smell! How would readers spend the day after a visit to Cold Spring General Store? After visiting the Cold Spring General Store, we recommend hitting up some of our favorite shops in town: Old Souls, Cold Spring Apothecary, Burkelman, The Pantry Coffee Bar, Pink Olive, Swing, and Moo Moo’s Creamery. There are a dozen or so antique stores up and down Main Street—the perfect shops to hunt for new treasures. Cold Spring is an outdoor town, so we have lots of great activities. We recommend spending time at Hudson River Expeditions or SkyBaby Studio Yoga

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and Pilates, taking a hike up one of the many trails in the area, or stopping by our farmer’s market on Saturday. Just outside the village, visitors can travel to Glynwood Center, Boscobel House and Gardens, or the West Point Foundry Preserve for a relaxing walk through nature. We highly recommend them all! Where does Sweet Paul find a home in your shop and who takes it home? Sweet Paul often sits at the head of our center table located in the middle of the shop, where all of our customers pass by. It finds a home between locally made soaps and seasonal arrangements. Customers are always drawn to the magazine—each cover has something that captures their eye! What is your favorite Sweet Paul recipe/craft recipe? Each issue inspires us to try something new or inspires a fresh twist on a classic.  I would say we take a little from each recipe and infuse it with what we might be cooking that night. We always take an issue home so we can refer back to recipes; everything always looks so amazing.

Starry Night Stationery by Four Wet Feet Studio

Sundance Wildflower Menu Cards by J. Bartyn

MINTED.COM

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MY HAPPY DISH This dish makes me happy because...

Mussel Up Every summer I would go with my dad to the beach to pick fat, sweet mussels that made the best soup. This is my family’s recipe, which we have been making for years. Food + Styling + Photography by Paul Lowe

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Creamy Mussel Soup with Fennel SERVES 4

4 pounds mussels (throw away any mussels that are already open) 2 tablespoons olive oil 6 shallots, peeled and thinly sliced ¼ fennel, thinly sliced a few saffron strands ½ teaspoon dried thyme 1 cup water 4 cups heavy cream salt and pepper dill, chopped and lots of it 1. Clean the mussels well. 2. In a large pot, sauté shallots and fennel in olive oil until soft. 3. Add saffron, thyme, mussels, and water. 4. Cover and let the mussels steam until all the shells are open, about 5–7 minutes. Throw away any that haven’t opened in this amount of time. 5. Remove pot from heat. Take mussels out of the pot, leaving the broth. Remove the meat from the shells. 6. Add cream to the pot, and let the soup simmer for 5 minutes. 7. Season with salt and pepper. 8. Add the mussels, dill, and some fennel greens, and serve.

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Now available at many Barnes & Noble bookstores!

Don't see your city here? Ask your local store to start carrying us!

luscious berries cool cocktails indigo bbq flowers + ice

S U M M E R 20 1 6

New York City

Northern Virginia

New Orleans

Brooklyn

Honolulu

Dayton

Los Angeles

Glendale

Chicago

Atlanta

Minneapolis

Rochester, NY

San Jose

St. Louis

Philadelphia

Ann Arbor

Kansas City

Lancaster, PA

Boston

Santa Monica

Seattle

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1239 BROADWAY 14TH FLOOR NYC 10001 212– 219 – 8591 WWW.WORKSHOPSTUDIO.NYC

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TO MARKET, TO MARKET Fresh food and finds

Deliciously Simple

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Photography by Guy Ambrosino

Whenever I get a new cookbook, I always look for the simplest and easiest recipe. The true sign of a good book is not long, complicated recipes, but the short, fast ones that will make your everyday life easy and delicious. In Kate Winslow and Guy Ambrosino's new book Onions Etcetera, this recipe for Turkish Onion and Parsley Salad hit that goal for me. Easy, delicious, and stunning. it's a must try with summer barbecue. Onions Etcetera: The Essential Allium Cookbook from Burgess Lea Press is in stores now.

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Foxfire Mountain House Located in the Catskills mountains, Foxfire is a chic, bohemian hotel with vintage sheepskin sofas and fireplaces ready for you to snuggle nearby. The 100-year-old house has 11 rooms, all individually decorated with antiques. Outside you will find a pond, lily pool, bonfire pit, and a pavilion for nights under the stars. foxfiremountainhouse.com.

In season MINI CUCUMBER

Foxfire photography by Arden Wray. All other photography by Paul Lowe.

PRICKLY PEAR

IN BLOOM

Roses Summer is not the same without roses. Unsprayed rose petals can be used in cooking or to make a tasty salad. Dried and ground rose petals mixed with sea salt creates a fabulous flavored salt. You can also make rose-scented honey, jams, or cocktails. Thanks to flowermuse.com for the stunning roses.

These small cucumbers are packed with flavor and are perfect sliced lengthwise in salads or cocktails.

A cactus fruit, prickly pear is delicious sliced in salads and dessert, and can also be made into an amazing jam.

TOMATILLOS

Roast, chop, and mix tomatillos with chilies, oil, and cilantro for the most amazing sauce to top grilled chicken or fish.

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POTATOES

Now is the time to enjoy small, new potatoes. Sauté in butter, salt, pepper, and lots of dill. Perfect with barbecued meats and vegetables.

ON TREND

Corn Also known as maize, corn was first domesticated in Mexico over 8,000 years ago. Corn has gotten a bad rep because of its sugar content, but it’s so delicious in summer. I remove the husks and throw the cobs right on the barbecue; turn often until golden; and serve with herb butter—no soaking needed. Kernels stay crisp and tender, and the grill gives the corn a wonderful smoky flavor.

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TO MARKET, TO MARKET

THE INGREDIENT

Tomatoes Now is the time to go wild and indulge in tomatoes every day while they are at their best. I love going to the farmer’s market to get a bunch of different varieties. I serve them simply cut up with some oil, salt, and pepper or whip up a sweet, creamy tomato soup. Right now, my favorite recipe is tomato focaccia, a mix between pizza and bread. Happy tomato day!

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TO MARKET, TO MARKET

Tomato and Thyme Focaccia Food + Styling + Photography by Paul Lowe MAKES 2 SMALL OR 1 LARGE FOCACCIA FOR THE DOUGH

2 teaspoons dry yeast 11⁄3 cup lukewarm water 1 tablespoon honey 1 teaspoon salt 2 tablespoons olive oil ½ cups all-purpose flour FOR THE TOPPING

4 to 5 heirloom tomatoes, sliced 1 teaspoon dried thyme flaky sea salt extra virgin olive oil 1. For the dough, mix yeast and water in a bowl. 2. Leave for 5 minutes, and add honey, salt, oil, and flour. Mix until you have a smooth dough. 3. Cover with plastic wrap, and let dough rise for at least 1 hour. 4. Divide the dough to make 2 small focaccia. Leave the dough whole to make 1 large focaccia. 5. On a baking tray, press out the dough with your fingers to the desired shape. 6. Top with tomatoes, thyme, salt, and oil. 7. Bake at 400°F for about 20–25 minutes, checking often to make sure it does not burn.

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Tear off a piece of this s basill seed pap per and stick it in th he grroun nd.. End up plantlesss? Rip off a seco ond piecce and d give it another go. Don’tt forget to sudss up with h a bit of Basil Hand Soap when you’re all finisshed. And remember, the fun iss all in the making g. Show us how your garrden n grow ws usin ng #MAKEANDTTELL. TM

© 2017 The Caldrea Company. All Rights Reserved. FOLLOW US @SWEETPAULMAGAZINE

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Friends Are For... Getting together to bring out our best

California Dreaming Follow us along a blissful path as Jeanne Kelley gives us a tour of her golden, green southern California garden. Text by Larisa Makow. Recipes by Jeanne Kelley Photography by Brandon Harman

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food conversation, and there’s a lack of appreciation for the people who do the hard work of nurturing. A favorite recipe? The whole-wheat pie crust that I’m sharing with you here is really good. I have seen so many people struggle with pie dough and met folks who haven’t had the pleasure of a homemade pie. (And really, purchased pie dough does not a real pie make.) In my latest book, The Portable Feast, I set out to make a foolproof crust—one that’s easily mixed and easy to work with, in an effort to make pie baking more approachable. The dough is made in the mixer, yet still has a wonderful, flaky texture. The addition of whole-wheat flour adds good flavor, and the mix of butter and shortening is perfect for taste and crumb.

FOOD STYLIST, vegetable virtuoso, and author Jeanne Kelley had a “classic childhood” in Pasadena, California. Being the youngest of five siblings (three of them older brothers) made necessity the mother of invention for Jeanne when she began cooking at an early age, as her brothers’ voracious appetites tended to leave the cupboards bare. Her childhood home was on a tree- and lawn-lined street where lush California foliage yielded the plums that Jeanne’s grandmother taught her how to make stews, jams, and cakes with. Her “family of cooks” also included her mother, who made the family “healthy southern Californian-style meals” consisting of lots of locally grown fresh vegetables with Mexican-inspired flavors. And her father, a “project cook,” tended to whip up creations on a grand scale: mountains of steak tartare for a parties or vats of stew filled with wild game he’d caught himself. From this savory heritage grew Jeanne’s expanding interest in the culinary world, which lead her to Paris to study at École de Cuisine La Varenne and eventually back to California, where she leads an edible-gardening, beekeeping, and chicken-coop-centric life with her husband and children outside Los Angeles. Jeanne has published numerous

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verdant cookbooks (Salad for Dinner and The Portable Feast among them) and is a regular contributor to many esteemed food publications. Here she dishes with Sweet Paul about her current inspirations, favorite recipes, and track record as an adventurous eater. What do you find magical about California? The landscape is phenomenal— mountains, lakes, beaches, deserts, and a climate for year-round produce. Add to that our cultural diversity, and you’ve got a vibrant and special place. Who do you admire (and who inspires you creatively) these days? Home cooks and small farmers who are doing the good work of feeding people fresh food. Cooking at home is very important—it’s the healthiest, most economical, and sustainable way to eat, and it can also be incredibly creative. It’s so important to support healthy food choices and bring fresh groceries and vegetable gardens to underserved communities. I also have great respect for the school garden movement. It feels like we have come to a point where restaurant chefs have taken over the

What’s important to you about your workspace? Good light, clean and tidy, and spacious surfaces, with lots of filtered water (no plastic bottles). Tell us about your chickens! The best thing about chickens is eggs, which are so rich and flavorful. They’re even better than the eggs you get at the farmer’s market. We have a good thing going in the back yard: I feed the chickens kitchen scraps, the chickens lay us eggs and give us excellent fertilizer for the garden, which then leads to more kitchen scraps. What do you do to relax and rejuvenate? I get in the water, preferably the ocean, a lake, or a stream, but I’ll settle for pool if there isn’t a natural body of water nearby. Do you travel? I love to travel. Visiting foreign places is vital for our understanding of the world and other cultures, and of course, it’s the most fun way to learn about how people around the world cook and eat. I’m pretty adventurous when it comes to traveling and eating; I’ve eaten goat while camping in the desert near Timbuktu, banana pancakes in the Sumatran jungle, tiny birds in France, grasshoppers in Mexico.

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FRIENDS ARE FOR...

I did pass on the deep fried tarantulas in Cambodia though. I feel lucky that I live next door to Mexico. Mexico is one of my favorite countries to visit. The natural beauty, art, architecture, and people are enchanting, and then you’ve got the food! It’s so varied and fresh and delicious. What’s beekeeping like? Bees are so fascinating, and I’m a honey fanatic, but I’m a terrible beekeeper. I like to provide a safe and comfortable home for the bees, but other than that, I’m pretty hands-off. I’ve had some successes in the past with thriving hives and lots of excess honey, but I’ve also had entire hives take off for greener pastures and have had problems with robber bees—swarms of marauding bees that swoop in and decimate a healthy hive in a matter of days. What motivates you, creatively, these days? Surplus. There’s nothing like a lug of perishable produce to get you cooking. When my garden is ripe with tomatoes, I really have fun incorporating tomatoes into breakfast, lunch, and dinner. I’m part of the Masumoto Adopt-a-Tree program. I’ve been the “co-parent” of a nectarine tree for several years, and each summer I get to harvest cases of the juiciest, organic Legrand nectarines. The quality of the fruit is really inspiring. What’s the theme song to the life of Jeanne Kelly? Wilco’s California Stars. Best advice you ever received? Right now, I keep thinking that the advice you learn in preschool is probably the most important. It seems like too many people missed the part about needing to share. Ideal day, from start to finish? Starts with coffee in bed and a good book, then a visit to an art museum. A beautiful hike with a picnic, then a swim, and dinner with friends and family. 22 SWEETPAULMAG.COM SUMMER 2017

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FRIENDS ARE FOR...

Grilled Pork Chops with Fennel and Nectarine and Shishito Pepper Agrodolce In the summer I love to grill locally farmed pork over oak in a Santa Maria-style grill. Grilling over wood adds extra smoky flavor, but if you don’t have a barbecue that can burn logs, you can achieve similar results by tossing a few wood chips from your barbecue store onto your gas grill or with your briquets while grilling. I forage for fresh fennel on the vacant hillsides in Los Angeles when it blooms in early summer. It has a sweet, mild licorice flavor that’s wonderful with the savory-smoky pork. Agrodolce is sour-sweet relish with Italian roots. In this version, sweet nectarines are cooked up with shishito or padron peppers from my garden, adding just the right amount of heat. SERVES 6 NECTARINE AND SHISHITO PEPPER AGRODOLCE: Makes about 2 cups

1 teaspoon fennel seeds 3 cups nectarines, diced and pitted 1 cup shishito and/or padron peppers, stemmed and sliced ²⁄3 cup sugar ½ cup shallot, chopped ¼ cup apple cider vinegar 1 teaspoon kosher salt

Nectarine and Shishito Pepper Agrodolce (see recipe) 1. Place pork chops in a large baking dish. Rub both sides of pork chops with olive oil and sprinkle with salt, pepper, fennel seed, and crushed red pepper. 2. Cover pork with waxed paper and refrigerate several hours or up to 2 days. 3. Prepare the barbecue to medium-high heat. Grill the pork chops until just cooked through and almost no longer pink, about 5 minutes per side. 4. Transfer the pork to a platter and garnish with fresh fennel fronds. Serve with the agrodolce.

Fresh Corn and Farro Salad with Radishes and Herbs During the summer I make salad with sweet corn and nutty farro because it’s so versatile. I’ll pick whatever is growing in the garden to add flavor, color, and crunch to the mix. The salad is great as a side with anything grilled, but it also makes a great vegetarian main course when I crumble 4 ounces of feta or soft, fresh goat cheese over it. If you can’t find the purple-tinged Ninja radishes, you can substitute another radish.

SERVES 6

½ cup farro ¼ cup extra virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 clove garlic, minced 2 teaspoons honey ¼ teaspoon fine sea salt 2 ears sweet white corn 2 medium purple Ninja radishes, sliced 1 small yellow squash, halved and sliced ½ small red onion, sliced 1 ⁄3 cup fresh parsley, chopped 1 ⁄3 cup fresh basil leaves 1. Boil the farro in salted water until just tender, about 20–25 minutes. Drain; cool. 2. Whisk the oil and next five ingredients to blend in large bowl. 3. Cut the kernels from cobs, and add the corn to the dressing in the bowl along with the farro, radishes, squash, red onion, parsley, and basil. 4. Season the salad to taste with salt and pepper, and stir to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)

1. Heat a heavy, medium saucepan over medium-high heat. Add the fennel seeds and stir until golden and fragrant, about 1 minute. 2. Add the remaining ingredients, reduce heat to medium, and simmer until the peppers are tender and the mixture thickens to jam-like consistency, about 12 minutes. (Can be made 1 week ahead. Transfer to a jar, cover, and refrigerate for up to 1 week.) GRILLED PORK CHOPS WITH FENNEL:

6 1-inch-thick pork chops, about 2½ pounds extra virgin olive oil 1 tablespoon fennel seed, lightly crushed with mortar and pestle or spice grinder crushed red pepper fresh fennel blossoms (optional) FOLLOW US @SWEETPAULMAGAZINE

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FRIENDS ARE FOR...

Grilled Pork Chops with Fennel and Nectarine and Shishito Pepper Agrodolce

Fresh Corn and Farro Salad with Radishes and Herbs 24 SWEETPAULMAG.COM SUMMER 2017

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Nectarine Almond Croustade A croustade, or crostata or galette, is a rustic, free-form tart. The crust recipe included here makes enough for three croustades or one traditional double crust pie and one tart. It’s handy to make crust, as it keeps well in the freezer. Whenever you are on the receiving end of some ripe summer fruit, you can be ready in an instant to make a delicious pie or tart. I make this tart with the nectarines that I pick from my Masumoto tree, but it would be equally delicious with peaches, plums, apricots, or pears. MAKES ONE TART CRUST:

2 cups unbleached all purpose flour 1½ cups whole-wheat pastry flour 1½ teaspoons sea salt 1½ teaspoons sugar 1 cup (2 sticks) chilled unsalted butter, cut into pieces 4 ounces (about ²⁄3 cup) chilled organic vegetable shortening, cut into pieces ½ cup (about) ice water CROUSTADE:

2 tablespoons sugar 2 teaspoons all-purpose flour 1½ pounds ripe nectarines, about 6, pitted and sliced 4 ounces almond paste whipping cream for brushing raw sugar for sprinkling whipped cream or vanilla ice cream for serving

soften in the refrigerator for several hours before continuing.) For croustade:

1. Position rack in lower third of oven and preheat to 400°F. 2. Sprinkle a large sheet of parchment paper lightly with flour. Unwrap one piece of dough and place in center of parchment; sprinkle with flour and top with second sheet of parchment. 3. Roll out dough between sheets of parchment paper to an 11-inch round, sprinkling with additional flour as necessary. Remove top sheet of parchment and slide the dough along with the bottom piece of parchment onto heavy baking sheet. 4. Stir the 2 tablespoons sugar and flour to blend in a large bowl. Add the nectarines and toss gently to coat. 5. Arrange slices of almond paste over center of crust, leaving a 1½- to 2-inch border. Top the almond paste with nectarines. 6. Using parchment as an aid, fold crust edges up over edges of nectarines. Brush edge of crust with cream and sprinkle with raw sugar. 7. Bake until crust is golden brown, nectarines are tender, and juice bubbles thickly, about 25 minutes. Cool 20 minutes. Run spatula under croustade to loosen. Carefully slide croustade onto platter. 8. Serve warm or at room temperature with whipped cream or vanilla ice cream.

