on the colour of clay


HG | Michael Graydon + Nikole Herriott

Until a couple weeks ago
I’d never really thought about
the colour of clay before it’s turned to dishes.

 

 

It hadn’t struck me
that it might start as a solid soft grey.
And that once formed
and set to dry,
it’s colour would change each day.
Slowly, from one shade of grey to the next.
I think I’d imagined
that porcelain
would start out white.

 

 

HG | Michael Graydon + Nikole Herriott

 

So, when we found ourselves
at the studio of Atelier Make,
the potters behind a number of our pieces and our good friends,
and they told us that
while some clays do arrive white,
the specific types they use to produce our pieces
remain grey until their first firing,
I was a little amazed.

 

 

I’d known that potters’ studios
were handsome places.
I’d imagined the process of making things
from clay would be beautiful thing.
But after spending time in one
I like them even more.

 

There’s a fine dust that settles
over most things there.
Tiny bits of clay that dull almost every surface.
It takes the sheen from things
and leaves something of an enchanted calm.

xo, N

 

 

 

 

HG | Michael Graydon + Nikole Herriott

 

 

photos: michael graydon + nikole herriott
HG juicers, clouds and totes will be back in stock soon + we’re updating this monday
to stay up-to-date join us on facebook or via our mailing list

 

 

 

 

HG | Michael Graydon + Nikole Herriott

 

 

 

these shorts
this apron in natural
this photo from IG
these earrings
i can’t stop thinking about this cake
this egg, yes please
montreal notes: the bagels and the pistacho loaf here
these dapples
and this

 

HG | Michael Graydon + Nikole Herriott

posted on April 4, 2013 by Nikole

comments: 25

honeycomb semifreddo


HG | Michael Graydon + Nikole Herriott
There’s a small part of me
that’s always imagined I’d be a beekeeper someday.
It was a wide-eyed sort of dream, mind you.
The type that forms when you’re little,
before you know what something is really all about.
Before you realize that honey takes
a truck load of bees
and penchant for sticky.

 

 

My childhood friend George
always had bees though.
And that convinced me I wanted them too.
That and the stories he told of them.

 

 

He was some years older then me,
more a friend of my parents
than a friend of mine.
But he was ever-present throughout my childhood.
 

 
Looking back now,
it could have been
the tins he brought the honey in,
that I liked so much.
They were that antique-sort-of-beautiful variety.
You know the ones I mean.
The kind that a six year old
who really liked pretty things,
might just have been into.
 

 

It’s of course possible that my memory embellishes
the pretty they actually were.
But I remember that violet honey
that came inside
and I remember the magic
it all was to my little kid self.

 

 

And as it turns out,
honeycomb mixed with cream
and eggs and sugar
and frozen together
makes for its own bit of magic too.
xo, N
HG | Michael Graydon + Nikole Herriott

 

 

these paws (via)
this pot
this book
this video
these sandals
this swimsuit
this hotel (via)
currently reading
currently watching
cocktail cures
photos: michael graydon and me

 

 

 

 

 

HG | Michael Graydon + Nikole Herriott

 

Honeycomb Semifreddo by Donna Hay

Ingredients

  • 3 eggs
  • 2 egg yolks, extra
  • 1 cup (220g) caster (superfine) sugar (I used 3/4 cup instead)
  • 1 teaspoon vanilla extract
  • 2 cups (500ml) single (pouring) cream
  • 100g honeycomb, chopped

Method

  1. Place the eggs, extra yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until pale and thick. Remove from the heat and beat for a further 6–8 minutes or until cooled.
  2. Whisk the cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Fold through the honeycomb. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Spoon into cones to serve. Makes 2 litres.
  3. BY DONNA HAY

HG | Michael Graydon + Nikole Herriott

posted on March 19, 2013 by Nikole

comments: 17

for the love of pie: rohan anderson


HG | Whole Larder Love

I often miss the quiet of the country.
The ease and grace at which it feels
life happens.
The way a days work outside
can make you feel.

 

 

The way carrots and dirt smell.
And the way the barnyard comes to life
nearing spring.

 

Don’t get me wrong,
it’s been some time since
I lived on farm.
A long time since I mucked a stall
or fed animals at dawn.
A long time since roosters broke my sleep.
But even still,
there are some days I miss it.

 

In part though,
these are the reasons
I began following Rohan’s blog.
If a place on the internet can make you feel
even a fraction of what the wild and the farm can,
Whole Larder Love is the place.

