Stir fry Season

Bok choi, garlic scapies, onions, peppers, ... the list goes on for local veggies to toss into a stir fry. Serve with a brown or jasmine rice to complete the meal.

What is Bok Choi? (BAHK-choy)  

Bok choy has crunchy stems and crinkled, spinach-like leaves.  It's usually stir-fried with other ingredients, but it can also be steamed or sautéed and served as a side dish.  Small heads of bok choy are called baby bok choy (so cute!) 

Stir fried Bok Choi - serves 4

 

1 large Bok Choi
1 tbsp. oil
Pinch baking soda
3 garlic scapies - sliced like a scallion

1/2 yellow pepper - chopped

Broccoli - cut into bite-size pieces
3 tbsp. oil
1 tsp. salt 

1/4 tsp. sugar
2 tsp. roasted sesame oil 

 

Wash Bok Choi well and cut into 1 inch pieces. Heat a wok or large, heavy skillet until hot; add oil and heat a second. Throw in garlic scapies, add Bok Choi, broccoli, yellow pepper, stir until green color of cabbage brightens. Add salt, sugar, cook until slightly crunchy. Drizzle with roasted sesame oil.

 

THE CONNECTION ~

Food:

Stir fry with local veggies

Pottery:

Bowls for serving. Bowls for eating.

I'm thinking of glazing these in butter yellow or a baby blue.  

What do you think would work better for this recipe?

Stawberry Season

My CSA is open for the season and the strawberries are abundant! 

strawberries picked fresh from the field.

 The Food and Pottery Connection:

FOOD:

Strawberry Shortcake 

(a Walker family favorite)

Biscuits - I usually pick up a batch at Roche Bros in Westwood

strawberries - hand picked, washed (see below**), hulled and sliced

sugar - sprinkle over cut strawberries and toss

whipped cream - Cabot's

strawberry jam - I love Fisher Brook Farm Strawberry Jam!

Slice biscuit and toast. Spread one half biscuit with jam. Add strawberries, whipped cream next... top with or without second biscuit half. yum.

AND POTTERY:

A Berry Bowl** for washing your strawberries

wheel thrown berry bowl with drain dish

Memorial Day Weekend - what to bring?

Memorial Day Weekend in New England means jumping in the car and heading to the beach. That's what I plan to do because I hear the weather is going to clear up and be beautiful...yeah!

Votive with leaf decoration. (Dedham Square Artist Guild).

 Arriving with a hostess gift is a great way to make a good impression.  Whether it is family or friend, my colorful votives make a nice affordable gift.  Stop by the Dedham Guild to see the other colors.

Candles aglow in wheel thrown hand stamped and decorated votives.

Food and Pottery Connection:

Easy-Peasy for a weekend of fun in the sun New England style

Make this:

Shrimp Salad - 

Heart of the Home Cookbook by Susan Branch (Notes from a Vineyard Kitchen)

Large size cooked shrimp, chopped

Avocado

Fresh Pink grapefruit sections

mayonnaise

orange juice

Put an equal amount of chopped shrimp, cubed avocado and pink grapefruit sections into a (handmade) bowl.  Dress with a little mayonnaise sweetened and thinned with orange juice. 

Serve Chilled In this:

wheel thrown hand trimmed bowl in dark green/blue glossy glaze

If you really had a nice time, wash the bowl and leave it for your host... I'm sure you'll be invited again.

One of a kind dark green/blue glossy bowl is available at the Dedham Square Artist Guild at 553 High Street in Dedham, MA.

Mother's Day is Sunday

 Ideas for Mother's Day:

A beautiful vase filled with her favorite flowers.

A tiny dish with the word "LOVE" stamped in it.

A handmade mug for her morning coffee.

A beautiful serving dish for her favorite meal.

ART for anyplace she might need a Mother's Day reminder after the day has come and gone.

The Food and Pottery Connection:

Serve This:

... because I'm a Mom and vanilla ice cream is my all time favorite

In This: 

wheel thrown hand painted bowl with floral motif  - yes, it's my very own...

