Tag Archives: recipes

Fromages et deux mains

Posted on March 21, 02008 by Daily Prandium

A week in Vermont ended this afternoon lunching at a brew pub in Burlington on a boat of cheese fries and gravy. I enjoyed a bite into nostalgia to seeming endless days shushing occasional powder slopes at Killington, evenings sneaking … Continue reading →

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V. Vermont rural food systems—from milk to maple

Posted on March 20, 02008 by Daily Prandium

This is the fifth and final reflective journal entry assigned for class. Today was indeed the day that resonated most for me—for my personal interests in food and agriculture, and for my personal wellbeing. After breakfast we headed to near-about … Continue reading →

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IV. Vermont rural food systems—from milk to maple

Posted on March 19, 02008 by Daily Prandium

This is the fourth of five reflective journal entries assigned for class. During breakfast we briefly discussed final projects with Amy. She also talked more about the final reflective essay. She is interested to see we met the learning outcomes … Continue reading →

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III. Vermont rural food systems—from milk to maple

Posted on March 18, 02008 by Daily Prandium

This is the third of five reflective journal entries assigned for class. For breakfast this morning I ate fried eggs over a beat and root hash, buckwheat pancakes with Vermont maple syrup, and fresh fruit. The b&b also served Canadian … Continue reading →

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II. Vermont rural food systems—from milk to maple

Posted on March 17, 02008 by Daily Prandium

This is the second of five reflective journal entries assigned for class. Class began this morning with breakfast here at the b&b. We were served buffet style homemade cornmeal waffles with Vermont maple syrup, eggs scrambled with spinach and cherry … Continue reading →

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First night in VT

Posted on March 16, 02008 by Daily Prandium

For once padding my travel start time worked. My colleague and navigator, E arrived a few minutes early this morning. We packed the car and were on our way. Some cops vibed me for double parking outside café con leche … Continue reading →

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I. Vermont rural food systems—from milk to maple

Posted on March 15, 02008 by Daily Prandium

This is the first of five journal entries assigned for class. We’ve been asked to write one or two pages describing: the ways in which past and current experiences shape current perceptions of Vermont’s contemporary food and farming system; any … Continue reading →

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Bella bruja tortilla

Posted on March 15, 02008 by Daily Prandium

See, I told you. No fingers in the tortilla. When will you ever trust me. This is the most perfect tortilla I’ve made yet. It’s beautiful. I was very pleased with myself with how it turned out. I tapped the … Continue reading →

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A new omelette on a fine Saturday afternoon

Posted on March 15, 02008 by Daily Prandium

Today started early and was a beautiful afternoon in Gotham. Except for some cold snaps, rain, and perhaps vaguely recall snowfall a while back, the winter has been more springlike throughout. A puffy vest and scarf kept me warm and … Continue reading →

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The self, the other, and the beans that bind

Posted on March 10, 02008 by Daily Prandium

Daily Prandium is back on the bean trail. Today I am preparing Dominican style beans that my friend B’s mother and aunt taught me to make a few weeks ago. I know. It’s been a long time since they came … Continue reading →

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A quick and simple weekday dish

Posted on March 6, 02008 by Daily Prandium

There is no microwave in my kitchen. And per the slippery slope that is a recently evolving Law & Order habit, I will never put a microwave in there. Perhaps this analogy seems a stretch, but until two years ago, … Continue reading →

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Not your French aunt’s salade niçoise

Posted on March 5, 02008 by Daily Prandium

I became a French citizen today. My father is French and recently he renewed his paperwork. We’ve been gathering papers for better part of a year so I could also get an EU French passport. Now I am a citizen. … Continue reading →

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Not so fancy

Posted on March 3, 02008 by Daily Prandium

Well, my fancy little stars recipe didn’t hold up very well to the likes of fast food inspired smack’n’cheese recipes. Check out the top scoring recipes. They all sound utterly disgusting to me. But then again I didn’t grow up … Continue reading →

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Gotham ice cream

Posted on March 2, 02008 by Daily Prandium

I invented this dish last year. It was inspired by a dish served for brunch at Tennessee Mountain. Georgia ice cream was essentially a bowl of grits with eggs and cheddar baked on top. It was pure mouthfeel and yumness. … Continue reading →

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A bite for SKINdrop

Posted on February 28, 02008 by Daily Prandium

Some years ago a dear friend of mine left Gotham and headed west. After visiting her sister in Breckenridge, Colorado she decided to stay and set up shop there. She worked at a spa in town for a while establishing … Continue reading →

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Fat replacer in baked goods

Posted on February 27, 02008 by Daily Prandium

Dovetailing from yesterdays guilty pleasure confessional and in keeping with a baked goods theme, here is an abstract from the Journal of the American Dietetic Association. An experiment I partnered on in food studies lab in fall 0’06 was submitted … Continue reading →

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Millet cakes

Posted on February 24, 02008 by Daily Prandium

Cafe Orline is a place I’ve been going to for brunch for years now. It’s a popular spot in the East Village. Artists, actors, and generally cute and interesting folks eat there. So it makes for great people watching if … Continue reading →

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Birthday prandium..

