Art should be exhibited in the kitchen. We prepare food to be beautiful. We choose kitchen dishes, pots, utensils and even appliances for their style and the way they enrich our aesthetics in the kitchen. Our library of food cookbooks include titles like The Art of Food, The Beauty of Food, etc. It’s time to spice up our lives with beautiful art in the kitchen.
See more food art, visit: www.WayneEastep.com
Fine art in the kitchen.
Aquatic Gardens, Washington, DC
Serenity series opening tomorrow March 31, 2018, 11 am to 4 pm 1340 Central Avenue (between 13 & 14th streets) Sarasota, Florida 34234.
Andy Warhol Onion Soup no. 131/250 screen print
To be exhibited and available for purchase, limited time.
Andy Warhol screen print Onion Soup original
Gnocchi with Grana Padano
“D” my photography associate and I were on assignment in Italy when we discovered the definitive Gnocchi recipe. We ate at the Trattoria Cavalino Bianco (The White Horse) in Novara. Their specialty is Gnocchi alla Radetzky. It was so delicious we returned the next night and ordered it again. I asked the woman who owned the restaurant about the recipe. She went to the front of the restaurant and returned with a framed newspaper story from twenty five years ago. It showed a man with a young girl at his side in a restaurant. She explained that the man was her papa and she the young girl. She shared that her family had been making the Gnocchi alla Radetzky for four generations. She insisted that the critical ingredient was Grana Padano cheese. She also pointed out that the Gnocchi balls were small and made with a light amount of flour.
When I returned to the U.S. I set about trying to replicate these light Gnocchi with the bright sauce and rich buttery broiled topping. I went to the definitive Italian cookbook, Italian Cuisine by Tony May (ISBN 0-312-30280-0, third edition). I made slight adjustments, making sure to use Grana Padano, keeping the balls small and going very light on the flour, just enough to shape the balls.
Trattoria Cavallino Bianco, Vicolo dell’ Arco, 2/a – Novara, Italy. Tel. 0321 393908
Tony May’s restaurant in New York City, SD26, Madison Square Park, 19 East 26th Street, New York, NY 10010. Tel. 212-265-5959
Good Eats From The Georgia Soil
Often we think of portraits and evocative landscapes when we think of another country’s culture. I’ve come to learn that music and food are equally informative when I want to learn about the culture of a place.
These are examples of Southern and in particular Georgia culture. On the left are pecans, the middle peanuts, then Vidalia onions and on top peaches. When I put this picture together I was struck by the pleasing color palette.
Crepe with raspberry, banana and creme fraiche
Quick, easy, pretty and delicious. The crepe is made with organic vanilla extract and finely grated lemon peel. The filling is fresh raspberry and banana. On top is creme fraiche and raspberry. After gently frying the crepes I put in the filling and broil for a minute or two to make the crepes crunchy. The creme fraiche is placed on top at the time of serving. The combination of flavors is a tasty interplay of tart, sweet and creamy. If you’re in the neighborhood stop by and I’ll make you some.
Leftover homemade peach blueberry pie
This is a follow on post to the Peach Pie post yesterday.
The only reason this much was leftover is because we wanted to have more tomorrow. We’ve gotten a lot of interest in the Peach Pie post and requests for the recipe. Enjoy
I found this dough recipe in Cook’s Illustrated magazine.
This recipe will yield an 8” to 10” crust for the top.
1 1/4 Cup unbleached all purpose flour 1/2 Teaspoon table salt 1 Tablespoon sugar 6 Tablespoons cold unsalted butter, cut into 1/4 slices 1/4 Cup cold vegetable shortening cut into small pieces 2 Tablespoons cold Vodka 2 Tablespoons water Process until the mixture has chunks like cottage cheese. Wrap the dough in plastic and refrigerate for 45 minutes. The dough can be stored for up to two days.
While you prepare the filling take the dough from the refrigerator and let it soften so you can roll it out after you’ve completed the filling.
In my opinion Georgia peaches have the best flavor. Select firm peaches.
8 to 10 peaches peeled and sliced (thick) 1/2 of 1 Lemon, juiced 1 Egg 2 Tablespoons Flour 1 Tablespoon cornstarch 2/3 Cup sugar 1/3 Cup melted butter 2 Teaspoons Vanilla, use the highest quality you can find. Lanes has a Mexican vanilla. 1 Teaspoon grated nutmeg, grate the nut 1 Teaspoon cinnamon Blueberries, about a cup
Gently mix together and heat on stove do not boil, the goal is to thicken and create a sauce. Place the Peach filling into the pie plate. Cover with a layer of fresh Blueberries. Roll out the dough to the size of your pie plate. Option: Cover the entire top or cut slices and create a lattice. 1 Egg white, whipped moderately. Brush on top of the dough.
Cook at 400 degrees for 15 minutes on the middle oven rack. Reduce heat to 350 degrees and cook for about 45 minutes.
Your oven will bake differently than mine so keep an eye on the pie. Patti, my wife, recommends the pie be served warm with Haagen Dazs vanilla ice cream (in another dish) –she hates it if the crust gets mushy!
Peach Pie
When I was at the store I discovered the peaches were from Lane orchards in Georgia, so I knew what I had to do. Lane grows peaches and pecans in south Georgia and they are among the finest to be found in the market.
I try to keep dough on hand so while I was talking with Layla, my daughter, I threw this pie together, that’s why the crust is a little wonky. I know — don’t multitask. I pitched a few blueberries in for fun.
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