tag:blogger.com,1999:blog-54018575822429138882024-03-29T05:16:11.204-04:00pictures and pancakesthe purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-5401857582242913888.post-57167609037285650492013-09-13T12:50:00.000-04:002013-09-13T12:50:16.022-04:00summers last breath<br />
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<span style="color: #999999;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">so that happened fast! summer was here and summer ran away...a few weeks of heat on the east coast followed by a bit out west. in new york and the northeast, it went out with a bang. a huge lightning and thunder storm slammed through and brought with it the cool beginning of fall on its coat tails. although we are ready for a nice light jacket and strolls through the city without a full sweat, we will miss the days of cold beer, summer foods, boat rides and fireflies. a little homemade ice cream is our last gasp at holding on to summer, and even as our hotter days end its never really offseason for ice cream in our book. so before the soups and stews set in, lets enjoy a few more weeks dreaming of that fantastic summer.</span></span></div>
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<span style="color: #666666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">TART CHERRY BUTTERMILK ICE CREAM</span></div>
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<span style="color: #999999;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">for our tart cherry buttermilk ice cream we used a mix of sour and bing cherries, but you can use whatever you have on hand. the buttermilk ice cream is a great base for whatever fruit is in season- try peaches </span></span><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">sautéed in brown sugar and cinnamon or plums cooked with honey and cardamom!</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 cups pitted cherries</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/4 cup sugar</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 Tbs water</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">12 large egg yolks</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 cup sugar</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 cups heavy cream</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 vanilla bean, split in half and seeds scrapped</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 cups buttermilk</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">in a medium saucepan, combine cherries, sugar and water and bring to a boil over high heat. reduce to medium and cook until slightly broken down and tender, about 10 to 15 minutes. cool completely.</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">whisk eggs yolks and remaining sugar in a medium bowl. in a large saucepan, bring cream to a boil over medium heat. slowly drizzle the warm cream into the yolks, whisking constantly and adding all the cream in a slow steady stream. pour the mixture back into the saucepan and add vanilla bean seeds and pod. cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon.</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">remove from heat and pass through a mesh strainer into a bowl. whisk in buttermilk and salt. let cool completely and freeze according to your ice cream maker's instructions. remove ice cream from the machine and fold in the cooled cherry mixture. transfer to an airtight container and freeze overnight.</span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">all images © andrew purcell 2013</span></div>
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the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com99tag:blogger.com,1999:blog-5401857582242913888.post-77224552627203862202013-08-02T12:06:00.000-04:002013-08-07T14:00:25.029-04:00back down south<br />
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<span style="color: #999999;"><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">a few weeks back we spent a fantastic week down south in
birmingham, al.. while shooting for
cooking light magazine, we ate and drank our way through a town full of
fantastic food. we were showed lots of
amazing southern hospitality, eating way too much fried okra, drinking lots of
<a href="http://www.goodpeoplebrewing.com/" target="_blank">good people beer</a> and connected with great friends like <a href="http://hectorsanchez.com/" target="_blank">hector sanchez</a> and <a href="http://www.mariancoopercairns.com/" target="_blank">mairin cooper carins</a>.</span></span></span><br />
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">this version of our pimento cheese is one we made for our
friend <a href="http://dimityjones.com/" target="_blank">dimity's</a></span><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"> birthday party. she had bbq flown in from <a href="http://buttstogo.com/" target="_blank">butts to go</a>,</span><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"> which we were also lucky enough to hit up while in al –
they also happen to have the best potato salad we ever tasted. by no means are
we experts on southern food and we definitely don’t discriminate – any bbq ,
bourbon cocktail or pimento cheese dish is good in our book! here’s what we
think is a simple tasty recipe that’s perfect for any summer gathering and has
an unexpected kick from easy refrigerator jalapeno pickles.</span></div>
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<span style="color: #666666;"><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">PIMENTO CHEESE WITH PICKLED JALAPENOS</span></span></span></div>
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">4 medium jalapenos, thinly sliced</span></div>
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">½ cup white wine vinegar</span><br />
<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">1 Tbs granulated sugar</span></div>
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">½ tsp whole black peppercorns</span><br />
<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">½ tsp whole coriander seeds</span></div>
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">combine jalapenos, vinegar, sugar, salt, peppercorns and coriander
seeds and shake well. refrigerate for at least 3 days and up to 2 weeks.</span></div>
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">8oz cream cheese, softened</span></div>
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">½ cup mayonnaise</span><br />
<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">4oz sliced pimientos</span><br />
<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">12oz shredded sharp cheddar</span><br />
<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">½ tsp sweet paprika</span><br />
<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">¼ tsp salt</span><br />
<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">2 green onions, chopped</span><br />
<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">½ Tbs fresh black pepper</span><br />
<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Saltine crackers to serves</span></div>
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">in the bowl of a stand mixer, cream together cream cheese
and mayonnaise, until blended. add
Pimientos, cheddar, paprika, salt, onion and pepper and stir until just
combined. can be made and refrigerated up to 1 day ahead. serve with saltine
crackers and top with pickled jalapenos.</span><br />
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">all images ©andrew pucell 2013</span></div>
