Behind The Scenes With Martha Stewart's Everyday Food Magazine

It was back in March when I received an email from Martha Stewart's Everyday Food magazine editor-in-chief Anna Last asking if I would be interested in creating a story for their special summer issue.

I had briefly met Anna last year when I went to a party at the MSLO offices and I have been a fan of the magazine for a long time. Needless to say I was utterly excited and jumped on the idea right away.



When I started to think about possible locations to shoot, my first thought was my friend Lena's new house. She was in the middle of renovations, but her contractor did miracles and finished on time for us to shoot.

The kitchen is full of light, modern yet inviting, there is a pool and a dock for fishing... It was perfect for a summer outdoor party photo shoot.



I brought most of my dishes and props as we wanted to keep it true to my style and how I really cook and entertain for my friends and family.

We started early in the morning preparing the menu items for the evening party. Spanish tortilla, ensalada mixta, shrimp, cannellini and fennel salad, chilled corn soup, heirloom tomato salad, raspberry and yogurt sorbet, almond shortbreads, horchata sherbet for milkshakes, and honeydew mojitos.



It was such a fun day. Lena and Ted's kids, Ethan and Cal, helped me prep. So awesome to watch them cut with my 10-inch chef's knife. Already pros.

The amazing John Kernick shot the entire story. I was really impressed by how simply he worked. And so laid back, which I appreciated.

Later that evening, my family arrived and we had a party! Kids swam, even spent time fishing on the dock, we ate, chatted, and had ice cream sandwiches and milkshakes to top it all off. Perfect summer day.



Here is an image of the cover and you can find the entire 10-page story inside it.

The magazine is full of summer menu ideas and recipes I want to try. Heidi and Ree also share some of their favorite summer recipes. It is on newsstands everywhere now, so if you see it, pick it up!



Thank you the Everyday Food team, John, and Lena!

Images 1, 2, and 10 are courtesy of Everyday Food.

All other images are courtesy and copyright of Lena Hyde and cannot be used without permission.

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Behind The Scenes With Martha Stewart's Everyday Food Magazine

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https://mercymadame.blogspot.com/2011/07/behind-scenes-with-martha-stewart.html

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GOOP and My First TV Appearance

I was on a plane to San Francisco last Thursday when my phone was bombarded with emails, text messages, tweets and phone calls. Gwyneth Paltrow's weekly newsletter on GOOP came out and she had listed Cannelle Et Vanille as one of her favorite food blogs, along with Matt Bites, David Lebovitz, Smitten Kitchen, What Katie Ate, Oh Joy Eats, Pictures and Pancakes, Orangette, Tastespotting and Stay At Stove Dad. What an honor. It's Gwyneth Paltrow after all and I was on her radar. Wow. Thank you.

And then, today, my first television appearance on Basque cooking show Robin Food aired. Again. Thank you.



We filmed the show in August when I went home on vacation. The set is located right outside one of the most prestigious restaurant kitchens in the Basque Country. Three Michelin star chef Martin Berasategui is executive producer of the show. He was funny and kind and introduced me to his staff right before we began filming the show.

I was nervous as can be, but Robin Food's host David de Jorge made me feel welcomed and at ease. We chatted and laughed before the show and then I felt like I had known him for years. We had so much fun during the show and I think it shows.



We cooked honeydew, cucumber soup with serrano ham crackers and my favorite quinoa milk pudding with wild berries. It was thanks to their team led by chef de cuisine Joseba Lezama that everything went smooth and as planned.

You can watch the entire show on their website. It's in Spanish, but I hope you enjoy it!

Eskerrik asko eta Viva Rusia!

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GOOP and My First TV Appearance

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Blackberry Cupcakes, Summer Days and the Palm Beach Post

These past few days have been all about friends and family. J.'s summer camp is over and we have been trying to come up with new activities every day to keep him occupied. Full time job, that is.

As a child I was quiet, calm and studious. A book or a puzzle was enough for me, but having a boy is a completely different story. The amount of energy boys have is something that I was never quite prepared for. So this week has been all about running, swimming and secret agent games.



We had a few friends over for lunch and play dates this week, which is one of my favorite things in the whole world. A full house with friends where I get to feed them and chat for hours is how I love to spend my time. So we baked and cooked. We baked a lot.

Blackberry and millet cupcakes, blackberry and raspberry swirl frozen sabayon and plum and pistachio frangipane tarts.



I am leaving for New York City tomorrow where I will be meeting with editors and attending the rooftop party at Martha Stewart Living offices.

It has been a year since the last time I visited the city and I can't wait to get together with old friends and finally meet many others I have gotten to know through blogging. If you are attending, I will see you there!



I also wanted to tell you about the story that the Palm Beach Post published about me this week. We spent two days talking, going to the farm and cooking and I am very pleased with the result. You can read the online version here. A big thank you to Barbara Marshall for her kind words and the great time we spent together.

Gluten-Free Blackberry Cupcakes

makes 1 dozen cupcakes

110 grams (1/2 cup) butter or non-hydrogenated shortening, room temperature
150 grams (3/4 cup) cane sugar
Zest of 1 lemon
2 eggs
75 grams (1/3 cup) blackberry puree
55 grams (1/4 cup) yogurt
100 grams (3/4 cup) superfine brown rice flour
50 grams (1/3 cup) millet flour
25 grams (1/4 cup) potato starch
1 grams (1/4 tsp) xanthan gum
7 grams (1 1/2 tsp) baking powder
pinch salt

Cream the butter and the sugar together until light. Add the zest and the eggs. Scrape the bowl and mix again. Add the blackberry puree and yogurt and mix. Add the dry ingredients and mix until combined.

Divide the batter in baking cups and bake at 350F for about 20 minutes.

For the buttercream, follow this recipe and add crushed blackberries.

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Blackberry Cupcakes, Summer Days and the Palm Beach Post

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https://mercymadame.blogspot.com/2010/08/blackberry-cupcakes-summer-days-and.html

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Design*Sponge's "In The Kitchen With..."

I was so excited when Kristina Gill of Design Sponge asked me if I'd be interested in creating and photographing a recipe for "In The Kitchen With...". "Of course!", I said. It is one of the sections that I always look forward to visiting.

I was thinking of flavors for the recipe and lemons, and lemonade in particular, kept coming to mind. I thought it had to be something refreshing for the summer heat. And then, I remembered the photo of Claire Clarke's "lemon meringue" in one of my favorite pastry books "Indulge". I went with different components, but kept a similar look.



I started out with a lemon and almond paste sponge, topped with layers of lemon cream, buttermilk panna cotta and topped with baked meringue sticks. So refreshing. I hope you enjoy it as much as we did.



You can see the full article, photos and recipes here. Thank you Kristina!

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Design*Sponge's "In The Kitchen With..."

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