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The Flirtini Incident

The last time Peter and I hosted Easter brunch at our house, it was sort of a disaster.

We invited my sister Janet, Peter’s sister Susan and both their families for a late Sunday brunch. I spent a few days getting the back garden perfectly decorated with new flowers, and set up a long dining room table outside with my great aunt’s hand-painted china. I even got out my Scottish (clan Maxwell) grandmother’s antique linen napkins and gently ironed each piece, which wasn’t so easy to do because of the hand-embroidered “M” sticking up on the corners.

It was a gorgeous Easter Sunday and our backyard looked like a page out of House & Garden magazine, especially with the flea-market chandelier hanging above the table. Peter secured the heavy fixture to a large branch on our oak tree, even though we didn’t need the light of course. The glass made the garden so pretty, twinkling in the sun through the leaves.

I always like having a “signature” cocktail when I entertain for a large group (even for brunch!). It makes it easier for the hostess (so I don’t have to set up a full bar) and it makes it fun for the guests, especially if the drink is something new.

A few weeks before the disastrous Easter, I was watching the Sex in the City episode where Samantha befriends the transvestites in her new apartment building. Throughout most of the episode she and the “ladies” were arguing over late-night noise outside her bedroom window and Samantha couldn’t get any sleep. After an ongoing catfight with the “guys”, including throwing water on them from her apartment window, she finally decided it would be better just to make nice, and hosted a roof-top barbecue for the whole gang. The episode ended with Samantha raising a glass, toasting Carrie, Charlotte, Miranda and her new “girl friends” with a cocktail called, “Flirtini”.

Samantha’s Flirtini Recipe:
2 oz. Vodka
1/2 oz. Apricot Liquor or Triple Sec
1/2 oz. Pineapple Juice
Splash of Champagne, garnish with a strawberry

I thought it would be so fabulous to serve Flirtinis for Easter lunch. They sounded so “fresh and fruity, like springtime”! It was about noon when our guests arrived and the grown-ups started drinking the first of several pitchers. I had never gotten a buzz so fast before (I’m sure it was the vodka mixed with champagne), and by the time we sat down to eat, we were all stinking DRUNK.

What type of food did I serve for our beautiful Easter brunch? I can’t remember (or maybe I don’t want to remember). I had a hangover by late evening and spent the next two days cleaning and packing up the antique dishes. All that effort setting up the garden, gathering our family together, and the memory of the day is just a painful blur.

I haven’t had a Flirtini since, and only remembered it when I suggested to Peter that we should host Easter at our house this year. But he had a much better idea: How about we treat our family to Easter brunch at the Bazaar?

*Brunch at the Bazaar by José Andrés [visit 10]

Bazaar Brunch, MyLastBite.com
Huevos a la Cubana “Andy Garcia” (12 Tiny Eggs Sunny Side Up), $12. One of the three new brunch items on the menu at the Bazaar by José Andrés. I know this LOOKS like a lot of yolk, but these were small quail eggs. Lightly crispy underneath with a savory tomato sauce on top.

Bazaar Brunch, MyLastBite.com
Eggs Benedict “New Way”, Iberico Ham, $18. So beautiful that I couldn’t stop turning the plate and taking photos! The piece of ham was CRISPY and crackled when I bit into it, and the foam tasted like butter. I’ll never be able to have Eggs Benedict anywhere else again.

Bazaar Brunch, MyLastBite.com
Savory Spanish Torrijas: Iberico Ham, Egg 63 (egg was poached at  63ºF.) and Idiazabal Cheese, $18. This was my favorite new brunch item. It was very similar to french toast under the ham… but so much better of course!

Along with the new brunch items, we shared dishes (that I’ve had several times before) from both the regular Traditional and Modern menus including:

Bazaar Brunch, MyLastBite.com
Tuna Ceviche and Avocado Roll, $12. My sister Janet’s favorite.

Bazaar Brunch, MyLastBite.com
Crab Meat Steamed Buns with Pickled Japanese Cucumbers, $18. Three per order (about two bites per little sandwich), never enough!

