Anh-Minh

Get Back Stay Back

by Anh-Minh on July 17, 2014

getstay1In producing 16 issues of Anthology—No. 16 will be out soon!—our team has met a lot of wonderful, creative people. Among them is Joseph Conway; he and his wife Jenny shared their story about relocating from San Francisco to Portland, Maine, in Issue No. 10 of the magazine. Joseph, a writer, penned the piece, entitled “Coast to Coast,” himself. And earlier this year, he completed a much larger writing project: his first book!

Get Back Stay Back features 13 families in Maine, representing a new generation of farmers and homesteaders who have embraced the back-to-the-land movement.  The book includes essays by Joseph and photos by Mark Yaggie, as well as sweet images from family archives. I love that Joseph chose to highlight two generations of the movement, so it’s also a compilation of family histories. It’s a fascinating read, especially, as Joseph puts it: “Some ideals unravel and others endure.” (The book is available in print and in electronic format.)

getstay4 getstay2 getstay3

{ 0 comments }

Matte Stephens

by Anh-Minh on July 9, 2014

mstephens_sf1I’ve been a longtime admirer of Matte Stephens’ work, and since I’m a sucker for city-centric art, about half a dozen of his limited-edition prints are high on my wish list right now. Of course, the San Francisco scenes, like the one shown above, are among my favorites. But I have such fond memories of time spent in other places that the New Hampshire-based painter depicts—including New York CityLondon, and Chicago—that I think a framed series is in order for my home office. You can check out his many city prints (and even some original paintings!) in various sizes in his Etsy shop.

mstephens_manhattanmstephens_london mstephens_chicago

{ All images via Matte Stephens }

{ 0 comments }

The Yellow Table Cookbook

by Anh-Minh on July 2, 2014

AWCNew York-based private chef and food writer Anna Watson Carl has been contributing to Anthology for a while now, and I always enjoy working with her. So when I found out that she was self-publishing a cookbook, which shares a name with her blog, The Yellow Table, I was thrilled for her—and excited to see what she was going to put together. I love that she’s documenting the creation process at The Cookbook Diaries.

Last month, Anna embarked on a cross-country road trip, co-hosting gatherings along the way while also promoting the project. She launched a Kickstarter campaign—which ends July 15— to hopefully fund a fall printing. Knowing how delicious Anna’s food is, and seeing these photos from the cookbook, I’m sure it’s going to be a wonderful addition to any cookbook collection!

YTC1 YTC2 YTC3 YTC4

{ Black and white portrait by Eric Ryan Anderson; all food photography by Signe Birck }

 

{ 0 comments }

A Trio of Summer Salads

by Anh-Minh on June 27, 2014

Salads_OpenerToday, we’ve got a trio of recipes from Melina Hammer: Wilted Chard and Prosciutto, Niçoise, and Butter Lettuce and Broiled Peach salads. I can’t decide which to try first, but have a feeling all of them will soon become part of my salad repertoire. — Anh-Minh

For this month’s post, I thought I’d share not just one recipe, but *three* of my favorite tried-and-true summer salads. Though composed of simple ingredients, each of these crunchy and bright salads offers serious layers of flavor and texture and are complete, heavenly meals. Of course, you can use them as sides to go with other summer fare, but once you’ve tried each and discovered how simple it is to produce so much pleasure, you’ll leave the rest for another day.

Wilted Chard and Prosciutto SaladSalads_Prosciutto

Serves 2

Softly wilted chard is complemented by the buttery crunch of pine nuts and the acidic bite of freshly squeezed lemon juice. Cracked fresh pepper offsets the velvety finale of thinly sliced prosciutto. You could say it’s the savory icing on the cake.

  • 1 bunch rainbow swiss chard, rinsed, stems separated from leaves, coarsely chopped
  • 5-8 slices prosciutto*
  • 1 lemon
  • 1/3 cup pine nuts, toasted
  • freshly cracked pepper
  • good olive oil

Over medium-high heat, add a glug of olive oil and sear chard stems in a cast-iron skillet, stirring occasionally for about 3 minutes. Add the rest of the chard and stir after a minute or so, turning to expose all surfaces to the heat. When the leaves are just-collapsed—no more than 5 minutes—remove from heat and transfer to a serving platter. Squeeze lemon juice all over. Drape prosciutto around, sprinkle pine nuts, and finish with freshly cracked pepper. Salt to taste. Enjoy immediately, and preferably with a glass of minerally white wine, such as a Grüner Veltliner.

*The original version of this recipe calls for bresaolaan equally delicious option.

