Wednesday, September 21, 2016

9-20-16 OLD & NEW

As usual, I left dinner planning to the last minute, which explains why I was staring at the open refrigerator scratching my head.  I saw several pieces of grilled chicken tenders and a small container with the half can of diced tomatoes, both remnants of last night’s dinner.  Next I checked the freezer and saw a package of shrimp, and knew immediately what I wanted to do.
  
                            

INGREDIENTS:

1.     Pasta
2.     Grilled chicken
3.     Shrimp
4.     Onion – garlic – celery – Basil
5.     Diced tomatoes
6.     Sweet Vermouth
7.     Butter
8.     Heavy whipping cream

PROCESS:

I began by preparing the Soffrito – cooking the diced onion, celery, and garlic in olive oil over med-low heat.  Next I added the tomatoes, basil, and wine, lowered the heat slightly, and cooked for about 15 minutes.  I diced the twp chicken tenders and added them to the pan.  I knew the pasta would take about 10 minutes to cook, so I waited until the pasta was in the water before I added the shrimp to the sauce.  About 5 minutes before the pasta was ready I added the butter and cream.

COMMENTS:

What a delightful dinner!  I think it could easily be repeated, using Sun Dried tomatoes in oil in place of the diced tomatoes. I started using celery in the "make ready" stage and enjoy the added flavor it gives to the sauce.  It is definitely a do over.

Monday, September 12, 2016

9-11-16 CAPELLINI WITH PEAS, ASPARAGUS, & ARTICHOKE HEARTS




        

INGREDIENTS:
1.     De Boles artichoke wheat Capellini
2.     Asparagus
3.     Peas
4.     Artichoke hearts
5.     Olive oil
6.     Onion
7.     Garlic
8.     Basil
9.     Tarragon
10. Butter
11. Heavy whipping cream
12. Fresh lemon juice
13. Dry white wine
14. Vegetable broth
15. Salt & pepper
16. Grana Padano cheese

PROCESS:

I had no predetermined plan when I started tonight’s dinner.   With a limited pantry, I settled on the ingredients available: Asparagus, frozen peas, and frozen artichoke hearts. It began like almost all of my meals – sautéing onions and garlic in olive oil.  I cut the asparagus into 1” pieces, partially thawed the frozen peas and Artichoke hearts in the microwave and added them to the pan, along with a cube of frozen chopped basil, about 1/3 cup of vegetable broth, and some dried Tarragon.  Several minutes later I splashed in some dry white wine (Pinot Grigio), and a few minutes later some fresh lemon juice.  Everything simmered over low heat while waiting for the pasta water to come to a boil.  While the pasta was cooking I added a small amount of heavy whipping cream - no more than ¼ cup.  The pasta was added to the sauce, and served with a sprinkling of Grana Padano cheese.

COMMENTS:

This was as much fun to cook as it was to eat.  With my usual objectivity I am giving this a 10+.

Monday, August 29, 2016

8-28-16 Tortellini in fresh Roma Tomato sauce w coconut cream




                                    

INGREDIENTS:

8 Roma/plum tomatoes peeled and chopped
One half medium onion sliced of diced
2 Dorot garlic cubes
one cube of fresh frozen basil in olive oil
Olive oil
Red pepper flakes
Asparagus – about 8 slender stalks cut into 1” pieces
Sweet Vermouth
2 tablespoons unsalted butter
Small can of coconut cream

PROCESS:

Make a small cruciate incision on the end of each tomato and place in boiling water for several minutes. Remove and cool under cold water, and peel away the skin.  Chop them into roughly one inch pieces and set aside in a bowl.  (Seeds do not have to be removed.)

Cook onions in olive oil until soft, then add the pepper flakes, garlic, and basil and cook until the cubes have melted.  Add the tomatoes and cook, covered, over medium-low heat, smashing occasionally with fork of spoon, until the tomatoes have broken down - about 30 minutes.  After 20-25 minute add a splash of wine and the aspargus.

In the meantime bring a pot of water to boil and add the tortellini (or other pasta).  And at this time add the butter and coconut cream to the sauce and continue cooking uncovered over low heat until the past is ready.
                                       

COMMENTS:

This is ten plus!  It is open to a variety of options:  pasta, no asparagus or a different veggie, cream instead of coconut cream, shrimp or crab meat, and more.

Saturday, July 30, 2016

THE RIVER

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LOOKING OUT  acrylic  16x40

Several months ago I began working on a series of paintings focused on the river that has given life to the city of Paducah.  The Ohio River is joined by the Tennessee River at the shores of our city, before moving on to the Mississippi River a few miles away.  A brisk morning walk easily gets me to the riverfront, only 8 blocks from our home.  From there I can see the river boats either slowly pushing their long line of barges up and down the river, or parked along the shore line, waiting their turn for whatever they wait for.  I have not figured our why they are called tugboats, since they push their loads rather than pull them.

