Let's have an enchanting cooking session with Frida
My dear friend Gym lent me this book for a week and I shamelessly kept it for a couple of weeks now as I enjoyed it so much. Frida's Fiestas is a book of traditional Mexican recipes which Frida loved to prepare for her husband, the painter Diego Rivera. It has been written by the daughter of the latter, Guadalupe Rivera who shared the couple's life when they stayed at the house known as the Blue House in Coyoacán (Mexico). The book is also a testimony on Frida and Diego's lifestyle and portrays a very colorful and dynamic Frida. Here is a short excerpt :
"In 1942, family events made it convenient for me to go to Coyoacán and live with my father and Frida Kahlo. In the Blue House I had some of the most important experiences of my youth. I met people who had a tremendous impact on my life, but the most influence of all was learning to see the world through the way Frida and Diego lived.
Frida was an enthusiast; she got the most out of everything. The world around her was more than enough cause for permanent rejoicing. She celebrated saints' days, birthdays, baptisms, and most of the popular holidays, both religious and secular. She got everyone involved - friends and family, students and colleagues - and she loved to mingle with the crowds in the marketplace on traditional holidays".
"In 1942, family events made it convenient for me to go to Coyoacán and live with my father and Frida Kahlo. In the Blue House I had some of the most important experiences of my youth. I met people who had a tremendous impact on my life, but the most influence of all was learning to see the world through the way Frida and Diego lived.
Frida was an enthusiast; she got the most out of everything. The world around her was more than enough cause for permanent rejoicing. She celebrated saints' days, birthdays, baptisms, and most of the popular holidays, both religious and secular. She got everyone involved - friends and family, students and colleagues - and she loved to mingle with the crowds in the marketplace on traditional holidays".
Frida in the garden of the house
Frida and Diego got married on August 26, 1929
"...From her wedding day on, Frida realized that good cooking would be an important part of her life. Master Rivera's bad moods vanished before the delicious dishes that are normally served in a Mexican home, like white or saffron rice, huauzontles in different sauces, stuffed chiles in broth and Oaxaca mole. With the exception of a splendid oyster soup, the wedding banquet was a modest affair. The oysters were served as an entree, thanks to the common Mexican belief that the little mollusks stimulate the appetite - for sex as well as food -..."
the couple embracing in front of Diego's murals in Detroit.
Naturally, living with the couple, Guadalupe Rivera could not help but witnessing Frida's sadness and anger when she occasionally learnt about her husband cheating on her. She recalls a special encounter with a man she and Frida went to visit who spoke these prophetic words to her :
"..you have more suffering before you, but you will die sheltered and protected by the one who causes your present pain. You and Don Diego will not be able to live apart. Sometimes you are united in love and affection, other times hatred keeps you apart. But you will die together and after your death be a single shining star, sun and moon in conjunction. Have no doubt my dear girl; you are destined to live forever in this universe, each one merged with the other in eternal eclipse"...
the table in the corner of the studio Diego added on to the Blue House for Frida. Two plates of pastries are served on the table: gaznates* and macaroons, some of her favorite desserts
these are some recipes, I would love to try
and how about this incredible black ice cream?
coconut ice cream and black zapote ice*
Do you feel like cooking now ?
here are a few recipes for you to try
HAVE FUN !
Oyster soup (8 servings)
1 large onion chopped
2 garlic cloves
4 tbsp butter
3 tbsp flour
2 tomatoes, peeled and chopped
salt and pepper
3 quart oysters, shucked with their liquid
2 quarts/2l chicken broth
1/4 cup/30g chopped parsley
2 crusty rolls, cubed and fried
Shrimp broth (8 servings)
1/2 pound/250g dried shrimp
salt
2 quarts/2l water
4 potatoes, peeled and diced
6 carrots, peeled and diced
2 parsley sprigs
5 ounces/150g guajillo chiles toasted, seeded and soaked in very hot water for 10 minutes
2 medium onions, peeled and cut in chunks
6 limes
Simmer the shrimp in salted water for 15 minutes. Remove the shrimp with a slotted sppon and set aside. Strain the broth and return it to a boil. Add the potatoes, carrots, and parsley. Simmer for 10 minutes.
Strain the chiles and puree them with the onions. Add the chile puree and shrimp to the broth. Simmer for 10 minutes to blend the flavors. Serve with limes cut in quarters.
Beans, mason style (8 to 10 servings)
6 ounces/180g bacon chopped
1/4 pound/125g chorizo, sliced
1/2 onion, finely chopped
1 medium tomato, peeled and chopped
2 jalapeño chiles, roasted, peeled and chopped
3 cups/500g cooked pinto beans
3 cups/1,25l cooking liquid from beans
6 ounces/180g pork cracklings, cut in chunks
salt
1 large onion chopped
2 garlic cloves
4 tbsp butter
3 tbsp flour
2 tomatoes, peeled and chopped
salt and pepper
3 quart oysters, shucked with their liquid
2 quarts/2l chicken broth
1/4 cup/30g chopped parsley
2 crusty rolls, cubed and fried
Sauté the onion and garlic in the butter until translucent. Stir in the flour and cook for a few seconds. Add the tomatoes and salt and pepper to taste and simmer for about 10 minutes, until thickened. Drain the oysters, reserving the liquid. Add the oyster liquid and chicken broth to the saucepan, bring to a boil, then simmer for a few minutes. Add the oysters and parsley and simmer a minute more.
