tag:blogger.com,1999:blog-2690116172745254422024-03-13T03:13:22.046-07:00food, je t'aimefood je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-269011617274525442.post-33342862946115035312013-03-13T09:13:00.002-07:002013-03-13T11:06:10.340-07:00Amber<div>
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It's been a while since I've blogged. I've thought about it a lot, I've taken a lot of pictures and eaten a lot of food, but somehow it was never enough to get me to upload the pictures, edit them, and then wax poetic about a meal on here. Firstly, I blame <a href="http://instagram.com/foodjetaime" target="_blank">Instagram</a>. It's just too easy to post pictures on there, and all I need is my iPhone, not my DSLR. To me, pictures are the most important part of food blogs anyways (I use most as a photographic restaurant menu, is that okay?) and Instagram provides more than enough food pictures. Secondly, it seems as though all the meals I've had are either unimpressive or too complicated for me to want to write about it.</div>
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Then I had a meal that was so pretty and so tasty I had to share. I'm not gonna write much--if you want a background on the history of the restaurant and the chef, I'm sure you can google it and find that information somewhere else. I just want to share the beauty of the meal, the essence of my experience and how I felt while I ate there.<br />
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<b><i><span style="font-size: large;">Amber</span></i></b><br />
<i>at The Landmark Mandarin Oriental, Hong Kong</i><br />
<i>7F, 15 Queen's Road Central</i><br />
<i>tel: +852 2132 0066</i><br />
<i>dining date: January 29, 2013</i><br />
<i>**Michelin stars, 44th best restaurant in the world</i><br />
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<a href="http://www.flickr.com/photos/65116746@N06/8538860545/" title="IMG_7033 by foodjetaime.com, on Flickr"><img alt="IMG_7033" height="640" src="http://farm9.staticflickr.com/8381/8538860545_8a034251a4_z.jpg" width="426" /></a></div>
First impressions count and that glorious ceiling left me breathless. The second I turned into the dining room, I saw this impressive ceiling sculpture. The rods, protruding in varying lengths from the high ceiling, were arranged in a flowing fashion that added movement to the majestic dining room. Though I will admit, looking up and seeing the ends of thousands of bronze rods hanging right above my head was a touch unsettling. Regardless, it really is quite stunning.<br />
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<a href="http://www.flickr.com/photos/65116746@N06/8554614232/" title="IMG_6952 by foodjetaime.com, on Flickr"><img alt="IMG_6952" height="500" src="http://farm9.staticflickr.com/8108/8554614232_dc9ecb31aa.jpg" width="333" /></a><a href="http://www.flickr.com/photos/65116746@N06/8538860727/" style="text-align: center;" title="IMG_6989 by foodjetaime.com, on Flickr"><img alt="IMG_6989" height="500" src="http://farm9.staticflickr.com/8243/8538860727_06286b60fe.jpg" width="333" /></a>The second most impressive aspect of my meal at Amber was the service. It's the tablecloth-ironed-stemware-spotless-perfectly-paced-synchronized-dish-unveiling kind of service. The kind of service where the front of the house is just as excited as you about the food being served, where questions about the food are welcomed and gladly answered in detail.<br />
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<a href="http://www.flickr.com/photos/65116746@N06/8539967816/" title="IMG_6906 by foodjetaime.com, on Flickr"><img alt="IMG_6906" height="500" src="http://farm9.staticflickr.com/8230/8539967816_667182855c.jpg" width="333" /></a><a href="http://www.flickr.com/photos/65116746@N06/8538861171/" title="IMG_6882 by foodjetaime.com, on Flickr"><img alt="IMG_6882" height="500" src="http://farm9.staticflickr.com/8371/8538861171_971505babe.jpg" width="333" /></a>Lastly, the beauty of the food that arrived on our table at Amber really took my breath away. The colors were so bright, the compositions so tight and neat, dainty but not precious--just such beautiful plates. Since we started our lunch too late to indulge in the <i>dégustation</i> menu, we ordered two different sets of the lunch menu and shared everything, resulting in 8 different courses total. Though unintentional, I think that ended up being the best way to order.<br />
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<span style="text-align: left;">And now, the food: </span><br />
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<a href="http://www.flickr.com/photos/65116746@N06/8538861123/" title="IMG_6896 by foodjetaime.com, on Flickr"></a><a href="http://www.flickr.com/photos/65116746@N06/8538861123/" title="IMG_6896 by foodjetaime.com, on Flickr"><img alt="IMG_6896" height="426" src="http://farm9.staticflickr.com/8097/8538861123_e66df3c060_z.jpg" width="640" /></a></div>
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<i>amuse bouches: Amber's signature beetroot and <b>foie gras lollipop </b></i></div>
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<i>not pictured: pork croquette, crab spring roll</i><br />
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<a href="http://www.flickr.com/photos/65116746@N06/8538860991/" title="IMG_6920 by foodjetaime.com, on Flickr"><img alt="IMG_6920" height="500" src="http://farm9.staticflickr.com/8379/8538860991_2705fa8c97.jpg" width="333" /></a><a href="http://www.flickr.com/photos/65116746@N06/8539967758/" title="IMG_6917 by foodjetaime.com, on Flickr"><img alt="IMG_6917" height="500" src="http://farm9.staticflickr.com/8521/8539967758_fdc05c384b.jpg" width="333" /></a><br />
<i>left: <b>duck foie gras</b> 'ballotine', pink lady apples with verjus, purée of kobacha pumpkin, crispy ginger bread</i><br />
<i>right: <b>royal oyster no.1</b> served over pickled kyuri cucumber jell-O, greek 'hung' yogurt, fresh green apple sorbet</i><br />
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Our appetizer courses came in sets of two, for a total of four dishes, each one as delicious as the last. We started with the oyster dish, a dish that was perhaps more visually stunning than anything else. The different shades of green really excited me, and I took more pictures of this dish than I care to admit. Flavor-wise it was a very clean and bright dish, with oysters that weren't aggressively briny. The cucumber jell-O and apple sorbet were appropriately subtle yet refreshing. </div>
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I've come to realize I love cold preparations of foie gras much more than their hot, seared counterparts, and this version was <span style="text-align: center;">spot-on. Dense, and solidly creamy, it melted just a touch when smeared on the accompanying hot, buttery brioche. Too good. </span><br />
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<a href="http://www.flickr.com/photos/65116746@N06/8538860993/" title="IMG_6938 by foodjetaime.com, on Flickr"><img alt="IMG_6938" height="500" src="http://farm9.staticflickr.com/8095/8538860993_f84c766472.jpg" width="333" /></a><a href="http://www.flickr.com/photos/65116746@N06/8539967598/" title="IMG_6950 by foodjetaime.com, on Flickr"><img alt="IMG_6950" height="500" src="http://farm9.staticflickr.com/8515/8539967598_902bf6ec35.jpg" width="333" /></a><br />
<i>left: <b>taiyouran egg</b> with black winter truffle, bread croutons & crispy chicken skin</i><br />
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<i>right: <b>tasmanian salmon</b> belly, confit & served cold, with periwinkles, grey shrimp & dill as a 'vichyssoise'</i></div>
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<span style="text-align: center;">The second set of appetizers started with a 63 degree poached egg served in a martini glass. This was expectedly rich and luxurious, with crunchy bits of buttery croutons and chicken skin. Delicious, but I'll be honest, while I was spooning this in my mouth, I was still thinking about the oyster dish. </span></div>
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I'm never too excited when I see salmon on a menu, so the fact that a salmon dish was my favorite course that day really came as a surprise. I realize salmon confit is nothing new, but maybe it was the cut of salmon, its accompaniments, or something, that made it unlike any salmon dish I've ever had. It was cold, with a texture that I can only describe as a cross between salmon sashimi and lightly poached salmon, but it was neither. The <i>quenelle</i> of caviar added little pops of saltiness as expected, but the tiny grey shrimp and periwinkles were such powerful bits of ocean-y sweetness, it was eye-opening.</div>
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<a href="http://www.flickr.com/photos/65116746@N06/8539967560/" title="IMG_6957 by foodjetaime.com, on Flickr"><img alt="IMG_6957" height="426" src="http://farm9.staticflickr.com/8229/8539967560_0fa5ff12ab_z.jpg" width="640" /></a><br />
<i><b>line caught john dory</b> steamed with prawns and espelette pepper, heirloom carrots, braised fennel & prawn bisque</i><br />
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<a href="http://www.flickr.com/photos/65116746@N06/8539967454/" title="IMG_6961 by foodjetaime.com, on Flickr"><img alt="IMG_6961" height="426" src="http://farm9.staticflickr.com/8109/8539967454_efcc4b6aa9_z.jpg" width="640" /></a><br />
<i><b>iberian pork 'pluma' </b>dusted with 'quatre épices' then char grilled, kobacha pumpkin, fresh hazelnuts & vintage sherry vinaigrette</i></div>
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The main courses were just as impressive as the appetizers--not an easy feat. It's been a while since I'd had John Dory fish. Upon seeing it on the menu, I vaguely remember my dad saying it's one of his favorite fish to order at a restaurant. What I didn't remember, was the amazing texture of this fish--firm, dense and sweet, slightly translucent in color, and with each gentle nudge of a fork, large pieces would flake off. A layer of purée prawns was cooked on top of the filet, adding another dimension of sweet, snappy textures. Combined with the prawn/lobster bisque sauce, the whole dish tasted more crustacean than fish. The pork dish was also fantastic, the meat tasting more rich and flavorful than you'd imagine pork to be. However, my heart belonged to John Dory.<br />
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<a href="http://www.flickr.com/photos/65116746@N06/8539967392/" title="IMG_6986 by foodjetaime.com, on Flickr"><img alt="IMG_6986" height="426" src="http://farm9.staticflickr.com/8231/8539967392_62fbd93a39_z.jpg" width="640" /></a><a href="http://www.flickr.com/photos/65116746@N06/8538860747/" title="IMG_6997 by foodjetaime.com, on Flickr"><img alt="IMG_6997" height="426" src="http://farm9.staticflickr.com/8387/8538860747_6d29517eba_z.jpg" width="640" /></a></div>
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<i><b>fresh unpasteurized cheese</b> </i><i>matured by bernard anthony</i></div>
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I can't remember the last time I saw such a beautiful cheese cart, and I may have made some embarrassing squeal-like noise when restaurant manager Sébastien Noyelle rolled it over. I made another excited expression/noise when he said "<i>époisse</i>" while naming all the cheeses, to which he made an psuedo-exasperated French face and asked, "why does <i>everyone</i> like <i>époisse</i>?" Really, I think the better question is, "who doesn't like<i> époisse</i>?" ;) I ended up with a plate of <i>mimolette</i>,<i> morbier</i>, <i>camembert au calvados</i>,<i> epoisse</i>, and some kind of blue cheese that made me more than happy--so happy that I barely needed the following desserts. We took the <i>mignardises</i> home in a beautiful "Amber" takeaway box that they must've designed for this specific situation. They survived the flight, and I enjoyed them the next day back home in Taipei while reminiscing about the meal. </div>
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<a href="http://www.flickr.com/photos/65116746@N06/8539967286/" title="IMG_7014 by foodjetaime.com, on Flickr"><img alt="IMG_7014" height="426" src="http://farm9.staticflickr.com/8507/8539967286_5fda8e4ff2_z.jpg" width="640" /></a></div>
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<i><b>tainori 64% chocolate</b>, </i><i>black tea 'délice' over a meyer lemon jell-O & milk sorbet</i><br />
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<a href="http://www.flickr.com/photos/65116746@N06/8554515496/" title="IMG_7004 by foodjetaime.com, on Flickr"><img alt="IMG_7004" height="500" src="http://farm9.staticflickr.com/8247/8554515496_b7e1578153.jpg" width="333" /></a><a href="http://www.flickr.com/photos/65116746@N06/8539967154/" title="IMG_7027 by foodjetaime.com, on Flickr"><img alt="IMG_7027" height="500" src="http://farm9.staticflickr.com/8379/8539967154_6ac1eac195.jpg" width="333" /></a></div>
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<i>left: <b>chestnut </b>ice cream, brown rum marinated raisins & pastry 'diplomat' cream served as a deconstructed 'mille-feuille'</i><br />
<i>right: <b>mignardises</b>, salted caramels, calissons, pistachio macarons, caramel cream puff, candied chestnut, chocolate tart</i><br />
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I realize that at the beginning of this post, I said I wouldn't write much, but I couldn't help it. I just remembered why I used to love blogging so much. It gives me a chance to relive a meal, and this meal was too good for me not to relive to its fullest, wordy, extent. </div>
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food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com5tag:blogger.com,1999:blog-269011617274525442.post-2596319549264928412012-06-07T01:59:00.002-07:002012-06-07T01:59:59.735-07:00Oyster ShuckingI've recently acquired a very important life skill. I can now shuck oysters.<br />
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<a href="http://www.flickr.com/photos/65116746@N06/7347673140/" style="margin-left: 1em; margin-right: 1em;" title="IMG_1807 by foodjetaime.com, on Flickr"><img alt="IMG_1807" height="640" src="http://farm8.staticflickr.com/7211/7347673140_08673135f1_z.jpg" width="426" /></a></div>
All it took was a dozen Luna oysters and a quick, under-a-minute, tutorial from the two Frenchmen manning the Carlsbad Aquafarm booth at the Santa Monica Farmers' Market for me to become a master oyster shucker.<br />
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<a href="http://www.flickr.com/photos/65116746@N06/7347673276/" title="IMG_1783 by foodjetaime.com, on Flickr"><img alt="IMG_1783" height="426" src="http://farm9.staticflickr.com/8160/7347673276_45604d1cee_z.jpg" style="cursor: move;" width="640" /></a><br />
Before I embarked on my oyster shucking adventure, I wondered whether strength or skill would be more essential to my success. In most of life's situations, I would say skill is more important than brute strength. In oyster shucking, I have to give strength a slight advantage. I can only shuck about a dozen before I have take a break, eat the dozen oysters, and then shuck some more oysters. That being said, it's skill and a thick kitchen towel, rather than strength, that will save you from stabbing through your palm with an oyster knife.<br />
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First, hold the oyster between a folded kitchen towel, cup side down, flat side up. The trick is to get the tip of the knife into the "hinge" or little crevice at the narrow end of the oyster (dirty?). Being the wimp that I am, I have to really work to get the knife through the shell. I do this by twisting and wiggling the knife left and right as if it were a drill. Once you're in, you'll realize that the poor oyster's adductor muscles are still trying to hold its shells together. Lift the flat shell up and scrap the muscle off with the knife. Run your knife under the now exposed oyster flesh and loosen the other adductor muscle attached to the curved shell. Try not to lose too much of the briny liquor. These are the only tricks I have to offer. If you don't have oystermen at your local farmers' market, take a look at this <a href="http://www.youtube.com/watch?v=u1Uk8JXePsw&feature=related" target="_blank">video</a>. It's not the most exciting video and there's no French accent, but it will do.<br />
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I meant to take pictures of this process, I really did, but it's impossible to shuck an oyster while simultaneously working a camera. Oyster shucking is a two-handed job.<br />
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<a href="http://www.flickr.com/photos/65116746@N06/7347672910/" title="IMG_1838 by foodjetaime.com, on Flickr"><img alt="IMG_1838" height="426" src="http://farm9.staticflickr.com/8165/7347672910_ff4097c8a7_z.jpg" width="640" /></a></div>
I like my oysters with a simple squeeze of lemon, but since I always get a slight hint of cucumber from Luna oysters, I thought a cucumber fennel mignonette could be fun. Why fennel? Because I am STILL obsessed with fennel.<br />
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<a href="http://www.flickr.com/photos/65116746@N06/7162463959/" title="IMG_1821 by foodjetaime.com, on Flickr"><img alt="IMG_1821" height="640" src="http://farm8.staticflickr.com/7099/7162463959_1d19dc0f0d_z.jpg" width="426" /></a></div>
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<i><b>Cucumber Fennel Mignonette</b></i><br />
<i>1 persian cucumber</i><br />
<i>fennel fronds</i><br />
<i>4 tablespoon rice wine vinegar </i><br />
<i>2 teaspoon sugar</i><br />
<i>fresh cracked pepper </i><br />
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Cut the cucumber in half, lengthwise, and scrape out the seeds/pulp with a small spoon. Do a nice, fine dice on the cucumber, chop up some fennel fronds, and combine with the rice wine vinegar, sugar, and pepper. Prepare this before you start shucking oysters and by the time you're done, the all the ingredients in the mignonette will have become good friends.<br />
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<a href="http://www.flickr.com/photos/65116746@N06/7162464277/" title="IMG_1778 by foodjetaime.com, on Flickr"><img alt="IMG_1778" height="640" src="http://farm9.staticflickr.com/8166/7162464277_01a54f6ee6_z.jpg" style="cursor: move;" width="426" /></a></div>
To enjoy my beautifully shucked oysters, I've been arranging them on my new pasta bowl and salad plates from Bauer Pottery. Though not holding what they were intended for, the bowl is the perfect size for a bed of crushed ice and a dozen oysters, and the salad plates in the signature "Bauer Orange" add such a nice splash of color. The servingwares' bright colors and shapes are inspired by a Californian lifestyle, and if a summer of freshly shucked oysters from the Santa Monica Farmers' Market, enjoyed on my patio in beautiful weather doesn't scream California, I don't know what does.<br />
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<a href="http://www.flickr.com/photos/65116746@N06/7347672862/" title="IMG_1853 by foodjetaime.com, on Flickr"><img alt="IMG_1853" height="640" src="http://farm8.staticflickr.com/7095/7347672862_21131d7d55_z.jpg" style="cursor: move;" width="426" /></a><a href="http://www.flickr.com/photos/65116746@N06/7162463893/" title="IMG_1829 by foodjetaime.com, on Flickr"><img alt="IMG_1829" height="426" src="http://farm9.staticflickr.com/8149/7162463893_12e1f1d17c_z.jpg" style="cursor: move;" width="640" /></a></div>
Thus, my current Saturday morning ritual involves visiting the farmers' market, picking up a pint of Gaviota strawberries from Harry's Berries and a $10 bag of a dozen Luna oysters from the Carlsbad Aquafarm. I come home, shuck my oysters, invite a friend if I'm in a sharing mood, and happily slurp oysters to my heart's content. If you love oysters, but have never shucked an oyster, it's time you get over your inhibitions and just do it. It's done wonders for my Saturdays and my oyster addiction. I've even started blogging again.food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com4tag:blogger.com,1999:blog-269011617274525442.post-81291734505286882182012-01-21T23:21:00.000-08:002012-01-21T23:24:13.790-08:00Gyoza<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><a href="http://www.flickr.com/photos/65116746@N06/6712519765/" title="IMG_0539 by foodjetaime.com, on Flickr"><img alt="IMG_0539" height="640" src="http://farm8.staticflickr.com/7151/6712519765_6e54491e59_z.jpg" width="427" /></a></span></div>
Dumpling making should be a group effort. In our family, this is the usual division of labor: I chop the veggies, my brother mixes the filling, my dad and I form the dumplings, and my mom cooks them before we all devour them. For whatever reason, I recently thought it would be a good idea to attempt this entire process by myself. Sure it was a little lonely and made me wish the rest of my family was sitting at the table with me, but it was actually pretty easy for one person to do. And to be honest, a Sunday afternoon with the Charlie Parker Pandora station, a stack of dumpling skins, and a tray waiting to be filled with dumplings is my definition of relaxation anyways.<br />
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<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><a href="http://www.flickr.com/photos/65116746@N06/6712529157/" title="IMG_0515 by foodjetaime.com, on Flickr"><img alt="IMG_0515" height="640" src="http://farm8.staticflickr.com/7145/6712529157_08f7053543_z.jpg" width="427" /></a></span></div>
In Taiwan we get the most amazingly "Q" dumpling wrappers from a local street market to make <i>jaozi </i><span class="Apple-style-span" style="font-family: inherit;">(<span class="Apple-style-span" style="line-height: 19px;">餃子)</span>.</span> The dough is still soft and pliant, capable of stretching itself to contain a bellyful of pork filling. The skin, therefore, molds perfectly to the filling even as it is boiling, holding in all the porky juiciness. Really, my mouth is watering even as I write this. Unfortunately, I don't believe this kind of wrapper can be found here in LA. And as much as I enjoy repetitive actions, there's also absolutely no way I would sit here and roll out 80 individual pieces of dough myself. My solution was to make Japanese gyoza dumplings instead. In my mind, the gyoza skins didn't matter at much as long as they were thin and slightly chewy.<br />
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<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><a href="http://www.flickr.com/photos/65116746@N06/6712525389/" title="IMG_0528 by foodjetaime.com, on Flickr"><img alt="IMG_0528" height="333" src="http://farm8.staticflickr.com/7162/6712525389_897aca5f5a.jpg" width="500" /></a></span></div>
A trip to the local Nijiya Japanese market resulted in a stack of frozen gyoza skins straight from Japan and some beautifully fatty ground pork. Here is where I warn against making dumplings with subpar meat. If you can't find gorgeous looking ground pork, just don't do it. It won't be worth your time. We tend to think the simpler the filling the better, but that also means there's nothing to cover up less than pristine pork. When we make dumplings in Taiwan, we use kur<span class="Apple-style-span" style="font-family: inherit;">obuta pork, or 黑毛豬. </span><br />
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<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><a href="http://www.flickr.com/photos/65116746@N06/6712527005/" title="IMG_0535 by foodjetaime.com, on Flickr"><img alt="IMG_0535" height="640" src="http://farm8.staticflickr.com/7016/6712527005_2ae9b4f8fa_z.jpg" width="427" /></a></span></div>
