Saturday, 6 January 2018
Jackson Pollock, with added pineapple
Six friends capturing the spirit of abstract expressionism with . . .
Dinner with Jackson Pollock: Recipes, Art and Nature, Robyn Lea 2015 New York
This is a fabulous cookbook, a stunning publication, highly recommended, Anne
Tablecloth and wine label appropriated by Sue in ink from Pollock’s c1950 ink on paper work ‘Untitled'
Phyl and Anne’s cheese splatter
Jackson’s Famous Spaghetti Sauce (Rita Benton’s recipe) with applied pineapple rings - Anne
2 tblsp olive oil; 1 onion, finely chopped; 1 lb (450g) pork tenderloin or pork chops, finely cut by hand; ½ lb (225g) mushrooms, sliced; 6 oz (175g) can tomato paste; 1 can water; 1 bay leaf; salt and pepper, to taste; 1 lb (450g) spaghetti; 1 cup parmesan cheese, grated, for serving
In a heavy-bottom skillet, heat the oil and brown the onion. Add meat, mushrooms, tomato paste, water and seasonings; cover and simmer 30 minutes or until pork is tender.
Meanwhile, cook spaghetti in salted water 8 – 10 minutes, drain.
Toss spaghetti with sauce, and serve with cheese.
No food was wasted in the making of this entrée
French-Style Roast Chicken with Herb Stuffing (Arloie McCoy’s recipe) – Greg and Phyl
FOR THE CHICKEN: 3 lb (1.5kg) organic free-range chicken; ½ cup olive oil; 2 ½ tsp sea salt; ¼ tsp black pepper; 2 tblsp fresh thyme leaves; 12 cloves garlic, skins on and rinsed well; 12 shallots or small onions, peeled ad kept whole; 1 lemon, zest and juice
FOR ARLOIE’S STUFFING: 2 tblsp butter; 2 medium onions, finely chopped; 2 stalks celery, finely chopped; 2 cups rough-cut bread crumbs or crumbled dry bread; 1 tblsp each fresh sage, rosemary, and thyme; parsley, chopped; 1 pinch powdered ginger; salt and pepper
Preheat oven to 350°°F (180C). Remove giblets from chicken, rinse the bird inside and out, pat dry. Rub all over with ¼ cup olive oil, sea salt, pepper, and thyme leaves. Set chicken aside to come to room temperature while making stuffing.
To make the stuffing: In a heavy-bottom pot, melt butter, add chopped inions and celery, and cook until soft. In a large bowl, combine all stuffing ingredients and moisten with a little water.
Fill chicken cavity loosely with stuffing and tie the legs together with kitchen string.
In a large cast-iron casserole, Le Creuset pot, or roasting pan, on the stovetop, warm the remaining olive oil, add garlic and shallots or small onions, and cook about 10 minutes.
Remove from heat and place chicken in pot, breast side up. Baste chicken all over with pan juices until well covered; roast 1 hour. Baste with pan juices and lemon juice and sprinkle with lemon zest.
Increase over temperature to 430°F (225°C) and roast 15 minutes more, or until skin is crisp and golden, Let chicken rest 15 minutes, then carve to serve.
Roasted Root Vegetables with Walnut and Maple Dressing – Anne
FOR THE VEGETABLES: 1 lb (450g) each baby beets, baby carrots, and baby parsnips, washed and peeled; 4 tblsp olive oil; salt and freshly ground black pepper; ½ cup walnuts, toasted and roughly chopped, for garnish; ½ bunch parsley, roughly chopped, for garnish
FOR THE DRESSING: ½ cup sherry vinegar; 2 tblsp pure maple syrup; ½ cup extra virgin olive oil; 4 tsp shallot, minced; 1 large pinch cayenne pepper; ¼ tsp kosher salt
Preheat oven to 400°F (200°C). Wash and peel the vegetables. In a large bowl, coat vegetables with olive oil, salt, ad pepper. Spread vegetables on a large baking paper-lined tray and place in the oven. After 20 minutes, turn the tray and roast another 20 minutes or until golden brown.
Meanwhile, in a lidded jar, combine all dressing igredients and shake until blended and thick.
In a pan over low heat, toast the walnuts for five minutes, being careful not to burn them; when cool, roughly chop.
To serve, arrange vegetables on a platter, drizzle with half the dressing, and sprinkle with parsley and walnuts. Serve with remaining dressing.
Earth-Goddess Stuffed Peppers (Rita Benton’s recipe) – Sue
4 medium pepper (red and yellow, as desired); ¼ cup olive oil, plus more for baking and serving; 1 onion, finely chopped; 2 stalks celery, finely chopped; ½ lb (225g) ground beef or lamb; 2 tblsp tomato paste; 1 cup mixed fresh herbs such as parsley, basil, and oregano; sea salt and black pepper; water or broth, as needed; 2 cups rice, cooked; 1 cup parmesan cheese, grated; 1 cup bread crumbs; ½ cup white wine mixed with ½ cup water or vegetable broth
Preheat oven to 380°F (190°C). Cut tops off pepper, remove seeds, and set aside.
In a large saucepan, gently heat olive oil, add finely chopped onion and celery, and cook, covered, until soft, stirring often. Add ground meat and sauté until browned, add tomato paste and fresh herbs, and season well with sea salt and black pepper. Cover and cook for half an hour, adding a little water or broth as needed to keep mixture just moist and simmering. Remove from heat and stir in the cooked rice.
Rub the outside of the peppers with a little olive oil; stuff each pepper. Top the stuffed peppers with parmesan and bread crumbs and a drizzle f olive oil. Place peppers in a baking dish lined with lightly greased baking paper. Pour white wine and stock mixture in the bottom of the dish; cover and bake 40 minutes. Remove cover and bake 20 minutes more or until peppers are soft and golden brown.
Sue’s painterly spinach and mozzarella combo
Upside Down Cherry Cake (Stella Mae McClure Pollock’s recipe) with added pineapple ring - Anne
Serves 6 – 8
FOR THE CHERRIES: 2 cups unsweetened pitted cherries in syrup (canned or jarred, or use homemade); ½ cup sugar; 1 ½ tblsp cornstarch; ¼ tsp salt
FOR THE BATTER: 2 tblsp butter; 1 cup sugar; 1 egg, beaten; 1 tsp vanilla extract; 2 ½ cups all-purpose flour; 2 tsp baking powder; 1 cup milk; ¼ tsp salt
Preheat oven to 325°F (190°C). To make the cherry syrup: In a saucepan, drain juice from cherries and add enough water to make 1 cup of liquid; add sugar, cornstarch, and salt. Bring to a boil, stirring, to thicken the cornstarch and cook out its flavour.
Butter a 9-inch (23cm) round cake pan and cover the bottom with a layer of cherries. Pour syrup over cherries.
To make the batter: In a large bowl, cream together the butter and sugar; add beaten egg and vanilla extract. Sift together the flour and baking powder into the creamed mixture, add milk and salt, and mix thoroughly. Pour batter over cherries and bake about 50 minutes.
Invert onto a platter and serve, either hot or cold, drizzled with cream.
Photo by Martha Holmes (from the book)