Nov. 2007 Sweet Bean & Potato Tart with Hazelnut Crust!
Dear Friends,
Happy Thanksgiving! Trying to transform lead into gold (and
other goals of alchemy) fascinated scientists for centuries. As
fascinating to me is the sense that I am surrounded with riches
I don’t always recognize. It’s easy to be so
preoccupied with challenges that I neglect to notice how rich
my life is. I can get overwhelmed and forget that the tools of
transforming my thoughts (and by extension my life) are always
mine.
Thanksgiving is the holiday that reminds us
of the wisdom that delicious food and a life full of friendly
relationships are the wealth that will enrich us for the year
to come.
I’d like to share with you my
relationship with the late Edward and
Maxine Runci. Ed was a famous painter, renowned for his
portraits of the Hollywood elite, including a stint painting
“good-girl” pinup calendar art. Maxine was his
sometime model and an accomplished artist in her own right.
I didn’t it know at the time, but my
memories of the Runcis imprinted my spirit, shielding me from
any negative “starving artist” comments, as I made
my way through my own life and developed my artistic skills,
inspiring me to create a life, and by extension a home filled with abundant color, artistry
and beauty. Cooking is one of my
favorite home arts.
I love antique recipes because they give me
an idea of how women have creatively used the resources around
them to nurture life. Often a cookbook is the only glimpse we
have into women’s history, illustrating how
resourcefulness paired with creativity inspires not only
surviving, but also thriving.
Recently, I read an antique recipe for a
sweet pie made with refried beans. Inspired, I created Sweet Bean and Potato Tart with Hazelnut
Crust topped with Cranberry Rum
Compote. This dessert is a fusion of ingredients from each
region of the United States: Hazelnuts from the Northwest,
Refried Beans from the Southwest, Cranberries from the North
East. Potatoes from the Midwest and Oranges from the West Coast
and Southeast along with Rum, typical to the Southeast. This
tart is my homage to the creative souls of all our forefathers
and mothers who birthed the foundation of our contemporary
lives. It’s a complex blend of flavors that is a
delicious ending to a Thanksgiving feast.