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So here is my tester recipe for <i>yaki-gyoza</i>, or Japanese pan-fried dumplings. Incredibly authentic? Not sure, but it was quite tasty. I was surprisingly happy with the results, though I will say that the recipe can benefit from some more tweaking. Next time I will experiment with adding chives, some grated garlic, and a little more grated ginger. If it is tastier, I will add an update to the end of this post! </div>
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<b><span class="Apple-style-span" style="font-size: large;">Gyoza</span></b></div>
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<i>makes about 80 dumplings</i></div>
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<i>1 head napa cabbage, medium</i></div>
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<i>1 1/4 lbs ground pork</i></div>
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<i>2 tbsp soy sauce</i></div>
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<i>1/2 tsp grated fresh ginger</i></div>
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<i>1/4 tsp sesame oil</i></div>
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<i>gyoza skins</i></div>
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Cut a head of napa cabbage in half, lengthwise. Core the two sides and rinse each leaf separately. In the bottom of a colander, lay down a layer of the dried cabbage leaves. Sprinkle a light, even layer of salt over it before covering the first layer with another layer of leaves. Repeat until the entire head of cabbage has been salted. 20-30 minutes later, a lot of the moisture in the cabbage leaves will have been drawn out. Squeeze the leaves with your hands to get even more of the water out. Finely mince and set aside while you gather the rest of the ingredients. </div>
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In a bowl, mix together the ground pork, soy sauce, grated ginger, sesame oil, and minced cabbage. Stir together, in one direction only, until well combined. Some recipes would call for salt, but since I salt the napa cabbage leaves pretty thoroughly, I figured that was enough salt. It's also at this point where I would put on a little pot of water to boil, make a little tester ball of filling, and cook it to see where you are on seasoning. Tweak and adjust as you see fit. Cover the bowl with plastic wrap and let it <b>sit in the fridge overnight</b>. This way, all the ingredients get to mingle together and make nice. </div>
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The next day, assemble your filling, gyoza skins, a small bowl of water, and some foil covered baking sheets on the dining table, gather any willing volunteers, put on a movie or some jazzy music, and sit down to start the dumpling making. First, put a reasonable amount of filling in the center of the round gyoza skin. Dab a small amount of water all the way around from the edges and pull the two sides together to form a half moon with the filling in the middle. To pleat, I start from the center, pleat to the right, come back to the center, and finish pleating to the left. The OCD side of me finds it incredibly entertaining to try to pleat the same number of pleats in every dumpling, and I usually do at least eight pleats which may already be four too many. Of course, I'd advocate that the appearance of the dumpling is almost just as important as the taste of the dumpling but really, just make sure the filling is well sealed in the skin. </div>
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Once a tray is filled with freshly pleated dumplings, put it in the freezer. Once it is frozen, the dumplings may be kept in a Ziploc bag to conserve space.<br />
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To cook, heat some oil in a nonstick pan before adding frozen gyoza straight into the pan. Cook on one side for 4-5 minutes, or until golden brown on the bottom. Then, add just enough water to cover the bottom of the pan and cover with a tight lid until all the water has evaporated. With frozen dumplings, I tend to do this twice--just to make sure the filling is cooked and heated through. After the water as evaporated just cook until the bottom crisps up again. Slide onto a plate and serve with a dipping sauce. Technically, I suppose you should serve them crispy side up, but I think it looks prettier crispy side down. The only downside is that the crispy side gets not so crispy. You be the judge on which matters more.<br />
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<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"><a href="http://www.flickr.com/photos/65116746@N06/6712521501/" title="IMG_0549 by foodjetaime.com, on Flickr"><img alt="IMG_0549" height="333" src="http://farm8.staticflickr.com/7150/6712521501_08a413a1f0.jpg" width="500" /></a></span></div>
Dipping sauce possibilities:<br />
#1: mixture of soy sauce, rice wine vinegar, sugar, and chili oil to taste. <br />
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#2: ponzu </div>
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#3: black vinegar (my favorite though this is definitely more Chinese than Japanese)</div>
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<a href="http://www.flickr.com/photos/65116746@N06/6712523399/" style="clear: left; margin-bottom: 1em; margin-right: 1em;" title="IMG_0546 by foodjetaime.com, on Flickr"><img alt="IMG_0546" height="333" src="http://farm8.staticflickr.com/7164/6712523399_4d98e44521.jpg" style="cursor: move;" width="500" /></a></div>
So with Chinese New Year's Eve is coming up, I figured this was an appropriate post. Dumplings are usually something eaten during Chinese New Year since they have the shape of gold ingots, or <i>yuan bao</i>, and are thought to bring prosperity to the new year. Also, since I haven't blogged since god knows when, maybe a post on dumplings would be an auspicious start to a new year of food blogging.food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com3tag:blogger.com,1999:blog-269011617274525442.post-90653397265462004402011-11-03T17:23:00.000-07:002011-11-03T17:23:39.092-07:00Burrata with Sungold tomatoes<div style="text-align: center;">
<a href="http://www.flickr.com/photos/65116746@N06/6310850088/" title="IMG_0073 by foodjetaime.com, on Flickr"><img alt="IMG_0073" height="640" src="http://farm7.static.flickr.com/6039/6310850088_dac6f74637_z.jpg" width="426" /></a></div>
Sometimes, the only thing that gets me through the week is a Wednesday morning trip to the Santa Monica farmer's market. I'm not normally an early riser AT ALL, (in fact, sleeping in is probably one of my greatest skills) so waking up early enough to make it to the farmer's market before class is not an easy task for me. However, I can't think of a better reason to get out of a warm bed in the mornings than the prospect of beautiful produce. Maybe this is weird but selecting of the perfect piece of fruit of vegetable really gets my adrenaline going. I can stand in front of a pile of apples, picking and choosing, for longer than I care to admit.<br />
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Though it's definitely no longer summer, the farmer's market is still overflowing with tomatoes--cute little cherry tomatoes, gnarly heirloom tomatoes, meaty beefsteak tomatoes, you name it. Somehow, even with all these choices, I decided on a basket of bright orange Sungold tomatoes. They turned out to be so perfectly ripe, I could literally peel the skins off like a grape and enjoy a pure, unhindered burst of sweetness from only the flesh.<br />
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So after a little inspiration from this beautiful food <a href="http://www.chefdanielbrooks.com/photoblog/?p=2288">blog</a> and a few little drawings during a particularly un-stimulating economics lecture, I created this little afternoon snack for myself with this week's goodies from the farmer's market--Sungold tomatoes, frisée, pistachios.<br />
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<a href="http://www.flickr.com/photos/65116746@N06/6310328981/" title="IMG_0050 by foodjetaime.com, on Flickr"><img alt="IMG_0050" height="333" src="http://farm7.static.flickr.com/6097/6310328981_8aa89a09c0.jpg" width="500" /></a></div>
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<b><i>Burrata</i></b></div>
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<i>Sungold tomatoes, frisée, pistachio, prosciutto, balsamic caramel </i></div>
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Peel some tomatoes, wash some frisée, shell pistachios, crisp up prosciutto in the oven, reduce balsamic vinegar and honey, plop down a healthy portion of creamy burrata, and finish with a drizzle of extra virgin extra fruity olive oil. Super simple. Barely any cooking involved, but so beautiful to look at. </div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com7tag:blogger.com,1999:blog-269011617274525442.post-37068633186297451332011-10-07T00:24:00.000-07:002011-10-14T22:32:21.983-07:00Lukshon (DineLA)<div style="text-align: left;">
Last Monday, as per a typical weekday night, my man and I turned on the TV for some late night Food Network but this time, we were rewarded with an episode of The Best Thing I Ever Ate (one of the few shows left on that network that I can stand). Within 5 minutes into watching the episode, Sang Yoon's handsome (?) mug showed up on my TV screen, and before the next frame even appeared, I shouted "chicken pops!" Needless to say, Ian was very impressed with my psychic skills when the episode continued with Chef Yoon demonstrating how he makes those spicy balls of chicken on a stick. It also sparked the urge to immediately visit Lukshon the next afternoon and be physically reunited with spicy chicken pops. </div>
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Lukshon happened to be participating in DineLA when we visited for lunch, though I found their version of the DineLA system to be rather convoluted. Instead of choosing your own three courses--like you would from any other restaurant's DineLA set menu--Lukshon forces a party of two to choose only one course from each section to share family style. It gets even more complicated for parties of three or four with some obscure algorithm that involves half-sized dishes, full-sized dishes, and a-little-larger-than-normal sized dishes. All I know is, paying $44 total for 2 people for 1 appetizer, 1 entree, and 1 side is not really a "good deal" at Lukshon for lunch. Luckily, we could improvise and order one set of the DineLA menu (with 1/2 sized portions) and also some individual dishes to be able to try a greater variety of dishes.<br />
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<i><b><span class="Apple-style-span" style="font-size: large;">Lukshon</span></b></i><br />
<i>3239 Helms Ave.</i><br />
<i>Culver City, CA 90232</i><br />
<i>tel: 310-202-6808</i></div>
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<a href="http://www.flickr.com/photos/65116746@N06/6213421998/" title="IMG_9676 by foodjetaime.com, on Flickr"><img alt="IMG_9676" height="333" src="http://farm7.static.flickr.com/6163/6213421998_46f19a9c83.jpg" width="500" /></a></div>
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<i><b>spicy chicken pops</b></i></div>
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<i>shelton farms' drumettes, garlic, kecap manis, spicy sichuan salt</i></div>
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We started, of course, with spicy chicken pops! We love these so much we ordered a regular sized portion in addition to the half-sized DineLA appetizer portion. I sweat and tear up at the tiniest bit of spice like a real wuss, but for these balls, I tough it out. They were just as good as I remembered, with a creeping heat and a sweet and salty glaze that I love so much. </div>
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<a href="http://www.flickr.com/photos/65116746@N06/6213421884/" title="IMG_9682 by foodjetaime.com, on Flickr"><img alt="IMG_9682" height="333" src="http://farm7.static.flickr.com/6037/6213421884_de528d3862.jpg" width="500" /></a><a href="http://www.flickr.com/photos/65116746@N06/6213422094/" title="IMG_9684 by foodjetaime.com, on Flickr"><img alt="IMG_9684" height="333" src="http://farm7.static.flickr.com/6100/6213422094_206d203167.jpg" width="500" /></a></div>
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<i><b>pork belly lettuce cups</b></i></div>
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<i>cabbage, crispy pig ear, thai chile, lime, mint, aromatic rice powder</i></div>
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For the entree option in the DineLA set, we got a half-sized order of tender pork belly. To be honest, I don't think I'd be able to handle a full-sized portion of that pork belly. It was delicious and all, but oh so rich! I really needed the light, acidic cabbage slaw in this dish to cut the fattiness of the pork. The slaw was topped with beyond crunchy bits of pig ears which had a nice, almost nutty, flavor. This was Ian's first encounter with pig ears, and he really enjoyed them fried to a crisp, though I tend to like preparations that retain at least some of their gelatinous nature. </div>
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<a href="http://www.flickr.com/photos/65116746@N06/6212908791/" title="IMG_9707 by foodjetaime.com, on Flickr"><img alt="IMG_9707" height="640" src="http://farm7.static.flickr.com/6234/6212908791_80ddd552d2_z.jpg" style="cursor: move;" width="426" /></a></div>
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Halfway through our meal, we overheard the table next to us talking about how they just saw the spicy chicken pops on an episode of The Best Thing I Ever Ate. I had a little giggle. Then an elderly couple sitting at the table next to them said, "Hey! We're also here because of that episode!" I had an even bigger giggle.</div>
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<a href="http://www.flickr.com/photos/65116746@N06/6213422262/" title="IMG_9688 by foodjetaime.com, on Flickr"><img alt="IMG_9688" height="326" src="http://farm7.static.flickr.com/6239/6213422262_3e282af360.jpg" width="500" /></a></div>
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<i><b>thai beef salad "deconstructed" </b></i></div>
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<i>gem lettuc, radish, carrot, tomato, herbs, spicy lime vinaigrette</i></div>
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We also ordered the thai beef salad off of the regular lunch menu. Though it's advertised as being "deconstructed," I'm not quite sure where the deconstruction occurred. It seemed like a very pedestrian salad, though all the flavors you would expect from a thai beef salad--fish sauce, lime, peppers, garlic--were there. The beef also wasn't particularly memorable. I could easily recreate this in my kitchen. </div>
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<a href="http://www.flickr.com/photos/65116746@N06/6213422354/" title="IMG_9692 by foodjetaime.com, on Flickr"><img alt="IMG_9692" height="640" src="http://farm7.static.flickr.com/6226/6213422354_9de1ca30ef_z.jpg" width="426" /></a></div>
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<i><b>bhutanese red rice</b></i></div>
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<i>lamb bacon, maitake mushroom, egg, scallion, chinese celery </i></div>
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The side dish on the DineLA menu was the only one that came in it's usual size. The bits of lamb bacon were appropriately smokey and lamb-y, though to me, the most important part of the dish was actually the slivers of celery. They provided a much needed crunch of freshness to the otherwise salty and slightly sour rice dish. Overall, it was enjoyable though we were unable to finish the entire portion and ended up taking the rest home. However, it smelled like sour cream and onions in the car. Odd, no? </div>
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<a href="http://www.flickr.com/photos/65116746@N06/6213422456/" title="IMG_9705 by foodjetaime.com, on Flickr"><img alt="IMG_9705" height="640" src="http://farm7.static.flickr.com/6176/6213422456_3e2125ed02_z.jpg" width="426" /></a><a href="http://www.flickr.com/photos/65116746@N06/6212982607/" title="IMG_9698 by foodjetaime.com, on Flickr"><img alt="IMG_9698" height="333" src="http://farm7.static.flickr.com/6212/6212982607_0d4f257f80.jpg" width="500" /></a></div>
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<i><b>Vietnamese iced coffee</b></i></div>
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<i><b>dark palm sugar butterscotch brownie</b></i></div>
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Dessert at Lukshon is always a complimentary little bite at the end of the meal. I love this concept and so far, every dessert I've had there has been surprisingly refined. This time, we had a little square inch gooey, butterscotch goodness. It was warm out of the oven and was so dense, it seemed more like a caramel candy than a brownie. Rich and sweet, the small square was more than enough to satisfy my need for something sweet after any meal. I also ordered an iced Vietnamese coffee which left me happily caffeinated for the rest of the day. It was a great way to end the meal. </div>
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<a href="http://www.flickr.com/photos/65116746@N06/6212908705/" title="IMG_9709 by foodjetaime.com, on Flickr"><img alt="IMG_9709" height="333" src="http://farm7.static.flickr.com/6056/6212908705_62f84084b3.jpg" style="cursor: move;" width="500" /></a></div>
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I really really really want to sit in the corner sofa seat on the outside patio (especially in the beautiful weather we had that day), but every time I've been, some lucky person is already sitting there...next time...</div>
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<a href="http://www.flickr.com/photos/65116746@N06/6213422794/" title="IMG_9710 by foodjetaime.com, on Flickr"><img alt="IMG_9710" height="333" src="http://farm7.static.flickr.com/6169/6213422794_b65bfb952d.jpg" style="cursor: move;" width="500" /></a></div>
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So, do I still love Lukshon? Yes, I do. </div>
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Do you need to visit Lukshon? Yes, you do. </div>
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Does it need to be during DineLA week? No. </div>
</div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com3tag:blogger.com,1999:blog-269011617274525442.post-34840118949683215702011-08-08T21:06:00.001-07:002011-08-08T21:13:59.876-07:00YEN Restaurant<span class="Apple-style-span" style=" ;font-size:-webkit-xxx-large;"><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;"></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:16px;"><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;"><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;">This year, according to the lunar calendar, the Chinese Valentine's Day falls on August 6th. My brother's birthday is on August 7th, and the Chinese Father's Day is always on August 8th. So, what is the easiest solution to having to celebrate 3 holidays in a row? Host a large meal with close family and numerous friends, replete with Chinese delicacies and complete with a spinning Lazy Susan, of course.</span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011734154/" title="IMG_7780 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6018/6011734154_e2aba1d8ce.jpg" width="333" height="500" alt="IMG_7780" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011734244/" title="IMG_7736 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6138/6011734244_2e05efa790.jpg" width="333" height="500" alt="IMG_7736" /></span></a></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;">Obviously, we'd have to do it in style. And right now, there's no place more stylish in Taipei than the newly opened W hotel with it's YEN restaurant serving Cantonese-style dishes. We'd feast not only our stomachs, but also our eyes as we enjoy an 11 course meal with a bird's eye view of Taipei. I've already visited the restaurant two times prior, but this time, we reserved one of the private rooms for our large party.</span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011184511/" title="IMG_7723 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6123/6011184511_01f4e75869.jpg" width="333" height="500" alt="IMG_7723" /></span></a></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;"><a href="http://www.flickr.com/photos/65116746@N06/6011184511/" title="IMG_7723 by foodjetaime.com, on Flickr"></a></span><a href="http://www.flickr.com/photos/65116746@N06/6011734654/" title="IMG_7726 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6026/6011734654_b858423aa5_m.jpg" width="240" height="160" alt="IMG_7726" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011734752/" title="IMG_7725 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6015/6011734752_6c350573dd_m.jpg" width="240" height="160" alt="IMG_7725" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011184929/" title="IMG_7741 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6029/6011184929_8abebaea18_m.jpg" width="240" height="160" alt="IMG_7741" /></span></a></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;">It was a monstrously large room, with floor-to-ceiling windows, and it's own private bathroom that also offered a vertigo-inducing view as you did your business (awkward?). The room itself was beautifully decorated, seamlessly interweaving elements of Chinese culture with the W hotel's signature modern style. Needless to say, we lingered long after our meal to take pictures in the room, of the room, with the room. It's okay, we're Asian ;)</span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011183937/" title="IMG_7731 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6010/6011183937_303dd9edbf.jpg" width="500" height="333" alt="IMG_7731" /></span></a><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6013/6011184065_e5c9209fdd.jpg" width="500" height="333" alt="IMG_7727" /></span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;">Halfway through our meal, the skies cleared after an afternoon shower, and we were treated to pale blue skies, lingering clouds and a rare crystal-clear view of the usually smog-laden city. Gorgeous.</span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011733370/" title="IMG_7678 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6002/6011733370_a9e84fd3d1.jpg" width="333" height="500" alt="IMG_7678" /></span></a></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;">For the private rooms, the restaurant offers table menus, starting with 18,000 NTD per table of 10 people. This comes out to about $550, which I think is rather reasonable for feeding 10 people 11 courses in a beautiful setting with impeccable service. The cherry on top? There's no corkage fee.