Spring Meditation Places in NYC (III)

Spring Meditation Places in NYC (III)

This weekend I returned to the The New York Chinese Scholar’s Garden in Staten Island (see: Spring Meditations Places in NYC (II)). This time with Pierre who had never been there. I also wanted to get to see the late blooming peonies and as we were on Staten Island (with a car) we checked out the Jacques Marchais Museum of Tibetan Art, stopped at the beach for a picnic a briskly walk & the gathering of a great horseshoe crab carcass.

Peonies are native to China, Europe and North America. There are many species and their scent differ greatly. Peonies were name after Paeon, a greek physician attached to Aesculapius. The Roman naturalist Pliny the Elder (c.AD 23 – AD79) reports several recipe in his Historia Naturalis. I will try to remember to look it uo next time I go to the library.

You will find the Jacques Marchais Museum of Tibetan Art in the Himalaya’s of Staten Island! We sure had to remind ourselves several times that we were still in NYC. Accessing 338 Lighthouse Ave. by car made it easier, but you will definitely have a sense of a hike if you go by public transportation. The 30 minutes bus ride (S74) from the ferry will leave you at the bottom of Lighthouse avenue 10 minutes uphill from the museum.

I had assumed that Jacques Marchais was a man, and most likely of French origin. Nop! all wrong. Jacques Marchais (1887-1948) was a Midwestern woman whose father wanted a boy and was gone name him Jacques Marchais. Well, a girl came but he decided to stick to the name.

Jacques Marchais was an antique dealer specialized in Asian Art in Manhattan. She never traveled to Asia but felt a mission to sharing her collection. She decided to build a museum next to her house. She doesn’t seams to have been the archetypal art patroness. According to our tour guide, –volunteers take you around and are very eager to share stories– she designed the house herself to resemble a rustic Himalayan monastery and gathered all the terrace’s stones in her own car. She opened the museum in 1947 few months before her death. Today the museum is believed to hosts one of the largest collection of Tibetan art in the USA, also weekly meditation workshop are being held. Visit the website to have a better sense of the collection indoor pictures were not allowed.

To complete this already quite exotic day we stopped at the South and Midland beaches & the 2.5 miles Franklin D. Roosevelt boardwalk. I got to see the Verrazano Bridge from the other side. On the beach I found a big horseshoe crab carcass. I did a blog about them a few weeks ago. I now have the carcass in my apartment and I can smell it as I type!

An other discovery on this beach was American Oystercatcher (Haematopus palliatus). I had never seen one before, they use their very long and very orange beak to open bivalve molluscs like oysters, clams and mussels. A beautiful bird!

Yeap! we still in NYC!

Sans Quack!

Sans Quack!


On Sunday May 4th, the d’Artagnan‘s Fourth Annual Duckathlon was sans quack, educational and a lot of fun. The event took place at the Chelsea Market and around the Meatpacking District. The yearly happening is a culinary competition where city top chefs present their best team to compete a series of 20 challenges that goes from crêpes flipping contest to spices, wines, flours testing via saucisson thin slicing with thick mittens and the most educational of all: the testicle identification challenge. The station was hosted by Scott Gold author of the “Shameless Carnivore”. I haven’t read his book yet but I will. Talking to Scott was a lot of fun and he sure knew a lot about testicles, I gathered that he attends yearly testicle festival.

The winner of the overall contest was team Cercle Rouge lead by their executive chef Pierre Landet.
Their performance was strong and their costumes elegant, thought the Cornell Super Duck took the trophy for best costume.

Above is Ariane Daguin, owner of d’Artagnan and as always attentive to every details. Here, she is adjusting the beret of Anne-Marie Lagrave who came all the way from Gascony with her husband Jean-Luc Lagrave. They are the owner of the sportswear brand Adishatz . Do check out their party pants, or as there are called in gascon: festaire pants. What makes the pants so special? Let me just cut & paste the pants features according to the company’s website:

“Condom pocket -and not produced from Condom in Gascony : If you find your love !
Key Holder : better to keep than loosing them !
Anti-burglar pocket to avoid too loss of your ID and Credit Card.You will not be able to say : sorry, he stole me my credit card so i can not offer you a drink.
Money wallet with easy-off system cord. Be carefull, it can be dangerous to use !
Bandana or red stole approved « 100 % Festaire ». You get the gascon Dress code ! ADISHATZ ® created it for you !
Let’s go, it’s time for party !
*Festaire means in the occitan language ( gascon ) a person who loves having fun and practising many traditional parties in Gascony.

Practicality & elegance; a good way of describing the people of Gascony!

