As fall is settling in and winter is fast approaching, we’re looking for ways to keep ourselves entertained and well nourished, both crucial components to surviving the cold months ahead. In the spirit of always searching for ways to develop creatively and in the culinary department, we looked to legendary makeup artist Dick Page, who warmly welcomed us into his kitchen and whipped up a rack of Icelandic lamb, a hotpot of winter vegetables, and a side of brussel sprouts – a casual tea time meal. Of course, like any true artist (and he really is) it was less about the exact measurements and more about the intuition and well, taste buds!
The perfect motivation to spark our next kitchen adventure and maybe finally throw that dinner party we’ve been talking about…
And of course, we couldn’t help but ask him a few questions about how he does it all. Bon appetite!
Where did your passion for food and cooking come from?
I’m not sure where my interest in food came from, but I’m a greedy, curious animal and food is a very exciting subject. We all have to eat, so why not investigate, create, experiment and celebrate our appetites?
How did you learn to cook? Or what is your advice for someone who want to master the kitchen?
I taught myself to cook, through trial (many) and error (even more). Cooking is like any skill set, but more forgiving than most. My food isn’t always pretty, but it’s usually edible, often good, sometimes great and I’d rather eat a hopeful home cooked meal, even if it’s just a sandwich, than a sad delivery option any day.
If you want to cook and you’re unsure of where to start, learn how to make something that you really love to eat. It could be a roast chicken, a simple salad or a fancy dessert. If you are really hungry for that thing, you already have your motivation. Technique is the easy bit.
Any connection between work as a makeup artist and passion for food?
Food is a necessity, but it can also be a great sensual pleasure, if you’re fortunate enough to be able to eat well and regularly. Makeup is a luxury, so you can take it or leave it, but what fun you can have if you really enjoy it!
I love what makeup can be in a purely decorative sense. I think superficial is a magical word and I appreciate people who express themselves with their looks. It can be a brutal, grey old world and we need butterflies. If only for happy contrast…
Lamb + Winter vegetables | Dick Page, Makeup Artist.
Ingredients & method
A mortar + pestle
Couple handfuls of rosemary, chopped
2 tablespoons of black peppercorn
1 teaspoon rocksalt
Half a tin of anchovies and oil
Grind together and spread over the fresh rack of lamb. Let sit for 40 minutes to season.
Cover the bones with thyme and foil and then cook in the oven for about 20 minutes for smaller New Zealand lamb or the even smaller Icelandic lamb (which is what we are cooking with today.) If you have big, American lamb, it will need more time in the oven.
Poached Rocambole Garlic:
Fresh from the farmers market! Tie it together and add to olive oil with bay leaves and the trimmings of the rosemary. Poach it very slowly and you can add it to the side and squeeze the cloves out onto the lamb. Or put it on toast. Or in mashed potatoes or soup.
Turnip (diced and tossed in oil)
Salt & pepper
Roast for about 45 minutes to caramelize
In the meantime, add Japanese Kombu to the bottom of a nabe or saucepan, add hot water and let simmer to make a broth.
Once the vegetables are roasted, give them a scrape, get the black stuff off the bottom and tip them into the nabe or saucepan on top of the kombu. Deglaze the roasting pan with 1 cup of mirin and 1 cup of white wine, add mixture to broth and vegetables.
Peel, halve, get the ouster leaves off. A couple teaspoons of salt, a lot of olive oil, a tablespoon of smoked sweet paprika. Toss then add to heated skillet. Once they get some color, add a bit of water to the skillet then pop them in the oven until they’re tender and done.
Plate and serve!