Voilà! Live Cooking Videos – while confined

Voilà!  Live Cooking Videos – while confined

Friday April 24th was the finale of season #1 of our Voilà Lunchtime livecast adventure!
First and foremost THANK YOU to all the viewers, & a very special thank you to all the regulars from literally all around the globe. During these 24 daily livecast rendez-vous, you provided sustained warm & joyful support which gave me a some sense of purpose in these trying times while we are all confined, waiting for the virus to pass.
By now, sadly most of us know someone who has succumbed to the coronavirus, and we are also all watching — or no longer watching in order to stay sane — the ineffective & disgusting political debacle. Even if most of us are safely at home, and in a somehow privileged situation — I sure feel mine is that — we still all go through the emotional roller coaster, so if the show helped make your ride smoother, I am super happy. You need to know that it sure eased mine tremendously, so gratitude to you all for watching & cheering! I really know that I also learned a lot from the whole process.
Do not hesitate to reach out via messenger at any point if you have cooking questions of just want to keep in touch; I would love that!
Meanwhile, stay healthy, take great great care & eat the best you can.
Much much love from the two of us.

 

P.s. The videos of all 24 shows are available, clickable, watchable further down on this page, & they all have notes & links with useful information..


A little background:

Once upon a time I was a cook! I never liked the term chef, though I did run kitchens & was called one! I never really missed the restaurant business, but never stopped cooking. In the early years of this blog I posted more recipes & articles on food, I taught cooking & went as far as taping a demo cooking show, and filming several recipes.  My aim has always been to empower people in the kitchen, not to impress them. I appreciate sophisticated techniques & truly enjoys highly skilled chefs but I was never into that kind of cooking.  My background is in French regional Southwestern food but I have been in the US since 1987 and learned so much about food here. Getting together with Pierre Joris (here producer/dishwasher/husband) in 1989 was crucial for my artistic future but also for my cooking experience: it is through Pierre that I met Diane Rothenberg & Margie Byrd who are my mentors in many ways. Both are great cooks and had open tables for many years. Diane, an anthropologist, tremendously expanded my perspectives on the history of food; Margie taught me many American staples — the best corn bread ever! & then there is my childhood friend Ariane Daguin from d’Artagnan who is an inspiration has been incredibly supportive of my food related performance work. She was an early supporter of La Garbure Transcontinentale/The Bi-Continental Chowder, a performance that included texts, videos, cooking and sharing the result with the audience. Pierre & I went on doing more of these performance & a memorable one was at the Jardin des Cinq Sens et des Formes Premières in Provence; this performance included the making of a Primordial Soup, readings, vidéos, music by Denis Brun and a Karstic-Action Painting. Here are some pix.

But my cooking debut were really early! I was born in Luchon (French Pyrenees) into the 5th generation of a family of hoteliers-restaurateurs (Hotel Poste et Golf) & my very early cooking training started when I was 6 years old with my grand-father chef Joseph Peyrafitte (whose father Louis was also a chef). Later, when I took over the family kitchen, I went to intern at award winning restaurants in France –1982: Restaurant Vanel, Toulouse, 1991: Hotel de France, Auch. Both places had 2 stars at the Michelin Guide  — then I got a few awards myself!

Anyway! forwarding to today: like everyone else we are trying to make the best of this imposed confinement & I always find solace in cooking & eating well.  So Pierre & I decided to share the prepping of our simple & healthy home cooking live. We are live both on Facebook & Instagram Monday-Friday from 12 to 12:30 —sometimes a bit longer.  Sharing & live-casting our cooking is really in line with our Domopoetic* practice.

What do we eat/cook & why?
A few years back for serious health reasons we switched to healthier, low glycemic foods & adopted the 16/8 intermittent fasting method that involves eating only during an 8-hour window & fasting for the remaining 16 hours. So we eat a variety of foods but avoid pasta, rice, potatoes, sugar, processed flour & we favor veggies, legumes, eggs, healthy whole grains, & responsibly raised meat, poultry, & seafood, some fruits…Well, you get the idea & you will discover the details in the videos below. We will keep adding them as we go. Never hesitate to ask questions or request foods recipes you would like to see demonstrated or talked about.

Voilà! Bon Appétit, stay home & healthy!