the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com130tag:blogger.com,1999:blog-5401857582242913888.post-74031304462549474502013-07-20T12:57:00.000-04:002013-07-20T15:05:48.729-04:00summer cool down<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">as most of the people living back east already know, its been hot hot hot for too many days in a row...and for those in other parts of the world, you have no doubt heard all of us complaining about it, and we promise, its justified! here is a drink we cant stop sipping and one that we think is a perfect cool me down treat on a hot summer weekend. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="color: #999999;">we have started to get some amazing produce from our local </span><a href="http://www.nextdoorganics.com/" target="_blank"><span style="color: #666666;">csa</span></a><span style="color: #999999;"> in the last few weeks, and recently received some strawberries that were to die for. we quickly remembered this great </span><a href="http://gourmet.com/recipes/2000s/2004/07/strawberrycup" target="_blank"><span style="color: #666666;">strawberry cup recipe</span></a><span style="color: #999999;"> from gourmet in print a few years ago. we made the shrub syrup (the gourmet recipe without adding the soda water and ice cubes), added a little adult enhancer and a bit of cucumber and we think it pretty delicious, let us know what you think!</span></span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">strawberry cucumber cocktail</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="color: #999999;">1 oz. strawberry shrub syrup (</span><a href="http://gourmet.com/recipes/2000s/2004/07/strawberrycup" target="_blank"><span style="color: #666666;">recipe</span></a><span style="color: #999999;">)</span></span><br />
<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1.5 oz. quality vodka</span><br />
<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 oz. soda water</span><br />
<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">garnish with persian cucumber ribbons</span><br />
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">all images ©andrewpurcell 2013</span>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com26tag:blogger.com,1999:blog-5401857582242913888.post-45873366521756115892013-07-11T10:42:00.000-04:002013-07-12T12:24:58.895-04:00gazpacho<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">well, here we go…after a bit of downtime on the blog (ok, a looooong break), we are newly inspired with some great recipes and images to share. we did a bit of a redesign and made room for some larger photos. pictures and pancakes will most likely be a fun work in progress, but we really hope to get more images, recipes and those that inspire us up on the blog a lot more often in the second half of 2013! let us know what you think and maybe what you might like to see. </span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">this recipe is a simple summer soup that’s refreshing, quick and takes advantage of tomatoes at their peak ripeness. tomatoes that are a b<span id="goog_486956035"></span><span id="goog_486956036"></span><a href="http://www.blogger.com/"></a>it soft or almost overripe are perfect for this soup! your average red or your favorite heirloom varietal can work just as well as yellow tomatoes and feel free to garnish with whatever veggies you have on hand.<o:p></o:p></span></div>
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<span style="color: #999999;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">we love eating anything out of these gorgeous bowls from the fabulous Nikole Herriott of <a href="http://www.herriottgrace.com/" target="_blank">www.herriottgrace.com</a> . </span><span style="background-color: white; line-height: 19px; text-align: left;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">made in england by sue paraskeva, we'd love a set of 12. and </span></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">if only we could have one of everything from the shop our kitchen would be complete…</span></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">we are heading to Birmingham, AL soon for work – any restaurants or shops we shouldn’t miss?<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="color: #666666;">Yellow Tomato Gazpacho</span><span style="color: #999999;"><o:p></o:p></span></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">makes 4 cups<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 pounds ripe yellow tomatoes, cored & chopped<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 small cucumber, peeled & chopped<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">½ to 1 small jalapeño, seeded & diced<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 clove garlic, smashed<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 tbs olive oil<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 tbs red wine vinegar<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">½ tsp salt<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 whole cloves garlic<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 rustic loaf, sliced and grilled<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">garnish with thinly sliced candy stripe beets and lemon cucumber, finely diced red onion, thai basil leaves and freshly ground black pepper<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">in a food processor or blender, combine tomatoes, cucumber, jalapeño, garlic, olive oil, vinegar and salt and puree for about 5 minutes or until your desired texture. chill for at least 1 hour.<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">slice a bit of the root end off garlic cloves and place in a square of foil. drizzle with a teaspoon of olive oil each, close the foil pouch and roast at 400 F for about 1 hour or until tender and soft. let cool slightly and then squeeze out garlic paste to separate from the clove.<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">divide soup between bowls and garnish with beets, cucumber, onion, basil and pepper. serve with grilled rustic bread spread with roasted garlic.<o:p></o:p></span><br />
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">all images ©andrew purcell 2013</span></div>
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<br />the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com13tag:blogger.com,1999:blog-5401857582242913888.post-5881256318318546222013-07-05T15:34:00.000-04:002013-07-05T16:38:18.572-04:00progress<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjAmyPloxpo_kF7-Vzwf6dNqHbCyegZ1OB0HWrIFUD2JnmotLmt8sF7pN9xkpu3urWEZKdSVwhyiSKVKT9-KaJQZ0KmHnU7QhPrv9ZSWW1vIA8LVmN78mgipKM2nBFx0AIf3xolNLEJag/s1600/cp2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;">well, we have been away for a bit, keeping busy with our careers and loving every minute. but we have missed this great outlet and really want to make pictures and pancakes something for everyone to enjoy again. in the very near future, we will be posting as much as we can...from recipes to work, interviews to inspiration and everything in between. we hope you can join us on this ride as a newly inspired couple sharing what we love most.</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjAmyPloxpo_kF7-Vzwf6dNqHbCyegZ1OB0HWrIFUD2JnmotLmt8sF7pN9xkpu3urWEZKdSVwhyiSKVKT9-KaJQZ0KmHnU7QhPrv9ZSWW1vIA8LVmN78mgipKM2nBFx0AIf3xolNLEJag/s1600/cp2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><br /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjAmyPloxpo_kF7-Vzwf6dNqHbCyegZ1OB0HWrIFUD2JnmotLmt8sF7pN9xkpu3urWEZKdSVwhyiSKVKT9-KaJQZ0KmHnU7QhPrv9ZSWW1vIA8LVmN78mgipKM2nBFx0AIf3xolNLEJag/s1600/cp2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;">above are a few images from recent work...we'll see you with more very soon!</span></a></div>
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<br />the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com12tag:blogger.com,1999:blog-5401857582242913888.post-9659401921983266802012-07-13T16:55:00.001-04:002012-07-13T16:55:42.027-04:00covers!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi2spBfhCXRCR8fVh0hBv9suyWXC3XQJDOkbE_YmjqK4qqIDqoHJvGCHFw52LH-JyzXHhQU3g9ChiEEzgbKH4_4UKn9wCbAtGZAo9FEuMaOj7eBOwAgTwtSk-PYN4STQ75785gs5Rs7ml/s1600/+cover1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi2spBfhCXRCR8fVh0hBv9suyWXC3XQJDOkbE_YmjqK4qqIDqoHJvGCHFw52LH-JyzXHhQU3g9ChiEEzgbKH4_4UKn9wCbAtGZAo9FEuMaOj7eBOwAgTwtSk-PYN4STQ75785gs5Rs7ml/s320/+cover1.jpg" width="265" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFdckOqPPicpq7tN4Qm0IyJfp4Qbs_ma5ChDpzu0a34YS1WiAMZFMVzx85z4V6nzQNehgaIm7I88KSfIUm2uh4xwffx9tlx3wA6rqP9L6YwpkMFg2psVnVOtsA0-gq_VRC0Q5AbNL5FnW/s1600/cover2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFdckOqPPicpq7tN4Qm0IyJfp4Qbs_ma5ChDpzu0a34YS1WiAMZFMVzx85z4V6nzQNehgaIm7I88KSfIUm2uh4xwffx9tlx3wA6rqP9L6YwpkMFg2psVnVOtsA0-gq_VRC0Q5AbNL5FnW/s320/cover2.jpg" width="265" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gfXxEOCry-kN1tUbQaQ8t8iPP1WLCR2tuMv_iatqelK1RCDFKJ0ZfZ_hDJzi9rvPsoM4Fjvhs2JSlHnWrJy-78f5GzYmANTrW5fSxiMPFZj302G151cC8mpgtUHaGmyaJ7fGIjqicTFc/s1600/cover3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gfXxEOCry-kN1tUbQaQ8t8iPP1WLCR2tuMv_iatqelK1RCDFKJ0ZfZ_hDJzi9rvPsoM4Fjvhs2JSlHnWrJy-78f5GzYmANTrW5fSxiMPFZj302G151cC8mpgtUHaGmyaJ7fGIjqicTFc/s320/cover3.jpg" width="264" /></a></div>
