Cooking the Season: Stuffed Pumpkin

I love the colors of this season! Reds, oranges, yellows - they're beautiful in the trees and in the food. When I was still at Virginia Beach, I started seeing the glorious and beautiful bounty of the Fall season at my favorite little farm stand, and I brought some of it back with me in the form of beautiful orange, green and white pumpkins that contributed to this cozy dish. I needed something to add to a studio pot luck, and I really wanted to use one of the colorful pumpkins as a centerpiece to my dish. Here's what I did:

First I dry roasted some poblano peppers, carrots, fennel, parsnips, sweet potatoes and garlic with a generous sprinkle of turmeric and cumin. 

While they roasted, I saute-ed shallots with crimini and shiitake mushrooms, 

then added some corn I cut off the cob and torn pieces of kale (with a little salt and pepper). 

I put the lid on and let everything steam in the mushroom juices until everything was tender, and when the veggies were roasted tender, I tossed those in as well.

Then I realized I had some of Rosetta's Peanut Butter Tofu, and I roasted that up and added it to the veggies.

I picked the gorgeous white pumpkin for my cooking and serving vessel. I cut a lid, scooped out the seeds (they'll be cleaned and roasted later), and based on a suggestion I saw on another blog, I grated a bit of manchego cheese in the bottom of the pumpkin, to help keep it from seeping out the bottom when it cooked.

I filled the pumpkin with my roasted veggie mix, put on the lid and put it on a baking sheet in a 400 degree oven. I baked it until it was darkened and tender. The lid started to get a little over-browned, but I had an aluminum pie plate that covered it perfectly for the last 30-45 minutes of baking. All together, it was in the oven almost 3 hours.

Results - gorgeous, delicious, comforting tastes of Fall!

And what was left in the pumpkin after the dinner was mixed with some cooked quinoa to make a perfect filling for some roasted poblanos the next day! 

Sandbridge Tomato Stacks

I'm spending the waning summer weeks (I know it's officially Fall, but it still feels like summer here for the most part!) at Virginia Beach cooking for an eclectic group of very appreciative musicians, and I am fortunate to have a most excellent produce stand (Cromwells Produce) within reach to help me plan meals. I have a basic plan of "fish, veg, salad, bread, dessert" for each day, and the good folks at Cromwells make specifics easy by offering up a lovely array of seasonal goodies from the adjacent farm. Gorgeous green beans, tomatoes, squash, kale, sweet potatoes, onions, poblano peppers and more make appearances on the dinner menu. And I also make fun nibbles for "happy hour", and while pondering aloud what I should do to take advantage of the incredible tomatoes, Elizabeth at Cromwells gave me the idea for a Tomato Stack, which I translated to fit my group.

Prep for "baked not fried green tomatoes"

Each week, there's a different group of people, and within each week, there are folks who have various allergies, sensitivities and/or food preferences. I want happy eaters, so I do what I can to make dishes that everybody can enjoy. Sometimes there are a few alternate choices when a main dish can't be totally converted, but I was able to make versions of this app to suit everyone this week. I'm listing the recipe as I made it, with notes on possible substitutions. It was a huge hit, and will make appearances in various forms as long as the tomatoes hold out while I'm here! When I made this last night, a lot was "eye-balled" in quantities and proportions, and it was made to feed 26. What I have below is an attempt to bring it down to "serves 6", but in lieu of exact measurements, I may use proportions and/or suggestions. I'll refine once I make it with pen and paper in hand. :)

Sandbridge Tomato Stacks

Tomato Stack

(serves 6 ... ish)

Preheat oven to 425 F.

6 medium/large green tomatoes
6 medium small red tomatoes (I was able to use a gorgeous tiger-striped variety)
1 cup gluten-free bread crumbs (of course if you're not gluten free, you can use regular Panko)
Salt
Cayenne Pepper
Dried Basil leaves
Dried Parsley leaves
3 Duck eggs, or 4 regular eggs, lightly beaten
1/2 cup coconut milk (or 'milk' of your choice)
Soft Goat Cheese
Kalamata Olives, halved

In a wide rim bowl, whisk 'milk' into beaten eggs. In another small bowl, combine bread crumbs with salt, cayenne (both to taste) with a generous sprinkle of dried basil and parsley.

