Tag Archives: my last bite

Chimichurri “Air” – Adventures in Molecular Cooking [7]

After learning the simple recipe for making flavored “air” at Molecular Gastronomy Class, I thought long and hard about what I wanted to aerate first. Multiple visits to the the Bazaar by José Andrés had me familiar with Bar Centro’s “salt air” topped margaritas, and my favorite “new way” martini with spherified (Ferran Adria) olive is topped with a tangy brine “air”. 

Peter and I love grilling flatiron steak, and I make homemade chimichurri sauce at least once a week. But in our house it’s not just for beef. We also add it to eggs, quesadillas, pastas, and even tuna salad.

Chimichurri "Air" photo 10 by MyLastBite.comTo make the “air”, there are actually only two ingredients needed: some sort of liquid and the lecite (aka lecithin), a natural soy-based emulsifier (links below).

Traditional chimichurri is usually made with two liquids: olive oil and acids, usually limes or vinegar. To make my chimichurri air, I left OUT the olive oil and just drizzled the oil on the steak directly, BEFORE adding the “air” on top.

I like my chimichurri REALLY spicy and wasn’t sure the heat would remain after straining and aerating, but it did. The light (and well, airy) texture was a refreshing change from the standard sauce. 

I certainly don’t plan on going crazy with the lecite (although I do think a Heinz 57 “air” would be an awesome return to my childhood). To me, it’s simply about learning yet another delicious (and fun!) cooking technique at home.

My Recipe for Chimichurri Air:

Chimichurri "Air" photo 2 by MyLastBite.com9 oz liquified chimichurri sauce (recipe follows)
1.5 g lecithin (aka lecite), food grade
Olive oil (to drizzle on steak) 

To make the chimichurri sauce:
1 cup chopped parsley
1 cup chopped cilantro
2 medium jalapeno chilies (or more if you like it spicy)
8 oz of fresh lime juice or red wine vinegar
2 or 3 cloves of garlic
Fleur de sel (or sea salt) 

Place all ingredients in a mini-chop or food processor and blend until liquified.

Chimichurri "Air" photo 3 by MyLastBite.comMeasure 9 oz of liquid (add vinegar or water if needed). 

Then pour the liquid through a fine strainer to remove any large pieces.

Make sure it’s 9 oz of liquid to 1.5 g lecithin (again, add vinegar or water if needed).

Place the chimichurri sauce and lecite into a large bowl and blend with a stick-blender until foaming. Note: I have a large, plastic container that I use for this. It can get pretty messy in a standard bowl, so wear an apron!

Chimichurri "Air" photo 9 by MyLastBite.comPrepare the steak:
Grill steak to desired doneness and let meat rest for at least ten minutes.

Cut and plate then drizzle olive oil directly on steak.

Add salt then scoop out whipped “air” from bowl and gently place on meat.

If the “air” becomes watery, simply blend again (not too long) until foamy. Serve immediately!

Chimichurri "Air" photo 11 by MyLastBite.com

Mentioned Above:

Bazaar’s Martini w/ Brine “Air”

About Texturas (in English)

Albert & Ferran Adria Textura site (spanish)

About Texturas – Lecite (airs)

Where to buy molecular ingredients

Molecular fun at home

My ChimiTuna (tuna salad with chimchurri)

My visits to the Bazaar

Ferran Adria’s “Liquid” Olive

El Torito’s Deep-Fried Ice Cream photo

Adventures in Molecular Cooking 6 (Trisol)

Adventures in Molecular Cooking 5 (Class)

Why I call it “Molecular Cooking”

All my chimichurri “air” photos on Flickr

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Filed under Molecular Cooking, Recipes

I’m a Twit

Seriously, I’m a twit for not posting all week! Even though I have at least twenty stories (including many restaurant visits) to share.

After downloading Tweetdeck (for free) and realizing I could actually organize my Twitter subscriptions (aka friends), I decided to search out and “add” as many tweople (twitter people) as I could in one week. I didn’t want to add just anyone, but instead wanted to take the time to search out twitterers with common interests.

Using Tweetdeck, I can now organize the people I’m following into various groups such as: restaurants, L.A. restaurants, chefs, food writers, home cooks, music, publishing, travel, krav maga, entertainment and friends.

I currently follow 1288 people on Twitter and plan to keep on adding more, but will get back to the writing first. If you’re on Twitter and haven’t tried Tweetdeck yet, it will make your experience so much better and definitely more organized.

