Chocolate Mona Lisa

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8f3hA2MH0cwBzzeuYa5mmjxF0kNRxCYk8yO7NpMSkHp7h9PIb3dlBHpDNv3_z2cEE0j40ls-jJezbq8lM2LmkCwyH2XlyaKz_f5KV1vX9S4g-Fqvzs5hGHIwURWMNloYov2jGKu98_tBk/s1600/chocolate.mona.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5520607769338370306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8f3hA2MH0cwBzzeuYa5mmjxF0kNRxCYk8yO7NpMSkHp7h9PIb3dlBHpDNv3_z2cEE0j40ls-jJezbq8lM2LmkCwyH2XlyaKz_f5KV1vX9S4g-Fqvzs5hGHIwURWMNloYov2jGKu98_tBk/s400/chocolate.mona.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 331px; height: 400px;" /></a><br /><br />$24 is the price of a 6 oz. chocolate bar with Mona Lisa computer-printed onto it (or any art work, for that matter). A curiosity. If you have an extra $24 lying around you can get it <a href="http://everythingart.com/">here</a>. I thank Aparna for the link!<br /><br />There's a lot of Mona Lisa stuff on this blog from Birmingham, MI -- in fact, I shopped this gallery several years ago, and have purchased many of the items they are selling. The owner saw a Smithsonian article about the Mona Lisa fan club in Paris which mentioned one member in Ann Arbor MI (that would have been me). So the owner advertised in an Ann Arbor publication, and some friend (I wish I remembered who) saw the ad and sent me there. And here again is someone directing me to see it. Fate? Nooo.<br /><br />For a couple of dollars at Wegman's you can get a cartoon version on a wrapper:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-xonkubU1inKWdt-NFnnj6YHkVvDd5stmxxl_wwXlLcizhL8gn8eFv76Sh91bUFwpuLJ4nHzpROgYUM1FjaU-PfL0-Aaq1T1XS0-RB3P3U_DeqMY9eILmq27rQcEewliXe-8i_oxy9E/s1600-h/choco.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5184693787999676050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-xonkubU1inKWdt-NFnnj6YHkVvDd5stmxxl_wwXlLcizhL8gn8eFv76Sh91bUFwpuLJ4nHzpROgYUM1FjaU-PfL0-Aaq1T1XS0-RB3P3U_DeqMY9eILmq27rQcEewliXe-8i_oxy9E/s400/choco.jpg" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" /></a><br />For more on this subject see: <a href="http://regional-food.blogspot.com/2008/04/what-mona-lisa-didnt-eat.html">What Mona Lisa Didn't Eat</a>.

Chocolate Mona Lisa

$24 is the price of a 6 oz. chocolate bar with Mona Lisa computer-printed onto it (or any art work, for that matter). A curiosity. If you ha...

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What did Colombo eat?

