sweet paul mag fall 2011

7/31/2019 Sweet Paul Mag Fall 2011

1/1601 | S W E E T P A U L F A L L 2 0 1 1

FALL 2011 NO. 6


2/1602 | S W E E T P A U L F A L L 2 0 1 1
http://www.felixdoolittle.com/


3/160SWEET PAUL FALL 2011 | 3

table of contents

5Whats Up Sweet Paul?

7Contributors

10Recipe Monday

12Keep Your Eye On

16Gorg-wanna Handmade

18My Happy Dish

20Smorgasburg

24Crafty Friday

26Gorg-wanna Design

28Wine

31Cupcake

33Wills Picks

36From Mormors Kitchen

38Gorg-wanna Kids

40Galette, How Do I Love Thee!

42Woof

44Message In a Bottle

46Beets

56 Food From the Forest

68Dip It!

76 Mexican

86Silhouettes

94Pear

106Harvest

116Black Halloween

124Bradley Farm

132Nordic Cooking

142Go Camping

150Avocado

158Pantry Confections

features


4/1604 | S W E E T P A U L F A L L 2 0 1 1
http://thinkgarnish.com/



Whats Up Sweet Paul?

for mom:

This issue is dedicated to my wonderul mom who passed away in early August. She had

been struggling with cancer or over a year, and nally let go one morning. She was an

amazing personeveryone who met her loved her. Creative, un, amazing taste, and in my

eyes the most beautiul mom ever. I have so many great memories o her that will live on

inside me. One o her many wonderul eatures was that she was always there whenever I

needed her, just like a mom should be. She was always eager to give advice on anything rom

ood to more serious stuf, or send me money when I was broke.

I think one o my ondest memories is when one late all morning, she woke me up early by

telling me that it had snowed outside. She pulled back the curtains and boy, had it snowed.

We got dressed and ran outside and played in the snow. Ater, we came back in and had hot

cocoa with whipped cream. I can still remember this so clearly, even though its now about

40 years ago.

Dear Mom, this issue is all dedicated to you, I know you are reading it where you are.

Enjoy, and I love you!


6/1606 | S W E E T P A U L F A L L 2 0 1 1
http://www.elephantceramics.com/



Contributors

What is your avoriteall comort ood?

ALEXANDRA GRABLEWSKI

Photographer, New York

Spicy black bean soup with lotso cheddar cheese sprinkled on

topthe perect dinner when

it starts getting brisk and Ive

been out all day. Oh yeah... or

anything involving bread. Or hot

tea. Or pie.

JIM HENSLEY

Photographer and Writer, Oslo

I have no ocial all comort

ood! But lately Ive been making

my own variations o Ponzo

sauce as best I can. Squeezing

limes into soy sauce and

spooning cilantro and a white

wine/brown sugar syrup into it.This I have taken to splashing

over the tomatoes I pick, or

raw vegetables. And when that

ateul day comes, I might just

baste the turkey with it.

SARAH GOLDSCHADT

Crafter and Art Director, New York

Smores! Preerably consumed

under a star-lled sky in ront o

a camp re.

COLIN COOKE


A dinner o kale salad, PecorinoRomano cheese, crushed garlic,

lemon juice, and extra virgin

olive oil with butternut squash

risotto and sage and parmesan

cheese. Heaven.

HECTOR SANCHEZ


The thought o my avorite

all comort ood takes me

right back to the rst time I

discovered Tamal en Cazuela

(Cuban-style sot polenta with

pork). The literal translation is

Tamale in a pot.Hereis a linkthat is very similar to the way

my amily would prepare this

delightul dish, but youll have

to use a spanish translator to

ollow this recipe. Good luck!

WILL TAYLOR

Writer, London

Every Bonre Night growing

up my mum would cook a chili

con carne and serve it in a bowl

o steaming, fuy rice. We

would all sit outside on the patio

watching reworks as we ate;

the heat o the chili warming uson many a cold November night.

Ever since, the dish has always

been a regular all staple.

SARAH OSTER SHASHA

Writer, New York

In September were usually in

Israel or Rosh Hashanah so Id

have to say my avorite comort

ood or all is my ather-in-laws

Shakshuka (eggs poached in

spicy tomato sauce). Although, I

could easily eat it every

single day.

ELLEN SILVERMAN


Once the extreme heat o

summer begins to subside I

begin to look orward to the

crispness o the all; to clear

blue skies. The rst bit o chill

in the air makes me crave the

sweetness o pears, the tartnesso apples, and the intoxicating

perume o quince. Once these

ruits begin to appear in our

armers market I bring bags o

them home and start to turn

them into my amilys avorite

dessert, tarte tatin, which I

make alternatively with each o

these ruits, adding a bit o resh

rosemary or thyme and serve

with a generous spoonul o

creme raiche.
http://www.agrablewski.com/http://dreyerhensley.com/http://sah-rah.com/http://www.cookestudio.com/http://www.hectorsanchez.com/http://babalublog.com/2007/03/war-hero-food-from-martas-cuban-american-kitchen/http://babalublog.com/2007/03/war-hero-food-from-martas-cuban-american-kitchen/http://babalublog.com/2007/03/war-hero-food-from-martas-cuban-american-kitchen/http://brightbazaar.blogspot.com/http://semilyo.blogspot.com/http://www.ellensilverman.com/http://brightbazaar.blogspot.com/http://babalublog.com/2007/03/war-hero-food-from-martas-cuban-american-kitchen/http://www.hectorsanchez.com/http://www.ellensilverman.com/http://dreyerhensley.com/http://sah-rah.com/http://www.agrablewski.com/http://semilyo.blogspot.com/http://www.cookestudio.com/


8/1608 | S W E E T P A U L F A L L 2 0 1 1

NELLIE WILLIAMS

Graphic Designer, Chicago

I love everything about all,

including the ood. Pork roast,

mashed potatoes, baked apples,

cornbread...I could really go

on orever.

JOLINE RIVERA

Art Director, Chicago

Whether Im enjoying homemade

mac-n-cheese, baked acorn

squash, pot roast, or a spicy bowl

o chili during a Sunday ootball

game, I always crave my avoritered wine...its crush season in

Napa and I think o Chimney

Rocks; Tomahawk Vineyard.

JENNIFER NOLAN


So many all avorites, however,

caramelized butternut squash is

at the top o the list.

MEG SMITH

Photographer, Napa Valley

Ive been making The Silver

Palates Chili or a Crowd

recipe since I was about 10. Its

a classic.

LINDA PUGLIESE


Throughout all I eat as much

roasted butternut squash with

browned butter and sage as

I can.

VIOLA SUTANTO

Stylist, San Francisco

Shabu-shabu. Everyone gathers

around a simmering, giant hot

pot, flled with thinly-sliced

meats, seaood, and vegetables.

Its as much about the gatheringo amily and riends as it is

about the ood.

ERIN PHRANER

Food Stylist, New York

Cornbread French toast with

warm syrup!

LAURA KATHLEEN MAIZE

Copy Editor, Toronto

Pho with rare bee rom one o

Torontos many Vietnamese

restaurants. You cant beat that

soothing broth. It will knock any

chill right out o you!

TINA SCHULTHEISS

Food stylist, Sonoma

Homemade chicken pot pies

with butternut squash in

ramekins made with my girls.

JEANNE LURVEY

Prop Stylist, New York

Dads apple pie.

FRANCES JANISCH


My avorite all dish is usually

something comorting.... a stew

or a Sunday roast. Glass o red

wine and apples or dessert.

LISA HOMA

Food Stylist, New York

For me, all comort ood

harkens back to youth and a love

o gnawing on juicy pork chops.

