sweetpaul2010fall-dl

8/3/2019 sweetpaul2010fall-dl

1/109chasing the sweet things in l ife

fall 2010 issue 2

maga

Fbulous Fll!


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http://www.elephantprops.com/


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table of contents

One for the Season

page 32

Cupcake

page 39

Well Opener

page 41

Enchanted Forest

page 42

Cakespage 52

One Pot Wonders

page 60

White Halloween

page 66

An Apple A Day

page 76

Farming

page 84

Picnic in a Forest

page 94

Let Me Entertian You

page 100

Thanks

page 108

In The Next Issue

page 109

Whats Up, Sweet Paul?

page 5

Contributors

page 6

Recipe Monday

page 8

Keep Your Eye On

page 10

My Happy Dishpage 12

Crafty Friday

page 14

Gorg-wanna

page 16

From Mormors Kitchen

page 18

Gorg-wanna Kids

page 20

Kid Colored Glasses

page 22

Wine

page 26

Gorg-wanna Food

page 28

Woof!

page 30


4/109

14 | S w e e t P a u l . F a l l 2 0 1 0
mailto:[email protected]://sabrakrockkids.com/


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Whats up, Sweet Paul?First of all, I have to thank you all for making the very first

issue of the magazine such a smash hit. The support and feedback have been

amazing. Its so awesome that something that was an old dream can come

true and that our dear readers love it. Its the best feeling ever!

And now here is the second issue: We have all worked really hard to bring

you a magazine that is filled with great ideas, tasty recipes and fun people. We

have been out in the forest, making costumes for dogs, trying to make the

same dog sit still on a chair, petting goats, picking mushrooms, painting

pumpkins white and much more. Its all in a days work here at Sweet Paul.

So, please enjoy this issuewe all sure did enjoy making it!

Stay sweet!

[email protected]
mailto:[email protected]:[email protected]


6/109

contributorsfall 2010 issue no. 2

What is your biggest food obsession right now?

Colin Cooke,

new York

Phtgaph

Anything from our

garden. Nettles, kohl-

rabi, kale and turnips

are some of the vegeta-

bles my wife Elizabeth

grows there. She

makes tinctures from

the herbs and we eat

fresh from the garden

every night.

Jim HensleY, oslo

wt/Phtgaph

Big, slow roasting ribs in

a giant home made grill.

VeslemoY ArAAskAr,

oslo

Phtgaph

Grilled scampi marinated

with sesame oil, sesame

seeds, garlic and soy

sauce. And lots of lime

squeezed on right before

I eat them.

iVY TAsHlik,

new York

At Dct

Lucky Charms cer

late night. Its healt

than you think!

JAniCe mAlkoTsis,

new York

wt/Cpy edt

Cheese. Any kind.

Can never, ever get

enough!

melinA HAmmer

new York

Phtgaph

Buttery avocado an

percent dark choco

(though not necess

together).
http://www.cookestudio.com/http://www.cookestudio.com/http://dreyerhensley.com/http://veslemoy.com/http://veslemoy.com/http://www.ivytashlik.com/http://www.ivytashlik.com/http://www.melinaphotos.com/http://www.melinaphotos.com/http://www.melinaphotos.com/http://www.ivytashlik.com/http://veslemoy.com/http://dreyerhensley.com/http://www.cookestudio.com/


7/109

Jennifer nolAn,

new York

Phtgaph

Portuguese kale soup,

as perected by my

riends and amily.

AlexAnDrA

GrAblewski,

new YorkPhtgaph

My moms blueberry

pie, ried oysters and

anything with chipotle

on it.

keVin norris,

new York

Phtgaph

Homemade strawberry

gelato at my neighbor-

hood ice cream shop.

moniCA bJerkeruD

sJoli, oslo

fd styt

Figs and mascarpone

with a good wine; sitting

under an olive tree some-

where in Italy.

kim m. moreAu,

new York

wtAll things squash. Ive

fnally mastered my basic

ratatouille.

frAnCes JAnisCH

new York

Phtgaph

Fresh seaoodcala

scallops, oysters, ma

in a vinaigrette and

panied by a chilled r

sAbrA kroCk,

new York

PhtgaphHomemade gelato!

ellen silVermAn

new York

PhtgaphSweet white cherri

also known as Rain

or Queen Anne, rom

Washington state.
http://www.agrablewski.com/http://www.agrablewski.com/http://www.agrablewski.com/http://www.kevinnorrisphoto.com/http://www.kevinnorrisphoto.com/http://www.sporenstrek.no/http://www.sporenstrek.no/http://www.francesjanisch.com/http://www.francesjanisch.com/http://sabrakrock.com/http://sabrakrock.com/http://www.ellensilverman.com/http://www.ellensilverman.com/http://www.ellensilverman.com/http://sabrakrock.com/http://www.agrablewski.com/http://www.francesjanisch.com/http://www.sporenstrek.no/http://www.kevinnorrisphoto.com/


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8 | S w e e t P a u l . F a l l 2 0 1 0

Food and Styling by Paul lowe | PhotograPhy by Colin Cooke

The perfecT fall cockTail wiTh a sweeT TasTe of berries and rosemary. i named

iT afTer my favoriTe abba singer. she is, afTer all, norwegian.

recipe monday

A CocktailCalled Anni-frid!


9/109

Fall Berries andRosemary Cooler

Makes 2 glasses

8 blackberries

10 blueberries

8 raspberries1/2 rosemary sprig

Juice from one lime

3 tablespoons simple syrup*1/4 cup vodka

Rosemary sprigs, for garnish

ple the errie nd roemry in

hker nd muddle for 1 minute.add lime juie, imle yru, vodk,

nd ie; hke well for 20 eond.

pour into two gle lled with ie.

serve with roemry rig. cheer!

*boil 1 u wter nd 1 u ugr

for 2 minute; ool.


10/109

14 | S w e e t P a u l . F a l l 2 0 1 0

crafty-fridaykeep your eye on

Natural Beauty

text by Janice MalkotSiS | PhotograPhy by Jennifer nolan

Nicolette oweN, owNer of BrooklyN-Based Nicolette camille

floral desigN, speaks here aBout iNspiratioN, memories aNd more


11/109

What is your background?

I grew up in the Hudson Valley. I studied

fine arts in college and spent some years

working in NYC with photographers

and for magazines. At some point, I

decided I wanted to change my direction

and location, so I moved to the west

coast. I was hoping to find a job working

with flowers, and rode my bike all over

town until I found the perfect littleflower shop. After a few weeks of riding,

I finally saw a Help Wanted sign in the

window! I knew that I had found the

career I was seeking when work stopped

feeling like work. I was even excited to

get up at dawn and work a 15-hour day.

After a few years I came back to Brooklyn

and decided to open my own floral

businessand I love every minute of it.

Well, maybe not the getting up at 5:00

a.m. all the time part.

When were you first introduced to the

world of flowers?

Gardening and flowers were a big part of

my childhood. My mother and grand-

mother always taught me to appreciate

the beauty of flowers, and the work and

care it takes to have a beautiful garden;

and of course the pleasure of cutting the

blooms to bring inside! My great grand-

father was a dahlia farmer; I didnt

know him, but I imagine how his love of

flowers was the inspiration for both mymother and grandmother.

When embarking on a project, do you already

have something in mind, or does inspiration

strike whilst in the midst of working?

Its a bit of a mix sometimes there

may be a color or texture that Im

particularly drawn to that I use as a

starting point. Sometimes I do have a

particular idea of what Id like to make.

But as I create flower arrangements, its

more of an organic process. Sometimes

the very flower that was my inspiration

may work itself out of an arrangement

by the time Im finished. I like to follow

my instincts, but first and foremost to

let the flowers speak for themselves.

What are your favorite flowers to work with?

It changes with the different seasons. I do

really love ranunculus, peonies, garden

roses, dahlias, hellebores, frittillaria,

anemones...I could go on and on and on.

What is your most memorable project?

One of the first weddings I did by myself

was for two of my very good friends. It

was out of town, so I decided to set up a

flower studio in my hotel room. I worked

the whole day before and most of thenight. It was so fun because all of my

friends were milling about the hotel, so

my room was a revolving door of friends

popping in to say helloand to drop off

a glass of champagne.

Are there any flowers that spark special

memories for youfrom your childhood?

Or maybe from a romance?

The sweet smell of lilac in early spring

floods me with memories. My grand-

mother had several huge lilac bushes(seemed like a forest to me back then). A

simple cluster of the lush blooms would be

on every table in the house and shed bring

lilac to all her friends and neighbors.

What do you see for the future in floral design?

I hope to seewhich is already happen-

inga movement to create floral arrange-

ments that are more organic looking,

inspired by nature and also a little wild.

Are there any particular flowers that

have a longer shelf life?