For the crust:

1. Using a heavy-duty mixer fitted with the paddle attachment, mix both flours, salt, and sugar in a large bowl. 2. Add the butter and shortening and blend slowly until the mixture resembles coarse meal. 3. Add the water all at once, and stir just until dough forms. 4. Gather the dough into 3 mounds; flatten the mounds into disks. Wrap the dough in waxed paper or plastic and chill 1 hour. (Pie crust dough can be prepared ahead. Keep frozen up to 1 week or freeze up to 1 month. Allow frozen dough to

Nectarine Almond Croustade


A DV E R T I S I N G F E AT U R E

Mix textured elements such as a unique fabric with a nice print and natural wood vessels.

Surprise your guests with smaller floral moments throughout the table and a few lidded jars or vessels filled with sweets for after dinner.

Limit your color palette to three important tones like we did here with the blue, yellow, and white.

Make it personal by adding a place card with hand calligraphy and a printed menu for each guest.


A DV E R T I S I N G F E AT U R E

Anatomy of a place setting Setting a beautiful table is like putting together the perfect outfit. Start with the basics: color, form, and texture. Use the season and setting to help inspire your color palette. Define your style by choosing forms such as modern, eclectic, or whimsical. Finally, layer textural elements to add depth and interest to the setting.

A deep, saturated color in the linen, such as this beautiful blue tone, adds instant drama to your table.

Available in 5 colors! Black, White, Grey, Navy, and Red

The Colorscapes collection features organic motifs subtlely interpreted as a tone-on-tone surface decoration. The entire collection is available in place setting components, as well as extensive accessories, to mix and match in your own curated dinnerware collection. Colorscapes offers 3 textures (Swirl, Dune, and Snow) and 5 colors (Black, White, Grey, Navy, and Red), all of which are perfect together or on their own. Featured: WoW (White-on-White) Swirl, and GoG (Grey-on-Grey) Swirl.

Layer your place settings with subtle tone for the first course plate and a clean neutral for the base plate.

noritakechina.com


Handmade Inspiring DIY Projects from Lova

Red Embroidered Pot Holder Pot holders decorated with cute, red embroidery designs look so pretty in the summer. Here’s how I made mine. Crafts by Lova Blåvarg Photography by Susanna Blåvarg

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HOW-TO SUPPLIES

embroidery needle red embroidery floss sturdy white canvas or similar fabric old, worn bath towel sewing machine thread 1. Cut out two 6-inch by 9-inch pieces of canvas and one 6-inch by 9-inch piece of toweling.

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4. Iron the finished embroidery, and stack the three layers of fabric with the towel in the middle and the embroidery facing up. 5. Pin the layers together. 6. Cut out a long, thin piece of canvas to make a hanger. Fold it in thirds and iron it. You can also use a ready-made ribbon.

2. Sketch your embroidery design on one piece of canvas. Choose any design you like: a picture or just a pattern of simple stitches.

7. Using a zig-zag stitch on your sewing machine, stitch the edges of the hanger piece closed. Pin the two ends in place between the layers of fabric, creating a loop.

3. With red floss, embroider the pattern you sketched.

8. Using a zig-zag stitch, sew around the edges of the pot holder.

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Bookmarked Books we're loving this summer

Animals of a Bygone Era: An Illustrated Compendium by Maja Säfström, $15

Add a Pinch: Easier, Faster, Fresher Southern Classics by Robyn Stone, $25

The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond by Brian Bartels, $19

Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia by Desmond Tan & Kate Leahy, $30

Bites on a Board by Anni Daulter, $25

Wise Craft Quilts: A Guide to Turning Beloved Fabrics into Meaningful Patchwork by Blair Stocker, $30

Photography by Paul Lowe

Clean My Space: The Secret to Cleaning Better, Faster, and Loving Your Home Every Day by Melissa Maker, $22


Healthy Appetite On my plate this season

Healthy Summer Lunches From my table to yours—perfectly light lunches for when you want to eat fewer carbs this summer Food + Styling + Photography by Paul Lowe

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HEALTHY APPETITE

Roasted Tomatillo and Garlic Dip This carb-free summer dip is delicious with cruditĂŠ or as a sauce for roasted chicken or white fish. SERVES 8

8 tomatillos, peeled and sliced in half 4 cherry tomatoes, sliced in half 4 cloves garlic, peeled salt and pepper 4 tablespoons olive oil 2 tablespoons red wine vinegar 1. Preheat oven to 400°F. 2. Place tomatillos, tomatoes, and garlic in an oven-proof dish, and toss well with salt, pepper, and oil. 3. Roast in the oven until golden, about 20 minutes. 4. Cool and place in a blender with vinegar, and pulse until you have a chunky dip. Season and serve.

36 SWEETPAULMAG.COM SUMMER 2017

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HEALTHY APPETITE

3. Place in an oven-proof dish, and add garlic, lemon juice, and olive oil. (I usually add the lemon rinds too.) 4. Roast for 45–50 minutes or until the chicken is golden and done. To test for doneness, poke the chicken with a knife. If the juices come out clear, it’s done. If the juice are pink, roast a little longer. 5. Let the chicken rest 5–6 minutes before serving. The leftovers make the best chicken salad ever.

Cauliflower Flatbread with Prosciutto and Avocado

5. Place cauliflower in a bowl and add egg, goat cheese, salt, and pepper. Mix well.

Chicken and Cauliflower Soup with Spinach

These crispy flatbreads can easily fill in for pizza by topping with cheese and tomato sauce, though I prefer them with salad-style toppings.

6. Prepare a baking sheet with parchment paper, and divide and press the cauliflower into 2 thin disks.

So good and creamy, without any cream, this is my favorite post-gym lunch.

7 Bake until golden and crispy, about 30–40 minutes.

2 tablespoons olive oil 1 small onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 small cauliflower head, chopped 1 teaspoon onion powder 1 teaspoon dried thyme salt and pepper ½ teaspoon celery seeds 6 cups chicken or vegetable stock 1 cup baby spinach 2 shredded grilled chicken breasts

MAKES 2 SMALL FLATBREADS FLATBREAD CRUST:

1 large cauliflower 1 large egg, beaten 1 ⁄3 cup soft goat cheese salt and pepper TOPPINGS:

2 handfuls baby spinach 2 tomatoes, sliced 1 ripe avocado, sliced 4 large slices prosciutto

1. Preheat oven to 400°F. 2. Turn the cauliflower into cauliflower rice in a food processor or by grating by hand. 3. Add about 2 inches of water in a pot, and bring to a boil. Add the cauliflower, and let it cook for 4 minutes. 4. While it boils, prepare a colander with a clean towel draped over it. Once the cauliflower is cooked, pour into the towel-lined colander, and use the towel to squeeze out all the water.

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8. Plate the flatbreads and top with spinach, tomatoes, avocado,and prosciutto.

Garlic and Lemon Chicken with Thyme This chicken makes itself. The lemon tenderizes the chicken and, together with the garlic, makes the best dipping sauce ever. SERVES 4

1 large organic chicken, cut into 8 pieces (Trust me, you can taste the difference.) salt and pepper 1 teaspoon dried thyme 20 garlic cloves, peeled juice from 2 lemons 4 tablespoons olive oil

SERVES 4

1. Heat the oil in a large pot, and add onion, carrots, and celery. Stir until the onion becomes soft. 2. Add cauliflower, stir in all the spices, and add the stock. 3. Let the soup simmer until the cauliflower is soft.

1. Preheat oven to 380°F.

4. Use an immersion blender to pulse until you have a smooth, creamy soup.

2. Rub the chicken with salt, pepper, and thyme.

5. Pour into bowl, and add spinach and chicken. SWEETPAULMAG.COM 37


“I try to make collections for children sophisticated in a way that also speaks to adults…” -Genevieve Gorder


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THIS & THAT Sweet Paul's picks of the season

Vie Est Belle Coloring Poster, $15, us.omy-maison.com

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SUM MER 17

Handy Tips for Happy Plants notebook, from $4.95, scoutbooks.com

Paper Ribbon, $10, knockknockstuff.com

Coral Tassel Basket, $35, shopmerimeri.com

Organic Olive Oil from Palestine, $25, harvestpeace.com

Watercolor Votive,$20, shopterrain.com Paint by Number Postcard Kit, $16, knockknockstuff.com

Wood Planter Set, $148, anthropologie.com

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Skaalvenn Vodka, $20, skaalvenn.com


THIS & THAT

Watermelon, Peach, and Cucumber Salad You don't have to turn on the stove or oven to make this healthy and fresh salad! Dress it up with shredded chicken, goat cheese, or a piece of grilled white fish, or serve it like I do—as is with a glass of chilled rosé. Food + Styling + Photography by Paul Lowe

SERVES 4

½ cucumber, thinly sliced (peeling optional) 1 white peach, thinly sliced ¹⁄8 watermelon, cut into thin strips fresh basil leaves ¼ cup toasted pine nuts 5 tablespoons olive oil 2 tablespoons sherry vinegar salt and pepper 1. In a large bowl, gently mix together cucumber, peach, watermelon, basil, and pine nuts. 2. Divide onto 4 plates. 3. In a small bowl, mix oil and vinegar, and drizzle over the salads. 4. Sprinkle with salt and pepper, and serve.

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MORMOR'S KITCHEN Carrying on my Grandma's cooking

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Norwegian pancakes, raspberries, and chicken poop With a little help from chickens, Mormor always had the sweetest raspberries around. And with a little inspiration from her, I have a light, summery breakfast treat to share with you. Food + Styling + Photography by Paul Lowe MY MORMOR was an avid gardener. All summer long, she could be found outdoors, knee-deep in soil, and I was her garden helper, weed picker, and coffee-and-cigarette fetcher. On our breaks, she would tell me all about the different ways to garden while she drank coffee and I drank lemonade. Mormor had a big garden with fruit trees, vegetables, berries, and lots of flowers. I can still remember the juicy taste of sun-warm berries picked right from the stem. There is still nothing like it! I asked her once why her raspberries were so much bigger than the neighbors’ berries. Her secret, she said, was the chicken droppings she used as fertilizer. Chicken poop was not the answer I expected. Oh well! They sure tasted good.

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Our tradition, when the first raspberries were ripe, was to pick them for pancakes. We are talking the thin almost crepe-like Norwegian pancakes here. Mormor would stir some berries into a sauce—no sugar needed—and add the rest on top. No sugar in the batter either. You don’t really need it since the filling is always sweet. I must admit, I added a sprinkle of sugar on top of mine. You know how kids are! Mormor could also flip the pancakes in the air. She tried to teach me, but I gave up after one of my tries ended up hanging from the ceiling lamp. I never did learn how to do it!

Mormor’s Pancakes SERVES 4–6

2 cups unbleached all-purpose flour, sifted before measuring ¼ teaspoon salt 3 large eggs 1¾ cups whole milk, plus more if needed 5 tablespoons butter, melted, plus more for the pan fresh raspberries

1. Place the flour, salt, eggs, milk, and butter in a food processor and blend until you have a smooth batter. 2. Let the batter rest for 30 minutes. This will allow the flour to “swell” as it absorbs the milk, making the pancakes easier to flip. If the batter feels too thick, add a little more milk. 3. Preheat the oven to 250°F. 4. Lightly butter a medium skillet, and heat it over medium heat. Using a little less than ¼ cup of batter for each pancake, pour the batter onto the skillet and swirl to cover the whole pan. Cook for 1 minute. Turn using a spatula and cook for another minute. The pancake should be light brown on each side. Keep warm on a baking sheet in the oven. Repeat with the remaining batter, adding more butter to the pan as needed. 5. Serve pancakes hot, folded or rolled up, filled, and topped with raspberries.

SWEETPAULMAG.COM 47


OFFERING


It's all smiles when working at Ample Hills. Because ICE CREAM.

Ample Hills owners Brian and Jackie.

An Ample Reward Sweet Paul can eat ice cream for every meal. Luckily he lives just a few blocks away from Brooklyn’s best ice cream: Ample Hills Creamery. BRIAN SMITH AND JACKIE CUSCUNA started Ample Hills in 2011 and named it after Walt Whitman’s poem "Crossing Brooklyn Ferry," which speaks of the connectedness of people across time and space. They only use the best ingredients, like grass-fed milk and cream, and organic cane sugar. Their mix-ins, from peppermint patties to pistachio brittle, are all made in-house. Sweet Paul’s favorite flavor is Snap, Mallow, and Pop—a rice krispie treat ice cream as delicious as it sounds. We were lucky enough to get the recipe to share with our dear readers. Enjoy! 50 SWEETPAULMAG.COM SUMMER 2017

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4. Remove saucepan from heat. While whisking, slowly pour ½ cup of the hot ice cream mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg yolk mixture back into the saucepan of hot milk mixture. 5. Return the saucepan to the stovetop over medium heat. Add the marshmallows. Stir until marshmallows are melted and mixture is uniformly combined. Continue to cook and stir until it reaches 165°F. Turn off the heat. 6. Strain the marshmallow base and cool it down in an ice bath for 20 minutes. The mix is ready to churn. Or you can store in a sealed container overnight in the refrigerator. To make Krispies mix-in:

1. Preheat oven to 300°F. Melt butter in small saucepan over low heat. Set aside. 2. In a standing mixer or large mixing bowl, whisk skim milk powder and sugar together. Add cereal and stir to combine with a wooden spoon or spatula. 3. Pour over melted butter, and stir until evenly mixed and cereal is coated in the butter mixture. Snap, Mallow, Pop

Snap, Mallow, Pop Marshmallow base MAKES ABOUT 1 QUART

½ cup (100 g) cane sugar ½ cup (60 g) skim milk powder ½ cup (360 ml) whole milk ½ cup (360 ml) heavy cream 2 egg yolks 10 ounces (280 g) marshmallows Krispies MAKES ABOUT 1½ QUARTS

¼ cup (30 g) skim milk powder ½ cup (100 g) cane sugar 1 4-ounce stick (113 g) butter 5½ cups (½ pound) crisp rice cereal FOLLOW US @SWEETPAULMAGAZINE

To make ice cream base:

1. In a medium saucepan, combine the sugar, skim milk powder, milk, and cream. Combine with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the liquid and that no lumps remain (sugar crystals will dissolve over the heat). 2. Place the egg yolks in a medium bowl. Whisk to combine. 3. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula. Scrape the bottom of the pan to prevent sticking and burning. Cook 5–10 minutes until temperature reaches 110°F.

4. Grease a ¼-sheet pan or jellyroll pan with cooking spray, and line with parchment paper. Press cereal mixture evenly onto tray. 5. Bake for 15–20 minutes, rotating tray halfway through baking, until cereal is toasted and golden brown. Remove from oven and let cool to room temperature. Can be made ahead and stored in refrigerator for up to 3 days. Final assembly:

1. Freeze the marshmallow base in an ice cream machine, following the manufacturer’s instructions. 2. When completed, stir in Krispies, or layer into your storage container. You may not need all of the Krispies. Feel free to use as much or little as you like. 3. Freeze several hours until firm enough to scoop. SWEETPAULMAG.COM 51


Hello, Canada!

Sweet Paul is now available in stores across Canada!

Available at many fine independent retailers and your local Chapters & Indigo stores.


VISIT US IN WASHINGTON DC + ONLINE! SHOPSALTANDSUNDRY.COM @SALTANDSUNDRY


PUT A LID ON IT! The essential guide to canning and preserving

54 SWEETPAULMAG.COM SUMMER 2017

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a chef once who really hated them). And they bring a brightness and joy to every food they touch—confetti on a salad, crowning a velvety cake, or floating in a cocktail. Not all of the flowers we harvest are flowers we planted. Some of them grow wild on the land that we farm. Such is the case with elderflowers. Their big, lacy umbrellas bloom on bushes throughout our valley late in the month of June— perfect timing for pairing them with cherries. Their delicate perfume adds a complex note to the chunky sweetness of the cherries, and the dots of flowers add a light, visual surprise to the rich, dark jam.

