VIV LOOKING COMFORTABLE IN THE KITCHEN
SECRET IN KEEPING THE EGG'S SHAPE IS CONSTANTLY STIRRING THE WATER
ONCED POACHED, PLACE THE EGG ON A PAPER TOWEL TO SOAK UP THE WATER
THE FINISHED PRODUCT
CHASE'S POACHED EGG
Friday, May 21, 2010
The Road to Domesticity
I personally love cooking for my friends and roomie Viv, but it was pretty nice having her cook me breakfast for the first time. Viv wanted to start learning how to cook, so I challenged her and Chase to cook me a poached egg. With the help of Martha Stewart and my oversight, we ended up enjoying a brilliant breakfast of poached eggs on a bed of tomatoes and spinach. I must say, Viv's poached egg was beautifully executed.
VIV LOOKING COMFORTABLE IN THE KITCHEN
SECRET IN KEEPING THE EGG'S SHAPE IS CONSTANTLY STIRRING THE WATER
ONCED POACHED, PLACE THE EGG ON A PAPER TOWEL TO SOAK UP THE WATER
THE FINISHED PRODUCT
CHASE'S POACHED EGG
VIV LOOKING COMFORTABLE IN THE KITCHEN
SECRET IN KEEPING THE EGG'S SHAPE IS CONSTANTLY STIRRING THE WATER
ONCED POACHED, PLACE THE EGG ON A PAPER TOWEL TO SOAK UP THE WATER
THE FINISHED PRODUCT
CHASE'S POACHED EGG
Thursday, May 13, 2010
Culinary Crush
Chef Ludovic (Ludo) Lefebvre
Age: 38
Status: Married (to an attorney/playboy)
Career: Rebel French chef
My first bangs of affection for Ludo occurred while watching Iron Chef. What can I say, I"m a sucker for the French and even more so for tattoos. Although he can be rude and cocky, as seen in his two failed attempts at becoming a Top Chef Master, he is remarkably charming in person. But his charm wouldn't affect me this much if it wasn't for his amazing cuisine. When I missed him at Breadbar, I was determined to experience his culinary craft the next time at Royal/T. His fusion of french and asian flavors was one of the most amazing things I've tasted. From the foie gras beignet to the udon soup, everything was delicious. But Ludo out did himself at Gram & Papas for Ludobites 4.0. Here, the cuisine was more french. The tartine with lavender honey and lard made me a fan of lavender, something I though made things taste like lotion. My favorite plates were the foie gras "pina colada", the lamb with artichokes, and the dark chocolate souffle. If I had more money, I would have ordered the entire menu. But I digress...
NIGHT 1:
SNAPPER CEVICHE, HEIRLOOM TOMATOES, JALAPENOS, RED ONIONS, MEYER LEMON PASTE, OLIVE OIL
RACK OF LAMB, FRESH GOAT CHEESE, SMOKED EEL, ARTICHOKES, MINT
STEAK AU POIVRE, SHALLOTS, POLENTA BONE MARROW, ROASTED EGGPLANT PUREE
POTATO MOUSSELINE
DARK CHOCOLATE SOUFFLE
MACARONS, ORGANIC STRAWBERRY & CHANTILLY
During my second visit, Ludo caught my eye and gave me a playful wink! I'm sure this small act is common for all his groupies, but I still believe I was a little more special than the others. I know, I know, self-delusion. My night's apex shifted towards the end of my meal when Ludo approached me and Viv --asking if we had a good time and reassuring us that he'll win Top Chef Masters one day. I seriously got goosebumps when he gave us a hug and posed for our pictures. Check it out.
NIGHT 2:
WILD STRIPED BASS, FRESH SANSHO PEPPER, FRESH PEAS, LETTUCE, SPRING ONIONS, YUZU
SCALLOP, SPINACH, YOGURT-CURRY, SPRING GARLIC, VIOLET FLOWERS
SANTA BARBARA PRAWNS, AVOCADO, COCKTAIL SAUCE
See how wonderful he is at the next LudoBites.
http://www.ludolefebvre.com
Age: 38
Status: Married (to an attorney/playboy)
Career: Rebel French chef
My first bangs of affection for Ludo occurred while watching Iron Chef. What can I say, I"m a sucker for the French and even more so for tattoos. Although he can be rude and cocky, as seen in his two failed attempts at becoming a Top Chef Master, he is remarkably charming in person. But his charm wouldn't affect me this much if it wasn't for his amazing cuisine. When I missed him at Breadbar, I was determined to experience his culinary craft the next time at Royal/T. His fusion of french and asian flavors was one of the most amazing things I've tasted. From the foie gras beignet to the udon soup, everything was delicious. But Ludo out did himself at Gram & Papas for Ludobites 4.0. Here, the cuisine was more french. The tartine with lavender honey and lard made me a fan of lavender, something I though made things taste like lotion. My favorite plates were the foie gras "pina colada", the lamb with artichokes, and the dark chocolate souffle. If I had more money, I would have ordered the entire menu. But I digress...
NIGHT 1:
SNAPPER CEVICHE, HEIRLOOM TOMATOES, JALAPENOS, RED ONIONS, MEYER LEMON PASTE, OLIVE OIL
RACK OF LAMB, FRESH GOAT CHEESE, SMOKED EEL, ARTICHOKES, MINT
STEAK AU POIVRE, SHALLOTS, POLENTA BONE MARROW, ROASTED EGGPLANT PUREE
POTATO MOUSSELINE
DARK CHOCOLATE SOUFFLE
MACARONS, ORGANIC STRAWBERRY & CHANTILLY
During my second visit, Ludo caught my eye and gave me a playful wink! I'm sure this small act is common for all his groupies, but I still believe I was a little more special than the others. I know, I know, self-delusion. My night's apex shifted towards the end of my meal when Ludo approached me and Viv --asking if we had a good time and reassuring us that he'll win Top Chef Masters one day. I seriously got goosebumps when he gave us a hug and posed for our pictures. Check it out.
NIGHT 2:
WILD STRIPED BASS, FRESH SANSHO PEPPER, FRESH PEAS, LETTUCE, SPRING ONIONS, YUZU
SCALLOP, SPINACH, YOGURT-CURRY, SPRING GARLIC, VIOLET FLOWERS
SANTA BARBARA PRAWNS, AVOCADO, COCKTAIL SAUCE
See how wonderful he is at the next LudoBites.
http://www.ludolefebvre.com
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