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happy friday! just a quick hello and some new work. july/august Food Network Magazine is on newsstands now and Andrew shot it with our friend, prop stylist, <a href="http://paigehicks.com/" target="_blank">Paige Hicks</a>, and <a href="http://www.rebeccajurkevich.com/" target="_blank">Rebecca Jurkevic</a>h styled the food.<br />
we're excited to watch some baseball and cheer on <a href="http://losangeles.angels.mlb.com/index.jsp?c_id=ana&sv=1" target="_blank">the angels</a> this weekend while they're in town to play the yankees. also looking forward to seeing <a href="http://www.blitzentrapper.net/" target="_blank">these guys</a> and <a href="http://benkweller.com/" target="_blank">this guy</a> play a free show in our hood on saturday afternoon.<br />
have a great weekend everyone!the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com13tag:blogger.com,1999:blog-5401857582242913888.post-5619387294553255182012-07-08T16:20:00.000-04:002012-07-08T16:20:24.527-04:00summer tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHGTWRONY1AMU61yaynTzx4qzJX3gD_Mm4z5ft4j-GLSUP4_H5NaGS_ok8-jBPr8LPc89v3DhSfuHaPhnse8yrr1CJPXm36Qy8HxawOGG4S8R6g7ErYCocvjctGW1uvDuJ0UjytsyxJpL/s1600/Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHGTWRONY1AMU61yaynTzx4qzJX3gD_Mm4z5ft4j-GLSUP4_H5NaGS_ok8-jBPr8LPc89v3DhSfuHaPhnse8yrr1CJPXm36Qy8HxawOGG4S8R6g7ErYCocvjctGW1uvDuJ0UjytsyxJpL/s320/Tart.jpg" width="256" /></a></div>
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with such an early hot summer this year, the tomatoes at the market have already been full of delicious flavor! here's a simple tomato tart that makes a great lunch or dinner with some fresh greens on the side and a cold glass of white wine.<br />
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lots of new work to share with you soon. we've both been busy working for great clients like <a href="http://www.people.com/people/0,,,00.html" target="_blank">People</a>, <a href="https://subscribe.hearstmags.com/subscribe/splits/foodnetmag/fnm_sub_nav" target="_blank">Food Network</a>, Reader's Digest, <a href="http://lacucinaitalianamagazine.com/" target="_blank">La Cucina Italiana</a> and more. we'll post some pics later this week but check out the july/aug Food Network mag for <a href="http://www.andrewhughpurcell.com/" target="_blank">Andrew</a>'s cover and a beautiful feature on cherries! also check out both of our websites that have been recently updated with new work & tears.<br />
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are you on <a href="http://instagram.com/" target="_blank">Instagram</a> yet? both of us are and so are lots of other <a href="http://bigleo.com/den/2012/05/big-leo-artists-on-instagram/" target="_blank">big leo artists</a> - we love sharing behind the scenes, studio views, pretty props and of course lots of food! hoping to escape the city heat soon & really <a href="http://www.newportfolkfest.net/" target="_blank">looking forward to this</a> at the end of the month.<br />
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have a great week!<br />
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Roasted Tomato Tart<br />
serves 4<br />
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4 medium roma tomatoes, halved<br />
3 medium kumamoto tomatoes, halved<br />
4 small vine ripened tomatoes, halved<br />
4 tbs olive oil<br />
1 sprig thyme<br />
salt & pepper, plus more for garnish<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
12 oz all butter puff pastry</div>
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2 large eggs, beaten<br />
1/4 cup milk<br />
1/4 cup crumbled goat cheese<br />
4 cloves roasted garlic, smashed into a paste<br />
1 teaspoon kosher salt<br />
12 cherry or yellow pear tomatoes, halved<br />
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preheat oven to 350 degrees F. combine tomatoes, olive oil, thyme salt and pepper and spread out in a single layer on a large sheet pan, cut side down. roast for 45 min to 1 hour or until slightly wrinkled but not too browned.<br />
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increase oven to 400 degrees F. place puff pastry in a square false bottom tart pan and press up against the edges. prick bottom all over with a fork and fill with foil and baking beads or dried beans. blind bake for 20 minutes. remove foil and beans and return to oven for 8 to 10 more minutes.<br />
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in a bowl, combine eggs, milk, goat cheese, garlic and salt and whisk well. carefully arrange roasted tomatoes all over pre baked tart shell and add cherry or yellow pear tomatoes. pour egg mixture over and around tomatoes, filling until almost full but not covering tops of tomatoes. bake 18 to 22 minutes or until crust is golden and filling is set. let cool 15 minutes before slicing.<br />
enjoy!<br />
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<br />the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com9tag:blogger.com,1999:blog-5401857582242913888.post-26854356531188227052012-05-31T11:04:00.000-04:002012-05-31T14:31:43.797-04:00covers & stuff<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVeU_n6UYYLC8w4ujnIVIrkfmvWqDIe4i5zQw-mnKkodQPlOx9ztg7-svBMvT13GIfJ15hDr4yq2TE903OW9gVjWIov70LoVoGE4KZ9KiXOssr-sJg5Q4qGqk14g_F4OZ_hV9ybZIokf7A/s1600/Screen+Shot+2012-05-31+at+10.56.52+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVeU_n6UYYLC8w4ujnIVIrkfmvWqDIe4i5zQw-mnKkodQPlOx9ztg7-svBMvT13GIfJ15hDr4yq2TE903OW9gVjWIov70LoVoGE4KZ9KiXOssr-sJg5Q4qGqk14g_F4OZ_hV9ybZIokf7A/s320/Screen+Shot+2012-05-31+at+10.56.52+AM.png" width="264" /></a></div>
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just a quick hello - wanted to share andrew's new <a href="http://www.foodnetwork.com/food-network-magazine/package/index.html">Food Network Magazine</a> cover that's on newsstands now. check out a few other shots from the inside <a href="http://bigleo.com/den/2012/05/banananananas/">here</a> and pick up a copy soon!<br />
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also excited to share some new work i did for the <a href="http://www.williams-sonoma.com/">Williams-Sonoma</a> summer catalog - you can see a few of the spreads <a href="http://bigleo.com/den/2012/05/grillmaster/">here</a>. also check out my recently <a href="http://carrieannpurcell.com/">updated website here</a>!<br />
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can you believe it's almost june?! we are excited for a quick trip to Block Island, to fill our bellies at the <a href="http://www.bigapplebbq.org/">Big Apple BBQ Block Party</a> and for some fun work projects this month. hope you had a great memorial day weekend - summer is here!the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com85tag:blogger.com,1999:blog-5401857582242913888.post-91470699163325006612012-04-19T16:35:00.003-04:002012-04-19T16:54:11.488-04:00spring!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPJxrfqFeAJ3_HeEWos06w5DrVGYNxoPLULue9DkpQEURoKI9fIlBBuJ11NQajLoKCTzq_QCw7bGiGmPttQ_3A9AWCKY_AVuiRxNqlxfhd7yDtB_kJCqMOUJd8k0sXlJ3V9GEo9HSEirX/s1600/blog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPJxrfqFeAJ3_HeEWos06w5DrVGYNxoPLULue9DkpQEURoKI9fIlBBuJ11NQajLoKCTzq_QCw7bGiGmPttQ_3A9AWCKY_AVuiRxNqlxfhd7yDtB_kJCqMOUJd8k0sXlJ3V9GEo9HSEirX/s400/blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5733213311828825794" /></a><br /><div>sometimes it take a little nudge from a friend to get things going. we've been a bit absent from this space, figuring out how to balance everything - we've still been cooking and eating, just not shooting and sharing. our good friend <a href="http://www.nectarandlight.typepad.com/">jen</a>, gave us that push when she asked for a guest post on <a href="http://nectarandlight.typepad.com/nectar/">her blog, nectar</a>. check out the recipe for pea & feta crostini, our 46 & mint cocktail and a spring mix playlist <a href="http://nectarandlight.typepad.com/nectar/2012/04/two-of-my-favorite-people-in-new-york-are-carrie-and-andrew-purcell-carrie-andrew-say-we-wanted-to-come-up-with-bright-f.html#comments">here</a>! </div><div><br /></div><div>now that spring has sprung, we have a fresh outlook and are feeling inspired! check back soon for new posts, recipes and work.