Tag Archives: lacma

Simple Carrot Soup

carrot soup

Simple Carrot Soup

Native to Iran and Afghanistan, carrots have been cultivated since antiquity. Throughout the Middle Ages, carrots were produced in a variety of colors, including purple, black, white, green, yellow and red. The first recorded cultivation of an orange carrot did not occur until the 16th century in the Netherlands – the orange color was made popular as an emblem of the House of Orange and the struggle for Dutch independence.

After looking at art from the Dutch Golden Age at LACMA with a group of kids over the weekend, we prepared this simple carrot soup along with Gouda grilled cheese and lemon cake with macerated strawberries. I wish I had leftovers.

8 large carrots, peeled and sliced
1 tablespoon butter
1 shallot, peeled and diced
3 cloves garlic, minced
2 cups chicken broth
zest of one lemon
1 ½ cup milk
juice of half a lemon, optional
¼ teaspoon nutmeg
salt and pepper to taste
fresh herbs for garnish (thyme, basil, tarragon or chives)

Peel and slice the carrots. Set aside. Dice the shallot, chop the garlic and place in a separate bowl.

Heat the butter in a large pot set over medium-low heat. When the butter melts add the shallot and garlic and stir until the shallot softens. Add the carrot and lemon zest and stir for about one minute. Add the chicken broth, bring to a simmer and cook for 20 minutes or until the carrots are tender. Remove from heat.

Blend the carrots until smooth using an immersion blender or regular blender. Add the milk and, if you’d like, the juice of half a lemon. Stir to combine. Add nutmeg, salt, and pepper to taste.

Reheat soup, add more chicken broth if it is too thick. Serve garnished with fresh herbs.

Serves 6

Cur-ATE: Sri Lanka – Culinary Crossroads

Cur-ATE: Sri Lanka – Culinary Crossroads

Tuesday 4/23 at 6:00pm

LACMA

Enjoy a special evening dedicated to the love of food and art while exploring the museum after hours.

Sri Lanka is a cultural crossroads, rich in history that reflects many outsiders who visited there, settled there, or invaded. As a result, its cuisine is an eclectic mix of cultures: Indian, Moorish, Portuguese, Dutch, and more. Begin this evening with a private tour of the special exhibition, The Jeweled Isle: Art from Sri Lanka, led by Maite Gomez-Rejon of ArtBites. Then enjoy a specially prepared dinner planned by Chef Fernando Darin of Ray’s and Stark Bar.

The first accounts of this beautiful island date to Ancient Greek and Roman times. See why Sri Lanka’s lush tropical beauty, precious gems, and rich culture attract millions of visitors to this complex, diverse, and multicultural South Asian hub.

($100 members/$134 with wine-tasting; $110 non-members/$144 with wine-tasting)

register here

image: Buddha Shakyamuni, Kandy period, 18th century, Los Angeles County Museum of Art, purchased with funds provided by Murray and Virginia Ward, photo © Museum Associates/LACMA

Pigment and Spice – just for kids!

india

Pigment and Spice – just for kids!

Saturday 8/15 from 10:30am to 1:30pm; repeats Sunday 8/16 from 10:30am to 1:30pm

LACMA and ArtBites Pop-up

Participate in a conversation of Indian art and food history while exploring LACMA’s collection of Indian art before heading to the ArtBites Pop-up Kitchen (a 3-minute drive from the museum) to prepare and enjoy a delicious and exotic meal.

Menu may include:
Vegetable Samosas
Chicken Tikka Masala
Basmati Rice
Mango Lassi

Ages 7 to 12. Class is limited to 6 children and one accompanying adult per child. No drop off.

($80 includes museum admission for the child and accompanying adult, tour, ingredients and recipes. Museum parking is not included.)

Please note that though this class meets at LACMA it is not LACMA organized.

register here

Cooking Art History: Tequila, Mezcal and Pulque

mayahuel

Cooking Art History: Tequila, Mezcal and Pulque

This blog was featured in The Huffington Post on October 13, 2016.

Growing up on the Texas/Mexico border my friends and would regularly go “across” during our high school lunch break for a leisurely lunch of Doritos con chile and a frozen margarita. Not exactly healthy – not to mention age appropriate – and little did I know that I was about to embark on a life long fascination with tequila and on a trip to Oaxaca in the early 2000s, would discover mezcal.
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