Dear Artworld Colleagues:
The recipes below represent an ongoing collection from artists and art galleries
around the world prepared for their friends at art openings. We hope they bring you
a sense of the comradeship of the artworld as well as adding variety & zest to
your opening receptions.
New contributions are welcome.
We look forward to your feedback!
Pat Fleisher, Editor
ARTFOCUS MAGAZINE
 ART CRITICS'SPINACH DIP
This popular dip was served @ ARTPOST MAGAZINE's
gallery & office at a reception for the International Association of Art Critics,
AICA, (founded by UNESCO in Paris, France), when they visited 291 Gallery
at '80 Spadina' in Toronto for the International Critics Congress in the 90's.
(Artpost was the pre-decessor to Artfocus from l983-1992.)PF
Ingredients & Method:
Empty a large container of plain yogurt in
a large mixing bowl.
Gently fold a pkg of dry Garden Vegetable Soup into the yogurt.
Prepare spinach as follows: either steam a package of frozen spinach & drain
liquid, or cook a package of fresh spinach & drain liquid; cool spinach ; cut
in small pieces; fold into yogurt.
Open a can of water chestnuts, drain, & slice into small slivers; then fold water
chestnuts into yogurt.
Put all in fridge for an hour, to let flavours blend.
Prepare large round black rye bread, centre hollowed out in big hunks. Reserve the
bread hunks for dipping.
To serve, pour entire yogurt mix in the centre of the black bread
Place dip on large plate or tray with bread hunks around. Dip & enjoy!
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FIRST NATIONS BANNOCK BREAD
Variations of "Bannock Bread" were served to Queen Elizabeth
& Canada's Prime Minister, Jean Chretien, at the opening of CANADA HOUSE in London,
England in May l998. (ARTFOCUS was the featured Canadian artsite at the event.)
Frederick R. McDonald, Cree artist provides us with this authentic
Canadian First Nations recipe courtesy his mother, Margaret, in Calgary, Alberta:
Margaret's Bannock
Ingredients
6 cups flour
4 teaspoons Magic baking powder
2 tablespoons sugar
1 teaspoon salt
1/3 lb lard (yes, lard!)
Method
Mix all the ingredients together in a larger bowl,(smaller than the Rose Bowl), with
2 cups of cool water. (Wear your shades so you look cool too!)
Preheat the oven to 350/375 degrees F.
When you have the dough to a nice smooth consistency, flatten, if you wish to have
a larger Bannock, to fit into your pan, about 3/4" to 1", or work into
smaller biscuit size format.
Take a fork and poke a few holes into dough to allow a breathing of the heat into
the Bannock.
Cook for about a 1/2 hour or until the Bannock is brown.
How to eat the Bannock
When finished the Bannock is best eaten right away with a little butter and jam.
But everything goes good on Bannock: cheese, jam, butter, pieces of bacon and even
pieces of eight, ham (and even the odd politician but oddly enough the even ones
do not taste that good....yuk!)
In our circle we mostly go for tea and bannock in recent years, but a good coffee
adds a nice touch,( especially if it is two day old coffee, like my grandfather used
to make!)
I should also mention that pieces of meat, preferably moose meat, really adds an
authentic flavour, these should be cut thin and made so as to be able to just place
on top, or in between.
As a side dish I also recommend fish, lots of lox; this is a refined socially acceptable
staple.
{For art parties you may add to the side dish: Road kill,
preferably fresh...if you can get some on the way to an opening, this will liven
up any party... just joking, of course! Fred}
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ANDREA BOLLEY'S BAKED BRIE
WITH FRUIT
Here is one of the terrific recipes we recently picked up at Toronto
artist's studio openings announced in NOW MAGAZINE. Painter Andrea Bolley
is known for her visually dramatic & original recipes at each studio opening.
I include this recipe, with her permission. PF
Ingredients:
1 large round brie cheese
1 pkg dried fruits...apples, apricots, or pears recommended
2 sheets prepared unbaked Greek filo pie shells
lots of interesting crackers or toasted flatbreads.
Method:
Place the brie on bottom filo on a baking tray Arrange dried fruit
on top of brie
Cover with top sheet filo dough; pinch sides together
Bake in 350 oven for about 20 minutes
Place on large tray while warm, surrounded with interesting crackers or flatbreads.
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PANCAKES FROM ST.PETERSBURG
From Russia with Love
"When artists come to my house they prefer to eat pancakes,
because I can prepare pancakes very fast. They tell me that it is tasty. These pancakes
we like to eat with warm tea."