Bazaar Brunch, MyLastBite.com
Croquetas de Pollo (Chicken and Bechamel Fritters), $8 This is ALWAYS a favorite at the table. Perfect bites (like large tater tots) of little “chicken pot pies”.

Bazaar Brunch, MyLastBite.com
Bloody Mary: Freshly made tomato juice with a celery-wasabi foam, $16. Definitely could have been a meal in itself! I loved the wasabi foam on top.

Bazaar Brunch, MyLastBite.com
In front: Tableside “Nitro” Blood Orange Screwdriver: Frozen liquid nitrogen blood orange and vodka, $20. House-made Lemonade (freshly squeezed lemon juice, rosemary syrup), $6. Bloody Mary (back, left).

Bazaar Brunch, MyLastBite.com
Felix Meana making the “Nitro” Blood Orange Screwdriver: Frozen liquid nitrogen blood orange and vodka. I love when the liquid nitrogen cart comes rolling up to the table. This screwdriver was velvety smooth and strong! We all loved it.

Bazaar Brunch, MyLastBite.com
Clockwise from top left: Jade (partial), my nephew Cody, Peter’s niece, Chanel.
Top Right: My niece Kindal and Cody’s girlfriend Jade.
Bottom Right: Peter’s sister Susan and her boyfriend, Jerry.
Bottom Left: Chanel, Peter and Miles (Peter’s nephew).

Bazaar Brunch, MyLastBite.com
Clockwise from top left: Miles and my friend, Laur.
Top Right: Susan, Jerry, my sister, Janet and nephew, Chace.
Bottom Right: Jo (me!) and Peter.
Bottom Left: Cody and Chanel.

Bazaar Brunch, MyLastBite.com
Clockwise from top left: Miles digging into dessert, Chace gets comfy on the Blanco couch. With the twins, Chace and Kindal.

Bazaar Brunch, MyLastBite.com
Peter holding court in the Blanca room! The Rojo room was closed for the restaurant’s first official brunch.

Bazaar Brunch, MyLastBite.com
Chef Marcel Vigneron invited the twins (my sister’s kids, Chace and Kindal) back to see the kitchen. They are both fans of “Top Chef” and have been cooking since they were really little, so this was heaven! Thanks Chef!

Dishes we also shared, that I’ve had on previous visits:

Sweet Potato Chips with Yogurt Tamarind Dip, $10

Philly Cheesesteak Air Bread, $8

‘Pa amb’ tomaquet (bread with tomato in Catalan)

Foie Gras and Quince on mini Brioche Bun, $15

Nitro Coconut Floating Island Dessert, $10

We also shared a pitcher of Sangria Rojo, $42. (no photo)

The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 9004
(310) 246-5555
Dining date: 4/12/09

Bazaar Brunch, MyLastBite.comAn extra treat for me was meeting Chef Katsuya Fukushima (in photo, at right). I had seen him on an episode of “Gourmet’s Diary of a Foodie” and was wowed by his knowledge of “modern” cuisine. Chef Fukushima works closely with José Andrés at MiniBar in Washington D.C.

A very special THANK YOU to Bazaar Manager, Felix Meana (also in photo) for taking such good care of us. You made the day extra special.

Thanks also to William and Audra for organizing our large (table of twelve) reservation!!

All my Bazaar photos on Flickr

Mentioned above:

Sex in the City: Episode 48

Top Chef

The twins cooking

House & Garden

“The Flirtini Incident” originally published April 15, 2009

The Bazaar no longer serves brunch.

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Filed under Eating Out, Food Stories (written by me), Molecular Cooking

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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Filed under Eating Out, Molecular Cooking

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

Mentioned Above:

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

About Cody

My Adventures in Molecular Cooking

The Bazaar by Jose Andres on Urbanspoon

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Filed under Eating Out, Molecular Cooking

“Reverse Spherification” – Adventures in Molecular Cooking [2]

“Reverse Yogurt Spherification” 

Until very recently, Alginate and Spherification were two words that were never spoken in my kitchen. That was of course until I attended a mind-altering, WTF, OMG I-need-more-kitchen-counter-space “Molecular Gastronomy” class.

