The Armory Show, NYC 2015 (part 1) + FOOD: Simple Cooking, Perfect Eggs

Antony Gormley, "Another Time XVIII", (detail) 2013
cast iron, Sean Kelly Gallery

ART

The Armory Show

NYC , March 2015

Art representing: 

"This moment in time!"

Living artists and contemporary galleries from around the world, at the Armory Show 2015, NYC.

PIERS #92 & #94

West Side Highway, Hudson River & 55th St. NYC.

Antony Gormley,

"Another Time XVIII", 2013,

cast iron 75 1/4" tall, 

edition of 5 with 1 ap,

Sean Kelly Gallery

(Reporting for Bloomberg, Katya Kazakina wrote) -- Sean Kelly Gallery sold more than $1 million of sculptures by British artist Antony Gormley in less than three hours on March 3, as a week of art fairs in New York opened with a flurry of purchases by wealthy collectors. The gallery pulled in another $1 million for works by blue-chip and emerging artists the next day at the Armory Show, the city’s largest contemporary art fair that anchors about a dozen concurrent shows and countless exhibition openings. “These Gormleys go up 20 percent to 25 percent a year,” Kelly said about the cast-iron blocks evoking human figures shown in his booth at the Art Show at the Park Avenue Armory. “You can’t get 2 percent from a bank.”

Sean Kelley Gallery
featured Antony Gormley's work
at both The Art Show and The Armory Show.

The crowded aisles at the Armory Show

Armory Show's 

Pommery Champaigne Bar

at the entrance to the fair.

Callum Innes,"everything is connected", 

BLUE neon on white wall, Sean Kelly Gallery

Callum Innes,"everything is connected", 
WHITE neon on white wall, Sean Kelly Gallery

Peter Schuyff, "Untitled", 1991
Sorry We’re Closed, Brussels

Peter Schuyff, "Untitled" carved log sculptures,
Sorry We’re Closed, Brussels

Peter Schuyff, "Untitled" carved log sculptures,
Sorry We’re Closed, Brussels

Peter Schuyff,
Sorry We're Closed gallery booth,
sculpture and paintings.

Frank Thiel, "Stadt 14/15 (Berlin)", [detail of photo], 2010,
framed chomogenic print, face mounted to Plexiglas,
edition of 5, + 2 ap, Sean Kelly

Jose Davila, "Untitled", 
[Alternate Diagonals of March 2, 1964, (To Don Judd)]
2014, framed archival pigment print on vinyl
Sean Kelly

(detail of cut out section) 
artost: Jose Davila, 
"Untitled",
[Alternate Diagonals of March 2, 1964, (To Don Judd)], 2014, 
framed archival pigment print on vinyl, 
Sean Kelly

Joseph Kosuth, "'titled (Art as Idea as Idea)' [Self-containd] - [O.E.D. Shorter]" 1968, certificate of autenticity, mounted photograph of a dictionary page glued to board, pencil and rubber stamp, Sean Kelly

Laurent Grasso, "Studies into the past", 
oil on wood panel, gold leaf frame, 35 x 45 1/2 inches, Sean Kelly

Laurent Grasso, "Studies into the past", (detail) 
oil on wood panel, gold leaf frame, Sean Kelly 

Marina Abramovic, "Artist Portrait with a Candle", 
(cropped detail) 2012, framed fine art pigment print, 
63 x63 inches unframed, edition of 7 with 2 APs, Sean Kelly

Peter Liversidge, "New York Postal Shelf II", 2012 - 15, 
wooden mail objects with stamps, shelf, Sean Kelly

Barnaby Furnas, "Genesis", 2013, Marianne Boesky Gallery

New Museum Triennial, museum store display, at the Armory Show.

Julio Le Parc, "Sphere Juane", 2001,
yellow translucent plex, steel wires, aluminum, 
diameter: 86 1/2 inches,
Galeria Nara Roesler

Patrons enjoy interacting with behind the yellow plex.
Julio Le Parc, "Sphere Juane", 2001
Galeria Nara Roesler

Doug Aitken, "100 YRS" (neon), 2014, Galerie Eva Presenhuber.

Doug Aitken, "100 YRS"
(detail of construction),
2014, Galerie Eva Presenhuber.

DREISSIGSTERAUGUSTZWEITAUSENDUNDVIERZEHN, 2014

Tobias Pils, "Untitled", 2014, Mixed media on canvas,
90 1/2" x 76 3/4", Galerie Eva Presenhuber, Zurich

Valentin Carron, "Tulipe Noire"
Tiflex on tarpaulin,
galvanised steel tubing,
plastic straps.
76 1/8" x 61" x 1 5/8",
Galerie Eva Presenhuber, Zurich.

