ROBERT TOWNSEND: Artist Kitchens

FREE COLOR T.V.

Candy Hearts, Robert Townsend, Watercolor. (Sold but a personal favorite).

One perk as a painter, is genuinely appreciating other Artists. And sometimes, becoming really good friends. Robert Townsend is just such a person: stunning Painter — in a League of his own! — and solid family friend.  The fact he’s now a famed painter is just too fun.

I met Rob back in 2004 opening night of “Icons,” his very first solo show. I was a young professional working for the Mayor of L.A. and Rob, a Longshoreman in Long Beach.  Working in a shipyard at night and teaching himself to paint by day. Through books, exhibitions, and museums, Rob mined within a shockingly fine talent for colorfully painting vintage Americana.

Fun Pack, Robert Townsend, Watercolor. Altamira Gallery

Fast forward 10 years, and Life finds Rob and I earnestly still pursuing our dreams.  I make wine and paint in Sonoma and Rob thrives quietly as much sought after Artist, working long months on a single canvas, in Downtown Los Angeles. Remembering to hike and eat the end of most days. We’re still fast friends; it’s been a true joy watching him rise from sweetly awkward new painter to still-humble Star.


Reflections & Rivers, Robert Townsend, Oil.

From pinwheels to chipped neon signs, rusting trucks and forgotten roadside diners, Rob brilliantly catches the mystique and vibrancy of mid-century America. All that cheery, post-war optimism! Cautiously muted with nostalgic sadness for what’s been lost. On a personal note, I especially love his kitchen and food related works. I cook facing a trio of colorful confections he painted for Anni when she was born. It makes our kitchen happy.

Grand Canyon, Robert Townsend, Oil. Hanging in our Dining Room.

NOW. To me? As Rob’s friend and cheerleader, his newfound love for “Helen” is the stuff of Legend.

Helen was a mid-century, Indiana housewife. A woman who loved a good time, backyard barbecues and long road trips across 1960s America. Though Helen died long ago, Rob breaths life back into this huggable woman through a twist of fate — he found an old Kodak slide of Helen from one of her many trips and painted her. Finding his maternal muse in the process — or at least a favorite Aunt.

“Just Kay & Patty,” Robert Townsend, Oil… Rob first called Helen (on Left) “Kay” but later learned her real name in time for the second painting.

In Rob’s words, “…I found some slides on eBay, which had been bought at an Estate Sale in Indiana. I discovered they were part of a huge collection, featuring one very special and delightful woman with jet black hair and an amazing collection of clothes. She loved the camera and the feeling was mutual. I was able to acquire the whole collection” after more than a year of trying. Flying out to meet Helen’s family, even touring her home and small town with her niece.

Helen and Roy were married some 69 years in a Sears & Roebuck kit house. Playing host to many, many memorable backyard and cocktail parties. This is what Rob paints. Her echo. The memories of Laughter. Love. A real zest for Life!

Keeping Up With The Conleys, Robert Townsend, Oil.

Rob now owns (& cares for) some 3,000 slides of Helen, Roy and their loved ones. With 60 paintings planned in coming years – all set during Rob’s cherished mid century modern 1950s, 60s, and 70s.

It’s no wonder Rob doesn’t get much time to cook. Luckily, I fatten him up every couple of months when he visits our Farm.  Below are two recipes Rob makes often. Like, a lot.

Mango Smoothie, Robert Townsend, Watercolor. Owned by Weismann Art Collection.

 

MID CENTURY MODERN CHILI 

Rob’s note: “So here’s the thing, as a single artist working at home, it’s perfect. Spend an hour making it and have easy leftovers for days…. There’s also no onions in this, as I’m not a big onion person, but obviously it could be added along with peppers.”

“Probably” Makes 8 Servings

Ingredients:

  • 1lb ground Turkey
  • 1 can diced organic Tomatoes
  • 2 Carrots
  • 2 Celery
  • 1 Box Low Sodium, Organic Chicken Stock
  • 2 cans Kidney Beans
  • 1 Can Corn
  • 1 Bag Power Greens (Kale or Spinach)
  • Fresh Garlic
  • Smoked Paprika
  • Cayenne
  • Cumin
  • Oregano
  • Chili Powder
  • Salt / Pepper

Recipe explained, “Ok, in a big pot, sauté chopped carrots and celery. Then add Turkey. Break it up and cook to brown turkey. Add spices and garlic [to taste]. Add tomatoes, broth and beans and simmer 30 minutes. Add corn and greens for another 10 minutes.”

