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𝗢𝗿𝗶𝗴𝗶𝗻 𝗼𝗳 𝗚𝗮𝗹𝗹𝗲𝗿𝘆 𝗥𝗼𝘄 - 𝗘𝘀𝘁. 𝟮𝟬𝟬𝟰
𝑲𝒂𝒓𝒆𝒏 𝑨𝒏𝒅𝒆𝒓𝒆𝒓 𝑭𝒊𝒏𝒆 𝑨𝒓𝒕
Loc., Nat., Int., Fine Artists + Folk Artists.
Curated regional furniture + modern finds

E R I C F A U A N A C H T “Chicken Dinner”

E R I C F A U A N A C H T

“Chicken Dinner”

White Hen - tomato, basil, garlic
Acrylic on board
10 x 8
$300.

Today's Recipe
(no! it doesn't have chicken in it; silly ;)

Pasta with Tomatoes, Garlic, Basil & Brie

Ingredients
3/4 pound Brie (triple cream if you can get it)
4 medium ripe-as-can-be tomatoes
2 medium cloves garlic
1/2 cup loosely packed basil leaves, cleaned and dried
1/2 cup plus 2 tablespoons excellent olive oil
1 dash Kosher or sea salt and freshly ground pepper
1 pound curly pasta (I like cavatappi)

Directions
Put the Brie in the freezer for about 20 minutes to firm up a little. This will make it easier to cut when the time comes.
Roughly chop the tomatoes and put them in a large serving bowl. Finely chop the garlic and add it to the bowl. Chiffonade or roughly chop the basil and add that to the bowl too. Pour in the olive oil and add a generous amount of salt and pepper. Gently stir everything together.
Once the Brie is firm enough, cut it into 1/2-inch cubes and add these to the bowl. Gently fold to combine the cheese with the rest of the ingredients. Cover the bowl and let it sit at room temperature for at least 2, and up to 8, hours -- the longer the better.
When you are ready to eat, bring a large pot of heavily salted water to a boil and cook the pasta until just al dente. Strain it and tip it into the bowl with the sauce. Fold everything together until it is well combined, the Brie has begun to melt, and the pasta is slicked with cheese and tomato goodness. Serve immediately with a big green salad.

Recipe: Food52
📸 James Ransom

#ericfausnacht #cityfolkgallery #karenandererfineart #artforthekitchen #chickensofinstagram #kitchenart #interiordecor

E R I C F A U A N A C H T “Chicken Dinner”

E R I C F A U A N A C H T

“Chicken Dinner”

Black Rooster - button mushrooms
acrylic on board
8 x 10
$300.

Today's Recipe
(no! it doesn't have chicken in it; silly ;)

Ingredient Checklist
 3 pounds medium white mushrooms, trimmed and quartered   3 tablespoons fresh lemon juice

2 tablespoons unsalted butter
 2 tablespoons plus 1 teaspoon pure olive oil
 Salt and freshly ground pepper
 1 tablespoon soy sauce
 3 tablespoons extra-virgin olive oil
 3 tablespoons sherry vinegar
 2 tablespoons Marsala
 2 teaspoons tomato paste
 2 garlic cloves, minced
 3 large shallots, thinly sliced
 6 cups coarsely shredded romaine lettuce
 2 cups coarsely shredded Boston lettuce
 1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda (1 ounce)

Directions
Step 1
* In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300° In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet and keep warm in the oven
* Step 2 In a small bowl, whisk the extra-virgin olive oil with the sherry vinegar, Marsala, tomato paste and minced garlic. Season the sherry vinaigrette with salt and pepper.
* Step 3 Add the remaining 1 teaspoon of pure olive oil to the skillet. Add the shallots, cover and cook over moderate heat until softened, about 3 minutes. Uncover and cook, stirring, until lightly browned. Stir in the sherry vinaigrette and remove from the heat.
* Step 4 In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with the cheese and serve at once.

Make Ahead:
The vinaigrette can be made up to 3 hours ahead. 
Recipe Food and Wine
📸 Beatriz Da Costa
 #ericfausnacht #cityfolkgallery #karenandererfineart #rooster #chickensofinstagram #kitchenart

G E O R G A N N A L E N S S E N I can see Sprin

G E O R G A N N A L E N S S E N

I can see Spring coming and it reminds me of the cuttings from my Garden; first will be the two Witch Hazels, then the Forsythia, then the Cherry Trees .
I love fresh flowers in the house but rarely have them unless I can harvest them. How about you?

Vase with Mandarins
oil on canvas
40 x 40

#georgannalenssen #cityfolkgallery #karenandererfineart #stilllife #abstract #impasto #mandarinorange #oranges #vase #flowers #floralart @artsy

E R I C F A U A N A C H T “Chicken Dinner”

E R I C F A U A N A C H T

“Chicken Dinner”

White Rooster - rosemary
Acrylic on board
10 x 8
$300.

Today's Recipe
(no! it doesn't have chicken in it; silly ;)

Rosemary Detox Water

INGREDIENTS
1,5 liter of fresh water
2 sprigs sprigs of organic rosemary
Few slices organic lemon, cucumber and lime
INSTRUCTIONS
Wash well the ingredients and place them into your pitcher full of fresh and clear water. Place it in the fridge for an hour to let the water infused with the flavors, before to serve.

Recipe + 📸 Live.And.Taste

#ericfausnacht #cityfolkgallery #karenandererfineart #chicken #rooster #kitchenart #rosemary #detox #rosemarywater

E R I C F A U S N A C H T “Chicken Dinner”

E R I C F A U S N A C H T

“Chicken Dinner”

Black Rooster - garlic, tomato, basil, and oregano
Acrylic on canvas
36 x 24

Today's Recipe
(no! it doesn't have chicken in it; silly 😉

BRUSCHETTA PASTA

Ingredients
* 2 cups marinara sauce Rao’s Arrabbiata
* ½ box box of thin spaghetti
* ¼ cup onion chopped
* ¼ cup tomatoes chopped
* ¼ cup grated parmesan plus additional for topping if desired
* 4 tbsp extra virgin olive oil
* 2 tbsp fresh basil chopped
* 2 tsp oregano
* 1 tsp red pepper flakes
* 1 tsp salt and pepper
* 4 garlic cloves minced
Instructions
* Bring a large pot of water to a boil and add some salt. Cook the pasta of your choice according to package. When pasta is done cooking, drain the pasta and rinse under cool water to stop the cooking and cool it down.  
* Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the oregano, red pepper flakes and some salt and pepper.  
* Next add the tomato sauce and simmer for 10 minutes. Turn off the heat and add the tomatoes, basil and parmesan. Stir everything together until well combined. Its okay if the tomatoes don’t fully break down. you want them to still have a little structure and have a bite to it. 
* Combine the pasta and sauce together and drizzle with balsamic reduction on top. Serve with a side of crusty bread (toasted or grilled brushed with some olive oil)

Recipe + 📸 The Taste of Spice

#ericfausnacht #cityfolkgallery #karenandererfineart #chickens #roosters #fowlpaintings #pafa

E R I C F A U A N A C H T “Chicken Dinner”

E R I C F A U A N A C H T

“Chicken Dinner”

White Rooster - four tomatoes
Acrylic on board
10 x 8
$300.

Today's Recipe
(no! it doesn't have chicken in it; silly ;)

Candied tomatoes on basil leaves

This sophisticated canape plays with taste and texture, as you bite through crunchy toffee into ripe, juicy tomato.

*  12 vine-ripened cherry truss tomatoes
*  125g caster sugar
*  12 basil leaves

METHOD
* Step 1  Line a baking tray with baking paper. Remove the tomatoes from the vine, leaving the stalk attached. Place the sugar and 1/4 cup (60ml) water in a heavy-based saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium and cook, without stirring, for 6-8 minutes until the sugar is a golden caramel. Remove from the heat.
* Step 2  Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden. Repeat until all 12 tomatoes are covered in caramel.
* Step 3  To serve, arrange the basil leaves on a platter, then top each basil leaf with 1 candied tomato.

Recipe + 📸 Taste Australia

#ericfausnacht #cityfolkgallery #rooster #candiedtomatoes #kitchendecor #smallart #chickenart

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