Pottery and Food

food and pottery

Pottery and Food

The perfect food for Valentine’s Day might just be a salad dotted with red served in a beautiful handmade bowl. Add a steak and champagne and your celebratory meal is complete.

Baby Spinach with Strawberries and Candied Almonds for 2


1/8 cup slivered almonds
1/4 tablespoon corn syrup
3/8 teaspoon granulated sugar
1/4 pinch salt
1/4 pinch cayenne pepper
3 cups Baby Spinach
1/4 pint strawberry, sliced


1 tablespoon vegetable oil
1/2 tablespoon granulated sugar
1/2 tablespoon raspberry vinegar
salt & pepper


1. In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated. Spread in a single layer on a parchment-lined baking sheet. Bake in 325 oven, stirring occasionally to break up clumps, for about 12 minutes. Let cool completely on pan on rack. Break into pieces.

2. For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.

3. In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.

My bowl is for sale at the Potters Place gallery located at 127B Old West Street in Walpole, Ma. The gallery is by appointment only by calling 508-668-0363. It is part of a collection called “Prelude” which includes a plate, vase and matching mugs.

Pottery and Food

food and pottery

Food and Pottery

A wheel thrown bowl feels lovely in the palm of your hand. If you have two, you share your experience with another.  Friday, January 31st marks the Chinese New Year.  Serve up a batch of Yangchow Fried Rice in a handmade bowl.  Special details set this duo apart and if the user takes the time to hand wash, they will be rewarded.

Pottery and Food for the Chinese New Year this Friday, January 31st…

Yangchow Fried Rice (Special Fried Rice) – modified from a recipe by mama chinese cooking

3 cups cooked, cold rice
1/2 cup shelled and cleaned shrimps
1/2 cup Chinese barbecued pork
1/2 cup green peas
2 eggs – lightly beaten
3 scallions – chopped
3 Tbsp cooking oil

2 cloves garlic
3 thin slices ginger

Marinade for fish:
1/4 tsp salt
1/4 tsp sugar

Ingredients for sauce:
1/2 tsp salt
1/2 tsp soy sauce
1/2 tsp sugar
Dash of pepper
1 to 2 Tbsp water

1. Add “marinate for fish” to shrimps and let marinate for 20 minutes.

2. Heat wok on medium heat and add cooking oil. Fry  garlic and ginger for a few seconds till they impart their aroma, then add shrimp. Stir-fry shrimp until they change color. Remove from wok.

3. Pour in beaten eggs and scramble slightly. Add rice & Ingredients for sauce – stir-fry for a few seconds. Then add barbecued pork and green peas. Stir fry until rice is aromatic.

4. Add scallions and turn off heat.

5. Mix well and serve.

Notes: (quoted from about.com)

1. The main key to making fried rice is using rice that has been previously cooked. Older rice is dryer, reducing your chances of ending up with a dish that is wet and gloppy. Day old rice is fine, but rice that is 2 or 3 days old is best. Rub the rice between your fingers to get rid of any clumps before cooking.

2. Long grain rice, which comes out fluffier and is less sticky than other types of rice, is perfect for fried rice dishes. One of the secrets of fried rice is that the ingredients are cooked separately.

3. At Chinese banquets, fried rice is frequently served at the conclusion of the main meal, before the dessert course.

Pottery and Food


Pottery and Food

Omelets are fluffier when eggs are separated. Here’s a recipe that utilizes my egg separators pictured above.

Ingredients ~
2 eggs, separated
1 tablespoon milk
favorite veggies, meat and cheese

Directions ~
Crack eggs into egg separator. Pour white off into one bowl. Pour remaining yolk into another bowl. Combine yolk with milk. Whisk the egg whites to medium soft peaks. Gently fold into the egg yolk mixture. Set aside (do not allow to sit for too long).

Spray a small non-stick frying pan with oil spray and place over medium heat. Pour in the egg mixture and cook for 2-3 minutes or until surface is nearly firm. Add veggies and meat (already cooked) plus cheese over half the omelette, then fold over the other side to enclose the filling. Serve immediately.

Repeat ingredients and method for additional omelets.

Pottery Sale ~ Saturday, November 9th ~ 10am-3pm


Pottery Sale ~ Saturday, November 9th

Food and Pottery are a natural combination. Food grown on a neighborhood farm served on a platter handcrafted by a local artisan… what could be better?

