Masterpieces: A Celebration of Food and Art in VirginiaIn commemoration of its fiftieth anniversary, the Virginia Museum of Fine Arts Council has created a beautiful cookbook, Masterpieces: A Celebration of Food and Art in Virginia, which offers a magnificent selection of recipes and artwork from around Virginia. Masterpieces, the second cookbook published by the VMFA Council, collects eighty-three recipes gathered from arts organizations and their supporters around Virginia. Contributors include many notable Virginians, such as the former first ladies of Virginia Lynda Robb and Virginia Holton, Alma Powell, and chefs from VMFA, the Governor's Mansion, the Jefferson Hotel, Barboursville Vineyards, and the Trellis, to name a few. Recipes range from the simple (Boursin Cheese Spread) to the more ambitious (Maestro Lobster Ravioli with Bisque Sauce), and akin to the art, the recipes vary from traditional (Monticello Muffins) to more contemporary fare (Pistachio-Crusted Rockfish). Whether simple or more elaborate to prepare, traditional or contemporary, the recipes here represent the rich diversity of Virginia's cuisines - and their results are delicious. Bon appetit! |
Contents
TABLE OF CONTENTS | 8 |
Introduction | 14 |
Breakfast and Brunch | 35 |
Copyright | |
1 other sections not shown
Common terms and phrases
˝ cup ˝ teaspoon all-purpose flour baking sheet bay leaf bell pepper black pepper boil bread crumbs cake casserole celery chicken stock chill chopped fresh cloves cooked cool Council crabmeat crepe cup chopped cup granulated sugar cup whole milk Danny Ayers demi-glace drained egg yolks finely diced freshly ground pepper garlic garnish grits Hampton University inches VMFA ingredients Jefferson Hotel large mixing bowl marinade mascarpone mayonnaise medium heat Melt the butter mixture Museum mushrooms mustard Old Bay Seasoning olive oil oregano ounces peeled pepper to taste potatoes Preheat oven Preheat the oven Radford University ramekins Recipe Note refrigerate Remove the pan rice Richmond Courtesy VMFA room temperature salad Salt and freshly salt and pepper sauce sauté Season Serve immediately shallots shrimp simmer skillet sliced soup spoon stir tablespoons tablespoons olive oil teaspoon freshly ground teaspoon minced fresh teaspoon salt tomatoes vanilla vegetables vinegar Virginia VMFA whisk wine