Ciąg dalszy niecodziennych książek kucharskich. Tym razem The Modern Art Cookbook. Książka zwiera obrazy, rysunki największych artystów, ale oprócz tego ich autorskie przepisy. W książce możemy znaleźć między innymi przepisy Man Raya, Pablo Picasso na sangrię czy hiszpański omlet, albo Fridy Kahlo na lucjana.
SANGRIA OF ELS QUATRE GATS
For 8 cups
1 bottle of good red wine
1 cinnamon stick
Zest of 3 oranges
4 soupspoons acacia honey
2 soupspoons cognac
Pour the wine into a pot, add the cinnamon stick and heat over a high flame. As soon as the wine is boiling, add the orange zest and the cloves, and bring again to a boil. Add the honey, the cognac and a little glass of boiling water, and serve very hot in thick wineglasses.
(ROMANIAN-STYLE EGGPLANT SPREAD)
2 large eggplants (aubergines)
½ medium onion
5 cloves garlic
1 tablespoon olive oil
Salt and pepper to taste
French bread, rye bread or Russian black bread
Wash the eggplants and pierce them with a knife. Place them in a microwave and cook for 8-9 minutes (for best results cook on a barbecue).
Place the cooked eggplants in a bowl and cool for several minutes, then split them lengthwise and scrape out the pulp with a large spoon. Put the pulp in a small blender or grinder, along with the onion, garlic and olive oil, salt and pepper to taste. Pulse, do not purée.
Chill the mixture in the refrigerator. This makes a great spread on French baguettes, sliced rye, or Russian black bread.
RED SNAPPER, VERACRUZ STYLE
1 red snapper, about 4½ pounds (2 kg)
Salt and pepper
6 medium tomatoes, sliced
20 pimento-stuffed olives
2 tablespoons capers, rinsed
1 tablespoon dried oregano
5 bay leaves
3 thyme sprigs
5 garlic cloves, peeled and sliced
2 large onions, thinly sliced
8 red chillies (recipe calls for guero chillies, picked or fresh, but adapt it as you find suitable)
1 cup (235 ml) olive oil
Dry the fish thoroughly. Sprinkle with salt and pepper and arrange on a large baking dish.
Top with tomato slices, olives, capers, oregano, bay leaves, thyme, garlic, onions and chillies. Drizzle with the olive oil.
Bake in a preheated 375ºF (180ºC) oven for about 40 minutes, or until the fish is cooked, basting the fish with its juices 3 times during cooking.
(Omelette à L’Espagnole)
6 soupspoons olive oil
Salt and freshly ground black pepper
Peel the potatoes, wash them, cut them in slices and dry them carefully. Peel the onions, chop them perpendicular to the bulb, and heat over a gentle flame with half the oil in a large saucepan until they are slightly golden. Add the potatoes and cook for 15 minutes, stirring often.
While they are cooking,break the eggs into a large salad bowl and beat them until they are foamy. Take the potatoes and onions from the pan and drain them on a piece of paper to absorb the moisture. Toss them in the salad bowl, salt and pepper them, and mix it all together.
Heat the rest of the oil in the pan, and pour in the mixture from the salad bowl. Let it cook over a medium flame until the bottom of the omelette takes and is golden. Turn the omelette over to cook it on the other side, keeping the inside runny. Serve it with potatoes, hot or cold, cut into cubes.
Ogląda, gotuje i fotografuje: Kino i Kuchnia