Thanks to everyone who made our NY trip possible! We had an extraordinary visit with Mark Dion's tour of the Natural History Museum, then a trip up to Columbia and to the MFA studios, where they treated us to pizza and beer and a good time. They were remarkably unlike Portlanders: Fashionable hair, foreign accents, tight jeans, no beards.
Next day, some of us went to our Smack mellon meeting, then off to meet the others at Artists Space where we were warmly welcomed, then to the Drawing Center for another nice presentation, and Deitch for paintings in a formerly unseen color scheme. The Whitney Biennial was next- mediocre at best, but a few works really stepped out, like Alex Hubbard's video.
Many of us went to see the fabulous Miwon Kwon speak about her new curatorial project about Earth works. Claire Bishop was in the audience and we felt a little extra shiver of excitement. Miwon Kwon was warm, smart, honest and extremely likable.
Saturday, a tour of Flux Factory with Chen Tamir in Queens, PS1's performance show (comprehensive but squished and poorly "hung"), and Chelsea, where miraculously we saw a number of good shows in 1 block. Lucky day: Catherine Opie, Janet Cardiff, Barbara Kruger and more (all my cards are in the library so I can't name them all).
A visit with Dexter Sinister followed, then dumplings in Chinatown.
Sunday was a free day so I visited the lovely Dan Walsh and checked out his new book projects before eating Korean brunch. Our many-hour late flight allowed for funny and irritating interactions at the airport with a backdrop of teen a cappella.
Friday, April 30, 2010
Recipes for April 26
Chili
Roasted potatoes
Cilantro-lime aioli
I think you've heard about chili- This time, I didn't use any pumpkin, and I used 2 kinds of beans, and a lot of beer.
Roasted potatoes- surely I've told you about these...olive oil, herbs, sea salt, high temp oven, an hour, voila
Cilantro Lime Aioli
If you are using a cuisinart, use a whole egg. If making by hand, use just the yolk.
Take a spoonful of mustard, a room-temp egg, a tbsp of lime juice, salt, and a 1/4 cup olive oil and whirl
As you are whisking or whirling, slowly add a stream of olive oil until the mixture starts to thicken. Once thick, add chopped cilantro and whirl some more.
Roasted potatoes
Cilantro-lime aioli
I think you've heard about chili- This time, I didn't use any pumpkin, and I used 2 kinds of beans, and a lot of beer.
Roasted potatoes- surely I've told you about these...olive oil, herbs, sea salt, high temp oven, an hour, voila
Cilantro Lime Aioli
If you are using a cuisinart, use a whole egg. If making by hand, use just the yolk.
Take a spoonful of mustard, a room-temp egg, a tbsp of lime juice, salt, and a 1/4 cup olive oil and whirl
As you are whisking or whirling, slowly add a stream of olive oil until the mixture starts to thicken. Once thick, add chopped cilantro and whirl some more.
Monday, April 12, 2010
Recipes for April 12th
Stuffed Roasted Red Peppers with CousCous
Roast some peppers or use jarred ones in winter- they taste rather good and are a heck of a lot less messy than making your own...just saying
To roast, char whole peppers in the broiler, over a grill or over/under any live flame, turning regularly- Let it burn & blacken
Put in a paper bag, sitting in a bowl to absorb yummy juices and wait patiently til they cool a bit
Peel skins with your hands- it should be easy-leaving some charred bits
Open and scoop out seeds
Toss measured couscous with olive oil, lemon zest, dried fruits and nuts, S & P, and any spices you want
Use your fingers to coat each grain with the oil- this will prevent clumping
Pour equal amount of boiled water, all at once, on couscous and cover for 5 minutes
Adjust flavors of couscous and scoop some into each whole pepper after having made an opening in it
Snuggle stuffed peppers in a roasting pan
Serve cold with olive oil and lemon juice drizzled on top or put in the oven for 45 minutes with some feta or goat cheese crumbled on top
Red Lentil Soup
Sautee onions, carrotts, celery chopped in small cubes on low heat til soft
Add fewer lentils than you think, along with water or stock, soy sauce, S & P
Cook for 20 minutes or til lentils are soft and expanded
Puree if you can
Adjust seasoning and cook a little longer, covered, with a Bay leaf
Hummus
Boil chick peas til cooked or use canned ones for small batches
Mash with garlic, tahini, lemon juice, olive oil, using reserved cooking liquid or stock or water to liquefy the consistency if you like it runnier
Voila!
Cucumber Yogurt Salad
Grate and drain two English cucumbers (they are drier and less seedy)
Mix with a tub of yogurt, S & P, a dash or two of cumin, and mint or parsley
Voila!
Impress Your Friends Bread
Combine 2 c white flour, 1 c wheat flour, 1/2 tsp yeast, 1-1/2 tsp salt, and 1-1/3 cups of cool water
Stir well and cover
Let sit for 12-18 hours or until bubbling
Scrape out onto a floured board
Make a round and put in a cornmeal-dusted clean kitchen towel
Let sit in the towel, in a bowl, in a warmish place for an hour or two
Preheat oven to 475, heating a cast iron pan or pizza stone in it
Carefully transfer risen loaf onto hot pan/stone
Bake for about a half hour or til lightly browned
Yummy and easy!