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-P3twMN_nsIPq5daESAU_3_o8XMIOMsCN5NmC4PVcehkKeI2okQGPr4UUEoVcydYhYH_i37vUc9DpVy2iIOgaNpngYhzlVjlA6LpE5sscJ26k_-CPruMZwdaPAdgv3N9UzwF2C9F7sMA/s1600/colombo1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5519396705661203122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-P3twMN_nsIPq5daESAU_3_o8XMIOMsCN5NmC4PVcehkKeI2okQGPr4UUEoVcydYhYH_i37vUc9DpVy2iIOgaNpngYhzlVjlA6LpE5sscJ26k_-CPruMZwdaPAdgv3N9UzwF2C9F7sMA/s400/colombo1.jpg" style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 312px;" /></a>Colombo, the 1970s TV detective played by Peter Falk, always seemed to be a bumbling and ineffective investigator -- but then, "Oh, just one more thing." With those words he'd ask the question that proved the guilt of his suspect or put key information in perspective. Now the series is a classic of TV detective fiction.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0JfUN-2_jHR3rQhF_9owJfBSAVKCbT9RPpzBndEcgkUZoSj1I8Gi3k9c62ciMt2v2fmuisB0pyuN2lNzwyX9Za3FgtAAEnergGurnTmOWrNYk5ERvk94rAKbeBWETDqz9UI114hNkZCS9/s1600/colombo2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5519396697173944946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0JfUN-2_jHR3rQhF_9owJfBSAVKCbT9RPpzBndEcgkUZoSj1I8Gi3k9c62ciMt2v2fmuisB0pyuN2lNzwyX9Za3FgtAAEnergGurnTmOWrNYk5ERvk94rAKbeBWETDqz9UI114hNkZCS9/s400/colombo2.jpg" style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 384px;" /></a>The episode "Murder Under Glass" begins with a look at a preposterously arrogant film critic and TV food star named Paul Girard. Besides posturing about his extensive food knowledge, Girard is obviously engaged in some type of dubious finances, and within minutes of the beginning of the episode, he prepares a vial of toxin from the notorious blowfish -- the Japanese fugu.<br /><br />When a restaurant owner dies of poison, we -- and Colombo -- know that Girard did it. But HOW? The poison was in a bottle of wine that had not yet been opened when Girard left the victim. Why was the restaurant owner furiously angry with Girard just before his death? What was the motive? Colombo's job is to discover all.<br /><br />Colombo's investigation involves interviews with a number of other restaurant owners, learning how they too were being victimized by the critic's extortion racket. At each step of the investigation, Colombo is offered delicious and showy delicacies. Galantine of duck with pistachios. A Chinese tea lunch (then unusual, now completely recognizable as Dim Sum.) A Japanese Kaiseki dinner complete with accompanying Geishas -- and then unusual sushi, including fugu. Mushrooms stuffed with crab and bechamel sauce. Eggs in aspic. A beautiful coffee cake. You get the picture: the most over-the-top restaurant dishes of the 1970s were recreated for this purpose. And Colombo appreciates every bite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXr6Zz6mhfv5wyzwZ0Fiba0FNfxcPoTkeK-DcWsU8KK3lr5W9j53MjH-73E0KwI8slAGXeU4-dr75UzyLOFSfkwYLuHrTygvFJSWG9_lYzV6wEKGoPKG7DEIXXIvz4AsPh87vm8FsSwov/s1600/colombo3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5519396693576586722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXr6Zz6mhfv5wyzwZ0Fiba0FNfxcPoTkeK-DcWsU8KK3lr5W9j53MjH-73E0KwI8slAGXeU4-dr75UzyLOFSfkwYLuHrTygvFJSWG9_lYzV6wEKGoPKG7DEIXXIvz4AsPh87vm8FsSwov/s400/colombo3.jpg" style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 384px;" /></a>After all these interviews, the restaurateurs, Colombo (in a tux instead of his usual ratty raincoat), and Girard all attend a formal banquet for restaurant owners and food writers. A whole series of such dishes are paraded out of the kitchen: a suckling pig, a large platter of lobsters, whole small birds, fish in jellied sauce and many more. Pictures from this scene appear at left.<br /><br />The final confrontation between Colombo and Girard takes place as Colombo himself prepares an elaborate veal scallopini, explaining each step as he tightens his case and Girard squirms suavely. Girard opens another bottle of wine and tries to repeat his murder scheme. Of course that scheme fails. Colombo switches the glasses and explains to him (and to us, the audience) exactly how the original murder was done.<br /><br />It's a wonderful visual journey through high level restaurant culture of the 1970s. Before the Food Network. Before New Cuisine of all sorts. Before sushi was available in every small town in America. And before Anton Ego the critic as arrogant as Girard encountered Remy the Rat in <span style="font-style: italic;">Ratatouille</span>. What fun!

What did Colombo eat?

Colombo, the 1970s TV detective played by Peter Falk, always seemed to be a bumbling and ineffective investigator -- but then, "Oh, jus...

