CONVERSATION PIECES Converse. 2014, Winter.
“POST SCRIPT is a symposium exploring contemporary approaches to narrative. Rather than being driven by conventional storytelling or a script, they are often non-linear, fragmentary and rely upon the viewer to lend cohesion and continuity.�
RECIPES FOR THE EVENING
SMADAR’S FAVOURITE SALAD Recipe: measurements vary depending on the number of people. it's flexible so use your judgement..:-) - mixed leaves, & Lollo rosso - avocado - fennel - long sweet red ramiro peppers - sliced hard boiled eggs -steamed green beans (don't over cook) -pomegranate seeds (loads) - roasted pine nuts (loads) Sauce (shake well together): - olive oil - lemon juice - half spoon mustard - half spoon honey - salt - pepper
KEITH SANBORN FAVOURITE FRITTATA: WITH CHANTERELLES AND BLACK TRUMPETS MUSHROOMS My version is inspired by the River Cafe Cookbook (the Green one), except that the amount of mushrooms they use is crazy to me. I even wrote them and they were kind enough to respond, to verify that yes, they use nearly a 500 g of chanterelles and 200g of Trompette de mort (aka: "black trumpets). I favor local ingredients where possible and where I spend the summer near Catskill, NY, you can only get both black trumpets and chanterelles (at least where I gather mushrooms) for about a two week period in the middle of the summer from about July 14 to July 28. Where I am, black trumpets tend to appear a bit earlier than chanterelles. Ingredients: -250g chanterelles -250g black trumpets -4 eggs -1 clove of garlic -15 to 30g butter -15 to 30g olive oil -a spring or two of fresh oregano -a spring or two of fresh sage -juice of about 1/4 lemon
If you have gathered the chanterelles and black trumpets yourself, wash each separately. Yes, washing is ok. Neither gets easily waterlogged. Black trumpets usually come from muddy areas, so don't be afraid to roll them between your fingers to get the dirt out. Try not to destroy the trumpets, but they are usually fairly sturdy. Dry them in a salad spinner. They can take it. Repeat the washing and drying until you are reasonably confident you've removed the dirt. If you are rehydrating dried mushrooms, you must handle them differently. You should assume they are fairly clean and put them in separate bowls. Add boiling water and let them sit for about 30 minutes. They will soften. Use just enough boiling water to cover them. They will give a lot of their flavor to the water so you will need to strain that and add it back in while cooking them. I have only used fresh mushrooms. Crack and beat the eggs lightly and set aside. Heat the butter and oil until the butter bubbles, but before the oil smokes. Medium high eat. Around 7 out of 10. Use a black skillet or something else you can set under the broiler. Add the mushrooms. SautĂŠe until they begin to release their moisture and caramelize a bit. The chanterelles will become darker and even brown a bit. They black trumpets will get softer. If you rehydrated the mushrooms, you would add the water they soaked in here. Add the oregano to taste. A few sprigs of fresh oregano will do. And even less sage. Crush the garlic and stir into the mixture. Continue cooking until the moisture reduces by half, but don't let the garlic burn, just caramelize. Add the juice of about 1/4 lemon spritzed over the top of the mushrooms for a bit of acidity.
Add the eggs and distribute them evenly over the pan. Cook for a few minutes, tilting the pan until the liquid is evenly distributed and the bottom half begins to firm. While the top of the omelette is still hot, put the skillet in the over with the broiler on high. Leave it there for no more than a minute or two. You want the top to dry up a bit, but still remain a bit moist when you take it out. Remove from the broiler and set aside on a trivet. Slice the frittata like a pie into the number of pieces you need: 4 to 8. Put the trivet on the table and serve from the skillet. Yum! Note: chanterelles and black trumpets can take a great deal of heat. Don't be afraid you'll overcook them. That is truly difficult. Taste as you go to be sure. It's not much of a sacrifice.
RICK PRELINGER’S FETA CHEESE RICE RECIPE Ingredients: -1 cup (dry) white or brown rice -1 large bunch raw spinach -1 block (approx .3 or .35 kilos) feta cheese -1 large shallot or small onion -3 grams vegetable oil -100 grams pine nuts (pignoli) Instructions: Have ready a large (2 quart) pot or large (2" deep) sauce pan; a small pot for the rice; and a small pan for the pine nuts. (1) Wash the spinach, and crumble the block of feta cheese with a fork. Mince the shallot or onion. (2) Cook the rice al dente, in a small pot. (3) While the rice is cooking, sauté the minced shallot or onion in a light vegetable oil in the large pot or sauce pan. (4) Combine the lightly cooked rice, the crumbled feta, and the raw spinach leaves in the large pot or sauce pan with the al dente rice. (5) Stir gently over low heat, while the heat from the rice wilts the spinach and melts the feta cheese. It is "done" when the spinach is fully wilted and the feta cheese is fully melted and dissolved, and all ingredients are combined. (6) toast the pine nuts, dry, shaking frequently, over very low heat until golden brown (7) Immediately before serving, combine the toasted pine nuts with the feta cheese, spinach, and rice.
PABLO SIGG’S CREME BRULEE Ingredients -2 cartons double cream, 1 large (284ml) plus 1 small (142ml) -100ml full-fat milk -1 vanilla pod -5 large egg yolks -50g golden caster sugar, plus extra for the topping Method Preheat the oven to fan 160C/conventional 180C/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin. Pour the two cartons of cream into a medium pan with the milk. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside. Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear around the edge, take the pan off the heat. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top - it's easier to spoon in the last little bit. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate. Bake for 30-35 minutes until the mixture is softly set. To check, gently sway the roasting tin and if the creme brulees are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm. Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture. When ready to serve, wipe round the top edge of the dishes, sprinkle 1 tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover (Anne Willan's tip for an even layer). Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow-torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brulee is firm, or within an hour or two. // p.s.: bon appetit!
P.S.: TRACES
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