UPSIDE DOWN 27, programma radiofonico multilingue a cura dell’artista Jessica Arpin
Invitato: Jan Gilbert, artista visuale multi-disciplinare di New Orleans.
www.jangilbertart.com – www.thevestigesproject.org
Jan parlerà di “Amen” il suo progetto sulla memoria esposto attualmente alla Gryder Gallery di New Orleans.
Visita l’overvue: gryder.co/exhibitions/7-amen/overview/
Video di Freedom http://youtube.com/watch?v=3YHVC1DcHmo
Articolo su Freedom https://www.nola.com/entertainment_life/music/article
Upcoming this fall: will be the 5th iteration of an international triennial that was a post Katrina effort and has been very exciting. We will have another show on ritual (sort of a Part II of AMEN) at Gryder that will be installed in early October – November and on view during this and many other fall events. https://www.prospectneworleans.org/
“It’s raining” – Irma Thomas
“My dawlin new Orleans” – Li’l Queenie & The Percolators
“Freedom” – Jon Batiste
“New Orleans Jazz Funeral for Those We Have Lost to Coronavirus” – Wynton Marsalis & Friends, Jazz at Lincoln Center
“Hey Diddie diddle” – Sesame Strees
Ricetta del giorno: Beyond Delicious! Steamed Artichokes (Carciofi al vapore stile New Orleans)
Jan: “In New Orleans, we have a tradition of eating stuffed and/or steamed artichokes, a super food. In search of how to make them perfectly, I discovered this recipe and continue to experiment. Below it is adapted and annotated per my experiments. I usually end up cooking them longer flipping the artichokes up and down 4 times as they suggest you do twice (keeping an eye on the amount of water in pot so as not to burn off). Just pull out leaves until they are super tender with lots of meat! I make a basic vinaigrette for dipping the leaves, the heart and even cook the stems I’ve cut off.” https://summertomato.com/2013/04/10/how-to-make-and-eat-a-perfect-steamed-artichoke/
1 large artichoke
high-quality olive oil
coarse sea or kosher salt
fresh chopped parsley
Important note: be watchful of flipping time as well as maintaining 1 inch of water in your pot. Set your phone alarm if necessary as a reminder.
When buying your artichokes, get ones that are large and closely packed. Wash and trim leaf tips and stem(s).
– Preparation: Use a large, sharp knife and cut off the top third of the artichoke. Peel off the smallest bottom leaves, and use scissors to trim the sharp thorn tips off each of the remaining leaves. Use the knife to cut the stem off close to the bulb, making the cut as straight as possible so the artichoke can easily sit upright without tipping over. Fill a deep stock pot with 1/2 inch of water and bring to boil. Place cleaned artichoke face down in the water, reduce heat to simmer, cover with a lid and set a timer for 20 minutes. Do not lift the lid during this time. When the timer goes off, use tongs to turn the artichoke so it sits upright. Gently drizzle olive oil over the artichoke, being sure it drips down between the leaves and into the heart. Sprinkle generously with salt. Add another 1/2 – 1 cup water to the pot so the depth is back to 1/2 inch. Cover again and reset timer another 20 minutes.
After the second timer goes off, use tongs to try and remove an outer leaf. If it pulls off easily, turn off the pot and transfer artichoke to a serving plate. If the leaf does not tear off easily, replace the lid on the pot and steam an additional 5 minutes, no more.
Squeeze lemon slice over the leaves and sprinkle parsley. If you have lemon oil, gently drizzle it over the artichoke. If you don’t have lemon oil but would like some additional lemon flavor, a little lemon zest will create a similar effect; drizzle with some regular olive oil if you don’t use lemon oil. Add a few more sprinkles of salt and serve.
– How To Eat A Perfect Steamed Artichoke: An artichoke is a wonderful, dramatic hors d’oeuvre usually intended to serve several people. Provide an additional bowl for guests to place their discarded leaves. To eat, remove a leaf from the artichoke bulb and scrape the meaty part off with your teeth. Discard the rest of the leaf. When the artichoke is cooked perfectly, as yours should be, the inner leaves should be tender enough to be eaten whole. When you get to the center of the artichoke, remove the remaining tiny leaves with your hands, and use a large spoon to scoop out the fuzzy hairs in the center of the heart, as demonstrated in the video below. Cut the heart into 6-8 pieces and make sure everyone gets a slice.