I long or roast pork basted in

cider with caramelized onions

and apples. I can taste the

sweet, salty, burnt richness o it

now! Follow that by a warm pear

galette and its a done deal.
http://www.megsmith.com/http://www.lindapugliese.com/http://www.chewingthecud.com/blog/http://foodnfemininity.blogspot.com/http://www.twinchefs.net/http://jeannelurvey.com/http://francesjanisch.com/http://www.lisahoma.com/http://www.lisahoma.com/http://francesjanisch.com/http://www.twinchefs.net/http://jeannelurvey.com/http://www.chewingthecud.com/blog/http://www.megsmith.com/http://www.lindapugliese.com/http://foodnfemininity.blogspot.com/


http://www.weeklygreens.com/http://www.paperandcake.com/


10/16010 | S W E E T P A U L F A L L 2 0 1 1

REC IPE MONDAY

Johns Pretzels

My friend John made

these pretzels a whileback and I have beenhooked ever since. Servethem warm with a hotand sweet mustard.

Food+styling by Paul Lowe

Photography by Alexandra Grablewski



Makes 20

2 teaspoons active dry yeast113 cups warm water13 cup light brown sugar

412 cups plain four

1 tablespoon baking soda

gourmet sea salt

1. Dissolve yeast in warm water.

2. Add sugar and four and mix until

you have a smooth and elastic dough.

3. Cover with plastic and let rise or 45

minutes.4.

Heat oven to 475F.5. Bring a large pot o water to a boil.

6. Add baking soda, and stir until the

soda is dissolved. 7.Cut the dough into

20 pieces, and roll each piece into a

long sausage. 8. Roll each sausage into

a snail shape. The pretzels should look

like two buns meeting in the middle.

9. Place them one at a time in the water,

and let them cook or 10 seconds on

each side. 10. Take them out and place

them on a parchment paperlined

baking sheet. 11. Sprinkle with salt.

12. Bake or 8 to 10 minutes or until

dark golden. 13. Cool on a wire rack.


12/16012 | S W E E T P A U L F A L L 2 0 1 1

K E E P Y O U R E Y E O N

Its All in the Details

Text by Sarah Oster Shasha

Photography by Jennifer Nolan

Often times, people(myself included) dontalways notice the littlethings. After meetingEloise Corr Danch, Ican easily say I stop to

smell the roses muchmore often.


13/160

K E E P Y O U R E Y E O N

The sought-ater Brooklyn artist makes her living creatingsculptures out o paper. Although shes well known ordresses, ruits, and stars, some o her most exceptional workhas been with fowers. My priorities in making art havealways been beauty, color, and silhouette. Flowers haveall three.

Where did you start your career? I worked on a windows/visual team in Chicago

or Saks Fith Avenue. It was there that I met Brian and Claude rom Ruan and

stayed in touch with them over the years. When I moved to New York I helped themout or a couple weeks beore ashion week, and assisted backstage or their SS06

collection show, and since that collection Ive tried to helped them every ashion

week I could.

The rst project we collaborated on was an event that the New York Observer

was hosting. The party was a paper soire and Ruan asked me to collaborate

with them to create a historical costume paper dress that would be on display at

the party.

That was the rst paper dress I built. The next one was or Anthropologie. That

dress was on display at the New York City fagship store and was a Baroque design

inspired by the Velzquez painting Las Meninas.

I also collaborated with Ruan on a

third historical costume paper dress

or the opening gala o the Slash:

Paper under the Knie exhibition at the

Museum o Art and Design.

I am constantly attracted to the place

where ashion and art hold hands.

How did you start making fowers?

I have been really lucky to work with

Macys, one o my avorite clients! I hadbeen in contact with Macys because

I was very eager to work with them

and they asked me i I had ever done

fowers, so ater a lot o trial and error,

I was able to start coming up with

shapes that worked. So then I (and

my team o very talented assistants)

created thousands o paper fowers

that we assembled into garlands and

headdresses or the mannequins that


14/16014 | S W E E T P A U L F A L L 2 0 1 1

appeared in all the windows along

34th Street or the 2009 Macys

Flower Show.

How did you choose paper? Ive tried

all sorts o paper. I preer drawing paper

and pastel paper. The rst reason is the

strengththe fowers really hold their

shape once they are assembled, asopposed to more delicate papers like

tissue or crpe, which are less sturdy.

The second reason I use art paper is

the range o colorsbetween the three

paper companies that I use, you can

nd virtually every color you want.

Why did you choose fowers? I eel

like they chose me. I set out to be a

ashion illustrator. I eel really lucky that

the wave kind o drited to sculpture.My parents are both very creative and

my dad is a carpenter and a maker o

things. So I know 3D is in my blood, but

until recent years I always was drawn

more to 2D and drawing. My priorities

in making art have always been beauty,

color, and silhouette. Flowers have

all three.

Why paper as a medium? Its very

versatile, and paper was a very

accessible medium or me since I didnt

have a background in sculpture. Also, I

nd it interesting to build on my ashion

experience and use draping and fat-

pattern techniques on paper, to make

something curve or bend a way a fat

plane wouldnt normally.

What inspires you? A desire to do

new things and create new things. To

travel as much as I can. I am always

ascinated with the natural world.

What would be your dream project?

Any project that would allow me to

travel, especially overseas. Id like to

design the sets and costumes or a

play or ballet. I would also like to make

a stop motion movie about fowers and

growing, maybe with an educational

bent. Id also like to volunteer my

time more.

My prioritiesin making arthave alwaysbeen beauty,color, andsilhouette.Flowers haveall three.


15/160
http://soapylove.com/http://artsydog.com/http://www.valerielorimer.com/http://www.onecharmingparty.com/


16/16016 | S W E E T P A U L F A L L 2 0 1 1

GORG-WANNAHANDMADE

Made With Love

PhotobyCocoAmardell



1. Moustache Man embroidered linen lavender sachets, $

17.00,etsy.com/shop/BelleCoccinelle2. Call your mother

wool felt pillow, $89.00,alexandraferguson.com 3.Wearable

planter garden pot neckless, $44.50,etsy.com/shop/

ARTISANIEeurope4. Patty handprinted pillow, $ 56.00,

lacerisesurlegateau-eshop.com 5. Grandmas tea towel

with handprinted dress, $21.00,lacerisesurlegateau-eshop.

com6.Nesting bowl set in stoneware and porcelain, $150.00,

etsy.com/shop/clamlab7. A forest for your fridge, wood

magnets, $16.00,etsy.com/shop/iamhome8. Sterling silver

pencil neckless, $50.00,etsy.com/shop/huiyitan

1.2.

3.

4.

5.

6.

7.

8.

(opposite page) Simone handprinted pillow, $ 56.00,

lacerisesurlegateau-eshop.com
http://etsy.com/shop/BelleCoccinellehttp://etsy.com/shop/BelleCoccinellehttp://etsy.com/shop/BelleCoccinellehttp://alexandraferguson.com/http://alexandraferguson.com/http://alexandraferguson.com/http://etsy.com/shop/ARTISANIEeuropehttp://etsy.com/shop/ARTISANIEeuropehttp://etsy.com/shop/ARTISANIEeuropehttp://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://etsy.com/shop/clamlabhttp://etsy.com/shop/clamlabhttp://etsy.com/shop/iamhomehttp://etsy.com/shop/iamhomehttp://etsy.com/shop/iamhomehttp://etsy.com/shop/huiyitanhttp://etsy.com/shop/huiyitanhttp://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://etsy.com/shop/ARTISANIEeuropehttp://lacerisesurlegateau-eshop.com/http://etsy.com/shop/huiyitanhttp://etsy.com/shop/iamhomehttp://etsy.com/shop/clamlabhttp://lacerisesurlegateau-eshop.com/http://etsy.com/shop/ARTISANIEeuropehttp://alexandraferguson.com/http://etsy.com/shop/BelleCoccinelle


18/16018 | S W E E T P A U L F A L L 2 0 1 1

Fall Stew

MY H A P P Y D I S H

Styling by Paul Lowe

Photography by Linda Pugliese
http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/



My

Ha ppyD

ish

Re

cip

e Winn

er!

Naomi Westlake Fall Stew With Cinnamon,

Cumin, & Chili.

