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SERVES 4-6

Ingredients20 large white button mushrooms
3 tbsp. unsalted butter
3 cloves garlic, minced
1 small shallot, minced
Kosher salt and freshly ground black pepper, to taste
1/2 cup dry white wine
1 cup grated parmesan
1/2 cup panko breadcrumbs
3 tbsp. finely chopped parsley
1 tbsp. [...]]]> Artichoke Stuffed Mushrooms:

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SERVES 4-6

Ingredients20 large white button mushrooms
3 tbsp. unsalted butter
3 cloves garlic, minced
1 small shallot, minced
Kosher salt and freshly ground black pepper, to taste
1/2 cup dry white wine
1 cup grated parmesan
1/2 cup panko breadcrumbs
3 tbsp. finely chopped parsley
1 tbsp. finely chopped thyme
1 14-oz. can artichoke hearts packed in water, drained and chopped
1 egg white

Instructions1. Heat oven to 375°. Grease a 9′x13′ baking dish with 1 tbsp. butter; set aside.

2. Remove and finely chop stems from mushrooms, reserving caps. Heat remaining butter in a 10′ skillet over medium-high heat. Add chopped mushroom stems, garlic, and shallot and season with salt; cook, stirring occasionally, until mushroom mixture is dry, about 7 minutes. Add 1/4 cup wine, and cook until wine has evaporated, about 3 minutes. Remove from heat and set aside to cool. Add parmesan, breadcrumbs, parsley, thyme, artichokes, and egg white. Season with salt and pepper and mix thoroughly.

3. Using a spoon, fill mushroom caps with about 3 tbsp. filling and pack tightly. Place filled…

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(Via Saveur.com: New Recipes.)

INGREDIENTS1 1/2 cups (12 oz.) tap water, heated to 115°
1 tsp. (⅛ oz.) active dry yeast
3 1/4 cups (14 ⅔ oz.) all-purpose flour
1 1/2 tsp. (⅜ oz.) kosher salt
Canola oil, for greasing bowl
1/2 cup ice cubes

INSTRUCTIONS1. Whisk together water and yeast in a [...]]]> Four-Hour Baguette:

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INGREDIENTS1 1/2 cups (12 oz.) tap water, heated to 115°
1 tsp. (⅛ oz.) active dry yeast
3 1/4 cups (14 ⅔ oz.) all-purpose flour
1 1/2 tsp. (⅜ oz.) kosher salt
Canola oil, for greasing bowl
1/2 cup ice cubes

INSTRUCTIONS1. Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt ( Figure A); transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl; cover bowl with plastic wrap, and place bowl in a cold oven. Let dough rest until doubled in size, about 45 minutes.

2. Transfer dough to a lightly floured work surface, and shape into an 8″ x 6″ rectangle. Fold the 8″ sides toward the middle ( Figure B), then fold the shorter sides toward the center. Return dough, seam side down, to bowl. Cover with plastic again, and return to oven; let sit until doubled in size, about 1 hour.

3. Remove…

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(Via Saveur.com: New Recipes.)

I’ve found my iPhone as a useful tool to capture some images I’ve been using for a series of drawings: profile. However, I’ve seen so many interesting things while taking public transportation that I have ended up taking between 30 to 50 images on [...]]]>

I’ve found my iPhone as a useful tool to capture some images I’ve been using for a series of drawings: profile. However, I’ve seen so many interesting things while taking public transportation that I have ended up taking between 30 to 50 images on a daily basis. I had thought my photographic use had gone down until I realized the image count.

I started to realize the iPhone could take much better images than I realized when I had my exhibition in February when I printed about 10 of them. The quality was much better than I thought they would be, even though I didn’t print them as large as they could have been.

In his book Camera Lucida, Roland Barthes positions photography squarely in opposition to memory. He writes that, “not only is the Photograph never, in essence, a memory… but it actually blocks memory, quickly becomes a counter-memory (Barthes 91).” Barthes is certainly not alone in his lament of the ways in which photographs replace actual lived experience in the memory of the viewer. Both he and Susan Sontag, undoubtedly two of the most notable photography theorists of the 20th Century, argue that “the iconic properties of the more durable photograph will inevitably replace the myriad details of the experience represented in the image; in the end it is the photograph itself that is remembered (Rogers).” This perception of the replacement of memory with image is one that persists even with the advances in photographic technique and the contributions to the artistic argument about photography as a medium and its limitations and possibilities. Even sixteen years after Camera Lucida’s posthumous publication, in a book of essays in response to Roland Barthes, Nancy M. Shawcross writes, “the photograph (even a series of photographs) is not a narrative (although an image may prompt speculation) and—phenomenologically speaking—does not belong to the realm of memory (Rabate 65).”

The concept of the photographic assault on memory becomes all the more complex when related to images of ones’ self. In this case of self-encounter mediated by photography, the persistence of the image challenges not a memory of the external world, but ones’ own temporal self-interpretation and narrative contextualization. Self-encounter mediated by the photographic process therefore impacts both self-perception and individual concepts of identity as they build and collect over time.

Via: http://www.metapedia.com/wiki/index.php?title=Je237