Sculpting her own destiny...

Do you enjoy a great art show? We certainly do, especially when it features sculpture by one of our own, artist Monique Hansen herself!
.
PS Zask Gallery in collaboration with Portuguese Bend Pony Club present SPIRIT of the HORSE Art Exhibition and Benefit.Gala Reception and Silent Auction
Saturday, May 9, 2009, from 5pm-9pm To Benefit Portuguese Bend Pony Club and Return to Freedom, American Wild Horse Sanctuary.
The show runs from May 9 - June 6, 2009
Gallery Hours:
Thursday 12-5
Friday 12-8
Saturday 12-8
Sunday 12-5
Located in Golden Cove Center, where Hawthorne Blvd. meets the sea (under the Admiralty Risty Restaurant)

PS Zask Gallery
Street:
31252 Palos Verde Drive West
City/Town:
Rancho Palos Verdes, CA
View Map
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Phone:
3104290973
Email:
pszaskgallery.com

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Title: Herman's Sculpture

This is a my talented buddy and co-worker Herman talking about his "Babies" - his clay creations. He has great artistic talent as you can see. He wishes to find someone with know-how and resources to help reproduce and/or market his creations. He wishes to share his artistic gift with the world and hopefully generate some income. He often talks about his "grandfather's hands" - how he feels a connection to his grandfather who also had artistic gifts. He feels he is fulfilling his artistic destiny. I am reminded of Steve Wozniak, co-founder of Apple. Without the promotional skills of Steve Jobs, he might still be building electronics in a garage somewhere, happy to do what he loved, but not getting his creations to the rest of us. Can you help? Thanks.

Title: Matchstick Art Meets its Destiny

WONG:
Flammable sculptures are now part of the art world, thanks to this artist. Let's look at his ingenious use of matches to build his sculptures.

STORY:
Scotsman David Mach has taken something normally considered a fire hazard and
turned it into art.
Mach uses matchsticks to create his sculptures, sometimes needing thousands of matches to complete one piece.

[David Mach, Matchstick Sculptor]:
"...I like the results a lot, and I love the idea that these are, the matches are like nothing. You know you don't ever, you don't think, about stuff like that. They're just in your life in one way or another."

Creating one of these sculptures is a painstaking process where the matches need to be applied to the mould one at a time.
Mach's been doing this for 26 years but even so they can take many months to create.

[David Mach, Matchstick Sculptor]:
"Actually I was in one of my French classes recently. And I'm meeting people who are not artists and they say to me, 'So what do you do then', 'Oh, I'm a sculptor'. 'Oh really, oh, what kind of things do you use?' 'Oh I use matches.' 'Oh that's nice!,' you know."

To add another twist to this tale, Mach occasionally torches his sculptures -- a spectacle he came across by accident.

[David Mach, Matchstick Sculptor]:
"I mean the first one that I was talking about, was set off on fire actually by the guy who bought it...I went around there, and we both started looking at this thing which was still sort of smoking over here and it looked fantastic."

One of Mach's pieces, a two-foot high sculpture of Rock'n'Roll king Elvis Presley, was previously sold for $36,000 U.S. dollars.

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Edibly translated...

...a visual poster aids our artist (Suzi) in the creation of a cake for the cast of The Visit. The cast relishes an abundance of our butter creme, so she made sure to make this party cake using a pipe-on/airbrush technique instead of just printing the image out on our special food-safe printer. The dimension adds a sinister spin to an already haunting image!

One of the people at that cast party will not be able to partake of that cake (food allergies) so we made him a very special strawberry shortcake that he is not required to share. Yes, some consider our 6" round to be a single-serving cake. We don't have a problem with that!

Some favorite clients are enjoying 56 years of wedded bliss (and they still have a monthly poker game!

Here's to 56 more years of hold'n 'em!

Ah, a peek at part of our fleet! Check out the web-enticing magnets, leading right here! Set us as one of your favorite sites so you don't have to keep typing in our e-addy!

Have a great night!

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More Prawns

I have one courgette plant growing in a big pot, so far I've had about 5 courgettes.  I picked a couple on Friday night and sauted them with garlic and a red pepper.