</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com30tag:blogger.com,1999:blog-5401857582242913888.post-4330772455739823372012-01-11T08:54:00.003-05:002012-01-11T09:15:43.591-05:00happy new year<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_sIDlG3jIsHFjMF3S-kRQNw3gB3LM0Cqade_KmoWxoiYBzl3k1bn3Fa7P2M3u1rgb6Fc_VyjTkA0P8m2EFvKDsNvC2tq9PEoWMJFyAXlqHoDekxeHgJBKApefJEVoGlektX6cztTMqYc/s1600/blog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 314px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_sIDlG3jIsHFjMF3S-kRQNw3gB3LM0Cqade_KmoWxoiYBzl3k1bn3Fa7P2M3u1rgb6Fc_VyjTkA0P8m2EFvKDsNvC2tq9PEoWMJFyAXlqHoDekxeHgJBKApefJEVoGlektX6cztTMqYc/s400/blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5696372550840343442" /></a><br /><div>happy new year! we had a long overdue vacation over the holidays and spent 3 weeks with family and friends in AZ and CA. back in NYC & we feel recharged for a wonderful 2012! we had some great meals at old favorites like <a href="http://www.hillstone.com/#/restaurants/gulfstream/">gulfstream</a>, amazing fish tacos at <a href="http://newport.bearflagfishco.com/">bear flag fish co</a>. and a great dinner in phoenix at <a href="http://www.restaurantnoca.com/">noca</a>. </div><div><br /></div><div>we're working on lots of fun projects we can't wait to share and are feeling inspired by the large stack of cookbooks from our xmas list - especially excited to start cooking and baking from <a href="http://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497/ref=sr_1_1?ie=UTF8&qid=1326290295&sr=8-1">momofuku milk bar</a>, <a href="http://www.amazon.com/Off-Menu-Staff-Americas-Restaurants/dp/1599621029/ref=sr_1_1?s=books&ie=UTF8&qid=1326290434&sr=1-1">off the menu</a>, & <a href="http://www.amazon.com/American-Flavor-Andrew-Carmellini/dp/0061963291/ref=sr_1_1?s=books&ie=UTF8&qid=1326290456&sr=1-1">american flavor</a>. before looking forward, it's always good to look back as big leo did for <a href="http://bigleo.com/den/2012/01/year-in-review/">a year of photos</a> - we were so happy to be a part of creating many of these beautiful images over the year!</div><div><br /></div><div>for the healthy breakfast inspiration above, andrew shot the fit to eat feature from the january 2012 issue of <a href="http://www.marthastewart.com/">martha stewart</a> living. enjoy!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com37tag:blogger.com,1999:blog-5401857582242913888.post-61962090956651879252011-11-22T09:49:00.003-05:002012-01-29T18:11:45.038-05:00apple cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmaQegVcYj0UIyxQus-bNx5VHTYIFGbvnpkX_jzeh2BeBbmWC3uQaW9vN-0XSSp7kzlNGhPY4Qo5eqquDWnvCp9yoyV0WrV-fut-2Bf0Z-JAtPYGEFdk0_SS7e-Pv4MTOrUYg4kgm8Uca/s1600/blog11-22.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmaQegVcYj0UIyxQus-bNx5VHTYIFGbvnpkX_jzeh2BeBbmWC3uQaW9vN-0XSSp7kzlNGhPY4Qo5eqquDWnvCp9yoyV0WrV-fut-2Bf0Z-JAtPYGEFdk0_SS7e-Pv4MTOrUYg4kgm8Uca/s400/blog11-22.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5677832554251297714" /></a><br /><div>when it comes to dessert, i've always been more of a pumpkin pie (or pumpkin cheesecake) person - and eating a slice for breakfast the next morning with a cup of coffee is really the best part. lots of people have apple pie for the holidays though and it wasn't until last thanksgiving when a friend brought a delicious homemade apple pie that i finally started to understand the allure. so when we made this with apples from our <a href="http://picturesandpancakes.blogspot.com/2011/10/apple-picking.html">apple picking</a> adventure, i knew it would be a great thanksgiving dessert! and it tasted pretty wonderful for breakfast as well! the recipe is from <a href="http://www.amazon.com/Big-Sur-Bakery-Cookbook-Restaurant/dp/0061441481">this cookbook</a> - everything we've made from it, including <a href="http://picturesandpancakes.blogspot.com/2010/04/tart-tangy.html">this</a>, has been so delicious. happy thanksgiving!!</div><div><br /></div><div>Apple Upside-Down Cake</div><div>serves 8 to 10</div><div><br /></div><div>for the apple butter:</div><div>1 vanilla bean</div><div>6 apples, peeled, cored and cut into 1/2-inch pieces</div><div>juice of 1 lemon</div><div>1/4 cup apple juice</div><div>2 teaspoons freshly grated nutmeg</div><div>1/4 cup sugar</div><div>split the vanilla bean lengthwise with a pairing knife, scrape out the pulp with the back of the knife, and put the pulp and the pod in a medium saucepan. add the apples, a few drops of lemon juice, and the apple juice, nutmeg and sugar. cover and cook over medium heat until the apples are steamed and soft, 7 to 10 minutes. smash the apples with the back of a spoon until they form a sauce. cook over low heat, stirring frequently to allow the excess moisture to evaporate, for another 10 to 15 minutes. the apple butter is ready when it becomes thicker and smoother and is a rich tan color. let the apple butter cool to room temperature and remove vanilla pod.</div><div><br /></div><div>for the caramel:</div><div>1/4 cup unsalted butter, softened</div><div>1 1/4 cups sugar</div><div>5 apples, peeled, cored and each cut into 8 wedges</div><div>preheat oven to 350 degrees F. heat a 10-inch cast iron skillet over medium heat and add butter and sugar. stir to combine as the mixture melts. cook until mixture caramelizes to a deep brown color, about 7 to 10 minutes. carefully add the apple wedges and transfer the skillet to the oven. bake 15 minutes or until apples are tender but retain their shape. remove and let cool slightly.</div><div><br /></div><div>for the cake:</div><div>1/2 cup unsalted butter, softened</div><div>1 cup light brown sugar</div><div>1/2 teaspoon kosher salt</div><div>2 teaspoons baking powder</div><div>1 teaspoon freshly grated nutmeg</div><div>1 egg, beaten</div><div>1 cup all purpose flour</div><div>3/4 cup whole wheat pastry flour</div><div>cream the butter, brown sugar, salt, baking powder and nutmeg in an electric mixer fitted with the paddle attachment. add the egg and 1 cup reserved apple butter and mix to combine. add the flours and mix just until incorporated. spread the cake batter directly over the caramel apples in the skilled and bake for 35 to 40 minutes. the cake is done when a skewer inserted in the center comes out clean. let cool slightly. place a rimmed plate that's larger than the skillet over the top and invert with towels or oven mitts. if any apples stick to the skillet, remove and put back on the cake. let cool 20 minutes before serving. enjoy!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com23tag:blogger.com,1999:blog-5401857582242913888.post-83491211733834458472011-11-16T18:13:00.002-05:002011-11-16T19:57:56.448-05:00sweet paul - finger food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BuLEK-PxKzoCE6LxDbgenN2tVUMSLwOvB-LX2SB5Fa0mKOlrO6-zB345SqQid2aNgo0wQcdC_dH0XZGEAqwVxHrt4gxgvy6WcrnUTGFfHX9AKL4ypwMnwo1roZ3JvON9nt9fn9X2h9J5/s1600/blog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 308px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BuLEK-PxKzoCE6LxDbgenN2tVUMSLwOvB-LX2SB5Fa0mKOlrO6-zB345SqQid2aNgo0wQcdC_dH0XZGEAqwVxHrt4gxgvy6WcrnUTGFfHX9AKL4ypwMnwo1roZ3JvON9nt9fn9X2h9J5/s400/blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5675735942558811138" /></a><br /><div>have you checked out the <a href="http://www.sweetpaulmag-digital.com/sweetpaulmag/winter2011#pg1">winter issue of sweet paul magazine</a> that came out on tuesday?! it's the biggest issue yet and full of beautiful photography and styling by all our favorite people. we got to contribute a <a href="http://www.sweetpaulmag-digital.com/sweetpaulmag/winter2011#pg126">fun story of finger foods</a> and cocktails with some delicious treats for any holiday party! </div><div><br /></div><div>also excited that we just picked up a few items we bought from <a href="http://www.elephantceramics.com/">elephant ceramics</a> in the most recent shop update - gorgeous stuff you'll be seeing in some shots soon! finally made it to dinner <a href="http://marlowandsons.com/">here</a> with <a href="http://threetoone.wordpress.com/">our friend dimity</a> and had an amazing dinner!! we are getting very excited for thanksgiving (the best food holiday of the year) - what will you be making?!