</span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: left; "><i><b><span class="Apple-style-span" style=" ;font-size:medium;">YEN Restaurant</span></b></i></div><div style="text-align: left; "><i><span class="Apple-style-span" style=" ;font-size:small;">@The W Hotel Taipei, 31st floor</span></i></div><div style="text-align: left; "><i><span class="Apple-style-span" style=" ;font-size:small;">10 Zhongxiao East Road, Sec. 5, </span></i><span class="Apple-style-span"><i><span class="Apple-style-span" style=" ;font-size:small;">Xinyi District</span></i></span></div><div style="text-align: left; "><i><span class="Apple-style-span" style=" ;font-size:small;">Taipei, 110 Taiwan</span></i></div><div style="text-align: left; "><i><span class="Apple-style-span" style=" ;font-size:small;">tel: 02-7703-8768</span></i></div><div style="text-align: left; "><i><span class="Apple-style-span" style=" ;font-size:small;">www.wtaipei.com/en/yen</span></i></div><div style="text-align: center; "><span class="Apple-style-span"><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011181521/" title="IMG_7580 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6126/6011181521_9ec4873e96_z.jpg" width="426" height="640" alt="IMG_7580" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011181687/" title="IMG_7577 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6128/6011181687_61de9c8fac.jpg" width="500" height="333" alt="IMG_7577" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011731672/" title="IMG_7576 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6138/6011731672_e12076d669.jpg" width="500" height="333" alt="IMG_7576" /></span></a></div><div style="text-align: center; "><i><b><span class="Apple-style-span" style=" ;font-size:small;">yen's appetizer</span></b></i></div><div style="text-align: center; "><i><b><span class="Apple-style-span" style=" ;font-size:small;">pork spare ribs plum sauce, drunken chicken, vinegar-cured jelly fish, smoked-soy mackerel</span></b></i></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">While I find a lot of Chinese appetizer platters to be a nightmare, this was quite tasty. The jellyfish was actually edible--not the usual rubbery strands that come in </span><i><span class="Apple-style-span" style=" ;font-size:small;">ping pan</span></i><span class="Apple-style-span" style=" ;font-size:small;"> appetizers. There was a very prominent black vinegar flavor that I loved. The pork ribs fared less well. I found it a little tough so I generously sneaked the second piece on to my brother's plate. The sweet and sour glaze on top was enough to satisfy him. The smoked soy mackerel would have been good with a bowl of steamed rice, but it was a little salty on its own. The best part was the drunken chicken, rolled onto itself into a sort of roulade with solidified collagen-rich juices, pleasantly "Q" skin, and the flavorful, "drunken" thigh/leg meat marinated in </span><i><span class="Apple-style-span" style=" ;font-size:small;">shaoxing</span></i><span class="Apple-style-span" style=" ;font-size:small;"> wine.</span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011731536/" title="IMG_7585 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6005/6011731536_ffc2bbcb57_z.jpg" width="426" height="640" alt="IMG_7585" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011732088/" title="IMG_7590 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6147/6011732088_017e69420d.jpg" width="500" height="333" alt="IMG_7590" /></span></a></div><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">fish maw, prawns with almonds, fish cartilage soup</span></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">The soup was rich and thick, much like the broth you'd find in a quality bowl of shark's fin soup. Except here, you'd find snappy pieces of sweet shrimp (instead of inhumanely harvested shark fins) and and chewy pieces of fish maw (apparently also called a swim bladder and is what allows a fish to float?). There were also pieces of raw almond halves that have a r<span><span></span></span>eally concentrated almond flavor. Really nice.</span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011182003/" title="IMG_7594 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6148/6011182003_fc3ec954bf_z.jpg" width="426" height="640" alt="IMG_7594" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011731760/" title="IMG_7599 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6141/6011731760_13d839fe6c.jpg" width="500" height="333" alt="IMG_7599" /></span></a></div><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">steamed garoupa with fish sauce, crisp bean crumbs</span></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">My grandpa had a habit of always ordering whole live fish if we were ever at a Chinese restaurant. Genetics are a scary thing, and my dad has the same tendency. Thus I've eaten quite a few steamed fish, usually topped with curly strands of scallions and doused with a soy-based sauce. I rarely enjoy it. So that was the mentality I had going into this piece of fish that they had portioned off the bones for us. With the first bite, I questioned it's freshness. With the second bite, I questioned the texture. With the third, I loved it. The fish was, without a doubt, fresh and though the meat was a little soft and flaky for me (typical of a garoupa), the topping of crispy bits of fried soy bean was sensational.</span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011732160/" title="IMG_7600 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6141/6011732160_8941349c20_z.jpg" width="426" height="640" alt="IMG_7600" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011182353/" title="IMG_7606 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6030/6011182353_e0d270dae0.jpg" width="500" height="333" alt="IMG_7606" /></span></a></div><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">crisp fried prawns, wasabi mayo, kumquat</span></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">This seemed to be a play off of the more traditional "honey walnut shrimp" with a similar fried texture covered in a mayonnaise based dressing, though this version was infinitely more enjoyable. There was a slight creeping heat from the wasabi in the mayo, though it seemed to add more flavor than spice. The candied kumquats and a fine dice of fresh mango added a touch more sweetness to the perfectly cooked prawn.</span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
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<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011732316/" title="IMG_7636 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6145/6011732316_4892816272_z.jpg" width="426" height="640" alt="IMG_7636" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011182765/" title="IMG_7640 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6029/6011182765_f8605c660a.jpg" width="500" height="333" alt="IMG_7640" /></span></a></div><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">classic roast duck, pancakes, condiments</span></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">I've had this roast duck 3 times within the past two weeks. No, I'm still not sick of it, and each time I've had it has been even better than the last. This last time, was near perfection. The whole duck was carved tableside into thin slices of crispy skin--not fatty, not chewy, just crispy--and tender slices of meat. One slice of skin, one slice of meat, crunchy sticks of cucumber, and a generous smear of a house made plum sauce inside a thin, "Q" wrapper makes for a truly heavenly bite.</span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
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<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011182615/" title="IMG_7648 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6020/6011182615_6a2b828f1e_z.jpg" width="426" height="640" alt="IMG_7648" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011182677/" title="IMG_7646 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6128/6011182677_e2e92d8aac.jpg" width="500" height="333" alt="IMG_7646" /></span></a></div><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">baby abalone braised with sea cucumber, greens</span></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">This was an example of how bigger is not always better. This was no rubbery, bland piece of abalone the size of a hockey puck.</span><i><span class="Apple-style-span" style=" ;font-size:small;"> </span></i><span class="Apple-style-span" style=" ;font-size:small;">The abalone was indeed a "baby," no bigger than the size of a </span><i><span class="Apple-style-span" style=" ;font-size:small;">petite madeleine</span></i><span class="Apple-style-span" style=" ;font-size:small;">, which perhaps is why it was so tender and why the flavors from the braising had penetrated it so well. The same went for the sea cucumber. Usually I'm not a fan, but this preparation was so flavorful, I actually enjoyed it gelatinous texture. Two bites into the dish I stole a glance at my brother's plate, wondering if I could steal a piece of his abalone of his plate. Sadly, by the time I looked over, his piece was already gone.</span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;"><i></i></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011732676/" title="IMG_7649 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6016/6011732676_5a02ce5f82_z.jpg" width="426" height="640" alt="IMG_7649" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011182925/" title="IMG_7655 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6133/6011182925_3fe7559d36.jpg" width="500" height="333" alt="IMG_7655" /></span></a></div><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">slow braised pork trotters, peanuts, lotus root</span></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">By this point, I was getting full, but I can NEVER say no to pig's feet, and neither can my dad, who couldn't go three consecutive bites of this version before praising, yet again, how well cooked it was. I would've done the same but I was too busy eating. The peanuts which usually accompany a white braised version of pig's feet were also very pleasant here--adding not only a textural contrast, but also a nutty flavor. The braised lotus root served a similar function.</span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
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<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011183189/" title="IMG_7661 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6137/6011183189_c5cd8d9cc9_z.jpg" width="426" height="640" alt="IMG_7661" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011732906/" title="IMG_7666 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6011/6011732906_5e46f7aa4e.jpg" width="500" height="333" alt="IMG_7666" /></span></a></div><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">seafood stir-fried with thin rice noodles, sweet basil leaf</span></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">This went into a little plastic container, which then went into a little bag that said "to go"...</span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011183399/" title="IMG_7673 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6015/6011183399_5357f3d944_z.jpg" width="426" height="640" alt="IMG_7673" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011733158/" title="IMG_7674 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6140/6011733158_cd7559e1a2.jpg" width="500" height="333" alt="IMG_7674" /></span></a></div><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">three dim-sum in a basket</span></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">Though I skipped the previous course, I couldn't resist the little bamboo steamer of dim sum. The entire thing was still steaming when it was set down in front of me. Of course I had to eat it. The </span><i><span class="Apple-style-span" style=" ;font-size:small;">sui mai</span></i><span class="Apple-style-span" style=" ;font-size:small;"> and the </span><i><span class="Apple-style-span" style=" ;font-size:small;">har gow</span></i><span class="Apple-style-span" style=" ;font-size:small;"> were both very well done, but my favorite was the one with the green wrapper. I don't know it's name in English, but the green color comes from a kind of dried grass that gives it a slightly herbal flavor. So good and such a good way to end the savory courses.</span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/6011733462/" title="IMG_7690 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6017/6011733462_b1d28609a2_z.jpg" width="426" height="640" alt="IMG_7690" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/6011183807/" title="IMG_7684 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6014/6011183807_0e96094f4d.jpg" width="500" height="333" alt="IMG_7684" /></span></a></div><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">cream of mango with sago pearls, pomelo, lime sorbet</span></i></b></div><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">fresh fruits</span></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">Dessert was a little disappointing for me though the fruit was beautifully cut. The cold mango "soup" tasted fresh though a little bland. The only criticism I have of this restaurant is that it's dessert offerings could really use some help. I know it's typical of a Chinese restaurant, but if you can do everything else so well, why not put a little more effort into the desserts? I think how a meal ends is very important.</span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:16px;"><div style="text-align: center; "><span class="Apple-style-span"><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style=" ;font-size:-webkit-xxx-large;"><a href="http://www.flickr.com/photos/65116746@N06/6024676426/" title="IMG_7759 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm7.static.flickr.com/6071/6024676426_476bcc2076.jpg" width="500" height="333" alt="IMG_7759" /></span></a></span></span></span></div><div style="text-align: left; "><span class="Apple-style-span"><span class="Apple-style-span" style=" ;font-size:small;">So, while the food is definitely Cantonese in style, there were also welcomed aspects of creativity that slightly strayed from the traditional. Rather than serving all the dishes family-style, the servers would portion out the large dishes onto individual plates for us. Thus the Lazy Susan in the middle of the table was rendered rather useless, but if you ask me, I preferred this western-style of serving. This way, everyone gets an equal amount, and I don't have to eye that last piece of duck meat, wondering if it would be impolite of me to dart out my chopsticks for it. I would recommend this Chinese restaurant over the ones at the top of Taipei 101 any day. Though you may not be dining as high up in the atmosphere, the view is stunning enough and the food is beyond comparison.</span></span></div><div style="text-align: left; "><span class="Apple-style-span"><span class="Apple-style-span" style=" ;font-size:small;">
<br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span"><span class="Apple-style-span" style=" ;font-size:small;">P.S. I have to say, this meal also put the dinner menu at Lung King Heen to shame in terms of just overall taste...</span></span></div></span></span></div></span></div></span></span></div></span>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com5tag:blogger.com,1999:blog-269011617274525442.post-45352635108128153972011-07-24T07:18:00.001-07:002011-07-24T10:15:46.459-07:00Tenkaippin Ramen<span class="Apple-style-span" style="font-size:small;">After a disappointing bowl of ramen for lunch today in Taipei, I couldn't help but start reminiscing about the ramen my mom and I recently had in Hawaii. An unassuming little hole-in-the-wall shop on Kapahulu Ave. (which seems to be Honolulu's food mecca), Tenkaippin Ramen served me not only the most interesting bowl of ramen I've ever had, but also the most interesting (?) eating experience. Let me elaborate. </span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">But first, a little parking story. With only a small lot behind Tenkaippin to accommodate the entire strip of restaurants and shops, coming by a parking spot during the day seemed liked a game of luck with the most unattractive probabilities. We circled through the one-way lot multiple times, each time with a car backing out just in time for the car behind us to pull in. Then we spotted a Jack in the Box across the street with only a few cars in its lot but numerous signs that said parking was for customers only. We pulled into a spot and considered just parking at Jack in the Box until we noticed a guy wearing dark sunglasses standing on the street corner, observing the lot, making sure no one who wasn't eating potato wedges dared to leave their car there. Hunger-induced paranoia? I think so. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">We ended up parking in Tenkaippin's lot anyways after waiting across the street for a spot to open up. When we left the restaurant, the guy wearing sunglasses was gone. He was most likely just waiting for the bus. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><b><span class="Apple-style-span" style="font-size:medium;">Tenkaippin Ramen </span></b></i></div><div><span class="Apple-style-span" style="font-size:small;"><i>617 Kapahulu Ave</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i>Honolulu, HI 96815</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i>tel: 808-732-1211<br />dining date: 7/9/11<br /></i></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5970551708/" title="photo 1 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6137/5970551708_83e947ee30.jpg" alt="photo 1" height="500" width="374" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">Now, the interesting bowl of ramen. Tenkaippin is a Japanese ramen chain with over 200 restaurants but only one location outside of Japan. They're known for their </span><i><span class="Apple-style-span" style="font-size:small;">kotteri</span></i><span class="Apple-style-span" style="font-size:small;"> broth--a thick, slowly-cooked, collagen-rich chicken broth that they boast to be not only hearty, but also healthy. This broth is seriously so thick, I wouldn't be surprised if it contains collagen to plump up anyone's skin and smooth out those wrinkles. No, maybe not, but it's tasty enough that it doesn't need to replace cosmetic surgery to prove itself. The unique broth combined with perfectly QQ/al dente ramen noodles of the straighter nature (not the curly sort) made for the most interesting bowl of ramen I've ever had. </span><span class="Apple-style-span" style=" ;font-size:small;" >To give a comparison, the concentrated chicken flavor, along with the thickness of the broth, reminded us of the broth in shark fin soup. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5969994143/" title="photo 2 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6123/5969994143_db51a0844c.jpg" alt="photo 2" height="500" width="374" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">We also tried a bowl of the </span><i><span class="Apple-style-span" style="font-size:small;">paitan</span></i><span class="Apple-style-span" style="font-size:small;"> ramen with a pork and chicken base soup that is similar to the more familiar </span><i><span class="Apple-style-span" style="font-size:small;">tonkotsu</span></i><span class="Apple-style-span" style="font-size:small;"> ramen. This broth was lighter, not nearly as thick, yet still had the flavor that only comes from hours of stewing bones full of marrow. I actually really enjoyed the slightly spicy presence of white pepper in the </span><i><span class="Apple-style-span" style="font-size:small;">paitan</span></i><span class="Apple-style-span" style="font-size:small;"> broth, and this was the bowl I ended up finishing after yielding the </span><i><span class="Apple-style-span" style="font-size:small;">kotteri</span></i><span class="Apple-style-span" style="font-size:small;"> to my mom. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5970551198/" title="photo 2-2 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6002/5970551198_193a98231f.jpg" alt="photo 2-2" height="500" width="374" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">And so we get to the interesting eating experience. Apparently, the owners of this particular location of Tenkaippin also happens to be the hosts of a new television show called </span><i><span class="Apple-style-span" style="font-size:small;">Ultimate Japan</span></i><span class="Apple-style-span" style="font-size:small;">, in which they travel to different parts of Japan and share their experiences. This is fine and dandy, but unfortunately, due to the tragic natural and unnatural disasters that recently occurred in Japan, the episode that they were playing that day (on repeat) was of the hosts visiting and providing relief to those who were left homeless. There was no shortage of heartbreaking footages of the devastation and destruction left behind by the earthquakes and tsunamis. An elderly lady told the story of how she managed to climb up a flight of stairs and save herself, only to watch the tsunami waves wash away her husband who was a few steps behind her. Touching, no doubt, but also understandably upsetting to watch. The women sitting across from me starting uncontrollably shedding tears straight into her bowl of ramen. I had a hard time holding back tears myself. The program left all the customers either unable to tear their eyes away from the overhead TV while crying into their ramen, or hell-bent on keeping their heads down so they could at least swallow. Thus, I can only say this way of eating was very...interesting. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5969994713/" title="photo 1-2 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6150/5969994713_da87b060b1.jpg" alt="photo 1-2" height="500" width="374" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">So while it may have been difficult to consume at times, this ramen was definitely one of the best I've ever had. While the broth is, indeed, very unique, it's also addictive and delicious. The thick broth thoroughly coated the palate in a very pleasant manner with each spoonful and I kept going back for more spoonfuls. I'm sure the other soup options are quite good as well. The pork slices, which I previously forgot to mention, were also very nicely done. We kept trying to return to Tenkaippin during our vacation in Honolulu, but our stay was way too short for us to afford the luxury of repeat visits. Next time!</span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com2tag:blogger.com,1999:blog-269011617274525442.post-70127359365205870662011-07-17T09:12:00.000-07:002011-08-09T04:14:06.256-07:00The Pig and the Lady<div><span class="Apple-style-span" style=" ;font-size:small;">While sitting in the airport lounge waiting for our flight to Honolulu, my thoughts predictably wandered to thoughts of food and what I planned on eating during our week long vacation on the island of Oahu. I read through, for the second time, the recommendations of a friend whose palate I trusted. In the midst of ramen and plate lunches, a pop-up was mentioned--the first and only pop-up in Hawaii.</span></div><div><span class="Apple-style-span" style="font-size:small;">
<br />Coming from LA, where pop-ups have become so ubiquitous it seems some would do anything to distinguish themselves from being just another pop-up, I viewed the word "pop-up" with wariness. However, a quick Google search revealed that The Pig and the Lady was anything but a mediocre stint by some "homeless" chef. Positive reviews by various local publications indicated that the pop-up had a Vietnamese slant, something that immediately caught my eye. Further research saw that the pop-up was a collaboration between Martha Cheng, a local food writer, and Andrew Le, former sous chef at Chef Mavro, one of the few establishments of fine-dining worth noting in Honolulu. I was intrigued and in the few minutes before my plane took off, I quickly composed an email inquiring how one could come about two spots for one of the already sold-out dinners.