I don't normally buy this sort of ready prepared rice, but had bought it for our self-catering holiday and in the end we didn't use it.  I thought it would be ideal for a quick supper dish.  I cooked up a small amount of ordinary basmati rice and added it, as the packet wouldn't have provided enough for 3 people.

I added a bit of tomato puree, some sweet chilli sauce, some prawns and quartered tomoatoes.

It was very quick and tasted good.

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Title: How To Make Prawns wrapped in Parma ham with Crémant de Bourgogne wine

From the websites http://www.howto.tv and http://www.discovertheorigin.co.uk

In the following video top chef Konrad Inghelram and Sommelier Alexis Meszoly share Quaglino's secrets for making the most of authentic ingredients

Whether you have been fortunate enough to sample some of Quaglino's delicious dishes at the restaurant or not, one thing is clear -- head chef Konrad Inghelram is passionate about selecting authentic ingredients. This is what gives every dish at Quaglino's its unmistakable signature of quality.

So what if you want to recreate a touch of that at home?

The easiest way of knowing that you are using the best products and ingredients is by making sure you are getting the real deal from the certified region of origin, like Parma Ham from Parma or Port from the Douro Valley in Portugal. Make sure you check for the PDO, AOC or DOC mark on products such as Burgundy wines, Port and Douro Valley wines, Parma Ham and Parmigiano-Reggiano cheese to ensure that you will be rewarded with excellent quality.

To show you how much of a difference using authentic ingredients can make to your cooking, Konrad has joined with Discover the Origin to create a fabulous and simple dish that is sure to become a firm favourite in your culinary repertoire.

And to make sure you are getting the most out of your dishes with the correct wine match, Sommelier Alexis Meszoly has also come on board to show us how an authentic wine can enhance your dining experience.

In the following video Konrad cooks up a very special Parma Ham-wrapped prawn dish while Alexis matches the dish with a mouth watering Crémant from the Burgundy region.

For more information visit http://www.discovertheorigin.co.uk

Title: Moroccan inspired prawn & spinach Tangiers (حلال)

Ingredients
•100g fresh uncooked prawns
•2 large-handed grabs of large spinach leaves
•2 fat vine tomatoes
•1 garlic clove
•1 level tsp cumin seeds
•3tbsp olive oil
•Juice of ¼ small lemon
•Flaked sea salt and ground black pepper
•1 small frying pan
Method

1. Get each prawn ready by peeling the shell away. Make an incision down the back and hoick out the black intestine and discard. Roughly chop the prawns and put to one side.
2. Wash the spinach free of beasties, by all means life-guarding any that appear to be poor swimmers. If the stalks are particularly fibrous, snap them off and discard. Bunch up the spinach and chop it roughly.
3. Cut the stalk base from each tomato, criss-cross the other end and cover in just-boiled water for 30 secs. Tip away the water and peel off the skins. Chop the tomatoes roughly, but not too large, taking care to save the seeds and juice. Peel and finely chop the garlic.
4. Take the frying pan and dry-fry the cumin seeds over a medium heat until their aroma comes to the nose, by which time they will be nicely toasted. Now add 2tbsp of the olive oil, followed quickly by the spinach. It will crackle and pop as you add it. Turn in the pan, adding fresh leaves as you go until it is all in and wilted.
5. Now add the tomatoes, garlic, lemon juice and a good amount of salt and black pepper. Cook together fairly rapidly, stirring occasionally, making sure that the contents don't stick and burn. You want to get rid of an obviously watery appearance without drying out the dish. Transfer to a bowl and, without washing out the pan, add the remaining oil, then return the pan to a medium-high heat.
6. Fry the roughly chopped prawn meat briskly until opaque and a little golden (a couple of minutes or so). Flop the spinach and tomato mixture back on top. Cook until bubbling and serve immediately in the Moroccan style with warm white rolls and mint tea.

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Grilled Orange Chicken

Oranges and Chicken are the perfect combination for a summer meal.  Quite often I throw together my marinade the night before or even in the morning so that the chicken is ready for cooking when it's dinner time. We use our George Foreman© grill all year long; but it's especially nice during summer because they cook fast and don't heat up the kitchen much. If you're an outdoor grilling enthusiast then this chicken is great for that too. Enjoy!

