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palate palette plate 9 25 2013 rust belt ode it s a funny thing returning to the place you grew up time brings inevitable change separation tinges the familiar with a slightly foreign hue you feel suspended in a strange limbo being both out of place and at home at once but inside that space dwells the opportunity for new appreciation a chance to pause and refocus your perspective you see things differently each time you come around becoming aware that both you and this place are alive evolving bonded by a shared root growing in different directions but vines forever tangled cleveland oh during a recent visit i spent a lot of time downtown and felt a particularly heightened sense of things i had long taken for granted or perhaps failed to ever notice in a meaningful way the patina of its bridges a vestige of the city s steel driven past the way that massive barges still navigate the crooked cuyahoga with a confounding nimbleness the riverfront lined with charming history studded buildings aching for a revival the food market that i trolled as a kid with its heckling fruit vendors its rows of kielbasa pig heads eastern european pastries the urban growth literally sprouting by way of city farming initiatives the neighborhood sidewalks littered with midwestern autumn there s an authenticity to the place a loyalty a forlorn beauty a sense of community that s rooted in rust belt strength and scorned sports teams and lake effect 271 comments 9 19 2013 water a statement sketches you can t trust water even a straight stick turns crooked in it w c fields water a capricious substance lacking consistent shape or color both reflective and transparent equally strong and still mirrored on its surface the physical loses its materiality shifting instead into an amorphous mess of melted colors patterns are built upon transience arrested for an instant before flowing into endlessly new designs this fickle reality fascinates me as an artist compelling me to create photos and paintings that expose a glimpse of the physical world through a liquid lens work that evades a singular reading instead slipping between solidity and fluidity representation and abstraction despite being frozen within a moment the images resist any one fixed point or form a chance to rest escapes the eye which instead skims the surface riding the moments of flow ambiguity manifests as one path flows into another tributaries feeding off each other floating sinking merging repeating what is seen less important than the inexhaustible process of seeing it above a collection of photo sketches for canvases unborn 12 comments 8 04 2013 a glimpse of july a bbq sauce summer is an unrelenting spell of bounty from the soil from the sea it s a time where you find yourself up to the gils in edibles so fresh all they require is a little finesse typically nothing more than a little salt and olive oil to make them sing sometimes you just want to eat herbs by the handful you start feverishly making preserves because you know you won t find blueberries this good in november it s a time when i most lament my lack of a grill all i want to do is toss everything onto an open flame so i have to improvise to satisfy that taste of summer burgers on an indoor pseudo grill don t live up to their charcoal tanned counterparts but five hour low and slow cooked pork shoulder now we re talking and when that molten meat is doused in a bourbon spiked barbecue sauce you ve got some serious finger licking summer cookout fare and hey you can still eat it outside even if you didn t cook it out there pulled pork with bourbon bbq sauce adapted from the boys club for the pork 1 pork shoulder or pork butt about 3 lbs 1 2 cup brown sugar 1 tbsp salt 1 tbsp white pepper 2 tbsp smoked spanish paprika 1 tsp cumin 1 tsp mustard powder 1 tsp garlic powder 1 tsp dried oregano for the barbecue sauce yield about 2 cups 1 cup tomato ketchup 1 3 cup brown sugar 1 4 cup worcestershire sauce 1 tsp mustard powder 1 3 cup bourbon 1 8 cup pure maple syrup 1 8 cup apple cider vinegar 1 tbsp tabasco sauce combine dry rub ingredients in a bowl and massage well into pork shoulder cover and place in refrigerator for at least 5 hours preferably overnight remove pork from refrigerator 1 hour prior to cooking preheat oven to 250 dgf heat cast iron skillet over high place pork shoulder in pan and until it is brown on all sides cover skillet with aluminum foil and place in oven cook for 4 5 hours until pork is falling off the bone if boneless you can tell by probing with a fork meanwhile make the bourbon barbecue sauce combine ingredients in a medium pot and bring to a boil reduce heat and simmer for 30 minutes until thickened allow to cool and store in refrigerator until ready to serve when pork is done remove skillet from oven and place meat in a large bowl let rest for 10 minutes then use two forks to shred the meat into strands add about 1 cup of the barbecue sauce and toss with pork serve with buns slaw and extra barbecue sauce 6 comments 6 29 2013 summer sketches sketches i ve been cooking sans recipes a lot lately so i apologize that i can t offer precise measurements but nonetheless want to give you a jumping off point for the photos above trust in the ingredients they