Hello and welcome to yet another food blog!! Everyone on the internet seems to have taken to the web to write about their kitchen exploits and I am no different except that each Monday I will be cooking a new painting! What’s that you say?? Cooking art?

Pierre Auguste Renoir, Melon and Tomatoes, 1903
oil on canvas, 46 x 54 cm, Private Collection

The whole premise of this blog is to explore the world of still life paintings and deconstruct them into ingredients for a recipe. Ideally the origin of the food will match the origin of the art but we don’t live in an ideal world but I promise I will do my best. My goal is to have one new recipe a week but consider it a bonus if I get out two. Each recipe will be accompanied by information about the painting, the artist and the cuisine with facts footnoted where applicable and I plan to photograph the entire recipe development process myself from start to finish.

roasted red pepper and tomato soup

I don’t quite know if I am crazy attempting this art meets food meets photography project but I guess we will soon find out! Please send me an email if there is a specific painting you wish me to tackle or if you are interested in my photography/writing. All words and pictures are copyrighted so please please contact me before using anything.

I do not claim to own the copyright of any paintings featured on this blog. I will note the current copyright holder when I can find the information and please contact me if there are any problems with my use of the image.

{Smoky and Spicy Red Pepper Soup}

3 Peppers, cut in half and deseeded
6 tomatoes
2 red chilies halved and deseeded
6 cloves of garlic, unpeeled
1 tsp smoked paprika
1L vegetable stock
olive oil
Feta cheese

Preheat oven to 425 F. Roast peppers, tomatoes, and garlic drizzled with olive oil for about 30 minutes. After 30 minutes add the chilies and roast for another 20. After roasting let cool and tease away the skin from the tomatoes and add to pan along with peppers, chilies, and garlic squeezed from its skin. Add the stock and paprika and bring to boil. Reduce heat and simmer for 30 minutes.

When done, add to blender and smooth. To serve add feta and a drizzle of olive oil (you could also add some mint).