Monday, June 11, 2012

Fish cakes for breakfast, kiln firing ...

Dee's Mondays off from June to early October often start this way, with breakfast on the deck under the umbrella. This morning, while the kiln was warming up in the studio, it was scrambled eggs and sweet red peppers with ham for her and fish cakes (striped bass) instead of eggs for me. Black coffee in Ron Philbeck's flower mug for her and in Michael Kline's slipped and combed teabowl for me.
Also on the table, a very nice and vinegary jalapeno hot sauce recently brought back from California by our friends Bob Skilton and Jo Ann Muramoto. "Coyote's Howl" is made in Arizona by Southwest Specialty Food (, which looks like a really cool website). This is not a paid endorsement, but the sauce is really good and great with fish cakes.
I've now done one turn-up on the kiln and, if things go as planned, we should be at cone 9.5 around 3 p.m. I'm going to try to keep the temp down a bit on this one. Wish me luck.



Patricia Griffin Ceramics said...

What a great way to start the day! Hope the firing goes well!

TropiClay Studio said...

Hope that firing comes out fantastic!

Dan Finnegan said...

You might as well put fish cakes in a copper red bowl and drive me completely around the bend!
I hope the summer is good to you and dee!

Julia said...
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Julia said...
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Hollis Engley said...

I should have done that, Daniel. Have a great summer in the UK. Avoid the crowds in London ... though, having said that, I can tell you from experience that a city in the midst of the Olympics can be a pretty cool place, with all that international crowd there. Still, no doubt the Cotswolds will be more peaceful.
And thanks you guys, cone 9 is about to fall, so far things have been by the book.

Julia said...

Jealous of your lovely breakfast! Those fish cakes look fabulous...recipe?

Hollis Engley said...

Fish cake recipe, as requested by Julia:
2 C cooked fish (striped bass in my case)
2 C boiled potatoes, mashed
1 raw egg
1/2 C chopped onion
1/2 C chopped sweet red pepper
1/2 C chopped celery
1 garlic clove, chopped fine
Salt and pepper to taste

Run fish through a food processor to chop it very fine. Mash potatoes thoroughly. Add everything else and mix together in a bowl until the egg disappears into the mass. Then use your hands to fully integrate fish, potatoes and vegetables. Make patties any size you like (including cocktail size for parties) and fry in about 1/4 inch of olive or your preferred cooking oil. Cook until there's a nice brown crust on each side. Serve with hot sauce, tartar sauce or ketchup.

Hollis Engley said...

Kiln shut down just after 4 p.m. That's about a 7-hour firing. Opening tomorrow at about 11.

cookingwithgas said...

who cares about the kiln when you have fishcakes!??
Oh, not really but you do know how to tease us all.
Recipe sounds great.
I hope you get a really nice copper red plate to eat them off of.