Introducing, Chez Chez Mag
plus, a shortbread not short on flavor!
Artists, like you’ve never seen them before.
Teasing out a project is rather dicey. Building suspense and delivering an idea that is still in its infantile stage feels naive. In an effort to shake off the risk and take a leap of faith, I’m here to announce that I will be leading the charge on an independent publication called, Chez Chez Mag. I’ll paint you a picture of what you can expect and just know that as the project gets its “wings” it will transform into something else completely.
Chez Chez Mag is a response to creativity at it’s core. One goal is to display artistry in an elemental phase, play. Before artistry gets to the hyper conceptual and intellectual phases, play is perhaps the most unedited and raw form of art. The magazine will be independently run. The contributors will be tasked with an assignment of their choosing that allows the reader to see them in a way that people have not seen them before. Painters will submit writing pieces, writers will submit photographic essays, culinary professionals will reveal their poetry. What I loved about joining restaurants was that I often found many people possessed and excelled in a previous career or art form. In an abstruse way these previous lives create a colorful restaurant world.
Chez Chez Mag also gives the people something to take away. Vignettes, essays, recipes, stories and affirmations will fill the pages. I’m confident thematically a pattern will emerge. Once I’m aware of the direction of the first issue, the title will be announced. I’m in the process of working with contributors currently and the line up will be magnificent. Chez Chez Mag is about generosity. As I’m delivering this information I’m realizing that I’m working through the publications core values. Yes, generosity. Every issue of Chez Chez Mag will contribute a portion of it’s proceeds to a cause or organization that needs support. I’m looking to support those in the autistic community, the indigenous communities, families that have been impacted by natural disasters/war. The success of the publication would also uplift those around us.
When I write to a close friend of mine I often share the sentiment, “I feel lucky and truly grateful that I get to share this life with you.” Spirited with that energy, Chez Chez Mag has an obligation to bring things full circle focusing on connection. How can we all view the world with softer more tender eyes? Like most publications, on a cellular level it has to be entertaining and overall interesting. A personal goal I have set for myself is to inspire readers. Hear me out. I have worked for many managers who fancy themselves with the ability to give a TED Talk, or even an Al Pacino-esque Any Given Sunday like speech. The difference is I am not forcing you to believe or hear my message. Through thoughtful writing and delivery I believe something will click. Not every feature will perform well. What makes the pursuit of Chez Chez Mag special is not knowing what to expect. Every issue, every piece, every person has a chance to make an impression. I feel lucky and truly grateful that I get to share Chez Chez Mag with you!
Parmesan Shortbread with White Balsamic Glaze
makes 24-30 shortbread
Ingredients:
250g unsalted butter, room temperature, softened
100g granulated sugar
50g dark brown sugar
1/2 tsp kosher salt
100g parmesan, 18 months-24months, grated by hand
280g all purpose flour
150g powdered sugar
2T white balsamic vinegar, good quality
1 lemon, zested
fresh coarsely ground black pepper
Method:
In the bowl of a stand mixer, add softened butter, granulated sugar and dark brown sugar. Cream the mixture over medium speed, gradually increasing the speed until the mixture is pale and light in color, about 5 minutes.
Gently whisk the kosher salt, parmesan and all purpose flour together in a large bowl. Fold in the flour mixture to the creamed butter and sugar. The dough will come together as the flour hydrates. Its okay if the dough is on the crumbly side, when the dough rests the flour will continue to hydrate.
Divide the dough into two equal portions. Add one half of the dough on top of a sheet of plastic wrap. Make sure the sheet is long enough to capture the dough. Deliberately compress the dough to form a log. Encase the dough in the plastic wrap, keeping the shape. Torque the dough into an even round shape with the help of the plastic wrap. Tuck the ends of the plastic wrap and repeat for the remaining dough. Chill for a minimum of three hours in the refrigerator up to 24 hours. Freeze up to one month.
Preheat oven to 350ºF with two racks in the middle of the oven. Take shortbread dough out of the refrigerator. If the dough is frozen, allow the dough to come to refrigerator temperature, at least 3-4 hours. Trim away the uneven ends of the dough. Using a sharp knife, cut 1/4 inch slices off of the log, hopefully achieving 12-15 even pieces from each log. If the dough is too crumbly, it will easily come back together like play-dough.
Spread the shortbreads evenly on a baking sheet lined with parchment allowing 2 inches in between each shortbread. Bake the cookies for 10-15 minutes rotating halfway through. The cookies should be lightly browned, not golden. Allow the shortbread to cool for thirty minutes.
For the glaze use a medium sized bowl, add powdered sugar, white balsamic, and lemon zest. Stir to combine ensuring no lumps in the glaze. The mixture should be fluid yet thick. Once the short bread has been cooled, they are ready to glaze. A small dollop around 1/2 tsp should be sufficient, the glaze will continue to spread. The shortbreads may also be dipped, however, that is an entire other process. As the glaze sets, gently adorn each shortbread with a crack of freshly ground coarse black pepper. The glaze should set for minutes. Please note that the glaze will be strongly flavored after it is made initially. The sharpness from the vinegar fades making room for a well rounded savory, sweet, and lightly salty treat.
love you! busy today but will reward myself by reading later! shared on fb