Steps in Preparation

03:00 – Creating and Plating of Corn Soup
17:25 – Creating Baked Chicken
23:31 – Creating Fried Potatoes
28:45 – Creating Herb Salad Dressing
39:02 – Plating the Meal


Baked Chicken with Lemon, Arugula Salad, Corn Soup and Fried Potatoes with Chef Lois Ellen Frank

Welcome to your Online Cooking Class. Enter the Password from your Confirmation Email above to begin your class.
This class features some of Ms. O’Keeffe’s recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood. Ms. O’Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. This class will weave the recipes and their context to create the texture of Ms. O’Keeffe. The class will include: Corn Soup, Arugula Salad, Lemon Chicken and Pan Fried Potatoes.

Corn Soup: Fresh picked or frozen ears of corn, milk, onion, herb salt, chives, powdered milk, Soy flour, kelp, brewers yeast
Baked Chicken: Chicken, lemons
Watercress Salad: Watercress (or seasonal arugula), garlic, lovage, tarragon, dill, basil, flat leaf parsley, olive oil, safflower or high-quality vegetable oil, lemon juice, whole mustard seed, garlic, herb salt or kosher salt, ground pepper, sugar, chives, Leftover baked Idaho, Russet or sweet potatoes, white or yellow onion, vegetable oil, herb salt, ground pepper, parsley

Ingredients and Tools available at the School of Cooking
La Chamba Cookware (Casserole pan with lid (approx 10in. dia)) – $112
Lemon Squeezer – $15.50

Corn Soup - Serves 3

  • 2 cups corn kernels scraped from fresh-picked or frozen ears
  • 2 cups milk
  • 1 tablespoon minced onion
  • 1 teaspoon soup mix (optional)
  • Herb salt, to taste
  • Chives or parsley, as garnish

  1. Put the fresh, raw corn in a blender container. Add the milk, onion, soup mix, and herb salt. Blend at the highest setting for about 15 seconds.
  2. Use a pestle to push the liquid through a sieve into a pan. Heat the soup slowly, stirring it continuously as it thickens.
  3. Serve immediately; do not simmer. Garnish with finely chopped chives or parsley.

Soup Mix:

  • 1 1/2 cups powdered milk
  • 1 cup soy flour
  • 1/2 cup kelp
  • 1 cup brewer’s yeast

Measure these ingredients into a glass storage container. Cover with a tight-fitting lid and shake the jar to combine the ingredients thoroughly.

Baked Chicken with Lemon - Serves 3 to 4

Preheat oven to 400º

  • 1- 3 to 4 pound chicken
  • 2 fresh lemons
  • 1 teaspoon kosher salt, divided
  • 2 garlic cloves

  1. Wash the chicken and cut off the excess fat, pat dry inside and out and place in a glass or metal baking pan or covered casserole.
  2. Cut the lemons in half; squeeze the halves from one lemon inside the chicken cavity and then squeeze the remaining halves on the skin. Rub 1/2 teaspoon of the salt inside the cavity and the other 1/2 teaspoon on the chicken skin. Peel the garlic cloves and cut in half. Put 2 halves in the chicken cavity and the other 2 halves in the baking pan.
  3. Seal the pan with aluminum foil and place in the oven. After 45 minutes remove the foil and bake another 15 minutes. This should brown the skin nicely, but if additional browning is necessary, turn the oven to broil for 1 to 2 minutes.
  4. Carve the chicken into slices, keeping the drumsticks and wings whole. Serve from a platter or prepared individual plates.

Items you can purchase from Santa Fe School of Cooking to assist in making this recipe:

A Painter’s Kitchen: Recipes from the kitchen of Georgia O’Keeffe

Watercress Salad with Herb Dressing - Serves 4 to 6

  • 2 substantial bunches of watercress (about 2 ounces)
  • Herb salad dressing (recipe follows)
  • 1/2 garlic clove

  1. Wash the bunches of watercress carefully, especially if it is hand-foraged. Separate the tough stem bottoms from the remainder and spin dry in a salad spinner.
  2. Put the watercress in a wooden salad bowl that has been rubbed with half a garlic clove and add Herb Salad Dressing and toss. Chop the chives into 1/4-inch pieces and sprinkle them on top.

Herb Salad Dressing

  • 2 teaspoons lovage, tarragon, dill, basil and flat leaf parsley
  • 2 Tablespoons olive oil
  • 2 Tablespoons safflower or high-quality vegetable oil
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon whole mustard seed
  • 2 garlic cloves
  • Herb salt, or kosher salt, to taste
  • Freshly ground pepper, to taste
  • Pinch of sugar, optional
  • Chives to garnish

  1. Wash the herbs and pat them dry. Then chop all herbs medium fine, except the chives.
  2. Blend the oil and safflower oils with a fork, add the lemon juice and mustard. Squeeze one medium garlic clove through a garlic press and add it to the liquid.
  3. Then add the chopped herbs to the dressing. Add herb salt and freshly ground pepper to taste. Add a pinch of sugar if the mixture is too sour.
  4. Allow this dressing to stand for an hour, if possible, so that the herb and garlic flavors can permeate the dressing.

Note: Seasonal arugula can be substituted.

Fried Potatoes - Serves 2

  • 2 leftover baked Idaho, Russet or sweet potatoes
  • 1/2 small white or yellow onion
  • 2 Tablespoons oil
  • Herb Salt to taste
  • Freshly ground pepper to taste
  • Chopped parsley

  1. Cut the potatoes in slices about 1/4- inch thick, skin on if possible. Cut the onion the same thickness.
  2. Heat the oil in an iron frying pan. When it is hot, add the onions and gently sauté for about 3 minutes. Add the potatoes, distributing them evenly to brown all slices.
  3. When the onions are translucent and the potatoes are somewhat golden brown on both sides, stir in some finely chopped parsley.
  4. Before serving, add a touch of herb salt and freshly ground pepper to taste.