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I'm very excited to introduce my new online print shop - Claudia True's Art Prints. Now you're able to purchase museum quality prints of your favorite art at affordable prices. You also may choose the size and the medium that the art is printed on - canvas, paper or metal (a very contemporary look). Pretty exciting, huh!  The art is divided into categories. This popular little dachshund is the cover for the collection of Holiday Art. Chinese New Year is February 16 - 2018 is the Year of the Dog! With prints you can afford to change your art for the holidays! Of course this little fella could hang in your home all year long and make you happy. "Year of the Dog" - Holiday Art Why did I love this print store - and think you will, too?
Categories of art in Claudia True's art print store. As I write this, I have 7 categories of art available:
"Potter's Goat" - Critter Club  Tomorrow I'm adding a new category - Faces. One of my art goals in 2018 is to learn to paint whimsical portraits. If you follow me on Facebook or Instagram you've seen some of these characters that I'm creating almost daily. I'm adding a few for prints. If you see one you like that's not included, please contact me and I'll add it. It's SO fun and exciting to learn something new and to see how these faces will evolve! "Abigail the Librarian" - Faces I mentioned the fun Wall Preview feature of this online print shop. Here's the deal - in the ordering process, you select a print and can see how it looks at different sizes in different rooms. This really helps decide on a size - here's an example
Check out Claudia's online print storeIt's a major accomplishment for me to set up this print store. I think you'll enjoy browsing the art and maybe you'll see something perfect for your home or office.
Tomorrow I'm sending an email with a Valentine's Day promotion - a 20% discount good for 3 days starting tomorrow. Wouldn't your loved one be surprised with a gift of art! So head over to the the store and check it out - start your wish list. https://shopprints.claudiatrue.com/ Sharing with love and gratitude to my art collectors! Happy shopping - Claudia True p.s. my originals are on my website - www.claudiatrue.com Happy shopping there, too. Today is the final day of sharing 10 holiday recipes - one from each of 10 Cooking with Friends calendars. I've had fun doing this - hope you're enjoying the recipes and art! Cooking with Friends, 2018 I was thrilled when my friend Ellen Roland shared her recipe for Olive Cheese Balls. This is one of the first appetizers I learned to make - oh the memories! Ellen also included a Dirty Martini recipe with olive juice and olives for garnish. This painting for her recipes is super festive and we used it as our "theme art" for 2018 - because we're celebrating 10 years of the calendar! "We" includes everyone who's shared recipes over 10 years. And especially my dear friend and graphic design guru Holly Bikakis. She's pulled all these together to give a truly professional and classy calendar. Celebrate by Claudia True Painting (without "Celebrate!") available as a print Olive Cheese Balls by Ellen RolandINGREDIENTS
Blend cheese with butter, stir in flour, salt and paprika. Mix well. Wrap 1 teaspoon (use measuring teaspoon level) around each olive. Bake 15 minutes at 400 degrees. NOTE: Can freeze on cookie sheet and put in plastic bag before baking, if you want to make them ahead. No need to defrost before cooking. We used this "celebrate" theme for the cover of the 2018 calendar. Note the cute "Celebrating 10 years Anniversary" sticker that Holly created. Don't you think 10 years of anything is worth celebrating?
So here ya go my friends - 10 recipes to enjoy during the holidays, or any time. I hope you save these calendars. If you have all 10, you have a "cookbook" with 130 recipes - all illustrated in colorful, whimsical paintings to make you smile!
