A Creative Spirit - Ron Miller Pottery

Woodstock, seems to be the ground zero for creative spirits.  And so it was for Ron Miller, who in 1996 took a little pottery class in the famous town.   From that first introduction, he was bitten by the pottery bug.  So inspired by the art form and the work of local potter Nancee Meeker that he asked her to teach him.  At first, the answer was no, but somehow her potter’s wheel did a 360 and she agreed to mentor him.  Fortunately for all of us, because Ron has started his own pottery business, Miller Pottery HVNY.

Ron has always had a spirit full of creativity but like most of us needed to find a way to pay the bills with a ‘regular gig’.  That gig for 25 successful years was the high stakes NYC restaurant industry as a GM, Maitre d’ and Wine Director/Sommelier.  Alas, the creative itch keep scratching and it was time for Ron to spin back to the love that inspired him so many years ago.

I first met Ron over a decade ago during his restauranteur career.  He has always been a consummate professional in all he takes on.  His attention to detail, deep knowledge and commitment to any craft all funnel into a man who always brings his best.  After years of seeing pottery all over his home, it came as little surprise that this would become his creative outlet and new business venture.

Ron’s style follows a few different paths. As an admirer of Matisse’s cut outs, some of Ron’s work incorporate interesting overlays which pay homage to the that style.

Another route is simplicity.  As Ron mentioned to me, he tries to adopt his friend, Alex’s mantra of “Dare to be simple.”  Which seems simple, when in fact, restraint is not always the easiest path to follow.  Ron seems to have gotten the knack.

Creating streamlined and clean shapes with simple swirls of color. Simplicity at is best.

Lastly, allow the clay to guide him, letting it take the form and shape it wants to become.

Earthy and organic shapes

He uses a low fire earthenware clay for his carved and sawdust, smoked pieces while stoneware clay is employed for his ‘fun and functional’ work.

Like any artisan workmanship, it takes time and effort and in this case, a true spinning with love.   The process of ‘throwing a shape’, then trimming the clay, then carving and applying a Terra Sigilata.   Adding stains, firing it in the kiln, glaze then re-fire.  Well, you get the picture.  Passion, care and love is required.

It is a process that is quite literally grown from the earth and is a reflection of the artist himself.  Deeply committed, pure and simple, fun and functional.

You may all remember seeing some of Ron’s pottery in my Clams, Clams, and more Clams post.  I use a set of his small bowls for my prep work known as mise en place (French for everything in its place).  Whenever I’m cooking I cut up, prep all my ingredients and place them in small bowls.  The ones that Ron created are perfect as the sizes are varied which is ideal for various different amounts needed in any recipe.

Juan Carlos and I also have several on Ron’s bigger and more decorative pieces in our home.  Some have been gifted to us and others we have purchased with great glee.  I am a huge fan of giving gifts that are unique and Ron’s pottery lands squarely in that category.  Please check out his pieces on the site.  They make ideal gifts for the holiday season. Ron is continually adding pieces to his website, so If you don't immediately see some of the pieces featured in this post and are interested, please contact him directly via the rwm210@gmail.com.  

The Art of a Charcuterie & Cheese Platter

As the holidays come barreling down the highway, ideas for what to serve are top of mind. With all the hustle and bustle, a good way to fill the table, fill your guests and keep sane during the season is to offer up a beautiful, bountiful charcuterie platter as part of your appetizer/cocktail hour.  There are many ways to stack up all your meats, cheeses and other nibbles, but a tried and true method is have a wide selection,  keep like items together and spread the color around for visual impact.  

Sure, there are plenty of other rules like; offer 3 different types of cheese (cow, goat, sheep). Or one should be hard, another soft, one should be mild, one should be strong, blah blah blah.  Joking aside, these are some decent guidelines. But your own instinct and good judgement are the very best rules to follow.

I say, buy and serve what you love and what you think your guests will enjoy. Sometimes I serve four cheeses. Sometimes three or five.  There are no hard and fast rules but I will share some of the tips that my heart follows, and thus do my platters.  

• I like to offer up a 'palate party'. Put forth different items that will excite all the sensory notes on your tongue. Cheese and meat for the savory elements, fruits both fresh and dried for sweetness, nuts or chick peas for crunch, olives for a salty bite. You get the idea.

• Use bowls for smaller items. They contain them plus create height giving the platter a bit more interest.

• Add fresh items like vegetables or greens

• Include small spoons or forks so guests can easily pick up food

• Arrange each item in groupings, either neatly and orderly or nicely bunched together

• Be colorful. Spread the hues around so that similar colors aren't next to one another.

• Fill your charcuterie platters chock full of goodies. Depending on what you have available and how you want your guests to feast should determine what goes on your platter. Pull out what you have and see if it's the right mix.