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com9tag:blogger.com,1999:blog-5401857582242913888.post-28250154908514989722011-11-10T18:47:00.000-05:002011-11-10T18:48:15.118-05:00raspberry jam tartlet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwh5d1BgU9b1I_jDGKw87FyjV5aybV-vq2wL9Zl1uCIVd7UrxMfD3Ezoh3sL0GBWJSj80HH5FM0IGcRwWYpgIH7S3a1kNZbSkh_V6tJ6GCSFxqxzI9mYYJVBvhTszlNmD0JUgvC1r-Ryzj/s1600/blog6-22.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwh5d1BgU9b1I_jDGKw87FyjV5aybV-vq2wL9Zl1uCIVd7UrxMfD3Ezoh3sL0GBWJSj80HH5FM0IGcRwWYpgIH7S3a1kNZbSkh_V6tJ6GCSFxqxzI9mYYJVBvhTszlNmD0JUgvC1r-Ryzj/s400/blog6-22.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5673518008296731394" /></a><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; font-size:13px;"><div><br /></div><div>seems like the fall colors are in full effect here in nyc and we've had some gorgeous warm days to wander around the city and enjoy! we've been busy working and playing so far this month - our friend <a href="http://agypsychef.blogspot.com/" style="color: rgb(153, 153, 153); text-decoration: none; ">ashley</a>was in town cooking on a yacht and we had a blast planning menus together and creating dishes in the galley. we'll be posting a few of the delicious dishes we came up with here soon - like sausage pretzel crostini and asian lobster buns! before she headed off to morocco we met for drinks at <a href="http://thebreslin.com/" style="color: rgb(153, 153, 153); text-decoration: none; ">the breslin</a> in a newly discovered cozy nook upstairs.</div><div><br /></div><div>looking forward to the holiday issue of <a href="http://sweetpaul.typepad.com/my_weblog/2011/11/only-a-week-now.html" style="color: rgb(153, 153, 153); text-decoration: none; ">sweet paul magazine</a> to come out next week! sporting these <a href="http://www.toms.com/movember-grey-black-women-s-classics?icid=us-home-092011_49" style="color: rgb(153, 153, 153); text-decoration: none; ">cute new toms</a> to support movember and raise awareness for cancers affecting men. we've had 2 memorably great meals out recently - an indulgent comfort food filled dinner at <a href="http://www.theredheadnyc.com/" style="color: rgb(153, 153, 153); text-decoration: none; ">the redhead</a> and amazing pizza at <a href="http://co-pane.com/" style="color: rgb(153, 153, 153); text-decoration: none; ">Co</a>.</div><div><br /></div><div>hope you enjoy this cute little jam tartlet - perfect afternoon snack . . . or sweet treat for breakfast!<br /><div><br /></div><div>Jam Lattice Tartlets</div><div>makes 4</div><div><br /></div><div>3/4 cup whole wheat pastry flour</div><div>3/4 cup all purpose flour</div><div>2 tbs sugar</div><div>1/4 tsp salt</div><div>1/2 cup cold unsalted butter, diced</div><div>1 large egg yolk</div><div>1 tsp almond extract</div><div>2 tbs ice water</div><div>1 jar raspberry jam</div><div>confectioner's sugar, for serving</div><div>in a medium bowl, combine flours, sugar and salt and stir. add butter and using fingers or pastry cutter, work mixture until it resembles a coarse meal with some small pea-size lumps. in a small bowl, whisk together yolk, extract and water and add to flour mixture. stir just until dough comes together and forms a ball. divide dough into 2 balls, flatten into disks and cover in plastic wrap. chill 1 hour.</div><div>preheat oven to 375 degrees F and lightly grease four 3 1/2-inch tartlet pans with removable bottom. keep on disk in the fridge and cut one disk into 4 equal portions and roll each out between sheets of parchment into a thin round slightly larger than the tartlet pan. transfer each circle to the prepared pan and press lightly to fit into pan. prick the bottom of the tart dough with a fork and chill for 15 minutes in the freezer. bake 15 to 20 minutes or until shells are golden brown. let cool slightly.</div><div>distribute jam among 4 pre-baked shells, filling almost to the top. cut remaining disk into 2 parts and roll into circles about 1/8-inch thick. cut into long thin strips with a knife or pastry wheel. assemble a lattice top across each tartlet, trimming the edges of all strips so they are flush with the edge of the pan. bake 20 minutes or until jam is bubbly and top is golden brown. let cool, 15 minutes in pan and then remove from tartlet pan and cool completely on rack.</div><div>dust with confectioner's sugar before serving. enjoy!</div></div></span>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com8tag:blogger.com,1999:blog-5401857582242913888.post-81730235082327269772011-10-31T13:12:00.002-04:002011-10-31T13:20:02.063-04:00halloween for adults<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFWxdlFkiN_4daUHY-C_JX_13F3-gl_cNI7Xx7-Z2JFxNOXvIZyXkTo7DIfG46SxOxAK0k75fkj-wHDJd0b-y_d73DUwViXrqQSA7cAc5rUUUN4vz2RiVjCWAF90tOz8YEs5FZH_es5Gg/s1600/blog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFWxdlFkiN_4daUHY-C_JX_13F3-gl_cNI7Xx7-Z2JFxNOXvIZyXkTo7DIfG46SxOxAK0k75fkj-wHDJd0b-y_d73DUwViXrqQSA7cAc5rUUUN4vz2RiVjCWAF90tOz8YEs5FZH_es5Gg/s400/blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5669705361781396002" /></a><div><br /></div><div>happy halloween everyone! Just wanted to pass on a <a href="http://threetoone.wordpress.com/2011/10/21/halloween-drinks-for-adults/">link</a> and a couple images we did with dimity jones for her blog <a href="http://threetoone.wordpress.com/">three to one</a>. she wrote this fun<a href="http://threetoone.wordpress.com/2011/10/21/halloween-drinks-for-adults/"> little story</a> about a couple cocktails for the holiday. we were more than happy to photograph them before we drank them. check out her blog often, as it has amazing writing and lots of talented photogs are featured all the time! check back here this week as we will be sharing more recipes and images. happy halloween</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com2tag:blogger.com,1999:blog-5401857582242913888.post-50160104874481883082011-10-27T20:47:00.003-04:002011-10-28T06:38:22.066-04:00apple picking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBCy6TrDVmLjJPBAuWZgoaoQ-ew4Afz3c4TAaGlQ0w-ouDqBetRy0_uYNJUHA1oOXJlvC1y3BoEpE8HNLC6kd5Zz14mhYOVNj4FaDHQCU9dyLyMnFevj2n2Yv5dfCaSj-v8jiY6fCaOoJ/s1600/blog1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBCy6TrDVmLjJPBAuWZgoaoQ-ew4Afz3c4TAaGlQ0w-ouDqBetRy0_uYNJUHA1oOXJlvC1y3BoEpE8HNLC6kd5Zz14mhYOVNj4FaDHQCU9dyLyMnFevj2n2Yv5dfCaSj-v8jiY6fCaOoJ/s400/blog1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5668338382144883074" /></a><br /><div>we came home with loads of fruit from apple picking at <a href="http://www.stuartsfarm.com/">stuart's farm</a> over the weekend and wanted to come up with some new recipes. they may not be the most beautiful northern spy, macoun, baldwin and mutsu apples due to some late season rain but they taste great - it was so much fun to walk through the orchards on a cool overcast day, tasting apples before we picked them to ensure the most tart flavor and crunchy texture before filling our bags. we'll post a sweet apple recipe soon but on this cold rainy almost wintry feeling evening in nyc a savory dish felt more appropriate. there are many classic combinations but few are better than pork, apples & sage - this dish is a simple roast dinner and the apples become unbelievably tender and creamy.</div><div><br /></div><div>Roast Pork Loin with Apples & Sage</div><div>serves 6 to 8</div><div><br /></div><div>4 tbs olive oil, divided</div><div>3 1/2 lbs boneless pork loin roast</div><div>1 tablespoon kosher salt</div><div>1 tablespoon freshly ground black pepper</div><div>6 to 8 small tart apples, quartered or cut into wedges</div><div>6 large leaves fresh sage, chopped</div><div>6 cloves garlic, chopped</div><div><br /></div><div>preheat oven to 425 degrees F. </div><div><br /></div><div>grease a large baking dish with 1 tbs olive oil. place pork roast in fat side up and season all over with salt, pepper and 1 tbs oil. arrange apples around meat and drizzle with remaining oil. sprinkle pork and apples with sage and garlic. roast for about 1 hour or until temperature reaches 140 degrees F. let rest 10 to 15 minutes before slicing to serve with apples. enjoy!