FRIEZE ART FAIR, NYC 2016, (Issue #3) + FOOD: Roasted celery root, cabbage & celery leaves, cashew cream sprinkled with dried black lime

ART:
Issue #3
FRIEZE ART FAIR
NYC 2016
More art from this years Frieze Art Fair: the art, the artists, and the new approaches! These works are the cutting edge of art NOW, in 2016, and they are a sampling from galleries located in all of the major art centers of the world.

--lmine Rech Gallery, Paris, Brussels, London

Alfredo Jaar, "I Can't Go On. I'll Go On. 2016, Neon, ed of 36 + 6 ap, 
Galerie Lelong, NYC, Paris

Carsten Holler, Massimo de Carlo, Milan, London, Hong Kong 

Daniel Silver, "Sandy" 2016 BB4 Adel Rootstein mannequin,
Statuario marble, steel, palster, scrim, Firth Street Gallery

David Kordansky Gallery, Los Angeles

David Kordansky Gallery, Los Angeles

Dice on music sheet, Hauser & Wirth, Zurich, London, New York, Somerset, Los Angeles

Eddie Martinez, ed. of 100

Anne Collier, ed. of 100

Anne Collier, ed. of 100

Karl Holmqvist, ed. of 100

Katherine Bernhardt, ed. of 100

Ged Quinn, "I Am a Dream of My Soul", 2010 
Stephen Friedman Gallery, London

Ged Ged Quinn, "The Rule of Grace", 2016, Oil on linen, Stephen Friedman Gallery

Ged Ged Quinn, "The Rule of Grace", 2016, Oil on linen, Stephen Friedman Gallery detail

Jim Hodges, "Untitled (When we collide)" 2001,
ceramic light sockets and light bulbs mounted on wood and metal panel,
Stephen Friedman Gallery

John Armleder, Massimo de Carlo, Milan, London, Hong Kong

John Armleder, (detail)
Massimo de Carlo, Milan, London, Hong Kong

John Armleder, (detail 2)
Massimo de Carlo, Milan, London, Hong Kong

Fiona Banner, "Verses Versus 2012" Graphite on paper, Frith Street Gallery

John Riddy, "New York 2015", Archival pigment print, ed. of 5, Frith Street Gallery

Mary Reid Kelley, "Priapus Agonistes" 2013, Pilar Corrias Gallery, London

Mary Reid Kelley, mask from "Priapus Agonistes" 2013,
Pilar Corrias Gallery, London

Mary Reid Kelley, mask from "Priapus Agonistes" 2013, Pilar Corrias Gallery, London

Massimo de Carlo, Milan, London, Hong Kong1

sculpture at Massimo de Carlo, Milan, London, Hong Kong

Matt Connors, ed. of 100

Matthew Marks Gallery, New York, Los Angeles

Mouse detail, Matthew Marks Gallery

Matthew Monahan,
Massimo de Carlo, Milan, London, Hong Kong

Peter Halley, "Regression", 2015, Florescent Acrylic and Roll-a-Texture on canvas, Sommer Contermporary Art

Roni Horn, "Untitled", Solid cast glass with as-cast surfaces with oculus, Hauser & Wirth

RxArt bags

RxArt Puzzles designed by Yayoi Kusama, Dan Colen and Terry Richardson,
all procees go to pediatric hospitals

Words on the Wall at Galerie Greta Meert, Brussels

Vik Muniz, "Seated Boy, after Georges Seurat (Charcoal), Traces 2016,
Charcoal drawing over archival pigment print, ed. of 10, Sikkema Jenkins & Co. detail

detail, Vik Muniz, "Seated Boy, after Georges Seurat (Charcoal),
 Traces 2016, Charcoal drawing over archival pigment print, ed. of 10,
Sikkema Jenkins & Co. detail

Walter Oltmann, "child skull II" 2015, Woven 1mm aluminium wire, Goodman Gallery, Johannesburg, Cape Town

Detail for 3/d metal mesh drawing

Walton Ford, Schatten, 2016, watercolor, gouache and ink on paper, 60 x 80 inches,
 Paul Kasmin Gallery, NYC