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Apple Crumble

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvULYHAuPwQpSmZAz-smfyeIjqf6DmwlTwoCfdKDQp1uML-hQITThAfupUDWmlB0HdJBVe2O1YeTXAzaegnWMuYlWqoyIW9FzwBRmdGmjDP5H5gKfzf6PdgMQAuSBRlkzU4tc0wpRmcWhx/s1600/crumble4149.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5519151189539865538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvULYHAuPwQpSmZAz-smfyeIjqf6DmwlTwoCfdKDQp1uML-hQITThAfupUDWmlB0HdJBVe2O1YeTXAzaegnWMuYlWqoyIW9FzwBRmdGmjDP5H5gKfzf6PdgMQAuSBRlkzU4tc0wpRmcWhx/s400/crumble4149.jpg" style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" /></a>Among the hundreds of recipes for apple crumble, I tried a slightly different one tonight.<br /><br />Notable: I used my new vanilla powder in the topping -- vanilla extract is not suitable for dispersing into the dry ingredients, so this allows a slight flavor variation, meant to go with French Vanilla ice cream.<br /><br />Using a fork and a sharp knife, I mixed/cut the topping ingredients together until the butter was in olive-sized pieces.<br /><br />Then I filled up my baking dish with sliced apples and a few orphaned strawberries, sprinkled the fruit with lemon juice, and topped with the topping. I baked it for around 50 minutes at 375 -- after a bit of cooling, it thickened up nicely. My baking dish is an odd size, but this would work in a 9 by 9 inch pan.<br /><br />For the topping, I used:<br /><blockquote>1 cup classic Quaker oats<br />1 cup brown sugar (compact)<br />1/3 cup flour<br />1 stick butter<br />1/2 tsp. vanilla powder<br />1/2 tsp. cinnamon<br />a handful of walnuts (around 1/2 cup)</blockquote>

Apple Crumble

Among the hundreds of recipes for apple crumble, I tried a slightly different one tonight. Notable: I used my new vanilla powder in the topp...

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Using Local Produce

Okra and peppers from the Farmers' Market:<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/4991164491/" title="omelet4080 by mesander2000, on Flickr"><img alt="omelet4080" height="375" src="http://farm5.static.flickr.com/4132/4991164491_95d7d04dde.jpg" width="500" /></a><br /><br />Okra omelet recipe in <span style="font-style: italic;">The New Orleans Cookbook</span> by Rima and Richard Collin:<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/4991164379/" title="omelet4081 by mesander2000, on Flickr"><img alt="omelet4081" height="375" src="http://farm5.static.flickr.com/4088/4991164379_36b4556f6f.jpg" width="500" /></a><br /><br /><br />Apple cake made with Michigan apples:<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/4991164583/" title="applecake4077 by mesander2000, on Flickr"><img alt="applecake4077" height="375" src="http://farm5.static.flickr.com/4076/4991164583_53d8e234e0.jpg" width="500" /></a>

Using Local Produce

Okra and peppers from the Farmers' Market: Okra omelet recipe in The New Orleans Cookbook by Rima and Richard Collin: Apple cake made w...

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Thomas Jefferson's Vegetables

Exotic and ordinary vegetables grown at Monticello in Thomas Jefferson's lifetime included: "asparagus bean, sea kale, tomatoes, rutabaga, lima beans, okra, potato pumpkins, winter melons, tree onion, peanuts, 'sprout kale,' serpentine cucumbers, cauliflower, broccoli, Brussells sprouts, orach [a type of spinach], endive, peanuts, chick peas, cayenne pepper, 'esculent Rhubarb,' black salsify, sesame, eggplant." The grand total was "330 varieties of eighty-nine species of vegetables and herbs, 170 varieties of the finest fruit varieties known at the time."<br /><br />So I learned in a recent article about Jefferson's agricultural activities: "<a href="http://www.huffingtonpost.com/peter-hatch/thomas-jeffersons-legacy-_b_714645.html" id="title_permalink" title="Permalink">Thomas Jefferson's Legacy in Gardening and Food</a>" by Peter Hatch, Director of Gardens and Grounds for the Thomas Jefferson Foundation.<br /><br />Many new food preparations and traditions got a start in the Monticello kitchen and garden, possibly including: "French fries, peanuts, Johnny-cakes, gumbo, mashed potatoes, sweet potato pudding, sesame seed oil, fried eggplant, perhaps such American icons as potato chips, tomato catsup, and pumpkin pie."<br /><br />According to the author, "The Jefferson legacy supporting small farmers, vegetable cuisine, and sustainable agriculture is poignantly topical today."<br /><br />I had only a vague idea of Jefferson's work as a promoter of farming and wine culture. This article fills in some gaps about vegetables.

Thomas Jefferson's Vegetables

Exotic and ordinary vegetables grown at Monticello in Thomas Jefferson's lifetime included: "asparagus bean, sea kale, tomatoes, ru...

