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Metro Foodie
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10 results showing 0 - 30 |
Metro Foodie
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Recipes, Variety
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LATEST POSTS Fights the Scurvy
By Metro Foodie May 09, 2006
It started early, in childhood, although it would not situate itself firmly into a noticable pattern until my late teens. As an adult, it is manifest. The problem is this: I crave the foods from my reading, fiction and all. Doesn't matter if my protagonist is Raskolnikov eating stale bread, or Oblomov eating blood pudding - I read it, I eat it. Worse still, atmosphere can trigger or deplete a craving. Consider the absence of eating in a narrative - famine, imprisonment, lost in the wild - it tempts me to fast, or maybe sip a meager broth. I once read George Orwell's Down and Out in Paris and London on a long train ride from upstate.... FULL POST
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Eggs à la Nabocoque
By Metro Foodie May 02, 2006
Some years ago, Harper's Magazine published a boiled egg "recipe" by Lolita's own Vladimir Nabokov. The memory of this recipe came into my obsessive brain about 6:30 this morning and, needing desperately to have Nabokovian eggs on my plate by 8:00 (and with no sign of that back issue of Harper's), I got to googlin'. Thanks to the better archivest at Concious Choice, who braved the basement of the New York Public Libary to unearth such a thing, our buttered toast dipped into the tawdry runniness right on schedule. Let's call this photo "Metro Egg" or perhaps "Tenement Egg" Eggs à la Nabocoque by V.N, November 18, 1972 [A notation in ink... FULL POST
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The Ramps Are In!
By Metro Foodie Apr 28, 2006
I only discovered these wild leeks, better known as Ramps, last year. Their availability falls in such a narrow window of time that if you skip a week, or so much as blink, you'll miss one of the best meals of April. Ramps are commonly harvested in the Appalachian region, but the tri-state farmers seem to be getting up to speed. The Ramps' strength rivals that of garlic, but they mellow out nicely once sauteed in olive oil. This is the most basic of recipes. I'm certain there are hundreds of ways to use them, but since I seem only to make them once a year, I want them to play centerstage. No muss. No fuss. Ramps with Pasta Trim root... FULL POST
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Pain Perdue
By Metro Foodie Apr 13, 2006
Another reason to make friends with your two day old baguette is its French Toast potential. My recipe for pain perdue harkens back to my early prep days in Atlanta's now-retired Baker's Cafe. The grumpy and talented chef Bill gave me my earliest training on decadent Sunday Brunches. Here's the improvised recipe: Slice thickly enough stale baguette to cover the bottom of a baking dish. Butter the baking dish and place place bread in bottom so that edges are touching. Mix together 5-6 eggs, 1 3/4 cups milk, a teaspoon of cinnamon and a teaspoon of vanilla extract. Melt 1/4 cup or so of butter and add to this mixture, making sure the... FULL POST
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Metrofoodie Returns: Whole Foods Rant
By Metro Foodie Apr 10, 2006
Where has Metrofoodie been? Let's make it a don't ask, don't tell deal and move on. FULL POST
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Hamland Security
By Metro Foodie Jan 30, 2006
Seems like Homeland Security has finally found its niche - protecting us from suspicious vegetarians caught protesting HAM! As a lover of ham, all KINDS of ham, I'm feeling safer already. Living in post 9/11 lower Manhattan, you can imagine how worried I've been about HAM safety. Thanks for the update KIPlog! FULL POST
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The Scum Also Rises
By Metro Foodie Jan 27, 2006
Much like our Washington leaders, the scum also rises when making chicken broth. Much like our current political situation, the more heat you put under your broth, the more intense and disgusting the scum will be. I've yet to find a masterful technique for skimming chicken broth, other than to labor over it with a big spoon. It's an unglamorous business - dealing with scum - but a necessary commitment to keep your stock from clouding, or your country from being robbed blind. food [tagging experiment] FULL POST
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Grazing in Astoria
By Metro Foodie Jan 18, 2006
Meet Dimitri Tsiavos, standing under his hand-made sausage, which The Schnapps and I dutifully took home from his shop in Astoria Queens. FULL POST
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Lemon Chess Pie
By Metro Foodie Jan 16, 2006