• If it may seem overwhelming, then place all your items on the board to help provide a visual sense.

Using fruit of the season is a wonderful complement to cheese. If your cheese, meat and fruit choices feel like they are all in the same color scheme, tuck some herbs or greens on the edges for some visual anchoring.

Let's build a platter.  

Here is 2 types of dry cured sausage, 3 types of cheese, Marcona almonds, olives, dried apricots, gluten free crackers and short bread sticks.

Filling the bowls.
For some small items like nuts, you can snuggle them up to another offerings. However, I find that items with liquid, like olives, are best contained.  Once I have one small bowl, then I usually like to add another for balance. Also, a suggestion is to stay within a color scheme when choosing vessels.  I have presented my platters with and without bowls.  It's just how the mood hits me.  Design at will.

Create Height:
For more visual interest, place a big hunk of cheese then arrange the cut pieces around it.  This creates structure and height but also shows your guests the cheese in its original state.

Make it Easy to Eat:
When presenting cheese and meats, I prefer cutting each one so they are readily available for guests.  They can just pick up a few pieces and go.  I have noticed that trying to cut with all the other items on a platter can be difficult. For cheese, I look for the natural and most logical way to cut a particular cheese.  Each one has its own best way to present it.  Some are better in big chunks while others work beautifully in elongated triangles. Much like people, we come in a myriad of shapes and sizes but all mingle together.

Presentation:
Keep cutting and placing and building up your board.  Place items around and see how they feel in the space. They can always be shifted around.  You can't make a mistake.

Build it up:
Keep at it until you get it just the way you want. Generally, I just go with the flow.  Insert here, augment there to create a platter that looks appealing and complements my other appetizer offerings.  My suggestion is play around until you get a sense of how the meats and cheeses and fruits and other snack-ables like cozying up together.  

If you are wondering what these tiny round nuggets in the center bowl are, why those are my Spicy Chick Peas that make a perfect addition to a platter or alone for cocktails.

When it comes to dry cured meats like Prosciutto or Serrano ham, you can rock and roll 'em up. 

Serrano ham

Other times, they are best when gathered to make little bunches.

Other dry cured meats can be folded or curled like trumpets for a tidy look.  I think it's the uniformity that makes it appealing and appetizing.  

Now that you have the basics, here are a few other tips plus other platters I have created in the past to get a sense or arrangement.

I am an equal opportunity employer when it comes to my serving ware.  So I like to put into play a variety of shapes and sizes when I build my platters. Incorporating the shape of those boards/platters helps to paint the picture of the final layout.  If you have curves (like I do...) embrace them, work with them and arrange your items
in a circular fashion.  

Also, introduce veggies when you can. Since crackers can be heavy, I adore including cucumbers. (I use either English or Persian, as they have less seeds.) They work just like bread or a cracker as a delivery vehicle, and are a great alternative for gluten free and carb free folks.  Plus they burst onto the scene with a green that just makes me smile.

When you do use crackers and want to keep it all contained, include them nestled in so that guests can grab whatever their heart desires all from one place. 

Abundancia: Figs, triple cream goat cheese, Moroccan oil cured olives, Serrano ham, Fuet, cheeses, grapes, nuts, onion jam (recipe coming soon) Mary's Gone Gluten Free crackers.

The introduction of dips, such as hummus, right in the midst of it all augments your offerings with a creamy factor. I'm a big fan of tucking greens in and around. Arugula provides a lovely, spicy bite that dances well with all these flavors.  The greens not only brighten the platter but provide a crispness that both lightens and refreshes the palate.

Notice how I didn't use a bowl for the nuts here but instead just piled them amongst their friends.

Sometimes you can make a big impact by mixing nice and neat items that anchor the others that are just mounded up abundantly in the middle.

No matter how you decide to arrange your charcuterie platter, have fun with it. With every grab of a piece of this and a slice of that your guests will be delighted with your bountiful offering.

Apple Butter Spicy Sausage Sandwich + Roasted Tomato Soup

As some of you may know, I consult as a project manager for Despaña, a wholesale, distributor and retailer of Spanish food products.  From time to time my posts contain links to some the amazing products they offer.  With so many wonderful items in the store (and online) I find tons of inspiration and ways to incorporate them into a few of my recipes. 

However, this recipe harkens back to a few years back, when at the store, we were looking for ways to help promote some apple marmalade.  It was autumn in New York and apples were ripe for the picking.  I thought the perfect combination would be to highlight apples two ways; preserved  and crisp fresh. Since it would be used for a special promotion, the offering of a small sandwich featuring the marmalade along with fresh apples, some smoky cheese and Despaña’s own brand of spicy sausage called Chistorra seemed like a good union. The sandwich was popular at the time and served the purpose of showcasing the apple marmalade.

