Modern Potluck

Potlucks are as American as apple pie.  I remember my mother being baffled by this concept.  You mean, I don't have to cook everything?

You only have to bring one dish.

One dish?!  That's it?  Anything I like.

Yes.

Are you sure?  Please read the invitation again.

One dish.  

Wow.

Wow, indeed.  Of course, as our tastes have evolved, and we've learned more information about healthy, organic, sustainable eating, potlucks have also evolved.   If, like me, you flock with foodies, well, there is pressure to bring something that is worthy of its consumption.  And not to repeat yourself too often.  Oh, that again?

Modern Potluck to the rescue.  The book is filled with easy, healthy recipes that are also easy on the eye.  There's a potato salad for every season.  Roasted beet vegetable salad that looks almost too pretty to eat.  Slow-roasted lemon-soy-honey pork shoulder.  The potluck prep tips are especially useful as it offers advice on how early to make it, where to assemble, how long it can or should stand room temperature before serving.

Potlucks are a modern way of getting together.  This is book is a wonderful resource and inspiration point for anyone who potlucks.

I received this book from "Blogging for Books" in exchange for my honest review.

the naked cookbook

The naked cookbook reminds us that diet is a way of life, from its Latin origin diata.

The recipes are inspired by Ward's own journey back to health, her travels and experiences cooking all over the world including places like the River Cottage and the Ritz.  Don't let her Cordon-Bleu training scare you; the recipes in this book are straightforward and easy.   For example, her Hainanese chicken is one of the simplest recipes I've seen for this dish, and looks no less delicious.

Stripped down, the book cover feels like cheap cardboard stock and the binding cheap glue which feels unfortunate if diet is a way of life, not about deprivation.

I received this book from Blogging for Books in exchange for my honest review.

Quest for the Best

SOMETHING TO FOOD ABOUT

Roots Musician Questlove is constantly traveling, and discovering new foods, new tastes and new cultures on the road.  After a pilgrimage to eat at Jiro's restaurant (Jiro Dreams of Sushi fame), his Instagram account blew up.   This food dialogue and frenzy inspired him to write this book.   Questlove interviewed ten of the best, most innovative chefs across the United States.   

Dave Beran, Chicago, talks about how they came up with the concept of Next, where every three months, they reinvent themselves.  I tried to get a reservation when Next first opened, so reading about how and why he wanted to do this after Alinea was the "next" best thing.   Ludo Lefebvre, Los Angeles, shares why he opted to do popups after working in very high end restaurants serving the one percent.  While I was able to eat at L'Orangerie and Bastide once each to celebrate a special occasion (Table 14!, Ludo exclaimed when I told him), I am so grateful that he is serving delicious food at a lower price point.  He proves that you can still show off your best with a menu priced at $35 instead of $195.  Ryan Roadhouse, Portland, discusses how they channeled novels or shows like Haruki Murakami and Twin Peaks to create inspired, delicious menus.  

The section on Donald Link was also one of my favorites because I fell in love with his Herbsaint at first bite, and once on a short trip, ate there several nights in a row!   I used to as send anyone bound to N'awlins to that restaurant, and they would always thank me profusely later.  

I recognized most of the chefs interviewed, and thank Questlove for introducing me to the ones I hadn't.  There's only one woman chef interviewed, Dominque Crenn in San Francisco, and she's one of only two women in the U.S. with two Michelin stars.  She says food is art, and her brush is her knife.  A friend's all-time favorite restaurant is Zahav, and keeps urging me to fly into Philly just to dine there. so I enjoyed learning more about Michael Solomonov and his five restaurants.  Daniel Humm talks about how Miles Davis was instrumental in how he and his partner Will Guidara re-invented Eleven Madison Park in New York.  Jesse Griffiths, Austin, loves to hunt, and shares how hunting makes you more mindful about what you eat.  Daniel Patterson, San Francisco, wants to give people real food at fast food prices. 

Something to Food About opens and closes with Nathan Myhrvold of Modernist Cuisine, in Seattle. Questlove visits Myhrvold and is treated to a 13 course eye-opening, palate popping meal.  The science, history, art and magic that you find in food is in this book.   The photography looks more like museum quality art than mouthwatering dishes in a recipe book.  It forces you to stop and reflect.  

