Thursday, April 23, 2015

Affordable Art Fair Spring 2015, NYC (#3 - continued) + FOOD: Savory & Dessert Crepes

Artist Matthew LaPenta's "Emoji" sculpture,
Axiom Contemporary, Santa Monica, CA
 

ART
Affordable Art Fair 
Spring 2015, NYC
Issue #3

The Affordable Art Fair’s mission is to promote emerging artists and to make excellent contemporary artworks affordable and accessible to all.

Alberto Murillo, "Chanel No. 5",
Sandblasted Acrylic and Resin on Panel,
JoAnne Artman Gallery, Laguna Beach, CA

Alicia David Contemporary Art, London

Damien Hirst,
Woodcut Spots, editions of 55,
Signed and numbered, 2012,
Manifold Editions, London

Artist: Dean West, Photo C-print, Saatchi Art, Santa Monica, CA

Eunjin Kim, "Untitled" 2015
Wood, 22" x 9" x 9.5"
New York Art Student's League

Adam Oliver, "Party Girl",
monoprint, Will's Art Warehouse, London

George Nemethy, "Majestic Sea"
oil on canvas board, art: 7.25" x 6"
Lilac Gallery, NY

Guno Park, "Gamer II" 2015,
Ink on paper,
Sugarlift Gallery, Brooklyn, NY


Hannah Bureau, "Pasture I & II", oil on canvas
Edgewater Gallery, Middlebury, VT

Ian Penney, "Cut Paper", Rebecca Hossack Gallery, NY & London
James Volkert
See captions below

James Volkert, (detail) "16 Final Paintings July 1890" 2011,
oil, action figures mixed media,
Sylvia White Gallery, Ventura, CA

James Volkert, (detail) "16 Final Paintings July 1890" 2011, 
oil, action figures mixed media,
Sylvia White Gallery, Ventura, CA

Jane Perkins, "Bored Cherub I"
 found objects collage
Will's Art House, London

Jane Perkins, "Bored Cherub I"collage
above: detail of the found objects
Will's Art House, London

Jeon Nak, "Axis L" 39.4 x 39.4 inches
Lenticular print - 3D effect, 2015
Able Fine Art, NY

Jodi Walsh, "Pipe #7", Ceramic on Panel, 28 x 40 inches
Alida Anderson Art Projects, Washington, DC

John Kenny, "Shiva Arti",
Fuji Cristal Archival C-print,
ed of 12, 36" x 24",
Capital Culture Gallery, London

Julian Lennon, "Follow", 31" x 50", photo face-mounted to plexi, Lilac Gallery, NY

Julie Filipenko, "Black Pearls" 2015,
acrylic and spray paint on wooden panel,
16 x 12 inches,
Lilac Gallery, NY

Keith Haynes, "Queen"
Vinyl Record / cut-out, Will's Art House, London

Martha Hughes, "Scene 141, 87, 126, 89, 149, 151, 136, 58, 150",
Acrylic on Panel, 12 x 12 inches each
Elisa Contemporary Art, Riverdale, NY

Mitch McGee, "How Many times"
Layered Birch, 33" x 40"
Elisa Contemporary Art, Riverdale, NY 

Mitch McGee, "When I knew"
Layered Birch, 33" x 40"
Elisa Contemporary Art, Riverdale, NY
 

Nathan Vincent, "Army Man" "Glocks" "Super Cape",
knit sculptures, Emmanuel Fremin Gallery, NY

Nathan Vincent, "Army Man",
knit sculptures, Emmanuel Fremin Gallery, NY

Nemo Jantzen, "Now you see me" 2015
mixed media, 58' x 58' Galerie Envie d'Art

Nemo Jantzen, detail, "Now you see me" 2015
mixed media, 58' x 58' Galerie Envie d'Art

Paolo Buggiani
"Minotaur on Brooklyn Bridge"
acrylic paint on canvas & plexi & photo
Arco Gallery, NY 