Join me this weekend at Powisset Farm from 10AM to 3PM on Saturday, November 9th. The farm stand will have pork – smoked and not, fresh eggs from Moosehill Farm in Sharon, loads of veggies pulled fresh from the fields at Powisset Farm, pottery by local clay artisans Lisa WB Walker and Hogwild Pottery, photos of the farm crafted into cards, and so much more…

farm stand

Here’s how great food and handmade pottery work together…

butternut squash

Butternut Bread, by Tod Dimmick*

Ingredients *modified from original recipe:

  • 2/3 cup sugar
  • 1 1/2 cups white flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 4 egg whites
  • 1 cup pureed butternut squash or pumpkin
  • 1/2 cup lite sour cream
  • 1/2 cup plus 2 tsp canola or vegetable oil


  1. Preheat your oven to 350. Spray your 9 x 5 loaf pan with buttered flavored spray12 cup mixing bowl
  2. In a mixing bowl, like this one featured above (holds 12 cups!), whisk flour, sugar, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
  3. Using an egg separator (see below) add 4 egg whites to squash, sour cream and oil in an other bowl.egg separators
  4. With a rubber spatula, scrape the egg mixture into the flour mixture and stir to create a thick batter. Scrape mixture into loaf pan and slide into the middle rack of the oven.  Bake for one hour.butternut loaves
  5. When cool, serve on an oblong plate such as this one:Isabella oblong plate
  6. Serve bread with a fresh brewed cup of coffee or hot tea in a handmade mug:handmade traveling mugs

Come enjoy all the Farm has to offer this Saturday!

Powisset Farm

Food and Pottery at the Dedham Farmers Market


Food and Pottery at Dedham Farmers Market

…”to market to market we must go! So, grab your basket and off we go!”…

Today marks the last day of the season for the Dedham Farmers Market. Almost every week, I have arrived at the farmers market as the farmers were unpacking their seasonal varieties. I set up the tent for the Dedham Square Artist Guild to showcase and sell art by local artists, including myself.


In celebration of the changing season, not the end of the season, one must return to the kitchen to eat and serve anew.


My spoon rests come in handy when making soup. Here is a new recipe I cooked up yesterday using seasonal local veggies (plus sausage from my powisset pork share*)

Portuguese Potato and Kale Soup – serves 8
recipe from Eating Local, The Cookbook Inspired by American Farmers
3/4 lb kale, center rib removed
1/4 cup olive oil
1 onion, minced
3 cloves garlic, minced
2 1/2 lbs potatoes, peeled and thinly sliced
1 Tablespoon Kosher Salt
2 quarts water
fresh ground pepper
sausage (*)

1. Slice kale leaves into strips of ribbons – no more than 2 inches long.
2. Heat olive oil in a stock pot over moderate heat. Add onions and garlic – saute about 10 minutes until softened. Add potatoes, salt and water. Bring to a simmer, cover partially and cook until potatoes are tender…about 30 minutes.
3. With a wooden spoon, mash potatoes against the side of the pot to crush.
4. Stir in kale and black pepper. Simmer gently, uncovered until kale is tender (10-15 minutes).

*5. I recently purchased a pork share and at this time, I rolled my local sausage into golf ball sized meatballs, added them to a medium oiled pan and cooked them until just done.

6. Ladle soup into handmade pottery bowls, please. Add 2 sausage meatballs to the top of each soup and serve immediately.

1 1/2 cup dk blue prelude soup bowls

The two bowls are wheel thrown and hand trimmed on the potters wheel. They hold 1 1/2 cups and are part of my dark blue prelude collection. They are dishwasher and microwave safe; however, hand washing allows for a more personal relationship between the user and art.

A quote from the cookbook about this soup: “If Portugal has a national soup, it is this one, known as caldo verde, a rustic and rib sticking meal in a bowl. … The name caldo verde – literally, “green brith” reflects the abundance of kale in the pot.”


Seeing new colors and textures, working with my hands, creating … food and pottery share so many of these things.

The Dedham Farmers Market may be closing for the season, but the Dedham Square Artist Guild is ramping up for the holiday selling season. Purchasing local art is a great way to support local artists and give a one of a kind gift to that special someone in your life this holiday season.

Food and Pottery – week one

food and pottery

Food and Pottery - week one

Powisset Farm CSA started this week – distribution was amazingly GREEN! Lettuces, Spinach, Kale, Scallions and so much more. Here is my food and pottery connection for week one:

Spinach Salad~

fresh spinach leaves
sliced hard boiled eggs
crumbled bacon
red onion
sliced mushrooms
homemade croutons

3 T olive oil
3 tsp red wine vinegar
2 tsp dijon mustard
1/2 tsp sugar
salt and pepper

serve in:

Wheel thrown big bowl ~ glazed in dishwasher safe dark blue glaze

For sale at Cristina Hurley Gallery located at 554 Washington Street in Canton, MA.