Yogurt Spherification 12, MyLastBite.com

After posting an article about the experience, I received an email from Hervé This, the French scientist and FATHER of Molecular Gastronomy. He kindly corrected me on the use of the words “molecular gastronomy”, and wanted me to understand that what I was doing was actually “molecular COOKING”, not molecular gastronomy.

Well…whatever it is I’m supposed to call it… “It” has taken over my thoughts, my bank account, and now my very crowded kitchen counter.

Before I continue, here are a few descriptions:

Sodium Alginate for Yogurt Spherification, MyLastBite.comSodium Alginate : 
Extracted from brown seaweed, sodium alginate is a stabilizer for ice cream, yogurt, cream, and cheese. It is a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium chloride in the spherification process.

Calcium Chloride : 
Food grade pellets used in post-harvest treatments of fruits and vegetables. Calcium chloride is also used in food and beverage processing, high fructose corn syrup production, and dairy foods processing.

Spherification consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres. There are two kinds: Basic Spherification (which consists of submerging a liquid with Alginate in a bath of Calcium Chloride) and Reverse Spherification (submerging a liquid with Gluco in a bath of Alginate). These techniques can obtain spheres of different sizes: caviar, eggs, gnocchi, ravioli… In both techniques, the spheres produced can be manipulated, since they are slightly flexible. 

Reverse/Inverse Spherification. By inserting a product that already contains calcium into an Alginate bath, you can make spherical preparations with dairy products, olives and other foodstuffs. Instead of adding Calcium Chloride to the preparations you would use gluconolactate in proportion to the product’s natural calcium content, then conclude the technique by bathing the result in Alginate. Furthermore, inverse spherification allows the item to hold its jellification, which you would be unable to control in basic spherification. As the Alginate fails to penetrate the sphere in this method, jellification only occurs on the surface.  Read more about the History of Spherification.

I thought it would be EASY to find and purchase these ingredients online, but it wasn’t. The first “molecular cooking” ingredient I tried to buy was calcium chloride, which we used in class to make fruit caviar and pea ravioli. I searched Google and Amazon and ended up buying calcium chloride for aquarium use. What I needed was “food grade” calcium chloride, not a fish tank additive! 

Next I tried to purchase “Sodium Alginate” and came up empty, so I emailed my chef instructor and he sent me to the Le Sanctuaire website. Thankfully he noted that I should be searching for the word “algin” as well as “alginate”. For calcium chloride, I should also search for “calcic”. Jackpot! I ordered both and impatiently waited for their arrival by watching Ferran Adria and José Andrés video clips I had saved on DVD.

Yogurt Spherification 3, MyLastBite.comOn “Jose – Made in Spain”, chef Andrés did a spherification of yogurt. He explained that since yogurt had a high calcium count, it would be easy to do a reverse (or inverse)  spherification using the Algin. 

Anticipating the arrival of the Le Sanctuaire package, I had a large container of plain yogurt stashed in the fridge. I didn’t have an actual recipe to make the yogurt spherification, but I did have the “Made in Spain” video clip…. which I obsessively watched in slow motion to get the right measurements.

Yogurt Spherification 2, MyLastBite.com

Ingredients for  a “Reverse” Yogurt Spherification:

1 cup of plain yogurt

1 teaspoon of sugar

1 teaspoon aliginate

24 oz water

Fresh fruit of your liking

Honey

Yogurt Spherification 6, MyLastBite.com

Instructions:

In a large bowl blend the water and alginate with a hand blender until completely dissolved.

Strain the alginate water into another bowl and let rest for 30 minutes.

In a medium bowl, gently mix the yogurt and sugar together.

Next to the alginate bath, prepare another bath of plain water.

Yogurt Spherification 13, MyLastBite.comWith a round spoon, scoop out a ball of yogurt and submerge into alginate water.

Gently shake the spoon so you see a ball or dollop of yogurt drop beneath the surface.

Wait a few minutes then scoop out the spherified yogurt balls into the fresh water, to remove the alginate.

