Art of the Diet with Claude Monet -episode 174

Monet may not be my Fitness Coach but creating a side dish of multiple contrasting colors is spectacular

The Art of the Diet with Claude Monet. You can listen to the podcast below.

No, it's not his fitness routine or low- fat recipes. It's his love of food, how it looks, and how it is prepared.

What impressed me was the care and attention he gave to food and its preparation as well as presentation. Obviously, his famous gardens in Giverny reflect this spectacular sense of color.

He guided all the designs for contrasting colors, shapes and textures and complementary groupings of all his plants and flowers. I come away from my research with the sense that his recipes reflect the same aesthetic needs.

I am determined to prepare one new side dish a day for the month of February that appeals to me on an aesthetic as well as taste level.  And, I think some new place settings or serving dishes for these side dishes might be in order as well as repainting my dining room, kitchen, maybe buying a house in Giverny and planting a 2 and 1/2 acre vegetable garden…

Yes, I've gone a bit mad for the color of Monet’s food, house, and, of course, his gardens. 

Pat Coakley

Maybe you’ll be inspired to add a dash of color to your plate as well. It is these small tweaks that keep me on this maintenance road with a certain sense of joy that combats the boredom or structure that is inevitably needed to be successful.

If anyone knows sources for fun vegetable or side dish plates, email me. Honestly, this photo of a chilled Asparagus Salad with Olives, Capers and Orange on THAT plate just kills me. And, I don't like capers or olives but I'm going to try it.

Monet's Palate Cookbook-Aileen Bordman & Derek Kell

For those of you who are signed up for this podcast with email notification, I'm going to be sending you a newsletter that I am now doing weekly on my patcoakley.com website. That website is the hub of the wheel of my different creative ventures. Some of you have written inquiring about that part of my life as well as about weight maintenance issues. Some follow me on my art of the diet Instagram as well as @thephotogardener on Instagram.

At any rate, the weekly newsletter is called, “Notes from My Bunker” and I'll be sending out one of the newsletters to my email list for Art of the Diet and let you decide if you want to sign up to receive the weekly one. There will be a link at the bottom of the newsletter to subscribe or you can do so here.

PBS has a show called “The Art Assignment” and it took several artists and tried to reproduce the food they would eat. This particular episode on Monet was hilarious to me as the one doing the cooking on each of the recipes seemed unable to execute any of them! They still looked like they tasted good, though!

KEEN-wah/ Quinoa

redquino-coakley-blackb

Well, you simply haven't appreciated KEEN-wah/Quinoa until you've watched the Director, David Lynch, prepare it.  Mr. Lynch PS will never have a true weight problem because a portion of the video is devoted to washing the pan BEFORE he eats his quinoa dinner.

His movie “Blue Velvet”  with Isabella Rossellini I wouldn't watch again even if someone promised me world peace.

But, his quinoa recipe?  It's a keeper. I'm leaving out the liquid amino acids, however.  Oh, and yes, I'll leave out the story part while the quinoa is cooking and he's drinking red wine from a fine crystal glass in pitch blackness on his porch. I thought YOUTUBE had actually mislabeled the video.   But, no.   More than 3/4's through the PART 11, he's back in the kitchen with single source lighting which appears to come from his stove hood.

Here's the recipe just in case your Sunday has no time for weird videos.

Preparation:
* Fill medium saucepan with about an inch of fresh water.
* Set pan on stove, light a nice hot flame add several dashes of sea salt.
* Look at the quinoa. It’s like sand, this quinoa. It’s real real tight little grains, but it’s going to puff up.
* Unwrap bullion cube, bust it up with a small knife, and let it wait there. It’ll be happy waiting right there.
* When water comes to a boil, add quinoa and cover pan with lid. Reduce heat and simmer for 8 minutes.
* Meanwhile, retrieve broccoli from refrigerator and set aside, then fill a fine crystal wine glass—one given to you by Agnes and Maya from Lódz, Poland—with red wine, ‘cause this is what you do when you’re making quinoa. Go outside, sit, take a smoke and think about all the little quinoas bubbling away in the pan.
* Add broccoli, cover and let cook for an additional 7 minutes.
* Meanwhile, go back outside and tell the story about the train with the coal-burning engine that stopped in a barren, dust-filled landscape on a moonless Yugoslavian night in 1965. The story about the frog moths and the small copper coin that became one room-temperature bottle of violet sugar water, six ice-cold Coca-colas, and handfuls and handfuls of silver coins.
* Turn off heat, add bullion to quinoa and stir with the tip of the small knife you used to bust up the bullion.
* Scoop quinoa into bowl using a spoon. Drizzle with liquid amino acids and olive oil. Serve and enjoy.

I am cooking this red quinoa today!