Thursday, March 31, 2016

Beyond the Basics: Tumblers, Cups and Yunomis (Promo)





Got a new Video out!  It isn't the standard DVD but a jump drive so it is 16 GB Full HD.. only $25.00 Free delivery.

http://johnbrittpottery.com/

Tuesday, March 22, 2016

John Britt - Cone 6 Ceramic Glaze Discussion/ Weekend




April 29 – May 1, 2016
CENTERED EARTH CLAY ART STUDIO AND GALLERY

A Visiting Artist Workshop with John Britt

Cone 6 Glaze Discussion/Weekend

Tuition: $250

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 tiles samples from his book as well as pots.

Slide Talk Friday 6-8 p.m.

Glaze discussion Sat and Sunday 10:00 a.m. – 5:00 p.m.

For registration contact :
Kathy Görg
111 North Montour Street
Montoursville, PA 17754
1.570-666-3159
http://www.centeredearth.com/workshops.html

Wednesday, March 9, 2016

Pottery equipment for sale



Jim Pringle has some new items for sale in Pittsboro and Asheville (click on the image above or link below for details):

1. Glaze materials with shelving - see website for list

2. Glaze buckets on carts - very sturdy 18 gal (photo on website)

3. Large stainless glazing container - 15 gallon

4. Creative Industries Potter's Wheel $325 (in Asheville currently)

5. Ware Carts very heavy duty $135 each

Contact Jim Pringle at jprin@me.com

For photos and additional info go to: https://www.dropbox.com/s/xe4vizk1k777qmy/pottery%20equip%2016.pdf?oref=e&n=2681735

Sunday, March 6, 2016

BEST DESSERT EVER!!


Espuma de Chocolate - Chocolate Mousse, hazelnut spread with pieces of pecan praline brittle and coarse salt, topped with a dollop of raspberry sorbet.

We had this dessert at the fabulous restaurant - CURATE in Asheville NC. So when we got homs and had recovered from the dessert swoon we decided to make it ourselves. 

The thing about Curate is the combinations of textures and flavors. So TRY this and you will die!! (don't leave out the pecan praline or the salt!!)

With a little help from Google we found the recipes below.  When you have everything, you take a bowl and with the back of a spoon smooch a large dollop of homemade nutella on the side of the bowl and then sprinkle on the pecan praline dust and chips, then sprinkle on kosher salt. Then a dollop of the Mouse and on top of that a dollop of Raspberry Sorbet.

ENJOY!

EASY PECAN PRALINE BRITTLE
1 cup sugar
2 tablespoons butter
1 cup chopped pecans
Cover a baking sheet with aluminum foil. Brush the foil lightly with melted butter.
In a heavy pan with cover, melt butter over low heat. Add sugar, cook over medium-high heat stirring continuously until sugar melts and turns golden brown. Add pecans; stir until pecans are well-coated with glaze. Quickly spread mixture evenly over prepared baking sheet (candy hardens very fast!). Cool completely. Break into bite-sized pieces. (Crush up for the Dessert above.)

Yield: 2 cups

Cooks Tip: When melting candy coatings, keep all utensils and ingredients dry. Moisture can cause coating to thicken.


Silky, Decadent Old-School Chocolate Mousse
Adapted from Gourmet Magazine, October 2009 (sniffle)
http://smittenkitchen.com/blog/2009/10/silky-decadent-old-school-chocolate-mousse/


Yes, the eggs are raw. And I’ve been doing this long enough that I know someone is soon going to ask me if you can cook the eggs instead of using them raw or use yogurt instead of whipped cream or replace the eggs with flax seeds and water or skip the booze or reduce the butter, and so on, so let me just add this disclaimer: Yes, you may. You may make any changes that you see fit, any adjustments that will make this dish more enjoyable for you. You will, after all, be crafting this for you and not me. And it might be some kind of phenomenal when you’re done, something that exceeds your wildest expectations. But it will not be chocolate mousse.

This is. And I think it is fantastic.

8 ounces bittersweet chocolate (no more than 60% cacao), chopped
3/4 stick (3 ounces) unsalted butter, cut into 6 pieces
3 large eggs, separated
1 tablespoon Cognac or other brandy (or swap with a liqueur of your choice)
1 cup very cold heavy or whipping cream
1/8 teaspoon salt

Get out one large heatproof, two medium and one small mixing bowl and dust off your electric hand mixer.

Set the large bowl over a saucepan of barely simmering water and melt the chocolate and butter in it, gently stirring it until smooth. Remove from heat. Alternately, you can melt them in your microwave, stirring thoroughly at 30 seconds and every 15 seconds thereafter until the mixture is smooth.

In the small bowl, beat yolks with your electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.

In one of the medium bowls, beat the cream with cleaned beaters until it just holds stiff peaks.

In the other medium bowl, beat the egg whites and salt with cleaned beaters until they just hold soft peaks.

Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly. Transfer to 8 (4 ounce) ramekins or one large serving bowl, or go restaurant-style, serving it in stemmed glasses with white or dark chocolate shavings on top.

Do ahead: Mousse can be chilled, its surface covered with parchment paper, up to 2 days, though I’ve never heard of it lasting that long with hungry people named Deb around. Let stand at room temperature at least 30 minutes before serving.


Homemade Nutella (hazel nut spread)

Ingredients

1 cup hazelnuts
12 ounces milk chocolate, chopped
2 tablespoons mild vegetable oil, such as canola
3 tablespoons confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
3/4 teaspoon salt, more or less depending upon your preference
Instructions

Preheat the oven to 350°F (176°C).

Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.

Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools.

Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The nutella will keep on the counter for up to 2 weeks. (Hah!)
http://www.splendidtable.org/recipes/homemade-nutella
Reprinted with permission from Leite's Culinaria. Copyright © 2012 by Christie Matheson

Buy a pint of Raspberry Sorbet. (although you can make that with an ice cream machine!)
http://www.foodnetwork.com/recipes/raspberry-sorbet-recipe.html