where the wild things are. rosa ragosa ice cream.

For a while now, I have been thinking about making  wild rose ice cream. We have a tiny house upstate circled by dense woods. Lately with this temperate summer things have gone a bit rogue up there but I love it. The house is surrounded by an ever thickening bramble of blackberries and wild roses. We planted some Rosa Ragosa when we bought the house a number of years ago. I wasn't sure how it would fare in the elevated colder climate but it has thrived and has  taken over some of the other roses. I have always loved the Ragosa which grows wild along the New England coast. They remind me of the rugged coast of Maine where they dot the shore to form a dense wind break between the long the sea grasses and the ocean. The Rosa Ragosa is a single petal rose. For such a wispypy rose it gives off some serious floral perfume that is both a little spicy and salty. Maybe I imagine the salty part because I associated it so much with misty foggy days and salty sea spray. I could never resist these not even as a kid even though they are terribly riddled with tiny sharp spiky thorns. This past weekend Chef Camille Becerra came up to hang out in the woods and we decided to make some rose ice cream (amongst other things..but more on that in another post!) 

I would only do this with roses that are one hundred percent organic. NO PESTICIDES! 

I believe there are places where you can order organic rose petals for cooking but I will have to look into it and post  some info on that later.

 

The ice cream was so lovely and really well balanced. We decided to use a local maple syrup from our friend Dan Finn who sells his Moonshine Maple at his farm in Delhi and at Table On Ten in Bloomville., instead of sugar and the combination was really complimentary.

This is a subtle ice cream it is not for those of you who need a  big flavor punch, it is mellow  ice cream, kind of like a foggy day at the beach. xx

 

Rosa Ragosa Ice Cream

 

4 cups heavy cream

4 cups of  fresh organic rose petals washed but not wet.

2 cups whole milk

1.5 cups maple syrup

2 good pinches of grey celtic sea salt

8 large egg yolks ( preferably from super happy chickens!)

 

I collected some Rose petals first thing in the morning when they seemed to be most fragrant.

In a large bowl gently bruise the rose petals by crushing them just a bit with a wooden spoon

Combine the rose petals and the heavy cream in a heavy bottomed sauce pan and heat to a simmer. remove from the heat and let the roses steep in the cream for thirty minutes or so.

 

In another pot, combine the milk and 1 cup of the maple syrup and bring to a gentle simmer.

Remove from the heat and set aside while you whisk the eggs.

In a bowl whisk the egg yolks and the remaining half cup of maple syrup.

Whisk until the yolks start to ribbon.

Add the hot milk to the yolks gradually whisking throughout to temper the yolks.

 

Return the mixture to the saucepan and gently heat until the mixture evenly coats the back of a  wooden spoon. Do not let the custard boil!

Set aside.

 

Strain the rose petals from the cream now that it has infused for a good while.

Press the petals against the mesh/strainer to release any remaining oil in the roses.

Discard the petals at this time.

Stir the infused cream gently into the custard and place in the fridge until it is good and cold all the way through.

At this point you can run your mixture through an ice cream machine. 

 

My opinion on ice cream makers is the better the machine the better the ice cream. I have made some good ice creams with my freezer bowl/ Cuisinart maker but now I really see the difference that a better machine makes.

I will include a link to a couple below.

So that is it! just garnish with a few rose petals and you are set to go.

 

 

 

 

 

 

 

 

 

dara artisans. aboubakar fofana. the indigo master.

We recently collaborated on great project with Dara Artisans featuring the master indigo artist Aboubakar Fofana. It was hectic crazy day on a rooftop in Brooklyn. We had returned from Mexico only hours before the shoot and I think we carried over to the project a bit that magic one finds in Tulum. We collaborated with stylist Kalen Kaminski and designer Pamela Berry. As we raced to make a tent in crazy winds somewhere Aboubakar floated in... He is a striking presence. His fingertips were stained blue and he was dressed in head to toe indigo. I hope to one-day sit down with him at a more calm time, perhaps in Mali. Just putting that out in the universe.

 

You know how we are all obsessed with finding artisans and tiny markets and having things made and bringing back those special things from trips? Dara Artisans is just that. It is everything I have thought about while traveling. They have brought it all together creating this unique marketplace for artisans and I think it will only grow exponentially as there are so many great artists to feature in all the farthest corners of this huge world.

 

About Dara Artisans, from their site;

Media veterans Dan and Dara Brewster founded DARA Artisansto share the work of incredible craftspeople worldwide. They believe that handmade designshave the power to enrich our lives with beauty and meaning.Connecting artisans with the global marketplace their work deserves, enables themto make larger contributions to their own communities.

Dan and Dara have traveled extensively-from central Cambodia to Cusco Peru, from Kerala, India to the Place Vendome in Paris. They visited Syria at the height of the Arab Spring, on the eve of the hostilitiesthat would soon tear that country apart. They brought home a memory of walking across therooftops of the ancient souks in Aleppo with Adam, a Syrian artisan the warwould soon displace. It heightened their sense of the vulnerability and the importanceof preserving the ancestral traditions of master artisans.