Well, it is again autumn in New York, a spectacular time of year with trees flaming bursts of color that make rainbows seems dull.  Take a moment of Ahhh here.

Given the season, I thought I would revive and recreate my original sandwich but swap out a few items.  Apples are in full glory now and hopefully you had the chance to go pick a few or just grab some at the market so you can try this recipe out.  

Photo credit: John Lifrieri

Photo credit: John Lifrieri

Photo credit: John Lifrieri

Behold, the sandwich featuring apples both cooked and fresh. When served along with a roasted tomato soup, it's perfect for a chilly Saturday afternoon... or any afternoon. 

APPLE BUTTER SPICY SAUSAGE  SANDWICH

INGREDIENTS

Chistorra*, or a spicy chorizo or even a salami  
Smoky Cheese of your choice like Smoked Gouda
(originally I used Ahumado de Pria*, a Spanish smoky cow's milk cheese.  A sharp Cheddar would also work nicely)
Apple Butter** (or Apple Marmalade)
Apple slices (I like the sourness of a green apple, but use what you like)
Baguette

**Apple butter recipe is at the bottom of this post.

INSTRUCTIONS

This is an assembly and grilling of a panino style sandwich than more anything else. Grill the Chistorra sausage and cut them lengthwise so they lay nicely in the sandwich.  Spread some apple butter on both sides of the bread. 

Layer the cheese, apple slices and sausage.  Close ‘er up and grill in a Panini press or as I do, use a cast iron pan and put something heavy on top.

Getting crispy in a cast iron skillet

This combination has sweet and tart, spicy and smoky, crunchy and gooey.  Seriously, how can you not love all those adjectives.   And for the vegetarians, just remove the sausage, add more apples and more cheese.  Now, that can't be bad!

Apple Butter Spicy Sausage Sandwich, beautifully toasted on both sides

Now to take this to the ultimate pairing level, you'll want to add the roasted tomato soup.  I know you are going to say, “what’s your fascination with tomatoes?”  But if you have tried roasting them as I have suggested you will understand why there is no need to answer that question.  Plus, given that I suggested you make a boat load of roasted tomatoes, it's in my best interest to continue finding ways to use them.  This round -  Make soup! 

TOMATO SOUP - OVEN ROASTED OF COURSE

Drizzled with the oil from the roasting pan and chunks of cheese dropped in the middle.

16-18 roasted tomatoes
1 carrot, diced
¼ c diced onion
2 cloves of garlic, smashed
1  quart vegetable or chicken stock, or water
cream, optional

Sauté the carrots, garlic and onion until tender.  Add the liquid and let warm through.  If you have just made the roasted tomatoes then you can add those once the liquid is warm ensuring that you pour in the oil from the pan. (Reserve a little to drizzle on the top for serving.)  If you are defrosting them from your frozen stock (He he) then put those in with the liquid and then let everything warm through together.   

Using an emulsion blender, or a regular blender, puree it all up until you get the consistency you like.  Now if you want a little decadence, before blending it up, lower the heat and stir in some cream and warm through. Although, I don't think it needs it.  I much prefer drizzling a  little of the roasting oil and adding a few chunks of cheese. Serve up a bowl with your sandwich and peer through your window and listen to the rustle of the leaves. 
Enjoy autumn.

APPLE BUTTER

This flavored butter is made simply by cutting apples into small pieces and stewing them with some honey and a squeeze of lemon. Slowly cook until they are super soft.   Let cool and work into a whole stick of room temperature, softened butter.  Put in an airtight container and store in fridge until ready to use.

 2 cups of chopped apples

Add apples to saucepan with 1 T honey, and a squeeze of lemon juice.

Final Apple Butter using 3/4 of cooked apple mixture

 *Please note: If you are interested in buying Chistorra and Ahumado de Pria from Despaña order by phone  at 888.779.8617.  After Nov. 11, you will be able to order online at www.despanabrandfoods.com

Salad Baby: Little Lettuces Fresh & Crisp

In my last post on Osso Buco I mentioned that I served a salad.  The look of it seemed to appeal to a few readers who have requested a reposting with more info.  So by popular demand, this will be a quick and easy one.  

When I was planning that birthday meal for my parents I knew that the Osso Buco would be rich, the pasta would be filling and the vegetables sweet from oven roasting.  Therefore, I wanted to have a salad that would be crisp, clean and simple with only a few ingredients.  We have a lovely Italian market near our home and they offer up beautiful baby lettuces.  I gravitated toward the two different colors and textures and knew these would be a winner.

Lola Rossa Lettuce

Tango Baby Lettuce

Baby Romaine 

Ingredients

Lola Rossa baby lettuce
Baby Romaine
Tango Baby Lettuce
Persian cucumbers, sliced thinly
Celery stalks, sliced thinly
(Amounts you can determine depending on the size salad you need.  I used 1 each of Lola Rossa & Baby Romaine, 2 Tango Baby, 4 Persian cucs, 3 celery for 10 people.)