Swiss Chard Proscuitto Salad details

Niçoise SaladSalads_Nicoise

Serves 2

My riff on the classic salade Niçoise includes creamy potatoes dressed in olive oil and a scatter of thinly sliced garlic scapes. Nestled beside plump and briny olives and a handful of capers, they make a great pairing. Then, there’s the assertively crunchy green beans: perfect with the savory umami of a few good anchovies and a custardy 6-minute egg. With good-quality canned tuna and peppery greens like arugula, it’s a complete experience.

  • 5 small waxy potatoes (I used Yukon Gold)
  • 1 large bunch arugula or other peppery greens, rinsed and drained
  • 1 large handful green beans, stem ends trimmed
  • 2 pastured eggs
  • 1 can good quality tuna in olive oil
  • 3-6 good quality anchovies*
  • 1/2 garlic scape or a few chives, sliced very thinly
  • 1 small handful capers (if using salt-packed capers, soak, then rinse under cold water)
  • 1 handful of your favorite olives (I used the plump, wine-cured Alfonso variety)
  • good olive oil
  • freshly cracked pepper

Peel potatoes and cut into thirds, then boil them in a saucepan until you can easily pierce the flesh with a fork. Drain, shock in ice water, then transfer to a bowl. Dress in a glug of olive oil and scape or chives, along with some cracked pepper. Toss to combine and set aside.

Carefully lower eggs into rapidly boiling water and boil over medium heat for 6 minutes. Shock in ice water until cool enough to handle, then peel their skins, rinse any bits off, and set aside. Tip: A 2-week-old egg will peel much more easily than a freshly bought one.

Using the same water, blanche green beans, about 3-5 minutes. Shock in ice water, leaving until ready to use.

In shallow bowls, lay a bed of arugula, followed by clusters of each: olives, potato-scape mixture, green beans (pat them dry before adding), and chunks of tuna, drizzling some of the oil over everything. Quickly and carefully cut each egg in half and nestle into the salad, add a few anchovies, and scatter the capers on top. Finish with freshly cracked pepper. This delectable salad needs no dressing, but a squeeze of lemon is not objectionable. ;)

*Look for anchovies found in jars. You can see if their flesh is pink or not: the sign of fresher, more delicious specimens.

Nicoise Salad detail

Butter Lettuce and Broiled Peach Salad
with Sheep’s Cheese ToastsSalads_Lettuce

Serves 4

This broiled peach salad is texturally delicate and perhaps the most beautiful—you be the judge. Brightly green butter lettuces, punchy herbs, juicy perfectly ripe peaches, and the crunch of toasted almonds and tangy sheep’s cheese-slathered toasts. It will bring smiles to everyone you’ve gathered around the table.

  • 4 small peaches, halved and pitted
  • 3 heads butter lettuce, torn into pieces, rinsed and patted dry
  • 1 large handful parsley leaves
  • 1 large handful mint leaves
  • 1 package soft sheep’s cheese or goat cheese
  • 4 thick slices crusty bread, toasted and cooled to room temp
  • 1/2 cup turbinado sugar
  • 2/3 cup almonds, toasted
  • honey, for drizzling
  • good olive oil, for drizzling
  • freshly cracked pepper and sea salt

Pour sugar into a small dish and lay each peach half face-side down, nestling peach into sugar to coat. Place peaches onto a baking sheet and broil for 5 minutes or until sugar caramelizes. Set aside.

In a serving bowl, toss together the lettuce, mint, and parsley. Slather toasts with cheese and layer in the center. Set room temperature broiled peach halves onto salad bed, followed by a scatter of toasted almonds and cracked black pepper. Finish with a drizzle each of honey, sea salt, and olive oil, to taste.

Butter Lettuce Broiled Peach Salad details

 { Recipes and Photos by Melina Hammer }

{ 3 comments }

Anthology-Rossman-portrait-shop-platesAs soon as I read Joanna Rakoff’s article on Joanne Rossman, which is published in Issue No. 15, I wanted to meet her. I’m hoping that the next time I’m in the Boston area, I’ll have the pleasure of doing so, because she sounds amazing. And her Roslindale shop seems like the kind of place you could spend hours browsing in, wondering and inquiring about the provenance of the pieces Joanne stocks.

Issue No. 15 features images from Joanne’s home, taken by Seth Smoot. Often, when you have such a talented photographer capturing a beautiful interior, you end up with more pictures than you can fit on the print pages. So of course we had to share some of those additional, unpublished shots here on the blog. (Um, how great is her shoe collection?!)

Anthology-Rossman-bedAnthology-Rossman-shoe-collection Anthology-Rossman-umbrellas-glass-flowerAnthology-Rossman-cabinetAnd here’s a photo of her storefront, which will probably make you want to head to Roslindale right now. (Luckily, Joanne also has an online shop.)

Anthology-Rossman-shop-shelf

{ All photos by Seth Smoot for Anthology Magazine }

{ 1 comment }