Cherry Elderflower Jam YIELDS APPROXIMATELY 6 8-OUNCE JARS

4 pounds cherries, washed, pitted, and crushed 2 pounds granulated sugar 1 ⁄3 cup lemon juice ½ teaspoon salt ¼ cup elderflower blossoms

Cherries and Blossoms Juicy cherries and delicate elderflower blossoms create a fragrant bouquet for the taste buds. Food + Styling by Michaela Hayes Photography by Paul Lowe

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1. In a heavy pot, stir together cherries, sugar, lemon juice, and salt. AS A FARMER, choosing which crops to grow is one of the most exciting parts of the job. Which is not to say that it’s easy. Together with my farm partners at Rise & Root Farm, we take a lot of factors into account as we plan for the new season: How well did it grow last season? How well did it sell? Is it easy to harvest? How much space will it need? And perhaps most important: How do we like growing it? Edible flowers are one of my favorite crops to grow. A rainbow of colors, textures, and flavors, they are like boxes of sunshine that we pack up and share with our customers. They make almost everyone happy (though I did work with

2. Bring to a boil, then lower to a strong simmer and cook, stirring constantly, to prevent burning. 3. Cook jam until it thickens, and test how it will gel using the chilled plate test. Chill a plate in the freezer. Drop the preserves on the chilled plate and see if it gels. If it doesn’t, continue cooking and test again. 4. Remove from heat, skim off any foam, and stir in flowers. 5. Ladle jam into jars, and, if canning, boil in a hot water bath for 10 minutes. Otherwise, refrigerate and eat within 2 months. Enjoy! SWEETPAULMAG.COM 55


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Celebrating the sweet moments in life

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Photo by Brandon Harman

Brooklyn to Miami: A Sweet Paul Road Trip We took a sunny drive down the east coast in search of food, fun, and a few surprises. Text + Photography by Paul Lowe 58 SWEETPAULMAG.COM SUMMER 2017

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IT WAS A VERY COLD JANUARY morning in Brooklyn when James came up with an idea. “Let’s go on a road trip to Miami Beach.” One of my favorite things to do when I was a kid, the word road trip always makes me excited. So the planning started. On the way down, we would spend the night in Richmond, Virginia, Savannah, Georgia, and Orlando, Florida (read: Disney). And on the way back we’d stop in St. Augustine, Florida, Charleston, South Carolina, Durham, North Carolina, and Washington, D.C., before returning to our home in Brooklyn, New York. We posted about our adventure on Facebook and Instagram, asking for advice on where to stay, what to see, and, most importantly, what to eat. Our friends and followers gave us so many wonderful tips and ideas, we had enough for a week’s stay in each town, and Lexus U.S. loaned us an amazing car that drove us safely to Miami and back. Our first stop was Richmond and the modern Quirk Hotel. With charming pink decor, full bar, restaurant, and chic rooms, you’d never know it used to be a department store. Richmond continued to impress, because just down the street at Saison, I had pastrami ribs—the best ribs I’ve ever had. The then road took us to Savannah and the beautiful Kimpton Brice Hotel, where I fell in love with the backyard garden. I had never seen hanging Spanish moss before, so for me Savannah was very exotic. We had an uncommonly good meal at The Grey, a restaurant housed in a converted Greyhound bus station. Onto Orlando, we stayed at Disney’s Beach Club Resort, which is perfectly situated near Disney’s BoardWalk Resort and my favorite park, Epcot. We had a fantastic meal at Flying Fish on the BoardWalk, where they serve fresh

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This page clockwise from top: Charming Quirk hotel in Richmond. Barn snacks from Quirk. Disney Boardwalk with amazing restaurants. Saison, cool place with great ribs. Our room at Quirk. Opposite page from top: Packing up our Lexus for two weeks on the road. Our engagement rings from Disney Epcot.

SWEETPAULMAG.COM 59


Clockwise from top: Lobby at Kinpton Brice Hotel. Paella at Flying Fish. Our view at Nobu Hotel, Miami Beach. The stunning Flying Fish at Disney.

60 SWEETPAULMAG.COM SUMMER 2017

seafood in elegant surroundings. I especially enjoyed their take on a paella—I would drive back for that alone. Walking around Epcot’s Mexican Pavilion, we came across a man carving letters onto silver rings and decided to get engagement rings with our initials. It wasn’t a totally out-of-the-blue thing—we had talked about getting married before— but it just clicked when we found these cute rings. Thanks, Disney! (And yes, I’m going to be a total bridezilla.) After two fun-filled days, we drove on to Miami Beach with its sunny beaches and fab hotels. We checked into the chic, beachside Nobu Hotel for a truly relaxing six days, where our only worry was what to eat and drink. Two delectable highlights were Versailles, with its mouthwatering Cuban food—you must try the roasted pork—and down-to-earth Michaels in the cool design district. After saying goodbye to Miami, we had our first night on the return trip home at Beachcomber in St. Augustine. Our cottage was right on the beach with the most breathtaking view. I’m talking about walk out the door and 20 seconds later your feet are in the water close. We then made our way to Charleston and the Spectator hotel, which is a dazzling gem with the most beautiful hotel bar and a gracious and friendly staff. During our stay, we had to-die-for fried chicken at PawPaw, and no

Charleston visit is complete without a trip to Husk, where we had an incredible dinner experience. Our next stop was Durham, where we stayed at The Durham Hotel, a cool, funky place, with Scandinavian design and color influences. A stop at their rooftop bar for drinks is a must. The Kimpton Glover Park Hotel in Washington, D.C. was our last stop before home. We were given a gorgeous room with a stunning view of the city. I also love a hotel with free rental bikes—not that I used one, but I still love it. We had a truly delicious dinner at the hotel restaurant, Casolare. The potato ravioli is a must try. After a restful night in D.C., we drove back to Brooklyn and picked up the dogs before arriving at home. It’s so funny, but whenever I come back from traveling, I feel like it’s all been a dream. A very good dream.

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Quick Links For more information, visit the websites below. destinationhotels.com/ quirk-hotel saisonrva.com kimptonhotels.com thegreyrestaurant.com disneyworld.com disneyworld.disney. go.com/dining/boardwalk/ flying-fish/ nobuedenroc.com versaillesrestaurant.com michaelsgenuine.com beachcomberonvilano.com thespectatorhotel.com pawpawrestaurant.com

Clockwise from top: Charming Beachcomber Cottage on the beach. From the bar at Spectator Hotel. The streets of Charleston. Tasty fried chicken at PawPaw.

huskrestaurant.com thedurham.com casolaredc.com

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SWEETPAULMAG.COM 61


noritakechina.com


Woof

Dogs have favorite things too!

Hamlet the Pig Woof is usually about dogs, but after meeting Hamlet the Pig we just had to make an exception. Hamlet is a social media sensation with a huge following. We sat down with Hamlet’s owner, Melanie Garcia, to ask her about life with a pig. Text by Paul Lowe. Photography by Melanie Garcia 64 SWEETPAULMAG.COM SUMMER 2017

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how to open doors, the refrigerator, the trash can, cabinets, and plenty more. I walk Hamlet just like a dog and take her on all the adventures a dog would typically go on. Just like a dog or cat, pigs are very social, loving animals. Hamlet always wants to be around a member of the family and is always willing to snuggle. Like a dog or cat, Hamlet is extremely loved and a big part of my family. Does she think she's a dog sometimes? I would say no. I think she thinks she's a small human. She has a little personality and is sassy, like 
a little girl.

How did Hamlet come into your life?

 Hamlet was given to me in 2014 by my immediate family during a rough period in my life. I have suffered with epilepsy since April 2007. In October of 2013, I had a large increase in my seizure activity. Hamlet was the perfect piglet to bring me joy. On my worst days, Hamlet was always willing to snuggle, put a smile on my face, and be ready to play. Hammy exuded pure joy and silliness all the time. Hamlet gave me something new to channel my pain and struggles in. The comfort and joy that Hamlet brought helped maintain a relaxing environment, which helps seizure control. I continued to take doctor’s advice and stopped having seizure activity about six months after Hamlet was adopted. I now focuse on choosing joy with Hamlet each day and capturing all of Hamlet’s adventures and silly antics. Have you had pets before? If so, how different is having a pig from, let's say, a dog?

 I grew up always having dogs. So the idea of a pig seemed crazy to everyone but me. Hamlet and all pigs are very intelligent. Many pet pig owners compare having a pet pig in your home to having a newly mobile toddler. Hamlet is silly but also has a mischievous side. Hamlet has learned

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Hamlet is fab. Does she wear outfits?
 Yes, Hamlet does wear outfits. I typically get Hamlet’s outfits online, at local pet stores, or I make them. I also take toddler clothes and costumes and modify them to fit Hamlet. I have dressed her in t-shirts and little costumes since she was a piglet. She is definitely used to clothing. I started putting clothing on her to protect her fair skin from the sun. I typically put sunscreen on her so she doesn’t burn. Any Hamlet products? Yes! We are so excited about Hamlet’s new plush! Check it out at 
mypetsies.com/hamlet. How did you come up with the idea of turning her into a social media star?
 Shortly after I brought Hamlet home, family and friends started flooding my phone with picture requests of my fun and incredibly adorable piglet. I then decided to create an Instagram account for family and friends to follow. To my total surprise, Hamlet quickly grew a large following. Hamlet and I receive daily emails from followers thanking Hamlet for bringing joy to their lives. I am so happy that Hamlet can bring joy and laughter to thousands of others.

break with me. We typically watch a show or read a book and snuggle, of course. Hamlet usually takes a nap at this time. She will nap until about 3 or 4 p.m. She usually will spend the rest of her day sunbathing, napping inside, and grazing. Once 5 p.m. hits, I will feed Hamlet, and then she hangs out with the family until bedtime. Hamlet sleeps inside in her own room, and she usually falls asleep around 8 p.m. That's an average day for Hamlet. Would you recommend a pig as a pet? 
I would highly recommend having a pig as a pet. They are loyal, sweet pets. They are very intelligent and need a lot of attention. Unlike a dog, they cannot be left alone for over 8 hours. They need time outside and time to create a bond with their owner. It is a long commitment as well. Pigs live to be 16 to 18 years old. There are many differences between owning a pet pig and your typical household pet. I highly recommend researching what it is like to have a pet pig in your home before adopting. They are perfect pets for the right owner and family. Any tips for our readers who wonder if their pet can be the next Hamlet? 1. Have fun with social media. 2. Don't take it too seriously. I started Hamlet’s Instagram as a new hobby. My main goal has always been to share Hamlet’s personality and joy. 3. Get involved with a social media community. I have met incredible people who have inspired me and have given me a new window into the world.

What’s a typical Hamlet day? Like kids, pigs love routine. Hamlet typically eats breakfast around 8 a.m. and grazes outside until around noon. At noon she comes inside and has a lunch SWEETPAULMAG.COM 65


WOOF

FETCH

Photography by Sophie Gamand

Quirky finds for you and your best pal

Hot Doggin Patch, $7, wkndrsshop.com

Aden was left at the gate of a shelter in Alabama 4 years ago and continues to wait for a family there.

SWEET PAWS

Doing our best for our most loyal companions

The Power of Art Changing fate with flowers and photography. Text by Dorie Herman

Rose Dog Bed, from $210, cloud7.de Brooklyn Dog Coat Starts at $105 cloud7.de

MOVING TO THE U.S. in 2010 gave Sophie Gamand a realization—homeless dogs are a big problem here. It wasn’t long before she decided to unite her two passions—dogs and photography. To date Gamand has photographed over 1,000 homeless dogs and over 300 pit bulls wearing flower crowns. The idea of putting flower crowns on pit bulls began as a way for Gamand to overcome her own apprehension about pit bulls, who are often mislabeled as violent and dangerous. “If we can stop being afraid of them, I believe we can treat them more humanely. I think art is a tool powerful enough that it can change their fate.” Social media is critical to Gamand’s success and the rescues Gamand works with agree the dogs she photographs are adopted faster, especially long timers and more difficult cases. Professional photography also gives an improved image of the shelters themselves as cleaner and more professional, which is vital to their longevity. Gamand says, “With my work, I want to show rescues as glorious, soulful beings who are ready to move into your life!” On the horizon for Gamand is a crowd-funded Flower Power book and two major exhibits (Austin in April and L.A. in May/June). In the meantime, Gamand continues to offer her photography services free of charge to rescue organizations around the country, funding her work through merchandise sales on SophieGamand.com/store, as well as via the commercial shoots she is hired for, featuring rescue dogs of course!

66 SWEETPAULMAG.COM SUMMER 2017

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Design Changes Everything.

jolinerivera.com

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@jolinerivera


Rediscover your

Cookbooks

For a 3 month trial enter the code SP17 when you sign up

Learn more at www.eatyourbooks.com


Photography by Warren Heath

2017 FOLLOW US @SWEETPAULMAGAZINE

SWEETPAULMAG.COM 71


WILDat Heart

At first glance, Roushanna Gray’s living and working environment seems harsh and unforgiving. But this passionate wild food forager loves sharing the rich, edible treasures of her Cape of Good Hope surroundings. Text by Vicki Sleet Styling by Sven Alberding Photography by Warren Heath


A floral take on rice paper spring rolls, adding aromatic flowers to a mix of spring vegetables and sprouts elevates these Asian-inspired offerings into mouthwatering eye candy. Opposite Page: Roushanna Gray, Pippa Williams, and Claudia Uffhaus set off to see what the Cape Point surrounds will offer.


IF PROVENANCE IS THE FOOD WORLD’S HOLY GRAIL,THEN ROUSHANNA GRAY’S VELD & SEA CLASSROOM IS A TEMPLE TO THE MOVEMENT.

Veld means “field” in Afrikaans, but a more apt description is wild, untouched vegetation. This is especially true of Cape Point, the most southerly tip of the famed Cape of Good Hope where Roushanna and her family live.

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Part of the Table Mountain National Park and home to one of the most biodiverse indigenous plant kingdoms in the world, this protected reserve is characterized by a treacherous coastline, a landscape carpeted in indigenous fynbos (a heather-like flowering ground cover), and wild, wild winds. One is truly at the mercy of the elements here. Whether you visit in winter or summer, rain or shine, it is an unrelenting environment, featuring a rocky coast that has claimed many passing ships over the centuries. Some 400 years ago, when the Dutch colonists settled in the Cape to grow produce for the passing sea trade, they relied heavily on the local populace for guidance on where to source edible offerings and what was safe to eat. Crops failed, the weather didn’t play ball, and relying on local knowledge was essential to their survival. Much of this information has been lost over the centuries, except for a growing group of enthusiasts like Roushanna who are intent on rediscovering and sharing their often delicious and always fascinating findings. The rustic home she shares with her husband, garden landscaper Tom, and their children, Tai and Rubi, is on the same property as the Good Hope Nursery, founded by her indigenous-gardening icon and mother-in-law Gael. Plants and trees you would be hard pressed to find in commercial nurseries are the order of the day at this bastion of local flora, and among waterwise, pro-indigenous gardeners, it has become a beacon of planting in accordance with the Cape climate. In recent years, people have made an effort to visit this far flung nursery, some 60 kilometers from the city, for another reason–Roushanna’s best-selling Veld & Sea wild food foraging expeditions. Like any chef worth her salt, Roushanna is on a continuous quest to discover new edible opportunities and, in her case, wild food flavor marriages. At her Veld & Sea experiences, the journey yields many treasures to share.

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Scheduled a few times a month on weekends and during the week by appointment, the half-day experiences involve fascinating wild food, flower, and herb gathering missions in the fynbos-lined slopes above the nursery and forays into nearby rock pools to gather mussels and other offerings the ocean might yield that day. After a morning of hunting, gathering, and absorbing fascinating morsels of knowledge from Roushanna, guests return to the Veld & Sea classroom to prepare a feast from their bounty. “The entire experience is dictated by the seasons and the moon phases that determine the tides. I devise a menu according to what is prolific at that time of year, and we go out looking for these and other edible elements essential to the different dishes on the menu. After that, we come back and break into groups to prepare for lunch. It’s a really interactive experience and people love discovering that plants they’ve never heard of as well as quite alien things like seaweed [that] are so delicious,” says Roushanna, who gives us mouth-popping, peppery nasturtium pods to sample while we chat. In the winter months, pungent pine ring mushrooms are the prized harvest, while in the summer, delicious delicacies like nutritious sea vegetables offer a taste of what the ocean has to offer. Luckily for Roushanna, there is a wealth of information available about wild food foraging. The internet, local experts, and both historical and recent books yield regular fascinating discoveries for this intrepid hunter gatherer who says she learns something new every time she ventures out on a walk. “When I first moved here I had no idea what I was doing, I went off into the veld, picked a pretty bunch of flowers, and came back to proudly show my family only to discover I had picked some rare endemic flower. Now I only pick what I know grows prolifically and does not suffer from being cut back a little,” she says.

