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Great food deserves
Finely Crafted Pottery
from Troy Bungart Studios
Delightful Designs for Discerning Collectors
Recipes published in this blog are offered as a courtesy to visitors to our website who wonder what food is pictured and how it is prepared. When we know a recipe has been adapted from a recipe published by another author, proper attribution and appreciation is given to our original source(s), if known. Many recipes are similar and we apologize if we don’t give you credit for a recipe you feel you originated. Happy eating.
DIY Corned Roast
As March blows in, our thoughts always turn to making our own corned roast for St Patrick’s Day. Lean and tasty. It takes approximately a week and a day to cure your own roast. While it’s beef that is traditionally corned, we prefer venison as it’s practically fat-free! Add mustard to the feast in a “Pot-o’-Gold” by Troy Bungart. Leftovers are great for sandwiches! This sauce dish is featured in the 2022 Virtual Roomshow. Similar work can be found year-round in Troy’s Pottery Shop.
Great food deserves Finely Crafted Pottery from Troy Bungart Studios ǁ Delightful Designs for Discerning Collectors
Tomato Chutney with Apricots and Peppers
It’s Mid-September and the “Time is Ripe” for Tomato Chutney with Apricots and Peppers, pictured with pottery by Troy Bungart Studios as featured for the annual Michiana Pottery Tour. Similar work can be found year-round in Troy’s Pottery Shop.
adapted from a recipe by Madhur Jaffrey
pottery by Troy Bungart
recipe and photo by Valerie Bungart
Great food deserves Finely Crafted Pottery from Troy Bungart Studios ǁ Delightful Designs for Discerning Collectors