Tag Archives: jo

The Bazaar by José Andrés [5,6]

Friday night at the Bazaar with the guys. No special occasion, just me and three handsome men celebrating the coming weekend with groovy, “new way” cocktails and platters of mostly “modern” tapas.

Joining me was my husband Peter (of course), our friend Julian (an artist and musician in Peter’s band), and photographer extraordinaire Andrew Macpherson. This was Julian and Andrew’s inaugural visit to the Bazaar, and I’ve jokingly started to call these first timers my “Bazaar Virgins” when I check in with the hostess… which pretty much makes me the devoted “Bazaar Courtesan”, I know.

So what’s better than Friday night at the Bazaar with three adventurous, sophisticated and talented men?

The answer of course is, Saturday night at the Bazaar with three adventurous, sophisticated and talented men! That’s right… we went two nights in a row, but understand this is only because we heard that the man himself, the one and only José Andrés, would (possibly) be in town. Indeed he was, and I got serious goose bumps seeing him standing nearby in his sexy white chef coat! On his PBS show, “Made in Spain”, he usually dresses in casual button-down shirts and khaki pants, but watching him command the room in uniform was sort of intoxicating.

At first I was a little nervous for the staff, especially for the crew in the open kitchen. Andrés is a perfectionist and he was definitely inspecting (sometimes photographing) each dish as it went out to diners. I looked at his face and there was something missing. Where was the exuberant smile that he sports on television? Where was his jovial, “everybody’s my pal” demeanor? 

Then I thought, “oh, he’s WORKING… he’s the BOSS”, it’s the “Bazaar by José Andrés” after all! When he took a seat near our table, I began to hear his familiar laugh as he started to relax. Since I was so used to the “happy-go-lucky” chef on television, I had thrown myself into a nervous state when the “real-life, this-is-business” chef emerged. It was pretty funny that I was the one that was flustered, because when I looked back in the kitchen, I realized that the crew (and the entire staff for that matter) were calm and collected… confidently gliding through dinner service. 

As we enjoyed our drinks and tapas, I kept hoping that I’d get a minute with chef Andrés, so I could tell him how much I love his newest restaurant. By that point he had been out of the kitchen for over an hour or so, and was happily holding court in one of the big, black leather booths against the wall.

We had met before, briefly, at Wolfgang Puck’s American Wine and Food Festival last fall. I told him then how I couldn’t stop obsessing over a Spanish blue cheese that I first learned about on “Made in Spain”. He laughed when I blamed him for my creamy addiction and blurted, “Cabrales is like CRACK”! Not my classiest moment, but it was a good one.

After our extended Bazaar dinner, we did get to say hello and I was happily stunned to learn that José Andrés had visited my website. When I introduced myself, he said “I didn’t recognize you at first, without the bread in your mouth”. 

Note to self: From now on, carry a demi-baguette when dining out.

What we ate:

 'Pa amb' tomaquet, Jamones. MyLastBite.com
‘Pa amb’ tomaquet (bread with tomato in Catalan) – Toasted sliced rustic bread brushed with fresh tomatoes AND Jamones (“Flight of all three” platter): Jamón Serrano (literally mountain ham), Jamón Ibérico (Iberian Ham), Jamón Serrano de bellota (higher fat content than Jamón Serrano).

Dragon's Breath! MyLastBite.com
Making the “Dragon’s Breath”, Caramel popcorn bites cooked in liquid nitrogen.

Tres Dragons, MyLastBite.com
Andrew, Peter and Julian experiencing the “Dragon’s Breath”!  What a shame this has been removed from the regular menu (but may be available in the private Saam dining room).

Japanese "Taco", MyLastBite.com
Japanese “Taco”: Grilled eel, shiso, cucumber, wasabi, chicharron.

Above photos taken on Friday 3/13/09
Below photos taken on Saturday 3/14/09

Our Reserved Table at Bar Centro, MyLastBite.com
Our reserved table in Bar Centro

Magic Mojito, MyLastBite.com 
The “Magic Mojito” arrives with a martini glass filled with cotton candy. Then the waiter pours rum (strained over ice) which dissolves into the glass!

