Friday, March 16, 2007

Food Stuff Consumption And Miscellany

Thursday, March 15, 2007

1 1/2 med. coffees
lite orange/mango fruit 'n sauce (net wt. 4 oz.)
2 sm cups of water
lg serving of rice/chicken/veg casserole plus
sm side of fruit medley
2 pieces of french bread
slice of lemon pound cake
4 sm cups of water
chicken salad on onion/cheese bread with lettuce/tomato
turkey sandwich with mayo/cranberry/lettuce/tomato
sm bag of potato chips (net wt. 1 oz.)
2 pickles
2 bottles of lager
1/2 pack of cigarettes


Spaghetti With Caviar and Champagne Sauce

(Joel Assouline, owner of Caviar Assouline, uses vegetarian caviar in his recipes. Serves four)

1/4 cup clear vegetable stock or broth
1 glass (about 3/4 cup) champagne
1 sprig thyme
shallet, finely chopped
pinch of ground nutmeg
1/4 cup heavy cream
3 tablespoons butter
1 tablespoon white wine vinegar
salt and pepper to taste
3/5-ounce jar vegetarian caviar
1 tablespoon olive oil
1 pound spagetti

1) Bring the stock, champagne, thyme, shallot, and nutmeg to a boil. Reduce heat to a simmer and reduce the liquid by three-quarters
2) Remove from heat and strain. Whisk in the cream, butter, vinegar and add salt and pepper to taste.
3) Cook pasta until al dente, drain and toss with olive oil.
4) Stir the caviar into the warm cream sauce, pour over pasta and serve immediately.

published in Philadelphia Weekly (11/29-12/5/06)

other topic: NY Times reviews latest show of Philip Taaffe (a great painter)

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