"The jaw is our best tool to grasp philosophical knowledge": Taschen,German Publishing House reprinted the book of recipes "Les Diners de Gala" (Gala's dinners) for the first time since 1973. The book is available at the price of about 35 US dollars; no need to chase the expensive original copy. Let’s leaf through the book and choose recipes with the help of the stunning illustrations by Salvador Dali. 

Delicacies so often appear in Dali’s paintings? It is quite simple; the painter confessed that when he was 60 years old he was dreaming to be a chef.

You can draw your own conclusion about the surrealist’s imagination looking at the pictures, collages and 12 lithographic pictures made especially for this book.

The reprint of Dali’s cult surreal cookbook features 12 chapters,136 recipes, illustrations by Dali and photos of ready-made meals.

In his foreword Dali warns that the book could be useless for someones.: 

"We would like to state clearly that, beginning with the very first recipes, Les Diners de Gala,with its precepts and its illustrations, is uniquely devoted to the pleasures of Taste. Don’t look for dietetic formulas here.

We intend to ignore those charts and tables in which chemistry takes the place of gastronomy. If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you”.

Dali mentions some "secret masterchef" as his coauthor. Actually, meals to 136 recipes were cooked in the best known restaurants in Paris, like Lasserre, La Tour d’Argent, Maxim’s and Le Train Bleu.

No doubt, such meals like veal cutlets stuffed with snails,thousand year old eggs, frog pasties or toffee with pine cones were not served in the respectable restaurants. The like delicacies could be seen only in Dali’s pictures.

Salvador Dali, illustration to the book "Les Diners de Gala", 1971

1. Secret masterchef

Dali mentions some "secret masterchef" as his coauthor. Actually, meals to 136 recipes were cooked in the best known restaurants in Paris, like Lasserre, La Tour d’Argent, Maxim’s and Le Train Bleu.

No doubt, such meals like veal cutlets stuffed with snails,thousand year old eggs, frog pasties or toffee with pine cones were not served in the respectable restaurants. The like delicacies could be seen only in Dali’s pictures.

Salvador Dali, illustration to the book "Les Diners de Gala", 1971

2. Metaphoric table of contents

Reckless titles for 12 chapters of the book made up by Dalii himself deserve close surreal attention. 

Exotic dishes — Les caprices pincés princiers 

Eggs and seafood — Les cannibalismes de l’automne 

Entrees — Les suprêmes de malaises lilliputiens 

Meats — Les entre-plats sodomisés

Snails and Frogs — Les spoutniks astiqués d’asticots statistiques 

Fish and Shellfish — Les panaches panachés

Game and Poultry - Les chairs monarchiques 

Aphrodisiacs — Les "je mange GALA" 

Sweets and Desserts — Les pios nonoches 

Appetizers — Les délices petits martyrs

3. Erotic dishes

The only chapter in the book illustrating after effects of table fests with exotic dishes and devoted to the aphrodisiac. The pictures are bright,impudent and erotic as the author promised.

4. Philosophical statements of Dali about meal

The illustrations and recipes are followed by nicely put observations of the painter, which he shares with his readers relishing each word with alacrity:

"In fact, I only like to eat what has a clear intelligible form. If I hate that detestable degrading vegetable called spinach, it is because it is shapeless,like Liberty.”
"The jaw is our best tool to grasp philosophical knowledge”

"The jaw is our best tool to grasp philosophical knowledge"

5. Master class from chef
Those who enjoy challenges can find recipes, elixir and salad in Salvador Dali’s Cookbook.

Casanova Cocktail 

The juice of 1 orange
1 tablespoon of bitters (Campari)
1 teaspoon of ginger
(Mr. Peacock is assuming that Mr. Dali is referring to powdered ginger)
4 tablespoons of brandy
2 tablespoons old brandy (Vieille Cure)
1 pinch of Cayenne pepper
This is quite appropriate when circumstances such as exhaustion, overwork or simply excess of sobriety are calling for a pick-me-up. Here is a well-tested recipe to fit the bill. Let us stress another advantage of this particular pep-up concoction is that one doesn’t have to make the sour face that usually accompanies the absorption of a remedy.