Catherine Yakovina, artist
Director, TC Art Gallery,
St. Petersburg, Russia
Ingredients:
4 eggs
10 or 12 heaping tablespoons of flour
(either white or buckwheat )
2 glasses milk
3-4 teaspoons of sugar
pinch of salt
Method:
Mix ingredients together in a large bowl
Warm up frying pan (without butter or oil)
Drop pancake batter in large spoonfuls into frying pan
Turn pancakes when edges are slightly golden
(If edges turn brown, pancakes are burnt!)
Serve warm with butter & jam
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ALTBIERBOWL ~ MUENSTER FRUIT SPICED
BEER PUNCH
From Muenster, Germany, Roman Mensing, the photographer who
took the cover shot of Nam June Paik's silver cars for the fall 97 issue of
ARTFOCUS writes:
"For the party you might try for a drink a speciality from Muenster´s beer
gardens... rather a summer drink.... won´t throw you off your bike..."
Roman Mensing,photographer
Muenster, Germany
Ingredients & Method:
Per 1 litre of brown/dark ("Alt"-) beer, 200 grams (frozen
or canned) or fresh whole strawberries, whole raspberries, sliced peaches. You
should prepare the fruit the day before by covering it with some of the beer.
At the party serve with a ladle, from a bowl, into a longdrink glass (with spoon)
and fill up with fresh Altbier to the ratio as given above, just before consumption.
Roman adds: "If you cannot get hold
of Altbier (German brands: Diebels, Schlösser, or Pinkus) forget it , or come
to Muenster...Prost! "
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NEW ZEALAND SHRIMP DIP
Ottawa artist Patricia Eyre writes: "I have many recipes
which I used for our dinner parties when my husband was the New Zealand High Commissioner
for Canada. Here is one that might be useful..."
Patricia Eyre,artist
Ottawa, Ont
Ingredients & Method:
Prepare 2 hours before using:
1 can of Cream of Shrimp Soup and gradually blend one 3 oz.pkg.softened cream cheese--
add l teasp.lemon juice-dash paprika. Beat slightly and chill.
Add can chopped shrimps or if small keep whole.
Of course you can improvise and make it with shrimps canned or otherwise
and chopped with cream--equally good is
to make it with the artifical lobster--also add l tablespoon chopped fresh coriander.
This can be made in any quantity.
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STUFFED CALIFORNIA GRAPE LEAVES
From California, painter Mattison Fitzgerald (met at The Getty Museum
Opening in Los Angeles in December l997) sents us by E-Mail her original recipe for
Stuffed California Grape Leaves.
She first served this at an open studio art exhibit but relates,"This is also
great for picnics and car camping for you landscape artists in the crowd!'
"The open studio exhibit was held at at 'M' Art http://www.rhinodev.com/M
located in Silicon Valley, in the SOFA (South of First Arts District) here in the
'Big Icon' (now do not confuse it with the Big Apple) San Jose, at the launch of
The Art and Technology Society International. ATSI is a loosely organized group of
artists and technologists who connect on the Internet.
Several hundred visitors attended the opening festivities & it was the first
time in the history of Silicon Valley, that fine artists and technologists or 'Artechists'
came together to promote the concept of retooling the world in the craft of art technology!
ATSI Founder Robert Mykland, physicist, gave a short presentation on the group's
concept. The accompanying exhibit, 'Soul Surround Sound', included paintings and
sculptures by Mattison FitzGerald, Brian Carelton, DanD, Tim Warren, Mark Hansen,
George Ernstson and Rochelle Ford."
Mattison Fitzgerald, artist
San Jose, California,
Ingredients:
1 jar of Grape Leaves
1/2 pound Feta or Goat Cheese (you can mix if you want)
1 package of prepared Tabouli
(double receipe if you are serving a large crowd)
Method:
The day before the opening,
chill prepared tabouli in fridge.
Crumble and mix cheeses to taste.
Rinse grape leaves, lay flat on cutting board, place 2 tablespoons of tabouli in
center of grape leaf, add 2 teaspoons of cheese mix to tabouli mix, fold edges of
leaves toward center of leaf around filling and roll , tucking edges tight.
Arrange in circular pattern on plate with fesh picked flowers, one, two or three
layers deep.
Chill before serving, minimum 6 hours.
(For quicker recipe simply combine cheeses with tabouli to taste, then roll grape
leaves as directed.)
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ITALIAN POLENTA WITH PESTO
Montreal-born artist Fred I. Herscovitch provides this recipe
and relates: "My wife Mara & I recently served Polenta with Pesto
at a party to celebrate our new Scarborough studio/ apartment in Toronto. Guests
were given a sneak preview of my new acrylic paintings on canvas, Galaxies of
Light."