I received this book from Blogging for Books in exchange for my honest review.

Simplicity is Best

FOOD WITH FRIENDS

The Art of Simple Gatherings

Food with Friends is a good resource for anyone who wants to entertain more but without the fuss, the nerves, the nagging need for perfection.  Let go of your inner Martha Stewart.  Embrace friendship, simplicity and spontaneity.   

The recipes and ideas here are indeed simple.  Easy.  The book is heavy on sweets and breakfasts, not my favorites.  Not for the health conscious or carb avoider.  Cyd has traveled all over so her recipes reflect a global perspective.  For example, she has a recipe for matcha egg cream which would send my in-laws over the edge.  Then again, my in-laws now love that sprig of watercress in my matzoh ball soup.

 Her section on potlucks and picnics is probably my favorite because 'tis the season.  The season of summer where we all face the question, what deliciousness to bring.

I received this book from Blogging for Books in exchange for my honest review.

  

Ma Maison, Ma Plaisir

Ma Maison, Ma Plaisir

Chef Laurent Quenioux is a culinary genius.  A true master chef.   I should know, I've plenty of experience feasting upon his cuisine.  I've been a big fan of Chef LQ since his days at Bistro K at South Pasadena, and so it's fun to discover that he and I both credit and revere Jean-Louis Palladin.  It's one of those moment when suddenly, life even makes more sense.

I discovered on his website, under his favorites, LQ credits Jean-Louis Palladin as a mentor and the greatest chef ever!   What a coincidence.  Jean-Louis Palladin was my introduction to fine dining, gastronomy, and I credit him for making me what we now call a "foodie."    

Palladin gave me a whole new respect and perspective about food.  The first time I tasted foie gras was at Jean-Louis Palladin's restaurant Jean-Louis at the Watergate Hotel, in Washington, D.C.   It is said that Jean-Louis taught Washingtonians how to eat.

Similarly, Chef LQ is teaching Los Angelenos how to eat.  With pleasure.  His and ours.  Expanding our palates.  Delighting us with flavor combinations and profiles we didn't know existed.  Osmanthus is not getting cheaper? Say what?  Oh, osmanthus panna cotta, sure, I'll take two!

Sologne caviar?  Mais oui!

When I first visited Paris, everyone asked me do you want some cheese?

Silly me, I often said no.  In my defense, I probably said that because I grew up on terrible American cheese.  

Chef Laurent taught me cheese makes you happy.   

Jean-Louis was known to drive 150 miles in an afternoon to acquire the perfect ham.  He pushed himself, our flavor profiles while embracing American ingredients.

Laurent Quenioux is also known for his gathering, foraging and hunting adventures far and wide to acquire the best ingredients and products.   LQ also has his own garden but where he finds time to garden, I'll never know as I garden too.

Jean-Louis welcomed you in without attitude, as documented by Eric Asimov in a New York Times article the year he died November 2001, "As he broadened the boundaries of what was considered French food, he also relaxed the typically formal service in the dining room. It all made a table at Jean-Louis one of the hottest seats in town."

Ma Maison with its intimate outdoor setting, under a pergola, is one of the hottest seats in town.   Underground supper club.

I know, you want proof.   

The menu

Wild Monterey Bay Squid Tempura with Chickpeas, Eggplant Hummus, Arugula

Stuffed Zucchini Blossoms, Hokkaido Scallop, black truffles

This dish made me feel guilty that I do not stuff my zucchini blossoms

Washington Troll King Salmon, Pacific Northwest Porcini, Cucumber, Sorrel Emulsion, Bottarga Breadcrumbs

Everyone at the table wanted bread to soak up the Sorrel Emulsion.

No one wanted to risk being ostracized and ejected for licking the plate.  

Wild Alaskan Halibut, Chorizo, Preserved Lemon, Chipotle, Crevette Grise, Roasted Tomato Slew

White Asparagus, Morel Mushrooms, Parmesan, Green Garlic Sabayon

Confession:  Asparagus is one of my least favorite vegetables, but I loved this dish.  Everyone did.

So don't be surprised if Chef Laurent surprises you!  I'd be more surprised if he didn't!

Hudson Valley Foie Gras, Smoked Eel, Smoked Steelhead Caviar

Oh, Jean-Louis Palladin, I know you'd love this dish!  

