butter up

When I saw Susana Reisman’s photographs of butter from a series named Domestic Disclosures, I almost lost it.

When I come across subject matter in art that is so minimal that it becomes so multifaceted, I have to take a minute to get a hold of myself.

Susana Reisman. "The Real Thing (after Robert Morris)." SusanaReisman.com

I struggled choosing just one of her photographs to use for this entry, and ultimately decided to use one that showed butter in stick form (perhaps its most common form). “The Real Thing (after Robert Morris)” exudes references to domestic nature through butter – so very figurative.

We are reminded of a kitchen, and of cooking, but also of things outside the home. I think of a farm, cows, and a packaging factory. And we also just see everyday, straight to the point butter – so very literal.

Butter is a product of process – similar to how cooking transforms ingredients into a different product.

The markings on the butter sticks are visible in this photograph – one tablespoon here, two tablespoons there. That is how I have come to know butter – in measurements. And this recipe for pie crust uses a lot of tablespoons.

　

Pie dough may seem simple enough to make, but of course it is quite difficult to achieve a complex crust – flaky, yet soft. I’ve seen spreads in magazines and chapters in cookbooks, dedicated to the art of pie dough.

Butter is a primary ingredient in this recipe, which calls for more than a whole stick. This crust will be used to make a Chicken Pot Pie, which will be featured in the next post.

Pie dough is a challenge, but I am ready to put on my domestic boxing gloves – oven mitts, that is.

Foolproof Pie Dough

Cook’s Illustrated