Happy Cooking and Happy Holidays! Claudia True Day 9 of recipes for the holidays - one from each of the 10 years of Cooking with Friends calendars. I hope you find something that looks delicious to make. Who knows - it might become a family favorite! Cooking with Friends, 2017 Does anyone have eggnog except at Christmas? It's pretty tasty and definitely a holiday drink. This version has quite a kick, too - sure to make you smile. Why the flamingo? When I "paint recipes" I also paint their stories and something about my friends who share them. Our Bakersfield, Ca fiends Kay and Brian Pitts were known for their flock of pink plastic flamingos in their beautiful front yard. So, I thought of a tropical Christmas scene featuring a pink flamingo! Brian shared a story of making eggnog for a group of AAUW members at a progressive holiday brunch. The group was greeted by a yard full of flamingos. Needless to say, they left laughing and happy after Brian's Noël Nog! Flamingo Christmas by Claudia True available in print of various sizes Brian's Noël Nog by Brian PittsINGREDIENTS
In heavy-bottomed saucepan, beat together the eggs and sugar. Sir in half-and-half. Cook over medium-low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and is at least 160 degrees. Remove from heat. Stir in cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and refrigerate until ready to serve. Just before serving, beat egg whites until stiff peaks form, then fold them into the eggnog. You may add a little sugar and dash of vanilla extract to the egg whites when beating. Serve cold and sprinkle with nutmeg Brian's Note Over the years I began to use Jack Daniels Tennessee whiskey as the bourbon in varying ratios to the brandy. The smoky flavor from Jack Daniels adds a flavor element that our friends seem to enjoy. Also, I have used half-and-half instead of heavy cream and it is still delicious! Here are the front and back covers of the 2017 Cooking with Friends calendar. Be sure to check the back cover to see my friends who shared their recipes. I hope you've kept all these calendars! They're my favorite cookbook, and the art's pretty cool too.
This is the 9th holiday recipe I've shared with you in this blog series. Hope you found something to cook and enjoy with your family and friends!
Happy Cooking and Happy Holidays! Claudia True Day 8 of sharing recipes that you'll love for the holidays - one from each of the 10 years of Cooking with Friends calendars. Please view my earlier blogs to see earlier art and recipes. Cooking with Friends, 2016 We have to have some sweets during the holidays! I'm not much of a baker, but I'm willing to spend the time to make these unusual and delicious cookies! My elementary school friend Becca Mitchell made these for a "girlfriend reunion" and I was hooked after the first bite, even though I don't often eat sweets. Becca got this recipe from another friend's Mom. Dawn Hees shared her Mom's recipe even though she doesn't make them - she had Becca do it! So I got Dawn to share this, and I credit both Dawn and Becca for introducing me to these yummy cookies. This weekend I'll make my own batch - one of the few things I'll bake for Christmas. I used a palette knife to paint these colorful oranges - hope you enjoy the art, too! Two Oranges by Claudia True Available in prints of various sizes Robbie's Orange Candy Cookies by Dawn HeesINGREDIENTS
Mix 1/2 cup flour with orange slices and chop into small pieces. The flour helps when chopping the sticky candy slices. Crush corn flakes slightly. Sift 1 1/2 cups flour with baking soda and salt. Blend butter and sugar, add eggs and beat until fluffy. Add sifted ingredients, mix well, add candy, coconut, cornflakes, nuts and mix. Roll into small balls, place on greased and floured cooking sheet - or parchment paper. Use a fork dipped in water to slightly flatten balls. Bake for 12 minutes at 325 degrees. Enjoy the front and back covers of the 2016 calendar - another year of colorful art and favorite recipes of my friends.