 

 

 

And so, with the first savoury pie
in my FOR THE LOVE OF PIE series,
Rohan Anderson and his TWO DAY KANGAROO PIE!
Rohan is an author, (his book, Whole Larder Love is available now at Anthropologie)
he is a hunter, a family man and an all-round talented dude.
Find more about him and his recipe below.

xo, N
photos: rohan anderson

HG | Whole Larder Love

 

WHO:
Rohan Anderson of Whole Larder Love


WHAT:
Two Day Kangaroo Pie with Dunking Chips


WHERE:

Currently living in rural Victoria, Australia in the Central Highlands. I really hope to stay here for sometime, but life is never predictable. I lived my childhood in the country, but then moved to the city, tired of that lifestyle and just had to get back out where I felt at home.

Meat pies are almost the cornerstone of the Australian male diet, a staple if you will. For me though they are a treat, something that I prefer to make myself, in fact I even source the meat with these two hands. I hunt for my meat, and kangaroo is sometimes available, it makes a fresh change from eating rabbit or hare. For most people it’s a meat that can be purchased at a butcher. It’s a great red meat in terms of it’s environmental credentials as it’s evolved to live in tune with it’s environment. When the season is poor and the resources are limited a kangaroo pauses it’s breeding until conditions improve. A female kangaroo can even halt or discharge a pregnancy if things get tough, it’s a harsh country after all.

In regards to flavor, it’s a cracker. Tasting not dissimilar to beef, although cooking it requires more attention than a beef steak, but if you can’t get kangaroo you could use chuck steak.

This is a pie to fill the rumbling tummies on a bleak day. When the fire is roaring, Chet Barker on the stereo and glass or two of pinot. It not only quenches an appetite, it has a comforting effect on the soul.

 

 

HG | Whole Larder Love

 

WHY:
Wile meat is on my menu at home because I hunt all my meat excluding our home raised poultry. I left buying food behind as I did the city. Now I work harder for my meat, as as cliche as it may appear, it is true that a meal you’ve worked hard for by sourcing the ingredients yourself, pays dividends in the satisfaction department.

 

BEST SERVED WITH:
Pinot Noir and good company. And plenty of both.

 

 

HG | Whole Larder Love

 

 

ONE OR TWO THINGS:
I love the simple life. It’s been a long journey to live with less, but each day I seem to find one thing to make me smile. I have very little money, not real material ‘assets’ but I’m content. I find love in useful items, tools and skills that can benefit my D.I.Y. approach to living. My family, my home, my garden and my love of cooking with real food. It’s all I desire.

 

 

HG | Rohan Anderson

 

TWO DAY KANGAROO PIE WITH DIPPING CHIPS (make the sauce & pastry one day ahead & refrigerate overnight)

Ingredients

    SAUCE
  • 1.5 kg kangaroo meat, diced (I used leg) [or chuck steak]
  • 750 ml passata
  • 1 bottle pinot noir
  • 6 onions
  • 4 carrots, diced
  • 20 cherry tomatoes, halved
  • 6 garlic cloves
  • 1 tbsp black pepper
  • 1 tsp whole cloves
  • 4 bay leaves
  • flour (for dusting)
  • fresh thyme
  • olive oil
  • water
  • salt

Method

  1. Place the meat in a mixing bowl and toss with a handful of flour to coat. Set aside.
  2. In a large oven pot heat some olive oil on medium and sweat out the onions and carrots for about ten minutes until soft and the onion is translucent.
  3. While the veg is cooking, heat some olive oil on high in a large frypan and brown the meat chunks to seal. You don't want to cook it too much, it's just a matter of sealing the meat. When you've finished, transfer it into the large pot with the cooked vegetables.
  4. Deglaze the meat frypan with half cup of the red wine, transfer the juice into the large oven pot.
  5. In a mortar and pestle, crush the black pepper and cloves until fine, then add into the pot with the passata, cherry tomatoes, garlic and bay leaves to the pot. If the meat isn't toallty covered add some water. Bring to the boil.
  6. Pre heat the oven to 100°C, and when the liquid is bubbling transfer the oven pot with the lid on into the oven for 9-10 hours. Check after 5 hours, add water if needed.
  7. When the meat collapses when pushed with a fork and it's texture is soft then remove pot from the oven. Add the fresh thyme, stir through then using a wooden spoon push down on all the meat almost separating its form itself to make a more consistent sauce without chunks. Allow to cool and transfer into refrigerating safe containers and store for another day.
  8. To make the pie, spoon out the cold kangaroo sauce into ramekins and cover with a SHORT CRUST PASTRY pastry and bake 180-190°C fan forced until the pastry is brown and crisp.
  9. Serve with CRUNCHY OVEN ROASTED POTATO WEDGES, perfect as cutlery when the pastry has been demolished!
  10. Will serve 6 hungry men.

