I’ve been so busy painting and cooking and not writing, I decided it is time to get back to my blog. I just finished this 30 x 40 inch painting. I painted over one that is similar, but I did not really like the colors. This year, I would really like to work on having the right color in the right place.
I’ve started studying other artists to see how they paint some of the same things I like to paint. I believe you can always learn by looking at how anyone does something differently than you. I’ve always enjoyed taking classes for that reason too! One of the complications I find in painting, is how much detail to use to make it readable without taking away from the creativity.
I love painting abstracts, but do not seem to bring that into my impressionist painting. Where do you find the balance, or how do you find the balance? I like abstracted realism, but it is just not my style. Finding one’s style at any age is important. Hope you enjoy this new painting.
Life is about the experiences we have, not about what we have or often what we do. I’ve been painting for several years and never really entered a larger competition. I took a class in Mendocino and my teacher suggested I should join the upcoming Mendocino Paint Out; so I signed up. As the weeks went by, I collected frames and made sure I have enough canvases. I made an hotel reservation, and thought I was set to go.
About a week before I was set to leave, I thought I should check with the hotel about my reservation. I am glad I did, as I accidentally booked a room with twin beds and a bathroom down the hall. I upped it to another room with twin beds, but my own bathroom. In the interim, my husband decided to join me for the weekend festivities, so when I arrived I asked if I could upgrade a little more, so I would have one bed, not two. I ended up having a living room, bedroom and bath, which was large, but very old and very sad. The draperies in the rooms, had blackout shades in shreds. At one time they must have been beautiful, but today they were old and looked tired. Everything looked tired. It could have been spectacular with a little love and maybe a little money.
When I got back to my room after dinner, and discovered the TV did not work, I was glad for my IPad and was set to watch a movie on it. But as I pulled back the sheets I noticed a fairly small drop of blood on both the top sheet and the bottom sheet. That did not make me smile, but I was tired from the long windy drive in pouring down rain. I just crawled in, poured myself a glass of wine and watched my “Chick Flick”.
And then it began: The first day, we all (or those who started that day) lined up to have the back of our canvases stamped. We could enjoy viewing the one piece painted before the paint out, that everyone was to bring and hang. It was a wide of assortment of talent and style. The three main artists (the judges) had their work on display. The work was interesting and varied, consisting of two oil painters and a watercolorist. Although their work was artistic, it was not particularly to my personal liking. I would learn a lesson from this later in the week.
So we all took off to find out place to paint the first day. I headed to Little River Inn, where I has stayed before, and enjoyed the distant view. I finished my first painting in a couple of hours, and headed back to town to get a bite of lunch. Waiting in line, a nice young man informed me there was a spider on my backside, before he knocked it off. I had been sitting on a quite old and damp bench painting. As it turns out, I was lucky he saw it and ended its life, as it was a Black Widow. So that was how my week began?
View from River’s End Inn
My first painting was 20″ x 10″, and I painted it in an already framed canvas. I forgot to have this one stamped, so had to call to get permission for it to be allowed. They were very nice, and let me use this the first day. I had time after lunch and it was a beautiful day.
I had discovered when I set up my palette to paint, that my plein air paints had all dried out, so I decided to drive to Fort Bragg to a local and wonderful art store to refresh all my oil paints to the tune of $260. Fresh and new, but an expensive lesson. Since I was already in Fort Bragg, I ventured to MacKercher Park, hoping to paint the lagoon. As I was setting up, a creature crawled out of the lagoon with a direct line toward me. I did not know what it was, but it did not look “friendly”! I had never seen, what I found out a few moments later, was a Crawdad, alive. Luckily a young woman in the parking lot knew what it was, as her father was a commercial fisherman. But I decided I would go to the other side and paint the beach!
When I got to the beach, the fog was setting in and I could not decide what view to paint. It was busy with lots of people. I generally like to paint quietly in my studio or in a more deserted spot for Plein Air. I did spend a lot of time on this one, and I am afraid it shows. By the time I finished my first day of painting I was pretty tired and wind-burned. Nevertheless, I took it back and hung it on my wall. The Art Center provided free pizza that night, and they even had gluten free. That and glass of wine was perfect!
The next day, I decided I would paint one of the beautiful houses downtown. I worked on it most of the day, and wiped it clean at the end of the day, not liking it. The next day I tackled it again and upon finishing it called it “a day”.
