spring 2010 • issue 1
magazine
Delicious Spring!
chasing the sweet things in life
photograph by Sabra KrocK oppoSite photograph by Kurt Jo
4 | Sweet Paul . Spring 2010
What’s up, Sweet Paul? I am so extremely proud to be able to say welcome to the very first issue of Sweet Paul Magazine. Having my own magazine has been a long-time dream and something I used to joke about. And now it’s here. Wow! It’s been so much fun working on this project, a lot of hard work, but when you work on something so exciting, you don’t really mind. Of course, I didn’t do this all on my own. I have some amazing people who contributed to this magazine, as you will see in the following pages. So, what can you expect? Easy and elegant recipes, fun and stylish crafts, exciting crafters, entertaining ideas and much, much more. I want this to be a magazine that you, dear reader, will use. Print out pages, link on your blogs or e-mail pages to your friends. It’s all possible here. You can also click on those products you like and you will be taken directly to their website. I would also love to hear from you: What do you like? What do you not like? What would you like to see more of? Together, we can make this a great magazine. Stay sweet!
paul@sweetpaulmag.com
keep your eye on
Natural Beauty IntervIewed by JanIce MalkotsIs | GrooMInG by brenda photoGraphy by lIsa
10 | S w e e t P a u l . S p r i n g 2 0 1 0
Fa I r s t e I n
MoMperousse
While incorporating the beauty of the natural World into her Work, Julia White, JeWelWeeds, founder and resident artist, creates environmentally friendly products made to last. Can you briefly tell us about yourself? I live in Brooklyn with my husband and many, many houseplants. Right now I’m really excited about my Meyer lemon tree. It has about four tiny baby lemons on it, and I’m really hoping that I can get at least one to mature and ripen. I can never say no to a new tool or gadget. I love to bake and cook and wish that I had more time for both.
to be able to shut the door and walk away at the end of the day without having to clean up!
Do you come from an ecoconscious family/background? Yes, and way before it was cool to be! My mom is a science teacher and an environmentalist and this definitely informed my sensibilities and influenced my plans to make Jewelweeds as eco-conscious as possible.
Are you a neatnik or mad scientist when working? I am certainly not a neatnik— not by any stretch of the imagination! But I do really love to start a project by reorganizing my space. Maybe it’s just a method of procrastination, but it really helps me get excited and energized for something new. But then again, I’m someone who constantly forgets where I’ve put stuff away, so sometimes I’m more productive in a mess!
What is your greatest inspiration? The natural world, no question. Where do you do your best work? Since I do just about all of my work at home, I would have to say at home, but I always get a creative recharge by getting outside. Luckily, we live really close to Prospect Park and the Brooklyn Botanic Garden. Where is your work space? I’m lucky enough to have a tiny room in our apartment that is solely dedicated as the Jewelweeds studio. It is so nice
Do you like to work in silence or with music blaring (or somewhere in between)? I definitely need some noise, I feel very still and uncreative in silence. I usually have on NPR throughout the day, but occasionally I need a break from the “real world” and Pandora is wonderful for that.
Any trade secrets/words of wisdom you’d like to divulge to Sweet Paul readers? Don’t ever throw away old toothbrushes—they are so useful for cleaning all sorts of things, especially block printing stamps and silk screens. (How unglamorous is that!) For more information, go to: www.jewelweeds.com.
Jeweled SuStainability Using techniques such as block printing and hand embroidery, Jewelweeds’ handcrafted products are made on sustainable textiles like linen and organic cotton.
crafty friday crafty-friday
cheap + stylish With the aid of a seWing machine, you can turn three tree tea toWels into a stylish apron.
By Paul lowe | PhotograPhy By alexandra graBlewski and Colin Cooke 14 | s w e e t P a u l . s p r i n g 2 0 1 0
1
4
2
To make your apron: 1. Large checkered towels are the best to use, since they have built-in lines to follow making it easier to cut nice and straight. Cut off 5 inches of two towels. 2. Sew the right sides of the two cut towels together. 3. To make the top of the apron, place the last towel on a table and place any apron on top. Cut off the extra material and fold in all cut ends and sew them together. Sew the top of the apron to the large “apron skirt.” 4. Use the leftover strips from the two first aprons and sew them together as long strips.
