It’s been a little while since my last cookbook was published. Some of my friends have been asking me what my next project would be, and I’m so excited to finally be able to announce it to the world:
I have been collaborating with Stephanie of the beautiful Desserts for Breakfast to create a new food magazine! About nine months ago, while sharing thoughts about our personal goals, we started tossing around the idea of producing our own magazine, to reflect our own particular vision of food. The idea evolved over months of late night discussions and lots of hard work, into sated magazine.
Sounds ambitious and a little crazy, right? Yes to both. There were several times when Stephanie and I looked at each other and we weren’t sure when the light at the end of the tunnel would appear. Obviously there’s so much more to creating a publication than writing words and taking photos. But in the end, all the behind-the-scenes work is worth it if you, the audience, can see our words and images presented the way we envisioned them being seen.
What is sated? sated is a quarterly production dedicated to beautiful images and thoughtful writings about food. Each issue will explore a single subject, such as chocolate, flour, or fruit, through recipes, interviews, stories, art, and photography. The end result is an intersection of culinary magazine and coffee table artbook.
sated is intended to be a print publication – although we’re working out an electronic option, we think it’s best appreciated in hardcopy format. Our hope is that sated is the type of magazine you keep on your bookshelf or leave on your coffee table, not the kind of monthly magazine that gets read once and then recycled. That’s also why we’re starting out quarterly: to give us the time to research and produce the quality of content we want.
Here’s the concept statement I wrote in my notebook: sated is a peek into the notebook of your well-traveled bon vivant friend with a deep appreciation for the past and a streak of whimsy. She is the one who knows the origin of opera cake and finds a way to make a modern twist on it. She is the one who can talk about the differences between ten kinds of butter in a simple and funny way that makes you want to go out and buy all of them. When you open her journal, you’ll find notes on why using a molinillo to froth chocolate works best, a recipe for cinnamon brioche she wrangled from the owner of a fabulous B&B she just visited, a favorite quote from MFK Fisher, a photo of an apple orchard in fall afternoon light. She takes the best of the past and the present and combines it into her own ideal world.
sated is food with intimacy and personality. We want readers to feel like they are being invited into their friend’s home – their friend who is eager to share her enthusiasm for food . There’s so much information on food out there today that people feel overwhelmed with the need to be up to date on everything. sated isn’t looking to be trendy. sated is a leisurely exploration into the sideways and byways of food – its history, its meaning, and most importantly its beauty.
Our first issue of sated is dedicated to dark chocolate – a fairly easy choice for two dessert lovers! We’ll put the table of contents up on the sated site soon, but we’ve put together some pretty great content I’m proud of: articles about the craft chocolate movement, how-to features, chocolate guides, and, of course, lots of chocolate recipes accompanied by Stephanie’s stunning photography. We are wrapping up production and we’re looking to announce its release within the next couple of weeks. So prepare yourself to get sated.
I’ve been blogging about food for five and a half years now, and I’ve gotten some truly amazing opportunities through my site. I hope I never stop blogging, but as my Facebook profile says, I’m always looking for the next horizon. Having written my own books and for other publications, I wanted to take on a new creative project that would challenge me and help me expand both my existing skills and develop new ones.
I’m a pretty private (shy) person, which may sound strange for someone who writes about her life weekly on a public blog. I’m still surprised when friends or acquaintances outside the food world come up to me and say they’ve visited my site. I tend not to broadcast my inner thoughts and aspirations too publicly – probably stemming from my twin tendencies to be self-reliant and to fear failure. Easier to share things when they’re all finished and done, and all the rough edges hidden away behind the curtain. So yes, I downplayed this magazine for a while, even to my friends, so I wouldn’t have to answer anyone, “oh, that magazine thing I was working on? Yeah, I have no idea what I’m doing or where it’s going,” or “oh, the magazine project? yeah, that didn’t quite pan out the way I planned.”
But the time for self-doubt is over. So sated is me throwing my windows open to the world, a public statement from me and Stephanie about how we feel about food, so I hope you’ll support us, and tell all your friends about it, and let us know what you think. Visit the website to learn about the magazine – we’ll be posting up more material and updates, and when the magazine is published you’ll be able to purchase it through the site. Also, if you’re interested in contributing to sated, use the e-mail links on the site. I mentioned that I have a hard time asking for help, but a magazine is not a two-person job, and I have no problem saying that out loud now! To fully realize the vision we have for sated, we’ll need many more talented people on our team. If you’re intrigued by the sated mission, drop us a line!
To help celebrate the announcement of this magazine, I’m sharing a recipe that I made for the San Francisco Food Bloggers Bake Sale last weekend. Thank you to all of you who came out and supported us, by the way – it was a great event and everyone enjoyed themselves, and we raised quite a bit for Share Our Strength!
I made a duo of cookies, one of which was Chocolate Raspberry Sablés. Sablés are one of my favorite cookies for their dreamy, crumbly texture – butter and sugar meshed into a delicate cohesion, ready to melt at the lightest bite into crisp-tender goodness in your mouth. Two secrets: don’t overwork the dough and don’t overbake. I added some freeze-dried raspberries (chocolate and raspberry are one of my favorite combinations) for a bright burst of contrast. These are wonderfully poppable – and addictive.
Also, we’re running a giveaway to celebrate sated. We are giving away two copies of the premier issue of sated to Dessert First and Desserts for Breakfast readers. There are several chances for you to enter:
1)Leave a comment on this post for one entry.
2) Leave a comment on the Desserts for Breakfast post for one entry.
3) Follow sated on Twitter and tweet about it for one entry (you do not need to post a comment here; we’ll track it through Twitter).
4) Like sated on Facebook and leave a comment on the page for one entry (you do not need to post a separate comment here).
5) Sign up to be on sated’s mailing list for one entry (you do not need to post a separate comment here).
The giveaway will run until May 18, at which point we’ll choose two lucky winners at random to receive the very first issue of sated.
Thanks so much and good luck! Please stay tuned for more updates, including previews of issue one!
- 1 1/4 cups (156 g) all purpose flour
- 1/3 cup (29 g) cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 11 tablespoons (156 g) unsalted butter, room temperature
- 3/4 cup (150 g) sugar
- 1 large egg, room temperature
- 1/3 cup freeze dried raspberries
- Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl.
- Beat butter in a stand mixer until light and creamy, about 3 minutes. Add sugar and cream for another 3-4 minutes until light and fluffy.
- Add in egg and beat to combine.
- Add in flour mixture and beat just until combine and the mixture starts to come together. Do not overmix - it should still be crumbly but if you press it together with your hands it will stick together.
- Divide dough in half and roll into 1 1/2 inch diameter logs. The dough should hold together; if it does not you can mix it a little more in the mixer but try not to turn it into a completely solid ball of dough.
- Wrap logs in plastic wrap and chill for a couple hours until firm.
- Preheat ovens to 325 degrees F. Line baking sheets with parchment paper or silicone baking mats. Using a sharp knife, slice 1/2" thick rounds from the cookie logs. Place cookies about 2 inches apart on baking sheets.
- Bake for 10 to 12 minutes, rotating halfway through. Remove from oven and let cool on wire racks.