While DARA Artisans reaches far and wide, from aLos Angeles woodworker to weavers in Laos who create the silk scarves and shawls thatsustain their villages, our headquarters are in New York. We are a small teamof design, digital, media and marketing professionals, who learned their trades at places likeAmerican Express, Time Inc., Martha Stewart Living, Travel + Leisure, West Elm and Ralph Lauren.We present artisans' work at its best and share their stories.

 

About Aboubakar Fofana from the Dara Artisans website:

"Indigo surrounds us perhaps more than any other textile dye—it’s the blue of thousand-year-old religious rites and our modern jeans, once used as literal currency and in revolutionary symbols. (The blue in the first American flags was made from indigo.) Few modern craftsmen have unlocked its potential better than Aboubakar Fofana, who has studied traditional indigo production techniques for over three decades and on three continents: at home in Mali, inside ethnology museums in Paris, and alongside Masakazu Akiyama, a Japanese master dyer. Still, though, indigo remains a mystery that is only slowly unveiling its secrets: “Every time I work with indigo, it’s like the first time,” he says. “I never get bored.”

To read the full story go here

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buvette. part 1. the little place with a whole lot of heart.

 


It has been a few months now since the release of the Buvette book and I am way behind in posting on the blog. I have been meaning to share some images and some out-takes from our very sweet collaboration. In the time since we shot the book, Chef Jody Williams has opened Buvette Paris, which we have yet to visit, but it is on the bucket list and she is fast at work at another West Village restaurant. How this woman manages to get so much done is a complete mystery to me! We think she is sort of magic. Below are just a few of our favorite images from the book I will post more in the next few days. There were so many great moments I can't possibly share them all but I hope you feel as inspired to eat and cook and drink as we were while working on this project. The recipes are very accessible.

 

 Thank you Jody, for giving us this amazing opportunity to collaborate with you. Thank you for always feeding us above and beyond... and thank you for trusting us with your book. Working on Buvette: The Pleasure of Good Food has been one of our favorite shoot experiences ever! We heart you!

Thank you Julia Turshen for your steady guidance, contagious laughter and sweet smile through all our shoot days.

Thank you Anna Kovel for your culinary hand and your never ending determination in rooting out the perfect eggs and berries and twigs and a thousand other things and thank you Korin for biking to the market and returning with fowl in your basket!

A million thanks to all the Buvette staff and to our team for the long days and constant hustle. Thank you Max for your creativity and for always lending a hand!

 

This was a true collaboration.

 

xx

 

 

Pick up the Buvette book at the restaurant on Grove Street or here.

 

 


ceramics.

I want to share a few new images from a recent ceramics story we shot for Martha Stewart Living. We worked on this story with our dear friend Ayesha Patel, who is Editorial Style Director at MSL. She has always had the most exquisite taste. This story grew from our mutual love of ceramics. We have had many coffee dates over the past couple years to mull this idea about. It is so nice to see it come to fruition. We have barely scratched the surface here and could do it all again tomorrow with a whole new group of artists. The group photographed here are strictly american. I hope you are as inspired as we were.

 Check out the story in The June issue for a full list of ceramicists and their sites. 

rome part 1. for condé nast traveler

Where has the time gone? I am not going to make excuses for my absence; I am just going to pick up where I left off... editing today I came across these images from Rome and suddenly got very hungry looking at this pasta . This might be dinner tonight. 

Last October we spent a few quick days on the ground in the eternal city, it was divine. 

 

 

Espresso at the newly opened J.K.Place. 

Espresso at the newly opened J.K.Place. 

 For my inner Borgia, the Vatican.

 For my inner Borgia, the Vatican.

Favorite neighborhood to get lost in. Monti.

Favorite neighborhood to get lost in. Monti.

The Colloseum.

The Colloseum.

 View of the city from Gianicolo. 

 View of the city from Gianicolo. 

 I funghi. Mercato Testaccio. 

 I funghi. Mercato Testaccio. 

Artichokes and Buccatini Amatriciana from Sora Marguerita in The Jewish quarter.

Artichokes and Buccatini Amatriciana from Sora Marguerita in The Jewish quarter.

summer waned.

Summer seems like so long ago as we come quickly upon the darkest days of the year, but I know it won't be long before we see her again.  I never posted these photos from a week out at the beach on Long Island this past summer. For me, they are a light on this dark nor'easter morning.

x

where the wild things are. wild foods discussion and dinner.

