Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions

Filed under: General,Recipes — Artflux at 3:26 pm on Tuesday, April 30, 2013

7 cups low-sodium chicken broth
3 pounds baking potatoes, peeled and cubed
1 1/2 pounds rutabagas, peeled and cubed
1 1/4 pounds parsnips, peeled and cubed
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter, softened
3 onions, thinly sliced
salt and ground black pepper to taste


Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.


The secret disco revolution

Filed under: General — Artflux at 12:13 pm on Tuesday, April 30, 2013

The Secret Disco Revolution – Trailer from Jamie Kastner on Vimeo.

Yes, I went to studio 54 on a couple of occasions and I was very much a part of  the disco scene in New York. I didn’t have a lot of extra cash flow and going out partying was expensive even back then,  so it was not all that often that I danced.  But I was able to penetrate the door at studio 54 couple times and was very much part of the gay scene  in the Village from the Anvil to Crisco disco, and beyond. The clubs were fabulous and nothing to be compared to what is going on now.  Jamie Krastner put together ‘The Secret Disco Revolution’ that premiered at TIFF.  He was there to introduce himself and sat in the row in front of me.  The slant is an interesting revealing documentary with interviews with disco divas as featuring a chat with the village people.


Eggplant-Pepper Tomato Sauce Recipe

Filed under: General — Artflux at 4:22 pm on Monday, April 29, 2013

Packed with the flavors of summer, this sauce brightens up anything it’s paired with. Try it over pasta, poached eggs, grilled chicken, or even baked over polenta for a quick, satisfying gratin.

Game plan: If you’ve canned your own tomatoes, they can be used here. Just remove the tomatoes from their juice and dice them before proceeding with the recipe.

1 medium eggplant, medium dice (about 6 cups)
8 tablespoons olive oil
1 medium yellow onion, coarsely chopped
4 medium garlic cloves, coarsely chopped
2 medium red, yellow, or orange bell peppers, medium dice (about 2 cups)
1 (28-ounce) can diced tomatoes, strained
2 cups low-sodium vegetable broth or water
2 tablespoons fresh oregano leaves, coarsely chopped
1/4 cup fresh Italian parsley leaves, coarsely chopped
1/3 cup fresh basil leaves, coarsely chopped

Eggplant-Pepper Tomato Sauce Recipe

Generously salt eggplant and place in a colander set in the sink. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and set aside for 20 minutes to drain. Lightly blot eggplant with paper towels to remove excess moisture.
Heat 6 tablespoons of the olive oil in a large straight-sided skillet or 12-inch frying pan over medium heat. Once heated, add eggplant and let sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking until eggplant begins to color, about 8 minutes more. Remove eggplant from the pan with a slotted spoon and set aside.
Discard any remaining oil, wipe out the pan with paper towels, return it to the stove over medium heat, and add remaining 2 tablespoons olive oil. When oil is hot, add onion and garlic and cook until soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper.
Add bell pepper and cook, stirring occasionally, until it softens and is just beginning to color, about 5 minutes.
Add browned eggplant, tomatoes, and vegetable broth or water; bring to a simmer. Add oregano and simmer, stirring occasionally, until sauce is slightly thickened and vegetables are very soft, about 30 minutes.
Stir in parsley and basil. Taste sauce and, if necessary, season with more salt and freshly ground black pepper.

Dial M for Murder

Filed under: General — Artflux at 10:51 am on Monday, April 29, 2013


This was my first experience in seeing a 3-D movie and it as reminiscent of watching color TV for the first time way back when. Dialr M for murder the Alfred Hitchcock thriller, not to be confused with ‘Dial M for Model’ John Epperson’s play at LaMama, was Alfred Hitchcock at his best in 3-D color.

Chasing Ice

Filed under: General — Artflux at 12:01 pm on Sunday, April 28, 2013

Chasing ice is a story of one man’s mission to change the tide of history by gathering evidence of climate change. I saw this film at the Toronto International Film Festival. It was depressing but beautifully filmed. It captures the disappearance of ancient mountains of ice caused by climate change.



Potatoes, peppers, & eggs

Filed under: Recipes — Artflux at 3:27 pm on Saturday, April 27, 2013

2 tablespoons olive oil
3 medium potatoes, peeled and cut into bite-sized chunks
1 large green pepper (or red, yellow, whatever you prefer), cut into strips
3 eggs
1 tablespoon grated cheese
1/2 teaspoon salt
1. Heat oil on medium in a pan that will be big enough to hold all ingredients.
2. Add peppers and toss so they are covered with oil. Lower heat and let cook for about 10 minutes or until tender.
3. Add potatoes, tossing well with oil and peppers. Cook for another 10 minutes or until potatoes are tender and light golden brown.
4. Meanwhile in a medium bowl, beat together eggs, cheese, and salt.
5. Pour egg mixture over potatoes and peppers, stirring frequently. Cook until eggs are no longer runny.
6. Grab some fresh bread and dig in!