Wednesday, April 24, 2013

Artist's Studios - Writer's Sanctuaries - These Places Help Create the Art! + Pan Seared Cod with Trinity Sauce


Our work spaces inspire us all to do our best art or to even work on our art at all. Every creative person needs a room, a corner, a desk, a private space or an alternative place to go, to let the muses take over. Creative people need a place to think, to keep clean or mess-up, a place to experiment, paint, draw, design, dance, write, act, sing, play music, etc. - a "space-of-our-own" to practice our craft. These spaces/studios/writer's sanctuaries end up playing an integral part in the creation of art.

Alexander Calder, artist / sculptor. Source:

Willem de Kooning, artist. Source:

Pablo Picasso, artist. Source:  /  via:

Jackson Pollock, painter. Source:

Francis Bacon, painter. 

Georgia O'Keefe, painter. Source:

David Hockney, painter.

Joan Miró, artist. Source:

Marc Chagall, painter. Source:

Mark Rothko, painter. Source:

Paul Cézanne, painter. Source:

Ray Eames, designer and artist. Source:

Jane Austen, novelist. Source:

George Bernard Shaw, playwright. Source:

Mark Twain, author and humorist. Source:

Nigella Lawson, food writer

Charlotte Bronte, novelist and poet. Source:

E.B. White, writer. Source:

Roald Dahl, children's author. Source:

Rudyard Kipling, author. Source:

Virginia Woolf, novelist. Source:

William Buckley, author and commentator. 

Will Self, writer Source:
Colm Tóibín, writer. Source:

This issue of ARTSnFOOD was inspired by an issue of

Pan Seared Cod
with Trinity Sauce 

Pan-searing uses high heat to seal in juices by forming a delicious crust. The key to pan-searing is making sure the pan is hot enough. To test a pan for readiness, sprinkle a drop of water onto the pan; the water should sizzle or jump around. Remove the pan from the heat, and add a small amount of butter and/or oil to lightly coat the surface. The butter or oil should be heated, but do not allow to burn. Add the fish to be pan-seared; do not move it until a crust has formed. Using a spatula, carefully turn the food. 

We made this dish last night, it was delightful.

Pan Seared Cod with Trinity Sauce
Served with a thin wedge salad 
(serves 2 to 4)

1 Med Onion diced
1/2 Green Bell Pepper diced
1 Stalk of Celery diced
1 Tbs olive oil
1/2 Pat of butter
Fresh Ground Pepper
Chipolte Chile Pepper powder
1 (12 oz can) of Diced Tomatoes
2 - 4 (four to five ounce) 3" square 1"+ thick servings of Cod
(I used frozen Cod, fresh would have been even better, but it was great - completely thawed before cooking, of course)
Thin wedges of iceberg Lettuce
Vinaigrette Salad Dressing, homemade or your choice

Trinity Sauce:
- Dice the Onion, bell pepper and celery
- Sauté the veggies in a small amount of extra virgin olive oil
- Stir from time to time
- When onions (etc) start to brown add a 12 ounce can of diced tomatoes.
- Deglaze the skillet with the tomatoes, turn down heat, season with salt, pepper and the Chipolte Chile Pepper powder.
- Cover and let simmer for 10 minutes checking and stirring from time to time to make certain it doesn't dry out.
- Remove from heat and keep covered.

Pan Seared Cod
- Pre-heat the oven to 350*
- Rinse and pat dry the Cod
- Season Cod with Salt & Pepper
- Put 1/2 pat of butter and a tsp of extra virgin olive oil in an oven proof skillet
- On high heat cover bottom of pan with the oils
- Sauté Cod in the pan (without touching the fish) for 4 minutes on one side to form a crust
- Turn fish over and put the skillet in the oven for 4 additional minutes (3 if you like your fish shimmering)
- Remove from oven

Wedge Salad
- 1 1/2 " wedge sliced to a point of Iceberg Lettuce
- Vinaigrette Salad Dressing

Plate the Dish
- Place the Cod in the center of the plate and position the "Trinity Sauce" on one side and the Wedge Salad with dressing on the other.

Until later,
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness in the Arts and in Food." ™ All rights reserved. Concept, Original Art, Text & "Original Assigned Photography" are © Copyright 2013 Jack A. Atkinson under all International intellectual property and copyright laws. All art gallery, museum, art fair or art festival photographs were used with permission. Images © individual artists, fabricators, respective owners or assignees.

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