Eat Your Art Out: Malika Favre

Malika Favre is one of my favorite artists/illustrators hands down.  She was born and raised in Paris, but is based in London.

I’ve done a Frame of Mind post inspired by her work. I love the boldness of her colors coupled with the simplicity of the shapes. She also offers up some complexities with her graphics- which leave me in awe: how can something be so complex and so simple at the same time?

I developed a dish that is inspired by her work. It’s bold in color, very simple and easy to make, and complex in its flavor profile. Eat your art out and create my Mahi Mahi dish that sits on a bed of garlic black beans topped with a pineapple and mango salsa. Pair it with some fresh greens and sop it all up with some Johnny cakes! YUM!

Black Beans

What you’ll need:

2 cans of black beans (strained)
1 onion (diced)
1 teaspoon of garlic (diced)
a dash of oil and a pat of butter
1/2 teaspoon of rosemary
salt & pepper

What you’ll need to do:

In a medium saucer, heat the oil and melt the butter. Add the onions and garlic; sauté until the onions are translucent. Add two cans of black beans and rosemary. Allow to simmer for 10 minutes. Salt and pepper to taste and allow it to simmer for 5 more minutes.

Illustration by Malika Favre. All rights belong to the artist.

Illustration by Malika Favre. All rights belong to the artist.

Johnny Cakes

You will  have giggle fits once you discover how easy this is. There is a particular brand of cornbread mix and cake mix that I use. I will not endorse it, but what I will say is that it comes in a little white and blue box and costs a mere 97 cents. I’ll let you take it from there.

What you’ll need:

1 box of cornbread mix
1/2 box of cake mix
2 eggs
2/3 cup of milk

What you’ll need to do:

Preheat your griddle to 350 degrees. In a medium bowl, stir cornbread mix, 2 eggs and 1/2 cup of milk. Fold cake mix in and and add the remainder of the milk. Stir until smooth (lumps are okay!) Coat your griddle with a little cooking spray. With a large serving spoon, scoop out a little mix and place it on the griddle.

VERY IMPORTANT: This mix does not spread like pancake mix; using your spoon, lightly pat the center of the circle coaxing it to spread and form a perfect round shape.

ALSO VERY IMPORTANT: The bigger you make the circle, the harder it will be to flip over. I’d strongly suggest making the cakes as small as possible- similar to dollar pancakes. When the edges of the cake looks a little dry and there are bubbles forming, then it’s time to flip over. Cook each side for about a minute and a half. Once you take it off the griddle, add a little pat of butter on it.

Illustration by Malika Favre. All rights belong to the artist.

Illustration by Malika Favre. All rights belong to the artist.

Haricots Verts

What you’ll need:

two cups of haricots verts
1 teaspoon of garlic paste
3 tablespoons of butter

What you’ll need to do:

Steam the haricots verts until tender. Remove from the stovetop. In a separate pot, melt the butter and garlic paste. Add the haricots verts to the pot and stir well, making sure its evenly covered in the butter mixture.

Illustration by Malika Favre. All rights belong to the artist.

Illustration by Malika Favre. All rights belong to the artist.

Mahi Mahi

What you’ll need:

2 portions of Mahi Mahi
salt
pepper
garlic
basil
paprika flakes
olive oil

What you’ll need to do:

Heat a medium skillet with a little olive oil. Sprinkle each side of the Mahi Mahi with salt, pepper, garlic, basil, and paprika flakes. Place Mahi Mahi in the skillet. Cook for 2-3 minutes on each side. (If the Mahi Mahi portion is a thicker cut, pop the skillet in the oven at 300 degrees to make sure that it’s cooked through and through).

Pineapple Mango Salsa

What you’ll need:

1/2 pineapple (cored and diced)
1 mango (peeled and cubed)
1/2 red onion (finely diced)
2 tablespoons of chives
1 teaspoon fresh hot chile pepper
salt & pepper
1/4 cup of fresh lime juice

What you’ll need to do:

Combine pineapple, mango, chives, onions, and chile pepper. Add salt and pepper to taste. Add lime juice (may need to add more if the salsa is too spicy). Refrigerate until ready to use.

 

This so filling, delicious and relatively healthy. So go ahead and eat your art out!

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