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Recipe for Success by Polina Tankilevich
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Caravaggio Mary Cassatt Salvador Dali Boris Efimov Tracey Emin Alex Katz Willem de Kooning Toulouse Lautrec Roy Lychtenstein Henri Matisse Claude Monet Pablo Picasso Jackson Pollock Mark Rothko Andy Warhol
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Caravaggio
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“As a true Italian he loved many varietys of pizza. Foccacia was his favorite, it was fast and very easy to make. He could put anything he had at home on it and continue to work on his paintings.�*
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Focaccia Ingredients:
Method:
4 tablespoons olive oil 1 3/4 cups flour 1 1/2 teaspoons salt 1 teaspoon sugar 1 egg 1/3 cup sliced red onion 2 tablespoons rosemary 1 tablespoon oregano
Lightly oil a large bowl; set aside. Combine flour, salt, sugar, egg, and water. Mix on medium speed for 5 minutes. For m dough into a ball. Place into bowl and let c hill over night. Br ush a large rimmed baking sheet with 2 tbsp. oil. Stretc h and press dough on sheet into a rectangle slightly smaller than the sheet. Br ush dough with remaining 2 Tbsp. oil. Cover loosely with plastic wrap; let stand in a war m, draft-free area until dough has almost doubled in size (1-2 hours). Pr eheat oven to 500째. Remove plas tic wra p an d dimple dough with you r f in ger tips. Scatter o n io n , ros emar y, and or egano over dou gh; s eas o n wit h s alt and pepper. Bake focaccia until golden brown . Let cool to room temperatu r e befor e s lic in g.
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Mary Cassatt
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“In 1874, the talented thirty-year-old American painter Mary Cassatt left Philadelphia to study art in Paris, where she was greatly influenced by the work of her new friend, Impressionist Edgar Degas. ... Cassatt and her family shared a house in Paris, where they lived a privileged life, enjoying good food and the best wines, and frequenting the finest restaurants... Cassatt also delighted in entertaining collectors and young students at her Paris home. Curried chicken was a specialty of chez Cassatt, and a favorite of both Cassatt and Degas... Sadly, no written recipe exists for this dish. But Cassatt also had a sweet tooth for delicious chocolate desserts, and a recipe does exist for her Caramels au Chocolat, which was usually prepared by Mathilde Valet, her longtime housekeeper. Cassatt recommended “paying careful attention to the cooking because a successful outcome depends on it.�*
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Caramels au chocolat Ingredients:
Method:
125 g powdered sugar 5 tablespoons honey 6 tablespoons chocolate 3 tablespoons butter 240 ml cream
Put all the ingredients in a saucepan. Place the pan on a burner at medium, stirring until the ingredients are well blended. It is very important to stir the mixture the entire time it is heating since the success of the entire recipe depends upon bringing the ingredients to the proper temperature without burning them. Cook for 10 minutes, while stirring constantly, until the mixture is very thick. Once the consistency of the mix has thickened, pour about a spoonful of the chocolate into a bowl of cold water. If the chocolate forms into little balls, it has reached its proper consistency and can be removed from the heat. Pour into candy molds, or pour into a 9-inch (23-cm) square greased pan, allow to cool, and cut into squares.
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Salvador Dali
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“Among Dali’s favorite foods were pink grapefruit, pomegranate, sea urchins (several photos show him picking out the sea creature’s meat with a knife), and this odd combination, mentioned by Russell Harty in the 1975 British Broadcasting Company’s documentary, Hello Dali: crayfish with chocolate sauce! ”*
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Crayfish
with chocolate sauce
Ingredients:
Method:
Crayfish 200g Dark Chocolate 80g caster sugar 120ml double cream
TO BOIL: Keep the cray in salted boiling water for about 10-12 minutes or until their shells turn bright orange. Put in cold water immediately afterwards to arrest the cooking process. TO GRILL: Cut the cray in half lengthwise, baste with a delicate marinade and grill flesh-side up until flesh turns opaque. To ROAST OR BBQ: Cut in half lengthwise, brush flesh with butter and roast flesh-side down at 200 degrees C in the oven or on the barbecue for 8-10 minutes or until just cooked through. For chocolate sauce put chocolate, sugar and double cream into a thick-bottomed saucepan. Set on low heat and stir until the chocolate has melted and the sauce is hot. Serve with prepared crayfish.
