Eat Your Art Out: John Brack

I have a horrible habit (as many of us do) of not eating breakfast during the week. I just simply don’t have time in the morning to get it together! So, for me, Sunday mornings are the perfect time to create a lavish breakfast. This Sunday, I created a breakfast inspired by John Brack‘s painting titled The Breakfast Table (soooo apropos…I know! I know!)

Brack was an Australian painter who was also a member of the Antipodeans group (that focused on the importance of figurative art.) He was known for his portraits and highly stylized works featuring objects. I chose to use The Breakfast Table as my inspiration because of it’s stark contrast between the florescent yellow and the dark shadows. For my own take contrast, I prepared something sweet and something savory: Braised Red Cabbage Quiche and Lemon French Toast.

John Brack, The Breakfast Table, 1958

John Brack, The Breakfast Table, 1958

Braised Red Cabbage Quiche

John Brack’s The Breakfast Table is fairly monochromatic with the yellow hue being dominant. However, there are touches of light blue and reddish pink. A quiche tends to have a yellow-orange hue thanks to the egg, cheese and crust; Thus, I felt that working with red cabbage in this dish would be rather interesting and would add a slight touch of color.

What you’ll need:

for the red cabbage

1/4 cup (1/2 stick) butter
1/2  head of red cabbage, quartered, cored, very thinly sliced
1/2 teaspoon (or more) salt
3 tablespoons dry red wine
1 tablespoon  apple cider vinegar

What you’ll need to do:

To braise the cabbage, first you’ll need to melt the butter in a skillet over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt. Add red wine and sauté until liquid evaporates. Add apple cider vinegar; stir constantly until cabbage is tender and turns a bright fuchsia color.

What you’ll need:

for the quiche

pre-made pie crust
3 or 4 apple-chicken breakfast sausages
1/2 sweet onion (diced)
1/2 red cabbage, braised
2 pinches of parsley
1/2 cup of Monterey Jack cheese
1/2 cup of heavy cream
5 eggs
1 TBSP of flour
1/2 cup of salted butter (softened)
1 TSP of garlic (diced)
salt and pepper

What you’ll need to do:

Roll out pie crust in a 9-inch pie pan; set aside. Sauté onions in a small skillet until it’s translucent; set aside. Lightly brown the apple-chicken sausages; set aside. In a separate medium bowl, mix eggs, heavy cream, butter, salt and pepper. Add onion, parsley, garlic, flour, cheese and red cabbage. Line the bottom of the pie pan with the apple-chicken sausages sliced about 1/4 inch in size; pour egg mixture into the pan. Bake at 350 degrees for 45 minutes. Let it stand for 10 minutes before serving.

 

Lemon French Toast

What you’ll need:

2 eggs
1/4 cup fresh squeezed lemon juice
1/2 cup of buttermilk
1 loaf challah bread (sliced)
1/4 TSP of vanilla extract
1/4 TSP of butter (melted)

What you’ll need to do:

Mix egg and lemon juice together; whisk in the buttermilk and butter. Add vanilla extract. Heat a skillet on medium high and coat with butter. Dip a slice of bread in the egg mixture until both sides are covered; place in the skillet for about a minute to a minute and a half on each side. Sprinkle with powdered sugar and enjoy!

Doesn’t this look decadent? You’ll want to leisurely nap after this meal so go ahead and eat your art out!

 

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