hi! just a quick hello and a preview of what's to come! hope things are swell. xo, n ‹‹‹‹‹‹‹‹‹‹‹‹‹‹ this post is adorable such great DIY ideas the cutest block set and this gallery
A year ago now, John Cullen and I packed our bags and headed to my parent's farm on Vancouver Island. We had decided only a couple weeks earlier that we'd like to make a film about what it is my father does. About who he is and how he got there. A film about what Herriott Grace means to him. And so we did and it was amazing. [vimeo]http://vimeo.com/39838446[/vimeo] In large part, what we do at HG is possible because you guys encourage and support us, and we think that makes us a pretty lucky pair. So thank you. 
And thank you to John Cullen, Paul Proux at Stealing Time and Supplemental Films. I'm so very grateful. xo, n 
ps: the full version of the film will be available here on june 14 pps: the images in this post were taken by michael graydon
It's set to be a week filled with announcements here. First, I'm on my way back to NEW YORK CITY, and you can join me! I'll be teaching two classes at the Sunday Suppers Williamsburg Studio on August 18th+19th. On Saturday it's all about CAKE. Well, it's all about baking & pastry really, but I'm super keen on the cake part! We'll be whipping up perfectly light vanilla sponge, my favourite buttercream, a simple pastry cream and the rest of the components to make perfectly layered cakes and sweet summer tarts. It's going to be good! If you'd like to join in, you can purchase tickets here. 
And on Sunday it's all about DINNER! It's a meal inspired by summer evenings, dinners taken outside and trips to the sea. We'll be having: Kumumoto Oysters with Melon Mignonette musk melon, chive blossoms & vinegar Hand Rolled Tagliatelle with Water and Butter Sauce feathered fennel & celery, summer garlic stock, coriander seeds & bufala ricotta Frenched Pork Loin with Crackling new potatoes & summer zucchini salad Chocolate Chip Ice Cream Cones homemade ice cream & cones If you'd like to join in, you can purchase tickets here. 
‹‹‹‹‹‹‹‹‹‹‹‹‹‹ And now, a sandwich fit for Saturdays. Or any day really, but a series I call, The Saturday Sandwich. Find my earlier Saturday Sandwich posts here. And please try to see past the spacing issues, my previous Saturday Sandwich posts were written for my blogs old home. A ROAST BEEF BAGUETTE WITH FINGERLING CHIPS ‹‹‹‹‹‹‹‹‹‹‹‹‹‹ YOU'LL NEED -1 batch homemade potato chips (here's a basic recipe, i like to substitute fingerlings for russets) -baguette, sliced & pan fried in butter -roast beef, thinly sliced (leftovers from the night before are best, but your local deli will likely carry it ready to go) -1 batch horseradish cream (recipe follows) -a hard white cheese, very thinly sliced (optional) (i used parmesan this time, it's okay if it's a little crumbly) -enoki mushrooms, sauteed -spanish onion, thinly sliced -frissee lettuce -salt & pepper to taste HORSERADISH CREAM -crème fraîche -fresh grated or prepared horseradish mustard (i like Kolzlik's Horseradish Mustard if you're using prepared) -a touch of pommery mustard -a large pinch of fresh tarragon leaves, finely chopped -a few stems of fresh chives, finely chopped Mix together equal parts crème fraîche and horseradish. (i was serving 2 so i used between 2 & 3 tablespoons of crème fraîche and less than a teaspoon of mustard) Stir in a touch of pommery mustard and a small handful of tarragon leaves and chive stems. Finish with salt & pepper. HERE'S HOW: Slice the potatoes, while they're drying make the horseradish cream. Refrigerate. Next, saute the mushrooms, slice the onions, bread and cheese. Pan fry the bread in salted butter. Next, build your sandwiches! I like a dollop of horseradish cream on the bottom, then all the toppings and then a little more cream. Serve alongside a good helping of chips and a touch bowl of ketchup. I'll be back tomorrow with another BIG announcement and then back again on Friday with the newest in my pie series! xo, n 
‹‹‹‹‹‹‹‹‹‹‹‹‹‹ we have a new front page image & i love it! fancy french toast! from twitter today, this kitten is killing me this book is beautiful this skirt seems pretty perfect this bedding (via) it's that time of year and this time of year too the photos in this post: michael graydon the styling: me and the new york download 
FOR THE LOVE OF PIE — a series that celebrates the simple things. Today, Heidi and her Blueberry Lemon Verbena Pie. ‹‹‹‹‹‹‹‹‹‹‹‹‹‹ Heidi is one of those people you like straight away. One of those people who is both kind and passionate at once. One of those people whose talent is inspiring. Always. I came to know her work slowly. First through flickr, then through her blog and then one day a little later, through her books. In fact, I think hers was the first food blog I really read. Her words made me feel like I was there. As though I could be standing alongside, baking cookies, cutting crackers or making cake. They felt to me then and feel to me now, real. And I think, in the busy that is the internet, that's a pretty incredible thing. We've yet to bake together, her and I. We haven't picked berries or peeled apples, we haven't rolled a chunk of dough. But I know we will and I know that that will be a good day. Find out a little more about Heidi and her recipe below. xo, n ps: both the photos and the recipe are heidi's. plus, she's working on an exciting new project. find out more here.