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Boris Efimov
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HLS: “How did you live up to 104 years?” *(died at 108 y.o.) BE: “I have been asked that a lot! But I already have two answers. First : “ Who the hell knows!” And the second : “ It’s a secret!” In fact, I can’t explain my longevity. Parental genes? Probably. My father died at 85 years old and my mother - at 89. Anyway, I don’t give myself any favors and I am in constant work. And, obviously, a sense of humor helps.”
HLS:
“I understand that a secret is a secret. But maybe you can tell our readers about your daily routine, diet? What is a healthy lifestyle to you?” BE: “I don’t know if I live a healthy lifestyle or not. However, I have never smoked in my life. On holidays I can drink a glass or two and I don’t stick to any diet, I eat almost everything. I don’t want to limit myself, we only live once! Thank God, I do not complain on stomach aches, my blood pressure is normal and my heart is well. My day starts with squats. After a cool morning shower I have breakfast : a cup of kefir and a cup of coffee. No sausages! Than I start to work. At 16.00 I have lunch : vegetable soup and fish. Fish has always been my favorite dish for lunch. I eat it almost every day, in different kinds and preparations.”*
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Baked fish Ingredients:
Method:
A clean fish 1 lemon 1/4 cup dry white wine 1/4 cup olive oil Fresh parsley and herbs Salt and pepper 3 firm tomatoes
Preheat oven to 285째F (140째C) In a small bowl mix the wine, olive oil, juice from half the lemon, a pinch of salt, pepper and the dried herbs (if using). Make three large cuts diagonally across each fish. Place the fish on a baking sheet and cover with the marinade. Cut the other half of the lemon into 6 round slices and place one slice in each. Bake for 40-45 minutes.
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Tracey Emin
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“My favourite meal of the day is breakfast. I have porridge with soya milk and a spoon of jam.”*
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Poridge
with soy milk and jam
Ingredients:
Method:
50g porridge oats 350ml soya milk 1 teaspoon jam
Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating. To serve, pour a spoon of jam on top.
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Alex Katz
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“That sense of a spare, focused craft, achieved as a result of constant practice is reflected in his food. Lunch is invariably sardines on a roll. This lunch is clearly a descendent of a 1977 recipe where he would take a small loaf of Italian bread, slice it in half lengthwise and arrange the sardines on the bottom half. He would then spread four steamed broccoli florets over the fish and sprinkle both with olive oil and lemon juice before adding salt and pepper to taste. He claimed that this sandwich was his singular invention.�*
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Broccoli sandwich with sardines Ingredients:
Method:
1 small loaf Italian bread 4 broccoli, steamed 1 can of sardines, drained 1 Lemon Olive Oil Salt and pepper
Cut bread in half lengthwise. Arrange sardines across bottom half of bread. Spread broccoli over sardines. Sprinkle generously with oil and lemon juice. Add salt and pepper to taste. Cover, press down and slice into 3 or 4 wedges.
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Willem de Kooning
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“Willem had two favourite daily dishes which were a classic Dutch breakfast and a classic Dutch salad. Every day he would start with his fast and easy recipe. One serving covers 8% of daily needs of vitamins and minerals, this recipe can therefore be considered pretty healthy.�*
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Dutch breakfast Ingredients:
Method:
2 thick slices white bread 2 slices roast beef or ham 2 eggs Salt and pepper
Fry eggs on pan and toast bread. Place slices of meat on bread and top with fried egg. Salt and pepper to taste.
