editorial samples

In a medium saucepan, bring water to a boil; add honey, maple syrup and sugar.Simmer for 10 minutes.Let cool; add the blood oranges.Soak oranges in the syrup at least 1 hour.Serve cold.

Serves 42 cups water1/3 cup honey4 tablespoons maple syrup4 tablespoons sugar4 blood oranges, skin cut off

Blood oranges in honey and maple syrup Blood oranges have an amazing sweet taste—and the color is out of this world.

Food + Styling by Paul lowe | PhotograPhy by ellen S ilverman S w e e t P a u l . S p r i n g 2 0 1 0 | 47

Citrus.indd 47 4/28/10 10:21:52 PM

CitrusThey are jusT like any oTher family: some are sweeT and some are

sour. BuT They all manage To Be amazing in Their own way.

Food + Styling by Paul lowe | PhotograPhy by ellen S ilverman

Citrus.indd 46 4/28/10 10:21:24 PM

In a medium saucepan, whisk together egg yolks, sugar and salt; add milk and mix well.Simmer until it has thickened a bit, about 10 minutes, stirring all the while.Add lemon juice, lemon zest and cream.Let cool.Pour into ice cream maker, and churn according to manufacturer’s instructions.Keep in the freezer until ready to serve.

Serves 6 8 egg yolks1 cup sugar1/4 teaspoon salt1 1/2 cups milk1/2 cup lemon juiceGrated zest of 1 lemon2 cups heavy cream

Lemon Ice cream There is nothing more delicious or better tasting than homemade ice cream. If you’re going to invest in any kitchen gadget, let it be an ice cream maker. You won’t regret it!

Citrus.indd 50 4/28/10 10:23:54 PM

Almond CAke with VAnillA lemon This recipe creates a very moist and tasty cake. If you think lemons are a bit too sour, you can replace the topping with oranges.

Makes 2 small cakes or 1 large cake2 lemons, thinly sliced1 1/2 cups water1/2 cup sugar1 vanilla bean, cut in half with

seeds scraped out2 1/4 sticks butter3/4 cup sugar3 eggs1/2 cup milk1 tablespoon lemon juice1 teaspoon vanilla extract1 3/4 cups flour1/2 teaspoon baking powder1/3 cup ground almonds

Preheat oven to 325˚F.In a medium saucepan, combine lemon slices, water, sugar and vanilla.Simmer for about 15 minutes; remove from heat to cool. Set aside.Beat butter and sugar until light and creamy.Add eggs, one at a time, stirring well between each.Add milk, lemon juice and vanilla. Mix well.Stir in flour, baking powder and ground almonds.Spoon the batter into well-greased cake tins.Bake for about 20 to 35 minutes, depending on the size of cake tin. (Cake should be set in the middle.)Cool on a wire rack.Place lemon slices on top and drizzle with the vanilla syrup.

S w e e t P a u l . S p r I n g 2 0 1 0 | 51

Citrus.indd 51 4/28/10 10:24:39 PM

S t y l i n g b y P a u l l o w e | P h o t o g r a P h y b y F r a n c e S J a n i S c h

Turn your Table inTo a conversaTion piece —even

before guesTs have Time To siT down.

Let Me Entertain You

Let me Entertain You.indd 52 4/28/10 10:25:36 PM

S t y l i n g b y P a u l l o w e | P h o t o g r a P h y b y F r a n c e S J a n i S c h

Drink StationTurn an old card-

board lid into your drink station. Fill

it with all your beautiful glasses,

some simple flowers and bottles of soda, mixers and juices.

Let Me Entertain You

S w e e t P a u l . S p r i n g 2 0 1 0 | 53


VasesTurn your vases from drab to fab with a simple coat of paint. Start by cleaning them well. Let them dry completely before painting. Give them a coat of primer, let dry and finish them off with two to three coats of oil-based paint. Your old vases will look new and modern.

54 | S w e e t P a u l . S p r i n g 2 0 1 0


Sweet Paul’S toP 10 Party tiPS!

1. Invite a good mix of people that you know will get along.

2. Set the table the day before.3. Make something you have made before

and are pleased with the result. Think simple—you don’t want to be stuck in the kitchen all night.

