A Painter's Kitchen

O'Keeffe's Kitchen Sink, Ghost Ranch, 1975  by Dan Budnik

Just when you though you had seen "everything but the kitchen sink" when it comes to Georgia O'Keeffe -- we give you Georgia O'Keeffe's kitchen sink.

When she was 24, Margaret Wood met the 90-year-old Georgia O'Keeffe.  She was hied to be Miss O'Keeffe's companion, staying with her at night and preparing her evening meal and her breakfast.  Alas, Margaret Wood was not much of a cook at the time, so Miss O'Keeffe taught her.  Years latter Wood compiled recipes that she cooked into A Painter's Kitchen: Recipes from the Kitchen of Georgia O'Keeffe.

As one might expect from an elderly woman living in the middle of nowhere, the recipes are simple, filled with natural ingredients.  An avid gardener, O'Keeffe was an early adopter of the writings of Adelle Davis who's book Let's Eat Right to Keep Fit was a huge bestseller.  With all of her care for nutrition, making her own yogurt, milling her own flour, and growing her own vegetables, she never shied away from good steak.

 

Each recipe in the book has a headnote memory of O'Keeffe; food they ate, books they read, stories of travel and friends.  O'Keeffe had an old Chambers Stove from the 1940's.

Photo from the Georgia O'Keeffe Museum

Like so many houses, the kitchen was the focal point of the house, with three different rooms radiating off the kitchen.

Photo from the Georgia O'Keeffe Museum

During the waning light of fall, O'Keeffe spent a lot of time pouring over recipes, she seemed to be a big fan of Prevention magazine.

Photo from the Georgia O'Keeffe Museum

She was always reading about vitamins, minerals and natural foods.  She had a real love of nuts and grains.  This recipe featured several different kinds of nuts wrapped into a single muffin.

Atomic Muffins

1/4 cup coarsely chopped almonds

1/4 cup coarsely chopped cashews

1/4 cup coarsely chopped pecans

1/4 cup sunflower seeds

1 cup unbleached flour

1/4 cup soy flour

3/4 cup whole-wheat flour

2 tablespoons brewer's yeast (optional)

1 tablespoon baking powder

1/4 teaspoon salt

1 egg

1/4 cup safflower oil

2--3 tablespoons honey

1 cup whole milk

Preheat oven to 400 degrees. Chop the almonds, cashews, pecans, and sunflower seeds (or other nuts of choice). Combine the flours, brewer's yeast (if desired), baking powder and salt in a large mixing bowl.  In a smaller bowl, beat egg then and add the oil, honey and milk. Add the liquids and nuts to the dry ingredients and mix just until blended. Grease a muffin tin and fill to 2/3 full.  Bake for 15 minutes, or until nicely browned. Serve with butter/oil and fruit preserves. Makes 1 dozen muffins.

Generally, we are not big fans of "nuts in our food" but we might just make an exception in honor of Georgia O'Keeffe.

If you are a fan of O'Keeffe, this cookbook is a perfect addition to your collection.

In The Pink

Santa Fe in the 1940’s was one of those magical bohemian confluences of artist and writers. Roaming through the dusty streets one might see Freda Lawrence, Mabel Dodge Luhan, or Dorothy Brett. Some of the artists were flush, but many struggled to make ends meet and Santa Fe held little industry.

Luhan, Lawrence and Brett, New Mexico in the 1940's

One such artist, Rosalea Murphy, found a small pink adobe building and began serving food to support her art. Soon, The Pink Adobe became a gathering place for artists and diners alike. Georgia O’Keeffe was a frequent visitor and Harry Partch washed dishes in exchange for room and board.

Fifty years later, The Pink Adobe was still thriving with Rosalea Murphy still at the helm.

Rosalea Murphy who died in 2000 at age 88

In the Pink was written as a celebration of that 50th anniversary. The recipes are divided into menus for outing like picnics and barbeque's. The recipes are reflective of Southwestern cuisine and a retro 1950’s aesthetic. There are lots of peppers and avocados and beans and there are the retro entries like Smoked Salmon Wheels and Three Bean Salad. The book is illustrated with color reproductions of Murphy’s vibrant paintings, many, food inspired.

In the Elton John song, Levon, there is the following line:

“Levon wears his war wounds like a crown,
Calls his child Jesus, cause he like the name”

Occasionally, I find recipes I try, as with Levon, “cause I like the name.” How can one resist a potato salad that would make a poet happy.

To Please A Poet Potato Salad

1 to 1 1/2 pounds unpeeled new potatoes (6 to 8 potatoes)
1 small green onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Anchovy and Mustard Dressing

Boil potatoes in water to cover until easily pierced by a fork (15 to 20 minutes). While potatoes are cooking, prepare the dressing.

When the potatoes are cool enough to handle, peel and slice thin. Toss with the green onions, salt, and pepper. With a rubber spatula, gently combine the dressing with the potatoes until nicely coated.

Anchovy and Mustard Dressing

1/3 cup olive oil
3 tablespoons mild cider vinegar
2 teaspoon prepared mustard
1 teaspoon anchovy paste

Place all ingredients in a food processor and, with on-and-off movement, process until thoroughly blended.

Stir up a big bowl, grab your D. H. Lawrence and invite a poet to lunch.

Harry Partch And On The Seventh Day, Petals Fell In Petaluma.mp3