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A Good Dish

making food simpler

10 Easy Recipes From A Good Dish in 2017 to Make in 2018 – Happy New Year!

January 2, 2018

Thanks for all of your supportive feedback throughout the year. I enjoy writing this blog and so appreciate that you read it. In case you missed some of the posts, here is a reminder of 10 easy recipes from the past year that can be made with ingredients available right now. Included are links to soups, salads, vegetables and a couple of sweets that you told me you enjoyed as well as to the artists whose pots are used in the photos. I hope you will try the recipes (if you haven’t already), keep reading and responding to A Good Dish, continue buying and using handmade pottery and have a wonderful winter full of new stories, adventures, cooking and eating. Happy New Year!

Split Pea Soup (and the version with added spices)

Split Pea Soup with Barley and Vegetables
bell hooks and Sojourner Truth cup from The Democratic Cup
cup designed by Kristen Kiefer – Image by Roberto Lugo
Split pea soup with boosted flavor
Porcelain cup by Rachel Donner

Lentil Soup

Lentil soup with herbs, spices and vegetables
Wood-fired stoneware mug by Doug Casebeer

Beet Salad Two Ways

Shredded beet salad in oval bowl with shino glaze by Malcolm Davis
Cooked beet salad in oval bowl by Robbie Lobell

Basic Bean Salad

Summer Bean Salad
Porcelain Server by Andrew Martin

Carrot Salad

Shredded carrot salad with cilantro, watermelon radish and toasted pumpkin seeds
Oval bowl by Emily Schroeder Willis

Green Salad Every Day

Early spring salad with bagged greens
Bowl by Adero Willard

Cooking Parsnips

Parsnip and carrot mash
Glazed bowl by Janice Tchalenko

Seed Crackers

Home made seed and oat crackers
Earthenware plate by Holly Walker

Applesauce

Homemade applesauce in a maiolica bowl by Stanley Mace Andersen

Ice Cream Cake

3 layer ice-cream cake
Plate by Cristina Salusti

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Filed Under: dessert, Fruit, Recipes, Salads, Starches, Uncategorized, Vegetables

Mmmmulled Wine – An Easy Way to Warm Up the Shortest Night of the Year!

December 21, 2017

Mulled wine in porcelain cups by James Makins

Mulled wine may be the ultimate party drink. It perfumes your home and entices your visitors as they enter. It gets them to participate (they have to choose what to put in their glasses before they ladle in the hot wine) and it is not so alcohol heavy (especially after it has been simmering for awhile) that people get reeling drunk quickly, as with shots or hard liquor offerings. You could make a mulled cider the same way without the brandy to offer a non-alcoholic version but to get everyone in the holiday spirit, we serve spiced wine.

An inexpensive wine is just right in this recipe
The simple ingredients for mulled wine ready to combine

Whatever you call it – glogg, gluhwein, vin chaud or mulled wine, it is basically wine mixed with spices and sugar and some citrus fruit and heated. The recipe is easy and the ingredients are not expensive. You can choose any reasonably priced red wine – yes, even gallon jug wine, like Gallo or Carlo Rossi burgundy, will do – this is not the time to pull out your best bottle! You want fruit-forward wine – Burgundy, Merlot, Tempranillo, Zinfandel, Primitivo, Shiraz or a red blend will all work. Simmering, never boiling, is key so you don’t turn your wine into vinegar. I’ve read of people using a slow cooker to hold their mulled wine at temperature (a hot plate or a rice cooker might work, too, but please – not if it is non-stick). Since we don’t have a slow cooker, I just keep it over a very low flame on the stove.