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Toulouse Lautrec
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“Like many well-born men of his time, Toulouse-Lautrec loved food, planning it, cooking it, eating it, and talking about it. In 1966 he published his own recipe book - ’ The Art of Cuisine’, which he wrote and published with his friend and partner Maurice Joyant. The culinary memoir proposes dishes with the strong taste of Provence alongside fantastical ways of preparing fish and fowl, as well as gourmet sauces. The book features original recipes and exuberant drawings by Toulouse-Lautrec, plus a Preface by Alexandra Leaf describing the French culinary scene of the time. Some of his favorite recipes from the book were: Large sole with tarragon, Wild duck with carrots and olives, Mushrooms with cream and Mademoiselle Tatin’s apple tart”*
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Mademoiselle Tatin Ingredients:
Method:
2 cups flour 1/2 teaspoon salt 1 tablespoon sugar 16 tablespoons butter 1/2 cup ice water 4 apples 1/2 cup apricot jam 2 tablespoons rum
Mix flour, salt, and sugar. Pulse for a few seconds to combine. Add 12 tsp butter and ice water into the mix and pulse until the dough starts to come together. Wrap in plastic and refrigerate for at least 1 hour. Heat oven to 200 C. Prepare the parchment paper. Roll the dough larger than 15cm. Using a small knife to trim the edges. Place the dough on the prepared sheet and refrigerate while you prepare the apples. Peel the apples and slice them thin. Place the apples diagonally in rows until the pastry is covered. Sprinkle with the full 1/2 cup of sugar and dot with the butter. Bake for about 50 minutes, until the pastry is browned and the edges of the apples start to brown. When the tart’s done, heat the apricot jelly together with the rum and brush the apples and the pastry completely with the mixture.
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Roy Lichtenstein
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“Roy was born and always lived in Manhattan, NY. As a ‘Yankee’ he loved grabbing a hot dog at lunch on the strrets of his home city. He dedicated a work of art to his love for hot dogs”*
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Hot Dog Ingredients:
Method:
1 sausage 1 hot dog bun chedder cheese tomato sauce
Boil the sausage until ready. Place sausage in hot dog bun. Add chedder cheese and tomato sauce. In
addition,
you
can
add
any
topings
you
wish.
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Henri Matisse
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“Henri was very simple with his food choices. There was a dense flour less chocolate cake called “Gateau au chocolat” that was his favorite. He also usually had a simple dinner that consisted of vegetable soup, two hard-boiled eggs, salad and a glass of wine.”*
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G창teau au chocolat Ingredients:
Method:
200g Dark Chocolate 100g Butter 200g Confectionery Sugar 5 Eggs 1 tablespoon Flour
Preheat oven to 200C. Grease a cake pan. Place chocolate in small pieces into a pan. Add the butter to the chocolate. Heat chocolate and butter together on stove. Continue to mix until mixture is completely melted together. Add sugar, eggs and flour to the mix. Mix well. Take batter off heat, pour into pregreased cake pan and put in oven for approximately 20 minutes.
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Claude Monet
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“Monet’s years in Giverny were devoted, passionately, to his art and his love of fine cuisine. His home in Giverny became a mecca for celebrities, politicians, and fellow artists. Guests would enjoy a lunch in the gardens or an intimate meal set in Monet’s beautiful yellow dining room, which would always include desserts including chestnut souffle, crepes with cognac or scones. Christmas dinner was the most celebrated meal at the Monet home. The dinner would always conclude with banana ice-cream as a tradition.”*
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Scones Ingredients:
Method:
350g self-raising flour Âź tsp salt 1 tsp baking powder 85g butter 3 tbsp caster sugar 175ml milk 1 tsp vanilla extract squeeze lemon juice beaten egg, to glaze
Heat oven to 220C. Mix all the ingredients well. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round or triangle shape, about 4cm deep. Place the scones on a pan. Brush the tops with beaten egg. Bake for 10 min unti golden on the top. Eat warm or cold. Usually, served generously topped with jam and clotted cream.
