Monday, January 21, 2013

New Blog - Food Porn & Other Delectables

Please check out my new blog "Food Porn and Other Delectables."

 http://kitchenmusenewyork.com/blog.php

I HEART CHEESE!



Sunday, November 20, 2011

Power, Seduction & War

Robert Greene's books are some of my favorite repeat reads. His most notable work, The 48 Laws of Power was a New York Times bestseller - and with great reason! Although I have read it cover to cover more than once, there always seems to be something I overlooked. His blog, Power, Seduction & War.com has sadly been neglected for the past year but still proves an interesting read.

I eagerly await his next work.




Wednesday, June 15, 2011

Il Cucchiaio D’argento

Pollo Alle Olive Mio

Many cooks would agree the beauty of Italian cooking is the resourcefulness; you may only have 5 ingredients but can make a delicious meal in a fix.Whenever company is coming over unexpectedly, the first thing I do is get a pot of water boiling for my famous puttanesca.


Ironically, puttanesca is a spin on the Italian word puttana- meaning a woman of easy virtue…probably because its fast, easy and spicy!

Il Cucchiao D’argento (or The Silver Spoon in English) has quickly become my favorite Italian cookbook. Boasting over 2000 recipes on over 1200 pages, this Italian equivalent to The Joy of Cooking was first printed in 1950 and was finally printed in English in 2005. I tried to get my hands on this book during an NPR call-in giveaway. The first edition was leather bound and cost over $100- which was more than I was willing to spend. A chance finding at the New York Public Library had this little escort snatching it and devouring the contents of its hallowed pages. I realize now this book is worth the $100…and then some. Fortunately, it can now be purchased for $40.

I love the following recipe. The olives balanced well with the acidity of the tomatoes, which was toned down by sweetness of the red wine reduction (I had no white wine on hand). The recipe is balanced, colorful and extremely simple. I personally love one-pot cooking and this meal didn’t disappoint. My advice is to cook this recipe in Dutch oven. When you first put the chicken in the pot, keep the lid on so the meat cooks thoroughly. Then, remove the lid to brown it. It’s perfectly ok to use red wine if you don’t have white. If you don’t have fresh herbs, a couple teaspoons of dried herbs will do.

Pollo Alle Olive (Chicken with Olives)

3 tbsp olive oil

1 chicken, cut into pieces

¼ white wine

6 tomatoes, peeled & chopped

2 garlic cloves, chopped

1 thyme sprig, chopped

4 sage leaves, chopped

1 fresh marjoram sprig, chopped

¼ pitted black olives

Juice of 1l2 lemon, strained

6 basil leaves

Salt & pepper

Heat oil in pan, add the chicken and cook, stirring and turning frequently for 15 minutes until golden brown. Season with salt & pepper, then remove from pan and keep warm. Stir the wine into the pan and cook until evaporated. Add tomatoes, garlic, thyme, sage and marjoram. Return chicken to pan and cook, stirring occasionally for 30 mins until tender and cooked through. Add the remaining ingredients, cook a bit more. Serve!





Saturday, June 4, 2011

Manhattan Accelerando

From The New Yorker.com:

This stop animation short is beautiful. Shot from hotel windows in Times Square, sped up around seven hundred and twenty times. (The interval between frames as artist Josh Owens shot them was anywhere from five seconds to a full minute.)

Enjoy.

Read more http://www.newyorker.com/online/blogs/newsdesk/2011/06/video-manhattan-in-motion.html#ixzz1OLrke0Ht


Mindrelic - Manhattan in motion from Mindrelic on Vimeo.

Friday, April 15, 2011

Vegetarianism: It's Not Only For Treehuggers

For the uninitiated, it is easy to assume an all-vegetable meal would be boring, flavorless and paltry. Vegetarian meals can be fun, flavorful and very satisfying - without the sleepiness associated with eating large amounts of meat.

The average American consumes 294 pounds of meat every year. The recommended daily serving of meat is 4 ounces a day- about the size of a deck of playing cards. Yet at our local steakhouses, we fill our bellies with dinosaur-sized ribs, steaks and chops until we must unbutton our pants and fall into a protein coma.

300 lbs of meat. Yikes!

People who eat little or no meat are proven have lower rates of obesity, heart disease and cancer. Why not incorporate a few meatless meals into your week if it means living a little longer? While I am no health guru, I do like to experiment with meatless meals. It cuts out unnecessary fats, oils and cholesterol while providing variety in my diet. Don't ask me about vegan (no animal products at all); I love eggs and cheese too much to give them up!

Here is a delicious meatless recipe even the fussiest steak eater will enjoy. Try it!

