A Thought for Today
“Neither art nor wisdom may be attained without learning.”
Democritus (c.460-370 BC)
A Piece of My Work
A Memory (V)
Friday, December 27, 2013
Friday, December 20, 2013
December 20, 2013
A Thought for Today
“A man is not idle because he is absorbed in thought. There is a visible labor and there is an invisible labor.”
Victor Hugo
A Piece of My Work
My son and daughter in law, Daniel and Berenice, were expecting a baby. In fact, they had two little twin girls. I wanted to make something for this occasion. I called the piece "Awaiting our Granddaughters", in anticipation of their birth on October 17, 2013.
I gave this piece to Daniel and Berenice on the day they had a baby shower. It shows two babies in a heart-shaped basket under the protective hands of the mother and father.
A Recipe for Today
Paella, Valencia style
Active work time: 35 min. Total preparation time: 1 hour.
Makes 4-6 servings.
Ingredients:
1
cup of fresh or frozen lima beans or dried butter beans, soaked overnight.
2 cups green beans cut in 2” pieces
2 chicken thighs (10 oz. total)
Salt
4 pieces of rabbit (10 oz. total)
1 (10 oz.) boneless duck breast, cut into 4 pieces
¼ cup olive oil
3 cloves garlic, crushed
1 tomato grated (1/2 cup pulp)
2 tbsp. annatto oil
¼ tsp. saffron, crushed
½ tsp. pimentón
41/2 cups chicken broth
1 dz. cooked snails, optional
Fresh rosemary sprig
2 cups Spanish short-grain rice
Lemon wedges for garnish
Procedure:
Soak butter beans overnight, cook in boiling water for 5
min. Drain and refresh under cold water. Set aside.
Blanch green beans in boiling water for 1 min. Drain,
refresh in cold water and set aside.
Cut the chicken thighs in half along the bone, making 4
pieces. Lightly salt the chicken, rabbit, and duck.
Place a 14”-paella pan on the fire and heat the oil over
medium-high heat. Sprinkle 1 tsp. of salt into the oil then add the chicken,
rabbit, and duck and let them brown slowly, about 10 min. Add the limas or parboiled butter beans and the blanched
green beans and cook and stir 1 min. Add the garlic and when it begins turning yellow, add the
tomato pulp.
In a small bowl, combine ¼ cup of water, the annatto oil,
saffron, and pimentón. Stir until the spices are dissolved. Dribble the mixture
into the pan.
Add 4 cups of broth and return the heat to high. Add the
snails and sprig of rosemary. Reduce the heat to medium. Cook 14 min. more without
stirring. Add liquid if necessary. The liquid should be absorbed and the rice
al dente.
Allow the paella to sit 5-10min. before serving, then garnish
with lemon edges.
Friday, December 13, 2013
December 13, 2013
A Thought for Today
“It is not who is
right but what is right that is of importance.”
Thomas Huxley
A Piece of My Work
I was working on a "Memory" head in the series of heads that I like so much. I was trying to make again the 'elusive' head which broke (shown in the September 6th blog). While working on it, the head got elongated. I suddenly realized that I liked it and I called it "Thinking of Modigliani".
This is the head at the time of finish. The clay is naturally grey. It would become off white after being fired.
Because I wanted it in the same color, I got a metallic grey glaze and it came out quite well as seen below.
Friday, December 6, 2013
December 6, 2013
A Thought for Today
“Every society has the criminals it deserves.”
A. Camus
A Piece of My Work
Putto (V)
I am experimenting with the putto's and found that the relationship between the size of the figure and the background plate may add considerably to the overall effect. I like this putto more than the last one shown.
A Recipe for Today
Mixed Vegetables and Veal Stew
(Ghiveci)
From Jeff Smith’s “Frugal Gourmet on
Our Immigrant Ancestors”
This is one of my preferred dishes. It is a great recipe that requires a lot of work but the results are much appreciated by all those lucky to eat it. I first learned about "Ghiveci" at home. When I started my travels in Turkey, I found out that the recipe is a Turkish dish that entered the cuisine of those who like 'soul food'...