Most flowers should last about 4 to 5

days if they are fresh. Ranunculus last

very wellthey prefer shallow water,

hydrangea in the autumn last very

well and some varieties will dry nicely

and retain their color.

Can you offer Sweet Paul readers any tips on

how to prolong the life of an arrangement?

The best way to care for arrangements

is to give your stems a fresh cut when

you bring them home. Cut them on

an angle (this gives more surface air to

hydrate), and place into cool water. I

recommend changing the water every

other day and giving a fresh trim each

time. Keep away from direct sunlight,

and sources of heat and your flowers

will be happy.

Quick tiP when buying roSeS

You can feel the head of the rose

to check for rmness...(If you need to cu

anything cut the line (and em dashes): just

checking an avocado for ripeness


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12 | S w e e t P a u l . F a l l 2 0 1 0

Comforting memorie

ReciPeS by ann weSt | Styling by Paul lowe | PhotogRaPhy by colin cooke

The winner of This monThs Sweet Paul recipe conTesT is Ann wesT who shAred wiTh

us her wonderful BuTTernuT squAsh And whiTe BeAn sTew recipe.

my happy dish


13/109

w

w

place bean and chcken broth n a large ou

ot and cook for 45 nute, or untl jut oft.

meanwhle, eel and cube quah. (Ann ue

a vegetable eeler for the kn and oon to

coo out the eed.)

in a edu kllet, aut bacon, leek and

garlc n olve ol untl bacon tart to brown.

Add quah untl oftened.

Add bacon xture and quah to the bean.

Add wne, each reerve and

choed toatoe.

Add alt and eer to tate, and a

rnkle of freh thye.

str and er for about 45 nute or

untl done and avor have elded; adjut

eaonng. (more chcken broth ay need

to be added a the tew er; lqud

hould cover all.)

Garnh wth freh arley and thye.

serve wth cruty bread to oak u the

yuy broth.

Serves 4

2 tablesppons olive oil

1 pound white cannelloni beans, soaked

4 to 6 cups chicken or vegetable broth

3 cups butternut squash, cubed

4 to 5 slices of apple wood smoked

bacon, chopped

3 leeks, sliced

3 cloves garlic, crushed and chopped

2 tablespoons olive oil

1 cup white wine

1 tablespoon peach preserves

4 Roma tomatoes, chopped

Salt and pepper, to taste

6 fresh thyme sprigs

2 tablespoons parsley, chopped

Ann says

I love to share this dish with my amily and

riends, with big, crusty bread and a tangy

salad alongside. The favors in this stew make

me smile because they are sophisticated, yet

slightly sweet. This stew reminds me o whenI was a kid and mom made me good ole Camp-

bells bean and bacon soup. This is ar better,

but it still comorts like moms. This stew makes me happy

because my kids love itthey seriously ask or seconds and

thirdsyou cant beat that!

Butternut Squash + White Bean Stew


14/109

14 | S w e e t P a u l . F a l l 2 0 1 0

Get some Fun and Fashionable ideas For your pumpkins this year.

crafty-fridaycrafty friday

Pumpkin-mania

Styling By Paul lowe | PhotograPhy By Colin Cooke


15/109

(this page from top right)

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fro e fore. mo d juor re

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dc cee, cu qure oe e

ceer of e u. scoo ou e

eed d rd of e u. Covere oo of e u w o;

c ree. pu e deer ce

d ou re red o go!

Fahionistas

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te ve ju eed ou of mce

kor rg 2011 coeco new yor

fo wee. te gr re o w

er ew ooe o ef e w ju

er ed. bod: ze zero. tee re o

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fro fo gze d gue e o-u w o gue gu. te

erfec e howee gf for e f-

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Decoupaget u red vge

decouge. i coed od uerf r

i foud oo d red e

ug oe rer. i cu e ou

d gued e o e u w

regur crf gue.

McQueen

tod u red e e

fo deger aexder mcQuee.

he oce de woe odu of ud.

you w eed oe u d ou 120

uoer ud. Ju u e ud

oe oe u e oe eco

covered. te gre r ou c

e e ud ou d reue e we

howee over.

LV(opposite) t u red coeco of vge lou Vuo ug-

gge. i ued e ew o-ed e fro

sreo e, re gre

uff. ad werroof, oo, o ou c

ce our foe u oude.

i drew e er o d fed

off w re lV uggge g. you

oge o lou ef!

Sweet Paul . Fall


16/109

gorg-wannafood

Need somethiNg spooky oN your wall this halloweeN?

theN emily dumas priNt is perfect, aNd she made it just for you.

Spooky Walls

PhotograPhy by Colin Cooke16 | S w e e t P a u l . F a l l 2 0 1 0


17/109

Print: (opposite) artist Emiy Dums hs mde this pr

especiy for Sweet Pauls reders. Its ced a Fright

Night nd is inspired by her fvorite hoidy. The best th

is you wi receive 15 percent discount with this co

SWEET10; $15.00www.flowersinmay.com

KeePsaKe: Mexicn wedding house for two guys from Ho

nd Pnet. $32.00;www.homeandplanet.com

Owl: White Porcein Ow from Brookyn Rehb. $24.00

set of two ows;www.brooklynrehab.etsy.com

heart: Custom-mde embroidered hert from Minit

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nOte Pad: Hppy appe notepd from Night Ow Pp

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camera: Qing Hu Din F cmer from lomogrp

Designed by Hong Kong-bsed designer Dorothy Tng. $105.

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18 | S w e e t P a u l . F a l l 2 0 1 0

Mice + Cinnamon RollsMy grandmother was a champion when it came

storytelling. As a kid, I would curl up in bed b

side her just to hear her impart the most amazin

airytales. I dont know why, but they were alwa

about mice, and always in detailhow they liv

inside their cozy mouse holes, what their dcor wa

what kind o wallpaper, urniture and chinaawhat delicious meals they were eating while sittin

around a well-set table. I oten think my love o th

sweeter things in lie (good ood, pretty things an

wallpaper) all come rom my grandmothers detaile

and creative mice stories. The only thing is, I do

really love mice!

But her stories always came with an added b

nus: something sweet and delicious to eat. She w

an amazing baker and would easily whip up a ca

or cookies like there was no tomorrow. My avo

ite airytale snack was her antastic cinnamo

rolls, or skillingsboller as they are known Norway. Her secret ingredient was marzipa

(I know, like they are not attening enough!

promise you, when these hit the counter yo

amily will race to grab the frst one.

from mormorskitchen


19/109

by Paul lowe | PhotograPhy by ellen Silverman

w

In a small bowl, dissolve yeastin water and set aside for about

5 minutes.

In a large bowl, mix milk, sugar,

butter, salt and egg.

Skillingsboller

mks 10 s1/4 ounce package yeast1/2 cup warm water1/2 warm milk1/4 cup sugar1/3 cup melted butter

1 teaspoon salt1 egg

3 1/2 cups our

Filling:

1 stick butter, softened

1 tablespoon ground cinnamon

3 tablespoons sugar1/2 cup marzipan1/4 cup chopped almonds

Powdered sugar

Water

Add the yeast mixture to the our.

Knead dough on a oured surface

for a few minutes.

Place in a greased bowl, cover

with plastic wrap and leave at room

temperature for 1 1/2 hours.

Preheat oven to 350F.Roll dough out on a oured surface

to form a 10 x 15 rectangle.

For the lling:

Mix together butter, cinnamon

and sugar and spread on the dough.

Crumble the marzipan and add to

the dough; sprinkle with almonds.

Roll into a sausage shape and cut

into 10 slices.

Place on a parchment-paper-covered

cookie sheet and bake for about 8

minutes or until golden.Cool on a wire rack.

Mix together enough powdered

sugar and water until smooth; add

a little on each bun.


20/109

20 | S w e e t P a u l . F a l l 2 0 1 0

gorg-wannakids

PhotograPhy by sabra krock

This mzingy soft woo Btmn ht from Este is hnd-knitted in Ne

wi hve itte bt boys nd girs in frenzy. adjust the eye fp up or

depending on your chids mission of the dy. $45.00;www.estella-nyc.co

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21/109

For gret wy to brighten up bedroom or

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Drw on your cothes. Chkbord Tee comes with ch

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Super-cute robot bows mde of memine, so they wi not brek. $12.00

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22/109

Kid-Colored GlassesFor Don PurPle, kiDs Portraits arent about begging tykes to sit stillits

giving liFe to their imaginations, with sets anD styling to kiDs sPecs.

TexT by Kim moreau | PhoTograPhy by Sheri manSon


23/109

Kids see the promise in cast-offs. With ill-fitting clothes and

previously used packing materials, they build vignettes and

worlds more real, and realized, than most folks can imagine. But

as quickly as their attention was held, its forgotten, with boxes

returning to the business of being boxes moments later.

