My morning commute with Earl Grey tea.
Shell Gas, Northglenn, CO: 25th April 2010
”[…]Courbet’s painting raises the question for me as to whether Courbet does not in fact rather brilliantly convey in his partial representation of a woman something of the very partiality of the gaze of love. A partiality depicted by Lacan:
When in love I solicit a look, what is profoundly unsatisfying
and always missing is that – You never look at me from the
place from which I see you. Conversely, what I look at is
never what I wish to see.”
—The Gaze of Gustave Courbet’s L’origine du monde , a response to Juan Davila
My apartment this morning, San Diego, CA: 14 July 2011
Broccoli Fritters with Tea-Poached Salmon, Poached Egg & Spicy Miso Hollandaise by Terin Talarico on Flickr
Ingredients for Fritters: (makes 8-10 fritters): 3 large heads of broccoli, 1/2 diced white onion, 2 eggs, 1 cup rice flour, 4 cloves minced garlic, pepper to taste.
Ingredients for Salmon: 2 bags green or black tea, 2 large filets of salmon
Ingredients for Miso Hollandaise: 1 thinly sliced spring onion, 4 cloves garlic, 2 tbsp unsalted butter, 1/4 cup miso paste, 1 tbsp spicy red bean paste, 1 egg yolk, 1 lime juice and 1 1/2 cups water.
Additionally, you’ll need a poached egg for each fritter (or you can double up on fritters, like we did!)
Broccoli Fritters: Steam your chopped broccoli for about seven minutes (I did this in the microwave with a wet paper towel); the broccoli should be tender and still a bright green colour. Throw your broccoli in the food processor along with your diced white onion.
In a large bowl, mix your minced garlic, egg, salt and pepper. Then mix the flour and baking powder into the egg mixture. Now you can add the riced broccoli and onion. At this point, I was mixing with my hands for a uniform texture.
Heat about 1/4 inch of oil in a large skillet over medium and when the oil is hot, drop about 1/4 cup of batter into the skillet and flatten to about 1/2 inch thick. I wouldn’t recommend more than 3 fritters in your pan. When the fritter begins to blacken, flip your fritter (about 4 minutes each side).
Miso Hollandaise: In a small sauce pan, fry up your spring onion in some oil until softened. Then add garlic and butter and cook for about 3 more minutes. Add the miso and spicy red bean paste, mixing well. Add 1 cup of water until uniform. Then put this mixture through a small hand blender. Return to saucepan, add 1/2 cup water, whisk in egg yolk and lime juice, whisking vigorously, as to not let the egg get chunky. Before serving, strain through mesh strainer. This hollandaise forms a skin quickly, so keep it on heat until you’re plating the meal.
Tea Poached Salmon: poach 4-7 minutes over medium with 2 bags of green or black tea and some lime juice.
Poached eggs: Use Google or YouTube for a “perfect poached eggs” method; I like using a small dish and a bit of vinegar!