At the Bazaar, MyLastBite.com
Peter and Andrew enjoying from top left: Pa’amb Tomaguet (Cataln Style toasted bread rubbed with tomato), Not Your Everyday Caprese (Tomato and Liquid Mozzarella Pipettes), Sweet Potato Chips with Tamarind Yogurt Dip, Jamón Ibérico. In the middle are the Papas Canarias (Salty, Wrinkled Potatoes, with Mojo Verde Sauce on the side) and a partial view of the Organized Arugula Salad (Raspberries, Corn, Cabrales Blue Cheese)

NOTE: Photographing at the Chef’s table is difficult. We jokingly called it the “TRON Table”!

Potato Foam, Caviar MyLastBite.com
Tortilla de patatas: Potato Foam, egg 63 (cooked at 63 degrees), caramelized onions (served in egg shell). I LOVE this new version of the potato foam. It used to come in a large martini glass and I prefer this smaller portion with more textures. On the right side of photo is the American Caviar Cone.

One Bite Wonder! MyLastBite.com
Foie Gras Cotton Candy! Me, Julian, my husband Peter and Andrew.

Meeting Jose, MyLastBite.com
Julian, Andrew, José Andrés, Peter

With Jose Andres, MyLastBite.com
Jo & José

At the Bazaar, MyLastBite.com
With the chefs that keep us coming back for more! Marcel Vigneron, (LUCKY me), Michael Voltaggio and Ruben Garcia

Bites we usually have on every visit:

Foie Gras and Quince on mini Brioche Bun

Organized Caesar Salad with Quail Egg and Parmesan

Boneless Chicken Wings with Green Olive Puree and Ice Plant

Foie Gras rolled in Corn Nuts and wrapped in Cotton Candy

Latas Y Conservas: King Crab and Raspberries

Philly Cheesesteak: Air Bread, Whipped Cheddar and Wagyu Beef 

Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
http://www.TheBazaar.com

Mentioned above:

Andrew Macpherson’s Photographs

Julian Hill’s Artwork

Peter’s band, Rubylith

Meeting José the first time

Cabrales Cheese

Made in Spain 

<– Bazaar Visit #4

–> Bazaar Visit #7

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Bazaar News

Bazaar News, MyLastBite.comHere’s a terrific look inside the Bazaar restaurant,
including some tasty food shots as well.

Note: The video took a little while to load for me (I think it’s my mac), but it’s totally worth it!

Watch Video Clip


Thanks to Phil, for uploading and sharing it.
Check out Phil at “My Life as a Foodie”

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Frank Bruni Loves The Bazaar Too

If you’re a regular visitor to MyLastBite (thank you), you know that I’ve been writing about my amazing dinners at the Bazaar. Ever since the restaurant opened (on 11/17/08), I’ve enjoyed taking photos of every dish I’ve tried and have fun sharing them with the blogisphere. 

This morning I read the New York Times review of the Bazaar, and am happy to write that restaurant critic Frank Bruni loves it too! A few quotes from his review:

“The Bazaar is an important and exciting restaurant…”

“I interspersed flights of fancy like the ‘not your everyday Caprese’ salad — in which the mozzarella appears in delicate, ready-to-burst spheres like the olive bombs…”

“The Bazaar gives you an easy way into experimental cooking, and it lets you off easy, too. You can drop in, let an olive explode, breathe like a dragon and be on your way.”

The thing is, when Frank Bruni writes… not only do we readers on the internet take notice… the whole WORLD takes notice.

Congrats José, William, Marcel, Mike and the entire Bazaar crew!

Read the full review here.

With Jose Andres, MyLastBite.com

My dinners at the Bazaar (with photos):

Bazaar visit #1

Bazaar visit #2

Bazaar Visit #3

Bazaar visit #4

Posting photos soon of visits 5 & 6.