Dry-Aged Hangar Steak, Roasted Shallots, Passion Fruit, Roasted Carrots, Spinach Espuma,

Confession:  I didn't know the word Espuma was either, but my advice; Eat first, look it up later.  

Espuma = Foam.

More, please.

Duck breast, sweet peas and watercress coulis, potato and Comte ravioli, apricot

Make sure you taste the truffle honey!

Chocolate Marquise, Cherry Compote w/Star Anise, Saffron Orange Ice Cream, Cherry Gel

I couldn't get enough of the saffron orange ice cream.  Ice cream and gelato are my weaknesses.

Remember, you don't have to eat with your eyes only.  Treat yourself.  Or, find someone to treat you because life too short and you deserve it.  One of the guests that dined at our table was gifted this feast as her Mother's Day gift.   The wine pairings are exquisite and also leave you wanting more.

Merci beaucoup, Chef Laurent Quenioux!  

Home Cooked

BEL CAMPO

Anya Fernald, the founder and CEO of Bel Campo, has led a life many of us can only dream and read about.  Fortunately, she shares some of her secrets and discoveries in her cookbook Home Cooked.   Fernald reminds us that home-cooked meals can be rich in flavor, enormously satisfying and simple to make.   Family meals need not be fussy, overly complicated and labor-intensive for us to enjoy and take pride in serving.  The recipes that whet my appetite most include the cracked crabs with lemon chile vinaigrette, her veal meatballs, twice-cooked orange duck, sealed quail (if I can find any!).   Her tips on entertaining are quite useful for anyone who has a small kitchen and a bad case of nerves trying to be the perfect hostess with the mostess.

I received this book from Blogging for Books in exchange for this review.

Ozu East

OZU EAST

Where East Meets West At Its Best

I wanted to dine here a few times before writing a review, especially since many of the menu items have changed in between visits. I also loved and miss the spinach noodles, and sadly I never got to sample the pork roll. The charred edamame was quite interesting and tasty, but as we worked our way half way to the bottom, the edamame were too soggy and drenched to finish. The ramen bowls were both tasty, and much lighter than we were accustomed, but sadly, both broths were too salty.

Chicken Ramen

Pork Ramen

In fact, I've noticed over several visits that many dishes suffer a little from too much salt (easy fix), and I favor salt and salty snacks. When the scallion pancakes arrive, your heart skips a beat. The generous pile of brisket, the pickles, the radishes, the jalapeno crema -- it's a beauty to behold. Indeed, the scallion pancakes are quite delicious with complex flavors, a work of art, but again, too much salt on the brisket -- I couldn't finish. 

Scallion Pancake

My favorites, so far, are the marrow bone noodles and the chicken wings. I love chicken wings, and these were lightly battered, moist, not greasy. The marrow bone noodles was the surprise star, being so unusual in taste and presentation. You scoop the marrow out and mix it with the noodles. My first bite rewarded me with the luscious taste of black garlic. It is quite light and refreshing with citrus and peppery notes. 

When I learned that Chef Joshua Han previously worked for Saint Martha's and Trois Mec, I knew I had to eat here. I gained a greater appreciation of the menu and his culinary vision. Han's dishes are innovative, fresh, playful and affordable. A few dishes like the scallion pancakes and edamame could use a little editing, and a lot less salt, but overall, I'm happy to support a restaurant that delights and expands my palate. Han elevates even the simplest things. The ajitama egg, for example, was so satisfying that I ordered one to go. And yes, I do wish they'd extend their lunch menu to include many of their dinner items -- the lunch menu is limiting (that said, friends I sent over this past week were quite happy with their bento boxes) -- but perhaps the happy hour menu marks a delectable compromise.

Ozu East offers some wonderful craft beers. The atmosphere is casual, yet there is no resting on their laurels.  I loved Saint Martha so I have full faith that Ozu East will evolve into a place where East Meets West At Its Best, especially with owner Paul Yi's commitment to quality and service.   Yi is quick with a smile and on my last visit, he made the round to every table to ask how everyone liked their food. You can catch a Dodgers game there, and they just rolled out a Happy Hour. There are plenty of reasons to frequent Ozu East. See you there.