That is until Don Purple steps in.

I just thought how amazing it would be to do custom

portraits of children, in the sense that the child would convey to

me how they wanted to be seen, Don says. And thats the very

idea of Homespunphotos.com, which takes more cues fromVictorian-inspired portraiture than Olan Mills. Don hones in on

the purpose of a portraitto capture a person in a moment in

timeand gives children the opportunity to interact with props

and playthings that match their personality. If kids want to be

immortalized as a ballerina, a fireman, themselves, he makes it

so, styling sets and scenes that give them that world to exist in.

The whole objective with it really is to have it so the results are

grandiose, yet are off-kilter snaps that are perfectly childlike:

vibrant, layered, goofy, fashionable, surprisingly self-aware. The

tykes personality shine through as crisp as the colors in a

Crayola box.

And theres no lack of a rainbow-range of hues either.

Theres almost a special sense of color with kids and its some-thing we lose as we become adults, Don says. Kids feel so

free, and its such vivid colorful worlds they live in. Just like

Sweet Paul . fall
http://homespunphotos.com/http://homespunphotos.com/http://homespunphotos.com/


24/109

raising a child, the photos take a vi

Dons work is rooted in collaboration,

friends coming in to assist often, reso

fully repurposing all manner of adornm

and furniture, working together in a sh

style kids could learn from. His

collaborators are the photographer

course, and while he hopes to workmany, he particularly adores Sheri Ma

(sherimanson.com). Sheris combined l

work space was the backdrop for

shots, and her humor-infused, subject

style serves as a perfect comrade for

creations. We really get one another in

and behind the camera, Don says. It

honor to create with her. For this series

spun from the ultimate childs playt

Barbie. Going beyond the unbendable

and matted hair, Don found muse in

vintage iconography of Barbies prof

classic cameo in black that serves fshades of pink, while instantly conveyin

most famous doll on the planet. Barbie

perfect inspiration for the unconven

imagesa dichotomous doll, buxomly cr

from plastic, but with a heart of gold

wonder of a wild-eyed youth. She w

about mankind after all, Don jokes, T

why she had so many professions.

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25/109

Sweet Paul . fall


26/109

26| S w e e t P a u l . F a l l 2 0 1 0

Already, with the sun just over the hills, the inside o the truck was

like a steam room. Spent shotgun shells, assorted bolts and screws

and a surprising number o corks jumped around in the bright red

dirt covering the oor as we bounced down a road probably in

use since Julius Caesars day. The man driving had been talking

to me passionately or almost hal an hour in Italianwhich I

dont understand. He could have been explaining the oside rule

in soccer, or the secrets o his grandmothers manicotti. My guess

was that he was talking about wine.That year, 1997, everybody in Tuscany was talking about wine.

Summer had been hot and mostly dry. Early mornings were

mostly a light sweater kind o cool. Spring had come early, but

not so early to threaten the vine owers with rost. At a garden

restaurant outside o Panzano the old men scratched the earth

with the toes o their boots, squeezed grapes until the juice ran

through their fngers and tried to remember when they last elt

this good about a vintage. 1985? 71? Maybe this would be the

one to wipe clean the memory o 1955. All this talk about the

wine o the century, and still the grapes hung at their vines.

So what makes this year one to remember and the next year

one that turns us all into beer drinkers? Nature. Rain at harvest

time makes or thin and oten tart wine. Too much heat and

the grapes cook in the vineyard, making or wine with a

bad rubbery avor. Dont even think about hail. Frost

at owering can wipe out whole vineyards, but it can

also aect some o the owers leaving the others

to pull more avors out o the ground by way

o root systems reaching deep down. Thats

what the vine is doing. It is reaching down into the earth at on

end, and stretching into the sky at the other. A well-cared-or vi

lives about as long as a person. Each year it produces a ew cluste

o ruit, which give hints about how its lie has been. The vintne

job is to hear those hints and bottle them up. In any case, whats

the bottle came out o the earth and down rom the sky. Wine

a kind o language made with letters and words o stone and d

and a grammar o sun and rain.

So the wine talks to us while we talk about it.The truck skidded to a stop and the driver handed me a ve

large basket and a pair o garden shears as he pointed me in th

direction o grapes. It was my frst time, and I think I screwed

up, mostly. Luckily, or the vintage, I gave up quickly and heade

or the shade.

wine

The s of a VintageABC


27/109

text + PhotograPhy by Jim henSley

gwine Tips:

Tuscany is a dynamic wine region

known mostly for its red wine made

from the Sangiovese grape. The best

bottles age well, but plenty of easygo-

ing lighter-bodied reds are ready for

drinking soon after release.

Once in a lifetime: Sassicaia. Ok, its a

cabernet sauvignon, not a Sangiovese,

but its huge and dark and mysteriousits really, really Italian, in other words.

Whenever you can: Brunello di Mon-

talcino is recognized as Sangioveses

highest expression. Try Altesino or Le

Macioche if its a special occasion.

Whenever you want: Chianti! Felsina

Berardenga Chianti Classico is always

good. Fontodi is sometimes better.


28/109

Need some spice iN your life?

TheN These pickles are The aNswer.

Hot + Pickle

PhotograPhy by Kevin norris

28 | s w e e t P a u l . f a l l 2 0 1 0

gorg-wannafood


29/109

ChoColate: sti yu jut v t buy

ting bu it pkging. rgu

cti hipni t b i nt ny

igt t bd, but it ntin n zing

b it nt ii, bunt ng nd

y.www.roguechocolatier.com

Chips: wn it t ptt ip,

puitn t Sweet Paul Magazine. N ny

tpping, jut itt t i t bt. T ip

Zpp ; bt ktt

kd in pnut i.www.zapps.com

Walnut oil: sti t ipt ting

nug. a dizz a loivi nut i

v bt d i vn. o ty it v ny

t d, i ikn.www.alolivier.com

pepper Vinegar: Ti i n tk n t

u: a loivi uity ppp ving i gt

dding kik t yu d, but it gt

t u t dgz pk p, ikn nd tk.

www.alolivier.com

BisCuits: Butty utn biuit t

engi pny atin Biuit. lv ti

gn: md by pp, nt bt. md it

gg, butt nd juiy utn (ty kind

tt ik pp ub).www.artisanbiscuits.co.uk

hot and piCkled (ppit): f i pik-

ti nd i yu nt n it kik, t piy

pik Bkyn-bd mcu

jut t ting yu. Ty intingd it

ynn nd bn ppp, but t btpt i tt n t pik gn yu

n u t tv bin t k Bdy

my.www.mcclurespickles.com
http://www.roguechocolatier.com/http://www.roguechocolatier.com/http://www.zapps.com/http://www.zapps.com/http://www.alolivier.com/http://www.alolivier.com/http://www.alolivier.com/http://www.artisanbiscuits.co.uk/http://www.artisanbiscuits.co.uk/http://www.mcclurespickles.com/http://www.mcclurespickles.com/http://www.mcclurespickles.com/http://www.artisanbiscuits.co.uk/http://www.alolivier.com/http://www.alolivier.com/http://www.zapps.com/http://www.roguechocolatier.com/


30/109

Meatballs both you and your dog can enjoy

Get the ball!

PhotograPhy by Colin Cooke

30 | S w e e t P a u l . F a l l 2 0 1 0

woof!


31/109

w

w

Turkey MeatballsThese were my od dogs fv

woud mix them with some

rice or pst. Mke the me

in size tht wi t your do

Makes 10 to 20

(depending on size)1 pound ground turkey

1 cup cooked brown rice, cod1/2 cup cooked broccoi,

corsey chopped1/2 tespoon fresh oregno, ch

2 tbespoons vegetbe oi

Plae gound tuke, ie, b

and oegano in a lage bow

mix well using a lage spoo

roll to fom meatballs.

heat te oil in a medium-si

pan and f te meatballs; 5 to 10 minutes until ligtl

bowned on all sides.

remove fom pan and ool

(can be stoed in te feez

up to two monts.)

Pu Tip!

you an make tese meatb

fo ouself as well. just ad

one sauted opped onion

a love of gali, and salt a

peppe, to taste.