By this time, I am beginning to think that I do not work as well under pressure. The next day I went to Fort Bragg with a very nice woman I met to paint at the harbor. I decided to paint something a little more simple. I painted the trees on the hill above the harbor. It was fun and relaxing and we painted in an area where there were not many people.
The last day was a quick draw contest. They give you a location and send you out. You have about a half hour to set up and two hours to paint. This year it was downtown Main Street. You could paint the beach or turn around and paint the town. There were 50-60 artists all painting downtown. I chose to go quite simple and painted the distant shore. I never knew so many small bugs could fly into a painting. Apparently they like the smell of the paint. I still need to finish the piece I did, as a gnat flew into it after I hung it up on the wall.
You can see the bug and the scratch marks, where someone tried to remove it.
That evening they had the rewards ceremony. My lesson with all this was: If you are not particularly fond of the work of the featured artists (judges), why would not be surprised that you would not have selected the same pieces to win the awards? Of all the talented artists in the contest, I did not agree with most of the winners. Many that were by far better, did not win any awards. Of the awards given, often another piece by the same artist was more beautifully executed. One of the awards went to the husband of one of the judges, and it was the one I really thought was color straight from the tube, poorly drawn and actually a little ugly.
I did not go expecting to win. I went for the experience and an experience it was! I met a lot of really nice people, and a few that were a little too overzealous about their art. I ate some great food, and some not so great food. I could not find a good latte anywhere in town, but the raw oysters in abundance made up for it, even if they were flown in from Washington State.
Many artists do ten to twelve of these a year. I found it exciting, exhausting and challenging. Would I do it again? Maybe for a shorter duration? I might try doing another medium, as no one was doing gouache, there were only a couple pastel artists and maybe one doing acrylic. That might up the odds of having a chance to win. Some paint outs provide a free place to stay, so that might make a huge difference expense wise. There are so many factors that go into deciding what to do with your art.
I signed up for my first ever Art Sale called the Crush, as it is held at a local winery. I paid for my space and went to put it on my calendar realizing I was out of town that week, at another “art first”! I signed up for a Plein Air Open Paint Out in Mendocino the same week. I already paid for that, and the week of lodging and am very excited about entering a contest, but disappointed I won’t be able to do both.
Trying to stay on top of everything you sign up for and want to do can be exhausting. Next week I am taking a figure drawing class in Sacramento, then meeting a high school classmate for lunch. It is a casual class.
In the interim, I decided to paint a couple of wine pieces. This one is 9x 12 inches and was fun to paint. I will start showing in Village 360 in Suisun Valley starting the 23rd. This piece is available for $450.00.
The other piece I am working on is 30″ x 40″, featuring grapevines and mountains and big sky. I worked on it all day, and forgot how long it takes to do big impressionistic painting. I am trying to expand my horizons on what I paint.
So many artists paint one thing, and I think it is important to experiment to see where you excel. I have been painting for a long time, with more in the last view years and love to try different things. At this point in my life, I like to go big or stay small, with nothing in-between. Just a random decision I made lately.
Every time I go to San Francisco, I love to stop at Buena Vista and have an Irish Coffee. I have been doing this since before I was even 21. (Oh no). I only ate there once with my family when my sons were very young. I highly recommend the Irish Coffee, but not so much the food. (Although it may have improved in the last thirty years) The fries were good.
I recently went there with a group of fun women, where we laughed and loved our Irish Coffees. Can’t wait to go there again. It is always perfect, no matter what time of day! I loved the ambiance of the restaurant, even though the view was cut off by a tent outside because of Covet 19.
I painted this a couple of months ago and just kept looking at it, thinking it was just “too light” in color for a bar. I’m hoping to paint a few more bars in the future, as they just seem way too interesting to me.
It was a last minute happening, so I have to take pieces that are already framed, as other than two inch canvases everything needs to be framed and ready for hanging. Fifteen pieces are now ready to go. In other galleries where I’ve shown my work and had my own show, you took your work in, hung it yourself and each one was labeled on the wall with information: Price, size, material & etc. At this one, there is a list to be made, someone else hangs your show and each piece has a rather complicated tag. It took all day to pull this together, and I still do not have a list of cards yet. Those need to each have a description, even though I put the name of the piece on every one.
It is about this point if you wonder if it is worth the work? Since I am new to the area, it will be interesting to see if anything sells?
This the largest piece I am showing at 36″ x 36″. It has been in my family room for the last year and I do like the piece, but needed a “Show-Stopper”. Hope it catches the attention of people coming into the gallery. It was painted after the fires in Vacaville and is called: “The Air is Clearing”. It is available for $2500.
