Living Color

Artist Jane Gottlieb leads a Technicolor life. To start, her two-story, late ‘70s Constructivist-looking Santa Barbara home sports an array of delicious hues ranging from Key lime pie green to cotton candy pink--as well as yellow, lilac, turquoise and purple. “If I was one hill closer to town,” says Gottlieb, who lives high above the ocean in the Riviera neighborhood,

“I would have had to paint the house in earthy Mediterranean colors.”

Just as eye-popping is the home’s 1-acre garden she planted with yellow daisies and kangaroo pods, magenta bougainvillea and hot pink roses, purple lantana, agapanthus and Mexican sage. Gottlieb, decked out for a barbecue in a flowing lime green-and-pink skirt, chartreuse top and pink sunglasses, says she’s “a color fiend . . . I’m obsessed by it.”

The riotous, uplifting palette continues inside the home. Walls are peppered with her multicolored, hand-painted Cibachrome prints of cars, villas and gardens. The home also features brightly hued Italian-modern furnishings, as well as collections of ‘50s ashtrays, glass vases, vintage Fiesta Ware pitchers (more than 50 at last count) and Art Deco silver-enameled mirrors and brushes--all set against wall-to-wall turquoise carpet.

Upstairs, Gottlieb’s walk-in closet holds clothes hung in color groups--”they’re easy to find and put outfits together. If I put on a black outfit it might make me look thinner, but I feel better in color,” says Gottlieb, pushing back her curly hair the color of fresh lemonade. Her husband, writer/executive producer David Obst (“Revenge of the Nerds” and “Too Good to Be Forgotten: Changing America in the ‘60s and ‘70s”), indulges her passion by dressing in the full-toned shirts and pants she selects for him. Today he’s wearing a peach shirt with matching flip-flops, which go nicely with the cedar-planked peach crumble. “He calls me his “ ‘color genius,’ ” says Gottlieb. “That’s a lot better than being married to another artist, who might second-guess my color choices.”

With color so much a part of their lives, a menu of comfort foods as brightly hued as their home is a natural choice for their intimate summer barbecue for six: grilled tuna with saffron risotto; sweet peppers (orange, red and yellow) with yogurt ranch dressing; and a frisee salad with raspberries and sliced nectarines.

She chose nonalcoholic agua de sandia and agua de pepino as much for color as for taste, and they’re refreshing at the end of a hot summer day. And the mango lime sangria with mint leaves, sliced limes and cubed mango is “almost too beautiful to drink,” sighs Gottlieb. “If I were a chef, I’d color-coordinate all my dishes.”

The food looks so gorgeous, in fact, that she decides to get her camera, then changes her mind when she spies David’s green pistachio ice cream melting atop the warm peach crumble. “What a great color,” muses Gottlieb, taking a bite. “It tastes as good as it looks.”

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-Menu-

Grilled Tuna With Saffron Risotto

Grilled Sweet Peppers With Yogurt Ranch Dressing

Frisee Salad

Cedar-Planked Peach Crumble With Ice Cream

Mango Lime Sangria

Agua de Pepino

Agua de Sandia

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Grilled Tuna With Saffron Risotto

Serves 4 to 6

1 cedar plank, soaked in cold water for 1 hour

3 tablespoons butter

1 small white onion, finely diced

1 cup arborio rice

1 teaspoon saffron

1 cup Chardonnay

4 to 5 cups chicken stock

2 tablespoons grated Parmesan cheese

2 tablespoons fresh herbs (thyme, parsley, chervil), chopped

2 sushi-grade tuna steaks,

2 inches thick, 12 to 16 ounces each

2 tablespoons olive oil

Salt and freshly ground black pepper

3 green onions, thinly sliced on the diagonal

In a heavy pot, melt the butter over medium heat. Add the onion and cook for 3 to 5 minutes, until tender. Add the rice and the saffron. Stir well for about 1 minute to coat the grains of rice with butter. Add the Chardonnay, stirring until most of the wine is absorbed. Reduce the heat to medium-low and add the chicken stock, 1 cup at a time, stirring slowly and constantly to allow the rice to absorb the liquid before the next addition. Keep stirring until all of the stock is absorbed and the rice is creamy and tender, about 20 to 25 minutes. Remove from the heat and stir in the Parmesan and fresh herbs. Season with salt and pepper. Line a tray with foil or parchment paper and evenly spoon the risotto onto it. Cool to room temperature.

