Quotessence
Home / Quotes / Quote by Mary Jane Clark

Quote by Mary Jane Clark

“Piper chose a pan-roasted and porcini-dusted chicken over a mushroom, artichoke, and Parmesan risotto, while Bertrand and Marguerite both ordered the sauté of Gulf shrimp in a pancetta, sun-dried tomato, and basil beurre blanc with goat-cheese grits.”

Quote by Mary Jane Clark

Book:That Old Black Magic
Create image

Work

That Old Black Magic

Browse quotes and source details for this work. more

Author

Mary Jane Clark

Browse famous quotes and profile details for Mary Jane Clark. more

You May Also Like

“It's not hard to like these foods once you open your mouth to them: the anchovies, the trotters, the pig's head terrines, the sardines, the mackerel, the uni, the liver mousses and confits. Once you admit that you want things to taste like more or better versions of themselves---once you commit to flavor as your god---the rest follows. I started adding salt to everything. My tongue grew calloused, overworked. You want the fish to taste like fish, but fish times a thousand. Times a million. Fish on crack. I was lucky I never tried crack.”

CravingSeafoodSaltySurf And Turf
Book:Sweetbitter
Create image

“They served perfectly seasoned tender steaks and creamed spinach that people dreamt about. They charged almost twenty dollars for the burger, a thick sirloin patty cooked in butter that always came out glistening. During Lent, they went fish heavy on the menu---fried perch and shrimp. They were fancy comfort food, meatloaf and chicken potpie. Their chicken paillard was lemony and crisp, served over a bed of bright greens.”

BurgersRestaurantComfort FoodSurf And Turf
Book:Marrying the Ketchups
Create image

“For our final meal we decided on a blow-out dinner at the rustic and chic le Boeuf et le Cochon, where Quebecois chef Luc Roy brings fancy French peasant food to the Montreal masses by making it both comforting and extremely decadent. Like foie gras poutine with squeaky curds from his own dairy farm and seared duck breast with foraged chanterelles, all set amidst a simple room of rough-hewn beams and exposed brick. After much deliberation, here's what we ended up ordering: •seafood tower featuring crab legs, oysters, clams, shrimp, mussels, snails, and conch--- much of it culled from the nearby St. Lawrence River (The furry conch shell was a tad challenging.) •foie gras poutine (The consensus was "disturbingly delicious".) •two-pound lobster stuffed with fall vegetables and doused in Béarnaise (Lilly's favorite" "Can you make this for me on my birthday?" she asked between mouthfuls. I'll have to remember. It'll be a nice surprise.) •hanger steak with a sidecar of mushroom Bordelaise (Trish's favorite. She's super into protein these days.) •lamb shank with green lentils ("Unappealing color combo" was the verdict.) •pouding chômeur (Warm, mapley heaven! New favorite dessert alert!)”

PuddingQuebecSurf And TurfFrench FoodGirls Night
Book:Off Menu
Create image

“Free range,” “cage free,” and “certified humane” labels are just as meaningless for farmed animals as are “all natural” labels. Just like farmed animals enslaved by organic industries, farmed animals exploited by “free range,” “cage free,” and “certified humane” producers are routinely debeaked, disbudded, detoed, castrated, their tails are docked, and/or they are branded (depending on the species). Neither do “free range” and “certified humane” labels protect cows from perpetual impregnation, pregnancy, birth, calfsnatching, transport, or dismemberment (slaughter) at a very young age. Finally, “free range,” “cage free,” and “certified humane” labels fail to help “spent” hens, who are sent to slaughter at the same youthful age.”

Factory FarmingOrganicFarm AnimalsCruelty To AnimalsNatural FoodsFarmed AnimalsFree RangeCage FreeCertified HumaneFood Labels
Book:Speaking Up for Animals: An Anthology of Women's Voices
Create image