Charles Ethan Porter, Still Life with Corn, 1885
watercolour on paper, 25.5 x 43cm, Private collection

Working in the late 19th and early 20th centuries, still life artist Charles Ethan Porter was one of the first African-Americans to exhibition at the National Academy of Design in NYC. He was endorsed by Mark Twain to travel to Paris and to study at the Ecole des Arts Decoratifs and Académie Julian. Porter primarily composed paintings of fruit and flowers, both of which are pictured in Still Life with Corn which was created the year he returned to NYC from Paris. The background of the work features very distinct brushstrokes reminiscent of the Pointillist work of Seurat, perhaps an influence from his time abroad.

{Spicy Sautéed Corn}

Adapted from Orangette
Yield: 6 servings

2 shallots, thinly sliced
1 jalapeno, finely chopped
3 tablespoons butter
pinch of salt
3 cups corn kernels (frozen or fresh)
juice of 1 lime

In a large frying pan, add the shallots, jalapeno, butter and salt and cook over medium-high heat. Once the shallots have gone soft, around 3-4 minutes, add the corn. Continue cooking over medium-high heat for an additional 7-10 minutes until the corn kernels are dark and sticky and begin to pop. Squeeze over the lime juice, stirring to scrape up any bits on the bottom of the pan and scoop into a serving dish. Best served warm.
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1 Year Ago: Utagawa Kuniyoshi – Wakame Seaweed Salad

2 Years Ago: Frida Kahlo – Sellfish Ceviche

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In the early 1980′s, Andy Warhol created a number of Poinsettia paintings and screen prints to give as gifts to his friends. The ubiquitous Christmas flower became associated with the holiday in Mexico in the 16th century. As instructed by an Angel, a young girl who couldn’t afford a gift, gathered up some weeds to place at a church alter. From the weeds sprouted the star shaped poinsettias that are said to resemble the Star of Bethlehem. In the spirit of poinsettia gift giving, I made this cocktail for loved ones this Christmas and the recipe is my gift to say thank you for being loyal readers and followers of this blog. Merry Christmas.

{Poinsettia Cocktail}

Adapted from Nigella Christmas
Yield: 8-9 glasses

750 ml bottle dry fizzy white wine
1/2 cup orange liqueur
2 cups cranberry juice

Chill the ingredients. Carefully mix in a large pitcher and serve in a wine glass or champagne flute. Alternatively, serve in a punch bowl with a fruit-filled ice ring to keep the cocktail cold.

Cheers!

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1 Year Ago: Giorgio Morandi – Croissant French Toast

2 Years Ago: Vincent Van Gogh – Holiday Lefse

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Albert Anker, Still Life: Two Glass of Red Wine, a bottle of Wine; a Corkscrew and a Plate of Biscuits on a Tray, oil on canvas, 43 x 40cm, Private collection

The swiss painter Albert Anker painted scenes of everyday village life. Over his career he painted over thirty still life paintings of both rural and urban table settings. The painting above illustrates Anker’s affinity with the work of Chardin, the still life master that heavily influenced his aesthetic. He sought to make his compositions assessable to the viewer while producing a harmonic arrangement through subtle colour and lighting.

{Pistachio Cranberry Icebox Cookies}

Adapted from Gourmet
Yield: around 30 cookies

3/4 cup unsalted butter
1/4 cup + 2 tablespoons sugar
1/2 teaspoon orange zest
1/2 teaspoon cinnamon
1 1/2 cups flour
1/2 cup shelled, salted pistachios
1/3 cup dried cranberries

In a large bowl, beat together the butter, sugar and orange zest until fluffy, around 3 minutes. Mix in the cinnamon and flour being careful not to overwork the dough. Stir in the pistachios and cranberries.

Tear off two pieces of cling film. Divide the dough into two equal portions and wrap the cling film around each portion, forming a long log about 2 inches in diameter. Form the log into a long rectangle and repeat with the other portion of dough. Refrigerate at least 2 hours or up to 3 days.

Remove the dough from the fridge and unwrap the cling film. Slice the dough into 1/4 inch slices and arrange on a baking sheet. Bake in a 180C oven for about 8-10 minutes until golden brown. Use a spatula to move onto a cooling rack.

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1 Year Ago: Giorgio Morandi – Croissant French Toast

2 Years Ago: Vincent Van Gogh – Holiday Lefse

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John Frederick Peto, The Poor Man’s Store (detail left), 1885
oil on canvas and panel, 90 x 65cm, Museum of Fine Arts, Boston

The American trompe l’oeil artist John Frederick Peto depicted ordinary objects at their actual size in his paintings. Peto worked within the genre throughout his career and The Poor Man’s Store is an early example of his aesthetic style. The jumble of goods displayed through an open window in the painting portrays candies and fruit, gingerbread and nuts. According to historical accounts, this shop window would have been a common sight on the streets of Philadelphia. Due to the disorderly arrangement of the humble items, Peto rarely had wealthy patrons and his work was often misattributed to the more successful tromp l’oeil painter William Harnett by unscrupulous art dealers (1).