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Flower Flavors •P  ansies: Viola spp. Flavor: grassy, fresh •D  ianthus: Dianthus plumarius. Flavor: clove, spicy •C  alifornia poppy: Eschscholzia californica Flavor: grassy, fresh •C  ornflowers: Centaurea cyanus. Flavor: sweet, spicy •B  orage: Borago officinalis. Flavor: cucumber, sweet •N  asturtiums: Tropaeolum. Flavor: peppery, spicy, sweet •C  hamomile: Anthemis nobilis. Flavor: fresh, grassy, apple •C  alendula: Calendula officinalis. Flavor: spicy, piquant •P  elargonium: Pelargonium spp. Flavor: grassy, fresh •W  ild pea: Dipogon lignosus. Flavor: sweet, fresh, pea

Above: Just a few minutes of picking yields a beautiful selection of floral confetti, ready to be used in the dishes of the day. “The great thing about edible flowers is that many of us already have them in our gardens, and, if not, they are generally really easy to grow.” Opposite page at top: The indigenous flowering shrubbery of the Western Cape is known as fynbos. Reliant on fire to propagate, there are an estimated 8000 species of fynbos plants. Opposite page at bottom: Claudia Uffhaus picks nasturtiums to use in the salad. Nasturtiums have delicious, peppery leaves and sweet nectar hidden in the flowers. Once used to combat scurvy (they are rich in vitamin C), they were often referred to as Indian cress because of their similarity in flavor to watercress.

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Syncarpha vestita are known as everlasting and are part of the daisy family.

TIP! To store flowers for use out of season, pick flowers and dry them on a paper-covered tray in a sunny windowsill. Once completely dry, store them in an airtight jar or container in a cool dark place.

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For added flavor, color, and for medicinal uses, Roushanna has planted a variety of edible flowers in the family’s vegetable garden, and workshop participants are given equally interesting insight to the further layers of flavor these can bring to many dishes. From pansies with their grassy fresh taste to sweet and spicy cornflowers and piquant calendulas, many flowers bring fascinating and mouthwatering depth to food while beautifying dishes as well. “We eat with our eyes as much as we do our mouths,” says Roushanna, as she adds delicate white coriander flowers to a salad. There are plenty of edible flowers that make excellent partners to drinks too. “Chamomile is known for its calming properties and is wonderful in a honey syrup, which you can add to gin and tonic or bubbly, while pelargoniums come in an array of delicious flavors like rose, lemon, and peppermint and the leaves make a refreshing and uplifting iced tea,” she says. There is much more to be had from attending a Veld & Sea day than just gathering nuggets of information. Unplugging from technology and returning to an ancient way of sustenance, if only for a short time, is immensely gratifying. “Gathering is part of our DNA, we’ve just forgotten about it. I’m glad I can help people rediscover the joy it can bring.” Visit veldandsea.com to learn more.

Chamomile Cocktails with Flower Ice

1. Place all the ingredients into a small pot over a low heat.

MAKES 4–6

2. Bring to a boil, and then gently simmer for about 15 minutes.

FOR THE CHAMOMILE SYRUP:

½ cup dried or fresh chamomile flowers or 2 chamomile tea bags ½ cup honey 1 cup water FOR THE COCKTAIL:

3 tablespoons chamomile syrup 1 ⁄3 cup sparkling wine good quality tonic water 1 lime

3. Remove from heat and strain through a sieve, pressing out the excess syrup with a spoon. Decant into a sterilized bottle. 4. Pour the syrup and sparkling wine into a glass, top with tonic, add a squeeze of lime, and pop in a few flower ice cubes.

Roushanna’s Chamomile Cocktails with Flower Ice are as refreshing as they are beautiful. Made by steeping chamomile flowers and combining with honey, the cordial is particularly good with gin and tonic or added to a glass of bubbly.

Flowers in Drinks •C  alifornia poppies make a mild and gentle sedative tea, which is calming and good for bedtime. •B  orage is lovely for flavoring water and, with its cucumber flavor, pairs well with gin. •N  asturtiums and calendula are peppery and spicy and make a colorful and flavorsome garnish with chai tea. Steep calendula petals in gin for a spicy, healing, and golden drink. •C  hamomile is known for its calming properties, and is wonderful in honey syrup or iced tea at the end of a hot day.

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Crystal Rice Paper Spring Rolls SERVES 4–6

6 rice paper spring roll wrappers bowl of water a selection of edible flowers a variety of sprouts 1 avocado, sliced ½ cup red cabbage, sliced ½ cup carrots, julienned ½ cup sweet peppers, julienned 1. With all your ingredients at hand, soak a rice paper wrapper in the bowl of water until soft. Place on a wooden board and and fill with ingredients. 2. Remember to work backward in terms of how you want the design to look. I start with the pretty flower petals first and then layer with vegetables. 3. Fold the top and bottom over the filling; then fold in the left side and the right side, until you have a snug package. 4. Serve with a sweet chilli dipping sauce.

Crystal Rice Paper Spring Rolls are an ideal way to show off a harvest of edible flowers. Teamed with crunchy sprouts and spring vegetables, they are fun to make and fabulous to look at.

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Nasturtium flowers, lacey coriander flowers, and nasturtium pods add intense flavor and beauty to this Spring Greens Salad.

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Springtime Asparagus Dish. Just-picked spring asparagus spears dusted with flower salt and served with baby arugula leaves, medium boiled freerange eggs from Roushanna’s chickens, and anchovy butter are a decadent and utterly delicious spoil.

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“I like to incorporate familiar dishes or items and to show people how we can tweak them using what we’ve picked or foraged,” says Roushanna, whose showstopping Rainbow Carrot Cake topped with edible flowers is as utterly delicious as it looks.

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The table is set outside Roushanna’s Veld & Sea classroom with the pickings from a morning’s forage and harvest.

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Roushanna and her friends make fresh floral crowns to wear at their afternoon feast.

Spring Greens Salad

Springtime Asparagus Dish

SERVES 4–6

SERVES 4

FOR THE SALAD:

1 cup kale, chopped 1 cup baby spinach, chopped 1 cup mixed lettuce, chopped 1 cup nasturtium leaves, whole ¼ cup green nasturtium seeds a handful of nasturtium and calendula flowers FOR THE DRESSING:

2 tablespoons honey 2 tablespoons lemon juice 1 tablespoon apple cider vinegar ½ teaspoon cumin powder 2 tablespoons olive oil salt and pepper to taste 1. Whisk the dressing ingredients together in a small mixing bowl. 2. In a large mixing bowl, toss the greens and dressing well, and set aside for an hour to marinate. 3. Decant into a big salad bowl, sprinkle with nasturtium seeds, and garnish with nasturtium flowers and calendula petals.

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6 anchovies 7 tablespoons butter 2 tablespoons sea salt flakes 1 sprinkle dried flower petals 1 bunch asparagus 1 tablespoon olive oil 4 farm eggs 1 handful of foraged chickweed

1. To make the anchovy butter, blend the anchovies in softened butter until you reach a smooth consistency. Fill little butter dishes and put in the fridge to set. 2. For the flower salt, mix the sea salt and flower petals, and serve in a little bowl. 3. Lightly steam the asparagus for about 4 minutes. Do not overcook, as you want to retain the green color and crisp texture. Toss in olive oil before serving. 4. Soft boil the farm eggs, peel, and place on the chickweed. 5. Serve with asparagus, anchovy butter, and flower salt. For a heartier meal, include a basket of sliced, assorted farm breads.

Rainbow Carrot Cake 2 eggs 2 cups sugar 6 teaspoons cinnamon 2 cups oil 3 cups flour 6 teaspoons baking powder pinch of salt 4 cups grated carrots 1 cup mixed raisins 1. Beat the eggs and sugar until creamy and light in color. Add the rest of the ingredients, except the fruit, and mix well. 2. Carefully fold the fruit into the cake mixture, and pour into two greased cake pans. 3. Bake in a preheated oven at 350° for about 40 minutes or until a knife comes out clean. 4. While the cake is cooling, whip up a batch of your favorite lemon-lime buttercream or cream cheese icing. Divide icing into three equal portions. 5. Ice the top of the first layer, and add a layer of chopped strawberries. Cover with more icing. 6. Sandwich the second layer on top of first, and dust the sides of the cake with powdered sugar. Ice the top layer, and decorate the cake with edible flowers. SWEETPAULMAG.COM 83


ice pops

Food + Styling + Photography by Paul Lowe

Horchata Pops with Almonds

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I have a child-like affection for ice pops. As a kid, I loved slowly taking them out of the wrapper and then devouring them, and that love has not lessened with age. These are among my favorite ice pops to make. Some are for kids and some are more for grown ups—but they are all sure to keep you cool on a warm summer’s day.

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Striped Pops

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Mango Pops with Chocolate and Coconut

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Cuban Coffee and Cream Pops

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Mint and Cucumber Pops

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Bloody Mary Pops with Vodka

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Horchata Pops with Almonds

5. Strain each liquid and cool.

Cuban Coffee and Cream Pops

I had some horchata leftover from lunch, so I tried it as an ice pop. It was delicious!

6. Once cool, add a little bit of one liquid to ice pop molds and freeze. Once frozen, add a bit of the other liquid and freeze again.

I had a pop like this once in Miami. It’s creamy and sweet with a kick from the strong coffee. I love to serve this pop with a shot of dark rum.

MAKES 8–10

1 cup white rice (I used long-grain) ¾ cup blanched almonds 1 cinnamon stick, broken into pieces ¼ cup condensed milk ½ vanilla bean, seeds only 3 tablespoons dark rum

7. Continue alternating flavors until you have a striped pop. Add the sticks to the last layer.

1. Soak the rice, almonds, and cinnamon overnight in 4 cups of hot water.

A real tropical pop. The addition of chocolate and coconut gives some extra texture and crunch

2. The next day, pour the soaked ingredients and liquid ingredients into a blender. Whiz it until the mixture is very smooth. This could take 3–5 minutes. 3. Strain the mixture into a pitcher through a strainer or cheesecloth. 4. Add condensed milk, vanilla, and rum, and stir well. 5. Fill the molds with the liquid, add sticks, and freeze for 12 hours. Serve with toasted almonds.

Striped Pops Always a kids’ favorite. Use different berries and fruits to make colorful stripes. MAKES 8–10 POPS

2 cups blackberries 2 cups raspberries 1 cup sugar 2 cups water 4 tablespoons lemon juice

1. You need two saucepans: one for the blackberries and one for raspberries.

8. Once frozen solid, remove from mold and serve.

Mango Pops with Chocolate and Coconut

MAKES 8–10 POPS

2 ripe mangos, peeled and chopped 1 cup coconut, shredded 4 tablespoon coconut sugar (if you can’t find, use granulated sugar) 1½ cups water 2 tablespoon lemon juice 2 3.5-ounce bars dark chocolate 2 tablespoons heavy cream ½ cup toasted shaved coconut 1. Place the mangoes and shredded coconut in a saucepan. 2. Add sugar, water, and lemon juice. 3. Bring to a boil and simmer for 5 minutes. 4. Use an immersion blender to liquefy the mixture. 5. Cool. 6. Fill your molds with the mixture, add sticks, and freeze solid. Takes up to 12 hours.

MAKES 8–10 POPS

1 small can sweetened condensed milk 1 cup heavy cream 2 cups strong brewed espresso 4 tablespoons sugar 1. In a bowl, mix condensed milk and heavy cream. 2. In another bowl, mix coffee and sugar. 3. Start by pouring a layer of condensed milk into your molds. Freeze solid. 4. Add a layer of coffee. Freeze solid, and finish with a layer of condensed milk. Add the sticks with the last layer. 5. Once the whole pop is frozen solid, remove from molds and serve.

Mint and Cucumber Pops A really fresh and summery pop. If you can’t find agave nectar, you can use sugar. MAKES 8–10

1 large cucumber, cut into pieces juice of 2 limes 1 ⁄3 cup agave nectar 1 tablespoon mint leaves, finely chopped 2 cups water 2 mini cucumbers, thinly sliced lengthwise, for garnish 1. In a saucepan, mix cucumbers, lime juice, agave nectar, mint, and water.

7. Melt the chocolate and cream using a double boiler. Stir until smooth.

2. Bring to a boil and let mixture simmer 10 minutes.

8. Remove the pops from the mold and use a spoon to cover half the pop with chocolate.

3. Cool and strain.

3. Bring to a boil, and simmer for 5 minutes. 4. Use an immersion blender and liquefy each mixture.

9. Sprinkle with toasted coconut and serve.

2. Add half the sugar, water, and lemon juice to each sauce pan with the berries.

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4. Fill each mold with a sliced cucumber and pour in the syrup. Add stick and freeze solid. 5. Once frozen, remove from mold and serve.

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Bloody Mary Pops with Vodka For the adults! Perfect beach pop. MAKES 8-10

1 28-ounce can organic whole peeled tomatoes 1 tablespoon freshly grated horseradish 1 teaspoon Worcestershire sauce pinch of salt pinch of red chili flakes ½ cup vodka grated zest from 1 lime, for serving sea salt, for serving 1. Pour tomatoes into a blender and blend until smooth. 2. Add horseradish, Worcestershire sauce, salt, red chili flakes, and vodka. Blend well. 3. Pour into ice pop molds, add sticks, and freeze for 12 hours. (The alcohol adds to the freezing time.) 4. Take out of the freezer. Run under hot water for a few seconds, and remove the pops from the molds. 5. Serve with lime zest and sea salt.

TIP! The best way to remove pops from the mold is to run the mold under hot water for a few seconds, then gently pull out the pops. If they’re stuck, just put the mold under hot water a little longer.

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My obsession with straw work started years ago when I found a beautiful, handmade straw flower at a flea market in Switzerland. I wanted to learn more about this amazing craft, and a recent trip to Mexico was the perfect place to explore my obsession with mixing palm leaves and straw. Crafts + Styling + Photography by Dietlind Wolf


Tamales


Straw Sky

Straw Sky Inspired by the sky, this rustic, yet chic mobile will brighten any room. SUPPLIES

straws scissors food coloring thin metal wire 1. Mix water and food coloring. Dip the straw in the mixture. 2. Thread pieces of straw on wire, and simply fold the wire to create angular shapes. Then connect the shapes to each other. 3. Once you have a design you are happy with, hang it up.

Simple Straw Stars SUPPLIES

dried palm leaves scissors thread 1. Rip or cut the tips of the palm leaves into thin strips. 2. With 2 strips, make a cross and secure the middle with thread.

Tamales MAKES 4

4 corn husks, soaked in water raffia, soaked in water 1 ⁄3 cup amaranth 1 ⁄3 cup ground flaxseeds 1 ⁄3 cup almond flour 1 ⁄3 cup lima beans, cooked 1 ⁄3 cup psyllium husk 1 tablespoon melted coconut oil water salt coconut sugar 1 tablespoon finely chopped hibiscus flower FOR SERVING:

2. Stir in the oil and enough water to make a smooth dough. Add water just a little at a time so the mixture doesn’t become runny.

4. Continue until you have a cute star.

3. Season with salt.

Raffia Flowers

4. Place the corn husks on the counter. Divide the mixture evenly, place in the middle of each leaf, and sprinkle with coconut sugar.

Lovely as decor on hats, bags, or pillows.

5. Wrap husks tightly around the dough, and tie the bundles with the raffia on each side to secure. 6. If you desire, dip the bundles into water colored with hibiscus flowers, giving the tamales a beautiful pink color.

seeds from 1 pomegranate honey

7. Cook the tamales in a bamboo steamer over a large pot of boiling water for 45 minutes.

1. In a large bowl mix amaranth, ground flaxseeds, almond flour, lima beans, and psyllium husks.

8. Place on a plate, carefully open, and top with pomegranate seeds and honey.

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3. Add 2 more strips and secure again in the middle.

SUPPLIES

raffia thread scissors food coloring 1. Twine the raffia around 2 or 3 fingers to create a small bundle, and tie thread around the middle. 2. Cut the loops at each end, and pull the raffia apart a little to create a flower. 3. To dye the flower, simply add a few drops of food coloring to water, and dip the tips of raffia into the dye. Let dry. 4. Sew flowers where you want them using needle and thread. FOLLOW US @SWEETPAULMAGAZINE


Simple Straw Stars

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Raffia Flowers

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Souvenir Hat SUPPLIES

straw hat straw needle and thread straw decor, like charms, flowers, etc. 1. Soak the stems of the straw until they can bend without breaking. (Fresh straw might be pliable enough on its own.) 2. Fold the straw around the hat, and secure with needle and thread. 3. Sew on the decor.

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Hanging Straw Wreath

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Dried Grass Wreath

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Wind and Sun Shelter

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Hanging Straw Wreath SUPPLIES

straw metal wreath 1. Start by soaking just the stems of the straw until they can bend without breaking. (Fresh straw might be pliable enough on its own.) 2. Twist the ends of a few pieces of straw around the metal wreath, and let the tops of the straw hang down, as pictured. 3. Continue all around the wire wreath. 4. Display and admire..

Dried Grass Wreath This project is so easy and so beautiful. Hanging it outside in the sun will give you beautiful faded colors. SUPPLIES

grasses and plant stems thin metal wire 1. Simply pick grasses and stems, and twist them around a thin metal wire to form a wreath. 2. Hang to dry.

Wind and Sun Shelters For your next tropical vacation SHELTER 1: SUPPLIES

2 forked sticks 1 long stick palm branches 1. Dig two holes in the sand and insert the forked sticks in holes.

2. Place the remaining 3 sticks, evenly spaced across the frame perpendicular to the outer edges. Bind the ends to the outer edges.

2. Place the long stick on the two forked sticks, resting it in the Vs.

3. Fix palm branches to the frame with twine and/or wire.

3. Poke palm branches into the sand and lean them against the long stick to secure them in place, creating a wall.

4. Dig holes to place the forked sticks, which should align with the corners of the frame, and put them in the ground.

SHELTER 2:

for two people SUPPLIES

4 forked sticks 7 sticks twine and wire palm branches 1. Place 4 sticks on the sand in a square or rectangle shape to create a frame, and with twine and/or wire, bind them together at the corners.

