I am pleased to introduce a new monthly feature to Feasting on Art – blogger recipe collaboration. It is a great way to highlight some of the writers and photographers that I follow and who influence my work. Each collaboration will focus on one painting and two recipes – one sweet and the other savory. This week you will have to visit Jamie’s post, Baked ‘Fried’ Apple Pie, for the sweet half of this autumnal German menu. Although German cuisine is often thought of as heavy and stodgy, the sauerkraut (German for ‘sour cabbage’) balances the schnitzel, lightened through the inclusion of fresh apple in the breading. Side-note: due to a dust storm (see photo) all of the photographs were shot by candlelight.
Paul Klee was a Swiss painter (born in Germany) who was linked with Expressionism, Cubism, Futurism, Surrealism, and Abstraction. His work rarely falls into one movement’s classification but always demonstrates his natural ability as a draftsman. Still Life with Four Apples (1909) is a monochromatic painting with a focus on the repetitive geometric form of the circle. The perspective of the painting places the viewer directly above the bowl reinforcing the shape and drawing attention to the lack of a specific light source. The tonal variations on the apples are subtle but not consistent and there is a patch of shading in the centre of the bowl that mimics the colouration of the apples. Although colour theory was always at the forefront of Klee’s artistic aesthetic – in 1909, the year Still Life with Four Apples was completed, Klee was struggling to balance his domestic life with new artistic endeavours. This personal grapple with balancing life and art is a possible explanation for the household subject matter and disconnected colouration within the composition.
If you are not familiar with the photoblog From Me To You then I highly suggest paying a visit as soon as possible. In addition to the beautiful photographs of her travels and styled shoots for Working Class Magazine, she includes a regular feature called Dinner & a Movie. Jamie’s portrait series All the President’s Girls demonstrates her mastery of the medium by transforming beautiful paintings into photographs with soft painterly qualities. Jamie’s blog is a continual source of inspiration and I am so pleased she agreed to be my inaugural collaborator! Thanks so much Jamie!
Apple & Red Onion Sauerkraut
adapted from Gourmet
1 1/2 heads green cabbage
3 tsp salt
3 TB olive oil
2 red onions, thinly sliced
1 green apple, finely sliced
1 head red cabbage
3 whole cloves
3 TB dark brown sugar
1/2 cup dry red wine
1/4 cup red wine vinegar
1 bay leaf
Finely slice the heads of green cabbage – 1/2 head at a time. Once each half head is sliced, add to a large crock pot and cover with 1 tsp of salt. Mix well and place a plate over the cabbage to compact it into the bottom of the pot. Continue with all of the cabbage ensuring the salt is evenly distributed and fully compacted. Fill a ziplock bag with water and place on top of the plate to weigh down the cabbage. Cover the pot with plastic cling-wrap and then with a towel. Allow to ferment for 10-14 days. You may need to top up the brine if the salt has not extracted enough liquid to cover all of the cabbage. Mix one mug of water with 1/4 tsp of salt and add to the cabbage. Rinse thoroughly before consuming. *There may be a bit of mold on the top layer of cabbage – simply discard.
Heat the oil in a large skillet over medium high heat and sauté the onion with the cloves until browned, about 10 minutes. Add the remaining ingredients and simmer until tender. Discard bay leaf and serve room temperature. The sauerkraut will keep chilled for two days.
Wiener Schnitzel
adapted from Delicious Magazine
2 cups breadcrumbs (can be fresh or dried – or a mixture of both)
1/2 cup grated Parmesan cheese
1 green apple, minced
1/4 cup finely chopped parsley
2 eggs beaten
1/4 cup milk
4 chicken breasts
1 cup flour
1 cup olive oil
lemon wedges, to serve
Combine the breadcrumbs, minced apple, Parmesan, and parsley on a large plate. Place the eggs and milk in a bowl and beat lightly. In another bowl, add the flour and season with salt and pepper.
Place the chicken on a cutting board. Slice evenly through the chicken creating two thin escalopes of chicken. Using a meat mallet (or in my case a metal measuring cup) flatten each escalope to a thickness of 1/4 of an inch.