Ingredients:
1/3
c. all-purpose flour
3 tsp. salt
1 ½ tsp. black pepper
2 ½ lbs. boneless shoulder veal cut into 1” cubes
2 ½ tbsp. butter
¼ c. olive oil
2 medium yellow onions peeled and sliced
3 cloves garlic peeled and crushed
1 c. carrots, sliced
2 c. turnips peeled and chopped
2 c. parsnips peeled and chopped
2 c. celery root, peeled and chopped
4 c. eggplant, cut in ½” cubes
2 c. zucchini, cut in ½” cubes
1 ½ c. green bell pepper, cored, seeded, and cut into ¼” strips
2 c. leeks, only the white part, cleaned and thinly sliced
3 c. cabbage (½ of a small head) thinly sliced
2 c. tomatoes, coarsely chopped
2 c. baby okra, cut or whole
3 tbsp. parsley, finely chopped
1 tbsp. marjoram, dried
1 tbsp. thyme, dried
1 c. beef stock
1 c. dry red wine
3 tsp. salt
1 ½ tsp. black pepper
2 ½ lbs. boneless shoulder veal cut into 1” cubes
2 ½ tbsp. butter
¼ c. olive oil
2 medium yellow onions peeled and sliced
3 cloves garlic peeled and crushed
1 c. carrots, sliced
2 c. turnips peeled and chopped
2 c. parsnips peeled and chopped
2 c. celery root, peeled and chopped
4 c. eggplant, cut in ½” cubes
2 c. zucchini, cut in ½” cubes
1 ½ c. green bell pepper, cored, seeded, and cut into ¼” strips
2 c. leeks, only the white part, cleaned and thinly sliced
3 c. cabbage (½ of a small head) thinly sliced
2 c. tomatoes, coarsely chopped
2 c. baby okra, cut or whole
3 tbsp. parsley, finely chopped
1 tbsp. marjoram, dried
1 tbsp. thyme, dried
1 c. beef stock
1 c. dry red wine
Garnish:
Plain yogurt or low-fat sour
cream
Procedure:
In a bowl combine the flour, ½
tsp. of the salt, and ½ tsp. of the pepper. Add the veal pieces and toss until
the cubes are well coated. Remove the meat from the flour, sifting it through
your fingers to shake off the excess flour. Sauté the veal in butter and
oil in an 8- to 10-qt. Dutch oven over medium-high heat, stirring frequently,
until brown on all sides, about 5 min.
Add the onions and garlic and
cook, stirring frequently, until the onions are soft, about 5 min.
Add all of the remaining
ingredients and stir until well mixed. Cook, covered, over high heat, until the
liquid boils. Season with salt and pepper to taste.
Place in a preheated 350⁰ oven. Bake, stirring several times during
cooking, until the vegetables are very tender, about 1 hour. Serve hot. Garnish
each serving with yogurt or sour cream.
Serve with polenta.
Makes about 20 servings.
Friday, November 22, 2013
November 22, 2013
A Thought for Today
"Is it moral or ethical to bury an organ which could save a life?"
Dr. Christian Barnard (first surgeon to do a successful organ transplant in man)
A Piece of My Work
I sculpted the putto on top of the flat medallion. I used a better transparent blue glaze that pools into the crevices and troughs of the sculpture.
Putto (IV)
A Recipe for Today
Polenta with Sage
Ingredients:
2 c. water
1 ½ c. chicken broth
1 ½ c. yellow cornmeal
1 tbsp. minced fresh sage leaves or 1 tsp. crumbled dried + sprigs for garnish
2 garlic cloves
4 oz. Mascarpone
¼ c. freshly grated Parmesan
2 tbsp. minced fresh parsley leaves (preferably flat-leaved)
Tabasco to taste
Procedure:
In a 3-qt. microwave-safe casserole with a lid combine the water and the broth, whisk in the cornmeal, a little at a time, whisking to eliminate any lumps, and stir in the minced sage and the garlic.
