Saturday, December 10, 2011

Torch-Fired Enamel Jewelry - Quick, Easy and Affordable

!±8± Torch-Fired Enamel Jewelry - Quick, Easy and Affordable

Torch-Fired Enamel: A Workshop in Painting with Fire

Do you love the look of enamel pieces in jewelry but you've been discouraged from making them because of the tedious and labor-intensive process? Maybe you're turned off by the investment in a kiln and the associated tripods and other supports. Or perhaps you are daunted by the fussiness of cleaning copper and washing and sifting enamels. What if I told you that torch-fired enameling can solve all of these problems? That, for an investment of about 0, you could get all the necessary equipment for a start-up enamel studio, including a torch, several enamel colors, beads and bits of copper? That you didn't have to wash or sift enamels or scrub metal? Better yet, that, as a beginner, you could enamel sixty beads in an afternoon?

Well, that is what I'm telling you! No kidding!

Even beyond the initial excitement over its affordability and spontaneous approach, torch-fired enamel offers much creative potential. You can manipulate pieces in the open flame to produce enamel flows or burnt edges. You can coax pink and golden flashes to the surface of a piece by manipulating the balance of oxygen and fuel. Want a smoky haze over there, right next to that hole you punched? Go for it! Torch-fired enameling gives you creative control. From the minute you place a bead or pendant on your mandrel, you are making design decisions. You are intimately involved with your work. Your pieces never leave your sight to go into a kiln. Your approach is fluid, and your design decisions can be either spontaneous or planned.

What happens if you don't like the end result? Just re-fire it! Yes, you can do that, too! There are very few times in life when you get a do-over, but you've just found one of them!

Did I mention that it's also fun? It's the kind of fun that encourages play in the studio-the play of exploration! It was during a play session in the studio that I developed a heat rivet for delicate enamel. No hammering on glass required. Maybe you're interested in making bezels without solder, or making unique, etched beads from copper pipe.

My first goal is to get you comfortable with the open flame of a torch. We'll explore the types of enamels, their colors, and ways to modulate color. We'll discuss suitable metals that work with enamel.

The Japanese have an expression, "shibui," which means "happy accident." For me, shibui is when something is perfectly imperfect. It is the triumph of personality over perfection. It is when the pressure is off and we allow ourselves to play without qualification or judgment. It is when things click, when they feel right, and when we have the most intimate connection to our work. Can you recapture the days when play was your work, the work of the innocent? This is my invitation to you.

So, what is enamel anyway? The definition of enamel is glass on metal. Enamel, powdered glass, is fused to metal with heat. The process involves putting an iron or copper bead on a mandrel, which is a thin metal rod made of stainless steel. You can purchase these from your welding shop or online. At the welding shop they are called "tig welding wire." Get the appropriate sized mandrel for the hole of your bead. The mandrel should be approximately 9" long.

We're using Thompson Enamel, medium temperature/medium expansion, which is formulated for use on metal. It is 80 mesh, which refers to the particle size. Eighty mesh enamel looks like granulated sugar. We'll start with a nice opaque color... there are many to choose from. Place the enamel in a small ceramic bowl, Pyrex custard cup, or tin. This is the perfect way to recycle tuna fish, dog and cat food tins!

We did mention this was "torch" fired enamel? So we need an inexpensive torch with a bushy flame that we can attach to a 1 lb. canister of map gas. I use the Fire Works torch, which has a handy self-igniting feature and an adjustable dial for oxygen flow. You can obtain the torch for less than .

The other important piece of equipment is the bead pulling station, which is a U-shaped piece of heavy gauge aluminum with V notches cut out along the front edge. This simple piece of equipment allows us to remove the bead from the mandrel by placing our mandrel in the V notch with the bead on the inside wall of the bead pulling. When we pull our hand towards our body, the bead slides down the mandrel and falls into a bread pan that contains vermiculite, a non-flammable cushion for our hot bead.

We need a non-flammable work surface, like a piece of cement board, ceramic tile, or a baking sheet. Some clamps to attach the torch to the work surface, a jar of water to cool our mandrel between beads, and that's about it.