photos + recipe: rohan anderson

 

 

 

 

 

bloglovin <a href=”http://www.bloglovin.com/blog/3285571/?claim=8vqfugvhtj6″>Bloglovin</a>

posted on March 14, 2013 by Nikole

comments: 16

on orange trees and citrus cake


HG | Michael Graydon + Nikole Herriott

 

I often wish I lived someplace warmer.
Or more specifically, a place where orange trees grow.
I can imagine the scent of the blossoms in spring.
And the way walking
through a grove,
heavy with citrus, might feel.

 

 

In Italy, this past October
we stood on our tiptoes to see oranges over walls.
And in California a couple months later
we slowed the car for lemon trees.

 

 

But I’ve never actually been to a citrus farm.
I’ve never seen them picked
and processed and ready for market.
I haven’t seen rows and rows of orange fruit
or short grass between the trunks.
But it is something
I’ve always wanted to do.

 

 

 

 

For now I’m sticking to cake.
And this Cream Cheese Pound Cake by Cakes & Ale
for Bon Appétit
is especially good.

xo, N

 

HG | Michael Graydon + Nikole Herriott

 

 

 

this shop
these onions
these
this kettle
this photo
why weight? (via)
these food illustrations
these numbers
this looks like a fun place to be
photos & styling: michael graydon + nikole herriott

 

HG | Michael Graydon + Nikole Herriott

 

 

Cream Cheese Pound Cake - by Cakes & Ale - for Bon Appetit

Ingredients

    Cake
  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoons baking soda
  • 1 1/2 cups sugar, divided
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon finely grated lime zest
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2/3 cup cream cheese (5 ounces), room temperature
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • Glaze
  • 1 1/4 cups powdered sugar
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon finely grated orange zest
  • 1/4 teaspoon finely grated lime zest
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lime juice

Method

    CAKE
  1. Preheat oven to 350°. Coat loaf pan generously with nonstick spray; line bottom and long sides with parchment paper, leaving about 1 1/2-inch overhang. Coat paper with nonstick spray.
  2. Sift flour, baking powder, salt, and baking soda into a medium bowl; set aside. Combine 1 1/4 cups sugar and all zest in another medium bowl; set aside.
  3. Using an electric mixer, beat butter and cream cheese in a large bowl until blended and smooth, about 2 minutes. Gradually beat in sugar mixture; beat on high speed until very light and fluffy, 3-4 minutes. Reduce speed to low; add eggs one at a time, beating to blend between additions and scraping down sides of bowl as needed. Beat in vanilla. (Make sure mixture is completely incorporated so flour won't clump when added.) With mixer on low speed, gradually add dry ingredients; mix just to blend (do not overmix or cake will become tough). Scrape batter into prepared pan; smooth top.
  4. Bake cake until top is golden brown and springs back when gently pressed with your fingertips and a tester inserted into the center comes out clean, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 30 minutes.
  5. Meanwhile, stir lemon juice and 1/4 cup sugar in a small saucepan over medium heat until sugar is dissolved for lemon syrup.
  6. Using parchment-paper overhang as an aid, remove cake from pan; peel off and discard paper. Place cake top side up on a wire rack set inside a rimmed baking sheet. Using a skewer, pierce top of cake all over, inserting skewer about halfway through cake (this helps the lemon syrup to soak in).
  7. Using a pastry brush, baste with lemon syrup. Use all of syrup plus any that may have dripped onto baking sheet. Let cake cool completely.
  8. GLAZE
  9. Whisk all ingredients in a medium bowl; strain, if desired. Pour over cake. Scoop up any glaze that may have dripped into sheet and spread over top and sides of cake. Let cake stand at room tempera-ture until icing is set, about 30 minutes. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.
  10. Cut cake into 1/2-inch-thick slices.