I want to take a second to tell you all about a special event happening this weekend. Les Hook and Nova Kim  of Vermont Wild Foods will be hosting a wild foods discussion and a dinner here in NYC. The wild foods talk is Saturday the 23rd and the dinner is Sunday the 24th  after theNew Amsterdam Market.  I love these guys and they are very dear to me. If you are at all interested in wild foods you will love this discussion. It is a special day when you get to meet Les and Nova.

xx

 A few years ago we had the honor of becoming friends with Nova Kim and Les Hook of Vermont Wild Food Gatherer’s Guild. We spent a few days with them in the woods making a short film, they are both mushroom gatherers and educators hosting a series of lectures, teaching one of the first accredited wild foods courses, and hosting wild walks.  They have traveled to Slow Foods Terra Madre to lecture. They have 70’s years of wild and medicinal food gathering knowledge between the two of them. They are a fascinating duo. You can find them occasionally at The New Amsterdam Market.  They will be there this Sunday pre thanksgiving with wild mushrooms and wild jerusalem artichokes. Les and Nova will be giving a lecture on wild foods at the New Amsterdam Market Offices post market this Saturday(223 Front Street NYC) There will be a  wild foods dinner  at Jimmy’s 43 in the East Village. (43 east 7th Street)  on Sunday following the market. . Tickets for these two events are available through Brown Paper Tickets event # 509353.

From The Brown Paper Tickets site...

Les Hook and Nova Kim - A Wild Food Discussion, Presentation and a Nibble

Join Les Hook and Nova Kim, Wild Gourmet Food and the Wild Food Gatherers Guild, in a Wild Food Discussion covering plants from all around you to plants deep in the woods.  Enjoy and be amazed by the samples of wild plants currently available...including, but not limited to, wild watercress, wild leeks, wild ginger, Jerusalem Artichoke slivers (for taste and crunch).   Also, share our standby "Chicken of the Woods Rice & Quinoa" dish with recipe handout.  This is a treat to eat that just happens to also be Vegetarian and Vegan friendly.Nova and her partner Les bring a wealth of information from their seventy-plus years of  experience in wildcrafting and working with forest resources in the Northeast, South and Rocky Mountains.  As long-time gatherers, original participants at the New Amsterdam Market, and spirited educators, whether at the Smithsonian, Terra Madre, Italy, Field Trip Leaders & Presenters at the IWEMM-7 Gautemala or Vermont's various educational institutions, you are guaranteed an interesting evening. This couple has been featured in numerous books and articles including the NY Times Magazine, NY Times, New York Magazine, Village Voice, The Boston Globe, Green Living Journal and others plus being featured on NPR's Splendid Table and Weekend Edition/Saturday."A Guide to Wild Harvesting & Ethics" and the "Mushroom Identification Aid / Spore Print Card" PDF downloads are included.  There will also be another Wild Food Event featuring this couple on November 24 at Jimmy's No. 43.  For information go to http://m.bpt.me/event/509353

Below a few photos inspired by Les and Nova.

wild mushrooms 

wild mushrooms 

raw milk panna cotta with maple and black walnuts

raw milk panna cotta with maple and black walnuts

wild black walnuts

wild black walnuts

carpaccio of jerusalem artichoke

carpaccio of jerusalem artichoke

one good dish. david tannis.

For years I used Heart of the Artichoke andA Platter Of Figs, religiously. They are amongst my very favorite cookbooks. So you can imagine how over the moon we were to collaborate with Chef David Tanis on his most recent book One Good Dish .We ploughed through almost two solid weeks of shooting, in the darkest hours of winter. We arrived each morning as the sun rose and finished each day long after dark It was a marathon of shooting and eating and eating some more... David patiently put up with us taking over his entire space.

 Thank you David. Thank you Artisan. Thank you Samin for the introduction! 

Below are a few favorites.

quail eggs with flavored salt

quail eggs with flavored salt

kale

kale

real garlic toast

real garlic toast

blood orange and persimmon

blood orange and persimmon

mussels on the half shell 

mussels on the half shell 

gorgonzola and walnut crostini 

gorgonzola and walnut crostini 

sweet and salty nut brittle

sweet and salty nut brittle

gunpowder and fresh mint tea

gunpowder and fresh mint tea

very green fish stew

very green fish stew

 well charred-endive with anchovy butter

 well charred-endive with anchovy butter

save your life garlic soup

save your life garlic soup

remnants of mussels on the half shell

remnants of mussels on the half shell

 

 

Save-Your-Life Garlic Soup

 

Recipe by David Tanis

From One Good Dish.

said to prevent and cure hangovers...

2 heads garlic, preferably new crop[

separated into cloves (about 16 medium cloves) and peeled

2 tablespoons extra virgin olive oil

12 sage leaves

salt and pepper

6 cups of water

4 eggs

4 slices of bread, lightly toasted

chopped parsley, scallions or chives.

slice or roughly chop the garlic cloves

warm the oil in a heavy pot over medium heat.

add the garlic and the sage and let siszzle a bit without browning ( about 2 minutes)

season with about 1 teaspoonsalt and a few grinds of pepper

add the water and bring to a boil over high heat, then lower to a brisk simmer.

Cook for 10 to 15 minutes

Taste and adjust the seasoning

Ladle about an inch of the soup into a skilliet and bring to a brisk simmer over medium heat

Carefully crack the eggs into the pan and poach for about three minutes.

To serve, place a slice of toast in each soup bowl and top with a poached egg. 

Ladle the soup over the eggs and sprinkle with a little parsley.