Feasting on Art

Classified as a filled pasta, ravioli dates back to the 14th century from the writings of Francesco di Marco (1). The word ravioli is similar to the Italian verb ‘to wrap’, riavvolgere, although it is not a derivative. Traditionally, pasta dough is rolled out as thinly as possible and then wrapped around a filling. Italian-Americans pioneered the canned style, often beef in a tomato or tomato-cheese sauce. Growing up as a Midwesterner, the dish was synonymous with the purveyors of the canned variety – Chef Boyardee, an Ohio company dating back to 1924. This recipe offers large ravioli, with three to four equating to a generous dinner. The olive oil, lemon and fresh basil keep the dish light, otherwise the filling pasta becomes a stodgy meal – much like it’s canned counterpart.

István Csók, Amalfi, 1937
oil on canvas, 64 x 74.5 cm, Hungarian National Gallery

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On August 5th, the exhibition Slow Burn – A century of Australian women artists from a private collection, will open at the S.H. Ervin Gallery. I have spent the past four months working very hard on the exhibition catalogue and am very proud to be a co-author on such an exciting and important project. Of the 102 artists from the collection, I researched and wrote 47 of the bios – the reason the Feasting on Art posts have been quite infrequent. The collection ranges “from the delicate pastels of Janet Cumbrae Stewart to the modernist prints of Margaret Preston through to the bio-techno sculptures of Patricia Piccinini. The works in the exhibition demonstrate the skill and versatility of women artists over the past hundred years” (S.H. Ervin Gallery). In honour of the exhibition I plan to do a mini-series featuring a few of the artists represented in the collection as well as one or two of the artworks that I did not write about for the book. The exhibition will be on view at the S.H. Ervin Gallery until the 19th of September.

Margaret Olley, Still life with mandarins, c.1975
oil on board, 76 x 122 cm, Private collection

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A baker I am not. I am not diligent with measurements – often adding a bit too much of this and not enough of that. With that being said, I am pleased when a recipe just works, especially with my unmeasured prodding. We had very special guests visiting this weekend and I was able to accrue other opinions re: the deliciousness of this cake. It is moist and decadent with the sweet/sour of the simmered oranges cutting through the richness of the chocolate and molasses. The fresh ginger pops and is mirrored by the ground ginger in the batter. Believe me, it is highly addictive and if possible, best enjoyed on a picnic with a cup of strong coffee and a view like this.

Paul Cézanne, Still Life with Ginger Jar, Sugar Bowl, and Oranges, 1902-06
Oil on canvas, 60.6 x 73.3 cm, Museum of Modern Art, New York City

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The day Ozoz’s package from the Netherlands arrived was a very exciting one, not only because of the delicious caramel cookies but  also the beautiful cookbook filled with the things I love. Ozoz writes the food blog Kitchen Butterfly and is one of the most dedicated bloggers I read, posting every other day. She kindly sent me a copy of the cookbook Dutch Culinary Art which she first wrote about on her blog back in December after meeting two of the three writers. The book is filled with traditional recipes introduced by sweet little anecdotes about their origin and history. Dispersed throughout are opulent still lifes and pleasant kitchen scenes. Ozoz’s blog is more than just a record of recipes and culinary delights, she provides useful travel guides as well as everything you would need to know about food before visiting the Netherlands. I only wish I knew about her blog when I lived in the UK and frequented the ‘Orange Country‘ – her affectionate name for the Dutch countryside. Thank you again Ozoz for the beautiful book and for working with me on this collaboration!

Visit Ozoz’s blog Kitchen Butterfly for a recipe for Pumpkin Ice Cream & Lemonettes.

Willem Kalf, Still Life with a Chinese Tureen, 1662
oil on canvas, 64 x 53cm, Staatliche Museen, Berlin

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Welcome to Feasting on Art’s brand new home – a new look designed by Alyson of Seventy and Sunny and a new URL. There is the same Recipe Index but a new About page. I still have to get a photo up but until then you can see a pseudo self-portrait here. I have a bit more work to do before I will feel completely settled in but I really love the new site. As you can see there is now a designated space for sponsors, email tresjoliestudios AT gmail DOT com for the current advertising specs.

I planned out this post before I realised its significance as the first on the new blog. Luckily the ceviche combines many of  my favorite ingredients – seafood, fresh fruit, lime, and spicy pickled jalapeños. Ceviche is a seafood dish that originated on the Mexican coast. The seafood is marinated in citrus juices which pickle the meat and effectively cooks it without heat. The flavors are sweet and spicy with a hint of sour from the lime. It is the perfect summer dish and is best enjoyed with a glass of cold white wine and a view of the ocean.

Frida Kahlo, Still Life: Viva la vida y el Dr. Juan Farill, 1953-54
Oil on masonite, 39 x 64.7 cm, Private Collection

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