Ingredients:

1/2 can (11 oz. can) mandarin oranges, drained
1/4 cup pulp free orange juice
1/4 cup extra virgin olive oil
2 tsp fresh lime juice
3 minced garlic cloves
2 tsp Bragg Organic Sprinkle (blend of All Natural Herbs and Spices)
1 tsp Mediterranean sea salt
1 tsp black pepper
1 lb chicken breasts, boneless & skinless

Directions:

You can use either a large Ziploc© bag or large bowl covered with plastic wrap for marination of the chicken. Place all above ingredients into your container and let sit in refrigerator for an hour or more.

When desired time has passed, remove chicken from marinade and grill chicken on Foreman© grill Grill until thoroughly done, about 4 - 6 minutes (juices should run clear!).  Serves: 4

Inspired by http://www.georgeforemanrecipes.com/archives/grilled-orange-chicken/

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Donna Arena Presents The Carlisle and Per Se Collection

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Baba Ghanoush

I love eggplant and I am always looking for new ways to prepare it. One of the simplest and yet most delicious in my book is Baba Ghanoush, a specialty of the Levant. If you've ever made hummus, then the recipe will sound very familiar.

Place a whole eggplant (or several, since the eggplant reduces quite a bit when cooked this way) on a hot grill (or in a hot oven) and roast until the eggplant is fully tender and the skin well charred, turning from time to time to ensure even cooking. This will take anywhere from 30-45 minutes, depending on the size of your eggplants.

Remove the eggplants from the heat and let them sit, covered, until they have cooled off enough to handle. Then split the eggplant in half and scrape out the tender pulp from the inside, making sure to leave the charred skin behind. Drain the pulp in a colander for at least 15 minutes to remove any excess liquid. 

In a food processor, spin a couple of cloves or garlic around with some salt. Then add your eggplant pulp, a bit of freshly squeezed lemon juice and tahini (sesame paste). If you like, add a bit of cumin or chili powder, mint or parsley. Process until smooth. 

 

Serve on a platter or in a bowl and top with a drizzle of olive oil and a bit more parsley or mint for color. 

NOTES: The amounts of all to taste. The amount of tahini, in particular, varies wildly from recipe to recipe. You can add as little as a spoonful or two if you want a 'light' version or lots more if you want a richer version.

(I usually just taste and adjust as I go, although using this method you risk winding up with precious little to actually serve after you're done...) Some recipes specify that the eggplant pulp should be chopped not mashed or puréed.

Baba ghanoush is typically served as a dip to be eaten with pita bread, but I ate it with—hold on to your hats—some tortillas chips I had left over from a party. It was perfectly delicious, although I must admit that the chips may have overpowered the delicate taste of the dip. Next time I'll stick to pita. 

This dish is a wonderful example of how using many of the same ingredients, the peoples of the Mediterranean basin have come up with such different taste experiences. For someone from an Italian background, the taste of this eggplant dip is familiar and yet, for lack of a better term, exotic. It works perfectly as an antipasto in an otherwise Italian menu, or as part of a buffet or as a nice savory snack.

This blog post, from the Green Prophet website, has an excellent discussion of Baba Ghanoush and its many variations.

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Title: Awesome Raw Food Recipe for Baba Ganoush #617

http://www.therenegadehealthshow.com - We're going back through the list of raw food recipes that you wanted and raw Baba Ganoush was right at top...

The reason we've been hesitating to give you a raw recipe for Baba Ganoush is because we didn't know what to do with the eggplant to make it soft.

Annmarie did a little research and now we have the secret.

Take a look and enjoy...

Title: BEST BABA GHANOUSH RECIPE!!!MUTTABAL!!! BABA GHANOUSH

http://www.DedeMed.com Step By Step On How To Make Great Baba Ghanoush (Muttabal Beitanjan)

For This Baba Ghanoush Recipe and Other Great Mediterranean Food Recipes
Go To www.DedeMed.com


Baba Ghanoush is actually not made with tahini, it is made with lemon juice and garlic and olive oil and garnished with all kinds of vegetables. The version made in this video which include tahini is called Muttabal Beitenjan. But since many confuse the both, I am labeling this video as Baba Ghanoush.

