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Editorial Samples

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    • Citrus They are jusT like any oTher family: some are sweeT and some are sour. BuT They all manage To Be amazing in Their own way. Blood oranges in honey and maple syrup Blood oranges have an amazing sweet taste—and the color is out of this world. Serves 4 2 cups water 1 /3 cup honey 4 tablespoons maple syrup In a medium saucepan, bring water to a boil; add honey, maple syrup and sugar. Simmer for 10 minutes. Let cool; add the blood oranges. Almond CAke with VAnillA lemon This recipe creates a very moist and tasty cake. If you think lemons are a bit too sour, you can replace the topping with oranges. Makes 2 small cakes or 1 large cake 2 lemons, thinly sliced 1 1/2 cups water 1 /2 cup sugar Preheat oven to 325˚F. In a medium saucepan, combine lemon slices, water, sugar and vanilla. Simmer for about 15 minutes; remove from 4 tablespoons sugar Soak oranges in the syrup at least 1 hour. 1 vanilla bean, cut in half with heat to cool. Set aside. 4 blood oranges, skin cut off Serve cold. seeds scraped out Beat butter and sugar until light and creamy. 2 1/4 sticks butter Add eggs, one at a time, stirring well between each. 3 /4 cup sugar Add milk, lemon juice and vanilla. Mix well. 3 eggs Stir in flour, baking powder and ground almonds. 1 /2 cup milk Spoon the batter into well-greased cake tins. 1 tablespoon lemon juice Bake for about 20 to 35 minutes, depending on 1 teaspoon vanilla extract the size of cake tin. (Cake should be set in the middle.) 1 3/4 cups flour Cool on a wire rack. 1 /2 teaspoon baking powder Place lemon slices on top and drizzle with 1 /3 cup ground almonds the vanilla syrup. Lemon Ice cream There is nothing more delicious or better tasting than homemade ice cream. If you’re going to invest in any kitchen gadget, let it be an ice cream maker. You won’t regret it! Serves 6 In a medium saucepan, whisk together egg 8 egg yolks yolks, sugar and salt; add milk and mix well. 1 cup sugar Simmer until it has thickened a bit, about 1 /4 teaspoon salt 10 minutes, stirring all the while. 1 1/2 cups milk Add lemon juice, lemon zest and cream. 1 /2 cup lemon juice Let cool. Grated zest of 1 lemon Pour into ice cream maker, and churn 2 cups heavy cream according to manufacturer’s instructions. Keep in the freezer until ready to serve. 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 e l l e n S i lv e r m a n S w e e t P a u l . S p r I n g 2 0 1 0 | 51 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 e l l e n S i lv e r m a n S w e e t P a u l . S p r i n g 2 0 1 0 | 47 Citrus.indd 46 4/28/10 10:21:24 PM Citrus.indd 50 4/28/10 10:23:54 PM Citrus.indd 51 4/28/10 10:24:39 PM Citrus.indd 47 4/28/10 10:21:52 PM Drink Station Turn an old card- Vases board lid into your Turn your vases from drab drink station. Fill to fab with a simple coat it with all your of paint. Start by cleaning beautiful glasses, them well. Let them dry some simple flowers completely before painting. and bottles of soda, Give them a coat of primer, mixers and juices. let dry and finish them off with two to three coats of oil- based paint. Your old vases will look new and modern. Let Me Entertain You Turn your Table inTo a conversaTion piece—even Sweet Paul’S toP 10 Party tiPS! before guesTs have Time To siT down. 1. Invite a good mix of people that you know will get along. 2. Set the table the day before. 3. Make something you have made before and are pleased with the result. Think simple—you don’t want to be stuck in the kitchen all night. 4. Play mellow music in the background (not too loud). 5. Have enough drinks to serve. 6. Make sure there is enough ice available. 7. Create mood lighting—we all look so much better in soft candlelight. 8. Light a scented candle in the bathroom. 9. Use linen napkins (please!). 