Ok, here’s a peak of our first print from the Recommendations:Spring series. We’ve been in the silkscreen print lab for days, some beautiful prints will be posted soon 
. Stay tuned, there is more to come!
woot!
I was invited to make a meal for a dinner where the conversation topic was going to be wearable computing devices, which happened last night. What is a wearable computing device? It is something that looks like a piece of jewelry or an accessory that is actually a cell phone, pager, heart monitor, etc… It was all about beautifying technology, which is something I am all for.
I decided to make the meal about the opposite of what technology can be associated as (cold, disassociated) and go for a really tactile and personal experience with the food. I made a variety of dishes based on what I had found at my local market the day before. This included a sweet potato curry; a couscous, cilantro, green onion and lemon salad; sauteed kale with garlic, tamari, and sesame seeds over brown rice; coconut rice; fried plantains; roasted peppers; a carrot-ginger dressing, a citrus vinaigrette, a yogurt-curry dressing; fresh bread; vanilla-ginger pears; and a chocolate cake. The point was to make dishes where all six tastes (sweet, salty, sour, bitter, pungent, astringent) would be present, bringing the tasting experience to a well rounded and full place. When all of our tastes are stimulated, we are more satisfied with what we eat. (One of the reasons Thai food is so good is they focus on bringing in many of the tastes into one dish). This is something that I think about when I am making a meal, even for myself. I then labeled all the tastes that were present in that particular dish with little flags, the dressings and vinaigrette’s there to help round out what was missing, completing the taste palate. Each person at the table could then discern the flavors for themselves, thinking about what they liked, didn’t like, or how to combine flavors they had not thought of. The food turned out great and the dinner was a hit. Here are the dressing recipes, all from the lovely Debora Madison!
Curry-Yogurt Dressing
This dressing would be good on a variety of dishes including simple vegetable sides roasted or curried, fish, beef, chicken, a cold mixed salad or a side of sauteed greens. It is an incredibly versitle dressing that will add a lovely kick to any meal!
1 teaspoon extra-virgin olive oil
2 tablespoons minced ginger
1/2 cup chopped onion
2 large garlic cloves, minced
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole fennel seeds
1/4 teaspoon yellow mustard seeds
1 whole allspice berry
1 1/2 cups low-fat plain yogurt
3/4 teaspoon coarse salt
2 teaspoons fresh lemon juice
1 teaspoon sugar
Heat oil in a medium skillet over medium heat. Add ginger, onion, and garlic, and cook, stirring often until softened and beginning to turn translucent, about 9 minutes.
Meanwhile, process the cumin, coriander, fennel seeds, mustard seeds, and allspice in a spice grinder until finely ground. Place in a food processor, and add onion mixture, turmeric, yogurt, salt, lemon juice, and sugar; process until smooth. Can be refrigerated for up to 2 days. Makes 1 1/2 cups.
Citrus Vinegarett
This is great on any variety of green salad, but would also compliment many Asian dishes.
1/4 teaspoon finely grated grapefruit zest
1/4 cup fresh grapefruit juice
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon rice-wine vinegar (not seasoned)
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
pinch of freshly ground pepper
Whisk all the ingredients together in a nonreactive medium bowl until combined. use immediately, or refrigerate, covered, for up to 3 days.
Carrot-Ginger Dressing
This is a really bright and fresh dressing. Good on any and all mixed green salads and raw or cooked (roasted, sauteed, steamed) veggies.
1/2 pound carrots, juiced (1/2 cup juice)
1/2 cup reduced fat silken tofu
2 ounces ginger, minced (1/2 cup)
2 tablespoons rice-wine vinegar (not seasoned)
1 tablespoon tamari sauce
Puree all the ingredients in a food processor until smooth. Use immediately or refrigerate for up to 1 day.
Chocolate Cake with Chocolate Ganache Icing and White Chocolate Ganache center
Seriously, one of the best chocolate cake recipe’s I’ve found is right on the side of the Hershey’s Unsweetened Cocoa box, go figure!
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Chocolate Ganache Icing
1 bag (12 oz) of Giradeli semi-sweet chocolate chips
1 cup heavy whipping cream
Simmer the heavy whipping cream in a pan, until steam is rising off the surface of the cream. Add the chocolate chips, turn the heat to low and stir/whisk until the chocolate is melted. Transfer to a bowl to let cool completely, stirring every once in a while with a fork or wisk.
