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Greg Santos
Works at Enthuzer
Attended School of Visual Arts
Lives in Los Angeles, CA
2,392 followers|773,790 views
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Greg Santos

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Heck Freezes Over
2005
oil on canvas
51x66

http://dunn.it
#art   #painting  
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+Akeem Dixon cheah 
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Artist creates 3D Printed Faces using DNA from Discarded Objects
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The first students of the Access Code program in New York saw their incomes go from $15,000 to just over $72,000 six months after graduation.
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I can easily see you in that brady bunch collage. 
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What secret did the samurai of Japan know about always being at your best? It doesn't have to do with swordsmanship. It's a very simple idea we can all use.
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Mindfulness is different from the hyperalert way you might feel after a great night’s sleep or a strong cup of coffee.
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Have him in circles
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Greg Santos

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Sunset Negroni at
Four Seasons Resort Maui
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Bisal Beta 0554247909
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Don't miss #9 on Learning
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Great advice. Smiling makesva big difference von how people react to me. Friendly vs. Miss Grumpy Pants.
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A Light & Fluffy Spring Dessert: Ricotta Orange Tart with Almond Crust & Strawberries Soaked in Sambucca

We’ve been out of the country for a while and one of the things I missed the most was my kitchen.  I was working in Spain for several months, so it was not a matter of eating well; we ate the best bread, jamon, seafood and olives of my life and I am so grateful for those meals. But I did miss the time spent meditating on ingredients, the routines and repetitions of preparing food, and the health and well-being that comes from cooking for yourself. Our return coincided with Easter weekend and I was excited to get back into the kitchen.

For me, Easter is a perfect excuse to make a special Spring meal, highlighting ingredients that represent new life and a new season, like eggs, rice, green vegetables, and fresh bread. This year, I made hot cross buns from Nigella Lawson’s recipe for breakfast. And for supper, I made porchetta with herbs and orange, smashed baby potatoes, and a dandelion green salad with favas, Pecorino and an anchovy caper vinaigrette.

The best part of the meal was at the end: a transcendent orange ricotta cheesecake with toasted almonds. Since there is no cream cheese in this recipe, the pure, creamy flavor of fresh ricotta sets the stage for the tang of orange zest and the warm aroma of amaretto and toasted almonds. The whipped eggs give the cake a lot of lift and a pretty pale yellow hue. It’s worth it to seek out fresh ricotta and fresh eggs for this recipe.

This cake pairs well with after-dinner drinks, and had me craving Patxaran, a typical digestif from the Basque region of Spain made from sloe berries. My favorite meal in Barcelona was at a restaurant called Taktika Berrie: the best croquetas, the best tortilla, the best ribeye I’ve ever had. At Taktika Berrie, we had a custard-like cheesecake with pine nuts for desert, and drank Patxaran on ice. This cake has a similar vibe and I will try to make it with pine nuts next time.

The orange undertone of the cake also goes well with anisette, so I served it with strawberries soaked in Sambucca. I cannot describe how delicious these strawberries were. Syrupy sweet Sambucca. Super ripe strawberries. I’m sure you can imagine. Simply toss cut strawberries in a few tablespoons of Sambucca and let sit for 2 hours. You will not be disappointed.

Ricotta Cheesecake with Almond Crust
from foodnetwork.com

Ingredients
For the Crust
1/4 cup sliced almonds
5 ounces almond biscotti
2 tblsp granulated sugar
3 tblsp unsalted butter, melted

For the Filling and Topping
3 large eggs, at room temperature, separated
1/2 cup plus 2 tblsp granulated sugar
1 pound fresh ricotta (about 2 cups)
1 tblsp amaretto liquer
1/2 tsp vanilla extract
1/2 tsp almond extract
Grated zest of 1 orange
1 tblsp confectioners’ sugar
1/2 tsp ground cinnamon
1/3 cup sliced almonds for topping

1. Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees. Spread the almonds for both the crust and the topping (1/4 cup + 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes. Let cool.

2. Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground. Add the butter and pulse to combine. Press the mixture into the bottom of an 8 or 9-inch springform pan. Bake until set, about 12 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees.

3. Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes. Add the ricotta and beat until smooth, about 2 minutes more. Beat in the amaretto, vanilla and almond extracts, and the orange zest.

4. Put the egg whites and the remaining 2 tblsp granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined. Scrape the batter into the prepared crust. Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes. Transfer to a rack and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely. Use a long spatula to loosen the cake from the bottom of the pan, and carefully transfer to a serving plate.

5. Combine the confectioners’ sugar and the cinnamon in a fine-mesh sieve and dust over the cheesecake. Scatter the remaining 1/3 cup toasted almonds on top and dust again. Serve at room temperature.

See more at http://pezz.co/ricottatart
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Check out the delightfully wacky artwork of... http://huff.to/P9fr7l

#art   #literature   #gifs  
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12 O'Clock Boys does not disappoint PEEP
Directed by Lotfy Nathan The 12 O'CLOCK BOYS are a notorious urban dirt bike pack in Baltimore -- popping wheelies and weaving at excessive speeds through traffic, the grou...
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my man
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Have him in circles
2,392 people
Valentina Basco's profile photo
Mark Ricarse's profile photo
Yunus Desai's profile photo
Andy Wu's profile photo
Peter Phok's profile photo
Jenifer Silva's profile photo
‫محمد عمران رضا عطاری‬‎'s profile photo
Tambria Moore's profile photo
Darren Denton's profile photo
Work
Occupation
Speculation, etc.
Employment
  • Enthuzer
    Creative Technologist, 2009 - present
  • KSL Resorts
    Corporate Social Strategist, 2010 - 2014
  • The Branding Farm
    Digital Strategy and Intelligence, 2008 - 2010
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Los Angeles, CA
Previously
Barcelona, Spain - NYC, New York - Boston, MA - Florence, IT - Los Angeles, CA - Springfield, MA
Story
Tagline
Everything in moderation. Daily.
Introduction

Nice to meet you!

I'm an artistwriter and technologist with a passion for learning, creating, and teaching. I tell stories through poetry, prose, and screenplays and make visual art with paint, video, and code.

My enthusiasm for creative innovation extends into the digital realm, where you'll find me exploring the bleeding edge of publishing, social media, web and mobile technology.

Work days find me shepherding agencies, artists, and brands toward efficient and affordable digital strategies.

Free time is spent reading, writing, and searching for the perfect Negroni.
Bragging rights
I drank vodka with Gorbachev, danced on a roof with Gisele and traded verses with GZA. #facts
Education
  • School of Visual Arts
    Master of Fine Arts, 1999 - 2001
  • Massachusetts College of Art
    Painting, 1995 - 1998
Basic Information
Gender
Male
Relationship
Married
Other names
Gregory Santos, ben dunn