My Bazaar food photos on Flickr

The Bazaar by José Andrés
465 South La Cienega Boulevard
310-246-5555
thebazaar.com)

 

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MyLastBite.com on L.A. Times

A great big THANK YOU to Rene Lynch at the L.A. Times for posting one of my photos today. It’s of a delicious José Andrés pork recipe that I saw on “A Moveable Feast with America’s Favorite Chefs”.

Andrés is my very favorite chef to watch on TV, and I love cooking from his “Made in Spain” cookbook, a companion book to the PBS show of the same name. If you’ve never seen “Made in Spain”, definitely check it out. His enthusiam and passion for Spanish food will make you smile AND get you in the kitchen ahora (now)!

MyLastBite.com on L.A. Times


The Pork Loin Recipe

MyLastBite on L.A. Times

“Made in Spain” book by José Andrés

“Made in Spain” TV Show

“A Moveable Feast with America’s Favorite Chefs”

With José Andrés

The Bazaar by José Andrés

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Guinness Steak Pie

Jamie Oliver’s
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.

Steak & Guinness Pie, MyLastBite.com

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.

Ingredients

Olive oil
3 medium red onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 oz butter plus extra for greasing
Steak & Guinness Pie Photo 2, MyLastBite.com2 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 of Guinness 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)

Steak & Guinness Pie Photo 3, MyLastBite.com

Instructions

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.

Steak & Guinness Pie Photo 4, MyLastBite.comFry 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.

Steak & Guinness Pie Photo 5, MyLastBite.comCut 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 Steak & Guinness Pie

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

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Thanks Serious Eats!

My cute, little pig board was just named “Photo of the Day” by Serious Eats!

Serious Eats Photo of the Day by MyLastBite.com

THANK YOU!

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“Airs & Spheres” – Adventures in Molecular Cooking [5]

Molecular Gastronomy Class #2 – “Airs and Mozzarella Spheres”

Molecular Gastronomy Class, MyLastBite.com“Laboratory Work” was the title of the second Molecular Gastronomy class I attended in February, and it was so much more fun than the first. Instead of learning just one recipe throughout the afternoon, we were allowed to work on several. My favorites included: Airs, Mozzarella Spheres, “Wine” Caviar, and Hot Ice Cream.

Like the initial class I took back in November, this was also taught by Chef Michael Young at Sur la Table in Los Angeles. I was joined again by husband Peter and food-lovin’ nephew Cody and fellow foodblogger Phil (My Life as a Foodie) and his friend, Jill.

Before coming to class, I was most excited about learning how to make “airs”. Since purchasing Ferran Adria’s el Bulli (molecular gastronomy) mini kit, I hadn’t yet had the courage to try out the Lecite, which is part of the ‘EMULSIFICACIÓN’ Group. Lecite is a natural soy lecithin-based emulsifier, and it’s ideal for making flavored airs (links below).

As it turns out, making foams and airs was easy: add the Lecite and whip until frothy!

Recipe for Carrot Air:

18 oz carrot juice
3g lecithin (aka lecite), food grade

Place the carrot juice and lecite into a large bowl and blend with a stick-blender until foaming. Scoop out whipped “air” from top and serve.

Making Carrot Foam, MyLastBite.com
In photos: Cody and Peter, Carrot air, Phil, Jill, Cody and Peter

I’ve had mozarrella spheres at the Bazaar several times, so I really enjoyed learning how to make them in class!

Molecular Gastronomy Class, MyLastBite.comRecipe for Mozzarella Spheres:

250 g Buffalo Mozzerella
150 g Heavy Cream
5 g Calcium Lactate (1.25%)
Tomato Juice (optional)
1 L. Water
5 g Sodium Alginate (0.5%)

1. Mix mozzarella with cream and calcium lactate.

2. Fill bowl with water and add sodium alginate.

3. Stir until dissolved.

4. Transfer mozzarella mix to alginate bath.

5. Allow 2 minutes for setting

Optional: Inject spheres with tomato juice and serve. Note: We had a difficult time injecting the tomato juice, so I would probably leave that part out if trying for the first time.

Making Mozzarella Spheres, MyLastBite.comIn photos: Trying to inject the mozzarella balls with tomato juice.

