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A Good Dish

making food simpler

A Light, Refreshing Fresh Start Cocktail Might Be Just What You Need

August 18, 2022

Fresh Start cocktail
Porcelain “Hoofer Cup”
by Brooke Cashion

It has been a stubbornly hot summer during which national and global affairs have been completely depressing. And although we thought we were being fastidiously careful, I came down with Covid just after moving to a summer rental and spent 3 weeks in isolation drinking water and soup and trying to get well while feeling pretty depressed. I recovered (so, so grateful for vaccines), realized how lucky I was and longed for an actual cocktail. Although a temporary reprieve, a fizzy iced drink, like a cold swim or an air conditioned movie, can take the edge off the heat and the news. Fortunately, while browsing the new cookbooks at the local library (don’t you always browse the cookbooks?), I came across a drink recipe called a White Noise I thought might do the trick. 

Choose the Elderflower liqueur
of your preference
Choose either Lillet Blanc or
Cocchi Americano Bianco

Found in a fun-to-read book called Northern Hospitality by Andrew and Briana Volk, owners of a Portland, Maine cocktail bar, the White Noise combines two of my favorite summer liquors – elderflower liqueur (I love St Germain in hot weather cocktails)) and Cocchi Americano Bianco (a citrusy fortified wine simultaneously sweet and bitter) – with bubbly water and a twist. I used Lillet Blanc because we had it and we were out of Cocchi (I didn’t want to overstock our temporary bar), added bitters and both fresh lime and grapefruit juice, not just a twist. This combination ticked all the boxes: light, refreshing and easy drinking. The bitters, lime and grapefruit cut the sweetness and added freshness. And, as the Volks suggest, this is a drink which is easily scaled up to a pitcherful to serve at a gathering; You just multiply by 6. I will call my version a Fresh Start. A bonus—the Start is low alcohol so it is easy sipping during the dog days.

Fresh Start cocktail
Porcelain “Hoofer Cup”
by Brooke Cashion

FRESH START COCKTAIL

Stir together:

  • 1 1/2 oz Elderflower liqueur 
  • 1 1/2 oz Lillet blanc (or Cocchi Americano Bianco)
  • Dash Angostura bitters
  • 2 oz fresh grapefruit juice
  • 1/2 oz fresh lime juice
  • 4 oz bubbly water

Add ice and garnish with a grapefruit or lime twist or slice. 

Interior of porcelain “Hoofer Cup”
by Brooke Cashion

 

BROOKE CASHION creates large, undulating vases, candlesticks and other “vessels” as well as lively slipcast and pinched cups perfect for sipping. Her wiggly forms and colorful painted and  textured surfaces make her pieces fun to use or to contemplate. She explains her process:”My shapes spring from molds I take of simple forms which I use as a jumping-off point for relentlessly exploring the many possible expressions of the shapes….I take apart the conventional components of the vessel and re-compose to question what it all boils down to, and how something grows from there.” Find Brooke’s work on her website or at Clay Akar or at Artstream Nomadic Gallery or on Instagram.

Spiral Vessel
Photo courtesy of the artist
Vase #1
Photo courtesy of the artist
Glimmer Dimmer w/ Snuffer(candle holder)
Photo courtesy of the artist

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Filed Under: cookbooks, Drinks, Potters, Recipes

This Celery Salad With Pomegranate Vinaigrette Will Add Crunch, Tang and Variety To Your Winter Salad Rotation

February 3, 2022

Celery salad with pomegranate vinaigrette
Porcelain bowl by Bryan Hopkins

I try to get some kind of salad on the table at least once a day. While I can happily eat a green salad daily through the warmer months, I don’t always feel like lettuce during winter. Perhaps because lettuces tend to be cooling or because the boxed and bagged supermarket options, or their packaging, don’t always seem appealing, I stick mainly with my favorite carrot, beet, cabbage and fennel salads with arugula making an occasional appearance through the coldest months. Celery as a main ingredient is a fresh addition to the winter salad rotation.

Celery/celery root salad
Porcelain bowl by Bryan Hopkins

Celery remoulade is the classic French preparation of celeriac (aka celery root) as salad but it always has too much mayo to even consider serving it to my mayonnaise-averse family. But julienned celery root adds texture and flavor when combined with sliced celery stalks and really comes alive with a pomegranate molasses (just evaporated pomegranate juice – if you see other ingredients, look for a different brand) vinaigrette. I found the recipe in Cook’s Illustrated and altered it to satisfy myself by eliminating the honey, shallots and frisée, adding a green apple, and making the cheese optional. Choose any nut you like and adjust the proportions to suit yourself. If you don’t have fresh or frozen pomegranate available (I think this year’s window on fresh has closed), use a smaller amount of dried cranberries or cherries – they will be a similar tart/sweet taste that you need here. And if, for some reason, you don’t want to buy pomegranate molasses, you could boil down some pomegranate juice to thicken it and use that – it is essentially the same thing.

Celery root at the supermarket
Pomegranate molasses should be 100% Pomegranate juice

The original recipe calls for shaved Pecorino and that is tasty but if you don’t want to use cheese, and we usually don’t, just leave it out. If you still want more protein involved, add a can of rinsed white beans. This is a really easy, crunchy, flavorful salad with a tangy vinaigrette that offers a welcome change of flavor and texture in mid-winter. It also keeps well for a day in the fridge so you can prepare it once and eat twice.

Celery salad with Pecorino cheese
Porcelain bowl by Bryan Hopkins

CELERY SALAD

Combine in a large bowl:

  • 1 bunch celery, with leaves, sliced thinly (2-3 cups)
  • 1 cup celery root, peeled and julienned
  • 1 tart apple, like Granny Smith, diced
  • 1/2 cup pomegranate arils or dried cranberries, cherries, etc)
  • 1/4 cup shelled pistachios or walnuts
  • A big handful of arugula – optional
  • Shaved Pecorino, Parmesan or Ricotta Salata – optional

In another bowl, whisk:

  • 1 TBs pomegranate molasses
  • 1 TBs lemon juice
  • 1 TBs wine vinegar
  • 1 tsp Dijon mustard – optional
  • 2 TBs olive oil
  • Pinch each of salt and pepper

Pour vinaigrette over celery mixture, toss and serve.

*   *   *

Bryan Hopkins makes both functional and sculptural vessels in porcelain but I would venture that even when physically utilitarian, all of his work is sculptural. Hopkins plays with texture, volume, line, rhythm, pattern and space in order to create works that pull us in, wanting to know more, wanting to touch and turn the pieces in order to understand them. His work is constantly evolving, perhaps a result of his continual experimentation, and always tactilely inviting. Hopkins is a teacher in Buffalo but also teaches via video posts on Instagram, sharing ideas, explaining techniques, promoting less well-known potters and encouraging others, the best kind of teacher. Find his work at hopkinspottery.com where he also shares a terrific pretzel recipe!

Porcelain mug by Bryan Hopkins
Photo courtesy of the artist
Pierced egg cups by Bryan Hopkins
Photo courtesy of the artist
Tumbler set by Bryan Hopkins
Photo courtesy of the artist

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Filed Under: Potters, Recipes, Salads, sauces and dressings Tagged With: Bryan Hopkins, celery salad, pomegranate vinaigrette

The Americano Cocktail -Just When We Need An Easy and Refreshing Summer Drink

July 10, 2020

3 versions of an Americano cocktail
Kurinuki yunomi by Carey Nathanson

It was a long, difficult spring and summer is looking rough. The pandemic is far from over and we can’t let down our guard or our masks yet. We have much work ahead to learn to be more activeIy anti-racist and we must do all we can to push for change in November as a start. I don’t know about you but I need a drink. I actually felt too stressed to do a lot of drinking this spring but as I start to take some deeper breaths, I am craving some slightly buzzy refreshment. I have two requirements for summer cocktails – they need to be lighter than those we drink in cooler weather and they must be easy to make. Summer days get so warm that anything we imbibe needs to be cold and refreshing and when you are trying to stay hydrated, the last thing you need is an alcohol bomb. Save those for longer, colder nights. As for easy, keep it simple; You don’t want a long list of ingredients to measure out when you are already hot and thirsty!