CardsThese crds from Tkkod must be the

cooest ones ever! Ech one mkes me ugh

out oud; nd tht sure is good thing. Ech

crd is $3.00. www.tkkod.com

Harness Im hrness guy. like them muchbetter thn cor. This one from Fetch Dog is

gret; pdded, ergonomicy correct nd with

fb design. $24.75; www.fetchdog.com

Bag How cute re these tote bgs from a-

Mighty? Just ove them. Theyre perfect gift to

give to ny pug owner you my know. Iustrted

by Gemm Corre. $20.00; www.-mighty.net

Bowl Does your dog et its food too fst? If so,

the Et Sow Bow from Greedy Pup just might do

the trick. Designed to sow down your dogs et-

ing pce. $32.00; www.greedypup.com

VesT Nothing bets hipster vest for your

dog, right? These Durngo vests from

Trixie+Penut wi keep your dog not ony

wrm, but so very styish. $39.00; www.trixie-

ndpenut.com
http://www.takkoda.com/http://www.fetchdog.com/http://www.all-mighty.net/http://www.greedypup.com/http://www.trixieandpeanut.com/http://www.trixieandpeanut.com/http://www.trixieandpeanut.com/http://www.trixieandpeanut.com/http://www.greedypup.com/http://www.all-mighty.net/http://www.fetchdog.com/http://www.takkoda.com/


32/109

Nothing says all quite like a bowl

o resh mushrooms. Its like having a li

piece o the woods in your kitchen.

Fall is also the best time o the year to

a great variety at your local armers

market. Mushrooms are just like people,

come in all sizes and colors. They are

feshy, spore-bearing ruiting bodies o

that grow above or on the soil.

one for the season

Food + styling by Paul lowe | PhotograPhy by ellen silverman

Mushrooms0


33/109

Srvs 4

1 ounce dried forest

mushroom mix

2 cups boiing wter

1 tbespoon butter

1 tbespoon oive oi

1 sm onion, chopped

2 gric coves, chopped1/2 cup pncett, diced

1 pound wid mushrooms,

cened nd chopped

2 cups vegetbe stock1/2 cup hevy crem

St nd pepper, to tste

Fresh herbs for grnish

Place the dried mushrooms in a bowl and

add the boiling water; let soak for 10 minutes.

Take them out and pour the liquid through a

cheesecloth-lined strainer; set aside.

Melt butter and oil in a large saucepan and

saut onion, garlic and pancetta until the

pancetta starts to get a little color.

Add the soaked and wild mushrooms and

saut another 3 minutes.

Take out a few of the fresh mushrooms for garnish.

Add stock and the mushroom liquid.

Reduce heat and let the soup simmer for 25 minutes.

Pour the soup into a food processor and pure

until creamy; transfer to saucepan and add cream.

Season with salt and pepper.

Pour into bowls and garnish with herbs

and mushrooms.

Creamy Mushroom and Pancetta SoupLove the earthy taste mixed with the salty pancetta. This is also good served cold.

G

Sweet Paul . Fall


34/109

Serves 4

Pizza dough:

1 cup lukewarm water

1 tablespoon honey

1 tablespoon dry yeast

2 1/2 cups our

1 teaspoon salt

4 tablespoons olive oil

Filling:2 small shallots, thinly sliced

1 cup fresh mushrooms, your

preference of type1/2 cup crumbled chvre

1 tablespoon honey

Flaky sea salt

Fresh sage

Start with the dough: mix water,

honey and yeast in medium-size bowl.

Let sit for 5 minutes so the yeast

starts to work.

Add our, salt and oil.

Work the dough well together.

Cover with plastic until it rises,

about 1 hour.

On a baking tray press the dough outwith your ngers, to form a large pizza.

Add shallots, mushrooms and chvre.

Drizzle with honey and a little salt.

Bake at 450F for about 5 to 6 minutes,

or until golden and crisp.

Serve topped with fresh sage.

Pizza with Mushroom, Honey and ChvreThis pizza is amazingthe sweet honey and the sour cheese complement

each other so well. A little honey in the dough makes the pizza extra crispy.

G


35/109

Morel and Garlic Pastawith SpinachA simpe a dish. Use your choice o

pasta; there are no rues here.

Srvs 4

1 pound mores1 tabespoon oive oi

2 shaots, thiny siced

3 garic coves, thiny siced1/2 cup bacon, diced

1 cup chicken stock

2 cups resh baby spinach

Sat and pepper, to taste

1 pound cooked pasta, any kind

Start with cleaning the morels:

cut them in half and rinse well

in cold water; let dry.

Heat the oil in a large pan and

saut the morels for 1 minute.

Add shallots, garlic and bacon

and saut until the bacon starts

to get some color.

Add stock and spinach.

Season with salt and pepper.

As soon as the spinach falls together,

pour the sauce over freshly cooked

pasta and serve.

G

G

Sweet Paul . fAll


36/109

You wi need:

A few pages from an od book

10 to 12 fresh mushrooms

Hair spray

Remove stems from mushrooms; place

them on the book pages and cover with

a large bowl.

Let stand for at least 1 hour.

Lift the bowl and spray the mushrooms

with hair spray. (I used 3 layers of hair

spray on mine.)

Mushroom Prints

You can use mushrooms for more than

just eating. They also make the most

amazing printsvery vintage and cool looking.

G

G

36 | S w e e t P a u l . F A l l 2 0 1 0


37/109

Srvs 4

1 ounce dried orest mushrooms

2 cups boiing water

2 tabespoons butter

2 tabespoons oive oi1 medium onion, ney chopped

2 garic coves, ney chopped

1 ceery stak, ney chopped

1 1/2 cups Arborio rice1/2 cup white wine

2 quarts chicken stock, warm

4 ounces mixed resh mushrooms,

siced i arge, sauted unti

goden in 2 tabespoons butter1/2 cup grated Parmesan cheese


Extra Parmesan or garnish

Place the dried mushrooms in a large

bowl and add the boiling water; let stand

for 5 minutes.

Remove the mushrooms and pour

the liquid through a cheesecloth-lined strainer; set aside.

Melt butter and oil in a large saucepan

and saut onion, garlic and celery until

the garlic becomes soft.

Add the rice and stir it well into the mixture

Add wine and stir until its almost evaporate

Add 1 cup stock; stir until its almost

gone, then add more stock.

Continue until the rice is al dente (soft

but with a little texture in the middle).

Add the soaked mushrooms, the sauted

mushrooms and Parmesan.

Mix well and season with salt and pepper.Serve with some extra Parmesan on top.

Mushroom RisottoThis turns out great every time I make it. You can also add asparagus or peas.

G

Sweet Paul . fAll


38/109

Corsage:

A new spin on the old drab corsage.

What youll 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 linerstogether; followed by gluingthe small ones inside them.Hot glue the ribbon to the bottomof 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 wraparound it and secure in the middleof 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

ri l .i

ci .i

amps:

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

They mighT look small and

liTTle wild ones are big when iT comes T

one for the season

r .i

OfftotheCDrink StationTurn an old card-board lid into yourdrink station. Fillit with all yourbeautiul glasses,

some simple fowers

and bottles o soda,

mixers and juices.

i |

/ /1 1 : :

s

e, cut to 1-ch cubes

sed)

ated sua, plus exta fo dust

amo, as desed

luts

osted

, appox. 2 tablespoos

00F.

gar, cinnamon and nuts.

n counter, short side facing you.

Brush with butter and dust lightly with granulated sugar.

Place 1/2 apple mixture on phyllo about 2 inches

from the edge closest to you. Spread evenly across

dough leaving 1 inch on both sides.

Fold in sides of dough over mixture and roll dough

away from you creating cigar-like roll lled with

dough. Do not roll too tightly or dough will tear.

Place seam-side down on a non-stick baking sheet,

brush with butter and sprinkle with sanding sugar.

Repeat with remaining lling.

Bake for 10 to 15 minutes or until phyllo dough is

golden. Allow to cool slightly and then cut rolls into

slices of desired length.

ling

S w e e t P a u l . S P r i n g 2 0 1 0 | 59

/ /1 1 : 1:

f ood + S t yl i n g

b y P aul l owe

P h ot ograP h y b y

C ol i n C ook e

Thecoo

lesT

mealof

Theday

r kf t.i / /1 1 : :

+ Awesome

R | styling by paul l owe | photogRaphy by colin cooke

eet Paul recipe conTesT is sarah eisler who shared

s recipe for sTicky ribs an d awesome mac-n-cheese.

my happy dish

: :

Dlcous Spr!

spring 2010 issue 1

magazine

Did youcheck out the

first issue ofSweet Paul

Magazine?If not, check

it out here!
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14 | S w e e t P a u l . F a l l 2 0 1 0

These cupckes hve wonderfu o

vor to them

Svs 41/2 cup sted butter, softened1/2 cup sugr

2 eggs

1 cup pin our

1 tespoon bking powder

1/4 cup unsweetened coco powderGrted zest of 1 ornge

Fs3 1/2 ounces bittersweet chocote, ch

7 tbespoons unsted butter, softe

1 cup confectioners sugr

2 tbespoons unsweetened coco p

P v 350F.B b s

cm.a s b .a , bk p, cc

zs b cmF b pp s b

f b 12 15 ms.C ck.

M cc v bb c.B b, cfcs s

cc sm.S m cc.

Pp fs v p f cpcks c p

f p.