Fall Stew With Cinnamon, Cumin, & Chili

Serves 6

2 tablespoons soya butter

1 red chili, deseeded and chopped

2 cloves garlic, chopped

2 medium white onions. chopped

2 tsp ground coriander

1 tsp turmeric1 tsp cumin

1 tsp cinnamon

5.5 oz of new potatoes, halved

15 oz cannned mixed beans

45 oz canned chopped tomatoes

14 pint vegetable stock

2 cups cubed butternut squash, cubed

salt & pepper to taste

1 small bunch fresh spinach, coarsely chopped

14 cup chopped cashews

This dish makes me happy because it tastes like autumn. Beany andcinnamony, itll steam up the windows and make you happy with

glowing cheeks and a full belly. The sauce is velvety smooth andchristmasy smelling, and its totally simple to make.

1. Melt the soya butter in a large

saucepan and add the chili, garlic, and

onions. Fry for 3 to 4 minutes until they

get soft. 2. Add all the spices and the

potatoes. Fry another minute. Note

the wonderful Christmas smell.3. Stir

in the tomato with the juice and thevegetable stock. 4. Bring to a boil,

reduce heat, and cover the pan.

5. Simmer for 10 minutes, then add the

beans and squash and simmer another

10 minutes. 6. Season with salt and

pepper. 7. Right before serving add

spinach and cashews.

*Eat it with some crusty bread for the

juice. Tastes even better the next day!

NUTS AND BEANS: GOOD. SQUASH:GOOD. EVERYTHING IN IT: GOOD. SOZERO GUILT.

M Y H A P P Y D I S H
http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/


20/16020 | S W E E T P A U L F A L L 2 0 1 1
http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/



Smorgasburg

By Paul Lowe | Photography by Colin Cooke

A foodies 4th of July, Christmas,and birthday all rolled up into one.
http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/


22/16022 | S W E E T P A U L F A L L 2 0 1 1

I totally had that eeling walking into the new ood market inWilliamsburg, called Smorgasburgor Smorg as the hipsters

in the area call it. The market can best be described as a

gravel-flled ootball feld by the river with an amazing view o

Manhattan. The photo ops are great. There is so much to take

in: the smells are divine, the ood all looks amazing, and the

vibe o the place is so great. You just cant help being sucked

in. I ound mysel surrounded by homemade jams, cakes,

herbs, oils, and ood rom every corner o the worldeven

corners Ive never heard about! I think I must have looked

rather silly, because ater a while I noticed that I was walking

around with a big grin on my ace.And then theres the sampling. How I love sampling. You go

rom booth to booth and sample the vendors goods. Consider

it an amuse-bouche or whats to ollow, because in the back

are all the ood vendors just waiting or you. You can get thin

crust pizza, lobster rolls, dumplings, mexican ood, gourmet

donuts, grilled cheese, and so much more. I tell you, its

impossible to leave without having something to eat. The ood

is simply too good and too resh to leave behind.

What were my highlights?

-The organic grass-ed bee jerkytry the Korean BBQ, it

was awesome.

-The Red Hook Lobster Pounds lobster rolls. Better then any

I had in Maine (and I had a lot)!

-Porkschetta, the best roasted pork in a bun ever!

-Shaved ice with homemade rhubarb syrup.

-Milks cookies and cereal ice cream, wow!

So, i a trip to New York is on the agenda, dont orget

Smorgasburg. And i you see a big guy with a bow tie and a

huge smile, dont be alarmed. Its just me.

SmorgasburgEvery Saturday 95North 6th Street, by the river.Williamsburgbrooklynfea.com/smorgasburg

Have you ever had the feeling thatsomething must have been made justfor you?
http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://lacerisesurlegateau-eshop.com/http://brooklynflea.com/smorgasburghttp://brooklynflea.com/smorgasburg


23/160
http://cheftools.com/http://cheftools.com/http://cheftools.com/http://www.cheftools.com/All-Raw-Materials-Design-Products/products/1967/mailto:[email protected]://www.frenchgeneral.com/workshopa/wood.php


24/16024 | S W E E T P A U L F A L L 2 0 1 1

CRAFTY FRIDAY

Not Your Grannys Shade

Styling by Paul Lowe | Photography by Alexandra Grablweski

I have always lovedold doilies, somethingabout them makes mevery happy. I love usingthem in craft projectslike this one.



Its greatto takesomethinggranny andturn it intosomethingcool.

You will need:

old, stripped lampshadeold doilies (try fea markets, Ebay

or Etsy)

pins

needle & thread

1. Start with pinning the doilies to the

lampshade, that way its easy to move

them around until you ound a pattern

that works or the shade.2. Once they

are in place, sew them to the shade with

small stitches.


26/16026 | S W E E T P A U L F A L L 2 0 1 1

GORG-WANNA DESIGN

Row, Row, Row Your Boat...

Photo:Bodieand

Fou



1.Bulb Lamp by Sofe Reer,

$124.00,BODIEandFOU.com2.ad

Color, Paul Smith or Stelton, rom

$ 270.00,shophorne.com3. Clock

rom Artis, $ 49.00,etsy.com/shop/

ArtisEverything4. Brass Muse Bottle

Opener, $98.00,jonathanadler.com

5.Mango Wood Radio rom Singgih

Kartono, $ 220.00,shophorne.com.6. Celebrating gay marriage in New York

with Madam & Eve dinner plate, $74.00,

etsy.com/shop/BurntOferingsLTD

7.Racer pendant in stainless streel,

$ 47.00,polli.com.au8. Modern

Abstract Print, $26.00,etsy.

com/shop/twoems9. New Norm

Kettle Teapot rom Menu, $ 79.95,

shophorne.com10. Claude

walnut chest o drawer, $ 2,095.00,

jonathanadler.com

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

(opposite page) Lido

wallpaper rom Whitby, $ 89.00

a roll,BODIEandFOU.com
http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://shophorne.com/http://shophorne.com/http://shophorne.com/http://etsy.com/shop/ArtisEverythinghttp://etsy.com/shop/ArtisEverythinghttp://etsy.com/shop/ArtisEverythinghttp://etsy.com/shop/ArtisEverythinghttp://jonathanadler.com/http://jonathanadler.com/http://shophorne.com/http://shophorne.com/http://etsy.com/shop/BurntOfferingsLTDhttp://polli.com.au/http://polli.com.au/http://polli.com.au/http://etsy.com/shop/twoemshttp://etsy.com/shop/twoemshttp://etsy.com/shop/twoemshttp://etsy.com/shop/twoemshttp://shophorne.com/http://shophorne.com/http://jonathanadler.com/http://bodieandfou.com/http://bodieandfou.com/http://etsy.com/shop/twoemshttp://etsy.com/shop/twoemshttp://etsy.com/shop/ArtisEverythinghttp://bodieandfou.com/http://jonathanadler.com/http://shophorne.com/http://polli.com.au/http://etsy.com/shop/BurntOfferingsLTDhttp://shophorne.com/http://jonathanadler.com/http://etsy.com/shop/ArtisEverythinghttp://shophorne.com/http://bodieandfou.com/


28/16028 | S W E E T P A U L F A L L 2 0 1 1

WINE

The Thrill of Defeat

Text+Photography by Jim Hensley

Deeat can be difcult to handle, butater many, many years o drinking wineand eating ood, I have had to admit thatI dont really know which bottle goes withwhich dish.
http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/



WINE

I came to this realization just as summer was winding

down, and I took on the responsibility o nding some

magical menu that would do honor to the last sunset wewould witness on Ibiza, of the coast o Spain. Honestly,

there wasnt much to uss over. When in Spain, get a

steak, and a grill pick some roadside rosemary, and steal

a couple o lemons rom the neighboryou dont need

any more than that. The rule I use at the butcher shop

is simple. I you want the best, look or the cut with the

highest price. Its an international constant. Unortunately

this rule doesnt translate so well in the wine shop.

