Feasting on Art

Chili, garlic, lime and coriander; these four flavours crop up in my recipes more often than not. When combined, they yield a dish that is flavoursome and bright, and can be applied to almost anything. This recipe for roasted pumpkin first appeared on my Christmas table a couple of years ago, and it produced so much enthusiasm that it has become a standard side-dish for many dinner parties. The recipe is obscenely easy and as a side dish, the flavours work year round and can accompany a range of mains from beef to pork and shellfish.

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François Bonvin, Still life with a Pumpkin, Peaches and a Silver Goblet on a Table Top, 1858
oil on canvas, 38 x 46cm, Private collection

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This is a flexible and forgiving recipe with any number of ingredients and combinations culminating in a delicious meal. My previous recipe for chipotle chicken enchiladas could be easily adapted for this torta and using my pumpkin mole would be divine. Assembled in a cake pan, this dish produces dramatic results when sliced to reveal the numerous layers and using sour cream ‘icing’ as a tongue-in-cheek nod to the original purpose of the baking dish is a clever way to cut the heat. Although this is a vegetarian dish, it produces a very filling dinner that is excellent reheated the next day. Just as Rivera highlighted local produce in his mural, this tortilla ‘cake’ is the perfect vehicle to play up the versatility of vegetables.

Diego Rivera, Detroit Industry: East Wall (detail), 1932-1933
fresco, variable dimensions, Detroit Institute of Art

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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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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

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Liz from the beautiful blog Zested was one of my first ‘regulars’ here on Feasting on Art and she replied to my open call for still life suggest. Cotán’s Still Life with Quince, Cabbage, Melon and Cucumber was given the recipe treatment and lucky for me, Liz saved a doozy of a suggestion for our collaboration! I frequent her site for not only tantalizing flavour combinations – Frozen Citrus Cream with Candied Thyme & White Chocolate Grapes with Orange Curd – but diligently composed and lit photographs. My mouth waters every time I look at her caramelized tomato tart and I cannot even begin to wax poetic about her Mexican Hot Chocolate! Thank you for such an exciting collaboration Liz!

Be sure to visit Liz’s blog for the recipe for Scarlet Poached Pears and Ginger Pumpkin Bread.

Louis Comfort Tiffany, Pumpkin and Beets window, c.1899-1900
leaded favrile glass, 114 x 142.9 cm, The Charles Hosmer Morse Museum of American Art

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