3
5. Cut one in half and sew the ends to the “apron skirt” that goes around your waist. Cut the last strip in half and sew it onto each side of the top of the apron. (This is the piece that you tie around your neck.)
gorg-wanna
Instant Mustache Need aN iNstaNt mustache? these haNdkerchiefs are the perfect solutioN to turN your little oNe iNto a dali or sellek. for a raNge of colors aNd patterNs, go to www.avrilloreti.com. PhotograPh by Sabra KrocK
18 | S w e e t P a u l . S p r i n g 2 0 1 0
instant pleasers (Clockwise from top left): Yolk child-sized chair by Little Nest. Comes in 8 colors, $585.00; www.littlenest.com. Blue owl family paper on wood collage by Lorena Siminovich, $140.00; www.petitcollage. com. Coco pillow made of a vintage silk scarf from JB Design, $98.00; (only pillow cover) www.jbdesign.no. The handmade marketplace, how to sell your crafts by Kari Chapin, $14.95; www.ama zon. com. Want to win this book? Send us an e-mail and tell us what you think of this issue of Sweet Paul Magazine at giveaway@sweetpaulmag.com. Porcelain wallpaper from Studio Ditte, $181.00 a roll; www.studioditte.nl. Matryoska buttons by Thomas Paul, $ 10.00; www.thomaspaul.com.
Y WIN S! THI
woof!
Tasty treat
NothiNg gets my dog’s tail waggiNg as much as wheN i bake these simple aNd tasty treats for him.
by Paul lowe | PhotograPhy by Colin Cooke
w Peanut Bones Make a bunch and keep them in an airtight jar. Try to use organic ingredients, so you know what your dog is eating. Bone-shaped cookie cutters can be found at most baking supply stores. Makes 25 treats 2 tablespoons canola oil 1 /2 cup peanut butter (all-natural or organic) 1 cup water 1 1/2 cups whole wheat flour 1 1/2 cups white flour 3 tablespoons unsalted peanuts, chopped
(clockwise from top left) Pet bungalow in walnut with chrome legs, $675.00; www.trixieandpeanut.com. Dixie pendant in stainless steel, designed by Aaron Stewart, $41.68; www.polli.com.au. Outfit from the Grungy pop line, wristband $7.00, tie $8.00 and cap $10.00; www.petheadshop.com. Double Bowl elevated dog feeders made of wooden wine crates with stainless steel bowls, from $175.00; www. whineanddiner.net. Olive’s Bubble+squeak organic dog shampoo with peppermint, rosemary and lavender, $15.50; www.olivegreendog.com.
Preheat oven to 350ËšF. In a large bowl combine canola oil, peanut butter and water. Add both types of flour, and work the dough together.
w
w
Wrap in plastic and let it rest for 30 minutes. Knead dough into firm ball and roll to 1/4-inch thickness. Use a bone cookie cutter to cut out small bones. Place on a parchment paper-lined cookie sheet. Sprinkle with peanuts and press them lightly into the bones. Bake for 10 to 12 minutes. Cool on a wire rack. Store in a jar with a tight lid.
S w e e t P a u l . S P r i n G 2 0 1 0 | 23
w Ramps and Chile Pasta There is so much flavor in this simple dish. If you can, try making your own bread crumbs—it will bring the flavor up a couple of notches. Serves 4 3 tablespoons olive oil, plus extra for serving 20 ramps, chopped 2 teaspoons red chile flakes Pinch of salt 3 tablespoons dry bread crumbs 1 pound dry linguine
w
Heat oil in a medium pan and add ramps. Sauté until tender, about 3 minutes. Add red chile flakes and salt. Cook pasta al dente in salted water. Drain pasta and add to pan. Toss gently. Divide pasta between 4 plates. Drizzle with olive oil and sprinkle with bread crumbs.
Paul’s tips!
Try making bread crumbs using brioche bread for enhanced flavor. Break the bread apart with your hands and crumble into small pieces. Place on a baking tray and bake at 300°F, until dry and a bit golden, about 20 minutes. Store in an airtight container.