Sure, I know the routine. I dont serve red Bordeaux with

sushi, even though I am ond o both. Generally speaking,

white with sh and red with meat will take you a long way,

even i the angels might not sing or you every time. Dry

beore sweet is a rule Ive heard, although I break that

one oten. Lots o people swear by young beore old as

i dinner were a parade, but i Im opening a bottle thats

been lying cozy in the cellar or some years, I dont want

to have had many tough young glasses on my palate. Also,

I want it known here and now that most cheese tastes

better with white wine, and most cheeseburgers too or

that matter. Try a Pinot Noir with grilled cod or a pleasant

surprise. Red wine can go well with sh provided the wine

isnt overly tannic or oaked. The sweetness o Sauternes

can be contrasted with salty crackers and blue cheese,and i you need to eel normal and serve it with dessert,

make sure the ood isnt as sweet as the wine. Forget

pretty much all wine with chocolate. This is basically the

extant o what I know or certain. I see no reason to save

a really good bottle or something more respectable

than homemade pizza. Nothing is more respectable than

homemade pizza.

Back on the island, the sun is sinking aster than Im

comortable with, and Im stuck in a wine shop. This

happens to me a lot: the bear-like man who runs the shop

had his wine glass in one hand and the success o mymission in the other, so to speak.

Look, he says, we can do this one o two waysI can

take a guess and nd you something that might be right,

or I can nd you one I know youll like. He steered me to

where he kept the Ribera del Duero.

Ribera del Duero is in the Castilla y Leon district in

Northern Spain. Vines have been planted along the Duero

River or as long as 2,000 years. Almost all o the vines

are o the Tempranillo variety common throughout that

part o Spain.

Whenever You Want

You might have to settle or something rom the outlying

district o Castilla y Leon, but its no hard luck choice.

Quality has really taken of recently, and the prices with

it. Try Bodegas y Viedos de Ribera del Duratn and

Dominio Dostares.

Whenever You Can

Legaris Reserva might be considered a bargain. Its made

or the cellar, but i youre impatient you might want to air

it out as the grill warms up. Astrales is always welcome

with any meal that calls or red wine. It has everything agood Ribera should have: spice, berries, and black pepper.

Once in a Lifetime

Vega-Sicilia Unico is the pride o Spain. Famous or

staying alive in its bottle or a generation or more, it is said

to peak at around 30 years old. I wouldnt know rsthand,

but they make a wine called Valbuena 5 that I can go good

or. Really go good or.

I have tried to master the esoteric art o wine/oodpairing rom time to time, but i the bells rang it wasmore a matter o luck then prowess. I sufer romculinary laziness, coupled with a good dose ooenophilic sel indulgence. In other wordsI prettymuch just eat and drink what I like.
http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/


30/160

THIS WORKSHOP IS FOR CHEFS, COOKS, BLOGGERS,

AMATEURS & PROFESSIONALS.

On Saturday, October 15, 2011

Join Editor/Food Stylist Paul Lowe and Food Photographer Colin Cooke or aone day workshop (10-5) o cooking and shooting an assignment or Sweet

Paul Magazine.

We will start the day as Paul goes over the principals involved in getting ood ready orcamera, discuss the importance o prop and surace selection and arranging the ood orcamera readiness.

Using Natural Light, Colin will show you that you dont need an expensive lighting systemto take great shots. We will use Colins Canon digital camera connected to a computerscreen so everyone can see. Colin will talk about lighting, fll cards, shapes and colorconsiderations or shooting. We will capture the best shots and make 4x5/5x7 prints so

everyone can take home a photograph.

You are welcome to bring your camera and shoot the ood yoursel. The workshop willconclude with Paul leading us in the making o one o his avorite cocktails.

Price: $ 450.00, including lunch, a print rom the day and a copy o the latestissue o Sweet Paul Magazine.Location: Shooting Kitchen, TribecaWant to join us? Email us at [email protected]

SWEET PAULFOOD STYLING& PHOTOGRAPHY

WORKSHOP
http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/mailto:[email protected]:[email protected]



CUPCAKE

Chocolate & Mascarpone Cupcakes

Food+styling by Paul Lowe | Photography by Frances Janisch

Makes 12

4 oz good quality dark chocolate, chopped

13 cup water4 tablespoons mascarpone cheese

13 cup vegetable oil34 cup sugar

2 eggs

1 teaspoon vanilla essence

113 cups plain four

1 teaspoon baking powder

chocolate ganache, or serving

blueberries, or serving

1.Preheat oven to 375F.

2.Place chocolate

and water in a small pot and stir until the

chocolate is disolved. 3. Remove rom heat

and add mascarpone. Mix well. 4. In a

bowl, mix oil, sugar, egg, and vanilla. Stir

until sugar has dissolved. 5. Add the

chocolate and mix well. 6. Add four and

baking powder and mix well. 7. Pour

batter into paper liners. 8. Bake until

the cupcakes are rm to the touch,

about 18 minutes. 9.Cool on a

wire rack.

*Cupcakes can be eaten on their

own or garnished with some

chocolate ganache

and blueberries.


32/16032 | S W E E T P A U L F A L L 2 0 1 1

[Marmie Bags Ad?]

Want to see your ad inSweet Paul Magazine?

Email us [email protected]
mailto:[email protected]:[email protected]:[email protected]:[email protected]://www.marmiebags.com/mailto:[email protected]



WILL S PICKS

A Seasonal Soire

Planning afallgathering? Take a moment toescapewith us to a remote, log-cabinretreatfor

decorating inspirationand market picks to make

your party thisseasons bestin town. By Will Taylor
mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]


34/16034 | S W E E T P A U L F A L L 2 0 1 1

The Fall Tablescape

Transport your guests to a place o pared-back beauty, where

the luxuries are simple and natural, and the textures tactile

and welcoming; this is a tablescape that embraces the calm

and refection o the change in season. Think earthenware

materials, plaid patterns, sumptuous textiles, and simple

ceramics. With the pomp and splendour o soon-to-arrive

holiday estivities, this is an opportunity to create an

unassuming, classic tabletop or your all dinner; warming,comort ood and gently ragranced, fickering candles are

the oil to the checked tablecloth and classic fatware that

adorn the table.

The urniture, too, should be kept modest: let the classic

shape and textures o an oak Bentwood chair naturally

complement the rustic, untreated wooden table. I the

temperature still allows, make the most o the alresco

entertaining by giving guests coordinated throws to keep

them warm come sundowncreate atmosphere with gentle

lighting and a crackling re.

1. Cotton reel placename holders,

BHLDN, $12.00bhldn.com

2. Wire pumpkin, Terrain, $22.00

shopterrain.com 3.Seabourne

fatware, Anthropologie, $94.00

anthropologie.eu 4. Kieran table,

Jayson Home and Garden, $2,495.00

jaysonhomeandgarden.com5. Birch

votives, Rowen & Wren, rom $13.00

rowenandwren.co.uk

Wills tip!With their simplisticstyle and form, wooden spools

make for perfect placeholders

in a fall tablescape. Make your

own, or buy these from BHLDN.

Wills tip! Add whimsy andinterest to your soire table with

unexpected takes on classic fall

items, such as this wire pumpkin.

1.

2.

3.

4.

5.

PHOTOBY:THE

LEXINGTONCOMPANY
mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]://bhldn.com/http://bhldn.com/http://bhldn.com/http://shopterrain.com/http://shopterrain.com/http://anthropologie.eu/http://jaysonhomeandgarden.com/http://jaysonhomeandgarden.com/http://www.rowenandwren.co.uk/http://anthropologie.eu/http://www.rowenandwren.co.uk/http://jaysonhomeandgarden.com/http://shopterrain.com/http://bhldn.com/



The Fall Guest Bedroom

In the bedroom continue with the theme o understated

luxury with traditional bedding detailing subtle, ticking

pattern broken only by occasional tartan additions. Provide a

stack o wool, velvet, and cashmere throws and bedspreads

to let guests choose their material o choice or keeping of

the early morning chill; upon a stack o old suitcases place

a nickel-nished reading lamp and a sotly scented candle.

