 |
|
The title of this artwork sums up the Cherry Creek Arts Festival, 2015.
Kina Crow - Artist
Mixed Media
|
ART
Cherry Creek
Arts Festival,
Denver, CO
Artists & Artisans
2015 - Part 3
This issue is the last in our series on the 2015 outdoor Cherry Creek Arts Festival in Denver, CO over the three‐day 4th of July weekend.
The Cherry Creek Arts Festival draws from artist and artisans across the USA and is one of the largest festivals of its kind in the US.
 |
| Barbara Bouman Jay - Artist Medium - Painting |
 |
| Barbara Bouman Jay - Artist Medium - Painting |
 |
| Christopher Wheeler - Artist Mixed Media |
 |
| Christopher Wheeler - Artist Mixed Media - Art Screen |
 |
| Christopher Wheeler - Artist Mixed Media |
 |
| Jacryon Ha - Artist Medium - Pastel |
 |
| Jacryon Ha - Artist Medium - Pastel |
 |
| Jennifer Falter - Artist Medium - Ceramics (image provided) |
 |
| Joachim Knill - Artist Medium - Oil Paint |
 |
| Joachim Knill - Artist Medium - Oil Paint |
 |
| Joachim Knill - Artist Medium - Oil Paint |
 |
| Joachim Knill - Artist Medium - Oil Painting |
 |
| Anne Cubbage - Artist Medium - Cut Paper |
 |
| Anne Cubbage - Artists Statement & Bio |
 |
| Anne Cubbage - Artist Medium - Cut Paper |
 |
| Anne Cubbage - Artist Medium - Cut Paper |
 |
| Seung Lee - Artist Medium - Printmaking |
 |
| Seung Lee - Artist Medium - Printmaking |
 |
| Signe & Genna Grushovenko - Artists Medium - Painting |
 |
| Another successful edition of the Cherry Creek Arts Festival ends. |
FOOD
Pompano en Papillote
(New Orleans - fish in a paper pouch)
This famous dish originated in the great New Orleans' restaurant Antoine's, sometime in the 1800s. It is a complicated dish to prepare, but that is why it so good for dinner guests. Pompano is a fish that is rarely found in most grocery stores, but from experience it's great when made by substituting delicate sea bass fillets.
(Editor note: This was my father's favorite dish and the only one he personally prepared for all of his fancy dinner parties! - JA)
Ingredients
for 6 servings:
3 Tbs butter
1 cup chopped green onions
3/4 pound small raw, shrimp (shells removed)
1 1/2 cups white wine
1 1/2 cups Veloute Sauce (recipe below)
1 cup lump crabmeat
6 skinned pompano fillets (6 oz ea)
1 onion, sliced and separated into rings
5 whole black pepper corns
2 bay leaves
Juice from 1 lemon water
White parchment paper & one straw to help make the pouch.
Salt, ground white pepper & cayenne
Instructions:
Melt the butter and saute the green onions until they become limp. Add the raw shrimp, 1 cup of the wine and bring to a boil. Blend in the Veloute Sauce and the crabmeat. Season to taste with salt, pepper and cayenne. Simmer gently for 10 minutes, then let it cool.
Poach the Pompano fillets in a fish poacher or a pan. The poaching liquid is made using water to just cover, the sliced onion, 2 teaspoons salt, the whole black peppercorns, the remaining 1/2 cup of white wine, the bay leaves, and the lemon juice. After poaching, remove the fillets and keep warm under a moist (not wet) clean towel.
Make the parchment paper pouch: Cut 6 heart-shaped pieces of paper about 10" high and 14" wide (fold the paper to cut them as a half heart - see illustration below).
Lightly butter the inside of the parchment paper heart. Place a poached pompano fillet into the center of one side the heart-shaped paper, then spoon the Veloute Sauce over the seafood - making certain there are several shrimp and some lump crabmeat in each serving. Place the straw at the point of the heart, fold the other half of the paper heart over the fish & seafood sauce. Starting at the top of the half heart, crimp the edges of the paper, folding every 1/2 ", until you seal the pouch. When you reach the straw, blow to inflate the pouch, REMOVE THE STRAW, and seal the pouch by crimping the end of the heart.
Place all 6 pouches on an oiled baking sheet and cook in a 450ยบ F oven for 8 to 10 minutes (or until the parchment paper has browned some).
Serve the final pouch in the center of a dinner plate, with a cut in the top of the pouch, to aid your guests in revealing the seafood and sauce surprise, inside.
 |
| How to cut, fold and add the seafood in the parchment paper pouch. Papillote means "curled paper" in French. |
Veloute Sauce
Ingredients:
2 Tbs butter
2 Tbs flour
3 Tbs of heavy cream
1 1/2 cups of bottled clam juice (warmed)
salt & ground white pepper
Instructions:
Melt the butter and stir in the flour. Stir and cook until the mixture becomes foamy. Add the warm clam juice and bring to a boil. Turn fire down to a simmer and add salt and pepper to taste. Remove from the fire, stir-in the cream. Dot the top of the sauce with a few pieces of butter, to prevent a film from forming.
2 Tbs butter
2 Tbs flour
3 Tbs of heavy cream
1 1/2 cups of bottled clam juice (warmed)
salt & ground white pepper
Melt the butter and stir in the flour. Stir and cook until the mixture becomes foamy. Add the warm clam juice and bring to a boil. Turn fire down to a simmer and add salt and pepper to taste. Remove from the fire, stir-in the cream. Dot the top of the sauce with a few pieces of butter, to prevent a film from forming.
(Makes 1 1/2 cups of sauce.)
(Source: Recipe from Robert H. Atkinson M.D.)
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.
No comments:
Post a Comment