Slivered blanched almonds, orange slices, raisins and candied ginger are some of the add-ins you can set out for people to help themselves
Porcelain bowls by James Makins

Set out bowls of sliced oranges, blanched slivered almonds, cinnamon sticks, raisins and chopped dried apples, apricots, pineapple or crystallized ginger (or whatever add-in you like). We use ceramic mugs but paper hot cups will work fine. This recipe was shared with me by my friend and mentor, the wonderful potter and teacher James Makins, who used to serve it at his holiday sales. Not only did it make his loft smell great but it relaxed people, got them mingling and, perhaps, encouraged sales – win win. Jim said he first drank glogg in Finland in 1970, on a trip with Byron Temple, and then got a recipe for it from his dorm mother, Signe Carlestrom, at Cranbrook. Now he makes it from an amalgam of online posts and his memory. His tip was to make it in advance so it can steep, even up to a year ahead, refrigerated, of course. Jim’s recipe called for 3 gallons of Burgundy but I have reduced the recipe to accommodate the current 1.5 liter bottles and 3 liter jugs of Hearty Burgundy available and it has always been sufficient. Try it at your next winter gathering and see if it doesn’t warm up the crowd!

Happy Winter!

Mulled wine
Porcelain cups by James Makins

Mulled Wine

Simmer until fragrant:

  • 3 liters burgundy (or similar) wine
  • 1 cup orange juice
  • 2 sliced oranges
  • 1 cup sugar
  • Handful of cinnamon sticks
  • Handful of whole cloves
  • Handful of cardamom seeds

When ready to serve, add 1-2 cups brandy (or something similar like Grand Marnier, Cognac or Cointreau) and keep warm over a low heat.

Serve with raisins, blanched almonds and your choice of add-ins.

Makes 20+ servings

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Filed Under: Drinks, Events

Books For Cooks & Everyone Else – Because Who Doesn’t Need Cooking Inspiration?

December 14, 2017

New cookbooks and two new mugs by Mark Shapiro from the Old Church sale 

Cookbook buyers are a diverse lot. Some buy for the recipes and the hope that there will be delicious new meals on their tables in the near future. Others buy for the pleasure of reading the cookbooks or just browsing their pages. And still others are like me, a combination of both. When I fall short of ideas for dinner, flipping through a new cookbook often provides inspiration. But I also enjoy reading a well written cookbook just for the joy of stories, ideas and writing alongside the recipes, and this year I tried to find recommendations you might not see elsewhere.

Cookbooks make great gifts and, as I noted last year, are easy to pair with relatively inexpensive and useful kitchen items like a good grater, immersion blender, digital meat thermometer, long oven mitts, cast iron skillet or unbleached waxed and parchment papers. You could include good quality specialty ingredients for a recipe in your gifted book such as saffron, allepo pepper, a braid of local garlic or a jar (or small plant) of fresh bay leaves. Of course, giving handmade pottery in which to serve these recipes goes without saying!

 Of the many volumes I perused this year, a few have already become favorites including two based on the cooking of Georgia O’Keefe. These are two completely different books and were published 20 years apart. The first is $14 and the second is $50, although if you shop around, there are better prices to be found. A Painter’s Kitchen: Recipes from the Kitchen of Georgia O’Keefe by Margaret Wood was originally published in 1997 but came out in its current edition, with a foreword by Deborah Madison, in 2009. I didn’t come across it until last year. Wood worked for O’Keefe for 5 years and prepared much of this food with the artist’s guidance. The recipes are quite simple and, for the most part, quite healthy. O’Keefe focused on local and seasonal food and grew much of it in her own garden. Her vegetable recipes are very basic but it is her descriptions and suggestions for how to prepare them that will charm you. Even if you never make anything, although I would guess you would, this book is fun to read as biography. The other volume, Dinner with Georgia O’Keefe: Recipes, Art & Landscape by Robyn Lea, an Australian artist who went to the O’Keefe Foundation to study the artist’s recipes, is more of a gorgeous coffee table book. There are fewer recipes and they are primarily the more substantial ones (you won’t find O’Keefe’s recipe for kale here), but there are glorious color photos of the food, the studio, the art and the landscape of New Mexico. Lea didn’t know O’Keefe personally but she did a lot of research and interviewed and quoted many people who did know her, including Margaret Wood, so it, too, makes a very engaging read.