I cut the baby lettuces carefully into mouth sized pieces and began arranging them to highlight their stunning colors.   After I placed the Lola Rossa and Baby Romaine around the sides of the bowl, I placed all the Tango Baby lettuces in the middle ensuring that the ones on top would be standing straight up in the middle.  I then sprinkled the sliced cucumber and celery around the center to create a moat, if you will.

The dressing was equally simple.  

Juice of a lemon*
juice of 1/2 lime*
2/3 c Olive Oil
Salt, Pepper
1/4 t whole grain mustard
* Note: start with this amount of citrus and taste.  Depending on the size you use will determine if you need to add more acid.  Remember, taste, taste, taste.  You can follow a recipe but your taste buds are your truest guide.  Learn to use them and trust them.  You are your own best judge.

Whisk them together until they are beautifully combined and pour over the salad.  This will be crisp and light and pair perfectly with any rich meal.

Oh So Yummy Osso Buco

I know there are carnivores out there who have been reading my blog.  Thank you for your patience.  I can only imagine how you have been waiting, maybe a bit anxiously, wondering when some meat dishes might appear as you lovingly, shifted through and endured dozens of veggie and fish dishes.  I see you gingerly raising your hand. I hear you asking, 'Where's the Beef?'  And my answer is: Go big or go home. Which is why I am starting off with a hearty meat dish like Osso Buco.  Don't be afraid.  This is not a difficult meal to create. In fact, it's a one pot wonder, but it does take some cooking time.  This dish is perfect for this time of year, plus it's the ideal, plentiful dish to serve during the holidays.  Usually when we make this in our house it's for a special occasion or just to make my mom and dad feel as special as they truly are. Such was the case as we celebrated both their birthdays last week.  Typically, my husband JC, is in charge of making it.  Not because I won't or can't, but simply because I'm usually making a dozen other dishes. So again, thanks for your patience. And now, the MEAT.

These are pork shanks.  Traditional Osso Buco is made with veal but both are equally good. (Photo credit: asithappens.me)

Ingredients

8 pieces Osso Buco shanks (Veal or Pork)
4 yellow onions, quartered
4-5 small carrots (Keep 2 whole, rest diced)
2 celery stalks, thick slices
6-8 cloves garlic, smashed & minced
4 whole plum tomatoes (roasted or fresh)
Fresh thyme, 8-10 whole sprigs
1/2 bottle white wine
8 oz. water
Magic 3 (oil, salt, pepper)
 

Instructions

Pre heat the oven to 350 degrees, making sure that you have removed or moved the racks to accommodate the size of the pot.  In a dutch oven or large stock pot, sauté vegetables for about 15 minutes under tender.  Add salt and pepper.  (We use a large Le Creuset which is ideal for holding in the heat for slow cooking.)

Photo credit: asithappens.me

The preparing of any protein is important in order to achieve the best cooking results.  So it goes without saying that these shanks will need a little love.  Rinse them in cold water and completely pat dry.  All protein should always be as dry as possible prior to cooking.  

Photo credit: asithappens.me

Then oil the shanks and place them in the dutch oven standing upright and pushing the vegetables out to the sides and also placing on top.  

Photo credit: asithappens.me

Then lovingly but with gusto add the wine and water.  Turn the heat on the stove up and bring the pot to a boil.   Once at a boil, turn off the heat, put the lid on and place the entire pot in the oven.  

Photo credit: asithappens.me

Cook for approximately 4 hours.  Check at the 2 hour mark to make sure there is enough liquid.  Only if it is really dry should you add a glass of water since the goal is to cook this slowly so the meat falls off the bone. This requires liquid.

And how do you know when it's done?  The sides of the pot are brown, the meat falls off, the vegetables are soft and beautifully broken down into the sauce.  I guarantee you that as this cooks it will fragrant your entire home with the sweet vegetable aromas that will have your guests running to the table. 

Photo credit: asithappens.me

With tongs, carefully remove the shanks and place onto a serving platter, pouring all the good stuff around and on top. Serve this with polenta, or pasta, as we did.  Pour an earthy glass of Barolo and share the love.  We also offered up oven roasted carrots, asparagus and crisp green salad with Persian cucumbers and celery. 

(This cooking technique can be used with a variety of other types of meats.  Spare ribs, short ribs, rabbit. Pretty much anything you want to fall off the bone and mingle in with the sweet liquified vegetables.  Please wear a bib!)

Did I say serve it with pasta?  Heck, yeah and guess what kind of tomatoes those are?  I know you all know the answer... Oven Roasted.  Photo credit: Tom Nadolski

 Photo credit: Tom Nadolski

 Photo credit: Tom Nadolski