Alex Hubbard, "Happy on the grill", 2014,
Linen, paint, resin. 98 x 80 1/8 x 1 3/4 inches,
Galerie Eva Presenhuber, Zurich.

Alice Neel, "Richard with Dog" 1954,
Oil on canvas, 32 1/4" 22 1/4" x 7/8"
Victoria Miro, London

Chantal Joffe, "Woman in a Blue Coat on Green", 2014,
Oil on board on aluminium frame,
96 1/8" x 71 7/8" x 2 3/8"
Victoria Miro, London

Chris Ofili, "Last Light, First Flight", 2008/09,
oil, charcoal, aluminium foil and paper on linen,
122 1/4" x 79", Victoria Miro Gallery, London

Yayoi Kusama, "Infinity-Nets [KLPST]", 2014,
Acrylic on canvas, 38 1/4" x 51 3/8" x 2 1/8",
Victoria Miro, London

Secundino Hernandez, "Untitled" 2015,
Gouache, acrylic, oil and alkyd on canvas,
94 1/2" x 78 3/4"
Victoria Miro, London

Yoyoi Kusama, "Stars in the Universe", 2011,
Acrylic on canvas, 51 1/8" x 51 1/8",
Victoria Miro, London

Kyungah Ham, "Abstract Weave / Morris Louis Untitled A", 2014, 

Kukje / Tina Kim

Yayoi Kusama, "Infinity-Nets", 2014
Acrylic on canvas, Victoria Miro Gallery, London

MORE ARMORY SHOW COVERAGE TO-COME, IN THIS FIVE PART SERIES

(Source: the coverage and all photos were with the permission of the fair and the individual galleries.)

FOOD 
Simple Cooking:
Perfect Eggs

In cooking, after boiling water, preparing an egg is the second most basic step and one of the foods almost every adult has cooked. The goal of these recipes is to have the best results possible because the easiest dishes are often the most difficult to prepare properly.

(The following are Atkinson Family recipes and advice from friends.)

Soft Boiled Egg

Bring water to full boil. 

With a spoon, slowly place the egg in water. 

Allow to continue full boil for exactly 5 minutes. 

Remove, drain boiling water and fill pot with cold water, allowing the eggs to cool for 2 minutes. 

Slice off the small end top of the egg shell with a knife or a egg topper.

Add Salt and pepper inside, on top.

Serve the soft-boiled egg in the shell, using an egg cup and eaten with (preferably) an egg spoon.

Hard Boiled Egg

The same as above, but boil egg for exactly 10 minutes.

Alternate Method

Soft Boiled Egg 

Put 1/2" of water in pot, cover and bring to a boil.

Place eggs in hot water with a spoon, (use 1 to 6 refrigerator cooled large eggs).

Cover, cook eggs in the stream and water (do not lift cover) for exactly six and a half minutes.

Remove Eggs

Slice off the smaller end top with a knife or an egg topper

Sprinkle salt and pepper on top

Serve the soft-boiled egg in the shell, using an egg cup.

Alternate Method

Hard Boiled Eggs

Place eggs in a large saucepan. 

Fill the pot with water to one inch over the eggs  

Slowly bring the water to a boil over medium heat

When the water reaches a rolling boil, cover pot and remove from heat

Let sit in hot water for 12 minutes

Then transfer eggs to a colander and place under cool running water to stop the cooking

Eggs can be peeled and served immediately

Peeling an egg:  

Older egg shells peel better than fresh because fresh eggs have a smaller air pocket inside.  

Start at the broad end of the egg (where the air pocket is) and hit the egg with the back of a wooden spoon or on the counter.  

When you start peeling the shell, you will see the air pocket.  Keep peeling until all the shell is gone, then rinse the hard boiled egg to remove any bits of shell.  

(Now you are ready to make Deviled Eggs. Slice the eggs in half lengthwise, removing yolks to a medium bowl, placing the whites on a develed egg serving platter. Mash the yolks using a fork. For 8 large eggs add: 1/3 cup  mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon white-wine vinegar; 1 tablespoon minced sweet pickles; 1/4 teaspoon hot Tabasco sauce; and salt, and pepper to taste. Mix well. Using a pastry bag with a star tip, squeeze the yolk mixture into each eggwhite. Sprinkle with paprika and serve. Yum!!!!)

Fried Egg

Sunny Side Up

Ingredients: 

-1 fresh large egg 

-3/4 tablespoon butter

-Salt and freshly-ground black pepper

Preparation:

-Preheat the frying pan

-Place a small non-stick frying pan over the lowest possible heat on your stove (if using gas, you should barely see the blue flame).

-Crack a fresh egg into a small bowl or saucer (taking care not to break the yolk & no shell pieces, please!)

-Add the butter and let it slowly melt, do not allow the butter to brown! 

