Nudes and food: Gorman goes gourmet, 82pp.
compiled by Virginia Dooley
Northland Press, Flagstaff, Arizona, 1981
Cooking on page 32
I’ve had this cookbook for ages and never cooked from it until now. I probably bought it in the United States, but really don’t remember. But I was obviously attracted by the title.
Rudolph Carl Gorman (of the title) was a descendant of Navaho craftsmen, holy men and tribal leaders and was probably the first Native American artist to be recognised internationally as a major American artist. In 1973, he was the only living artist whose work was shown in the ‘Masterworks of the American Indian’ show held at the Metropolitan Museum in New York. One of his pieces was selected for the cover of the exhibit’s catalog.
The New York Times praised his work and called him ‘the Picasso of American Indian art’. His paintings are primarily of Native American women, and show fluid forms and vibrant colours. He also worked in sculpture, ceramics and stone lithography.
Gorman loved food too and produced four cookbooks, including this one that includes 22 of his drawings of nudes. All the recipes were contributed by his fans. Page 32 has two recipes—a weird-sounding cassoulet and a tempting pork dish. You know what I chose.
Johann Sebastian pork
6 pounds loin of pork
3 or 4 big onions
6 green cooking apples
1 large clove of garlic
1 teaspoon sage
1/2 teaspoon ground ginger
1/2 cup red wine
1/2 cup apple cider
Trim fat off meat. Insert slices of garlic into cuts on meat. Rub pork with salt, sage and ginger. Place in roasting pan. Preheat oven to 400°F. Place uncovered roast in oven for 15 to 20 minutes to brown. Remove the roast from oven and turn the heat down to 325°F.
Place around the roast the cored and sliced apples and onions. Add the 1/2 cup red wine and the 1/2 cup apple cider—and place the now covered roast back in the oven. Cook for 4 hours or longer. Remove and carve. Serve with brown rice and tossed green salad. Serves 6 to 8.
How it played out
These days I rarely cook for a crowd, so I made half a batch using 3 pounds (about 1.5 kilos) of pork loin. But we love our sides, so I used the full amounts of onions, apples, red wine and apple juice (no cider on hand).
I didn’t have dried sage or ground ginger on hand. So used about a tablespoon of chopped fresh sage and a thumb’s worth of chopped fresh ginger.
My nifty hand-operated machine that peels, cores and slices apples was a great help. It’s a fun gadget that I use whenever I can.
Because I used half the amount of roast, I also cut the cooking time in half, which was just about perfect. I was impressed that the meat really did brown in the first 20 minutes of cooking.
This roast is sensational. Tender, moist, juicy and full of flavour. The apples and onions are fabulously delicious too. I was really glad I’d used fresh sage and ginger. Served with mashed potatoes, steamed broccoli and a green salad.
A great dish for entertaining or just plain good eating at home.