10. Don’t even think about doing the dishes. Nothing kills the momentum of a party as much as a host disappearing into the kitchen. There is always later (or the next day). Styling by Paul lowe | PhotograPhy by FranceS JaniSch S w e e t P a u l . S p r i n g 2 0 1 0 | 53 54 | S w e e t P a u l . S p r i n g 2 0 1 0 Let me Entertain You.indd 52 4/28/10 10:25:36 PM Let me Entertain You.indd 53 4/28/10 10:26:15 PM Let me Entertain You.indd 56 4/28/10 10:31:19 PM Let me Entertain You.indd 54 4/28/10 10:26:55 PM the Circ T f to T To make clown haTs, Cream and Berry Trifle us you will need: Mingle with clowns, elephants and seals—and don’t forget the drumroll Of craft paper, size a4 works well, when the cake enters the ring! This easy dessert is perfect for both small fabric, paper glue, hot glue and large circus goers. To make umbrellas, gun, pom-poms, ribbons Serves 4 adults or 8 kids Beat cream, sugar and vanilla until you will need: Craft paper, A4 works great I I start with gluing the fabric to the 2 cups cold heavy cream smooth and whipped. craft paper using the paper glue. 2 tablespoons sugar Using a separate (clear) bowl, layer 2x2 fabric scraps let it dry. Paper glue 1 teaspoon vanilla extract with cream, then add half the cookies. Roll the paper together Lollipop sticks to create a cone shape. 14 Nilla wafers, or any other Layer more cream and cookies and Hot glue gun hot glue the sides together. cookies you like end it off with the berries. Trim the bottom part of the cone 1 1/2 cups berries, such as blueberries Refrigerate approximately 20 so that you have a straight end. Glue the fabric to the paper and raspberries minutes to rest before serving. hot glue the ribbon around using paper glue. Let it dry. the bottom edge of the cone. Using the bottom of a glass as a cut off a pom-pom and hot glue template, cut out circles in the fabric. it to the top of the hat. 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 InvIte your frIends to a cIrcus-themed party! end of the trunk and finish off by gluing a pin on the back. 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 S w e e t P a u l S P r i n g 2 0 1 0 | 37 38 | S w e e t P a u l . S p r i N g 2 0 1 0 S w e e t P a u l . S p r i n g 2 0 1 0 | 43 Off to the circus.indd 36 4/28/10 10:33:38 PM Off to the circus.indd 37 4/28/10 10:34:22 PM Off to the circus.indd 38 4/28/10 10:36:41 PM Off to the circus.indd 43 4/28/10 10:42:41 PM
    • Ramps are wild onions, sometimes called wild leaks or wild garlic, with a mild garlic taste and very w w woodsy aroma. Both the buds and leaves are edible. They are only in season from April to early June one for the season and can be stored for up to a week in your fridge, wrapped in some damp paper towels. For longer Ramps and Chilie Pasta Ramp and Pancetta Frittata storage, coarsely chop the stalks and freeze. You can also air-dry the leaves and use as a spice. There is so much flavor in this simple I absolutely love frittatas—especially since they’re so easy to make. They also dish. If you can, try making your own are the perfect brunch food. bread crumbs—it will bring the flavor w Serves 4 Preheat oven to 350°F. up a couple of notches. 4 ounces pancetta, cubed Heat a medium pan and sauté pancetta Ramps and Watercress Serves 4 4 ramps, thinly sliced and ramps until golden; set aside. Soup with Yogurt 3 tablespoons olive oil, 5 large eggs In a bowl, whisk together egg, egg whites, plus extra for serving 2 large egg whites cream, Parmesan, salt and pepper. This mild and creamy soup is 20 ramps, chopped 1 /2 cup cream Place pancetta and ramps in a 10” skillet such a great appetizer. /4 cup Parmesan cheese grated, 2 teaspoons red chilie flakes 1 and pour in egg mixture. Serves 6 Pinch of salt plus 1 tablespoon for serving Place skillet in oven and bake the frittata 2 tablespoons butter 3 tablespoons dry bread crumbs Salt and pepper, to taste until set and golden, about 15 minutes. 3 leeks, thinly sliced 1 pound dry linguine 8 ramps for garnish, sautéed until Cut into wedges and serve with the 10 ramps, thinly sliced soft in 1 tablespoon olive oil sautéed ramps and Parmesan on top. 1 cup water Heat oil in a medium pan and add ramps. 