4. Play mellow music in the background (not too loud).

5. Have enough drinks to serve.6. Make sure there is enough ice available.7. Create mood lighting—we all look so much

better in soft candlelight.8. Light a scented candle in the bathroom.9. Use linen napkins (please!).10. Don’t even think about doing the dishes.

Nothing kills the momentum of a party as much as a host disappearing into the kitchen. There is always later (or the next day).


food + Styling by Paul lowe | PhotograPhy by alexandra grablewSki

To make clown haTs, you will need:

craft paper, size a4 works well, fabric, paper glue, hot glue

gun, pom-poms, ribbons

start with gluing the fabric to the craft paper using the paper glue.

let it dry. Roll the paper together to create a cone shape.

hot glue the sides together.Trim the bottom part of the cone so that you have a straight end.

hot glue the ribbon around the bottom edge of the cone.

cut off a pom-pom and hot glue it to the top of the hat.

T

Off to the circus.indd 36 4/28/10 10:33:38 PM

food + Styling by Paul lowe | PhotograPhy by alexandra grablewSki

Off to the Circus

InvIte your frIends to a cIrcus-themed party!

S w e e t P a u l S P r i n g 2 0 1 0 | 37


Serves 4 adults or 8 kids 2 cups cold heavy cream2 tablespoons sugar1 teaspoon vanilla extract14 Nilla wafers, or any other

cookies you like1 1/2 cups berries, such as blueberries

and raspberries

Beat cream, sugar and vanilla until smooth and whipped.Using a separate (clear) bowl, layer with cream, then add half the cookies.Layer more cream and cookies and end it off with the berries.Refrigerate approximately 20 minutes to rest before serving.

Cream and Berry Trifle Mingle with clowns, elephants and seals—and don’t forget the drumroll when the cake enters the ring! This easy dessert is perfect for both small and large circus goers.

II

38 | S w e e t P a u l . S p r i N g 2 0 1 0


To make The elephanT broach, you will need:

Craft paper, A4 4x4 fabric scraps

Paper glueHot glue gun

RibbonPom-pom

Broach pin, can be bought at craft stores

Start with gluing the fabric to the paper using paper glue. Let it dry before cutting out the elephant. (I used a cookie cutter here as template.) Glue

ribbons around head, feet and belly using a hot glue gun. Glue a pom-pom on the

end of the trunk and finish off by gluing a pin on the back.

T

To make umbrellas, you will need:

Craft paper, A4 works great2x2 fabric scraps

Paper glueLollipop sticksHot glue gun

Glue the fabric to the paper using paper glue. Let it dry.

Using the bottom of a glass as a template, cut out circles in the fabric.

As you would with a round cake, cut off two slices. Hot glue the ends together.

Finally, using the glue gun, adhere the umbrella to the stick.

T

S w e e t P a u l . S p r i n g 2 0 1 0 | 43


Ramps are wild onions, sometimes called wild leaks or wild garlic, with a mild garlic taste and very woodsy aroma. Both the buds and leaves are edible. They are only in season from April to early June and can be stored for up to a week in your fridge, wrapped in some damp paper towels. For longer storage, coarsely chop the stalks and freeze. You can also air-dry the leaves and use as a spice.

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Ramps and Watercress Soup with YogurtThis mild and creamy soup is such a great appetizer.

Serves 6 2 tablespoons butter 3 leeks, thinly sliced 10 ramps, thinly sliced 1 cup water 1 cup chicken stock 1 cup milk 1 large potato, peeled and

cut into cubes Salt and pepper, to taste 1 bunch watercress, washed 1 tablespoon grated Parmesan

cheese 1 cup plain yogurt Melt butter in a large saucepan. Add leeks and ramps and sauté until tender, approx. 8 to 10 minutes. Add water, stock, milk and potato. Bring to a boil and let the soup simmer on medium heat for about 10 minutes. Add watercress and Parmesan; cook 3 more minutes. Transfer to a blender and purée until smooth. Season with salt and pepper. Spoon the soup into serving glasses (about 1/3 full); add a layer of yogurt. Fill glass with the rest of the soup.

wF o o d + S t y l i n g b y P a u l l o w e | P h o t o g r a P h y b y e l l e n S i l v e r m a n

They MighT look SMAll And innocenT To you, BuT TheSe

liTTle “wild oneS” Are Big when iT coMeS To TASTe And SMell.