Pour the soup over the bread cubes in a soup tureen. Serve piping hot.Shrimp broth (8 servings)
1/2 pound/250g dried shrimp
salt
2 quarts/2l water
4 potatoes, peeled and diced
6 carrots, peeled and diced
2 parsley sprigs
5 ounces/150g guajillo chiles toasted, seeded and soaked in very hot water for 10 minutes
2 medium onions, peeled and cut in chunks
6 limes
Simmer the shrimp in salted water for 15 minutes. Remove the shrimp with a slotted sppon and set aside. Strain the broth and return it to a boil. Add the potatoes, carrots, and parsley. Simmer for 10 minutes.
Strain the chiles and puree them with the onions. Add the chile puree and shrimp to the broth. Simmer for 10 minutes to blend the flavors. Serve with limes cut in quarters.
Beans, mason style (8 to 10 servings)
6 ounces/180g bacon chopped
1/4 pound/125g chorizo, sliced
1/2 onion, finely chopped
1 medium tomato, peeled and chopped
2 jalapeño chiles, roasted, peeled and chopped
3 cups/500g cooked pinto beans
3 cups/1,25l cooking liquid from beans
6 ounces/180g pork cracklings, cut in chunks
salt
Cook the bacon over low heat until crisp. Add the chorizo and cook a few minutes more. Add the onion, tomato and chiles. Sauté the mixture for a few minutes. Stir in the beans and cooking liquid. Bring to a boil, simmer for a few minutes, then stir in the pork cracklings. Simmer for 5 minutes to blend the flavors. Serve piping hot.
Black zapote* ice (6 à 8 servings)
1 cup/190g sugar
1 cup/250ml water
1 1/2 cups black zapote pulp, strained
Combine the sugar and water in a saucepan. Bring to a boil and simmer for about 3 minutes. Let cool slightly. Stir in the zapote pulp. Place the mixture in an ice-cream maker and proceed according to the manufacturer's directions.
*zapote is a fruit totally unknown to me. Its English name is soursop.
Gaznates (pastries)
4 egg yolks
1/2 tsp baking soda
1/3 cup/50g flour
Aguardiente (sugar cane alcohol) or rum
egg whites
lard or oil
confectioner's sugar
ground cinnamon
Beat the egg yolks thoroughly with the baking soda. Gradually add the flour, making a soft dough. Shape the dough into a ball. Moisten your hands with aguardiente and pat the dough. Repeat 3 times. Cover the dough with a cloth and let it stand for 10 minutes.
Pinch off a small amount of dough and roll it out as thin as possible (keeping the rest of the dough covered to avoid drying.) Cut into medium-size quarters. Moisten two opposite corners with eggs white and press them together to make a tube. Fry in deep hot lard. Drain on brown paper and roll in a mixture of sugar and cinnamon. These cookies can also be filled with pasty cream.
ALL PHOTOS ARE FROM THE BOOK
Book reference :
Frida's Fiestas - Recipes and reminiscences of life with Frida Khalo
authors : Guadalupe Rivera and Marie-Pierre Colle
photographs : Ignacio Urquiza
publisher: Clarkson N. Potter - 1994
Black zapote* ice (6 à 8 servings)
1 cup/190g sugar
1 cup/250ml water
1 1/2 cups black zapote pulp, strained
Combine the sugar and water in a saucepan. Bring to a boil and simmer for about 3 minutes. Let cool slightly. Stir in the zapote pulp. Place the mixture in an ice-cream maker and proceed according to the manufacturer's directions.
*zapote is a fruit totally unknown to me. Its English name is soursop.
Gaznates (pastries)
4 egg yolks
1/2 tsp baking soda
1/3 cup/50g flour
Aguardiente (sugar cane alcohol) or rum
egg whites
lard or oil
confectioner's sugar
ground cinnamon
Beat the egg yolks thoroughly with the baking soda. Gradually add the flour, making a soft dough. Shape the dough into a ball. Moisten your hands with aguardiente and pat the dough. Repeat 3 times. Cover the dough with a cloth and let it stand for 10 minutes.
Pinch off a small amount of dough and roll it out as thin as possible (keeping the rest of the dough covered to avoid drying.) Cut into medium-size quarters. Moisten two opposite corners with eggs white and press them together to make a tube. Fry in deep hot lard. Drain on brown paper and roll in a mixture of sugar and cinnamon. These cookies can also be filled with pasty cream.
ALL PHOTOS ARE FROM THE BOOK
Book reference :
Frida's Fiestas - Recipes and reminiscences of life with Frida Khalo
authors : Guadalupe Rivera and Marie-Pierre Colle
photographs : Ignacio Urquiza
publisher: Clarkson N. Potter - 1994
Comments
The food looks fantastic...the book delectable!
And I LOVE what you collect! Sweet!!
Paz
I must try the Shrimp Broth, so thank you!
I will also try the book, if I can find a copy here.
xoxo
Frida is one of my dearest ícons, i love the artist, the woman and the cook.
I loved this post!
please tell us if you make some of the recipes soon! (and take photos, of course)
;-)
I love cooking
For me , Frida is one the best modern "Heroïne"
SO THAT 'S MY BOOK
Lala I have made your olive cake many times this summer and we all love it here...