To celebrate the closing of our delicious July assignment show "Potluck", we've collected some recipes from artists and gallery employees to share. Feel free to link to any of your favorite recipes or food blogs in the comments!
Brian Crete, UFORGE Gallery Director: Chocolate Chip Pie
Ingredients 1/2 c. all-purpose flour 1/2 c. sugar 1/2 c. brown sugar, packed 2 eggs, beaten 3/4 c. butter, softened 1 c. semi-sweet chocolate chips 1 c. chopped walnuts 9-inch pie crust, unbaked
Blend flour, sugar and brown sugar into eggs; add butter, mixing well. Fold in chocolate chips and walnuts; pour into pie crust. Bake at 325 degrees for 55 to 60 minutes or until knife inserted into middle of pie comes out clean. Serves 8.
Alex Kittle, UFORGE Gallery Assistant: Basil Pesto
Ingredients 2 cups fresh basil 2-3 sprigs of fresh rosemary 1-2 sprigs fresh thyme 3-4 cloves garlic 1/3 cup pine nuts 2/3 cup olive oil (and extra as needed) Parmesan and/or Asiago cheese A dash of pepper
1. Lightly toast the pine nuts in an oven or toaster oven. I usually put them in the toaster oven for a 3-5 minutes at 350 degrees, until browned on top.
2. Chop some parmesan and/or asiago (whatever you prefer) cheese into 4-6 small cubes, about 1/2" on all sides.
3. Combine all ingredients in a food processor, blend until it turns into a paste. Add more olive oil if needed for a smoother consistency. Mix a few spoonfulls in with your favorite pasta. I usually serve it with lemon-marinaded chicken and tortellini. Refrigerate extra pesto for later use, or you can freeze it if you want it to last longer.
Matt McKee, Potluck Artist: Shrimp Broccoli Pasta One of my favorite recipes for when Julie is out for the evening and I need to feed three hungry boys is Shrimp, broccoli and pasta. Not too much of a recipe to do but seems to fill their empty stomachs up pretty good!
Lewis Feibelman, Potluck Artist: Tuna Casserole Taken from allrecipes.com.
Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
Ingredients 8 ounces dried porcini mushrooms ½ cup boiling water 8 ounces whole-wheat pasta, such as linguine or fettuccine 1 T. oil 1 medium white onion, chopped 2 celery stalks, chopped ¼ cup white flour 2 ½ cups soymilk ½ cup non-dairy light mayonnaise or soy mayonnaise ½ cup vegetable broth 1 t. salt, plus more to taste ¼ t. black pepper, plus more to taste 1 10-ounce bag frozen peas, thawed 1 10-ounce bag frozen broccoli floret, thawed 24 ounces canned tuna (4 6-ounce cans)
1. Preheat the oven to 400 F. Lightly oil a 9” x 13” casserole and set aside.
2. Place the dried mushrooms in a small bowl and pour the boiling water over top. Let the mushrooms soak for 30 minutes, and then strain the liquid into another bowl and discard the mushrooms. Set aside.
3. Meanwhile, bring several cups of salted water to a boil and cook the pasta until al dente. Drain pasta in a colander and set aside.
4. In a large, heavy-bottomed skillet over medium heat, heat the oil, adding the onions and celery once hot. Cook, stirring occasionally, until the onions are fragrant and translucent, about 6 minutes. Stir in the flour, whisking constantly until there are no lumps and the flour just begins to smell toasty, about 1-2 minutes. Whisk in the reserved mushroom liquid, whisking until well combined. Add the soymilk, ½ cup at a time, followed by the soy mayonnaise and vegetable broth. Cook, stirring constantly, until mixture is smooth and slightly thickened.
5. Add the peas, broccoli, tuna and cooked pasta to the sauce, tossing well to combined. Transfer the mixture to the prepared casserole dish and bake until bubbly and golden brown, about 30 minutes. Serve hot.
Louise Outer, Potluck Artist: Gazpacho This is based on one from the first Moosewood Cookbook. A great vegetarian cold soup for a main dish or to go with a grilled menu. Just omit the honey for a vegan version.
Ingredients Liquids and spices 4 C cold tomato juice juice from 1/2 lemon and 1 lime a little cumin a little somethin' hot (tabasco or other hot sauce, to taste) some salt and pepper to taste 2 Tbs olive oil 1 tsp honey a little vinegar (red wine or balsamic are good) a little Mirin
Vegetables: 1 small minced onion (try a Vidalia for a sweeter flavor) 2 C fresh tomatoes, diced 1 cucumber, diced 3/4 C chopped red and/or green pepper Chopped cilantro to taste 1 small avocado 1 or more cloves crushed garlic, to taste
Whisk together all the liquid and spice ingredients till thoroughly mixed, puree about half of the vegetables, the garlic and the whole avocado and add to the liquid, combine this and the rest of the chopped/minced veggies in a big bowl or pot and chill for a couple of hours before serving to allow all the flavors to meld. Top each serving with some chopped or split-and-curled scallions, and/or some more cilantro if you like the look and taste. I like to make some garlic bread from a butterflied baguette (especially good if you toast it face down on a sheet of foil on the grill) to serve with this - dial the garlic up or down to suit.
Makes about 6 servings, scale up or down to adjust the batch size and feel free to play with quantities and proportions of ingredients - some of my best batches have been pretty improvised. You can try adding celery, corn, hotter peppers or delete things you don't like the taste of.