A Good Dish

making food simpler

White Sangria Is Light, Fruity And Refreshing – Pretty Much The Perfect Summer Drink

White Sangria in porcelain tumblers
with crystalline glazes
by Gwendolyn Yoppolo

We have been pretty lucky heat wise on the East Coast this summer although farmers might have preferred hot and dry to flooding. Now, as temperatures and humidity are rising, I think less about cooking and more about drinking. Because I am primarily a social drinker, I haven’t been drinking a lot this year but lately have had a craving for something light and fruity to sip. Last summer I mostly drank an Americano, a vermouth and Campari blend. Still wanting something low alcohol and wine-based, my thoughts rambled onto sangria.

Fruity and refreshing

All of the sangria I have made or drunk over the years has been of the common red wine variety. I’ve seen white sangria on menus but never tried it so in the spirit of educating myself (and because a bottle of Prosecco has been on our counter calling my name all summer), I decided to explore and experiment. What I discovered is that almost any decent white or rose wine (still or sparkling) will make a tasty drink and you can use fruit juice to sweeten in place of added sugar, if you prefer sweeter, or add a little sweet white vermouth. 

Cut a rainbow of fruit into bite-sized pieces

Brandy is the most commonly added liquor but I think it is too strong for a white sangria—save it for the red sangria. I had some St-Germain so I used that and it was delicious. A wide variety of alcohols, including Grand Marnier, Cointreau, Triple Sec or any fruity Schnapps will do, depending on your preference or what you have on hand. I think citrus fruits and berries are particularly good in sangria and, at this time of year, I would use peaches, nectarines, apricots and plums over apples, grapes and pears, which are more typical. Mango and kiwi add a lot of sweetness. My husband thinks all these choices are too confusing but sangria really is completely adaptable to personal taste. My recipe is just an outline or guide. Most importantly, start with a wine you like as the base. I used a Sauvignon Blanc but I would also be happy with a white Rioja, Pinot Grigio, Riesling or Gruner Veltliner. Then whichever fruit you choose, make sure it is plentiful and whatever mixture you concoct, be sure to chill it thoroughly. Last suggestion–if you choose to use sparkling wine or sparkling water, add it just before serving so it stays bubbly. 

Prosecco or Cava full of fruit also make a good sangria

WHITE OR BLUSH SANGRIA 

  • 1 bottle white or rosé wine
  • 1/2 cup St. Germain (or liquor of choice, see above)
  • 1 cup orange juice (strain if you don’t like pulp) optional
  • 1 orange, sliced thinly and quartered
  • 1 lemon, lime or grapefruit, sliced thinly and quartered
  • 1 cup berries (blueberries, blackberries, raspberries or sliced strawberries all work)
  • 1-2 peaches, nectarines, apricots or plums, sliced and halved 
  • 1 mango, cut in bite-sized chunks
  • 1-2 cups chilled sparkling water, optional

Cut fruit bite sized and put in a large pitcher or half gallon jar.

Add wine, liquor and juice. (If using sparkling water or wine, don’t add until just before serving)

Chill for at least a few hours. Serve with straw spoons, if you have them, or just spoons to get up all that fruit.

Porcelain tumbler
by Gwendolyn Yoppolo

Simply put, Gwendolyn Yoppolo is a glaze wizard – she experiments tirelessly and her results are a true pleasure to behold and use. The colors of her crystalline matte glazes are soft yet intense and the colors run over the rims onto the pearly white interiors, making visible what you are drinking while framing it. Yoppolo’s tumblers are cinched and ribbed at the waist, making them comfortable to hold. The lips are thoughtfully undulating and compressed in a way that keeps your eye moving yet ensures ease of drinking. It isn’t that easy to find her work for sale so keep an eye on the “upcoming” section on her website.

