In pursuit of the WOW factor

After  many years (19 to be exact) 

a simple dream of mine became reality. 

Garth Benton, a much admired master trompe l'oeil artist graciously agreed to teach at the Faux Academy. Totally in awe and somewhat intimidated,  I tried very hard to to overcome my demons. Like so many artists, sometimes I too  feel  "it's not good enough".  According to my son I don't see my talents. I know this about me.... I am best when I allow my soul to soar like an eagle and be totally free. I guess that's what art is all about.... freedom of expression.

I thought I'd share  my experience of  this totally unique  trompe l'oeil class  at the Faux Academy. First and foremost, Garth's words "I can show even the non-artist the steps necessary to render extraordinary examples of trompe l'oeil art. The participants who successfully follow these simple steps and formulas will be in awe of their new-found abilities" are so true. Wow, when we first saw what we were supposed to paint, we gasped for air. NO WAY! Garth was able to  put us to ease immediately and  the class began. Replete with  fun, laughter and great food (according to the participants) we embarked on an adventurous trip creating our masterpieces.

First we were introduced to Benjamin Moore Flat  Exterior acrylic paint. I always painted my murals with Windsor Newton acrylics, so that was different for me. The canvas (sign painting canvas) was easier to handle and very light weight. Paint colors were all selected from the fan deck, which meant virtually no mixing, which is a good thing.

We used cartoons transferring/pouncing each design segment onto the canvas. Garth promised it's "like painting by numbers" - and it was.  With Garth's guidance the murals  began to grow into a "WOW"  piece of art. We couldn't believe that we could create this mural.

But we did! And we are proud!! And we had fun doing it.

An awesome class, thanks to the guidance of Garth Benton, an extraordinary teacher who encouraged us and read us like a book. Thank you Garth.

As I mentioned before the Vichyssoise and Wiener Schnitzel were well liked and I promised to list the recipes - here they are!

Vichyssoise  (vee-she-shwaz)Potato soup flavored with leeks and onions (mostly served cold), but IMO hot is so much better and that's the way I served it.

It is a somewhat pretentiously French name for an American soup first served  in 1917 to Ritz-Carlton, New York City  patrons by chef Louis Diat. Chef Diat named the soup after his home town Vichy, although attempts were made during World War II to change the name altogether. But the name stuck, although  most well-meaning folks don’t even know how to pronounce it correctly. The proper French pronunciation is "vee shee swahzz" and NOT "vee shee swah" because an "e" after the final "s" signals a "zzz" sound. A simplistic potato soup recipe of his mother created with a new twists such  as  leeks, onions and very importantly whipping cream. 

At any rate, it is an absolutely simple soup to make and  in fact, you could call it Leek potato soup, it still tastes great.

Here is my recipe:

4 fresh, washed and sliced leeks. White part only(About 2 to 2 1/2 cups)
4 cups peeled and diced baking potatoes
6 to 7 cups Swanson light Chicken Stock

2 Tablespoon unsalted butter

1 cup crème fraîche or whipping cream
Salt and white pepper to taste

Garnish - Fresh chives

In a 3-quart saucepan with cover simmer leeks and onion. (do not brown.)
Add Potatoes and chicken stock
Simmer until potatoes art done.
Purée  the soup and add whipping cream or crème fraîche.
Salt and Pepper to taste.

Wiener Schnitzel

Much to my distress Wiener Schnitzel is always referred to as "German". I am here to say it is so Austrian as Apple Pie to America. Wiener(Vienna) Schnitzel is an extremely loved  Austrian traditional dish  and is served with a mixed salad(potatoes and lettuce) or a potato salad. BTW both of my children were about six years old when they first learned to make Wiener Schnitzel. They still love it today. 

4 Butterfly pork chops pounded paper thin
Flour
Eggs (beaten)
Bread crumbs
Lard (traditional and best) or you may substitute with oil
Salt and Pepper

Salt and pepper  cutlets
Dip both side in flour
Submerge in beaten eggs followed by the bread crumbs
Heat enough lard that the cutlets "swim" in the very hot lard.
Brown until golden.
Trick insert fork. If fork comes out easily the Wiener Schnitzel is done. 

Guten Appetit!

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