Two Recipes by de Kooning

 I found this on Epicurious while searching for a good muesli recipe (which I also found...here). It's from an out-of-print book called The Artist's Palate by Frank Fedele.


Willem de Kooning's TRADITIONAL DUTCH BREAKFAST
Wedge of Gouda cheese
1/2 lb sliced deli ham
Crusty dark grainy bread, such as pumpernickel
4 poached eggs (optional)
2 cups tea
Milk and sugar to taste

Place poached eggs and ham on a plate. Place the wedge of cheese on a board with a knife. If the bread is sliced, arrange on a plate or serve whole with bread knife.
Serve tea with milk and sugar.
Here's another de Kooning recipe, which I found on Wallpaper's website, and which was originally published in the Museum of Modern Art's Artists’ Cookbook. (Also out of print, sadly--it looks like fun but is now a collector's item, i.e. tres cher.)  

Willem de Kooning's DUTCH SALAD
1 small onion, grated
2 large carrots, grated
2 large red beets, grated
2 tomatoes, thinly sliced
1 cucumber, thinly sliced
5 tbsp vinegar
3 tbsp oil
1 tsp sugar
salt and pepper to taste
lettuce leaves, to serve

Pickles
dill pickles, to serve
small white pickled onions, to serve
mixed pickles, to serve

 Beans and pork
230g bacon
2 onions, thinly sliced
3 tbsp butter
6 thin pork chops (about 900g), trimmed
6 potatoes, peeled and chopped into cubes
450g cooked kidney beans
—Mix all the salad ingredients, except lettuce. Season with salt and pepper, cover and refrigerate. Stir every half hour for 4 hours.
—Arrange lettuce leaves on a plate and top with the salad. Place pickles in separate dishes.
—Fry bacon in a saucepan until crisp. Drain, reserving fat. Crumble and set aside.
—Fry onions in 2 tablespoons butter. When onions are glazed, add the remaining butter and pork chops to the pan.
—Cover and simmer until pork is tender.
—Meanwhile, boil the potato and heat kidney beans.
—Arrange pork chops, onion, beans and potato on a platter and sprinkle with reserved bacon fat. Top with crumbled bacon. Serve with the pickles and Dutch salad.
Note: This is a substantial Dutch meal. The use of bacon fat is optional. It is a Dutch custom to pour pan juices and fat over the meat.
photo of the beans and pork dish as it appears on Wallpaper's website:

2 comments:

  1. How nice! Did you try it yourself also?
    That would be nice to know you tasted some of a Dutch breakfast!

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  2. I've had poached eggs on ham on toast...delicious, but not with the cheese and in this configuration. This sounds more like a hearty winter lunch to me! de Kooning seems to have had quite the appetite. Do many Dutch people really eat big breakfasts like this as a regular thing?

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