"" What's She Eating Now?

Wednesday, July 16, 2014

Let Them Eat Cake Cont'd

Loving all the food mentions during the Tour. Apparently fierce German Andre Greipel loves cake. I am starting to think it is only the American pro cyclists who are manorexic and the Europeans like to live a little. See also video in below post - Blogger tech fail to be able to embed a video and a tweet in the same post.

Let Them Eat Cake... and Snickers, and Coke, and Sandwiches

Tuesday, July 15, 2014

Eating on Tour

I know, I haven't posted in ages. So why now, after eons of dormancy, have I re-emerged and dusted off my blog? Because there are awesome people out there who love both food and bikes and they need to read this.

As I have been following this year's Tour de France, I have been struck by the number of Twitter posts combining two of my favorite hobbies: food and cycling. I might expect as much from people like Trek Factory Racing team chef Kim Rokkjaer, who posts almost exclusively about what he is feeding his boys.
But I find some of the rest curious only in so much as professional cyclists tend to spend all day eating artificial food that comes in strange little space-like packets or candy bar wrappers and then, when off the bike, starve themselves like high school cheerleaders to keep their weight down.

So, while news of his untimely flat was sad, I was delighted to stumble upon this tweet from Fabian Cancellara:

Foie gras makes me happy too.

But perhaps an even better find is this post from Bicycling Magazine, featuring edible art of the Tour's wheeled warriors. Most of the chosen paints / ingredients are clever, such as current yellow jersey wearer Vincenzo Nibali rendered in pasta sauce. I think my two favorites are Jens Voigt in Sriracha and Peter Sagan in wasabi but click through to see the rest of the peloton.


[UPDATE: Click through to the original artist's blog  or Twitter feed @pedalstrike to go straight to the source and see more of these awesome creations]

Friday, January 27, 2012

... and we're back, with oysters!

I just did the internet equivalent of dusting off my blog -- deleting all of the comments posted by spam sites looking to boost their SEO rankings. At least I think they're spam as I can't imagine Viagra Online, one of my most prolific commenters, was really that into What's She Eating Now.

In any event, just because I have been gone for a while doesn't mean I haven't been cooking up a storm and eating everything in my path. Here is a quick recipe that is easy and fun to make and an entertaining crowd pleaser that will impress your guests: Oysters Rockafeller. It really does not take as long as then lengthy instructions would imply so give it a try.

Step one: procure oysters
Pick up some oysters at your fish market and an oyster knife if you don't own one. Mid-size oysters that are neither too creamy or briny work well, like a blue point for example. For an amuse one or two per person is a good number, for an app 6 per person. If you are not making the oysters right away refrigerate with a slightly damp paper towel placed loosely over the shells, do not keep in a plastic bag as the oysters need to breathe.

Prepare a sheet pan either using salt to line the whole bottom to hold the oysters in place or you can use tin foil to line the bottom and also to create little foil stands to hold the oysters in place. If you're entertaining go for the salt, it is a great presentation.

Step two: make sauce
Take a stick of unsalted butter out of the fridge for later use and pre heat the oven to 400.

Make some bacon and cook until crispy.

Sautee some breadcrumbs in a little butter (or even a little bacon grease) to toast, this step is not essential but it makes it even better.

Chop parsley, watercress, green onion and garlic-- mixture should be mostly watercress but don't be shy with the other ingredients. Exact proportions don't matter, channel your inner chef and do it by feel and taste. Also, you'll see many variations when you look this recipe up. They are all delicious.

Put this mis-en-place aside and shuck your oysters.

Step three: shuck oysters
First make sure all the oysters are alive. If they are open, tap them lightly. If they close they are good. If not, toss them. The ones firmly shut are also good to go.Wipe with a damp cloth to remove any schmutz.

Use a dish towel to wrap around the open side of the oyster to hold it down firmly against the counter. Jam the oyster knife into the hinge of the oyster and work it in until you can pop it open. Keep the knife in and run along the very top, flat part of the shell to separate the oyster as it is connected at top and bottom. Take care not to tear the oyster itself.

Use the knife to separate on the bottom too and place on the sheet pan to wait to be sauced. Do not lose the oyster juice.

Step four: back to the sauce
Melt a stick of unsalted butter in a saucier like this one. Depending on how many oysters you are doing you can melt the butter while you're shucking. Add the garlic first. When you can smell a nice garlicky butter smell add the rest of the veggies. Cook them down a bit then add chopped crispy bacon. Taste and add salt and pepper as needed.

Sauce the oysters and then sprinkle the toasted breadcrumbs on top. Cook for 10-12 minutes, sauce should be bubbling. Serve, enjoy!

Saturday, June 18, 2011

Dream or reality?

Check out this rendering of me sitting on a tomato surrounded by some of my favorite pasta shapes. I have often had dreams like this but I am dying to meet the artist who knew this and brought my dreams to life. If he is a true genius there is a sausage and cheese filling in that ravioli.

Tuesday, June 14, 2011

Goldman Shacks

Want to know if Goldman Sachs employees get special treatment at Shake Shack? Click through to this great piece of investigatory journalism.

Tuesday, March 8, 2011

Honey, Get Out the Good Chinet, We Have Company

Some of you have wondered where I have been for the last several months. Some readers emailed asking if I was OK. Others submitted concerns that I may have eaten myself to death. While this would be my preferred way to go, I am alive and well. I was quite busy helping Michael White open Ai Fiori, his newest restaurant in the Setai Fifth Avenue hotel, which kept me from my blogging duties. But before you think I am all schmansy now, I still have not forgotten what "fine dining" means in most of the world, and here in particular in Grand Coulee, Washington.