Paul Gerben, "Marilyn",
Metallic C-print face-mounted on 3/4" museum acrylic, 24" x 36"
Lilac Gallery, NY 

Pierre Sernet, Nude Silhouette Series,
Arcival Pigment Prints on Hahnemuhle Paper, ed of 20, Arco Gallery, NY

Ross Bonfanti, "Cling" 2015
Cast Concrete, toy parts and steel
14 x 7 1/2 inches
Rebecca Hossack Gallery, NY & London

Ross Bonfanti, "Crashsite 2", 2015
Cast Concrete, toy parts and steel
18 x 9 x 7 inches
Rebecca Hossack Gallery, NY & London
Jackie Case, "Climate Change"
graphite on paper, 2014,
Rebecca Hossack Gallery
Teruhiko Taguchi, "King's Scull",
Alex Adams Gallery, NY

Teruhiko Taguchi, "Tired Cat"
18.9 inches, body-Pine, Head-Ceramic, Base-Ash
Alex Adam Gallery, NY

Thomas Hammer, "Picea Critchfieldi"
Ink on paper, 40" x 36"
Saatchi Art, Santa Monica, CA

Thomas Hammer, "Sandstone"
Ink on paper, 70" x 44"
Saatchi, Art Santa Monica, CA

Tim Garwood, "Untitled" 2015
acrylic and spray paint on glass, 29" x 52",
Alicia David Contemporary Art, London

Wendy Wolf
"Natural Repetition: Honey Locust Leaves" 2015
installation of thread & hand cut yupo paper leaves
AAF Recent Graduate Exhibition, Curated by Laurie Carroll

Yujin Lee, "Anonymous Clown", (detail), direct gravure collage, 20' (length),
AAF Recent Graduate Exhibition, Curated by Laurie Carroll

Yujin Lee, "Anonymous Clown", direct gravure collage, 20' (length), 
AAF Recent Graduate Exhibition, Curated by Laurie Carroll
Ian Nutting, "Small Gorilla Yellow and Blue" 2014
found metal assemblage, 14 1/8" x 15 3/4" x 8 5/8"
Rebecca Hossack Gallery, New York & London
(Source: Photographs were taken with the permission of the fair and each individual gallery represented.)

FOOD
Crepes
for Spring
for both savory
& dessert recipes

• BASIC CREPE:

Ingredients

1 1/4 cups all-purpose flour
a pinch of salt
1 egg, lightly beaten
1 1/4 cups milk
light olive oil
vegetable oil or butter

Directions

Put the flour and salt in a bowl and make a will in the center. Pour the egg and some of the milk into the well. Whisk the liquid, gradually incorporating the flour to make a smooth paste. Whisk in the remaining milk, then pour the batter into a measuring cup with a pouring spout. Cover and allow to rest.

Put a little oil or butter into a 7-inch crepe pan or heavy based skillet and heat until it starts to smoke. Pour off the excess oil and pour a little batter into the pan, tilting the pan until the base is coated with a thin layer of batter. (If you prefer, use a small ladle to measure the batter consistently) Cook for 1-2 minutes until the underside begins to turn golden. Flip the crepe using an offset spatula and cook for another 30-45 seconds until it is golden on the second side. 

Slide the crepe out of the pan onto a platter and make the remaining crepes, greasing the pan as needed. 

(Note: The first crepe seldom comes out perfectly, so it is usually discarded.)

Makes 8-10 crepes.

• DESSERT CREPE
with chestnut cream and amaretto

Ingredients:

Basic Crepe batter for 8-10 crepes (SEE above)

1 cup unsweetened chestnut puree
grated zest of 1 orange (+ zest to garnish)
1/4 cup Amaretto Liquor
1/4 cup sugar
1 1/4 cups whipping cream
-----
chestnut syrup
1 1/4 cups maple syrup
3/3 cup finely chopped , cooked chestnuts
1/4 cup Amaretto Liquor

Directions:

Make the crepes and keep them warm while making the filling.
For the chstnut cream, put the chestnut puree in a large bowl with the orange zest, Amaretto and sugar and mix together. In another bowl, whip the whipping cream until it forms soft peaks. Fold the cream into the chestnut mixture and refrigerate until needed.