Microwave the mixture, covered, at high power (100%), whisking every 3 minutes, for 10-12 minutes, or until it is thickened and the liquid is absorbed. Let it stand, covered, for 2 minutes and discard the garlic.
Whisk in the Mascarpone, the
Parmesan, the parsley, the Tabasco, and salt to taste.
Pour the polenta into a serving dish, and garnish it with
the sage sprigs.
Serves 6.
Friday, November 15, 2013
November 15, 2013
A Thought for Today
"A good gulp of hot whiskey at bedtime it's not very scientific, but it helps when down with a cold".
Sir Alexander Fleming
A Piece of My Work
Putto (III)
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A Recipe for Today
Tomato Salsa
For ½ recipe For
Full Recipe (~4 ½ cups):
4 8 cloves
garlic, coarsely chopped
½ 1 yellow chili,
seeded, and coarsely chopped
1 2 medium
beefsteak tomatoes, cored and seeded
¼ ½ white onion,
coarsely chopped
3/4 1½ cup canned dice
tomatoes, drained½ ½ cup cilantro leaves, coarsely chopped
3 6 green
onions, thinly sliced (white and green parts)
¼ 1/3 cup lime
juice
1 2 tsp. kosher
salt
Procedure:
In a food processor,
chop garlic and chili.
Add beefsteak
tomatoes and onion; pulse until chopped.
Add fire-roasted
tomatoes, cilantro, green onions, and lime juice; pulse until roughly chopped.
Season with salt.
Saturday, November 9, 2013
November 9, 2013
A Thought for Today
"Men don't think about future until they get married; women think about future only before they get married".
Pearl S. Buck
A Piece of My Work
Putto (I)
My first attempt to making a 'putto'. June 2013
.JPG)
A Recipe for Today
Brisket
Ingredients:
5-6 lbs. brisket
3 onions sliced
1-2 envelopes of Lipton’s dry onion soup or Lipton’s mushroom soup packet
2-3 cans golden mushroom soup mixed with ¼ -½ cups water
4 peeled and sliced carrots
4 potatoes peeled and quartered
Turkey bag
Procedure:
Place sliced onions in the bottom of the bag;
Spread the dry onion soup. Pour over the mushroom soup.
Place the brisket on top and cover with chunks of carrots and potatoes.
Close the bag.
Cook at 325˚ for 2.5 – 3 hours until fork-tender;
Remove meat from the bag. Keep the gravy;
Slice the meat at an angle across the grain;
Place the meat slices into a Pyrex rectangular dish;
Pour gravy on top and add more golden mushroom soup;
Wrap in thin foil and seal edges. Bake one more hour at
325˚.
This is the key to a terrific brisket.
Friday, November 1, 2013
November 1, 2013
A Thought for Today
“A great president should instinctively
sense the popular need because he himself has lived through the hardship, the
labor, and the sacrifice, which must be endured by every man of heroic mold who
struggles up to eminence from obscurity and low estate. Between him and the
people is that subtle bond which makes him their champion and makes them
enthusiastically trust him with their loyalty and their love”.
FDR at nomination of Alfred Smith, June 28,
1928
A Piece of My Work
"Putto" (cherub, cupid) has been a decorative pattern started by Italian Renaissance artists. I started to experiment with this model. I did not do very well at the beginning. I used a transparent blue glaze that is supposed to emphasize the outlines. It will be better in future trials...
A Recipe for the Day
"Avgolemono" soup is a traditional Greek soup with chicken , rice, and eggs, and lemon. Very tasty.