Music is another must to accompany Gascon flavored events & on the right we get to see videographer/producer Joseph Mastantuono in shooting action.

Great fun we had and more photo of the event are available here.
Adishatz!

Mousse au Chocolat

Mousse au Chocolat

The tastiest, simplest, fastest & best Mousse au Chocolat.
Yes, there is a valid concern about raw eggs and this is my feeling on the subject:
At my family restaurant-hotel, where I was born & raised in the French Pyrenees, the eggs would be delivered once a week in crates of 24 dz. They were stored in a cool, but non refrigerated room, called “le garde manger”. Roots vegetables, fruits, canned goods, condiments, spices, oils & eggs where also stored there. They were really fresh and then many recipes with raw eggs found their way on the menu: Mayonnaise, Steak Tartare, Mousse au Chocolat and even on the cocktail menu with Porto Flip (weird cocktail made with port, brandy and egg yolk, plus nutmeg). So today I still make recipes with raw eggs but I always make sure of their freshness and origin,  I buy them at the farmers market and let know the farmer I will use them raw.

This recipe today, though very similar to the one we made at the “Hotel Poste & Golf”, was passed on to me by a woman I knew in Albany and she told me that it was a Pierre Franey’s recipe published in his “60 Minute Gourmet” column for the New York Times. I don’t have Franey’s New York Times 60-Minute Gourmet with me, so I can’t check if it is in it.
Speaking of Pierre Franey I met him once in 1990 in San Diego where I lived for a few years. Several celebrity chefs came to town to cook a March of Dime charity dinner. Among them was my Gascon childhood friend Ariane Daguin owner of d’Artagnan, It went to give her a hand to prep & set up her dishes. Pierre Franey was there with his wife, both very kind people, I truly enjoyed the food conversations and he remind me a lot of my grand father chef Joseph Peyrafitte. I am glad this picture survived all my moves.
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Moi (Nicole Peyrafitte), Pierre Franey (1921-1996), & Ariane Daguin
Back to the mousse:

Ingredients per person:
1 ounce of very good chocolate (60 to 75% dark great quality chocolate)
1 teaspoon of water
1 egg
And yes! only 3 ingredients.

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Melt water + chocolate on the stove in a bowl on a double boiler.
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Once the chocolate is melted,remove it from the heat & stir it well.
While it cools down I separate the eggs.
Egg whites in a clean & dry bowl, and the yokes on another one.
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Mix the yokes in with the chocolate.
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Add a very small inch of salt and beat the egg whites very firm.
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Fold half of the beaten egg whites into the chocolate & egg mixture.
Then very gently fold in the second half.
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I made it for 5. Pour in individual glass dishes & refrigerated for 4/5 hours minimum.
Can be made the day before.

Vernal Cabaret – Gershwin Hotel – NYC

Vernal Cabaret – Gershwin Hotel – NYC

Saturday night I was among the 20 performers celebrating the Nesenkeag Coop Farm & the New Framer Development Project in NY. With Mike Bisio on bass we performed the following program:
– Aqueros Montanhos
– Pasejade au Col de Pierefitte
– O Toulouse
– La Vie en Rose
– Mahicanituck
and the premiere of our lastest composition :
Duo for Crème Chantilly (whipped cream) and Double Bass.
You can have a virtual taste of the event with 2 videos below. Stay tuned for the family easter lunch full report!

Chips (2)

Chips (2)
HOME MADE CHIPS
1- Peel potatoes. I made 2 batches. For the first batch I used 1 Russet potatoe and for the second batch 1 Yukon. The Yukon is tastier. To cut the potatoes really thin I used the potato peeler ($1) and let them soak in cold water for 10 minutes.

Home Chips

2- I drained the potatoes in a colander & dried them really
well.

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3- In my small wok I poured the whole 16 Fl.OZ bottle of safflower
oil and turn the heat high.

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4- I test the heat of the oil by carefully holding the end of one chip into the oil. If the chip “fries” then it is hot enough & I can gently slide my dry potatoes in.

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5- When the chips are golden I remove them with a slotted spoon and drain them on a paper towel.

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6- Salt & pepper to taste. Set on a plate and it is ready to serve. I
hate the first batch while I made the second! I repeated the steps to fry
the second batch making sure I removed all the small bits & pieces form
the oil. Also I did let the oil return to high temperature before frying the
rest.

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7- The oil can be reused a few times. I waited for it to cool and then strained it back into the bottle that I label and save in the fridge.

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8- My chips were delicious — though I have to confess that they are not exactly like my grandfather’s, mostly because we had professional deep fryers at the hotel so that make much crispier chips.

Voilà et Bon Appetit!