Three of my favorite books this year have specialty topics. Perhaps the quirkiest is The Big Book of Kombucha: Brewing, Flavoring and Enjoying the Health Benefits of Fermented Tea by Hannah Crum and Alex LaGory with a foreword by Sandor Katz, the guru of fermentation. It covers every aspect of making kombucha, from a discussion of what it is to debates over caffeine and sugar levels and alternative to ways to use it beyond simply drinking it. If you know someone interested in probiotics, tea or digestive health, this is the book for them. Reading it may encourage them to get a SCOBY and start brewing!

Another special subject book, A Meatloaf in Every Oven by Frank Bruni and Jennifer Steinhauer, two journalists (Bruni a former food critic) from The New York Times, is a small volume but full of appealing recipes. They call it a “love letter to meatloaf” and there are loaves of beef, pork, lamb, chicken, turkey, duck, fish and even a few meatless varieties. It includes recipes from friends, acquaintances, politicians, chefs and their moms, some great sounding side dishes and fun to read commentary on each loaf. This is a compact, easy reading book with sweet illustrations (although I did wish for a photo here and there). I have a favorite meatloaf recipe I’ve been making for years but this book will encourage me to try some new loaves.

Acid Trip: Travels in the World of Vinegar by food photographer and cookbook author Michael Harlan Turkell is a geographically structured exploration of vinegar with recipes from various countries. Turkell explores different vinegars, his favorites and how to make them, with recipes and suggestions to avoid pitfalls. His passion for his subject is evident in his obsessive quest for information and in his enthusiasm in sharing it. The bulk of the book, however, is comprised of recipes using vinegar (and bar snacks) ranging from the traditional Leeks Vinaigrette (France) and Sushi Rice (Japan) to the more offbeat Scarlet Runner Bean Salad (Austria) and Frittata with Balsamic Onions and Parmesan (Italy). It is organized by country, illustrated with his food and travel photos and reads as much like travelogue as it does cookbook, which I found very enjoyable.

For a general cookbook, I recommend David Tanis’ Market Cooking: Recipes and Revelations Ingredient by Ingredient. The recipes are clearly written and explained, organized by ingredient, beautifully photographed and covering a wide range of types of food. Although I enjoy reading all the food writers in our newspaper, it is Tanis’ recipes that I prefer. I find his both simpler and more appealing than most of the others and I actually end up making them. In this volume, he shares tips (like reminding us that peeled celery root has to be put in acidulated water or it will turn black) as well as delicious sounding recipes like Indian style Cauliflower and Chicken Legs with Herbs. Market Cooking would be as appropriate a gift for an unskilled novice or a confident cook looking for new ideas.

There were many baking books published and acclaimed this year, including those well described in Melissa Clark’s recent review in The Times. My favorite is a quirkier volume offered by the very creative Chetna Makan, a 2014 semi-finalist in the engaging “Great British Bake Off” (and my personal favorite in that year’s competition). The Cardamom Trail: Chetna Bakes with Flavours of the East gives us both sweet and savory recipes, as well as snacks and breads, with spices and flavorings, like saffron, chai, cardamom and mango, from her native India. Makan includes some traditional British bakes, like Cream Horns and Victoria Sponge, a tower of layers that she makes seems quite doable. Her directions are clearly written and uncomplicated, quite a feat in a somewhat exotic sounding baking book. I’m looking forward to trying the Curry Onion Tart and Black Sesame and Matcha Tuiles next time an occasion arises. Her new cookbook, Chai, Chaat & Chutney, is out but I haven’t read it yet so I can’t recommend it but I’m hopeful that it will be as good as her baking book.

These are fun books to read as well as to use and as such make terrific gifts. You may very well want to buy two copies of those that appeal to you – one to give and one to keep!