Ingredients:
2½qts. chicken broth
1 small chicken breast
1 cup rice
3 tbsp. + 1 tsp. cornstarch
¼ cup water
3 egg yolks
1 lemon juice
1 tsp. salt
Procedure:
Three cups of broth. Bring to a boil. Add the
chicken breast, cover and simmer gently until the chicken is cooked (10-15 min).
Remove the breast to cool and shred it into strips.
Bring the broth to simmer and stir in the rice.
Cover the pan and simmer gently until the rice is cooked, about 20 min. Remove
and set aside.
In a large saucepan, bring the remaining chicken
broth to a boil over high heat. While the broth is heating, whisk together the
corn starch and water in a small bowl until fully combined to form a slurry.
Off heat, whisk the slurry into the broth to
thicken, and reduce the heat to a gentle simmer.
Temper the egg yolks with the broth and whisk
the warmed egg yolks into the broth.
Whisk in the lemon juice, and then taste the
broth and season with salt, which depends on the brand of broth used.
Stir in the shredded chicken and rice.
Makes 8 servings.
Friday, October 25, 2013
October 25, 2013
The Thought of the Day
"The real friends are known at time of misfortune".
Aesop - Fables
A Piece of My Work
A Memory (IV)
My efforts to achieve the fine lines of the first "Memory" (see September 6th blog) are not yet fully rewarded. There is more work to be done.
.JPG)
The Recipe of the Day
FILIPINO PANSIT (Edgar’s version)
This delicious rice noodle dish probably came into the Philippines China Hawaii
Ingredients:
One 8-ounce
package rice noodles (“bijon”) from the Philippines
markets). I prefer
the “Vermicelli bean threads” noodles, which in the US are cal led “glass
noodles”.
¼ cup peanut oil
(sesame oil is OK).
2 cloves garlic,
peeled, and crushed
8 oz. lean
beef sausage, julienned, and cut across in small pieces
1 yellow onion,
peeled and chopped
8 oz. breast of chicken, sliced in thin 1” pieces
1 cup chopped Napa
¼ cup thinly
sliced and lightly chopped leek (only the white part)
2 Tbsp. light soy
sauce
2 Tbsp. fish
sauce (nuoc mam)
1½ cups chicken stock
1 Tbsp. annatto
oil (optional)
Note: One may add fish or shrimps.
Garnish:
Freshly chopped coriander leaves
Preparation:
.
In a hot pan,
place the peanut oil. Heat the oil, and
then add the garlic and the beef sausage.
Stir until the sausage is browned. Set aside. In the same heated oil, sauté
the onion and fry the chicken. Return
the sausage to the pan and add the cabbage.
Chow and add the leek, soy sauce, fish sauce,
stock, and annatto oil. Chow until the cabbage
is tender;
While the beef, chicken, cabbage, and leek is cooking, soak the rice noodles in tepid water (barely warm, about 105°F) just until supple, about 10 minutes. When the noodles soften, drain the water. I like to cut the long threads with big scissors then add the drained noodles to the pan and mix thoroughly.
Cook about 15 minutes on low-medium heat until
the noodles are just tender, not soggy.
Cooking should be complete when there is no more liquid in the pan.
Place in a large
bowl and top with the garnish.
Serves 6-8.
Friday, October 18, 2013
October 18, 2013
A Thought for Today
"To regret the past is like running after the wind"
Russian proverb
A Piece of My Work
December 12, 2012 - The Lady Doctor
My father gave my brother who was a surgeon a fine Lladro piece of porcelain showing a physician. I inherited this from my brother and we kept it on the shelf in the living room. One day, some lady friends came for dinner and, while saying that they liked the Lladro, were asking us why we don't have a lady partner to the it. Here it is, the Lady Doctor.