Fred & Mara Herscovitch, artists
Toronto
Ingredients:
1 kg Polenta
250 gm regular Pesto (green)
or 125 gm regular Pesto (green)
and125 gm Pesto with Sun Dried Tomatoes (red)
Method:
Slice polenta in 1/4" thick slices and
arrange on lightly oiled cookie sheets (or use unoiled non-stick cookie sheets.)
Spread each round of polenta with a thin layer of pesto.
If you are using both red and green pesto one cookie sheet can be made red; the other
green.
Bake at 375 degrees Farenheit for 7-10 minutes, or until the polenta is hot and the
pesto is bubbling.
Remove from oven and cut each round into quarters. Place a toothpick in each quarter.
The red and green pieces can be arranged in beautiful geometric patterns on serving
plates.
Each 1 kg roll of polenta will give about 20 or more slices which, when quartered,
yields 80 or more pieces.
Recipe For Pesto:
2 1/2 cups large fresh basil leaves (or 2 cups
if they are small leaves)
1/2 cup olive oil
2 tbsp. pine nuts
2 cloves garlic, peeled and crushed
1/2 tsp. salt
1/2 cup freshly grated Parmesan cheese
2 tbsp. freshly grated Pecorino Romano cheese
2 tbsp. softened butter
In food processor put the olive oil, pine nuts, garlic and salt. Process for only
a few seconds - just until the ingredients are blended. Remove the mixture to a bowl,
get a wire whisk to beat in the cheeses. Then beat in the butter. The ratio of Parmesan
cheese to Pecorino is a matter of taste, and can be varied. Pesto is superb over
pasta, fish and seafood.
Notes re: Ingredients
1. Polenta is a kind of cornmeal pudding used
primarily in Northern Italy where it varies in texture from region to region. It's
hard work to cook, but fortunately it can be purchased readymade in Italian specialty
shops and supermarkets.
2. Pesto is easy to make in a food processor wherever fresh basil leaves are available.
Because a lot of fresh basil leaves are necessary to make pesto, it will be cheaper
to make when the leaves are in season.
3. Most supermarkets and Italian specialty shops carry pesto. It's available in sealed
glass jars, or it may be purchased freshly prepared in plastic tubs.
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AUSTRIANxMEATBALLS
WITH MINT
From London, England we received this recipe by E-Mail from Austrian-born
artist Dieter Rossi. He and his wife Zelda prepared this dish (which
could also be served at an art opening) to serve at an outdoor picnic at this years
Kew Gardens Jazz Festival. He reports,
"It is held one week a year in front of a big 19th century glass house which
is lit up from the inside, so that it looks like a giant crystal. The audience sits
on the lawn with picnics and drinks...one jazz band per evening and as space is limited,
the concerts are sold out quickly. Each evening ends with ten minutes of rather spectacular
fireworks."
Dieter Rossi, artist
London, England
Ingredients:
1 lb pork, minced
2-3 teaspoons ground cumin
1 teaspoon chili powder
2 tablespoons tomato puree
a good handful of fresh mint leaves, chopped finely
1 egg, whisked lightly
1 tablespoon groundnut oil (or any other oil)
6 oz or more broad beans
Dressing:
1 tablespoon lemon juice
3 tablespoons olive oil
salt and black pepper
mint leaves to decorate
Method:
You can put the minced pork in a food processor and whiz briefly
to make it a smoother mince.Put in a bowl and add the cumin, chili powder, tomato
puree, chopped mint leaves and whisked egg. Mix together very thoroughly with a wooden
spoon and season with salt and pepper. Using wet hands form the mixture into small,
marble sized balls.
Heat the groundnut oil in a frying pan to medium heat and fry the meatballs turning
them until nicely brown all over, about 10 to 12 minutes.
Transfer the balls with a slotted spoon onto a fairly large,shallow serving dish
and leave to cool.
Boil the broad beans until tender (but do not overcook). Rinse in cold water
to cool and drain. Arrange them amongst the meatballs and decorate the edges of the
dish with mint leaves. Serve cool but not chilled.
Before serving mix up the dressing and spoon it over the meatballs and beans.
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NANA BEBE'S CHOPPED LIVER
MOLD
From Ajax,my daughter Sylvia Stevens writes:
"This old fashioned East European specialty, prepared with loving care by my
grandmother, "Nana Bebe," was served at the ARTFOCUS LAUNCH PARTY at Gallery
One in Yorkville in l996. The occasion was a celebration of an article in ARTFOCUS
on the sculpture of Anne-Lazar Mirvish,the wife of "Honest Ed" Mirvish,
Toronto theatre impressario....who attended the Issue Launch and enjoyed it thoroughly!