 

HG | Michael Graydon + Nikole Herriott

 

posted on March 5, 2013 by Nikole

comments: 30

on winter weather and the weekend past


HG | John Cullen

 

We went to Muskoka this past weekend.
It snowed big beautiful flakes for near two straight days.
Those ones that just seem to hover there.
The kind that remind you that winter
is still at least a little bit,
magic.

 

 

 

The kind
that make you
crave crackling fires and wool socks.
That make you think of homemade bread
and bowls of soup.

 

 

 

We saw wild turkeys,
and waterfalls that had turned to ice.
We walked on frozen lakes,
on snowy paths
and
saw fishing huts lined up in a long straight row.
It was nice.

 

 

 

 

 

 

The photos you see here are unrelated
but beautiful I think.
They’re from a day I spent with Martine & John
almost two years ago now.
Amazing how time passes.
xo, N

 

 

110830_NH 11671

 

PS:
this image
these sandals
this necklace
this table
this bird
these are back in stock

 

 

AND:
Photos: John Cullen
Props: Martine Blackhurst
Food: Nikole Herriott

posted on February 27, 2013 by Nikole

comments: 15

for the love of pie: tim robison


HG | for the love of pie | Tim Robinson

If you don’t know Tim from his blog
you may know him from Instagram.
And if you don’t know him from either,
I think maybe you should.
He’s just one of those guys whose photos
bring a smile to your face.

 

We’ve not met in person,
but I’ve always sorta assumed we’ll pull up a chair someday.
Probably on an old veranda someplace
with biscuits and sweet tea
and the company of Tara O’Brady.
xo, N

 

 

 

 

 

 

‹‹‹‹‹‹‹‹‹‹‹‹‹‹
FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Tim Robison and his French Silk Pie.
Tim lives in Asheville, NC with his fiancé Amanda.
He’s an illustrator, photographer
and a regular contributor to Kinfolk Magazine.

 

 

IMG_4724

 
———————-
 
WHO?
Tim Robison

 

WHERE?
Ashville, NC

 

WHAT KIND?
French silk pie with pecan shortbread crust. The original recipe calls for a standard pie crust. I found that a shortbread crust works much better.  We also switch it up sometimes and divide the pie into 4 small tarts. To me it’s chocolate in its finest form. Rich, dense, smooth with a subtle salty bite at the end.  It’s the best.

 

BEST SERVED WITH?
I enjoy it best on its own with a good strong cup of coffee. However, a dollop of fresh whipped cream wouldn’t hurt.  

 

ONE OR TWO THINGS?
Good people and good food! (preferably together)

 

 
 IMG_4545
 
French Silk Pie by Tim Robison

Ingredients

    Crust
  • 3 sticks (1 ½ cups) unsalted butter, at room temperature
  • ½ cup sugar
  • ¼ cup PURE maple syrup
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • 1 cup dried cranberries
  • 1 cup pecan pieces, toasted
  • Filling
  • 1 cup sugar
  • 3/4 cup butter--room temperature
  • 3oz unsweetened chocolate melted and cooled
  • 1-1/2 teaspoons good vanilla extract.
  • 3 eggs

Method

    For the crust:
  1. Mix together butter, sugar and maple syrup until well blended. Add the vanilla and stir to combine. Add flour one cup at a time, mixing entirely after each cup is added. Stir in salt and pecans. Preheat oven to 350 degrees. Press dough evenly to 1/4" thick into a prepared 7"-9" pie tin (or four 4" tart shells) Remove any excess dough around edges of tin (depending on your pans, you may have extra batter left over --bake those as you would a standard shortbread cookie). Bake for 18-20 minutes, until lightly browned all over. Set aside and let crust cool completely. Dough freezes well or can be stored in the refrigerator for several days.
  2. For the filling:
  3. Using a steel blade food processor, process sugar and butter until very smooth and light in color (about 5 minutes on high). Slowly add chocolate while processing. Process for a few minutes more, scraping sides often. Add vanilla and then eggs one at a time. Process on high until incredibly smooth (another 5 minutes). Pour filling into cooled pie crust and chill over night.
  4. *Note -- You want to process the filling longer than you think. Check it often to make sure it achieves its 'silky' like consistency. If not processed long enough the pie will feel grainy when served.
  5. Keep refrigerated. Serve cool or at room temperature.
 
 

 

posted on February 19, 2013 by Nikole

comments: 21

pg. 8

archive / rss