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5. Lift the frame to rest on the forked sticks. Bind the frame to the forked sticks with twine and/or wire. SHELTER 3:

for four people SUPPLIES

6 forked sticks 24 sticks palm branches twine and wire

rectangle shape with 2 sticks across the middle as the cross piece. With twine and/or wire, bind the ends of the sticks together to create a large frame with 2 sections. 2. Place the remaining sticks evenly spaced across each frame section perpendicular to the cross piece and the outer edges. Bind the ends to cross piece and outer edges with twine and/or wire. 3. Fix palm branches to the frame with twine and/or wire. 4. Dig holes to place the 6 forked sticks, which should align with the corners and cross piece of the frame, and put them in the ground. 5. Lift the frame to rest on the forked sticks. Bind the frame to the forked sticks with twine and wire.

1. Place 10 sticks on the sand in a

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Le Jardin de Carlo


Herb Grilled Chicken with Cucumber Salad

When dining outdoors, a rustic yet elegant table set for a fresh, delicious meal gives your guests a feast for all their senses.

Styling by Carlo Geraci Food by Paul Lowe Photography by Gieves Anderson


I HAVE ALWAYS ENJOYED SETTING TABLES for dinners, simple luncheons, holiday gatherings, and fun cocktail parties, which is probably why I now style photoshoots and set tables for a living. I am fortunate to have a Brooklyn garden that we call “Le Jardin de Carlo.” Entertaining is much more casual when you take it outdoors. Indoors, I like setting the table, with a theme in mind, the night before an event—that way I have plenty of time on day of the event to focus on the menu. Outdoors, I keep the menu and decor a bit more casual, using mismatched rustic dishes and linens, for a simple and effortless vibe. For this table, I used my collection of vintage cutting boards in lieu of plates. I use potted plants or cuttings from my garden, such as herbs, hostas, Japanese ferns, and English ivy, to fill vases, jars, or ceramic vessels to create centerpieces. This really incorporates the garden into the table. Here, I wrap rosemary in floral wire around small shabbat candles (picked up from my local bodega) for a well-lit table. Lastly, a simple menu or a place card finishes the table and gives your guests the sense of being involved from the moment they arrive.

Happy entertaining! 106 SWEETPAULMAG.COM SUMMER 2017

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Roasted Garlic and Feta Hummus

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Spiked Cherry Cooler The perfect summer cocktail. SERVES 8

16 ounces frozen, pitted cherries, thawed ½ cup sugar juice from 2 limes ½ cup water ice vodka soda water 1. Place the thawed cherries in a pot with sugar, lime, and water. 2. Bring to a boil, and simmer for 10 minutes. 3. Remove from heat, and allow to cool. Use an immersion blender to puree into a thick syrup. 4. To make the cocktail, mix syrup, vodka, ice, and soda water to taste.

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Grilled Cauliflower with Lemon Vinaigrette

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Green Pepper Shrimp Whether you make this recipe on the grill or in a pan, it will come out fantastic. SERVES 4

12 to 16 shrimp 1 stick butter
 2 garlic cloves, finely chopped
 1 tablespoon green peppercorns, finely chopped
 1 teaspoon cumin seeds, chopped
 2 green chilies, finely chopped ½ teaspoon salt
 lemon, for serving 1. Clean the shrimp, but leave on the peel. 2. In a bowl, stir together garlic, pepper, cumin, chili, and salt. 3. Heat the pan and melt the butter. Add shrimp, and cook until pink. 4. Add the spices, stir well, and serve with squeeze of lemon and a glass of chilled white wine.

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Grilled Asian Beef Salad with Tomato and Chili Vinaigrette

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Herb Grilled Chicken with Cucumber Salad My go-to summer barbecue dish is so easy to make and always a hit! SERVES 4 CHICKEN:

1 whole large organic chicken, cut into pieces 1 cup herbs, like basil, parsley, or cilantro (I used cilantro.) 4 tablespoons olive oil salt and pepper 1. Start by gently loosening the skin on the chicken to create a pocket. 2. Fill the pocket with herbs.

2. Place garlic in a food processor with chickpeas, feta, lemon, and remaining 2 tablespoons of oil. 3. Blend until smooth and season with salt and pepper. If it seems too dry, just add more oil. 4. Spoon into a bowl, and top with a drizzle of olive oil, thyme, and salt. TIP! Homemade pita chips are so easy to make. Brush olive oil on whole pitas and grill in the oven until crispy. Then break up and serve.

Grilled Cauliflower with Lemon Vinaigrette

3. Rub the chicken with olive oil, salt, and pepper.

Grilling the cauliflower brings out the sweetness in this simple and delicious summer salad.

4. Place on a hot grill and cook until done, about 20 minutes.

SERVES 4

CUCUMBER SALAD WITH CHILI AND DILL:

1 cucumber, cut into small wedges 1 small red onion, sliced 2 tablespoons rice vinegar 1 tablespoon olive oil pinch of red chili flakes 1 ⁄3 cup chopped dill salt 1. Place all the ingredients in a bowl and toss. 2. Season with salt, and serve with grilled chicken.

Roasted Garlic and Feta Hummus Roasting the garlic gives this dip a smooth and mild garlic taste, which pairs well with grilled chicken. SERVES 6

6 cloves of garlic 3 tablespoons olive oil 1 small can chickpeas, drained ½ cup feta cheese juice ½ lemon salt and pepper extra olive oil for serving fresh thyme pink salt, optional 1. Place the garlic in a sheet of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap up and bake at 360°F for 30 minutes. 112 SWEETPAULMAG.COM SUMMER 2017

1 cauliflower head, cut into florets 1 ⁄3 cup + 3 tablespoons olive oil juice 1 lemon 1 teaspoon dijon mustard pinch of sugar ½ red onion, finely chopped salt and pepper 1. In a bowl, toss the cauliflower with 3 tablespoons of olive oil, salt, and pepper. 2. Place on a warm grill, and cook until golden and tender. You can also bake the cauliflower in a 380°F oven.

1. Mix all ingredients in a bowl. BEEF SALAD:

1 large flank steak salt and pepper 2 heads of Boston lettuce 2 to 3 small cucumbers, cut into long wedges 12 cherry tomatoes, cut in half ½ cup fresh cilantro leaves 1 lime, cut into wedges 1. Rub the steak with salt and pepper. 2. Cook it on a hot grill a few minutes on each side. 3. Let it rest 5 minutes before slicing. 4. On a platter mix lettuce, tomatoes, cucumbers, cilantro, and steak. 5. Spoon the vinaigrette over the salad, and serve with lime.

Strawberry Pizza with Ice Cream and Honey A simple, fast, and delicious cross between a pizza and a tart. SERVES 6

1 large sheet puff pastry all-purpose flour 2 cups fresh strawberries, sliced 2 tablespoons honey ice cream and honey, for serving 1. Preheat oven to 420°F.

and onion. Season with salt and pepper.

2. Roll out the puff pastry to almost double its size, and place on a baking sheet covered with parchment paper.

4. Serve the warm cauliflower with the vinaigrette.

3. Add strawberries and drizzle with 2 tablespoons of honey.

3. In a bowl, whisk together remaining 1⁄3 cup of olive oil, lemon, mustard, sugar,

Grilled Asian Beef Salad with Tomato and Chili Vinaigrette My take on the classic Asian salad. The tomato and chili vinaigrette is also delicious on barbecue chicken or fish.

4. Bake until golden and crisp, about 18–20 minutes. 5. Cut into slices, and serve with ice cream and honey.

SERVES 4 TOMATO AND CHILI VINAIGRETTE:

2 ripe plum tomatoes, finely diced 1 small red onion, finely diced 1 small red chili, finely diced 2 tablespoon rice vinegar 3 tablespoons olive oil pinch of salt

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Strawberry Pizza with Ice Cream and Honey

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Recipes + Crafts + Styling + Photography by china squirrel

summer

china squirrel takes us beachside on a sparkling summer day in Sydney, Australia.


Lemon Fish Cakes


Coconut Shrimp Caesar Salad

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Coconut Shrimp Caesar Salad We gave the classic Caesar salad a summery beach vibe by adding crunchy coconut shrimp. SERVES 4

20 thin slices of baguette olive oil cooking spray 8 ounces bacon, rind removed, sliced, and chopped 20 medium shrimp, peeled and deveined (leaving tails intact) 2 eggs, lightly beaten 1½ cups shredded coconut vegetable oil for shallow frying 3 heads baby romaine lettuce, cut into quarters lengthwise ½ cup Parmesan cheese, freshly grated DRESSING:

8 ounces natural Greek yogurt 2 anchovies, finely chopped juice and grated zest from ½ lemon 1 teaspoon Dijon mustard 1 clove garlic, minced 2 tablespoons olive oil 1. Preheat oven to 360°F. 2. Lightly spray baguette slices on both sides with oil spray, and place in a single layer on parchment-lined baking trays. 3. Bake for 12 minutes or until golden and crisp. Remove from oven and allow to cool. 4. Place all dressing ingredients in small bowl and whisk until well combined. Set aside. 5. Cook the bacon in a non-stick frying pan over medium heat, stirring for 3 minutes or until crisp and browned. Transfer to a plate lined with paper towels. 6. Beat egg in a small bowl, and place the shredded coconut onto a plate. Working one at a time, dip shrimp into beaten egg and coat in coconut.

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7. Place coated shrimp on a parchmentlined tray. Pour 1 inch of oil into a heavy-bottomed frying pan, and heat over medium heat. 8. Working in batches of 2–3, fry shrimp in hot oil until golden and crisp, about 1–2 minutes each side. Transfer cooked shrimp to a tray lined with paper towel.

Noughts and Crosses We made a noughts and crosses (tic-tac-toe) game using driftwood, pebbles, and hand-dyed sea shells gathered on a beach walk. Simply tie driftwood together with string, and you’re ready to play.

9. Arrange lettuce onto serving plates and drizzle with dressing. Place shrimp and baguette slices onto plates, and sprinkle with bacon and Parmesan cheese. Serve immediately.

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Driftwood Orb Decorate your home with your very own homemade orb made from driftwood gathered from the beach. SUPPLIES

8-inch inflatable ball or beach ball small bowl about 75 driftwood pieces, 3–5 inches each (You may need to trim wood to smaller sizes using a saw.) hot glue gun plenty of glue sticks 1. Inflate the ball. Place the ball in the bowl to keep everything stable while you work. 2. Starting at the top of the ball, glue driftwood pieces together (not to the ball) to form a basic lattice pattern around the ball. 3. Continue to glue additional pieces of driftwood in and across the gaps until the ball is encased in a driftwood frame. 4. When the glue is dry, deflate the ball and carefully slip it through one of the gaps to remove.

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Free-Form Summer Fruit Tart

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Decorative Papier-Mâché Sailboat SUPPLIES

printed template cardboard scissors double-sided tape washi tape 2 sheets of newspaper 2 small paint brushes 1⁄3 cup wallpaper glue (follow packet directions) blue watercolor paint bamboo skewer 2 twigs cotton fabric sewing needle embroidery thread 1. Print the template onto plain white paper. Template can be found at sweetpaulmag.com/make 2. Cut out the template with scissors. Cut the 2 small diagonal sections that are marked with dotted lines. 3. To make the center seat in the boat, measure across the template at the center (narrowest part), then cut a piece of cardboard this length plus 2½ inches wide. Fold into thirds.

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4. Fold along the solid lines in the template, and form into a boat shape. Join the folded sections using double-sided tape. Secure the 2 ends of the boat with a small piece of washi tape. 5. Cut newspaper into strips about 2½ inches x ¾ inches. Working with 3–4 pieces at a time, paint one side of each newspaper strip with wallpaper paste and stick onto the paper boat. 6. Continue until you have covered the boat, both inside and out twice with the glued newspaper strips.

set sail

7. Now glue 1 layer of newspaper strips to folded cardboard (center) seat. Allow the boat and seat to dry overnight. 8. Paint the outside of the boat and the seat with watercolor paint and allow to dry. 9. Use a skewer to make a hole in the top of the seat for the sail. Trim a piece of cotton fabric into a triangle and, with the embroidery thread, sew to one of the twigs. Use hot glue to stick the remaining twig diagonally to the back of the sail. 10. Glue the seat into the boat and insert the sail, adding a little glue to make it sturdy.

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Free-Form Summer Fruit Tart

Lemon Fish Cakes

Hand-Dyed Shells

This is an easy way to make a summer fruit pie without the fuss of pie pans and top crusts.

Every summer, millions of Australians enjoy a meal or two of “fish and chips.” This is our tasty version of an Aussie summer favorite.

Create beautiful blue-toned shells for decorating. Display in vintage glass jars or arrange in handmade ceramic bowls to add beauty anywhere. Perfect for a coastal-style home or a beachthemed wedding.

SERVES 4–6

1½ cups all-purpose flour 2 tablespoons powdered sugar 5½ ounces unsalted butter, cold and diced about 3 tablespoons water, cold 1 ⁄3 cup ground almond meal 1½ pounds fresh stone fruit of your choice (peaches, plums, apricots), halved and pits removed 3 teaspoons vanilla bean paste 2 tablespoons raw sugar To make pastry:

1. Place the flour and sugar in a medium mixing bowl. Using your fingertips, rub butter into the flour mixture until it resembles fine breadcrumbs. 2. Add cold water. Use a table knife and, in a cutting motion, mix butter and flour mixture until a soft dough forms, adding a little more water if needed. 3. Turn onto a lightly floured surface and gently knead the dough until smooth. Do not over knead. 4. Shape into a flat disk, wrap in plastic wrap, and refrigerate 30 minutes. To make tart:

1. Preheat oven to 400°F. 2. Roll the dough between 2 sheets of parchment paper into a rough rectangle shape, about ¼-inch thick. Use the bottom sheet of parchment to help transfer pastry to a large baking tray. 3. Sprinkle the pastry with almond meal, leaving a ½-inch border around the edge. 4. Arrange the fruit, cut side up over the almond meal. Brush fruit with vanilla bean paste, and fold the pastry border over the fruit. 5. Sprinkle the fruit and pastry border with raw sugar. 6. Bake in preheated oven for 50 minutes or until pastry is golden and crisp. Serve warm or at room temperature with ice cream.

MAKES ABOUT 12

2½ pounds potatoes, washed, skins on 1½ pounds firm, white, boneless, skinless fish fillets 1 tablespoon horseradish cream 2 tablespoons capers, drained and chopped 1 ⁄3 cup flat-leaf parsley, chopped 2 egg yolks juice and grated zest of ½ lemon salt and pepper to taste 2 tablespoons cornstarch vegetable oil for shallow frying good-quality mayonnaise, french fries, and fresh lemon wedges, for serving

SUPPLIES

seashells (Matte or dull, porous shells work best. Shiny shells, like kauri shells, will not take dye.) 4 cups red cabbage, roughly chopped water white vinegar table salt 1. Place cabbage in a large saucepan, cover with plenty of water, and bring to a boil. Reduce heat to a low simmer and cook for 30 minutes. 2. Remove cabbage from cooking liquid and discard the cabbage.

1. Preheat oven to 360°F.

3. Measure the cooking liquid, and return to the saucepan.

2. Place potatoes onto a parchment-lined baking tray. Bake in preheated oven for 45–50 minutes or until tender.

4. Stir in 2 tablespoons white vinegar and 2½ tablespoons of table salt for every 1 cup of liquid.

3. Remove from oven, allow to stand 5 minutes, then cut in half and scoop out potato into a large bowl. Mash potato and set aside.

5. Bring liquid to a boil over a medium heat, stirring until salt dissolves.

4. Place fish in a steamer, and cook over a saucepan of simmering water for 5–8 minutes or until fish flakes easily with a fork. 5. Remove from steamer and allow to cool. Flake fish using a fork, then mix into mashed potato. Add horseradish cream, capers, parsley, egg yolks, lemon juice and zest, and salt and pepper to taste. Mix until well combined.

6. Add shells, making sure they are completely covered in liquid. Simmer over a low heat for 25 minutes. 7. Remove from heat, and allow the shells to stand in the dye liquid overnight or until desired depth of color is reached. 8. Remove shells from liquid and place onto paper towel- or newspaper-lined trays to drain. Allow shells to dry completely. Note: Some varieties of shells may fade over time. Simply re-dye to achieve the color again.

6. Shape into 12 patties and place on a parchment-lined tray. Refrigerate for 30 minutes. 7. Dust the fish cakes in cornstarch. Pour 1 inch of oil into a heavy-bottom frying pan. Heat oil over medium heat. 8. Working in batches, fry fish cakes in hot oil until golden, about 2 minutes each side. Transfer to a tray lined with paper towels. Serve warm with mayonnaise, french fries, and lemon wedges.

