August 23, 2013

August 23, 2013

A Thought for Today

"I prefer characters without culture to a culture without characters..."

                                                                                             Rembrandt

A Piece of My Work

The idea of an image of two protective hands holding the body of a woman came to me spontaneously last year. I did not mean to give any religious meaning.

A Recipe for Today

Dolmades

Ingredients:

5 Tbsp. extra-virgin olive oil

3 Tbsp. fennel, minced

1 clove garlic, minced

½ medium red onion, minced

½ cup basmati rice

½ tsp. cumin

1 tsp. salt

1 tsp. pepper

¼ cup fresh dill, minced

¼ cup fresh parsley, minced

1 tsp. dried mint

34 grape leaves, drained

¼ cup lemon juice  

Procedure:

Heat 2 Tbsp. oil in a 12” skillet over medium-high heat. Add fennel, red onion, and garlic and cook until soft, 3-4 min. Add rice and toast for3 min. Add cumin and 1 ½ cup water. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer until the rice absorbed the water, 12-15 min. Stir 1 Tbsp. oil along with dill, parsley, and mint. Let cool.

Coat bottom of a 3-qt. saucepan with the remaining oil and 3 Tbsp. water. Cover with 4 grape leaves. Set remaining leaves on a work surface vein side up. Flatten one leaf, remove the base part (about 1”) of thickest part of the central vein, cross the two halves of the leave, and place 1Tbsp. of the rice mixture in the center. Fold the bottom of the leaf over the rice filling, fold in the sides and roll the dolma into a tight cylinder. Tuck in the ends.

Place dolmas seam side down into the pot. Add lemon juice and ¾ cup water. Cover dolmas with a small plate and bring to a boil. Reduce heat to medium-low and simmer 15-20 min. Serve cold or warm with the yogurt. Makes about 30 dolmades.

Garnish: “Tsatsiki”

1 large cucumber, peeled, seeded and grated

½ tsp. kosher salt

1 cup Greek yogurt

1 tsp. black pepper

August 16, 2013

 

August 16, 2013

A Thought for Today

All creative work has a starting point in the imagination of the individual and then it is his/her power to bring the work to fruition.

                                                                      EMM, 1958

A Piece of My Work

Between February and May, 2012 I learned to do coil work. It's simple and very rewarding as I could not make friends with the turn table for pottery. Here is the first vase I made. Its glaze was surprisingly beautiful. It encouraged me to make quite a number of vases.

A Recipe for Today

Cioppino 

1. White fish stock 

Ingredients: 

1 lb. bones and trimmings of any white fish such as sole, flounder, or whiting, chopped

1 cup sliced onion

12 long fresh parsley sprigs

2 tbsp. fresh lemon juice

½ tsp. salt

3½ cups cold water

½ cup white wine 

Procedure: 

In a well-buttered heavy saucepan cook fish bones and trimmings, onion, parsley, lemon juice, and salt, covered, over moderate heat, 5 min. Add water and wine and bring to a boil. Simmer stock 20 min. and pour through a fine sieve into a bowl.  

Stock may be made 3 days in advance and cooled uncovered before chilling covered. Stock keeps frozen 3 months. Makes about 3 cups.

 

2. Ingredients for Cioppino: 

24 small clams

12 mussels

Salt

2 tbsp. olive oil

6 cloves of garlic, crushed

2 shallots, minced

½ tsp. crushed red pepper

1/3 cup tomato paste

7 cups fish stock

1 lb. fish (cod, sea bass, snapper, salmon) cut into chunks

¾ lb. shrimps, peeled and deveined

½ lb. bay scallops

Juice of one lemon 

Procedure:

Soak clams and mussels in a large bowl of salted water at least 15 min.

 

Rinse clams and mussels under running water, scrubbing them with a small brush. Pull beards off mussels. Discard any mussel with cracked or open shells. Return clams and mussels to salted water and let stand until ready to use. 

Heat oil in a very large pot. Add garlic, shallots, and red pepper. Cook over medium heat until fragrant, about 5 min. Add tomato paste and continue to cook another 5 min, stirring constantly. 

 

Add 1 cup of fish stock and bring to a boil. Remove clams and mussels from salted water and add to the pot. Cover and cook just until shells open, about 5 min.