“Voilà Lunchtime” were daily live-casted on FB & IG from March 24 -April 24 2023 M-F 12:00 EST

* Domopoetics is our collaborative attempt to think, feel & make us respons/able to this/our world & it responsive to us. We do this via our private lives & public actions & performances that meander dialogically between Nicole Peyrafitte’s drawings & videos, voice-, textual & cooking work & Pierre Joris’ poems, translations & essayistic thinking.

Memorabilia:

Sitting next to a chaud-froid de volaille at the hotel Kitchen
Hotel Poste & Golf Bagnères-de-Luchon (here circa 1965)
My grand-pa Chef Joseph Peyrafitte
San-Diego 1990 : Nicole, Pierre Franey, Ariane Daguin
Award 1981
Award 1982

Happy New Year!

Happy New Year!

nyear2015-NP

Have a great 2014 & looking forward to see you TODAY at
The 41st Annual New Year’s Day Marathon Benefit Reading
Thursday, January 1, 2015 2:00 pm to Friday, January 2, 2015 2:00 am
I will be performing between 2-3pm with the great Michael Bisio & stop by for crêpes & soup in the back!

Featuring: Adam Fitzgerald, Adeena Karasick, Alan Felsenthal, Alan Gilbert, Alan Licht, Alex Cuff, Ali Power, Alli Warren, Andrew Durbin, Anne Tardos, Anne Waldman w/ Fast Speaking Music, Anselm Berrigan, Ariel Goldberg, Arlo Quint, Avram Fefer, Beth Gill, Bill Kushner, Billy Cancel, Bob Rosenthal, Brandon Brown, Brendan Lorber, Bruce Andrews & Sally Silvers, CAConrad, Callers, Charity Coleman, Charles Bernstein, Christine Kelly, Cliff Fyman, Cori Kresge, Dan Owen, Danniel Schoonebeek, David Berrigan, David Henderson, David Vogen, Dia Felix, Diana Rickard, Don Yorty, Dorothy Friedman August, Dorthea Lasky, Douglas Rothchild, E. Tracy Grinnell, Ed Friedman, Edgar Oliver, Edmund Berrigan, Eileen Myles, Elinor Nauen, Elizabeth Willis, Erica Hunt & Marty Ehrlich, erica kaufman & Matt Longabucco & Nicole Eisenman, Ernie Brooks, Peter Zummo & Bill Ruyle with Walter Baker & Billy Fica, Evan Kennedy, Farnoosh Fathi, Filip Marinovich, Foamola, Georgia Faust, Gina Myers, Grey Vild, Ian Spencer Bell, Iris Cushing, Jackie Wang, Janet Hamill & Lost Ceilings, Jason Hwang, JD Samson, Jennifer Bartlett, Jess Fiorini, Jim Behrle, Joanna Koetze, Joel Lewis, John Coletti, John Giorno, John Kruth, John Priest, John S. Hall, Jonas Mekas, Joseph Keckler, Justin Vivian Bond, Karen Weiser, Karinne Keithley Syers, Katy Bohinc, Katy Lederer, Kiely Sweatt, Kim Rosenfield, Kristin Prevallet, Laura Henriksen, Lee Ann Brown, Lenny Kaye, luciana achugar, Marcella Durand, Maria Acconci, Mariana Ruiz Firmat, Martha King, Maryam Parhizkar, Matthew Shipp, Mel Elberg, Mike DeCapite, Miriam Atkin, Mónica de la Torre, Morgan Parker, Morgan Vo, Murat Nemet-Nejat, Nat Otting, Nick Hallett, Nicole Peyrafitte, Nicole Wallace, Niv Acosta, Norman MacAfee, Patricia Spears Jones, Penny Arcade, Peter Bogart Johnson, Philip Glass, Pierre Joris, R. Erica Doyle, Rachel Levitksy, Rachel Tractenburg, Ray Brown, Rob Fitterman, Samita Sinha, Sara Jane Stoner, Simon Pettet, Simone White, Siobhan Burke, Steve Dalachinsky, Steve Earle, Steven Taylor, Susan Bee, Tammy Faye Starlite with Steve Earle, Ted Dodson, Thom Donovan, Thomas Sayer Ellis & James Brandon Lewis, Todd Colby, Tom Savage, Tommy Pico, Tony Towle, Tonya Foster, Tracey McTague, Ursula Eagly, Vito Acconci, Will Edmiston, Xena Semjonova, Yoshiko Chuma, Yuko Otomo, Yvonne Meier and others TBA.