For the chestnut syrup, heat the maple syrup and chopped chstnuts in a saucepan, bring to a boil and stir in the Amaretto.

Fill the crepes with the chstnut cream, roll them up and arrange them on individual plates or on a warm serving platter. Drizzle the heated syrup over the crepes and serve immediately, decorated with grated orange zest.

Serves 4.

• SAVORY CREPE
with wild mushrooms, sherry and cream

Ingredients

Basic Crepe recipe (see above)

2/3 cup dried porcini mushrooms,
2/3 cup boiling water
2 tablespoons butter
1 onion, chopped
2 garlic cloves, sliced
2 cups sliced cremini
1 cup dried button mushrooms
2 tablespoons chopped thyme
1/3 cup chopped flat-leaf parley
1/3 cup medium sherry
2/3 cup whipping cream
salt and pepper
Bag of spinach leaves to use as a bed for the crepes

Directions

Put the dried mushrooms in a small bowl, cover with the boiling water and leave to soak for 15 minutes. Meanwhile, make the crepes and set them aside while making the filling. 

Melt the butter in a skillet and saute the onion for 3 minutes. Add the garlic and cremini mushrooms - saute for 3 minutes more. Add the dried button mushrooms to the pan with any liquid plus the the herbs, sherry and cream, mix well - season with a little ground sea salt and fresh ground black pepper and mix well. Cook, stirring gently for 2 minutes.

Fold the crepes into quarters. Open them out like cones and fill each with some of the mushroom mixture. Arrange in a lightly greased, shallow baking dish and bake in a preheated oven at 400%F for 15 minutes. 

Clean the spinach leave. Saute some garlic in a little olive oil in a skillet for 1 minute. Pile the spinach leaves into the pan and using tongs toss the leaves until the wilt down and are coated in the oil and garlic. 

Make a bed of greens and place on two filled crepes for each plate.

Serves 4.

(Source: "Crepes", Whitecap Publishing)


Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.

Wednesday, April 22, 2015

Affordable Art Fair Spring 2015, NYC (#2 continued) + FOOD: Pan Blackened Fish

Nelson De La Nuez- The King of Pop Art®, "Shoe Diva"
Bruce Lurie Gallery, L.A., CA

ART
Affordable Art Fair 
Spring 2015, NYC
Issue #2

Affordable Art Fair’s mission is to promote emerging artists and make contemporary artwork affordable and accessible to all.


Alain Kurylo, "Empreinte",
bronze, ed. of 12,
Carina Haslam Art

Craig Alan, "Dali" Populus Figurative Series
LCFA lawrence cantor fine art

Craig Alan, "Enchanting" 40" x 40" Populus Figurative Series
LCFA lawrence cantor fine art

Craig Alan, "Enchanting" detail, LCFA lawrence cantor fine art

Craig Mooney, "Picknic", oil on canvas, Carina Haslam Art

Gary John, "Comics" acrylic on Korean Newspaper, 30" x 30"
Bruce Lurie Gallery, Los Angeles, CA 

Michael Suchta, "Captain Marvel", Acrylic on 7 layers of Plexi
Bruce Lurie Gallery, Los Angeles, CA

Nelson De La Nuez, "Rock 'em Sock 'em", Mixed media on canvas
Bruce Lurie Gallery, 
Los Angeles, CA 

Rodger Stevens, "Glyph (target fixation)"
silver and maple, 4" x 5" x 3"
Mayson Gallery

Michael Suchta, "Albert Einstein", 6-7 layters acrylic on plexi
Bruce Lurie Gallery, Los Angeles, CA 


"Ann #3" (detail) 2015
screen print on somerset tub paper
Jealous Gallery, London

Will Martyr, "Miami Beach Hut IV" 2014, acrylic on canvas, TAG Fine Arts

Xuezhe Shen, "Memory of Yanbian", digital print, 2015
ArtSpace Gallery, Seoul, L. Korea 

