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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 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! Wow - 10 years of art and food calendars - something to celebrate! Over the next few days I'll be sharing a recipe and it's art from each of the 10 calendars. The selection includes dishes I'd like to have during this holiday season. I think you'd enjoy them, too. Want to get the 10th calendar in the series? Click here to order Cooking with Friends 2018 So let's get started!  The Art of Cooking, 2009 The first 2 years of calendars were called "The Art of Cooking." I was new in Kansas City and didn't know anyone and I was bored - I needed a project. My passions are painting and cooking so I got this idea to get some good recipes and paint them, and put them together in a calendar format. Holly Bikakis is my friend and graphic design partner and I convinced her to join the fun. She and I gathered recipes this first year. This painting is for Pear Salad. It's an oil painting - my normal medium is acrylics. I thought a way to meet people, especially other artists, was to take painting classes. This pear painting was done while working with Carol McCall and her husband Bill, two great oil painters in this area. So many changes in my life - even my paint medium! (Well - that didn't last but it was a fun adventure.) Three Pears and a Pot - Claudia True oil on canvas - available in print Here's the recipe. Thought you might enjoy some "lighter food" to offset all the heavy duty holiday eating. PEAR SALAD |
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Happy Cooking and Happy Holidays!
A recipe and a story - from two South Texas gals!
Friday is Cinco de Mayo - so this South Texas gal just has to share some festive food and art!
"Mexican Chickens" painting by Claudia True
20 x 16" acrylic on canvas
Recipe by Susan Keehn
20 x 16" acrylic on canvas
Recipe by Susan Keehn
Please check out this colorful page from the Cooking with Friends calendar, 2011. These little Hispanic chickens are all dressed up for a fiesta!
A very dear friend - Susan Keehn - shared her rather sophisticated recipe for Mexican food. When I was growing up in South Texas, we never had Mexican crepes. For sure I had never made crepes. And I never would have thought of using crepes for "enchiladas" when you could use perfectly wonderful flour tortillas!
Susan, who's also from South Texas, has this sort of "larger than life" approach to the world. I learned soon in our friendship that she would broaden my thinking on many things. She's also a wonderful cook so I was super excited when she shared this dish. It definitely wasn't your typical Tex Mex!
Here's part of what Susan shared about her recipe: "My Alsatian grandmother and British grandfather ranched in Northern Mexico. The wonderful meals at their hacienda blended European and Mexican flavors . . . " See, not your norm for the Tex Mex that I knew.
Great story! But there's more - It was Susan who suggested that people should tell us why they chose their recipes to share. That idea has added such a lush layer to the collection of recipes and art! The stories have also inspired my illustrations of the recipes. For instance, I once I got a recipe for meatballs (which are amazing and I still make them) and I was at a total blank about how to paint meatballs. But when I read about how her family got together every Christmas to make the meatballs as they drank Bloody Mary's, I was saved! I knew I could paint a Bloody Mary. But - that's another story . . . .
A very dear friend - Susan Keehn - shared her rather sophisticated recipe for Mexican food. When I was growing up in South Texas, we never had Mexican crepes. For sure I had never made crepes. And I never would have thought of using crepes for "enchiladas" when you could use perfectly wonderful flour tortillas!
Susan, who's also from South Texas, has this sort of "larger than life" approach to the world. I learned soon in our friendship that she would broaden my thinking on many things. She's also a wonderful cook so I was super excited when she shared this dish. It definitely wasn't your typical Tex Mex!
Here's part of what Susan shared about her recipe: "My Alsatian grandmother and British grandfather ranched in Northern Mexico. The wonderful meals at their hacienda blended European and Mexican flavors . . . " See, not your norm for the Tex Mex that I knew.
Great story! But there's more - It was Susan who suggested that people should tell us why they chose their recipes to share. That idea has added such a lush layer to the collection of recipes and art! The stories have also inspired my illustrations of the recipes. For instance, I once I got a recipe for meatballs (which are amazing and I still make them) and I was at a total blank about how to paint meatballs. But when I read about how her family got together every Christmas to make the meatballs as they drank Bloody Mary's, I was saved! I knew I could paint a Bloody Mary. But - that's another story . . . .
Susan still lives in South Texas. This is a photo of our visit 2 years ago at her beautiful home in San Antonio. Of course she whipped up some delicious appetizers and a most amazing meal. And boy did we share some great stories!!
Here's Susan's recipe for Chicken Jalapeño Crepes. If you haven't tried making your own crepes, I recommend you give it a try! I was surprised that they were pretty easy and it's worth the effort for this flavorful and festive dish.
Happy Cinco de Mayo!!
Happy Cinco de Mayo!!
Chicken Jalapeño Crepes
CREPE BATTER:
FILLING:
Shred meat off whole rotisserie chicken. Add 1 pound grated Swiss cheese, 2 seeded and diced jalapeños (canned in escabeche, not raw), 1/4 cup heavy cream and 1 tablespoon jalapeño canning juice. Salt to taste.
Fill each crepe with 2 to 3 tablespoons filling. Roll up. Place seam side down in large Pyrex pan. (At this point crepes may be refrigerated or frozen.) To serve, warm to room temperature. Pour 1 - 1 1/2 cups cream over crepes and place in 350 degree oven until heated through for 25 to 35 minutes.
- 1 1/2 cups milk
- 3 eggs
- 1 cup all purpose flower
- 1/2 teaspoon salt
- 3 tablespoons melted butter
FILLING:
Shred meat off whole rotisserie chicken. Add 1 pound grated Swiss cheese, 2 seeded and diced jalapeños (canned in escabeche, not raw), 1/4 cup heavy cream and 1 tablespoon jalapeño canning juice. Salt to taste.