-When the butter has melted,

-Gently pour the egg from the dish into the frying pan

-Cover egg with a lid to trap heat and steam in, cooking the top of the egg at the same time as the bottom. 

-Continue cooking until the egg white solidifies into a creamy white surface; the yolk should remain liquid and round. 

-Do not flip the egg, this egg is sunny-side up.

-When done, slide the cooked egg onto the serving plate. 

-Sprinkle with salt and pepper.

-Serve with buttered toast, jam, a sausage patty and coffee.

Alternate Method

Fried Egg

In Butter

Place a lump of fresh butter in a pan on low heat and let it melt - just enough for it to spread, and never to crackle or sit; 

- Open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; 

- Cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; 

- In a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it. - Chef Fernand Point (1897-1955) recipe from his three Michelin Star rated restaurant La Pyramid his quote: "Butter! Give me butter! Always butter!"

Alternate Method

Fried Egg

-Spray the pan with a light coating of cooking spray.

-Slip eggs into pan from a bowl. 

-Burner heat should be medium / low. 

-Cook 1 minute, until edges turn white. 

-Add 1 teaspoon water to the pan & cover pan tightly with a lid, to steam the white.

-Cook until whites are completely set and yolk is still runny. 

-Remove lid and slide the egg onto a plate.

-Season with salt and pepper.

Poached Egg

- Fresh Eggs at room temperature

- Water in a wide, shallow pan with sides at-least 3-inches deep

- White vinegar

Preparation:

- Make certain there is enough water to cover the eggs so they don't stick to the bottom of the pan. 

- One at a time, break each egg onto cups. Place all cups of eggs so that they are convenient to the stove.

- Bring the water to a simmering boil, not a rolling boil.

- Slip eggs slowly and gently into simmering water by lowering each egg cup 1/2-inch below the surface of the water and tipping the egg out.

- Don't put more than four eggs in the pan at one time. 

(If the yolk breaks in the process, scoop it out, discard or use for scrambled eggs.)

- Gently nudge the egg whites closer to their yolks.

- Immediately cover pan with a lid and turn off the heat. 

- Do Not Disturb the eggs once you have covered them! 

- Set a timer for exactly 3 minutes. Adjust the time up or down for runnier or firmer yolks, between 2 and 5 minutes. You can test for softness/firmness by lifting an egg with a slotted spoon or spatula and gently pressing a finger on the yolk. Replace to cook more.

- Remove eggs from the water, again with slotted spoon, in the same order they went in, first to last. 

- Drain eggs on a paper towel.

- Transfer eggs to a plate and serve immediately, do not allow to cool.

Poached eggs are great for Eggs Benedict with Hollandaise Sauce.  Hollandaise Sauce is simple to make, but some people enjoy the Korr Hollandaise Sauce Mix and say it is well received by guests. 

Poaching eggs is an excellent no-oil-added alternative when cooking eggs.

Alternate Method

Poached Egg

easy version

- Take a piece of plastic wrap and lay it over a coffee mug, pushing the plastic down into the mug. 

- Crack an egg into the plastic wrap

- Leave a little air in the egg packet and add a drop of water.

- Use a twist tie or string to bind the top of the pouch, tightly. 

- Place the egg pouch into the simmering hot water.

- Cook for 2 to 4 minutes depending on how hot your water is and the size of the eggs. 

- When done, take your egg bag out of the water with a pair of tongs or a slotted spoon. 

- Cut off the top of the plastic wrap

- Serve.

Scrambled Egg

- BEAT 3 eggs, a teaspoon of water, a few dashes of Tabasco hot sauce, a pinch of salt and a grind of fresh pepper together in a bowl until blended.

- HEAT a knob of BUTTER in large skillet over medium heat until melted. 

- POUR IN egg mixture.

- As the eggs begin to set, GENTLY PULL the eggs across the pan with an inverted spatula, mounding in the center of the pan. CONTINUE cooking and pulling the eggs to the center – until no visible liquid egg remains on the edges. Wait between each pull, to allow the eggs to cook. 

- REMOVE the scrambled eggs from heat. 

- SERVE immediately

Omelette

-Put a knob of butter in an omelet pan.

-crack 3 eggs into a bowl 

-Add a splash of water

-and a shake of Tabasco Hot Sauce

-mix with a fork

-Cook over medium heat

-Pull the eggs to the center to allow the liquid eggs

to flow into the pan.

-When the eggs are still glistening moist, fold the omelette in half

-Place another knob of butter in empty half of pan,

lift-up the omelette and let the butter flow under the egg.

-Keep the pan at an angle to keep the butter under the egg, while it browns.

-When done, push the omelette over to an edge and flip out onto a plate.

-The presentation side should have light brown ripples and the omelette should be fluffy.

-Optional - serve ketchup on the side.

Until Later,

Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness, 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.