Gold Standard: Recent works by Ivy Mix

Ivy Mix, enantiomers, 2010. mirror, plywood, gold leaf, negra modelo gold foil; 12 x 51 x 9 in.

Ivy Mix, Horror Vacui, 2010. Plywood, paper, paint, negra modelo gold foil, fluorescent light; 48 x 48 x 14 in.

For more of Ivy's art, visit her site.

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Taste of Summer, pt. II

The fig makes its fashionable debut on tabletops in Italy and throughout the Mediterranean
in the warm, balmy summer months. Italians prepare them several ways, as a condiment
for meat dishes such as wild game hens, or as the opening acts -- decadent antipasti grilled or served raw with salty prosciutto. My take on the fig is below; an easy recipe perfect for large parties that combines distinctly regional flavors with seasonal ingredients.


Fichi con Ricotta dolcificata con miele (Figs with Honeyed Ricotta)

8 - 10 figs, sliced in half, lengthwise
1/3 - 1/2 cup ricotta fresca (preferably ricotta di bufala, if you can find it)
2 generous tspns honey
a good aged balsamic vinegar

On a cutting board or disposable tray, coat each fig with a drop of balsamic vinegar. Transfer
coated figs to platter. In a small mixing bowl, whip the ricotta with a spoon to lighten
the texture, gradually incorporating the honey until fully integrated and airy.
With a spoon or melon baller, "shape" ricotta into little gobs and spoon on top of
each individual fig. Make sure to only coat the center of the fig.

serves 4 - 6

buon appetito!

figs with honeyed ricotta, assorted olives, and greek style gigante beans

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Taste of Summer, pt. I

Fresh vegetables, ingredients, and seafood combine in this stress-free recipe in two acts that emphasizes bold flavors and involves almost no cooking.

Tonno alla Siciliana (Tuna steaks Sicilian-style)

ingredients:

2 ahi or sashimi grade tuna steaks (approx. 2 lbs.)
4-6 good summer tomatos (jersey tomatos suggested)
1/2 cup pitted and roughly chopped kalamata olives
2-4 sprigs fresh mint
a small handful of parsley
one lemon
good italian olive oil
pepperoncino (chili flakes), salt & pepper

Act I - make the salsa cruda:

roughly chop tomatos into nice large cubes and layer into medium glass bowl w/juice
(N.B. the goal with this dish is not perfection, but rather il sapore del paese, a taste of the country. all chopped ingredients should be large enough to see and identify with the naked eye.) Lightly salt the tomatoes and let weep in the bowl.

Meanwhile, roughly chop the parsley and mint until the herb mix is unified (most of my
instructions for this dish include the word "roughly" - keep in mind, this is
an expressive dish). After a sufficient amount of liquid has accrued in the bottom of the bowl,
add the herb mix and the kalamatas and mix together gently.

Add the juice of half the lemon to the tomato-kalamata mixture and stir.
set other lemon half aside (quartered, it will serve as a table accoutrement). Next, add
a generous amount of olive oil (2-3 tblspns), and pepperoncino.

Set salsa cruda aside and let ingredients macerate for at least half an hour.

Act II - Searing the tuna

coat tuna steaks on both sides with salt and freshly ground black pepper. Brush a light layer of olive oil on both sides.

on high heat, heat a medium skillet (no extra oil required).
When the skillet is hot, add the tuna, one steak at a time (you should hear a nice sizzle). Depending on the thickness of the fish, searing each side should take less than 2 minutes per side, but keep an eye on the fish.

Finally, plate seared tuna steaks and add a generous amount of
the salsa cruda on top of the fish.

serves 2

pairs well with Sicilian white wines, such as the Inzolia variety

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Obsession: The North Carolina Museum of Art's African Wing

Yinka Shonibare at the North Carolina Museum of Art.

The North Carolina Museum of Art may not be located
in an area known for its impressive collections, but this museum refreshingly proves
any art prejudices about the South wrong.

Point in case: NCMA's exquisite African Art wing.
Stunning works by contemporary artists Yinka Shonibare
and El Anatsui join 17th and 18th century African tribal costumes and objets,
demonstrating the fertile continuum of African craft and creativity.


African tribal costume.



El Anatsui. Lines that Link Humanity, 2008. 18 x 25 ft.; discarded aluminum and copper wire. NCMA.

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