Tweetdeck

Tweetdeck

Twitter

My Twitter Bites

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Filed under Little Bites

Greek Lemon Chicken

Allergy season in the San Fernando Valley is, by far, my least favorite time of year. It’s now been a month since my spring-time symptoms kicked in, and I’ve been feeling pretty lousy the entire time: Itchy and watery eyes, non-stop sneezing, postnasal drip (with congestion, which I don’t understand), loss of smell, and the worst part, for me, are those dreadful hours when I loose my sense of taste.

I’m currently taking two different prescription medications that definitely help ease the symptoms, but living with three dogs (who sleep in the bed) only adds to the problem. Peter and I will never get rid of our dogs (aka our “kids”), and honestly, most of the time I just feel really grateful that seasonal allergies are my only health issues.

But last week, on top of dealing with my sensitive sinus problems, I came down with a nasty, head cold. I didn’t even know it was a cold for the first few days because I hadn’t had a good night sleep in weeks, and already felt drained and depressed. I tried to shake the blues by drinking extra cups of green tea, reading my current favorite book on the sunny porch out front, and also by taking extra walks with the pups.

When I woke up Thursday morning still feeling gloomy, I suddenly remembered that one thing that was missing from my days. Talking aloud to myself (with my dogs tucked in snugly beside me), I sat up in bed and said, “cook, stupid”.

Because I was suffering from both allergies and a head cold, I hadn’t cooked a proper meal all week. Hot tea and cereal for breakfast, cold meds for lunch and “frozen entrées” for dinner. No wonder I felt like crap. Physically, I wasn’t getting any real nutrition, and I’d forgotten to do the one thing every day that makes my spirits soar.

I then decided to make one of my very favorite, super EASY one pan meals. Greek Lemon Chicken with Roasted Garlic and Potatoes. I first had it when I visited friends in the Greek Islands over twenty years ago, and it’s always a comforting plate of food. And as you can imagine, I felt amazingly better after just one bite.

Greek Lemon Chicken w/ Roasted Garlic and Potatoes

Ingredients:

3 1/2 to 4 pounds of chicken pieces (I prefer thighs and legs) with skin.

3 medium lemons (juiced, but save lemon halves)

3 pounds of baby potatoes (your favorite)

1 tablespoon of oregano

2 to 3 teaspoons of salt (to your liking)

1/2 teaspoon of pepper

2 medium heads of garlic

1/2 cup of olive oil

Greek Lemon Chicken 2, MyLastBite.com
Preparation:

Preheat oven to 350°F

Clean the chicken and potatoes, dry then place in large baking pan.

Cut tops of garlic (be careful) to expose cloves, and set face up in pan.

Next add olive oil, the juice of 2 lemons, then rub over everything.

Make sure there’s a nice coating of oil on the bottom of pan, so the chicken doesn’t stick.

Add oregano, salt and pepper. Coat everything in the pan.

Add the last two lemon halves in pan and let bake with the other ingredients.

Now, turn chicken pieces so the skin in facing down on the pan bottom.

Greek Lemon Chicken 3, MyLastBite.comCook for about 90 minutes total:
After 30 minutes, carefully remove hot pan from oven and gently turn over the chicken pieces so the skin is facing UP. This way you’ll get a nice, crispy and flavorful skin.

At the same time, turn over the potatoes and then place back in oven for 60 minutes, or until the chicken is cooked through.

To serve: After the garlic heads have cooled, you can pop out each roasted clove with a knife and serve the sweet, mushy cloves on top of the chicken. Or, do what I did and serve the entire half of the clove itself. They’re delicious smashed into the potatoes or added to warm, crusty bread as well. The extra lemon halves (now soft and baked) can be eaten too. Enjoy.

Greek Lemon Chicken 4, MyLastBite.com

Note: The dish is terrific on it’s own, but it’s even better with a Horiatiki Salata (classic Greek country salad). I didn’t think to get the Greek salad ingredients at the market that day, so I tossed together a side dish with things I had at home: clementines, fresh green beans, and roasted beets.

Mentioned Above:

Horiatiki Salata: Recipe for Greek Country Salad

My Pups

In Greece

Cuties California Clementines

Current favorite book: “A Homemade Life” by Molly Wizenberg

“Cook, Stupid.” written by Jo Stougaard ©MyLastBite.com All Rights Reserved. No usage allowed including copying or sharing without written permission.

Greek Lemon Chicken W/ Roasted Garlic & Potatoes on Foodista

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Filed under Food Stories (written by me), Recipes

Sage Potato Chips

I love making crispy fried sage. They’re just great on top of grilled steak or even crumbled on hashed browns. Sometimes I just eat them by themselves like potato chips, simply fried in olive oil and sprinkled with sea salt.

Sage Chips Photo #7 MyLastBite.comSo when I saw a recipe for “Sage Potato Chips” in Saveur Magazine, I knew I’d have to try it out immediately. The original recipe is by Chef Dan Barber of Blue Hill at Stone Barns, and I was totally mesmerized by the accompanying photograph in the magazine. I used the ingredients that I already had in my kitchen, and it was easy and delicious. 