WHO? Heidi Swanson WHAT KIND? It's a classic blueberry pie with a couple twists. I work a bit of lemon verbena into the filling - it's amazingly fragrant, and I find it in the market at the same time blueberries are in season. And I (nearly) always make this rye crust for my pies - it's rustic, golden, all-butter, and beautifully flaky. WHY? Of all the sweet pies in the world, my heart goes to those of the berry variety. My all-time favorite is huckleberry, but they're hard to come by here. Blueberry is a close second. WHERE? San Francisco, California. In my mind, this is strictly a summertime pie. Best enjoyed on a picnic table, in full sun, the smell of the blueberries mixing with the scent of sunscreen. Throw in some fireworks later in the evening, and you're really set. BEST SERVED WITH? Blueberries and cream were made for each other - whipped cream, ice cream, creme fraiche. It's hard to go wrong. ONE OR TWO THINGS? I can't say no to: old cameras, dosas, road trips, or yard sales. RECIPE: Blueberry Lemon Verbena Pie by Heidi Swanson I pile blueberries as high as possible here, until adding more causes an avalanche. That's typically ~2 pounds worth, sometimes a bit shy of that. I grow lemon verbena out on the patio, but you can also often find it at farmers' markets - it's powerfully fragrant and works beautifully with the blueberries. Of course, if you can't find it it's fine to leave it out (or swap in a couple teaspoons of fresh lemon thyme leaves). As far as the crust goes, this is my favorite rye crust - you can make it with water, but because I have an endless supply of home brew here, I make it often with that - in this case, porter. It makes enough for one 9 or 10-inch double-crust pie. FLAKY RYE PIE CRUST 75 g / v. scant 2/3 cup rye flour 175g / 1 1/2 cups unbleached all-purpose flour 1/4+ teaspoon fine grain sea salt 8 oz / 1 cup salted butter 1/3 cup / 80 ml cold water or beer A few notes: You can make the crust using the quick and popular food processor technique. That said, I always make it by hand, using the above ingredients, and this technique. If you like a super-puffy crust, do the folding in Pim's instructions 4x. I usually like mine less so, and fold & roll just 2 or 3 times, depending on how the dough is feeling. The pie crust in the photo was folded 3x. BLUEBERRY LEMON VERBENA FILLING 2/3 cup / 3.5 oz / 100g natural cane or brown sugar 20 fresh lemon verbena leaves, chopped 1/3 cup / 1.5 oz / 45 g flour 1/4 teaspoon fine grain sea salt 2 pounds of blueberries, rinsed (see head notes) 2 tablespoons fresh lemon juice & zest from that lemon 2 tablespoons butter 1 egg plus 1 tablespoon water, whisked Large grain sugar, for sprinkling (optional) Preheat your oven to 425F / 220C, with a rack in the bottom third. Roll out your pie crust - top and bottom - on a flour-dusted counter. I tend to work the edges a bit first (particularly if I'm getting cracks) - roll and turn, roll and turn, dusting with flour when necessary. Flip once or twice. Work quickly and keep the dough moving. Place between unbleached parchment paper or Silpats, and refrigerate while you make the filling. If you're nervous about rolling out the crust, have a look at the second part of Melissa Clark's video. See how she's not super fussy? Channel some of that. If you need an extra confidence booster, read this. It's o.k. if your dough doesn't roll out into a perfect circle - you can patch and pinch later if needed. Just shoot for 11 or 12-inch inch rounds. Make the filling by grinding the lemon verbena and sugar together in a mortar and pestle - this releases some of the oils and fragrance in the leaves. Transfer to a large bowl and add the flour and salt. Stir in the wet blueberries, and toss gently until well combined. Set aside. Line a 9 or 10-inch pie plate with the bottom piece of pie dough. Guide it into place without stretching. You want about an inch of dough extending past the rim of the pie plate, trim a bit with scissors or a sharp knife if needed. Fill the crust with the berries, drizzle with lemon juice, and dot with the butter. Brush the rim of the bottom crust with a bit of egg wash, then top with the other piece of pie crust. Trim the top crust a bit if needed, then press the top and bottom crusts together at the edges. Working around the rim, tuck the overhanging dough under itself, and crimp with a fork or flute using your fingers. Brush the crust with more of the egg wash and place in the oven for about 45 minutes - until the crust is deeply golden. Check your pie regularly after 25 minutes. If you need to foil the edges of the pie - pull it out and do so - this way the edges wont get too dark and dry. I don't have to foil in my oven for this pie, even at this temp, but your oven might be a bit different. I also sprinkle with large-grain sugar about 25 minutes in - for a little extra crunch and sweetness. Let cool a bit, slice and serve. Serves 8. 