Blueberry Season Is Here – Try Freezing Some And Making Nice Cream

Raspberries, blueberries and black raspberries
in saltglazed stoneware “shovel” bowls
by Suze Lindsay

Blueberry season is finally here! We await local blueberries with eager anticipation as picking is one of our favorite July outings. It is a lovely way to spend a few hours in a rural setting. Most states have listings of pick-your-own farms by county so you can locate one near you. My husband loves to munch as he picks and tries to leave a farm well sated. I, on the other hand, being very task oriented, concentrate on filling my buckets while contemplating what I will do with them. We often pick enough to stock our fridge for a week’s worth and freeze anything beyond that to use off season. Berries are easily frozen in a single layer on a sheet pan or rimmed cookie sheet and then stored in a freezer-safe storage jar, box or bag for many months. As I try not to eat sugar, I no longer bake blueberry pies, muffins or cakes, although all of those are delicious uses. Recently, I have been concentrating my efforts on fruit juice sweetened jam and nice cream, a simple frozen concoction of berries and frozen ripe bananas.

Fresh blueberries in a small
stoneware shovel bowl
by Suze Lindsay

Freezing berries on a rimmed sheet pan
keeps them from clumping

No one seems to know the exact origin of the term “Nice Cream”, a vegan blend of frozen banana and whatever fruit or flavoring is added into a soft, sweet but not sugary frozen custard-like treat. I am guessing it came about around the time the Yonanas dessert maker came on the market in 2011. This simple contraption squishes frozen bananas into a soft serve type consistency and is still being sold. Since then, many vegan “nice cream” recipes have been published and continually varied, including berries, mango, cocoa, chocolate chips and nut butters. I like a simple blend of banana and fruit with a little vanilla but use whatever fruit you enjoy (not apples or pears but frozen tropical fruits, berries and stone fruits all work) and see what you can create to please yourself.

A high speed blender makes
Nice Cream easily

Blueberry Nice Cream
Saltglazed stoneware bowl
by Suze Lindsay

BLUEBERRY NICE CREAM

  • 2 frozen bananas, cut in chunks
  • 1 cup frozen blueberries
  • 1/4 tsp vanilla extract
  • 1-3 TBs plant mild or fruit juice like apple, grape or cranberry as needed to get mixture to blend.
  • optional-1/2 cup frozen mango

Purée all in a highspeed blender (like a Vitamix) or use a food processor. You might burn out the motor of a regular blender so don’t try it.

If you want to add fresh berries or chocolate chips, stir in once smoothly blended. If you want your frozen treat to be firmer, put it in the freezer for a short time.

Highbush blueberries
at Stu-berry Acres

Picking blueberries is one of
our favorite summer activities

3 small stoneware shovel bowls
by Suze Lindsay

Make Artichoke Heart And Roasted Red Pepper Salad Anytime You Don’t Want To Heat Up Your Kitchen

Artichoke and roasted red pepper salad
Porcelain bowl by Chris Staley

It is that time of year when the heat and humidity discourage me from turning on the stove or oven. We have air conditioning in the bedroom (thank goodness!!) but not in the kitchen so often it gets too hot to think about cooking. As a result, every summer we eat a lot of cold vegetable salads, which I try to vary to avoid boredom and increase nutrition. Green salads, of course, but cabbage, kale, fennel, carrot and raw beet salads all take their turn on our table. Because most of these hold up in the fridge for a few days, they are even more desirable since that means leftovers and even less hot kitchen time.

There are lots of grocery store options for
artichoke hearts in water and roasted red peppers

Artichoke/red pepper salad (the next day)
with added lettuce

My new favorite combination is a true pantry salad meaning it can be made from ingredients from my cupboard shelves – artichoke hearts, roasted peppers, capers and red onion.  Easily enhanced with a few refrigerator items – arugula, celery and parsley, possibly olives, basil or pepperoncini, depending on your preferences, it all comes together very quickly. Add walnuts and either feta or Parmesan to make a main course salad. Dressed with a mustardy balsamic vinaigrette, I wouldn’t have any hesitation about toting it along in warm weather for a picnic or potluck. This savory Italian-esque recipe is reminiscent of a dish you would find in an old school antipasto buffet, but lighter and fresher with the added veggies and less oil. Hmm, eating in Italy-now that would be delightful….

