Ceramic Fruit

They might look good enough to eat but don’t try it. They’re ceramic. Kaori Kurihara’s creations look like familiar fruit but are fantasies.

Article and photos at COLOSSAL

I take inspiration from the plant world with particular attention to forms and their geometric repetition. Every element of nature seems to repeat itself, but in fact there is an infinite variety of it. Then, I have the deep desire to make concrete the fruits represented in my mind and to be able to contemplate them through my own eyes. It is in this idea that I try to create pieces that are both realistic and dreamlike. – Kaori Kurihara

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French 75

French 75

We call it a French 75. In France it’s simply Soixante-Quinze. It was invented at the New York Bar in Paris in 1915 and named after a World War One,  75 millimeter artillery piece. It’s a lot like a Tom Collins – lemon, sugar, and gin – but with Champagne in place of club soda. It isn’t very strong so it makes a good morning drink, like a Mimosa.
Ingredients:
  • 1 oz. gin
  • 1/2 oz. lemon juice
  • 2 dashes simple syrup
  • 2- 3 oz. Champagne
Combine all of the ingredients except the Champagne in a shaker filed with ice. Shake and pour into an iced champagne flute. Top it up with Champagne. Garnish with a slice of orange.

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Pasta Primavera


Pasta Primavera

I’m pretty sure that Pasta Primavera is something that was made up in an Italian restaurant in America. My mother used to make pasta with various vegetables (broccoli, cauliflower, squash) as a type of minestra. Usually she used only one vegetable but if she felt like it, she’d use a variety of what was available. She never included cream and cheese was only added at the table. My mother called it ‘Pasta with Vegetables.’ I’ll call it ‘primavera’ – that means Spring.Pasta Primavera

Pasta Primavera

Start a pot of salted boiling water that you’ll eventually use for the pasta. Boil the vegetables 1 or 2 at a time until almost tender and remove them to a bowl.Pasta Primavera
When the vegetables are done add some more salt to the boiling water and begin cooking the pasta. After cooking  the vegetables in that water it’s now like vegetable stock. While the pasta cooks in one pot, in a second pot sauté the garlic in the oil. Add some salt, black and red pepper and the parsley.
Pasta Primavera
Pasta Primavera
Add the cooked vegetables and toss to coat with the garlic, parsley and oil on low heat. When the pasta is almost done add it to the vegetables, mix and add 1 & 1/2 cups of pasta water and mix well. Place in a serving bowl, drizzle with some olive oil and serve with grated Parmigiana cheese on the side.

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Blistered Peppers

Blistered Peppers

I went to a great restaurant in Harlem last week called Hop House (full menu here). You can tell from the name that they have a great selection of beer and the food was very good too. We tried a few appetizers before the main course and SHISHITO PEPPERS – blistered with sea salt, recommended by Erin the proprietor really stood out. They weren’t exactly hot but they did have a spark to them. We liked them enough to make them at home.
It’s very simple – put the washed and dried peppers in a hot dry heavy frying pan (no oil). Flatten them a bit with a spatula so they make contact with the pan. After a couple of minutes turn them. When done give them a sprinkle of sea salt and a drizzle of olive oil. That’s it.blistered peppers
If you like peppers with a little more heat, use serranoes.blistered peppers
And if you don’t like “HOT”  you can use the same process with green bell peppers. No heat at all and still very tasty. But since you can’t blister them whole you have to cut them into strips first.blistered peppers
Whatever type of pepper that you use, they’re perfect for eating plain but I scrambled some with eggs and made  an excellent sandwich.blistered peppers

blistered peppers

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