Skip to main content

Featured

Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Green Tacos

Tacos seem like a perfect spring and summer food. Granted, I eat tacos all year long, but they seem especially good when the veggies and herbs are nice and fresh and the beer is cold.  These tacos are a little different and very green for spring. You can fill them with tofu or beans if you want but the recipe here is how I made them.

Meatless Monday Green Tacos by Future Relics Pottery
Green Tacos


Ingredients for Green Sauce 
2 poblano peppers, roasted with skins removed
1 jalapeño, seeds and stem removed
1 garlic clove
1 big bunch parsley
1 big bunch cilantro
1/2 cup of olive oil
2 tablespoons rice vinegar
1 teaspoon salt

Directions 
Roast peppers over an open flame on the stove top or under the broiler. When they are cool enough to touch, remove burnt skins, stems and seeds. Place all the ingredients into a food processor and blend until smooth.
  
Ingredients for Blistered Shishito Peppers and Snap Peas 
6 oz shishito peppers
6 oz sugar snap peas
2 tablespoons butter + 2 tablespoons olive oil
2 tablespoons tamari

Directions 
Heat the butter and olive oil together in a pan on medium heat. Wash and dry the veggies then toss them into the pan and sauté  2 to 5 minutes until bright green or until a bit blistered. Add the tamari and sauté for another minute.


Ingredients for the Honey Glazed Bok Choy
3 baby bok choy, quartered
1 tablespoon butter + 1 tablespoon olive oil
1 tablespoon tamari
1 teaspoon honey

Directions 
Heat the butter and olive oil together in a pan on medium heat. Wash and dry the bok choy then toss into the pan and  3 to 5 minutes sauté until bright green. Add the tamari and honey and sauté for another minute.

Garnish / Assembly 

Avocado, chives, sesame seeds + your favorite tortillas.

Check out the gallery page - Future Relics Gallery by Lori Buff

Comments

  1. tacos with an Asian twist... sounds delish!

    ReplyDelete
    Replies
    1. They are, I’ll bet you and Jeff will really like them.

      Delete
  2. I love poblano peppers; I am still trying to find tortilla wraps that are gluten free locally they have them at our local airport cafe but not at the grocery.

    ReplyDelete
    Replies
    1. Hi Linda, I wonder if you could eat corn taco shells.

      Delete
    2. Linda, I totally understand. I'm GF and have yet to find a decent tortilla that doesn't taste like cardboard. I usually just eat my tacos on a double corn tortilla. If you brown them in a dry pan for a minute or two, they hold up better. Also, GARY has a great GF tortilla recipe on his blog if you want to make your own. They're super easy!

      Delete
  3. These look great! Love the idea of Asian tacos. Anything with bok choy works for me!

    ReplyDelete

Post a Comment

Popular Posts