Recipes – Nicole Peyrafitte

We Sure Are 2021 Ready!

Indeed, all of us are ready for a healthy 2021. Truly hoping you have all made it through 2020 ok. We can’t complain, as we stayed healthy & productive throughout. Like for many of us, travelling gigs were cancelled though most only postponed or “zoomed”. Below, what’s coming up in the new year & some of our 2020 highlights. May justice, peace & health be on everyone’s schedule. If you are in NYC, remember that we will have to vote again & it is an important mayoral election. There is numerous candidates officially launching their campaigns — the Democratic primary is this 22 June & the general election 2 November. It is an important one since the NYC police department still needs to see serious deep changes. Profound & structural reforms are essential to address systemic racism, brutality & basic injustice. The word “Defunding” may scare liberals but there are real problems (financial, cultural, etc.) Just look at the NYPD budget & its opacity. As an exemple:
— Portugal’s total defense expenditure for 10.28 million people: $ 2.53 billion in 2020.
— NYC’s Police Department: for 8.3 million people, $11 billion from the City’s budget are allocated to NYPD’s operating budget.

Voting locally is super important and please join us in keeping the pressure on!
1 billion may have been “reallocated,” but 80% of NYPD’s members belong to a Union that officially endorsed the despicable & democratically ousted Trump.
As Bryan Stevenson, lawyer and founder of the Equal Justice Initiative says:
“We cannot build our safety on punishment.”
Meanwhile, keep in touch, stay healthy & together we can Resist, Persist & Assist.
Bon anada, e schéint neit Joer!

Nicole & Pierre

A CRÊPE-COOK-ALONG chez Nicole & Pierre
JANUARY 1st, 2021 8 AM EST

If you missed our Crêpe-Cook-Along video on January 1st for the legendary Poetry Project’s 2021 New Year’s Day Marathon, which this year was a 24-hour continuous online broadcast featuring readings and performances from a global cast of more than 200 poets, writers, artists, musicians, dancers, and theatre-makers – devotees of the avant-garde and demimonde, proud visionaries and iconoclasts working at the edge across language, time, and place you can see it here & please don’t forget to contribute here.
And if you’re really serious about cooking along with the video, download the list of necessary ingredients here.

DOMOPOETIC KARSTIC-ACTION EXHIBITION
June 4 – July 7th 2021

Nicole Peyrafitte & Pierre Joris’s new domopoetic works are based on three word-concepts:
Les nouveaux travaux domopoétiques de Nicole Peyrafitte & Pierre Joris s’appuient sur trois mots-concepts
RESIST PERSIST ASSIST
Actions paintings/Videos /Textes
Galerie Simoncini — 6, rue Notre Dame L-2240 Luxembourg

Pierre’s 2020

Books:
Fox-trails, -tales, & -trots: Poems & Proses (Black Fountain Press, Luxembourg)

Concluding 53 years of translating Paul Celan’s literary oeuvre:
Paul Celan: Microliths (Posthumous prose) (CMP )
Paul Celan: Memory Rose into Threshold Speech: The Collected earlier Poetry (FSG)

Agadir by Mohammed Khaïr-Eddine, translated with Jake Syersak, Dialogos Press, 2020.

Readings & Interviews:
LitBalm Reading November 2020
Celebrating Paul Celan: An Evening with Pierre Joris and Paul Auster Nov 2020
Writer’s Against Trump August 2020
Woxxx Interview with Isabel Spigarelli September 2020

Pierre received the 2020 Prix Batty Weber, the Luxembourg national literary prize that is awarded every three years since 1987 to a Luxembourgish writer for the entirety of his work. Interview by Florent Toniello in Woxxx. His Fox-trails, -tales, & -trots: Poems & Proses was shortlisted for the Luxembourg National Book Awards.

The British daily, The Morning Star, named Microliths one of its two literary “Books of the Year.”

Nicole’s 2020

Karstic-Actions:
Resist-Persist-Assist w/ Pierre Joris — Nov 2020
Vote! : August 2020
Je me dé-suffis / I de-suffice myself — July 2020
Salon Zürcher – March 2020
Kingston 2020 w/ Pierre Joris, Michael Bisio, Patrick Higgins — Jan 2020

Other Videos:
Pierre Joris’ reading for Paul Celan’s 100th Birthday — Nov 2020
Robert Kelly : A Celebration w/ Pierre Joris —August 2020
Pierre Joris: Beach reading — July 2020
Voilà! Cooking while Confined — March-April 2020 — 24 live cooking videos w/ Nicole & Pierre

Readings:
LitBalm Reading

Publications:
The A-LINE Journal
Le chant de la Sirène Journal :
Time of the Poet Republic
Voice of the Trees

Voilà! Live Cooking Videos – While confined

Friday April 24th was the finale our Live Cooking Videos—while confined.
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 videos from the last to the first below & they all have notes & links with useful information. Below the videos more cooking background info.

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!

VOILA ! LUNCH TIME VIDEOS:
01 — Today homemade Soup & Granola
02 — Shrimp Saffron Cream sauce with Swiss Chards
03 — Falafel, Hummus, Coleslaw all from scratch all super healthy!
04 — Omelet
05 — Veggie Soup, Dairy free delicious dessert,
06 — Bacalao and Ayacotl.
07 — Nested Eggs & Baked Apples
08 — Grated carrots & Kimchee Miso soup & left over of Bacalao & Ayacotl (White beans salad)
09 — Poached Eggs & Beet salad w/ Goat cheese & Walnuts.
10 — Sardines Tartine + Quinoa patties
11 — Quick Lentil stew, Soup made with left-overs, Lamb tacos with homemade tortillas.
12 — Choux-Fleur Bechamel
13 — Our Anniversary Lunch, with Poulet confit & a scrumptious Sabayon!
14 — Œufs cocotte & Bok Choy & Poetry(2 videos)
15 — Monk Fish Curry & Manoomin (real wild rice)
16 — Croque Saumon, more Coleslaw, poached Pears. (2 videos)
17 — Oeuf Mimosa /Deviled Eggs and more
https://www.facebook.com/632389305/videos/10158391781199306/
18 — Tofu Joyeux but firm! More Wild Rice & Elegant Orange Salad.
19 — Sweet & Savory Crêpes (2 videos)
https://www.facebook.com/nicolepeyrafitte/videos/10158399302394306
https://www.facebook.com/nicolepeyrafitte/videos/10158399515964306
20 — Chocolate dairy/sugar free dessert. Baked sweet Potatoes another Coleslaw & Oeufs aux plat.21 — Homemade Sausage from scratch ) & Soldier Beans
22 — Œufs brouillés with Morels & Ramps for Earth day & quick made Oat Milk for an impro dessert. https://www.facebook.com/632389305/videos/10158419216689306/
23 — The Ancient Grain of the day is: Purple Barley.
24 — Season finale! Gromperen Pla à la LuxoGascoRicaine & Healthy Apple Fritters.

“Voilà Lunchtime” were daily live-casted on FB & IG from March 24 -April 24 2020 M-F 12:00 EST

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.

* 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)

San-Diego 1990 : Nicole, Pierre Franey, Ariane Daguin

Happy New Year!

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

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.

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!

Sweet Sweet Muffins (No Sugar, No Wheat)

For 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.

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.

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.

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.

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Category: Recipes

Pierre’s 2020

Nicole’s 2020