1 cup chicken stock Sauté until tender, about 3 minutes. w 1 cup milk Add red chilie flakes and salt. Paul’s tips! 1 large potato, peeled and Cook pasta al dente in salted water. Try making bread crumbs cut into cubes Drain pasta and add to pan. using brioche bread for Salt and pepper, to taste Toss gently. Divide pasta between 4 plates. enhanced flavor. Break the bread 1 bunch watercress, washed Drizzle with olive oil and sprinkle with apart with your hands and 1 tablespoon grated Parmesan cheese bread crumbs. crumble into small pieces. Place 1 cup plain yogurt on a baking tray and bake at w 300°F, until dry and a bit golden, Melt butter in a large saucepan. about 20 minutes. Store in an Add leeks and ramps and sauté airtight container. until tender, approx. 8 to 10 minutes. Add water, stock, milk and potato. Bring to a boil and let the soup simmer on medium heat for about 10 minutes. Add watercress and Parmesan; Ramps: cook 3 more minutes. Transfer to a blender and purée until smooth. Season with salt and pepper. Spoon the soup into serving glasses TheyThey mighT look small and innocenT you, BuT TheSe MighT look SMAll And innocenT To To you, buT These (about 1/3 full); add a layer of yogurt. liTTle “wild ones” are big when iT comes To TasTe and smell. liTTle “wild oneS” Are Big when iT coMeS To TASTe And SMell. Fill glass with the rest of the soup. w Food + styling by Paul lowe | PhotograPhy by ellen silverman Food + Styling by Paul lowe | PhotograPhy by ellen Silverman 26 | S w e e t P a u l . S P r I n g 2 0 1 0 S w e e t P a u l . S P r i n g 2 0 1 0 | 25 One For The Seasons.indd 24 4/28/10 6:37:10 PM One For The Seasons.indd 26 4/28/10 6:39:16 PM One For The Seasons.indd 27 4/28/10 6:39:49 PM One For The Seasons.indd 25 4/28/10 6:37:44 PM 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 top 1 small safety pin Can you tell which flowers are the real ones 1 /2 yard of ribbon and which are fake? If you guessed the pink 1 hot glue gun sweet peas as real, you’d be right! All I did was Hot glue the large cupcake liners fasten sweet peas on the top with small safety pins. Unfortunately, the flowers will not hold blooms together; followed by gluing the small ones inside them. for hours and hours, but they will last long Hot glue the ribbon to the bottom enough to make a statement and for you to of the cups. be the talk of the party. 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. Who said floWers Were only used for vieWing in a pretty vase and calling it a day? Wasn’t me! Still life I just love using old glass cloches to make a bouquet beautiful still life. I filled this one with a whole Getting married? Why not make your own bunch of sweet peas and placed it on an old chair bouquet? It’s easy and you can save tons of money. with a piece of coral for that vintage feeling. What you’ll need: About 30 sweet peas (Can be found at local What you’ll need: flower markets in spring.) One chair Cotton tape* Vintage glass cloche Snow peas Start with 3 sweet peas together, then Coral place 3 and 3 sweet peas around the middle to form a spiral. (If you place them that Fill the snow peas inside the way instead of just adding them together, they cloche; spray a little water inside will fan out more nicely and appear fuller.) so that they will last a few hours. Bind them off with a piece of string. Place it on the chair and Cut off the stems about 5 inches below the decorate with a piece of coral. string; use linen tape to bind around the stems. 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 b y Pa u l l o w e PhotograPhy by alexandra grablewski *Cotton tape can be found at www.tintedmint.com S w e e t P a u l . S p r i n g 2 0 1 0 | 67 68 | S w e e t P a u l . S p r i n g 2 0 1 0 Spring Blooms.indd 66 4/28/10 10:58:12 PM Spring Blooms.indd 67 4/28/10 10:59:14 PM Spring Blooms.indd 68 4/28/10 11:00:01 PM Spring Blooms.indd 69 4/28/10 11:01:33 PM children’s hour | Marielle, left, and Laina ( this page ) play in their bedroom, one of two that they share. It’s outfitted with a bed from West Elm. To maintain healthy indoor air, Lomont used low-VOC paints from Benjamin Moore. take cover | Teak furniture from Rumrunner in East Hampton sits on Modern Kids | Michael and Nancy Lomont the covered porch ( opposite top left ), whose roof is lined with solar panels. Up on top | All of the roofs outfitted their eco-friendly Sagaponack home are made of durable zinc- coated aluminum ( opposite top right ) , which is recyclable at the end of its 75- with midcentury-modern furnishings. Daughters year life. let there be light | The master bedroom ( opposite bottom ) faces east to take advantage of Marielle, 3, left, and Laina, 5 ( opposite ), lie the early morning light. Both the night table and maple bed are from Room & Board. See Resources. on a Mies van der Rohe Barcelona daybed at the top of the stairs. all in one | On the first floor, an open rectangular space contains the kitchen, living and dining rooms. In the living area ( this page ) , an Eero Saarinen side table sits next to a pair of vintage early 1970s Danish lounge chairs. Just beyond, a covered porch fil- ters afternoon sunlight . See Resources. AheAd of Outside, the landscaping saves both water and energy. the Curve architect Michael loMont designed an eco-friendly house in sagaponack for his faMily without sacrificing coMfort Since the house is close to the street, a large front yard was clean Slate | A red IKEA chair brightens a corner in the generously sized guest unnecessary. Mature trees both shade the house in summer bedroom ( left ) , which can be closed off when no one’s visiting. What Wood you and prevent the site’s topsoil from eroding—a common prob- Use? | The wood flooring ( above ) is made of regionally harvested quartersawn oak with an lem in overdeveloped suburban areas. sustainably harvested woods oil finish . Whenever possible, Lomont used Aside from a small certified through theof turf where their children play in the| backyard, the bar patch Forest Stewardship Council. Modern Zen Italian leather stools ( below ) line the kitchen house iscabinet Member | Looking drought- area around the counter. planted with native and into the master bedroom ( opposite ), flora requiring Tower maintenance intoirrigation. were tolerant an Eames Eiffel little chair is tucked or cabinets that designed by Lomont and crafted by a premium for someAmagansett. Seecom- Lomont did pay Dune Woodworking in of the more Resources. plex (and largely invisible) green features. To keep the house free of energy-sapping drafts, he used foam insulation that was blown into the wall cavities rather than conventional insulation cut to fit and installed by hand. The geothermal heating and cooling system uses water pumped through a system of underground pipes to remove hot (or cool) air and transfer it deep into the earth; solar panels installed above the covered porch provide enough energy to power this system. Lomont estimates that each of these tech- niques costs 20 to 25 percent more than standard materials or systems, even with rebates from the Long Island Power Authority (for the geothermal and solar systems) and state and federal rebates and tax incentives (for the solar panels). Still, he isn’t too concerned; he figures they’ll make up the nippy winter months the concrete floor absorbs the sun’s heat and releases it difference over time with lower utility bills. at night. The Lomonts bought many of the Danish and midcentury-modern Though Lomont, his wife Nancy and their two chil- furnishings for these rooms through eBay. “That’s part of the re-use side of dren, Marielle and Laina, moved in last summer, he doesn’t sustainability,” Michael says. consider their house finished. “Any architect who tells you The living space feels larger than it is thanks to a deck on the south side, he’s completely happy with a home he built himself is as well as a separate covered porch west of the living room that filters the lying,” he says. This fall he plans to install a green roof, as 56 afternoon sunlight. (Two porches—why not?) Lomont says the public spaces well as additional solar panels. “This is a work in progress. are his favorite part of the house: “The details are very simple and it has a The technology is changing rapidly and the prices are com- real Zen presence in its simplicity.” ing down, too. The next generation of products and tech- The layout was designed in part for efficient zoning of the heating and air nology will help more people do this.” That may be true. In conditioning system. Thermostats are connected to timers and operate only the meantime, Lomont’s efficient and unpretentious family when rooms are in use. “It doesn’t make sense to burn energy when you don’t home is already way ahead of the curve. have to,” Lomont says. by Deborah Snoonian | photographS by eric Striffler hamptons cottages & gardens hcandg.com 06.15.2007
