Lost Art

   I'm in the middle of reading a fantastic book on the Gardner Art Heist called, The Gardner Heist, big surprise.

Boser, the author, makes the argument that once art is lost; the original not seen, it can never be regained or appreciated in the same way. No amount of imagining, memory, or reproduction can redeem the loss.

It made me think about the art of food preparation, the sole intention of which is to be consumed.  Is the art of the meal irredeemably lost after the consumption? Will no amount of reproduction or memory honor it enough? 

The argument is largely one of how you define value, experience, or tangible reality. 

After an artist dies he leaves behind his work.  Is it only as immortal as the quality of it's custodianship?  What is the mystery of art, such that the aura of it is exuded from the canvas?  What of the chefs?  What is left of the chef?  What is the legacy?  There are schools, cookbooks, etc., but is the art of the master lost forever, never to be shone on again? 

I will never be able to taste something prepared by Careme, or Escoffier, but I can see the works of Rembrandt and Monet 'in the flesh.'  Yet, I cannot experience art as I do cuisine.  I cannot internalize them, make them my own, in that same way.

Slapdash Meatloaf

Various Gems from Achee Margie's Notes

Raisin Bar

1 cup butter
2 cups flour
2 cups ceralac
4 eggs, whole
1 cup raisins

1. Cream butter
2. Add sugar gradually
3. Add eggs then flour
4. Gradually mix cerelac and raisins
Note:  If hard add 1 tsp baking powder (it will soften)

Boiled Icing

4 egg whites - beaten
2 cups sugar
1/2 cup water

Mix and boil

Tapioca Fruit Cream

2 egg yolks, slightly beaten
2 cups milk
1/2 cup sugar
2 Tbsp. quick cooking tapioca
1/2 tsp. vanilla extract
2 egg whites
4 Tbsp sugar
Drained canned fruits

1. Mix the first 4 ingredients (egg yolks, milk, 1/2 cup sugar, & tapioca)
2.  Cook over low heat stirring constantly until mixture boils.
3. Remove from heat.
4. Add vanilla
5. Make a meringue by beating the egg whites and 4 Tbsp of sugar.
6. Fold the meringue into the cooked mixture.
7. Spoon into sorbet glasses with fruits and chill.

Petit Fortune

1 1/2 cups chopped cashews, into rough crumbs
3/4 cup sugar
2 Tbsp milk
2 egg whites
2 Tbsp flour
2 egg yolks
1/3 cup Anchor butter

1. Cream the butter by hand and add 1/2 cup sugar.
2. Add in 2 yolks and flour alternating with milk. 
3. Add the chopped cashews. Set aside.
4. Beat the 2 egg whites until stiff peaks form.  Add 1/4 cup sugar.
5. Fold the egg white meringue into the batter.
6. Spoon into wax paper cups.  Bake at 350 for 20 minutes.

I know you're thinking about it...

Making Hashbrowns

I would too.

The Secret Life of Spices