Color Chart explores 44 artists' position in life and art with color.
March 13, 2008
Mushroom saute with goat cheese crostini...
1/2 c sun-dried tomatoes (not oil-packed)1 c boiling water
6 T (3/4 stick) butter
4 garlic cloves, chopped
1/2 t dried crushed red pepper
1/2 t dried thyme
1 lb fresh shiitake mushrooms, stemmed, sliced
12 oz button mushrooms, sliced
1/2 c white wine
1 T fresh lemon juice
8 artichoke hearts from 14-oz can, cut into 1/2-inch wedges
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 French-bread baguette, cut diagonally into 1/3-inch-thick slices
6 T (3/4 stick) butter, melted
1/2 c (about) freshly grated parmesan cheese
8 oz goat cheese
I have made this appetizer a few times and it's delish;)
Prep: Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes. Serve warm crostini with goat cheese and mushroom mixture. (Can also substitute blue cheese instead of goat cheese).
Pet portraits...
RedHerring still exists...
Back in the day, before the bubble burst. I used to sit way way south of Market in San Francisco, next to the Potrero Hill Brewing Company (which no longer exists, but has a really interesting page of detail online) - in a modern built-out warehouse style building with foosball tables, high-tech conference equipment and brilliant young editors. I used to park daily for free, have a few catered lunches, have afternoon breaks at Mission Cliffs, plan elaborate events at 5 star hotels, have a press pass entrance into any tech launch party in the valley, (which by the way always gave away bags and bags of free 'branded' schwag ie: palm pilots) and read about 400 business plans per month on everything from semiconductors to biotech to media. I wrote company profiles for the magazine RedHerring. It was semi-short lived, young and underqualified glory... by round 8 of layoffs - I was cut. Shortly thereafter the pages folded, which the Valleywag deathwatch had speculated for months. When the doors closed and editors scattered, it was a sad day. The magazine did attempt to re-launch in print in 2004, but folded again in 2005. Much to my happines, it still exists in its daily online digital form at RedHerring.com. Which I love, mainly because I know the passion that existed and still does for the editors who once ran it, and who will always contribute and because they were the 'good old days'.*The name Red Herring is a reference to the practice of calling a preliminary investment prospectus a "red herring" as a warning to investors that the document was not complete or final. The name reflects the publication's mission: providing a first look at the companies and trends that are shaping the business of technology.
Wiki this...
WikiHow is the online how-to Manual that any user can edit. From helpful tips and tricks to seriously useful useless stuff. My favorites this week...March 12, 2008
Oh Madeline...
Madeline Weinrib's colorful patterned textiles are her trademark. Her first collections were cotton and simple, now Madeline has expanded to Tibetan wool weaves, tulus and velvets. Go to Calypso Home, ABC Carpet & Home in NY or find other retailers and online shops who sell her treasures. Skewered rosemary shrimp with mint pesto...
Mint pesto1/2 c pine nuts, toasted
3 garlic cloves, peeled
2 T feta cheese
2 T parmesan cheese
1 T coarsely chopped jalapeño chile
1/2 t salt
1/2 t ground black pepper
2 c fresh mint leaves
2 T fresh lemon juice
1/3 c extra-virgin olive oil
Shrimp
24 large uncooked shrimp (about 2 lbs), peeled
2 T olive oil
2 garlic cloves, minced
1 T chopped fresh parsley
3 T fresh lemon juice
rosemary sprigs
Love this recipe I found on epicurious.
Prep. for mint pesto: Combine first 7 ingredients in processor. Add mint leaves and lemon juice; gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
For shrimp: Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.
March 11, 2008
Lost cell phone...
I have been infamous for losing my cell phone among dropping it in many irretrievable, unfortunate locations... Thankfully I haven't misplaced my cell lately. But it's a shame when that happens, no phone numbers in the memory bank, no land line...What to do? Now you can visit the site Where's My Cell Phone? Type in your number and they will call you, maybe it slipped behind the couch pillows or you accidentally left it in the cabinet when you went to get a glass? Not that I have ever done that, I'm just saying.
*Sometimes you actually have to type in the address to reach the site, but that is the correct URL.
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