S w e e t P a u l . S P r i n g 2 0 1 0 | 25

One For The Seasons.indd 25 4/28/10 6:37:44 PM

Ramps:F o o d + s t y l i n g b y P a u l l o w e | P h o t o g r a P h y b y e l l e n s i l v e r m a n

They mighT look small and innocenT To you, buT These

liTTle “wild ones” are big when iT comes To TasTe and smell.

one for the season


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Ramps and Chilie PastaThere is so much flavor in this simple dish. If you can, try making your own bread crumbs —it will bring the flavor up a couple of notches.

Serves 43 tablespoons olive oil,

plus extra for serving 20 ramps, chopped 2 teaspoons red chilie flakes Pinch of salt 3 tablespoons dry bread crumbs 1 pound dry linguine Heat oil in a medium pan and add ramps. Sauté until tender, about 3 minutes. Add red chilie flakes and salt. Cook pasta al dente in salted water. Drain pasta and add to pan. Toss gently. Divide pasta between 4 plates. Drizzle with olive oil and sprinkle with bread crumbs.

Paul’s tips! Try making bread crumbs

using brioche bread for enhanced flavor. Break the bread

apart with your hands and crumble into small pieces. Place

on a baking tray and bake at 300°F, until dry and a bit golden,

about 20 minutes. Store in an airtight container.

26 | S w e e t P a u l . S P r I n g 2 0 1 0


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Serves 44 ounces pancetta, cubed 4 ramps, thinly sliced 5 large eggs 2 large egg whites 1/2 cup cream 1/4 cup Parmesan cheese grated,

plus 1 tablespoon for serving Salt and pepper, to taste 8 ramps for garnish, sautéed until

soft in 1 tablespoon olive oil

Preheat oven to 350°F. Heat a medium pan and sauté pancetta and ramps until golden; set aside. In a bowl, whisk together egg, egg whites, cream, Parmesan, salt and pepper. Place pancetta and ramps in a 10” skillet and pour in egg mixture. Place skillet in oven and bake the frittata until set and golden, about 15 minutes. Cut into wedges and serve with the sautéed ramps and Parmesan on top.

Ramp and Pancetta Frittata I absolutely love frittatas—especially since they’re so easy to make. They also are the perfect brunch food.


b y Pa u l l o w e | P h o t o g r a P h y b y a l e x a n d r a g r a b l e w s k i

Who said floWers Were only used for vieWing in a pretty vase and calling it a day? Wasn’t me!

blooms

Spring Blooms.indd 66 4/28/10 10:58:12 PM

b y Pa u l l o w e | P h o t o g r a P h y b y a l e x a n d r a g r a b l e w s k i

bouquetGetting married? Why not make your own bouquet? It’s easy and you can save tons of money.What you’ll need:About 30 sweet peas (Can be found at local flower markets in spring.) Cotton tape*

Start with 3 sweet peas together, then place 3 and 3 sweet peas around the middle to form a spiral. (If you place them that way instead of just adding them together, they will fan out more nicely and appear fuller.) Bind them off with a piece of string. Cut off the stems about 5 inches below the string; use linen tape to bind around the stems.

* Cotton tape can be found at www.tintedmint.com S w e e t P a u l . S p r i n g 2 0 1 0 | 67


Corsage: A new spin on the old drab corsage.

What you’ll need:3 large cupcake liners3 small cupcake liners1 tulip head1 cotton ballSmall amount of plastic wrap1 small safety pin1/2 yard of ribbon1 hot glue gun

Hot glue the large cupcake liners together; followed by gluing the small ones inside them.Hot glue the ribbon to the bottom of the cups.Wet a small piece of the cotton ball and wrap it around the end of the tulip.Wrap a small amount of plastic wrap around it and secure in the middle of the corsage with the pin.

68 | S w e e t P a u l . S p r i n g 2 0 1 0


Still lifeI just love using old glass cloches to make a

beautiful still life. I filled this one with a whole bunch of sweet peas and placed it on an old chair

with a piece of coral for that vintage feeling.

What you’ll need:One chair

Vintage glass clocheSnow peas

Coral

Fill the snow peas inside the cloche; spray a little water inside so that they will last a few hours.

Place it on the chair and decorate with a piece of coral.

topCan you tell which flowers are the real ones and which are fake? If you guessed the pink sweet peas as real, you’d be right! All I did was fasten sweet peas on the top with small safety pins. Unfortunately, the flowers will not hold for hours and hours, but they will last long enough to make a statement and for you to be the talk of the party.