Artichoke and red pepper salad
Porcelain bowl by Chris Staley

ARTICHOKE/ROASTED RED PEPPER SALAD

Combine in a medium salad bowl:

  • 2 cups rinsed brined or frozen (and thawed) artichoke hearts, cut in bit-sized pieces
  • 1 cup roasted red pepper, seeded and sliced in bite-sized pieces
  • 1/4-1/2 cup thinly sliced red onion
  • 1 TBs capers, rinsed
  • 1/2 cup chopped fresh parsley
  • 2-3 stalks celery, thinly sliced
  • 1-2 cups arugula (or any bite-sized lettuce)

Possible add-ins:

Fresh basil, toasted walnuts, crumbled Feta or goat cheese, coarsely grated Parmesan, sliced pickled jalapeños or pepperoncini

Whisk together:

  • 1 TBs Dijon mustard
  • 1 TBs wine vinegar
  • 1 TBs balsamic vinegar
  • 2 TBs olive oil

Pour vinaigrette over vegetables and toss.

Serves 6-8 as a side dish and keeps 2-3 days refrigerated.

Verso of porcelain bowl
by Chris Staley

Chris Staley’s work continues to grow and change while always questioning the definition and perception of a pot. This porcelain bowl is from summer 1985 when he was my teacher at Alfred. Our first assignment was a collection of 12 inch cylinders and it was that exercise that really taught me how to throw. He has been teaching at Penn State for decades and helped shape some of today’s best clay artists as well as recently serving as NCECA president and continuing to make thoughtful and thought provoking work. 

Field of poppies

French Lentil Salad – Easy To Make, Nutritious, Tasty Cold And At Room Temperature – What More Could We Ask?

French lentil salad
Earthenware bowl by Michael Connelly

Lentils are one of the most important pantry provisions in my kitchen. Because they cook quickly, I can take a cup or two of dry lentils and have a meal ready in an hour. I might curry them, sauté with veggies, use them to make soup, cook with rice or simmer 20 minutes and then dress them to make a salad. Lentil salad is a hot weather favorite because you cook once and eat several times, avoiding the repeated heat of the stove. It is also perfect picnic and lunchbox food as it can sit out awhile and tastes good cold or at room temperature.

French lentil salad
Earthenware bowl by Michael Connelly

Lentil salads are extremely variable depending on how you season or dress them and what vegetables, fruits, seeds, nuts or cheese you add. My favorite lentils for a salad are the black beluga or the du Puy (from the Puy region of France) because they hold their shape when tossed but plain old brown or green lentils will work, too. (Save the red for soups or curries as they turn completely soft when cooked). They must be cooked sufficiently (to get rid of lectins, a kind of protein lost with cooking that isn’t good for you) but not so much that they get mushy. The salad here is based on a recently published recipe by Steve Sando, the Rancho Gordo bean guru, which I enhanced to suit my tastes. (His website has lots of great bean recipes). I change it up each time I make it depending on what vinegars, herbs or additions I have on hand. This week I used parsley, jalapeño, rehydrated sun-dried tomatoes, radishes and feta, because that is what I had on hand. After we’ve eaten it a few days running for lunch or dinner, I put the remaining lentils on toast with arugula and mashed avocado for breakfast or lunch. As with most bean dishes, I always make more than I need in order to have leftovers.

French lentil Salad
Earthenware Bowl by Michael Connelly

FRENCH LENTIL SALAD

  • 3 cups cooked French lentils
  • 2 cups finely diced or grated carrots
  • 1 cup finely sliced or diced celery
  • 1 cup finely diced red, orange or yellow bell pepper
  • 1/2-1 cup chopped preferred green herb – parsley, cilantro, tarragon, mint or dill
  • 1 finely diced jalapeño (optional)
  • 1/2 cup chopped sun-dried tomatoes (optional)
  • 1/2-1 chopped avocado (optional)
  • 1/2 cup finely chopped watermelon or red radish (optional)
  • Crumbled feta and toasted pumpkin seeds (optional)

For dressing blend:

  • 2-3 peeled garlic cloves
  • 1/2 cup chopped onion (or scallion if you prefer)
  • 1/2 cup chopped red pepper (fresh or roasted)
  • 2 tsps capers
  • 1 TBs Dijon mustard
  • 1 TBs fresh lemon juice
  • 3 TBs vinegar (balsamic, wine, sherry or a combination)
  • 4 TBs olive oil
  • Salt and pepper to taste

Toss all ingredients with 1/2 blended dressing and taste. Add more to your preference. Serve at room temperature or chill and serve anytime in the next 3 days.

