ART
UNFINISHED WORK!
Unfinished art allows
us to see the working
process and techniques
of great artists of
our past!
How did Picasso or Degas or other great artists start their paintings? Did they block in the color, start with a graphite drawing on the canvas or just rough in the preliminary drawing with their brush and keep correcting as they worked? Unfinished art give us insights into these questions.
Last year the Metropolitan Museum of Art had an exhibition at the new Met Breuer on Madison Ave, in NYC titled "UNFINISHED Thoughts Left Visible." Let's look over the shoulder of these great artists and see how they made some of the paintings in that exhibition!
(Source: All Photos by ARTSnFOOD staff, taken with permission of the museum. Wall plaque text is copyright, Metropolitan Museum of Art.)
FOOD
Eggs w/Almond Chicken Hash
Ingredients:
1 cup sliced mushrooms
1/2 cup sliced almonds
2 tablespoons butter
2 cups diced, cooked chicken
2 1/2 cups Cream Sauce (recipe below)
Salt, freshly ground pepper to taste
8 eggs
Paprika, to taste
Instructions:
Sauté the mushrooms and almonds in the butter. Add the chicken and cream sauce. Add salt and pepper to taste and turn into a shallow baking dish. Chill until needed or bake at 350 degrees until heated through (about 30 minutes). The eggs may be baked in "wells" on the hash or done in a pan and placed alongside the hash on the serving plate. Sprinkle with paprika as desired.
Serves 4.
Cream Sauce Recipe:
Ingredients:
6 tablespoons butter
6 tablespoons flour
2 cups light cream
1/2 cup chicken broth
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
Instructions:
Melt the butter and stir in the flour. Gradually add the milk and chicken stock, stirring and heating until thick.
(Source: The Great Country Inns of America Cookbook.)
Until later,
Eggs w/Almond Chicken Hash
Ingredients:
1 cup sliced mushrooms
1/2 cup sliced almonds
2 tablespoons butter
2 cups diced, cooked chicken
2 1/2 cups Cream Sauce (recipe below)
Salt, freshly ground pepper to taste
8 eggs
Paprika, to taste
Instructions:
Sauté the mushrooms and almonds in the butter. Add the chicken and cream sauce. Add salt and pepper to taste and turn into a shallow baking dish. Chill until needed or bake at 350 degrees until heated through (about 30 minutes). The eggs may be baked in "wells" on the hash or done in a pan and placed alongside the hash on the serving plate. Sprinkle with paprika as desired.
Serves 4.
Cream Sauce Recipe:
Ingredients:
6 tablespoons butter
6 tablespoons flour
2 cups light cream
1/2 cup chicken broth
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
Instructions:
Melt the butter and stir in the flour. Gradually add the milk and chicken stock, stirring and heating until thick.
(Source: The Great Country Inns of America Cookbook.)
Until later,
Jack
ARTS&FOOD 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 & photography, which are not otherwise credited, are copyright 2017 © Jack A. Atkinson, under all international, intellectual property and copyright laws. All gallery events', museum exhibitions', art fairs' or art festivals' photographs were taken with permission or provided by the event or gallery. All physical artworks are the intellectual property of the individual artists and © (copyright) individual artists, fabricators, respective owners or assignees.
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