“I like to make Trader Joe’s Cornbread to serve with, and drink with an A&W Root Beer. That’s my meal!”

 

ROB’S BREAKFAST SCRAMBLE

Ingredients:

  • Eggs
  • Handful Yukon Gold Potatoes
  • Handful Shredded Cheese (to taste)
  • Olive Oil
  • Salt / Pepper

Rob’s Recipe: Cut up some Yukon Gold potatoes and cook 35-45 minutes in olive oil, seasoning salt and pepper. Scramble [or fry up] a couple of eggs. Put potatoes on plate. Eggs on top. Sprinkle shredded cheese on top of the whole thing.”

Enjoy!

EAT, Robert Townsend, Oil.

SOURCES:

Friendship & Cooking for Rob: www.freecolortv.com

Helen Film Trailer, The Art of Robert Townsend (video)

Galleries, Bios, & Available Works: Altamira Fine Art (Tucson), Hespe Gallery (San Francisco), & Imago Gallery (Palm Springs).

Interview at http://www.frankie.com.au/blogs/art/artist-appreciation-robert-townsend-interview

Weeknight Lasagna

Ready for easier, lighter fare that’s still delicious? Yep. Me too. Read on for LASAGNA: easy to make, potluck AND leave with your sitter on NYE! Photo by Sarah Deragon.

“SCREW IT. I’VE COOKED ENOUGH,” runs through my head this time of year…. But seriously, the holidays are winding down. You (and your Kitchen) likely need a break from nonstop baking, braising, and cooking.  Am I right? But you still need to eat. And celebrate our New Year!! So if you’re going out (or staying in) this is a great, quick recipe to make everyone happy.

Enter my simple, kind of a cheater’s guide to Lasagna. Great for every night but also perfect for family style New Year’s Dinner. Little and big eaters will ALL love it. (Trust me.)

I hadn’t thought to share it before (sorry about that) but after pow-wow-ing in Napa with some EPIC foodie talent (see below) thanks to hostess Teri Turner, I’m more than delighted to share as part of our #virtualpotluck. The idea is to share what our tables’ will boast on this most auspicious of annual celebrations. Then keep ’em coming!

Truly wonderful week of food talks, ideas, and development. I popped in & out depending on the kids and winery but to say the least, it was a wonderful experience for all of us. I whole heartedly hope you follow each one us here. From L-R: that’s me in Cheetah (straight from the streets of London), No Crumbs Left (Teri), Zach Attack, The Lemon Apron (Jen), The Cooks In Their Kitchens (Naomi), Husbands That Cook (Adam & Ryan (far right), Displaced Housewife (Rebecca), Bazaar Lazarr (Christi), Rainy Day Bites (Deborah), C.R.A.V.I.N.G.S. (Christine). Read more at this lovely write up by the Husbands! Only missing Food Fashion Party (beloved Asha), The Daley Plate (Dale) And Jam Lab (Amisha)!

Now in the midst of some seriously accomplished food talent, I realized my place wasn’t in perfection at the table, so to speak.  But in my perfectly imperfect family table and our demanding vineyard life.  And I quickly thought to share my go-to Lasagna for families of all kinds and sizes. Yes, this dish is delicious! But also, SO easy to make… Easy to potluck… Easy to serve… Everyone loves it… With Zero Leftovers. (Yay!)