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Hand-Dyed Shells

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Honest Alchemy

Take a stroll with Elizabeth McTear through her colorful, magical dye garden. Text + Styling by Paul Lowe Photography by Susanna BlĂĽvarg


Hapa-Zome Felt Banner


stepping into Elizabeth McTear’s garden is like stepping into an outdoor laboratory. Every plant and flower has a purpose. And if it does not have one, it’s only because Elizabeth hasn’t invented it yet. I first met Elizabeth as a fellow vendor at the Phoenicia Flea where she was selling her beautiful naturally dyed textiles. I was struck by her knowledge of and passion for the craft. She lives and breathes natural dying. We sat down in her beautiful garden in Philadelphia over homemade ice tea so she could tell me more about her story. Did you grow up thinking, “Oh, I want to be a natural dyer when I grow up”? Growing up, I just knew I was an artist. It was what I was doing all the time, and it came most naturally to me. For about a decade when I was growing up, I was doing both visual arts and music (playing the piano). The visual arts won out, and I enrolled in art school, where I earned my BFA in textile design. How did you get into natural dying?  After college, I got a heavy dose of the real world: I no longer had access to big studio spaces filled with the appropriate equipment, and my job wasn’t “art student” 24/7. I had to get a full-time job and figure things out. Plus I was burned out after

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finals. So I floated and went back to sketch books and small scale drawing, while working wherever and sometimes working two jobs. Then as things stabilized, I went back to my passion, which is working with textiles, slowly accruing equipment and carving out space to do my work. But by then I had also done a lot of research, and learned a bit more about myself, as one does when one grows and learns from life. I found that the textile industry is one of the biggest contributors to our global pollution problems, due in a great deal to under- or unregulated textile production in developing countries and our widespread addiction to fast fashion. I wanted to find a way to pursue what I loved while being kinder and gentler to myself and the planet, so I turned to natural dyes. There are so many good synthetic dyes out there. Why natural dyes? That’s a great question. Synthetics were developed to be able to blast through impurities in water to give consistent results. This is why the water quality in developing countries doesn’t matter as much. The results will be within an acceptable range to hit the racks at any big box store. And there’s plenty of beautiful things one can do with synthetics. I learned using synthetics and they are amazing. But natural dyes are amazing too. They

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have a sensitivity and personality all their own. They change and shift and demand that the dyer learn the many lessons they have to teach or keep failing and making crap work. And for most of human history, natural dyes were the go-to when it came to textiles. The first synthetic dye, mauve, was invented by accident in the mid 1800s. By contrast, indigo was used by civilizations reaching back into ancient Mesopotamia and Egypt, and was the most widely distributed dye on the planet until the early 1910s when it was dethroned by its synthetic counterpart. The 1910s to today is not a long time in human history. So really, our legacy and our true connection as a species is with the natural dyes. This does not mean that production should be completely turned over to natural dyes. We are too numerous to support that kind of production. But there are lessons here—in how the dyes work, in how they can be recycled, composted, or safely disposed of—that the widespread synthetic dye marketplace should really start learning from and employing. In learning this vast history of textiles, I wanted to find my own place in it. And I wanted that place to be something that I could proudly talk about and share and be transparent about. It needed to align with my need to live as ethical a life as I can. So now I’m on my path of learning the particular chemistry of natural dyes, and I’m slowly unlocking all the history and secrets and beauty they hold. 128 SWEETPAULMAG.COM SUMMER 2017

Tell me about your garden. How did it come about? I’ve been digging around in the dirt for as long as I can remember. Dirt and art, art and dirt. My life was always half outside, at camp or in a garden, half in the studio, making messes of one kind or another. The longer I pursue the natural dyes, the more I want to learn. The dye garden is the latest step in my education. After reading about various sources of dye materials—this kind of flower or root or leaf—I wanted to grow some. I consider the dye garden a kind of outdoor laboratory. I can do small experiments; I can collect specimens; I can

line, some savvy ancient ancestor noticed color coming from a plant. They figured out how to use that plant to make a dye, then figured out how to use what was around them to make that dye chemically bond with basket reeds or spun flax or animal hide. And then it evolved and grew from there. It was interpreted in unique ways by each culture on Earth. Different peoples chose different colors to express things like status or wealth or their profession. Colors have been assigned meanings, like red for love or anger, black for mourning, blue for serenity. It is a unifying and beautiful thing, and all because once upon a time people

learn how to grow and process the plants that give color, and eventually learn how to tweak things, like soil content or pH, to influence dyes inherent in the plants.

saw some great potential in an unassuming weed and learned from it to make color.

If you wanted to ease into natural dyeing and start planting, what would you start with and why? I’d suggest buying a natural dye kit. My friend Kathy Hattori of Botanical Colors sells great kits worth checking out. She has clear directions too. As for a dye garden, I’d suggest starting with some easy-to-grow varieties: marigolds, calendula, hollyhock, yellow yarrow, joe pye weed, and fennel. These plants are pretty easy to grow in temperate climates and are easy to harvest. For the flowering plants, the flowers are what you harvest for dye; for the fennel, it’s the fronds. The key to any good dyeing, be it from an extract, a kit, or raw materials from the garden, is how the fabric is prepared. Scouring it properly, to remove all pectic substances, waxes, sizing, dirt, oils, etc., and then mordanting it, will help ensure that your efforts adhere to the fabric and are lasting. Where do you find inspiration? Art, fashion? I love looking at textiles from around the world: Japan, Scandinavia, the U.S., various African countries, Peru, Mexico. I love watching what other dyers are doing too, and seeing how their own practice grows. But most of all, I get inspired by the dyes and plants themselves. Most dye plants are very humble, looking like weeds. It amazes me that somewhere along the

I feel everyone is doing the shibori thing. What’s next in dyeing? Screen printing, eco printing, and next-level shibori. I’m already working on perfecting my screen printing work, and aim to expand my offerings of this technique in the coming years. I have one major client, Baby Jives, that I work with on a weekly basis to build up her line of naturally dyed, screen-printed goods. I’m working on my own line of printed textiles for my work and to offer clients. And I’ve been steadily building up my line of eco-printed goods, which you can read more about on the Terrain blog. The other thing that needs to happen is that the shibori work needs to go to the next level. Layering of color and pattern, be it subtle or bombastic, is where things have to go. In the mainstream, we’ve only seen the very tip of the iceberg when it comes to what shibori can do. I’m hoping to push my own techniques further, but I really want to see others push it too. Frank Connet, to me, is a masterful shibori artist. His sense of control and precision when it comes to shibori is mind boggling. There’s a lot that can happen with simple mark-making that becomes more nuanced and layered. I want to see everyone seeking that next level, finding their own unique ways of putting pattern and color onto fabric. 

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Hapa-Zome Felt Banner SUPPLIES

100% wool felt piece thin wooden dowel dye-yielding flowers and leaves, like marigold, calendula, cosmos, amaranth, ferns, fennel fronds, dahlia, hollyhock, and coreopsis scrap felt hammer or mallet string 1. Take wool felt and give it a gentle wash. Let it air dry, and then press flat. 2. Decide what shape of banner you want and cut accordingly, leaving an extra inch or so at the top. 3. Take that extra inch and fold it over, sewing it into a sleeve for a thin dowel rod to slide through.

5. Lay felt on a hard, flat surface, and place your first flower. Take a piece of scrap felt and sandwich the plant material between the felt pieces. 6. With a hammer or mallet, firmly pound the plant material sandwiched between the scrap felt and felt banner. This can take some time and effort, depending on how carefully you wish to transfer the imprint. Small, sharp hits can help transfer lots of beautiful details onto your piece. 7. Repeat with new plant materials until you've finished your hapa-zome piece, replacing the felt scrap as needed. 8. Attach with string to your dowel, and display your cool handiwork in your home, out of direct sunlight.

4. Gather your favorite flowers and leaves. If you don't know if a flower gives color, feel free to experiment!

More of Elizabeth’s work can be found on her site honestalchemy.co.

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Grown & Gathered We are Matt and Lentil, and we believe that health and happiness come from real, traditional food, a warm home, and a mastery of life’s fundamentals. Recipes by Grown and Gathered Photography by Shantanu Starick


Wild Rabbit Stew on Soft Polenta


Meet Matt and Lentil: farmers, authors, and educators from Australia. The couple just published an amazing book that we totally love here at Sweet Paul, and we wanted to share some of their recipes with you. Grown & Gathered —Traditional Living Made Modern is in bookstores now, and to read more about Matt and Lentil, visit their website, grownandgathered.com.au.

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Passata

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Wild Rabbit Stew on Soft Polenta This really has to be the best rabbit dish we have ever eaten, and it holds so many great memories for us. We were originally gifted this recipe by a couple, Gay and Kathy, in New Zealand, in exchange for homemade hazelnut cookies. Not only did Gay and Kathy give us the handwritten recipe, but they also gave us all of the ingredients, including a rabbit they had hunted themselves. It was one of the most thoughtful things we have ever been given. We then traded the whole experience of this dish—from hunting and preparing the rabbit to cooking it— for a photographic print with one of our great friends (and photographer of our book), Shantanu. Where we live, rabbits are plentiful and considered a pest, so it's a very sustainable source of meat. Wild rabbit is quite often available at good butchers; farmed rabbit is even more common. SERVES 4–6

3 to 4 bacon slices, diced 1 large onion, diced extra-virgin olive oil 2 celery stalks including tops, diced 2 carrots, diced 
 6 garlic cloves, finely chopped 1 teaspoon chili flakes or 1 dried chili 2 cups passata 1 cup red wine 
 3 thyme sprigs, leaves picked 5 rosemary sprigs, leaves picked and finely chopped 1 bunch of parsley, stalks and all, finely chopped, plus extra to serve 1 cup brined olives, pitted 1 tablespoon butter 1 rabbit, halved or quartered to fit in the pot unrefined salt
 ground black pepper 6 cups cooked polenta 1. Preheat the oven to 360°F. 2. In a large, deep frying pan, sauté the bacon and onion in a little oil until the onion is soft. Add the celery, carrot, garlic,

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and chili, and sauté until just browned (around 10–15 minutes). Add the passata, wine, herbs, olives, and 1 cup of water, and simmer for 5–10 minutes.

1. Place the tomatoes in a stockpot, cover, and slowly bring to a boil, stirring occasionally to make sure nothing sticks to the bottom and burns.

3. Meanwhile, melt the butter in a cast-iron pot over a medium heat and brown the rabbit for 2–3 minutes on each side. Pour the sauce over the rabbit, season with salt and pepper, and give the pot a little shake to settle everything. Cover and place in the oven. Reduce the temperature to 300°F and cook for 2½ hours.

2. Simmer with the lid on, stirring occasionally, until the tomatoes have fallen apart and the liquid rises to the top (about 1 hour).

4. Turn the oven off, but leave the pot in the oven so the stew poaches for 2–4 more hours (4 hours is best).

4. We like our passata as a chunky sauce, but if you prefer it smoother, simply blend with a hand-held blender.

5. Prepare the polenta 30 minutes before you are ready to serve. Warm the stew on the stove.

Toasted Muesli

6. Place the polenta in bowls, top with the rabbit stew and sprinkle extra parsley on top. Note: For a dairy-free version of this recipe, replace the butter with extra-virgin olive oil.

Passata Everyone has their own way of making passata. We think ours is largely “grassroots,” how we imagine it was done back in the day. We don’t use fancy food mills or peel the tomatoes (we don't peel them before eating them fresh in summer, so why peel them for winter!), and we’re not limited to one specific variety of tomatoes. Our passata is just good-quality, beautiful, red, heirloom tomatoes in a jar. We like to reduce our passata down until quite thick, so when the time comes to use it, it's ready to go. Plus, there’s a lot less bottling. This is one of the most-used preserves on our shelf. The aim is always to bottle enough to last throughout the winter and spring to follow, until tomatoes are back in season the next summer. MAKES ABOUT 4 CUPS

4 pounds very ripe tomatoes (whatever kind you have), cored and cut into big chunks or halved

3. Remove the lid, give the mixture a really good stir, and simmer for another 2 hours, or until the sauce is the consistency of a thick soup. Stir occasionally to make sure nothing sticks to the bottom.

Muesli is always a good way to start the day—fruity, nutty, a tiny bit sweet and a little crunchy. This recipe is all about the cinnamon, which is said to release endorphins, so it will make you happy too! MAKES 5 CUPS

3 cups rolled oats heaped ½ cup pumpkin seeds 
 ½ cup almonds, roughly chopped
 3 tablespoons flaxseeds
 3 tablespoons sesame seeds 
 3 teaspoons ground cinnamon
 ½ teaspoon ground ginger
 1 teaspoon vanilla extract
 pinch of unrefined salt
 2 tablespoons unprocessed honey 
 4 tablespoons bee pollen
 ¼ cup dried wild plums or dried sour cherries 1. Preheat the oven to 300°F. 2. Place all of the ingredients, except the honey, pollen, and plums, in a deep baking pan and toss well to combine. 3. Drizzle the honey over the top and stir 
to coat. 4. Bake for 30–40 minutes, stirring every 10 minutes or so to evenly toast the muesli. 5. Stir in the bee pollen and wild plums. 6. Cool before storing in an airtight jar in the freezer to keep the muesli fresh.

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Toasted Muesli

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Sweet Five-Grain Porridge We are big on warming foods in winter, and porridge is one of the most fundamental. This porridge is slightly sweet, with a velvety texture and kick of ginger. We roll the fresh grains by hand with our oat roller, and then we sour them overnight before cooking. I don't think we'll ever get sick of rolling the grains by hand; there is such a simple joy in doing it. Porridge is something we have tried in so many different combinations, but this recipe is up there with the best. Freshly rolled oats, brown rice, quinoa, millet, and buckwheat cooked with chia and milk, and topped with preserved wild plums, quinces, and cherries from freshly opened jars from the past growing season. Then come the edible flowers. There aren't many cut flowers around in winter, but there is actually a large range of edible flowers. This is food as it used to be. This porridge will keep for at least a week in the fridge, so we just make a big batch and heat it on the stove each morning with a bit of extra milk or water. SERVES 6

½ cup brown rice
 ½ cup millet
 ½ cup buckwheat
 ½ cup quinoa, washed ½ cup groats (whole oat kernels) 3 tablespoons apple cider vinegar 3 tablespoons chia seeds 2 dried persimmons or pitted dates, finely sliced 2 teaspoons ground cinnamon
 1 teaspoon ground ginger 1 teaspoon vanilla extract
 1 tablespoon unprocessed honey 4 cups milk of your choice Day 1:

1. Run all the grains through an oat roller. (If you don’t have an oat roller, simply keep the grains whole and replace the groats with rolled oats.) Place the grains in a large bowl with the vinegar and 4 cups of water. Cover and stand at room temperature for 12–24 hours. Day 2:

1. Transfer the soured grains and soaking liquid to a large heavy-based saucepan along with 2 cups of water.

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Sweet Five-Grain Porridge

2. Add the remaining ingredients except for 1 cup of milk and bring to a boil over a high heat, stirring constantly to prevent it from sticking. 3. Reduce the heat to low and cook for about 30 minutes with the lid on, stirring every 10 minutes or so, while gradually adding the remaining milk. If after 30 minutes it’s still a bit thick, stir in a little more water or milk. 4. Serve in bowls with whatever toppings your heart desires. We used preserved cherries, quinces, wild plums, violas, and unprocessed honey. Notes: If you are using whole grains (not rolled) expect a longer cooking time. If some of these grains aren’t grown locally to you, just replace them with any other whole grains that are.

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Add the broad beans, peas, and a pinch of salt and pepper. Fry for about 10 minutes. 2. Grind the parsley, mint, garlic, chilies, and remaining oil into a paste using a mortar and pestle or a blender. 3. Add to the broad beans and fry for 2–3 minutes. Take off the heat and add a squeeze of lemon juice. 4. Boil the eggs for 6 minutes and toast the bread. 5. To serve, peel and halve the eggs. Spoon the broad bean mix on the toast, then top with the eggs, a squeeze of lemon, some ricotta, a pinch of salt and pepper. Good morning!

Toast #2: Tomatoes, Green Tahini, and Toasted Sesame So simple, but so good. Back when I was a speech therapist, there was a cafe near my work that served green tahini and tomatoes on toast that made my mornings. I hope this recipe does the same for you.—Lentil SERVES 4

Toast #1: Spring Peas, Broad Beans, and Flowers This dish is full of the things that shine in spring: peas, broad beans, herbs, and edible flowers. SERVES 4

⁄3 cup + 1 tablespoon extra-virgin olive oil 2 cups broad beans and peas, shucked salt ground black pepper a big handful of parsley, stalks and all, finely chopped a big handful of mint, leaves picked and finely chopped 1

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2 garlic cloves, crushed 2 dried chilies ½ lemon 4 to 8 slices sourdough bread 4 to 8 eggs

TO SERVE:

lemon ricotta salt ground black pepper edible flowers, optional (We used nasturtiums, violas, cornflowers, brassica flowers, and calendula.) 1. Heat 1⁄3 cup of the olive oil in a heavy-based frying pan over a low heat.

4 to 8 slices sourdough bread 4 to 5 ounces green tahini TO SERVE:

finely chopped garlic chives toasted sesame oil
 4 very ripe heirloom salad tomatoes, cut into thick slices toasted sesame seeds
 unrefined salt
 ground black pepper 1. Toast the bread and spread on a thick layer of green tahini. 2. Sprinkle with the garlic chives and splash on some sesame oil. 3. Lay the sliced tomato on top, sprinkle with sesame seeds, and season with a pinch of salt and pepper.