Lagoon Valley was painted from a photo I took while walking around this lake. It is 24 x 18″ and is for sale for $750.00.
“And the Ducks Liked the Boat” was a derelict boat in a small canal that I photographed, while we were out looking for Christmas Trees last year. We did not get a tree, but this photo of the boat was lovely. It is 14″ x 11″ and available for $550.00“Down By the Sea” is a Plein Air from Monterey. It was such a beautiful spot! Hope I captured the essence of the scene! It is 12″ x 9″ and can be yours for $450.Mardi Gras is a smaller 7″ x 5″ watercolor that is framed and for sale at the gallery for $250.
A River Runs Through is 12″ x 9″ and available for $450 at the gallery.
There are several other pieces.
Come visit the Fairfield Suisun City Visual Arts Association
My mind has been exploding with painting ideas lately! I want to paint small. I want to paint big. I want to find time everyday to paint, which often seems impossible. So many other things get in the way. I originally painted this without the calligraphy, but it did not have enough life for me, so I flipped the painting and totally changed the look.
The is a 30″ by 40″ oil that I painted for my 1912 Bungalow home in California. I was very energized while painting this and loved the process. Such freedom in an abstract. It can look however you want it to look and feel. This one feels explosive to me and makes me smile. What art do you do to make you smile?
My blog is a little funny, as it combines two of the things I love to do in life: painting and cooking. I have Cherry Galette in the oven right now, with the first cherries our cherry tree has produced. Thinking about the richness of the red, reminded me of this painting I just finished last week. I’ll do a short blog on the Cherry Galette when it is done, as if you were to have food and art, this would be wonderful with a beautiful and rich Crocker & Starr Cabernet Sauvignon!
Talk about a quick and easy, yet tasty dinner. I paired with a nice salad and a good Pinot Noir.
For the Grits:
3 cups water
1 teaspoon kosher salt
3/4 cup uncooked quick-cooking or regular grits not instant
1 tablespoon unsalted butter
1/2 teaspoon black pepper
1/2 cup freshly grated sharp cheddar cheese, about 2 ounces ( I used about 4 oz)
1/4 cup freshly grated Parmesan cheese, about 1 ounce, plus additional for serving
1/4 cup chopped green onions white and green parts, plus additional for serving
For the Shrimp:
2 teaspoons EVOO
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 pound medium shrimp, 25 count, peeled and deveined, with tails on
Instructions
In a 3 quart saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, cheeses, and green onions.
Meanwhile, preheat the oven to 400 degrees F.
In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil. Roast the shrimp for 5 to 6 minutes, until just pink and cooked through.
Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.
Garlic (Allium sativum), is used widely as a flavoring in cooking, but it has been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases.
Garlic belongs to the genus Allium and is closely related to the onion rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits.
National Garlic Day may be a holiday best celebrated alone or with a hefty box of breath mints and a very charitable loved one, but few foods are as deserving of their very own day of recognition as the amazing, edible bulbous plant. Celebrate National Garlic Day on April 19 with your favorite garlic-laced meal and a few fun facts about this delicious, flavor-packed add-in that can do almost anything, from reducing your cholesterol to keeping vampires at bay.
11 Things You Might Not Have Known About Garlic
1. YOU CAN EAT MORE THAN JUST THE STANDARD GARLIC CLOVE.
When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Green shoots that can be especially delicious and tender when they’re young. Think of them as garlic-flavored scallions. They make a wonderful addition to pestos, soups, and butters.
2. CHINA PRODUCES THE MOST GARLIC.
Garlic is native to central Asia and has long popped up in European and African cooking, too. But it’s China that currently holds the record for most garlic grown, China grows a staggering two-thirds of the world’s garlic, believed to be around 46 billion pounds per year.
3. AVERAGE CONSUMPTION OF GARLIC IS BELIEVED TO WEIGH IN AT AROUND TWO POUNDS PER PERSON.
Even with just two pounds, that means eating roughly 302 cloves per person per year.
4. GARLIC’S HEALTH BENEFITS ARE MYRIAD, INCLUDING AN ABILITY TO REDUCE CHOLESTEROL.
The best way to release the health-happy power of garlic is to cut it, which turns garlic’s thiosulfate compounds into allicin, an antibiotic and antifungal that is believed to reduce “bad” cholesterol as it inhibits enzymes from growing in liver cells.