The Poetry Project is extremely grateful for the support and generosity of the following donors – who contributed food, beverages, books, and tons of terrific raffle prizes to this year’s Marathon!:

Food: Bob Rosenthal & Don Yorty, Nicole Peyrafitte, Gillian McCain, Tonya Foster, Porto Rico Coffee, S’MAC, Two Boots, Veselka and Grandaisy.

Books: Belladonna*, BlazeVox, BookThug, Brooklyn Arts, Burning Deck, City Lights, Coconut, Coffee House Press, Compline Editions, Cuneiform, Edge, Fewer & Further Press, Granary Books, Hanging Loose Press, Least Weasel, Pressed Wafer, Straw Gate, Susan Mills Artist Books, Tender Buttons, Ugly Duckling Presse, United Artists, Wave, and Wonder.

Raffle Prizes: Anthology Film Archive, BAM, Brooklyn Brainery, Danspace, JACK, Spectacle, Strand Books Store, and Unnameable Books.

The New Year’s Day Marathon is the Project’s central fundraiser and provides income to support what we do best – serve as a public venue for the substantial presentation of innovative writing! For more information on the event see the Marathon section our website, complete with a section called “HOW THE MARATHON IS ORGANIZED.”

A “Restaurant” with Healing Paste

A “Restaurant”  with Healing Paste

restauring potage

Food for health is not a new trend; after all the name “restaurant” comes from the verb “to restore.” At the beginning of the 16th century the word was used to describe a meat fortifying broth sold in small Paris shops. Then, by the mid 18th century the word became the name for places where restoring soups where served.

If you feel “under the weather,” something most of us have experienced these past few months, this soup will give you a lift! This is how I proceeded but there is a lot of flexibility in the recipe. If you are vegetarian or vegan just make a rich veggie broth.

In my case I had the carcass of a Guinea fowl we had roasted a couple of days ago (chicken or any meat bones would do, though beef and lamb will have to cook longer). The carcass went into a large stock pot. I added a few green cabbage leaves; 1 onion with 3 cloves stuck in it; 1 carrot; 1 leek; 2 laurel leaves tied together with a small bouquet of parsley; 2 branches of celery; a few grains of black pepper; 1/2 lemon; a little piece of ginger that was lingering around; and a couple of garlic cloves. I simmered it for a couple of hours. Meanwhile I prepared the healing paste.

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In a food processor I mixed 8 cloves of garlic, 2 pieces of fresh turmeric, 2 pieces of fresh ginger, 1 tsp 1/2 of cayenne pepper, 1/4 cup of sesame oil (I use all organic ingredients). Once all is well blended, it is ready to be used and can be kept in the fridge in a glass bowl — I pour a thin layer of sesame oil on top to keep it moist. I got the idea of the paste by reading an article by Dr. Majid Ali. I simply followed his idea for Poly-spice therapy. Dr. Ali considers ginger, turmeric & cayenne pepper the most important healing spices. Here is a quote from an abstract of his article you can find the full version here:

Principles of Spice Medicine 
In closing this first of my series of article on the spice medicine and oxygen, I briefly state the following important aspects of such therapies that may be considered the principles of spice medicine:

1. Mono-spice therapy in large doses but for short periods of time can be very effective for acute conditions. To cite one example, large doses of ginger are often helpful in controlling motion sickness and pregnancy- related nausea. However, continuous mono-spice therapy for extended periods of time should be avoided. 

2. Poly-spice therapy — the concurrent use of spices with empirically- recognized complementary roles — is generally more beneficial for controlling acute infectious and inflammatory processes. For instance, turmeric, ginger, garlic, and cayenne (when tolerated well) can be combined for better results.

3. For chronic inflammatory and infectious disorders, mono-spice therapy should be avoided. Poly-spice therapy for such disorders yields superior results when combined with direct oxystatic therapies, such as hygrogen peroxide foot soaks (done with one part 3% peroxide and 30 parts of water with a pich of salt added).

