Apr
14
Birds’ Nest
I saw this fried quail egg mummified inside a dumpling format. The skin was made out of a raw potato thinly sliced and then fried. This idea by Adria seemed parallel to the blazer idea, a classic flavor combination dissected into parts to create a play on the traditional potato and egg combination. How “play”ful this idea was…
At this point I realized I must experiment with this – make it my own.
I proceeded to think about how to make a real breakfast meal with complex flavors. I thought about the skeletal structure of eggs benedict; Hollandaise sauce, english muffins, eggs, and cured meat. I decided I would use fresh buckwheat blinis (little pancakes served with caviar) instead of english muffins. Then, I’d replace the canadian bacon with Lox, add some creme fraiche flavored with chives instead of Hollandaise, top it with the egg in its own nest, and decorate this with some salmon roe on top. This is my version of eggs benedict. Whether this meal will land an engagement ring on your finger is another story.
Left to right; Creme Fraiche, Salmon Eggs, Buckwheat blini batter, chives, eggs (I used quail egg
for presentation purposes), and Potato.
Buckwheat Blini Mixture.
Baking Powder.
Ever so slightly boiled eggs. It took me 3 previous eggs to de-robe the shell of the egg. The rarer the egg, the harder it is to peel of the shell. The eggs were so tender that they just kept bursting. Chaos always creates a result.
Potato Angel Hair device. This turns a whole potato into Angel Hair spaghetti. It is from Tokyo.
BladeRunner
Preparing the nest for the egg..
Wrap and Trap your boyfriend
When frying, I wanted to keep the round shape. In order to do this I had to hold this egg and potato sculpture half into the oil and half out. If I had dropped this in automatically the potatoes would have unraveled.
The sound of Food frying, the sound of scissors cutting. The best sounds ever on earth..This is why I like to cook and make clothes.
Chive and Creme Fraiche mixture.
Building the layers of New Eggs Benedict.
Lox, yes the lox was not pictured in the ingredient vials. That’s because this lox really comes from the salmon egg.
When I boiled the eggs they had to be really undercooked as they continued to cook when fried…I like my eggs slightly runny.
breathtaking amazing beautiful.
so many of my favorite things here in this dish..but the way you do it simply blows my mind! you always blow my mind!
beautiful! such an interesting mix, gorgeously executed. i bet it tasted fantastic too!
your photos are absolutley amazing!
you really ought to open up a boutique with a cafe in it. if you did, and i lived in nyc, i'd be fat AND broke.
ps. glad you liked the chains <3 i'm actually on the search for picture of this other chain bodice i saw from the 1960s by trifari.
pps. great taste in music. i spy the slits. love them!
Insane
Wwwwwwooooowwwwww!!!!
please open a boutique/cafe – it would be ridiculously incredible. i am so hungry right now… for margiela AND eggs benedict! xoxo
Agreed with Miss V–If you had a restaurant, I would be the first at your door. I love a good poached egg!
xxx,
Tiffany
oh god, that looks sooooo delicious and at the same time “pretty”
You are such a rare talent! I really enjoy your blog.
it just keeps getting better and better. any suggestions for those who dont have a potato angel hair device?
Milk it-
Surely! You can use a potato shaves instead and wrap the egg with it. I assume you will fry it as well. It will test as good if not the exact same.
you continually impress me. great job!
Xiu Xiu’s cover of ‘Ceremony’ is one of the greatest musical experiences committed to the digital format, if you haven’t heard it already CHECK IT OUT!
You need your own TV show so you can show us all how it’s done! I think you might rule the world one day…..We’re all going to have LuxiRare labels on our foreheads.
you are evolving into something cosmic and fearless with every post as proof.
you are AMAZING. end of story.
Fantastic. I wish I could have a bite now… AWESOME!
WOw I can’t believe I’ve only just discovered your blog. You are so amazing, I love your creativity! Your blog is so inspiring! Fashion is fashion, food is food. But fashion+food=gold. =)
xx Jessie
you are an artist
nail a luxirare label to my head please judy, i am totally in awe WOW
carlotta
your blog is crazy sick!! i love how you portray the food in your photos and manipulate them to the finish..amazing!
Thanks for the sweet comment guys! Really this dish isn’t pricey or all that difficult to execute. Eggs and potatoes are always something we have all you need are the buckwheat, the lox and some salmon caviar (which is very wallet friendly). Surprise your boyfriends today!
i’m down with the luxirare on my forehead haha.. this is incredible, i was discussing your blog with my cousin and we both agreed that we have NEVER seen food presented this well, anywhere.
Ohhh and beluga caviar is so damn good. I remember when I moved down here from Russia (and quarantine wasn’t so damn tight) we brought all these cans of Beluga caviar with us – insane, we move to another country and CAVIAR is what we bring – just shows the connection we have with our caviar. My grandma wrote books / was a university professor on marine biology and she would frequently get “gifted” Beluga caviar in big 1kg jars, dad was telling me sometimes they wouldn’t have any food in the house except for some bread and these huge jars of caviar. (it is a shifty country, payment sometimes came in the form of caviar rather than money)
Your blog is seriously the best.
you have the most amazing photographs of food. amazing. it’s like food porn. i love it.