Fill each crepe with 2 to 3 tablespoons filling. Roll up. Place seam side down in large Pyrex pan. (At this point crepes may be refrigerated or frozen.) To serve, warm to room temperature. Pour 1 - 1 1/2 cups cream over crepes and place in 350 degree oven until heated through for 25 to 35 minutes.
Click here to get insights into stories in the 2017 Cooking with Friends calendar. Still want a calendar? You may purchase it here -
https://shop.claudiatrue.com/products/2017-cooking-with-friends-calendar
Remember - the art and recipes are timeless. And the stories are so fun!
Fiesta Chick - inspired by a recipe and ready for a new home!
Kansas City Artists Coalition - Art Auction
Saturday - Feb. 18 - is the annual art auction for Kansas City Artists Coalition, an organization of visual artists. My Fiesta Chick is there looking for a new home. She's hanging out with close to 200 other pieces of original art donated by artists from throughout the Kansas City area.
This auction is the place to be for artists and collectors! First - the artwork is amazing. Kansas City artists are extremely generous with their donations. Second - it's an exciting and fun event! $25 entrance gets you heavy, delicious appetizers - enough for a meal plus beer and wine. I promise you won't go home hungry! Sometimes the bidding wars get pretty crazy which can be quite an adventure.
This auction is the place to be for artists and collectors! First - the artwork is amazing. Kansas City artists are extremely generous with their donations. Second - it's an exciting and fun event! $25 entrance gets you heavy, delicious appetizers - enough for a meal plus beer and wine. I promise you won't go home hungry! Sometimes the bidding wars get pretty crazy which can be quite an adventure.
Tres Amigos
My husband Mike Driggs is donating a piece this year - "Tres Amigos!" These are created in clay and totally express his Arizona roots. This is a first for Mike to put his art out for the world to see. I'm so proud of him! Although I must admit I'm sad to see these little guys go away.
Back to that Chick!
Fiesta Chick was inspired by a recipe for Spicy Chicken Wings, using a glaze of pepper jam and other ingredients. My friend Debbie Farnam shared the recipe that features one of her special jams in her line of Debby's Pantry jellies and jams. Delicious!! But Miss Fiesta Chick still has her wings - and always will!! This recipe and painting are in my 2017 Cooking with Friends calendar - available by clicking here.
Hope you'll join us at the Kansas City Artists Coalition annual auction this Saturday! Maybe you'll take home Fiesta Chick, Tres Amigos or another art treasure.
Hope you'll join us at the Kansas City Artists Coalition annual auction this Saturday! Maybe you'll take home Fiesta Chick, Tres Amigos or another art treasure.
Tuna Cats - ©Claudia True
Still need an appetizer for Super Bowl?
I know it's a little late for planning your Super Bowl appetizers, but that's kind of how this dish was first created. I was in grad school and we had a "spontaneous party" - probably a Friday when we allowed ourselves to have some beer and hang out with friends and take a break from studying. I needed a dip and didn't have time to go to the store. So I put together this concoction with stuff that are staples in my kitchen - tuna fish, lemons, cream cheese and of course jalapeños! Everyone loved it - even my Pennsylvania friends who weren't so much into my Texas inspired hot, spicy dishes.
For a long time I made this dip. It's easy and so convenient - again I usually had all the ingredients, except maybe the cream cheese. And it was "budget friendly" which was a definite plus on a grad school budget. But then I forgot about it. A few years ago, one of my friends from Penn State called and asked for the recipe. Well that was a fun and special memory - both hearing from a good fiend and remembering this yummy dish. Isn't it interesting how we form bonds through food!
I shared this recipe in my 2014 Cooking with Friends calendar. Here it is for you - in case you need that last minute spicy dip for your Super Bowl party. When I shared it with my friend from Pennsylvania, I told her she could add some cayenne if it wasn't hot enough. She thought that was funny . . . . p.s. my cats love it when I make this dip!
For a long time I made this dip. It's easy and so convenient - again I usually had all the ingredients, except maybe the cream cheese. And it was "budget friendly" which was a definite plus on a grad school budget. But then I forgot about it. A few years ago, one of my friends from Penn State called and asked for the recipe. Well that was a fun and special memory - both hearing from a good fiend and remembering this yummy dish. Isn't it interesting how we form bonds through food!
I shared this recipe in my 2014 Cooking with Friends calendar. Here it is for you - in case you need that last minute spicy dip for your Super Bowl party. When I shared it with my friend from Pennsylvania, I told her she could add some cayenne if it wasn't hot enough. She thought that was funny . . . . p.s. my cats love it when I make this dip!
Spicy Tuna Dip
Ingredients
1 7 oz can tuna - drained
1 8 oz block cream cheese, softened
juice of 1/2 lemon or more (I like lots of lemon!)
1/2 tsp granulated garlic
dash Worcestershire sauce
1 or 2 pickled jalapeño peppers - minced
salt to taste
cayenne - if you want it extra hot
Directions
Mix everything together. Add a little "jalapeño juice" (liquid in the pickled jalapeños) if it's too dry. Serve in a bowl sprinkled with paprika (optional). Good with crackers - and especially good with Fritos, my favorite forbidden food! Simple and delish.
1 7 oz can tuna - drained
1 8 oz block cream cheese, softened
juice of 1/2 lemon or more (I like lots of lemon!)
1/2 tsp granulated garlic
dash Worcestershire sauce
1 or 2 pickled jalapeño peppers - minced
salt to taste
cayenne - if you want it extra hot
Directions
Mix everything together. Add a little "jalapeño juice" (liquid in the pickled jalapeños) if it's too dry. Serve in a bowl sprinkled with paprika (optional). Good with crackers - and especially good with Fritos, my favorite forbidden food! Simple and delish.
Claudia True
I'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.
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