Tag Archives: food
What a lineup! Ludo stars along with two of my long-time culinary heroes… BOURDAIN and NIGELLA!
Four culinary masters get down to what really matters, The Taste! Anthony Bourdain, Nigella Lawson, Ludo Lefebvre & Brian Malarkey will each coach a team of 4 cooks, consisting of professional chefs and home cooks whom they will hand pick based on a blind taste challenge. Throughout the season, their mentors will prepare them for challenges in creating dishes that will ultimately be judged by the superstar chefs in blind taste tests. One cook will be left standing to take home The Taste trophy along with a new Ford C-Max and $100,000!
Premieres Tuesday, January 22 at 8|7c on ABC!
Follow The Taste on Twitter
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Photos via The Taste
Photos: Lexus LIVE On The Plaza with Train!
Thrilled my brother Greg was still in town from Scotland, so he could join me for this FAB food fest!
Time To PARTY (L.A. Live, Downtown)!
To start, a glass of Carducci Pinot Grigio (Ahnfeldt Wines)
My dad and I are both huge fans of Chef Paul Prudhomme. Loved getting this photo of Greg to send bak to Scotland!
Of course I texted **53987 to get the Pork Belly recipe
Masala Braised Lamb Shank, Kalonji & Black Cumin Seed Grits, Eggplant Raita & Tomato Chutney by Chef Akasha Richmond (I’m not usually a fan of lamb but loved this Indian dish!)
Chef Ben Ford‘s Porky HEAVEN: Chili Verde Taco with Crispy Smoked Pig Ears!
Bouchon‘s awesome seafood bar (was hard not to hang here all evening)
Chef Kerry Heffernan‘s Soup of Corn with Crabmeat, Chili & Micro Herbs
Fantastic eats AND TRAIN Live (one of my favorite bands)!
Patrick Monahan singing “Hey Soul Sister”
Of course Greg got the TRAIN set list! I’m so proud to say he is an accomplished musician in Scotland as well.
Thank you LEXUS for an amazing evening of great food and music. Our dad (also in Scotland) is a musician and chef… it’s in our blood!
Lexus Live On the Plaza Website
Event Date: 10/15/11
Lexus Live L.A. Food and Wine
Please Note: Event Tickets, Hotel (& groovy wheels for the weekend!) were provided by the very generous Lexus corporation.
BEST SANDWICHES IN TOWN (ok, so these are my favorite sandwiches in town)…
Michael Voltaggio’s ink sack:
cold fried chicken house-made ranch cheese, gindo’s spice of life
the Jose Andres aka “the spanish godfather” serrano, chorizo, lomo, manchego
Water melon sriracha, lime & pineapple chile y lemon. Great as a side… or take home for cocktails later!
8360 melrose avenue #107
los angeles, california 90069
Saturday, September 3rd is International Bacon Day, so I’ve reposted a few of my favorite bacon recipes:
Step-by-Step Photos: How To Make Bacon Roses
Bacon Ice Cream
SUPER EASY, hardly a “recipe” at all! Step-by-Step PHOTOS and Directions
Bacon Wrapped Baby Potatoes
Easy to make, and perfect with grilled steak, burgers, chicken or on their own! Directions
Bacon Wrapped Breadsticks
So simple, you can have the kids help you make ‘em! Directions
Step-by-Step “How to make” photos here
Hope you enjoy… and please have a safe and fun holiday weekend!
Note: Bacon Day is held on the Saturday before Labor Day in the U.S.
There are endless ideas for this compound butter… slather it on a crusty baguette, or on mashed potatoes, hash browns, fried rice, steamed spinach, grilled onions, sautéed shrimp, grits, pan-fried tilapia, burgers, grilled cheese sandwiches, cheese steaks, pork chops, pasta, roasted tomatoes …
Chimichurri Butter Recipe by Ingrid Hoffmann
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
3/4 cup chopped flat leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
Pinch red pepper flakes (optional)
2 sticks (1 cup) unsalted butter, room temp
Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.
Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.
Note: I just placed in plastic container then scooped out with small ice cream scoop.
I also love Chimichurri with TUNA aka my “ChimiTuna”
Sundance writes: Classically trained to remake the classics, Ludo Lefebvre is a 5-star French chef who’s writing his own restaurant rulebook. Now, Ludo is on a mission to blend his extraordinary culinary talents with everyday eats. He and business partner/wife, Krissy, are hitting the road to reinvent American cuisine. From Carolina barbeque to New Mexico chiles, each episode finds Ludo and Krissy setting up their innovative touring restaurant at a local eatery desperate for fresh ideas. (More on the Sundance website)
My photos (over 300) of Ludo & his FOOD
Ludo’s Fan Club (yup, I’m the founder)
Film lovers have the Academy Awards, music lovers have the Grammys, and those of us obsessed with swine have Cochon 555, which FINALLY comes to Los Angeles this Sunday!