5. ALLICIN IS ALSO GOOD AT COMBATING HEART DISEASE.
Allicin helps nitric oxide release in the blood vessels, relaxing them and bringing about a drop in blood pressure. . Keeping blood vessels relaxed and lowering blood pressure is good for the heart and the rest of the vascular system.
6. GARLIC CONTAINS VITAMINS, MINERALS, AND ANTIOXIDANTS THAT ARE GOOD FOR YOU.
Garlic bulbs are filled with potassium, iron, calcium, magnesium, manganese, zinc, selenium, beta-carotene, zeaxanthin, and Vitamin C.
7. GARLIC’S USE AS A HEALTH AID DATES BACK TO ANCIENT HISTORY.
It’s believed that Egyptian pharaohs plied their pyramid builder with garlic for strength, and an ancient Egyptian medical document, the Ebers Papyrus counts 22 different medicinal uses for the plant. Garlic pops up in texts from Virgil, Pliny the Elder, Chaucer, and Galen, all of which detail its various uses and share lore about the magic plant.
8. DESPITE ITS ASIAN ORIGINS, ITS NAME IS DERIVED FROM ANGLO-SAXON SPEECH.
A combination of two Anglo-Saxon words—“gar” (spear) and “lac” (plant)—is believed to be the source of the plant’s name, specifically in reference to the shape of its leaves. ,
9. GARLIC’S REAL HEALTH BENEFITS ARE PROBABLY THE REASON FOR ONE OF ITS MOST PREVALENT MYTHS.
Garlic had long been recognized as a wonderful health aid before writer Bram Stoker introduced the concept of the vampire, a beast repelled by garlic to the public with his 1897 novel Dracula. In the book, he uses it as a protective agent, and it’s believed that Stoker lifted that idea from garlic’s many medicinal purposes, particularly as a mosquito repellent.
10. YOU CAN USE GARLIC TO MAKE GLUE.
The sticky juice that’s in garlic cloves is often used as an adhesive, especially for delicate projects that involve fragile items like glass. You just need to crush it to get to the sticky stuff which, despite its smell, works surprisingly well as a bonding agent for smaller jobs.
11. GARLIC CAN CLEAR UP SKIN TROUBLES.
You can battle both acne and cold sores with garlic, simply slice cloves in half and apply them directly to the skin. Hold for a bit, as long as you can stand and while the smell might not be the best, the antibacterial properties of the miracle plant will speed along the healing process.
Here is a great article by Food52 about buying and using garlic:
National Garlic Day may be a holiday best celebrated alone—or with a hefty box of breath mints and a very charitable loved one—but few foods are as deserving of their very own day of recognition as the amazing, edible bulbous plant (okay, “bulbous plant” might not sound super appetizing, but it’s certainly accurate). Celebrate National Garlic Day on April 19 with your favorite garlic-laced meal and a few fun facts about this delicious, flavor-packed add-in that can do almost anything, from reducing your cholesterol to keeping vampires at bay.
1. YOU CAN EAT MORE THAN JUST THE STANDARD GARLIC CLOVE.
When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Hard-neck varieties of garlic produce “scapes,” green shoots that can be especially delicious and tender when they’re young. Think of them as garlic-flavored scallions. They also make a wonderful addition to pestos, soups, and butters.
2. CHINA PRODUCES THE MOST GARLIC.
Garlic is native to central Asia and has long popped up in European and African cooking, too. But it’s China that currently holds the record for most garlic grown. Per a 2012 study, China grows a staggering two-thirds of the world’s garlic, believed to be around 46 billion pounds per year.
3. AVERAGE CONSUMPTION OF GARLIC IS BELIEVED TO WEIGH IN AT AROUND TWO POUNDS PER PERSON.
4. GARLIC’S HEALTH BENEFITS ARE MYRIAD, INCLUDING AN ABILITY TO REDUCE CHOLESTEROL.
The best way to release the health-happy power of garlic is to cut it, which then turns garlic’s thio-sulfinite compounds into allicin, an antibiotic and antifungal that is believed to reduce “bad” cholesterol, as it inhibits enzymes from growing in liver cells.
5. ALLICIN IS ALSO GOOD AT COMBATING HEART DISEASE.
Allicin helps nitric oxide release in the blood vessels, relaxing them and thus bringing about a drop in blood pressure. Keeping blood vessels relaxed and lowering blood pressure is good for the heart and the rest of the vascular system (and it’s tasty).
