As a Midwest girl I was very excited when Chicago blogger Dana from Real Food Rehab sent me an email regarding a collaboration. She very kindly interviewed me for her site and we quickly began to assemble ideas. The Art Institute of Chicago has always been very near and dear to my heart (it houses the painting that began my still life education) and I was delighted when Dana suggested we pick a painting to highlight an upcoming exhibition at the museum. Dana is a regular contributor to the Huffington Post and combines a unique viewpoint to the vast food blogsphere. A few of my favorite posts are her pickled asparagus and the review of The Flavor Bible, one of my oft-used cooking resources. Thanks for collaborating with me Dana!
Visit Dana’s blog Real Food Rehab for a rustic apple tart recipe.
This Henri Matisse painting is from the current exhibition, Matisse: Radical Invention, 1913-1917, at The Art Institute of Chicago. On view from the 20th of March until the 20th of June, the collection of paintings explores the body of work produced upon his return to Paris from Morocco. The art of this period is thought of as a turning point, the figures and forms became more abstracted and devoid of detail. The painting A Vase with Oranges (1916) that was featured on this site in June 2009 was painted in the same year as Apples (1916). There are many similarities between the two canvases including composition and subject. The round fruits sit on/in a round form with a linear support cutting the canvas in half. The brushstrokes in Apples swirl upon the tabletop mimicking the shape of the fruits with the characteristic black outlines of this period containing the blocks of colour.
Matisse: Radical Invention, 1913-1917 is on view at The Art Institute of Chicago until the 20th of June. Entry is free with the purchase of museum admission.
Apple & Shallot Croquettes
adapted from Gourmet
1 cup leftover mashed potatoes
1 shallot, chopped
1/4 cup dried apple, chopped
1/2 cup Béchamel sauce (recipe below)
1 tsp ground cumin
1 TB lemon juice
2 eggs, beaten
2 cups breadcrumbs
1 TB dried parsley
vegetable oil for deep frying
Mix the mashed potatoes, shallot, dried apple, ground cumin, lemon juice, béchamel sauce, and salt and pepper in a large bowl. Cover and chill the mixture for 30 minutes.
After chilling, form the mixture into small 1-inch balls. Dip in the raw beaten egg and then roll in the breadcrumbs. Place on a tray covered with wax paper and chill for an additional 30 minutes. In a saucepan heat the oil over medium-high heat until the surface shimmers. Gently drop 4-6 croquettes into the oil at a time. Deep-fry for 1-2 minutes turning until golden. Use a slotted spoon to remove from oil and drain on a paper towel. Serve warm with a squeeze of fresh lemon.
Béchamel Sauce
adapted from Mastering the Art of French Cooking by Julia Child
1/2 TB butter
2 1/2 tsp flour
1/2 cup milk
salt & pepper
Melt the butter in a small saucepan over low heat. Once melted, using a wooden spoon, blend the flour into the butter stirring constantly for about 2 minutes. Keep from colouring to make a white roux.
Meanwhile, warm the milk and once the roux is ready, add it to the saucepan. Turn up the heat to medium and begin whisking vigorously until all of the lumps are removed and the sauce thickens. Let boil for 1 minute while stirring and remove from heat. Season with the salt and pepper to taste.
15 comments
Rosa says:
Mar 23, 2010
Your croquettes are magnificent! That sweet and savory combination is perfect!
Cheers,
Rosa
deana says:
Mar 23, 2010
I am so fond of croquettes… and the recipe you shared is full of apples… like a beignet only creamier… sounds delicious! BTW I have done my Renoir Stawberries and will post just under the wire!
Jaime @ La vie...J'aime says:
Mar 23, 2010
Those look yummy- I don’t think I’ve ever had a croquette.
Joanne says:
Mar 23, 2010
There’s something about fried potato and apple in croquette form that is so appealing. Little bites of heaven. Especially with that bechamel. Matisse would have been proud.
I emailed you my strawberry recipe this morning! Hope you like it.
Susan says:
Mar 23, 2010
I found you via Joanne at Eats Well with Others and my husband and I are so excited about driving to Chicago from Milwaukee to see the Matisse exhibit soon. You have a lovely and creative blog!
Julie says:
Mar 24, 2010
I love Matisse, and I love your blog! The Eiffel Tower statuette is a clever nod to France.
Trudy (veggie num num) says:
Mar 24, 2010
Beautiful dish… potato and apple fried in little delicate bites of yum.. mmm
Belle@OohLook says:
Mar 24, 2010
Fabulous recipe – potato and apple get on so well together!
Tweets that mention Matisse’s Apple & Shallot Croquettes »Feasting on Art -- Topsy.com says:
Mar 24, 2010
[…] This post was mentioned on Twitter by ArtInstituteChicago, Tres Jolie Studios, Everhart Museum, sara lo ellitsgaard, Martha Lattie and others. Martha Lattie said: RT@artinstitutechi:RT@tresjoliestudio Recipe for Croquettes inspired by Matisse painting from @artinstitutechi exhibit http://bit.ly/bAu6xL […]
shaz says:
Mar 24, 2010
Sounds like deep fried balls of goodness, they look fabulous :)
uberVU - social comments says:
Mar 25, 2010
Social comments and analytics for this post…
This post was mentioned on Twitter by artinstitutechi: RT @tresjoliestudio Recipe for Croquettes inspired by a Matisse painting from the @artinstitutechi exhibit http://bit.ly/bAu6xL…
joanne says:
Mar 25, 2010
these sound awesomely delish!!! will have to try them soon!
Sophie says:
Mar 26, 2010
Waw,..what amazing & apart flavoured croquettes!!
MMMMMMM,…all the way!
Kitchen Butterfly says:
Mar 26, 2010
Love these croquette……………
Amelia from Z Tasty Life says:
Nov 6, 2010
I JUST discovered your blog, and am in LOVE with it . I too love art and food and photography. It is wonderful that you are combining all three in one place. It is a pleasure to read and look at. Inpiring!!! I am following.