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Gail Arnold

Medium: Food & Spice
Location: Boston, Massachusetts

Gail Arnold has pursued two career paths, training in her late late teens as a chef in Paris, she made her way back to the US and enjoyed a stellar career working with such luminaries as Wolfgang Puck and Jonathan Waxman. She found her way to East Hampton, New York where she was the executive chef at Nick And Toni’s Restaurant. After a year of traveling and cooking, she worked as a private chef for a large family, concurrently returning to university to earn a masters degree in education. She currently works as a reading specialist in Cambridge, Massachusetts. Gail continues to cook privately for the same family (22 years later) in the summers. When not teaching students to read, she gives cooking classes to children and adults and invites friends over at every opportunity to share a meal.

Work on Consenses

Rhubarb Syrup

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Rhubarb Syrup

This painting felt bittersweet and a little melancholy. Although there is no facial expression in the image I got the feeling this was a mother and daughter somewhere down south waiting with trepidation for someone to go off to war or to return from war in an unknown state of wellness. The mother and daughter would have lemonade and sugar cookies on their back porch I thought. I chose rhubarb to represented the tension I felt in not knowing the mother and daughter’s emotional context. First hit of rhubarb is bitter but then there is a wave of sweet. I felt the melancholy of the image. There is melancholy in rhubarb.

Recipe

  • 8 cups chopped rhubarb (I think about 8 average sized stalks)
  • 3 cups sugar
  • 3 cups water
  • zest of 3 lemons
  • 3 cups lemon juice
  • water- about 15 cups

Step 1: combine rhubarb, sugar, lemon zest and water in a saucepan. Bring to a boil and then lower heat to a simmer, stirring occasionally until the sugar is melted and the rhubarb is soft.

Step 2: Strain the mixture over a sieve or put it through a food mill or you could put it in a vitamix(though this may lake it slightly cloudy?) Let mixture completely cool.

Step 3: add lemon juice. Store in fridge tightly sealed until ready to use. You should have about 5 cups.

Step 4: use 3 parts water to 1 cup rhubarb-lemon simple syrup.

Notes:

  • If you want it more lemony, add some more lemon juice to taste at the end.
  • Though I have never tried this, I believe the simple syrup mixture can be frozen for several months.
  • The simple syrup will keep in the fridge for about 1 month.
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