the stories
the kitchen
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the food porn
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the drop me a line part
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the full list
jewelry alchemy

soupapalooza!

the stories
the kitchen
the market
the proof (party pics!)
the food porn
the recipes
the about
the drop me a line part
the resources
the full list
jewelry alchemy
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Hugh Acheson's spinach salad with spiced pecans, sliced pear and blue cheese with a shallot-thyme vinaigrette: zen and the art of herb chopping

I feel alive in New York. More alive than when I'm anywhere else, actually, even though statistically speaking I'm much less significant. There are 12 million people hanging around these here parts, and I am a cog in a big machine, not anything large in and of myself. There's some kind of harmony in the dirtiness, in the smells and in the little inconveniences of being surrounded by so many people and so many agendas and a rhythm in being in it. And as I was walking to dinner last night I was struck by exactly how much I felt like an ant. Like one of those "scout" ants that releases a smell trail so that other ants know where to follow to find food (I was somewhat smelly from a very hot day in the prep kitchen). And yes, that could seem dehumanizing and sad to think that people are like ants, but it somehow made me feel comforted, like it's amazing to think that being so infinitesimally small is actually powerful. That yes, we may have the illusion of freewill (or maybe it's not an illusion, I don't know) and we also have consciousness, but there's gotta be something bigger, too. And I'm really happy to give the idea of my big ego and my big life a much needed vacation; they've worked some long, miserable overtime hours and I'm hopping they'll be more fun when they return with some good drinking stories and a tan.

Making jewelry and cooking both put me in the same headspace that New York does. It's my meditation. It's having a plan, and in putting that plan into motion, making hundreds, if not thousands, of tiny little movements to complete the plan. It's more rote than conscious and it's incredibly mentally quiet, though it's certainly not physically quiet-- the prep kitchen was insane with playlists of both Tool and Tejana music last week. I had to completely block that shiz out the same way I did when we had the same 45 minute music loop (including Coldplay tracks, oh joy) for six months when I was folding t-shirts at Banana Republic. 

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PostedAugust 14, 2012
Authormelissa mcclure
Categoriessalad, vegetarian
Tagshumble-pie-a-palooza!, shallot, spinach salad, thyme, herbs, chopped herbs, chopping to the oldies, new chefs knife kind of sucks, it's OK to be a scout ant, august adventure, blue cheese, Chef Kenobi, Englebert Humperdinck, spiced pecan, callouses, herbalicious, Tom Jones, vinaigrette
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grilled avocado and peach arugula salad in a red wine & vanilla vinaigrette: killing you softly with this blog

Reformatting this blog has proven to be a bit more tedious than I had first imagined. Imagine that! I could go on and on about iWeb and MobileMe and tags and categories and robots and stats, but then that would just be me being super cranky and boring you to no end. And I hope that even if you may disagree with my cantankerous  and narcissistic point of view sometimes (and the overwhelming number of times I mention my cat) , and even if you may not like the food I'm writing about, I hope I'm not completely boring you. I try to mention things like almost cutting my finger off and my narrow escapes from internet dating predators just to make sure you're awake. Hell, I'll even further lower my standards and throw out something like a cat on a leash if it makes you think I'm some kind of blog surrealist or if it means you'll read a post about tomato and crab soup.

So, anyway, as I'm reformatting each individual entry from the last almost-three-years (zzzzzzzzzzzzzzzzzz), I'm being reminded of many embarrassing rants and some pretty crappy photography (this blog did pre-date Instagram--you can see a few pics of my live feed at the bottom of this post-- and Hipstamatic, after all). But there has also been a silver lining: there are many appetizer, salad and dessert recipes that I failed to document along the way that now can be posted. I'm also formatting a page with full menu suggestions that may prove helpful for you, and it should be up in the next week or so. If, of course, I don't have an aneurism while I continue to re-visit these old, obnoxious posts.

So the first old recipe that will be new to you is an arugula salad with grilled avocado and peaches, topped with a red pepper, red wine and vanilla vinaigrette.

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PostedJuly 19, 2012
Authormelissa mcclure
Categoriessalad, vegan, vegetarian
Tagsrecipe, soupapalooza!, stone fruit, peach, summer salad, avaocado, Instagram, arugula, grilled, vinaigrette
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mussel and fennel bisque: the shellfish strikes back

I kind of feel like this week’s soupapalooza! was an unintentional homage to the 1980s. Not the semi-ironic Breakfast Club, shoulder pads and leggings-wearing 1980s (sorry LiLo, but you’re doing it wrong), no, but the big flavor, Windows on the World 1980s. Which, incidentally, was the site of my first ever consumed consommé. At the time I thought it was just exceptionally expensive broth to be eaten while looking out over the whole of Manhattan, and I was right; but it was also the only thing on the menu that didn’t completely fry my eight year old brain other than the chocolate soufflé. 

Last week someone asked me what made a bisque a bisque and I had no answer other than I ate a lot of it in the 80s because, for some reason, it seemed like anything with fish had to be healthy (mind you, this was the era when pasta was considered a DIET food). Let me be frank: even when I don’t have an answer I always have an answer. It’s pathological and obnoxious; and for me to be not only stumped, but stumped AND speechless considering I consider myself a bit of a soup expert, well that just would’t do.

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PostedJune 24, 2010
Authormelissa mcclure
Categoriessoup
Tagsharicot vert, white chocolate whipped cream, grand marnier chocolate souffle, it's a bisque deal, recipe, fennel, 80s throwback, salad français, soup, mussles, soupapalooza!, market greens, seafood, shellfish, dijon vinaigrette, baby potato, a time when pasta was considered diet food, vinaigrette
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goldsmith, sometime costume designer and badass cat owner. 

goldsmith, sometime costume designer and badass cat owner. 

  • dessert (1)
  • party planning (1)
  • libations (2)
  • stocks and broths (2)
  • vegan (5)
  • breakfast (6)
  • desserts & sweet treats (9)
  • quick pics! (9)
  • appetizers and snacks (10)
  • salad (10)
  • positively piggy (11)
  • gear and miscellany (15)
  • vegetarian (33)
  • soup (36)

Why? Because soup is cheap, delicious and easy. Kind of like me.

a weekly attempt to eat well and to savor life. or to see how much food I can get on my clothes.

 copyright © 2009-2015 soupapalooza! and melissa mcclure. all rights reserved.