Tag Archives: jo

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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Filed under Little Bites, Recipes

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!

3 Comments

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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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Pork Loin Baked in Salt

This is an easy José Andrés recipe that I saw on “A Moveable Feast with America’s Favorite Chefs” last weekend. You don’t even need to write down a grocery list really… it’s just pork, salt and your favorite herbs. 

Andrés used parsley, thyme and rosemary in his original recipe. I love sage with pork, so I used that and a little parsley. The pork loin was really juicy, delicious and tender, even when I grilled up leftovers for lunch today.

Enjoy!

Pork Baked in Salt (Photo 4), MyLastBite.com

Pork Loin Baked in Salt with sliced Spanish Cured Ham
Recipe by José Andrés, Serves 4

INGREDIENTS

Pork Baked in Salt (Photo 1), MyLastBite.com• 3 pounds sea salt

• 4 sprigs fresh rosemary

• 4 sprigs flat-leaf parsley

• 6 sprigs fresh thyme

• 1  2- pound pork loin (two pound)

• 4 ounces of thinly sliced jamón serrano (Spanish cured ham)

• Spanish extra-virgin olive oil

DIRECTIONS

Pork Baked in Salt (Photo 2), MyLastBite.comPreheat the oven to 400 degrees F.

In a large bowl, mix the salt with 3 tablespoons water until the salt is slightly damp. The salt should be moist so it packs well. (As noted in the comments below by Reina Romero, the 3 tablespoons of water was not sufficient. If you feel you need more than the 3 tablespoons, just keep adding a little water at a time so the water packs together and doesn’t fall apart in your hands.)

Spread half of the salt on a sheet tray and lay 2 sprigs of the rosemary and the parsley and 3 sprigs of thyme on top of the salt.

Place the pork loin on top of the herbs. Lay the remaining herbs on top of the pork loin and cover the pork completely with the remaining salt, making sure to pack the salt in well around the pork.

Bake for 25 minutes. Remove the pork and let it rest for 5 minutes.

Pork Baked in Salt (Photo 3), MyLastBite.comUsing a fork and spoon, crack open the side of the salt crust. The upper half of the salt, now a hard shell, should lift off easily. Transfer the pork to cutting board and let rest for 5 minutes.

Slice the loin into half-inch slices and arrange on four plates.

Lay slices of jamón in between pork slices. Drizzle with some olive oil and serve.

Pork Baked in Salt (Photo 5), MyLastBite.com

Leftovers below!

Pork Baked in Salt (Photo 6), MyLastBite.com

Pork Baked in Salt (Photo 7), MyLastBite.com

More about “A Moveable Feast with America’s Favorite Chefs” 

José Andrés – Made In Spain Website

With my favorite tv chef

Pork Loin Baked In Salt on Foodista

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Riva Restaurant

On those very rare occasions when Peter and I have pizza delivered, we either argue over the type of crust to get, or simply order separate pizzas. Peter likes classic “hand-tossed” crust and I prefer a thin crust because it’s less filling, and I admit…. I just care more about the toppings.

When Pizzeria Mozza opened a couple of years ago, we finally found that one pizza that we could agree on and actually enjoy together. Nancy Silverton’s pizza crusts are thick enough on the outside for Peter, yet thin enough on the inside so I don’t feel overwhelmed by dough.

We first went to Pizzeria Mozza on Christmas Eve in 2006, and have tried every pizza on the menu since then. Mozza’s “Gorgonzola, Fingerling Potato and Rosemary” is the one we return to again and again. It’s a real shame they don’t deliver.

Riva, MyLastBite.comLast friday we were invited to dinner by Peter’s friends, Barbara and John. They were in town, from Seattle, looking at colleges with their two teenage kids, Corey and Claire. Peter asked me to make a dinner reservation in Santa Monica (near their hotel) so I decided on Riva restaurant. We hadn’t been to Jason Travi’s Italian eatery yet, so after I made the reservation I started researching the menu online.

The L.A. Times noted that Riva’s menu “plays off the cuisine of the Italian Riviera” and serves delicious crudo (Italian style “sashimi”). I was surprised to read that they don’t serve pasta, but Riva does specialize in pizza. I found several good reviews about the pork lovers pizza called “Molto Maiale”, but it’s when I started reading about the “Patate Semplice” pizza that I began feeling well…. a little guilty. It’s made with potato, rosemary, fontina and sea salt, which sounded very similar to our favorite pizza at Mozza. Should we even try Riva’s potato pizza, or would it be like cheating on Nancy? It took almost fifteen years of “crust fighting” to find a pizza that my husband I both love, so maybe it was best not to test fate by bringing in a new player.