A huge part of holidays is the aroma of things baking. I know you'll love these little orange delights! Happy Cooking and Happy Holidays! Claudia True Day 7 of sharing recipes that you'll love for the holidays. One from each of the 10 years of Cooking with Friends calendars. Cooking with Friends, 2015 Yana Baranek's recipe for Creme Brulee French Toast is perfect for Christmas morning brunch or any other cold winter morning. Its elegant yet easy to prepare and can be assembled the day before it's served. This is a dish Yana made at Christmas when she owned a Bed & Breakfast in Nebraska. She wanted her guests to see, smell and taste the festive cheer during their stay. I can imagine waking up to the sweet smell of fresh toast, egg nog and spices - and the holiday spirit. This dish and holiday experience is something you can share with your guests, too - and have time to enjoy the day. Home for the Holidays by Claudia True Available in print Creme Brulee French Toast by Yana BaranekINGREDIENTS
In small saucepan, melt the butter. Add the brown sugar and corn syrup and stir until smooth. Pour mixture into a 9x13 inch baking dish. Arrange bread slices on top of the caramel mixture in the dish. In separate bowl, whisk the eggs, eggnog, vanilla and salt until combined. Pour the egg mixture slowly over the slices. Sprinkle the tops of the bread with nutmeg and cinnamon. Chill at least 8 hours before baking. It can be made up to 24 hours in advance. Preheat the oven to 350 degrees and bring the bread mixture to room temperature. Bake for 35 to 40 minutes, until bread is pushed up and the edges of the slices are golden. Serve by scooping a slice of bread with the caramel sauce underneath. Garnish with fresh berries or sliced fruit. Here's the colorful front and back covers for the 2015 calendar. Check out all the other recipes and my friends who shared them. So much great food!
Consider making French Toast Creme Brulee for an easy and delicious breakfast Christmas morning - it might become a new tradition.
Happy Cooking and Happy Holidays! Claudia True This blog is Day 6 of sharing art and recipes from my Cooking with Friends calendars. The recipes I've selected are those you might make during the holidays - one from each of the 10 years of calendars. Cooking with Friends, 2014 What's a holiday party without chips and salsa? Our family doesn't think that's possible. Michelle Hooper has this fabulous salsa recipe that she brings to most gatherings at our home and she usually brings extra so we'll have some to enjoy later. I LOVE her salsa! The extra touch of roasting veggies gives it a special depth of flavors. It's fun that MIchelle and our son-in-law Marc Hess have this little salsa competition going on. Marc's never shared his recipe with me which is okay because I prefer that he just make it! Both versions are truly extra special. The painting is inspired by Mexican celebrations in S California where Michelle grew up and in S Texas where I spent my first 14 years. Always time for a Fiesta! Cinco de Mayo by Claudia True available in print My Sister's Salsa by Michelle HooperINGREDIENTS
Roast whole tomatoes, tomatillos, jalapeños, serrano and garlic on stop top until black and tomatoes are soft and ready to fall apart (about 20 minutes on high turning.) Cut the tops off all peppers. Add tablespoon of salt and pepper. Let cool in fridge overnight. Put in Ninja blender, add onion, cilantro, lime juice and another tablespoon of salt and pepper to taste. Blend and enjoy! 2014 is the only year we had a theme - "Appetizers and Desserts." Most of these recipes were new to me and many are now in my "favorite" file!
Happy Cooking and Happy Holidays! Claudia True Welcome to the 5th installment of 10 days of art and recipes! Each day I'm sharing a recipe that I think you'll enjoy during the holiday season - one from each of the 10 Cooking with Friends calendars. Cooking with Friends, 2013 Five years of calendars! I was pretty proud of myself by now and was getting the hang of doing these colorful collections of my friends' recipes and the art they inspired. This recipe is something light and healthy that would be a good break from all the heavy holiday feeding frenzy. It's a little time consuming but oh so worth it. While doing this calendar project, I've expanded both my cooking and painting skills. I even got some stackable bamboo steamers to make this salmon dish. This was my first attempt at writing Chinese. I love the look, the "message" is simple ("salmon"). I took it to a server at our favorite Chinese restaurant to be sure I hadn't written anything obscene. I think the script added a nice design touch to the fish painting. If you don't read Chinese, you might even think it says something profound. Cute, huh. Cathy's Salmon by Claudia True available in print of various sizes Chinese Steamed Salmon by Cathy Bennett4 pieces of salmon filet (single serving sized pieces)
