10 Days of Art & Recipes - Day 2

12/5/2017

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

Order 2018 Cooking with Friends calendar here

Chipotle Chicken Tortilla Soup

INGREDIENTS

2 ounces olive oil
1/2 pound yellow onion, 1/8" julienne
2 medium green bell peppers, 1/4" julienne
2 tablespoons garlic, minced
2 12 ounce cans diced tomatoes
1/2 small can chipotle peppers, chopped
1 gallon chicken stock (water & chicken base)
2 cups frozen corn
3 tablespoons ground cumin
1 teaspoon ground black pepper
1 tablespoon kosher salt
2 bay leaves
1 dozen corn tortillas, cut into 1/4 x 2" strips
1/2 cup cilantro, chopped
6 chicken breasts, broiled, then 1/4" dice

DIRECTIONS
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.