details for the collage




1 special flame painted bug for phil’s meatmarket in portland
2 slow roasting potato-halfs, clarified butter, shallots
3 potatoes (2), sliced filet, chanterelles stewed with shallots in white wine and butter
4 chanterelles ready for stewing
5 filet from phil’s market
6 soup of summer squash, orzo (cooked in chicken broth), pinenuts and saffron
7 celeriac, grated in sauce remoulade
8 phil in his market. his bug aside he loves vintage muscle cars, owns a ‘07 ‘vette
9 filet on the high fire grill
10 potato salad with smoked mussels in home made mayonnaise
11 blanched asparagus (for the mayonnaise)

the image below shows some of the food we cooked, if you click on the image it will re-size in a new window and show its details...





michael pollan writes again in the times, again, and again.
(http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html?ref=dining)
he really is the veritable oracle on stuff we ought to do in the kitchen, at the market, in the garden, at the table. seems he is wherever food is. no, wherever food ought to be. his gig is to persuade us to eat, not simply that, but to prepare what we eat. mind you, not simply a sandwich, or the microwave quickie from a store’s freezer, but yes, cook, make and certainly delight in preparing notions for the eye, the mouth and ultimately of course, your stomach. so michael pollan exhorts us to keep a weary eye on the pre-prepped, the canned, and certainly the corporate triad of processed food, sugar, salt and fat, mostly. no one in their right mind will shoot a stag for a mere schnitzel, nor poach chickens for cordon bleu. even though the old recipe of ‘steal one chicken’ seems somewhat belabored today, it serves to remind that an honest free range bird is substantially better than any perdue, let alone one dressed by some veritable food scientist. and further, he ventures into the bowels of food network, martha, top chef or rachel rae. it appears watching has replaced cooking, or for that matter readying food anywhichway. watching and doing take-out have become so very synonymous. what to do, what to do. wishing and hoping and thinking really isn’t a viable solution to the home cook’s woe. inciting rewards of health, taste and economics - the other infamous food triad - result mostly in un-stifled yawns from the reclined armchair set.
of course a person ought to swallow whatever she wants to, i would however like to offer a notion on food entailing the delight of doing my daily dish: reserve time for the pleasure of food, daily, like a good catholic might go off to her church. prepare simple foods, concentrate on flavor, attempt the unusual ingredient, combine some tradition with a large helping of your own innovation. we have it from churchill that for every job someone holds down, there need to be two hobbies. make at least one of them cooking your own food.