 

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Filed Under: books, cookbooks

Holiday Sales (Brick & Mortar and Online) are a Great Opportunity to See and to Buy Handmade Pottery

November 29, 2017

Servers by Maggie Finlayson that were exhibited at Greenwich House Pottery last holiday sale and which I still regret not buying!

One of the pleasures of the holiday season, besides the lights, store windows, Tuba Christmas at Rockefeller Center, baking and the sense that people are generally cheerier than usual, is the handmade pottery that is available to buy at the many holiday ceramics and craft sales!  Wherever you live, this is a great time of year to find handmade pots for sale.

Adero Willard‘s pots at the sale at the Art School at Old Church

As I noted in an earlier piece on pottery, New York has become a difficult place to find and buy ceramics. There are still a few outlets but many, many less than there used to be. Fortunately for New Yorkers, the holidays bring potters and pots to the city and nearby and, since it is 2017, there are many, many online holiday sales. Handmade pots are more expensive than the commercial variety for many reasons so remember that when you hesitate at their cost. Their price includes not just the materials but the time involved in making, glazing, twice firing, shipping and the cut taken by the place where it is sold to say nothing of this time it took to come up with the forms and decoration in the first place. They make great gifts, if you can stand to part with them. The pots you do keep, you will appreciate every time you use them.

Here are a few of the sales that I found and are tempting me this year:

Earthenware salt cellar by Holly Walker for sale at The Society for Arts & Crafts in Boston
  • The 62nd Annual Show & Sale has already started at Wesleyan Potters, one of the tri-state areas best known source for pottery. Their sale includes the work of dozens of local and national potters alongside that of some jewelers and textile artists. It continues through December 10th in Middletown, CT
  • The Clay Holiday Annual Sale at Clay Art Center in Portchester (yes, you can take Metro North) is an exhibit and sale of work by both Westchester and national potters and includes a wall of clay ornaments. It continues through December 23rd.
  • This Saturday, December 2nd, more than 50 artists will be selling work at Made in Clay 2017 at Greenwich House Pottery downtown from 12-7. From 5-7 there will be an opening of the wonderful wood-fired pottery of Naomi Dalglish and Michael Hunt from Bandana Pottery in North Carolina.
  • Also on Saturday, from 11-6, Hand Crafted Holidays will take place at The Clay Studio in Philadelphia. Along with tastings, demonstrations and hands on activities, there will be special discounts in their well stocked shop.
  • The 43rd Annual Pottery Show & Sale at the Art School at Old Church in Demarest, New Jersey is one of the best opportunities near NYC to see and buy pots from 30 known and respected potters from around the country. Friday evening is a fundraiser and party and the sale continues Saturday 10-5 and Sunday 11-4 with a suggested donation of $10.
  • 2017 Native Art Market at the Smithsonian’s National Museum of the American Indian may be best attended for its jewelry but there will be ceramics from several pueblos including Jerez and Santo Domingo among others. The preview party is Friday evening and tickets can be purchased in advance. Saturday and Sunday admission is free.
  • If you live in or will be in Boston, Crafts Boston 2017, sponsored by the Society of Art & Crafts, will be at the Haynes Convention Center. Among artists working in other media are several wonderful potters. The show runs December 1-17 and costs $15.
  • And if you find yourself in Rhode Island, The Art Providence Holiday Show at the RI Convention Center, continues the tradition of the RISD alumni show featuring over 200 artists in many media. December 9-10, $8 per day and a preview party on Friday, December 8th is $100.

Online sales can be ongoing or confined to certain dates. Many clay artists have websites and others sell through galleries or on Etsy. These are just a few that I like:

  • archiebrayfoundation.org 
  • santafeclay.com
  • objectiveclay.com
  • store.northernclaycenter.org
  • charliecummingsgallery.com
  • schallergallery.com
  • penland.org
  • theclaystudio.org
  • bandana-pottery.myshopify.com

Support good handmade pottery and the potters who make it by buying their work!

