Disaster…the oven is broken! My organisational skills are getting the better of me – I had my next post planned out to the last detail only to be thwarted by my own kitchen! Due to circumstance, the next couple of posts will be devoted to stove-top cooking. I hope to be posting a bit more regularly in the next couple of weeks once my writing job wraps up. There are a couple of exciting collaborations in the works so keep an eye on this space. Sadly I am very far behind with returning comments on blogs and I hope to catch up soon!
Pablo Picasso, Still Life, 1914
Painted wood and upholstery fringe, 25.4 x 45.7 x 9.2 cm, Tate Modern
Picasso began making his relief constructions around 1912 which allowed him to reinforce the idea of a painting as an object by incorporating found materials into the sculptures. The subject matter is similar to his paintings from the same period, with emphasis placed on the geometric shapes found in the glass of beer, wedge of cheese, and sausage. The knife balancing on the edge of the table echos a motif found in traditional still life paintings. Historically, artists included a knife to bridge the space between the picture plane and the viewer’s space and was a way to visually enter the composition. Picasso includes a knife that actually protrudes into the viewer’s space – a tongue in cheek nod to classic painting.
{Chipotle, Chorizo & Dark Beer Fondue}
1/4 c chopped chorizo
1/3 c dark beer
250 g mozzarella
250 g cheddar cheese
1 TB cornflour
2 chiptole chilies + 1 tsp adobo sauce
In a small saucepan over medium-high heat, gently saute the chorizo to bring out the fat from the sausage. Once rendered and beginning to go crisp, pour in the dark beer and bring to a simmer.
Meanwhile, grate or cube the cheese and toss with the cornflour. Once the beer is simmering, add the cheese and stir until melted. Chop the chipotle chilies and add to the cheese mixture with 1 tsp adobo sauce. Season to taste (the chorizo is quite salty so I did not need to add any salt to my fondue). Serve* with corn chips, cubes of rye bread, and pretzels.
*Be sure to keep the cheese hot so it stays in a liquid state, if left to cool it will congeal and become a large lump. I used the remaining cheese (once cooled) as a filling for a very delicious quesadilla.
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1 Year Ago: Giacomo Ceruti – Chicken Tetrazzini
Help! I see the cheese and sausage, but am at a total loss trying to find the glass of beer in that painting. Is it just me? Regardless, this sounds beyond delicious. I know you’re coming up on winter in Australia, so this is a very fitting dish for the season. Late spring in Norway, however, is probably no warmer than what you’re experiencing- I might just have to try this out for the chorizo and beer-loving husband. Seriously, these are like our all-time favorite ingredients. Well done!
An interesting fondue! It must be very flavorful and so good. Poor you! Living without an oven is terrible…
Cheers,
Rosa
If there’s any fondue I want to eat, it’s this one. Cheese and beer? You are appealing to my every desire!
I simply love fondue. Broth and cheese fondue are my favorites. I actually find these fondue recipe of yours interesting. Chorizo with cheese and beer? Hmmm, I think it’s worth a try. I’ll try to squeeze this to my menu, probably by midweek.
It took a while, but now I can make out the items you describe in the still life. Your fondue sounds like a toasty winter feast.
This fondue sounds fantastic. And a very interesting and awesome blog that you have! I just stumbled on it through Foodgawker and it hits upon a couple of my passions. I love it!
A stunning & well flavoured alternative fondue!!!
ooh,..yes,…this is super tasty food!
What an incredible color!!! I love the flavors in this fondue.. homemade flour tortillas to dip it in..priceless! Great recipe… brilliant art choice, of course, Megan! I had to laugh because my fancy stove broke just before a big project… a computer chip!!! Sometimes you really gotta hate technology! Hope it gets fixed soon… mine took 2 weeks, argh!
Wow – what an interesting combination for a fondue! I bet it’d be a hit with my bf actually – ticks a few of his mandatory food groups!
@Tate Picasso’s Still Life in the Tate Modern collection inspired a recipe for Chipotle, Chorizo & Dark Beer Fondue http://bit.ly/cT3qVV
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