 

Add remaining stock, 1 tsp. salt, fish, shrimps, and scallops. Cook over medium heat 8-10 min. Add lemon juice. 

3. Lime gremolata: 

2 limes, finely grated peel

1 lemon, finely grated peel

3 tbsp. parsley, minced

1 tsp. garlic, finely minced

 

 Mix the ingredients and sprinkle over individual portions of cioppino.

August 9, 2013

August 9, 2013

A Thought for Today

All falls in life may be the starting point for self-realization.

                                                                                 EMM, 1957

A Piece of My Work

I wonder why I suddenly thought of making a horse in clay. And not any horse but the horse of Alexander Macedon, the Bucephalus. I wonder... I could not get rid of this idea and, with considerable difficulty for my artistic development, I made what I show here.

"The Horse Bucephalus"

 

A Recipe for Today

(From Jeff Smith’s book “The Frugal Gourmet Cooks Italian”)

Caponata 

 

Ingredients:

2 lb. eggplant (2 pc.)

2 tbsp. salt

5 tbsp. olive oil (or more)

2 c. celery, sliced in ¼” thick (~3-5 ribs)

1 medium yellow onion, chopped

3 c. canned tomatoes, crushed

2 tbsp. tomato paste

2 tbsp. pickled capers, drained

10 large pitted green olives, drained and sliced

4-5 anchovies fillets in oil, cut across in several pieces

1/3 c. white wine vinegar

1 tbsp. sugar

½ c. toasted pine nuts (pan-toasted with 1 tbsp. of olive oil over medium heat)

½ tsp. salt and ½ tsp. pepper. 

Procedure: 

Dice eggplants in ½” pieces. Place them in a large colander and sprinkle with the salt. Toss thoroughly and place over a large bowl. Allow to drain 30-40 min.

 

Heat a large frying pan and add 2 tbsp. of the olive oil, the celery, and the onion, Sauté about 15 min. or until tender. Remove to a 4-6 qt. pot.

After the diced eggplant has drained, rinse well in cold water. Drain well and pat dry with a towel. Add some oil and sauté eggplant cubes in ~3 batches, for ~10 min. each. Add to the pot of sautéed celery and onion. 

Stir in the remaining ingredients except the pine nuts, salt, and pepper. Bring to a boil, cover, and simmer 15-20 min. Stir in the pine nuts, salt, and pepper. Allow to cool. Serve at room temperature or cold. 

It keeps refrigerated for 2 weeks. An antipasto spread, salad dressing, relish, or sandwich topping. 

Makes: 12 servings or more

 

 

August 2, 2013

A Thought for Today

Give a man a fish and you fed him for one day;
Teach a man to fish and you fed him for life.
 
                                         Chinese proverb

A Piece of My Work

I made this head with a new technique and I liked it. Viewers felt that it is the best I made to date.

I call it "The Aristocrat"

A Recipe for Today

Avgolemono Soup 

Ingredients:

1 qt. cups chicken broth

1/3 cup long grain rice or Arborio rice

½ tsp. salt

½ tsp. pepper

3 egg yolks

3 Tbsp. lemon juice

2 tsp. cornstarch

2 tbsp. parsley, finely chopped

Lemon slices and parsley sprigs for garnish 

Procedure: 

Bring stock to simmering. Add the drained rice. Half cover and cook for about 15 min. until the rice is tender. Season with salt and pepper. 

Whisk the egg yolks in a bowl. Add 2 Tbsp. lemon juice whisking constantly until the mixture is smooth and bubbly. Repeat this step after adding 2 Tbsp. of lemon juice. Add 2 tsp. cornstarch and continue whisking. Add a ladleful of hot stock and whisk again for 1-2 min.  

Remove the soup from the heat and slowly add the egg-lemon mixture whisking all the time. 

Stir in the parsley. Serve without reheating, garnished with lemon slices and parsley sprigs.  

Makes 6 servings.

July 26, 2013

A Thought...

"A thing of beauty is a joy for ever".

                                           Keats

A Piece of My Work

While in Provence, I saw some trays and casuelas, which were made in the neighboring Spain. I got 'inspired' and I made the tray with the four casuelas I am showing here.