I know what you’re thinking. “It’s JUST PIZZA… GET OVER IT”.

Well, we did… and both of us absolutely loved the Riva potato pizza. To me, the crust seemed a little lighter than Mozza’s version, and the topping was almost custard-like underneath the potato. It was velvety rich and so cheesy that I had to eat it with a fork.

The other pizza we ordered was (of course) the “Molto Maiale” which was topped with sausage, meatballs, pancetta and bacon. After a few bites, we were all in pig heaven.

The L.A. times said it best: “While Pizzeria Mozza still rules, Riva is closing in, and here at least you can get a reservation”.

What we ate:

Riva, MyLastBite.comPatate Semplice Pizza (potato, rosemary, fontina, sea salt) $14

Riva, MyLastBite.com
Molto Maile Pizza (Sausage, Bacon, Meatballs, Pancetta, Caramelized Onion, Tomato) $17

Riva, MyLastBite.com
Molto Maile Pizza (Sausage, Bacon, Meatballs, Panceetta, Caramelized Onion, Tomato) $17

Riva, MyLastBite.com
 Crudo: DELICIOUS cured belly of ocean trout with house made mustard. $9

Riva, MyLastBite.com
Chef Jason Travi

Riva, MyLastBite.com
Chef at the pizza oven

Pastry Chef Miho Travi is a dessert goddess…

Riva, MyLastBite.com
Torta Della Nonna (grandma’s cake) served with roasted pears, caramel ice cream $10

Riva, MyLastBite.com
Ricotta Fritters served with catalan cream foam $9

Riva, MyLastBite.com
Sorbetti e Gelati Trio $8

More photos on Flickr

Riva Restaurant
312 Wilshire Blvd.
Santa Monica
(310) 451-7482
RivaRestaurantLA.com

Dining date: 3/6/09
Thanks Barbara and John, for a wonderful dinner at Riva!

Mentioned Above:
L.A. Times Review of Riva

Pizzeria Mozza

Nancy Silverton

At Mozza
Riva on Urbanspoon

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“A Moveable Feast with America’s Favorite Chefs”

Don’t forget to watch “A Moveable Feast with America’s Favorite Chefs” which premieres Saturday at 11 a.m. on KCET (channel 28 in the L.A. Area).

Chefs include Rick Bayless (Mexico: One Plate at a Time), Christopher Kimball (America’s Test Kitchen), Ming Tsai (Simply Ming), Ruth Reichl (Gourmet’s Diary of a Foodie), Lidia Bastianich (Lidia’s Italy), and my FAVORITE chef in the universe… Jose Andres (Made In Spain).

Click Here For Details

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Taste Of The Nation – 2009 Tix On Sale!

I just purchased my ticket to Taste of the Nation 2009, and wanted to share a few photos from last year’s event. If you’ve never been before, it’s a great opportunity to taste wonderful food from many of our top L.A. restaurants.

My favorite part (besides all the food) was chatting with the chefs in a relaxed, fun atmosphere… all while supporting Share Our Strength’s fight to end childhood hunger. It’s a “fill up and feel good” event for sure!

From the Share Our Strength Website:

“Share Our Strength’s Taste of the Nation is the nation’s premier culinary benefit, featuring top chefs and mixologists — all of whom are coming together to donate their time, talent and passion to end childhood hunger in America.

More then forty of the area’s finest restaurant and wineries will participate in Taste of Nation Los Angeles, bringing a memorable afternoon that will highlight some the best food and wine that Los Angeles has to offer. Come join us for an afternoon in Culver City, enjoy a strolling buffet, entertainment, live auction and much more. Join us as we work to create a hunger-free generation. 100% of ticket sales benefits Share Our Strength’s fight to end childhood hunger.”

Photos from Taste of the Nation 2008
Taste of the Nation 2008, MyLastBite.com
Entrance Sign

Taste of the Nation 2008, MyLastBite.com 
Chef Jake Rojas making a “Foie Gras Nutty Buddy”, The Sunset Restaurant

Taste of the Nation 2008, MyLastBite.com
Former Top Chef contestant Antonia Lofaso (my favorite from season 4), Foxtail Restaurant

Taste of the Nation 2008, MyLastBite.com
Chef Antonia Lofaso’s home-made linguini with caramelized fennel, clams and absinthe from Foxtail Restaurant

Taste of the Nation 2008, MyLastBite.com
The delightfully COOL Chef Carolyn Spence, Bar Marmont

Taste of the Nation 2008, MyLastBite.com
10 Cane Rum (I skipped the wine and went for the good stuff!)