For this recipe and others go to WWW.DEDEMED.COM

baba gahnoush baba gahnoush baba gahnoush

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Peperoni ripieni di tonno

There are so many different ways to stuff a pepper. Here's one, with tunafish, that I particularly like:

Get yourself some large, bell peppers, preferably red or yellow but green will do (that's what I had on hand last night) and cut them open--either lengthwise, for a more open pepper 'boat', or horizontally, which makes for a cup-like container. (See notes for details.) Clean out the insides of the pepper, removing seeds and ribs, with a small paring knife.

Then, in a large bowl, mix a small can (about 100g) of tunafish packed in oil, about 2-3 slices of bread, crust removed, soaked briefly in water and then squeezed dry and crumbled, a handful of black olives, pitted and roughly chopped, another handful of salted capers, well rinsed and squeezed dry, 2 or 3 roughly chopped anchovy fillets, a bit of chopped parsley, salt and pepper. Drizzle the mixture with enough olive oil to lightly dress the ingredients and mix again, making sure that the ingredients are well amalgamated but not entirely uniform. Adjust for seasoning: the mixture should be very savory.

Stuff the pepper halves with the tuna and bread mixture, making sure to pack the mixture in fairly tightly. Arrange the peppers on a lightly greased baking dish just large enough to hold them, drizzle them with some additional olive oil, making sure that their sides are lightly coated as well. Bake in a fairly hot oven (180 C, 375 F) for about 45 minutes, or until the peppers are soft and lightly spottled. Allow the pepper to cool for about 15 minutes or more and serve, either warm or room temperature.

NOTES: This is an extremely easy recipe, requiring almost no bother at all. Many stuffed pepper recipes call for you to partially roast the peppers over a flame to remove their skins. But this can soften the peppers to the point that they become difficult to handle. In this recipe, the raw pepper roasts in the oven along with the stuffing. You might think that the pepper would turn out tough, but the roasting with olive oil is enough to soften them nicely. And personally I don't mind the slightly bitter, smokey taste of the roasted skin.

There are a number of variations for the tuna and bread stuffing. Some recipes call for bread crumbs rather than the mollica (bread with crusts removed). You can also use small pasta or rice--or even potato--instead of bread. Some call for either sauteed chopped onion or garlic, or both. Some call for only chopped olives, omitting the capers and anchovies. Some call for green olives rather than black. But perhaps the most important variation is whether or not to add an egg or two to the stuffing mixture. This, of course, results in a much firmer, even solid, stuffing when the peppers are baked. I prefer to leave the egg out, not minding a crumbly stuffing at all--in fact, I prefer it. But try it both ways to see which you prefer.

Of course, using different kinds of peppers also makes for a different dish. And there are many different kinds of stuffings, some with meat, some entirely vegan. This being summer, there will be more stuffed pepper recipes coming soon...

As mentioned above, there are also different ways to prepare the pepper for stuffing. Most Italian recipes call for the peppers to be cut in half lengthwise, creating a kind of 'boat' for the stuffing. Other recipes (most non-Italian ones, it would seem) call for the tops to be cut off the peppers, creating a kind of 'cup' or 'bowl' for the stuffing; the tops are often then replaced to cover the stuffing. The first approach makes it easier to clean the pepper, allows the stuffing to brown over a larger surface and, arguably, results in a more aesthetically pleasing dish. The second approach encloses the stuffing and keeps it moister. Last night, I opted for yet a third 'compromise' option, cutting the peppers in half horizontally, with more than satisfactory results.

Stuffed peppers are commonly used as an antipasto or part of a buffet. But, to my mind, they are substantial enough to serve as a secondo. In fact, last night they were dinner.

I got the basic recipe for this dish from one of my stand-by cookbooks, Le specialita' della cucina romana, ricette tratte della tradizionale cucina casalinga (Ce.Di.Si.) But being a lover of strong tastes, I added capers, anchovies and parsley to the stuffing proposed there, a common variant on the basic recipe.

