Sweet paul

Recipe Monday video

Another video for you guys. This time a wonderful summer pie with mascarpone cream filling and fresh berries. Thanks to Colin Cooke for making it with me.

Paul's summer pie
Serves 6

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract
4 eggs
4 tablespoons sugar
1 cup mascarpone
1.2 vanilla bean
2 cups mixed fresh berries

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll out the dough to a thin layer on a piece of wax paper.
Turn the paper upside down in a greased pie tin and drag of the paper slowly.
Trim the edges.
Bake 8 to 10 minutes in the preheated oven, or until golden. Cool on wire racks.
Separate the eggs.
Whisk the egg whites to soft peak.
Whisk eggs and sugar light and creamy.
Add mascarpone and mix well.
Add vanilla and egg whites and mix until its all blended.
Pour mixture into the pie crust.
Add the berries and serve.
Enjoy.

Crafty friday!

This is a really cool craft project.
There are so many great decals to get now.
My favorite place is the french company Harmonie Interieure.
They have amazing looking decals that can be ordered in any size or color.
Check them out here.
I put a decal on an old table and I think it looks really good.
Just remember to drag off the paper real slow so you don't ruin the decal.
Other then that, its really easy.
Photo by Ellen Silverman
Have a fan weekend all.

Quaker oats.

Some images I did for Quaker Oats with Colin Cooke.
We wanted to do something that was editorial and less standard oats.
Not sure if they will ever use it, but I think it looks yummy.
(And I don't even like oats)

Recipe monday

When I write this its sunday night.
I have been working all weekend.
Just came home from a long shoot day and the only thing I crave after a long day like this is something sweet.
I don't need any dinner at all, just give me my sweets and Im a happy camper.
I had some raspberry in the freezer, so its just to whip together a cupcake dough and make some yummy cupcakes.
Fresh from the oven, they get cut in half and filled with creme fraiche and raspberry jam.
All of a sudden my evening is filled with joy.
I mean, what's better then freshly baked cupcakes in front of the tv with True Blood on?
Enjoy!

Vanilla cupcakes with raspberry jam
Makes 12

1 1/2 stick unsalted butter, softened+1 tablespoon for greasing the pan
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cup plain flour
1/2 teaspoon baking powder
1/2 cup milk
1 cup raspberry jam, for serving
creme fraiche, for serving

Preheat oven to 350F.
Grease a 12-cup muffin tin.
Beat butter and sugar with an electric mixer on medium speed until pale and fluffy.
Add eggs, one at a time.
Mix in vanilla, flour, baking powder and milk.
Mix until smooth.
Spoon batters into muffin tin, filling about two-thirds full.
Bake until a cake tester comes out clean, about 9-10 minutes.
Cool on a wire rack.
Serve the cupcakes with raspberry jam and creme fraiche.
Photo by Ellen Silverman

Crafty friday!

I love this project.
Looks so cool and modern.
So, what I did was that I tock a photo of an old delft vase.
Printed the photo out on lazertran photo paper.
Cut out the motif and placed it in water for 10 sec.
It then becomes a decal that you can transfer to a simple modern white vase.
Really easy and fun.
Photo by Frances Janisch
Have a fab weekend all!

Wino?

This was a really fun job.
Pouring wine into a glass for hours.
Kinda like being a child, because it was really messy.
Wine all over.
Soon to be seen in Mens Journal
Photo by Jeff Harris

Recipe Monday, hey he's talking!

So My dear readers, this monday Im giving you something new and quite exciting.
A food video.
These will pop up from time to time.
I was lucky enough to be able to make this with photographer Colin Cooke, Thanks Colin.
Its a lot of work, but great fun to make these little videos.

The first one is a grilled pizza.
Easy and fun to make, and I tell you that crust is amazing!
Makes 2 pizzas

2 teaspoons dry yeast
1 1/3 cup lunkwarm water
1 tablespoon honey
1 teaspoon salt
2 tablespoons olive oil
3 1/2 cups plain flour
Pesto:
1/4 cup toasted pine nuts
1 clove garlic, chopped
1 cup parmesan, grated
2 cups basil
1/2 cup olive oil
Filling:
1 small squash
8 large slices prosciutto
1 cup crumbled goat cheese
10 large basil leafs, teared

So, start with the dough.
Mix yeast and water in a bowl.
Leave for 5 minutes and add honey, salt, oil and flour.
Mix until you have a smooth dough.
Cover with plastic wrap and let it rise for at least 1 hour.
Get your grill going, remember it needs to be really hot.
You will need a clean grill rack for this, so clean it well if its old and gritty.
Place all your pesto ingredients on a cutting board and chop it until its all chopped well together.
Place in a bowl and add the olive oil. Mix well.
Slice the squash, toss in oil and grill 1 minute on each side.
Set aside.
Divide your dough in two and place it on a well greased parchment paper.
Press it out using your fingers and coat it with a layer of olive oil.
Flip the paper upside down on your grill and slowly remove the paper.
Let the pizza grill for 3 minutes.
Take it off and place it on the paper.
Add pesto, squash, prosciutto and goat cheese.
Slide the pizza of the paper onto the grill and grill for another 3 minutes.
Take it off, add basil, cut in pieces and enjoy.

Crafty friday!

This bag is made of a towel I bought from an old woman in Ecuador.

I folded it in half, cut of a strip on each side for the handles.

I sew the sides together.

Made the cut off strips into handles and sew them on to the bag.

Made a really cute tote bag.

Photo by Frances Janisch

Have a fab weekend all!

Don't forget to tune in on monday.

Recipe monday will be a little different this time!

Lunch makeover

Did these fun lunch makeovers for Country Living.

They asked chefs from all over USA to come up with with cool lunch ideas.

And little old me made it up.

You can see the whole story here.

Photos by Karl Juengel

Recipe monday

Went to Whole Foods the other day.

I found this amazing head of Savoy cabbage.

I had no plan to buy cabbage at all, but this head somehow spoke to me and I had to take it home.

So what do you do with a head of Savoy cabbage?

Just look at it?

No, not this one.

So what I did was that I made it into a wonderful pasta dish with shallots, garlic, mushrooms and stock.

It turned out really well.

Enjoy!

Pasta with savoy cabbage

serves 4

2 tablespoons olive oil

4 slices pancetta, cubed

2 shallots, finely chopped

1 garlic clove, finely chopped

1 cup mushrooms, thinly sliced

1/2 head savoy cabbage, thinly sliced

1 cup vegetable stock

salt

pepper

8 oz pasta, cooked in salted water and drained

1/2 cup grated pecorino

Heat the oil in a saucepan.

Saute pancetta, shallots, garlic and mushrooms until the onion becomes soft.

Add cabbage, saute until it gets soft.

Add stock and simmer until half of the liquid is gone.

Taste with salt and pepper.

Serve over freshly cooked pasta.

Sprinkle with pecorino and serve.

Photos by Colin Cooke