6. GARLIC CONTAINS TONS OF VITAMINS, MINERALS, AND ANTIOXIDANTS THAT ARE GOOD FOR YOU, TOO.
The bulbs are packed with potassium, iron, calcium, magnesium, manganese, zinc, selenium, beta-carotene, zeaxanthin, and Vitamin C.
7. GARLIC’S USE AS A HEALTH AID DATES BACK TO ANCIENT HISTORY.
It’s believed that Egyptian pharaohs plied their pyramid-builders with garlic for strength, and an ancient Egyptian medical document—the Ebers Papyrus—counts a stunning 22 different medicinal uses for the plant. Garlic also pops up in texts from Virgil, Pliny the Elder, Chaucer, and Galen, all of which detail its various uses and share lore about the magic plant.
8. DESPITE ITS ASIAN ORIGINS, ITS NAME IS DERIVED FROM ANGLO-SAXON SPEECH.
9. GARLIC’S REAL HEALTH BENEFITS ARE PROBABLY THE REASON FOR ONE OF ITS MOST PREVALENT MYTHS.
Garlic had long been recognized as a wonderful health aid before writer Bram Stoker introduced the concept of the vampire—a beast repelled by garlic—to the public with his 1897 novel Dracula. In the book, Van Helsing uses garlic as a protective agent, and it’s believed that Stoker lifted that idea from garlic’s many medicinal purposes, particularly as a mosquito repellent (think of the blood-sucking).
10. YOU CAN USE GARLIC TO MAKE GLUE.
The sticky juice that’s in garlic cloves is often used as an adhesive, especially for delicate projects that involve fragile items like glass. You just need to crush the cloves to get to the sticky stuff which, despite its smell, works surprisingly well as a bonding agent for smaller jobs.
11. GARLIC CAN CLEAR UP SKIN TROUBLES.
You can battle both acne and cold sores with garlic, simply by slicing cloves in half and applying them directly to the skin. Hold for a bit—as long as you can stand!—and while the smell might not be the best, the antibacterial properties of the miracle plant will speed along the healing process.
This is a great article from Food52 on how to buy and use garlic.
There are many, many varieties of garlic, but they can all be classified as either hardneck or softneck garlic. Softneck garlic truly has a soft neck, meaning the central stalk is pliable enough to be manipulated — this is the type used to make garlic braids. Softneck garlic tends to be milder in flavor and to have more cloves per bulb (up to 20!); hardneck garlic, on the other hand, has fewer cloves but they’re larger (3, last photo) and easier to peel.
When you buy garlic, as is true when you buy onions, you’re looking for hard, dry bulbs; like onions, they’ve been cured, which means they will last longer and store well. After being cured, the roots and stalk (1, photo below) are trimmed and the outermost layer of paper wrappers is removed. The garlic is ready to hang out in a cool, dry place in your home for months. Both types of garlic store well once cured, but softneck garlic will keep for a much longer time than hardneck, which is why you’ll usually find softneck garlic at grocery stores.
If stored long enough, you’ll eventually see little green sprouts in your garlic cloves. We generally don’t bother with removing them, but if you prefer to, just flick them out with the tip of a sharp knife. ( Iread once that they are a bit bitter, so I remove them)
For those who think garlic is garlic, it isn’t all the same. Different varieties carry unique flavor profiles, but you’ll likely have to head to your local farmers market to try varieties like Inchelium Red, Kettle River Giant, Purple Glazer, and Sicilian Silver. Once you leave the supermarket, you’ll see more color variation, like purple streaks (2) in both the bulb wrappers and the cloves.
Once you get to know your local garlic farmer, you’ll have an easier time getting your hands on garlic at other stages of growth early season treats like green garlic and garlic scapes(the latter of which are only produced by hardneck garlic) and wet or fresh garlic (which is fully mature garlic that is eaten immediately after it has been harvested, without going through the curing process).
If you’ve ever come across black garlic, that’s not a specific variety, it’s garlic that’s gone through fermentation and the flavor could be described as having a lot going on: “First there’s a hit of sweetness, followed by a faint hint of smoke, then a pungency that lingers long after the sweetness is gone.” If you’ve tried it and you weren’t immediately converted to its charms, cook with it, as the flavor changes with heat.
For some, garlic cloves can be as aggravating as shallots. as recipes will call for a set number of cloves, but when heads of garlic can have such a wide range of clove sizes, there’s room for interpretation. We assume a mediumish-sized clove of garlic is about a half teaspoon once minced.