ChocolateOrangeCupcakFood + Styling By Paul lowe | PhotograPhy By FranCeS JaniSCh

Sweet Paul . Fall


40/109

Want To AdvertiseIn Sweet Paul Magzine?

ContaCt us at:

[email protected], and we will send you our new media plan.
mailto:[email protected]:[email protected]


41/109

fall 2010 issue no. 2

ENCHANTED FORE

WHite HalloWee

AN APPLE A D

tHe sWeet life of faRMin

ONE POT WONDE

Cak

PICNIC IN A FORE

let Me enteRtain Yo


42/109

14 | S w e e t P a u l . F a l l 2 0 1 0

Enchanted Foresta menu inspired by the colors oF a Forest, all dressed their autumn best.

Food + Styling by Paul lowe | PhotograPhy by Colin Cooke


43/109

Sweet Paul . fall


44/109

Srvs 4

1 medium 15.5-ounce cn of

white cnneini bens, rinsed

1 gric cove, ney chopped

3 tbespoons oive oi


4 rge portobeo mushrooms,

cened with stem removed

2 tbespoons oive oi

4 brioche buns

1 sm bunch of rugu

eves, wshed

For h bn dip

Pc bns, gric nd oiv

oi in food procssor nd

bnd ni crmy.

Sson ih s nd pppr.

S h mshrooms in

oiv oi, bo 2 mins

on ch sid.

Sson ih s nd pppr.

Srv ho on brioch bn

ih h bn dip nd

hndf of rg.

Portobello MushrooMs with bean DiP

I wys try to come up with something vegetrin for my friends.

This is gret dish to serve, ike herty burger (without the beef!).

44 | S w e e t P a u l . F a l l 2 0 1 0


45/109

Serves 6

1 pound fresh chicken livers,

cleaned

1 cup milk

3 tablespoons butter

1 small yellow onion, chopped

1 teaspoon fresh thyme1/2 teaspoon salt1/2 teaspoon pepper1/4 cup cognac


Topping

1 stick butter

6 sprigs of thyme

In a small bowl, soak the chicken

livers in milk for 24 hours.

Drain well.

In a large pan, melt the butter

and saut the onion until soft.

Add the chicken liver and thyme,

salt and pepper.Cook, stirring all the while, until

the livers are browned on the

outside, about 5 minutes.

Add the cognac and cook until

most of the liquid is gone.

Remove from heat.

In a food processor, pure

the mixture until smooth.

Add the butter and pulse to blend.

Spoon the pt into 6 ramekins.

Melt the butter (for the topping)

and spoon away any unclarities

(the butter should be totally clear).

Pour over the ramekins and adda thyme sprig in each.

Refrigerate until rm, at least

5 hours.

Serve with toasted brioche.

ChiCken Liver PtI just love the smooth and creamy texture of this pt. Its easy to make and so good.


46/109

Srvs 44 rge pottoes, peeed nd

chopped

1 rge eek, wshed nd cut

in 4-inch sices

1 sm yeow onion, chopped

1 cn chestnuts, drined

4 sprigs fresh thyme


3 tbespoons oive oi

4 cups chicken stock

1 cup hevy crem

Croutons, to serve

2 tbespoons hevy crem,

to serve

Prha ovn o 390F.Pac poaos, k, onion andchsns in a sma roasing pan.

Add hym and sason ih sa and pppr.Sprink ih oi and roas for abo

15 mins, or ni poaos ar sof.Pac vgabs in a bndr or foodprocssor and add h sock.

Ba ni hick and cramy.Por ino a arg sacpan and add cram.

Bring o a boi and simmr for 10 mins.Sason ih sa and pppr.

Srv ih croons and a spashof havy cram.

Roasted Potato, Leek and Chestnut souP

Perfect f souprich, cremy nd with ots of meding vors.

46 | S w e e t P A u l . F a l l 2 0 1 0


47/109

Maks 4Short crust:

2 cups white our1/4 cup sugr1/2 tespoon st

2 sticks butter, t room temperture

1 egg yok

Mix ingredients unti it just comes

together. The dough shoud fee oose.

Ro out dough thiny between two yers

of prchment pper.

Chi unti rm.

Pie Fiing

2 crrots, peeed nd chopped

2 rge pottoes, peeed nd chopped

1 prsnip, peeed nd chopped

1 yeow onion, peeed nd chopped

2 chicken brests


4 tbespoons oive oi

2 tbespoons pin our


1 tbespoon fresh thyme, chopped

1 tbespoon fresh prsey, chopped

1 egg, ighty beten

Prha ovn o 390F.Pac carros, poaos, parsnip,

onion and chickn in a roasing pan.Sason ih sa and pppr, and

oiv oi; mix .Roas for 20 mins.Rmov chickn and vgabs and

por h iqid ino a sma sacpan.

Ha and hisk in or.

Add sock, a i a a im, andhisk ni cramy.

Simmr on o ha hi sirring.Add hym and parsy; sa and pp

C p h chickn and mix ihvgabs and gravy.Fi 4 ovnproof pi bos ih h

C 4 ronds from h shor crsshod b approx. 2 inchs biggr

han h bos.Pac on bos and prss dgs o sC o avs ih a af shapd

cooki cr in h shor crsand pac on h pis.

Brsh ih gg.Bak ni godn bron, abo

30 mins. Srv arm.

Fall Roasted ChiCken Pies

One of my fvorite comfort foods everits wys gret feeing to ift the id of the pn nd behod the mzing rom

Sweet PAul . Fall


48/109

Srvs 61 de-boned eg of amb (Ask

your butcher to do it for you.)


2 tabespoons fresh whoe mint

2 tabespoons fresh whoerosemary

4 garic coves, roughy chopped

4 ong sprigs of fresh rosemary

2 fennes, siced

12 garic coves

5 tabespoons oive oi

Prhat ovn to 400F.

Rb th mat ith salt and ppprand plac on a ctting board.

Sprinkl ith mint, rosmary and garlic.Roll it p in th shap of a big sasag;

Roasted Lamb FiLLed with RosemaRy, mint and GaRLic

Does not get more fa than this. You can this amb with any of your favorite herbs.

plac th rosmary springs on top.

Ti th hol roast ith btchrs tinPlac in a larg roasting dish.Add fnnl, garlic and oliv oil.

Roast for 11

/2 hors.Lt it rst 15 mints bfor slicing.

Srv ith mashd potatos,a grn salad and mint jlly.

48| S w e e T P A u L . F A l l 2 0 1 0


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50/109

Makes 20

1 1/2 cups our1/2 cup butter, cold and cubed

1 cup grated Parmesan cheese1/4 cup milk

1 tablespoon fennel seeds

In a bowl of a food proces-

sor, add our and butter andpulse until mixture resembles

coarse meal.Add cheese and pulseto combine.

Transfer the mixture

to a large bowl.Stir in milk.

Form the dough into a 1-inch logand wrap in parchment paper.

Chill until rm, at least 1 hour.

Preheat oven to 350F.

Line a baking sheet with baking paper.Cut the log into 1/4-inch rounds and

place on tray.Sprinkle with fennel seeds.

Bake until golden, about 10 to 12 minutes.Cool on a wire rack.

Fennel and Parmesan shortbread

Perfect companion to any cheese.


51/109

Srvs 81/4 cup butter, softened, plus

extra for greasing pan

1 cup sugar

1 large egg

2 cups plain our

2 tablespoons baking powder1/2 teaspoon salt1/2 cup milk

2 cups fresh blueberries

Topping3/4 cup plain our1/2 cup sugar1/3 cup butter, cold

Sweetened condensed milk,

for drizzling

Prha ovn o 375F.Gras a 9-inch springform pan ih br.

Cram br and sgar; ba in h gg.Add or, baking podr, sa, brand mik and ba ni smooh.

Fod in bbrris.Spoon mixr ino pan.

Mix or and sgar (for opping) ina sma bo.Add br and crmb i ih yor hands.

Sprink on op of cak.Bak for 45 o 50 mins.

If h opping sars o go o bron,covr i ih foi.Coo and srv ih snd

condnsd mik o drizz ovr cak.

BlueBerry StreuSel Cake

What a great cake. And to serve it with sweetened condensed mik, a stroke o genius!

Sweet PAul . fAll


52/109

Fo o d + sty lin g by Pa u l lo we | Ph o to g r a Ph y by Fr a n ces Ja n isch

Its bakIng tIme, get those pans out and start the oven.

here are fIve amazIng cakes for you to try.


53/109

Srvs 10

2 lemons

1 cup sugar

1 cup water

11

/4 cups milk3 eggs

1 teaspoon vanilla extract3/4 cup plain our1/2 cup sugar

6 tablespoons salted butter, melted,

plus extra for pan 1 portion of

lemon curd, see page 561/4 cup heavy cream, whisked

to cream

Sar ih h candid lmon

pl: Pl h lmons and ry

o c off as mch of h hish as yo can sing a sharp

knif. C ino hin srips.

