Jul
13

Pistachio Cake

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I like unusual shapes, colors, and feelings when seeing a cake. In this specific situation, I flavored the cake with pistachio and used imagery that resonates with me. Ever since my friend Chelsea made me watch Vampyros Lesbos, I was hooked on the imagery of the film. I have a girl crush on …

103 Comments

Jul
03

Foie Gras

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As surprising as this may sound, sometimes, I really don’t want to cook. I just don’t feel like dirtying up endless pots and pans and I don’t know one person on earth that enjoys doing dishes. Yes, with this dish, I didn’t even use any dishes….You’ll see what I used instead. This dish showcases …

109 Comments

Jun
23

Imitation

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One of my favorite salad combinations are usually those that involve a good dosage of avocado, and cooked shellfish (lobster, shrimp, crabmeat). I played with the actual shape and textured skin of the avocado and brought that into consideration when I was making this avocado salad. Its not hard at all, and its perfect …

151 Comments

Jun
12

Moules Pasta

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Mussels and Fettucini, instead of your usual fries. New Pasta Maker!! So what’s cool about this device is the name of it. Its called “La Chitarra” which in italian, means GUITAR, and if you look at the structure it does mimic the base structure of a guitar. Someone should really invent such …

63 Comments

Jun
05

Artisanal Pizza

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I had this pizza at a restaurant once and it was definitely one of the most memorable, therefore I had to replicate the same pizza at home. The process of replicating pizza is quite easy, as the process of making the pizza reveals itself to you once you see the completed pie. I know there […]

65 Comments

May
24

Cold Truffles

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Truffle ice cream. It doesn’t get much more indulgent than this. I’ve never seen something so beautiful. I’m starting the Creme Anglaise here, which is the base for many ice creams. Its a custard base used for desserts, consisting of heavy cream or milk, egg yolks and sugar. I grate the truffles into the …

58 Comments

May
17

Crab & shrimp

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I love Flushing Market in Queens. I know its a super far train ride, and the cab ride back (I can’t hold groceries through a subway with HEELS) is pretty expensive, but I sporadically make the trip to find ingredients I can’t find here. Its also good for when you have a friend who …

88 Comments

May
05

Tablet vs. Tablet

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Drugs have all types of healing properties.  Tylenol helps mild headaches, Midol gets you through when the first day of flow comes and you’re completely fucked.  Tylenol PM makes you pass out (although it won’t keep you passed out).  Alcohol on the other hand, well do I really have to explain the benefits/side effects? No. […]

69 Comments

Apr
14

Birds’ Nest

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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 […]

65 Comments

Mar

30

Jewel Bako

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How come Luxirare has never mentioned Sushi…ever? Is she crazy? Well here it is, 2 weeks ago I had one of the most spectac sushi meals in the history of dining at nearly every crap quality/ high quality sushi joint in Ny. This place has been around for 8 years but it …

37 Comments

Mar

26

Black Gnocchi

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There is no difference between truffles, or heroin. Both provide immediate forms of pleasure without having any lasting financial, intellectual, or artistic value. The smell of a truffle is elusive, its that one second of “clicking” between your taste buds and nose that goes away after a 1-2 chews. Truffle season is almost over, …

19 Comments

Mar
09

Steak ‘n Sides

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Steak and sides! Creamed beets, creamed spinach, fried gnocchis, and steak, fried shallots! Salt Fresh beets, shallots, corn, Gnocchis from the store. I apologize for not making the gnocchis from scratch. This post would be seriously nuts if I had to show this process so I thought I’d spare you all the pain. Fresh pumpkin […]

38 Comments

Mar

02

Purple Tacos

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Someone please tell me why blue corn is called “blue corn”. It looks purple!! Another snapshot of spices and variety of red pepper grinded. I also included “Sula” which is a Mexican version of sour cream. It tastes more like a combination of sour cream and Mayonnaise. Saltier and creamier. I prefer regular sour cream. […]

46 Comments

Feb
20

Last cheese

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La Casera is not only delicious but a very interesting looking one. When I saw it I remembered this NY Times article about some weird looking Robiola cheese. Robiola = soft-ripened italian cheese from either cow’s, sheep’s or goat’s milk, but this specific one is made from Goat’s milk. Mind you, soft-ripened cheeses …

16 Comments

Feb
05

MONK’S HEAD

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The other night I ate the other cheese I brought home from Ideal Cheese shop. This cheese is called Monk’s head cheese or Tete de Moine, its a swiss/french variety. It was made by the Monks of Belleley, a monastery, and many of them used this cheese they made to pay rent. Using …

35 Comments

Jan
28

Raclette Cheese.

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My trek to the Upper East Side to my favorite of all favorites, ” Ideal Cheese Shop”. Now I know it looks like a lame bodega, with an unimpressive awning. I also know the name “ideal cheese shop” is somewhat boring. However, once you pass this deceiving storefront, you meet a wonderful store of great […]

54 Comments
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