Skip to main content

Dalí : Les Dîners de Gala by Salvador Dalí for Foodie Reads


As 2017 launches, I forge ahead with my new Foodie Reads Challenge. Years ago Jake and I decided that New Year's Eve was not for a date night, but was for family time. We want to start and end the years with the boys; we have dates throughout the year. There's no need to exclude two of our favorite people on the planet, right?

In previous years, we've eaten dinner at our favorite restaurant, then spent the hours till midnight exploring different new year's eve traditions from around the world. We ate Whole Fish and Leafy Greens; we Banged Bread, Hung Onions, and Tossed Water.


This year, I decided to do something a little bit different, inspired by this new cookbook: Les Dîners de Gala by Salvador Dalí.* I had been meaning to go to  Dalí 17, a new permanent collection of his work at a museum here in town. So, I figured, we'd visit the museum, eat dishes from this cookbook, and do Dalí-esque activities from Salvador Dalí and the Surrealists: Their Lives and Ideas, 21 Activities by Michael Elsohn Ross.*

But, yesterday, Jake wasn't feeling well and D was napping. So R and I were the only two who made it to the museum.


While I enjoyed seeing how prolific he was and in how many different media he created, R said that "there was too much blood...and too many private parts." Okay.



Back to the cookbook...

It's a heavy volume with lots of art. And, for that, I love it. Let me just say: Dalí is a great artist...not such a great recipe-writer.

Using the tip of a knife, cut the strings and your guests will be flabbergasted to see the mussels opening up spontaneously. Let them gobble up the whole thing, using their fingers.

I have another friend who commented on my post. She admitted, "I was intrigued just for the novelty of it, but didn't wind up ordering one." I offered her my copy.

Though we didn't end up using the cookbook for our new year's eve dinner - and I highly doubt I'll ever make anything out of it - we did continue with the Dalí theme and drew while looking through prisms, shared inspiration in the surrealist game 'Exquisite Corpse', and blotted ink dots!




*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.



Here's what everyone else read in January 2017: here.

Comments

  1. I haven't heard of this book but I am a Dali fan. I also love your New Year's tradition with the entire family!

    ReplyDelete
    Replies
    1. Thanks, Debra. Yes, we decided long ago that we wanted to make new year's eve memories with the boys. This year was unusually inactive as Jake was feeling under the weather.

      Delete
  2. How wonderful that you have such a great NYE tradition trying new things with the boys. Happy 2017 Cam.

    ReplyDelete
  3. Poor kid being dragged by his mother to see too many private parts. LOL.

    ReplyDelete
  4. That was funny, "out of the mouths of babes". As you say, didn't seem too inspiring as far as actual eating goes. But a good tradition. We escaped to a quiet hotel room overlooking the ocean.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P