The discussions of the therapeutic benefits of specific spices are presented in other articles of this series.

Returning to the cooled soup. I poured 1 1/2 quart of the broth into a sauce pan, added the meat I picked off the carcass and the cooked veggies — discarding the bones and skin and removing the parsley & laurel leaves. I warmed the soup again, added some soy sauce, & once the soup was hot I added country style miso (never boil miso, it looses it’s potency), & finished it with 1 tbsp of the healing paste (or more if you like the heat of the cayenne.) Serve garnished with parsley and lemon. Bon appétit & bonne santé!

healing paste

 

 

Sweet Sweet Muffins (No Sugar, No Wheat)

Sweet Sweet Muffins (No Sugar, No Wheat)

muffinpansFor Marge Byrd who taught me how to bake the American way.
Above: the apron top she stitched for me in 1993! 

Following a low-glycemic, no sugar diet doesn’t mean you have to eat boring foods…au contraire! If both Pierre and I have been successfully keeping up with this way of eating it is because there are actually plenty of other choices. It is all about using different ingredients & learning how to use them. This muffins recipe—& the Mooch-O-colat too— are good examples how it can be done. It took me a while to figure it out — but Voilà! le result is yummy! Can be served for brunch or dessert or any thing else you can imagine! Below are pictures of the some possible combinations.

muffins

for 12 Cast Iron Cookware Muffin Pan
(note to my friend Don Byrd: They are Lodge’s cast iron pans & I found them on Amazon)
Preheat oven 375 degres
Cooking : 30 minutes.

In the blender add :
1/2 a green apple with the skin,
1/2 lb silk tofu,
1/4 cup coconut oil,
1/4 tsp stevia, ( this is the brand I like to use)
1/2 vanilla bean (inside scraped),
1 cup cashew milk (any almond, soy, rice milk will do just make sure they have NO sugar added),
1 pinch of salt,
1 beaten egg at the end & mix it by hand.

In a large bowl combine :
1/4 cup buckwheat flour,
1/4 cup teff flour,
(can be substituted for buckwheat tho I really like the crunchy taste of it. I do buy the regular teff & then grind it myself in the coffee grinder),
1/2 cup coconut flour,
1/2 cup oat bran,
1 grated lemon,
1 grated orange
1 tsp baking powder.

Incorporate the blender’s  liquid content into the dry ingredient bowl. Mix gently but thoroughly. Grease your muffin pans generously with coconut oil. Fill the molds & bake for 30 minutes at 350°. You can also bake this batter in a cast iron pan and then slice it as you see below.

oeufplatkalesalad
Sweet sweet muffins w/ sunny side eggs, raw kale salad, red berry chia jam. Muffins, oeufs au plat, salade de choux frisée crue, confiture de baie aux graines de chia

Suive un régime pauvre en glucides et sans sucre ne doit pas être ennuyeux , au contraire! Et si avec Pierre nous arrivons à le suivre sans difficultés c’est par ce que: 1) c’est bon et 2) il y a beaucoup de choix, seulement voilà — il m’a fallu les trouver! La recette d’aujourd’hui — comme celle du blog précédent, la Mooch-O-colat  — en sont deux très bon exemples. J’ai toujours beaucoup aimé les muffins et ça m’a pris quelque temps à créer une recette pauvre en glucides et sans sucre ajouté qui plaisait à tous. Voilà le résultat et vous allez vous régaler!

Chauffer le four  à 200 degrés. Cuisson : 30 minutes

Dans le mixer ajouter:
1/2 pomme verte avec la peau,
250gr de tofu soyeux,
80ml d’huile de noix de coco,
1/4 de cuillère à café de stevia,
1/2 gousse de vanille,
1 tasse de lait de noix de cajou (ou bien utiliser du lait d’amande, de soja, de riz sans sucre ajouté),
1 pincée de sel,
1 oeuf battu et le mélanger à la main à la fin.

Dans un grand bowl ajouter:
25gr de farine de sarrasin,
25gr tasse de farine de teff,
(peut être remplacer par plus de sarrasin mais le teff apporte une texture agréable. J’achète les graines de teff entières et les passe au moulin à café),
55 gr de farine de noix de coco,
75 gr de son d’avoine,
1 citron (zestes seulement),
1 orange (zestes seulement),
1 c. à café de levure chimique.

