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Rene Magritte "The Portrait" (collection: MoMA)

Rene Magritte “The Portrait” (collection: MoMA)

I’m very excited that this is happening at MoMA. Please come if you can.

 

Edible Magritte 

October 29 or November 14, 6:30-9:30 pm

 

What would happen if René Magritte created his artworks in the kitchen? Discover for yourself in this Magritte/food mash-up. With artist and food provocateur Elaine Tin Nyo and chef Lynn Bound from MoMA’s Cafe 2, you’ll learn to make La cuisine de Magritte. Then, you’ll go hands-on to assemble artworks using edible materials. It’s all in a day’s work when Magritte gets cooking!

More information and register here:

http://www.moma.org/learn/courses/courses#course2

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Written by etinnyo

September 24, 2013 at 4:00 pm

Posted in Art, Drink, Food, Menu, New York

September’s Panzanella

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September’s Panzanella

(Like Cinderella rising 
From ashes of Autumn’s plot) 

Staled bread and last tomatoes
Just enough garlic
And pepperoncini for the heat
Olives and capers, the salt
Basil, because
Olive oil, be generous
Acid, if needed
Cukes, cubed not diced

(Yes, that last part,
It might be heresy)

 

 

Written by etinnyo

September 12, 2013 at 4:16 pm

Posted in Food, Menu, New York, recipe

Spicy Suelze

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Their spicy head cheese included mostly tongue meat and a stiff but not rubbery aspic (for lack of a better word for whatever you call that delicious binding jelly). It was surprisingly picante. I cut into 1″ cubes and served with cubes of beet, cucumber, black bread and cranberry jelly. It was pretty good.

Written by etinnyo

January 20, 2013 at 8:50 am

Posted in Butchers, Food, Meat, Menu, New York

Six Four-Letter Words

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Written by etinnyo

January 12, 2013 at 1:01 pm

Posted in Art, Food, Menu, New York

Making the Wurst of It

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I take a late lunch at a little bar. Today, I had the Weisswurst and Nurnberger. I thank the universe for sausages and mustard. The crack of natural casings, boiled or sautéed. The juicy, simply seasoned meat within. Clean, wholesome and pure like a well-prayed prayer.

Written by etinnyo

January 7, 2013 at 6:15 pm

Posted in Butchers, Food, Meat, Menu, New York

New Year’s Tea

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This New Year’s Tea at Upton Alley was not attended by the guest of honor. He left Upton unceremoniously New Year’s morning in a motorcar, discarding his flamenco costume as though shedding last year’s skin. Those left behind kept up their spirits by watching Downton Abbey and seeking solace in tea.

As the foggy mantilla of the previous evening lifted, I found myself alone packing away the castanets and preparing to receive guests. …And in the presence of two perplexing, red-jacketed creatures. Naturally, I sought the good counsel of Miss Toklas.

Here is the recipe she suggests on page 60:

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Perpignan Lobsters

Cook 4 small lobsters not weighing more than 1 lb. each in boiling water, salted, for 18 to 20 minutes. During this time melt in a saucepan 4 tablespoons butter and heat in it 1 large carrot cut in thin rings and 2 medium-sized onions with a clove stuck on one of them and the white of 1 leek. When they are coated in butter sprinkle 1 tablespoon flour over them, mix well. Add alittle by little 1 cup of hot dry white wine and 1 cup hot bouillion, 1 large bouquet of parsley, fennel and basil, salt, pepper, a pinch of cayenne, a pinch of saffron, 4 cloves of crushed garlic and 4 tablespoons of tomato purée. Cover and cook slowly for 1 hour. Cut the lobsters longitudinally, take out the meat and place the 8 pieces in a hot casserole, take out the meat from the claws and place in the interstices of the lobster meat in the casserole. Take out of the sauce the parsley, fennel and basil if you wish. They did not in Perpignan. Pour the sauce over the lobster meat into the casserole. Serve piping hot.*

* Note. Bouillon is a “boiling”, a stock made of veal, chicken or beef bones simmered in water with the special vegetable and herbs appropriate to the dish.

Of course these are Modern times, so I changed a few things. For one, I had only 2 lobsters. I partially steamed them in just a bit of salted water and used the resulting liquid as my bouillon. I did not use basil because I had none. And I finished the sauce with a healthy splash of rye whiskey. This dish was served as part of the menu below.

I believe Cousin Violet would have approved.

Upton Alley Season One

Episode 1

Tea 
Sandwiches of 
Cucumber and Cream Cheese,
Parma Cotto Ham and Black Bread,
and Ngapi Kyaw and Butter
 

Episode 2

Champagne
Perpignan Lobsters
Steamed Clams and Drawn Butter
 

Episode 3

Champagne
Hopping John
Sautéed Kale
Red Devil
 

Episode 4

Peanut butter-Banana Bread with Cerises a la Grecque
 

***

 

Written by etinnyo

January 2, 2013 at 1:01 pm

Booty Call

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Booty Call

Our Pirate Picnic Happy Hour
Began in a bar as dark and cold as a ship’s hold.
There, like stowaways, we drank grog
From a flask and ate old sea beasties on crackers.
When we invaded China, we spied treasures aplenty.
We drew our magic scabbard and stole exotic victuals from the natives;
We pounded our tankards together to toast and sing chanties.
Finally, me mateys carried our booty to a deserted spot on no man’s island.
We divided our treasure chest of wee gems and baubles
According to the law of the sea.
Thus did we celebrate happy hours in the pirate way.

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Pirate Picnic Menu

Smuggler’s Course:

Anti-Scurvy Cocktails
Ancient Finnish Salmon on Clandestine Crackers

On Foreign Shores

Ye Olde Dimsum (Snatched from the Hands of Scallywags)
Red and White Grog
More Scurvy Juice

No Man’s Island

More Scurvy Juice
Spaniard’s Eggs
Pyckld Green Bean Scabbards
Cannon Balls O’ Mutton
Briny Pahtayto Salyd
Arrrhree-yos

Written by etinnyo

September 21, 2012 at 4:46 pm

Posted in Art, Drink, Food, Menu, New York