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Pablo Picasso
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“He had a special relationship with food and would always be the first to try something new. A lot would change in his life, but he would always have his favorites snacks, such as olives, sheep cheese, classic bruschetta or paella while he worked.�*
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Bruschetta & olives Ingredients:
Method:
Green and black olives 3 tomatoes 1 garlic clove, minced 1 tsp olive oil 1 tsp balsamic vinegar Pepper and salt 1 French/Italian bread
Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in quarters and remove the juice and stem area. Chop up the tomatoes finely. Put tomatoes, garlic, 1 tbsp olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. Preheat oven to 200C. Slice the baguette. Toast on a griddle for 1 minute on each side. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
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Jackson Pollock
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“The more foodie, less moody side of the late, iconoclastic artist Jackson Pollock and will be remembered and honored next week at the ‘Four Seasons’. Pollock would have turned 100 over the weekend, and to commemorate the occasion, some of the artist’s favorite (and fantastically old-school) foods will be served, like onion soup en croute, shrimp Newburg, and Meyer lemon pudding.”*
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Shrimp Newburg Ingredients:
Method:
12 shrimp 2 tablespoons butter 2 tablespoons flour 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup milk 1/2 cup cream 1/4 cup sherry wine
Clean shrimp. Melt butter. Add flour, paprika, salt and pepper. Mix well. Add milk, cream and sherry gradually. In a separate pan, saute shrimp in butter. Add to the sauce.
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Mark Rothko
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“Christopher Rothko, the artist’s son, shares his family’s recipe for his father’s favorite “quintessentially American dessert,” which was served to Rothko every year on his birthday and for guests.”*
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Apple Pie Ingredients:
Method:
1/2 lb butter 2 cups flour, plus more 2 tablespoons sugar 1/8 teaspoons salt 1/4 cup cold water 6 semisweet apples 1/4 cup raisins or currants Juice of 1 lemon 1 egg yolk, beaten 2 tbsp chopped walnuts
Combine the butter, flour, sugar, and salt in a food processor. Blend well, adding water slowly. When a ball of dough forms, split it in half, wrap each half in wax paper, and refrigerate 1 hour until firm. Combine apples, raisins and lemon juice, and rind in a bowl. Mix well. Preheat oven to 350째F (175째C). On a lightly floured surface, roll out one ball of dough and press into a 10-inch pie plate. Fill with the apple filling. Roll out the second ball of dough and cover the pie. Use the tongs of a fork to seal the bottom and the top crust. Make several holes in the top of the crust with a fork. Using a pastry brush, brush the top of the pie with the beaten egg yolk and sprinkle with the nuts. Bake for 40-45 minutes, or until top is golden brown.
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Andy Warhol
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“The silkscreen paintings of Campbell’s condensed soup cans played a pivotal role in the emergence of pop art and helped cement his career as a contemporary artist. The inspiration? The “Pope of Pop” was known to eat tomato soup with a grilled cheese sandwich every day for lunch for 20 straight years—that’s some lunchtime dedication right there, and just the sort of muse he needed. Introduced to hungry Americans in 1897, tomato soup in the red and white can was the first soup ever created by Campbell Soup Company. 115 years later, it’s still a perfect meal—especially when paired with a creamy grilled cheese sandwich .”*
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Campbell’s Tomato Soup with grilled cheese sandwich
Ingredients:
Method:
1 can Campbell’s® Tomato Soup 1 can water 8 teaspoons butter 4 slices of sandwich bread 4 slices of cheese
Heat the soup and water in a saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Spread the butter on the bread slices. Place 4 bread slices, butter-side down, into a skillet. Top with the cheese slices and remaining bread slices, butter-side up. Cook over medium heat until the sandwiches are lightly browned on both sides and the cheese is melted.
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Bibliography 8-9
Caravaggio: A Life Sacred and Profane by Andrew Graham-Dixon, 2012
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Cooking with the World’s Greatest Artists by Frank Fedele, 2003
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Dali and food: a match made in Surrealism, www.dali.com
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Вестник ЗОЖ №4, 2005
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Interview for www.stylist.co.uk
38-39
The Museum of Modern Art Artists’ Cookbook, 1977
44-45
The Museum of Modern Art Artists’ Cookbook, 1977
50-51
Monet’s Table: The Cooking Journals of Claude Monet, 1990
56-57
The Museum of Modern Art Artists’ Cookbook, 1977
62-63
Matisse: A Way of Life in the South of France, 1998
68-69
Monet’s Table: The Cooking Journals of Claude Monet
74-75
Picasso Bon Vivant, 1966
80-81
The Four Seasons, 2012
86-87
Cooking with the World’s Greatest Artists by Frank Fedele, 2003
92-93
Celebrating 50 Years of Andy Warhol and Campbell’s Soup, 2012
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