Cook 1/2 cp sgar and ar

in a small sacpan.

Add lmon pl and l simmr

for 10 mins.

Drain and plac h lmon pls

on parchmn papr.Sprinkl ih h rs of h sgar

and l cool.

Ba milk, ggs and vanilla in a

larg bol.

Add or, sgar and br. Mix ll.

Plac cool for 30 mins.

In an 8-inch skill, por 2 ablspoons

of bar and cook for 30 sconds on

ach sid. Bn ach crp coa

h skill ih a lil br. L cool.

Plac on crp on a plar, add

approx. 2 ablspoons lmon crdon op; sprad i arond.

Plac anohr crp on op and conin

nil yo hav sd all h crps.

Add cram and op ih h candid

lmon pl.

1,000 layer cake

Ok, maybe not a 1,000 layers, but at least 30. This crepe cake is easy to

make and a real tasty treat.

Sweet PAuL . fall


54/109

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Sweet Paul . Spring 20

crm ovr h choco.Sir ni is smooh crm; coo.

Nx, mk h sd crm ing:

Pc sgr, r nd corn syrp in rg scpn on o h nd sir ni

sgr is dissovd.trn h h p o mdim nd omixr o cook iho sirring ni h

sgr rns drk mbr (bo 10mins). Rmov from h nd por inh crm. (I i bbb s yo do so.)

Sir . Sir in br nd r d s.l coo in h rfrigror.

tim for h ck:

Pc ingrdins in rg bond sir ni h br is smooh.Divid br ino o grsd

9-inch ck pns.Bk 350F for bo 35 o 40 mins,

or ni oodn skr coms o cn.Coo on ir rck.Pc on ck on pr or ck snd

nd sprd h crm crm ovr h ck.add h scond yr of ck nd nish off

ih yr of h choco crm.Sprink ih i r d s.

Kp h ck rfrigrd ni rdyo srv. (Kps for s for dysif covrd.)

Srvs 10

Choco frosing

1 pound bittersweet chocolate,

chopped

2 cups heavy cream

For sd crm ing:1

/2 cup sugar3 tablespoons water

1 tablespoon light corn syrup1/3 cup heavy cream

2 tablespoons butter1/2 teaspoon eur de sel

For h ck:2 cups sugar

1 3/4 cups plain our3/4 cup unsweetened

cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda2 eggs

1 cup milk1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup hot water

For h choco frosing:

Pc choco in rg bo.Bring crm o boi in sm

scpn nd por h ho

Salted Caramel and ChoColate Cake

This is an amazing cake, just love the salted caramel flling. Takes caramel to a new level.


56/109

Lemon and CoConut Cake

A lot of work but worth all the effort. If you make it, you wont regret itits that good.

Serves 10For the lemon curd:

3 large eggs

3 large egg yolks1/2 cup sugar1/3 cup lemon juice

1 teaspoon grated lemon zest

6 tablespoons salted butter,

softened

For the cake:

3 cups sugar

1 1/2 cups salted butter, softened

8 large eggs


2 cups buttermilk

5 cups plain our

1 teaspoon baking soda

For the frosting:

11

/2 cups sugar3 large egg whites1/3 cup water

2 teaspoons light corn syrup1/4 teaspoon cream of tartar


2 cups coconut akes1/2 cup coconut akes, toasted

in a dry pan

Start with the lemon curd. Place eggs, yolks,sugar, lemon juice and zest in a metal bowl.

Stir well and place on top of a double boiler.Whisk until the curd starts to thicken (takes

about 6 to 7 minutes). Remove from heat;stir in butter. Cool.


In a large bowl, beat sugar and butteruntil light and creamy.Add the eggs, one at a time, mixing

well between each.Add vanilla and buttermilk and stir well.Stir in our and baking soda. Mix until

batter becomes smooth.Spoon into two greased 9-inch cake pans.

Bake for about 30 minutes, or untila wooden skewer comes out clean.Cool on a wire rack.

Whisk sugar, egg whites, water, corn syrup

and cream of tartar in a large metal bowl.Place in a double boiler.Use a hand mixer and beat until themixture becomes thick and creamy.

Take off the heat, add vanilla and beatuntil cool. Place one cake on a cake stand.

Using a long knife, cut the cake in half,horizontally.Add 1/4 of the curd. Repeat the process.Spread the frosting on the cake; press

coconut akes into frosting. Sprinklewith the toasted coconut akes.

Refrigerate until ready to be served.


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58/109


59/109

Sweet Potato and SPice cake

The smell of this cake will drive you crazy. The taste is pretty

awesome, too. Serve with butter and jam.

Serves 101 cup salted butter, softened

2 1/2 cups light brown sugar

4 large eggs

1 cup milk

1 1/2 cups canned sweet potato

pure4 cups plain our

4 tablespoons baking powder

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1 teaspoon ground nutmeg

Powdered sugar, for dusting

Preheat oven to 350F.Beat butter and sugar until pale.

Add eggs, one at a time,and beat well.Add milk and pumpkin

pure. Beat well.Add our, baking powd

and spices and beat un

batter is smooth.Pour into a well-grease

bundt pan.Bake until golden and a

wooden skewer comes clean (about 1 hour).

Cool on a wire rack for minutes; ip over on a stand. Dust with powde

sugar before serving.


60/109

One Pot Wonders

Fo o d + sty lin g by Pau l lo we | Ph o to g r a Ph y by Melin a h a MMer


61/109

Srvs 42 pounds pottoes, peeed

nd cubed1/2 cup mik, wrm

1 stick butter2 tbespoons sour crem


2 tbespoons butter

1 1/2 pounds ground mb

1 crrot, peeed nd ney

chopped

1 medium yeow onion,

peeed nd ney chopped

1 sm ceery root, peeed

nd ney chopped

2 coves gric, ney chopped

1 tespoon fresh thyme, chopped

1 tbespoon pin our1 1/2 cups beef stock

2 tespoons Worcestershire suce1/2 cup frozen pes

Prha ovn o 350F.

Sar wih h poaos: In aarg sacpan, boi ni sof

in nsad war.Drain and add mik, br

and sor cram.

Mash w and sason wihsa and pppr; S asid.

M h br in a argsacpan and brown h

grond amb.Rmov from pan and addcarro, onion, cry roo,

garic and hym.Sa ni h onion bco

sof, abo 5 mins.Add or and mix w.

Por in h sock and mixr cook for 1 min.

Add Worcsrshir sacma and pas.Mix w.

Sason wih sa and pppAdd h mashd poaos op and v i wih a knif

Bak ni godn, abo10 mins.

ShepherdS pie

Good oe British pub food. When this is done right, oh my!

Not rey one-dish recipe, but most.

SWeet PAul . Fall


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Serves 4


1 tablespoon olive oil

3 pounds short ribsSalt and pepper, to taste

2 carrots, peeled and chopped

1 large yellow onion, peeled

and chopped

2 ribs of celery, chopped

6 cloves of garlic, chopped

4 sprigs of fresh thyme

1 cup red wine

1 1/2 cups beef stock

15 small potatoes, cut in half

Preheat oven to 350F.Melt butter and olive oil in a large

ovenproof pan.Rub the ribs with salt and pepper.

Brown the ribs on all sides.Remove from pan and add carrots,onion, celery, garlic and thyme.

Saut until the onion becomes soft,about 5 minutes.

Add the ribs, wine and stock.Cover and place in oven.

After 2 hours, take it out, give ita little stir and add the potatoes.Cook for another 30 to 45 minutes,

or until the meat falls off the bone.

Serve with the potatoes cookedin the sauce.

Red Wine BRaised shoRt RiBs

A perfect fall dish: I always add potatoes. I love how they soak up the

sauce and become even more avorful.


63/109

Srvs 4

2 tbespoons oive oi

1 medium yeow onion, chopped

4 coves gric, chopped

2 crrots, peeed nd chopped2 rge pottoes, peeed nd

diced

1 by e

1 tbespoon resh rosemry,

ney chopped


3 cups wter1/4 cup grted Prmesn

1 pound ke, chopped

1 pound cnned white bens,

rinsed


Ha h oil in a larg sacpan.

Sa onion, garlic, carros, poaos,

bay laf and rosmary nil h

onion bcoms sof, abo 5 mins.Add sock and ar and bring o a boil.

L h sop simmr for 15 mins.

Add Parmsan and kal, simmr

for anohr 10 mins.

Add h bans; sason ih sal

and pppr.

Srv in ho bols ih good rsic brad.

Kale and Bean Soup with parmeSan

This is rey herty soup spin on Tuscn ben soup. Use resh stock,

it mkes the dierence.