Set up your work area by attaching the torch head to the map gas. Slide a hose clamp onto the canister of map gas, wedge an angle bracket between the canister and the hose clamp, and tighten the hose clamp by turning the screw. The leg of the angle bracket should be facing in the same direction as the torch nozzle. Rest the angle bracket extension on the table top. Clamp the torch to the work surface with a C-clamp or other clamp. Clamp the bead pulling station, a patent pending piece of equipment, to the back edge of your work surface. The bread pan of vermiculite should be sitting inside the bead pulling station. If you're right-handed, the torch should be clamped to the left side of your work surface and the bead pulling station should be clamp to the right outer edge of your work surface. If you're left-handed, reverse the set up.

Let's get started! Ignite the torch. Look at the flame. You'll see the inner blue cone of the flame. The tip of this flame is where you want to fire your bead. So, now, put a bead on the mandrel. Fire the bead at the tip of the blue cone of the flame. When it glows orange, dip the bead into the enamel making sure to cover the entire bead. Really dredge the bead through the enamel. Tap the mandrel on the edge of the tin to remove excess enamel and reheat the bead. Repeat the dipping/dredging process two more times. Now it's time to remove the bead from the mandrel. Bring the mandrel to the bead pulling station with the bead on the inside wall of the station, pull your hand toward your body until the bead drops into the vermiculite.

Congratulations! You've just enameled your first bead in 40 seconds!


Torch-Fired Enamel Jewelry - Quick, Easy and Affordable

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Thursday, December 1, 2011

Christmas Hot Chocolate, a Peruvian Tradition and Recipe

!±8± Christmas Hot Chocolate, a Peruvian Tradition and Recipe

My husband lived in Peru for five years. His family moved to Lima, where his father was a physician at the British-American Hospital. While they lived in Lima, the family enjoyed many Peruvian dishes: broiled scallops with butter and Parmesan cheese, Biscoche (a meringue dessert with custard filling), and rich, frothy hot chocolate.

After the family moved back to the US, my mother-in-law continued to make these recipes and served the sweet, Peruvian treat at open houses. She poured the steaming mixture into a silver pitcher to keep it warm, and topped each serving with a mound of sweetened whipped cream. This beverage was very different from the instant cocoa we drink today.

An article, "Rediscover True Hot Chocolate," published on the Whats Cooking America website, describes the difference. Hot cocoa is made with cocoa powder, whereas hot chocolate is made from melted chunks.
According to the article, the ancient Mayans made a beverage from ground cocoa beans, water, wine, and steeped hot peppers. It was hot chocolate with a "kick."

The Mexican version of this recipe is made from tablets that resemble hockey pucks. Though these tablets contain cinnamon, additional cinnamon is often added. The hot beverage is frothed with a wooden whisk.

You may use whole milk, evaporated milk, and even sweetened condensed milk in this recipe. It can be expanded easily. If unexpected guests drop by, just add more hot water. This works, but the chocolate does not taste as rich.

The TasteBook website has posted a recipe and it includes, of all things, oatmeal. My mother-in-law would never have added oatmeal or more hot water to her recipe, I can tell you that. She used a double boiler to make the drink. Instead of a double boiler, you can use a Pyrex bowl over simmering water. Peruvian Hot Chocolate is the perfect holiday treat. Enjoy!

Ingredients

3 squares of baking chocolate
1/2 cup sugar
1/8 teaspoon salt (to bring out the sweetness)
2 cups boiling water
6 cups whole milk
2 teaspoons pure vanilla extract (or the seeds of a lage vanilla bean)
Sweetened whipped cream
8 cinnamon sticks

Method

Melt the chocolate in a double boiler. Stir in the sugar and salt. Add the boiling water gradually, stirring constantly, and continue stirring until smooth. Cook for five minutes. Whisk in hot milk and vanilla or the seeds of a vanilla bean. Continue whisking until cocoa becomes foamy. Pour into mugs and garnish with whipped cream and a cinnamon stick. Makes 8 servings.

Copyright 2009 by Harriet Hodgson


Christmas Hot Chocolate, a Peruvian Tradition and Recipe

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Monday, November 28, 2011

Yorkshire Pudding: A Lighter Recipe for You

!±8± Yorkshire Pudding: A Lighter Recipe for You

My grandmother came from Sheffield, England and she taught my mother how to prepare classic British recipes. Though money could be tight at our house, we always had roast beef and Yorkshire Pudding at Christmas time. If you have never had Yorkshire Pudding you may think it is a dessert. Actually, Yorkshire Pudding is a pancake-like batter and can be sweet or savory.

