{"id":132,"date":"2012-10-03T09:18:21","date_gmt":"2012-10-03T07:18:21","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=132"},"modified":"2018-06-11T11:25:37","modified_gmt":"2018-06-11T09:25:37","slug":"david-charles-terry-stew-with-trappist-beer","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/david-charles-terry-stew-with-trappist-beer\/","title":{"rendered":"David Charles Terry, stew with Trappist beer"},"content":{"rendered":"

\"\"<\/a>\u00a0\u00a0<\/span>David Charles Terry on his website<\/i><\/h2>\n
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Through the website of an American writer I got to know the posts of David Charles Terry, an artist from North Carolina. David always writes on the internet and has a clear and expressive way of telling his story. Curious, I searched for his own website and what I found was a site full of art, that he makes. Definitely my cup of tea. His art is just as his writing full of symbols. I invited him to particpate in \u201cgeprekken en gerechten\u201d (conversation and recipes) David also portrays animals. In a conversation we had on Facebook, he told me that Dutch artist Rien Poortvliet is an all time favorite. I hope I can do something with this fact. Let’s see if we can make a dish for David from the answers he gives to my questions<\/div>\n
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\u00a0Who is David Charles Terry?<\/div>\n
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\u00a0How did your attraction for art start?<\/b><\/div>\n
\u00a0Well, I\u2019ve always drawn and painted,since I was very young, and I was encouraged by my parents to do so.\u00a0\u00a0I never thought of doing it for a living until, just as I was finishing my doctorate in literature (after twelve years of teaching at either boarding-schools or Duke University), I realized that I didn\u2019t really enjoy the profession\/work anymore.\u00a0\u00a0Fortunately, it was at that time that I was offered my first contracts to illustrate book-covers and the book reviews for some major newspapers….So, I did so.\u00a0\u00a0I found that illustrating the outside of books paid more and was more fun than writing the insides of them.\u00a0\u00a0So, the decision to switch careers was made quite easy for me.<\/div>\n
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\u00a0What is the biggest theme in your work?<\/b><\/b><\/div>\n
\u00a0Oh….ask the critics.\u00a0\u00a0They all seem to say \u201cmemory\u201d, \u201cnarrative\u201d, \u201csouthern gothic\u201d, \u201cliterary references\u201d, etcetera.\u00a0\u00a0I really don\u2019t think about this very much, since I draw and paint only what interests me.<\/div>\n
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What is your favorite type of art?<\/b><\/div>\n
\u00a0That\u2019s easy……Andrew Wyeth, Durer, and Cistercian architecture (of which I\u2019m particularly fond….I spend half of my time in Europe chasing down old, Cistercian monasteries.)<\/div>\n
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Which animal do you like the most and which one you dislike? I am very curious about that<\/b><\/b><\/div>\n
\u00a0Obviously, I\u2019m most fond of dogs. I keep many bird-feeders and am fascinated by wild birds.\u00a0\u00a0Cows interest me a great deal (mostly because they\u2019re so profoundly inexplicable). I love geese; primarily because they\u2019re so noisy and territorial and ill-tempered and generally unpleasant.\u00a0\u00a0\u00a0I REALLY dislike (or, at least, would never have around my place) chickens and over-bred breeds of cats, such as flat-faced \u201cpersians\u201d (more precisely, I pity any breed of animal that\u2019s so overbred that it couldn\u2019t survive for five minutes without a human to take care of it).<\/div>\n
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You travel a lot to France, where and what do like the most?<\/b><\/b><\/div>\n
\u00a0I most enjoy the forest-filled Perigord\/Dordogne region, although I\u2019ve spent a great deal of time in Provence and the Loire Valley (where my in-laws live and where my partner was born & raised).\u00a0\u00a0I suppose I\u00a0\u00a0most enjoy\/appreciate the French way of living (at least among the class into which I\u2019ve married)….long, carefully prepared & appreciated meals, paying attention to the garden, family-relations…it\u2019s all very much like the area of America (Tennessee) in which I was raised, which is quite different from most parts\/society of America.<\/div>\n
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I heard you are also a wonderful gardner, how does this interfere with your art?<\/b><\/b><\/div>\n
It doesn\u2019t interfere at all with it.\u00a0\u00a0I would be inclined to say that drawing and painting interferes with my gardening.\u00a0\u00a0Still, I\u2019m paid to paint, and I\u2019m not yet paid to garden….so, I do what I have to do.<\/div>\n
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And for whom you would like to cook and why?<\/b><\/div>\n
\u00a0I cook for friends all the time; I have friends over for dinner two or three times per week (perhaps I should emphasize that I don\u2019t have children, which makes entertaining quite a bit more negotiable).\u00a0\u00a0Oddly enough, I suppose, I\u2019m never particularly interested in actually eating the food once I\u2019ve cooked it.\u00a0Most of time, I simply hover around the table or perch on a nearby chair with a glass of wine\u00a0once guests have arrived and begin eating. \u00a0I do like the cooking-process itself (most particularly, shopping for ingredients), and I really enjoy making a special night for hardworking friends on a weekday evening.\u00a0\u00a0quite frankly, I know that all too many of my friends are too busy with work to cook for themselves, and I think they too-often simply opt for going-out to a restaurant.\u00a0 Personally, I can’t stand wasting time in restaurants…..too much bother, and it simply takes too much time.\u00a0\u00a0I’m spoiled, I suppose, in that several of my good friends and I are all good cooks…and we’d rather eat comfortably and relaxedly in our homes with each other.<\/div>\n