Posted on February 16, 02008 by Daily Prandium

..for a little poodle. How does a blind sword wielding enlightened one—Bodhi Zatoichi—who turned two years old and is now a man dog spend a birthday? Begin with getting his pack leader a café con leche before a hike and … Continue reading →

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Honor The Nick

Posted on February 15, 02008 by Daily Prandium

Nicholas Louis Caruso February 9, 01916 – February 15, 01995 The Nick—my first kindred love from another place and time—who learned to cook by the Greeks and was their go between with the Jews to order meats because theirs was … Continue reading →

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Qu’ils dure toujours

Posted on February 14, 02008 by Daily Prandium

I rode the A home another evening after seeing Juno at Gotham Square theater. An old chaika got on and sat next to me. We happened to be traveling to the same stop. She started chatting and told me she’d … Continue reading →

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Wild side of Fairway

Posted on February 11, 02008 by Daily Prandium

On the week’s sojourn this evening I was delighted to discover Fairway is finally offering not one, but three varieties of long grain wild rice. I bought the least expensive of the three. At $5.99 for sixteen ounces would not … Continue reading →

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Clock of the long prandium

Posted on February 10, 02008 by Daily Prandium

When left to my own accord and enjoying prandium at home every day,—with weekly sojourns to green market and dearly Fairway ensuring the matter—regulates itself into six or so small dishes. We’ll calculate the beans of it someday. From this … Continue reading →

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Pomegranate?

Posted on February 9, 02008 by Daily Prandium
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Not Miro

Posted on February 8, 02008 by Daily Prandium
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Lyrical poulet

Posted on February 7, 02008 by Daily Prandium

Recently my writing was compared to song lyrics. So in honor of this fine insult and its holy source, here’s a little diddy for you and you and you.. My Poulet By Fifi Collective, dedicated to the Temptations and Sin … Continue reading →

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Mala suerte para el huevo

Posted on February 7, 02008 by Daily Prandium

Mala provecho..

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How much would you pay..

Posted on February 6, 02008 by Daily Prandium

..for peppers like these? They’re free! On a night trash touring with freegans somewhere in Upstate Manhattan these peppers were gleaned along with fresh pineapple, cantaloupe, oranges, lemons, apples, lettuce, cabbage, bread,.. As a ‘member of the media’ I agreed … Continue reading →

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Gandules verdes

Posted on February 5, 02008 by Daily Prandium

This afternoon two special guests shared with me how to prepare Dominican style beans. The approach was the classic and holistic style to teach and learn cooking—my guests cooked and I watched. There is much to write. Soon I’ll share … Continue reading →

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Prandium exposed

Posted on February 4, 02008 by Daily Prandium

UPDATE: The photo has been changed as of September 02008. If you’re wondering, and since folks have asked, perhaps you are.. What is that a picture of at the top of my site? When I first read about prandium* early … Continue reading →

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Fancy little stars shooting on Chow.com

Posted on February 4, 02008 by Daily Prandium

Hi folks. Sorry for the technical blip. Fancy little stars has finally been successfully posted on Chow.com’s Food Fight. Please take a minute to check it out and submit your vote—for me please! Click here to vote in Chow’s Food … Continue reading →

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When life gives you meyers..

Posted on February 4, 02008 by Daily Prandium

..the honey still drizzles..

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Poabastea

Posted on February 2, 02008 by Daily Prandium

We’re debating if the fish Girl, cooked tonight was baked or poached. She laid in a pyrex baking dish a fine filet of haddok with olio, capers, cilantro, and some leftover white zin. Her newly proprietary recipe-in-development is not available … Continue reading →

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Food fight

Posted on February 1, 02008 by Daily Prandium

02.03.008 There have been technical difficulties with the Chow site. Multiple attempts to submit my recipe have not gone through. Their tech department is checking into. I’ll post an update once it’s up. Beginning today at noon Pacific time Chow.com … Continue reading →

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