The Official Blog of the Allen Memorial Art Museum

A Dinner Party at the Frank Lloyd Wright House
Guest blog by Nico Alonso (OC ‘13) (including recipes!)

During commencement week this past May, celebrating Oberlin College’s graduating class of 2012, I was one of four lucky AMAM docents chosen to stay at the college’s very own Frank Lloyd Wright designed Weltzheimer/Johnson house. To apply, the AMAM docents were asked to submit proposals suggesting possible activities that would incorporate the history and legacy of the house for the upcoming commencement week. After much deliberation our Curator of Education, Jason Trimmer, put together a lovely group consisting of Lucy Smith (Rising Senior), Eli Wright (Rising Junior), Dessane Cassell (Rising Junior) and myself (Rising Senior). 

As previously mentioned and highly anticipated prior to the announcement of the FLW live-in docents, we ended up throwing a themed event. Guests were to attend in formal 50’s attire and those improperly dressed were to be sent out back and used as human croquet wickets. Unfortunately, all guests arrived in style.

Eli (a.k.a our in-house personal chef) drafted up a wildly complex and conceptual (as would be expected of Eli) New American-style 1950’s gourmet dinner. The final menu looked roughly like this:

Appetizers:
- spicy Asian noodle salad with jicama
- gravlax on toast points with capers zested lemon and red onion
- gazpacho sorbet with apple cinnamon aspic

Entree:
- veal and lamb meatloaf with mushroom and brandy reduction
- spring salad

Dessert:
- vanilla & brandy upside-down cake

Quite the oasis in the desert for us students during the commencement week money/food/housing drought.

It was quite a success! The main living space accommodated our guests nicely by providing subtle and welcoming traffic flow from the inside to the outside. The original built-in furniture along with (the infamous) Ellen Johnson’s funky 60’s couches were re-arranged with ease transforming the space from a dining room to a lounging space and finally into a dance floor.

While some may refer to the obscure “totalitarian” elements of Wright’s Usonian designs, our little Oberlin house carried with it no such sentiments that night. The space was completely enlivened by the energy of good friends, food and laughter. For any docents (or future docents) who may be tuning in, you should absolutely apply for this commencement position! Definitely one of the top five highlights of my Oberlin College experience. 

If you, your best friend, your uncle, your ma and pop, your g’ma/pa, or your precocious younger sibling are feeling particularly adventurous, would like to dazzle others with your New American gourmet food knowledge/ preparatory skills, and have a sizable chunk of free time, I have included a few of Eli’s recipes. Sure to impress.
 

Gravlax on Toast Points:

2 tablespoons sugar

2 tablespoons kosher salt

1 teaspoon black peppercorns, crushed (largish pieces)

1 teaspoon juniper berries, crushed (optional)

1/2 to 1 cup dill, coarsely chopped

1 to 2 pound piece of very fresh salmon

mix sugar, salt, peppercorns and juniper berries. Rub onto salmon (both sides). Place in ziplock bag. Spread dill on both sides of salmon. At this point you can add a dash of vodka or aquavit (more authentic), both are optional. Seal bag tightly. Place flat in a container or on a rimmed plate (so leakage, if there is any, can be contained). Not totally necessary, but good especially if done for a shorter amount of time, place a weight on top of salmon. Refrigerate for 3 days (or a couple more).

To serve: rinse salmon to remove all debris. Slice very thinly on an angle.

Make toast points

Serve with small dab of cream cheese with capers and zested onion/lemon
 

Gazpacho Sorbet with Apple Aspic

For apple aspic:

1 cup clear (filtered) apple juice

1 teaspoon unflavored gelatin (from one 1/4-oz envelope)

For gazpacho sorbet:

1 teaspoon unflavored gelatin (from one 1/4-oz envelope)

1 tablespoon hot water

1 garlic clove

1/2 teaspoon salt

1 lb ripe tomatoes, cored and quartered

1/2 large red bell pepper, coarsely chopped

1/4 cup coarsely chopped sweet onion such as Vidalia

1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered

2 tablespoons Sherry vinegar (preferably “reserva”)

1 tablespoon orujo (Spanish clear brandy), grappa, or aquavit

1 1/4 teaspoons sugar

2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca)

For drizzling:

3 tablespoons balsamic vinegar

Garnish: fresh mint leaves

Special equipment: an ice cream maker

Make aspic:

Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.

Make gazpacho sorbet:

Soften gelatin in hot water 1 minute.

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids.

Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

Reduce balsamic vinegar:

Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.

Assemble dish:

Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet.
 

Asian Noodle Salad

Dressing:

1 teaspoon minced garlic

2 teaspoons minced ginger

1 tablespoon sugar

¼ teaspoon salt

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

2 tablespoons roasted sesame oil

tabasco or hot chile oil to taste

1 pound linguine

2 tablespoons minced cilantro

1 to 2 scallions, minced

julienned vegetables:

red and/or yellow bell peppers

pea pods (blanch slightly first)

jicama or daikon radish

nappa cabbage leaves

cilantro sprigs for garnish

Prepare dressing: place garlic, ginger, sugar and salt in a small food processor. Process until almost smooth.

Add soy sauce and balsamic vinegar, pulse to combine. Add hot sauce.

With processor running, drizzle in oil to emulsify. Taste and adjust seasonings if necessary.

Cook pasta, rinse to cool. Add minced cilantro and scallions. Add dressing. Place in container. Can be made three days ahead (so dressing can really absorb into noodles).

Place noodle in a large serving bowl lined with nappa cabbage leaves. Garnish with julienned vegetables and cilantro sprigs.
 

Veal and Lamb Meat Loaf with Red Bell Pepper and Spinach

1 large red bell pepper

2 tablespoons olive oil

1/2 6-ounce package fresh baby spinach

2 cups chopped onions

2 tablespoons minced garlic

2 cups fresh breadcrumbs made from French bread

2 large eggs

1/2 cup chopped fresh basil

6 tablespoons ketchup

2 tablespoons chopped fresh thyme

1 tablespoon Dijon mustard

1 tablespoon prepared steak sauce

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 pound ground veal

1 pound ground lamb

Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.

Preheat oven to 350°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 tablespoon olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal/lamb.

Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.

Bake meat loaf until brown on top and thermometer inserted into center registers 160°F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve.