Monday, April 25, 2011

Recipes for April 25 with Carson Ellis

Roasted Potatoes with aioli
Clean and chop potatoes lightly
Toss with olive oil, salt, herbs & bake at 425 for about 45 min to an hour, tossing occasionally

Meanwhile, make aioli:
Blend in a mixer 1 room temp egg, a dollop of dijon, a squeeze of lemon, a clove of garlic, salt and a quarter cup of olive oil. Start whirling and add 3/4 cup olive oil in a slow stream until thick. Then add your flavor of choice: in this case I made 2 batches: 1 with fennel fronds and the other with Spanish smoked paprika

Salad with Miso-Tahini Dressing
Blend a dollop of miso, a dollop of tahini, a dollop of dijon, a squeeze of agave syrup, 1 part lemon juice, 3 parts olive oil, and S & P

Recipes for April 19 with Jon Rubin

Crab & Asparagus Quiche (or just asparagus)
Blanch asparagus tips- the tip is the part that breaks off easily, then put in an ice bath to retain color
Make dough:
1 stick of frozen butter grated into 1-1/2  cups white flour, mixed with pastry blender or two butter knives, until it resembles peas. Add ice water w/ a dash of vinegar and stir lightly with fork until it sticks together. Roll dough on floured surface, and don't touch it too much- keep it cool baby- then lay it in a pie pan
Make custard:
2-3 eggs/1 cup cream or milk or half n half/1 cup grated cheddar/S& P
Add asparagus or 1/2 cup crabmeat or both
Pour into pan lined with uncooked crust
Bake at 375 for about 30-40 minutes, or until clean when poked with a chopstick

Make it Gluten Free by eliminating crust, and pouring custard into cupcake pan with paper liners. These bake fast and are tender little yumyum bites

Sunday, April 24, 2011

Buddha Bites

I came out of buddha Bites smelling like bacon, but it was great to work with Kari and think up conflicting lyrics about the gray water, the rain water, and the city along with organic, gluten free club sandwiches..

Friday, April 22, 2011

PAMAIR Uniform, by Adam Arnold

Ideas for engagement and institutional critique chez PAM

 Here I go with my lists again... Some thoughts about my year at the Portland Art Museum:

 Institutional critique from the inside out, but not obviously "critical"
 Museum workers as a public/publics, as artworks, as subjects
 Build community in corporate environment
 A collection of smaller gestures growing into a collection

Singing tours- learning as spectacle, touring non-art objects, subjectivity

Cheers for art- criticism with humor, gender/power issues with guards

Uniform & Life size cutout as signifier

Library focusing on what the museum has omitted

Trophies for workers to add meaning to hi five award

Service performer/singing telegram/cheer for hire

Group meals with facilitated discussions/activities in Executive Board Room: 1) recipes/cookbook 

Anniversary gifts in combined materials of traditional/modern materials i.e. paper clock - Work/marriage- do I want to go there?Parameters to make it feasible? How to take it way further?

Touch Brian: Director shakes the hand of every employee. Documentation: Video? Photos? Close up of handshake with “uniform” sleeve?
Retreat: Make empty executive office a retreat for any? Worker- one day or hour on the top floor- Decorate, make sign, plants, yoga mat, art supplies, etc.

Artist as resource/APG-esque- what CAN we do? Don't think about limits of institution

Shine A Light Brainstorm, which may be incorporated into everyday practice:
1)    Make hats & hair pieces based on artworks- to be worn by guests
2)    Live portraiture in gesture/costume of artworks
3)    Live haircutting/styling based on works
4)    Live Singing Docents- songs about artworks, preferably with real docents
5)    Singing tours with me and other singers, touring ‘places of interest’ in the museum- artworks, stairwells, bathrooms, behind the scenes places, etc
6)    Artwork Cheers on video monitors next to artworks- these cheers can be summoned by public in advance
7)    Art studio in Kinney- how to copy an artwork- choose 5 works to be copied & teach them how
8)    If the Ed dept doesn’t do it already, make a flyer which guides viewing and experiencing an artwork
9)    Trophy case of all the trophies made for staff members who won them
10) Various documentation of behind the scenes work
11) Slideshow or exhibition of art made by staff
12) Slideshow or exhibition of cubicles of staff
13) Slideshow or exhibition of Touch Brian
14) Cookbook of staff recipes, from Staff Meals
15) Special Uniforms for Security- colorful, competitive with artwork, in sync with mine