Finally mix in a ew small but thoughtul details, such as aposy o ragrant, seasonal blooms or a stack o your guests

avourite magazinesthese will be the perect compliments

to this unpretentious, yet indulgent guest room.

1.

2.

3.

4.

W I L L S P I C K S

5.

1. Forest canopy bed, Anthropologie,

$2436.00anthropologie.eu

2. Alslev rug, IKEA, $19.99,ikea.com

3. Barometer work lamp, IKEA, $49.99

ikea.com4. Cushion cover, H&M Home,

$21.00.hm.com5. Linen throw, H&M

Home, $55.00hm.com

BEDROOML

IFESTY

LEIMAGESBY:THELEXINGTONCOMPANY
http://anthropologie.eu/http://anthropologie.eu/http://ikea.com/http://ikea.com/http://ikea.com/http://hm.com/http://hm.com/http://hm.com/http://hm.com/http://anthropologie.eu/http://hm.com/http://hm.com/http://ikea.com/http://ikea.com/


36/16036 | S W E E T P A U L F A L L 2 0 1 1

FROMM O R M O R S K I T C H E N

The Apple Cider That Will Cure The World

Text+styling by Paul Lowe | Photography by Alexandra Grablewski

I am convinced that the world would be amuch better place if everyone just had asip of Mormors warm apple cider.

I was quite the child growing up. There were only very little

kids nearby, so most of my days were spent with two little

old ladiesmy grandmother and great aunt. We lived next to

a large forest with rivers, tracks, foxes, deers, and Im sure a

troll. I loved going on picnics in that forest.

My grandmother would pack an old-fashioned basket

with a blanket, a pillow (I would not sit on the ground), real

china (would not eat or drink out of plastic), and homemade

sandwiches and cakes. What a child I was! They should have

put me out to the wolves.

One fall afternoon I really wanted to go on a picnic, but bothladies were taking a nap. So I packed the basket myself with

a pillow, a plate, a cup, some cookies, and a soda. I forgot the

bottle opener, but I was at least smart enough to put a note

on the fridge.



FROM M O R M O R S K I T C H E N

So of I went. It was a clear but chilly day. I tried to nd our

regular track that would lead me to the little river I loved so,but somehow I got lost and could not nd it. I walked or a

long time but nothing looked amiliar to me. I remember I

started to cry and was sitting on a tree stub (with my pillow)

when I heard my ather call. The joy! I can still remember the

relie o hearing his voice. When I got home my grandmother

had hot apple cider ready or me. To this day whenever I eel

like lie gets a little scary I make warm apple cider. I think the

world would be a much better place i everyone did.

Mormors Hot Apple Cider

Serves 44 cups non-alcoholic apple cider

juice of 12 lemon

1 tablespoon honey

1 apple, sliced

1 orange, sliced

2 cinnamon sticks

2 inches fresh ginger, peeled

and sliced

4 black pepper corns

1. Place all the ingredients in a largesaucepan and bring to a boil. 2. Let the

cider simmer or 5 minutes, remove

rom the heat.

*Let it cool of a little beore serving it.


38/16038 | S W E E T P A U L F A L L 2 0 1 1

Childs Play

GORG-WANNA KIDS

Photo

byJaellund

Tofta



GORG-WANNA KIDS

1.White rabbit lamp, $ 80.00,bodieandfou.com2. Red

large mushroom lamp, $ 112.00,bodieandfou.com

3. Moustache apron, $ 27.00,lacerisesurlegateau.fr

4.Rocky bed, to be launched soon,jaellundtofta.de

5.Handmade race-car with driver, $ 32.00 ,nolinoli.com

6.Mirabelle the Bunny, $ 46.00,blablakids.com 7.The wild

bunch, printable kit, $ 5.30,etsy.com/shop/mibostudio

1.

3.

2.

4.

5.

6.

7.

(opposite page) LieseLotte, the chair, the horse and new

best friend, $ 546.00, jaellundtofta.de
http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://bodieandfou.com/http://lacerisesurlegateau.fr/http://lacerisesurlegateau.fr/http://lacerisesurlegateau.fr/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://nolinoli.com/http://nolinoli.com/http://nolinoli.com/http://blablakids.com/http://blablakids.com/http://blablakids.com/http://etsy.com/shop/mibostudiohttp://etsy.com/shop/mibostudiohttp://jaellundtofta.de/http://jaellundtofta.de/http://etsy.com/shop/mibostudiohttp://blablakids.com/http://nolinoli.com/http://jaellundtofta.de/http://lacerisesurlegateau.fr/http://bodieandfou.com/http://bodieandfou.com/


40/16040 | S W E E T P A U L F A L L 2 0 1 1

Now that my six-year-old son Ellis is o sous-che age, Ive

ound the galette a quicker, less ussy option that we delight

in making together.

Galettes are simply ree-orm pies with an inverted crust

that comes together in the middlecreating a literal pie hole

allowing hot, juicy ruit to bubble out.While I enjoy making galettes with seasonal ruit at any

time o the year, I especially love baking them in the all

nothing like cranking up the oven and flling the house with

the evocative smell o apples, pears, and spices.

Here are my top 10 reasons why galettes are great to make

with kids:

funwithour

needonlyafewbasicingredientsthatyourelikelytohave

in your kitchen

forfussyeaters,anyfruitwilldo

requiremuchlesssugarthanastandardpie

theydonthavetobesweet.Savoryonesaregreat,too.

Try prosciutto, fgs, and mascarpone or swiss chard,

onion, raisin, with romage blanc. bakingperfectionhasnoplacehere.Itsfreeformmeans

just about anything goes. Plus, its rustic shape adds all

the more appetite appeal.

nopieplates,nosoggybottomcrust

watchingfruitbubblethroughtheovenwindowbeats

anything on TV

nearinstantgratication:bakesinalmosthalfthetimeof

a regular pie

galettelamode!

By Lisa Homa | Photography by Alexandra Grablewski

Galette, How Do I Love Thee!(Let me count the ways)
http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/



Pear Galette

Serves 5 to 6

1 single crust o pie dough

4 or 5 pears, peeled, halved, and cored

14 lemon

1 teaspoon ground cinnamon12 teaspoon ground cardamom

112 tablespoons four and extra or dusting13 cup sugar

1 tablespoon butter

drizzle o honey

1.Preheat oven to 425F. 2. Roll dough out on foured

surace, about 18 thick and roughly a 12 circle. 3. Transer

to a parchment-lined baking sheet. Allow to rest in the

rerigerator. 4. Slice pears. In large bowl, toss them with a

squeeze o lemon, spices, four, and sugar. 5. Arrange ruit

mixture in the center o the dough, leaving a 2 or 3 border.

6. Fold dough over ruit, pleating your way around. 7.Dot

center with butter and drizzle with a tablespoon o honey.

8. Bake or about 35 minutes. The crust will be golden brown

and ruit will be bubbling.9. Add another drizzle o honey

when serving.

*Great with a scoop o vanilla ice cream!

Pie Crust Dough

Makes 2 single 9 pie crusts or 2 galettes

2 cups all purpose four14 teaspoon salt

1 cup cold unsalted butter, cut into small chunks

1 cold egg whisked with enough cold water to make 13 cup

1. Add four, salt, and butter to bowl o ood processor t withblade attachment. Process until butter orms small peas.

2.Add 14 cup o egg/water combo. Pulse until dough starts

to pull together (i its too dry you can add a touch more

water). 3.Turn out onto foured surace. 4.Pull together and

divide into two discs. 5. Wrap individually in plastic wrap.6.

Rerigerate to rest or at least 1 hour.

*The dough can be rozen or 1 month. Derost or use. Dough

should be cool to touch or rolling, not room temperature.

In our house,cake makes a rareappearance; werepretty much pie people.
http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/


42/16042 | S W E E T P A U L F A L L 2 0 1 1

W O O F

Wash and Go

Homemade Dog Shampoo

1 pint gentle dishwashing

detergent (Ivory or Dawn is

great)

1 pint water

1 pint apple cider vinegar

4 oz glycerine (you can buy this

at your local pharmacy)

1. Combine all the ingredients

until theyre all mixed well. 2.Pour

into airtight bottles. 3. Call in your

pooch and fll that tub.

