Tag Archives: new york times

Cheeky Coq!

LudoBites 5.0

LudoBites, MyLastBite.comLast July (09), after enjoying yet another fantastic meal at Chef Ludo Lefebvre’s pop-up restaurant, I wrote: “To me, chefs ARE ROCK STARS, and the restaurants (at least the ones with open kitchens) are my favorite type of THEATER.”

A year later, after dinner at the latest LudoBites arena, with it’s open kitchen, sold out “venue” and lovestruck groupies (including myself), it’s clear to me that Ludo is still the greatest rock star chef EVER.

If you’ve only experienced chef Ludo on Bravo TV’s Top Chef Masters, then you probably think he’s just another cocky, French chef with a bad attitude. Let me note, that on occasion, I’ve had a front-row ticket to his “immense annoyance” (he’s a perfectionist) and it was a bit frightening. But luckily for me, since we’re also good friends outside of the restaurant world, I often get to see the sweet, charming and generous side of Ludo.

Ludo's Top Chef Master's Screening PartyTattoos are a MUST for any serious rock star (be it musician or cook), and Ludo’s inked flesh has been well-documented. We both share a love for Mötley Crüe, so my favorite design is definitely the Crüe album cover art on his forearm, but I definitely dig the LudoBites Coq tattoo he added a few months ago.

Grub Street asked about the new tattoo and Ludo said, “The rooster is the national emblem of France and he inspires me because the rooster wakes up every morning singing, even though he is standing in shit. It does not matter how tough things were the night before. I just have to wake and keep singing…and cooking.”

Ludo’s food is so creative (and amazing) that I actually think he deserves to be a bit cocky about it… and maybe even a bit cheeky. Sort of makes me think he deserves a fan club or something…

LudoBites 5.0
Grilled Squid, Heirloom Tomato Salad, Black Rice, Yuzu Red Onions, Umami Broth & Seaweed Tartare

LudoBites 5.0
Vadouvan Naan Bread, Salted Coconut Butter

LudoBites 5.0
Cheese Cupcake, Chicken Liver Mousse, Kumquats, Cornichon

LudoBites 5.0
Raw Wagyu Beef, Dried Miso, Somen Noodle, Peanut Vinaigrette, Candied Watermelon, Mint

LudoBites 5.0
Goat Cheese Soup, Bacon, Lardo, Tofu, Green Apple, Frisee Salad

LudoBites 5.0
Poached Egg, Potato Mousseline, Chorizo Condiment by Chef Ludo Lefebvre

LudoBites 5.0
Top: Grilled Octopus, Oregano, Grilled Hazelnut Polenta, Pineapple Aioli, Piment D’Espelette Gelee
Bottom: Hot Foie Gras, Chinese Barbeque Sauce, Miso Eggplant Terrine

LudoBites 5.0
Wild Striped Bass, Cauliflower, Black Garlic, Yellow Panna Cotta

LudoBites 5.0
Confit Pork Belly, Raw Choucroute Thai Style, Mustard Sorbet

LudoBites 5.0
Steamed Duck, Lemon Verbena, Crispy Skin Puree, White Peach, Radish, Balsamic

LudoBites 5.0
Cheese Plate of:
Goat Gouda with Pear Kimchi Chutney.
Epoisse with Whole Grain Mustard, Honey comb.
Bleu de Causses with Apricots-Lavender.

Bottom: Caramel Souffle, Blanco Grapefruit, Fleur de sel Ice Cream

LudoBites 5.0
Campfire Smoked S’mores, Guacamole Sorbet

LudoBites 5.0
Gram & Papas
227 East 9th Street
Los Angeles 90015
(213) 624-7272

http://LudoBites.com

7/28/10
Dinner shared with @JulieWolfson@LadyShark66@WithLoveSirine Peter & Melissa.

Gram & Papas website

Chefs Are Rock Stars 7/13/09

Grub Street L.A.

Ludo Bitches

Eater LA

Top Chef Masters

With Ludo

All my Ludo photos on Flickr

Follow @ChefLudo on twitter

Follow @FrenchChefWife on twitter

Follow @LudoBitches on twitter

Follow @GramAndPapas on twitter

RAVE review of LudoBites by New York Times Sam Sifton!

