Frida Kahlo and her pet deer, Granizo, 1939, photograph by Nickolas Muray
Read the rest of this entry »
Posts tagged with “Kahlo”
After a distraction by a rather large mound of butter, I am happy to be posting the fourth installment of the Frida Kahlo series. Although I am a bit mad to even consider baking in this humid heat, I just couldn’t help myself – each little slice is a meal unto itself! The flavors meld perfectly: nutty semolina with the sour/spicy hit of the pickled jalapeños, tang of the sharp cheddar and sweetness of the toasted corn. Before my common sense kicked in I was pulling out my cast iron pot to make a batch of chili, the perfect accompaniment. I stopped short of turning my flat into a full fledged sauna and froze the remaining cornbread to be pulled out at the first hint of chill in the air.
I would also like to extend a thank you to Nikki of Art and Lemons and Dana of Real Food Rehab. Visit their respective sites to find out a bit more about the Sydney food scene, Feasting on Art, and my own personal art/food background.
Frida Kahlo, Fruits of the Earth, 1938-39,
oil on masonite, 40.6 x 60 cm, Coleccion Banco Nacional de Mexico
I tasted my first authentic mole in Mexico City on a History of Art trip to study the art of Frida Kahlo and Diego Rivera. With the vibrant paintings swirling through my head, I became completely intoxicated with mole poblano. From the Mexican word molli meaning ‘concoction,’ mole is commonly known in the combined form guacamole - avocado concoction. Mole is a generic term for a variety of sauces in Mexico with ingredients ranging from chilies and peanuts to tomatillos and chocolate. It is typically used to top chicken but in restaurants it is often used in enchiladas. The pumpkin mole yields a lighter sauce, not as complex or heavy as traditional recipes – perfect when paired with fresh lime as a summer lunch.
Frida Kahlo, Still Life, 1942
oil on copper, 64.5 cm diameter, Museo Frida Kahlo, Mexico City
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
Although Frida Kahlo is best known for her striking and emotionally revealing self portraits, she created about 40 still life paintings that provide just as much insight into her preoccupation with death and her overwhelming loneliness. I was recently given an anthology detailing Kahlo’s entire body of still life paintings and have become so enamored with her work that I will be completing a five part series of my favorite artworks. This is not the first time Kahlo’s art has appeared on this site and I hope by the end of this series you will adore her work like I do.
Frida Kahlo, Lágrimas de coco (Coconut Tears), 1951
Oil on masonite, 22.8 x 29.8 cm, Los Angeles County Museum of Art