Incorporer les ingrédients liquides du mixer dans le bol des ingrédients secs. Bien mélanger. Graisser les moules généreusement avec de l’huile de noix de coco. Les remplir et cuire à four chaud pour 30 minutes. Vous pouvez aussi utiliser une poêle en fonte ou un moule à gâteau.

muffinyogurtberries
Sweet sweet muffins with goat yogurt sauce (cinnamon, stevia), seeds & fresh or frozen wild berries.

Muffins avec yaourt de chèvre parfumé à la stevia et à la cannelle, myrtilles fraîches ou congelées, graines grillées.

 

Mooch-o-colat for Valentine’s day (Eng-Fr)

Mooch-o-colat for Valentine’s day  (Eng-Fr)

MoochocolatSérie: Recettes pour Jean & Renée Peyrafitte —Français en suivant—

Just in time for Valentine’s day: the ultimate healthy chocolate dessert made with unsweetened 100% coco organic chocolate bar. I call it Mooch-o-colat. Its very creamy texture & the crunchy orange zest will never let anyone guess that there is no dairy  & no added sugar. Voilà! A low-carb delight very easy to make.

4 small ramekins

2 oz of unsweetened organic 100% cocoa bar
1/2 scraped organic vanilla beans
1 teaspoon of chia seeds
1 lb of silk tofu
1/4 cup of cashew nuts
1/4 teaspoon cinnamon
1/4 teaspoon drops of stevia (this the one I use)
1 organic washed orange for roasted orange zest
1 teaspoon of rasted seeds (flax, sesame, pumpkin, sunflower)

Melt the chocolate in a small pan.
Important: in order to be smooth, silky & homogeneous chocolate must not come into contact with any liquid. So place the chocolate ONLY in the pan & melt it very slowly. You can also melt it in a double boiler to avoid burning.
Add tofu, cashews, chia seeds, cinnamon & stevia into a blender. Mix thoroughly & add the melted chocolate. Fill the ramequins and keep in the fridge for a few hours.
Peel the orange with a good vegetable peeler, remove the white inner skin (see pix below), slice very thin, pat dry. roast them gently in a pan or in the oven until dry. Roast the seeds the same way. Garnish just before serving.

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EN FRANÇAIS:
Juste à temps pour la St Valentin, voilà un superbe dessert au chocolat 100% cacao —sans sucre ajouté, sans produit laitier, sans cuisson, pauvre en glucides et en calories. Je l’ai baptisé Mooch-o-colat; la texture onctueuse se marie magnifiquement avec le craquant délicat des zestes d’orange et des graines grillés.

4 petits ramequins

55gr  100% chocolat noir
1/2 gousse de vanille — coupez la gousse de vanille en 2 dans le sens de sa longueur. Séparez la gousse en 2 et raclez l’intérieur
1 cuillère à soupe de graines de chia
450 gr de tofu soyeux
35 gr de noix de cajou
1/3 de cuillère à café de cannelle moulue
15/20 (1.25ml) gouttes de stevia
1 orange pour les zestes rôtis
quelques graines grillés (lin, sésame, citrouille, tournesol)

Faire fondre le chocolat à sec à feu très doux— le chocolat n’apprécie guère la chaleur directe. Vous pouvez très facilement le brûler et en altérer le goût et la consistance; si vous avez peur de le brûler faites le fondre au bain marie.
Dans le mixer ajouter le tofu, les noix de cajou, les graines de chia, la cannelle moulue & et la stevia.
Une fois le tout bien mixé — laisser tourner un moment pour donner le temps aux noix de cajou de devenir onctueuses — ajouter le chocolat fondu. Remplir les ramequins et réserver au frigo quelques heures.
Peler une orange avec un pèle légume. Pour éviter l’amertume ôter la peau blanche avec un couteau à plat (voir photo ci-dessus). Couper en très fines lamelles et faire griller soit dans une poêle à sec soit au four jusqu’à ce que les zestes sont “secs;” faire griller les graines de la même façon. Décorer au moment de servir.
Bon Appétit et Happy Valentine’s day!

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