AheAd of the Curve architect Michael loMont designed an eco-friendly house in sagaponack for his faMily without sacrificing coMfort

by Deborah Snoonian | photographS by eric Striffler

Modern Kids | Michael and Nancy Lomont out fitted their eco- friendly Sagaponack home with midcentury-modern furnishings . Daughters Marielle , 3, lef t , and Laina , 5 (opposite), lie on a Mies van der Rohe Barcelona daybed at the top of the stairs . all in one | On the first f loor, an open rectangular space contains the kitchen, living and dining rooms . In the living area (this page) , an Eero Saarinen side table sits next to a pair of vintage early 1970s Danish lounge chairs . Just beyond, a covered porch fil-ters af ternoon sunlight . See Resources .

nippy winter months the concrete floor absorbs the sun’s heat and releases it at night. The Lomonts bought many of the Danish and midcentury-modern furnishings for these rooms through eBay. “That’s part of the re-use side of sustainability,” Michael says.

The living space feels larger than it is thanks to a deck on the south side, as well as a separate covered porch west of the living room that filters the afternoon sunlight. (Two porches—why not?) Lomont says the public spaces are his favorite part of the house: “The details are very simple and it has a real Zen presence in its simplicity.”

The layout was designed in part for efficient zoning of the heating and air conditioning system. Thermostats are connected to timers and operate only when rooms are in use. “It doesn’t make sense to burn energy when you don’t have to,” Lomont says.

clean Slate | A red IKEA chair brightens a corner in the generously sized guest bedroom (left) , which can be closed of f when no one’s visiting. What Wood you

Use? | The wood flooring (above) is made of regionally harvested quartersawn oak with an oil finish . Whenever possible , Lomont used sustainably harvested woods certified through the Forest Stewardship Council . Modern Zen | Italian leather bar stools (below) line the kitchen counter. cabinet Member | Looking into the master bedroom (opposite), an Eames Eif fel Tower chair is tucked into cabinets that were designed by Lomont and craf ted by Dune Woodworking in Amagansett . See Resources .

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hamptons cottages & gardens hcandg.com 06.15.2007

Outside, the landscaping saves both water and energy. Since the house is close to the street, a large front yard was unnecessary. Mature trees both shade the house in summer and prevent the site’s topsoil from eroding—a common prob-lem in overdeveloped suburban areas. Aside from a small patch of turf where their children play in the backyard, the area around the house is planted with native and drought-tolerant flora requiring little maintenance or irrigation.

Lomont did pay a premium for some of the more com-plex (and largely invisible) green features. To keep the house free of energy-sapping drafts, he used foam insulation that was blown into the wall cavities rather than conventional insulation cut to fit and installed by hand. The geothermal heating and cooling system uses water pumped through a system of underground pipes to remove hot (or cool) air and transfer it deep into the earth; solar panels installed above the covered porch provide enough energy to power this system. Lomont estimates that each of these tech-niques costs 20 to 25 percent more than standard materials or systems, even with rebates from the Long Island Power Authority (for the geothermal and solar systems) and state and federal rebates and tax incentives (for the solar panels). Still, he isn’t too concerned; he figures they’ll make up the difference over time with lower utility bills.

Though Lomont, his wife Nancy and their two chil-dren, Marielle and Laina, moved in last summer, he doesn’t consider their house finished. “Any architect who tells you he’s completely happy with a home he built himself is lying,” he says. This fall he plans to install a green roof, as well as additional solar panels. “This is a work in progress. The technology is changing rapidly and the prices are com-ing down, too. The next generation of products and tech-nology will help more people do this.” That may be true. In the meantime, Lomont’s efficient and unpretentious family home is already way ahead of the curve.

children’s hour | Marielle , lef t , and Laina (this page) play in their bedroom, one of two that they share . It’s out fitted with a bed from West Elm. To maintain healthy indoor air, Lomont used low-VOC

paints from Benjamin Moore. take cover | Teak furniture from Rumrunner in East Hampton sits on the covered porch (opposite top left), whose roof is lined with solar panels . Up on top | All of the roofs

are made of durable zinc- coated aluminum (opposite top right) , which is recyclable at the end of its 75-year life . let there be light | The master bedroom (opposite bottom) faces east to take advantage of

the early morning light . Both the night table and maple bed are from Room & Board . See Resources .