    • Citrus They are jusT like any oTher family: some are sweeT and some are sour. BuT They all manage To Be amazing in Their own way. Blood oranges in honey and maple syrup Blood oranges have an amazing sweet taste—and the color is out of this world. Serves 4 2 cups water 1 /3 cup honey 4 tablespoons maple syrup In a medium saucepan, bring water to a boil; add honey, maple syrup and sugar. Simmer for 10 minutes. Let cool; add the blood oranges. Almond CAke with VAnillA lemon This recipe creates a very moist and tasty cake. If you think lemons are a bit too sour, you can replace the topping with oranges. Makes 2 small cakes or 1 large cake 2 lemons, thinly sliced 1 1/2 cups water 1 /2 cup sugar Preheat oven to 325˚F. In a medium saucepan, combine lemon slices, water, sugar and vanilla. Simmer for about 15 minutes; remove from 4 tablespoons sugar Soak oranges in the syrup at least 1 hour. 1 vanilla bean, cut in half with heat to cool. Set aside. 4 blood oranges, skin cut off Serve cold. seeds scraped out Beat butter and sugar until light and creamy. 2 1/4 sticks butter Add eggs, one at a time, stirring well between each. 3 /4 cup sugar Add milk, lemon juice and vanilla. Mix well. 3 eggs Stir in flour, baking powder and ground almonds. 1 /2 cup milk Spoon the batter into well-greased cake tins. 1 tablespoon lemon juice Bake for about 20 to 35 minutes, depending on 1 teaspoon vanilla extract the size of cake tin. (Cake should be set in the middle.) 1 3/4 cups flour Cool on a wire rack. 1 /2 teaspoon baking powder Place lemon slices on top and drizzle with 1 /3 cup ground almonds the vanilla syrup. Lemon Ice cream There is nothing more delicious or better tasting than homemade ice cream. If you’re going to invest in any kitchen gadget, let it be an ice cream maker. You won’t regret it! Serves 6 In a medium saucepan, whisk together egg 8 egg yolks yolks, sugar and salt; add milk and mix well. 1 cup sugar Simmer until it has thickened a bit, about 1 /4 teaspoon salt 10 minutes, stirring all the while. 1 1/2 cups milk Add lemon juice, lemon zest and cream. 1 /2 cup lemon juice Let cool. Grated zest of 1 lemon Pour into ice cream maker, and churn 2 cups heavy cream according to manufacturer’s instructions. Keep in the freezer until ready to serve. 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 e l l e n S i lv e r m a n S w e e t P a u l . S p r I n g 2 0 1 0 | 51 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 e l l e n S i lv e r m a n S w e e t P a u l . S p r i n g 2 0 1 0 | 47 Citrus.indd 46 4/28/10 10:21:24 PM Citrus.indd 50 4/28/10 10:23:54 PM Citrus.indd 51 4/28/10 10:24:39 PM Citrus.indd 47 4/28/10 10:21:52 PM Ramps are wild onions, sometimes called wild leaks or wild garlic, with a mild garlic taste and very w w woodsy aroma. Both the buds and leaves are edible. They are only in season from April to early June one for the season and can be stored for up to a week in your fridge, wrapped in some damp paper towels. For longer Ramps and Chilie Pasta Ramp and Pancetta Frittata storage, coarsely chop the stalks and freeze. You can also air-dry the leaves and use as a spice. There is so much flavor in this simple I absolutely love frittatas—especially since they’re so easy to make. They also dish. If you can, try making your own are the perfect brunch food. bread crumbs—it will bring the flavor w Serves 4 Preheat oven to 350°F. up a couple of notches. 4 ounces pancetta, cubed Heat a medium pan and sauté pancetta Ramps and Watercress Serves 4 4 ramps, thinly sliced and ramps until golden; set aside. Soup with Yogurt 3 tablespoons olive oil, 5 large eggs In a bowl, whisk together egg, egg whites, plus extra for serving 2 large egg whites cream, Parmesan, salt and pepper. This mild and creamy soup is 20 ramps, chopped 1 /2 cup cream Place pancetta and ramps in a 10” skillet such a great appetizer. /4 cup Parmesan cheese grated, 2 teaspoons red chilie flakes 1 and pour in egg mixture. Serves 6 Pinch of salt plus 1 tablespoon for serving Place skillet in oven and bake the frittata 2 tablespoons butter 3 tablespoons dry bread crumbs Salt and pepper, to taste until set and golden, about 15 minutes. 