Sweet PAuL . fall 20


64/109

Srvs 41 rge orgnic chicken


20 sm pottoes, cut in hf

6 shots, peeed nd cut in hf6 coves gric, whoe1/2 cup pricot jm1/2 cup mpe syrup1/4 cup oive oi

Sac:1 cup crem1/2 cup quity chicken stock


Prha ovn o 400F.Rb h chickn ih sal

and pppr and plac in alarg roasing ray.

Add poaos, shallos and garlic.

Mix oghr aprico jam and maplsyrp in a small bol and por half

h mixr ovr h chickn.Drizzl h hol ray ih oliv oil.Roas for abo 1 1/2 hors, or nil

chickn is don.Por o 1/2 cp of h jics

rmaining ino a small sacpan.Covr h chickn ih foil and l

rs 12 mins.In h manim, simmr h cookingjics, cram and sock.

L h sac simmr for 10 o15 mins or nil i hickns;

Sason ih sal and pppr.

C h chickn and srv ihpoaos, shallos, garlic and sac.

Maple Roasted ChiCken with apRiCot JaM

This is one of my signture dishesso good. You dont hve to mke

the suce, you cn serve it one with the juices from the rosting try.

(But the suce dds nother dimension, beieve me!)

64 | S w e e t P A u L . F a l l 2 0 1 0


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Serves 4


1 tablespoon olive oil

2 pounds chuck beef, cut

into 1-inch cubes


2 carrots, peeled and chopped

10 shallots, peeled and cut in half

6 garlic cloves, whole1/2 cup pancetta, diced

2 cups beef broth

1 tablespoon tomato paste

1 large can chopped tomatoes,

without juice3/4 bottle of good dry red wine

1 bay leaf

15 black peppercorns

Salt, to tasteFresh parsley, for garnish

Melt the butter and oil in

a large saucepan.

Brown the meat on all sides

and season well with salt and

pepper; set aside.

Add carrots, shallots, garlic

and pancetta and saut until

the onions a little soft,

about 6 to 7 minutes.

Add the broth and scrape the

bottom of the saucepan (for

added avor).

Add the meat, tomato paste,

chopped tomatoes, red wine,

bay leaf and peppercorns.

Cover and let the stew simmer

for at least 4 to 5 hours;stirring every 15 minutes.

Serve with fresh parsley on top;

accompany with a green salad and

some good country-style bread.

Beef BourguignonI still remember the rst time I had thisI was 12 years old and a neighbor

invited me to dinner. I was such a happy kid that night. (Still am!)

Sweet PaulTp!This stew gets even

better if you make i

one day in advance;

gets thicker and the

avors become riche


66/109

White HalloweenSweet Paul does not always follow the rules

thats why our halloween this year is all

sty lin g by Pa u l lo we | Ph o to g r a Ph y by a lex a n d r a g r a blewsk i

white.


67/109

Headpiece

Stt by mkng tmt wth . (Mk su ts bg nugh hs h.) cut ut h n th m

th b wh yu hs w b. pnt th h wht usng gu t nt; t y. Usng gu, y t th m wh th s shu b n wh th h shu b; snk wth gtt. Ht gu tw

20-nh ng bbns n h msk (n bk) t k n . Th ns s m nt b wth w

fst w s whsks. T t yu hs ns usng ub-s t.

GliTTer Box place card

cv umkn-sh b tt b mwww.marthastewartcrafts.com, wth t gu n thn gtt.

bst gtt s Gmn gss gtt mwww.tinseltrading.com. Ht gu sm n t s ,

t stm wth wht fst w. Ht gu t n .
http://www.marthastewartcrafts.com/http://www.marthastewartcrafts.com/http://www.marthastewartcrafts.com/http://www.tinseltrading.com/http://www.tinseltrading.com/http://www.tinseltrading.com/http://www.tinseltrading.com/http://www.marthastewartcrafts.com/


68/109


69/109

Bags

Pper cndy b with print

fromwww.tinseltrading.com.
http://www.tinseltrading.com/http://www.tinseltrading.com/http://www.tinseltrading.com/http://www.tinseltrading.com/


70/109

Table SeTTingnt vs txtrs k d ks.

Pc tm t t s y wd

rr, d s tm t pc

fwrs, st d pppr skrs d

tr kck-kcks.

ghoST in an egg CuP

Mk st pk mr s

wts d sr. F pp

d pp tt sts t cps.

70 | S w e e t P a u l . F a l l 2 0 1 0


71/109

Trick or TreaT Bag

Stt by mn pumpn tmplt,

yu n nd t sy nln.

cut ut tw pumpns dbd.

cut ut 2 lvs s wll.

Thn, ut ut 2-nh wd nd

20-nh ln stp dbd.

Ht lu th stp t n th

pumpns s tht th stp stnds up.

rmmb t m hl n tp.Ht lu th th pumpn n tp,

s yu hv 3-D pumpn.

glu n th tw lvs.

Pnt t wht wth t pnt.

Usn t lu, pnt th lu n th

stm, lvs nd ds th pumpn.

gltt wth slv lss ltt.

M hndl wht fst w

nd ht lu thm n pl.


72/109

Family Picturesmk o no pook

wh gogg . yo n g

h n g f o

nd n g h on wh

g. if o don wn g

o vng phoo, j

op of h phoo nd

op nd.

72 | S w e e t P a u l . F a l l 2 0 1 0


73/109

Oliver the clOwn

co a p o a pap

gu ad pa a p o

o op. l dy. cu ou a o sap

ad sap o a o a. Gu

ds og usg a o gu gu.

ho gu ag pooos ad ma

bbos pa, ad gu o ps

o bbo sd a (o b dud s ). t oa s mad o

ou 5x40 ps o o s

og ad ufd. O a sd,

s o o bbos o aoud

s k. ho gu a ma bbo

as addd doao.


74/109

Bottles

Yu can nd d b a fa

mark r hi.

Prin u nay ingrdin ik

vampir bd and rg y juic and

gu hm h b. Yu can u

d brkn cra a h ppr.

74| S w e e t P a u l . F a l l 2 0 1 0


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76/109

An Apple A Day

Apples may not be the health

panacea that the old adage suggests,

but they are the quintessential fall

fruit and wonderfully versatile. On the

East Coast, the local apples found at

farmers markets after the fall harvest

are stored in massive cold storage

throughout the year and brought to

market in batches. In the fall, however,

local apples are fresh from the trees

and are a culinary delight. Not only are

they wonderful to be eaten out-of-hand,

apples can be baked, poached, used in

sauces, butters, pies and salads.

The following guide shows perfect

uses for some of the apples you will nd

in the farmers markets this season.

We hope that the ve recipes we put

together provide some inspiration for

sweet recipes you can take advantage

of using this wonderful fruit.

F ood + St yl in g + P h ot ograP hy by Sabra K roc K


77/109

Maks 12 mfns1 cup all purpose our

1 cup whole wheat pastry our

1 teaspoon salt

2 teaspoon baking powder1 cup milk

1 stick unsalted butter, melted

2 large eggs, lightly beaten1/2 cup granulated sugar1/4 cup brown sugar

1 tablespoon cinnamon1/4 teaspoon cloves

1 apple, such as Granny Smith,

cored and diced

Prha ovn o 350F.Mix dry ingrdins and sif.

Mix ingrdins; combin

Add app pics.Spoon ino mfn cps and

bak for abo 25 mins,or ni a cak sr

coms o can.

Apple muffins

Note: Fill mufn cups with the batter as there is little

rise to the mufns)

Sweet PAul . fall


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Perect or saucesCooks down well. Others includeJonathan (spicy/tangy) and

Honeycup (sweet)

McIntosh

Great or saladsCrisp apples with browning

-resistant fesh. Othersinclude Cameo and Cortland

RedDelicious

Gala

All purpose-apGood or general u

including snacking, sand baking. Others in

Empire and Jonag

Great or bakingHolds shape well. Othersinclude Idared, Pink Lady

and Ginger Gold

Braeburn

Granny Smit

Golden

Delicious

Rome


79/109

Maks 4Four good bking ppes,

cored nd scored round

the midde (eve unpeeed)

2 cups ppe cider1/4 cup brown sugr1/2 cup goden risins

4 cinnmon sticks

2 tbespoons unsted butter1/2 tespoon cinnmon1/8 tespoon ground coves

Prha ovn o 375F.In a sma bo, mix sgar,

raisins, cinnamon and covs.Pac apps prigh in a

baking dish. Fi apps gnrosy

ih sgar mixr. Add anyrmaining mixr and raisinso dish. Add app cidr o covron inch of h boom of h

apps. Do ops of apps ihbr. Pac a cinnamon sick

in ach caviy. Covr pan iha n of parchmn papr-indaminm foi.

