I am getting the hang of cooking low glycemic index meals —more on that coming up, since it will be the focus of my cooking for a few months. The menu featured today is my best so far. It happens to be vegetarian but I can assure you that it will satisfy even the staunchest meat eater. The delicate flavors & the filling qualities provide total satisfaction.
Fragrant Chickpeas, Veggie & Shitake Stew & Turmeric Slaw
Sauté 1/2 onion finely chopped in organic Olive Oil
add the following chopped vegetables:
2 celery ribs w/ tops
1 red bell pepper
2 Jerusalem artichokes
1 cup of shitake mushrooms
2 cloves of grated garlic
1 bunch of fresh coriander
1 1/2 cup of soaked & pre-cooked chickpeas (soaked over night, boiled once and let sit for one hour before use in stew)
If you have read the previous post you know that I have beautiful turmeric from Hawaï. This coleslaw recipe is a low glycemic slaw variation that work quite beautifully with the Fragrant Chickpea Veggie & Shitake Stew. It is only slightly different than the one featured in Passion Cabbage.
Finely chopped green cabbage/onion/celery/fennel bulb/ cilantro/
Fresh grated ginger / turmeric /1 clove of garlic
juice of 1 Mayer lemon
mostly sesame oil
a little olive oil
Tamarind Tofu Pudding with Minty Blueberry Purée
Finally a tofu pudding that is really good! I have been trying for months & at last here is one worth sharing. First I made tamarind paste with wet seedless (not totally!) tamarind. Tamarind doesn’t have a super low glycemic index but first, little is used & second, it is supposed to be very good for the liver. The process is a little tedious but worth the effort since it can be used in many other dishes —e.i: simply add to goat milk yogurt, morning cereals or to make the famous Pad Thai.
Tamarind paste process:
Soak one 14oz package in equal amount of warm water. Let it sit for a few hours. Once rehydrated work it with your hands to remove veins & seeds. Blend in food processor until smooth; keep in a glass jar in the fridge. For our purpose you will need only one or two tablespoons.
Put the desired amount of tamarind in a small pan, add a little water, heat to medium heat & add 1/2 package of plain gelatine; let it sit.
Meanwhile, in the food processor add:
1 package of organic silken tofu (1lb)
1 sunlime juice (this is a new kind of lemon that appeared at the ParkSlope foodcoop, if you don’t find it mix lemon & lime juice . The sunlime looks and tastes like an hybrid of the 2)
Freshly ground cinnamon & nutmeg
Few drops of stevia (careful — too much gives it a terrible taste)
Add the tamarind mixture to the tofu mixture and blend thoroughly.
Pour in glass ramequin & let it set in the fridge for a couple of hours.
Serve with fresh blueberry mint puree (blend fresh blueberry & fresh mint in food processor, strain and pour over the set pudding)
Bon appetit & keep healthy!
Here are some videos of our gig on Saturday September 15th. I had a magnificent time diving whole-heartedly into impro-land with master double bassists Michael Bisio & Ken Filiano. They had set high standards with a very inspiring first set. After the break we did three pieces with my visuals:
DRAGON LAND BAKERY & RIDE THE LINE / CHEVAUCHER LE TRAIT —both featured on my CD: “La Garbure Transcontinentale / The Bi-continental Chowder — for which Firehouse artistic director Sandra Sprecher joined in & added relevance on piano. RIDE THE LINE / CHEVAUCHER LE TRAIT just came out in an anthology edited by Erika Lutzner: Some Stories Are True That Never Happened. You will get a chance to set it live again at the book party on January 5th at Modca 103 N 3rd street, Brooklyn.
We closed with PINKONOCLASTIC, a piece that literally whisks to emulsion: icons, politics & La Vie en Rose. To help us reflect on these complicated issues, we had the great honor to have the magnificent Grande Dame piano improvisor Connie Crothers joining us. Then we hung out most pleasurably eating the mean black bean chili, the corn bread, the pescajos & the stage -vanilla flavored- whipped cream (see video 3). Truly “thank you” for playing, for being there — & also thank you Pierre Joris for filming & Françoise Bevy for the still photos!
These delicious little pyrenean beignets (pescajous) are for you!