3 leeks, thinly sliced 1 pound dry linguine 8 ramps for garnish, sautéed until Cut into wedges and serve with the 10 ramps, thinly sliced soft in 1 tablespoon olive oil sautéed ramps and Parmesan on top. 1 cup water Heat oil in a medium pan and add ramps. 1 cup chicken stock Sauté until tender, about 3 minutes. w 1 cup milk Add red chilie flakes and salt. Paul’s tips! 1 large potato, peeled and Cook pasta al dente in salted water. Try making bread crumbs cut into cubes Drain pasta and add to pan. using brioche bread for Salt and pepper, to taste Toss gently. Divide pasta between 4 plates. enhanced flavor. Break the bread 1 bunch watercress, washed Drizzle with olive oil and sprinkle with apart with your hands and 1 tablespoon grated Parmesan cheese bread crumbs. crumble into small pieces. Place 1 cup plain yogurt on a baking tray and bake at w 300°F, until dry and a bit golden, Melt butter in a large saucepan. about 20 minutes. Store in an Add leeks and ramps and sauté airtight container. until tender, approx. 8 to 10 minutes. Add water, stock, milk and potato. Bring to a boil and let the soup simmer on medium heat for about 10 minutes. Add watercress and Parmesan; Ramps: cook 3 more minutes. Transfer to a blender and purée until smooth. Season with salt and pepper. Spoon the soup into serving glasses TheyThey mighT look small and innocenT you, BuT TheSe MighT look SMAll And innocenT To To you, buT These (about 1/3 full); add a layer of yogurt. liTTle “wild ones” are big when iT comes To TasTe and smell. liTTle “wild oneS” Are Big when iT coMeS To TASTe And SMell. Fill glass with the rest of the soup. w Food + styling by Paul lowe | PhotograPhy by ellen silverman Food + Styling by Paul lowe | PhotograPhy by ellen Silverman 26 | S w e e t P a u l . S P r I n g 2 0 1 0 S w e e t P a u l . S P r i n g 2 0 1 0 | 25 One For The Seasons.indd 24 4/28/10 6:37:10 PM One For The Seasons.indd 26 4/28/10 6:39:16 PM One For The Seasons.indd 27 4/28/10 6:39:49 PM One For The Seasons.indd 25 4/28/10 6:37:44 PM
    • w Sarah says, “This dish makes me happy because gooey ribs Sarah’s Sticky Ribs and cheesy macaroni are the my happy dish serves 4 bowl and mix well; epitome of comfort food. for rub: generously rub over When I get the urge for down- 1 cup brown sugar both sides of ribs. home cooking this is the meal that comes to mind. I’ve been 1 tablespoon kosher salt Place ribs on lined tweaking these recipes over 1 tablespoon black pepper baking sheet and the years and feel like I finally 1 teaspoon cayenne pepper cook on each side got them right. Being able to for 30 minutes. put together my version of for ribs: After first hour, the perfect meal really makes 1 slab of pork baby back ribs, reduce heat to 250˚F and cook for 2 more my belly smile.” thin membrane removed from hours; flipping the ribs over every hour. bone side* Baste each side with BBQ sauce final 30 minutes. bbQ sauce of choice (i love the Remove from oven and let stand for 10 minutes. Trader Joe’s kansas city style) Cut ribs between bones with sharp knife to separate. Preheat oven to 400˚F. *Starting with the bone side up, slide a butter knife Line baking pan with foil and spray with just under the thin membrane. Grasp with a paper cooking spray (to avoid a sticky mess later). towel and pull it off length of ribs. Combine all rub ingredients in a small Awesome Mac-n-Cheese serves 4 Preheat oven to 350˚F. Macaroni: Spray baking dish with cooking spray. 1 pound large noodles Shred all cheese in food processor. Set aside. 3 tablespoons unsalted butter Bring water to a boil for pasta. Add macaroni 3 tablespoons flour and cook according to package directions, 1 /2 teaspoon red pepper flakes about 5 to 6 minutes. Drain in colander and 1 /2 yellow onion, diced return to stock pot. 2 cups milk, can use 2 percent Melt butter over medium heat in large sauce pan. 1 /2 cup heavy cream Add onion and sauté until soft. Stir in red pepper 2 teaspoons dijon mustard flakes. Add flour and stir for 1 minute until 8 ounces white cheddar cheese combined. Whisk in milk. Bring to a slight boil, small block of fontina cheese, whisking constantly. red wax removed Add cream, Dijon, salt, pepper and all cheeses. 