Feasting on Art

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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This is one of those great recipes that is easily adaptable and open to an endless number of variations. You could freeze the margaritas and then scrape them into a bowl as a flavoured ice like a granita or you could just freeze the watermelon and break it up making it a substitution for the ice found in typical margaritas. Regardless of the style or the fruit combination the margarita is an instant favorite and is sure to be a hit at any festivity. This recipe was featured in the Stay Cool collection at The Kitchn.

Fernando Botero, Still Life with Watermelon, 1992
oil on canvas, 95 x 116 cm

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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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I have always been drawn to Frida Kahlo’s work but it was the trip to Mexico City with my History of Art peers that really solidified my adoration. After visiting the space where she worked and her paintings in the Mueso de Art Moderno I couldn’t stop thinking about her art. The colours and textures were what I wanted to capture in a recipe and so by combining a few of my favorite ingredients (chili, lime, coriander, papaya) I tried to create a fresh and interesting salad with multiple layers of flavor much like the depth and emotional layering of Kahlo’s paintings.

Frida Kahlo, Naturaleza Muerta Con Sandias (Still Life with Watermelon), 1953
oil on compressed wood, 40 x 60 cm, Museo de Arte Moderno, INBA, Mexico

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