A Provencal Serving Dish

There are four casuelas fitted in the tray. We used them at our first Art Show in October 2012, in Long Beach

A Recipe for Today

Volaille en Aspic a la Mode des Carpathes

Ingredients:  

2 cans of chicken broth

2 drum sticks

2 small carrots, sliced

¼ bundle of parsley

1 tsp. salt

1 tsp. white pepper

2-3 cloves of garlic

2 pc. gelatin 

Procedure: 

Cook chicken with carrots, parsley, salt and pepper.

Shred the meat in small pieces.

Place the broth and the meat in a rectangular container with the garlic and a bit of raw parsley.

Pour the liquid gelatin.

Refrigerate overnight. 

Gelatin: 

2 Tbsp. warm chicken broth

2 pc. gelatin powder

After it gets wet, place in the microwave for 20 sec. then pour over the chicken and broth in the container.

 

July 19, 2013

A Thought...

All long journeys start with a first step.

                                      Chinese proverb

A Piece of My Work

While on vacation in the Chianti region of Italy, I met a beautiful young lady and her fiancé. I asked the permission to take a photo with the intent of sculpting her head. I worked quite a bit on this and had to realize that it is easier to work from imagination than from a real model.  Here she is.

   "The Tuscan Girl"

A Recipe for Today

Baguettes au fromage et saucisson

Ingredients:

1 pack. Puff pastry (2 sheets)

6 oz. dry, lean salami, cut very thin

6 oz. cashcaval, grated 

Ketchup (optional)

1 egg yolk, slightly beaten

Oregano, dry 

Procedure: 

 

Brush one sheet of puff pastry with the egg yolk

Place slices of salami on the entire sheet

Brush some ketchup

Place a compact layer of cashcaval

Cover with the other sheet of puff pastry and press gently

Brush this sheet with egg yolk

Sprinkle with oregano

Cover a cooking sheet with parchment paper

Place in the oven at 400° for 12 – 15 min.

Slice in quarters.

 

July 12, 2013

A Thought for Today

All great men and women are complicated. Neither their admirers nor their enemies understand them fully. Sometimes they hardly understand their own nature. They have not one but several selves. As they live through trials and triumphs, they grow and change and yet they seem to remain true to some inmost master self, which remains a mystery.

                                       EMM Conversation with his friend AS, 1956

A Piece of My Work

My wife liked my three trials on the Hills and Valleys and asked me to make another one for her, but it had to be "2 feet long". This was quite a commission. I had problems with the plinth (base), which I made in November 2011. It cracked beyond repair... I remade it using Adobe clay and the woman is 23" long. A better piece and very close to what I had in mind. Most likely, I must make another one.

"Hills and Valleys - Reclining Woman (IV)"

 

A Recipe for Today

                                      Ciorba of Veal

Ingredients:

 

2 qts. water

1½ lb. veal shank, sawed in 11/2”-thick pieces

2 tsp. salt

2 tsp. black pepper 

¼ lb. (1 stick) butter

1 medium yellow onion, chopped

2 shallots, finely chopped

1 cup celery, chopped

1½ cup diced carrots (1/2”-thick)

1 cup potatoes (1/2”-thick)

½ cup parsley, chopped

1¼ cup sauerkraut juice

½ cup lemon juice

½ cup fresh dill, chopped

 

Garnish: ½ pt. sour cream

 

Procedure: 

 

In a 6-8-qt. covered casserole or sup pot, place the water, veal, salt, and pepper and simmer for 2 hrs. Remove the shank pieces and allow them to cool. Debone the shank pieces, chop the meat coarsely and return to pot.

 

In a large frying pan place the butter, onion and the shallots. Sauté until the onions are clear and tender. Add the celery, carrots, potatoes, and parsley. vegetables and continue to sauté. Add to the soup pot along with the sauerkraut juice.

 

Simmer for 25 min. or so, and taste for salt and pepper.

 

Add the lemon juice and dill. Simmer for a few more minutes and place in a tureen.

 

Garnish with the sour cream and serve. 

 

Serves 8-10.

P.S. The word Ciorba (pron. tchorba) is Turkish. Essentially, it is a soup  that must have or be dressed with a beaten egg and/or lemon juice, or both.