I'll be working at the Dedham Square Artist Guild on Saturday, May 12th from 2pm-6pm.  Stop by the shop at 553 High Street in Dedham, MA.  There are many beautiful things to make your Mother's Day one to remember after the day has come and gone.

Lily of the Valley

1982 Postage Stamp

On Saturday, my cooperative studio, Potters Place has their BIG studio clean up in preparation for Spring Show & Sale on May 4,5 & 6. 

I've been concentrating my work on the show's theme: Flora & Fauna

Using postage stamps for inspiration, the "LOVE" stamp has proved to be a favorite.  I use small square dishes or tiles, as a painter would use oil sketches, to do much of my experimenting for larger work. For this series, I began by playing with the flowers that make up each letter in the LOVE stamp.

L

O

V

E

I liked the "E" dish best and although it did not start out as Lily of the Valley on the stamp, it became that to me.  I choose that design and translated it to other forms.

Tumbler with white liner and baby blue rim

Bowl with floral motif

Wheel thrown mugs with slip-trailing decoration

Plate with carved rim

The Food & Pottery Connection:

 Today, it is the pottery that inspires the food...

Fill the Plate with carved rim with roasted asparagus; it's in season! Fill one bowl with floral motif with jasmine rice and the other bowl with a green salad with cut veggies to bring in color.  Fill a tumbler with your favorite beverage to complement your menu, the other tumbler can hold a small bouquet of flowers for the table. The finale: a cup of tea in a mug with slip trailed decoration and shortbread cookies served on "E" dish. What a delicious spring meal inspired by my Lily of the Valley spring collection!

Roasted Asparagus

2 bunches asparagus, dry ends snapped off

Line a roasting pan with foil and spray with olive oil

Place asparagus on pan in single layer, coat with more olive oil

     and sprinkle with kosher salt

Roast in a 450 oven for 12 minutes

In a small skillet, brown butter, add balsamic vinegar and reduce

When asparagus is done, move to serving plate and drizzle with

     vinegar.

Visit my website to see more Flora & Fauna inspired work.

70 and Sunny

Star Magnolia

It seems spring has sprung and just in time to celebrate Mom's 70th birthday!

First daffodil of the season in my yard.

Between the daffodils and the forsythia, yellow is everywhere.... 

(it's Mom's favorite color too!)

I have a great ap on my iphone called foodgawker.  You can search for recipes via photos.  Clicking on a photo takes you to a blog.  I typed in "Yellow" and found this delicious looking recipe that I know Mom would love for her birthday dinner.  If you click the recipe, there is a link to the blog called Big Flavors From a Tiny Kitchen.

 Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

Bon Appétit August 2009

yield: Makes 4 servings

A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter.

1/3 cup chopped fresh dill

1/3 cup finely chopped green onions (about 2)

1/2 cup shelled natural pistachios or almonds, toasted, finely chopped

1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil

2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips

1 pound sugar snap peas, trimmed, strings removed

1 garlic clove, minced

1/4 cup water

4 6-ounce salmon fillets

Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD: Pistou can be made 2 hours ahead. Let stand at room temperature.

Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).

Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

Lisa WB Walker Daffodil Bowl

I think this recipe would be lovely served in my Daffodil Bowl, don't you? It's for sale at the Dedham Square Artist Guild located at 553 High Street in Dedham, MA.

Happy Birthday Mom!

red velvet cupcakes and mixing bowls

Red Velvet Cupcakes 

(and a bowl for mixing)

I scroll through pictures on foodgawker and epicurious on my iphone when I'm looking for ideas for planning meals.  With Valentine's Day just a few short days away, I've been searching "red velvet cupcake" recipes. My research yielded a lot of recipes that called for buttermilk, but I like to use ingredients that I might have on hand. Let me know if you don't think this one is the best:  

McCormick's recipe makes 30 yummy red velvet cupcakes.  
(Sour cream is their secret ingredient.)

2 1/2 cups flour

1/2 cup unsweetened cocoa powder (I like Droste)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle red food coloring
2 teaspoons vanilla

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

 

You'll need another bowl for mixing the frosting

Vanilla Cream Cheese Frosting:  

  

Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

Because I can only dream ... about actually reaching the front of the line at Magnolia's Bakery for one of their red velvet cupcakes, I'll have one of my own instead.