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Title: Peperoni Ripieni - Saperi e Sapori Italia - 1/2

associazione culturale Saperi e Sapori arte, storia e tradizione, corso di cucina rivolto alle donne di recente immigrazione, finanziato dalla Regione Lazio

Title: Peperoni ripieni

I peperoni ripieni realizzati secondo il metodo della dott. Alina Suder, dietista e nutrizionista: un'idea per cucinare un piatto gustoso e di grande effetto, ma allo stesso tempo leggero e facile da realizzare.
La versione completa di questa ricetta è contenuta nel dvd "Essere in forma - In cucina con Alina", che contiene anche altre 14 ricette e i consigli per stare informa della dott. Suder.

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SHAKA THE KING’S DANCE PARTY

 

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Title: An Interview with Shaka King : Filmmaker

An interview with award winning filmmaker/writer/director Shaka King on upcoming projects and the environment that shapes them. An OrderVision Produxtion in association with New Rap Order. www.NewRapOrder.com

Title: Jah Shaka - King Of Kings

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You Can't Make Green Smoothies Without the Proper Blender

Its not a blender - it's a Vita-Mix.   Vita-Mix 1700 Turbo Blend 4500 Countertop Blender with 2+ HP Motor
designed to render the full bioavailability of whole foods such as apples, strawberries, greens and more. This includes the leaves, peel, stem - where you find all the valuable fiber. The TurboBlend 4500 breaks down whole foods, releasing phytonutrients that help build the immune system, fight disease and improve overall health. The super-efficient 2-peak horsepower motor runs substantially cooler when mixing thicker ingredients like nut butters and frozen treats. It also processes fresh, whole foods in seconds to deliver superior taste and texture. The container is oversized, 64-ounce capacity made from Eastman Triton copolyester material that is virtually unbreakable, more chemical resistant and contains no BPA. Unit features a locking lid design for easy removal. A Healthy Lifestyle recipe book containing over 150 step-by-step recipes in full color in included. Vita-Mix 4500 is covered by a full 5-year warranty from the most trusted brand in high performance blending equipment.

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Title: Boyz II Men - I Can't Make You Love Me (New R&B 2009)

Title: U2 - Sometimes You Can't Make It On Your Own (Live)

Music video by U2 performing Sometimes You Can't Make It On Your Own. (C) 2004 Universal-Island Records Ltd. under exclusive licence to Mercury Records Limited

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[Cookie 012] Chocolate Thumbprints

So, the past few weeks are supposed to be considered rather busy ones for students like myself, considering that it's been finals week, and all my studio art courses are winding up. Final projects are due--paintings, photographs, sculptures, manifestos (yes, manifestos)--and so you'd think I wouldn't have any time to make cookies, let alone make more than one recipe per week. Well, that's where you're wrong, because the more work I have, the more I feel compelled to bake unnecessarily huge quantities of cookies! It's a great situation, because I can trick myself into feeling productive when in reality, I'm just...baking. I like it. And I think I am becoming Maggie Gyllenhaal's character in Stranger Than Fiction, but that's another issue entirely.

Okay, so these cookies, these thumbprints, yes. I found myself in a situation where I needed to bring cookies as a gift of sorts, and therefore I needed a recipe that produced cookies which were 1) pretty and easily transportable; 2) relatively simple/quick to make; 3) tasty to pretty much everyone. Success! These look great, taste great, everyone likes them, and they're easy.

I knew that these would be winners just based on their dough because the recipe calls for only confectioners sugar, no granulated, and that tends to produce crunchy cookies that melt in your mouth in the most divine way! Furthermore, there aren't any odd ingredients (except maybe the inclusion of corn syrup), so really it's all about the chocolate you choose. That being said, I went with the big guns: Scharffen Berger.

Now, as for the actual act of "thumbprinting," it's all quite easy, barring the fact that you need to press your thumb into half-baked cookie dough straight out of the oven. I knew I would be in for some pain when Martha recommends keeping a bowl of ice water on hand so you can plunge your scalding thumb into it before getting a second degree burn. Okay, that was dramatic, but it's a little annoying, this whole procedure, but if you make sure to dip your finger into the water enough, you should be fine.

