Sunday, February 21, 2016

Real Chicago Deep Dish (all recipes)


Real Chicago Deep Dish Pizza 

(http://allrecipes.com/recipe/223481/the-real-chicago-deep-dish-pizza-dough/)

Ingredients

2 1/4 teaspoons active dry yeast
1 1/2 teaspoons white sugar
 1 1/8 cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
 1/2 cup corn oil
1 1/2 teaspoons kosher salt

Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.

Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.

Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.

Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan. I used pie pan.

 Parabake at 450F for 10-15 minutes.

Add cheese, artichoke hearts, pepperonis, black olives, ricotta, and tomato sauce that you have flacored with onions, garlic, basil, oregano, etc. (put anchovies on after as well as pepper flakes.)

Bake at 450 F degrees for 20-30 minutes more, depending on your oven. 

Shiho Kanzaki : How to cut a foot of tea bowl.

Shiho Kanzaki : How to make a tea bowl with coil building.

Chrome flashing cone 6 electric saggar

This is an example of chrome flashing. The teabowl is glazed with Hansen 5 x 20 with 3.5 % tin oxide, 3.5 % titanium dioxide and 3.5 % zircopax. The bowl was fired on a trivet (with sea shells ) inside a saggar that was glazes on the inside with a chrome green glaze. The cover was placed on top with 1/2" clay wads to keep it open a bit. Electric cone 6 E1.

Kiln, wedging table and work bench for sale in East Asheville


David Samuel Harold has the following for sale in East Asheville:

Kiln for $1800. it's a year old. fired about ten times bisque and ^04 and ^7. it's a Skutt KM1027

Envirovent for $200. Also a year old

Wedging table hand built $50

Work bench hand built $100

Contact David at davidsamuelh@gmail.com






Saturday, February 13, 2016

Swiss Chard Ravioli



Ingredients
4 large leaves of  finely chopped Swiss chard
2 Tbsp canola or vegetable oil, divided

1 cup ricotta
1/4 cup Parmesan (or to taste)
1 teaspoon parsley
2 cloves garlic (chopped)
Salt and cracked pepper
 
16  wonton wrappers

4 tablspoons of butter
4-5 leaves of fresh sage

Instructions

Sauté the Swiss chard with 1 Tbsp canola or vegetable oil in a large skillet over medium heat until wilted to half its volume. Transfer the  to a large bowl.

Add parsley to the bowl with the Swiss chard, ricotta, Parmesan, salt and pepper. Mix.

Spoon about one teaspoon of the mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Use one whole square and put another on top and press together.

When ready to cook, heat 1 Tbsp canola or vegetable oil in a non-stick skillet over medium heat. Working in batches, add the ravioli, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about 1 tablespoon of water into the skillet and quickly place the lid on top to contain the steam and splatter.

Let the ravioli steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and remove. 

Make butter sage sauce by putting in 4 tablspoons and some olive oil (to taste) and 2 cloves of chopped garlic and 4-5 leaves of fresh sage.

Spoon butter on ravioli and add some parmesan.

Thursday, February 11, 2016

Pot Stickers




Ingredients
4 cups finely shredded or chopped cabbage
2 Tbsp canola or vegetable oil, divided
3 green onions
2 cloves garlic
1 Tbsp grated ginger
½ Tbsp soy sauce
1 tsp sesame oil
½ lb. ground pork
50 gyoza or wonton wrappers

Instructions
Sauté the cabbage with 1 Tbsp canola or vegetable oil in a large skillet over medium heat until wilted to half its volume. Transfer the cabbage to a large bowl.
Slice the green onions, mince the garlic, and grate or chop the ginger. Add the onions, garlic, ginger, soy sauce, sesame oil, and ground pork to the bowl with the sautéed cabbage. Massage the mixture with your hands until it is evenly mixed and slightly sticky or tacky in texture.
Spoon about one teaspoon of the pork mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Fold the wrapper over the filling and pinch the edges to close (here is a video demonstrating different folding styles).
When ready to cook the gyoza, heat 1 Tbsp canola or vegetable oil in a non-stick skillet over medium heat. Working in batches, add the gyoza with the seam side up, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about ¼ to ⅓ cup water into the skillet and quickly place the lid on top to contain the steam and splatter. Let the gyoza steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyoza cook for a minute more, or until the bottom is crispy again. Serve hot.

Notes
Gyoza are often served with a sauce made of a 2:1 ratio of soy sauce and rice vinegar. Add red chiles for a nice kick.

Masters of the Mountains Class at Odyssey in Asheville, NC

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The Spring Masters of the Mountain Series will feature 2-hour demonstrations by 12 of the area's finest clay artists. Students may customize their experience by attending any or all of the demos. The series includes use of the 7 days a week studio during open studio hours.