What you need:
Potatoes (I had Russet on hand)
Sage Leaves
Oil
Sea Salt
Paprika 

Step 1: Clean and dry sage and potatoes
Sage Chips Photo 1 MyLastBite.com

Step 2: Using a mandolin, make long slices of the potato
Sage Chips Photo 2 MyLastBite.com

Step 3: Make 2 cuts in the center of the potato to hold the sage leaf
Sage Chips Photo 3 MyLastBite.com

Step 4: Heat up oil to 200 degrees and fry each potato slice (without the sage) for ten seconds each then drain
Sage Chips Photo 4 MyLastBite.com

Step 4: After the potato piece cools down a bit, insert one sage leaf into the center cuts. Note: I had BIG sage leaves in my garden and had to adjust the slits so they fit.
Sage Chips Photo 5 MyLastBite.com

Step 5: Raise the oil in the pan to 350 degrees and fry slices again (with the sage leaves inserted) until golden and crispy
Sage Chips Photo 6 MyLastBite.com

Step 6: Season with sea salt and paprika
Sage Chips Photo 8 MyLastBite.com

Dan Barber’s Original Recipe and Photo Here

Sage Potato ChipsMentioned Above:

Saveur Magazine

Article about Blue Hill at Stone Barns

About Chef Dan Barber

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The Bazaar by José Andrés [7]

You would think after six group dinners at the Bazaar, I’d have tried everything on the menu right? Wrong.

I thought so too until I started ticking off each dish on a contraband menu that I brought home last month. The truth is, I even started forgetting dishes that I had already tried a few months back, like the Butifarra: Catalan Pork sausage, white beans, mushrooms Senator Moynihan. I tried it on my first visit, but didn’t take a photograph of it… so I forgot.

Visit #7 was a Bazaar “Girl’s Night”!
With Ashley, MyLastBite.comA few months ago I “met” Ashley on Facebook. We were always commenting on the same food photos (by mutual friends) or posting notes about restaurants we’d recently tried. After we became Facebook “friends”, I invited her to our Slumdog Oscar Party and we quickly planned a night out at the Bazaar.

Our “Girl’s Night” fell on a Tuesday, and it was the first time I’d been to the Bazaar on a weeknight. I figured it would be slower than the weekend, and was surprised to see every table filled when we sat down in the Rojo (my favorite) Room.

There were several “restaurant celeb” sightings that evening, including Brent Bolthouse tucked into one of the black leather booths. At the table to the left of us was a writer from “Travel and Leisure” Magazine, and we overheard that another great review was on the way. Seated to the right of us in the second leather booth, was none other than Chef Octavio Becerra from Palate Food and Wine. When he got up at the end of his meal, I stopped him to say hello. Peter and I love his “Porkfolio” and Salmon Rillettes!

This was Ashley’s first visit to the Bazaar, so we ordered a few of the “must haves” tapas including the Philly Cheesesteak with Air Bread, Foie Gras Cotton Candy and tender Lamb Loin (links to photos below). When I scanned the menu, I didn’t remember trying the Butifarra and white bean dish so we ordered that as well, and that turned out to be our favorite dish of “Girl’s Night”!

Butifarra, MyLastBite.com
Butifarra: Catalan Pork sausage, white beans, mushrooms Senator Moynihan. The white beans were incredible… soft on the inside with a light crispy topping.

Caesar Salad (photo by Ashley Rosen) MyLastBite.com
Organized Caesar Salad with Quail Egg and Parmesan

Roe Cone (photo by Ashley Rosen) MyLastBite.com
Soy-marinated
Salmon Roe Cones

Bazaar Lollipops (photo by Ashley Rosen) MyLastBite.com
Chocolate Lollipops: Raspberry White Chocolate and Candied Orange Peel Chocolate

Additional Dishes We Shared:
Philly Cheesesteak: Air Bread, Whipped Cheddar and Wagyu Beef 

Foie Gras rolled in Corn Nuts and wrapped in Cotton Candy

Chicken and Béchamel Fritters

Lamb Loin with Mushrooms and Potato

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

Dinner with Ashley, 3/24/09

 

Thanks William! MyLastBite.com
Thank you William!

Mentioned Above:
Facebook

Slumdog Oscar Party

Brent Bolthouse

Travel and Leisure Magazine

Chef Octavio Becerra

Palate Food and Wine

Porkfolio & Salmon Rillettes

<– Bazaar Visits 5 & 6

–> Bazaar Visit 8

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Filed under Eating Out, 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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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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