 {Old-fashioned Molasses Cookies}

Recipe by my grandmother
Yield: around 72 cookies

1 1/2 cups sugar
1 cup butter
2 eggs
1/2 cup molasses
3 tsp baking soda
1/2 cup water
5 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
1 teaspoon salt

Mix sugar, butter, eggs and molasses. Dissolve baking soda in water; stir into molasses mixture. Stir in remaining ingredients Cover and refrigerate at least 2 hours.

Heat oven to 375F (190C) degrees. Roll dough ¼ inch thick on lightly floured cloth covered board. Cut with favorite cutter. Place 2 inches apart on lightly greased cookie sheet. Bake until light brown, 8 to 10 minutes. Cool.

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1 Year Ago: Giorgio Morandi – Croissant French Toast

2 Years Ago: Paul Signac – Roasted Vanilla Orange Juice

Currently on view at the Begovich Gallery at California State University, Fullerton is the exhibition ‘Acquired Taste: Food and the Art of Consumption’ curated by Alyssa Cordova & Heather Richards of Sickpack projects. The show runs until the 8th of December and features artists whose work focuses on food as subject matter or subtext. Of the show, the curators write, “Artists chosen highlight our reciprocal relationship to food: what we consume, how we consume it and how it consumes us.

Food is not merely nourishment; it is emblematic of who we are or who we desire to become. It has the ability to tie us to our cultural roots or divide us by delineating class, taste and status. It also acts as a social lubricant, comforting us in times of crisis or, when shared among friends, becomes a manifestation of our affection and regard for those we love.

In recent years, food and cooking have taken on new importance with the rise in popularity of cable television cooking and food shows; a growing awareness of food policy and politics, as exemplified by documentaries such as Supersize Me and Food, Inc.; and (perhaps subsequently) interest in the organic, local, green and slow food movements, as seen in the explosion of farmer’s markets and community gardens. In addition, the global recession of 2008 spurred many people who would otherwise be disinclined to cook at home to do so out of economic necessity, fostering an environment where anyone can become their own at-home chef. Restaurateurs and culinary professionals have also been affected by the recession, as high rents and decreased business have necessitated a renewed DIY spirit where food trucks, progressive dining and pop-up restaurants become the newest venues for foodies of all stripes to gather and enjoy innovative forms of dining.”

Accompanying Acquired Taste: Food and the Art of Consumption is a full-color catalog of the exhibition, including essays by: Jonathan Gold (LA Weekly), Nicole Caruth (Contemporary Confections) and Megan Fizell (Feasting on Art). The catalog is slated to be published in early 2012.

Joseph Decker, Hard Candy
oil on canvas, 22.8 x 35.5 cm, Private collection

The German-born artist Joseph Decker moved to the United States in 1867. In 1879, he traveled back to Germany to study at the Akademie in Munich and after which, he returned to the States and painted many still life paintings. In his painting titled Hard Candy, the colourful sweets are piled in front of a wooden box with light reflecting off of their smooth surfaces. Candy did not become a major subject for artists until its production was industrialized after the civil war. Once artificial dyes and geometric uniformity became available, artists embraced the sweet confections as one of their most popular subjects (1).

{Peppermint Ice Cream}

Yield: 6 servings

2 cups heavy cream
2 cups light cream
1 cup sugar
1 1/2 teaspoon vanilla extract
1/8 tsp salt
1 cup crushed peppermint candies

Mix all of the ingredients together in a large, freezer safe container. Stir well, ensuring the salt and sugars have dissolved. Place in freezer and stir every 30 minutes to break up ice crystals to ensure the ice cream is smooth.

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1 Year Ago: Khoo Kongsi Stone Carving – Murtabak

2 Years Ago: Louis Comfort Tiffany – Pumpkin Chipotle Tartelette

Julie Green, Mississippi 23 July 1947, 2011
Cobalt mineral paint on kiln-fired ceramic plates, 22.8 x 22.8 x 2.5cm
Fried chicken and watermelon served to a 15-year old and a 16-year old boy.

I examined Green‘s series in an essay titled ‘Last Supper’ in the September issue of Ceramics Monthly. She graciously provided a recipe for the blog and of the dish she stated the following:

“Emotions surrounding capital punishment are often complex and conflicting. I will choose a simple menu, perhaps the saddest of all the final meals because it was served to a 15-year old and a 16-year old boy.”

Last Supper, Ceramics Monthly, September 2011, p.42-45

{Fried Chicken Legs}

Recipe provide by Julie Green, “This is close to grandmother’s electric skillet fried chicken recipe, adapted from Marilyn’s Deep South Fried Chicken on Allrecipes.com”

Yield: 2 servings

1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
6 or more chicken legs

Heat the shortening in a large, cast iron skillet over medium-high heat. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.

Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

To serve with watermelon: Select a melon that makes a hollow sound when thumped, and has strong variation between dark and light stripes. Slice and serve cold.

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1 Year Ago: Colour Red – Claude Monet – Steak Tartare

2 Years Ago: Julian Opie – Green Beans with Red Onion & Mustard Vinaigrette

Brenda May Gallery, where I work as Gallery Manager, will be participating in the event with the curated group exhibition ‘Body Language’. To coincide with the theme of the exhibition, the canapé served at our Gallery will have an interactive element that incorporates movement, motion and a number of the senses. A complimentary cocktail will be provided upon arrival.

Event Details: Thursday 20 October, 7-11pm.     Price: $49      Purchase tickets: here