For more food and pottery ideas, follow me on Pinterest.

  

In the garden and beyond

This coming weekend, I've been invited to join a group of Westwood friends to sell our wares at Jane's Beyond the Garden Gate Sale.  The sale takes place on Sunday, December 4th from 12 noon until 4pm at 52 Wildwood Drive in Westwood.  There will be jewelry, pottery (mine!), soaps, ornaments, live wreaths, as well as greens, candles, lanterns, fleece, furniture, etc. Bring your friends!

What's in the garden and how does it inspire?  Last night I washed, peeled and cut up leeks and radishes from my November Powessit Farm Winter share.  My favorite way to eat these veggies is to saute them in some butter, then add water, cover and steam until done.  They are soft and comforting and delicious topped with feta or goat cheese.

sliced raw radishes

I am not a fan of raw radishes, but my family likes them raw with a little cream cheese.

Red radishes and Watermelon radishes

The color combinations in the Watermelon variety are a wonderful surprise to behold when you slice through a seemingly pale white exterior.  Radishes are high in vitamin c and have a healthy dose of potassium.  Great for lowering blood pressure too!

Daikon radishes

I've also got some daikon radishes to eat.  These can be quite large.  They are delicious in any Asian style recipe whether it is a stir-fry (that's how I'll eat mine) or shredded in a salad or even pickled.  You'll find them quite mild compared to other radish varieties.

How does the food influence the pottery?  The light green and neutral colors of these root veggies is something I've enjoyed playing around with.  Of course, when you are coking, you need bowls, bowls and bowls!

crisscross bowls

For more radish recipes, click here

Food and Pottery

Thanksgiving is the ultimate food and pottery connection.  Choosing the best food to serve on your favorite pottery is one of the many joys of eating well and buying handmade.  Setting the table for a gathering can initiate talk about the upcoming feast and discussions like... "Where did you get this beautiful patter?' - tell me the story....

Here are some of the food and pottery connections I'm thinking about for my Thanksgiving table...

a perfect little plate for gathering an appetizer ... leaving another hand free for your holiday "spirit"

bowls for all the sides you'll be serving!

A platter for the turkey

a big bowl for stuffing...and my favorite!

choosing the best vase for a centerpiece bouquet of flowers

When the meal concludes and there are a mound of dishes still to be done: stop... sit.  Fix a warm cup of tea in your favorite handmade mug and take stock of all that you are thankful for this year.

Have a Happy Thanksgiving!

Shady Grove Sundries

"I always think of my customers using my bowls by holding one in one hand and and a spoon in the other hand, maybe sitting on the porch listening to the birds. That's what I do." says Licia Lucas-Pfadt.

Licia is a "part time" potter who lives in Montana and runs a guest ranch with her husband, children and a handful of assorted animals.  Don't let the "part time" fool you, she is a well educated professional with years of experience in clay. 

She believes "A piece made by hand holds the vibrations of its maker rather than those of the machine. When you surround yourself with things made by real people, you invite a tiny piece of each craftsman into your space." By doing this, you "begin your day with these pieces in your hand or by your side and your ability to find beauty in the rest of the day will strengthen." 

Licia is a gluten-free cook.  

She shares her recipe for gluten-free granola with us.

Mix together:

4 1/2 cups gluten free rolled oats
1 cup red mill gluten free hot cereal
1/2 cup ground or whole flax seed
1 tsp cinnamon

In another bowl mix together:

1/2 cup real maple syrup
1/2 cup honey
2 Tbs coconut oil
1 1/2 Tbs gluten free vanilla

Drizzle liquid over dry and toss. Bake on cookie sheets at 350 for 30 min turning as best you can half way through. Then add your choice of 1 cup nuts and 2 cups dried fruit.
 

"I am connected with food, from growing it 

to cooking it to eating it."

 

Visit Shady Grove Sundries on etsy, facebook and blog.  It will be worth the click!
Licia is also an etsy mud team member and a studio archives team member as am I.