The recipe for Yorkshire Pudding is centuries old, according to the A Taste of Britain Website, and has been in existence since the middle ages. At this time in history meat was usually roasted on a spit. The Yorkshire Pudding was set below the rotating meat so it could be flavored with dripping juices and fat. Later in history, Yorkshire Pudding was baked in a preheated pan that was coated heavily with fat. Beef fat was usually the fat of choice, but bacon fat was also used.

Yorkshire Pudding is still a staple of the British diet and gravy is essential to the dish. Sometimes Yorkshire Pudding is served as a first course with vegetables and gravy. We never had it this way when I was growing up, however. My mother always served the Yorkshire Pudding with the beef. After the beef was gone she would serve Yorkshire Pudding as main course with leftover gravy.

This is a two-for-one recipe. When you have learned how to make Yorkshire Pudding you have also learned how to make popovers, for the recipe is the same.

Though the holidays are approaching, visions of sugarplums do not dance in my head. No, I have visions of fragrant, puffy, crispy Yorkshire Pudding. I have made Yorkshire Pudding so often I know the recipe by heart. I also know it is loaded with fat. So I lightened the recipe and the results were amazing. My lighter Yorkshire Pudding tasted better than the historic recipe. It was so good I had to share it. Here is the recipe, a gift from my kitchen to yours.

HARRIET'S YORKSHIRE PUDDING

INGREDIENTS

1 cup all-purpose flour OR 1 cup half white and half wheat flour
OR 1 cup King Arthur white whole wheat flour

1/2 teaspoon lower sodium salt

1 large egg, room temperature

1/2 cup egg substitute

1 cup skim milk

1 tablespoon light olive oil

METHOD

Preheat oven to 450 degrees. Coat a 10-inch Pyrex pie pan with cooking spray and set aside.

Combine flour and salt in a batter bowl. In a separate bowl, whisk egg, egg substitute, skim milk, and olive oil together. Gradually add this wet mixture to the dry. Pour batter into pie pan and bake for 20-25 minutes, or until the edges are puffed and brown. Serve immediately with de-fatted beef gravy. Makes 8 servings.

HARRIET'S HUGE POPOVERS

Preheat oven to 400 degrees. Coat 6 custard cups with cooking spray and set on jelly roll pan. Prepare Yorkshire Pudding batter as directed. Pour into custard cups and bake for 30 minutes, or until the popovers are high and golden. Serve immediately with sugar-free jelly or jam. Makes 6 popovers.

Copyright 2006 by Harriet Hodgson


Yorkshire Pudding: A Lighter Recipe for You

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Saturday, November 26, 2011

How to Cook Classic Christmas Meals : Traditional Figgy Pudding Recipe

Make your Christmas dishes memorable. Learn how to make traditional figgy pudding from scratch in this free how-to instructional video clip on classic Christmas cooking. Expert: Louis Ortiz Bio: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Filmmaker: Emily Thomas

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Wednesday, November 23, 2011

Gluten Free, Dairy Free - Vegan Pumpkin Pie Custard For a Traditional Thanksgiving Dinner

!±8± Gluten Free, Dairy Free - Vegan Pumpkin Pie Custard For a Traditional Thanksgiving Dinner

The countdown to your traditional Thanksgiving dinner is starting, just 5 days away so I wanted to make sure to give you this gluten free dairy free, vegan pumpkin pie custard recipe. It's quick and easy to make and if you don't tell anyone the custard is gluten free dairy free, vegan pumpkin pie custard they will never know.

Gluten Free Dairy Free, Vegan Pumpkin Pie Custard (Note: This recipe makes 8 servings. Also, you can pour the pumpkin custard directly into a 9" Pyrex baking dish if you prefer a "pudding" style pie.)