Spinach Dumplings with Fresh Tomato Sauce
(serves 4)
Dumplings - Ingredients:
10oz. spinach (fresh or frozen)
1c. part skim ricotta cheese
2 eggs, beaten
2/3c. parmesan cheese
1c. unbleached all-purpose flour
1/8tsp. ground nutmeg
1/4tsp salt

Bring a large pot of water to low boil. If you have fresh spinach, wash it well, remove the stems and place in a nonstick skillet. Over medium heat, cook just until it wilts. If you have frozen spinach, defrost it completely. You can use a food processor or a sharp knife to finely chop the spinach. Squeeze as much water as possible from the spinach by pressing into a strainer or cheesecloth.

Place chopped spinach in a large bowl and stir in the ricotta, eggs, 1/2c. of the Parmesan, 2/3c. flour, nutmeg and salt until combined. The mix will form a soft, sticky dough. Form dough into small ovals the size of small eggs and lightly dredge (dip) the balls in the remaining flour. In small batches, cook dumplings in the pot of water. Remove once they rise to surface. Occasionally stir the pot to prevent dumplings from sticking. Drain well and keep warm.

Fresh Tomato Sauce - Ingredients
1tbs. olive oil
1 onion, chopped
2 garlic cloves, minced
1tbs. balsamic vinegar
1tbs tomato paste
1/4tsp marjoram
1/8tsp salt
dash of ground black pepper

Heat oil in a non-stick pot over medium heat. Add onion and cook until tender. Stir in garlic and cook for 1 minute. Add remaining ingredients, set heat to low and simmer uncovered for 20 minutes, until the sauce thickens.

Pressed for time but still want to impress your friends? Heat up some tomato soup, saute the onion and garlic and throw it all together. The base might be chicken broth, so you will be cheating a bit (it will be our little secret).

Pour pools of sauce on warmed plates. Divide dumplings amongst them. Top with remaining Parmesan cheese and serve.

Spinach Dumplings. Hungry?
Statistical data source: USDA
Recipe Source: The No-Tofu Vegetarian Cookbook. Sharon Sassaman Claessens

Saturday, April 24, 2010

The Girlfriend Experience VS. "GFE"

The "Girlfriend Experience" is a commonly used term within my industry. It had been shortened to the acronym "GFE," which is disappointing. In my personal opinion they are very different things; after participating on escort industry public message boards, I observed that many men considered GFE a particular formula regardless of time or money spent. If a girl did xyz with them it was by default a GFE, although many of these men patronised streetwalkers and other low priced options. Many women referred to themselves as a GFE, not providing a GFE.

The Girlfriend Experience has become a menu item reduced an acronym--as opposed to a meaningful exchange of energy between temporary lovers. Yes, I know that its much easier to write GFE than it is to spell out "Girlfriend Experience," but once any word becomes an bastardised Internet jargon it loses much of its meaning.

GFE is a formula, defined by additional acronyms. "ABC+XYZ= GFE." It is strict and limiting. There is no room for interpretation.

The Girlfriend Experience is not defined by any formula but the one created by the lady and her esteemed patron.

GFE can be achieved in one hour or less...it's only a formula after all.

The Girlfriend Experience provides the opportunity for both patron and lady to become lovers for the time together, which is usually for an extended period of time.

I received the following email from the advertising mall, http://www.gfeclub.com/ and I really liked how they defined the Girlfriend Experience. I only wish they had spelled out the term!

"Girlfriend Experience is a level of service, that typically is not easy to achieve. The term GFE is used very casually in the escort industry and is often misused and misunderstood.




Girlfriend Experience refers to a level of service that is developed over a long term relationship between a client and provider. It tends to be very exhausting for the provider to be as giving and accommodating as this level of service would reward. We seek quality over quantity and remain giving and true to our standards. Those that are true to the term Girlfriend Experience have, typically very few extremely influential, professional, ultra white collar clients they meet regularly. Ideally, the client must be accommodating as well, and understand EXACTLY what he is asking for when he seeks a GFE relationship, and understand that this level of service is not reached in an hour session; and in fact that reaching GFE Quality of Service means that the Experience must be equally enjoyable for both parties involved.


It does NOT mean sex without a condom (which is just plain silly), or any other disgusting DISRESPECTFUL acts that might leave the experience null and void of feeling. But rather we are speaking on a deeper level of consciousness and understanding between two individuals. In Girlfriend Experience service levels boundaries must be carefully set and adhered to, for this service is the most rewarding but also possibly the most volatile."
-GFE Club

Merely an observation. Many people would disagree. What do you think?