I recently watched the moving documentary, Jean-Michel Basquiat: The Radiant Child. In the 80’s, Jean-Michel, only in his early twenties, became a superstar of the art world. Tragically, his life was cut short in the prime of his career.
His creative process was inspiring to watch. He liked to paint among stacks of books and magazines, with music playing and the TV on. He found inspiration everywhere; from a page of Grey’s Anatomy, a Charlie Parker song, a broken window on the street. His work was deeply personal, like throbbing explosions of color, emotion and experience.
Check out some his work here.
Jean-Michel had this saying, “boom for real” meaning he would take all the things in his world that inspire him, big or small, interpret them through his own vision and make them explode onto the canvas equally for us to look at and interpret.
I love the quirky romanticism of that. When an artist is brave enough to let us into their world, bare their soul to us (and give us a glimpse of truth). It is a very powerful thing.
In the same way, I love seeing how other people make the “simple dish” macaroni and cheese. It is one of those dishes where a chef can show us who they are and how they view the world. (Most ideas in cooking are not completely new, but rather an interpretation of another dish you’ve been inspired by.) Whenever I get a cookbook or look at a menu I always see if they have their version of the dish.
Throughout the years I have taken little inspirations here and there for my own version. A little bit of bacon here, a little bit of panko there. (For this version I decided to add a little bit of crumbled Cheetos to honor Jean Michel’s love of pop culture, color and the food he survived on while he was a struggling artist on the streets of New York.
Jean-Michel’s paintings show me you must always keep your eyes open. There is never a moment too small or insignificant that it can’t inspire. Even a bite of macaroni and cheese can be an explosion of flavor, color, and a window into someone’s world.
love-roots pairing
eat- an inspired macaroni and cheese
top with- crumbled cheetos
watch- jean-michel basquiat: the radiant child
add some- “boom for real” to your cooking
“Boom for Real” Macaroni and Cheese
1 # Corkscrew Elbow Macaroni
2 c Heavy Cream
2 c Whole Milk
1 or 2 sprigs Thyme
6 oz Sharp Cheddar, freshly grated
6 oz Fontina, freshly grated
6 oz Parmesan, freshly grated, plus more baking
3 tbs Butter
a few dashes Chipotle Tabasco
4 slices Bacon, cooked and chopped
a few handfuls Panko
salt and pepper to taste
Toppings
1 c Cherry Tomatoes, diced
½ pkg Chives, minced
a few handfuls Cheetos, chopped
Cook elbow macaroni in salted water according to instructions on the box for al dente. Drain and run under water until the noodle are cool and set aside.
In a large sauce pan bring heavy cream, milk and thyme to a simmer over medium heat and simmer. Carefully remove the sprigs of thyme.
Add the cheeses and cook on low until the cheeses melt. Add noodles, butter, tabasco, salt and pepper. Taste and adjust for seasoning if necessary.
Place pasta in medium baking dish and top with panko, bacon and more grated parmesan.
Bake in oven for 20 minutes until bubbly, then broil on high for 2-5 minutes or until the top turns golden brown.
Top with some of the tomatoes, chives, cheetos and serve. I like to put out extra toppings and parmesan cheese, just in case people want to add more as they eat. Enjoy.