In a medium saucepan, bring water to a boil; add honey, maple syrup and sugar.Simmer for 10 minutes.Let cool; add the blood oranges.Soak oranges in the syrup at least 1 hour.Serve cold.

Serves 42 cups water1/3 cup honey4 tablespoons maple syrup4 tablespoons sugar4 blood oranges, skin cut off

Blood oranges in honey and maple syrup Blood oranges have an amazing sweet taste—and the color is out of this world.

Food + Styling by Paul lowe | PhotograPhy by ellen S ilverman S w e e t P a u l . S p r i n g 2 0 1 0 | 47

Citrus.indd 47 4/28/10 10:21:52 PM

CitrusThey are jusT like any oTher family: some are sweeT and some are

sour. BuT They all manage To Be amazing in Their own way.

Food + Styling by Paul lowe | PhotograPhy by ellen S ilverman

Citrus.indd 46 4/28/10 10:21:24 PM

In a medium saucepan, whisk together egg yolks, sugar and salt; add milk and mix well.Simmer until it has thickened a bit, about 10 minutes, stirring all the while.Add lemon juice, lemon zest and cream.Let cool.Pour into ice cream maker, and churn according to manufacturer’s instructions.Keep in the freezer until ready to serve.

Serves 6 8 egg yolks1 cup sugar1/4 teaspoon salt1 1/2 cups milk1/2 cup lemon juiceGrated zest of 1 lemon2 cups heavy cream

Lemon Ice cream There is nothing more delicious or better tasting than homemade ice cream. If you’re going to invest in any kitchen gadget, let it be an ice cream maker. You won’t regret it!

Citrus.indd 50 4/28/10 10:23:54 PM

Almond CAke with VAnillA lemon This recipe creates a very moist and tasty cake. If you think lemons are a bit too sour, you can replace the topping with oranges.

Makes 2 small cakes or 1 large cake2 lemons, thinly sliced1 1/2 cups water1/2 cup sugar1 vanilla bean, cut in half with

seeds scraped out2 1/4 sticks butter3/4 cup sugar3 eggs1/2 cup milk1 tablespoon lemon juice1 teaspoon vanilla extract1 3/4 cups flour1/2 teaspoon baking powder1/3 cup ground almonds

Preheat oven to 325˚F.In a medium saucepan, combine lemon slices, water, sugar and vanilla.Simmer for about 15 minutes; remove from heat to cool. Set aside.Beat butter and sugar until light and creamy.Add eggs, one at a time, stirring well between each.Add milk, lemon juice and vanilla. Mix well.Stir in flour, baking powder and ground almonds.Spoon the batter into well-greased cake tins.Bake for about 20 to 35 minutes, depending on the size of cake tin. (Cake should be set in the middle.)Cool on a wire rack.Place lemon slices on top and drizzle with the vanilla syrup.


Citrus.indd 51 4/28/10 10:24:39 PM

Ramps are wild onions, sometimes called wild leaks or wild garlic, with a mild garlic taste and very woodsy aroma. Both the buds and leaves are edible. They are only in season from April to early June and can be stored for up to a week in your fridge, wrapped in some damp paper towels. For longer storage, coarsely chop the stalks and freeze. You can also air-dry the leaves and use as a spice.

w

Ramps and Watercress Soup with YogurtThis mild and creamy soup is such a great appetizer.

Serves 6 2 tablespoons butter 3 leeks, thinly sliced 10 ramps, thinly sliced 1 cup water 1 cup chicken stock 1 cup milk 1 large potato, peeled and

cut into cubes Salt and pepper, to taste 1 bunch watercress, washed 1 tablespoon grated Parmesan

cheese 1 cup plain yogurt Melt butter in a large saucepan. Add leeks and ramps and sauté until tender, approx. 8 to 10 minutes. Add water, stock, milk and potato. Bring to a boil and let the soup simmer on medium heat for about 10 minutes. Add watercress and Parmesan; cook 3 more minutes. Transfer to a blender and purée until smooth. Season with salt and pepper. Spoon the soup into serving glasses (about 1/3 full); add a layer of yogurt. Fill glass with the rest of the soup.

wF o o d + S t y l i n g b y P a u l l o w e | P h o t o g r a P h y b y e l l e n S i l v e r m a n

They MighT look SMAll And innocenT To you, BuT TheSe

liTTle “wild oneS” Are Big when iT coMeS To TASTe And SMell.