IT WORKED! Except for the fact that I made the balls too big at first, I was thrilled with the texture and mouth-feel of the yogurt. I could easily “pop” the skin with my tongue (after playing with it in my mouth first!).

Yogurt Spherification 10, MyLastBite.com

I served the yogurt balls with fruit and drizzled the top with honey. Terrific little dish for breakfast or dessert.

What’s next?? Well I recently ordered the elBulli Texturas Mini Starter Kit, and can’t wait for my next molecular cooking adventure! In the coming year I’m certain my kitchen will be filled with lots of tasty balls and scrumptious spheres…

 

“Adventures in Molecular Cooking” [1]


About Molecular Gastronomy:

Video of Hervé This discussing Molecular Gastronomy

Books: Molecular Gastronomy by Hervé This and Malcolm DeBevoise

Where to buy ingredients:
Le Sanctuaire

Texturas elBulli

elBulli Texturas Mini Kit, MyLastBite.com


Infusions LTD sells an elBulli “mini starter kit”. If the website states that they are out of stock (due to popular demand), just email them and they will contact you when they have more available.

 

Books about Molecular Cooking:

Under Pressure: Cooking Sous-Vide by Thomas Keller

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

A Day at el Bulli by Ferran Adria

Alinea by Grant Achatz

Kitchen Chemistry by Ted Lister and Heston Blumenthal

The Big Fat Duck Cookbook by Heston Blumenthal

About the Chefs:

Ferran Adria (el Bulli)
Grant Achatz (Alinea)
Wylie Dufresne (wd~50)
Jose Andres (The BazaarPhotos

DVDs:

Decoding Ferran Adria: Hosted by Anthony Bourdain

==============

Ferran Adrià’s team demonstrates how to make fruit caviar

==============

Ferran Adria’s Pea Ravioli

==============

Molecular Gastronomy & Molecular Cooking  on TV:

Be sure to look out for a terrific molecular cooking episode of “Gourmet’s Diary of a Foodie” titled “The Inventors” (the series is currently in reruns). It features Herve This, PolyScience inventor Philip Preston (Anti-Griddle and Immersion Circulators) and Nathan Myhrvold, a former CTO of Microsoft turned Sous-Vide master.  Short video clip here.

José Andrés Made in Spain. If you missed it the yogurt spherification episode, it’s titled “Paella Day”

Read more about Spherification here

A recent Time Magazine article about Ferran Adria

Very excited to meet Ferran Adria!

Yogurt Balls Aka “reverse” Yogurt Spherification on Foodista

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Filed under Food Stories (written by me), Molecular Cooking, Recipes

The Bazaar by José Andrés [1]

The opening night of the Bazaar by José Andrés was supposed to be last Monday (11/10), but was delayed until last night (11/17). The restaurant is described as “a modern-day indoor piazza where guests and locals alike can enjoy pioneering culinary creations and intricately-concocted libations throughout several spaces: Bar Centro, Blanco, Rojo and the Pâtisserie.” It sounds a little intimidating I know, but when you walk in the front door the friendly staff are ready to lead you through the evening… and what a fun evening it was!

"New Way" Dirty Martini, MyLastBite.comThere were four of us for dinner, my husband Peter, my sister Janet and her husband Paul (whose birthday we were celebrating). We started off with drinks at Bar Centro, which offers a traditional bar menu and modern “new way” drinks. I ordered the “New Way” Dirty martini with spherified olives and brine “air”. I was really excited to try Ferran Adria’s “liquid olive” and it did not disappoint. If you haven’t seen the video clip of Ferran Adria making the liquid olive at el Bulli, then you may not appreciate it as much as I did. The segment was on Mark Bittman’s “The Best Recipes In The World” show on PBS. Episode 9 titled “The Cutting Edge”. It’s worth searching for online if you missed it.

Between the four of us we shared twenty dishes (including two desserts) from both the Rojo (traditional tapas) and Blanco (modern tapas) menu. In addition to cocktails we also tried the White Sangria (which was fantastic), Spanish Marge wine and then finished the evening with Pedro Ximénez Sherry.