Dip the chicken first in the flour, then the beaten egg and finally the breadcrumbs pressing the mixture so it adheres to the chicken. Heat the oil in a non-stick frypan and fry the chicken over medium heat for one to two minutes until golden. Turn and cook the other side for another minute.
Drain on a paper towel and keep warm. Repeat with the remaining three pieces of chicken. Serve with a wedge of lemon and sauerkraut.
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Be sure to visit Jamie’s blog From Me To You for the sweet recipe, Baked ‘Fried’ Apple Pie, to complete the German meal inspired by Klee’s Still Life with Four Apples.
18 comments
Lorraine @ Not Quite Nigella says:
Sep 24, 2009
I#39;m so intrigued by this sauerkraut as sometimes I find it too vinegary but this sounds like it wouldhave the right amount of sweetness to it! :)
Lauren says:
Sep 24, 2009
Love the painting photo – so pretty =D. The sauerkraut sounds lovely too!
From Me To You says:
Sep 24, 2009
What a wonderful project this was! I can#39;t wait to make your Wiener Schnitzel for Dinner amp; A Movie! I love the way you in which you talk about the art/artist so that we can take something away from the painting beyond visual appeal- fascinating. br /I am flattered, excited, inspired, and hungry from our collaboration! Thank you for letting me be apart of your world and conversation.br /~Jamie
Hungry Dog says:
Sep 24, 2009
What a nice idea for collaboration–cross-continental, no less. I like Paul Klee but never knew much about him. I always learn something here! I love the way the candles look in your photos, so soft ans inviting.
Siri says:
Sep 24, 2009
Hurrah! The collaborations have begun!br /br /I don#39;t care if German food is stodgy (which it totally is). Nothing tastes better in the fall than a really good sausage, some kraut, and whole-grain mustard. A mug or two of beer WOULD be nice too. br /br /Also- I#39;m liking the candle light photography. Dust storms sound really intriguing, but a complete impossibility here, perhaps the rainiest place in all of Europe. br /br /Looking forward to the next collaboration! -Siri
Heavenly Housewife says:
Sep 24, 2009
What a yummy looking meal. I like how u used apple in this.
Rosa's Yummy Yums says:
Sep 24, 2009
That sauerkraut must taste wonderful! Lovely pictures, as always!br /br /cheers,br /br /Rosa
Anh says:
Sep 24, 2009
I love this new feature! Bring on the good work, Megan!
Belle@Ooh, Look says:
Sep 24, 2009
What a great idea, Megan. Can#39;t wait to see some of your future collaborations. I love the candlelit photos, too – sehr romantisch!
MeetaK says:
Sep 25, 2009
being married to a german and having a son who is half german a meal like this is often part of our meal plan. the new feature sounds fantastic and I am looking forward to seeing all the creations!
shaz says:
Sep 25, 2009
Love the idea of your new feature and will definitely visit Jamie#39;s blog. Those candle photos have such a dreamy feel – just beautiful! This whole post has made my tastebuds go zing.
dessert girl says:
Sep 25, 2009
I love the pics by candlelight and Jamie#39;s photos are gorgeous!
Julie says:
Sep 25, 2009
Megan, I love the shimmering softness of the candlelight. Your blog is always so innovative!
Hannah says:
Sep 27, 2009
Your photos are so beautiful- Those candles really do set a romantic tone, and add such lovely bokeh!
zested says:
Sep 30, 2009
The candles actually work nicely. Thanks for the tip on From Me to You – interesting stuff.
Anita says:
Oct 1, 2009
I love the third set of photos. You can#39;t go wrong with schnitzel either… yum!
lisamichele says:
Oct 1, 2009
Megan, not only does the shnitzel and apple and onion sauerkraut look absolutely delicious, but the photos, especially the last one with the candles in the background, are stunning! Also, what a great idea to collaborate with other food bloggers every so often for your recipes and paintings. :)
Anja says:
Aug 20, 2010
looks delicious,thank you for the recipe,will try it soon :) ( original Wiener Schnitzel are cooked/fried with pork, not chicken)