S w e e t P a u l . S P r i n g 2 0 1 0 | 25


Ramps:F o o d + s t y l i n g b y P a u l l o w e | P h o t o g r a P h y b y e l l e n s i l v e r m a n

They mighT look small and innocenT To you, buT These

liTTle “wild ones” are big when iT comes To TasTe and smell.

one for the season


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Ramps and Chilie PastaThere is so much flavor in this simple dish. If you can, try making your own bread crumbs —it will bring the flavor up a couple of notches.

Serves 43 tablespoons olive oil,

plus extra for serving 20 ramps, chopped 2 teaspoons red chilie flakes Pinch of salt 3 tablespoons dry bread crumbs 1 pound dry linguine Heat oil in a medium pan and add ramps. Sauté until tender, about 3 minutes. Add red chilie flakes and salt. Cook pasta al dente in salted water. Drain pasta and add to pan. Toss gently. Divide pasta between 4 plates. Drizzle with olive oil and sprinkle with bread crumbs.

Paul’s tips! Try making bread crumbs

using brioche bread for enhanced flavor. Break the bread

apart with your hands and crumble into small pieces. Place

on a baking tray and bake at 300°F, until dry and a bit golden,

about 20 minutes. Store in an airtight container.

26 | S w e e t P a u l . S P r I n g 2 0 1 0


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Serves 44 ounces pancetta, cubed 4 ramps, thinly sliced 5 large eggs 2 large egg whites 1/2 cup cream 1/4 cup Parmesan cheese grated,

plus 1 tablespoon for serving Salt and pepper, to taste 8 ramps for garnish, sautéed until

soft in 1 tablespoon olive oil

Preheat oven to 350°F. Heat a medium pan and sauté pancetta and ramps until golden; set aside. In a bowl, whisk together egg, egg whites, cream, Parmesan, salt and pepper. Place pancetta and ramps in a 10” skillet and pour in egg mixture. Place skillet in oven and bake the frittata until set and golden, about 15 minutes. Cut into wedges and serve with the sautéed ramps and Parmesan on top.

Ramp and Pancetta Frittata I absolutely love frittatas—especially since they’re so easy to make. They also are the perfect brunch food.


Recipes by saRah hamish | styling by paul lowe | photogRaphy by colin cooke

The winner of The Sweet Paul recipe conTesT is sarah hamish who shared

wiTh us her delicious recipe for sTicky ribs and awesome mac-n-cheese.

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Awesome Mac-n-Cheeseserves 4 Macaroni:1 pound large noodles3 tablespoons unsalted butter3 tablespoons flour1/2 teaspoon red pepper flakes1/2 yellow onion, diced2 cups milk, can use 2 percent1/2 cup heavy cream2 teaspoons dijon mustard8 ounces white cheddar cheesesmall block of fontina cheese, red wax removed4 ounces Gruyère cheese 2 cups sharp cheddar cheese1 teaspoon kosher salt1/2 teaspoon pepper

Topping:2 tablespoons unsalted butter, melted1/2 cup panko crumbs1 cup shredded sharp cheddar

Preheat oven to 350˚F. Spray baking dish with cooking spray.Shred all cheese in food processor. Set aside.Bring water to a boil for pasta. Add macaroni and cook according to package directions, about 5 to 6 minutes. Drain in colander and return to stock pot.Melt butter over medium heat in large sauce pan. Add onion and sauté until soft. Stir in red pepper flakes. Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly.Add cream, Dijon, salt, pepper and all cheeses. Remove pan from heat. Stir together until all cheese is melted.Combine about 3/4 cheese sauce to cooked macaroni in stock pot. Mix well. Pour into large baking dish. Sprinkle 1 cup sharp cheddar on top.Combine panko crumbs with melted butter and sprinkle on top of macaroni. Bake for 25 minutes or until bubbly.

bowl and mix well; generously rub over both sides of ribs.Place ribs on lined baking sheet and cook on each side for 30 minutes.After first hour, reduce heat to 250˚F and cook for 2 more hours; flipping the ribs over every hour.Baste each side with BBQ sauce final 30 minutes.Remove from oven and let stand for 10 minutes. Cut ribs between bones with sharp knife to separate.