White Chocolate Ganache Filling
3 cubes white chocolate, chopped
1/4 cup heavy whipping cream
(follow instructions for chocolate ganache, see above)
Cheers!
This weekend I made my way out to the Oregon wine and seafood festival, held on the coast in Newport OR. I really had no idea what I was getting myself into. I thought wine and seafood? this should be a pretty chill experience, do some tasting, chat with local fishermen and vineyards. However, it turned out that it was not the simple gathering I had pictured but a ginormous party! People from all over the pacific northwest and all walks of life came together to celebrate this region’s abundance in wine and seafood. It was so neat to see so many different people celebrating food! I did get some good tastes of things, but it became more about the spectacle of the crowd once my hunger was quelled. While looking for some real seafood (not pre-prepared, Styrofoam wrapped, or in a Dixie cup) I couldn’t help but remember the unbelievable sites I saw at the Tokyo fish market when I visited last year. There really is no comparison as this was a festival and the fish market in Tokyo is a huge commercial industry. But it did make me a bit nostolgic for a glimpse of something real from the sea.
The Tokyo fish market was a fascinating spectacle and the most seafood I had ever seen in one place (I am literally surprised that there is anything left in the ocean after seeing this place). There were restaurants bidding on the best fresh fish, vibrant colors, textures, and just a lot of things going on all at once! I also had the best sushi I’ve ever tasted at this fish market. (Surprisingly, Tokyo does not have a sushi bar on every corner. I thought they’d be like how Starbucks are here or something!). Here are some pictures from it…
I’ve been working on this project for a couple of weeks and finished a few days ago but couldn’t post it because of the special few who are recieving it (hopefully today)! I put it in the mail as a suprise to people in my life whom I care about deeply but don’t necessarily tell them very often. On the lid I wrote a list of Things I Love About You and inside put my hand made chocolate truffles, butterscotch candies, salted caramels, and coconut fudge.
While making these sweet boxes, I was also exploring the history of sweet giving across history, time, and culture. In a book I am reading, Candy: A History of Sweet by Beth Kimmerle, talks about taste and memory. “Candy is with us at very special moments — we have candy at movies, we have candy at Easter, and we have candy at significant holidays like Valentine’s Day,” Kimmerle says. “People want those memories again, they want to be able to relive those days… They’re remembering their lives through candy.” This is true, but there are other factors that I rely on, especially in this project. I am a firm believer that food made with love tastes better, always. Smaller batches where one or two people’s creativity flows through their thoughts, down their arm, through the wooden spoon that is stiring, and into their finger that occasionally tastes the progression of the edible gift is what really makes something taste really good. Thus the preference for many people of a ‘home cooked’ meal, because one can usually taste the time and love put into what is inevitably nourishing them both body and heart.
Happy Valentines Day!
Fleur de Sel Caramels (Epicurious)
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel*
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Special equipment: parchment paper; a deep-fat thermometer
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
Chocolate Truffles (Martha)
Makes about 3 1/2 dozen
8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon liqueur, such as triple sec or framboise (optional)
Unsweetened cocoa powder, for rolling
Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.
This recipe for Butterscotch Drops produces a hard candy that has the classic butterscotch taste. If you don’t want to make the candy into drops, you can pour it into a greased 9×9 pan and break it into small pieces once it is set.
Butterscotch Candies
(Elizabeth LeBau)2 cups granulated sugar
2/3 cup cream
2/3 cup water
1/8 tsp cream of tartar
6 tbsp butter, cut into small pieces
1/2 tsp vanilla extract
Prepare two large baking sheets by lining them with aluminum foil and spraying the foil with cooking spray.
Combine the sugar, cream and water in a large saucepan over medium heat and stir until the sugar dissolves.
Add the cream of tartar and boil the mixture until it reaches 240 degrees (soft-ball stage). Add the butter and continue boiling until the mixture reaches 280 degrees (soft-crack stage).
Remove the pan from the heat and stir in the vanilla extract.
Using a very small teaspoon, carefully drop spoonfuls of the hot candy onto the prepared baking sheets. It is important to work quickly before the candy begins to set. The drops will spread, so leave a bit of space in between your spoonfuls. Continue forming small butterscotch drops on the prepared sheets until you run out of candy or it becomes too hard to work with. Allow the drops to set at room temperature, then lift them off the baking sheet. Serve immediately, or place them in an airtight container and store at room temperature for up to two weeks.