26 | S w e e t P a u l . S p r i n g 2 0 1 0
One For The Seasons.indd 26
5/7/10 5:08:33 PM
w Ramp and Pancetta Frittata I absolutely love frittatas—especially since they’re so easy to make. They also are the perfect brunch food. Preheat oven to 350°F. Heat a medium pan and sauté pancetta and ramps until golden; set aside. In a bowl, whisk together egg, egg whites, cream, Parmesan, salt and pepper. Place pancetta and ramps in a 10” skillet and pour in egg mixture. Place skillet in oven and bake the frittata until set and golden, about 15 minutes. Cut into wedges and serve with the sautéed ramps and Parmesan on top.
w
Serves 4 4 ounces pancetta, cubed 4 ramps, thinly sliced 5 large eggs 2 large egg whites 1 /2 cup cream 1 /4 cup Parmesan cheese grated, plus 1 tablespoon for serving Salt and pepper, to taste 8 ramps for garnish, sautéed until soft in 1 tablespoon olive oil
esT l o co day e The h of T l a me
food + Styling b y Pa u l l o w e PhotograPhy by Colin Cooke
Norwegian Eggs Benedict I just love poached eggs with smoked salmon: The combination of these flavors scream brunch! (Don’t forget the Bloody Mary accompaniment.) Serves 4 4 cups water 1 tablespoon white vine vinegar 4 large eggs 4 slices brioche, toasted and buttered 1 cup baby spinach 4 large smoked salmon slices Salt and pepper, to taste
Bring water to just under boiling in a large pot. Add vinegar. Crack eggs, one at a time, into water; simmer approx. 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry. Place spinach, salmon and egg on each slice of toast. Sprinkle with salt and pepper. Serve while egg is hot.
S w e e t P a u l . S p r I n g 2 0 1 0 | 31
T To make clown haTs, you will need: craft paper, size a4 works well, fabric, paper glue, hot glue gun, pom-poms, ribbons start with gluing the fabric to the craft paper using the paper glue. let it dry. Roll the paper together to create a cone shape. hot glue the sides together. Trim the bottom part of the cone so that you have a straight end. hot glue the ribbon around the bottom edge of the cone. cut off a pom-pom and hot glue it to the top of the hat.
f o o d + S t y l i n g b y Pa u l l o w e | P h o t o g r a P h y b y a l e x a n d r a g r a b l e w S k i
f f O
e h C t i rc o t
us
InvIte your frIends to a cIrcus-themed party! S w e e t P a u l S P r i n g 2 0 1 0 | 37
“SpotS and BannerS” Carrot Cake This is a great cake, incredibly moist and flavorful. You can make one large cake or turn it into cupcakes, see previous page. Serves 20 kids or 10 adults 4 eggs 1 1/4 cups canola oil 2 cups light brown sugar 2 teaspoons vanilla extract 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 /2 teaspoon salt 2 teaspoons ground cinnamon 1 /2 teaspoon ground ginger 3 cups grated carrots Frosting 1 /2 cup soft butter 8 ounces cream cheese 4 cups powdered sugar 1 teaspoon vanilla extract Preheat oven to 350˚F. In the bowl of an electric mixer beat eggs, oil, sugar and vanilla until creamy. Add flour, baking powder, baking soda, salt, cinnamon and ginger and mix well. Stir in the carrots. Pour the batter into a buttered and floured pan. Bake for approx. 45 to 50 minutes or until a cake tester comes out clean. Cool on a wire rack. For the frosting: Place butter, cream cheese, powdered sugar and vanilla in the bowl of an electric mixer. Beat until smooth and creamy. Place the cake on a cake stand and cover with an even layer of frosting. Roll out the fondant and cut out circles with a cookie cutter or a glass. Place the fondant circles on the frosting.
T To make umbrellas, you will need: Craft paper, A4 works great 2x2 fabric scraps Paper glue Lollipop sticks Hot glue gun Glue the fabric to the paper using paper glue. Let it dry. Using the bottom of a glass as a template, cut out circles in the fabric. As you would with a round cake, cut off two slices. Hot glue the ends together. Finally, using the glue gun, adhere the umbrella to the stick.