1½ cups of soymilk
4 tablespoons cornstarch
1½ cups of solid-pack canned pumpkin or cooked pumpkin
½ cup sugar (preferably raw or Turbinado) or other sweetener
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, whisk together the soymilk and cornstarch until smooth and then stir in the pumpkin, sugar or other sweetener, salt, cinnamon, ginger and cloves. I prefer to adjust the spices to taste. Pour into either 8 large ramekins or a 9" Pyrex baking dish and bake for 45 to 50 minutes or until firm. Ovens vary so start checking at 45 minutes to prevent over baking. You want the filling to be set but the center still trembles slightly.

Cool before cutting.

And what to do with those traditional Thanksgiving dinner leftovers? With the turkey, why not shred the turkey meat, add some BBQ sauce and create a "pulled" turkey dish. If you want, serve coleslaw with a vinaigrette dressing and potato chips on the side to keep it gluten-free and dairy-free. Or, for those not restricted to a gluten-free diet, toast a chiabatta or hamburger bun and create a "pulled" turkey sandwich.

Another quick and easy idea for leftover turkey is to create turkey lettuce wraps or for those not restricted to a gluten-free diet create turkey burritos.

Take your leftover turkey meat, pull it apart or shred it. Then sauté onions and peppers in a pan with some olive oil. Once the onions and peppers are soft, about five minutes, add the turkey and heat. Once warm, remove from heat and serve on a large Romaine or Iceberg lettuce leaf and wrap.

Again, if you are not restricted to a gluten-free diet, warm a tortilla and spread the mixture onto the tortilla and wrap.

I hope you found these tips helpful and that you enjoy your traditional Thanksgiving dinner and the gluten-free dairy-free, vegan pumpkin pie. Until next time, remember the Budget Bash mantra: make it simple, delicious, stylish, fun & economical to all!


Gluten Free, Dairy Free - Vegan Pumpkin Pie Custard For a Traditional Thanksgiving Dinner

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Monday, November 21, 2011

Rice Pie - A Rhode Islander's Recipe to Celebrate an Italian Tradition at Easter

!±8± Rice Pie - A Rhode Islander's Recipe to Celebrate an Italian Tradition at Easter

Rice pie (torta di riso) is an Italian dessert consisting of eggs, rice, ricotta cheese, and citrus. After baking, it becomes a bottom layer of chewy rice topped with a separate layer of creamy custard. In 1524, Italian navigator Giovanni da Verrazano was the first European to visit any part of Rhode Island. He came to what is now Block Island and named it "Luisa" after Louise of Savoy, Queen mother of France. Due to a mistake in surveying the land, the original name didn't stick. Since one of the six largest ancestry groups in the state is that of the Italians, eating rice pie is a celebratory Easter tradition which has stuck. My maternal grandmother who emigrated from Naples, Italy to Rhode Island made her "crustless" rice pies from memory as does my mother who finally scribbled the recipe on a card for posterity. I have merely reduced the ingredients from the original recipe to yield one pie rather than six, though this dessert is irresistible and begs indulgence throughout the year.

Ingredients for Crustless Rice Pie

9 eggs
1-1/2 cups white sugar
1 (32 oz.) ricotta cheese (may use skim, fat free, or reduced fat)
1 teaspoon vanilla extract
2 cups light cream
1 cup cooked white rice ("River" for starchy consistency)
1 (15 ounce) can, crushed pineapple-drained; or the juice of two squeezed lemons with lemon zest (depending on your flavor preference for pineapple or lemon)
1/4 teaspoon cinnamon for dusting the top of the pie before placing in oven

Directions

1.Beat eggs in large mixing bowl. Add sugar, mixing well. Stir in ricotta and vanilla until smooth. Add cream and stir. Fold in cooked rice and either crushed pineapples or lemon juice/zest.

2.Pour mixture into a Crisco greased, lightly floured 9-1/2 by 13-1/2 in. Pyrex dish. Sprinkle cinnamon on top.

3.Bake at 325 degrees F for one hour-top should be golden brown; toothpick test. Refrigerate until thoroughly cooled. Tastes best sliced and served at room temperature right from its baking dish.

Though pastry chefs at Italian bakeries rise to the occasion to follow their own tried and true recipes for baking rice pies, you might want to establish your own family tradition in the kitchen. Generations of Italian-Americans who settled in Rhode Island have done just that by whisking ingredients for a recipe celebrating a family who sticks together.


Rice Pie - A Rhode Islander's Recipe to Celebrate an Italian Tradition at Easter

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