Monthly Archives: April 2015

Spring Baby: Atticus

 

sketch of lamb with quilt block borders

“Atticus Lamb”, mixed media copyright 2015 Kerry McFall, photo credit John Churchman

This is the third in my series of Lamb Portraits based on John Churchman’s photographs.  The first one was an experiment (see thumbnail below), the second a “proof of concept” (see “Cuter Than A Speckled Pup“), and this one is my favorite so far.  More lambs arrive almost weekly on John’s farm in Vermont, so this week I’ll try to finish #4 in the series!

painting of sheep with quilt border

“Sweet Pea”, mixed media copyright 2015 by Kerry McFall, photo credit to John Churchman

Atticus was done using a quick pencil placement sketch, ink, watercolor, china marker, and gel pens.  The quilt border features the traditional quilt pattern “Friendship Star”, which I have always loved – it seemed particularly fitting since John’s “Sweet Pea and Friends” Facebook page and upcoming children’s book has developed so many friends and fans!

My New Loves: Avocados and Peruvian Tapas!

sketch of avocado with decorative borders

“My New Love”, mixed media by Kerry McFall, copyight 2015

My daughter and her new Peruvian husband re-introduced me to avocados when they visited last month, and in addition to the tapas they taught me how to make (recipe below,) I made a few discoveries on my own that made me love avocados:

1.  If you only want to use part of the avocado for your sandwich, slice out a quarter or a half, then leave the skin on and the pit in, put it in a refrigerator container, and keep it cool.  It won’t turn brown – well, hardly at all, and you can easily slice that yucky edge off.

2.  You know how avocado slices slip right out the back of  your sandwich?  Make a paste instead of slices!  Just mash it in a small bowl with a fork, add mayonnaise if you want, then spread on the bread.  No slippery slimy fallout!  Just a very tasty, rich “guacamole” sandwich!

Now for the Recipe:

Mini Causa Bites

"Causa Bites"

“Causa Bites”

These are based on a traditional Peruvian dish  Causa Rellena, and I’m sure the way it’s presented in Peru is WAY spicier than my version, mostly because I couldn’t find any aji (yellow chile) peppers.  They are made with mashed yellow potatoes, seasoned with peppers and lime, which surround a center of chicken salad (they also use crab salad or tuna salad I’m told.)  It’s beautifully presented, garnished with olives, hard boiled eggs, and avocado.

You’ll need a simple open cookie cutter to shape them – you use it as a mold, pressing them in from the top, then slipping them out of the bottom.  The ones pictured are avocado-shaped because the only good cookie-cutter that my daughter could find in my jumbled collection was meant to be an Easter Egg shape.

Prep Time: 60 minutes +, depending on how fancy you want to get!  You can cook the potatoes and chicken the day before if desired.

Ingredients

  • 8 yellow potatoes (about 1 pound) – Yukon gold was what I used, they are quite sweet
  • 3 fresh yellow aji chile peppers (or not…)
  • 2 limes, one for juice, one for garnish
  •  2 tablespoons vegetable oil or butter
  • 2 gloves garlic
  • 2 boneless skinless chicken breasts
  • 1/2 cup mayonnaise (or less)
  • 1 teaspoon prepared mustard (or not)
  • 2 ripe avocados, one cut into small chunks, one sliced
  • Salt and pepper to taste
  • Olives, pitted
  • 3 hard-boiled eggs, chilled and quartered
  • several sprigs of fresh parsley

Preparation

Cook the potatoes in salted water until soft.  Drain and cool, then peel each one by picking it up with both hands in the middle and twisting in opposite directions, like you’re going to open a plastic Easter egg.  This splits and loosens the peel and you should be able to slip it right off.  Mash the potatoes – you want them smooth but still “moldable” – and set aside.

If you decide to go Hot and Spicy:

  • You can just use a few drops of your favorite hot sauce, although any Peruvians in the crowd will raise their eyebrows… If you can find aji peppers, remove the seeds from the chili peppers and discard, then saute the peppers in vegetable oil with the garlic until softened. Place them in a food processor or blender, along with the juice of the 3 limes, and salt/pepper to taste.  Process until smooth. Stir lime/chile mixture into the mashed potatoes.
  • If you decide to stay with my Mild Gringo version, sauté the garlic in the vegetable oil until softened. I don’t have a blender, so I just mashed the garlic right in with the potatoes.  Add lime juice if desired.

Chill potatoes, uncovered for several hours or overnight.

Poach the chicken breasts in water seasoned with salt, pepper. (Poaching just means bring the water to a boil, add the chicken, then let it simmer for about 40 minutes or so until cooked through.)  Let it cool a bit, then shred the cooked chicken, and mix with the mayonnaise and mustard. Season with salt and pepper to taste.  Chill.

To assemble mini causas:

Lightly grease the cookie cutter, and lay it on a square of waxed paper on your counter top.

Place about 1 tablespoon of mashed potato in the cookie cutter and gently flatten to fill the bottom of the cookie cutter shape.  Next press a layer of about 1 teaspoon of the chicken salad on top of the potatoes, then add a thin layer of avocado chunks, then add a final thin layer of potatoes. Carefully lift with a spatula and transfer to a serving plate, and press gently from the top to ease the little “sandwich” out of the mold.  Garnish each causa with a sprig of fresh parsley or half of an olive (I used kalamata).

Garnish the plate with the remaining avocado slices, lime slices, salted hard-boiled egg slices, and black olives. Chill until ready to serve.

Tip:  A pie server is a good way to transfer the causa bites from the serving plate onto your cocktail plate.

It’s Biscuit O’ Clock Somewhere in the World

 

sketch of biscuits

“Biscuit O’Clock”, mixed media, all rights reserved, by Kerry McFall

This is one of my worst “FAILS” ever, and yet I love it!  I just entered it into the Biscuit Fest art competition in Knoxville, TN.  I spent fall quarter 2014 out there in KnoxVegas… between all the biscuits and the bacon I consumed, I gained several pounds and destroyed my gall bladder.  But I couldn’t resist the Call to Artists for making biscuit art – if you can’t eat it, paint it!   So I dug out my Mom’s old biscuit/donut cutter, and the cast iron skillet I swiped from Dad’s camping gear years ago, and got busy.  The subject matter and the vintage equipment cried out for a quilt border, but I just couldn’t get excited about sewing.  Thus you see below the digital mockup, with a “quilted” edge of faux-vintage patterns, which I modified from vintage swatches and/or made up from imagination.

"Before...", copyright 2015 by Kerry McFall

“Before…”, copyright 2015 by Kerry McFall

Wonky, right?  The skillet appeared to have had one too many close encounters with a campfire, warped like 1950’s Tupperware in the bottom rack of a 1970’s  dishwasher.  (The biscuit cutter really IS that warped!) The lettering was icky.  I persisted.  It didn’t get better, and the hand-lettering got worse.  I decided not to submit it, but photographed it anyway, and lo and behold, as I was trying to size it for the web in Photoshop, suddenly only part of the image appeared on my screen.  Voila!  The perfect solution – crop the heck out of it!  Even though it meant losing the quilt border, it really improved the composition, and it salvaged a good week’s worth of fuss and bother.

The moral of the story: “Persistence (with a little help from Serendipity) pays off!”  …even if it doesn’t get accepted, it was way fun!