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.