A: Slice the Serrano chile into very thin matchstick shreds, and combine in a microwave safe bowl with approximately 2 T of cilantro leaves, the sesame oil, soy sauce, sugar, 1 ½ T wine, and a couple of pinches of salt and pepper. Set aside. B: Cut 4 green onions into 2” thin matchstick shreds and slice 2” of ginger into very thin matchstick shreds. Combine in a small bowl, and set aside. C: Roughly chop the remaining cilantro (including stems), slice the remaining 2” of ginger into thin coins, and slice the remaining green onions lengthwise, then into 2” lengths. Cut a parchment paper circle to fit your Chinese bamboo steamer or stainless steel steamer basket. Spread “C” evenly over the parchment. Place the fish filets over the vegetables, and pour approximately 1 ½ T wine over the filets. Lightly season with salt and pepper. Put approx. 2” of water in your wok or other large pot. When it boils, place the steamer basket over the pot. Steam till just barely done—it cooks fast—approximately 10 minutes per 1” thickness. When done, remove the fish from the steamer, and arrange on a platter. DO NOT remove any of the steaming vegetables—discard them. Meanwhile, microwave “A” for about 30 seconds, until hot. Pour A over the hot fish. In a small skillet, or a wok, heat the peanut oil till nearly smoking and stir fry B for about 10 or 20 seconds, then pour it—sizzling!—over the hot fish. Serve immediately with steamed rice. Serves 4. . . . . . . . . . . . . . . No Chinese bamboo steamer? You can use a stainless steel veggie steamer, if you have one, and it is big enough to hold the fish. Otherwise, use a heatproof plate that will fit into your wok (or other large pan that has a domed lid) to create a makeshift steamer. Use an inverted, small, shallow bowl to support the plate over the simmering water, making sure the lid will still cover. You do not need to use parchment if you use a plate. Check out the front and back covers of the 2013 Cooking with Friends calendar. My calendar partner and graphic design partner Holly Bikakis has done the layouts for all 10 calendars. She makes us look "mahvelous!'
Happy Cooking and Happy Holidays!
Claudia True Please forward to someone who might enjoy a good recipe for steamed salmon Chinese style, or a high quality colorful print of a colorful Chinese salmon. Or a new Cooking with Friends calendar! Welcome to the 4th installment of 10 days of art and recipes! Each day I'm sharing a recipe that I think you'll enjoy during the holiday season - one from each of the 10 Cooking with Friends calendars. Cooking with Friends, 2012 My crazy friend Chuck Kiven shared his family recipe for Chicken Liver Paté in the 4th calendar. This recipe made me happy because my Dad loved patés and would occasionally make this at Christmas. Maybe it's one of those "mid-century" dishes. One reason I selected this is to show how my art has been influenced by painting recipes. Chuck's from Rhode Island and when researching how to paint chicken liver paté, I discovered that the state bird of Rhode Island is the Rhode Island Red Chicken. Ta da! That's what I decided to paint! I'd never painted a fancy chicken like this so it was a challenge - it's become one of my most popular prints. He's pretty elegant, don't you think? Rhode Island Chicken- Claudia True acrylic on canvas (original) - available in print Chicken Liver Paté by Chuck Kiven INGREDIENTS
Defrost chicken livers if necessary. In large skillet, melt the butter over medium heat. Add chicken livers and onions. Sauté until the livers are cooked all the way through and can be broken up with a wooden spoon and the onions are transparent. Add more butter if you want while cooking. Add wine towards the end of cooking. Remove from heat and transfer to a food processor Combine cooked livers, onions, hard boiled egg, thyme in a food processor - chop using the pulse setting until you have a coarse texture. Add maybe a tablespoon or more of mayonnaise and mustard, pulse the processor again to mix. Taste, add salt and pepper, more mustard or mayonnaise if you want. The more often you pulse the food processor, the more paste-like the paté will be. Remove paté from processor and chill in refrigerator. Serve wth crackers or small bread squares. Check out the front and back covers from 2012 Cooking with Friends calendar. Hope you saved your calendars for the recipes and art!
Happy Cooking and Happy Holidays!