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com11tag:blogger.com,1999:blog-5401857582242913888.post-70815164791253219852011-10-25T22:16:00.002-04:002011-10-25T22:28:05.002-04:00thanksgiving tears<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY_155vp5R_eiFnACPax7nYAuBQPQgSMAP7M56-h25VLB9jZiEfqMNpX8alrGMhD4jxQ38KgzSgd_LOXKcO39KiCfpfqhlMmc6cA1NcPCODq-6zyP4D5xp-U9VC3lAcFWEBW_SL2DJROv/s1600/blog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY_155vp5R_eiFnACPax7nYAuBQPQgSMAP7M56-h25VLB9jZiEfqMNpX8alrGMhD4jxQ38KgzSgd_LOXKcO39KiCfpfqhlMmc6cA1NcPCODq-6zyP4D5xp-U9VC3lAcFWEBW_SL2DJROv/s400/blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5667619005962409650" /></a><br /><div>a quick hello and some fun tears from a thanksgiving spread i styled. look for these delicious holiday dessert recipes in the november issue of <a href="http://www.rachaelraymag.com/">everyday with rachel ray</a> - shot by the talented <a href="http://www.josepicayo.com/">jose picayo</a>! it was so much fun to bake such a great variety of sweets and the whole crew enjoyed taste testing as well.</div><div><br /></div><div>we had fun apple picking and can't wait to share some of the tasty recipes we came up with after the adventure. we also stopped <a href="http://sleepyhollowcemetery.org/">here</a> on the way back to the city and loved exploring such a beautiful old place full of history.</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com16tag:blogger.com,1999:blog-5401857582242913888.post-30402098788348950922011-10-22T15:47:00.003-04:002011-10-22T18:32:08.775-04:00tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfV9F49vm7hgiacn1QQKC9kqfiI6qKXIg-rDS7oSxBsf9XDLY_XwgnrlWeyBAL988mDZU9tYSn59VtkDjjjJK-fgv-gzxhBmd-OmaHyY5oEOpxWd3b9-UjXjzUJXKYDDz5U31abBGNnKi/s1600/blog10-22.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfV9F49vm7hgiacn1QQKC9kqfiI6qKXIg-rDS7oSxBsf9XDLY_XwgnrlWeyBAL988mDZU9tYSn59VtkDjjjJK-fgv-gzxhBmd-OmaHyY5oEOpxWd3b9-UjXjzUJXKYDDz5U31abBGNnKi/s400/blog10-22.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5666405732814074610" /></a><br /><div>it's getting to be that time of year when preparing slow roasted meats or dishes in the slow cooker sound wonderful. this recipe was inspired by a dish we saw on <a href="http://www.foodnetwork.com/diners-drive-ins-and-dives/index.html">diners, drive-ins & dives</a> from a fantastic looking <a href="http://www.momocho.com/home.php">mexican place in cleveland</a> - slow cooked brisket, shredded and served as yummy tacos! and it's the perfect dish to smother with this <a href="http://picturesandpancakes.blogspot.com/2011/10/green-sauce.html">roasted tomatillo salsa</a>.</div><div><br /></div><div>excited to go apple picking with a friend from out of town this week and to check out <a href="http://www.stuartsfarm.com/">this</a> farm stand. also had an amazing day wandering among sculptures and beautiful fall colors in the hudson valley <a href="http://www.stormking.org/">here</a> - definitely worth the drive out of the city!</div><div><br /></div><div>happy weekend!</div><div><br /></div><div>Braised Beef Tacos</div><div>serves 4 to 6</div><div><br /></div><div>for beef:</div><div>3 1/2 lb beef brisket</div><div>3 tbs ground coffee</div><div>2 tbs kosher salt</div><div>1 tsp jalapeno powder</div><div>1 tsp ground chipolte chile</div><div>2 tbs olive oil</div><div>2 cups tomato juice</div><div>1 cup coffee</div><div>1/4 cup red wine vinegar</div><div>1 large onion, cut into quarters</div><div>3 bay leaves</div><div>3 sticks mexican cinnamon</div><div>6 cloves garlic, smashed</div><div>1 lime, juiced</div><div><br /></div><div>for tacos:</div><div>1 tbs olive oil</div><div>2 red bell peppers, thinly sliced</div><div>1 large onion, peeled & thinly sliced</div><div>3 cloves garlic, chopped</div><div>3 tbs heavy cream</div><div>1 tbs dried oregano</div><div>corn tortillas</div><div><a href="http://picturesandpancakes.blogspot.com/2011/10/green-sauce.html">tomatillo salsa</a></div><div>cotija cheese</div><div>avocado</div><div><br /></div><div>preheat oven to 300 degrees F. in a small bowl, combine coffee, salt, jalapeno powder and chile powder and mix. rub all over brisket to coat well. </div><div><br /></div><div>heat a large dutch oven over medium high heat and add olive oil. sear meat on each side until nicely browned. add remaining ingredients plus 2 cups water and bring to a simmer. cover and transfer pot to oven and cook for 3 hours or until tender. remove meat from broth and set aside until cool enough to shred. strain liquid and return to pot. simmer over medium heat until slightly reduced. stir shredded meat into broth and keep warm.</div><div><br /></div><div>heat olive oil in a medium saute pan over medium high heat. add peppers, onion and garlic and saute 10 minutes or until softened. stir in heavy cream and oregano.</div><div><br /></div><div>for each taco, top a warm corn tortilla with about 1/4 cup meat, a few tablespoons of stewed peppers and onions, salsa, cheese and avocado. enjoy!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com4tag:blogger.com,1999:blog-5401857582242913888.post-78510060016495520422011-10-17T22:16:00.003-04:002011-10-17T22:36:11.097-04:00green sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl395zr8EMhho_Nk1LWY4_hQpLed1pH7bRqPDDP2PrDKrnjiXd4QQesbUUWnsSqHaJvd3E0cCIM7z8wTNQvCTZHZryQqQMnqZbXqPKfcZK_EErjRCsitNmX1l_fPx7vkWEVC33shisztrD/s1600/blog10-17.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl395zr8EMhho_Nk1LWY4_hQpLed1pH7bRqPDDP2PrDKrnjiXd4QQesbUUWnsSqHaJvd3E0cCIM7z8wTNQvCTZHZryQqQMnqZbXqPKfcZK_EErjRCsitNmX1l_fPx7vkWEVC33shisztrD/s400/blog10-17.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5664650546236181298" /></a><br /><div>a quick hello and a very simple recipe for a great roasted tomatillo salsa. stop by later this week for a great machaca taco recipe . . . a perfect place to use this not too spicy tangy green sauce! it's also great on huevos rancheros, yum. the green market this weekend was in full autumn mode and has inspired lots of cooking on our few and far between days off.</div><div><br /></div><div>we've been working on loads of fun projects lately and can't wait to share some new tears. (like the thanksgiving desserts spread i styled in the new EDRR - pick it up!) remember when we made homemade worcestershire <a href="http://picturesandpancakes.blogspot.com/2009/12/worcestershire.html">here</a>? well, we were making bloody marys with our friend <a href="http://threetoone.wordpress.com/">dimity</a> recently and it inspired her to <a href="http://threetoone.wordpress.com/2011/10/13/how-to-make-your-own-worcestershire-sauce/">post this</a>. we celebrated our 4th wedding anniversary last week but still haven't gone out to dinner to celebrate - any suggestions for a fun new spot in nyc? happy monday!</div><div><br /></div><div>Roasted Tomatillo Salsa</div><div>makes 2 1/2 cups</div><div><br /></div><div>1 large onion, peeled and coarsely chopped</div><div>4 jalapenos, seeded and coarsely chopped</div><div>10 medium tomatillos, husks removed, scrubbed and quartered</div><div>6 cloves garlic</div><div>3 tablespoons olive oil</div><div>1 teaspoon kosher salt</div><div>fresh ground pepper</div><div>juice of 2 limes</div><div>1/3 cup coarsely chopped cilantro</div><div><br /></div><div>preheat oven to 400 degrees F. toss onion, jalapenos, tomatillos, garlic, olive oil, salt and pepper together on a large baking sheet. roast for 15 to 20 minutes or until softened and lightly charred. transfer to a blender with lime juice and cilantro and blend until combined and smooth with a few chunks remaining. serve warm or room temperature & enjoy!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com9tag:blogger.com,1999:blog-5401857582242913888.post-34489624347387725572011-09-11T13:44:00.003-04:002011-09-11T14:22:27.406-04:00budino<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg548Tv_AQg_jaQwQ9hXliy5Np2gU06_SVtU9zO5xvXAOozjz-21ZVPiMYa0plaN-9JPvfRwBExjhJ8uDYF48dxBznW0cqNpXefYve2D0qzSEGeVC9iMArXESAZxegN-7Xagpg4jhMSFCd3/s1600/blog9-11.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 331px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg548Tv_AQg_jaQwQ9hXliy5Np2gU06_SVtU9zO5xvXAOozjz-21ZVPiMYa0plaN-9JPvfRwBExjhJ8uDYF48dxBznW0cqNpXefYve2D0qzSEGeVC9iMArXESAZxegN-7Xagpg4jhMSFCd3/s400/blog9-11.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5651159289071028674" /></a><br /><div>remember when we just told you about <a href="http://picturesandpancakes.blogspot.com/2011/08/summer-pie.html">a great trip to philly</a> and the delicious <a href="http://barbuzzorestaurant.blogspot.com/2010/09/salted-caramel-budino-madness.html">salted caramel budino</a> at <a href="http://barbuzzo.com/barbuzzo/">barbuzzo</a>? well you can imagine how happy we were to see the recipe printed in the september issue of <a href="http://www.bonappetit.com/">bon appetit</a>! a great make ahead dessert and the perfect ending for our lovely evening with <a href="http://mattbites.com/">matt</a>, <a href="http://www.adamcpearson.com/">adam </a>& <a href="http://lindapugliese.tumblr.com/">linda</a> a few weeks ago - we all just about licked the jar clean. find the recipe <a href="http://www.bonappetit.com/recipes/2011/09/caramel-budino-with-salted-caramel-sauce">here</a>.