Our "Picnics and Potlucks" Summer Group Exhbition is winding down this week. Today we feature new works by Jack Ross and Becca Rowland.
This is Jack's first group exhibition with Argyle Fine Art. Jack is an Artist, Educator and Graduate of NSCAD. He has shown work at the Anna Leonowens Gallery, the Seeds Gallery, the Craig Gallery, at Dine by Design East, and with Swoon Fine Art. Keep an eye out for other works from Jack in the coming months!
Becca Rowland, is a former world traveller who has lived on four continents but now resides in Nova Scotia. Becca has been a contributor to Argyle's Pre-Shrunk Exhibition in the past. She works predominately in ink and watercolour.
Jack Ross, Stream, 16" x 20", acrylic on board
Jack's "Stream" painting depicts two figures relaxing outdoors. We felt The work added a leisurely element to our Picnics and Potlucks show. What could be better than spending a summer day outside with friends?
Becca Roland, The Ants Go Marching, 5" x 7", watercolour and ink
Becca's "The Ants Go Marching", is a reminder of what happens when we leave food out. Picnics and Ants go hand in hand! We celebrate the efforts of these highly efficient and hard working insects...
As part of "The Picnics and Potlucks" exhibition, we've asked our artists to submit their favorite potluck recipes...
JACK ROSS
Wild Mushroom Risotto with Goat Cheese
1 cup arborio rice
1 container (or 4 cups) chicken stock / or vegetable stock
1/2 cup white wine
1 medium shallot (about 1/2 cup or 1/2 small onion, chopped)
6 – 7 Fresh cremini mushrooms, half finely chopped, the other half sliced
2 cloves of garlic, finely chopped
1 tablespoon olive oil
1/4 cup goat cheese
fresh thyme
salt (to taste)
pepper
1. Gather the ingredients.
2. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
3. In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent. Add in the finely chopped mushrooms and garlic.
4. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so, until the rice becomes translucent and there is a slightly nutty aroma. Don't overheat and let the rice turn brown, we’re just toasting the rice to start.
5. Add the wine and cook while stirring, until the liquid is fully absorbed.
6. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
7. Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Add in the remaining (sliced) half of the mushrooms while the rice is still cooking.
8. Stir in the goat cheese and season to taste with salt, pepper, and fresh thyme.
Becca Rowland
Greek Pasta Salad
Ingredients
16 oz short pasta (rotini, bow ties, penne)
3/4 long english cucumber , diced
1 pint grape tomatoes , halved
1 bell pepper (red or orange), diced
1/2 cup sliced pitted olives
1 cup feta cheese , cubed
1/3 cup red onion , diced
Dressing
1/4 cup red wine vinegar
1/3 cup olive oil
1/2 teaspoon garlic powder
1 teaspoon oregano
salt & pepper to taste
Instructions
Whisk together dressing ingredients.
Cook pasta al dente according to package directions. Rinse under cold water.
Combine all ingredients in a large bowl. Add dressing and toss.
Refrigerate at least 2 hours before serving.
Argyle Fine Art's "Picnics and Potlucks" exhibition continues to August 28th.
