Low Glycemic Dunch Deluxe

Low Glycemic Dunch Deluxe

tofupudding

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.

veggiestew

Fragrant Chickpeas, Veggie & Shitake Stew & Turmeric Slaw

Sauté 1/2 onion finely chopped in organic Olive Oil
add the following chopped vegetables:
2 leeks
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)

Turmeric Slaw

turmericslaw

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.

Ingredients:
Finely chopped green cabbage/onion/celery/fennel bulb/ cilantro/
Dressing:
Fresh grated ginger / turmeric /1 clove of garlic
juice of 1 Mayer lemon
soy sauce
mostly sesame oil
a little olive oil
flax seeds

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.

Pudding:
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)

tofupudding

Bon appetit & keep healthy!

Fire at the FireHouse

Fire at the FireHouse

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:

IMG_5949

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 HappenedYou 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!



Beignets for you!

Beignets for you!

pescajous

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)
http://www.thefirehousespace.org

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
freejazz-stef.blogspot.com/2011/02/michael-bisio-travel-music-self.html
“His Playing appears to be produced by sorcery.” Frank Rubolino Cadence Magazine

 

End / Beginning

End / Beginning

Ride The Line video w/ Michael Bisio
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!

Saturday December 15th
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
December 29th  7PM
Pierre Joris & Nicole Peyrafitte + great musiciens TBA
Chronocosmos II Reading
curated by Sylvie Degiez & Bonnie Finberg
92Y Tribeca
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

The long time awaited for:
POEMS FOR THE MILLENNIUM, VOLUME FOUR:
The University of California Book of North African Literature
by Pierre Joris & Habib Tengour

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!

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Oxtail Summer Stew: must eat it with your fingers!

Oxtail Summer Stew: must eat it with your fingers!

Image from: Dictionnaire Universel de Cuisine et d’Hygiène Alimentaire
—Joseph Favre  1894—


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.

oxtail"

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.

oxtail"

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!

Recipe:
for 2 with a little left over:
2
lbs 1/2 of oxtail
1 onions
3 red pepper
1 green pepper

oxtail"1 zucchini
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!”