Open Studio
Episode: #923
Airdate: Thursday, March 29, 2007 @ 8:00pm

Dick Mueller & Frank Huderwitz
Dessert & Wine

These two men showed us that the kitchen isn’t a place for only women! Dick prepared a delicious Chocolate Terrine dessert that made your mouth water. While, Frank offered his expertise in wine and suggested several types and flavors that would be perfectly matched with the yummy treat. See the recipe below for your next get together.
Chocolate Terrine with Whipped Cream

8 ounces of good quality semisweet chocolate, small chunks or pieces
6 ounces (12 tablespoons) of unsalted butter cut into pieces
¾ cup granulated sugar
½ cup strong brewed coffee (fresh or leftover)
4 large eggs, beaten
1-cup heavy cream (for whipping)

Position an oven rack in the lower middle of the oven and heat the oven to 350 F. Grease an 8X5 loaf pan and line with heavy duty foil, making sure not to puncture it. An easy way to do this is to form it over the outside first and then push it down on the inside of the pan.

Fill a medium saucepan halfway with water and bring the water to a simmer. Put the chocolate and butter in a stainless steel bowl large enough to fit over the pan without touching the water. Set the bowl over the simmering water, stirring the chocolate and butter with a whisk until melted and blended. Add the sugar and coffee, slowly stirring to dissolve the sugar. Continue cooking until the mixture is hot to the touch and the sugar is dissolved. Remove the bowl from the heat and whisk in the beaten eggs. Pour the chocolate mixture into the lined loaf pan.

Set a large baking dish on the oven rack. Set the loaf pan in the center of the baking dish and surround it with 1 inch of hot water. Bake until the chocolate has begun to loose its shine, doesn’t shimmy when jostled and begins to puff around the edges. Also sticking with a bamboo skewer into the loaf and removing with no chocolate is a good check for doneness. This should take 40 to 50 minutes. Remove the terrine from the oven and set it on a wire rack to cool to room temperature. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.

Lift the terrine out of the loaf pan, using the foil as a sling. Turn it over onto a platter or cutting board and peal off the foil. Using a knife that has been dipped in hot water and wiped dry, cut the terrine into ½ inch slices.

Serve each slice of the terrine with a dollop of whipped cream.

Vickers Review with Jon Vickers

DVD Legacy:
Lawrence of Arabia (1962)
Directed by David Lean
Sony Pictures Home Entertainment

Classic Foreign Cinema:
Gospel According to St. Matthew (1965)
Directed by Pier Paolo Pasolini
Genius Productions, Inc.

Current “arthouse” titles:
Children of Men (2006)
Directed by Alfonso Cuaron
Universal Studios Home Video

Trudell (2006)
Directed by Heather Rae
Passion River

Curse of the Golden Flower (2006)
Directed by Yimou Zhang
Sony Pictures Home Entertainment

Little Dieter Needs to Fly (1997)
Directed by Werner Herzog
Anchor Bay Entertainment

My Guilty Pleasure:
Re-Animator (1985)
Directed by Stuart Gordon
Anchor Bay Entertainment

Gayle Gross de Nunez, Ph.D.
Brain Painter

Who knew someone could take neuroscience and turn it into abstract art! Her work first started over 25 years ago when Gayle was a graduate student. She waited for technology to catch up with her dream of bringing what she saw under the microscope to a bigger scale. Gayle states that her artwork is interactive and you can see numerous images from all viewing distances, from a foot away to “eyelashes to canvas”.

Website: http://brainpainter.com

Music Segment

Lukas Simpson

You may recognize our musical guest from the group Goldmine Pickers. Lukas Simpson performed solo with his upbeat instrumental piece entitled, “Billy in the Lowground/ Fisher's Hornpipe”. He wrapped up the show with his second tune, “Bar Room Waltz.”

Website: www.goldminepickers.com

Christina Wolf
Fashion Designer

She started has her own clothing line, “Christina Wolf Couture” only a year ago. Locally her clothing line can be found at 4 Her Boutique at the City Plaza in Granger. Christina showcased her beautiful new dress line, “The Butterfly Collection”.

Website: www.christinawolfcouture.com

Experience Michiana

Albanese Candy Factory
5441 E US 30
Hobart, Indiana
Phone: 219.947.3070
Website: www.albaneseconfectionery.com

Scott Hatt
Artist

Scott is the owner of The Spurious Fugitive Gallery in downtown South Bend and does mixed media pieces. He uses a collage method and creates a narrative with each of his pieces. Scott brought four examples of his work – 1 was done with a cut and paste collage method and another was done with a mixed media assemblage. The last two were done digitally in Adobe Photoshop. Next time you are in downtown South Bend, stop in and check out The Spurious Fugitive Gallery.

Website: www.spuriousfugitive.com or www.scotthatt.com

Out & About with Craig Gibson



Website: www.hairsprayontour.com

David Allen
Artist

He primarily paints scenes from the Michiana area and they tend to be done on a bigger scale then most artwork. David’s first painting was a Hawaiian island scene he did when he was a teenager. You can find him teaching at Studio Arts Center in South Bend and his paintings at the Blue Gallery in Three Oaks, Michigan.

Website: www.bluegalleryart.com and www.studioartscenter.org

John Horwitz and Renee Kocian
Photographer and Model

It took 3 ½ hours to create the beautiful picture of Renee transformed into a tree. John and Renee have worked together on several photography pieces that can be seen in eight different galleries. John has worked in the photography field for many years and they both look forward to working on more projects. You can see this amazing picture of Renee by John at the annual WNIT art auction!

Website: www.lightrasp.com

Know someone who would make a great guest? Click here to send the producers a note. Please include as much information about the person and what makes them unique. Also include as much contact information as possible, phone number, email, mailing address, etc.