YES! COME TOMORROW night (Sat December 15)
The Firehouse Space — 246 Frost St. Brooklyn, NY 11211 (Williamsburg)
A STEAL or better: a Christmas present to you!
for $10 you get:
8PM – The most sought after bass players in the world in a DUO: Michael Bisio & Ken Filiano
9:30PM – Filiano/Bisio/Peyrafitte with voice & video & food!
Ingredients courtesy of Sandra at Firehouse & cooking by yours truly! ( & I’ve been at it all day & the chili smells mighty good)
Ken Filiano : Critics have called him a “creative virtuoso,” a “master of technique” . . . “a paradigm of that type of artist. . . who can play anything in any context and make it work, simply because he puts the music first and leaves peripheral considerations behind.”
Michael Bisio : “His personality, his technique, his skills are all there, but fully in the service of the music, real music then, with a depth that transcends the physical aspect of sound : it is so full of deep “human-ness”. An absolute joy to hear, … ” Stef Gijssels
“His Playing appears to be produced by sorcery.” Frank Rubolino Cadence Magazine
Texts & Drawings published see below
More events & goodies to fill up your holiday schedule!
Voilà a few suggestions to catch the Joris/Peyrafitte’s in trio, solo, duo or — last but not least — in print!
We sure are looking forward to see you — meanwhile be joyous!
8PM: Bisio/Filiano Duet Concert (1st set)
9:30PM: with Nicole Peyrafitte (2nd set)
& you might get some treats!
The Firehouse Space
246 Frost St. Brooklyn, NY 11211
Pierre Joris & Nicole Peyrafitte + great musiciens TBA
Chronocosmos II Reading
curated by Sylvie Degiez & Bonnie Finberg
200 Hudson Street (corner of Hudson, Ground Floor)
New York, NY 10013
January 1st 2PM-1AM
The 39th Annual New Year’s Day Marathon Benefit Reading
The Poetry Project at at St. Mark’s Church
Both Pierre Joris & I will be among the many performers & as usual,
I will be flipping crepes & will serve my CPPC, or Creamy Poetry Project Chowder 2013.
131 E. 10th Street, New York, NY 10003
Fresh from the presses:
Texts & drawings by Nicole Peyrafitte:
RIDE THE LINE / CHEVAUCHER LE TRAIT
in an Anthology by Erika Lutzner:
Some Stories Are True That Never Happened
selections by: Nin Andrews, J.P. Dancing Bear, Sean Edgely, Johannes Huppi, Sara Lefsyk, Emily Lisker, Erika Lutzner, Kate Luzner, Jillian Mukavetz, Coriel Gaffney O’Shea, Nicole Peyrafitte
on Pierre Joris:
PIERRE JORIS CARTOGRAPHIES OF THE IN-BETWEEN
ed. Peter Cockelbergh
I do have an essay in this volume on my collaboration w/Pierre called “Bohaire de Mots /Souffleur de Mots”
Our film BASIL KING : MIRAGE (Miles Joris-Peyrafitte & I w/ Joseph Mastantuono as Associate Producer)
had a successful screening at the Beverly Film Fest.
It has been submitted to many more festivals so keep sending the good vibes!
Check out the website for more news.
More GOOD News:
Thrilled to report that Nicole Peyrafitte’s BI-VALVE texts & paintings
will be out late spring by STOCKPORT FLATS!
In the the late 19th century French nomenclature for beef cut classification (see picture above), beef tail ranked as PREMIÈRE CATÉGORIE (first category) — for the top of the tail— & CINQUIÈME CATÉGORIE (fifth category) for the rest of it, which makes sense as the top of the tail is meatier than the end. Ox tail dishes can still be found on the menu of ethnic restaurants: Cuban, Chinese, Korean, but not so often in main stream place. To buy them your best choice will be a supermarket with any of the ethnic presences cited above, though personally I avoid any “industrial” meat and stick with grass fed. Yes, it is more expensive, but I rather eat less & avoid the hormones, antibiotics, and lousy treatment of the animal.
So I was thrilled to find some beautiful grass feed oxtail cuts at the Park Slope Food Coop, not only because I love it, but also because it is cheaper than any other cut: $4.63lb. The farm provenance: McDonald Farm in the Finger lakes Region of Upstate NY. I knew exactly how I was going to cook them because I surveyed the fridge before going shopping & noticed that a few veggies required immediate use. So below is my recipe with what was left over in the fridge and would make the dish great.
