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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 - Roasted Tomato and Couscous Salad

It’s tomato season. Tomatoes are my favorite vegetable or fruit or whatever they are, I have read that they are technically a fruit but we seem to treat them like vegetables so they are thought to be veggies. Whatever, they are delicious.

I roasted the veggies in the oven but I’m sure they would also be delicious grilled if you have one. Just keep an eye on them so you don’t over cook the veggies. A little char is nice, overcooked ruins the flavors in my opinion.

This salad is served warm but it’s also great cold so you should make enough for leftovers.



INGREDIENTS:

1 cup  couscous (or other small pasta or grain) cooked according to package directions
2 tablespoons olive oil
Roasted Tomatoes
1/2 head radicchio
1/4 thinly sliced small red onion
Shaved ricotta salata (or similar semi-hard cheese)
Chopped toasted almonds
Fresh parsley and oregano leaves

INSTRUCTIONS:

Cook 1 cup couscous according to package directions; toss with 2 tablespoons olive oil. Preheat your broiler.

While couscous is cooking place tomatoes on a cookie sheet and drizzle with a little olive oil and roll around to coat and place in the broiler. Brush 1/2 head radicchio with oil then place on the cookie sheet with the tomatoes, turning the radicchio occasionally, until lightly charred, 5–8 minutes. Let cool; coarsely chop. Toss with tomatoes, 1/4 thinly sliced small red onion, and couscous.  Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves.

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

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