Coconut Fudge (see previous post The Best Fudge Recipe Ever)
The lovely Ms. Chelsea Fuss of the design blog {frolic!} has done a beautiful posting about my eating design studio, Taste Matters. We met a few weeks ago for a quick studio visit. I have been an avid reader of her blog for a long time and thought it would be neat to get her feedback about what it is I love to do. It was really fun, refreshing, and exciting to meet someone who genuinely appreciates everyday beauty and the little things that can make that happen (like her beautiful blog!) Thank you Chelsea!
Friday I had the amazing opportunity to make dinner for 30 with Agathe Snow and her sister Anne Apparu. They have been doing food events for the past several years under the name Chop Shop Delancey in Manhattan.
(Agathe (left) and Anne)
The dinner was based on the concepts of Yin and Yang. Yin foods are darker and cooler in color and temperature. They are the greens, blues, purples, and whites including cabbage, bok choy, white eggs, and popcorn. The Yin attributes are: expansion, upward and outward, vertical, darker, night, more mental, feminine, vegetal, winter, colder, lighter, wetter, Violet, Indigo, Blue, Green, and moon.
(yin foods)Yang foods are brigher and warmer such as sweet potatoes, carrots, squash, and apples. Yang attributes are: contraction, downward and inward, horizontal, lighter, day, more physical, masculine, summer, hotter, rougher, heavier, drier yellow, orange, red, and sun.
(yang foods)After going to a local produce market here in Portland, The Cherry Sprout, and gathering the an array of fresh foods, we separated the foods according to color. We then looked at the different piles and made up recipes by thinking of the combinations of flavors and textures, keeping the yin foods together and the yang foods together.
(Your Face Never Lies, the yin and yang of facial structure and how diet corresponds)
The guests were divided according to their facial structure as being more yin or yang and sat on corresponding sides of the table. There were placemats with our faces on them to mark our seats with the attributes that make each of us more yin or more yang. The Yin side of the table was set with only yin foods, bok choy and peanut sauce salad, sauteed greens in garlic, caramel popcorn, beer, purple potato salad, and kombucha. Since yin is darker, they had no candles or extra lighting and their plates were darker/cooler in color. They also were served ice in their glasses.
The Yang side of the table had a cajun pumpkin mash, stuffed delicata with apples, garlic, and the stalk of chard, lamb stew, polenta and corn, sweet potato fritters, wine, and hibiscus tea. There were candles as yang is bright and warm and the dishes were brighter/warmer in color. These foods were also all cooked, where the yin foods were mainly raw.
It was so much fun to collaborate with these amazing women, invent recipes, and rely on nothing but our senses for this cooking experience!
The Favorite is a series of meals I am doing with an individual and a person of their choice. They can choose anyone be it someone they know, don’t know, admire, love, is related, not related, dead or alive. I then take the design challenge to create a full sensory (all five senses are activated) experience for the participant and their Favorite who may or may not be present at the meal. Lacy chose her deceased grandmother, Joanne (above), as her Favorite meal partner. Her grandmother was young even in old age. She was a sensual woman who lived life to its fullest, loved vibrant colors, designer clothing, and good wine. One of her pieces of memorabilia she gave me was an old cookbook called Aphrodisiac Cookery.
In it were explanations of sensual foods, some reminiscent of certain body parts therefore thought to be stimulating such as apples, carrots, and nuts. I decided to bring this notion of food as sensuality into the cooking itself, lacing the meal with meaning. I made a carrot soup and zucchini stuffed with millet, kalamata olives, capers and tomatoes. The zucchini and carrots were both mentioned in her grandmothers book for their phallic appearance, the olives, capers, onions and garlic all have pungent tastes known to stimulate the blood and circulation. I also made a loaf of fresh spelt bread as a symbol of pure nourishment, as well as being a lovely compliment to the carrot bisque.
Spelt bread
makes 1 loaf
2 teaspoons fresh yeast
1 teaspoon honey
1.5 cups lukewarm water
4 cups white spelt flour
1 heaped teaspoon salt
Dissolve the yeast and honey in half a cup of water and leave until it begins to froth. Add 3 and a half cups of flour, the rest of the water and the salt and knead to a dough. Leave to rest for 10 minutes then continue kneading, adding more flour or water as required to make a soft silky dough. Cover with a damp tea towel and leave to double in size, approximately 1 hour. Punch down, form into a loaf and cover again with a damp tea towel and leave for half an hour. Preheat the oven with a baking stone to 445°F.