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On food, which food do you like and which you would never eat?<\/b><\/div>\n
\u00a0I like almost all cuisines and am quite adept to moderately familiar with most of the major \u201ccategories\u201d.\u00a0\u00a0I suppose I tend to mostly-cook what Claudia Roden would refer to as \u201cMediterranean cooking\u201d. I also do a lot of\u00a0\u00a0Indian and specifically French (country) cooking.\u00a0I don’t think of either cusine as “exotic” or “foreign” these days.\u00a0 They’re both very sensible, practical cuisines (I should emphasize that I have no interest in “fancy”, Parisian-restaurant haute-cuisine innovations, etcetera….the food simply doesn’t interest me…it’s too fussy and demands too much attention for me to enjoy the meal or my company).\u00a0To answer your direct question?….I don\u2019t intend to ever even try testicles or chicken-feet, or dog or sea-urchins.\u00a0\u00a0For better or worse, I don\u2019t regard eating as a competitive-sport. Also, I have no interest whatsoever in sweets or desserts, and (like most French people) I leave baking to the professionals.<\/div>\n
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Which wine do you like?<\/b><\/b><\/div>\n
\u00a0I\u2019m sorry, perhaps to say that I \u201clike\u201d almost all of them. My favorites are white Bordeauxs and Sancerres. The only wine I dislike is a Provencal Ros\u00e9….but only because it\u2019s chilled and so easy to drink on a hot day in Provence….and I end up with a piercing headache after an afternoon nap. That’s no doubt MY problem, not ros\u00e9s (sorry, but I’m typing on an English keyboard and have no accents just now).<\/div>\n
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Can you tell me something about your \u201cfoodprint\u201d\u00a0\u00a0We waste a lot of food in the western world?<\/b><\/b><\/div>\n
\u00a0Oh, I don\u2019t waste any food.\u00a0\u00a0I made a roast pork loin two days ago (my french in-laws are visiting here for three weeks, AND my parents came for the weekend); tomorrow morning, it\u2019ll be turned into Provencal stuffed-cabbage, and the leftover chicken from one night ago will be turned into terrines for lunch.\u00a0\u00a0Actually, most of my favorite foods (pates, etcetera) are made with what most Americans would regard as \u201cleftovers\u201d.\u00a0\u00a0Similarly (and like most Italian\/French grandmothers) I\u2019m well-aware that the cheapest cuts of meat are (if you know what to do with them) the very most flavorful and best……ossobuco or coq au vin (which is basically an old rooster you can\u2019t roast or boil), for example.<\/div>\n
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What else do you want to tell?<\/b><\/b><\/div>\n
\u00a0I can\u2019t think of anything else.\u00a0\u00a0I\u2019m not, as a general rule, very interested in myself, so to speak…..<\/div>\n
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The recipe:<\/b><\/div>\n
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David Charles has given a lot of hints to me for his recipy. He roams around Cistercian monastaries, likes the P\u00e9rigord, is not a firm lover of Parisian nouvelle cuisine flings\u2026 I think we have a match in the way that I am also very caught by the cooking process than by the eating process. The dish has also to be one he can serve over and over when he entertains and watches his friends doing the eating.\u00a0His arts for me resemble a lot of the pictures you will see in Brussels\u2019s caf\u00e9s. So a stew it will be, a Flemish style beef stew with Trappist beers. In the low countries are only 7 monasteries left that are allowed \u00a0brew genuine Trappist beer. You can either drink beer with\u00a0 this dish or a classical Burgundy wine, that also used to be made by Cistercian monks\u2026<\/div>\n
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Ingredients 4 persons:<\/div>\n
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2 lbs beef, with some fat<\/div>\n
2 oz \u00a0butter<\/div>\n
2 tbs olive oil<\/div>\n
1 lb of chestnut mushrooms<\/div>\n
3 red onions<\/div>\n
2 tbs \u00a0plain flour<\/div>\n
2 tbs of brown sugar<\/div>\n
1 botlle of Trappist beer, like Westmalle dubbel<\/div>\n
bay leaves<\/div>\n
6 juniper berries<\/div>\n
1 ts cinnamon<\/div>\n
1 big carrot<\/div>\n
1 tbs vinager (balsamic)<\/div>\n
Salt en ground pepper<\/div>\n
1 \u00bd \u00a0lbs of Brussels sprouts<\/div>\n
freshly ground nutmeg<\/div>\n
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\u00a0Preparation:<\/div>\n
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Cut the beef meat in pieces. Put in a bowl and pour \u00a0the Trappist beer. Add the sliced red onions, the carrot in dices, the brown sugar, the balsamic vinager, cinnamon, bay leaves, juniper berries and leave to marinate for 4 hours in the fridge. Cut the mushrooms in pieces and fry them. Put aside for later. Get the meat out of the beer, pat dry with some kitchen paper and cover with some flour.\u00a0Add some pepper and salt. In a deep pan you heat the butter and oil and start to fry the beef til brown.\u00a0In another pan you warm the beer from the bowl. When it is warm you add it to th meat and leave the meat to simmer for at least 3 hours on a low fire.\u00a0At the end you will add the mushrooms and leave the dish to simmer for 30 minutes.\u00a0If the sauce\/gravy is too thin, make it thicker by adding some \u201dbeurre mani\u00e9\u201d I.e. knobs of butter covered with flour. Cook the Brussel\u2019s sprouts for only 8 minutes and serve them with some butter and freshy ground nutmeg. Serve the stew directly from the pan and with some fresh farmer\u2019s bread and salty butter.<\/div>\n
<\/div>\n
If you want to see the beautiful art of David Charles Terry visit his website\u00a0http:\/\/www.davidterryart.com<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0\u00a0David Charles Terry on his website Through the website of an American writer I got to know the posts of David Charles Terry, an artist from North Carolina. David always writes on the internet and has a clear and expressive way of telling his story. Curious, I searched for his own website and what I … <\/p>\n

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