Preheat the grill to high (about 500 degrees). Rub the tuna with olive oil, salt and pepper, pressing the seasoning into the meat. Place on the oiled grill and sear one side for 1 to 2 minutes. Remove from the grill and place on the planks. Surround each steak with cooled risotto, making a 2-inch wall around the steaks. (Dip your hands in water to help keep the risotto from sticking to them.) Place the cedar plank on the grill and close the lid. Plank-grill for 15 to 18 minutes, or until the internal temperature of the tuna is 130 degrees for rare. The risotto should be golden brown and crisp on the outside. Remove the planks from the grill and allow to cool for 2 to 3 minutes. Top the tuna with sliced green onion and serve immediately.

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Grilled Sweet Peppers With Yogurt Ranch Dressing

Serves 4 to 6

4 large red bell peppers

1 large Spanish onion

1 tablespoon Bonedust Seasoning*

2 tablespoons extra-virgin olive oil

yogurt ranch dressing:

1/2 cup plain yogurt

1/4 cup mayonnaise

1/2 cup crumbled goat cheese

Juice of 1 lemon

2 tablespoons extra-virgin olive oil

1 tablespoon dried oregano

1/2 teaspoon cracked black peppercorns

1 teaspoon minced garlic

Salt

Heat the grill to medium-high (about 400 degrees). Cut the peppers in half lengthwise and remove the seeds and stems. Cut each pepper half into four wedges. Slice the onion into 1/2-inch-thick slices. In a large bowl, toss the peppers and onion with the Bonedust Seasoning and olive oil. Transfer the vegetables to an oiled grill basket and place over direct heat. Grill the peppers and onions for 5 to 8 minutes on each side, or until lightly charred. Remove from the grill and arrange on a serving platter.

To prepare the yogurt ranch dressing: In a medium bowl, whisk together all the dressing ingredients. Spoon over grilled vegetables and serve. Makes about 21/2 cups.

Bonedust Seasoning Rub*

Makes about 21/2 cups

1/2 cup paprika

1/4 cup chili powder

3 tablespoons salt

2 tablespoons ground coriander

2 tablespoons garlic powder

2 tablespoons curry powder

2 tablespoons hot mustard powder

2 tablespoons sugar

1 tablespoon freshly

ground black pepper

1 tablespoon dried basil

1 tablespoon dried thyme

1 tablespoon ground cumin

1 tablespoon cayenne pepperbonedust seasoning rub*

In a medium bowl, thoroughly combine all the ingredients. Store in an airtight container in a cool, dry place away from heat and light.

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Cedar-Planked Peach Crumble With Ice Cream

Serves 8 to 10

3 untreated cedar planks, soaked in cold water for 1 hour

12 peaches, pitted and cut in half

1/4 cup Southern Comfort

1 teaspoon pure vanilla extract

1/4 cup sugar

1 cup rolled oats

1 cup brown sugar, firmly packed

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 cup cold unsalted butter,

cut into small pieces

1/2 cup beer nuts, chopped

Heat the grill to high (about 500 degrees). Arrange the peach halves, cut side up, on the planks. Place on the grill and close the lid. When the planks begin to crackle, reduce the heat to medium (about 350 degrees) and continue to grill for 10 to 15 minutes, or until the peaches are golden brown. Remove the planks from the grill and transfer the peaches to a large bowl. Turn off the grill. When the peaches have cooled slightly, remove the skin and slice into §-inch segments. Toss the sliced peaches with Southern Comfort, vanilla extract and sugar. Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight.

In a large bowl, combine the oats, brown sugar, flour and cinnamon. Cut in the cold butter, using 2 table knives, until the mixture is coarse and crumbly. Stir in the beer nuts and set crumble topping aside. Preheat the grill to medium (about 350 degrees). Drain the peaches and transfer to a buttered 8-inch cast-iron pan. Sprinkle with the crumble topping and transfer the pan to the grill. Bake for 25 to 30 minutes, or until the fruit is hot and the crumble is golden brown. Let stand for 10 minutes before slicing. Serve with ice cream.