Bake for 20 to 30 minutes or until the loaf sounds hollow when tapped. Leave to cool for at least 20 minutes.
Carrot Bisque
(recipe inspired by Vegan with a Vengeance)
3 pounds carrots, peeled and diced into smaller pieces
1 large onion
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon curry powder
1/2 teaspoon salt
black pepper to taste
3 cups vegetable broth
1 13-oz can coconut milk
1 tablespoon maple syrup
In a stock pot over low-medium heat, cook the carrots and onions in the oil for 7-10 minutes to be brown but not burnt. Add the garlic, curry, salt, and pepper; saute for 1 minute more. Add the 3 cups of broth, cover and bring to a boil. Lower the heat and simmer for 10 minutes or until carrots are tender. Add the coconut milk and bring to a low boil. Turn the heat off. Blend half of the soup in a blender, return to the pot and add maple syrup. Serve hot.
Olive, Tomato, and Millet-Stuffed Zucchini
(recipe inspired by Vegan with a Vengeance)
1 medium sized onion
1 tablespoon olive oil
2 cloves garlic
1/2 cup millet, rinsed
black pepper to taste
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1 22-oz can crushed tomatoes
2 cups vegetable broth or water
4 medium-size zucchini, ends trimmed
1/2 cup chopped, pitted kalamata olives
1/4 cup capers
chopped fresh parsley for garnish
Saute the onions in the olive oil over moderate heat for 5-7 minutes. Add the garlic and saute 1 more minute.
Add the millet, herbs, spices, and salt; saute for about 3 minutes. Add the tomatoes with juice and vegetable broth. Cover the pot and bring to a boil, then lower the heat and simmer for 20 mins.
Meanwhile, prepare the zucchini: slice in half lengthwise. Place in a large saucepan cut side down, fill the pan with enough water to cover the zucchini halfway. Cover the pan, bring to a boil, cook for 5 minutes. Remove the zucchini from the water and place on a plate to cool. Once cool enough to handle, use a spoon to remove the pulp, chop up the pulp and reserve.
Preheat the oven to 350 degrees. Add the Zucchini pulp, olives, and capers to the millet mixture. Simmer for about 5 more minutes, until the millet is tender. Stuff each zucchini half with some of the mixture. Place in a baking dish and bake for about 20 mins. Serve warm.
All five senses were activated through this meal. The tactile was actualized through a “safety pillow” I made. Created from a vintage velvet coat, rose colored satin, and a piece of animal print silk, the pillow can act as a protective shield and something to hold. I kept the pockets of the jacket in the front for your hands to easily slip into. I chose the velvet, satin, and silk for their extreme touch ability, all evoking a softness and sensuousness that is also comforting. As Lacy found herself holding it, she told me that her grandmother used to own a coat just like this, affirming my choices for the materials used.
The sense of smell (as well as taste) was evoked through the fresh vanilla bean steeping in the bergamot tea, both smells Lacy had told me reminded me of her grandmother. Smell, touch, and sound were also active through the fire in the fireplace, the warmth, crackle, and smell of the burning wood all engaging the senses.
Something that I did not know was that her grandmother always had a fire in the fireplace going whenever she had people over so she was happy that I had one going for our lunch. In the background, I had my favorite Ella Fitzgerald album playing, hoping to evoke the calm sophistication that Ella and jazz tend to bring to a room. Lacy mentioned that along with a fire always going, her grandmother was always playing jazz music, Ella being one of her favorite singers.
The visual component, other than the food and ambiance, were through two screen prints I made. The prints were replicas of two of her grandmother’s designer scarves. I also screen printed an image of her grandmother from a photo of her as a young woman, onto the backs of the recipes I used in our lunch and on to the top of a box I filled with the vegan coconut fudge.
The experience was more rich and rewarding than I could have ever imagined. It is one thing to design an experience for someone, but it is another to do it for someone who’s relationship with food has been one of fear and hatred. To hear Lacy talk about her plunge into anorexia, how food and nourishment became the enemy, and the slow demise of her self-worth was as healing as it was painful. I feel honored to have been witness to this very real and very scary step she has taken towards health and absolutely applaud her for it.