Taste of the Nation 2008, MyLastBite.com
Chef Neal Fraser (Grace Restaurant) made whole roasted pig on the spot! 

Taste of the Nation 2008, MyLastBite.com 
Akasha Richmond’s Braised Short Rib Sandwiches on Pretzel Rolls with green and red slaw, Akasha Restaurant

With Chef Blumer, MyLastBite.com 
It was surreal bumping into Bob Blumer! 

Taste of the Nation Los Angeles
Sunday, June 14, 2009

Media Park
Corner of Venice Blvd. & Culver Blvd.
Culver City, CA 90232

Note: The “Early Bird” ticket price is no longer available on the Taste of the Nation site. Thanks to SinoSoul for letting me know.

Tickets are $125.00.
Price at door is $135.00. (I know this seems expensive, but last year there were over 40 restaurants at the event, and it was worth every penny to try a taste from each!)

2009 Participants (including my friends at Animal!)

Purchase Tickets Here

2008 Participating Restaurants A-K

2008 Participating Restaurants L-Z

Mentioned Above:

Akasha

Antonia Lofaso

Bob Blumer

Foxtail

Grace

Sunset

10 Cane Rum

Chef Photos on Flickr

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Sri Siam Café [4]

My friend Laur invited me to lunch yesterday and suggested we go to Sri Siam Café, our favorite, local Thai joint. She wanted me to meet her niece Sherry, an intensive care nurse visiting from Chicago. I was totally fascinated with all of her exciting hospital stories, especially about the time she got to hold someone’s lungs during surgery (she said they felt “spongy”). Obviously it wouldn’t be appropriate lunch conversation for everyone, but for three gals with iron stomachs (sitting there filling ourselves with fiery Thai goodness), it was perfectly lovely.

Spicy Basil Seafood at Sri Siam, MyLastBite.com
I ordered the Spicy Basil Seafood with pan-fried Squid, Mussels, Shrimp, Sole, Peppers and Chilies. The dish came with rice and an eggroll and is not on the regular menu. Look for it on the “All Day Special” menu. $11.50

Succulent Grilled Chicken at Sri Siam, MyLastBite.com
Sherry ordered the Succulent Grilled Chicken over Egg Noodles. $5.95 (#91 on the regular menu)

Panang at Sri Siam, MyLastBite.com
Laur ordered the Panang Chicken cooked with Red Peanut Curry Paste and Coconut Milk. $6.95 (#66 on the regular menu)

Thai Chili at Sri Siam, MyLastBite.com
Beautiful Thai Chili Sauce on the table

On each visit I’m trying to taste a new dish, but the one thing I have to order EVERY time is the Crispy Rice Salad with Sour Sausage (Nam). It’s tangy, spicy deliciousness!

Sri Siam has over 100 dishes listed on the regular menu, plus ten dishes on the “Specials” menu. If none of those delights interest you, then you can always check out the “Off Menu” items listed here (you may need some help with the translation).

Sri Siam Café
12843  Vanowen St.
North Hollywood, CA 91605
818 892-6262

All my Sri Siam Photos on Flickr

Sri Siam Café  Website

Dining Date: 2/26/09 (Visit #4)

Visit #3 to Sri Siam (with photos)

Visit # 1 & 2 (with photos)

Sri Siam Cafe on Urbanspoon

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The Bazaar by José Andrés [4]

I think it’s perfectly fitting that my fourth visit to the Bazaar by José Andrés, came just a few days before the L.A. Times awarded the restaurant FOUR stars. I don’t have a rating system on MyLastBite, but if I did… I would give the Bazaar a TEN (out of ten).

Since the very first night the restaurant opened (I was there), I’ve been telling everyone about this “gift” that Jose Andres has given to L.A. I know times are tough, but if you can afford to eat out once in awhile and haven’t been to the Bazaar yet, then make a reservation now. Your spirits (and taste-buds) will be quickly lifted, and you’ll feel good that you did something nice for yourself.

I love the Bazaar so much that I find myself berating friends who haven’t been there yet. These are friends who eat out once or twice a week and just haven’t “gotten around to it”. I want to shake them and scream “Do you have ANY idea what you are missing?”. Thanks to S. Irene Virbilia (L.A. Times Restaurant Critic), maybe now they’ll finally go experience the magic for themselves. 