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Toast #2: Tomatoes, Green Tahini, and Toasted Sesame

Toast #1: Spring Peas, Broad Beans, and Flowers

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Caponata

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Caponata Maybe it's my Italian heritage coming out, but I think there is no other dish so perfect for warm autumn days, and none so wonderful a celebration of autumn's bright vegetables than the humble caponata! Our version of caponata isn't just about eggplant, like most are. Here, the fruity, sweet red pepper and super ripe and jammy tomatoes demand equal attention. And so they should. Combined, the trio is more magical than any one of them on their own. Add to that last season's preserved olives and you have a dish that will hopefully become as much a staple in your home as it has in ours.—Matt

5. Cook, stirring occasionally, until the eggplant has completely broken down (about 15–20 minutes). 6. Remove from the heat, stir in the basil, squeeze over the lemon, and drizzle with a generous splash of oil. Serve hot or cold with buttered sourdough and plenty of red wine!

SERVES 4 AS A SIDE OR 2 AS A MAIN

1 onion, diced 1 dried chili, torn into pieces ½ teaspoon ground black pepper extra-virgin olive oil 3 garlic cloves, crushed 1 large red bell pepper, roughly chopped 1 large eggplant, roughly chopped 1 tablespoon balsamic vinegar 1 teaspoon unrefined sugar ½ teaspoon unrefined salt 12 ounces very ripe tomatoes, roughly chopped 3½ ounces black olives, pitted 5 parsley sprigs, stalks and all, finely chopped 5 Greek oregano sprigs, leaves picked and finely chopped ½ cup well-packed basil leaves, torn ½ lemon 1. Place a large, shallow frying pan over a medium–high heat. Sauté the onion, chili, and black pepper in a generous splash of oil until the onion has softened but not yet started to brown. 2. Add the garlic and continue to sauté until the garlic begins to brown. 3. Add the bell pepper, eggplant, balsamic, sugar, and salt and continue to cook for 10 minutes, stirring occasionally. Add a little water to the pan if it starts to stick. 4. Add the tomatoes, olives, parsley, and oregano; stir well and cover.

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Landve Heritage on a Plate Julie Taboulie shares her favorite flavors in this fresh, bright Lebanese-style summer lunch. Food + Recipes by Julie Taboulie Photography by Alexandra Grablewski


Foul B Toum


Sweet Paul and his team love Middle Eastern food.

The flavors are so delicate and well-balanced, and we wanted to learn more. So who do we ask? The queen of Lebanese cooking, Julie Taboulie, of course. We were lucky enough to spend a day with her and her mother in the kitchen, and, while eating an amazing lunch, we asked her a few questions about her new book, Julie Taboulie’s Lebanese Kitchen, and her love for this food and culture. Why is food important to you? Food is love to me. Love of my Lebanese heritage, love of my beautiful country of Lebanon, and love of my culture and cuisine that I am so proud to share with the world. How would you describe Middle Eastern food to someone who has never tasted it? Fresh! My Lebanese-style of cooking is incredibly refreshing, light, luscious, and the tastes of lemon, garlic, mint, along with the subtle touch of exotic spices just sort of linger on your tongue. My Lebanese food lures you in and keeps you coming back for more. Is it hard to get all the ingredients? Today, not at all! Contrary to popular belief there are really only a handful of specialty ingredients for savory cooking and for sweet making in my culture’s cuisine. Thankfully, you can find all of the items at well-stocked Middle Eastern specialty food stores, Mediterranean markets, and most major supermarkets also carry these products. They typically are available in the international and ethnic aisles, or bulk food and natural food sections. 144 SWEETPAULMAG.COM SUMMER 2017

My grandmother was and still is my big food inspiration, who is yours? My mother “Mama,” of course! She is my master chef, mentor, and my best friend in and out of the kitchen. She inspires me every day. What do you always have in your pantry? Where do I begin! Hmm? Let’s see. I always have tahini, zaatar, sumac, seven spice, and pine nuts for my savory cooking. In my sweet pantry, I always must have my orange blossom and rose water. These essences are essential. Favorite dish? Tabbouleh! Every time I make and taste tabbouleh, it is like tasting it for the first time. Any dirty food secrets? (I kind of love taco bell.) Italian rum cake from Florentine’s in Utica, New York!

Julie Taboulie's new cookbook is now available everywhere books are sold. Go get your copy today!

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Lebanese Laymounada

Lebanese Laymounada Lebanese lemonade My love of lemons is no secret. It is one of my favorite ingredients to cook with and so many of my recipes feature the tart and tangy taste of this freshly squeezed juice. So, it’s no surprise that I would create a refreshment that is completely devoted to this bright yellow citrus star. My Lebanese-style lemonade is spiked with orange blossom water called mazaher, sweetened with orange blossom honey, and then topped off with some bubbly, making for a sparkling spirit you can sip all summer long. It’s also an authentic welcome drink served at cafés and restaurants in Lebanon that is extremely refreshing, especially during the warm summer months. Serve up a big pitcher of my homemade Lebanese lemonade for your family and friends this summer and say my culture’s traditional greeting to your guests as they enter your home: Ahla Wou Sahla! Welcome! SERVES 6

2 cups freshly squeezed lemon juice 1 tablespoon orange blossom water 3 tablespoons orange blossom honey or clover honey, plus more to taste 1 bottle sparking wine or sparkling water, chilled 1 small bunch fresh mint sprigs, for serving 1 lemon, sliced into rounds, for serving 1. Pour the fresh lemon juice in a glass pitcher, add the orange blossom water and honey, and thoroughly stir together. 2. Transfer the lemon mixture equally into the bottom half of 6 tall glasses, pour sparkling wine or sparkling water over the mixture in each glass, finish with fresh mint sprigs and slices of lemon, and serve immediately.

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Taboulie Tip! You can make the lemonade mixture ahead and keep in the refrigerator to chill. Then pour your sparkling beverage of choice over the mixture, add the fresh mint sprigs and lemon slices, and serve cold.

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Saiif Bazilla Salata Lebanese summer-sweet pea salad Sweet, buttery, and nutty mache lettuce leaves lend themselves so well to my light and lovely Lebanese summer salad. Delicately layered with fresh clover sprouts, tender asparagus spears, fresh sweet peas, and slivers of peppery radishes then finished off with heaping amounts of fresh herbs, my sweet pea salad is a splendid standout for the season. Simply spooned with my cool and creamy cucumber-mint-yogurt dressing, called khyar b laban, leaves the most luscious, lingering, and refreshing taste on your tongue that you will savor all summer long. SERVES 6 SALAD:

4 ounces mache lettuce rosettes 4 ounces fresh clover sprouts ½ pound fresh asparagus tips ½ pound fresh sweet peas 6 radishes, thinly sliced into half moons 3 scallions, ends trimmed, green and white parts thinly sliced 1 small bunch fresh chives, finely chopped 1 small bunch fresh mint leaves, finely chopped DRESSING:

2 cups labneh or plain, full-fat Greek yogurt, chilled 2 garlic cloves, finely mashed into a smooth paste ½ Persian cucumber, finely minced 1 small bunch fresh mint leaves, finely minced ½ teaspoon sea salt 1. Pour the yogurt into a medium stainless-steel mixing bowl, and whisk until it is silky smooth. 2. Add the garlic, cucumber, mint, and salt to the yogurt, and mix together thoroughly. Taste and add additional seasoning if needed. 3. Cover the sauce with plastic wrap and refrigerate for at least 30 minutes to 1 hour before serving. 4. Spread the mache on a large flat serving platter and layer the clover 146 SWEETPAULMAG.COM SUMMER 2017

Saiif Bazilla Salata

sprouts over the small leaves by gently pulling the sprouts apart with your fingertips. 5. Place the asparagus tips on top followed by the peas and radishes. Spread the scallions, chives, and mint all over the ingredients and set aside. 6. Drizzle with the cucumber-mint-yogurt dressing and serve immediately. Note: If you are preparing the salad ahead, refrigerate it, undressed, and covered with plastic wrap until you serve it. Dress the salad just before serving.

Taboulie Tip! Look for fresh, firm, and thin asparagus spears, which will offer the most tender taste for this summer salad. The cucumbermint-yogurt dressing can be made up to two days in advance, and tastes better the longer it sits in the refrigerator.

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Kibbet Raheb FOLLOW US @SWEETPAULMAGAZINE

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Kibbet Raheb Lebanese lemony lentil and Swiss chard soup with bulgur wheat bites In Arabic, kibbet raheb translates as “monk’s soup,” as this dish, which dates back to biblical times, was often enjoyed during the fasting period of Lent and on Good Friday among Lebanese Catholics. I love to make this hearty, lemony soup with soft bulgur bites as a warming springtime or summertime dinner, lunch, or brunch, and I’ll often make a big pot of it on a Sunday so I can warm it up and soothe my soul all week long in the summer. MAKES 6 TO 12 SERVINGS SOUP:

2 cups brown lentils 1 gallon (16 cups) cold water 1 bunch Swiss chard 1 tablespoon sea salt 1 whole garlic head (about 10 cloves), peeled and finely mashed or pureed into a smooth paste ½ cup freshly squeezed lemon juice 1 ⁄3 cup olive oil 2 tablespoons fresh flat-leaf parsley leaves, coarsely chopped for serving 1 lemon, wedged for serving BULGUR WHEAT BITES:

3 cups cold water 1 cup #1 fine bulgur wheat, soaked and softened 2 tablespoons shallots, finely minced 1 medium yellow onion, finely minced 1 ⁄3 cup fresh flat-leaf parsley leaves, finely chopped ½ cup unbleached all-purpose flour, plus more as needed 1 teaspoon sea salt 1. Spread the lentils out in a single layer on a clean kitchen towel, and run your fingers through to ensure there are no small stones or impurities. Then rinse lentils in a fine-mesh sieve under cold running water and drain over the sink. 2. Transfer the lentils to a very large pot,

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and cover with 1 gallon (16 cups) of cold water. Place on the stovetop but do not turn on the heat. Make the bulgur bites:

1. Place the bulgur wheat in a large bowl, cover completely with 3 cups cold water, and set aside to soak and soften, about 20 minutes. 2. In a separate large bowl, combine all the remaining bulgur bite ingredients and mix together. 3. After 20 minutes, test the bulgur wheat by squeezing some of the grains between your fingertips; it should be soft and squishy, with no firmness. If it is still firm, continue soaking. 4. Once the bulgur has adequately softened, dip one of your hands into the bowl, and squeeze most of the water out of the grains over the bowl, leaving just a little bit of water so the bulgur will bind together. Sprinkle the bulgur into the large bowl over the other ingredients, working in handfuls until all of the bulger has been added in. 5. Using your hands, thoroughly mix all the ingredients together until they are well incorporated. Then, begin to knead the dough, plunging in your fists and flipping the entire mixture over until it comes together tightly. The dough should be sticky and moist, but not overly wet or dry. If the dough feels too wet, add additional flour by the teaspoon, and if it is too dry, add additional water by the teaspoon. 6. At this point, turn on the heat to medium under the large pot of lentils on the stovetop and cook, uncovered, watching for the pot to begin boiling. Form the bulgur bites:

1. Lightly flour a baking sheet or cutting board and set aside. 2. Lightly flour a large countertop or cutting board, and transfer the dough onto the surface. 3. Using your hands, mold the mixture into a large ball, and flatten it down by pressing with the palms of your hands, beginning in the center of the dough and

working your way out, until the dough is uniformly ½ inch thick. 4. Using a dough cutter or sharp knife, slice vertically through the dough into 6 even strips, about 1-inch thick. Take each strip and roll it under your hands, left to right, to form a long, thin breadstick-like shape. 5. Then, using a sharp knife, cut across each strip horizontally, to create ½-inch cubes. Lightly roll them into balls, using the palms of your hands, and spread them out evenly on the floured baking sheet or board. 6. By now, the pot of lentils should be at a boil. Once the water is boiling, using a handheld strainer or large slotted spoon, carefully place the bulgur bites into the lentil liquid, adding them in small batches and tapping off any excess flour from the balls before placing them in the liquid. 7. Gently stir to ensure that the balls do not stick to each other. Then, turn the heat to low and simmer, uncovered, for 10–12 minutes, just until the bites have cooked through. 8. While the bites simmer, thoroughly rinse the Swiss chard leaves under cold running water and shake off as much excess water as possible. 9. Slice off the thick end and center stems and discard. Layer the leaves on top of one another, roll them up, and slice across the leaves with a sharp knife, creating 1-inch-wide ribbons. Add to the pot, season with the salt, and simmer for 10–12 minutes until the greens are cooked through. 10. Once the greens have cooked, add the garlic paste, lemon juice, and olive oil, and simmer for a few minutes more. Taste and add additional seasoning as needed. Sprinkle with the chopped parsley, and squeeze the juice of 1 lemon wedge. Serve hot with warm pocket pita bread. Variation: For a gluten-free version, replace the bulgur wheat with cooked and chilled quinoa, and use gluten-free flour instead of all-purpose flour.

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Hindbeh Lebanese-style sautéed dandelion greens with caramelized onions While dandelion greens have only recently become popular in the United States, they have long been an essential ingredient in Lebanese cuisine. Each spring and summer in Mama’s garden, I can hardly wait to see these gorgeous greens arrive. The minute they sprout in her garden, Mama knows to tell me, and we pick and prepare them that very day. Although Hindbeh is a side dish, my family and I often enjoy it as a main course simply scooped up with some warm Arabic bread. Sautéed with sweet Vidalia onions, olive oil, and salt, Hindbeh is a quick, must-make side that is especially good with lentil soups, like my kibbet raheb and egg dishes, like my fresh-herb ejjeh. MAKES 6 SERVINGS

8 cups of water ½ tablespoon plus ½ teaspoon sea salt 2 bunches fresh dandelion greens, thoroughly washed, stemmed, and coarsely chopped into 2-inch pieces 1 ⁄3 cup plus 2 tablespoons extra-virgin olive oil 1 large Vidalia onion, thinly sliced into half-moons 1. In a large pot, bring water and ½ tablespoon of the salt to a boil. Add the chopped greens to the boiling water, pushing them down so they are fully submerged. 2. Boil the greens, uncovered, for 15–20 minutes, making sure to periodically push them down so they blanch evenly. 3. While they are cooking, fill a large mixing bowl with ice cubes and cold water. After about 15–20 minutes, test the tenderness of the greens by rubbing a stem or two between your fingers. If they are slightly squishy, then they are cooked. 4. Immediately remove the greens from the heat, drain, and transfer to the ice-water bath to stop the cooking process and set the color.

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Hindbeh

5. While the greens are cooling, combine the 1⁄3 cup of the olive oil and onion slices in a large sauté pan over medium-high heat and sauté, stirring occasionally, until caramelized to a golden-brown color, 10–12 minutes; do not burn. 6. When the onions have caramelized, reduce the heat to low. Drain the cooled greens in a colander, and squeeze as much excess water as possible with your hands.

Taboulie Tip! Boiling the dandelions removes the bitterness and tenderizes the greens.

7. Add the blanched greens to the sauté pan, pulling apart the small clumps with your hands. Stir into the caramelized onions to combine, season with the remaining ½ teaspoon salt, and sauté until the greens are heated through. Taste, and add additional seasonings as needed. 8. Drizzle with the remaining 2 tablespoons olive oil, and serve warm at room temperature or cold.

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EJJEH Lebanese fresh-herb omelet Ejjeh simply means “omelet,” and this open-faced, fresh herb-filled Lebanese version is very simple and very satisfying. Ideal for breakfast, brunch, or a light lunch, ejjeh especially entices me in the spring and summer, when I can use Mama’s fresh herbs from her glorious garden and the brown, white, and green organic eggs from our free-range chicken coop. MAKES 6 INDIVIDUAL OMELETS

12 large eggs 1 ⁄3 cup heavy cream, half-and-half, or whole milk 3 scallions, ends trimmed, finely minced 1 small bunch fresh flat-leaf parsley leaves, finely minced 1 small bunch fresh chives, finely minced 1 small bunch fresh mint leaves, finely minced 1 teaspoon sea salt 3 tablespoons unbleached, all-purpose flour 6 tablespoons clarified or unsalted butter 6 small pita bread pockets, warmed and buttered, for serving 1. Preheat the oven to 350°F degrees. EJJEH

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2. Crack the eggs into a large mixing bowl, and poke each yolk with a small knife

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or fork to break open. Vigorously whisk the eggs until the whites and yolks are completely blended together, then add the cream or milk and whisk until soft and smooth. 3. Fold in the scallions and all of the herbs, and season with salt. Then add the flour and whisk until it has completely dissolved. The mixture should be slightly substantial with small bubbles on the surface. 4. Meanwhile, melt 1 tablespoon of the butter over medium-low heat in a small sauté pan (preferably copper) or a cast-iron skillet. 5. Once the butter starts to foam slightly, ladle about 1 cup of the egg mixture into the center of the pan. Lift the panhandle and gently swirl the pan in a circular motion so that the egg mixture coats the bottom of the pan. 6. Allow the mixture to set for about 10 seconds, then gently run a silicone spatula around the side walls of the pan, slightly lifting the omelet’s edges so they do not stick. 7. When the omelet turns light golden brown, after 2–3 minutes, flip over by sliding the spatula under the center and swiftly turning it. 8. Cook for an additional 2–3 minutes, then transfer to a baking sheet and cover with aluminum foil to keep warm. 9. Continue to make omelets with the remaining egg mixture by adding 1 tablespoon of butter for every two omelets. You should have 6 omelets. 10. Place the pita bread pockets onto two large baking sheets on the center and top racks of the preheated oven, and bake for approximately 5 minutes, just until the bread is warm but not toasted. Immediately remove from the oven. 11. Spread the remaining butter on the bottom of each pita pocket. 12. Lay each omelet on top of each pocket, roll into a wrap sandwich or slice into triangular wedges, and serve warm or at room temperature.