Friday, April 15, 2011

Some shots & recipes from the Ten Minute Meal at Farm School

Thanks to Nolan and Molly for Farm School, and to Jen, for your assistance

CousCous Pilaf with Two Sauces
Coat a cup of couscous with a little olive oil, using your fingers
Add salt & pepper, and any other spice you might want, plus a tablespoon or so of dried currants
Pour a cup of boiling water or stock on top and cover

Meanwhile, make sauces

Tahini sauce:
Puree a dollop of tahini, a Tbsp. mustard, juice from 1-2 lemons, a garlic clove, an inch of ginger, S & P

Peanut Sauce:
Mix a half cup of peanut butter, a dash of soy sauce, a Tbsp brown sugar, juice of 1-2 limes, a squish of chili sauce, and a 1/4 cup hot water

By now your couscous is done- fluff with a fork, add some toasted nuts and a cup of spinach or other green. Mix and serve with sauce(s) on top, and cilantro or parsley for garnish

One-Minute Mayo
In a food processor, blend one room temperature egg, a tsp mustard, a garlic clove, a squeeze of lemon juice, S & P, plus 1/4 c olive oil
Whilst blending, drizzle about 3/4 cup olive oil, or until thickened- you'll hear the machine change its tone

Saturday, April 9, 2011

Portland Soup Co

Jeremy and Cody (& Ryan) are interested in my writing words and melodies based on our discussion today, but they'll probably sing it themselves. Turns out these guys are a cappella singers! They were shy about it until they broke out into a  work song they had written in Whistler. Nice harmonies! They are also pretty happy doing what they do- I guess they attract charming customers.

Thursday, April 7, 2011

Recipes for April 4 with Jon Raymond

Cream of Asparagus Soup
Take the tough ends off a few bunches of asparagus, and toss them in a stock pot with a chopped onion (skins & all), leeks if you have them, some garlic, a lot of celery and a few carrots, tops removed & a bay leaf or two
Sautee in olive oil til sweating, then add water to near top of pot- let boil, turn down heat, and simmer for an hour, scraping off foam occasionally
Drain & reserve stock
Meanwhile, peel and chop an onion, a few garlic cloves, leeks, and sautee in butter or olive oil
Add a few stalks of chopped celery, a couple of peeled, chopped potatoes
When it is ready, add the stock & simmer until potatoes are tender
Cut very tips off of asparagus and steam for 1 minute (you can steam over soup if you wish), then drain & cover with ice bath to preserve fresh green color
Add asparagus tops, chopped roughly, the zest of one lemon, and simmer until tender, adjusting S & P
Puree with a blending wand or food mill, leaving it with a little texture or not- as you like
Add a cup of heavy cream and simmer for a few minutes more- don't let it boil over
Serve with a few green tips for garnish

Tabbouleh Lettuce Cups
Toss bulgur with a generous drop of olive oil, plus S & P,  until every grain is covered
Cover bulgur with equal amount of boiled water and cover if you are in a hurry, or leave open if not
Chop a whole lot of parsley- like a bunch or two for every cup of bulgur-with 1 clove of garlic
Chop roasted peppers
Make sure bulgur has absorbed all liquid- if not, drain well
Add parsley-garlic mix, roasted pepper, the juice of a few lemons and a generous pour of olive oil
Adjust S & P, and serve on Romaine hearts

Sunday, April 3, 2011

Recipes from March 28 with Natasha Wheat

Jamaican Picadillo
Soak black eyed peas overnight. Drain and cook in fresh water until soft, about 45 minutes
Cook brown rice or barley in a rice cooker (2:1 water/rice ratio); fluff with a fork
Sautee 1 chopped onion, 2 cloves of garlic, 2 Tbsp ginger, and some whole dried chilis in olive or vegetable oil
Cook until soft, then add 2 tsp curry powder, 1/2 tsp cumin, 1/2 tsp thyme, 1/2 tsp cayenne & 1-2 cans of diced tomatoes (depending on how wet you like it), plus salt, pepper and a dash of agave syrup, sugar or other sweetener to level the acidity
Stir in cooked black eyed peas, 1/4 cup currants, 1/4 cup toasted slivered almonds and simmer, stirring, until flavors meld
Stir in rice/barley & serve

A meal in (almost) one pot!

Friday, April 1, 2011


So this may have helped raise interest, but really I think the interested people are those who are musicians or music lovers.. alas, I have a date with the Portland Soup Company next Friday. Sadi of Sultans Kitchen will probably be next. He plays Saz, keyboards & drums. Macon Reed was there recording the requests, as she is doing a feature on Soprac.