IIIIIIIIIIIIIIIIII MMMMMEEEEEEEEEAAAAAAAAAANNNNNNNNNNNNNNNNNNNNNNNNNNNNNN………….
It’s so amazing! I’m going to do this, but I have no idea how to make buckwheat bellini mixture? I’ve just started “playing” with food. This looks so incredible, neatle but simply, too, so please, help me!;)
mjufca.
Go here:
http://www.foodnetwork.com/recipes/the-cookworks/buckwheat-blini-recipe/index.html
This is the recipe for Blinis.
You can purchase BUCKWHEAT flour at WholeFoods.
hoPE THAT helped and I hope you like it !
Looks great! I love the comparison you made with the chef and designer, would love to try some of your food one day!
Your blog is like the Margiela/Kawakubo of all fashion and/or food blogs.
I hope one day the rest of the world (beyond the blogosphere), gets to appreciate your genius the way it deserves to be known.
lovely blog – so glad i found you (via tiffany gong) and thanks for the compliments regarding my work. cheers!
OMG that looks sooooooo good! And The Cramps rule!!!!
Love your blog!
i literally cannot cook, but your blog inspires me so much. everything you make looks amazing, and every picture you take is beautiful.
thanks dude, that is so nice…
and yep i too would go the margiela, even over a huge fuck off jar of caviar
xx
ps haha your second comment was so funny, don’t worry i’m like the queen of typos – in my comments and posts
this is gorgeous, now I’m hungry again, damn you
that pancake looks orgasmic. is there a recipe i can thieve? or was it a mix you purchased.
Hey Ji, your food looks so delicious, it makes me hungry. And the photography is just amazing, makes me even more hungry.
Every time I look at your pictures I die a thousand deaths. Your food looks dangerously good.
you are so inspiring girl!
the beauty and creativity of breakfast at its finest.
let’s dine together! please?
yum!! those colour are son inspiring thank’s !! you made my inspiraton day for fashion!!!! weird pix but very cool
best
http://lachauve-souris.blogspot.com/
mmm, im hungry.. i should never visit your blog with an empty tummy! in fact, even with a full tummy, i always wish that i’d eaten something from your page rather than whatever i scavenged from my (empty) kitchen!
…sigh…
oh my god.
hii, that looks delicious! just a suggestion: i think the egg would be really tasty wrapped with shredded filo dough, as well! Shrimp wrapped in filo dough and fried is also delicious =)
the foods are SUPERB! ahh.
DDD
how lovely it is! I WANT IT!
amazing. simply amazing. i am going to attempt to make this!
This is a gorgeous post – I hope people revisit your archives often to see the beauties. I go to your 3 cheese posts SO often. They just tantalize me.
Oh my gawd, you must cook for me. ><;
Holy crap that is the single most delicious thing I have ever seen! How is it that you’re not ridiculously famous/rich/worshipped??
I have tried so many times to cook the egg like that but I all failed. Can you show me how to cook it? Thank you
Your blog, since the first time I saw it, had been one of my top favorite and respected blogs.
And that line where you go
“Lox, yes the lox was not pictured in the ingredient vials. That’s because this lox really comes from the salmon egg.”
I thought that was very funny and very witty :]
Oh my gosh, your site is so lovely!! i’ve only just found out about it! could i have the recipe for this please?
Just wanted to say you inspired me to get a spiral cutter (as a christmas gift requested from my man – lol). Thanks!!
Just got it in the mail today – and I’ve been in a tizzy of slicing and spiraling all evening!!! I love it.
First made zucchini ‘noodles’ with traditional style Vietnamese dipping sauce. Delicious!
Made several other things too tonight – and just discovered I’d cut my thumb without even noticing (probably on a knife – not the slicer). So, I’ve decided after I finish my attempt at the potato nests you describe above – making them right now – I need to PUT THE TOY away!!! Ha ha. I’m too excited and am injuring myself!
Just looking at your food posts made me fat. Five pound fatter to be precise.
Well tonight we are making asiago ciabatta bread while sipping vidal ice wine and eating chunks of cheeses, pineapple and apricots. So yummmmmmy. Your posts make me think to always make the presentation pleasing, even when it’s just for us at home.
Please please please move to Chicago and open a boutique and cafe here!!! I can already picture what the place might look like. But then, most likely not, you will always surprise and astound us. And locate it near a train stop, please, so it’s easy to get there from our home in the faraway burbs.
This makes me sooo hungry.
eggs benedict is my favoriteeee. your version looks so delicious. so when is luxirare cafe opening up?
I’m speechless. This is a excellent blog and really engaging too. Great work! That’s not really a lot coming from an novice publisher like me, nevertheless it’s all I may say after diving into your posts. Great grammar and vocabulary. Not like different blogs. You really realize what you?re speaking about too. Such a lot that you just made me wish to discover more. Your blog has grow to be a stepping stone for me, my friend.
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