Part of my process as an eating designer comes from inspiration in the kitchen (but where else? 
. When I am working through a particular problem or project, I find myself finding and trying new recipes as a way to let all five of my senses in on the action. It’s a lot to just ask only the eyes or hands to do all the solving, what if the ears, nose, or mouth had some great input? And they always do. So today while mulling over my the first project of a series I am doing for my thesis, I decided to make a Meyer Lemon Cake complete with lavender whipped cream. Meyer Lemons have been on the radar the past few weeks (thank you Food Librarian!), so I decided to dive into the collective unconcious and give them a try. This recipe is fantastic where the Meyer lemons are perfectly complimented by the slight acidity in the extra virgin olive oil. That’s right, there is no butter in this making it (at least feel like!) a bit healthier than just your average cake. Expect a moist crumb, a velvety texture, and a lemon filling that will make your mouth pucker in delight. And the lavender honey whipped cream was absolutely the best pairing for a topping, the warmth of the honey and the essence of lavender reminding the eater spring is not just a far away memory.
My Master’s in Fine Arts thesis I have entitled The Favorite. After having done several large scale events such as Pietopia or Uprooted, I have decided to take a more personal approach to the meanings behind food and the action of eating. The Favorite is a series of meals done with different individuals and a guest of their choice. The guest can be dead or alive, famous or kin, someone they know personally or do not know at all. The meal itself is determined on who the participants are, anything from breakfast to cocktails to a midnight snack. The aim of these meals is to explore the more intimate portrait of a community. All of my work starts with an immense amount of research. The design of each meal is my reinterpretation of who the participant’s guest is/was and what they are/were like through taste, smell, tactility, sound, and sight. The materials used in each meal, where the meal is held, and recipes that I create and/or find are all elements in the design process and play into the entire experience.
Now for that Meyer Lemon Cake recipe . Cheers!
For cake
2 tablespoons unsalted butter, melted, for brushing pan
5 large eggs, separated
3/4 cup sugar, divided
3/4 cup extra-virgin olive oil
1 tablespoon grated Meyer lemon zest plus 3 tablespoons Meyer lemon juice (see Cooks’ note, below)
1 cup cake flour (not self-rising)
1/2 teaspoon salt
For filling
1/2 cup plus 1 tablespoon sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon grated Meyer lemon zest plus 3/4 cup Meyer lemon juice
1 large egg yolk
1 tablespoon unsalted butter
For lavender cream
1 1/2 cups heavy cream
3 tablespoons mild honey
1/2 tablespoon dried lavender blossoms
Make cake:
Preheat oven to 325°F with rack in middle.
Invert bottom of spring form pan and lock on side. Brush pan with melted butter, then chill 2 minutes to set. Line bottom of pan with a round of parchment paper, then brush pan and parchment with another layer of melted butter and chill 2 minutes more. Dust with flour, knocking out excess.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until pale and thick, about 3 minutes. At medium speed, beat in oil and lemon zest and juice until just combined. Sift in flour and mix at low speed until just combined.
Beat whites with salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add remaining 1/4 cup sugar a little at a time, beating, and continue to beat until whites just hold soft peaks. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Transfer batter to springform pan, smoothing top, and gently rap against counter once or twice to eliminate any air bubbles. Bake until golden brown (top will crack slightly) and a wooden pick inserted in center of cake comes out clean, 40 to 50 minutes. Cool in pan on a rack 10 minutes, then remove side of pan and cool cake to room temperature, about 1 hour (sides will cave in a little).
Make filling while cake cools:
Whisk together sugar, flour, and salt in a small heavy saucepan, then add lemon juice in a slow stream, whisking until combined. Bring to a boil, whisking constantly, then simmer, whisking, until thickened, about 3 minutes. Remove from heat.
Whisk yolk in a small bowl, then add about one fourth of lemon-juice mixture, whisking vigorously. Whisk into remaining lemon-juice mixture and gently boil, whisking, 1 minute. Remove from heat and stir in butter and zest. Transfer filling to a bowl and cover surface with buttered parchment paper. Chill until cool, at least 30 minutes.
Make filling while cake cools:
Bring cream, honey, and lavender blossoms just to a boil in a small saucepan, then remove from heat and let steep, covered, 30 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids, and chill lavender cream, covered, until cold.