Sorry the picture is blurry; it's probably because I was trying to talk on the phone, listen to my iPod, take this photograph, and not burn the hell out of my thumb, simultaneously (and unsuccessfully)

Anyways, after you thumbprint the cookies, you stick them back into the oven for a few more minutes to bake more. After they dry, the real fun comes, and you get to pour the chocolate into the little grooves, and fortunately there is a lot of excess chocolate! Sort of a reward for sticking through all the pain?

Oh and be sure to try a cookie at every stage of the baking process, like I did. I tried the dough (tasty!), I tried the cookies before thumbprinting them when they were in their half-baked stage (chewy!), I tried them after they were baked but before the chocolate (crunchy and yummy!), I tried them with freshly poured hot chocolate in them (divine!), and I tried them when the chocolate had hardened up (excellent!). Oh, and I tried them a few days later, and they might even improve with age. Perfect. These cookies are really fun to make, everyone likes them, and they look adorable. Plus, the recipe makes a bunch of baby-sized cookies, so they are great for parties or snacking or whatever you do.

Chocolate Thumbprints
Makes 4 1/2 dozen

Ingredients

• 1 cup (2 sticks) plus 3 tablespoons unsalted butter, room temperature
  
• 1 cup confectioners' sugar
• 1/4 teaspoon salt
• 2 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 3 ounces semisweet chocolate, chopped
• 1 teaspoons light corn syrup

Directions

1. Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 2 sticks of butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium until combined.
2. Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased or parchment-lined baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. (If the indentations begin to lose definition, remove cookies from oven and press again.) Remove to a wire rack to cool.
3. Combine chocolate, remaining 3 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

****

{End Results}
Baking Difficultly: 3/5
Ingredient Accessibility: 4/5
Tastiness: 4/5
Attractiveness: 4.5/5 (True cuties)
Is it worth it?: Yes, of course!

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Title: easton signing cookie and saying no more & gotcha 7 29 2009 012

Title: 2010 08 17 shiva et cookie 012

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On the other side of the bakery...

While all of the Academy Award madness was going on this weekend, the other side of the bakery was working on more of our specialty cake orders.
Here are some highlights!

Two tiers of fun...that's fun, not fondant.

Sporty cake for a sporty boy...

...and blocks for a special new baby!

Of course, there were many more cakes, but one can only be in so many places at one time with the camera!

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Title: Aerosmith - The Other Side

Music video by Aerosmith performing The Other Side. (C) 1994 Geffen Records

Title: Otherside - Red Hot Chili Peppers

This is my mash-up video of the Red Hot Chili Peppers 'Otherside'.

"Red Hot Chili Peppers - Californication - Otherside" Is the property of its respective authors, artists and labels.

If you like this song please buy it to support the Red Hot Chili Peppers.

link to buy:
http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewAlbum?i=3625522&id=3625624&s=143460

link to buy album:
http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewAlbum?id=130244757&s=143460

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"Wines @ Summer" Walkaround

Wine for all presents a "WINES @ SUMMER" Walkaround When the calendar turns to June, it's time to shift your wine attitude into summer gear.Quaffworthy whites. Backyard reds. Radiant rosé. No Chard, no Merlot, no problem. We’ve rounded up 15 wines with a nimble step and sunny disposition. They are refreshing, vibrant, capable of rising to the outdoors occasion, from Mosel Riesling and Cali-Chenin to worldly Sauvignon Blanc, real-deal Rioja and Provence’s finest pink. Albariño, check. Pinot Noir, check. Can you say Bourgeuil? After tasting some of these Loire Cabernet Francs you may just call them beguiling... Summery Tunes curated by @gonzogastronomy The World’s First-Ever Wine & Beach Ball Pairing Contest Delicious nibbles* that match-up to the wines like a bikini top and bottom Don’t wait for the mercury to hit 90, and don’t sweat the 90-point scores. Kick back, uncork (and unscrew). Join Wine For All for a walkaround tasting of wines that were made for fun in the sun. WHEN: Friday, June 11, 2010 7:30 - 9:30 pm WHERE: ICE (Institute of Culinary Education) 50 West 23rd Street TICKETS:  $29 CLICK HERE FOR TICKETS

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