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Wikipedia defines art as “the process or product of deliberately arranging elements in a way that appeals to the senses or emotions.” It then goes on to list “music, literature, film,  sculptures and paintings” as examples of art. The Wikipedia article briefly mentions that chefs are sometimes referred to as artists, but makes no other mention of food as a medium even though food is closely tied to all 5 senses and it affects our emotions.

We at ART 180 believe that cooking and baking are forms of artistic expression that can be very powerful. In 2007 ART 180 released its first cookbook called If You Were a Food What Would You Be?. Spearheaded by former ART 180 board member Kim Smith, this tome of tasty dishes and treats contains 134 recipes from friends, volunteers and board members, as well as favorite food stories from local celebrities.

Since the holiday is upon us, we decided to share a couple of these recipes with you. We spent a day in the kitchen trying all of the following recipes and we were delighted by all of them. We’ve included our notes and suggestions, including how easy it is to whip up, leftoverability (how well it keeps), and tips that we came up with along the way. Although there are recipes that include meat in the cookbook, one of our chefs is lacto-ovo vegetarian, so we opted for meat-free dishes.

Our medium

Sweet & Sour Eggplant with Crostini

This recipe was given by Jessica Ronky Haddad, who fell in love with the recipe after reading it in the Boston Globe Magazine. She says it is her “go-to recipe” and “guests always love it – even those who think they do not like eggplant.”

1 cup olive oil

2 medium eggplants, peeled and cut into 1/2 – inch cubes

2 cloves garlic, finely chopped

1/4 cup honey

3/4 cup cider vinegar

1/2 teaspoon crushed red pepper

1 teaspoon whole mustard seeds

8 leaves fresh basil, coarsely chopped

In large skillet over high heat, heat 1/2 cup olive oil until very hot. Add about 1/3 cup of eggplant – only enough to cover the bottom of the pan. Lower the heat to med-high and cook the eggplant, without stirring or shaking the pan, for about 5 mins until the bottoms of the cubes are deep golden brown.

Using a wide metal spatula, turn the cubes and continue cooking for 10 mins, turning every few minutes or until the eggplant is cooked through and golden all over. Transfer to a plate lined with paper towels. Cook the remaining eggplant in the same way, adding 1/4 cup oil for every batch. Pour off and discard all by 1 tablespoon of the oil remaining in the pan.

Return the skillet to medium heat. Add the garlic and cook, stirring for 1 minute or until it softens. Stir in the honey, vinegar, crushed pepper, and mustard seed. Cook, scraping the bottom of the pan, for 5 mins or until the liquid is slightly reduced and syrupy.

Return the eggplant to the pan and add basil. Turn off the heat and stir to coat the cubes thoroughly with sauce. Transfer the eggplant to a bowl and serve with crostini.

Yummy!

developing flavors

sweet and sour sauce

COOKS NOTES: Prepping and cooking the eggplant is the most time consuming part of this dish. Watch it closely because it will burn easily. The sweet and sour flavors are subtle, but begin to develop after letting it marinate in the sauce for a bit, so we suggest letting it sit for awhile before you serve it. This bite-sized food can easily be transported to a party or kept in the refrigerator to nosh on. It is a dish can easily be served warm, at room temp or even cold.

Claymont’s Butternut Squash Soup w/ Ginger & Lime

This smooth and savory soup was sent to Lynda Fleet Perry by Nesbit Hatch, a former Richmonder. It is made at the twice-yearly East Coast Contact Jam at the Claymont Retreat Center in Charles Town, WV and the brightly colored soup is the first thing off the table at lunch time. After cooking it ourselves, we can understand why.

1/2 cup chopped onion

1 1/2 tablespoons ginger root, peeled and minced

3 tablespoons butter

4 cups squash, peeled, seeded and thinly sliced (approx. 1.5 lbs)

2 cups water or stock

3 cloves garlic

2 tablespoons lime juice

salt and pepper to taste

Saute onion and ginger root in butter on medium low heat. DO NOT BROWN the onions or they will turn up in the finished product as brown specks.

When onions are soft, add the garlic and the squash and the water and cook all together until squash is soft. At first it may seem like there isn’t enough water, but after it all comes to a boil the liquid quantity increases.

In a food processor, puree the cooked vegetables, adding a little of the liquid with each batch. When all is pureed you may want or need to add more water if the finished puree is too thick.

Add lime juice at the very end and do so gradually, according to taste.

cut squash

COOKS NOTES: A must make when ever butternut squash is in season. This soup is savory and filling. Not only was it simple to do, but the flavor is incredible. If you like a lot of ginger taste, increase the amount suggested above, but be careful as ginger has a very dominating flavor. It is easily stored in the refrigerator. Since we knew we wouldn’t be eating all of it, we kept it in a more condensed state and we’ll add water/stock to heat up the leftovers.

Quick & Easy Cornbread

Martha Lozier won over her husband’s grandmother with this recipe, and it is no wonder why. Grandmother loved it so much that she got a personal pan of this creamy, rich bread to take home.

2 boxes Jiffy corn muffin mix

2 eggs

1 stick butter

16 ounces sour cream

1 medium can creamed corn

Preheat the oven to 350 degrees. Put butter in a 9″x13″ pan and place in the oven until melted. Mix remaining ingredients together and put in pan. Back until lightly brown and toothpick comes out clean.

drool worthy....

COOKS NOTES: This golden cornbread is as insanely delicious and so easy-peesy to make. It is moist, not too sweet and an excellent addition to your holiday table as a bread or as a dessert. No more than two dishes are needed, so clean-up is a snap. It lasts about a week, but it will be shocking if it isn’t eaten before then.

Cranberry Cake w/ Hot Butter Sauce

This is the holiday dessert that Tristana Nesvig Trani remembers from childhood. It is no wonder the cake was a huge hit with her mother’s holiday guests.

2 8-inch square (or round) pans or 1 9×13 pan

3/4 cups butter

1 1/2 cups sugar

2 eggs (we used 3)

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1 1/2 cups milk

4 cups frozen raw whole cranberries (we used fresh raw whole cranberries)

Preheat oven to 350 degrees. Cream butter and sugar and beat in eggs. In a separate bowl mix dry ingredients. Alternating dry ingredients and milk, add remaining ingredients to batter. Mix in cranberries and pour into pan/pans. Bake for 1 hour.

Hot Butter Sauce

1 cup butter

1 cup cream (we used skim milk)

2 cups sugar

Cook in a saucepan for 3 to 5 minutes until butter is melted and well blended.

Cake can be served warm or cold with hot butter sauce poured over slices.

Happy Ending

beautiful holiday colors

COOKS NOTES: Warm, wonderful treat for a chilly night. The festive red cranberries dance in the fluffy, white cake and their tart flavor is a sharp burst in your mouth that is perfectly complemented by the warm, sweet butter sauce. Everything about this cake shouts holiday, so it is great to take to your family’s holiday dinner.

If you try any of these fabulous recipes, please let us know what you think of them! Happy Holidays!