The Bazaar is not just a “special occasion” restaurant, although on this fourth visit we went to celebrate my nephew Cody’s birthday. Each time we go to the restaurant, Peter and I make sure to take family or friends, because it’s such an awesome experience to share with people you love… especially if you are celebrating something (or someone) special! 

What we ate:

Cody's Birthday at Bazaar, MyLastBite.com
Of course, we started the evening with my favorite… the 
Foie Gras Cotton Candy! Bites of foie gras rolled in crushed corn nuts then wrapped in cotton candy. My nephew Cody and his girlfriend Jade loved them! $5

Cody's Birthday at Bazaar, MyLastBite.comCaviar Cones with Crème Fraîche $8

Cody's Birthday at Bazaar, MyLastBite.com
Nitro Caipirinha $20

Cody's Birthday at Bazaar, MyLastBite.com
Making the Nitro Caipirinha (cachaça and lime) made with Liquid Nitrogen

Cody's Birthday at Bazaar, MyLastBite.com
“Not Your Everyday (Winter) Caprese” (Molecular Liquid Mozzarella Balls)$12

Cody's Birthday at Bazaar, MyLastBite.com
Steamed Crab Buns with Pickled Japanese Cucumber $15

Cody's Birthday at Bazaar, MyLastBite.com
”Just Shrimp Cocktail: Yea Right” $12

Cody's Birthday at Bazaar, MyLastBite.com
Alitas de pollo: Boneless chicken wings with green olive puree $9. These were so good, we ordered seconds!

Mushrooms toped with Truffles, MyLastBite.com

Chef Marcel Vigneron brought this special dish to our table. I can’t remember what is was called, but it was filled with mushrooms and topped with freshly shaved truffles. A wonderful treat… THANKS CHEF!!

Cody's Birthday at Bazaar, MyLastBite.com
truffles, lovely truffles!

Cody's Birthday at Bazaar, MyLastBite.com
Pisto Manchego con flor de calabaza: Sauteed peppers, zuchini, onions, eggplant and tomatoes with a beautiful poached egg. $9

Cody's Birthday at Bazaar, MyLastBite.com
Beef Hanger Steak and Piquillo Pepper Confit $10

Cody's Birthday at Bazaar, MyLastBite.com
Japanese Baby Peaches with Persimmon, Yogurt and Olive Oil $12

Cody's Birthday at Bazaar, MyLastBite.com
The incredibly gracious William Douillet making our “Dragon’s Breath”! Caramel Popcorn bites “cooked” in Liquid Nitrogen!

Liquid Nitrogen at the Bazaar, MyLastBite.com
William lifting the Caramel Popcorn out of the Liquid Nitrogen!

Cody's Birthday at Bazaar, MyLastBite.com
I love Cody’s face as he bites into the “Dragon’s Breath”!! Priceless.

Cody's Birthday at Bazaar, MyLastBite.com
Cody exhaling the “Dragon’s Breath”

Cody's Birthday at Bazaar, MyLastBite.com
Cody, Jade and Chef Marcel Vigneron

Cody's Birthday at Bazaar, MyLastBite.com
The Patisserie Menu

Cody's Birthday at Bazaar, MyLastBite.com
Nitro Island, specially delivered by the lovely Waylyn Lucas!

Cody's Birthday at Bazaar, MyLastBite.com
“Nitro Coconut Floating Island” Dessert $10

Cody's Birthday at Bazaar, MyLastBite.com
Apples Carlota $10

Cody's Birthday at Bazaar, MyLastBite.com
Jo, Felix, William, Dan, Jade and Cody. Thanks for ANOTHER fantastic evening!

At The Bazaar by Jose Andres, MyLastBite.com 
My wonderful husband, Peter.

Additional dishes we had (as well as previous visits):

Olives Ferran $8

Sweet potato chips $10

Toro (Tuna) “Nigiri”, Wasabi, Watermelon, Soy and Jalapeño $16

Jicama wrapped guacamole with micro cilantro and corn nuts $10

“Philly Cheesesteak”: Air bread filled with cheese and topped with Kobe beef $8

Lomo de corder con Patatas y trufas: Lamb Loin with Mushrooms and Potato. $14.00

Jamon Platter $32

Five Quesos: Murcia, Valdeon, Idiazabal, La Serena, Manchego $25

Jamon Croquettes $9

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

Bazaar photos on Flickr

Dining Date: 2/15/09

<– Bazaar Visit #3

–> Bazaar Visit # 5 and 6

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L.A. Times (Don’t miss the awesome video)

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