The only imperatives are:
1- Very long slow cooking
( 6/7 hours minimum)
2- Once fully cooked let the dish rest and eat it the next day, reheated.
3- Eat the tail bones with your fingers, other wise you will be missing all the best parts!
for 2 with a little left over:
2 lbs 1/2 of oxtail
3 red pepper
1 green pepper
2 celery rib
3 cloves of garlic
1 cup of small porcini mushrooms
1 ripe seeded tomato
—all of the above chopped fine—
1/2 cup of Shitake tails
1 cup of white wine
1 cup of red wine
Salt & lots of freshly ground pepper
Warm 2 tablespoon of duck fat, back fat or olive oil in a skillet; when it is hot, brown the pieces of tails thoroughly.
Set aside, keep the fat in the pan and sauté the onions, once melted add the red & green pepper, zucchini and celery. Sauté and let sweat for a few minutes. Then add the mushrooms, let them sweat a little ,then add the tomato and the garlic. Mix well, add the tail bones, mix well again, add wine, salt & pepper ,mix. Once the liquid boils, turn it down to a low flame and let simmer for 5/6 hours or more.
You know the meat is perfect when it comes undone easily and falls off the bone. If you can let is rest over night and eat it the next day it will taste even better. Look at Pierre above licking his fingers before he said: “This is absolutely delicious, and you can quote me!”
In order to fully support Spain during the The World Cup Final I decided to make sangría. It was very à propos as we were invited to the home of Spanish friends and neighbors. They had made a delicious buffet of empanadas, calamari, arroz negro (black rice, made with sepia ink), chorizo, queso manchego. They had decorated their entire living room red & gold & I think my sangría matched the intensity of the event!
Most sangría recipes call for sweetening ingredients—sugar, honey, ginger ale, seven up…etc. These ingredients are the main reason why sangría hang-overs are dreadful. I worked out a recipe that requires none of the above and and will save you from a terrible headache. I usually drink the first round straight, then I add a few ice cubes and if I sense it is going to be a long drinking stretch I cut it with seltzer — always in my glass never in the main container. Needless to say, this is a sangría con conjones! —meaning strong— so use in moderation, not like I did, though no headache this morning!
4 bottles of wine (Tempranillo)
1 cup Cointreau
1/2 cup Spiced rum (I add a vanilla bean to the bottle)
1/2 cup Spanish brandy
Marinate overnight in the fridge
I marinate the fruits overnight which means that they will loose they original color but will have flavored the wine that much more! Salud!
Viva España & congrats to “La Roja” for a beautiful World Cup!
Graduation, birthdays, family visits, drawings, preparation for up-coming shows kept me away from the computer, but here is the schedule for the next few weeks. We hope to see you at these very exiting shows:
Sunday June 27th
“Picasso, Pablo Ruiz: Spanish Poet Who Dabbled in Painting, Drawing, and Sculpture””
A conference by Pierre Joris, co-editor and translator of Pablo Picasso’s poetry: Burial Of The Count Of Orgaz & Other Poems
I will be the reader for the French & Spanish versions of Picasso’s texts.
Mike Bisio/Nicole Peyrafitte/Pierre Joris
Thursday July 1st
5:00pm -midnight (our time TBA)
at the Brooklyn Bridge Park
Pierre Joris & I will be among the many poets & performers of:
I Do Not Doubt I Am Limitless: Walt Whitman’s Brooklyn
I am looking forward to a variety of exciting events this spring/early summer. All the details are listed below & do not miss “Trialogues” —Joris/Peyrafitte/Bisio— at the Vision Festival June29th!
Events coming up:
Thursday April 29th 6:15PM
I’m giving a talk -with slides & IN FRENCH & free- on Augustus Saint Gaudens:
Comité des loisirs du personnel de l’ONU
L’ASSOCIATION CULTURELLE FRANCOPHONE
est heureuse de vous inviter à la conférence de
Le Retour al Paìs d’Augustus Saint Gaudens
Une En/Quête sur l’immigration, la vie et l’œuvre
du célèbre sculpteur Américain né en Irlande,
de père gascon et de mère irlandaise.
Le jeudi 29 avril à 18h15
Organisation Internationale de la Francophonie
801, 2ème avenue ( 43ème rue ), suite 605, New York, NY
more info on my work on Augutus Saint Gaudens here
WALTZING IN QUICKSAND: POETS IN COLLAGE
May 21-June 27, 2010
Steve Dalachinsky, Bob Heman, Yuko Otomo, Valery Oisteanu, Bruce Weber, Star Black, Aaron Howard, Nicole Peyrafitte and Lewis Warsh.