<br />
<br />6 hours later, our plane landed on the island, I checked my email, and there it was--an email saying that we could be squeezed in that Friday. I immediately, without a second thought for Mr. Alan Wong, canceled my dinner plans for Friday and penned in The Pig and the Lady instead. </span></div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><span class="Apple-style-span" style="font-size:small;">So that Friday night, armed with my iPhone for directions and my mom riding shotgun, we pulled into a questionable looking parking lot behind a Hank's Haute Dogs--the temporary home to The Pig and the Lady. In a Max Mara shopping bag that only hours before held a newly purchased bikini, we brought along two bottles of Big Wave Golden Ale and Wailua Wheat--our answer to the BYOB problem. As we rounded the corner, the bustle and chatter inside the restaurant became more apparent and concerns about the sketchy parking lot evaporated. </span></div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><i><b><span class="Apple-style-span" style="font-size:medium;">The Pig and the Lady</span></b></i></div><div><span class="Apple-style-span" style="font-size:small;"><i>current location: Hank's Haute Dogs</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i>4 days a week for as long as they feel like it </i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i>reservations and info: www.thepigandthelady.com
<br />dining date: 7/8/11
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<br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5949441047/" title="5946539745_de9e4359d3_b by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6009/5949441047_267107bbc3_z.jpg" alt="5946539745_de9e4359d3_b" height="640" width="426" /></span></a><a href="http://www.flickr.com/photos/65116746@N06/5946539925/" title="IMG_6888 by foodjetaime.com, on Flickr"><img src="http://farm7.static.flickr.com/6143/5946539925_4b50c5b22b.jpg" width="500" height="333" alt="IMG_6888" /></a></div><div><span class="Apple-style-span" style="font-size:small;">We were greeted warmly and then seated along an outdoor bar directly underneath a window looking into the restaurant. I felt like I was in the sidewalk seats of some busy noodle shop in Asia. A bowl of pickled vegetables and homemade shrimp chips were quickly brought to us, and with our first crispy, savory, moisture-sucking, shrimp chip, we knew they weren't kidding around here. Eaten with the pickled daikon, carrots, and spicy garlic shoots in the accompanying bowl, my mom and I had no choice but to pat ourselves on the back for our beer choices.</span></div><div><div><div><span class="Apple-style-span" style="font-size:small;">
<br /></span><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5927263035/" title="IMG_6886 by foodjetaime1313, on Flickr"><img src="http://farm7.static.flickr.com/6012/5927263035_825d20d889.jpg" width="500" height="333" alt="IMG_6886" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><b>KAJIKI SASHIMI</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>asian pear, toasted rice puff, banana blossom salad, kaffir lime sauce</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">The first course arrived after a brief introduction from Andrew. Though perhaps not familiar to the general population, the name "Kajiki" was one that my mom and I immediately recognized. Kajiki, Japanese for swordfish, was a favorite fish of my grandpa's, and it's a name that I can still hear him saying in my head. Having it in a rare preparation, however, was a first for me. With a texture that I can only describe as similar to any lean, white-fleshed sashimi, the delicately flavored fish benefited from the rest of the elements on the plate. The banana blossom salad was intensely savory, the balls of asian pear refreshingly sweet, and the sauce on the plate was without a doubt, kaffir lime. It was my first time having banana blossom, and thinly sliced, it reminded me of the skin of asian pears. Is it just me? </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"></span><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/65116746@N06/5946540253/" title="5927821426_a8da431e47_b by foodjetaime.com, on Flickr"><img src="http://farm7.static.flickr.com/6127/5946540253_1460957175_z.jpg" alt="5927821426_a8da431e47_b" height="640" width="426" /></a></span><a href="http://www.flickr.com/photos/65116746@N06/5947093994/" title="5927821546_cbff7b411a_b by foodjetaime.com, on Flickr"><img src="http://farm7.static.flickr.com/6132/5947093994_8b9154a58b.jpg" width="500" height="333" alt="5927821546_cbff7b411a_b" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><b>CURRY VEGETABLES</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>maitake mushroom, pickled lotus root, green tomatoes, jasmine rice croquettes </i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">The second course appeared to be vegetarian, though its flavors were so bold, we didn't miss the meat at all. Seeing jasmine rice croquettes on the menu, I expected some straightforward, plain jasmine rice, rolled into a ball, with a fried outer layer. This was not the case at all. I have no idea what Andrew did, but the rice croquettes seemed more like arancini, strongly seasoned with what we thought was a hint of shrimp paste or fish sauce. (?) The fresh acidity of the green tomatoes with the pickled acidity of the lotus root countered the pool of curry sauce that was just spicy enough for a little bit of heat at the back of my throat. The bits of fresh watercress on top were a revelation for me. I never knew watercress held so much flavor. This was already the second plate with an amazing balance. Anything your mouth could want in a bite was on this plate--sweet, savory, acidic, spicy. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"></span><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5927821812/" title="IMG_6910 by foodjetaime1313, on Flickr"><img src="http://farm7.static.flickr.com/6028/5927821812_3a230ef039_z.jpg" alt="IMG_6910" height="640" width="426" /></a></span><a href="http://www.flickr.com/photos/65116746@N06/5946541153/" title="IMG_6900 by foodjetaime.com, on Flickr"><img src="http://farm7.static.flickr.com/6132/5946541153_5601249436.jpg" width="500" height="333" alt="IMG_6900" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><b>BRAISED PORK BELLY</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>crispy rice cake, pickled radishes, poached quail eggs</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">Pork belly--a cut of pig that once held so much delight for me, is unfortunately now one that I avoid at all costs. Too many times I've had fatty, stringy, poor excuses for pork belly. This preparation, however, was damn tasty. My mom and I thought about how delicious it would be in a <i>gua bao</i>--salty, sweet, not too fatty, and just tender enough. Two perfect, little poached quail eggs were perched on little mounds of a chimichurri-like sauce of cilantro, garlic, shallots, ginger, and lime juice. So good. The pickled radishes added the acidity in this dish, which cut the richness of the pork. Again, so well balanced. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"></span><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/65116746@N06/5947095466/" title="IMG_6924 by foodjetaime.com, on Flickr"><img src="http://farm7.static.flickr.com/6022/5947095466_a6888b8216_z.jpg" alt="IMG_6924" height="640" width="426" /></a></span><a href="http://www.flickr.com/photos/65116746@N06/5947094848/" title="IMG_6914 by foodjetaime.com, on Flickr"><img src="http://farm7.static.flickr.com/6008/5947094848_1ed457fe3b.jpg" width="500" height="333" alt="IMG_6914" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><b>PHO TAI CHIN GAN</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>fresh noodles, brisket, tendon </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">And then, for me, la pièce de résistance of the night. What a genius way to end the savory portion of a multi-course menu. Warm, comforting, and decidedly "Asian" in it's placement in the menu (most tasting menus would place a soup near it's start, except perhaps a Japanese style omakase with miso soup at the end), the bowl of pho was the perfect culmination of a series of fantastic dishes. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5947097458/" title="IMG_6946 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6028/5947097458_6c50bdbb30_z.jpg" alt="IMG_6946" height="640" width="426" /></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">At this point, the familial aspect of this pop-up became apparent. Turns out the guy who was serving us the dishes was in fact, the chef's brother, Alex, helping out. We had noticed a motherly figure in the kitchen, working behind the scenes, helping with plating, etc. My mom and I speculated that this is probably the chef's mother. We were correct. As people began finishing their bowls of pho, Mama Le began making her rounds, checking up on everyone's progress, making sure they finished it to the last drop. How could we not? </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">This was Mama Le's recipe, a rich, deep broth, full of spices that had a northern Vietnamese influenced, rather than that of a sweeter version from the south. I didn't even think about touching the sriracha or hoisin. Suspended in this broth was just a handful of hand-cut rice noodles of varying widths, made fresh that morning in Honolulu's chinatown. There was also one piece of brisket, one piece of rare steak, one piece of tendon--each perfection in itself. As she inspected my bowl, she told me about how she had let the broth simmer for close to 8 hours. She told me of her dream of opening her own pho shop, a dream that failed to become reality because she placed her priority in raising her children. Now she's serving her pho recipe at her son's pop-up restaurant. Funny how things turn out. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5946542081/" title="IMG_6925 by foodjetaime.com, on Flickr"><img src="http://farm7.static.flickr.com/6001/5946542081_4ff4608dd6.jpg" width="333" height="500" alt="IMG_6925" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><b>VIETNAMESE ICED COFFEE</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">By the time the bowls were cleared away, Mama Le's endearing personality already made an impression on us all. The already intimate setting of the small pop-up became even more so. As she brought out the tall glass of iced Vietnamese coffee, I told her again how much I enjoyed her pho. Then, she told me in a knowing voice, "dessert is even better." </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">\<a href="http://www.flickr.com/photos/65116746@N06/5946544147/" title="IMG_6938 by foodjetaime.com, on Flickr"><img src="http://farm7.static.flickr.com/6001/5946544147_336b56612b.jpg" width="500" height="333" alt="IMG_6938" /></a></span><a href="http://www.flickr.com/photos/65116746@N06/5947095862/" title="IMG_6935 by foodjetaime.com, on Flickr"><img src="http://farm7.static.flickr.com/6005/5947095862_ba787fb9cb.jpg" width="500" height="333" alt="IMG_6935" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><b>COCONUT PANDAN TOAST</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>lychee, basil seeds, thai basil, vanilla ice cream </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">This dessert, similar to Kaya toast, may have seemed simple in it's construction, but I can't remember the last time I went at a dessert with such zeal and ended with such satisfaction. The vanilla ice cream was topped with coconut powder and resembled a snowcapped mountain of creamy coolness. The basil seeds were mixed with lilikoi, or passionfruit, which added a touch of tanginess to the rich buttery napoleon of toast and homemade Kaya jam. Whole, fragrant lychees with bits of thai basil were the "cherry on top" of this sweet ending. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5947096528/" title="IMG_6950 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6003/5947096528_4ac2076fab_z.jpg" alt="IMG_6950" height="640" width="426" /></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/65116746@N06/5947096528/" title="IMG_6950 by foodjetaime.com, on Flickr"></a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">If you've been reading so far, I hope it's obvious how much enjoyment my mom and I took away from this little pop-up that seated only about 20 people that night. How rare is it, to find such balance in all the courses of a tasting menu? To end one course with satisfaction and to start the next only t</span><span class="Apple-style-span" style="font-size:small;">o realize it's just as good as the last. How often do we get to sit on a seemingly deserted street, with the island breeze at our backs, enjoying the flavors of a first-rate tasting menu? </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">As the meal came to a close, I noticed that at the bottom of the menu, local ingredients used in the market-driven dishes were listed along with the names of the local farms. </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">This is without doubt, a passionate operation--from Andrew's delicious creations, to Alex's enthusiasm in explaining his brother's dishes. Even the name of the pop-up--The Pig and the Lady--is a reference to Andrew and his mother (</span></span><span class="Apple-style-span" style="font-size:small;">because of a tattoo of a pig he has, not because he is a pig ;). We were more than lucky to have had this experience during our stay. The Pig and Lady was only it's second week of business when we made our reservations. It was a unique and truly Hawaiian experience, something that you can't get on a different island, on a different continent.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">
<br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5947096902/" title="5927823454_ba4f61c042_b by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6135/5947096902_e30681ed14.jpg" alt="5927823454_ba4f61c042_b" height="375" width="500" /></span></a></div><div><a href="http://www.flickr.com/photos/65116746@N06/5946544147/" title="IMG_6938 by foodjetaime.com, on Flickr"></a></div></div></div></div></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com6tag:blogger.com,1999:blog-269011617274525442.post-74105166613754071122011-07-15T05:17:00.001-07:002011-07-24T09:15:42.726-07:00Morimoto Waikiki<span class="Apple-style-span" style="font-size:small;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5939506315/" title="IMG_6736 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></span></a><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/65116746@N06/5940060482/" title="IMG_6711 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6142/5940060482_0499f104c8_z.jpg" alt="IMG_6711" height="640" width="426" /></span></a></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><span class="Apple-style-span" style="font-size:small;">Upon landing at the Honolulu airport, we picked up our rental car and made our way to The Edition, a relatively new hotel in Waikiki designed by Ian Schrager and Philippe Stark (the man behind the bizarre decor of The Bazaar in the SLS Hotel in Beverly Hills). The hotel had seemed attractive to me for numerous reasons: First, it was newly renovated. Most of the hotels along Waikiki beach could be considered relics, though some have undergone renovations as well. Second, I rather liked the fact that the aesthetic of the hotel was soothing yet contemporary-- there was no gaudy, flowery hawaiian print to be found. Finally, I had chanced upon a rate that seemed too good to turn down. However, there was one large problem I had overlooked. The hotel is situated right at the start of Waikiki, closer to the marina that it is to the beach, and there was just no ocean view to be had. I was aware of it's location but didn't realize that it would be such a drastic difference from being right on the beach. My mom and I weren't in Hawaii to wake up and look at a bunch of boats outside our window. We were aiming to wake up with the blue sea and blue sky right in front of us. I made immediate changes to our plans upon checking in, and we would eventually end up at The Royal Hawaiian where everything is pink and 100% Hawaii. </span></span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5940060930/" title="IMG_6737 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6003/5940060930_a55606ac24.jpg" alt="IMG_6737" height="333" width="500" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">Since we were only staying one night, there was no way I was passing up the opportunity to try out the Waikiki location of Morimoto's eponymous restaurant which is located right inside The Edition. Needless to say, I've watched my fair share of Iron Chef, and I feel a certain respect for Morimoto--him being the only chef to bridge the Japanese and American versions. The last time I had a taste of his food was during a trip to New York when I was looking at prospective colleges. That was before I starting paying great attention to what I was eating, though I remember not being particularly impressed. I was curious to see how I would find his restaurant this time around. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Sad to report, still not impressed. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">It just wasn't particularly innovative, nor was it delicately refined. It seemed stuck in limbo to me--stuck between a bastardized verison of Japanese food and an upscale version with "luxurious" ingredients recklessly strewn about the menu. Not only that, the portion to price ratio was a little difficult to swallow, even for a touristy place like Waikiki. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/65116746@N06/5939506315/" title="IMG_6736 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6122/5939506315_31b6c08cf6_z.jpg" alt="IMG_6736" height="640" width="426" /></span></a></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:medium;"><b>Morimoto Waikiki</b></span><span class="Apple-style-span" style="font-size:small;"> </span></i></div><div><i><span class="Apple-style-span" style="font-size:small;">1774 Ala Moana Blvd</span></i></div><div><i><span class="Apple-style-span" style="font-size:small;">Honolulu, HI 96815</span></i></div><div><i><span class="Apple-style-span" style="font-size:small;">tel: 808-943-5900<br />dining date: 7/6/11<br /></span></i></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" color: rgb(85, 85, 85); line-height: 18px; font-family:arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif;font-size:12px;" ></span></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5940060626/" title="IMG_6718 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6017/5940060626_d5d647882f.jpg" alt="IMG_6718" height="333" width="500" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">sashimi salad</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">baby romaine, morimoto caesar dressing, quail egg</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Having just gotten off the airplane, I chose to go with something lighter for lunch. I ordered a sashimi salad. Apparently there was some miso incorporated into Morimoto's "caesar dressing" to make it special, but I barely noticed it. There was nothing offensive about the salad, but it did not seem like a strong, coherent dish. I'm not even sure what the tiny quail egg was on the salad for--it was almost smaller than the croutons. As far as I know, it was only large enough to contribute to one or two of the many bites I took to finish this salad. Granted, the seared ahi tuna was very fresh with a furikake-like crust but, we were in Hawaii--it had better be fresh. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5939505643/" title="IMG_6708 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6017/5939505643_d55e987b09.jpg" alt="IMG_6708" height="333" width="500" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">chirashi</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">assorted sashimi over sushi rice</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">My mom ordered the chirashi, which was gorgeous to look at. It was actually the background of my desktop for a few days. The colors were so strikingly vibrant, and it seemed that all colors of the rainbow were present. That being said, the fish was really nothing to write home about. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/65116746@N06/5939505997/" title="IMG_6724 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6007/5939505997_80cea5e1ee_z.jpg" alt="IMG_6724" height="640" width="426" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">coconut panna cotta</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">lilikoi noodles</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Luckily, dessert was refreshing in flavor and spot-on in texture. The lilikoi noodles were long strands of sweet and sour passionfruit gelée that played off of the richness of the panna cotta. The coconut cookie that accompanied the panna cotta was the best part--it was crispy and tasted like toasted coconut. My only complaint was that the panna cotta looked like it was inverted out of a small aluminum pan. The jagged imprints of the foil could still be seen on the edges as we were taking our spoonfuls. I know it may seems like I'm being picky, but really, if that one little imperfection could be hidden (idk use silicon molds??) this would be one beautiful, refined dessert. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/5939568115/" title="IMG_6744 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></span></a><a href="http://www.flickr.com/photos/65116746@N06/5939506109/" title="IMG_6729 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6018/5939506109_1434dc97de.jpg" alt="IMG_6729" height="333" width="500" /></span></a></div><div style="text-align: center; "><i><span class="Apple-style-span" style="font-size:small;">loved the soft green hues of the interior design</span></i></div><div style="text-align: center; "><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-size:small;">At this point, I could go on and talk in detail about our experience at dinner later that day, but I'm beginning to feel like a real negative Nancy. I have nothing but respect for the Morimoto I see on TV, but it just does not match what he's serving at his restaurant. Dinner was wrought with even more disappointments in terms of the food, and I'm not entirely sure I want to relive all the dishes.</span></span></i></div><div><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/5940129066/" title="IMG_6754 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6030/5940129066_d9c54917dc_z.jpg" alt="IMG_6754" height="640" width="426" /></span></a></div><div style="text-align: center; "><i><b><span class="Apple-style-span" style="font-size:small;">hamachi tartar</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">from left to right: seaweed paste, sour cream, fresh wasabi, maui onion, Morimoto's guacamole, rice puffs, dashi soy </span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/5940113452/" title="IMG_6781 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6130/5940113452_a84919835b_z.jpg" alt="IMG_6781" height="640" width="426" /></span></a></div><div style="text-align: center; "><i><b><span class="Apple-style-span" style="font-size:small;">foie gras chawan mushi</span></b></i></div><div style="text-align: center; "><i><span class="Apple-style-span" style="font-size:small;">duck breast, fresh wasabi, sweet dashi soy</span></i></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">However, I will say this out of all the dishes we had: The hamachi/toro tartar can be fun to eat, simply because of how it is presented. Also, the foie gras chawan mushi was the only dish we found to be really delicious. With the foie gras blended in with the eggy-ness of the chawan mushi, it was without a doubt, unctous in the richess sense of the word. The miniature pieces of duck breast that graced the top of this steamed custard were also delicious, but SO tiny! I mean really, they're not even bite-sized. They're half-bite-sized. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><div style="text-align: center; "><a href="http://www.flickr.com/photos/65116746@N06/5939568115/" title="IMG_6744 by foodjetaime.com, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6015/5939568115_9e5c744b7a.jpg" alt="IMG_6744" height="333" width="500" /></span></a></div><div style="text-align: center; "><i><span class="Apple-style-span" style="font-size:small;">(fun fact: Nobu Waikiki has the same blue serving bowls!)</span></i></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In all truthfulness, I had set pretty high expectations for Morimoto. Perhaps too high, but who could blame me? It's Morimoto! I used to stay up late every night in the summer time to watch Iron Chef Japan on the Food Network. Sad to say, his restaurants just don't hold the same allure for me. Good thing this was only day one of our tip to Hawaii...many more good things to come ;)</div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com3tag:blogger.com,1999:blog-269011617274525442.post-79061258123684549182011-06-30T21:08:00.000-07:002011-06-30T21:55:53.431-07:00Butter Poached Lobster Tail<div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5890085990/" title="IMG_6317 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5302/5890085990_1cf8c63b80_z.jpg" width="426" height="640" alt="IMG_6317" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">Today, I discovered the magic of poaching in butter. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">More specifically, I discovered the use of beurre monté. I'd always read about it in my French Laundry cookbook but I'd never actually tried to make it before. It was so easy to do, I'm kicking myself for not making use of it earlier. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Our neighborhood Vons occasionally get these lobster tails from Canada. So maybe these aren't the highest quality of lobsters (I didn't even know Canada had lobsters?), but they were damn delicious even just boiled or steamed. Poached in butter? The end. The meat became 10x sweeter, the texture 10x more snappy, and the flavor 10x stronger. I'm wondering why I'm writing this blog post right now and not running back to the grocery store for more lobsters instead. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5889518635/" title="IMG_6323 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm7.static.flickr.com/6022/5889518635_21aa7fbddc.jpg" width="500" height="333" alt="IMG_6323" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><b><span class="Apple-style-span" style="font-size:medium;">Butter Poached Lobster Tail </span></b></i><i><b><span class="Apple-style-span" style="font-size:medium;">with Corn Two Ways</span></b></i></div><div><i><span class="Apple-style-span" style="font-size:medium;">polenta, basil creamed corn, buttered peas, pattypan squash </span></i></div><div><span class="Apple-style-span" style="font-size:small;"><i>serves 2</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:small;">for the vegetables:</span></i></div><div><span class="Apple-style-span" style="font-size:small;">2 ears of corn</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 cup of shelled english peas</span></div><div><span class="Apple-style-span" style="font-size:small;">1 pattypan squash</span></div><div><span class="Apple-style-span" style="font-size:small;">basil </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">I just sautéed the peas and pattypan squash separately in some butter. For the corn, I cut the kernels off of two ears of corn. Then, I ran the back of my knife up and down the cob to get the kernel meat left behind. This also produced some milky white liquid. I added the liquid and kernel meat into a pan first with some butter. Once that was bubbling, I added in the rest of the kernels. Cook until tender. Then I chiffonaded some basil and folded it into the corn. </span></div><div> </div><div><i><span class="Apple-style-span" style="font-size:small;">for the polenta: </span></i></div><div><span class="Apple-style-span" style="font-size:small;">1/3 cup polenta</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup water</span></div><div><span class="Apple-style-span" style="font-size:small;">2/3 cup whole milk </span></div><div><span class="Apple-style-span" style="font-size:small;">2 tablespoon butter </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Combine the polenta, 1/3 cup of water and 2/3 cup of milk into a pot, whisk together, and bring to a boil. Cook until the polenta is tender, stirring constantly. I like to gradually add water during the process--up to another 2/3 cup of water. When the polenta is cooked, stir in the butter. Keep warm until ready to serve. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div><i><span class="Apple-style-span" style="font-size:small;">for the lobster tails: </span></i></div><div><span class="Apple-style-span" style="font-size:small;">2 4oz lobster tails</span></div><div><span class="Apple-style-span" style="font-size:small;">1 stick of butter</span></div><div><span class="Apple-style-span" style="font-size:small;">4 tablespoon of water</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div><span class="Apple-style-span" style="font-size:small;">First I put the lobster tails in an airtight container and covered them with boiling water and a squeeze of lemon. I left them in there for 2 minutes before taking them out and using kitchen shears to cut through the underbelly of the lobster tail and the top part of the shell. This makes the shells much easier to remove. Make sure to shell them while they are still hard, otherwise the meat will stick to the shells. Set the lobster tail meats aside. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">For the beurre monté, cut one stick of butter into small pieces. Start with 4 tablespoons of water in the bottom of a small pot. Once the water comes to a boil, slowly add in small pieces of butter, whisking constantly after each piece to ensure emulsification. I was only cooking two lobster tails and my pot was relatively small so this amount of beurre monté was sufficient for me. If making more, just continue adding more butter--there's no need for more water. Set aside but keep warm. </span></div></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">When ready to assemble, place lobster into a pot with enough beurre monté so that the tails are just covered. Heat the lobster through in the butter for about 5 minutes. </span></div></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5890086090/" title="IMG_6318 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5120/5890086090_396f5c39ec.jpg" width="500" height="333" alt="IMG_6318" /></span></a></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com9tag:blogger.com,1999:blog-269011617274525442.post-63363462464514416902011-06-20T12:17:00.000-07:002011-06-20T18:30:22.499-07:00Bourbon Caramel Chocolate Macarons<div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5854084768/" title="IMG_6167 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small; "><img src="http://farm6.static.flickr.com/5064/5854084768_debe7f01ea_z.jpg" width="426" height="640" alt="IMG_6167" /></span></a></div><div><span class="Apple-style-span" style="font-size: small;">It's officially summer vacation! I spent the past week back home in Fresno, and although it was very relaxing, there really is not much to do there. So, we made a little trip to a magical place called BevMo! and made a few little purchases--one of them being a handsome bottle of Bulleit bourbon. After that, we spent all our afternoons lounging by the pool with fantastic drinks in hand--bourbon for the man and fruity, spicy drinks for me, of course. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="http://www.flickr.com/photos/54111100@N06/5854084866/" title="IMG_6162 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small; "><img src="http://farm3.static.flickr.com/2654/5854084866_d7cbabb247_z.jpg" width="427" height="640" alt="IMG_6162" /></span></a></span></span></div><div><span class="Apple-style-span" style="font-size: small;">With a bottle of bourbon just sitting around, I couldn't help but think about incorporating it into some desserts. First thing I thought of was bourbon caramel...then macarons (of course)...then chocolate macarons...and thus, my bourbon caramel chocolate macarons came into being. I filled the chocolate macaron shells with a dollop of caramel in the center surrounded by a ring of chocolate ganache. I don't have a specific recipe to post up yet...I kind of played everything by taste. In the end, there was only a very subtle hint of bourbon flavor so I'm working on making it a little bit more pronounced. Hopefully I'll have a full-blown recipe up eventually. This is just a little guide as to which products I used in the macaron shells and filling. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><span class="Apple-style-span" style="font-size: small; "><a href="http://www.flickr.com/photos/54111100@N06/5853533153/" title="IMG_6176 by foodjetaime1313, on Flickr"><img src="http://farm6.static.flickr.com/5264/5853533153_529681fac8_z.jpg" width="427" height="640" alt="IMG_6176" /></a></span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><br /></span></span></div><div><b><i><span class="Apple-style-span" style="font-size: medium;">Bourbon Caramel Chocolate Macarons</span></i></b></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: small;">for the macaron shells: </span></i></div><div><span class="Apple-style-span" style="font-size: small;">Guittard cocoa powder, unsweetened rouge red dutch process cocoa</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: small;">for the chocolate ganache filling:</span></i></div><div><span class="Apple-style-span" style="font-size: small;">Valhrona Guanaja, 70% dark chocolate</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: small;">for the bourbon caramel filling:</span></i></div><div><span class="Apple-style-span" style="font-size: small;">Bulleit bourbon </span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com4tag:blogger.com,1999:blog-269011617274525442.post-55046745893012508992011-06-10T16:04:00.001-07:002011-06-10T16:37:20.911-07:00lunch today: Soft Shell Crabs<div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5819155813/" title="IMG_5837 by foodjetaime1313, on Flickr"><img src="http://farm3.static.flickr.com/2774/5819155813_ae00d7c813_z.jpg" width="426" height="640" alt="IMG_5837" /></a></span></div><div><span class="Apple-style-span" style=" ;font-size:small;">While wandering through the seafood section of Whole Foods today, I saw some beautiful soft shell crabs. I'd never seen them at Whole Foods before, and at $4.99 a piece, I thought they weren't too overly expensive (tell me if I'm wrong). Still, I stood there for an awkward 5 minutes just looking back and forth between the seafood guy and the soft shell crabs, trying to decide whether or not I wanted to buy the crabs and attempt frying something for the first time. In the end, I bought them. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5819717892/" title="IMG_5819 by foodjetaime1313, on Flickr"><img src="http://farm4.static.flickr.com/3538/5819717892_eac3087a88.jpg" width="500" height="333" alt="IMG_5819" /></a></div><div><span class="Apple-style-span" style=" ;font-size:small;">Frying also turned out to be a lot less scarier than I had made it out to be in my head. I imagined oil splashing out of the pan and attacking my tong-wielding hand, or even overflowing oil bubbling out of the pot. Neither actually happened. It was actually quite drama free, and the results were so satisfactory, I might start frying things more. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5819717960/" title="IMG_5830 by foodjetaime1313, on Flickr"><img src="http://farm4.static.flickr.com/3592/5819717960_e741f1bdc5.jpg" width="500" height="333" alt="IMG_5830" /></a></div><div><span class="Apple-style-span" style=" ;font-size:small;">So here is a little recipe of what I did today. Everything occurred on a whim and some parts might benefit from a little more refinement or planning ahead, but the entire dish took less than 30 minutes from start to finish. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5819717742/" title="IMG_5850 by foodjetaime1313, on Flickr"><img src="http://farm6.static.flickr.com/5106/5819717742_4c6ac51690.jpg" width="500" height="333" alt="IMG_5850" /></a><a href="http://www.flickr.com/photos/54111100@N06/5819155569/" title="IMG_5846 by foodjetaime1313, on Flickr"><img src="http://farm3.static.flickr.com/2155/5819155569_27eb13771e.jpg" width="500" height="333" alt="IMG_5846" /></a></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><b><span class="Apple-style-span" style=" ;font-size:medium;">Soft Shell Crabs with White Corn Relish</span></b></i></div><div><i><span class="Apple-style-span" style="font-size:small;">makes two servings </span></i></div><div><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div><div><i><span class="Apple-style-span" style="font-size:small;">for the sweet corn relish:</span></i></div><div><span class="Apple-style-span" style="font-size:small;">1 ear white corn</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 jalepeno, finely diced</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 fresno chili, finely diced</span></div><div><span class="Apple-style-span" style="font-size:small;">1 small shallot, finely diced</span></div><div><span class="Apple-style-span" style="font-size:small;">1 small clove of garlic, minced </span></div><div><span class="Apple-style-span" style="font-size:small;">juice of one lime</span></div><div><span class="Apple-style-span" style="font-size:small;">salt</span></div><div><span class="Apple-style-span" style="font-size:small;">pepper</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Place the entire ear of corn, husk, silk, and all in a microwave and cook on high for 3 minutes. If the corn is already husked, loosely wrap a damp paper towel around it instead. While it is cooking, seed and dice the chili peppers, mince the shallot and garlic, and mix it all together in a bowl with the lime juice. Once the corn is cooked, shock it in some ice cold water. When it is cool enough to handle, cut off the kernels and add it to the bowl. Add salt and pepper to taste. This can be made ahead of time and kept in the refrigerator. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:small;">for the chili vinaigrette:</span></i></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon sriracha</span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon sushi vinegar (sweetened rice wine vinegar)</span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon olive oil </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Whisk together and set aside. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:small;">for the cilantro oil: </span></i></div><div><span class="Apple-style-span" style="font-size:small;">handful cilantro leaves</span></div><div><span class="Apple-style-span" style="font-size:small;">handful parsley leaves</span></div><div><span class="Apple-style-span" style="font-size:small;">olive oil</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Today, I just threw all the ingredients into a mortar and pestle and went at it. If I was planning ahead, I would pull out the food processor, blend them all together, set it sit in the fridge, and then strain through a paper towel for a more vibrant, pure, green oil. Next time!</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div><i><span class="Apple-style-span" style="font-size:small;">for the cornmeal-crusted soft shell crabs:</span></i></div><span class="Apple-style-span" style="font-size:small;">2 cleaned soft shell crabs</span><div><div><span class="Apple-style-span" style="font-size:small;">2 tablespoon corn meal</span></div><div><span class="Apple-style-span" style="font-size:small;">2 tablespoon all purpose flour</span></div><div><span class="Apple-style-span" style="font-size:small;">salt </span></div><div><span class="Apple-style-span" style="font-size:small;">pepper</span></div><div><span class="Apple-style-span" style="font-size:small;">buttermilk </span></div><div><span class="Apple-style-span" style="font-size:small;">vegetable oil </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Mix together the cornmeal, flour, some salt and pepper in a bowl. Pour about 1/4 inch of vegetable oil on the bottom of a deep frying pan. Soak the whole soft shell crabs in enough butter</span><span class="Apple-style-span" style="font-size: small;">milk to cover while the oil heats up. Once the oil is hot, but not smoking, shake off excess buttermilk from the crabs and dip in the cornmeal mixture. Shake off excess and gently place the crabs in the hot oil. It should start sizzling right away. Cook each side until golden brown, flipping once. Remove from pan and drain the excess oil off the crabs on a paper towel. </span></div></div></div></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="http://www.flickr.com/photos/54111100@N06/5819717660/" title="IMG_5868 by foodjetaime1313, on Flickr"><img src="http://farm3.static.flickr.com/2664/5819717660_dc1d808c01.jpg" width="500" height="333" alt="IMG_5868" /></a></span></span></div><div><i><span class="Apple-style-span" style="font-size: small;">to plate: </span></i></div><div><span class="Apple-style-span" style="font-size: small;">Arrange corn relish on the center of the plate. Cut the soft shell crab in half and place on top of the corn. Drizzle cilantro oil and sriracha vinaigrette around the plate. Garnish with cilantro leaves and cilantro flowers.</span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com7tag:blogger.com,1999:blog-269011617274525442.post-45934820575068551842011-06-06T21:27:00.000-07:002011-06-07T01:02:32.028-07:00dinner tonight: Fennel and Sausage Orecchiette<div><span class="Apple-style-span" style="font-size:small;">Lately I've been craving pasta. Usually I like to be difficult, and I crave fresh, handmade pasta, but this time, I'm simply craving some dried, boxed pasta. I can't even remember the last time I bought a box of </span><i><span class="Apple-style-span" style="font-size:small;">rigatoni</span></i><span class="Apple-style-span" style="font-size:small;"> or </span><i><span class="Apple-style-span" style="font-size:small;">penne</span></i><span class="Apple-style-span" style="font-size:small;">. When I picked some up from the grocery store today, hearing the hard pasta rattling around in the box instantly brought back memories. The first meal I ever cooked from start to finish on my own was back in high school. It was Mother's Day and I wanted to surprise my mom with lunch. I followed Ina Garten's recipe for </span><i><span class="Apple-style-span" style="font-size:small;">linguine</span></i><span class="Apple-style-span" style="font-size:small;"> with shrimp scampi </span><i><span class="Apple-style-span" style="font-size:small;">exactly</span></i><span class="Apple-style-span" style="font-size:small;">. Simply boiling the pasta and making the lemon butter sauce simultaneously was almost too much for me to handle, but from then one, if I announced I was making dinner, you can bet it involved some pasta dish. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">My first taste of fresh pasta was at Bartolotta in the Wynn Las Vegas. I remember falling in love with the texture and wondering why all pasta couldn't taste like that. Once I got the pasta extruder attachment for my stand mixer, I became a pasta extruding machine. If I was going to make a pasta dish, it had to be made with fresh pasta. For a while, all I did was extrude rigatoni and make bolognese sauce. So really, now that I'm thinking about it, I don't think I've touched a box of dried pasta since I got that pasta extruder over a year ago. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" ;font-size:16px;"><a href="http://www.flickr.com/photos/54111100@N06/5806760405/" title="IMG_5709 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm3.static.flickr.com/2749/5806760405_2f5f821e14_z.jpg" width="427" height="640" alt="IMG_5709" /></span></a></span></span></div><div><span class="Apple-style-span" style="font-size:small;">Tonight, I tried to work some magic with little pieces of dried </span><i><span class="Apple-style-span" style="font-size:small;">orecchiette</span></i><span class="Apple-style-span" style="font-size:small;">. Italian for "little ear,"</span><i><span class="Apple-style-span" style="font-size:small;">orecchiette</span></i><span class="Apple-style-span" style="font-size:small;"> might possibly be my favorite pasta shape. I love the extra chew that comes from the little dimpled shape. </span><i><span class="Apple-style-span" style="font-size:small;">Orecchiette</span></i><span class="Apple-style-span" style="font-size:small;"> always seems to be served with sausage, sausage reminds me of fennel, and I love fennel. So, Voila. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Here's a rough recipe of what I made tonight: </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><b><i>Fennel and Sausage Orecchiette</i></b></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">sauce:</span></div><div><span class="Apple-style-span" style="font-size:small;">1 slice pancetta, 1/4 thick, diced</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 yellow onion, finely diced </span></div><div><span class="Apple-style-span" style="font-size:small;">1 clove garlic, finely diced</span></div><div><span class="Apple-style-span" style="font-size:small;">crushed red pepper</span></div><div><span class="Apple-style-span" style="font-size:small;">fennel seeds</span></div><div><span class="Apple-style-span" style="font-size:small;">1 link mild Italian sausage, from Whole Foods removed from casing </span></div><div><span class="Apple-style-span" style="font-size:small;">1 small bulb fennel, thinly sliced </span></div><div><span class="Apple-style-span" style="font-size:small;">2 tablespoon tomato paste</span></div><div><span class="Apple-style-span" style="font-size:small;">2 large tomatoes, blanched and skinned, large dice</span></div><div><span class="Apple-style-span" style="font-size:small;">white wine</span></div><div><span class="Apple-style-span" style="font-size:small;">salt </span></div><div><span class="Apple-style-span" style="font-size:small;">pepper</span></div><div><span class="Apple-style-span" style="font-size:small;">fennel fronds</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">1. Render the fat out of the pancetta in a sauté pan until browned but not completely crispy. You may wish to drain some of the fat, but it's tastier if you don't ;)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">2. Add onion and garlic and cook until translucent but be careful not to burn the garlic. Add a sprinkling of crushed red pepper and fennel seeds. Toast the spices a little in the oil to make them fragrant. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">3. Remove sausage from casing and add to the pan. Break it into pieces and cook until browned. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">4. Add in thinly sliced fennel and cook until barely translucent. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">5. Add tomato paste and chunks of fresh tomato. Cook until the liquid from the fresh tomato has evaporated then deglaze the pan with a splash of white wine. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">6. Adjust seasoning with salt and pepper. Finish with fennel fronds. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">7. After the dried pasta has cooked for the recommended amount of time on the box, drain and add directly into the sauce. Keep the sauce and pasta on the stove for a few minutes to let the sauce really soak into the pasta. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5807324728/" title="IMG_5718 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="http://www.flickr.com/photos/54111100@N06/5807324728/" title="IMG_5718 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5076/5807324728_0fe386f322.jpg" width="500" height="333" alt="IMG_5718" /></span></a></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com2tag:blogger.com,1999:blog-269011617274525442.post-10803920195432608892011-06-04T23:28:00.000-07:002011-06-05T00:56:51.184-07:00dinner tonight: Bibb Lettuce Salad<div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">date: 6/4/11</span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5799227790/" title="IMG_5700 by foodjetaime1313, on Flickr"><img src="http://farm4.static.flickr.com/3586/5799227790_cdc15bf8f7_z.jpg" width="426" height="640" alt="IMG_5700" /></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal; font-size:16px;"><div style="text-align: center; "><b><i><span class="Apple-style-span" style=" ;font-size:small;">Bibb Lettuce Salad </span></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5799227790/" title="IMG_5700 by foodjetaime1313, on Flickr"></a></span></div><div style="text-align: center; "><i><span class="Apple-style-span" style=" ;font-size:small;">cucumber, white corn, sautéed shrimp, green goddess dressing</span></i></div><div style="text-align: center; "><i><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></i></div></span></span></i></b></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">Lately, I haven't been feeling very motivated to blog. Even writing this post right now is not as enjoyable as it used to be. It's distressing because this blog used to be a much larger part of me, and I don't want to lose it. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">It's not because I no longer enjoy taking pictures of food that I eat, and it's definitely not because I've lost my love of food. I just realized it's been a while since I've really had such a spectacular meal that I'm rushing home to blog about it. I also don't feel the need to blog about a dinner that a dozen other food blogs out there are already waxing poetic about. Nor do I just want to be an encyclopedic documentation of dishes at a restaurant. And honestly, sometimes I just want to <i>eat. </i>Who wants to deal with a camera when there's tasty food in front of you?</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">So, I've come up with this temporary remedy/trick to get myself into food blogging again. Since summer is approaching, and I have about a month before any traveling occurs, I will probably be cooking a lot at home. I'm going to start posting pictures up of the dishes I make. Maybe it's fantastic, and I'll want to share a recipe within the post. Maybe it's a work in progress and the recipe needs little tweaks here and there before I share. Maybe it just looks tasty and I want to post up a picture. I'm going to stop expecting so much of my posts. I'm just going to share. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5798669455/" title="IMG_5693 by foodjetaime1313, on Flickr"><img src="http://farm6.static.flickr.com/5144/5798669455_8545c0d3e7.jpg" width="500" height="333" alt="IMG_5693" /></a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">So this was dinner tonight--a last minute creation that turned out better than I was expecting. It was my first time making green goddess dressing, and I took a little short cut by not even pulling out the food processor to make it. I merely finely chopped up some scallions and basil and whisked it together with some anchovies, mayonnaise, sour cream, and lemon juice. I'm definitely going to experiment with this dressing more. The baby shrimp were quickly sautéed with some olive oil and garlic before finishing with some white wine. I reached into the heart of my head of lettuce and pulled out the tender, small leaves in the center--the best part.</span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com0tag:blogger.com,1999:blog-269011617274525442.post-54051423519770289202011-05-24T23:04:00.000-07:002011-05-25T17:28:16.893-07:00Laurent Quenioux at Starry Kitchen<div style="text-align: left;"><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Previously, I'd only had Chef Laurent Quenioux's dishes at food events such as Taste of the Nation and the Gold Standard. Sadly I didn't get a chance to make it to his restaurant, Bistro LQ, before it unexpectedly closed. Now, Chef Quenioux is making Starry Kitchen, the popular downtown lunchtime spot of Ngyuen and Thi Tran, a temporary home where he can pop-up with a concept he's calling "LQ Fooding Around in LA." Starting the first week of June, Chef Quenioux will be doing dinners Sunday through Tuesday for the next three to six months. </span></span><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">The prix fixe menu is set at a very reasonable $45, and expect the menu to keep changing. </span></span><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Check out Starry Kitchen's </span><a href="http://www.starrykitchen.com/"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;">website</span></span></a><span class="Apple-style-span" style="font-family:georgia;"> for details and updates. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" ;font-size:16px;"><div style="text-align: left; "><b><i><span class="Apple-style-span" style=" ;font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">LQ @ SK</span></span></i></b></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;"><i><span class="Apple-style-span" style="font-family:georgia;">Laurent Quenioux at Starry Kitchen </span></i></span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;"><i><span class="Apple-style-span" style="font-family:georgia;">350 S Grand Ave</span></i></span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;"><i><span class="Apple-style-span" style="font-family:georgia;">Los Angeles, CA 90071</span></i></span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;"><i><span class="Apple-style-span" style="font-family:georgia;">tel: 626-817-6762</span></i></span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">dining date: 5/23/11</span></span></div></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5757108939/" title="IMG_5547 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://farm6.static.flickr.com/5141/5757108939_df840c3745.jpg" width="500" height="333" alt="IMG_5547" /></span></span></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Amuse: Escamoles </span></span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">So, escamoles are the larvae of ants. Yes, ants. I'd never had them before and didn't really know what to expect. Sadly, after all the trouble that went into acquiring the little eggs, they were a little anti-climatic for me. I don't think they have a strong taste to them since the most prominent flavor in the little bite was that of the corn tortilla. The little shot of beer was a fun accompaniment. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5757050787/" title="IMG_5555 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://farm4.static.flickr.com/3082/5757050787_ac819f182b.jpg" width="500" height="333" alt="IMG_5555" /></span></span></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Oxtail compote, pickled spring vegetables, mustard tapioca </span></span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">I was a little confused by this dish. The oxtail was lukewarm and one of the two "pickled spring vegetables" really just tasted like a slice of deli pickle. The dish seemed incomplete to me, like the oxtail had been shredded in preparation for a larger, more complex dish, rather than to stand on its own. Also, the mustard tapioca was odd--as expected though since I didn't really like Chef Queniox's uni tapioca either. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5757050887/" title="IMG_5562 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://farm4.static.flickr.com/3127/5757050887_4e8c08ac4d.jpg" width="500" height="333" alt="IMG_5562" /></span></span></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Tai snapper, citruses, zucchini, tomatoes, kohlrabi, smoked black sea salts</span></span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">While it was beautiful to look at, with colors that evoked thoughts of spring, the fish itself was incredibly mild. The accompaniments were interesting--the kohlrabi purée under the fish tasted of cabbage, the citrus segments a nice burst of acidity, but the most flavorful part of the dish was the half-leaves of basil. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5757108849/" title="IMG_5577 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://farm4.static.flickr.com/3562/5757108849_908510d8a3.jpg" width="500" height="333" alt="IMG_5577" /></span></span></span></a><a href="http://www.flickr.com/photos/54111100@N06/5757595770/" title="IMG_5580 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://farm6.static.flickr.com/5147/5757595770_b254982977.jpg" width="500" height="333" alt="IMG_5580" /></span></span></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><b><i><span class="Apple-style-span" style="font-family:georgia;">Teriyaki rabbit albondigas, teriyaki foie gras, miso, green garlic tempura</span></i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">With this dish, the meal really started to pick up. This was a fantastic preparation of foie gras. I was apprehensive about the teriyaki, worried that the dish would be too sweet, but there was a nice balance to the dish. The rabbit albondigas were juicy little balls of savory goodness. I only wish I had had the balls to ask for more balls! There were also fresh little pieces of fava beans and a tempura of green garlic and shiso leaf. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5757051061/" title="IMG_5589 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://farm4.static.flickr.com/3581/5757051061_3fcfde8cab.jpg" width="333" height="500" alt="IMG_5589" /></span></span></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Veal sweetbreads, morels, chanterelles, shishito peppers, yuzu kosho </span></span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Another winning dish! Using Starry Kitchen's recipe for chicken karaage, Chef Quenioux simply substituted veal sweetbreads for the meat. Sitting on a bed of forbidden black rice purée (who does this?? it works!) the fried offal nuggets were satisfyingly peppery, and juicy. I ate the accompanying shishito peppers with caution, but I was lucky that night and didn't run into a super spicy one. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5757597820/" title="IMG_5597 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://farm3.static.flickr.com/2227/5757597820_7d05dec10b.jpg" width="333" height="500" alt="IMG_5597" /></span></span></span></a><a href="http://www.flickr.com/photos/54111100@N06/5757052629/" title="IMG_5614 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://farm4.static.flickr.com/3424/5757052629_7519a58100.jpg" width="500" height="333" alt="IMG_5614" /></span></span></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><b><i><span class="Apple-style-span" style="font-family:georgia;">Chocolate chipotle mousse, lime serrano gel, cinnamon soil</span></i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Dessert actually turned out to be infinitely spicier than the previous shishito peppers. There was an abundant amount of chipotle in the chocolate mousse, but it was so delicious I ignored my inability to handle heat and did all but lick my plate clean. I only wish the churro could have been hot out of the fryer, but I was excited about the cinnamon soil. It provided that extra cinnamon sugar I'm always looking for in my churros. The lime serrano gel had little basil seeds and was a nice acidic contrast. And of course, the little cilantro flowers made me happy :) </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; font-size:16px;"><span class="Apple-style-span" style=" ;font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5757068235/" title="DSC07120 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://farm4.static.flickr.com/3353/5757068235_8590406030.jpg" width="500" height="333" alt="DSC07120" /></span></span></a></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:small;"><i><span class="Apple-style-span" style="font-family:georgia;">Me + </span><a href="http://www.marianthefoodie.com/"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;">Marian</span></span></a><span class="Apple-style-span" style="font-family:georgia;"> + rosés!