TUESDAY NIGHT LAZE READING A BOOK & LISTENING TO JAZZ

As you may have already figured out, I have not been in the mood to cook. Lack of groceries, funds and time. Tuesday night was perfect. I made a very light and simple perciatelli pasta with parmesan and fresh crunchy garlic.

My Tuesday:

Book & jazz

Pasta to fill a small pit of hunger

Hot bath in the a claw foot tub

If this will be your night in the near future I suggest you try this dish and in the above order.

Ingredients...

Perciatelli

Parmesan

Garlic

Olive Oil

Butter

Milk

Salt

As the perciatelli is cooking in boiling hot water, I cooked some freshly chopped garlic in olive oil. I also shredded some parmesan and set it aside. Once the pasta was al dente style I added a splash of milk (experimental- needs to be perfected- but creamy and was fine for me), a chunk of butter, some salt, crunchy garlic and the fresh parmesan. Stir well and enjoy while reading a book and listening to John Coltrane.

Since this was peasant style this dish was served on my Great Grandmother's fine bone china and eaten with an old silver spoon that belonged to my other Great Grandmother.

IF THIS DISH WERE AN OUTFIT

Tao Comme des Garco

STARVING

Not Really.

But no cooking has been done. A lot of going out for dinner and eating at other people's homes and leftovers. Soon, something exciting will be cooked.

UNTIL THEN...

Jean Charles de Castelbajac

DINING WITH JOSH OLIVERA

Friends gathered around the table outside on our plantation style front porch to celebrate a visit from painter Josh Olivera. He was in town having an exhibit of his new work before he leaves for Germany for a year...

We feasted on grilled pork and chicken kabobs with mushrooms, peppers and white onion. Cucumber, tomato and feta salad. And, an amazing yellow coconut curry with shrimp and spinach; accompanied by some coconut banana jasmine rice. A true staple.

IF THIS DISH WERE A PAINTING:

Joshua Olivera

CHOKING ON THE HEART

ARTICHOKES HEARTS:

They soaked in milk and dipped in egg and then smothered in flour with salt and pepper. I fried them in an inch vegetable oil on a very high heat. When the hearts were golden I set them on a plate with a paper towel to absorb the extra oil.


THAT ARE SAUTEED IN:
Then in another pan I made a sauce that consisted of white wine, 1 squeezed lemon, chopped garlic a chunk of butter and a bit of cream. I let this cook for about 10, maybe even 15 minutes and then I added the fried chokes! CRUCIAL: Stir them around and flip them a bit but for no more than 3 minutes.

Then save that sauce for the next time you have some salmon.

IF THIS DISH WERE AN OUTFIT

Yuki Torii

STUFFED CRIMSON BELLS

Ingredients...

2 Red Bell Peppers

Jasmine Rice

Corn from the Cob

Roma Tomatoes

White Onion

White Mushrooms

Asiago Cheese

1/4 Cup of Pabst Blue Ribbon

Coconut Milk

Garlic

Salt & Pepper

Preheat oven to 375 degrees. Start with the rice, get it cooking and instead of using water like usual I replaced it with coconut milk. Sauteed some chopped vegetables; I used Roma's, white onion, mushrooms and corn. I threw in garlic and some PBR from a can at the last minute, along with some salt and pepper to taste. Once the rice was done I took it to the pan of sauteed vegetable and mixed them together. I then took my red bells and sliced the tops off. Stuff them almost all the way full and then top the rest with shredded asiago cheese. I put the top back on and stood them up in a glass dish and in the oven for about 20 minutes. Tasted like it was from another country. Maybe Spain, Italy, Budapest? Delish and completely experimental. That's how it always rolls....

IF THIS DISH WERE AN OUTFIT

Valentino

PURPLE POTATO CHIPS

For a medium sized bowl.

Ingredients...

