Saturday, October 31, 2015

Frieze Art Fair NYC 2015, Issue #3 + FOOD: Magical Leek Soup For Weight Loss

Natalia LL, from the series "Consumer Art", 1974, original color prints, Spotlight Gallery, Warsaw, Poland

ART

Frieze Art Fair 
NYC 2015
Issue #3

Artworks exhibited at Frieze Art Fair, New York City (continued).

Kim Jones, "Hanging Rat", 2015, rubber rat, wood, cord, acrylic and ink, Zeno X Gallery, Antwerp



Pietro roccasalva, "Fanfaro" 2014, painted wood, fried rice ball, ed. of 3 + AP, Zeno X Galery, Antwerp


Rita McBride, "Jiffy MAP USA", 2014, brass, 39.37" x 59.05", ed of 3, Alfonso Artiiaco Gallery

Vera Lutter, "empire state building, VI- November 30, 2014", detail, unique silver gelatin print mounted under plex, 95.27" x 55.90", Alfonso Artiaco Gallery

Ruth Laskey, "Twill Series" (Pomegranate/Black), 2014, Hand-woven and hand-dyed linen, 32" x 39.5" Ratio 3 Gallery


Hito Steyerl, Untitled, 2014, Digital c-prints mounted on Dibond, 5 avenger stands, Ed. of 5, Andrew Kreps Gallery

George Grosz, "Grotesque" 1952, watercolor on paper, 19 5/8 x 15 1/2 inches, David Noland, New York


George Grosz, "Horror scene, Stickman Spitting Nails and Grotesque Faces" c. 1950, watercolor on paper, 19 5/8 x 15 3/8 inches, David Noland, New York


Jim Nutt, "Untitled", 2011, graphite on paper, 15" x 14", David Noland, New York


Miriam Bohm, "Unit III" 2013, Chromogenic color print (photo of various plexiglass sheets), 43.5" x 32.25", Edition of 4 with 2 APs, Ratio 3 Gallery


WANG Jianwei, "Condition No. 11", 2015, wood, Long March Space, China


WANG Jianwei, 2015, wood, Long March Space, China


XU Zhen, detail, "Under Heaven-1802SV0307", 2013, oil on canvas, Long March Space, China
Lutz Bacher, "Infants", ink on paper, Buchholz Gallery, Berlin/Cologne


Lutz Bacher, "Infants", ink on paper, Buchholz Gallery, Berlin/Cologne


Lutz Bacher, "Infants", ink on paper, Buchholz Gallery, Berlin/Cologne


Lutz Bacher, "Infants", ink on paper, Buchholz Gallery, Berlin/Cologne


Lutz Bacher, "Infants", ink on paper, Buchholz Gallery, Berlin/Cologne


Lutz Bacher, "Infants", ink on paper, Buchholz Gallery, Berlin/Cologne


Lutz Bacher, "Infants", ink on paper, Buchholz Gallery, Berlin/Cologne


Lutz Bacher, "Infants", ink on paper, Buchholz Gallery, Berlin/Cologne


Lutz Bacher, "Infants", ink on paper, Buchholz Gallery, Berlin/Cologne


Lutz Bacher, "Infants", ink on paper, Buchholz Gallery, Berlin/Cologne
(Source: All photos were taken by permission of the fair and the galleries by ARTSnFOOD staff.)

OTHER ISSUES OF ARTSnFOOD ON FRIEZE ART FAIR.

FOOD
Magical Leek Soup
For Weight Loss
Kick-Off Weekent
First Two Days
from Mireille Guiliano's 
"French Women Don't Get Fat"

Dr. Miracle, the family physician who helped me wake up and recover from my weight gain, was something of a gourmand. He gave me a number of recipes, but none more important than the one he gave me for the first, and only, “tough” weekend. On reflection, it wasn’t so tough at all, because of his “magical leek soup,” a trick used by many of the local women for generations. He had prescribed it to both my mother and grandmother at one point or another.

Leeks are a mild diuretic, and 48 hours or so of leek soup would provide immediate results to jump-start the recasting. For me, it was the start of a lifelong commitment to wellness as well as the beginning of my appreciation, my love, of leeks, about which there is much more to say. It is a trick I still use from time to time; do try it the first weekend.

The printed recipe follows. For a visual step-by-step watch the slideshow.


Recipe for Magical Leek Soup 
Serves one for the weekend 

2 lbs. leeks
Water to cover in a large pot

1. Clean leeks and rinse well to get rid of sand and soil. Cut end of green parts leaving all the white parts plus a suggestion of green. (Reserve the extra greens for soup stock.)
2. Put leeks in large pot and cover with water. Bring to boil and simmer with no lid for 20-30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.

Instructions:
The juice is to be drunk (reheated or room temperature to taste) every 2-3 hours, a cup at a time.
For meals or whenever hungry, have some of the leeks themselves, ½ cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Add chopped parsley if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 - 6oz.–don’t lose that scale yet!), with two vegetables, steamed with a bit of butter or oil, and a piece of fruit.


Alternative: 
Pity those who don’t love the sweet taste and delicate texture of leeks. Eventually, you probably will. But if it’s not to your liking, follow the example of my cousin in Aix-en-Provence. After the birth of two sons she needed to shed a few pounds, but didn’t love leeks. A neighbor suggested a variation of “magical leek soup” with the “trick” of hiding the leek among other flavorful and healthful ingredients. You too may prefer the Provençal version, known as soupe mimosa.

Mimosa Soup Recipe 
1 head of lettuce
½ lb. carrots
½ lb. celeriac
½ lb. turnips
½ lb. cauliflower
1 lb. leeks
2 hard boiled eggs chopped
½ cup chopped parsley
Water to cover in a large pot

1. Clean and chop all ingredients in rough pieces and, except for the cauliflower and parsley, put them a pot. Cover with water, bring to boil and simmer unlidded for 40 minutes. Add the cauliflower and cook for another 15 minutes.

2. Pass all the contents through a food mill.

3. Serve in a bowl and add more parsley and pieces of chopped boiled eggs.

Instructions:
Eat a cup every three hours (room temperature or reheated) or so all day Saturday and Sunday until the same Sunday dinner of fish or meat, 2 steamed vegetables with a dash of butter or olive oil and 1 piece of fruit. Somewhat less liquidy and magical than the leek soup it nevertheless is an effective and tasty alternative.

Both versions are so good, and an adventure for most palates, that you will have a very hard time seeing them as prison rations. Especially if these tastes are new to you, jot your impressions of flavor and fragrance in your journal. In time, this exercise will intensify your pleasures, and you may want to keep a regular diary of your experiences gastronomiques, including some wine notes (just as serious oenologues do). 


Link: http://frenchwomendontgetfat.com/print/511)

Until later,
Jack

ARTSnFOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in "The Joy of Art"® and culture. 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.

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