4 ounces Gruyère cheese Remove pan from heat. Stir together until all Sticky + Awesome 2 cups sharp cheddar cheese cheese is melted. 1 teaspoon kosher salt Combine about 3/4 cheese sauce to cooked 1 /2 teaspoon pepper macaroni in stock pot. Mix well. Pour into large baking dish. Topping: Sprinkle 1 cup sharp cheddar on top. The winner of The Sweet Paul recipe conTesT is sarah hamish who shared The winner of The Sweet Paul recipe conTesT is sarah hamish who shared 2 tablespoons unsalted butter, melted Combine panko crumbs with melted butter wiTh us her delicious recipe for sTicky ribs and awesome mac-n-cheese. wiTh us her delicious recipe for sTicky ribs and awesome mac-n-cheese. 1 /2 cup panko crumbs and sprinkle on top of macaroni. Bake for 1 cup shredded sharp cheddar 25 minutes or until bubbly. Recipes by saRah hamish | | styling by paul lowe | | photogRaphy by colin cooke Recipes by saRah hamish styling by paul lowe photogRaphy by colin cooke w sw eet p a ul . spri nG 2010 | 13 My Happy Dish.indd 12 4/28/10 6:31:00 PM My Happy Dish.indd 13 4/28/10 6:31:57 PM w Ricotta Pancakes with Hot Banana Syrup I think this is destined to be a Sunday classic: Who can resist the hot Apple and Chèvre Salad recipe monday with Honey Vinaigrette banana syrup? I think you and everyone who tries it will agree. Serves 4 Mix together flour, baking powder, Serves 6 1 1/2 cups flour sugar, egg yolks, buttermilk and ricotta. 4 red apples, thinly sliced 1 teaspoon baking powder Beat egg whites until soft peaks form; Juice of 1 lemon 2 cups herb salad mix 1 /2 cup sugar gently fold into flour mixture. 3 ounces chèvre cheese, 4 eggs, yolks and Refrigerate for 15 minutes before using. thinly sliced whites separated Heat maple syrup and bananas in a 1 /3 cup olive oil 1 1/2 cups buttermilk small pan; keep warm. 2 tablespoons lemon juice 3 /4 cup ricotta Prepare pancakes one at a time (approx. 2 tablespoons honey 1 1/2 cups maple syrup 2 tablespoons of batter for each), using 1 /3 tablespoon salt 2 bananas, sliced a lightly buttered non-stick skillet. Cook for 2 minutes on each side. Soak apples in lemon juice (to Serve with warm maple syrup Salad Quest prevent them from turning brown). and bananas. Place apple slices, salad and chèvre in layers on 4 plates. In a bowl, whisk together oil, lemon juice, honey and salt. In my quest for the perfect salad Drizzle around the salad and serve. lesT y I came up wIth thIs one: a mIx of apples, chèvre cheese, greens, lemons coo da The w and honey. they’re all my favorIte The l of mea IngredIents all mIxed up on a plate. not only does It taste good, It’s also very beautIful to look at. enjoy! food + Styling b y Pa u l l o w e PhotograPhy by B y P a 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 ii By Paul lowe Ph dra graBlewSk Colin Cooke Sweet Paul . Spring 2010 | 9 S w e e t P a u l . S p r I n g 2 0 1 0 | 33 Recipe Monday.indd 8 4/28/10 6:42:15 PM Recipe Monday.indd 9 4/28/10 6:43:55 PM Breakfast.indd 30 4/28/10 10:03:45 PM Breakfast.indd 33 4/28/10 10:17:46 PM sweet release | Heifers ( left ) mingle outside of the barn housing the milking room. rolling Along | After removing the cheese from the molds, Ludlow rolls the wheels in salt ( opposite top left ) which improves flavor and encourages mold and fungi to grow on the surface, creating a rind. nice scent | Smellier cheeses are washed with a salt and water solution ( opposite bottom left ) to remove the mold and thus encourage non-harmful bacte- ria to grow, which increases the pungency. Aging gracefully | Cheeses age on shelves ( opposite top right ) anywhere from 60 days to four years. Big Variety | Mecox Bay Dairy offers five different kinds of cheeses ( opposite bottom right ) , includ- ing a cheddar, which is new this year. See Resources. lactic acid, Ludlow adds an enzyme coagulan J u s t Sa y Ch e e s e called rennet, which turns the liquid