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Agua de Sandia

Makes about 2 quarts

4 cups diced watermelon

1/4 cup simple syrup, or to taste*

2 to 3 tablespoons fresh lime juice

Pinch of salt

Melon and lime wedges, for garnish

In a blender, puree the diced watermelon with 2 cups of cold water. Strain through a sieve into a large pitcher. Add 3 more cups of cold water, the simple syrup (up to ss cup), lime juice and a pinch of salt. Stir to blend. Add more simple syrup or water as needed for the fruit. Chill in the refrigerator for 2 to 24 hours. Stir before serving. Serve with a wedge of lime or melon.

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Agua de Pepino

Makes about 2 quarts

3 large cucumbers, peeled and chopped

4 tablespoons fresh lime juice

1/4 cup simple syrup, or to taste*

Chili pepper

Salt

Cucumber slices, for garnish

In a blender, puree the cucumbers with 11/2 cups cold water. Strain through a sieve into a large pitcher. Add 3 to 4 more cups cold still or sparkling water, the fresh lime juice and the simple syrup (up to 3/4 cup). Add a pinch of chili pepper or salt, to taste. Stir before serving. Serve well chilled with a slice of cucumber dusted with chili pepper.

simple syrup*

Combine 2 cups of water and 2 cups of granulated sugar in a saucepan. Stir to mix. Place over medium-high heat to dissolve. As soon as the syrup comes to a rolling boil and is completely clear (all of the sugar is dissolved), remove it from the heat. Let cool and refrigerate the syrup in a sealed container.

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Mango Lime Sangria

Serves 8

1 cup peeled, chopped mango

(about 1 1/2 mangoes)

O cup superfine sugar

10 ounces fresh orange juice

(2 to 3 oranges)

10 ounces fresh lime juice (6 to 8 limes)

1 ounce triple sec

3 limes, thinly sliced

1/3 cup peach brandy or peach schnapps

1 to 2 bottles dry rose (such as Angoves Nine Vine or Barnard Griffin Sangiovese Rose)

2 trays of ice cubes with a raspberry or rose petal in each

Optional 1 to 2 cups soda water

Combine the chopped mango and sugar and let sit for 1 hour at room temperature. Combine the macerated mango, orange juice, lime juice, triple sec, sliced limes, peach brandy and rose in a large (preferably clear) pitcher. Stir to blend. Cover and refrigerate for 30 to 60 minutes (or up to 8 hours). To serve, stir to mix. Fill glasses one-half full of ice cubes; add the juice mixture and soda water to taste. Stir.

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Recipe for Grilled Tuna With Saffron Risotto from “The Art of Plank Grilling” by Ted Reader, published by Key Porter Books. Recipes for Grilled Sweet Peppers With Yogurt Ranch Dressing and Cedar-Planked Peach Crumble reprinted from “King of the Q’s Blue Plate BBQ” by Ted Reader by arrangement with Home Books, a member of the Penguin Group (USA) Inc. Copyright Copyright 2007 by Ted Reader. Drink recipes are reprinted from “The Backyard Bartender: 55 Cool Summer Cocktails” by Nicole Aloni. Copyright Copyright 2007 by Nicole Aloni. Published by Clarkson Potter, a division of Random House Inc.

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Resource Guide

The work of Jane Gottlieb is part of the group show, “Made in Santa Barbara: Contemporary Photographs,” through Oct. 7 at the Santa Barbara Museum of Art. Pages 20-21: Oil and vinegar cruets (used as carafes), $20 each, and Tessa 9-ounce glass, $6, all at Crate & Barrel, www.crateandbarrel.com. Medium tavern pitcher in lime green, $97, and orange wooden bowl, $112, both at Terrestra, www.terrestra.com. Table fabric by Marimekko, at www.Marimekko.com. Page 22: Citrus serving dish (with peppers), $67, and small round serving bowl (with ice cream), $11.50, both at Terrestra. Nilsson 9-inch aqua triangle plate, $16, and Belize striped orange napkin, $3, both at Crate & Barrel. Page 23: Viva wine glass, $3.50, at Crate & Barrel. Page 24: Nilsson 10§-inch green dinner plate, $17, at Crate & Barrel.

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For samples of Gottlieb’s work, as well as additional photographs of the party, go to latimes.com/westentertaining.