Cochon 555′s Mission Statement:
“Cochon 555 is a one-of-a-kind traveling culinary competition and tasting event–five chefs, five pigs, five wine makers–to promote sustainable farming of heritage breed pigs. Each stop along the ten-city tour offers hard-working local farmers the opportunity to connect with like-minded agriculturalists, renowned chefs and the pork-loving public. Our goal is to help family farms sustain and expand their businesses and to encourage breed diversity. Cochon 555 is the only heritage breed pig culinary competition in the country.” more about Cochon 555
Cochon 555 – Los Angeles, May 1, 2010
The Five Chefs:
Octavio Becerra – Palate Food & Wine
Chad Colby – Mozza
Tim Goodell – Public Kitchen & Bar
Ben Ford – Ford’s Filling Station
Joshua Whigham – The Bazaar
The Five Pigs:
Spotted Poland – Hopkins Hog Farmvia Tender Belly
Hampshire – Hopkins Hog Farmvia Tender Belly
Berkshire – ReRide Ranch
Hereford – Hopkins Hog Farmvia Tender Belly
Red Wattle – Walnut Keep Farm & Vineyard
The Five Wines:
The Scholium Project
Red Car Wine
An added bonus… My friends at Lindy & Grundy will be doing a butchering demo in the VIP lounge! (more info below)
Photos – Cochon 555 Napa 2010
Last year my good friend Charles Thompson and I trekked to Napa for a pork showdown with five of the areas most acclaimed chefs including: Christopher Kostow (Meadowood of Napa Valley), Devin Knell (French Laundry) the WINNER, Peter Pahk (Silverado Resort), Dennis Lee (Namu Restaurant SF) and John Stewart & Duskie Estes (Zazu Restaurant).
Charles is friends with John and Duskie (who actually won the Napa event this year), so although we tried each of the chef’s offerings, we kept returning to the Zazu table where I happily tried delicious pig heart for the first time.
Tres by José Andrés is located in the lobby of the SLS Hotel, just to the right of the Bazaar’s entrance. My love for Chef Andrés (and his cooking) have been well documented (links below), so of course I had to reserve a night to experience the “sophisticated and secluded sanctuary peppered with cozy nooks, books and fireplaces, blending the soul of home with the luxury of exceptional dining and service.” (Right On!)
I’d been to the space near the hotel check-in many times before, usually to have a quick drink before the Bazaar opened next door (I like going early). For those of you who haven’t been to the Bazaar because the concept seems a bit, well BIZARRE… think about dining at Tres next door, a sort of “Bazaar Prelude” if you will. The flavors are the same, just served up in a more casual setting, without the showy (fun!), modern techniques (which I personally love).
From the Tres website:
“Culinary highlights at Trés include daily afternoon tea and weekend brunch infused with Chef Andrés’ unique perspective. Brunch features tabletop displays of caviar, cheese and cured meats, specialty smoked salmon and inventive egg dishes, accompanied by crafty cocktails ranging from Cava mimosas to a Brazilian Screwdriver made with freshly pressed tangerines. Afternoon tea, served seven days a week, showcases traditional sweets and savories paired with a premium selection of distinctive teas and coffees.”
Dinner at Tres:
Our good friend (Bazaar’s pastry chef) Waylynn Lucas stopped by our table at Tres to say hello, so we popped over to the Bazaar’s Patisserie after dinner at Tres.
Lovely Lissette filling up a gorgeous pink box with assorted chocolates!
Note: The SLS Hotel is supporting Breast Cancer Awareness Month (Oct). More info here
Tres by José Andrés
465 S La Cienega Blvd
Los Angeles, California 90048
Website Includes full menus for Breakfast/Brunch/Tea/Lunch/Dinner
Dining Date: 10/16/10 (with Peter)
Steak, Guinness and Cheese Pie with a Puff Pastry Lid
If you’re searching for a St. Patrick’s Day supper recipe (or a hearty meal to warm your spirits), this is a delicious alternative to the traditional pot of corned beef and cabbage, especially if you’re a “meat pie” lover like me.
The recipe is from Jamie Oliver’s terrific cookbook “Jamie at Home”, which coincides with his show on Food Network. The episode with this recipe is called “Pastry”, in case you haven’t seen it yet.
This dish is now a St. Paddy’s Day tradition in our house, and it’s always a hit with friends and family.
My changes to the original recipe are noted in orange.
3 medium red onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 oz butter plus extra for greasing
2 carrots peeled and chopped
2 sticks of celery trimmed and chopped
4 field mushrooms peeled and sliced
2 1/2 pound brisket or stewing beef cut in to 1 inch cubes
a few sprigs of rosemary, leaves picked and chopped
sea salt and freshly ground black pepper
1 can of Guinness beer
(Instead I used 2 bottles ofGuinness Draught, 11.2 oz size bottles)
2 heaped tablespoons of flour
7 oz freshly grated cheddar cheese
2 sheets of ready made good quality all butter puff pastry
1 large organic free range egg, beaten
(I also added 1 chopped Jalapeno for heat)
Preheat the oven to 375 degrees.
In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry them gently for about ten minutes – try not to color them too much.
Turn up the heat add the garlic, butter, carrots, celery, jalapenos and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of slat and a level teaspoon of pepper.
Fry fast for 3 or 4 minutes, then pour in one bottle of Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about one (1) and 1/2 hours.
Remove the pan from the oven and give the stew a stir. Put it back in to the oven and continue to cook it for another hour or until the meat is very tender and the stew is rich dark and thick. (I added another half bottle of Guinness at this point).
Jamie notes: “A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob (stove top) and reduce until the sauce thickens.”
Remove it from the heat and stir in half of the cheese, then season carefully and leave it to cool slightly.
Cut about a third of the pastry from the block. Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a pound coin.
Butter an appropriately sized pie dish then line with the larger sheet, leaving the edges dangling over the sides.
Tip (pour or spoon) the stew into your pastry lined dish and even it out before sprinkling the remaining cheese over it.
Brush the edges of the pastry with a little beaten egg.
Cut the other rolled sheet of pastry to fit the top of the pie dish and criss-cross lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic.
Brush the top with beaten egg then bake the pie directly on the bottom of the oven for 45 minutes until the pastry is cooked puffed and golden.
Serves 4 to 6
Jamie Oliver’s Official Website
“Jamie at Home” on Food Network
If you have the U.K. version of the book “Jamie Oliver at Home”, it’s on page 342.
I use this Gram Conversion Calculator
Pepperidge Farm Puff Pastry
Originally posted Mar 13, 2009