It’s hard to find a savory dish that we don’t like to use garlic in, but if garlic isn’t the first thing you reach for when you start cooking, we’ve got 5 ideas to get you started using more of it:
Pair garlic with your favorite protein: Try it with any protein
An easy and fast dinner for a weeknight. I prepared the chopped onion and garlic in the morning, so I just had to add it to the Risotto as I was cooking it. I took some frozen peas out of the freezer and had some fresh broccoli in the refrigerator left over from Farmers Market, so cut it up and got it ready.
Risotto is an easy dish, but you do have to watch and stir and watch and add more liquid. I took a bottle of wine out of the refrigerator and put it on the counter to bring to room temperature. Most people tell you to add everything “hot” to the pan, once you add the rice and EVOO, but I add at room temperature, mostly because I am a little lazy. I almost always have frozen chicken stock, so throw it in the microwave to warm, while I am cutting up veggies.
Garlic Parmesan Risotto
Risotto in 17-25 minutes?! I’m in! Garlic Parmesan Risotto may be the star of the show we call “dinner” in this easy side – it’s sure to please the whole family!CourseSide DishCuisineItalianPrep Time5 minutesCook Time20 minutesTotal Time25 minutesServings4Calories367kcalAuthorKylee Cooks
Ingredients
1/2 medium onion diced finely
4 cloves garlic minced
1 Tb s EVOO
2 Tbs butter
4 cups chicken stock
dry white wine ( I use whatever is left over in the refrigerator, so maybe half a bottle). Cheap wine gives you cheap flavor.
1 cup arborio rice
1 cup freshly grated Parmesan cheese plus extra for serving ( I only use Reggiano Parmigiano, so the flavor is the best it can be)
3 Tbs freshly chopped parsley ( I pick it from my garden, and be sure to remove all the stems, as they are bitter)
Peas and Broccoli or what ever veggie you want to add.
Instructions
Add butter and oil to a large skillet over medium heat.
Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can). Remember I did mine ahead of time.
Add the wine and stir until it is absorbed.
Add 1 ladle of stock and stir until it absorbs.
Repeat this until you have used almost all of the stock -(It should take about 17-25 minutes). Taste to make sure it is the texture you want to eat it. Not mushy, but not too al dente.
After adding the last ladle of stock, add the parsley, and promptly add the cheese.
Let it absorb until it is creamy and thick, but not soupy.
Serve, adding extra parmesan if desired.
Seared Scallops
Preheat a cast iron skillet over medium high heat.
In the meantime, pat the scallops very dry with a paper towel. Sprinkle the scallops with salt and pepper, to season.
When the pan is hot, add EVOO, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
Cook the scallops for 2 minutes, or untill you can see a little brown on the edges, making sure not to move them or touch them at all.
Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
Remove the scallops from the pan and serve over Risotto!
We served this with a Bennett Lane Pinot and loved the dinner. My granddaughter, age ten had joined us for dinner and ate two huge helpings, more that my male friend. She is quite slight, but can really eat if she loves it! Enjoy!
This torte tasted great and I followed the directions to the tee. I cook all the time, so am never intimidated by complicated recipes, let alone simple ones. It was cooked perfectly, but for the life of me, I could not get it off the springform pan. I put it in the refrigerator for a couple of hours and tried again; it just smooshed up together. So I put it in the freezer for a couple of hours and could finally get it off the bottom of the springform pan. I did not try to invert it or flip it as it did not seem to have the “staying” power. Previous to finally getting it free of the pan, I was about ready to scoop it out and just put it in compote bowls or old fashioned champagne glasses with a little whipped cream on top and some berries, as why waste a perfectly good dessert.
DESCRIPTION
A decadent, gluten-free flourless chocolate cake recipe with no added sugar necessary!
INGREDIENTS
8 large eggs, cold
1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
optional toppings: powdered sugar and/or berries
INSTRUCTIONS
Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an eight inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside of the pan with 2 sheets of heavy duty aluminum foil and set it in a large roasting pan, or any pan that’s larger than the springform. Bring a kettle or pot of water to boil.
In stand mixer, using the whisk attachment, beat the eggs at high speed until the volume doubles. This takes about 5 minutes.
Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove . Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth).
Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally uniform.
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and invert the cake onto a serving platter.
If desired, lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut. ( I top with a chocolate ganache)