Thanks to Jillian for her company and assistance.
Roast some peppers or use jarred ones in winter- they taste rather good and are a heck of a lot less messy than making your own...just saying
To roast, char whole peppers in the broiler, over a grill or over/under any live flame, turning regularly- Let it burn & blacken
Put in a paper bag, sitting in a bowl to absorb yummy juices and wait patiently til they cool a bit
Peel skins with your hands- it should be easy-leaving some charred bits
Open and scoop out seeds
Toss measured couscous with olive oil, lemon zest, dried fruits and nuts, S & P, and any spices you want
Use your fingers to coat each grain with the oil- this will prevent clumping
Pour equal amount of boiled water, all at once, on couscous and cover for 5 minutes
Adjust flavors of couscous and scoop some into each whole pepper after having made an opening in it
Snuggle stuffed peppers in a roasting pan
Serve cold with olive oil and lemon juice drizzled on top or put in the oven for 45 minutes with some feta or goat cheese crumbled on top
Red Lentil Soup
Sautee onions, carrotts, celery chopped in small cubes on low heat til soft
Add fewer lentils than you think, along with water or stock, soy sauce, S & P
Cook for 20 minutes or til lentils are soft and expanded
Puree if you can
Adjust seasoning and cook a little longer, covered, with a Bay leaf
Hummus
Boil chick peas til cooked or use canned ones for small batches
Mash with garlic, tahini, lemon juice, olive oil, using reserved cooking liquid or stock or water to liquefy the consistency if you like it runnier
Voila!
Cucumber Yogurt Salad
Grate and drain two English cucumbers (they are drier and less seedy)
Mix with a tub of yogurt, S & P, a dash or two of cumin, and mint or parsley
Voila!
Impress Your Friends Bread
Combine 2 c white flour, 1 c wheat flour, 1/2 tsp yeast, 1-1/2 tsp salt, and 1-1/3 cups of cool water
Stir well and cover
Let sit for 12-18 hours or until bubbling
Scrape out onto a floured board
Make a round and put in a cornmeal-dusted clean kitchen towel
Let sit in the towel, in a bowl, in a warmish place for an hour or two
Preheat oven to 475, heating a cast iron pan or pizza stone in it
Carefully transfer risen loaf onto hot pan/stone
Bake for about a half hour or til lightly browned
Yummy and easy!
Thanks to Jillian for her company and assistance.
Sunday, April 11, 2010
Recipes for April 5th
Butternut Squash Gratin
Toss a few squashes (pumpkins would work too) into the oven at 350 till soft enough to cut without breaking your arm off
Meanwhile make sauce (see below)
Slice squash into 1 inch wedges and peel, discarding seeds and fibrous mess
Sautee in olive oil and fresh sage, S & P until nicely browned
Sautee or steam fresh chard with onions and garlic
Layer sauce,squash, chard and grated parmesan/mozarella
Bake at 350, loosely covered, for about 45 minutes
Serve with fresh parsley sprinkled on top
Tomato Sauce
It's still winter, so use canned tomatoes- Muir Glen organic canned tomatoes are the most flavorful in my opinion (pardon the product placement)
Sautee plenty of onions and garlic
Add canned tomatoes, sage from the squash sautee session, basil, parsley, a dash of molasses, a dash of sugar, salt, pepper and red chili flakes
Simmer for a while, getting the flavors how you want them, then puree lightly, depending on how chunky or smooth you like it- for this recipe smooth is better
Experiment! It's just tomato sauce..explore what different herbs, chilis, more or less sweet or savory- it's easy to make this reflect you
Salad
(you know the drill here)
Toss a few squashes (pumpkins would work too) into the oven at 350 till soft enough to cut without breaking your arm off
Meanwhile make sauce (see below)
Slice squash into 1 inch wedges and peel, discarding seeds and fibrous mess
Sautee in olive oil and fresh sage, S & P until nicely browned
Sautee or steam fresh chard with onions and garlic
Layer sauce,squash, chard and grated parmesan/mozarella
Bake at 350, loosely covered, for about 45 minutes
Serve with fresh parsley sprinkled on top
Tomato Sauce
It's still winter, so use canned tomatoes- Muir Glen organic canned tomatoes are the most flavorful in my opinion (pardon the product placement)
Sautee plenty of onions and garlic
Add canned tomatoes, sage from the squash sautee session, basil, parsley, a dash of molasses, a dash of sugar, salt, pepper and red chili flakes
Simmer for a while, getting the flavors how you want them, then puree lightly, depending on how chunky or smooth you like it- for this recipe smooth is better
Experiment! It's just tomato sauce..explore what different herbs, chilis, more or less sweet or savory- it's easy to make this reflect you
Salad
(you know the drill here)
Jingle & Cheerleading workshop with BGK Art School students, Jyderup, Denmark
Saturday, April 10, 2010
Subscribe to:
Posts (Atom)