Hello!
FOR THE LOVE OF PIE — a series that celebrates the simple things.
An old family recipe,
a new addition to your recipe box
or a well-loved classic.
Stories about some of my very favourite people
baking up some of their very favourite pies, tarts, tatins and flans.
Once a week we’ll be writing about pie,
talking about ice cream
and baking with the intent of sharing.
And it’s going to be good.
‹‹‹‹‹‹‹‹‹‹‹‹‹‹
First up, Nathan & Katie!
I can’t remember exactly when we met,
but I remember liking them straight away.
I liked their aesthetic
and the small snippets of their life
they shared on hearblack.
I liked their honestly
and how in love them seemed.
So when in April of last year
they asked me to be a part
of the premier issue of Kinfolk,
it took me less than a minute to think it through.
I knew I’d join in straight away.
Now in their 3rd volume,
Kinfolk continues to amaze me —
it’s an ongoing collaboration that I’m proud to be a part of.
Find out a little more and the recipe below.
xo, n
ps: the images in this post were shot by the talented parker fitzgerald. he has a way of capturing moments that’s difficult to describe — SO beautiful. thanks parker!
pps: and thanks to mathew and emma for the pretty new sidebar & buttons.
Who?
Katie & Nathan Williams
Where?
The Oregon Coast
What kind of pie? Why?
Classic Apple Pie. It’s not too sweet, so we get away with an evening treat and a guilt-free breakfast the morning after.
Best served with?
Creamy vanilla ice cream in the evening, lightly-sweetened whipped cream for breakfast, or just copious amounts of ice cream either way.
Recipe:
Classic Apple Pie (or Tart) from David Tanis, A Platter of Figs
2 cups all-purpose flour, plus extra for sprinkling
½ pound (2 sticks) cold butter, in thin slices
½ teaspoon salt
1 egg, beaten, plus enough water to make ½ cup
8 medium crisp apples, about 3 pounds
1 cup sugar for the glaze, plus extra for sprinkling on apples
1 cup water
Put the flour, butter, and salt in a bowl. With your fingers, work the butter into the flour until it looks mealy, with some large flecks of butter remaining. Pour the egg-ice water mixture into the bowl and quickly knead the dough for only a minute or two, until it comes together. It will be soft, a little sticky, and, though gathered together, a little rough looking.
Sprinkle the dough with a little flour and pat into a rectangle about 1 inch thick. Wrap and refrigerate for at least an hour, or overnight.
Divide the pastry in half (there will be enough for 2 tarts; you can freeze one half for later). Roll out the pastry to a rectangle, approximately 11 by 16 inches.
Transfer the dough to a baking sheet and let it relax, then trim the edges to fit the pan with a little going slightly up the sides. Cover with plastic wrap and refrigerate.
Peel the apples and cut into quarters. Remove the cores and use to make glaze as follows: Combing the 1 cup sugar and 1 cup water with the cores. Stir at first to dissolve sugar, then simmer to a thick syrup. Strain and reserve. (Or use honey or a good apricot jam, thinned, for a glaze.) Slice the apples as thin as possible. Arrange the apple slices over the pastry, overlapping them like cards in solitaire. At this point the tart can be covered with plastic wrap and refrigerated for up for up to 8 hours.
Preheat oven to 375˚F. Sprinkle the sugar generously over the apples and bake until they are beautifully browned and the pastry is crisp, about 45 minutes. Cool on a rack.
Just before serving, reheat the glaze. Slide the tart from the pan onto a cutting board. Paint the apples with the warmed glaze. Slice and serve.