</div><div><br /></div><div>we both have lots of work out right now in mags like <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dessert-recipes/black-bottom-banana-cream-pie">every day with rachel ray</a>, food network and a cooking light special issue but the <a href="http://www.finecooking.com/recipes/knotted-dinner-rolls.aspx">knotted dinner rolls</a> and <a href="http://www.finecooking.com/item/35435/true-ragu">ragus</a> i styled for the oct/nov issue of <a href="http://www.finecooking.com/">Fine Cooking</a> were really delicious recipes that stick out in my mind- especially <a href="http://www.finecooking.com/recipes/pasta-sicilian-pork-sausage-ragu.aspx">this one</a>.</div><div><br /></div><div>it was a beautiful new york day on governors island yesterday for <a href="http://www.pigisland.com/">pig island</a>. a few favorites were maple bacon sticky buns from <a href="http://printrestaurant.com/">print</a> & lechon nam khon from <a href="http://newyork.spingalactic.com/spingalactic/">ducks eatery</a>. hope you had a great weekend!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com8tag:blogger.com,1999:blog-5401857582242913888.post-77071606071923476312011-09-04T14:13:00.003-04:002011-09-04T14:31:24.852-04:00work<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-sKW788rZcgwgsDfxlvg43Kmgrath8TrBZCW3rQSJYjfbL0AJ5Ffcqh40eNE30zzrh8khoDnIjFAi7moJtfegJ0e7QOMJwGzcqMyCvKpJOnGczvYzKZc9qlMI6JtdSKCeitv9ABG32iV/s1600/blog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-sKW788rZcgwgsDfxlvg43Kmgrath8TrBZCW3rQSJYjfbL0AJ5Ffcqh40eNE30zzrh8khoDnIjFAi7moJtfegJ0e7QOMJwGzcqMyCvKpJOnGczvYzKZc9qlMI6JtdSKCeitv9ABG32iV/s400/blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5648569365855207778" /></a>
<br /><div>hope you are having a wonderful holiday weekend! we're getting some much needed R&R, catching up on magazine & blog reading, drinking lots of coffee from <a href="http://www.lacolombe.com/">here</a>, watching lots of <a href="http://www.usopen.org/en_US/index.html">tennis</a> and hanging out with friends. we had an amazing evening friday night finally getting to meet <a href="http://mattbites.com/">matt</a> & <a href="http://www.adamcpearson.com/">adam</a>, who came over for dinner with our good friend <a href="http://lindapugliese.tumblr.com/">linda</a>. it's always inspiring to hang out with people in our industry who are such wonderful people!</div><div>
<br /></div><div>just back from styling on a week long cookbook shoot in Maine <a href="http://www.fourseasonfarm.com/">here</a> - a beautiful part of the country, amazing farm, great crew (shot by <a href="http://www.matthewbenson.com/">matthew benson</a>), all the lobster rolls and steamed clams we could eat and a truly inspiring week with <a href="http://www.fourseasonfarm.com/about/barbara.html">barbara</a> & <a href="http://www.fourseasonfarm.com/about/eliot.html">eliot</a>. can't wait to share some images!</div><div>
<br /></div><div>above is some of andrew's latest work from the september <a href="http://www.marthastewart.com/">martha stewart</a> living. also check out <a href="http://www.andrewhughpurcell.com/">his website</a> which is newly updated & have a happy labor day tomorrow!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com7tag:blogger.com,1999:blog-5401857582242913888.post-74196957697357260742011-08-18T21:28:00.003-04:002011-08-18T22:02:22.779-04:00summer pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoeKaNfIdC_dvQn9BjvTKwh-kNx91D2O-PbUCAK51JaXoqcCbifKUxWdl3tswmupk9lnRsodfanitBtdoT-QmwfvLXwZhFmzBr_2FabsIV758izQujfwtQ7GfrId3XG1bOvJjH2QcVbPK/s1600/blog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoeKaNfIdC_dvQn9BjvTKwh-kNx91D2O-PbUCAK51JaXoqcCbifKUxWdl3tswmupk9lnRsodfanitBtdoT-QmwfvLXwZhFmzBr_2FabsIV758izQujfwtQ7GfrId3XG1bOvJjH2QcVbPK/s400/blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5642372974377894498" /></a>
<br /><div>checking in with an easy summer pie that utilizes the ripest, sweetest ingredients! with all the fall & holiday shoots we've been doing lately (turkeys & pumpkin pies galore) we decided this combination of juicy yellow nectarines and plump blackberries would remind us that summer isn't quite over just yet.<div>
<br /></div><div>we've been traveling a lot lately and have lots of fun projects to share soon. got to spend a week in our favorite city, san francisco! worked with great people and ate delicious food but a few highlights were <a href="http://www.flourandwater.com/">flour + water</a> & <a href="http://www.wayfaretavern.com/">wayfare tavern</a>! also just spent a few days in philadelphia and had a fantastic dinner at <a href="http://barbuzzo.com/barbuzzo/">barbuzzo</a> - the <a href="http://barbuzzorestaurant.blogspot.com/2010/09/salted-caramel-budino-madness.html">salted caramel budino</a> is now on our all time favorite things list!!</div></div><div>
<br /></div><div>the big leo den recently posted a few spreads that are on newsstands now that we styled and/or shot - check them out <a href="http://bigleo.com/den/2011/08/hack-the-salad-bar/">here</a> and <a href="http://bigleo.com/den/2011/08/pizzaz/">here</a>!</div><div>
<br /></div><div>have a great weekend!</div><div>
<br /></div><div>Nectarine Blackberry Pie</div><div>serves 6-8</div><div>
<br /></div><div>1 9-inch pie crust (<a href="http://sweets.seriouseats.com/2010/11/what-is-the-best-frozen-pie-crust-brand-for-baking-pillsbury-trader-joes.html">frozen</a> or grandma's time tested recipe)</div><div>4 medium nectarines, pited & cut into 1-inch thick sliced</div><div>1 pint blackberries</div><div>1/4 cup sugar</div><div>2 tbs cornstarch</div><div>1 tsp vanilla</div><div>1 egg, beaten with 1 tbs water</div><div>3 tbs turbinado or raw sugar</div><div>
<br /></div><div>preheat oven to 425 degrees F.</div><div>roll dough out to 1/8-inch thick and transfer dough to a pie tin. fold under excess and crimp the borders using your fingers. prick the bottom of the pie with a fork and refrigerate for 30 minutes. blind bake by lining the pastry with parchment and fill with dried beans. bake 12 to 15 or until crust doesn't look raw anymore. carefully remove parchment and let cool while you make the filling. reduce oven to 400 degrees F.</div><div>in a medium bowl combine nectarines, blackberries, sugar, cornstarch and vanilla and toss lightly to coat. transfer to crust. brush edges of pastry with egg was and sprinkle the whole pie with sugar. bake 15 minutes or until crust is golden brown and fruit is softened and hot. let cool for 10 minutes before slices. enjoy!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com4tag:blogger.com,1999:blog-5401857582242913888.post-68454675799112543302011-07-26T18:18:00.003-04:002011-07-26T19:20:34.987-04:00new work<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPod64k7-blyMnYhZbmGagL29W1Dw2_MykU5FvnirjtL3V4IUKyTbYu_-bKaN5XemMvMyn3xrTIeK0YwsJDwNsPl_3cIfSyZ8cBBe-1dBqo-kIJPbTwp6zEYhPQLkTagsoFIjEe8retaqj/s1600/blog1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPod64k7-blyMnYhZbmGagL29W1Dw2_MykU5FvnirjtL3V4IUKyTbYu_-bKaN5XemMvMyn3xrTIeK0YwsJDwNsPl_3cIfSyZ8cBBe-1dBqo-kIJPbTwp6zEYhPQLkTagsoFIjEe8retaqj/s400/blog1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633788928010533122" /></a><br /><div>just a quick hello and some pretty pics from the august issue of <a href="http://www.marthastewart.com/">martha stewart living</a>. andrew got to shoot these beautiful zucchini recipes styled by <a href="http://www.pbs.org/everydayfood/cast/sarah.html">sarah carey</a> and art directed by <a href="http://threetoone.wordpress.com/dimityjones/">dimity jones</a> - if you haven't already, check out dimity's blog <a href="http://threetoone.wordpress.com/">three to one</a>! also check out the july/aug issue of <a href="http://www.coastalliving.com/food/kitchen-assistant/quick-dinner-recipes-00414000071365/">coastal living here</a> for some tasty recipes i styled with a wonderful group of women.