Bak for 1 hor, or ni apps ar

knif-ndr (chck priodicay).

Baked apples with

Brown sugar, golden

raisins and cinnamon

Sweet PAul . Fall 20


80/109

Makes 4

4 baking apples, peeled with

the stem on

1 1/2 cups granulated sugar

2 vanilla beans, split

and scraped

4 cinnamon sticks1/2 cup water, 1/2 cup apple

cider mixture to cover

2 star anise

4 dried allspice berries

Place apples and seasonings

in a large, heavy-bottomed

saucepan (Note: add both

scraped vanilla and scraped pods).

Cover with water and cider, bring

to a simmer for about 25 minutes,

or until apples are soft enough to

be easily pierced with a knife.

Remove apples and seasonings (reserveseasonings) and bring poaching liquid to a boil.

Reduce heat to a simmer until 1 cup liquid

remains, and is thick and syrupy.

Serve apples in individual bowls.

Pour poaching liquid over each.

Add seasonings to bowls to

garnish, if desired.

Serve warm.

Poached aPPles with star anise and cinnamon


81/109

Mks 3 cps

4 pounds -purpose or sucing

ppes peeed, cored nd cut

into 1-inch pieces

2 cups ppe cider

1 1/2 cups grnuted sugr

2 tbespoons emon juice

1 vni ben, scrped

1 tbespoon cinnmon1/4 tespon spice

Combin pps nd cidr in

rg hvy-boomd scpn.

Bring o boi ovr mdim-high

h, sirring occsiony.

Rdc h nd simmr for 20

mins or ni pps r ndr.

Sir in sgr, mon jic vni,

cinnmon nd spic. Rrn o boi, rdc h, nd simmr

gny for bo 35 mins, or

ni mixr is vry hick.

Apple butter

Sweet Paul . fall 20


82/109

82 | S w e e t P a u l . F a l l 2 0 1 0


83/109

Rustic apple taRt (opposite)

Adapted from Jacques Pepin in Food + Wine

Makes 4 individual tarts

3 large baking apples, cored, peeled if

desired, and sliced into 3/4-inch wedges3/4 cup all purpose our3/4 cup whole wheat our

Pinch of salt1 1/2 sticks cold unsalted butter, plus

2 tablespoons melted butter1/3 cup ice water

3 tablespoons granulated sugar

2 tablespoons sanding sugar1/4 cup apple preserves, melted

and strained if desired

Preheat oven to 400F.In a food processor, pulse the our withthe salt. Add the butter and pulse 10

times or until the butter is the size of peas.

Sprinkle the ice water over mixture andprocess until just moistened and doughbegins to form into a ball. Transfer to alightly oured work surface and knead

to ensure moisture is evenly distributed.

Divide the dough into four equal portionsand form into attened disks. Roll each

portion of dough into a rough circle (neednot be perfect). Transfer dough to aparchment-lined baking sheet.

In a large bowl, mix apples and sugar by

hand. Arrange apples in an overlappingspiral pattern in the center of each roundof dough, leaving at least one inch of dough

around the outside. Fold dough towardcenter of tart to create a rustic edge (dough

will not cover tart completely). Chill forten minutes; brush apples and dough withmelted butter. Sprinkle with sanding sugar.

Bake for about 45 minutes or until applesare soft and bubbling and dough is golden

brown. Cover with foil if dough beginsto brown too quickly while cooking.

Remove from oven and spoon preservesover apples.


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Farming

the sweet life of

text by Janice Malkotsis | food b y Paul lowe | PhotograPhy by ellen silverM


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ive years ago, lie or Todd and Shereen Wilcox

used to be about working long hours during the weekor Todd in advertising; or Shereen,

baking breadand going to their country home

in Pennsylvania to regroup. These days, theyre

still working long hours without much rest on the weekends, but

neither seems to mind all that much.

Ater participating in a ten-month cheese-making internship on

a arm in Vermont, theyre living the lie theyve always wanted:

being outdoors, growing their own ood and raising and working

with animals.

When theyre not spending fve to eight hours in the cheese room

devoting their time to the process o making various cheeses (goat,

chevre, eta), theyre preparing or the weekend armers markets in

the New York City areaweighing, wrapping, pricing and packing

coolers. When theyre not packing cheese, theyre managing the

health and wellness o their goats (orty in total), which they

lovingly reer to the emales as the girls. This includes milking and

eeding and keeping things, in general, clean. When not caring or

the goats, there are the chickens and our dogs to contend with.

F

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Serves 42 tablespoons melted butter

1 package of lo pastry

10 large eggs


1 1/2 cups sour cream

4 ounces soft goat cheese,

crumbled

2 tablespoons dill, chopped

3 scallions, thinly sliced


Brush a large ovenproof dishwith butter.

Place the lo inside and cut offexcess pastry; brush with butter.In a large bowl, beat eggs, salt,

pepper, sour cream, goat cheeseand dill until well combined.

Pour into the dish andsprinkle with scallions.Bake for about 40 to 50

minutes, or until just set.Serve hot or cold.

Goat Cheese and dill QuiChe

I love making quiche and pies with lo dough; it gets so crispy

and aky, and so much faster.


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Srvs 46 rge beets

2 tbespoons oive oi

2 pounds cooked pst

(penne works gret)

2 cups resh bby spinch

6 ounces chvre cheese, crumbed


Oive oi or drizzing

Prh ovn o 350F.

Pc h bs in rosingdish nd drizz ih oiv oi.

Bk for bo 30 mins, orni h bs bcom ndr.Coo nd p off h skin.

C ino dgs.On rg srving pr,

mix oghr bs, ps,spinch nd chvr.Sson ih s nd pppr,

nd drizz ih oiv oi.

Pasta salad with Roasted

Beets and ChvRe Cheese

This is such simpe nd tsty unch sd. I you wnt to mke it

into rger me, mix in gried chicken or poched smon.

Sweet Paul . fall


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Ardith Mae farm is not certified organic, but sustain-

able practices are followed, and the cheese facility

includes a conservation and recycling water system. The

goats have year-round access to a lightly wooded five-

acre paddock, and during the growing season can graze

on the additional 30 acres. The goats do not receive any

unnecessary antibiotics, and are never given hormones.

Todd and Shereen support their farm community and

purchase locally grown hay and grain. For more informa-

tion, go to www.ardithmae.com.

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http://www.ardithmae.com/http://www.ardithmae.com/


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Srvs 41/2 cup chopped green oives

1 sm red onion, ney chopped

2 tbespoons oive oi

1 1/2 pounds ground mb

2 scions, ney chopped1 tespoon curry powder


2 tbespoons oive oi

8 thick sices o semi-sot

got cheese

4 brioche buns

Sr ih h rish: In mdim bo,

mix oghr oivs, onion nd oiv oi;

S sid.

In mdim bo, combin grond mb,

scions, crry podr, s nd pppr.Mix nd form ino 4 pis.

H h oi in rg ski nd cook

ni brond nd js cookd hrogh.

Pc o sics of chs on op of

ch brgr.

Pc h brgr on boom hf of h

brioch nd dd oiv rish, covr ih

h op nd srv.

Lamb burger with OLive reLish and gOat Cheese

Use semi-sot got cheese with wshed rind on this burger. It mets wonderuy

nd tstes even better.

Sweet Paul . fall


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These kids are smarTer Than hansel and GreTel

when GoinG inTo The foresT. sTocked up wiTh bread, jam

and hoT chocolaTe, and noT a wiTch in siGhT.

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Picnic in a Forest

Fo o d + sty lin g by Mo n ica b . sjo li | Ph o to g r a Ph y by V esleMo y V r a a s

Serves 4

1 3/4 cups milk1/2 cup cream4 ounces bittersweet chocolate1/2 teaspoon pure vanilla

Heat milk and cream in a small

saucepan.

Add chocolate and vanilla and

whisk until smooth.

Serve immediately.

Hot CHoColate

Nothing tastes as good as a hot cup

of chocolate on a cold day. For a more

grown-up taste, add 1/2 tablespoon of

instant coffee.

a


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Maks 6 cps

1 pound plums, rm ones are best

1 pound apples, like Granny Smith3/4 cups water

2 cups sugar2 cinnamon sticks

1 vanilla pod, cut in half lengthwise

Rmov h pis from h pms

and coarsy chop.

P, cor and dic h apps.

In a mdim sacpan, cook pms, apps,

ar, cinnamon sicks and vania.

Simmr for abo 8 o 10 mins; h fri

shod bcom sof.

Sir in sgar.Bring o a boi and sir ni h sgar is

compy dissovd.

Por h jam ino can jars; o h op.

Add a id and coo; sor in h fridg.

Plum and aPPle Jam

Gret for tost, or use s ings in pies nd ckes.

a

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sweetpaul2010fall-dl

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