* Starting with the bone side up, slide a butter knife just under the thin membrane. Grasp with a paper towel and pull it off length of ribs.

Sarah’s Sticky Ribsserves 4 for rub:1 cup brown sugar1 tablespoon kosher salt1 tablespoon black pepper1 teaspoon cayenne pepper

for ribs:1 slab of pork baby back ribs,

thin membrane removed from bone side*

bbQ sauce of choice (i love the Trader Joe’s kansas city style) Preheat oven to 400˚F.Line baking pan with foil and spray with cooking spray (to avoid a sticky mess later).Combine all rub ingredients in a small

sweet paul . sprinG 2010 | 13

My Happy Dish.indd 13 4/28/10 6:31:57 PM

Sarah says, “This dish makes me happy because gooey ribs and cheesy macaroni are the epitome of comfort food. When I get the urge for down-home cooking this is the meal that comes to mind. I’ve been tweaking these recipes over the years and feel like I finally got them right. Being able to put together my version of the perfect meal really makes my belly smile.”

Sticky + Awesome

Recipes by saRah hamish | styling by paul lowe | photogRaphy by colin cooke

The winner of The Sweet Paul recipe conTesT is sarah hamish who shared

wiTh us her delicious recipe for sTicky ribs and awesome mac-n-cheese.

my happy dish

My Happy Dish.indd 12 4/28/10 6:31:00 PM

Ju s t Sa y Ch e e s eArt LudLow’s Mecox BAy dAiry Brings

ArtisAnAL cheese to the eAst end

text By Samuel t. Clover | ProduCed By Pamela morgan | PhotograPhed By anaStaSSioS mentiS


heating up | After the raw milk is cooled in the bulk tank , it’s heated to 90 degrees in a 168-gallon steam kettle (opposite bottom left) . culture club | When the milk is heated suf ficiently, it goes through several steps to be converted into cheese (clockwise from opposite top left): First, Ludlow adds one or more types of bacterial culture, which determines the variety of cheese . This is stirred into the milk with a propeller-like agitator. As the mixture ripens, the culture consumes lactose and turns it into lactic acid . The addition of rennet, a curdling agent, causes the mixture to gelatinize . After this happens, Ludlow begins to separate the gloppy curds from the watery whey with a curd harp, a simple frame supporting a series of thin wires . When the curd becomes firmer, it is removed from the steam kettle with a basket and emptied into cheesecloth- covered molds, where it remains for 24– 48 hours . nice texture | The cheesecloth (this page) prevents air spaces from marring the cheese’s sur face . See Resources .

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All cheese starts with milk, of course, and Ludlow prefers milk from Jersey cows because it has a high fat content (five percent) and a better fat-to-pro-tein ratio than that of other breeds. After the milk is transferred from the milking buckets to the bulk tank, it is cooled from its natural 101 degrees down to 35 degrees. Ludlow then pumps the liquid into a 168-gallon steam kettle, where it is heated to 90 degrees. After adding a bacterial cul-ture to the raw milk—roughly three teaspoons per 60–80 gallons—Ludlow mixes it with a propeller-like agitator and lets it sit anywhere from 90 min-utes to three or four hours, depending upon the kind of cheese being made. Soft ripened cheese, for example, requires an hour and 45 minutes, and cheddar needs about four hours. (The culture or combination of cultures, along with a “post-ripening treatment,” determines the cheese variety.)

As the mixture sits and the culture consumes lactose, turning it into

lactic acid, Ludlow adds an enzyme coagulant called rennet, which turns the liquid into a gloppy, gelatinous mass. Then he uses a curd harp—a simple frame supporting a series of thin wires—to cut the mass into small cubes (about 3/8 inches). This causes the liquid, or whey, to be released from the solid, or curd. He then stirs the mixture as the whey is released and the curd becomes firmer. Finally, Ludlow removes the now-rubbery curd with a scoop and dumps it into cheesecloth-covered molds, where it sits for 24–48 hours. When removed, he rolls the cheese in salt, which improves flavor and encourages mold and fungi to grow on the surface, creating a rind that seals the moisture inside. Then the aging begins.Mecox Bay Dairy now produces five cheeses, all made from raw, unpasteurized milk. (By law such cheeses must age for at least 60 days before sale.) Atlantic Mist, a creamy cheese similar to Camembert, is aged for 60 days and has a white rind. Sigit, a gruyere cheese, ages anywhere from 14–16 months and has a nutty flavor. Shawondasee, a semi-hard variety whose name derives from Longfellow’s “The Song of Hiawatha”—in Part II, the “Father of the

