Kimchi (김치) is a Korean side dish made from a variety of fermented vegetables which dates back thousands of years. Health magazine named it one of the world’s healthiest foods due to its high fibre/low fat/vitamin loaded composition. The kimchi I purchase is made with cabbage in a firey sauce found in our local Asian shop next to the large art wall decals of smiling bok choy and radishes.
Zhang Daqian (張大千), Radish and Cabbage, 1978
ink and colour on paper, 34 x 67cm, Private collection
Sometimes the lack of a complicated recipe puts a block on all of my writing efforts. I wonder if it is necessary to share a sandwich recipe so simple that essentially it reads, bread, butter and cucumber – assemble. These dainty finger sandwiches were first made by my friend Mel who lined them up on their edges to make a pattern of bread, bread, butter, cucumber, bread, bread, butter, cucumber…. The combination of fragrant butter and crunchy sour cucumbers was utter perfection. So simple yet so satisfying. I added flakes of sea salt to my sandwiches to give a bit more texture and found that if made in the evening and stored in the fridge overnight, become even better the next day.
Luis Meléndez, Still Life with Cucumbers and Tomatoes Together with a Knife and other Kitchen Utensils upon a Wooden Table, 35.5 x 48cm, oil on canvas, Private collection
In the most basic sense, Egg and cauliflower still life by George Lambert is a study in texture. The bulging florets of cauliflower are offset by the smooth shell of the egg. In a memorable dish, the combination of texture is just as important as the fusion of flavour. Taking a cue from Lambert’s textural investigation, the recipe for pan-fried buttered cauliflower with a poached egg seeks to maintain the differences in texture in the resulting dish. By roughly chopping the cauliflower into a range of sizes, the contrast in shape allows the smaller fragments to become dark and crispy while the larger florets maintain their form and become soft to the tooth. The almonds add a bit more crunch and the poached egg provides a luxuriously smooth sauce. Cobbled together in less that twenty minutes, the dish works equally well as the centerpiece of a weekend brunch or a quick weeknight meal.
George Lambert, Egg and cauliflower still life, 1926
oil on canvas, 34.3 x 44.1 cm, Art Gallery of South Australia
As an art historian, I find the artist’s conceptual process to be incredibly intriguing, it lends readability and a deeper understanding to the artwork. In interviews, I am often asked to describe my methods of adapting an artwork into a recipe and truth be told, my approach varies greatly from post to post. There is a general formula I tend to follow and as this blog nears the two-year mark, I decided to share my creative process for the recipe below. In the beginning of each month, I sit down with a calendar and begin combing through my image archives. I try to post a new entry once every five days and so I map out the month, reserving two Mondays to cook and photograph all of the dishes. I queue up artworks that pique my interest and begin listing out the ingredients depicted in each one. As an example, Still Life of Asparagus, pictured below by Nicolas-Henry Jeaurat de Bertry features butter, onion, garlic and white asparagus. After listing the ingredients, I start arranging and rearranging the signature item which ended up being the white asparagus in the recipe below. I tend to start with the recipe title and from the title, work out the ingredient proportions and method of cooking. With the soufflé edged with asparagus, I had a clear picture of how the finish dish should look but was unsure if the recipe would actually work the way I intended. Lucky for me, the soufflé emerged better than I had imagined and the asparagus, when plucked from the soufflé, acted as a vehicle to transport the spongy egg, an aspect I had not anticipated.
Nicolas-Henry Jeaurat de Bertry, Still Life of Asparagus, 18th century
oil on canvas on panel, 25.5 x 36 cm, Private collection
My favorite recipes are those that intertwine the idea of sweet and savory. When I mentioned to a friend that my next still life painting was titled Mound of Butter she suggested I make shortbread. Updating the typical sweet cookie recipe into a savory biscuit makes the perfect base for a roasted tomato or a slice of spicy chorizo. A baking note: the shortbread should be nearly white when fully baked, overcooking will result in a very dry biscuit. It can also be formed into one of three traditional shapes; fingers, rounds, or a Petticoat Tail (a large circle cut into pointed segments).
Antoine Vollon, Mound of Butter, 1875-1885
oil on canvas, 50.2 x 61 cm, National Gallery of Art, Washington DC