Slice green and red tomatoes into approximately 1/4" slices. Lightly coat a baking sheet with canola or coconut oil spray. 

One by one, dip each Green Tomato slice in egg mixture, then into bread crumb mixture, coating both sides. Shake off excess, but keep well coated and place on the oiled baking sheet. Bake at 425 about 15-20 minutes, or until crumbs are beginning to brown. Remove from oven and let cool.

Assemblage:

On top of a baked green tomato, place a small dollop of goat cheese, then a slice of red tomato. Lightly sprinkle with coarse sea salt. Place another very small dollop of goat cheese* and then place 1/2 kalamata olive on top. Continue with the rest of the tomatoes, then when assembled on your serving tray, sprinkle dried basil and parsley over the whole tray. May be made ahead, refrigerated and brought out to room temp before serving.

*You may notice in the picture, that the olive is secured by a green dollop. Here at the beach, I made an Avocado/Spinach/Artichoke heart dip the night before, and used it to secure the olive. That recipe is not included as I really have to make it again before I can even remember everything that went into the bowl!

Ruckus - asst. mgr. at Cromwells

Pig Out at Cúrate!

Anyone who knows me knows about the little piggies, and how much I love them. You also know how much I love the client who sells them, Cúrate!

They have featured the piggies, and me, on their current blog in a lovely and detailed chronicle of the pig-making process, which you can get to by clicking on their name above or the images below, reprinted with their permission. 

A pig holding toothpicks for tapas dinner at Cúrate.
Photo courtesy of Instagram.

Lori Theriault with Cúrate pig toothpick holders.

Lori throws the pig bodies on her pottery wheel.

Pig bodies, air-drying.

Pig legs and ears are attached by hand.

Pigs drying before their first kiln firing.

Lori saves space in the kiln by firing pigs inside mugs.

Lori's assistant Tamsen, aka 'Exec. VP of Porcine Affairs', applies
iron oxide to the pigs. 

Pigs loaded in for the second firing, the "sauna after the mud bath".

The finished product! Each pig is unique.

Pigs are boxed up, ready to travel to Cúrate and beyond!

It's Big Crafty Time!

I don't get out to do shows much anymore. I love getting to chat leisurely with folks about my work and watch them find pieces they love - not something I get to do when I'm not in the gallery. It's fun, but it's exhausting, and happily my own gallery keeps me busy filling inventory, plus I have an eclectic mix of clients that grace me with many opportunities to design and make new work. 

That being said, The Big Crafty is a really, really fun show. Plus, it's here in my town, and a lot of other artist friends who I don't get to see much are likely to be in the show or attending the show, so it's a win all around. I get to see friends, plus spend the day chatting with folks about my work. 

Conversation Plate by Holly de Saillan

This year will be a bit different in two ways: my usual cohort and table partner, Holly deSaillan (clay & mosaics by Holly de Saillan), will be at The Big Crafty, but she's filling her own entire space this year, and I can't WAIT to see her new work! I'm still happy filling half a space, so I was thrilled when Angelique Tassistro (Fly Coop Studios) agreed to apply with me and share the space. And even better, we're right next to Holly!

Olive Dishes by Angelique Tassitro 

The other difference this year is that I'm taking the opportunity to try some new designs out on my work that I bring to the show. To keep myself from going too crazy, I limited myself to drinking vessels - in fact that's all I'll have at this show: mugs, tea bowls, tumblers and cups. I'll have a few of my current designs, but I'll also have a larger grouping of sgraffito and relief-carved pieces in new designs. Some will enjoy their fun at The Big Crafty and happily retire, but some will find their way into other facets of my work.

New work, new glaze, new firing fun!

I hope you'll come by and check it out - you'll only find it at The Big Crafty, or you'll have to wait and see if/how it shows up again!

The Big Crafty is on Sunday, July 12 from 12-6pm in downtown Asheville at the Asheville Art Museum. Vendors will be outside and inside, and you'll find me and Angelique inside, on the lower level, at space #48.

200 Mug Challenge!!

We're making 200 mugs to celebrate the first firings of the Kazegama Kiln, and if we can get 200 donations at the mug level on our Kickstarter, we'll pretty much be able to build this kiln!