Did you know that youcan make your owndog shampoo? Its

safe, mild, and getsthe dirt out!

StylingbyPaulLowe

|Photography

byColinCooke
http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/



1. Custom stamped pet ID in brushed aluminium, $16.00,

etsy.com/shop/theCopperPoppy2. Fine art print of Hugo,

$45.00,etsy.com/shop/DeLaBelle3.Dog collar, can be

custom made, $26.00,etsy.com/shop/ChloesCollars

4.Kip the wiener Dachshund toy, $ 26.00,etsy.com/shop/

blackbirdfashion5.Posters by Lisa Bengtsson, $ 35.00,

huset-shop.com 6. Thank you cards, $ 10.00, for a set of 4,etsy.com/shop/corelladesign

1.

2.

3.

4.

5.

6.
http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://jaellundtofta.de/http://etsy.com/shop/theCopperPoppyhttp://etsy.com/shop/theCopperPoppyhttp://etsy.com/shop/DeLaBellehttp://etsy.com/shop/DeLaBellehttp://etsy.com/shop/DeLaBellehttp://etsy.com/shop/ChloesCollarshttp://etsy.com/shop/ChloesCollarshttp://etsy.com/shop/ChloesCollarshttp://etsy.com/shop/blackbirdfashionhttp://etsy.com/shop/blackbirdfashionhttp://etsy.com/shop/blackbirdfashionhttp://huset-shop.com/http://etsy.com/shop/corelladesignhttp://etsy.com/shop/blackbirdfashionhttp://etsy.com/shop/corelladesignhttp://huset-shop.com/http://etsy.com/shop/blackbirdfashionhttp://etsy.com/shop/ChloesCollarshttp://etsy.com/shop/DeLaBellehttp://etsy.com/shop/theCopperPoppy


44/16044 | S W E E T P A U L F A L L 2 0 1 1

Text by Sarah Oster Shasha | Photography by Jennifer Nolan & Dana Gallagher

Message in a Bottle



The concept was born o the idea

that we use too much plastic. We were

already using green products but

burning though bottle ater bottle,

insists co-ounder Sacha Dunn, So we

came up with a way or people to buy

bulk reflls at their grocery store.

Their packaging is clean and simple

and the ormulas are sae or people,

animals, and the environment. We

had to have great products so we had

to have great ormulations. Using only

100 per cent readily biodegradable

ingredients, they let out anything they

thought unnecessary like dyes and

brighteners.

With two little kids, Im pretty convinced

Dunn knows a thing or two aboutgetting stains out. Her avorite tip? Rub

a little detergent into the stain a ew

minutes beore washing.

The second best tip on stain removal?

Find the Common Good refll

station near you on their website,

commongoodandco.com.

every now and then somethingcomes along and makes youthink, why hasnt anyonethought of this before? suchwas the case with commongood, a cleaning productcompany founded by twoformer prop stylists. intrigued?

so were we.
http://commongoodandco.com/http://commongoodandco.com/


46/16046 | S W E E T P A U L F A L L 2 0 1 1

O N E F O R T H ESEASON

Beets

One of falls most amazing vegetables:sweet, tender, and tasty. Try some ofmy favorite recipes with beets.

Food+styling by Paul Lowe | Photography by Colin Cooke

Roasted Beets



Pasta Salad with Beets,Chvre, & Honey Vinaigrette

O N E F O R T H E S E A S O N


48/16048 | S W E E T P A U L F A L L 2 0 1 1

Beet Soup


Polenta with Beet Leaves& Pancetta



Beet Salad with Pancetta & Peas


50/16050 | S W E E T P A U L F A L L 2 0 1 1

Golden Beet Salsa




Scallops with Beets & Sage


52/16052 | S W E E T P A U L F A L L 2 0 1 1

Roasted Beets

Roasting beets is very easy. Just remember to roast red andgolden beats separately, otherwise the juice rom the red

beats will turn the golden beats red too.

Serves 4

8 golden or red beets, washed and trimmed

4 tablespoons olive oil

1. Preheat oven to 450F. 2. Place the beets in a baking dish

and drizzle with olive oil.3.Cover the dish with oil and bake

or about 40 to 45 minutes. 4. Use a small knie to pierce them

and check i they are tender. 5. Remove rom oven and cool.

6. Rub the beets gently with your ngers to remove the skin.

Now they are ready to use.

Golden Beet Salsa

Perect to serve with cheese. This can be made a day in

advance.

Serves 4

4 large golden beets, roasted and peeled

1 spring onion, thinly sliced

12 cherry tomatoes, cut in half

3 tablespoons olive oil1 teaspoon balsamic vinegar


1. Cut the beets into small cubes and place them in a bowl.

2.Add spring onion, tomatoes, olive oil, and balsamic. 3. Stir

well and season with salt and pepper. 4. Let the salsa stand at

room temperature or 1 hour beore serving.

Pasta Salad with Beets, Chvre, & Honey Vinaigrette

Such a great salad. The sweet beets and the somewhat sour

cheese goes so well together.

Serves 41 squash, thinly sliced


400 g cooked pasta

6 beets, roasted and peeled

1 bunch baby spinach, washed

100 g chevre


1 tablespoon honey


1.Heat the oil in a pan and saut the squash until golden.

2. Drain it on some paper towel. 3. Slice the beets. 4. In a large

serving bowl mix together squash, pasta, beets, and spinach.

5. Crumble the cheese on top. 6. In a bowl mix oil and honey

and season with salt and pepper.

Beet Salad with Pancetta & Peas

The smoky, salty pancetta is such an amazing favor to go with

the sweet beets and peas.

Serves 4

3 golden beets, roasted and peeled

3 red beets, roasted and peeled

100 g pancetta, cubed

4 cups salad greens

50 g macadamia nuts

50 g fresh peas

Dressing:


1 teaspoon Dijon mustard

1 teaspoon lemon juice


1. Thinly slice the beets and place them on 4 plates. 2. Fry

the pancetta golden in a pan. Drain it on some paper towel.

3.Sprinkle over the beets. 4.Add salad greens, macadamia

nuts, and peas. 5. In a bowl, whisk together olive oil, mustard,

and lemon juice. 6. Season with salt and pepper. 7. Divide the

dressing among the plates and serve.

BeetRecipes




Scallops with Beets & Sage

Serves 4, as an appetizer

4 salad green leaves

1 red beet, roasted, peeled, and sliced4 large scallops

1 tablespoon butter


4 large sage leas

olive oil

balsamic vinegar

1. Place the salad leaves on 4 small plates. 2. Place a slice of

roasted beet on top. 3.Heat the butter in a pan and saut the

scallops for 30 seconds on each side. 4. Place the scallops

on top of the leaves and beet.5.

In the same butter, saut the

sage leaves until crisp, this will only take a few seconds.

6. Place the sage leaf on top of the scallop. 7. Drizzle with

a little olive oil and balsamic vinegar.

Polenta with Beet Leaves & Pancetta

You can also use the beet leaves for cooking. They have a

slightly bitter taste, almost like endives.

Serves 4

100g pancetta, cubed

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

leaves rom 1 bunch o beets, washed and chopped

3/4 cup chicken stock

2 tablespoons sherrysalt & pepper to serve

4 portions polenta to serve

1. Saut the pancetta golden in a pan. 2. Add shallots and

garlic and saut until the shallots are soft. 3. Add beet

leaves, stock, and sherry. 4. Let the mixture cook for 2

minutes. 5. Season with salt and pepper. 6. Serve over

freshly cooked polenta.

Beet Soup

My take on the classical Bosch Soup.

Can be served hot or cold, but I prefer cold.

