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: Contemporary China

Cur-ATE: Contemporary China

Tuesday 8/13 at 6:00pm

LACMA

Start the evening weaving art and culinary history in an after-hours private tour of the exhibition The Allure of Matter: Material Art from China with Maite. The exhibition brings together works from the past four decades with media ranging from the commonplace to the unconventional, the natural to the synthetic, the elemental to the composite: from plastic, water, and wood, to hair, tobacco, and Coca-Cola. Then move to Ray’s to enjoy dinner with a specially designed menu offering a contemporary take on Chinese and Asian fusion cuisine. ($100 members/$134 with wine-tasting; $110 non-members/$144 with wine-tasting)

1st Course
Clams, Crab, Shrimp, Poached Egg Yolk, Crispy Shallot, Ginger, Scallion
Wine Pairing: 2017 Vocal, Gruner Veltliner, Santa Cruz Mountains CA

2nd Course
Clams, Crab, Shrimp, Poached Egg Yolk, Crispy Shallot, Ginger, Scallion
Wine Pairing: 2017 Vocal, Gruner Veltliner, Santa Cruz Mountains CA

Entrée
Braised Koburto Pork, Baby Bok Choy, Shittake, Black Garlic, Pearl Onion
Wine Pairing: 2007 Loring Wine Company Keefer Ranch Vineyard, Pinot Noir, Russian River Valley

Dessert
Sweet Rice Ice Cream, Almond, Crumbled Crust
Wine Pairing: La Marca Prosecco, Veneto, Italy

register here

image: Ai Weiwei, Untitled, Divine Proportion (detail), 2006

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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