“Making art is all about humans and our psychology: who we are, how we behave, what we do with the hand we’ve been dealt. It’s closer to your own bone when it’s a memoir, but the bone is still the bone.” – A.M. Homes
I would love to share with you the latest news about Florilegium and what I’ve been up to in the past weeks. First and foremost, I was excited to see Florilegium‘s first volume featured on the Communication Arts’ website. I am so happy to see that my work, and most notably my magazine, is drawing people with its interesting design, surprising photography projects, illustration and text. As the largest international trade journal of visual communications in the US, Communication Arts has featured pages from Florilegium that showcase combined influences from graphic design, nature and contemporary art, influences that I used to develop a one-of-a-kind visual language.
I have also worked on making available Florilegium‘s volume one on Amazon and Barnes and Noble, and you find it as well in my online shop in a special signed edition. The magazine will be distributed soon in more locations across the world. Now you can get a feel of Florilegium‘s content (illustrations below by Aitch) and a taste of the quiche recipe I produced for its first issue. When creating the recipe and photographs I was inspired by the contrast of the flower’s colors and textures with the painterly lighting, and I’ve used simple geometry to evoke both natural and man-made aesthetics.
Three Flours Mushroom and Chorizo Quiche
White rice, whole flour and buckwheat crust
makes a 9-inch (20 cm) tart
1/2 cup (90 g) white rice flour
1/3 cup (50 g) buckwheat flour
1/3 cup (50 g) whole flour
1/2 teaspoon sea salt
1 tablespoon chia seeds
6 tablespoons (90 g) butter
3 tablespoons cold water
1 tablespoon butter
3 shallots, minced
2 cups (100 g) chopped white or brown mushrooms
1/2 cup (100 g) chopped chorizo
2 cups (200 g) mixed blue and Gruyere cheese
1/2 cup (50 ml) half-and-half
1/8 teaspoon ground nutmeg
1. In a food processor, combine the flours, sea salt, and chia seeds; pulse to combine. Add diced butter; pulse until mixture resembles coarse meal.
2. Gradually add the water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add more water, 1 tablespoon at a time). Do not overmix.
3. Form dough into a ball and wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).
4. Preheat the oven to 350°F (180°C). Roll and cut the dough to fit inside a 9-inch tart pan, cover it with a piece of parchment paper and top it with pie weights or dry beans. Prebake the crust for 10 minutes.
5. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add chorizo and toss, cooking for 3-4 minutes. Add the mushrooms and season with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are soft and the liquid is evaporated. Top the crust with this mixture and cheese. Set aside.
6. In a bowl, whisk together eggs, half-and-half, nutmeg, sea salt and pepper. Pour egg mixture into crust. Bake until center of the quiche is just set, 25 to 35 minutes. Let quiche stand 15 minutes before serving.