Americano Ingredients
Vermouth heavy Americano
Porcelain yunomi by Carey Nathanson

My favorite summer drinks are heavy on tonic, soda water or some kind of citrus juice, cut with Prosecco or a light amaro and rarely include whiskey (which at other times of the year would be my base liquor of choice). One great summer cocktail is an Americano, equal parts Campari and sweet vermouth with fizzy water and a slice of citrus. The bitterness of the Campari is balanced by the sweetness of the vermouth (and vice versa) and the soda water lightens and brightens up the whole thing. The vermouth you choose will determine the flavor as some are sweeter and more one-dimensional while others are more layered and distinctive. My current faves are all Spanish: Atxa (complex and herbaceous), Priorat Natur (balanced and rose-like) and Vermut Lustau (sherry based and full of botanicals) although good old Martini & Rossi works just fine in a mixed drink, if that is what you have on hand. You can play around with the proportions depending on whether your preference, the classic being a one to one ratio. I tend toward more vermouth while my husband likes more Campari. If you want less bitter altogether, substitute Aperol for the Campari (although just plain Aperol and sparkling water is delicious, especially with a big wedge of orange). You can also vary the amount of soda water from a splash to a generous pour.  And I wouldn’t say no to a sprig of mint for freshness. What could be more American, in a good sense, than an eponymous drink composed from imported ingredients which, when combined, create a whole that is greater than its parts? And if you happened to squeeze the orange, lemon or lime slice/wedge before adding, so much the better. To healthier and cooler days ahead!

Campari heavy Americano
Stoneware yunomi by Carey Nathanson
Aperol and vermouth with soda water
Stoneware yunomi by Carey Nathanson
Americano cocktail
Stoneware yunomi by Carey Nathanson

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Filed Under: Drinks, Potters

Ceramic Reamers: One Of The Kitchen Tools Contemporary Potters Are Creating

June 13, 2019

Porcelain reamer
by Jen Allen

We have been to many ceramics sales in the past few years and while we have continued to find many beautiful pots, what has surprised me is the growing number of potters making specialty items, such as salt cellars, butter keepers and even citrus reamers. When I was still making pots, it never occurred to me to make a juice reamer. I had seen many lovely Depression glass versions but hadn’t remembered any made of clay. Well, times have changed and creative potters are producing beautiful and useful reamers in many formats. 

Porcelain citrus reamer
by Jen Allen
Porcelain reamer and rest
by Gwendolyn Yoppolo

The simplest reamer, like the standard wooden version, is just the juicing head (the part inserted into the cut fruit) attached to a handle. We found a delightful porcelain model with a beautifully ornamented handle by Jen Allen at the Old Church Pottery sale two years ago. It is easy to use,  easy to clean and feels comfortable in my hand. Another, a sleeker but equally comfortable version, with a crystalline glaze by Gwendolyn Yoppolo, rests in its own dedicated holder. Both the forms and surfaces are dazzling, with every detail thoroughly designed and thought through.  A third variety, like the Depression glass originals, sits in the center of a dish which collects the juice and has a pouring spout. I was gifted a brightly colored, well-designed and crafted version by the skillful Swiss potter Peter Fink and it works wonderfully. Berkshire potter Lucy Fagella makes yet a fourth variety of reamer, an elegant two-part thrown composition in which the juice drips through holes in the top half and collects in the bottom. Fagella generously made an instructional video to demonstrate how she makes her simple but well-structured solution. I’m sure there are other beauties waiting for us to discover out there.

Ceramic juicer/reamer
by Peter Fink
Ceramic juicer/reamer
by Peter Fink

Growing up, I used to enjoy squeezing orange juice for breakfast. Even as a kid, it is a good feeling to feel useful around mealtime. But since I don’t really drink fruit juice any more, I use my reamers for juicing mostly lemons and limes, which I use quite frequently in cooking (and an occasional grapefruit or orange, depending on the recipe). It is a useful tool for getting the most juice out of any citrus fruit. I am happy to have found a few useful ceramic versions to beautify my kitchen and heighten my own aesthetic pleasure while cooking. I love handmade culinary tools of all kinds – wooden spoons and cutting boards, cheese knives and spreaders, seed grinding bowls and colanders. They certainly enhance the pleasure of preparing and serving food in the same way a beautifully made cup betters your morning coffee or tea. Thanks to all the creative potters out there who are brightening our kitchens every day!

Stoneware citrus juicer/reamer by Lucy Fagella
Photo by Lucy Fagella
Stoneware citrus juicer/reamer by Lucy Fagella
Photo by Lucy Fagella

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Filed Under: Potters, Products

The Holiday Pottery Sales Are On!