Please forward to someone who might enjoy a good recipe for chicken liver paté, or a high quality colorful print of a Rhode Island Rooster. This print would make a unique holiday gift. Welcome to the 3rd installment of 10 days of art and recipes! Each day I'm sharing a recipe that I think you'll enjoy during the holiday season - one from each of the 10 calendars. Still need your new calendar? Click here to order Cooking with Friends 2018. Cooking with Friends, 2011 In 2011, the 3rd year of calendars, I made another change in how I gathered recipes. And it's all because I broke my ankle. Seriously! In June I had a clumsy fall in our living room and broke all 3 bones in my ankle - that slowed me down! I had lots of time to think about the calendar project and had this crazy idea: wouldn't it be fun if I featured my friends' special recipes. So I asked if they'd share, and was thrilled when they said yes! That's when we changed the name to "Cooking with Friends." The recipe I've included today is from Judy Witt Camp. Oh what memories I had when I got her recipe for Pralines, a Christmas tradition in the tiny South Texas town of Bishop where we grew up. She lived in Santa Fe in 2011, and this painting is influenced by the New Mexico missions and luminarias common in Texas and New Mexico "Christmas Mission" by Claudia True available in prints of various sizes Judy's Traditional Christmas PralinesINGREDIENTS
Mix together 2 cps sugar and remaining ingredients, cook over a medium fire. While this is cooking, add 1 cup sugar in a heavy skillet (cast iron works great). Cook until caramelized (liquid will be the color of a penny). Add this to the first mixture slowly, stirring constantly, cook until it reaches soft ball stage on candy thermometer. Remove from heat and beat until firm (watch for the shine to turn to satin). Using 2 teaspoons, drop candy onto wax paper. Store in air-tight container. Here are the front and back covers of our 3rd calendar - the first to feature recipes by my friends.
Happy Cooking and Happy Holidays!
Please forward to someone who might enjoy a good recipe for Pralines, or a painting of a Spanish mission with luminarias for Christmas. This is the 2nd post sharing art and recipes from 10 years of Claudia True's art and recipe calendars. Want to get the 10th calendar in the series? Click here to order Cooking with Friends 2018. The Art of Cooking, 2010 For the second calendar, I asked my "chef friends" to share their recipes. And they agreed! The pressure was on to do a painting that lived up to their delicious dishes. This painting was inspired by a recipe for Chipotle Chicken Tortilla Soup, shared by Rogelio Fernandes who was Corporate Executive Chef at Timbers Hospitality Group, based out of Triple George Grill in downtown Las Vegas, NV. The chicken definitely had to have some Vegas "sass!" I think she achieved that with her beautiful full plume, reminiscent of Vegas show girls! She's one of my best selling prints - everyone loves her sass! I love Ro's recipe - "Vegas Chic" - Claudia True available in print in various sizes Chipotle Chicken Tortilla SoupINGREDIENTS
Sauté onions and green bell peppers in olive oil for 4-5 minutes or until they are partially translucent. Add chopped garlic and sauté 1 minute. Place 1 can of diced tomatoes and 1/2 can of chipotle peppers (chop them first) into a blender cup. Blend in pulses to leave the tomatoes a bit chunky. Do not puree completely. Add all remaining ingredients, except for the chicken, to the onion/pepper mixture. Simmer for 15 minutes over medium heat. Once soup has simmered for 15 minutes, add the broiled and diced chicken breast. Serve immediately. Here are the front and back covers of the 2nd calendar. Check out the names of the recipes and the chefs who shared them. You proably know some and perhaps you've had these dishes prepared by them in their restaurants.
Happy Cooking and Happy Holidays!Please forward to someone who might enjoy a good recipe for Chipotle Chicken Tortilla Soup! What a wonderful dish for the holidays! |
Claudia TrueI'm an artist living in Kansas City with my hubby and cats. My passions: colorful paintings, yummy food, and sharing my love of art and cooking with others. Archives
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