Here is the line up for the upcoming class:

1. Sarah Wells Rolland: Monday, March 21, 3-5pm


2. Karen Newgard: Friday, March 25, 10:30am-12:30pm


3. John Britt: Tuesday, March 29, 6:30-8:30pm


4. Suze Lindsay: Friday, April 1, 12-2pm


5. Michael Kline: Tuesday, April 5, 6:30-8:30pm


6. Akira Satake: Sunday, April 10, 12-2pm


7. Gay Smith: Thursday, April 14, 3-5pm


8. Diana Gillispie: Monday, April 18, 3-5pm


9. Lindsay Rogers: Friday, April 22, 10:30am-12:30pm


10. Bob Kinzie: Wednesday, April 27, 3-5pm


11. Nick Joerling: Sunday, May 1, 12-2pm


12. Angelique Tassistro: Wednesday, May 4, 10:30am-12:30pm



For more info click HERE.

March 21- May 4, 2016
Level: All Levels Welcome
Click here to register online
Or call 828-285-0210 for more information.

Wednesday, February 10, 2016

Pottery Workshop: Glazing with John Britt February 24-25, 2016 FREE




Surry Community College
630 S. Main Street
Dobson, NC 27017



Join us for this look at glazes and glazing. A relaxed and approachable look at cone 6 glazes for beginner to intermediate potters which will focus on glazes, making color variations on various bodies, firing, cones, mixing, application, etc. John will bring approximately 25 sets of tiles with 11 various color variations on 4 bodies in both electric and reduction firing (2200 tiles). Should give us plenty to discuss.

It is FREE and open to the public.


Contact Richard Montgomery to register: space is limited.

Call 336-386-3369

or by email at .......montgomeryr@surry.edu

Friday, February 5, 2016

Cone 6 Ceramic Glaze Discussion/ Weekend - March 5-6, 2016- Leland Cultural Arts Center



Got a Glaze Workshop coming up in the Wilmington NC area.

Cone 6 Ceramic Glaze Discussion/ Weekend
March 5-6, 2016
Leland Cultural Arts Center
A Visiting Artist Workshop with John Britt

Tuition: $225

This workshop will be a general overview of ceramic glazes, focusing on but not limited to cone 6 glazes. It is designed for beginner to intermediate potters. We will discuss cones, kilns, firing dynamics and principles as well as applying those principles to various firing cycles. This will lead us into some basic classifications of glazes, like ash, celadon, temmoku, etc. We will discuss how and why each type of glaze works and how you can achieve them, how to adjust your glazes and how to find new ones. We will discuss glazes from my new book: “The Complete Guide to Mid-Range Glazes: Glazing and Firing at cone 4 – 7”, but will go into more detail than the book allowed.

There is no firing with this workshop but John will bring about 2500 test tile samples to help you get an understanding of what glazes can do... as well as some pots with a variety of glazes. I good way to get started with glazes and we will do it in an atmosphere of fun and dialogue so you don't have to be afraid !!!!! Generally in a question and answer format. It is actually a lot of fun.

For registration contact :

https://apm.activecommunities.com/townofleland/Activity_Search/pottery-workshop-john-britt-cone-6-ceramic-glaze/300

Aundrea Wilson
Cultural Arts Manager, Town of Leland
1212 Magnolia Village Way
Leland, NC 28451
Office: 910-385-9892

awilson@townofleland.com

Tuesday, February 2, 2016

Linda Christianson - Visiting Artist! Haywood Community College

 FREE Workshop  - OPEN TO EVERYONE!


Linda Christianson - Visiting Artist!

Haywood Community College
Professional Crafts Clay Program
7000 Creative Arts Building 
Room 7226

FREE ; OPEN TO EVERYONE!

Mon, Feb 8th   9am - Noon & 1 - 5pm - Demos and conversation

Tues, Feb 9th  9am - 11:50am - Demos and slide lecture
                          1pm - 4pm - Individual talks w/ participants   

Directions to Haywood: 


Contact Terry Gess for more information.
828.627-4671
tgess@haywood.edu

Monday, February 1, 2016

Sicilian Pizza



Sicilian Pizza
2 ¼ cups of All Purpose flour (or bread flour)
2 cups Semolina
1 tsp. sugar
1 tsp. yeast
1 2/3 cup ice water
3 tbls. Olive Oil
2 ¼ tsp. Kosher salt

Mix flour, semolina, water and oil in mixer until it pulls away from the sides. 2 minutes
Cover with plastic and let rest 10 minutes.
Add salt mix again 6-8 minutes.
Put in large bowl with oil, cover with saran wrap and leave in refrigerator 24 hours.
Two hours before you want to eat;   take from refrigerator and roll out on floured surface to 9” x 11” rectangle.
Put oil on rimmed cookie sheet and after rolling out dough to the size; place dough on cookie sheet. Place saran wrap on dough and a smaller cookie sheet on top and allow to rise for 1 hour.
Preheat oven to 500 F.
Remove pan and saran wrap then put tomato sauce on pizza, mozzarella, pepperoni, artichoke hearts, olives and roasted peppers.

Place in oven and turn down to 450 F . Cook for 30 minutes. Turn half way through.