The shop at The Clay Studio in Philadelphia has a great assortment of work from dozens of potters and even more than usual for the holidays – it can be difficult to choose!

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Filed Under: Events, Places, Potters

Home Made Crackers – Give Them A Try!

November 16, 2017

Home made seed and oat crackers
Earthenware plate by Holly Walker

Crackers might not be the kind of food you would think of making yourself but some home made varieties are actually quite easy and delicious. Especially with so many people concerned about gluten and wheat, controlling the content of what you bake has become more of an issue. Many of the commercial gluten free crackers we’ve tried are either pretty tasteless (read cardboard like), completely made of white and refined flours or full of sugar or corn syrup.

Last year, Anna Jones, a wonderful British cook and protégé of Jamie Oliver, published an easy recipe called “Amazing Seeded Crackers” in A Modern Way to Cook that was widely reprinted. I liked it when I tried it – these are delicious, full of seeds, crunchy no-wheat crackers – but I liked even more a revised version in Bon Appetit that cut in half the amount the recipe made so it is more manageable and reduced the amount of fat. It also made the fennel seeds in the original optional and suggested substitutions of chopped rosemary and black pepper or dried tart cherries and orange zest. All sound good to me although I like my version with 1 teaspoon of fennel seeds so much that I haven’t tried anything else. Other possible flavor additions could be herbs like thyme and oregano, curry or cumin, caraway seeds, nutritional yeast or cayenne. I substituted flax seeds for poppy (more nutritious and cheaper) and adjusted the amount of seeds a little.

Roll out cracker mixture between two sheets of parchment paper

These crackers are vegan, delicious alone or with many kinds of spreads or cheese and highly addictive! They are not an ordinary texture like a crispbread or wheat thins but everyone I have served them to has loved them. Don’t be intimidated. If you let the ingredients sit long enough to soak up all the liquid in the recipe, roll them out between sheets of parchment paper and don’t let them burn, you really can’t go wrong. It takes only a few minutes to mix up and a few more to roll out. When you finally break them up, each piece will be a different shape and you may be left with lots of little bits (those are the cook’s bonus). The crackers will keep in a covered container for a week or two, if they stick around that long!

Rolled out crackers ready to bake

SEED & OAT CRACKERS (adapted from Anna Jones)

  • 1 cup rolled oats (old fashioned not quick or instant)
  • 3/4 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/3 cup sesame seeds, natural or black
  • 2 Tablespoons chia seeds
  • 2 Tablespoons flax seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon kosher salt
  • 2 Tablespoons vegetable oil (I have used sesame, avocado and coconut with success)
  • 1 Tablespoon maple syrup
  • 3/4 cup water

Preheat oven to 375 F.

Mix together all dry ingredients. Mix together oil, syrup and water and stir into dry ingredients until well mixed. Let sit for 15-20 minutes until all the liquid is absorbed.

After it has rested, place 1/2 the mixture on a piece of parchment paper about the size of your baking sheet. I used half sheet pans but cookie sheets will work fine. Cover the seed mixture (I hesitate to call it a dough) with a second sheet of parchment and roll until thin, about 1/8″ thick. It doesn’t have to be a perfect rectangle but should be contained by the paper. Peel off the top piece of parchment and transfer the bottom piece with the rolled mixture to a baking sheet. Repeat with the rest of seed mixture.

Bake the two pans of crackers for about 15-20 minutes until they are starting to brown around the edges. Remove the pans from the oven and carefully (and quickly) flip the parchment and rolled mixture over and peel off parchment. (I grab the edge of the paper on the long side to flip the big cracker into the pan). Return pans to the oven and cook for 10-15 minutes longer until the top is turning golden brown but watch that they don’t overcook. Remove the pans from the oven and let cool completely in the pans. When cool, break each sheet into 8-10 pieces and store in a covered container.

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Filed Under: Hors d'oeuvres, Recipes, Snacks

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Welcome to A Good Dish

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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