Feasting on Art

Within a blink of an eye my entire week has disappeared. Before my eyes reopened today – a warm Sunday morning – I managed to make a lovely little meal of sangria chicken and radicchio salad. My inspiration this week was a beautiful little etching by Picasso made during a period of art historical reflection. The flavors of orange and lemon are repeated in both recipes and the tender chicken (very sweet) compliments the crunchy salad (sweet, salty, sour, spicy, and a little bit bitter). The roasted grapes were the clincher for me – soft and plump, bursting with sweet juice. Prior to sitting down to eat I received a copy of the feature on Feasting on Art in ARTnews Magazine. I am thrilled to say the least and I hope any readers arriving via the article will pause and leave a comment – I am eager to hear your impression!

Pablo Picasso, Nature morte au citron et un pichet rouge
(Still Life with Lemon and Red Pitcher), c.1955
Etching, (image size) 33 x 40.6 cm, Edition of 300

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I feel like this recipe needs to come with a bright red warning, Spicy! Beware!! When my boyfriend had my enchiladas for the first time his cheeks began to sweat and I found that I am becoming more like my father in that I like my food very spicy. I have provided suggested substitutions to keep the flavor but loose some of the heat or you could add a nice dollop of sour cream to mellow out the flavors (even better with a squirt of fresh lime juice!). Chipotle chilies are hard to find here in Australia and I have yet to discover a local source. I do know that this store based in Melbourne has them in stock and will ship them to those of you in Sydney. I am lucky my friends and family can easily buy cans of them at the grocery store in the States so I am able to stock up when I have visitors. The smoky flavor of the chipotle chili is what really makes this dish one of my absolute favorites!

Diego Rivera, Woman Grinding Maize, 1924
encaustic on canvas, 106.7 x 121.9 cm, Museo Nacional de Arte, Mexico City

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