A Recipe for Today
Keftes de Prasa (beef and leek croquettes)
(A Persian traditional Passover dish)
Ingredients:
4 large leeks
½ lb. ground beef
2 eggs, beaten
½ cup matzo meal
¼ cup fresh dill, minced
2 tsp. salt
1 tsp. black pepper
Olive oil for frying
1 lemon cut into wedges for garnish
Preparation:
1. Wash well the leeks. Trim the root and discard the tough outer leaves. Cut crosswise into thin slices and swish in a bowl of water, changing the water two or three times to be sure the leeks are free of dirt.
2. Put the leeks in a saucepan and cover with water and 1 tsp. salt. Bring to a boil, then reduce heat and simmer until the leeks are soft, about 30 min. Drain the leeks in a colander and cool. When the leeks are cool, squeeze out as much water as possible.
3. Place the leeks in a mixing bowl with the meat, eggs, matzo meal, dill, the rest of the salt, and pepper. Mix well. Place a small piece of the mixture in boiling water, cook and taste.
4. Form into small patties, about 2½“across. Fry in olive oil on both sides about 4-5 min.
Makes about
22 patties.
Each
croquettes = 250 cal.
Friday, October 11, 2013
October 11, 2013
A Thought for Today
"The essence in life is not only to be able to do what one wants, but to want what one can do".
Brandt, Ibsen
A Piece of My Work
A Serving Dish
I designed this serving dish with the idea of placing a dip well in the center and surround it with a space for crackers.
A Recipe for Today
Red Bell Peppers (a side dish)
Ingredients:
2 medium red sweet bell peppers, cored and seeded
3 Tbsp. olive oil
3 cloves garlic, chopped
½ medium onion, thinly sliced
2 tsp. tomato paste
1/3 c. dry white wine
¼ tsp. red pepper flakes
½ tsp. salt
Procedure:
Cut the peppers into 1”1/2 wide strips lengthwise and
across.. Heat a large frying pan and add oil, garlic, onion, and pepper pieces.
Sauté over medium heat, covered, until just tender, about 15 min. Stir in the
remaining ingredients and cook covered over low heat for 5 min. more. Allow to
cool to room temperature.
Saturday, October 5, 2013
October 4, 2013
A Thought for Today
"The most important fact is not what society and environment made of us, but what we ourselves made under these influences"
EMM, letter to IR, 1960
A Piece of My Work
A Memory (III)
I hoped to be able to remake a head similar to that I made in June 2012, which broke in my hands. It's like the desire of having again a child like the one lost... I am not there yet...
A Recipe for the Day
Meat Ball Ciorba
The word "ciorba" come from Turkish and is used to describe a soup that had some "dressing" with lemon or lemon and eggs.
Ingredients:
3.5 quarts
water
2 Tbsp. salt
2 tsp. black
pepper
1 lb. ground
beef (15% fat)
½ cup rice
1 tsp.
paprika
1 tsp. savory
1 tsp. thyme
¼ cup flour
1 bunch of
green onions, finely sliced
2 medium
sized carrots, peeled, and thinly sliced
1 large green
pepper, chopped
3-4 tomatoes,
chopped
½ chili
½ bunch
parsley, finely chopped
2 eggs
Juice of 1
lemon
Preparation: Combine water, 1 tbsp. salt, and1 tsp.
pepper;
In a food processor, chop coarsely the green
onions, carrots, green pepper, and tomatoes and add to the water in a large
kettle. Cover, bring to a boil, and
immediately lower the heat and simmer 30 minutes;
Combine meat, rice, 1 Tbsp. salt, 1 tsp.
pepper, paprika, savory, and thyme and make 1” balls. Roll them in flour;
Add meatballs to the liquid, cover, and bring to a boil
again. Reduce heat and simmer 20 minutes.
Add chili and continue simmering 5-10 minutes;
Remove chili and continue simmering 20
minutes;
Add parsley and simmer 5 minutes;
Beat the eggs with the lemon juice. Stir 1-2 tablespoons of hot soup into the
egg/lemon mixture, and then stir the mixture into the soup.
Makes 14 servings.
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