Today, while enjoying the conversations between my new studio mates, David Gross, Claud Davis and For Art’sake owner, Caroling Langner, I started to realize how much I am learning, just by listening, and sometimes, eavesdropping! All three are professional artists with experience I can only dream about.
Midmorning, David handed me a book to read, John F Carlson’s Guide to Landscape Painting. I suspect he realizes I need a lot of help! Anyway, while flipping through the book, I came across the following…..”No one color can exist “pure” in the out-of-doors without a lesser or greater tempering with the other two, this tempering being decided mostly by the colorcast of the light, with its myriad reflections and refractions.”……Oh Boy, do I need help!
I do wake up every morning with a feeling of excitement, eager to get to the studio. I also feel intimidation when I walk in, but all three of my new friends have done nothing to make me feel that way. Our conversations are either very stimulating, or out right slapstick. Today David and Claud were telling jokes….badly! They, themselves, were much funnier than the jokes!
Caroline is one of those artists who can do everything, and do it well. She has filled bookcases, there at the studio, with books on every form of art and crafts. She has a great imagination as well as great plans for the studio and gallery.
Hope you enjoy them.
Braised Lamb Shanks
1 tablespoon lemon pepper, divided
1 teaspoon salt
2 tablespoons olive oil
1 medium onion, sliced into rings
1 medium green bell pepper, thinly sliced
28 ounces canned whole tomatoes and juice, broken up
1/2 cup Somerset Ridge Vineyard Ruby Red wine
1 tablespoon Worcestershire sauce
1 teaspoon granulated sugar
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon paprika
5 oz. dried fettuccine
1 Tbsp. extra virgin olive oil
1 tsp. finely shredded lemon peel
1 recipe Mint Herb Pesto, below
12 small lamb double rib chops
3 cups arugula
1 cup fresh mint leaves
Pine nuts, toasted
Cook pasta according to package directions; drain. Rinse; drain.
Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)
Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)
Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.
Mint-Herb Pesto: In blender or food processor combine 1/2 cup lightly packed arugula, 1/2 cup lightly packed mint, 1/2 cup lightly packed basil, 1/4 cup extra virgin olive oil, 2 Tablespoons toasted pine nuts, 1 Tablespoon lemon juice, and 2 cloves minced garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the 1/4 cup shredded pecorino cheese and 1/2 teaspoon crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.
Feta Lamb Burgers with Spinach Slaw
3 tablespoons quick-cooking rolled oats
1 egg white
1/4 teaspoon pepper
1/4 teaspoon salt
3/4 pound ground American Lamb
1/4 cup crumbled feta cheese
2 green onions, finely chopped
1 teaspoon red wine vinegar
1 teaspoon Dijon-style mustard
1 teaspoon granulated sugar
1 1/2 cups fresh spinach, leaves and stems removed, chopped
4 English muffins, split and lightly toasted
In a bowl, combine oats, egg white, pepper and salt. Add lamb; mix well. Form into eight 1/4-inch patties. In a small bowl, toss together the feta cheese and green onion. Place one-fourth of the cheese mixture on each of four patties. Top with remaining four patties and seal edges to hold filling inside.
In bowl, combine vinegar, mustard and sugar; mix well. Pour over chopped spinach; toss to mix. Set aside.
Grill burger over medium-hot coals for 5 to 6 minutes per side until no longer pink inside. Place each burger on a muffin half; top with spinach mixture and second half of the muffin.