It is hard to not to get mesmerized the both the science and beauty that is molecular gastronomy. You can begin by being taken its notable practitioners, Ferran Adria, Michel Bras, José Andrés and their other compatriots by both the simultaneous complexity and simplicity of their dishes. When attempting on these techniques yourself, it is an even deeper fascination you experience.
Once upon a midnight dreary, while I pondered, weak and weary,
Over many a quaint and curious volume of forgotten lore —
While I nodded, nearly napping, suddenly there came a tapping,
As of some one gently rapping, rapping at my chamber door.
“‘Tis macaronage,” I muttered, “tapping at my chamber door —
Only this and nothing more.- inspired by Edgar Allan Poe
At the entry of most haunted houses, there is a warning at the door “Enter if you dare,” when it comes to macaronage, the mantra is the rings the same: “Attempt if you dare.” Why is it that this small treat, puts fear in the heart of most bakers and would be confectioners? More
The word Pamplemousse is an interesting one. French for “grapefruit” has an interesting etymology. Apparently the word is a derivation of the Dutch term “pomplemoes” which means “gros citron” or big lemon. More
The octopus has risen to the level of delicacy in many parts of world, mostly due to the fact that it is one of the more unique mollusks under the sea. With three hearts that serve to pump through both gills and the rest of its body, in the animal kingdom the octopus is known to be highly intelligent with a complex nervous system leading to a clever defense mechanism against its predators. In the culinary world, it is a hearty and lean protein that does pose some challenges in mastering its tenderness and avoiding a rubbery texture to taste.
Kumquats are a rare find in late July, however, due to the connection with the local growers, Christiaan Rollich is able source the best of the final crop of the unique citrus fruit to create the “Three two Three.” A simple call from Peter Schaner at Schaner Farms with “hey, Christiaan I have another tree that has some fruit on it” leads to another week of this seasonal treat. Getting its namesake for the original Los Angeles area code, Rollich likes this drink because “everything is homemade.”
Christiaan Rollich makes all of the liquors and syrups for the bar and the orange liquor for this drink is no exception. If you’re not attempting the same, you can use Grand Marnier as a substitute. Rollich created this drink in honor of a regular patron’s birthday, whose favorite spirit is tequila and who hinted that one of his guests may be Jonathan Gold–upping the ante to his usual challenge. An ode to the use of beets in Russian vodkas, if the use of beets sounds unappetizing to you, don’t worry: Rollich met the challenge of harnessing the sweet flavors of the beet by roasting them in advance. The result is a delicious and novel approach to the classic margarita. More
It’s hard to imagine that there is such a thing as a desert oasis, but tucked away in the middle of the desert, revamped from Gene Autry’s former Melody Ranch is the Parker Palm Springs. It would take several posts to explain how beautiful, and relaxing an experience one can have on the property. Off hand, you will find one of the world’s only five star diners: Norma’s . With its signature Claw’s & Chip’s Gone Fishing, (lobster and Chilean bass and chips) and the Zillion Dollar Lobster Frittata which comes complete with 10 oz Sevruga Caviar, Norma’s gives indulgent comfort food a ‘foodie’ makeover. The Parker also boasts other culinary delights at its restaurant, Mister Parker which I can go ‘on-and on’ about. But turning my attention poolside, anyone who has visited can tell you about Mr. Parker’s enviable Lemonade Stand which has the tastiest Muddled Lemons ever. In this last visit I was able to learn the secret mix that makes Mr. Parker’s Muddled Lemons the best in the world. So what is the secret? More
Now with the summer here, it’s great to have your food follow the holiday (i.e. vacation) spirit. One bite of these pancakes and you’ll feel like you’ve be transported to a hammock in the middle of the Caribbean. More
Maybe it’s the sun making me will spring into summer, or maybe its because it’s a go-to taste, but I decided to try my hand a light Italian lunch or rather spuntino–not be confused with the other Spuntino. This Italian “lunch” is very light and extremely healthy especially if you skip the Mimosa. Composed of two parts, the protein and the green– it is a great light lunch packing major flavor. More