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Filed under Eating Out, Hot Chefs

My Giant Kitchen “Tweezer”

After reading Oliver Strand’s New York Times article about chefs using tweezers in the kitchen, I wanted to share photos of a few favorite kitchen tools.

My Large Kitchen "TweezersStrand wrote: “The most recent cross-disciplinary tool in a chef’s batterie de cuisine comes from the operating room: medical tweezers. In some of the country’s most ambitious restaurants, a pair of them allows a chef to put the final, seemingly impossible touches on a dish.”

I love my giant kitchen “tweezer” (Sur la Table calls them “fine tongs”). I use these the most for precise plating, but also for turning meats and vegetables on the stove.

The two smaller tongs (below) are great for grabbing olives (or capers) from small jars, or for a platter of appetizers. Sometimes we even use them as utensils, especially when I’m mixing up some molecular fun fruit “caviar”. Out of the 9 “specialty” kitchen tongs (or tweezers) I own, these three are my favorite.

My Kitchen "Tweezers" (Tongs)
The two 9 inch tongs can be purchased on Amazon. Sur la Table sells the 12 inch “fine tong”.

My Kitchen "Tweezers" (Tongs)
Great little grippers!

Read the full New York Times article here
“When Fingers Would Fumble, Chefs Turn to Tweezers” by Oliver Strand

Progressive Stainless Steel Angled Tong & Olive Tong (9 inches long) 2 for $10 on Amazon

Rösle Fine Tongs (my giant 12 inch “tweezer”) is available at Sur la Table for $27

Mentioned Above:
Making Fruit Caviar

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Filed under Little Bites

N E W… Y O R K… T I M E S!!

WOW. MyLastBite in the New York Times

Wow!

A great big THANK YOU to Foodista for including me in the article! Thanks also to Kim Severson at the New York Times, and the awesome Axel Koester for all the lovely photos he took of me in my kitchen! That’s me (above, right) about to cook a tray of bacon-wrapped breadsticks in the N E W… Y O R K… T I M E S!!

I’ll post more pics from the photo-shoot soon.

Read the New York Times article here

Make Bacon Wrapped Breadsticks!

Kim Severson, New York Times

Photographer, Axel Koester

Bacon Wrapped Breadsticks on Foodista

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Filed under Little Bites, Recipes

Bacon Wrapped Breadsticks

I’ve been making this EASY BACON appetizer for years. It’s the first recipe I cooked with my niece and nephew when we started the Chef Monkey Cooking Club a few years ago, and they’re always a hit when I bring a batch to dinner parties. So simple and fun, that even my husband Peter likes to help make them!

The original recipe is from Paula Deen, and they can be made a day or two before you need them. I added cayenne (for heat) and fresh nutmeg to the original mix.

Bacon-Wrapped BreadsticksIngredients
1 cup grated parmesan
2 teaspoons garlic salt or powder
1 teaspoon of cayenne pepper
1/2 teaspoon of freshly grated nutmeg
24 slices bacon
24 long breadsticks
Note: Paula Deen likes sesame seed breadsticks because the seeds help hold on the bacon. But I like cheese-flavored breadsticks for that extra punch.

You will also need: parchment paper

Directions
Preheat oven to 350

Line cookie sheet with parchment paper.
In a medium size mixing bowl, combine the parmesan, garlic salt, cayenne and nutmeg.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
GENTLY wrap each breadstick with a slice of bacon (so breadsticks don’t break), then place wrapped bread sticks on a cookie sheet lined with parchment paper. If you break one, just cut bacon to fit and add to sheet. No one will care if the pieces are small.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
Bake for 15 minutes or until bacon is cooked to your liking.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
Next, roll the breadsticks in cheese & spices. Do this while bacon and breadsticks are still warm, then set aside and let cool. (Peter loves this part!)

Can be made a day ahead and even taste great cold (hey, it’s bacon)!

Paula Deen’s Original Recipe (Note: I added Cayenne & Nutmeg)

The Chef Monkeys

About Paula Deen

Bacon Wrapped Breadsticks on Foodista

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Filed under Recipes