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Foul B Toum Lebanese fresh fava bean and garlic dip Foul (pronounced “fool”) b toum (pronounced “toom”) literally translates to fava beans with garlic. I absolutely love the large vivid green beans, as they remind me of my childhood days when I would pluck and shuck them with Mama in our homegrown garden in the early summer months. Today, you can find these big bulging beans fresh at farmer’s markets and farm stands, and you can’t beat the vibrant taste and substantial texture when they are in season. I was searching to create new fava bean recipes and some new spreads to add to my repertoire of mezza (small plate) dishes, and my fava bean dip has become one of my favorites. You’ll love the bright and clean flavors of favas along with the simplicity of this plant-based dish that delivers with deliciousness and nutritiousness! MAKES 6 SERVINGS

8 cups cold water 1 teaspoon sea salt 1 pound fresh fava beans, shelled, washed, and drained 3 garlic cloves, finely minced 2 to 3 tablespoons freshly squeezed lemon juice 2 to 3 tablespoons extra virgin olive oil

squeezing each bean with your fingertips; the skin should pop right off. Don’t worry if the beans split in half! 5. Using a food processor, add the garlic cloves, the cooked beans, and process until smooth, pausing periodically to scrape down the sides and bottom of the bowl. 6. When the beans are smooth add in the lemon juice and season with the remaining salt to fully incorporate. With the food processor running, slowly stream in the olive oil until a creamy consistency forms. 7. Transfer the fava bean dip to a small serving bowl. Serve cold with my homemade sesame seed pita chips, cracked green olives called zaytoun, and hard-boiled eggs. Variation: If you are not able to find fresh fava beans, you may also use frozen. Simply thaw in the refrigerator and remove the outer skin by gently squeezing each bean with your fingertips; do not cook the beans.

1. Bring water to a rolling boil in a large pot over high heat and season with ½ teaspoon of salt. 2. Reduce the heat to medium and maintain a steady simmer. Submerge the beans in the hot water and cook, uncovered, for about 10 minutes until tender but still bright green. 3. While the beans are cooking, fill a large mixing bowl with cold water and ice cubes. Once the beans are cooked, drain them and transfer to the ice-water bath to stop the cooking process and set the color. 4. Drain the favas from the ice-water bath and remove the outer skins by gently

Taboulie Tip! Fresh fava beans are in season in the spring and early summer months, and typically can be found at fresh farmer’s markets. Select slender, smooth, and bright green bean pods that are approximately 5–7 inches long, firm, and filled out along the entire length, but not bulging. SWEETPAULMAG.COM 151


"Food is to me. of my Lebanese heritage, of my beautiful country of Lebanon, and of my culture and cuisine that I am so proud to share with the world."

Taboulie Tip! You can make the phyllo dough cups ahead and keep in an airtight container at room temperature if serving within a week.

Baklawa B Ashta

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Baklawa B Ashta Phyllo pastry dough cups filled with Lebanese semolina cream This sweet treat combines three of my favorite pastry ingredients: phyllo dough, Lebanese cream, called ashta, and orange blossom water, called mazaher. I also love individual desserts. There’s something so special to me about serving my guests their own personal pastry made just for them to delight in after a delicious meal. It’s simple to make your own phyllo pastry dough cups right at home, and you can’t beat the freshly baked taste of this flaky dough layered between the pure taste of clarified butter—I call it “liquid gold.” My some-kind-of-wonderful phyllo dough dessert cups are filled with luxurious Lebanese semolina cream, then topped with fresh seasonal blackberries and red raspberries, and finally drizzled with orange blossom syrup, making for the perfect sweet-treat to indulge in during the summertime season. SERVES 6 PHYLLO DOUGH CUPS:

6 sheets Athens Fillo Dough (9 inches x 14 inches), thawed in the box to room temperature for about 1 hour 1 ⁄3 cup clarified butter ½ cup fresh blackberries ½ cup fresh red raspberries LEBANESE SEMOLINA CREAM:

1 quart heavy cream or half and half 1 cup #1 fine semolina grain (not to be confused with semolina flour) 3 tablespoons white granulated sugar ORANGE BLOSSOM SYRUP:

unroll the sheets onto a smooth, dry, and clean surface, keeping the plastic wrapping underneath. Rewrap the rest and refrigerate for future use. 3. Dip the pastry brush in the clarified butter, and lightly grease the bottom and side walls of a standard 6-cup cupcake pan or muffin tin. 4. Take a piece of phyllo dough, working with one sheet at a time, and lay it in front of you. Generously brush the entire phyllo sheet with clarified butter, and layer the next sheet of dough directly on top. Lightly smooth the phyllo sheet with the palms of your hands. 5. Brush the entire sheet with clarified butter, and repeat with 4 more phyllo sheets, placing each on top, then buttering from the edges of the sheet and working your way to the center, to cover the entire bottom surface of the sheet. 6. Using the rim of a small bowl or glass, cut out 6 small rounds, approximately 3 inches in diameter, by cutting around the bowl or glass using a sharp paring knife. 7. Place each round into the center of each buttered cup in the pan, gently pressing down in the center of the dough with your fingertips, and form the dough inside each cup. 8. Lightly brush the bottom and side walls of the phyllo dough cup with clarified butter, and place in the center rack of the preheated oven to bake for approximately 12–15 minutes until the pastry is light golden brown. 9. Immediately remove from the oven and allow the phyllo dough cups to completely cool and set shape before removing from the pan. Make the Lebanese semolina cream:

1. Preheat the oven to 350°F.

1. In a medium pot over medium-high heat, combine the heavy cream, semolina, and granulated sugar, and whisk together so the semolina dissolves into the cream. 2. Continuously stir until the mixture begins to thicken and bubble, about 12–15 minutes, making sure the mixture does not stick or burn at the bottom of the pot.

2. Remove 6 sheets of the phyllo dough from the plastic wrapping and box, and

3. Once the mixture comes to a boil and has turned into a creamy consistency,

3 cups white granulated sugar 1 to 1½ tablespoons freshly squeezed lemon juice (½ lemon) 1½ cups cold water 1 tablespoon orange blossom water (mazaher) Make the phyllo dough cups:

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immediately turn off the heat, cover with lid, and set aside. Make the orange blossom syrup:

1. Combine the sugar, lemon juice, and water in a medium pot over medium-high heat. 2. Bring to a boil, uncovered, then immediately reduce the heat to low and simmer for 15–20 minutes until the syrup begins to thicken. Keep a close eye on the syrup, and make sure it remains clear in color and does not begin to brown or turn yellow. 3. To test the thickness of the syrup, dip a wooden spoon into the pot; the syrup should visibly coat the spoon. Let the syrup cool slightly on the spoon, then, using your index finger, swipe the syrup and squeeze it between your thumb and finger. It should feel sticky and thick, and once you release your finger and thumb, there should be a thin, stringy line of syrup between your two fingers. 4. Turn off the heat and allow the syrup to cool slightly but remain warm, 5–7 minutes. 5. Once the syrup has cooled, gently stir in the orange blossom water, then taste it; there should be a faint essence of the orange-blossom-flavored water. 6. Cover the pot and set aside at room temperature until ready to use. Don’t let it cool completely! 7. Fill each phyllo dough pastry cup with the warm semolina cream, and set in a small dessert plate or bowl. 8. Top with fresh berries and lightly drizzle with the warm orange blossom syrup and serve. Note: You will need a standard 6-cup cupcake or muffin tin, pastry brush, and a small round bowl or glass, approximately 3 inches in diameter.

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END LESS DAN ISH SUM MER


This Page: Harbor at Roskilde. Opposite page: Assistens Cemetery in Copenhagen.

Gather together to enjoy the sights, smells, and tastes of Scandinavian culture as Leela Cyd shows you the hidden gems of Denmark. Text + Photography by Leela Cyd


Top: Summer revelers at La Cabra Coffee Roasters in Aarhus. Bottom: Poppyseed danish fresh from the oven at Meyers Bageri in Nørrebro

QUALITY

time spent with loved ones surrounded by good food and drink is in the air all year round in Denmark, but it takes on a particularly relaxed feel in summer. From perusing the outdoor markets and parks in Copenhagen to cycling the fairy–tale– like canal dotted with dahlias in Odense to traversing the very tip of the country in the quaint seafaring village of Skagen, the sites are plentiful, the weather is perfect for lollygagging in shorts or breezy dresses, and the energy is peaking with enjoyment and clinking glasses of lager.

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COPENHAGEN The summer buzz is palpable with the sound and energy of this international, design-obsessed capital city—bicycles whizz by on every street corner, picnickers giggle in the sunshine at the botanical gardens, and laughter, street food, and tall beers overflow into the streets nearby the newly opened food hall, Torvehallerne. It’s impossible to not feel lit up by all the activity this city offers in the summertime. If you’re willing to splurge, stay at the grand dame hotel, D’Angleterre (dangleterre.com). Established in 1755, this historic institution has preserved the best of the past with a nod to modern comforts. Think pastel-colored stained glass ceilings, 100-year-old lighting fixtures, and a bouquet of roses in your room to match the couch, mixed in with heated bathroom floors, a flat-screen TV hidden by velvety curtains, a Michelin-starred restaurant with an incredible bar, and a sumptuous breakfast served by attentive staff with large-bow-tied uniforms. Copenhagen has amazing design shops and celebrated restaurants, but the most exciting thing to do come summer is just 40 minutes outside the city center. Hop on a train to the Louisiana Museum of Modern Art (en.louisiana.dk), with its substantial contemporary exhibits, a diverse permanent collection, and thoughtful layout of indoor and outdoor spaces, it’s a cultural heavy hitter. Bring a bathing suit and towel—you can eat a wonderful museum cafe meal of assorted salads and strawberry shortcake, then jump off the small pier into the tranquil sea, finishing up with a nap on the grass of the sculpture garden before heading back into town.

ROSKILDE/ODENSE Two main attractions are worth visiting when you take a 30-minute drive out of the capital to notable Roskilde, an 11th century viking ship museum on the harbor and a looming 12th-century cathedral built on a hill nearby. Both sites offer a glimpse into the Denmark’s past. The cathedral was the first in the Gothic style to be built in brick and showcases a

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reserved, yet striking and airy aesthetic— an interesting prelude to the functional design of modern Denmark. The Viking ship museum shows several old ships, preserved for almost 1000 years in the harbor’s silty mud, as well as interesting games, crafts, tools, and customs of the era. Continue on by car or train to Odense, the third-largest city in Denmark and childhood home of Hans Christian Andersen. The fairy tale author’s magical spell is still largely apparent in this stunning little city, full of plush public parks dotted with playgrounds, streams perfect for canoeing, and ice

Ribe Bike Tours (ribebiketours.com), hosted by Line and Leon, a friendly and knowledgeable couple, includes a day of leisurely bicycling and learning about Ribe’s history, memories, and present times. The tour includes a visit to the sea, a peek at community gardens, great conversation about this idyllic town’s legendary characters, a tasty picnic of local beers, cheeses, breads, cider, and pickles, and extraordinary, genuine hospitality that will leave you refreshed and fulfilled.

cream shops at every corner. Another must-visit in Odense is Kramboden, literally “Old Shop.” This store set in its original 17th-century location still sells everyday essentials, such as dish towels, salt dishes, candelabras, pots, small toys, and candies, much as it did about 400 years ago when it first opened. Owned and operated by the same family for generations, a visit to Kramboden is as much a history class as it is a retail experience. It’s immersive in its wall-to-wall goods-lined shelves, totally akimbo from years of use and constant repair/regeneration, and the incredible shopkeeper, Jonas, is a treasure trove of information. He happily answers any question with flair, sharing his perspective on hygge—“never heard in people’s last days: ‘I wish I worked more.’ We have to keep that in mind and focus on family hygge time. We watch movies, light candles, and eat candy all together for some nice hygge; the kids remind us to slow down.”

where the Skagerrak and Kattegat seas meet, lies the small peninsula village of Skagen. This unique convergence of nature, northern light, and fishing economy was a hub for artists in the 20th century and still plays host to music and art festivals. It’s easy to see why, with the town’s unique geography, blue skies, and low lying sun. The Ancher family of painters, Michael, Anna, and daughter Helga, held court in an incredible, single-story home and studio, which was often the site of many salon-style gatherings of fellow artists for summer residencies from 1875 to the 1930s. This fascinating artist home is a celebration of locally made art, personal style, and hygge atmosphere. The Ancher’s House (skagenskunstmuseer.dk/ museer/anchers-hus) has been perfectly preserved and lovingly tended to, and it can be visited most of the year, another journey into Danish history through beauty and tactile living.

SKAGEN The very northernmost tip of Denmark,

RIBE Known as “the oldest town in Denmark,” Ribe, established in the early 8th century, is a nonstop hygge fest of imperfect, aging hotels (Dagmar was our favorite), pastry shops selling every type of marzipan-injected flaky confection, climbing roses on nearly every decorated doorway, and an amazing cycling/ tour opportunity for travelers who go the distance to reach this village on the southwest side of the Jutland peninsula.

Leela Cyd is an author and photographer, who lives with her husband and son two blocks from the Pacific ocean in Santa Barbara, California. Her latest cookbook, Tasting Hygge: Joyful Recipes for Cozy Days & Nights (Countryman Press) comes out Fall 2017. Keep up with her at LeelaCyd.com and Instagram.com/LeelaCyd.

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This page: Louisiana Museum of Modern Art Opposite page, clockwise from top: view of gardens from top floor of ARoS Aarhus Art Museum, pink portion of Olafur Eliasson's Your rainbow panorama on the top floor of ARoS Aarhus Art Museum, lobby of Hotel Royal in Aarhus, cannelle served with lemon butter and latte at La Cabra Coffee Roasters in Aarhus.

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Sculpture garden at Louisiana Museum of Modern Art

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Clockwise from top: Cafe culture in Copenhagen, Lousiana Museum of Modern Art, hand-painted cathedral walls in Roskilde, viking ship museum in Roskilde

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Leon and Line lead the way on bicycle tours in Ribe

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Clockwise from top: Narrow streets of Ribe, shells collected from beach of Skagen, vibrant gardens dot the yellow homes of Skagen, sunbathers at the beach near Ribe,

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cheers

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A Childhood Favorite with a Twist A fresh cooler + a beach + a palm tree + a good book = heaven Food + Styling + Photography by Paul Lowe

Cherry and Rum Shaved Ice MAKES 1 (SYRUP MAKES 6)

4 cups pitted cherries 4 cups water 1 cup sugar ½ to 1 cup spicy dark rum ice 1. Place cherries, water, and sugar in a pot and bring to a boil. 2. Let the mixture simmer for 15 minutes. 3. Cool and add the rum. 4. Let it stand overnight in the fridge. 5. Fill a cup with shaved or finely crushed ice, top with syrup, a little extra rum, and cherries. Cheers!


pantry confessions

We asked the goat farmers and world travelers behind the lifestyle brand Beekman 1802, Josh Kilmer-Purcell and Brent Ridge, about their favorite things, in and out of the kitchen. Where do you live? Beekman 1802 Farm is located in Sharon Springs, New York. What inspires you? We moved from New York City in 2008 to a very rural village. Every day since that day we’ve found inspiration just waking up and looking outside our kitchen window. What do you always have in your fridge? We raise or grow almost all of the food we consume right here on the farm. In the peak of summer, you actually don’t find 166 SWEETPAULMAG.COM SUMMER 2017

much in our refrigerator at all because we are usually harvesting from the garden on a daily basis for meals. You’d find a container of goat milk, several different types of chevre, a bag of lemons, and our indulgence—bottles of Perrier.

of them. We get them to read about how the author uses food in their lives, for the beautiful imagery, and for inspiration on ingredient variations or preparations that we have not thought of. They’re the most amazing kind of textbook.

Any food you don’t like? Brent cannot stand the texture of eggplant, no matter how it is prepared, and even though he married a true Southerner, Josh cannot stand the texture of grits

Best everyday meal? If we could have it every day, it would be a tomato sandwich on white bread with salt, pepper, and a little Duke’s mayonnaise.

Favorite guilty pleasure? We never feel guilty about anything that provides pleasure. Life is too short for that! Necessary luxury? Josh needs at least one piece of chocolate every night. Brent needs Ambien. Cookbook you use all the time? We have over 300 cookbooks (and four of our own!), and we honestly don’t use any

Favorite restaurant? Any Greek diner in New York City, the ones where the menu takes you about half an hour to get through. Song/artist that always makes you wanna dance? Just put “Push It” by Salt-N-Pepa on repeat. Life’s motto? Work hard. Never quit. Help your neighbor.

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Photography by Christian Watson/1924us

From left, Brent Ridge and Josh Kilmer-Purcell of Beekman 1802.

Sweet Paul Magazine - Summer 2017  

Our fun & fresh SUMMER issue features include: Redwork Embroidery | Healthy Appetite | Wild At Heart | Ice Pops! | Straw Cooking & Crafts |...

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