Country pies, like country cousins, should not be underestimated. Country cousins keep our humility in check and remind us that photos do indeed exist of those momentary lapses in taste from days of yore. Country pies are a bit more forgiving, but they also remind us that every culture, regardless of its sophistocation, has some kind of egg pie, milk pie, or custard-based pie lurking in its more pedestrian lineage. Since country pies predate globalization, with its ease of getting fancy nuts and fruits anywhere, anytime, they owe their heritage to the darker and more barren seasons of our foremothers kitchens. But what they lack in... FULL POST
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...Eat Your Coney Island
By Metro Foodie Jan 16, 2006
Keeping a car in Manhattan makes about as much sense as going cliffdiving to get a suntan. But on those rare occasions when I have a rental car in my possession with leftover time and the patience to park, I enjoy taking impromptu trips to the outer banks of Brooklyn. Friday night was no exception. So we loaded up our bad selves and headed for Coney Island on a foggy Friday the 13th. I regret that I did not have the video in tow because I have never witnessed a creepier mix of weather, date, winter abandonment and amusement park. And of course, everyone out there, including us, could not have seemed more suspicious in the misty night.... FULL POST
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Memories of a Pate and Cucumber Sandwich
By Metro Foodie Dec 28, 2005
As a very young woman, while out exploring the world, I took a job in a London patisserie. It was, well, an Orwellian good time. I worked amidst the hysteria of Piccadilly Circus, but had the good fortune of a nice boss who rotated me around the place from truffle counter to tea service to sandwiches. Although London has crawled out of a rather scary culinary pit in recent years, my creamcake slinging days predated the city's rise from gastro oblivion so basically my "work food" was the best I could get, given the era and my extremely limited budget. This is when I discovered the cold, pre-made sandwich on thin white bread. Cheese and... FULL POST
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Roasted Beet and Shallot Vinaigrette
By Metro Foodie Dec 13, 2005
Roasting is to winter as ________ is to summer. Beets are to December as _______ is to August. These are sample questions for the upcoming Foodie SATs...I'll keep posted for tutoring options. Roasting season is upon us - as is beet season. There are dozens of variations on this recipe but since I am currently loaded up on beets and shallots - the two most prominent seasonal foods in NYC markets at the moment - this is what emerged. Ingredients Beets, scrubbed with the grubby knobs removed shallots olive oil balsamic vinegar dijon mustard salt and pepper fresh thyme (optional) If beets are large than cut them in two or in pieces to... FULL POST
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Sardines and Susan Lucci
By Metro Foodie Dec 08, 2005
My sister once told me that Susan Lucci, of soap opera fame, said in an interview that she puts sardines on her face to stay young looking. Hmm. I prefer to eat my sardines, with just a little flour dredge, some salt and pepper, and a quick dance through hot olive oil. Given the opportunity, I would eat fresh sardines three times a week. But here in the Big Apple, these little lovelies are not available at every market nor are they always affordable once you do find them (another reason not to put them on my face). Higher end gourmet markets like to gouge the old Metro Foodie with a painful 25 bucks a pound, so heading out to the more... FULL POST
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The Egg Man
By Metro Foodie Dec 07, 2005
On my way to buy eggs at the Thompkins Square Market Sunday morning, the tree farmer put this lovely walk out for Metro Foodie. Wasn't that nice. Inclement weather kept most the farmers upstate, except - lucky for me - the egg man. I've always wondered about the man or woman, back in neolithic cave days, who saw an egg come out of a chicken or some other fowl's butt and was the first to decide to eat it. Think about it. Would you have the kind of "out of the box" mind to crack open a just-expelled white thing from a bird's butt and scramble it? Did this protofoodie catch a lot of flack from his cave buddies? Did they glance... FULL POST
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Procrastination, Sushi and The D2 Receptor
By Metro Foodie Dec 02, 2005
As I begin to procrastinate the last part of my day, telling myself "I can totally finish this proposal tomorrow afternoon. No one will know if it's Friday, Saturday, bloody Tuesday..." I find myself here at procrastinator central - the blogspot... Not that I don't love my Metro Foodie duties, it's just sometimes fodder for the blowoff in me, always looking to fulfill things a tad lower on the to do list... But even monkeys procrastinate. Seriously. I mean this is sooo last year, but as I read in Nature Neuroscience, Metro Foodie's other hobby, it seems the procrastination bug is nothing more than misaligned dopamine (that pesky D2... FULL POST
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