                                                                    *   *   *

Michael Connelly makes a wide range of artful, beautiful and useful pottery in various clay bodies and fired in different ways. His skillful throwing is enhanced by his masterful painting and glazing. His pots are in heavy rotation in our home. Michael has an upcoming show at Clay Akar in August and at his studio in Philadelphia in November. Here is a link to a wonderful interview with him by the intrepid Ben Carter.

Earthenware pourers by Michael Connelly
Photo courtesy of the artist

Rowhouse plate
Slipped and glazed earthenware
by Michael Connelly
Photo courtesy of the artist

Tall composite clay jar
by Michael Connelly
Photo courtesy of the artist

Simple Sautéed Packaged Greens Are My Back Up When I Am Out Of Everything Else (Including Ideas)

Sautéed pea greens
Dogwood Bowl by Birdie Boone
Glazed dark stoneware

Do you ever feel stymied when trying to plan dinner and have no clue what vegetable to make? Me, too. It is easy to choose when you’ve just been to the market and the seasonal vegetables, (like asparagus and sugar snaps now), were plentiful. But there are times when everything looks a little sad or wilted and not very appealing. I try to stock up regularly with the consistently available broccoli, cauliflower, carrots and kale. And there are always frozen peas. But on the days when my fridge seems bare, I rely on the bags or boxes of pre-washed greens I keep stashed for just such occasions.

All kinds of packaged greens are available and can last a few days in the fridge

Sautéed pea greens in a
Dogwood Bowl by Birdie Boone

I have mixed feeling about these bags and boxes, especially since the packaging is wasteful and they have often traveled long distances. I prefer the bunches of local greens at the farmer’s market if they are available but, if not, I often resort to packaged grocery greens. Recently I’ve found local (within state) brands in stores that make me feel a little better about buying them. And, at least, the plastic is recyclable PET. But so much these days is a compromise and if I want ever-ready greens all year long, I buy the “super greens” mixes or arugula, baby kale, pea shoots or spinach and always have greens ready to sauté or toss into eggs, pasta, beans, sandwiches or soups. I add them to smoothies, juices and even my turmeric latte. Almost any green will make a tasty pesto, with or without cheese. The more greens, the more nutrients and fiber so, in this instance, more is more.

Kiss plates with sautéed arugula and mixed greens
Glazed dark stoneware by Birdie Boone

BASIC SAUTÉED GREENS

Sautéing packaged greens is more of a fallback technique than a recipe. I write about it just to remind you that it is easy to add a vegetable to every meal if you have a package at the ready. After a quick washing (I don’t care if it says pre-washed, I always swish at least a few times), I sauté the contents of the whole container or bag, and sometimes 2 (they shrink down to almost nothing), in a little olive oil with minced garlic and a sprinkle of salt and pepper. If you don’t like garlic, use onion or leave it out completely. You can vary them by sautéing mushrooms with the garlic before adding the greens or a dash of soy sauce, lemon juice, vinegar or cayenne at the end. Voila – quick and delicious sautéed greens.

Verso of Kiss Plate
by Birdie Boone

 

Birdie Boone makes the kind of pots I want to use all the time. Not only do they look great on a shelf alone or with food, drink or flowers but also feel great in the hand, wash up well, stack easily and make me happy to use. Could I ask for more? (She will be selling new work at the Hudson Valley Pottery Tour in October).

Trellis Vase with flowers by Birdie Boone
Photo courtesy of the artist

Square shallow bowl by Birdie Boone
Photo courtesy of the artist

Stoneware mug with flowers by Birdie Boone
Photo courtesy of the artist