Last Friday, I decided it was a good day to pick out some artist recipes for lunch. After searching the web extensively for John Cage, Meredith Monk and John Baldessari recipes…I settled on Philip Glass Home Fried Potatoes and Simone Forti’s Garbanzo Delight. Paired with some homemade bread and pickles, some tuna in mayo and a yummy salad with edible flowers. It was a beautiful success. My favorite thing about both Glass and Forti’s recipes was the generous amount of garlic they used.
Simone Forti’s Garbanzo Delight
INGREDIENTS:
One can Goya Garbanzos
Olive oil to taste
Garlic to taste
Salt to taste
Sprig of fresh rosemary
INSTRUCTIONS:
Empty can of garbanzos, juice and all, into a small sauce- pan. Add olive oil, plenty garlic, sprig of fresh rosemary and salt if desired. Heat and enjoy.With love, Simone
Philip Glass’ Home Fried Potatoes
INGREDIENTS:
Medium sized potatoes – enough to ft in your iron
skillet of choice when chopped
1⁄2 head of Garlic, chopped, pieces about the size of a pea
Vegetable oil (Olive Oil)
Salt and pepper
INSTRUCTIONS:
Wash the potatoes well. Leave skin on.
Quarter the potatoes to a size so about one piece fts on
a tablespoon.
Heat up an iron skillet on medium heat.
Put chopped potatoes into the pan. Leave the potatoes
for 2-3 minutes.
After 2-3 minutes, turn the potatoes over once. Potatoes
should be brown on the bottom. Leave for another 2-3 min.
Push potatoes to the side to make a hole in the center.
Put a pool of olive oil right in the middle. Add garlic.
Before the garlic turns brown, mix the whole pan of pota-
toes, garlic and oil together. Add salt and pepper to taste.
Continue cooking for about 15 minutes, turning the
potatoes over every 2-3 minutes.
Potatoes are ready when you take a fork, take a potato out of
the pan, and eat it! When it tastes like it’s done, it’s done.
Turn the heat all the way down and put a cover over
the pan until you’re ready to eat. Make sure to check on them so they don’t burn.