Making the apple caviar was easy this time around, since I’ve made it several times myself at home. After our group finished making the caviar, Peter said “to heck with apple juice, where’s the alcohol?” Chef Young overheard and handed Peter an open bottle of wine, and that’s when we REALLY started having fun. The wine caviar was fantastic, and it will make for a whole new twist on “Wine and Cheese” nights for sure!

Making Wine "Caviar", MyLastBite.comRecipe for Apple Caviar

9 oz. Apple Juice (or wine, we used red)
2 g (.07 oz.) Sodium Alginate
18 oz. water
2.5 g (.09 oz.) Calcium Chloride 

1. Mix the sodium alginate with 1/2 of the apple juice and blend until dissolved.

2. Mix in remaining juice, strain and allow to sit to remove any air bubbles.

3. Dissolve the calcium chloride in the water.

4. Fill syringe or squeeze bottle with the juice mixture.

5. Softly expel mixture into calcium chloride bath drop by drop.

6. After a minute, remove gently with a tea strainer and rinse gently in cold water.

Making Apple "Caviar", MyLastBite.com
Apple Caviar

Wine "Caviar", MyLastBite.com
Photo above: Peter’s wine “caviar”!

When Chef Young said he would be demonstrating how to make “Hot Ice Cream”, all I could think about was the deep-fried ice cream balls I used to order at El Torito restaurant, but this was nothing like my favorite high school dinner-date treat! It was also the most difficult “recipe” of the day. So difficult, that we all pretty much just watched our instructor take us through each step over the stove.

Recipe for “Hot Ice Cream”

With my good buddy Phil, MyLastBite.com306 g Whole Milk Yogurt
230 g Cream Cheese
80 g Agave Nectar
154 g Water
1 Vanilla Bean, scraped
1 Pinch of Sea Salt
11.55 g. Methyl Cellulose (1.5%) 
Ice bath 

1. In a blender puree together the yogurt, cream cheese, agave nectar, vanilla and salt. Blend just until the mixture comes together as a smooth puree, but do not aerate.

2. Heat the water to a boil. As soon as it’s boiling remove from heat and whisk in the methyl cellulose.

3. Once the methyl cellulose is dispersed, add it to the blender and puree until the mixture is homogenized, again do not aerate. 

4. Prepare ice bath. Pour mixture into a bowl and chill in ice bath. Set the ice-cold mixture rest in the fridge for at least an hour, preferably overnight before poaching the ice cream.

5. When ready to make hot ice cream, heat a pot of water to a boil. When the water boils, shut off the heat and scoop the ice cream base.

6. As you scoop, wipe the edges of the ice cream scoop and then immerse the scoop and its contents into the hot water. You will see the ice cream set, and then dislodge it from the scoop. The ice cream should poach for about one minute for small scoops and longer for larger scoops. Depending on the size you may have to turn the heat back on to keep the water hot.

7. Once the ice cream is set, remove the scoops and drain briefly on a paper towel and place into serving dishes. As the mixture sits, the ice cream will melt.

Please note: I did not test this recipe myself, but it was fascinating to watch and was delicious. My Cody nephew thought it would be perfect on a freshly-made waffle.

Making "Hot" Ice Cream, MyLastBite.com
Photos: Phil, Chef young, Jill, Cody and Peter. “Hot” Ice Cream made with Methyl Cellulose.

Class Date: 2/22/2009
Sur la Table, Los Angeles (at the Grove)
Cost $89 

Sur la Table Cooking Classes

Mentioned Above:

All photos from this molecular gastronomy class

Where to buy molecular ingredients

Molecular Gastronomy Class, MyLastBite.comMolecular fun at home

About Texturas (in English)

About Texturas Lecite (airs)

Albert & Ferran Adria Textura site (spanish)

All recipes above adapted by Chef Michael Young

Domenico Ristorante (Chef Michael Young)

Why I call it “Molecular Cooking”

The el Bulli kit!

Check out My Life As A Foodie’s awesome Podcast of our class!

Wine Caviar by my friend Phil

Adventures in Molecular Cooking 4

Adventures in Molecular Cooking 6

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