5 Purple Potatoes

Olive Oil

Kosher Salt

Cut the potatoes as thin as you can and then fry them in about an inch of olive oil on high heat in a pan. When a batch has cooked to golden brown crispiness, set on a paper towl and cover with another one. Repeat. Salt is key, use as much as you like.

IF THIS DISH WERE AN OUTFIT

Carolina Herrera

I NEED TO WAKE UP TO YOU EVERYDAY

Ingredients...

Sushi Grade Ahi Tuna

Won Ton Squares (small)

Avocado

Cream Cheese

Wasabi

Soy Sauce

Rice Seasoning

And, a little side salad of finely chopped lettuce, thinly peeled carrots and julienned cucumber with sesame oil. I was feeling light on this one so that is why I just made a simple salad. But, probably a more suited accompaniment would have been some sticky coconut rice.

In a pan with lots of oil (again), I let it get super hot and then I threw my squares in. 3 at a time. No need to cover these guys they fry up in seconds; I burnt the first 3 not realizing how quick they cook. I would say about 6 seconds per side.

I took my sushi and cut it into slices (think flank steak) and marinated it in soy sauce and wasabi and then covered it in Rice Seasoning. If you read this blog then you will know that I have a deep deep love for this Rice Seasoning. And, if you don't read this blog then I will tell you: I am madly in love with Rice Seasoning! It is called Rice Seasoning on the label, the rest is in Japanese. It is kosher salt, sugar, and black sesame seeds. You can get it in the aisle right across from the fish counter at 17th St. Market, it is $2.79 and comes in a glass jar.

Now, it is time to assemble the fabulous fishy finger food. Take a won ton square, smear avocado and cream cheese on it and top with the pink goodness that we call ahi tuna-sushi style. I made sure to pair this dish with an outfit that both could give one another justice.

IF THIS DISH WERE AN OUTFIT

Walter Van Beirendonck

FRIED OYSTER MUSHROOMS & RICOTTA MASHED POTATOES ACCOMPANIED BY SOME PORK

Ingredients...

Pork Roast

Red Potatoes

Oyster Mushrooms

White Onion

Tomato

Ricotta

Milk

Egg

Flour

Butter

Cumin

Garlic

Salt & Pepper

You probably wouldn't think, but this is a quick one. The time sucker on this dish is the potatoes. So I started the water first and once it was boiling I threw in my red potatoes.

Next was a slow cook of chopped pork, tomatoes, garlic, cumin, salt, pepper, and a little butter. The pork and tomatoes cooked the entire time I did everything else stated below. You can just let it go and it does it's own thing.

The oyster mushrooms were pretty amazing friend, it was a first. I did things a little differently though. I had them soak in milk then I took them and rubbed them in egg and saw them to their final resting place before the inferno: a bag of soft white flour with some salt and pepper too. During this time, of course you have a pan on the burner on high heat with about a half an inch of oil. Place your floured oysters in the pan and cover. Turn over when they are crispy golden brown.

When potatoes are done and are ready to become mashed, I decided to put about 1/4 cup of ricotta cheese, a bit of milk and a chunk of butter. A bit of salt and pepper to taste, of course.

IF THIS DISH WERE AN OUTFIT

Sonia Rykiel

IF THIS DISH WERE AN OUTFIT

I think I am going to start including pictures.

But not of food. If you read my blog I like to mention a lot about color combination. There are many times when I cook and it could be something very nice like some chicken and sauteed zucchini with pasta or potatoes. It could taste better though. It has nothing to do with flavor; it has to do with color. How much more beautiful would that dish look (and possibly taste) if we added some bright red pepper somewhere? Before you have beige, green and more beige. But add a red to the mix and it would be so much more appealing.

So far, one of the most beautiful dishes was this one: Sole Drenched in White Wine with Periwinkle Mashed Potatoes and Kelly Green Asparagus.

IF THIS DISH WERE AN OUTFIT THIS IS WHAT IT WOULD LOOK LIKE:

John Galliano