STAR WOMEN by Shirley Parker-Benjamin at Deep Listening Institute
Ellie designed a Black and White menu for artist Shirley Parker-Benjamin opening at Deep Listening Institute ( watch Ellie talking about it here). She used Shirley words
“how materials interact and different textures interface” as an inspiration to prepare the refreshments.
Black Olives Tapenade over Daikon rounds
1 clove of garlic
1/2 cup of kalamata olives
1 cup of chinese black olives (nam-leab), depitted
6 sun dried tomatoes
i medium red onion
3 tbsp lemon juice
4 tbsp olive oil
Blend all ingredients in a mixer or food processor, adding olive oil as it blends.
Noodles with Black Sesame Seeds
1 lb of rice vermicelli
3 tbsp toasted sesame oil
6-8 cloves of garlic (optional)
2 tbsp of grated ginger (optional)
2 tbsp rice wine vinegar (optional)
1/3 cup soy sauce (optional)
2 scallions, thinly sliced (optional)
2 tsp sriracha chili sauce (optional)
1/4 cup black sesame seed
Soak the Rice noodles for 3 minutes on warm water. Drain.
For the reception, I tossed the noodles back in a hot wok with oil and pan fried to create texture. Sprinkled black sesame seeds and served.
But you could try this as well:
Transfer noodles to a serving bowl, add all optional ingredients to jar and wisk. Pour dressing over reserved noodles, and toss to combine. Sprinkle with black sesame seeds, and scallions…and serve.
2 (14 1/2 ounce) cans or dried beans soaked overnight and cooked, simmering for one hour.
3 tablespoons olive oil
1 medium onion chopped
2 tsp ground cumin
2 tsp oregano
1 jalapeño pepper, seeded (optional)
6 cloves garlic
2 cups broth
salt and pepper to taste
1/4 cup cilantro
Saute onion in olive oil. When onion becomes translucent, add cumin, garlic, saute. Add black beans and 2 cups broth. Bring to a simmer, stirring occasionally.Turn off heat. Using a hand blender, blend the ingredients in the pot, or transfer to a blender. Bring blended ingredients to a simmer. Serve soup garnish with sour cream and shots of tabasco
Roasted Eggplant and Yogurt Dip
3 small eggplants (about 1 cup of roasted)
one clove garlic
(1/2 cup) plain yogurt – ground cumin
ground chile pepper, to taste
salt and freshly ground black pepper
Preheat the oven to 400°F. Place the eggplants and unpelled garlic in a shallow baking dish. Prick eggplants a few places with a fork and drizzle some olive oil on them. Roast for about 1 hour, until completely soft. Cool. remove skin of eggplants and garlic. Blend (or use food processor) the eggplant, garlic, and yogurt, and season with cumin, chile pepper, salt, and black pepper until smooth. Adjust the seasoning.
I made the Fondue recipe for Linda Montano, in hopes she would be there to taste it again–and she was!!!…
Dark Chocolate Fondue
1 cup of your favorite semi-sweet/dark chocolate chips
1/4 cup of cream
Mix together in a mini crockpot and let it melt for 1 hour. On stovetop, heat cream and add chocolate, stir until melted, remove from heat.
Nori seaweed sheets cut into squares, cabbage and bean sprouts
Saute bean sprouts and finely sliced cabbage lightly in a wok with one tbsp of oil. Place one tbsp of feeling into a Nori square. Tightly hand roll the Nori sheet . Seal the end with water. Eat immediately.
Mini Chocolate Cup Cakes