Oil on canvas 20cmx20cm
Painting of Peter ‘Come Along’ received a Special Recognition Award for ‘Outstanding Art’ at the LST 2019 Figurative Online Exhibition. Amongst the top 15 paintings chosen from 845 entries, from 35 countries.
This is the fifth year in a row that my portraits have received international recognition.
Baked cheesy brinjals, from the latest Taste magazine, must be the most flavoursome brinjal dish imaginable. The fire adds smokiness that transforms the bitter flavours of brinjals, while the cheese filling adds pure deliciousness. Didn’t manage to get the grilled colour on the cheese from the Kamado Jan, and might need to get one of those flame torch things.
Painting of the dueling elephants at Ruha sold and heading to its new home in Ireland. A painting that was originally damaged on the trip back from Tanzania, and one that highlighted the tension of being in Tanzania. Incredible scenery and an impossible work environment. Only a couple of the paintings from that period still available. Another trip needed?
Police here for the break into the studio. Our security guys with CCTV footage identifying the alleged thief. A tad more vigilance needed on my part.
In the novel I’m reading, Stromboli were mentioned. According to google, it’s an Italian-American dish that can have all manner of fillings rolled into a rectangle of pizza dough. Using the mozzarella diabetic base, I did the broccoli as well as a ham and broccoli version. Couldn’t find Provolone so the cheese balance wasn’t quiet correct, but still delicious.
After a few requests recently to package paintings that weren’t my work for shipping, I’m putting together a Professional Painting Packaging Service for both local and international destinations. While styrofoam is recommended as additional protection for the paintings, I’m searching for an environmentally friendly alternative.
Broccoli & Cheese Stromboli
Makes one 12-inch stuffed roll; serves 4-6
From Pizza by Brigit Binns
1 1/2 cups (3 oz) broccoli florets
2/3 cup whole-milk ricotta cheese
2 oz sliced provolone cheese, torn into small pieces
2 tablespoons coarsely chopped fresh basil leaves
1 ball thin-crust pizza dough (recipe follows), at room temperature
all-purpose flour for dusting
salt & freshly ground black pepper
olive oil for brushing
coarse sea salt for sprinkling
Place a pizza stone on a rack in the lower third of the oven and preheat to 400 F. Let the pan stone heat for 45-60 minutes.
Fill a saucepan with one inch of water and bring to a simmer. Place broccoli in a mesh strainer or steamer basket and place over the simmering water, not letting the broccoli touch the water. Cover and steam for 5-7 minutes until crisp tender. Remove strainer or basket from saucepan and let cool. Coarsely chop the broccoli and set aside. In a large bowl combine the ricotta, provolone, and basil. Mix well.
Place a large sheet of parchment paper on a pizza peel or large rimless baking sheet and place the ball of dough in the center. Dust the top of the dough with flour and, using a rolling pin, roll out to a 9-by-12-inch rectangle of even thickness. If the dough springs back, let it rest, uncovered, for a few minutes then continue. This video by Peter Reinhart demonstrates how to shape pizza dough for stromboli. Cover the dough rectangle with a clean kitchen towel and let rise for 10 minutes.
With the long side of the dough facing you, spread the cheese mixture evenly over the dough, leaving a 1-inch border uncovered on all sides. Scatter the broccoli evenly over the cheese and season generously with salt and pepper. Starting with the long edge nearest you, gently roll up the dough, lightly compressing the filling. Crimp firmly to seal, but avoid pressing down too hard. Turn the stuffed roll seam side down, cover with a clean kitchen towel, and let rise for 5 minutes. Brush the roll lightly with olive oil, cut a few small steam vents in the top, and sprinkle with coarse sea salt. Carefully slide the roll-topped parchment onto the hot pizza stone. Bake until golden brown, about 25 minutes.
Using the pizza peel or a rimless baking sheet, remove the stromboli from the oven and transfer to a cutting board. Let the stromboli stand for 15 minutes then use a serrated knife to slice it crosswise into rounds.