Winds of Heaven” gave the “South Wind” to his son, Shawondasee—ages up to eight months and has a natural rind tomme and a mild flavor with a slightly fruity finish. Mecox Sunrise, a “washed rind” cheese (so-called because the mold and fungi is washed away during the aging process to allow non-harmful bacteria to flourish, thus creating a more pungent, “smelly” cheese) ages 60–90 days. New this year to Mecox Bay Dairy is a cheddar, which can age up to four years.

Aside from his brother Harry’s farm stand, Ludlow sells his cheese at several Hamptons locations including Green Thumb in Water Mill, Bob’s Village Market in Bridgehampton, Village Cheese Shop and Schmidt’s Market in Southampton and Cavaniola Gourmet and IGA in Sag Harbor. But there are certain varieties he can’t sell. “I have several cheeses that I call faux pas,” Ludlow says, dryly. “But in cheese making, even the mistakes taste good.”


sweet release | Heifers (left) mingle outside of the barn housing the milking room. rolling

Along | After removing the cheese from the molds, Ludlow rolls the wheels in salt (opposite top left) which improves f lavor and encourages mold and fungi to grow on the sur face , creating a rind . nice

scent | Smellier cheeses are washed with a salt and water solution (opposite bottom left) to remove the mold and thus encourage non-harmful bacte-ria to grow, which increases the pungency. Aging

gracefully | Cheeses age on shelves (opposite top right) anywhere from 60 days to four years . Big

Variety | Mecox Bay Dairy of fers five dif ferent kinds of cheeses (opposite bottom right) , includ-ing a cheddar, which is new this year. See Resources .

Salad Quest In my quest for the perfect salad

I came up wIth thIs one: a mIx of

apples, chèvre cheese, greens, lemons

and honey. they’re all my favorIte

IngredIents all mIxed up on a plate.

not only does It taste good, It’s also

very beautIful to look at. enjoy!

By Paul lowe | PhotograPhy By alexandra graBlewski

recipe monday

Recipe Monday.indd 8 4/28/10 6:42:15 PM

w

Apple and Chèvre Salad with Honey Vinaigrette

Serves 6 4 red apples, thinly slicedJuice of 1 lemon2 cups herb salad mix3 ounces chèvre cheese,

thinly sliced1/3 cup olive oil2 tablespoons lemon juice2 tablespoons honey1/3 tablespoon salt

Soak apples in lemon juice (to prevent them from turning brown).Place apple slices, salad and chèvre in layers on 4 plates.In a bowl, whisk together oil, lemon juice, honey and salt.Drizzle around the salad and serve.

w

By Paul lowe | PhotograPhy By alexandra graBlewSkiS w e e t P a u l . S p r i n g 2 0 1 0 | 9

Recipe Monday.indd 9 4/28/10 6:43:55 PM

f o o d + S t y l i n g b y Pa u l l o w e P h o t o g r a P h y b y C o l i n C o o k e

The coolesT

meal of The day

Breakfast.indd 30 4/28/10 10:03:45 PM

Serves 4 1 1/2 cups flour 1 teaspoon baking powder 1/2 cup sugar 4 eggs, yolks and

whites separated 1 1/2 cups buttermilk 3/4 cup ricotta 1 1/2 cups maple syrup 2 bananas, sliced

Mix together flour, baking powder, sugar, egg yolks, buttermilk and ricotta. Beat egg whites until soft peaks form; gently fold into flour mixture. Refrigerate for 15 minutes before using. Heat maple syrup and bananas in a small pan; keep warm. Prepare pancakes one at a time (approx. 2 tablespoons of batter for each), using a lightly buttered non-stick skillet. Cook for 2 minutes on each side. Serve with warm maple syrup and bananas.

Ricotta Pancakes with Hot Banana Syrup I think this is destined to be a Sunday classic: Who can resist the hot banana syrup? I think you and everyone who tries it will agree.


Breakfast.indd 33 4/28/10 10:17:46 PM

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