Pantry Tip?  Watch for grocery sales and stock up. Keep at the ready boxes of dried pasta (we use DeCecco), jars/boxes of diced or strained Italian tomatoes like Pomi or Jovial brands, tomato paste, dried Italian herbs, and a few cloves of garlic. These will be the backbone for any quick sauce. The rest of the ingredients are more flexible and easily changed.  For example:

  • Swap in verdant green pesto for this red tomato sauce (just don’t cook pesto… Ever)
  • Change out Spinach with Broccolini (or chopped Kale)
  • Throw in those wilting Tomatoes (chopped up)
  • Use Shallots instead of Yellow Onion
  • No Ricotta? No worries, just add more Mozzarella
  • Add ground Lamb, Beef, or chunks of cooked Italian Sausage (mild or hot) for your Carnivores
  • Skip the Ricotta should you feel like whisking a Béchamel sauce

TIP: For large gatherings including little mouths, please keep in mind the ages of all your guests. Do all parents a solid and don’t use lasagna sheets. Use Rotelle pasta (those little wheels) or Farfalle, Macaroni or Gnocchi shells instead. So you/they aren’t bending over every four minutes to cut your kids’ dinner into little chewable pieces. Stand tall and sip wine instead…

Think “bite size” chopped greens. No stress, easy to eat. Photo by Sarah Deragon. Email me if you’d like to try our Sauvignon Blanc? It’s the best ever.

Abi’s Quick Lasagna:

Ingredient Suggestions (make yours to taste):

  • 3-5 Cloves Garlic (peeled)
  • 1 Carrot (peeled & quartered)
  • 1/4-1/2 Yellow Onion (Peeled & quartered)
  • 1 Stalk Celery (quartered)
  • 1 small jar Tomato Paste or Concentrate
  • 1 26-28oz. Jar/Box fine Italian Tomatoes (Diced or Pureed)
  • 2-3 Handfuls Spinach (Kale or 1 bunch Broccolini)
  • 5-10 Stalks Asparagus (course parts trimmed & removed)
  • 1/2-3/4 Box of Roselle or Farfalle Pasta (or 6 sheets dried Lasagna)
  • 1 16oz bag shredded Mozzarella
  • 1-1.5 cups shaved Parmesan
  • Dried Italian Herbs
  • Kosher Salt (or Fluer de Sel) and fresh cracked Pepper
  • Handful chopped Italian Parsley and Basil, if you have it

Set large pot of water to boil.

Puree garlic, carrot, celery, onion, and drizzle of olive oil, in a food processor.  Heat 2 tablespoons of olive oil in a wide bottom pan and sauté your mire poix mixture 3-4 minutes (careful to not burn garlic and onion). Stir in dash Italian herbs. Cook until fragrant (about 30 seconds).

If using chopped Asparagus and coarse chopped Spinach, add now and quickly stir. (Don’t overly wilt because your greens will cook fully while baking.) Next, add tomato paste and stir well 2-3 minutes. Let sauce alone now to “BROWN” (about 1 minute more). Stir in the whole jar/box of diced tomatoes with juices (and 2 leaves finely shredded fresh basil, if using).  Mix well. Remove from heat and let stand.

Step 1: Quick Sauce now cooling. Photo by Sarah Deragon.

Pot of water should be boiling. If not, wait until roiling. Then add one giant pinch salt. Add pasta and briefly pre-cook according to directions (usually about 4 minutes). Drain quickly. (Do NOT rinse with cold water!)

Here I didn’t have Rotelle pasta and used Farfalle… Marrying into an Italian American family, I’ve learned a thing or two about Pastas. That said, this quick Lasagna is more of a “cheater’s guide” and my WASP-y go-to for a quick, very yummy dinner — and wonderful potluck addition when doubled.  Photo by Sarah Deragon.

Slick casserole dish bottom with olive oil or tomato sauce. Toss in half the pasta (or three lasagna sheets). Layer half of your tomato-vegetable sauce. Dollop large spoonfuls of half your Ricotta cheese.  Hand tear and evenly distribute 1/2 hand torn mozzarella. Then lightly layer half of your shredded mozzarella over everything and dust with shaved parmesan.

Lasagna in process: In this photo shoot with Sarah, I didn’t remember to add the veggies until later so you see them separated! But I like cooking them in the sauce for easier cleanup. Note coarse chunks of Mozzarella? (Burrata works too). Italians often skip the heavier Béchamel sauces and focus on simple cheeses. Photo by Sarah Deragon.

Repeat for a second layer and top with chopped Italian parsley.

Topped with herbs and ready for the oven. Photo by Sarah Deragon.

Wrap with tin foil. Bake 35 minutes. Remove foil and bake 20-25 minutes more, until cheese browned. Remove from oven and let stand 5-10 minutes before serving.

Happy Eating & Sipping: Cheers!

Happy Eating!