Crispy Salmon Filet with Fava Bean Mash

Shelling favas are a pleasure. Simply run a knife down the back vein of the pod and pop them open with your fingers. Inside you will find five or six little treasures the size of a thumbprint lying on a fuzzy lining. For me, to crack open and discover the green-hinted beans inside their cozy pods is the ultimate, seasonal way to get in touch with your edibles.

Our fava bean mash is the star of this dish. Any protein will do, although seafood is a beautiful way to compliment the simplicity of favas. They are short-lived, so peep your farmer’s market and snatch up a bundle of beans before you blink and the barrel of starlets are gone!

Written By: Ashley Schleeper

Styling Assistant: Hannah Schmitz 

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Nutella S'mores with Raspberries

DIY tastemakers, Design Sponge, have launched their Summer 2012 Newsletter and we couldn’t be more stoked to be a part of their project. If you were one of the kids who never had the chance to go to Summer Camp, then do yourself a favor, pick up a copy and make the past right. Inspired by the 100th year anniversary of the Girl Scouts, the issue is dedicated to all things rustic and campfire worthy.

One of the highlights you’ll be able to peek in the newsletter is one of our favorite treats in the Jewels repertoire. Our s’mores recipe is a tasty nibble perfect for an adventure in the woods. We toyed around with the original s’mores recipe and created a campfire bite so mouthwatering, you’ll find an excuse to make them year round. By substituting nutella for the traditional Hershey squares and adding summer-ripe raspberries, we achieved s’more perfection.

Take a sneak peek of the issue here!

Written By: Ashley Schleeper

Styling Assistant: Hannah Schmitz 

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Behind The Scene

Andre's Tavern

Last week, we went on an adventure.  We tinkered with trinkets from Paris pantries circa the 1870s, learned a little somethin’ about old world cocktail shakers, sifted through ancient postcard rarities, then had the pleasure to mingle with the mad hatter behind the collection, Andre Burgos.

Every weekend at the Antique’s Garage in Chelsea, Andre drifts among his elaborate booth and enchants the passersby with his endless knowledge of old objects and a passion for his hobby that is palpable.

Do yourself a favor and spend an afternoon at Andre’s Tavern. You’ll be inspired.

Written By: Ashley Schleeper

Photography By: Diana Yen

Apricot Soda with Mint and Honey

At one time or another, we have all cracked open a bottle of soda and indulged in its nose-tickling sweetness. Back in the day, my favorite summertime treat was a twizzler, both ends bit off to serve as a straw, and a bottle of root beer. Nostalgia isn’t always something visible, but rather something flavorful.

In honor of the warmer season, why not revisit the time when a bottle of cola was a celebration of youth, grass-stained knees and diner counters? To scratch that itch, we crafted a soda laced with apricot nectar, lifted with fresh mint and sweetened with honey.

Consider our apricot soda recipe an excuse to revisit those summer afternoons when nothing but the bubbles from a soda pop would do. Add a few dashes of your preferred spirit and you have a tipple worthy of any punch bowl.  

Written By: Ashley Schleeper

Styling Assistant: Hannah Schmitz 

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Matcha Panna Cotta

Panna cotta is an Italian dessert that is soul shaking at its humblest and knee weakening at its bougiest. For this recipe, we landed somewhere in between our mom’s kitchen and Mount Fuji by jazzing up our panna cotta with matcha green tea powder. 

Ground from the finest, handpicked green tea leaves, matcha is an antioxidant powerhouse and the Ossetra of teas. Combined with cream and a few other magic-making ingredients you’ll end up with a soul-satiating panna cotta.

Written By: Ashley Schleeper

Styling Assistant: Hannah Schmitz 

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Octopus Salad with Tarragon and Olives

We can’t all go on holiday in the south of France, but eating like a Francophile doesn’t have to be a luxury. Meld the right flavors and paradise will hardly seem an ocean away. 

Consider tarragon and olives your transportation to the Pyrenees. These flavors aren’t just tasty they’re poignant. When tossed with perfectly poached octopus, this combination inspires. 

To cook up the most unctuous octopus, think “low and slow”. Ignore all the nonsense about adding corks to the cooking liquid and please don’t beat your octopus. Be nice! Respect your protein. Your reward will be transcendent.

Written By: Ashley Schleeper

Styling Assistant: Hannah Schmitz 

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