Nana Bebe is currently in her 90's. I helped my mother collect a little book of her
favourite recipes when she was in her 80's, so all of us in the family can now make
chopped liver."
Sylvia Stevens
Ajax, Ontario
Ingredients:
1 1/2 lbs.fresh Chicken Livers
2 eggs
2 large Onions
Salt & Pepper to taste
Cooking Oil
Method:
Cut off all tendons & fat from livers. Boil 2 eggs on top of
stove until hard-boiled, then cool under cold water, tap & peel. Dice 2 large
onions & fry in oil slowly, until golden.
Put livers on foil-covered pan under broiler with a little salt & pepper &
oil on top. Turn several times until meat is cooked ( no longer pink).
In large bowl, grate the hard-boiled eggs. In another bowl, chop the cooked livers
(can use a blender or food processor). Add the grated eggs. Add the fried onions
( with a touch of water in the pan to get all the juices). Add salt & pepper
to taste.
Cool in refrigerator in large bowl or greased jelly mold.
Unmold on a large plate & garnish with a reserve of chopped egg & parsley.
Serve with crackers, or party loaf of rye bread, dry bagel snacks or flatbreads.
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DIETER'S GARLIC MUSHROOMS
From London,England, artist Dieter Rossi sends
a 2nd recipe by E-Mail and relates:
"I make Garlic Mushrooms often for parties in my studio in England and plan
to serve them in New York at the opening of my painting exhibit (organized by Internet)
at O'Delle Abney Gallery in Soho in November 1998. We will be staying with
relatives in Jersey who have a big house and we can prepare a few things... better
and cheaper than readymade rubbish!
It has been served in Kew Gardens (like the other one) and I am sure that the olive
oil has ruined a few shirts. But nothing else! DO NOT SERVE WITH TOOTHPICKS, if you
want to avoid cleaning bills, plates and forks (paper and plastic will do) and bread
to soak up the dressing and garlic. And do not sleep with anybody who has eaten it,
if you have not! The garlic is deadly."
Ingredients:
2lb Button Mushrooms
1/2 Juice of a Lemon
Salt
1/2 pint Wine Vinegar
1/4 pint Olive Oil
Cloves of one whole Garlic coarsley chopped or halved
2 sprigs of Parsley
1 Bay Leaf
Peppercorns
12 Coriander Seeds
Method:
Put the Mushrooms, Lemon Juice and Salt in
a saucepan, cover with water and bring to the boil. Simmer for 2 minutes. Drain mushrooms
and keep separate.
Mix rest of devilish mixture in an enamel saucepan and bring to boil. Simmer for
20 minutes. Pour hot Devilish mixture over mushrooms and marinate for 24 hours.
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KEEFLYCHKY ~ MACEDONIAN FETA CHEESE ROLLUPS
Macedonian / Canadian artist Michael Close & his wife Menka
report:
"Keeflychky are a traditional treat at Macedonian receptions. The recipe's origin
is uncertain, but the shape may represent the Turkish symbol for the crescent of
the moon. This could be possible since another more famous example exists, that of
the croissant which originates from Vienna after the defeat of the Turks. A baker
in order to celebrate the occasion created crescents and it is this which the French
took and call croissant.."
Michael Close, artist
Toronto, Ontario
Ingredients:
2 tablespoons yeast
pinch of sugar
1/2 cup warm water
1 pint of milk
1 cup of vegetable oil
2 & 1/4 lbs. flour
2 teaspoons sugar
1/2 teaspoon salt
3 eggs
1 large piece feta cheese (cut up in small pieces)
1 egg (to be used only to brush on later)
1 lb. margarine (to be used on baking sheet)
1 pkg sesame seeds or sea salt ( for garnish)
Method:
Mix yeast, pinch sugar & 1/2 cup warm water
in a large bowl & let rise 10 minutes
Add milk, oil, yeast, flour, 3 eggs, sugar & salt
Let dough rise in warm room
Divide dough into 8 pieces
Roll each piece into a flat circle about 1/4 cm thick
Cut each circle (pizza style) into 8 wedges
Centre a lump of feta cheese on each piece
Roll each slice beginning with wide end
towards the point
Place on baking sheet
Let rise again
Take egg and mix
Brush every piece on top with mixed egg
Sprinkle with sesame seeds or sea salt
Cut up margarine and place between pieces
Bake at 350 F until brown (approx. 20 to 30 min.)
Makes two or three pans of pastry
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