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Cooking

<a href="http://www.flickr.com/photos/12003515@N05/4981107432/" title="dookey4070 by mesander2000, on Flickr"><img alt="dookey4070" height="375" src="http://farm5.static.flickr.com/4107/4981107432_d4ece31f6c.jpg" width="500" /></a><br /><br />At the farmers' market today I bought ingredients for trying out recipes from my new <span style="font-style: italic;">Dooky Chase Cookbook</span>. (See my post on the book from a couple of days ago: <a href="http://regional-food.blogspot.com/2010/09/leah-chase-new-orleans-princess.html">Leah Chase, New Orleans Princess</a>).<br /><br />From Ernst Farm I bought chicken gizzards, from other favorite market stalls I bought green pepper, onion, and corn. I didn't find celery or other chicken at the market, but bought them elsewhere -- and above you can see that I made the very exotic dish "Giblet Stew" (p. 35). It was delicious, spiced with thyme, paprika, and parsley.<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/4981107710/" title="dookey4072 by mesander2000, on Flickr"><img alt="dookey4072" height="359" src="http://farm5.static.flickr.com/4152/4981107710_b513d5a34d.jpg" width="500" /></a><br /><br /><br /><a href="http://www.flickr.com/photos/12003515@N05/4980502015/" title="dookey4073 by mesander2000, on Flickr"><img alt="dookey4073" height="500" src="http://farm5.static.flickr.com/4129/4980502015_552fe75582.jpg" width="498" /></a><br /><br />I have some okra from the market in reserve for another of Leah Chase's Creole recipes. And earlier in the day, for lunch we had a more usual salad of red and yellow tomatoes, basil, and yellow pepper from the market. We have apples, a disappointing melon, and some leeks that I already made into leeks vinaigrette. The Ann Arbor Farmers' Market strikes again!

Cooking

At the farmers' market today I bought ingredients for trying out recipes from my new Dooky Chase Cookbook . (See my post on the book fro...

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Ann Arbor Farmer's Market Today

<a href="http://www.flickr.com/photos/12003515@N05/4979415307/" title="market4065 by mesander2000, on Flickr"><img alt="market4065" height="480" src="http://farm5.static.flickr.com/4144/4979415307_d60859d8e1_z.jpg" width="640" /></a><br /><br />Here's the market stall for the famous Tantre Farms as seen in this weekend's <span style="font-style: italic;">New York Times</span> magazine: <a href="http://www.nytimes.com/2010/09/12/magazine/12food-t-000.html?ref=magazine">Field Report: Will Work for Food</a><span style="font-weight: bold;"> </span>By CHRISTINE MUHLKE.<br /><br />Also, walking around the Ann Arbor Farmers Market this morning I saw lots of beautiful apples, squash, pumpkins, tomatoes, herbs, peppers, onions, potatoes, and one little basket of raspberries (which I didn't buy). Lots of people too:<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/4979415695/" title="market4055 by mesander2000, on Flickr"><img alt="market4055" height="375" src="http://farm5.static.flickr.com/4130/4979415695_c788d58d4f.jpg" width="500" /></a><br /><br /><a href="http://www.flickr.com/photos/12003515@N05/4979415905/" title="market4060 by mesander2000, on Flickr"><img alt="market4060" height="375" src="http://farm5.static.flickr.com/4132/4979415905_eb50256925.jpg" width="500" /></a><br /><br /><a href="http://www.flickr.com/photos/12003515@N05/4979415493/" title="market4058 by mesander2000, on Flickr"><img alt="market4058" height="375" src="http://farm5.static.flickr.com/4153/4979415493_d89b0ba8e5.jpg" width="500" /></a><br /><br /><a href="http://www.flickr.com/photos/12003515@N05/4979416101/" title="market4054 by mesander2000, on Flickr"><img alt="market4054" height="374" src="http://farm5.static.flickr.com/4111/4979416101_3bc74e32a2.jpg" width="500" /></a><br /><br />Above: I didn't recognize these -- Chinese squash and bitter melon.

Ann Arbor Farmer's Market Today

Here's the market stall for the famous Tantre Farms as seen in this weekend's New York Times magazine: Field Report: Will Work for ...

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