</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:small;"><i><span class="Apple-style-span" style="font-family:georgia;">Photo by </span><a href="http://www.kevineats.com/"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;">KevinEats</span></span></a></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">For this special preview dinner Jill of </span><a href="http://domaine547.com/store/"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;">DomainLA</span></span></a><span class="Apple-style-span" style="font-family:georgia;"> put together a fantastic wine pairing...of </span><b><i><span class="Apple-style-span" style="font-family:georgia;">all rosés</span></i></b><span class="Apple-style-span" style="font-family:georgia;">! This was probably another highlight of the night. I'd never encountered an all rosé paring before and I smiled in delight as glass after glass of light pink hues arrived at our table. Of course, the pairings worked very well with the dishes.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; "><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5757068235/" title="DSC07120 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://farm3.static.flickr.com/2647/5757068119_3cb7472b98.jpg" width="500" height="333" alt="DSC07170" /></span></span></a></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; "><span class="Apple-style-span" style=" ;font-size:small;"><i><span class="Apple-style-span" style="font-family:georgia;">Me + Chef Quenioux</span></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; "><span class="Apple-style-span" style=" ;font-size:small;"><i><span class="Apple-style-span" style="font-family:georgia;">Photo by </span><a href="http://www.kevineats.com/"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;">KevinEats</span></span></a></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; "><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; "><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:georgia;">Rarely does a menu progress from good to great, and this meal did just that--I usually find appetizer courses more interesting and entrees to be lackluster. This was definitely a rare occasion that will stand out for that reason. Seating is very limited, and I do think this is a meal worth checking out so don't wait to make a </span><a href="http://bistrolq.com/SurveyManager/display/sid/4"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;">reservation</span></span></a><span class="Apple-style-span" style="font-family:georgia;">. I would love to come back for another dinner and "food around" some more with Chef Quenioux!</span></span></span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com1tag:blogger.com,1999:blog-269011617274525442.post-90736632893060115462011-04-04T19:00:00.000-07:002011-04-04T19:32:31.942-07:00Vietnamese Spring Rolls<div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5590410975/" title="photo-25 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5137/5590410975_236e34baed.jpg" width="374" height="500" alt="photo-25" /></span></a></div><div><span class="Apple-style-span" style="font-size: small;">I'll be honest, these spring rolls are kind of a pain to make. The thin rice paper wrappers are a nightmare if you've never worked with them before. The results, however, are quite rewarding--especially on a warm summer day. Light and refreshing, I like to think these spring rolls are relatively healthy. I realize it's not exactly summer yet, but these things ARE called <i>spring</i> rolls for a reason, so this was how I spent my Monday afternoon. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; -webkit-text-decorations-in-effect: underline; "><a href="http://www.flickr.com/photos/54111100@N06/5590410887/" title="photo-24 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small; "><img src="http://farm6.static.flickr.com/5182/5590410887_b98bc33ffe.jpg" width="374" height="500" alt="photo-24" /></span></a></span></span></div><div><span class="Apple-style-span" style="font-size: small;">I love all the colors in this spring roll. I especially love cutting them in half after carefully rolling them up. That cross section is what I live for. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 16px; "><a href="http://www.flickr.com/photos/54111100@N06/5591000536/" title="photo-27 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small; "><img src="http://farm6.static.flickr.com/5301/5591000536_3194353db4.jpg" width="374" height="500" alt="photo-27" /></span></a></span></span></div><div><span class="Apple-style-span" style="font-size: small;">I don't have a specific recipe for them, but that's the beauty of it. You don't like mint? Screw mint. You want to be a rebel and add some apple matchsticks? Go for it. I think it may be a good idea actually...</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5590411195/" title="photo-28 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5173/5590411195_79a8044f5d.jpg" width="374" height="500" alt="photo-28" /></span></a></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Here's a short list of my ingredients. Go crazy. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b><i>pork</i></b>:</span></div><div><span class="Apple-style-span" style="font-size: small;">marinate briefly in fish sauce, grated ginger, garlic, honey, water</span></div><div><span class="Apple-style-span" style="font-size: small;">cook well in sauté pan</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b><i>shrimp</i></b>:</span></div><div><span class="Apple-style-span" style="font-size: small;">simply blanch, shock in ice water, and peel </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b><i>carrot</i></b>:</span></div><div><span class="Apple-style-span" style="font-size: small;">make thin strands with vegetable peeler</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b><i>iceberg lettuce</i></b>:</span></div><div><span class="Apple-style-span" style="font-size: small;">shred</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b><i>cucumber</i></b>:</span></div><div><span class="Apple-style-span" style="font-size: small;">cut into thin matchsticks (I prefer Persian cucumbers over English)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b><i>mint and cilantro</i></b>:</span></div><div><span class="Apple-style-span" style="font-size: small;">pick leaves off the stems</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b><i>rice noodles</i></b>:</span></div><div><span class="Apple-style-span" style="font-size: small;">cook according to directions on package, shock in ice water, dry well </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b><i>peanut</i></b> <b><i>sauce</i></b>:</span></div><div><span class="Apple-style-span" style="font-size: small;">chunky peanut butter, fish sauce, lime juice, honey, grated garlic, serrano pepper, rice wine vinegar, water</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><b><i>working with the rice paper</i></b>: </span></div><div><span class="Apple-style-span" style="font-size: small;">DO NOT OVER WET IT! It may look like it's still hard, but trust me, a quick dip in warm water is all it needs. I just put a little bit of water at the bottom of a flat plate, and lay the wrapper on the water briefly on both sides. It will soften up some more while you put all the ingredients in their place. By the time you're ready to roll it up, it'll be ready to go. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><u><br /></u></span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com10tag:blogger.com,1999:blog-269011617274525442.post-7883270535176456792011-04-04T01:12:00.001-07:002011-04-04T11:27:16.722-07:00Jaleo<div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">After a harrowing, amusement-park-like ride to LAX on a ridiculously rainy Sunday afternoon (which my nerves barely survived) and an hour-long delay at the airport, I finally arrived in Las Vegas for spring break. I was meeting my mom there, and the objective for the trip was to eat and shop irresponsibly. </span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:georgia;"><a href="http://www.flickr.com/photos/54111100@N06/5580887674/" title="IMG_4692 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5179/5580887674_e2dd8b68be.jpg" width="500" height="333" alt="IMG_4692" /></span></a></span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">We began this task with dinner at Jaleo. I had hesitated in making reservations at é, and in the end, I'm glad I did. We were both so tired from the trip, I don't know if we would've made it through 19 courses that night. The casual atmosphere of Jaleo was a nice fit. We had early reservations so the restaurant was still nice and quiet when we sat down. We ordered some cava and toasted to a fabulous stay in Vegas. </span></span></p><div style="text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></div><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><i><b><span class="Apple-style-span" style=" font-style: normal; font-weight: normal; font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:georgia;"><a href="http://www.flickr.com/photos/54111100@N06/5580888408/" title="IMG_4708 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5101/5580888408_1cfcdb3e82.jpg" width="500" height="333" alt="IMG_4708" /></span></a></span></span></b></i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><i><b><span class="Apple-style-span" style=" font-style: normal; font-weight: normal; font-family:Georgia, serif;"><span class="Apple-style-span" style=" ;font-size:medium;"><br /></span></span></b></i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><i><b><span class="Apple-style-span" style=" ;font-size:medium;">Jaleo by José Andrés</span></b></i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style=" ;font-size:small;">@ The Cosmopolitan Las Vegas</span></i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style=" ;font-size:small;">3708 Las Vegas Boulevard South </span></i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style=" ;font-size:small;">Las Vegas, NV 89109</span></i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style=" ;font-size:small;">tel: 877-551-7776</span></i></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-style: normal; "><i><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></i></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><a href="http://www.flickr.com/photos/54111100@N06/5580918202/" title="photo-19 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5067/5580918202_7f5e7176c2.jpg" width="374" height="500" alt="photo-19" /></span></a></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style=" ;font-size:small;">colorful and playful menus...</span></i></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-style: normal; "><a href="http://www.flickr.com/photos/54111100@N06/5580886356/" title="photo-22 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5055/5580886356_73c6d2f2ce.jpg" width="374" height="500" alt="photo-22" /></span></span></a></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><b><span class="Apple-style-span" style=" ;font-size:small;">Ostra 'Gin & Tonic'</span></b></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">six oysters with lemon, gin and tonic</span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">At $2 a piece, these oysters were relatively well-priced. If only there was no gin and tonic action going on. They had this weird sweetness to them that I really did not enjoy. I'd take unadulterated oysters over these any day. </span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-style: normal; "><a href="http://www.flickr.com/photos/54111100@N06/5580886830/" title="photo-23 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5270/5580886830_6edab1630f.jpg" width="374" height="500" alt="photo-23" /></span></span></a></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><b><span class="Apple-style-span" style=" ;font-size:small;">Croquetas de pollo</span></b></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">traditional chicken fritters</span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style=" ;font-size:small;">I'm sorry, but I have a problem with shoes on the table. This was not a small shoe. This was the shoe of a grown man. It doesn't matter if the shoe is filled with delicious croquetas that have a creamy, steaming filling of shredded chicken and a crunchy, golden exterior--it's just still not okay with me. Maybe it's okay with you...</span></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style=" ;font-family:Helvetica;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:georgia;"><a href="http://www.flickr.com/photos/54111100@N06/5581805886/" title="IMG_4688 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5029/5581805886_85509c7163.jpg" width="500" height="333" alt="IMG_4688" /></span></a></span></span></span></i></span></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">The paella pit...</span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-style: normal; "><a href="http://www.flickr.com/photos/54111100@N06/5580301187/" title="IMG_4623 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5251/5580301187_7d778c9269.jpg" width="500" height="333" alt="IMG_4623" /></span></span></a><a href="http://www.flickr.com/photos/54111100@N06/5580886986/" title="IMG_4639 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5179/5580886986_496ae31724.jpg" width="500" height="333" alt="IMG_4639" /></span></span></a></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><b><span class="Apple-style-span" style=" ;font-size:small;">Lobster paella with </span></b></span></i><i><span class="Apple-style-span" style="font-family:georgia;"><b><span class="Apple-style-span" style=" ;font-size:small;">garlic aioli</span></b></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><b><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></b></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">This was the paella of the day, but judging by every other blog post of Jaleo I've seen, when is lobster paella not their paella of the day? The rice was a little al dente for me but thankfully, the lobster was actually not overcooked. It was tasty, but I wouldn't have wanted an entire plate to myself. My jaw would've gotten tired. </span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Georgia, serif;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-style: normal; "><a href="http://www.flickr.com/photos/54111100@N06/5580887284/" title="IMG_4653 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5263/5580887284_8df42ff672.jpg" width="500" height="333" alt="IMG_4653" /></span></span></a></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><b><span class="Apple-style-span" style=" ;font-size:small;">Calamares al estilo Pelayo</span></b></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">seared fresh squid stew with onion confit</span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">Probably the best dish we had that night. The calamari was so tender, and the onion confit added a nice bit of sweetness. The only problem was, the portion was a little large for only two people. Instead of fighting over the last piece, we kept pushing it at each other. Pity, since it was really quite tasty. </span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-style: normal; "><a href="http://www.flickr.com/photos/54111100@N06/5580887380/" title="IMG_4660 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5020/5580887380_8caaaba342.jpg" width="500" height="333" alt="IMG_4660" /></span></span></a></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><b><span class="Apple-style-span" style=" ;font-size:small;">Papadas de Kurobata y vieiras 'Mar y Montanya'</span></b></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">Kurobuta pork jowls and scallops with olive oil potato purée</span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">Salty, salty, salty. I thought the combination of pork and scallops was interesting (and I LOVE pork jowls), but this was way too salty. Otherwise, it would have been perfection. The pork jowl not only had that nice chewiness, but it's meatiness also enhanced the sweetness of the scallops. </span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-style: normal; "><a href="http://www.flickr.com/photos/54111100@N06/5580301525/" title="IMG_4670 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5185/5580301525_d5a9e9e08e.jpg" width="500" height="333" alt="IMG_4670" /></span></span></a></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><b><span class="Apple-style-span" style=" ;font-size:small;">Pastel de chocolat y avellanas</span></b></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">Chocolate hazelnut cake with praline ice cream and salted caramel sauce</span></span></i></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></p><p style="text-align: center; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">Dessert was better than I expected it to be. With my mom, if a chocolate dessert is on the menu (and when is chocolate not on the dessert menu?), she has to order it. The chocolate cake was soft and moist, almost like it was soaked in some kind of liquid before being encased in a ring of chocolate mousse. The praline ice cream was delightful and the bits of hazelnut added a nice crunch. </span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 8px/normal Helvetica; "><span class="Apple-style-span" style=" ;font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"></span></span></p><div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></div></div><p></p></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:georgia;"><a href="http://www.flickr.com/photos/54111100@N06/5580887956/" title="IMG_4704 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style=" ;font-size:small;"><img src="http://farm6.static.flickr.com/5140/5580887956_7e6cb5bdc1.jpg" width="333" height="500" alt="IMG_4704" /></span></a></span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">All in all, it wasn't a bad start for our time in Vegas, but nothing was mind-blowingly good, and I have a feeling there was a salt fairy in the kitchen adding just a touch too much salt to every dish. However, all the flavors were so in-your-face, you couldn't help but enjoy it at least a little. </span></span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;"><br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style=" ;font-size:small;">Next time, we're doing é. ;) </span></span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com7tag:blogger.com,1999:blog-269011617274525442.post-37559783470447424702011-04-01T00:50:00.001-07:002011-04-02T02:16:07.618-07:00Red Medicine<span class="Apple-style-span" style="font-size:small;">Something special happened last summer between a couple of friends over</span><span class="Apple-style-span" style="font-size:small;"><i> </i></span><span class="Apple-style-span" style="font-size:small;">jamon iberico and pitchers of sangria, and although it's been months since we've left the crowded streets of Las Ramblas and the dry heat of Madrid, that magic is still there. I like to think our friendship really developed over food, perhaps with my unyielding stance against touristy spots as the catalyst. Instead of quick meals of reheated paella at some convenient restaurant, we shared many long dinners that were rewarding not only in taste, but also in conversation. One night we wandered the cobblestone alleyways of the Barri Gotic to find ourselves at a hidden gem of a restaurant, where we played a wine-ridden game of truth or dare. In Madrid, we kept returning to a Galician tavern that served the tenderest octopus on wooden platters. We loved it so much, it was there that we celebrated our last night in Spain with a flaming bowl of boozy queimada. </span><div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">It took a birthday to get us all back together for a meal, but the interesting dynamic between us was still the same. The request was "artistic" food. My answer was Red Medicine. Coincidentally and fittingly, we were still sharing "tapas" of sorts, though Vietnamese and not Spanish in nature. Yes, the food was beautiful (I'm a sucker for the careful sprinkling of little flowers), but it was the company that really made my night. </span></div></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><b><span class="Apple-style-span" style="font-size:medium;">Red Medicine </span></b></i></div><div><span class="Apple-style-span" style="font-size:small;"><i>8400 Wilshire Blvd. </i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i>Beverly Hills, CA 90211</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i>tel: 323-651-5500</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i>www.redmedicinela.com</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5578629613/" title="IMG_5101 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5225/5578629613_585286fd19.jpg" width="500" height="333" alt="IMG_5101" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">SWEET POTATO </span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">dried chili, turmeric, beer, baby shrimp, lettuce </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5580113889/" title="IMG_5141 by foodjetaime1313, on Flickr"><img src="http://farm6.static.flickr.com/5306/5580113889_a23c919a72.jpg" width="500" height="333" alt="IMG_5141" /></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style=" ;font-size:small;">BEEF TARTARE</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">water lettuce, water chestnut, spicy herbs, nuoc leo, chlorophyll</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5580092105/" title="IMG_5115 by foodjetaime1313, on Flickr"><img src="http://farm6.static.flickr.com/5067/5580092105_186a9474dd.jpg" width="500" height="333" alt="IMG_5115" /></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style=" ;font-size:small;">"BANH MI"</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">foie gras, pate de campagne </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5580678104/" title="IMG_5111 by foodjetaime1313, on Flickr"><img src="http://farm6.static.flickr.com/5176/5580678104_32caebc64e.jpg" width="500" height="333" alt="IMG_5111" /></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style=" ;font-size:small;">green papaya, pickled roots, crispy taro, tree nuts, nuoc cham </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5580659214/" title="IMG_5154 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5015/5580659214_644b27a914.jpg" width="500" height="333" alt="IMG_5154" /></span></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">early season legumes and roots (raw & roasted), virgin walnut, bayonne ham</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5580677448/" title="IMG_5106 by foodjetaime1313, on Flickr"><img src="http://farm6.static.flickr.com/5180/5580677448_42712dd4c3.jpg" width="500" height="338" alt="IMG_5106" /></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style=" ;font-size:small;">oyster mushrooms, oyster sauce, haricot vert, brioche, espelette</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5580678686/" title="IMG_5126 by foodjetaime1313, on Flickr"><img src="http://farm6.static.flickr.com/5173/5580678686_d048643404.jpg" width="500" height="333" alt="IMG_5126" /></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style=" ;font-size:small;">LAMB BELLY</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">hoisin, hibiscus-onion, sunflower seeds, salsify, lady apple </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5580659222/" title="IMG_5162 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5148/5580659222_820dd12774.jpg" width="500" height="333" alt="IMG_5162" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">BEEF CHEEK </span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">"cromesquis", cashew, asian pear, raisin, romanesco </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5580680020/" title="IMG_5170 by foodjetaime1313, on Flickr"><img src="http://farm6.static.flickr.com/5224/5580680020_45eb82edcf.jpg" width="327" height="500" alt="IMG_5170" /></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style=" ;font-size:small;">COCONUT BAVAROIS</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">coffee, condensed milk, thai basil, peanut croquant, chicory </span></i></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;"><br /></span></b></i></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><a href="http://www.flickr.com/photos/54111100@N06/5578630197/" title="IMG_5178 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5142/5578630197_a2f677d3b1.jpg" width="500" height="333" alt="IMG_5178" /></span></a></span></b></i></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">LIME SABAYON</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">cucumber ice cream, cashew macaroons, white chocolate, jasmine</span></i></div><div><br /></div><div><a href="http://www.flickr.com/photos/54111100@N06/5579216046/" title="IMG_5162 by foodjetaime1313, on Flickr"></a></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com4tag:blogger.com,1999:blog-269011617274525442.post-85382377332552834712011-03-16T00:39:00.001-07:002011-03-16T01:07:15.153-07:00Niu Rou Mian (Beef Noodle Soup)<div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5531627368/" title="IMG_4008 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5136/5531627368_9561fe467d.jpg" width="333" height="500" alt="IMG_4008" /></span></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">niu rou mian with braised beef shanks and braised short ribs </span></i></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">What I'm about to admit might be a little unbelievable and slightly embarrasing...</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I've had </span><i><span class="Apple-style-span" style="font-size: small;">niu rou mian</span></i><span class="Apple-style-span" style="font-size: small;"> every day for the past week. There's something so wrong, yet so right about that. What's a girl to do with braised beef shanks and </span><i><span class="Apple-style-span" style="font-size: small;">niu rou mian</span></i><span class="Apple-style-span" style="font-size: small;"> stock just sitting in her fridge? Eat it, of course. The most surprising part? I'm still not sick of it...I've just ate it all so there's no more left. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Each warm bowl of soup was just as comforting as the last, and comforting was what I needed during finals week. </span><i><span class="Apple-style-span" style="font-size: small;">Niu rou mian</span></i><span class="Apple-style-span" style="font-size: small;"> is the new brain food. I like to think it helped me study. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I wouldn't say my version of the beef noodle soup is authentic, but then again, who is to say what is authentic? This is the version I grew up with, the kind my mom had on rotation. There are little tweaks here and there, but that is the beauty of this dish. The basic ingredients are all there, but it's up to your own tastes and preferences how much of each you add. Here's a little insight on how I do it...</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;"><i>The Liu Family Niu Rou Mian </i></span></b></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: small;">Ingredients </span></b></div><div><i><b><span class="Apple-style-span" style="font-size: small;">3-4 lbs beef shanks</span></b><span class="Apple-style-span" style="font-size: small;"> </span></i><span class="Apple-style-span" style="font-size: small;">(Preferably with the bone and marrow still attached to make for a richer stock, or separated by tendons. If it is separated by tendons, the meat will have to be sliced before serving) </span></div><div><i><b><span class="Apple-style-span" style="font-size: small;">1 can chicken broth </span></b></i></div><div><i><b><span class="Apple-style-span" style="font-size: small;">1 yellow onion</span></b></i></div><div><i><b><span class="Apple-style-span" style="font-size: small;">1 tomato </span></b></i></div><div><i><b><span class="Apple-style-span" style="font-size: small;">soy sauce <span class="Apple-style-span" style="font-weight: normal; font-style: normal;">(make sure it's </span><span class="Apple-style-span" style="font-weight: normal; ">good</span><span class="Apple-style-span" style="font-weight: normal; font-style: normal;"> soy sauce, not some weird Trader Joe's version)</span></span></b></i></div><div><i><b><span class="Apple-style-span" style="font-size: small;">shaoxing wine </span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-style: normal;">(rice cooking wine)</span></span></i></div><div><i><b><span class="Apple-style-span" style="font-size: small;">rock sugar</span></b><span class="Apple-style-span" style="font-size: small;"> (<span class="Apple-style-span" style="font-style: normal;">the best is the "red" kind from Taiwan)</span></span></i></div><div><i><b><span class="Apple-style-span" style="font-size: small;">spices</span></b><span class="Apple-style-span" style="font-size: small;"> <span class="Apple-style-span" style="font-style: normal;">(I use a special packet of spices I bring back from Taiwan, but <b><i>star anise </i></b>would work fine) </span></span></i></div><div><i><b><span class="Apple-style-span" style="font-size: small;">dou ban jian</span></b><span class="Apple-style-span" style="font-size: small;"> <span class="Apple-style-span" style="font-style: normal;">(hot chili bean paste)</span></span></i></div><div><i><b><span class="Apple-style-span" style="font-size: small;">noodles <span class="Apple-style-span" style="font-weight: normal; font-style: normal;">(I actually use a dry flour kind from Nijiya Market) </span></span></b></i></div><div><i><b><span class="Apple-style-span" style="font-size: small;">scallions</span></b></i></div><div><i><b><span class="Apple-style-span" style="font-size: small;">cilantro </span></b></i></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1. Place the beef shanks in a pot of water and bring to a boil. This prevents the impurities in the beef from getting into your stock later. Remove the beef shanks and place in a clean pot. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">2. Add one can of chicken broth (family secret!) and add enough additional water to cover the beef. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">3. Cut both the tomato and onion in half before adding to the pot. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">4. Add soy sauce, shaoxing wine, rock sugar, and spices in ratios that work for you. The best way to do this is to taste test. To get more flavor into the meat, don't be afraid to add a good amount of soy sauce. I like to thin this braising liquid with more chicken broth or water at the end to make the stock. If you want some spiciness in your stock, add some <i>dou ban jian </i>to taste. I grew up without it, but I think it adds a flavor that many associate with <i>niu rou mian</i>. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">5. Bring to a boil and let simmer for at least 2 hour, or until tender. The meat will harden when cooled, so keep that in mind. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">6. Before serving, cook noodles, reheat the stock, and slice the beef. Combine and garnish with cilantro and green onions. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Experiment!</span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com11tag:blogger.com,1999:blog-269011617274525442.post-66876625495804031002011-02-22T00:04:00.000-08:002011-02-28T13:46:39.745-08:00Macaron<div><div style="text-align: center; "><div style="text-align: center; "><a href="http://www.flickr.com/photos/54111100@N06/5395369506/" title="IMG_2776 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm5.static.flickr.com/4097/5395369506_4b6251e405.jpg" width="500" height="333" alt="IMG_2776" /></span></a></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;"><i><b><span class="Apple-style-span" style="font-size:small;"><a href="http://www.foodjetaime.com/2010/07/matcha-macarons-with-adzuki-bean.html">matcha green tea macarons</a> [recipe linked]</span></b></i></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;"><i><b><span class="Apple-style-span" style="font-size:small;"><br /></span></b></i></span></div><div style="text-align: center; "><a href="http://www.flickr.com/photos/54111100@N06/5394773093/" title="IMG_2794 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5011/5394773093_d687fca63f.jpg" width="500" height="333" alt="IMG_2794" /></span></a></div></div></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;"><a href="http://www.foodjetaime.com/2010/11/earl-grey-salted-caramel-macarons.html">earl grey salted caramel macarons</a> [recipe linked]</span></b></i></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5467295733/" title="IMG_2681_2 by foodjetaime1313, on Flickr"><img src="http://farm6.static.flickr.com/5095/5467295733_c664a23a4b.jpg" width="333" height="500" alt="IMG_2681_2" /></a></span><a href="http://www.flickr.com/photos/54111100@N06/5467893536/" title="IMG_2642 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5257/5467893536_380bd8ec50.jpg" width="500" height="333" alt="IMG_2642" /></span></a></div><div><a href="http://www.flickr.com/photos/54111100@N06/5467295751/" title="IMG_2684 by foodjetaime1313, on Flickr"></a></div><div><span class="Apple-style-span" style="font-size:small;">I made these during a weekend in Fresno, when I went home to pick up my puppy and for the first time in my life, had the entire house that I grew up in to myself. Of course, the only place in the house that really mattered to me was the kitchen, and that was where I spent most of my time alone. It was an overcast weekend, with grey skies, no breeze, and a serenity about our garden. Minnie kept me company in the kitchen as I methodically measured out the almonds and sugar, ground them to a fine powder, and whipped my egg whites into tall peaks. I folded my batter in silence and carefully piped out little rounds on my silpats. I was in my own little world, dusted in sugar from head to toe. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5395369730/" title="IMG_2830 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm5.static.flickr.com/4118/5395369730_d9cfb52a72.jpg" width="500" height="333" alt="IMG_2830" /></span></a></span></div><div><span class="Apple-style-span" style="font-size:small;">I love these little things--maybe even more making them than eating them. I revel in the preciseness of the process. I love watching the rows of perfectly lined-up macarons grow their little feet in the oven. There's almost nothing I enjoy more, and all the while, Norah Jones would be playing in the background. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5395369682/" title="IMG_2827 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5139/5395369682_917b1413cc.jpg" width="333" height="500" alt="IMG_2827" /></span></a></span></div><div><span class="Apple-style-span" style="font-size:small;">There really is no other point to this post. There are no recipes, no new tips--just a little insight on my affection for macarons. Also, I'm rarely as proud as I am of these photos. This was the first time I felt like I connected with my new DSLR. It did exactly what I wanted it to do, and I was so happy with these pictures, I could've kissed my lenses. Is that weird? </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><div style="text-align: center; "><a href="http://www.flickr.com/photos/54111100@N06/5394773145/" title="IMG_2808 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5014/5394773145_c2fdae22bf.jpg" width="333" height="500" alt="IMG_2808" /></span></a></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5394773145/" title="IMG_2808 by foodjetaime1313, on Flickr"></a></span><a href="http://www.flickr.com/photos/54111100@N06/5395369644/" title="IMG_2815 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5296/5395369644_7165d7882c.jpg" width="500" height="333" alt="IMG_2815" /></span></a></div></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">These little beauties are all gone now. But don't fret, there will be some more at <a href="http://www.foodjetaime.com/2011/01/ice-cream-and-biscotti.html">Scoops Westside</a> tomorrow! </span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com6tag:blogger.com,1999:blog-269011617274525442.post-39928311618099111772011-02-12T22:33:00.000-08:002011-02-19T22:49:45.628-08:00Playa<div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440359737/" title="IMG_3857 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small;"><img src="http://farm5.static.flickr.com/4139/5440359737_e29e1a27ed.jpg" width="500" height="333" alt="IMG_3857" /></span></a></div><div><span class="Apple-style-span" style="font-size: small;">I got a little preview of John Sedlar's Playa during the Test Kitchen "reunion" that preceded its opening night. I STILL haven't made it to Rivera (unacceptable, I know), but I have had his</span><i><span class="Apple-style-span" style="font-size: small;"> tortillas florales </span></i><span class="Apple-style-span" style="font-size: small;">which I absolutely love. I was looking forward to this dinner not only because I was excited to try more of Sedlar's food, but also because of its connection with Test Kitchen. During its run, I actually visited Test Kitchen quite a few times. Not many of those meals were blogged due to ridiculously dark lighting, but I have very fond memories of my dinners there. It was not always about the food for me--it was more about the ambiance of the place and the company I had while eating there. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440359841/" title="IMG_3856 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small;"><img src="http://farm5.static.flickr.com/4141/5440359841_bff6cfe292.jpg" width="333" height="500" alt="IMG_3856" /></span></a></div><div><span class="Apple-style-span" style="font-size: small;">Our table of four tried a few of the dishes on the condensed menu offered that night. The menu at Playa now includes everything that we tried, plus some more. Everything was decent, but in the end, the most impressive part of Playa was the awe-inspiring wall of liqueur. Throughout the night the bartenders climb up and down a ladder to reach the bottles on the upper shelves. It was almost like a live dinner show, and I was actually a little nervous for them when they got up to the upper rungs. Call me easily amused, but I was very entertained by it.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440963772/" title="IMG_3854 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small;"><img src="http://farm5.static.flickr.com/4139/5440963772_f56cce8f22.jpg" width="500" height="333" alt="IMG_3854" /></span></a></div><div><span class="Apple-style-span" style="font-size: small;">The vibe in the restaurant is nothing like the dark, intimate setting of Grace, which occupied the space previously. The wall of alcohol is brightly lit, and there are large light fixtures overhead that reminded me of furry sea urchins--weird, but perhaps an allusion to the beach? I still haven't decided how I feel about them. Overall, Playa feels young and lively, and the playfulness is reflected in the food. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><i><b><span class="Apple-style-span" style="font-size: medium;">Playa Restaurant</span></b></i></div><div><span class="Apple-style-span" style="font-size: small;"><i>7360 Beverly Blvd. </i></span></div><div><span class="Apple-style-span" style="font-size: small;"><i>Los Angeles, CA 90036</i></span></div><div><span class="Apple-style-span" style="font-size: small;"><i>tel: 323-933-5300</i></span></div><div><span class="Apple-style-span" style="font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;color:#CCCCCC;"><span class="Apple-style-span" style="line-height: 20px; font-size: small;"><b><i><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal; line-height: normal;"><br /></span></span></i></b></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440962946/" title="IMG_3752 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5294/5440962946_518ab3e24d.jpg" width="333" height="500" alt="IMG_3752" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">We all tried various cocktails throughout the night, but sadly I don't even know what my favorite one was called. All I know is, it was pink, it had strawberries, and Mr. Julian Cox made it. Maybe that's all you need to know. The one that's pictured here had St. Germain liqueur in it (my favorite), but actually turned out to be a little too strong for me. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">[COOL]</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440358829/" title="IMG_3763 by foodjetaime1313, on Flickr"><i><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5140/5440358829_b534e0510b.jpg" width="500" height="333" alt="IMG_3763" /></span></i></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">Octo-Palm</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Grilled octopus, palm hearts, scallions, oven-dried cherry tomatoes, oven-dred red onion </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Maybe I just don't like grilled octopus. The texture just wasn't what I was wanting. I miss the octopus in Spain. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440358961/" title="IMG_3780 by foodjetaime1313, on Flickr"><i><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5293/5440358961_5f0a655526.jpg" width="500" height="333" alt="IMG_3780" /></span></i></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">Lipsticks</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Sweet peppers, crab, corn, olive oil, sorbet morado, rosemary oil, sal de colima, citrus beet pintura </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Interestingly cold...and interestingly named...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">[WARM]</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440963114/" title="IMG_3774 by foodjetaime1313, on Flickr"><i><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5059/5440963114_64504c4343.jpg" width="500" height="333" alt="IMG_3774" /></span></i></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">Flor de Calabaza</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Squash blossoms, Spanish bacalao, veal reduction, chorizo jus, capers, castelvetrano oil</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Salty, but I guess bacalao is just always salty. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div> </div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440963242/" title="IMG_3794 by foodjetaime1313, on Flickr"><i><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5017/5440963242_bb8c86c9cd.jpg" width="500" height="333" alt="IMG_3794" /></span></i></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">Maize Cake Breakfast</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">63 degree egg, pan-searned potato, espuma de queso, black trumpet mushrooms, truffle cheese</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">This one is a winner. Runny egg, woody mushrooms, and truffle-perfumed cheese. I want this for breakfast!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440963310/" title="IMG_3804 by foodjetaime1313, on Flickr"><i><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5295/5440963310_c955dccf14.jpg" width="500" height="333" alt="IMG_3804" /></span></i></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">Arroz con Pato </span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Duck confit, baby vegetable pickles, arroz blanco jus, fresno chilies, chives, micro cilantro</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">I've had some bad duck confit, but I still always order it if it's on the menu. This preparation was actually really good. Not too salty and falling off the bone. The baby vegetables were so tiny though, I don't know if they were cute or a little ridiculous. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440963430/" title="IMG_3825 by foodjetaime1313, on Flickr"><i><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5097/5440963430_d039c09a2f.jpg" width="500" height="333" alt="IMG_3825" /></span></i></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">Tamalli Chateaubriand</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Wild mushroom duxelle dumpling, filet mignon, chipotle béarnaise </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">This was my favorite savory dish of the night. </span><span class="Apple-style-span" style="font-size: small; ">I loved the mushrooms in the masa, and t</span><span class="Apple-style-span" style="font-size: small; ">hat chipotle béarnaise is so rich and delicious, I needed something to mop it up. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">[SIDES]</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440359171/" title="IMG_3807 by foodjetaime1313, on Flickr"><i><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5254/5440359171_c9409185e9.jpg" width="500" height="333" alt="IMG_3807" /></span></i></a></div><div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">Cauliflower</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Indian Spices, green chilies, chana crisp </span></i></div></div></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">A little ambivalent about this...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">[DESSERT]</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440963634/" title="IMG_3842 by foodjetaime1313, on Flickr"><i><span class="Apple-style-span" style="font-size: small;"><img src="http://farm6.static.flickr.com/5132/5440963634_b0cd8dd4ff.jpg" width="500" height="333" alt="IMG_3842" /></span></i></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">Pastel Café</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Mocha sponge, espresso crème, toffee honeycomb, colombian chocolate ice cream </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">When this dessert arrives, the server pours a warm chocolate sauce over a chocolate sphere, which melts the shell of the sphere and exposes some fresh raspberries. The toffee honeycomb adds a nice crunchy texture in contrast to the soft, sponge cake. </span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5440359625/" title="IMG_3847 by foodjetaime1313, on Flickr"><i><span class="Apple-style-span" style="font-size: small;"><img src="http://farm5.static.flickr.com/4079/5440359625_577472aa74.jpg" width="500" height="333" alt="IMG_3847" /></span></i></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: small;">Luna Mescal</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Chocolate cake, chocolate glaze, mescal ice cream, caramel popcorn, spanish peanuts, hibiscus sauce, blackberry basil sorbet </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Also so good! The caramel popcorn was sweet and crunchy, and the tart sorbet was great with the chocolate cake. Most interesting component on the plate, however, was the mescal ice cream! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><span class="Apple-style-span" style="font-size: small;"><br /></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">So basically, the best part of this meal was the desserts! So good, and such a perfect ending. </span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com1tag:blogger.com,1999:blog-269011617274525442.post-6183251421328689952011-02-07T22:12:00.000-08:002011-02-17T00:55:27.643-08:00Super Bowl Ribs<div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5427509800/" title="IMG_3719 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5013/5427509800_f59521690e.jpg" width="500" height="333" alt="IMG_3719" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">My first attempt at making ribs was actually quite a success. I doubted myself, but I just went for it, and I got pretty close to what I was aiming for. I'm a little embarrassed to say this, but I may or may not have consulted a Paula Deen recipe during my pork rib research. In the end, I just sprinkled on some Tyler Florence brown sugar rub (courtesy of </span><a href="http://www.mattatouille.com/"><span class="Apple-style-span" style="font-size:small;">Matt</span></a><span class="Apple-style-span" style="font-size:small;">), rubbed it in, and let it go for 3 hours at 250 degrees Fahrenheit, flipping once. Then I basted with some bottled BBQ sauce we happened to have in the fridge, and put it back in the oven for another 30 minutes. The final touch? 5 minutes under the broiler for that nice charred color. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5426904843/" title="IMG_3714 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5011/5426904843_1e78968078.jpg" width="500" height="333" alt="IMG_3714" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">The resulting ribs were juicy and much more tender than I had expected. They were finger lickin' good! For how simple they were to do, I was pretty satisfied. Now with one rack behind me, I'm definitely going to concoct my own rub and sauce next time. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5427509470/" title="IMG_3736 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5097/5427509470_8e0168e0d5.jpg" width="500" height="333" alt="IMG_3736" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">So I had made these ribs in honor of the Super Bowl, but really I just wanted an excuse to make ribs. We had the Super Bowl on TV while we ate the ribs, but mainly for background noise. Also, I may have taken a nap during the 4th quarter as a result of a rib-induced food coma. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Obviously, I am a hardcore football fan. </span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com2tag:blogger.com,1999:blog-269011617274525442.post-73319755702944546192011-02-04T23:04:00.000-08:002011-02-10T01:42:04.173-08:00Lukshon<div><span class="Apple-style-span" style="font-size:small;">This is most peoples' train of thought:</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Sang Yoon --> Father's Office --> BURGER. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">now we can add on --> Lukshon, because it is not only next door to Father's Office, but also a Sang Yoon establishment. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Ironically, I had my first Father's Office burger </span><i><span class="Apple-style-span" style="font-size:small;">after</span></i><span class="Apple-style-span" style="font-size:small;"> my visit to Lukshon, so I really had no prior expectations of Sang Yoon. I just knew I was a lucky girl to be one of the first to try out his newest venture during a "friends and family" dinner. After much speculation that Lukshon would be a noodle bar, it turns out that it is actually a modern southeast Asian restaurant. Before the dinner, I'd heard everything from "Sang Yoon is very handsome" to "Sang Yoon is the David Chang of the west coast...maybe even a better chef."</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Still, I had no idea I would be in for such a treat that night. Our table of six literally got a taste of almost every single dish on a menu. I didn't get pictures of everything we ate, but trust me, I've never experienced so many positive dishes on a single menu. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><b><span class="Apple-style-span" style="font-size:medium;">Lukshon</span></b></i></div><div><span class="Apple-style-span" style="font-size:small;"><i>3239 Helms Ave. </i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i>Culver City, CA 90232</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i>tel: 310-202-6808</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><a href="http://www.flickr.com/photos/54111100@N06/5432166696/" title="IMG_3280 by foodjetaime1313, on Flickr"><img src="http://farm5.static.flickr.com/4082/5432166696_6bda4ae107.jpg" width="333" height="500" alt="IMG_3280" /></a></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><b><i>singapore sling</i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">I tend to enjoy "girly" cocktails, but unfortunately, those tend to usually be on the sweet side. I started the meal with this singapore sling, and it was actually very well balanced. It was still girly and fruity with the pineapple juice, but not too sweet at all. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417608318/" title="IMG_3293 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5056/5417608318_6872f02383.jpg" width="500" height="333" alt="IMG_3293" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">spanish mackerel </span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">coconute vinegar, jalapeno, lemongrass, green papaya </span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Tasted exactly as it looked. I really appreciated how thinly sliced the green papaya strands were. It had all the typical flavors of a green papaya salad (which really went well with the fishiness of the mackerel), but the way the vegetables were prepped made it more delicate. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5416999385/" title="IMG_3301 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5100/5416999385_98d888b519.jpg" width="500" height="333" alt="IMG_3301" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">beef tartare</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">pickled cucumber, chiles, onion, herbs, aromatic rice powder</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Loved that the tartar was served on little rounds of pickled cucumber, although they were a little difficult to pick up. Fantastic texture on the beef--not mushy at all. This was the first time I've ever had beef tartar with Asian flavors and I'll say it works!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417608574/" title="IMG_3321 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5255/5417608574_09a15f8ed6.jpg" width="500" height="333" alt="IMG_3321" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">shrimp toast</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">rock shrimp, cilantro, chiles, tiny croutons</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">I'm always a fan of shrimp toast and these arrived in the unconventional shape of a ball. The sweet rock shrimp paste was rolled in tiny croutons before being deep fried. Tasty little balls. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5416999883/" title="IMG_3341 by foodjetaime1313, on Flickr"><i><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5019/5416999883_46038aa6a1.jpg" width="500" height="333" alt="IMG_3341" /></span></i></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">baby monterey squid</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">chiang mai pork sausage, candlenut, mint, rau ram</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">The sausage stuffed inside the baby squid was such a nice surprise. Juicy and slightly sweet, the pork sausage was really the star of this dish, although the squid did provide a nice tender vessel for the meat. The tentacles are always my favorite part of any calamari dish, so I loved that the tentacles were fried and piled on top. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417608794/" title="IMG_3326 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5098/5417608794_a639582c1c.jpg" width="500" height="333" alt="IMG_3326" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">duck popiah </span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">cilantro stems, pickled jicama, house-made hoisin chile sauce</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">The skin on these reminded me of the thin pancakes you get with Peking duck. Actually I guess the entire thing was kind of reminiscent of that, with the duck meat and hoisin sauce and all, but the pickled jicama added a nice crunchy texture. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417609176/" title="IMG_3364 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5093/5417609176_2a7e518695.jpg" width="500" height="333" alt="IMG_3364" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">spicy chicken pops </span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">shelton farms' drumettes, garlic, kecap manis, spicy sichuan salt</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">These little frenched drumettes are the perfect thing to share family style, but you won't want to! The meat is gathered into a juicy ball at the end of the bone while the tangy sweet glaze and the dusting of spicy sichuan salt made these little flavor bombs tongue-numbing, yet addictive. I'm not sure why I'm so obsessed with these. I thought the flavors were great, and I could just barely handle the heat level, but really, it must just be because they were also so adorable!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417000385/" title="IMG_3391 by foodjetaime1313, on Flickr"><b><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5132/5417000385_1556812b25.jpg" width="500" height="333" alt="IMG_3391" /></span></b></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">kurobuta pork ribs</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">spicy chicory coffee bbq sauce</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">These were really nicely cooked ribs and the sauce was good--not too sweet or sticky. They just weren't the most exciting dish on the menu. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417609268/" title="IMG_3380 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5056/5417609268_9b83882f6d.jpg" width="500" height="333" alt="IMG_3380" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">lamb sausage roti canai </span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">chana dal, cumin, mint, pickled cauliflower</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Too greasy. But tasty enough for me to want some again. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5416999475/" title="IMG_3312 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5179/5416999475_76b4683dba.jpg" width="500" height="330" alt="IMG_3312" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">foie gras ganache</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">carob, ceylon cinnamon, tamarind gastrique, almond, puffed rice</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">This is one of the only dishes on the menu I'd say "PASS" to. It really nothing special. It looked and tasted like a cube of mildly flavored foie gras mousse. I know it's hard to say no to foie gras, but this just wasn't worth the stomach space. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5091/5416999967_c7c00c5b54.jpg" width="500" height="333" alt="IMG_3362" /></span></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">prince edward island mussels</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">green chile rempah, coconut, tapioca, thai basil, lime</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Some of the best mussels and best green curry I've ever had. There were surprisingly little pearls of tapioca (the kind you would usually find in Asian desserts) in the broth that were an interesting addition, and the mussels were fat and tender. I could've mopped up that curry with bread, rice, noodles, you name it. Heck, I would drink it straight, but I'm a lady. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417609760/" title="IMG_3433 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5013/5417609760_d597d20da7.jpg" width="500" height="333" alt="IMG_3433" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">sonoma lamb chops</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">market spices, herb butter</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Really well-spiced, well-cooked lamb. You can't tell in this picture, but underneath that nicely charred surface is a bright pink and tender flesh. It's the most expensive entrée on the menu but if you love lamb, it's worth it. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417609844/" title="IMG_3438 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5217/5417609844_d546b0fe28.jpg" width="500" height="333" alt="IMG_3438" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">short rib rendang </span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">malay spices, red chile lemongrass rempah, coconut cream</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">That brown smear of sauce on the plate is amazing! I have no idea what is in it or what is it, but it really made the dish. The next best thing on the plate were the little crispy rice cakes. They look like hash browns, but they're really fried rice cakes! The crispy exterior had a texture that was just like McDonald's breakfast hash browns (which I LOVE) but the interior was soft, slightly sticky rice kernels formed into a square patty. I know the meat was probably supposed to be the star of the dish (and it was a meltingly tender, well-marbled piece of meat), but I just could not get over the rice cakes. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417609596/" title="IMG_3409 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5133/5417609596_402509c95c.jpg" width="500" height="333" alt="IMG_3409" /></span></a><a href="http://www.flickr.com/photos/54111100@N06/5417609680/" title="IMG_3420 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5257/5417609680_3538c9581e.jpg" width="500" height="333" alt="IMG_3420" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">garlic pork belly </span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">do ban jian, rice cakes, cabbage, garlic chives</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">I would say this is the entrée to get if you're only picking one. The pork belly wasn't too fatty, and the do ban jian was so flavorful it was kind of ridiculous. The rice cakes on their own were a little bland (which they usually are), but with the rest of the dish, it was a nice balance. It reminded me of the Shanghainese dish </span><i><span class="Apple-style-span" style="font-size:small;">chao nian gao</span></i><span class="Apple-style-span" style="font-size:small;">, but so much better!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417000925/" title="IMG_3457 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5293/5417000925_e84f78ce03.jpg" width="500" height="333" alt="IMG_3457" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">wok charred baby eggplant</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">panch puran, tomato sambal, mint</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">We tried all of the sides on the menu, but my favorite was actually the eggplant, and I don't usually like eggplant. It wasn't cooked to mush and actually retained a nice firm texture. Although I'll be honest, I was so full by the point the sides came out, I was no longer sure of what I was putting in my mouth. </span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417609514/" title="IMG_3417 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5219/5417609514_653206034f.jpg" width="500" height="333" alt="IMG_3417" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">chiang mai curry noodles</span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">yellow curry, lemongrass, pork belly, prawn, rice noodles</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Based on its appearance, I wasn't expecting too much of this noodle dish. However, it ended up being one of my favorite dishes of the night. Sang Yoon must know his curries, because this yellow curry was also fantastic. I didn't get any of that giant prawn laying on top, but I didn't really need it. The noodles by themselves with the curry sauce was already delicious. The little crispy bits of shallots on top were also a nice textural addition. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417001091/" title="IMG_3465 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5291/5417001091_8c53564d6e.jpg" width="500" height="333" alt="IMG_3465" /></span></a><a href="http://www.flickr.com/photos/54111100@N06/5417001205/" title="IMG_3473 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5091/5417001205_b751b3ccbb.jpg" width="500" height="333" alt="IMG_3473" /></span></a></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size:small;">dandan noodles </span></b></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">kurobuta pork, sesame, preserved mustard greens, sichuan peppercorns, peanuts</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">If you're a bit of a spice wimp, STAY AWAY from the noodles! I'm still having nightmares about this dish. Supposedly the sichuan peppercorns are a mild numbing heat, rather than a straight up burning heat, but what I felt was more like a trip to the dentist. I felt like someone gave me a syringe full of local anesthesia on my tongue. It was tingling, and everything tasted weird after I had a bite of these noodles. Thankfully, it was the last dish we had. I've had plenty of dandan noodles, but I have never experienced such a peculiar sensation before. Having said that, the noodles were actually a very nice texture. I can't say much about the flavor because my tongue gave up on me after a few bites. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5416999101/" title="IMG_3285 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5252/5416999101_906eeb6e2b.jpg" width="333" height="500" alt="IMG_3285" /></span></a><a href="http://www.flickr.com/photos/54111100@N06/5417609340/" title="IMG_3385 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5096/5417609340_1ae45a4ce3.jpg" width="333" height="500" alt="IMG_3385" /></span></a><a href="http://www.flickr.com/photos/54111100@N06/5417001001/" title="IMG_3453 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5051/5417001001_63e8880acc.jpg" width="333" height="500" alt="IMG_3453" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Eduardo, the sommelier, provided us with some fantastic Riesling pairings throughout the meal (and all the girls at the table were practically swooning over his charming manner and good looks). My family often pairs Rieslings with Chinese food, but the bottle of 2002 von Hövel Riesling Kabinett that Eduardo brought out was unbelievable. I might be in love...with the wine of course ;) It smelled of faintly of petroleum but tasted of sweet, ripe pineapple. However, he gave up on pairing a wine with the dandan noodles because of the spices and did a beer pairing instead. The beer was nice on its own, but it only aggravated my tongue more after my bite of dandan death. Yes, it was that bad for me. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5417001293/" title="IMG_3482 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5052/5417001293_6c61298088.jpg" width="500" height="333" alt="IMG_3482" /></span></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:small;">Dessert is always complimentary and always random at Lukshon. That night, we got a kiwi jasmine soup with chunks of pineapple and a coconut pandan panna cotta with a sesame rice crisp. Both were refreshing and much needed after a meal of heavy flavors. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5416999017/" title="IMG_3494 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5297/5416999017_37eaaa2801.jpg" width="500" height="333" alt="IMG_3494" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">I really loved Lukshon. I really hated the dandan noodles, in fact, I might be scared of them. But really, it's the best pan-Asian, Asian-inspired, Asian-influenced, Asian fusion, straight-up Asian restaurant I've been to in a long time. It's rare for me to eat at a restaurant and then still be thinking about it days afterwards. All the flavors were really flavors that I just crave. I can't get that dou ban jian sauce out of my head, and I just want to pop chicken pops in my mouth all night. If you couldn't tell, I can't wait to go back. </span></div></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com4tag:blogger.com,1999:blog-269011617274525442.post-22970335305471229852011-01-26T23:08:00.001-08:002011-01-31T14:01:27.979-08:00Bouchon Beverly Hills<div><span class="Apple-style-span" style="font-size:small;">First accidental DineLA meal of this year happened at Bouchon. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5392055277/" title="IMG_3173 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5293/5392055277_d3e4ebbce8.jpg" width="500" height="333" alt="IMG_3173" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">I had an afternoon to spend in Beverly Hills so I started thinking about my lunch options. I'm embarrassed to say, Bouchon didn't even occur to me until I was turned down by Spago, and I found out Scarpetta was closed for a filming. I will never make such a mistake again. Bouchon is now first on my list for someplace close by Rodeo Drive. The restaurant was ridiculously busy, but the bustling atmosphere made it feel even more like a brasserie in Paris. I could not have been more content that day, eating alone at the zinc bar, pretending I was spending a day in Paris. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5404207674/" title="IMG_3149 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5215/5404207674_168a00dbd3.jpg" width="500" height="333" alt="IMG_3149" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;">This was actually my first time at any Bouchon and my first time eating at a Thomas Keller institution. I was beyond impressed. That should've been no surprise. Every dish was flawless. Even the salad was the most flavorful, yet simple, salad I've ever had. The croque madame was orgasmic (and I really try to shy away from the word when describing food). The chocolate bouchons could not have been a more satisfying end to the meal. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div><i><b><span class="Apple-style-span" style="font-size:medium;">Bouchon</span></b></i></div><div><span class="Apple-style-span" style="font-size:small;"><i>235 N. Canon Drive</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><i>Beverly Hills, CA 90210</i></span></div></div><div><span class="Apple-style-span" style="font-size:small;"><i>tel: 310-271-9910</i></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5403606089/" title="IMG_3105 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5176/5403606089_01162c1c61.jpg" width="500" height="333" alt="IMG_3105" /></span></a><a href="http://www.flickr.com/photos/54111100@N06/5403606135/" title="IMG_3110 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5091/5403606135_b1e7fafe2b.jpg" width="500" height="333" alt="IMG_3110" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">The warm pain d'epi that they bring out is baked fresh every day in the Bouchon kitchen. It is, by far, the best bread I've had in LA so far with a crusty exterior and a chewy interior. The soft butter that comes with the bread was also amazing. I'm embarrassed to say how much of the butter I consumed by myself. The bartender told me she often sneaks pieces of warm bread in the kitchen. I'm jealous. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5404207608/" title="IMG_3120 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5177/5404207608_ba20bf1ea0.jpg" width="500" height="333" alt="IMG_3120" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><b>Salade Maraîchère au Chèvre Chaud </b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>mixed greens with red wine vinaigrette, warm goat cheese croûton & herbes de Provence</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">This salad was so flavorful, I'm still in shock. There were plenty of herbs and chopped shallots in the vinaigrette and the warm goat cheese provided the perfect creamy touch. Loved it--and I don't usually get excited about salads. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5403606203/" title="IMG_3131 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5259/5403606203_539fb556de.jpg" width="500" height="333" alt="IMG_3131" /></span></a><a href="http://www.flickr.com/photos/54111100@N06/5403606587/" title="IMG_3143 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5133/5403606587_786eaa8409.jpg" width="500" height="333" alt="IMG_3143" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5403606203/" title="IMG_3131 by foodjetaime1313, on Flickr"></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><b>Croque Madame</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>grilled ham & cheese sandwich on broiche, fried egg & mornay sauce, served with French fries</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Ah the </span><i><span class="Apple-style-span" style="font-size:small;">pièce de résistance</span></i><span class="Apple-style-span" style="font-size:small;">. The sweet, buttery brioche, the juicy, pink ham, and the nutty gruyère carefully stacked to create an awe-inspiring tower of decadence topped with a picture-perfect fried egg and a generous drizzle of creamy mornay sauce. This was the best croque madame I've ever had, and I've had quite a few during my time in Paris. The fluffy brioche was beautifully browned in butter, and the ham had a mouthwatering cured flavor. Not to mention, it was accompanied by a glorious mound of crispy fries. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5403606377/" title="IMG_3161 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5259/5403606377_9d648339b2.jpg" width="500" height="333" alt="IMG_3161" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><b>Bouchons</b></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>Valrhona chocolate brownies with chocolate sauce & vanilla ice cream [$2 supplement]</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Just plain delicious. Warm and chocolaty, dessert doesn't get any better than this. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">The DineLA deal is a real steal. If you haven't been to Bouchon yet, GO! This is definitely my new favorite spot for French food in LA. I just can't believe I waited this long to try it. </span></div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com8tag:blogger.com,1999:blog-269011617274525442.post-61742627482013980652011-01-25T19:44:00.000-08:002011-01-30T23:11:28.155-08:00Aburiya Toranoko<div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">On Monday night, </span><a href="http://kevineats.com/"><span class="Apple-style-span" style="font-size:small;">Kevin</span></a><span class="Apple-style-span" style="font-size:small;"> invited me to join him at his table for a "friends and family" dinner at Toranoko, the new Michael Cardenas venture downtown. With it's first official night of business being this Wednesday, we all got a little preview of the rustic, Japanese menu. Toranoko is situated next to another Cardenas establishment--the successful Lazy Ox Canteen. Although their offerings are very different, with Toranoko offering "down home, 'real' Japanese cuisine," I still find it pretty gutsy of him to open them right next door to each other. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">We were told we should try to eat and sample the entire menu. That night, I learned that even with a limitless amount of delicious food before me, my stomach is only so big. The menu is so extensive, I was a little overwhelmed when reading it at the restaurant. It was only afterwards that I realized we missed a lot of dishes I would've liked to try. There just wasn't any room left in my stomach!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><i><b><span class="Apple-style-span" style="font-size:medium;">Aburiya Toranoko </span></b></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><i>243 South San Pedro St. </i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><i>Los Angeles, CA 90012</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><i>tel: 213-621-9500</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><i>www.toranokola.com</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><div style="text-align: center; "><a href="http://www.flickr.com/photos/54111100@N06/5389390224/" title="IMG_3069 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5172/5389390224_43429aaac4.jpg" width="500" height="333" alt="IMG_3069" /></span></a></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;">An awesome mural covers one of the brick walls in the space. The vibe is casual, and at times a little lounge-y. </span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5389390224/" title="IMG_3069 by foodjetaime1313, on Flickr"></a></span><a href="http://www.flickr.com/photos/54111100@N06/5389388240/" title="IMG_2846 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5293/5389388240_b62c76500f.jpg" width="500" height="333" alt="IMG_2846" /></span></a></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;">The sushi bar is located at the back of the restaurant. That's where I want to sit next time. We ordered the daily specials and they were all very fresh. I can't remember the names of the other ones, but the fresh water eel was particularly memorable. There was some sort of citrusy spicy on it that made it a little different than your average unagi. </span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5171/5388781611_4ac1c4b9c2.jpg" width="500" height="333" alt="IMG_2847" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">The bar is manned by Curtis, who calls himself not only a mixologist, but also a wine lover and sake geek. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389399298/" title="IMG_2841 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5051/5389399298_f2afe0f62d.jpg" width="333" height="500" alt="IMG_2841" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">I asked for a girly drink, and a girly drink was what I got. Sweet and fruity, the only thing noteworthy about this Tangerine martini was the fact that it was hand-blended with an immersion blender. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5389399298/" title="IMG_2841 by foodjetaime1313, on Flickr"></a><a></a></span><a href="http://www.flickr.com/photos/54111100@N06/5389388142/" title="IMG_2833 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5174/5389388142_a4cec58146.jpg" width="333" height="500" alt="IMG_2833" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">I got a little taste of white wine sangria that sits behind the bar. There was a little twist to the sangria, with Asian pear instead of apples. If only the Asian pear was more apparent...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5389388142/" title="IMG_2833 by foodjetaime1313, on Flickr"></a></span><a href="http://www.flickr.com/photos/54111100@N06/5388783663/" title="IMG_3090 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5180/5388783663_bec9800ee9.jpg" width="500" height="333" alt="IMG_3090" /></span></a></div><div><span class="Apple-style-span" style="font-size:small;"><a href="http://www.flickr.com/photos/54111100@N06/5389399298/" title="IMG_2841 by foodjetaime1313, on Flickr"></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">The bar had a pretty awesome lighted design. From what I heard, it's a picture of a tattoo? Not sure, but it definitely looks cool. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">The menu is catagorized into different sections: vegetable, seafood, beef/pork/poultry, sumiyaki, oden, rice/noodle/soup, and sushi/rolls. That's how I've organized everything we ate on here. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;">VEGETABLE</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;"><br /></span></b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389389094/" title="IMG_2975 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5257/5389389094_55ab7aec70.jpg" width="500" height="333" alt="IMG_2975" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Toranoko french mountain potato fries with plum aioli </span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Crunchy sticks. The aioli was good though. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389389570/" title="IMG_3022 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5294/5389389570_093c7233df.jpg" width="500" height="333" alt="IMG_3022" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">New Union farms sizzling mushroom with red cheddar cheese tobanyaki</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">My favorite dish of the night! It tasted of butter and ponzu and I guess I have to say, "umami." I'm not sure the order we got had the cheese on it, or if it did, I didn't get any of it but I imagine it would work well with the flavors. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5388782089/" title="IMG_2956 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5139/5388782089_1b5c2976ff.jpg" width="500" height="333" alt="IMG_2956" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Takana croquette of mashed potato and mustard leaf</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Upon the first bite, it just tasted like a generic fried ball of potatoes. However, I later noticed little bits of crunchy mustard leaf inside which I enjoyed. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;">SEAFOOD</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389212833/" title="IMG_2884 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5054/5389212833_d43fd24af9.jpg" width="500" height="333" alt="IMG_2884" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Yanagita seafarms uni goma tofu</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">I was slightly disappointed by this. The uni was barely present and the tofu was a little too firm for me.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389388466/" title="IMG_2880 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5096/5389388466_d3afc72983.jpg" width="500" height="333" alt="IMG_2880" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">White fish sashimi with pomegranate</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">This was the first dish that came out, and I really enjoyed it. The little pops of tanginess from the pomegranate seeds were a very interesting addition to the fish. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5388782933/" title="IMG_3035 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5014/5388782933_43e578ce68.jpg" width="500" height="333" alt="IMG_3035" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Baby tiger shrimp tempura with curry aioli</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Even though the shrimp were overcooked, I could still taste the sweetness in them. Just a little less time in the fryer! I really enjoyed the curry aioli though. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;">BEEF/PORK/POULTRY</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;"><br /></span></b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389388394/" title="IMG_2872 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5292/5389388394_e2aa4a02f1.jpg" width="500" height="333" alt="IMG_2872" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Colorado black pork kakuni braised</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">This was a homey dish with very familiar flavors of soy and dashi. It tasted like something I would make in my own kitchen. The braised daikon and the pork were very flavorful. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5388781839/" title="IMG_2897 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5174/5388781839_e76e8e185e.jpg" width="500" height="333" alt="IMG_2897" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Pork and vegetable okonomiyaki pancake</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Very good, this savory pancake was like a takoyaki without the octopus. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5388783113/" title="IMG_3050 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5255/5388783113_a133183b81.jpg" width="500" height="333" alt="IMG_3050" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Jidori Fried chicken with orshi sesame</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">The chicken was juicy and flavorful and the batter was delightfully crispy. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;">SUMIYAKI</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">The sumiyaki section of the menu featured lots of different grilled meats and vegetables on skewers. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389389364/" title="IMG_3019 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5177/5389389364_e86ae76d67.jpg" width="500" height="333" alt="IMG_3019" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Tsukune meatballs</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Basically a giant meatball on a stick, it was heavily seasoned but tempered by the egg yolk we were instructed to pour on top. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5388782503/" title="IMG_3001 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5058/5388782503_a8f38ac237.jpg" width="500" height="333" alt="IMG_3001" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Heart</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Heart on a stick! Definitely my favorite skewer of the night. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5388781911/" title="IMG_2910 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5253/5388781911_19de30364e.jpg" width="500" height="333" alt="IMG_2910" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Negima chicken and green onions</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">The chicken was very juicy, but I didn't try a piece of green onion. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5388781987/" title="IMG_2931 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5098/5388781987_a66fac0587.jpg" width="500" height="333" alt="IMG_2931" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Skin</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Crispy skin! Really, what could be better? </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5388782415/" title="IMG_2984 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5056/5388782415_c82015f366.jpg" width="500" height="333" alt="IMG_2984" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Tender beef</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Not so tender. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389770874/" title="IMG_2942 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5053/5389770874_5fdefc6d82.jpg" width="500" height="333" alt="IMG_2942" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Cherry tomato in bacon</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">First you bite into the salty bacon and then you get a sweet, acidic burst of juice from the blistered cherry tomato. Basically a flavor bomb. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;">RICE/NOODLE/SOUP</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5388782747/" title="IMG_3005 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5291/5388782747_9973f9748d.jpg" width="500" height="333" alt="IMG_3005" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Kinoko zosui porridge of rice and egg</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Again, a very familiar dish for me. Silky smooth egg with rice in a clear broth. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389389790/" title="IMG_3044 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5219/5389389790_5f78459a1c.jpg" width="500" height="333" alt="IMG_3044" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Sauce yakisoba with beef</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Definitely saucy!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;">SUSHI/ROLLS</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5388782243/" title="IMG_2967 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5216/5388782243_6e049a213f.jpg" width="333" height="500" alt="IMG_2967" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Vegetable</span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">So surprisingly good. I think this may be the one dish I was still thinking about the next morning. We all thought a vegetable roll would be boring but this was the most exciting and flavorful vegetable roll I've ever had. I loved the freshness and crunchiness of the daikon skin. Thank you </span><a href="http://uncouthed.com/"><span class="Apple-style-span" style="font-size:small;">Josie</span></a><span class="Apple-style-span" style="font-size:small;"> for ordering it!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389399372/" title="IMG_3060 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5013/5389399372_5aa343368f.jpg" width="500" height="333" alt="IMG_3060" /></span></a></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:small;">Green tea pudding </span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">I found the dessert a little too sweet and not delicate enough to be associated with anything Japanese, but still a nice sweet end to the meal. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">There are a few dishes that I didn't get a decent picture of but are worth mentioning. The house made shiokara marinated intestines were difficult for some to enjoy, but I really liked the fishiness and chewy texture. The natto kinchaku under the sumiyaki section is my favorite preparation of natto to date. It still had that distinctive smell and stringy gooeyness, but it was wrapped in some bean curd before being grilled. There was a welcome smokiness to it. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/54111100@N06/5389390304/" title="IMG_3080 by foodjetaime1313, on Flickr"><span class="Apple-style-span" style="font-size:small;"><img src="http://farm6.static.flickr.com/5172/5389390304_9f3a59b49c.jpg" width="500" height="333" alt="IMG_3080" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Chef/Partner Hisa Kawabe and General Manager Tommy Tomioka. Both are veterans of the Nobu Matsuhisa empire. Thanks for taking care of us!</span></div></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;">P.S. Thank you, <a href="http://tangbro1.blogspot.com/">Ryan</a>, for lighting my pictures :) </div>food je t'aimehttp://www.blogger.com/profile/17090510006687662613noreply@blogger.com9