Serves 4


1 small yellow onion, fnely chopped

1 carrot, fnely chopped

1 leak, only the white part, thinly sliced

2 tablespoons dill, chopped

4 cups chicken stock

6 large beets, roasted, peeled, and chopped

salt & pepper to taste1

2 cup sour cream

1. Heat the oil in a pan and saut onion, carrot, and leak

until soft. 2.Add dill and stock and bring to a boil. 3.Add

the beets and let the soup simmer for 15 minutes. 4. Pour

the soup into a blender and blend until smooth. 5. Season

with salt and pepper. 6. Cool and serve in glasses with

sour cream.


54/160
http://www.etsy.com/shop/francesandcohttp://www.surfacearchive.com/



food from the forest dip it

mexican silhouettes pears harvest

black halloween bradley farm

nordic cooking go camping avocados

featuresFALL 2011 ISSUE NO. 6


56/160

in a orest

stands a table.

its just

waiting or

you, flled

with great all

dishes.

maybe not,

but that would

be something,

right?

ood rom

the orest



Food+styling by Paul Lowe | Photography by Colin Cooke


58/16058 | S W E E T P A U L F A L L 2 0 1 1


59/160

fennel &rosemary-baked lamb(opposite page)

fennel seedsget the most

amazing tasteand aromawhen heatedup, just youwait!

pizza biancasuch a great

bread to bakeand reallyeasy.


60/160

pappardellewithmushroomsa mix betweena soup anda pasta dish,great for thosecold evenings.


62/160

espresso &cinnamoncake with nuts

& honeysuch a greatcake, perfectfor picnicsinor out of theforest.

honey-bakedfall vegetables(opposite page)

this is a great

side dish toany meat. i

just love thesweetnessthese veggiesget from thehoney.


64/160

all bruschettaone o myavorite, easyall dishes. ast

and tasty.

ennel &mushroomsaladwhen shavedthinly, ennelis amazing.

it has a mildanise favorthat goes sowell with thesour goatcheese.


65/160


66/16066 | S W E E T P A U L F A L L 2 0 1 1

Pappardelle with Mushrooms

A mix between a soup and a pasta dish, great or those

cold evenings.

Serves 4

5 oz assorted mushrooms


2 shallots, nely chopped

2 cloves garlic, nely chopped

3 cups chicken stock

6 oz pappardelle, cooked


resh thyme

1. Clean the mushrooms and cut the large ones in hal.

2. Heat the oil in a large pot and saut mushrooms, shallots,

and garlic until the mushrooms are golden. 3. Add stock and

bring to a boil. 4. Add the cooked pasta, season with salt and

pepper, and serve with resh thyme.

Fall Bruschetta

One o my avorite, easy all dishes. Fast and tasty.

Serves 4

2 small baguettes

olive oil

5 oz mushrooms

1 clove garlic, thinly sliced


resh thyme

1. Cut the baguettes in hal, lengthwise. 2. Drizzle with olive

oil and place on a baking tray. 3. Bake under the broiler

until golden. 4. Clean the mushrooms and cut the largeones in hal. 5. Heat 3 tablespoons o oil in a pan and saut

mushrooms and garlic until the mushrooms are golden.

6. Season with salt and pepper and resh thyme. 7. Arrange

the baguettes on a plate and add the mushrooms.

*Serve hot.

Fennel & Mushroom Salad

When shaved thinly, ennel is amazing. It has a mild anise

favor that goes so well with the sour goat cheese.

Serves 4

2 oz mushrooms1 small bulb o ennel, thinly sliced (use a mandolin i you

have one)

small bunch beet greens

20 blackberries

2 oz goat cheese, crumbled

olive oil


1. Clean the mushrooms and cut the large ones in hal.

2. Heat 1 tablespoon o oil in a pan and saut mushrooms

until golden. 3. Arrange ennel, beet greens, blackberries,

goat cheese, and mushrooms on plates. 4. Drizzle with olive

oil and season with salt and pepper.

Honey-Baked Fall Vegetables

This is a great side dish to any meat. I just love the sweetness

these veggies get rom the honey.

Serves 4

3 red beets, peeled and cut in hal

3 golden beets, peeled and cut in hal

3 turnips, peeled and cut in hal

8 carrots, peeled

1 whole head o garlic, just cut of the top5 tablespoon olive oil

2 tablespoon honey

resh thyme


1. Heat oven to 360F. 2. Place all the vegetables in an

oven-proo dish and drizzle with olive oil and honey.

3. Sprinkle with thyme and salt and pepper. 4. Bake until sot.

*Serve warm.

food from

the forest

recipes



Pizza Bianca

Such a great bread to bakeand really easy.

Makes 22 teaspoon active dry yeast

2 cups warm water

1 tablespoon honey

5 cups four


faky salt

resh rosemary

1. In a large bowl, dissolve yeast in water and honey; let stand

or 5 minutes. 2. Add in four a little at a time and stir well.

3. Add oil and salt, and stir until dough comes away romthe bowl. 4. Knead or 1 minute. 5. Cover with plastic wrap

and set in a warm area to rise, about 2 hours. 6. Heat oven

to 450F. 7, Divide dough into 2 balls and fatten out each on

a foured surace. 8. Transer to baking trays covered with

parchment paper. 9. Drizzle with olive oil and sprinkle with

salt and rosemary. 10. Bake or 7 to 8 minutes until golden.

Fennel & Rosemary-Baked Lamb

Fennel seeds get the most amazing taste and aroma when

heated up, just you wait!

Serves 4

4 double lamb chops


ennel seeds

4 rosemary twigs


juice rom 1 lemon

1. Heat the oven to 400F. 2. Start with rubbing the salt

and pepper and ennel seeds into the lamb chops. 3. Using

kitchen twine, tie a rosemary twig onto each chop. 4. Heat

the oil in a pan, ry the chops 1 minute on each side. 5. Drizzle

with lemon juice and place in the oven. 6. Bake or 5 minutes.*Serve warm.

Espresso & Cinnamon Cake with Nuts & Honey

Such a great cake, perect or picnicsin or out o the orest.

Serves 8112 stick butter34 light brown sugar

1 egg

1 cup plain four

1 teaspoon baking powder14 cup strong espresso12 teaspoon ground cinnamon14 cup milk

3 oz unsalted nuts

5 tablespoon honey

1. Preheat the oven to 320F. 2. Beat butter and sugar until

fuy. 3. Add the egg and mix well. 4. Add four, baking

powder, cinnamon, espresso, and milk and mix well. 5. Pour

the batter into a greased, round baking dish. 6. Bake until

rm, about 1 hour.

*Cool and serve with the nuts and honey on top.


68/16068 | S W E E T P A U L F A L L 2 0 1 1

Styling by Paul Lowe | Photography by Hector Sanchez



So just dip it!

Its really amazingbydipping an object in a can ofpaint you can transform itinto something that looksmuch more designer andexpensive. Its super easy,fast, and fun!

Fill a plastic container withthe paintmake sure its bigenough to dip the biggeritems in.


70/16070 | S W E E T P A U L F A L L 2 0 1 1

UTENSILS

You will need:

wooden utensils

oil based paint

1. Dip your utensil in the container o

paint. 2. Hold it over the container or a

while so that most o the excess paint

can drip of.*Once dry they are ready to use. But

o course, no dishwasher. I would say

these are mostly or decor.

SHOES

You will need:

canvas sneakers

oil based paint

1. Dip the shoe and hold it over the

container or a while so that most othe excess paint can drip of. 2. Hang

the shoe over newspaper by their

laces. Make sure they hang straight,

otherwise the perect paint line will be

not so perect.

*Once dry they are ready to use.

VASES AND BOWLS

You will need:

simple white vases or plain bowls, mine

are romwestelm.com

oil based paint

1. Dip the vase or bowl and then hold

it over the container or a while so that

most o the excess paint can drip of.2. Place it on a newspaper. Move the

vase or bowl every 5 minutes so that it

doesnt get stuck to the paper.

*Once dry they are ready to use.