Wayne Gonzales, "Tarmac, JFK, New York City" 2015, acrylic on canvas, Stephen Friedman Gallery

Detail of brush work for art above by Wayne Gonzales,
"Tarmac, JFK, New York City" 2015,
acrylic on canvas, Stephen Friedman Gallery

William Kentridge, Ink on pre-printed pages, 
Marian Goodman Gallery

William Kentridge, Ink on pre-printed pages, 
Marian Goodman Gallery

detail, William Kentridge, Ink on pre-printed pages

William Kentridge, wall sculpture, 
Marian Goodman Gallery 

William Kentridge, ink drawing, Marian Goodman Gallery

FOOD:

Roasted celery root, 

with blanched cabbage,
celery leaves, and

savory cashew cream 

then sprinkled with
ground dried black lime

This Roasted Celery Root dish is "roll-your-eyes-back" good!

It is a combination of the roasted celery root mixed with blanched cabbage leaves and small fresh celery leaves served on a base of savory cashew cream, then sprinkled with crushed dried black lime.

Roasted Celery Root:

INGREDIENTS

• 4 lbs about 3 celery root (sometimes called celeriac) 
• 1/3 cup vegetable oil 
• 2 teaspoons salt 

DIRECTIONS

1. Preheat oven to 425°F 
2. Trim and peel celery root and cut into 1-inch pieces. 
3. In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes. 
4. Stir celery root and reduce temperature to 375°F 
5. Roast celery root, stirring after the 30 minutes, 1 hour more

The Celery Root is served with blanched cabbage leaves and some fresh celery leaves all with a savory cashew cream as a base. Then sprinkled with tangy black lime.

Savory (or sweet) Cashew Cream

INGREDIENTS:

• 1 cup  (150 g) raw cashews
• 1/2 – 3/4 cup (125 – 190 ml) filtered water (add more water according to consistency desired)
• Savory Cashew Cream
• Juice of 1/2 lemon
• 1/2 tsp. sea salt
• 1/2 tsp apple cider vinegar (optional)
• 1 garlic clove (optional)
• 1 tbsp olive oil (optional)
• Sweet Cashew Cream
• 2-4 tbsp honey or pure maple syrup
• 1/2 tsp vanilla extract

DIRECTIONS:

• Soak the cashews in filtered water for 3 hrs or more then strain.
• Add the cashews and fresh filtered water to the blender or food processor and blend until smooth.
• Add remaining ingredients depending on whether you were making a sweet or savory cream, then blend until smooth.
• Savory Cashew Cream can be used as a pizza topping, to a healthy pasta dish, over vegetables, baked dishes, casseroles, healthy Mexican meals, as a salad dressing (this can be thinned down with extra olive oil) or anywhere were you may have added a savory creamy sauce!
• Sweet Cashew Cream can be drizzled over fruit and healthy desserts

Dried Black Lime

Dried lime (also known as: black lime; is a lime that has lost its water content, usually after having spent a majority of their drying time in the sun. They are used whole, sliced or ground, as a spice in Middle Eastern dishes.

Blanched Cabbage

• Simple blanched cabbage process:

• Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. 

• Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water.

• Place a colander over a sheet pan next to the stove.

• Place the head of cabbage in the water with the fork and turn it all around to blanch the outer leaves. As the cabbage softens (a minute or two), lift the head from the water. Let the water run out of it. Use a paring knife to cut away the outer leaves over the colander, leaving them in the colander to drain.

• Place the cabbage back into the boiling water and repeat, cutting off all of the layers of leaves until you’ve reached the core of the cabbage where the leaves are too small and curly to use.

• There will be about 20 leaves, some will be bright green, others yellow, all are good to serve.

(Source: Original Recipe from The Atkinson Family Recipe Book)

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. All Concepts, Original Art, Text & Photographs in this posting (which are not credited) are © Copyright 2016 Jack A. Atkinson under all International intellectual property and copyright laws. All gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.