T To make The elephanT broach, you will need: Craft paper, A4 4x4 fabric scraps Paper glue Hot glue gun Ribbon Pom-pom Broach pin, can be bought at craft stores Start with gluing the fabric to the paper using paper glue. Let it dry before cutting out the elephant. (I used a cookie cutter here as template.) Glue ribbons around head, feet and belly using a hot glue gun. Glue a pom-pom on the end of the trunk and finish off by gluing a pin on the back. S w e e t P a u l . S p r i n g 2 0 1 0 | 43
Let Me Entertain You Turn your Table inTo a conversaTion piece—even before guesTs have Time To siT down.
Styling by Paul lowe | PhotograPhy by FranceS JaniSch
Drink Station Turn an old cardboard lid into your drink station. Fill it with all your beautiful glasses, some simple flowers and bottles of soda, mixers and juices.
S w e e t P a u l . S p r i n g 2 0 1 0 | 53
Short Cuts with Crusts
The sweeT and savory possibiliTies of sTore-boughT pasTries are endless.
As fun and fulfilling as making pastry from scratch can be, there’s not always time to mix, knead and refrigerate your own. Some pastries, such as puff pastry and phyllo dough, are too fussy and difficult for most home cooks to tackle. Storebought pastries free up a world of baking opportunities without powdering the kitchen in flour. Many are as good as, or even better than, what we would make ourselves, and can be stored in your freezer until inspiration hits. Here are just a few ideas for recipes, with store-bought pastry that can be used as a launching point. Recipes, styling and photogRaphy by sabRa KRocK
apple dumpling Makes 6 to 8 pieces 1 red delicious apple, cut into 1-inch cubes (remove skin if desired) 1 tablespoon granulated sugar, plus extra for dusting 1 /2 to 1 teaspoon cinnamon, as desired 1 /4 cup chopped walnuts Phyllo dough, defrosted Butter for brushing, approx. 2 tablespoons Sanding sugar Preheat oven to 400ËšF. Combine apple, sugar, cinnamon and nuts. Lay phyllo sheet on 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 filled 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 filling. 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.
Sweet Paul . SPring 2010 | 59
Corsage: A new spin on the old drab corsage. What you’ll need: 3 large cupcake liners 3 small cupcake liners 1 tulip head 1 cotton ball Small amount of plastic wrap 1 small safety pin 1 /2 yard of ribbon 1 hot glue gun Hot glue the large cupcake liners together; followed by gluing the small ones inside them. Hot glue the ribbon to the bottom of the cups. Wet a small piece of the cotton ball and wrap it around the end of the tulip. Wrap a small amount of plastic wrap around it and secure in the middle of the corsage with the pin.
68 | S w e e t P a u l . S p r i n g 2 0 1 0
top Can you tell which flowers are the real ones and which are fake? If you guessed the pink sweet peas as real, you’d be right! All I did was fasten sweet peas on the top with small safety pins. Unfortunately, the flowers will not hold for hours and hours, but they will last long enough to make a statement and for you to be the talk of the party.
Still life I just love using old glass cloches to make a beautiful still life. I filled this one with a whole bunch of sweet peas and placed it on an old chair with a piece of coral for that vintage feeling. What you’ll need: One chair Vintage glass cloche Snow peas Coral Fill the snow peas inside the cloche; spray a little water inside so that they will last a few hours. Place it on the chair and decorate with a piece of coral.
Thanks Colin Cooke Lisa Fairstein Alexandra Grablewski Jim Hensley Vivian Ip Frances Janisch Sabra Krock Janice Malkotsis Brenda Momperousse Elephant Props Ellen Silverman Ivy Tashlik And all my blog readers for their support!
Photo by Colin Cooke
Thank you.indd 72
5/7/10 5:10:07 PM
behind the scenes
EvEr wondEr what goEs on bEhind thE camEra on a photo shoot? wEll, somEtimEs it can bE quitE chaotic with props, food and modEls. hErE arE somE outtakEs from “off to thE circus” by alExandra grablEwski, with a littlE hElp from my assistant, summEr. P hotograPhy by to dd bonne
S w e e t P a u l . s p r i n g 2 0 1 0 | 73