And, 200 mugs will find happy homes - if you'd like to be one of them, please check out our Kickstarter. The firings will be in early Fall, so this is a great way to make some early holiday purchases that will be very special and treasured gifts!

Kazegama Kickstarter

We're in our fourth year at The Village Potters, and each year, our galleries, working studios and Teaching Center have continued to grow. Our galleries now include three showrooms, and our working studios hold the full time studios of six Resident potters and two studio assistants. Our student body is up to about 35, with many of the students are looking for ways to continue to study with us as they expand their skills and even prepare for a professional career themselves. 

To that end, we're growing to meet the needs of more visitors, new accounts and new students. We'll be expanding into another 2000 sq ft at the end of the year, and we're in the process of launching a new Independent Study & Mentoring Program. This invitational program will allow 1-2 year study for students wishing to sharpen their skills for their own pleasure or to develop a portfolio for professional use. Regular mini-workshops, mentorship, critiques and even exhibit opportunities will be available for participants. If you happen to be an interested artist, you can get more information by emailing 'info' at 'thevillagepotters.com' and asking for an Application to the IS/M Program.

And that's not all! We're also expanding our fire power by making plans to build a 'wood-influenced' Kazegama Kiln. This small kiln will allow us to fire in reduction with gas, and then add wood ash and even soda ash into the environment to create wood-fire effects while allowing us to fire within city codes. By building the kiln on a trailer, we also have the ability to protect it from any rising tides, as we're in the flood plain, and we will also be able to travel with the kiln to conduct workshops at other locations. 

The Kazegama Kiln

Because we have been so fortunate to have so much support from our community of friends, family and collectors, we are asking for help in building this segment of The Village Potters. We have established a Kickstarter Campaign for the Kazegama kiln, and with your support, we will be able to have our first community firings by the end of the summer, and have it fully functioning for the first class of participants in the Independent Study and Mentorship Program! 

And your donation will garner you any number of lovely rewards from each of The Village Potters. Some are available in the classic glazes you already know and love, and some are planned for the new kiln. And each and every donation comes with our deep and sincere appreciation. "It Takes a Village" is a fond refrain often heard around the studio, and we've done so much with our Village, we thank you for what has been and we thank you for what is to come!

Check out our Kickstarter Campaign, and Thank You!

Quickie Frittata

A quickie post for a quickie breakfast promised for a friend who keeps asking for some sort of recipe.

Eggs are such a great vehicle for all sorts of meals, and with relatively small amounts of extra ingredients, can serve 1-10 a very satisfying meal.

Today's quickie with what was on hand. As always, feel free to use this as a template and mix and match your own favorite 'on hand' ingredients:

Quickie Frittata (serves one hungry, two with toast/fruit, etc.)

Preheat oven to 350 degrees.

2 slices uncooked bacon, chopped
1 clove garlic, finely chopped
About an inch size piece of onion, finely chopped
1 small carrot, finely diced
3 leaves of kale, stem removed and finely sliced
3 broccoli crowns, chopped up
Small chunk of Pecorino Romano, finely chopped
2 duck eggs (= xl eggs)
More Romano for grating
Salt/Pepper
Fresh or dried thyme leaves - to taste.

Heat a small cast iron pan over medium-high heat. Add the chopped bacon and let cook until just about as crisp as you would normally cook bacon.

Add onions, garlic and carrot and cook to soften. Salt and pepper lightly. When veg is softened (about 2 minutes), add the broccoli and kale and continue to cook, stirring occasionally, to soften green veg.

Beat the eggs in a bowl, add chopped pecorino, dried thyme if using dried, salt and pepper to taste and just a bit of water. Evenly distribute veg in pan, and pour eggs over as evenly as possible. If using fresh thyme, sprinkle on top and quickly grate a bit more Pecorino on top. 

The time it takes to do that will get the bottom nicely cooked. Place the pan in the pre-heated oven and let it cook until the eggs puff up slightly, 3-5 minutes depending on how soft or firm you like your eggs. 

If you're not so hungry by the time it's done that you eat the whole thing, leftovers are quite nice as a snack straight from the fridge, later.