Assemble cake:
Invert cake and discard parchment. Cut cake horizontally into 3 even layers with a long serrated knife. Transfer 1 layer, cut side up, to a cake plate. Lightly whisk filling to loosen, then spread half of filling evenly over cake layer on plate, leaving a 1/2-inch border around edge. Place a second cake layer over filling and spread with remaining filling in same manner. Top with remaining cake layer, cut side down, pressing gently so that filling is spread to edge of cake.
Just before serving, beat lavender cream with a whisk until it is thickened and barely holds soft peaks. Dust cake with confectioners sugar and serve with lavender cream.
The book and print edition, titled Recommendations: Winter, is finally complete! Here is the blurb about the print series:
Imagination can make any situation better.
This is the theme behind the fifteen prints recently made by the artist collective Creative Force for Efficiency and Morale based in Portland, OR. In a limited, hand silk-screened edition, Recommendations: Winter takes the viewer through the average day in one person’s life, highlighting resourceful habits and creative gestures that help maintain morale and keep the fun in otherwise mundane tasks. Recommendations: Winter embraces frugality as a way of life and pays homage to the power of imagination to transform everyday experience.
The new Etsy shop, called Plain Made Design, is open and ready for business. There, you will find all fourteen hand-made silkscreen prints for sale.
Below are images of Recommendations: Winter‘s printed edition and recipes. Cheers!
LEFT OVER BROWN RICE CEREAL
1/2 – 1 cup cooked brown rice
1/4 – 1/2 cup milk, soy milk, or almond milk
2 tablespoons honey or agave nectar
1 teaspoon cinnamon
dash of cloves, nutmeg, and/or cardamom
1. Place the cooked brown rice in a small saucepan or microwaveable bowl.
2. Stir in milk, honey, and spices and heat until the milk and rice take on a creamy consistency, stirring frequently.
3. Sprinkle some of your favorite granola on top and serve.
You can use these next two recipes to “stack” your oven (as the book says!) to conserve time and energy!
PERFECT BREAD LOAVES
1 teaspoon active dry yeast
2 cups warm water
4-5 cups unbleached all purpose flour
2 teaspoons salt
1 egg, beaten & mixed with a tablespoon of cold water
1. Preheat the oven to 450 degrees. In a small bowl dissolve yeast in a 1/2 cup warm water. Stir with a fork. Set aside for 10 minutes.
2. Combine the flour and salt. Add the yeast mixture, and stir in the remaining 1 1/2 cups water. Mix the dough until it is sticky enough to knead. On a lightly floured surface, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour.
3. Punch down the dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer the loaves to a lightly greased baking sheet or use a baking stone, let rise until nearly doubled.
4. Brush the loaves with the egg water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 cups of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes, and them lower the temperature to 400 degrees and bake for 5-10 minutes more, until golden brown. Remove from the oven and cool on a rack before slicing.
WARM UP THE WINTER STEW
2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15 oz. can diced tomatoes
1 tablespoon canned chipotle peppers
1/2 cup chopped fresh cilantro
1 15 oz. can butter or black beans
Tortillas
Plain yogurt or sour cream
1. Preheat the oven to 450 degrees.
2. Peel the potatoes and cut into 1 in cubes. Stem and seed the peppers and cut into 1 in pieces. Peel the onion and cut it stem end to root and end into thin wedges. In a bowl, toss the vegetables wit the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes,. until the sweet potatoes are tender but not mushy.
3. While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2 to 3 quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.
4. A few minutes before taking the dish out (3-5 minutes), place the tortillas in the oven to warm. Serve the stew in bowls topped with yogurt or sour cream and the warm tortillas on the side.
1) Identify a landscape near you that you think should be “edible-ized”. Chances are that you won’t have to look far. Start with your own yard, neighborhood, or child’s schoolyard. Then, why not ask your elected officials at the state and local level to lead by example. The Governors of Maine, North Carolina and New York are already eating from gardens planted at their official residences.
2) Sign the “White House Food Garden Petition” which they will deliver to President-elect Obama along with a diverse collection of heirloom seed packets.
3) Contact President-elect Obama’s transition office directly here. Tell him you’d like him to replant an organic garden on the White House lawn. There’s an opportunity to attach a photo to your request. You can grab one here.
4) Join this campaign and website. Use their site to share your stories of edible landscapes you’re creating, planning, or already eating.
5) Join their Facebook Cause
V is for Victory in our choices, methods and empowerment through food!