into a gloppy, gelatinous mass. Then he uses a curd Art LudLow’s Mecox BAy dAiry Brings harp—a simple frame supporting a series of ArtisAnAL cheese to the eAst end thin wires—to cut the mass into small cubes (about 3/8 inches). This causes the liquid, or whey, to be released from the solid, or curd. H then stirs the mixture as the whey is released and the curd becomes firmer. Finally, Ludlow removes the now-rubbery curd with a scoop and dumps it into cheesecloth-covered molds where it sits for 24–48 hours. When remove he rolls the cheese in salt, which improves flav and encourages mold and fungi to grow on t surface, creating a rind that seals the moistur inside. Then the aging begins. Mecox Bay Dairy now produces five cheeses, all made from raw, unpasteurized milk. (By law such cheeses must age for at least 60 days before sale.) Atlantic Mist, a creamy cheese similar to Camembert, is aged for 60 days an heating up | After the raw milk is cooled in the bulk tank, it’s heated to 90 degrees in a 168-gallon steam kettle ( opposite bottom left ) . culture club | When the milk is heated sufficiently, it goes through several steps to be converted into cheese ( clockwise from opposite top left ): First, Ludlow adds one or more types of bacterial culture, which determines the variety of cheese. This is stirred into the has a white rind. Sigit, a gruyere cheese, ages text By Samuel t. Clover | ProduCed By Pamela morgan | PhotograPhed By anaStaSSioS mentiS milk with a propeller-like agitator. As the mixture ripens, the culture consumes lactose and turns it into lactic acid. The addition of rennet, a curdling agent, causes the mixture to gelatinize. After this happens, anywhere from 14–16 months and has a nutt Ludlow begins to separate the gloppy curds from the watery whey with a curd harp, a simple frame supporting a series of thin wires. When the curd becomes firmer, it is removed from the steam kettle with a hamptons cottages & gardens hcandg.com 05.01.2007 basket and emptied into cheesecloth- covered molds, where it remains for 24– 48 hours. nice texture | The cheesecloth ( this page ) prevents air spaces from marring the cheese’s surface. See Resources. flavor. Shawondasee, a semi-hard variety who name derives from Longfellow’s “The Song of Hiawatha”—in Part II, the “Father of the Winds of Heaven” gave the “South Wind” to his son, Shawondasee—age All cheese starts with milk, of course, and Ludlow prefers milk from Jersey up to eight months and has a natural rind tomme and a mild flavor with cows because it has a high fat content (five percent) and a better fat-to-pro- a slightly fruity finish. Mecox Sunrise, a “washed rind” cheese (so-called tein ratio than that of other breeds. After the milk is transferred from the because the mold and fungi is washed away during the aging process to milking buckets to the bulk tank, it is cooled from its natural 101 degrees allow non-harmful bacteria to flourish, thus creating a more pungent, down to 35 degrees. Ludlow then pumps the liquid into a 168-gallon “smelly” cheese) ages 60–90 days. New this year to Mecox Bay Dairy is steam kettle, where it is heated to 90 degrees. After adding a bacterial cul- a cheddar, which can age up to four years. 66 ture to the raw milk—roughly three teaspoons per 60–80 gallons—Ludlow Aside from his brother Harry’s farm stand, Ludlow sells his cheese mixes it with a propeller-like agitator and lets it sit anywhere from 90 min- at several Hamptons locations including Green Thumb in Water Mill, utes to three or four hours, depending upon the kind of cheese being made. Bob’s Village Market in Bridgehampton, Village Cheese Shop and Soft ripened cheese, for example, requires an hour and 45 minutes, and Schmidt’s Market in Southampton and Cavaniola Gourmet and IGA cheddar needs about four hours. (The culture or combination of cultures, in Sag Harbor. But there are certain varieties he can’t sell. “I have severa along with a “post-ripening treatment,” determines the cheese variety.) cheeses that I call faux pas,” Ludlow says, dryly. “But in cheese making, As the mixture sits and the culture consumes lactose, turning it into even the mistakes taste good.”