At the bottom of a glass, combine pepper and ginger. Pour the bitters on top, then brandy and "Vieille Cure." Refrigerate or even put in the freezer. Thirty minutes later, remove from the freezer and stir the juice of the orange into the glass. Drink… and wait for the effect. It is rather speedy.

Red Salad (serves 4 for lunch, or 8 as a first course)

250 grams of red beets, diced; 250 grams of smoked tongue, diced; 340 grams of red cabbage, finely grated; 5 tablespoons heavy cream, chilled; 3 tablespoons lemon juice; 1 tablespoons tomato paste; 1 shallot, sliced; 1 teaspoon sugar, cayenne pepper to taste, salt to taste and iceberg lettuce leaves.

Combine sugar, cream, tomato paste, shallot and pepper. Beat with a whisk until the mixture is light and foamy, about 3 minutes. Slowly beat in lemon juice. Place beets, cabbage and tongue in a bowl. Add dressing and mix well. Cover and refrigerate 2 hours. Add salt and pepper to taste. Serve on a bed of lettuce.

Legendary "Gala Dinners"

Regardless the title of the book "Les Diners de Gala", opulent dinner parties thrown by the extravagant couple were the events that were almost more theatrical than gustatory. People told stories about dizzy dinner parties at Gala and Dali’s. 

There is a video of a benefit Dizzy Dinner held at the Hotel Del Monte given by Dali and Gala in 1941. The Dinner was entitled Surrealistic Night in an Enchanted Forest and was organised to raise funds for European artists who became unemployed after the War began. The guests were required to wear exotic outlandish costumes. The hostess was sitting on the bed and wild animals were roaming free around the event hall. Fresh caught frogs were served for an appetizer. Extravagance was a peculiar feature of the both spouses.

SQUID INK PASTA WITH OCTOPUS AND SPICY TOMATO SAUCE

Recipe courtesy of Tiffani Thiessen

Ingredients

For the Octopus:

• 1 pound baby octopus, tentacles removed
• 3 cloves garlic
• ¾ cup yellow onion, roughly chopped
• ½ cup fennel, roughly chopped
• 2 cups vegetable stock
• Kosher salt, to taste

For the Spicy Tomato Sauce:

• 3 tablespoons extra-virgin olive oil, divided
• ½ cup yellow onion, finely chopped
• ½ cup fennel, finely chopped
• 2 cloves garlic, minced
• ¼ cup dry rose or white wine
• 1 28-ounce can diced tomatoes
• 1 tablespoon harissa paste
• 2 tablespoons unsalted butter
• Kosher salt, to taste
• 1 pound squid ink spaghetti

Directions

For octopus, bring a large pot of salted water to a boil. Once boiling, submerge the octopus tentacles into the water for 10 seconds at a time. Repeat this 3 more times. Remove the blanched octopus to a medium saucepot and add in the garlic, onion, fennel, and stock. Bring the mixture to a boil, reduce to a simmer and cook, covered for 45 minutes to 1 hour or until the octopus is tender and easily pierced with the tip of a paring knife.

For spicy tomato sauce, heat 2 tablespoons olive oil in a medium saucepot over medium heat. Then add the onion and fennel and cook for 4-5 minutes or until the vegetables have softened. Then add the garlic and cook until fragrant, about 1-2 minutes. Season with salt and then pour in the wine, diced tomatoes and harissa. Stir together and bring to a simmer. 

Continue to simmer, uncovered for 20-25 minutes or until the sauce has thickened and there is only a small amount of liquid left. Remove the sauce from the heat and stir in the butter. Let cool for 10-15 minutes and then transfer the sauce to a blender and blend on high speed until smooth. Season with more salt to taste.

Cook pasta to package directions. Drain and toss the pasta with 1 tablespoon olive oil. Add the cooked pasta to a serving plate and top with desired amount of sauce. Drain the squid from the cooking liquid, season with salt, and add to the top of the pasta. Serve immediately.

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Black Peppercorn Grits with Lao Gan Ma Spicy Chili Crisp and Jalapeño. 

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