Our server Skyler was fantastic. He was enthusiastic, paid great attention to us and really knew the menu inside and out. Simply said, Skyler was a wonderful guide on our trip through the Bazaar!

My favorite dishes (that I would definitely order again and again):

Philly Cheesesteak, MyLastBite.com
Philly Cheesesteak Air Bread filled with cheese and topped with Kobe beef $7.00
Mozzarella Tomato Pipettes MyLastBite.com
Mozzarella Tomato Pipettes with Micro Basil. These were so fun to eat! At the same time you bite the tomato, you squeeze the pipette into your mouth, a really tasty combination of olive oil and a creamy liquid mozzarella. $8.00

Organized Caesar MyLastBite.com
Organized Caesar with Quail Eggs and Parmesan Cheese. This plate was so beautiful we sort of just stared at it for a minute. There was only one quail egg and I was lucky to grab it! Delicious. $9.00

Japanese Peaches, MyLastBite.com
Japanese Baby Peaches with Yogurt and Olive Oil. Sweet and Tart. $12.00

Olives Ferran Adrià, MyLastBite.com
Olives Ferran Adrià. Our server Skyler scooped out the liquid olives from a jar tableside (below). The plate came with 4 olives, each on it’s own spoon. $10.00 for four “olives”.  If you don’t want to spend the $10 for four liquid olives, just order the “New Way” Dirty Martini… it comes with the olive!

Olives Ferran Adrià, MyLastBite.com
We also really enjoyed:

Croquetas de pollo, MyLastBite.com
Croquetas de pollo – Chicken and Béchamel Fritters. They tasted like chicken and dumplings mixed inside, crispy on the outside. $7.00

Watermelon & Jicama Guacamole, MyLastBite.com
Watermelon Skewers with Pedro Ximénez reduction and Tomato Seeds. A GREAT palate cleanser $15.00. Jicama Wrapped Guacamole with Micro Cilantro and Corn nuts (above right) $10.00

Braised Pork Cheeks, MyLastBite.com
Carrilleras de Cerdo con Naranja. Braised Pork Cheeks with California Oranges. $8.00

Gambas al Ajillo, MyLastBite.com
Gambas al Ajillo. Sautéed Shrimp with Garlic and Guindilla Pepper. $12.00

Patatas Bravas, MyLastBite.com
Patatas Bravas “New Way Jose”. José’s fried potatoes with aioli and spicy tomato sauce. $7.00

Chef Marcel Vigneron, MyLastBite.com
Tortilla de Patatas ‘New Way’ – Warm potato foam with a slow cooked egg 63 and caramelized onions. $9.00 (I watched former Top Chef contestant chef Marcel Vigneron make this. It was fun to see him working the foam!)

Bogavante a la Gallega, Galician-style Lobster Medallions with Olive Oil Crushed Potatoes and Smoked Paprika. $15.00

Selection of five cheeses, served with “picos”, Spanish crispy bread, quince jam and almonds and ‘Pa amb’ tomaquet – Toasted sliced rustic bread brushed with fresh tomatoes. The Idiazábal cheese was my favorite. $25.00

Tempura Avocado with Ponzu Air. $8.00

‘Rossejat’ de Fideos, Traditional fried pasta, paella-style with monkfish and shrimp, cooked in a seafood broth. $10.00

Butifarra con ceps y montgetes del gantxet ‘Daniel Patrick Moynihan’. Homemade pork sausage with white beans $9.00

Lomo de corder con patatas y trufas, Lamb Loin with Mushrooms and Potato. $14.00

Desserts: Apples Carlota, bread pudding and Traditional Spanish Flan with Fresh Cheese and Fruit.

Bazaar Desserts, MyLastBite.com

The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5555
Dining Date: Nov 17, 2008

Bazaar Visit #3

Bazaar visit #4

Positively Delicious Bazaar Reviews Posted on:

Gayot

CitySearch

LA Times

Yelp

José Andrés and Jo Stougaard MyLastBite.com
With Chef José Andrés at the
American Wine & Food Festival, Universal Backlot.

The Bazaar by Jose Andres on Urbanspoon

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Filed under Eating Out, Molecular Cooking