LAMPS

You will need:

wicker lamps, mine are romikea.com

paint

Here I cheated. As the shades are toolarge to dip I simply painted them with

a large brush. Just ollow the wicker

stripes to make the edges sharp.
http://westelm.com/http://westelm.com/http://ikea.com/http://ikea.com/http://ikea.com/http://westelm.com/


72/16072 | S W E E T P A U L F A L L 2 0 1 1


74/16074 | S W E E T P A U L F A L L 2 0 1 1



SPOONS

You will need:

old spoons

oil based paint

1. Dip the spoon in the paint.

2. Hold it over the container or a while

so that most o the excess paint can

drip of.*Once dry they are ready to use. But o

course, no dishwasher.

CHAIR

You will need:

chair, I got this one atikea.com

oil based paint

This is easier to do beore you assemble the chair.

1. Dip each leg in the paint and let it dry on newspaper.

*Once 100 per cent dry you can assemble the chair anduse it.

TABLE

You will need:

wooden table, this one is romikea.com

oil based paint

1. Paint the top o the table and dip the top o the legs in paint

2. Let them dry on newspaper and assemble the table.

*Now its ready to use.
http://ikea.com/http://ikea.com/http://ikea.com/http://ikea.com/http://ikea.com/http://ikea.com/


76/16076 | S W E E T P A U L F A L L 2 0 1 1

Mexican

I was never a big mexican oodan until I had some real mexican

ood in Arizona a ew years back.

Enough lime, homemadesalsa, and tortillas are thekey words here.

The favors are crisp and clean.

Food+styling by Paul Lowe

Photography by Colin Cooke



Homemade Tortillas

Mexican Crab Soup


78/16078 | S W E E T P A U L F A L L 2 0 1 1

Tomatillo Salsa

Chilaquiles with Chicken


80/16080 | S W E E T P A U L F A L L 2 0 1 1

Fish & Avocado Tortillas

Pulled Pork with Pickled Onion


82/16082 | S W E E T P A U L F A L L 2 0 1 1



Flan


84/16084 | S W E E T P A U L F A L L 2 0 1 1

Mexican Crab Soup

This is such a great soup, and easy to make. You can even

make it a day in advance.

Serves 4

1 cup tomato juice34 cup clam juice

3 tablespoons lime juice

1 teaspoon Tabasco

salt to taste

1 small yellow onion, fnely chopped

14 oz resh crab meat

8 cooked and cleaned shrimps

12 cherry tomatoes, cut in hal

red chili akes

1. In a large bowl mix together tomato juice, clam juice, lime

juice, and Tabasco. 2. Season with salt. 3. Add onion, crab

meat, shrimps, and tomatoes. 4. Chill and serve with a

sprinkling o red chii fakes.

Homemade Tortillas

I promise you that these are awesome, and nothing like

store-bought tortillas.

Makes 12

2 cups plain our

1 teaspoon salt

1 stick butter, in cubes14 cup water

1. In a large bowl mix four and salt. 2. Add the butter and

use your hands to work it into the four. The result should be

a very coarse mixture. 3. Add water and knead the dough

together. I it seems too dry, just add some more water.

4. Cover with plastic wrap and let it rest in the ridge or 1

hour. 5. Cut the dough into 12 pieces, and roll each piece

out to a round tortilla. 6. Cook in a dry skillet over high heat,

about 40 seconds on each side. 7. Keep warm in a towel.

*Serve and enjoy while warm.

Tomatillo Salsa

This ery salsa takes ood to a new level.

Makes 2 cups

2 lbs tomatillos, cleaned and coarsely chopped

4 serrano chilies, coarsely chopped

3 garlic cloves, coarsely chopped12 cup chopped cilantro

1 small yellow onion, chopped

2 teaspoons salt

1. Place all the ingredients in a ood processor and blend until

theyre a smooth salsa.

*Keeps in the ridge or 5 to 6 days.

Chilaquiles with Chicken

A great salad, perect or lunch.

Serves 4

2 chicken breasts

1 teaspoon red chili akes12 teaspoon salt

1 tablespoon olive oil

4 tortillas, sliced into strips

4 tablespoons corn oil

4 oz eta cheese, crumbled

lettuce

tomatillo salsa (see recipe)

1 lime, cut into wedges

1. Preheat the oven to 325F. 2. Rub the chicken with chili

fakes, salt, and olive oil. 3. Place in an ovenproo dish and

bake or 15 minutes. 4. Take out the breasts and let them rest

or 10 minutes. 5. Pull the meat apart and place in a bowl.

6. Heat the oil in a pan and ry the tortilla strips until crispy.

7. Add the strips to a bowl with the eta, lettuce, and chicken.

*Serve with tomatillo salsa and lime.

Mexican

Recipes



Fish & Avocado Tortillas

These are my avorite. I use cod, but you can use any orm

white sh you want.

Serves 4

1.3 lbs cod flet

1 teaspoon salt

1 teaspoon red chili akes1 tablespoon olive oil

lettuce

1 avocado, sliced

12 cherry tomatoes, cut in hal

tomatillo salsa

juice rom 1 lime

resh cilantro

1. Preheat the oven to 325F. 2. Rub the cod with chili fakes,

salt, and olive oil. 3. Place in an ovenproo dish and bake or

12 to 15 minutes, or until the fakes start alling apart. 4. Fill

the tortillas with lettuce, cod, avocado, tomatoes, tomatillo

salsa, lime juice, and cilantro.

Pulled Pork with Pickled Onion

This is the perect nger ood. Or just make them into

big tortillas!

Serves 8

1 red onion, thinly sliced12 cup white wine vinegar12 teaspoon salt

4 lbs pork shoulder

2 teaspoons salt1 teaspoon cumin

14 teaspoon all spice12 teaspoon pepper

1 tablespoon oregano12 cup orange juice14 cup white wine vinegar

mini tortillas

tomatillo salsa

sour cream, or serving

1. Place onion, vinegar, and salt in a small saucepan and

bring to a boil. 2. Let the mixture boil or 1 minute, remove

rom heat, and let the mixture sit or 4 hours. 3. Heat oven to

260F. 4. Rub the pork shoulder with all the spices and place

it in a large ovenproo dish. 5. Pour orange juice and vinegar

over the shoulder, and cover with oil. 6. Bake or 3 hours or

until the meat alls apart.7.

Pull the meat apart and place it ina bowl. Add some o the cooking liquid.

*Serve with the onion, on mini tortillas, with tomatillo salsa

and sour cream.

Flan

Nothing beats a velvety-golden fan. Serve it with some

strong coee.

Serves 634 cup sugar

112 cup sweet condensed milk

312 cups ull at milk

5 large eggs

seeds rom 12 vanilla bean18 teaspoon salt

1. Preheat oven to 325F. 2. Place the sugar in a small

saucepan and let it melt on medium heat. 3. Pour into

a 9-inch round pie dish. 4. In a large bowl stir together

condensed milk, milk, eggs, vanilla, and salt. 5. Pour into the

pie dish. 6. Fill the pie dish with warm water until its 34 ull.

7. Cover with oil. 8. Bake or about 1 to 114 hours. The fan

should be rm while still a little wiggly. 9. Let cool. Loosen the

edges with a shape knie and turn it onto a platter.*Serve with whipped cream.


86/16086 | S W E E T P A U L F A L L 2 0 1 1

Styling by Paul LowePhotography by Alexandra Grablewski

Silhouettes

The Basic Silhouette

Take a photo of someone, and hold it up

against a window.

The image will be backlit, so the person

in front will be dark. Then its really easy

to cut it out.

A good tip is to add an eyelash where

the eye is, it looks better that way and

your silhouette gets more depth.

Use your cutout as a template, you can

scan it and make it smaller or bigger.

Book PagesHere I printed out the silhouettes on oldbook pages using my home computer.

The trick is to just make one at a time,

since the paper can be brittle.

Ive always loved old-fashionedsilhouettes. I remember some inour house growing up. Ive triedto drag them into our time.

7/31/2019 Sweet Pau

sweet paul mag fall 2011

Documents