Amanda Barrow at The Project Space, Julio Valdez Studio, New York, NY 

Asterisk Projects, Brooklyn NY

Bob Tabor, "Horse 15", 35.5 x 39 inches
C print mounted on plexi
contempop expressions gallery, Tel Aviv, Israel

Bob Tabor, "Horse 40" 36 x 49.5 inches
C print, ed of 18
contempop expressions gallery, Tel Aviv, Israels

Chamnan Chongpaiboon, "She no. 3", Acrylic on canvas
40 x 47inches, Bangkok, Thailand

Chamnan Chongpaiboon, "She no. 3", detail,
Acrylic on canvas, 40 x 47inches, Bangkok, Thailand

Fran Beallor, "Perfect Poise" Balance Series, 2014, 9 x 11 inches
colored pencil on toned paper
The Project Space, Julio Valdez Studio

Magnus Gjeon
"No time to grieve for roses when the forests are burning"
27.5 x 27.5 inches, photo - ed of 50,
La Lanta Gallery, Bangkok, Thailand

Magnus Gjoen bio

Murray Hidary, Sakura iii 22-3
Digital Photo Print, ed of 20. 27" x 40"
Sylvia White Gallery, Ventura, CA

Richard Silver, "MYC Library", 24" x 72", ed of 15, C-pint on Plexi,
contempop expressions gallery, Tel Aviv, Israel

Shin Koyama,
"Mr. Pika Chan - Swimmer"
arita porcelain
17" (h) Unique, La Lanta Fine Art,
Bangkok, Thailand

Shin Koyama,
"Pika Chan - Peacock"
arita porcelain
17" (h) Unique, La Lanta Fine Art,
Bangkok, Thailand

Visarute Angkatavanich, "White Dancer", C Print face mounted on plexi, 31.5 x 31.5 inches,
ed of 10, La Lanta Fine Art, Bangkok, Thailand
Yael Shachar, Photo (cropped)
printed on wood, 2013, ed of 5 + 2AP,
Corridor-Mika Gallery, Tel Aviv, Israel


Yael Shachar, "X-Girl" Photo on wood, 2013, ed of 5 + 2 ap
Corridor-Mika Gallery, Tel Aviv, Israel


(Source: Photographs are © Copyright 2015, Jack A. Atkinson, except where noted.
Images © individual artists, fabricators, respective owners or assignees.)

FOOD
Pan Blackened Fish

Ingredients

4 firm white fish fillets
(firm fleshed fish such as red snapper, catfish or redfish,
cut about 1/2 inch thick)
1/2 stick unsalted butter, melted
3 Tbs. Paul Prudhomme's Blackened Redfish
       Magic Seasoning Mix

Preparation

Rinse and dry the fish fillets.
Prepare the Blackened Seasoning Mix.

Using only a seasoned black cast iron skillet, place it on the burner EMPTY. Turn burner on high heat, until it is extremely hot (about 600°F). This dish will set off every smoke alarm in your neighborhood! It's better to cook it outdoors on a gas grill or a butane burner, because the cooking produces a tremendous amount of smoke.

Lay the fillets out on waxed paper, dip the fish into the melted butter, then sprinkle lightly with the blackened seasoning mix. When the skillet is hot, (has a white circle in the bottom) immediately place the fish in. Stand back, it will splatter and smoke. Turn the fillets over after 30 seconds and blacken the other side for 30 seconds. (Better to do only one or two fillets at a time.)
Be sure the skillet is hot enough and absolutely dry.  Be sure not to over-season the fish - the herbs and spices should highlight the taste rather than hide or overpower it.  You don't want to overcook the filet - there's a big difference between blackened and burned.

Remove the fish to your serving plate. 
Turn off the heat and stay away from the hot skillet.
Serve with a sliced tomato lightly dressed with vinaigrette.

(Source: Shared with Jack A. Atkinson by Paul Prudhomme.)


Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.