#sweet paul magazine
Paul Lowe, known to most of you as Sweet Paul, has just released his first cooking + crafting book state-side. Paul is a friend, collaborator and most of all a mentor. Eat & Make is full of simple and delicious recipes, tasteful DIY ideas, and luscious photographs.
It is so inspiring, after finally getting myself a copy last night, I nearly started making his “World’s Best Cake“ at one-o'clock this morning. And his roasted chicken with olives and lemon is on the menu for dinner tonight!
Lucky for you, I’m giving away a copy!
For a chance to win your free copy of Sweet Paul Eat & Make, simply send an email with your full name to [email protected].Entries will be accepted until Thursday, April 10th, Midnight, EST. The name will be chosen at random. The winner will be contacted via email. *The giveaway is now closed. Entries will no longer be accepted.
If you can’t possibly wait to get your hands on this gorgeous book, you can get yourself a copy wherever books are sold. Everything about Sweet Paul Eat & Make is breathtaking, trust me, you need one!
In the meantime, Paul has generously shared his favorite pasta recipe from the book; a perfect carbonara with a touch of Spring. My personal favorite weekend breakfast pasta.
Excerpted from SWEET PAUL, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Spaghetti Carbonara
Serves 4
With simple cooking, it’s all about the ingredients. For my carbonara, I like to use farm-fresh eggs, which make this dish shine. Their yolks are a deep orange, versus the pale yellow of most grocery-store eggs. If you have a local egg farm or farmers’ market, try fresh eggs for yourself. The peas add a nice hint of color.
Salt
7 ounces bacon, cut into 1⁄2-inch dice
1 pound spaghetti
1 cup heavy cream
4 large egg yolks
2 cups freshly grated Parmigiano Reggiano, plus more for serving
1⁄2 cup frozen green peas, thawed
1⁄4 teaspoon freshly ground pepper
1.. Bring a large pot of salted water to a boil.
2. Meanwhile, heat a medium skillet over medium heat and cook the bacon until crispy, turning occasionally, 5 to 7 minutes. Drain on paper towels. Set aside.
3. Cook the spaghetti in the boiling water, stirring occasionally, according to the package directions, until al dente. Drain.
4. While the pasta is cooking, mix the cream, egg yolks, Parmesan, peas, 1⁄2 teaspoon salt, and the pepper in a large bowl.
5. Add the hot pasta to the cream mixture and toss well. Mix in the bacon and serve immediately with extra Parmesan.
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The making of Ramp Pasta. Behind the scenes shooting Sweet Paul Magazine Spring Issue. Get the recipe here. A collaboration with food stylist, Chelsea Zimmer.
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Pork Ragu Parcels
The Italian version of pork soup dumplings.
published in Sweet Paul Magazine Fall 2013
yields about 50
Serves 5
Filling:
3 T olive oil
1 t salt
1.5 lb. Pork back bone
1 c carrot, finely chopped
1 c onion, finely chopped
1 c celery, finely chopped
4 bay leaves
Pasta:
4 c flour
4 eggs
4 T water
4 T olive oil
fruity olive oil to serve
(Pulse pasta ingredients in a food processor until they come together, pour out onto a wood board and knead lightly with your hands for one minute. Cover with plastic wrap and allow to rest for at least 30 minutes. When ready to use, divide into 4 equal parts.)
1. Season the pork back bone with 1 t salt. 2. Heat oil in a large pot on medium heat, add pork back and brown all over, 2-3 minutes per side. Transfer to a plate and set aside. 3. Add carrot, onion, celery, bay leaves and a pinch of salt to the pot, cooking uncovered on medium heat, until tender and golden brown, 20 – 25 minutes. 4. Return pork to the pot, add 4 c water, cover and bring to a simmer. 5. Reduce heat to lowest setting and cook covered for 8 hours. 6. Remove pork from the pot. When cool enough to handle, carefully pick all the meat off the bones . Add the meat back to the pot, and discard the bones. 7. Remove bay leaves, add 1 c water, a knob of butter and a pinch of salt and simmer for another 30 minutes on medium heat. 8. Cool completely and freeze for at least 4 hours to keep juices intact for filling. 9. When ready to assemble, remove ragu from freezer and set aside. 10. Bring a large pot of salted water to a boil. 11. Starting with one piece of the pasta dough, roll out to setting 2 on your pasta machine. 12. Cut into 3 x 2 ½ inch rectangles. 13. Place 1 rounded teaspoon of filling at the center of the rectangles, lightly wet edges with water using the tip of your finger, and bring all four corners up to meet in the center, firmly pinching along the edges to secure filling. 13. Repeat this process with the remaining dough. You will end up with a heaping cup of leftover filling. Freeze for later use, or use the filling as the sauce for an even heartier meal. 14. Boil for 4 minutes, strain and serve immediately drizzled with olive oil and sprinkled with maldon sea salt. Serve with hearty greens.
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Sweet Potato Raviolo with Brown Butter + Sage
published in Sweet Paul Magazine Fall 2013
Yields 8 raviolo
Serves 8 as a first course
Filling:
1 ½ lbs sweet potato, about 2
1/8 t nutmeg, freshly ground
a hearty pinch of salt
8 egg yolks
Pasta:
4 c flour
4 eggs
4 T water
4 T olive oil
Sauce:
5 T unsalted butter
24 sage leaves
maldon salt
1. Place 4 c flour, 4 eggs, 4 T water, and 4 T olive oil in a food processor, pulse to start, then process until the dough comes together. 2. Bring out onto a floured wooden surface to knead lightly by hand for another minute or so. 3. Cover with plastic wrap and allow to rest for at least 20 minutes. 4. Divide dough into 8 equal parts and keep covered until ready to use. 5. Preheat oven to 375 F. 6. Place sweet potatoes on a rimmed baking sheet lined with foil, pierce potatoes all over with a fork and bake until tender, 50-60 minutes. 7. When cool enough to handle, peel and discard skin. Put potatoes in a food processor with nutmeg and salt, and pulse until relatively smooth. 8. Transfer filling to a large ziplock bag and cut a half inch tip. 9. Bring a large pot of salted water to a boil. 10. Starting with one piece of dough, roll out to setting two on your pasta machine. 11. Lay the dough out onto a lightly floured surface Using a 5 inch round, cut dough into two rounds. 12. On the first round, leave a a 1 inch border and pipe the filing sweet potato around several times to create a nest for the egg yolk, about 1 inch high or 1 ¼ c. 13. Carefully separate an egg, and gently add the yolk to the center of the raviolo, adding more filling to secure if necessary. 14. Working with the second round, gently roll out with another pin to a slightly larger size, adding approximately ½ inch to the diameter. 15. Wet the edges of the bottom round with water and gently lay the larger round on top, pressing the edges firmly to secure the filling. Repeat this process until you have 8 raviolo .This may be done up to 4 hours ahead. To keep, lay on a sheet pan lined with parchment or a kitchen towel, cover and place in the fridge. 16. Boil raviolo in two batches for three minutes each. 17. Meanwhile, simmer butter and sages leaves with a pinch of salt in a skillet on medium low heat until butter is browned and sage is crispy.
Serve immediately, topping each raviolo with 2 spoonfuls of browned butter, 3 sages leaves and a pinch of maldon sea salt.
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When making filled pasta, I always have scraps that didn’t make the cut – maltagliati. I dry, freeze, and use them in my favorite chicken soup. Homemade chicken stock, wilted arugula, chicken bits from the bone, a poached egg, toasted breadcrumbs and grated parmigiano reggiano.
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