November 23, 2018

A detail from the wall of cups available for sale at the Clay Studio in Philadelphia

Some people wait all year for the Black Friday sales. I wait for the holiday pottery sales. Just as September always feels like the beginning of the year to me because of the start of school, the holiday season starts off with pottery sales. I hosted a sale for decades but always managed to get to some of the others. Now the season is here – the clay sales have begun!

A corner of Melissa Weiss‘ booth at the PMC this month
Pots by Nick Moen-The Bright Angle
at the PMC show earlier this month
Bryan Hopkins Pots at this year’s PMC
Paul Eshelman Pottery at the recent PMC show

The PMC (Philadelphia Museum Craft Show) has come and gone (it was a beauty this year) and every weekend from now until the end of December, there will be wonderful exhibitions and studio sales of ceramics and other media all across the country. Not only do you get to see and buy pots but you also get to meet and chat with their makers!

Donna Polseno pots at the Old Church Pottery Sale

One of my favorite shows (and these are really exhibitions as well as sales – a chance to see new work as well as buy it) is the annual invitational Old Church Pottery Sale in Demarest, New Jersey. We have been going for more than 25 years and a number of our favorite pots were purchased there, including some early Ayumi Hori mugs, Bernadette Curran tumblers, Silvie Granatelli bowls and Matthew Metz cups. This year a number of young potters will be exhibiting there and I can’t wait to see their work!

Peter Beasecker pots at the Old Church Pottery Sale
Some of Adero Willard‘s pots at the Old Church Pottery Sale
Mark Pharis pots at the Old Church Pottery Sale

Of the many terrific group shows I can’t get to this year but wish I could, the 16 Hands tour that takes place this weekend in Floyd, Virginia seems particularly appealing. And I would love to peruse Art Providence and the Foundry Show in Pawtucket the 2nd weekend in December. I have listed below the group sales I know about but there are certainly plenty more. If you have favorite potters, contact them to see when their sales are or in which group shows they will be participating. Many college and university ceramics departments hold holiday sales as do clay galleries, both brick and mortar and online. If only we could get to them all…..Happy hunting!

Holly Walker Pots at
Society for Arts & Crafts in Boston
  • The Clay Studio, Philadelphia “Gifted” started November 6th and runs through January 3rd
  • Archie Bray Foundation Holiday Sale, Helena, MT – November 15-December 23rd
  • Northern Clay Center Holiday Sale, Minneapolis, MN – November 19th-December 30
  • Wesleyan Potters Annual Sale, Middletown, CT starts November 23rd (Black Friday competition)
  • 16 Hands Studio Tour, Floyd Virginia – November 23rd-25th – 4 stops with 9 artists
  • Objective Clay Annual Holiday Sale online at objectiveclay.com– November 26th at 12pm-December 14th
  • KC Clay Guild Holiday Pottery Sale and Studio Tour, Kansas City, Missouri – November 30th-December 1st – 13 stops with over 50 artists participating
  • Art School at Old Church Pottery Sale, Demarest, NJ – November 30th -December 2nd
  • Foundry Artists Association Holiday Show, Pawtucket, RI – November 30th-December 2nd and December 7th-9th
  • Highland Park Pottery Tour, Pittsburgh, PA – December 1st-2nd – 6 stops with over 17 artists
  • Art Providence, Providence, RI – December 8th-9th 
  • San Diego Pottery Tour, San Diego, CA – December 8th-9th – 8 stops with over 30 artists
  • Tampa Tour De Clay, Tampa, FL – December 8th-9th – 5 stops with 16 artists
  • Craft Boston, Boston, MA – December 14th-16th

(A little consolation if you can’t get to some of the shows or miss the pieces you desire online – there will be another batch of sales around Mother’s Day).

A favorite mug by Perry Haas purchased at the Old Church Pottery Sale

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Here you will find recipes and ideas for easy to make and tasty meals, sources for interesting dinnerware on which to serve those meals and resources for ingredients, classes and food related travel. My goal is to make daily cooking simpler and to inspire you to try different recipes beyond the handful you already make repeatedly. I hope that relaying my experiences will enhance yours. Follow along and let me know about your own cooking and food journeys.

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