</div><div><br /></div><div>can't believe how quickly the month of july has flown by! seems like it was just last week we were in california for the holiday and a fun cookbook project i styled with photographer <a href="http://www.varneyphoto.com/">jason varney</a>. we had an awesome dinner at the bar of suzanne goin's newest project <a href="http://www.tavernla.com/">tavern</a> - great wine list, corn fritters, steamed mussels with chorizo, and braised pork cheeks! also got to see our <a href="http://www.jengotch.com/">good friend jen</a> and catch up.</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com9tag:blogger.com,1999:blog-5401857582242913888.post-82090865262801816382011-07-22T17:40:00.002-04:002011-07-22T18:00:55.637-04:00white heat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCpvWQ130e3-D83CPiJrSgc0YFhHYa1kADwHHW57gniCeljR2WFihn7B8E7c_ccH5HKnk_hIN64H61_dH_tWUCLfz9VNGBi74G_kMmG051uUANv__18HfiVPHaWGKvbWz_n5aLA1Xx0t3/s1600/blog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCpvWQ130e3-D83CPiJrSgc0YFhHYa1kADwHHW57gniCeljR2WFihn7B8E7c_ccH5HKnk_hIN64H61_dH_tWUCLfz9VNGBi74G_kMmG051uUANv__18HfiVPHaWGKvbWz_n5aLA1Xx0t3/s400/blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5632294964045055826" /></a><br /><div>we thought this all white, no-cook, shaved veggie salad seemed the perfect way to keep cool on a record breaking hot temperature day in the city. we've been busy shooting fall root vegetables for <a href="https://subscribe.hearstmags.com/subscribe/splits/foodnetmag/fnm_sub_nav">FNM</a> and got to come home with lots of goodies, but the last thing we wanted to do was turn on the oven to roast them. this post is adapted from an old <a href="http://www.bonappetit.com/">bon appetit</a> recipe inspired by a salad from <a href="http://www.aldilatrattoria.com/index.html">al di la</a> in brooklyn. we had never eaten many of these ingredients raw but think you'll love the crunchy texture & earthy flavor - a delicious and beautiful start or side to any meal!</div><div><br /></div><div>check out andrew's new photography <a href="http://www.facebook.com/pages/Andrew-Purcell-Photography/172616352805949?sk=app_139229522811253">facebook page here</a> and like it to keep up to date on recent work and other fun stuff - thanks for your support!</div><div><br /></div><div>White Salad</div><div>serves 2</div><div><br /></div><div>1 medium parsnip, peeled & julienned</div><div>2 small sunchokes, peeled & thinly sliced</div><div>1 small bulb fennel, trimmed & thinly sliced</div><div>1 head white Belgian endive, thinly sliced</div><div>1/2 small celery root, peeled & julienned</div><div>1/2 small head cauliflower, trimmed & thinly sliced</div><div>3 tablespoons olive oil</div><div>2 tablespoons champagne vinegar</div><div>salt & pepper</div><div>1/4 cup crumbled blue cheese</div><div>in a large bowl, combine parsnip, sunchoke, fennel, endive, celery root and cauliflower and toss lightly. drizzle with oil and vinegar and season to taste with salt and pepper - toss to coat. divide between two shallow bowls and garnish with crumbled blue cheese. enjoy!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com8tag:blogger.com,1999:blog-5401857582242913888.post-6211026995752837422011-06-24T16:35:00.002-04:002011-06-24T16:54:51.531-04:00martha grills<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJELWsFjezbI5jW8PRTkE5hi0i6EY1IhGS0dhJ3Gs7FKwBLFQa5Ozdu2n08hiwxgcL82qcfL-N7P73TuMEL03SubKxX8bd40pmB4pdOTYNeGS4fx0uWqJVcPxnFTNpmR7uKM88UwRC6RK4/s1600/blog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJELWsFjezbI5jW8PRTkE5hi0i6EY1IhGS0dhJ3Gs7FKwBLFQa5Ozdu2n08hiwxgcL82qcfL-N7P73TuMEL03SubKxX8bd40pmB4pdOTYNeGS4fx0uWqJVcPxnFTNpmR7uKM88UwRC6RK4/s400/blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5621887698947258082" /></a>i just wanted to share a few images from the behind the scenes shots i did for a <a href="http://www.hallmarkchannel.com/grillingsecrets">martha stewart grilling special</a> on the hallmark channel that premiers on june 24th at 8pm eastern. it was a lot of fun photographing martha and her slew of celebrity chefs. <a href="http://public-nyc.com/about-public/the-kitchen/"> publics brad farmerie</a>, <a href="http://girlsatthegrill.com/">hill countrys elizabeth karmel</a>, <a href="http://www.lefarmwestport.com/">bill taibe of le farm</a>, <a href="http://eastcoastgrill.net/">east coast grills chris schlesinger</a>, <a href="http://www.kingofpork.com/">robert guerra of la caja china</a> and <a href="http://www.emerils.com/">emeril lagasse</a> himself, grill with martha some of their favorite grilled foods. it was a blast to be around such talent, and eat all that great food. after taking almost 5000 images over the 2 days, i sure have my hands full editing!<div><br /></div><div>so tune in to the <a href="http://www.hallmarkchannel.com/grillingsecrets">hallmark channel</a> to watch the show, and tune in to pictures and pancakes next week for great new recipes.</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com8tag:blogger.com,1999:blog-5401857582242913888.post-21046823175957171182011-06-22T23:06:00.003-04:002011-06-22T23:30:37.812-04:00the frankies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIwlgZb5sAXEi8lswlu4_BPpt5xOwQWtwOTVIg5fDfYPSyxSj55PL8VM0lvATdKd7T21GzXbEA-hiEqJBFQ1DWqXPIPwiqxPb9P41uLGnmYqO_N2ANGScr3GiMZr92DOgA2nFIt96fq5a/s1600/blog6-22.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIwlgZb5sAXEi8lswlu4_BPpt5xOwQWtwOTVIg5fDfYPSyxSj55PL8VM0lvATdKd7T21GzXbEA-hiEqJBFQ1DWqXPIPwiqxPb9P41uLGnmYqO_N2ANGScr3GiMZr92DOgA2nFIt96fq5a/s400/blog6-22.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5621246271315467682" /></a><br /><div>we've had a busy few weeks and weekends shooting and styling for great clients like <a href="http://www.foodnetwork.com/food-network-magazine/package/index.html">food network magazine</a>, <a href="http://www.finecooking.com/">fine cooking</a>, <a href="http://www.gilttaste.com/">gilt taste</a>, and <a href="http://www.prevention.com/health/">prevention</a> and we can't wait to share everything with you. in the meantime, we have to share a great recipe we recently discovered. this not too sweet, delicious loaf is perfect on its own with coffee in the morning or tea in the afternoon but serving it with roasted rhubarb makes it a wonderful dessert that highlights the last of the rhubarb at the farmer's markets right now. the olive oil cake comes from the <a href="http://www.amazon.com/Frankies-Spuntino-Kitchen-Companion-Cooking/dp/1579654150">frankies sputino cookbook</a> which is a wonderful manual from one of our <a href="http://www.frankiesspuntino.com/">favorite eateries</a>. it can be baked as a 10-inch cake or six mini bundt cakes but for this recipe we decided to make it a loaf. be sure to use a high quality olive oil in the cake since it's the key ingredient and all the flavors of the oil you choose will definitely come through. the frankies have their own <a href="http://www.frankiesspuntino.com/olive_oil.html">olive oils</a> which are a great choice too! </div><div><br /></div><div>Olive Oil Cake with Roasted Rhubarb</div><div>(adapted from The Frankies Sputino Kitchen Companion & Cooking Manual)</div><div>yields 1 loaf</div><div><br /></div><div>5 eggs</div><div>zest of 1 1/2 oranges</div><div>1 1/4 cups sugar</div><div>2 cups extra virgin olive oil</div><div>2 cups cake flour, sifted</div><div>1 tsp salt</div><div>1 1/8 tsp baking powder</div><div>4 cups sliced rhubarb</div><div>4 tbs sugar</div><div>juice of 1 orange</div><div>1 tbs olive oil</div><div>preheat oven to 325 degrees F. in the bowl of a stand mixer, combine eggs, orange zest and sugar and beat on medium speed for a minute until mixed. reduce to low speed and slowly add the olive oil in a steady thin stream. in a medium bowl, stir together cake flour, salt and baking powder. add to egg mixture in three additions, whisking on low until the batter is smooth.</div><div>pour into a greased loaf pan and bake for 1 hour and 20 minutes or until browned and done in the center. the cake is done when a toothpick inserted in the middle comes out dry. cool in pan for 20 minutes, remove and cool completely on a wire rack.</div><div>preheat oven to 400 degrees F. toss rhubarb, sugar, orange juice and olive oil together on a sheet pan until evenly coated. roast for 12 to 15 minutes or until rhubarb is tender but still holds its shape. spoon roasted rhubarb over slices of olive oil cake to serve. enjoy!</div>the purcellshttp://www.blogger.com/profile/02413078748463485234noreply@blogger.com7