Sunday June 6th from 4-6
285 East 3rd St, 2nd Floor
Mussels contain high doses of Omega-3, a fish oil compound that nutritionist say is helpful in reducing cholesterol. Farming mussels is believed to have been invented in France in 1235 by an Irishman named Patrick Walton. The story goes that Patrick Walton left Ireland to escape the police. His boat wrecked on the coast of France. He tried to feed himself by trapping sea birds. To this purpose he planted stakes into the water at the edge of the beach and stretched nets over them. The sea birds ignored the contraption, but after a time he noticed that mussels had attached themselves to the stakes and were growing rapidly. Cute story! But there are some indications that the Gauls had cultivated mussels even before the roman invasion.
The most common way of preparing mussel is as Moules Marinière; our version today is an extension of this traditional preparation. It is my original version based on several French Southwestern recipes and inspired by what I found at the Bay Ridge Greenmarket this morning and I call it Country Mussel or Moules Paysanne.
First a few tips about mussels:
How much mussels to buy per person?
To serve them as a main dish, get as much as one pound per person. As an appetizer half a pound should do it.
Do’s and Dont’s about store bought mussels
-Discard dead mussels: that is if one is wide open, it’s probably dead. If they are open only slightly, a quarter of an inch or so it should be fine. How do you tell if a mussel is merely gaping to breathe or if it is dead? Simply put ice on the mussels for 15 minutes then tap them gently. They should begin to close. If they move, they are alive therefore can be eaten – even if they don’t close all the way. If a mussel won’t move, and is gaping widely, it is probably dead, past it’s shelf life and should be discarded.
-Throw out broken-shelled mussels.
-De-beard mussels. Most likely you will not have to do that, and good for you. I remember cleaning kilos of them in my early restaurant time and that’s ain’t fun. Today they are de-bearded before you buy them, but once a while one is missed and you get to see what the beard looks like. The “beard” also known as Byssal, or byssus threads they are the strong, silky fibers made from proteins that are used by mussels to attach to rocks, pilings, or other substrates.-Discard heavy mud filled mussels. Some extra-heavy mussels that are closed may be full of mud. Doesn’t happened very often but worth checking because only one of these unloading its cargo in your kettle of broth will spoil the entire dish. Usually a “mudder” can be discovered by simply squeezing the shells and sliding them apart from each other.
-Rinse them just before using them
-Do not soak them
-Do not over wrap or purchase over-wrapped mussels. Remember they are alive, do not suffocate them in the fridge or do not store mussels in airtight containers.-Do Not overcook your mussels-Do Not buy mussels that are displayed in live lobster tanks or in shellfish display tanks.
-Do Not eat mussels if you believe you are allergic to shellfish.
for 2lbs of Mussels
Sauté 4 shallots and 1/2 lb of Italian turkey sausage (or sausage, or Italian sausage or pancetta, or ham) in a tablespoon of butter and oil (addition of oil will keep the butter from browning); when meat has rendered and the shallots are transparent, add 1 or 2 (depending on how you like it) skinned, seeded and diced fresh tomatoes (canned if not in season). Mix it all well, add a generous amount of fresh ground black pepper and salt to taste.
Add all the mussels (that have just been rinsed), mix well. Add about 1 large glass of dry white wine (about a glass per two pound bag). Close the pot tightly and cook over medium heat for about 10 minutes. Add a generous amount of finely chopped parsley or cilantro or basil and also garlic it you would like your dish stronger and especially if your meat was not already spiced.
Mix it all up and let cook for two more minutes. Please do not over cook them, or they will become rubbery. At this point all your mussels are open and ready to be eaten!
Serve in soup plates with a lot of fresh bread to dunk into the broth. Eat them with your fingers and use the shell to scoop out morsels—If you are from Bay Ridge get Country bread at Yanni’s Restaurant on 4th & Ovinton.
Voilà! and now please do watch another one of my homemade videos. The Country Mussel recipe was literally filmed with the left hand while cooking —and then eating, just watch until the end! with the right one. I didn’t know I could do this until today. Honestly tell me if it is watchable and/or helpful.