So far one small area of the riverfront – about 4 blocks long – is providing me with more than enough visual material to work with.  My goal is to create a body of work, in a variety of media and sizes that can be exhibited in the next 6 to 12 months.  Of course they are also available now to any interested buyer.

ALMOST THERE  watercolor media  12x20
 The  portfolio - to date -  can be seen on my Facebook page.

Thursday, July 28, 2016

7-28-15 Basil Fettuccini with tomato/butter sauce.




Usually I do not enjoy cooking for myself when my dear wife is out of town, but tonight’s experience my change that.  After feeding the canine crowd at 5 o’clock I walked down the street to a reception of new work by the visiting artist at A.I.R. Studio, and returned about an hour later.  Standing in the kitchen, I was sorely tempted to reach for the peanut butter and jelly, when I saw the two Roma tomatoes on the counter.  They were almost a week old, and were beginning to show their age.  I knew if I didn’t use them tonight they would end up in the trash, and wasting a fresh tomato is something I would never do.  And I knew in an instant what I was going to do




INGREDIENTS:

1.     Fettuccini
2.     Roma tomatoes, peeled and chopped, seeds included
3.     Olive oil
4.     Shallots, thinly sliced
5.     Garlic, one clove pressed
6.     Basil
7.     Sweet Vermouth
8.     Mozzarella
9.     Butter
10. Oregano


                                            

PROCESS:

While the pasta water is heating, cook the shallots in olive oil until they become soft, then add the garlic and basil, followed by the tomatoes.  Simmer uncovered over low heat for about 5 minutes before adding about ¼ cup of the sweet vermouth.  Cook the sauce for about 15-20 minutes.  Add the butter – I used about one generous tablespoon – several minutes before the pasta is ready.  I added the pasta directly to the pan with the sauce, but it could be mixed in a separate bowl.  Mix in the mozzarella and serve, garnished with some fresh basil and oregano.

COMMENTS:

This is the way I love to cook, making something happen with whatever is hanging around the kitchen.  It was delicious, and I’m sure I will do it again. 

Tuesday, July 19, 2016

Linguini w fresh tomato sauce


7-18-16   Linguini w fresh tomato sauce

      






There was never any question about tonight’ dinner. Looking at all the fresh tomatoes from Patience’s porch garden, the obvious choice was pasta with a light, fresh tomato sauce.

INGREDIENTS:
1.     Linguini
2.     Fresh tomatoes from Patience’s porch garden – grated on the large teeth of a hand held cheese grater. 
3.     Tomato paste
4.     Fresh basil
5.     Parsley
6.      Olive oil
7.     Garlic
8.     Onions – ½ medium onion thinly sliced
9.     Garlic 1 large clove minced
10. Sweet Vermouth
11. Oregano, salt and pepper
12. Mozzarella cut into dice size pieces.
13. Kalamata olives.

PROCESS

Cut the tomatoes in half, remove the “heel”, and grate the tomato over a bowl to collect the pulp.  Set the skin aside.  For the 2 of us I used 6 medium sized tomatoes
Cook the onions in the oil until they begin to soften, then add one large clove of garlic through a garlic press.  Cook for several minutes before adding the tomatoes.  As the sauce is cooking, add a splash of Sweet Vermouth (or a red wine of your choice), a handful of Kalamata olives, fresh basil leaves, parsley, and oregano.  Continue cooking to allow the sauce to thicken.  A tablespoon of tomato paste can be added if needed.

Note – I decided to add the tomato skins to the sauce while it was cooking, and removed them before adding it to the pasta.  I don’t know if this is necessary, but thought I would get all that I could out of the fruit.

Place the pasta in a large serving bowl, mix in the sauce, and add the dice mozzarella.  Garnish with Basil and serve.

COMMENTS:

This is a great summer recipe.  It is easy and quick and can be a last minute week night dinner.  Any fresh tomatoes can be used.  I’ve done this before with Roma tomatoes. 

Patience and I gave this a 10 plus.

Saturday, June 4, 2016

TRY AS I MAY

Try as I may, I can't stay away from the clay.  A few months ago, after several years of abandonment, the clay began calling me.  At first just a few whispers in my ear, but quickly becoming a noise I could not silence.  I called John at the Paducah School of Art & Design to purchase a bag of kaolin, and quickly began the process of restoring the dry, cracked slab of clay.  Yesterday I pulled the first of a series of small abstract floral prints for the upcoming "In the Garden" show at Gallery 5.  (Opening reception June 16, from 4 to 8 P.M.)

#1 12x9"

#2 12x9"
#6 10x8

#3 11x9