will guide you from top to bottom watermelon fontina melts with dill i have a thing for grilled watermelon and since broiled cheese makes everything better the pairing was only natural the simple summery appetizer dessert snack side lends itself to a range of cheese and herb combos get creative with it heat broiler slice watermelon into wedges top with sliced fontina cheese and freshly chopped dill broil until cheese is brown and bubbly about 8 minutes spaghetti alle vongole one of my favorite quick weeknight meals literally like 6 ingredients clams white wine garlic olive oil pasta herbs if you like shellfish and spaghetti this one must be in your arsenal recipe adapted from tasting table diablo granola my approach to granola is based on a rough framework but infinitely variable i rarely make it the same way twice and don t really measure so i urge you to experiment with ingredients and amounts til you hit your stride with it i m currently obsessed with adding cayenne to my batches i love the hit of heat amidst the sweet roasted crunch but if you re not a fan of spicy granola this recipe is just as good without in a large bowl combine several cups of oats with a combination of nuts and seeds feel free to use whatever varieties you prefer i happen to like a combo of dry roasted pepitas sunflower seeds crushed cashews chia seeds and quinoa for this particular version i also like to add some ground flaxseed and unsweetened coconut flakes sprinkle dry ingredients with a spice combo of cinnamon cardamom paprika cayenne and a dash of salt start easy on the cayenne you can taste and add more gradually stir dry ingredients to combine add a heavy drizzle each of olive oil molasses and maple syrup i probably use about 1 4 cup of each but don t take my word for it you may need to taste and adjust to preference stir to coat evenly bake at 290dg f for 30 minutes stir and bake another 10 15 until golden brown you can skip the mid bake stir and your granola will be clumpier let cool completely before serving storing lemony cumin pinto dip with caramelized onions this was the result of a pantry fridge purge and proved to a be a winner great alternative to hummus if you want to switch up your legume dips heat olive oil in a skillet when hot add 1 sliced vidalia onion and cook over medium heat until caramelized in a food processor combine 12oz pinto beans drained and rinsed with freshly chopped chives dill and parsley add a few teaspoons ground cumin zest of 1 lemon juice of 1 2 lemon and several glugs of olive oil process until smooth season with salt and pepper and adjust flavors as needed top with caramelized onions and serve with chips or pita 12 comments 6 01 2013 crispy chickpea and dill barley salad last weekend i went to a barbecue and aside from the 40 lbs of ribs gracing the grill one of the dishes that stole the show was a chickpea and green bean salad created by my esteemed colleague alison roman a simple ode to the season kissed with just the right amount of fresh dill it s one of those dishes that arrests your palate with its flavor here i riffed on the concept adding grilled fennel and snap peas to my salad tossing in some barley to bulk it up and rendering my chickpeas crispy for textural interest i anticipate i ll be playing with this theme quite often this summer chickpea and dill barley salad with grilled fennel snap peas 3 cups mixed greens and herbs 1 1 2 cups cooked barley 1 can chickpeas drained and rinsed 2 3 cups snap peas 1 fennel bulb 1 4 cup or more freshly chopped dill juice of 1 2 lemon olive oil honey ground ginger salt and pepper heat grill to medium high alternatively turn on broiler if using oven wash fennel bulb and remove fronds and top stems slice along the vertical into about 1 4 inch slices keeping the base in tact season both sides with salt and pepper and drizzle with olive oil wash snap peas pat dry and drizzle with olive oil grill or broil fennel and snap peas separately until charred slightly fennel will need several minutes on each side snap peas can be tossed periodically to ensure an even char set aside and when the fennel is cool enough to handle chop it roughly spread rinsed chickpeas onto a sheet pan and put under the broiler for about 8 10 minutes until brown and crispy give the pan a shake halfway through cooking for the lemon ginger vinaigrette juice 1 2 lemon and add a drizzle of honey and 1 2 tsp ground ginger whisk with olive oil until preferred taste consistency is reached i like a 1 1 ratio of lemon juice to olive oil season with salt and pepper in a large mixing bowl combine 3 cups mixed greens and herbs and about 1 1 2 cups barley i had some grain already cooked but should you be starting from scratch you ll need about 45 minutes for the barley to cook farro or another toothsome grain could be a great alternative here add in the grilled fennel and snap peas crispy chickpeas and about 1 4 cup or more freshly chopped dill drizzle with vinaigrette season with salt and pepper and toss let sit about 5 minutes garnish with more dill as needed and serve 8 comments older posts home subscribe to posts atom about portfolio recipe index press mentions frequent stops twitter instagram tastespotting pinterest search blog design content by alaina sullivan simple theme powered by blogger