Library Class

Tomorrow, Tuesday, February 24th, I'm teaching a class at the Humanities and Social Sciences Library on culinary research. It's open too all who are interested, and it starts at 3:15 pm.

Founded on Oyster Shells

This Saturday, February 21st, the New Amsterdam Market - whose goal is to provide a public market promoting regional agriculture - is hosting a fundraiser called Founded on Oyster Shells at the f/ocus Rental Gallery in Manhattan. The event, which costs from $50 - $100, will feature various types of East Coast oysters (including Blue Points which are ubiquitous on every 19th century restaurant menu), in addition to local beer, bread, butter, chowder, baked beans, pickles and seltzer.

The menu is reminiscent of 19th and early-20th century oyster bars and parlors, where oysters were often slurped up, and chased down, with a cold lager beer.

The fundraiser is also auctioning off over two dozen prizes, from sharing a meal with Alice Waters at the restaurant of her choosing, to having mixologist Allen Katz mix drinks at a cocktail party for you and twelve of your guests, to inviting Jacob Dickson to cater a pig roast at your home, to enjoying lunch and a tour of Stone Barns for two adults. Check out all the options on their auction site.

Adequate Compensation

Reading Frank Bruni's Diner's Journal piece on low tips from foreign tourists, reminded me of this wonderful menu in our collection. Make sure to read the fine print on the bottom.

Catch-as-Catch-Can

"What's for dinner Mom?"

"I thought we'd do a catch-as-catch-can."

That was the occasional response to my daily dinner question, and it never failed to satisfy. What my mother was really saying was, "Whatever you find in the fridge or freezer or cupboard is yours, provided I don't have to do any cooking." My choice of dinner on those nights ranged from a bowl of Rice Krispies to canned corn and creamed spinach, to any leftovers for the taking.

In my, ahem, older age, catch-as-catch-can is more than a once a week dinner solution. In fact, I find that many of my weekday meals share some of the familiar catch-as-catch-can characteristics. Some may prefer to call takeout, but I still enjoy the challenge of scraping up bits and pieces and half containers, and making do with what I have around.

The meal pictured above was a recent catch-as-catch-can concoction. I took a can of chickpeas and roasted them in the oven with olive oil, salt, and pepper. While they roasted, I sauteed a bunch of dandelion greens in olive oil, garlic, and crushed red pepper. While they sauteed, I cooked up some orzo (my favorite catch-as-catch-can carbohydrate). And while the orzo cooked, I fried up some eggs.

On that delicious ensemble, I sprinkled some cheese, added a few drops of hot sauce, and made a meal of it. In fact, one could argue that the above example blurs the line between a planned meal and a catch-as-catch-can completely. Where does one end and the other begin? I would argue that anytime you put a fried egg over something (just for fun!), you're well on your way to catch-as-catch-canning it.

So in this new era of austerity, I urge everyone to catch the catch-as-catch-can bug, jump on the catch-as-catch-can-can line, and get catch-as-catch-can creative. In fact, I've been cooking so many catch-as-catch-can meals lately, don't be surprised if you see a post listing the top 15 "Catch-as-Catch-Quinze."