Kish

Fried & Sashimi Geoduck, Radish & Bok Choy Salad, Yuzu Chili Vinaigrette

Oysters with Caramelized Honey Tomato Broth, Celery Leaves & Chili

Fennel-Ginger Salad with Brie & Tomatoes

Like all Top Chef fans we were utterly crushed, hurt, disappointing and sadden by the surprising elimination of Chef Kristen Kish. We truly thought she was going to be in the top three contenders ( with Sheldon & Brooke) but like they said revenge is a dish best served cold. This is what Chef Tom Colicchio thinks about the elimination and Padma too!

images via: bravo tv 

The Quickfire Teese

Its been a while since we did a Dita post but I think this is the mother of all posts. During the week Dita Von Teese was a special guest in one of our favorite shows "Top Chef: Masters" and it certainly was one of the best episodes yet! Although she's know to be the Queen of Burlesque this lady is so elegant and full knowledge when it comes to her food. It was hilarious to watched Chef and host Curtis Stone acting  like a little boy when she speak. All feathers where ruffled during the taping of the show. Here is great review of the episode:

The Braiser: Tonight In Food TV: Dita Von Teese Ruffles Curtis Stone’s Feathers On Top Chef Masters
by Mariella Mosthof

"On tonight’s Top Chef: Masters, the cheftestants will battle it out with sexy foods in a Quickfire Challenge for burlesque goddess Dita Von Teese. Of course, unlike Top Chef: Amateurs, the chefs will only see coverage of Miss Von Teese tasting their dishes through a live feed of the dining room, which leaves host Curtis Stone all alone with a professional seductress. Okay, take a moment to calm yourself, because, yes, she is strikingly beautiful, and remarkably apt at toeing the line between coquette and pro-dom. Can we move on now? Great.

She arrived to take The Daintiest Bites Ever of the Quickfire dishes, while Curtis could barely scrape together his hostly charms, he was so thoroughly ruffled by the beautiful Von Teese. Between talk of teases vs payoffs and soft caresses vs quick smacks (we’re discussing food, here), Curtis blushed, stuttered, and choked his way through the tasting with all the charm of a 10th grade boy at the chalkboard with a boner."

Symon's Suppers

Chef Michael Symon

Lamb Bolognese

I always been a fan of Chef Michael Symon and he's latest show didn't disappoint. There some recipes that I been testing for the coffee shop but the one that I was most impress was the Pasta Bolognese. I have my way to make it but his way was quite refreshing. So easy but full of flavor!

Ingredients

• 2 tablespoons olive oil
• 1 pound ground lamb shoulder
• Kosher salt
• 2 medium carrots, roughly chopped
• 1 stalk celery, roughly chopped
• 1 small red onion, roughly chopped
• 2 cloves garlic, minced
• 2 cups dry red wine
• 12 ounces canned San Marzano tomatoes, chopped

• 3 sprigs fresh oregano
• 1 fresh bay leaf
• 1 cinnamon stick
• Pinch chile flakes
• 2 pounds tagliatelle pasta
• 1/4 cup grated Parmesan
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 cup picked and torn fresh mint leaves

Directions

 

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Heat a large rondeau (or Dutch oven) with the olive oil over medium-high heat. Add the lamb with a liberal pinch of salt and cook until brown, about 4 minutes.

Meanwhile, combine the carrots, celery and onions in a food processor and pulse to chop finely.

With a slotted spoon, remove the browned lamb from the pan and set aside. Add the vegetables to the pan with a large pinch of salt and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the goodies into the sauce.

Bring to a simmer and cook until reduced by about half. Then add the tomatoes, oregano, bay leaf, cinnamon stick and chile flakes, and simmer for 10 minutes. Add the lamb back into the pan and let simmer 20 to 30 minutes longer.

While the sauce is simmering, bring a large pot of salted water to a boil.

When you have 10 minutes left for the sauce, drop the pasta into the boiling water and give a stir so it doesn't stick. When the pasta is cooked al dente, remove and set aside 1/2 cup of the pasta water, and then drain the pasta. Stir the pasta into the sauce to coat the noodles. Add the reserved pasta water, Parmesan, butter, olive oil and mint and continue to mix. Once the butter is melted and everything is incorporated, remove from the heat and serve immediately.

 

images via: cooking tv

a VoltaggiosThankgiving

Ever since we saw them in Top Chef (best season EVER) we been huge fans of the (Bryan & Michael) Voltaggio brothers. There so good and talented each on a unique way that is hard to choose who is the best! Recently they team up with William Sonoma and the Cooking Channel to tape a Thanksgiving special. What I love about the episode is that each brother has a unique and different approach to the Thanksgiving meal, the recipes are delicious and I cannot have enough of the Brussels sprouts recipe ( I been cooking it every week).

images via: cooking channel tv

Go Johnny Go!

Chef Johhny Iuzzini

Chestnut Pie

Beet Dessert

Chocolate Mousse

It's a new season of Top Chef: Just Desserts and Chef Johnny Iuzzini is back. Love him! Besides being an amazing chef. I love his rockabilly flair and greaser hair. His pastry book Dessert Four play is full of great images and yummy recipes. My favorite dessert is the chocolate mousse reminiscent of a Rat Fink pinstripe car.

images via: johnny iuzzini

Lust Tweets: Chefs

Last year after many months of thinking I reluctantly decided to join Twitter. To my surprise I loved it!! not only we communicate with our friends but you can also check the latest news and to my surprise get recipes from the source, the chefs. So here are my favorite chefs and food personalities that we follow:

• Marcela Valladolid (chefmarcela), host of Mexican Made Easy.
• Mo Rocca, host of Foodography.
• Eric Ripert, executive chef of Le Bernandin.
• Gabriele Corcos (the tuscan gun), host of Extra Virgin.
• Padma Lakshmi, host of Top Chef.
• Tom Colicchio, executive chef of Craft.
• Anthony Bourdain (no reservations), host, chef and rebel.
• Gizzi Erskine, food writer and host.
• Mark Bittman (bittman), food critic and host.
• San Diego Food Trucks (sdfoodtrucks), the roach coach info of SD.

They are a lot more chefs on twitter but this are my favorites. We follow peeps who are talented but with a sense of humor and doesn't take twitter so seriously. You can also follow us (hayancafe). Happy cooking!

image via: google

Paul & Julia

Valentine’s Day card created and sent by Paul and Julia Child in a bubble bath, circa 1952

Relaxing at their Paris apartment

Testing recipes

Dinning at their Cambridge, Massachusetts home

Paul Child styling and photographing Julia's book

Paul and Julia making beautiful music together

Even though I blogged about my favorites wacky couples a few weeks ago. Paul and Julia Child are definitive my favorite couple ever. I can totally relate to them. She's a cook and he is a photographer. Hopefully my marriage is full of kindness and joy like theirs. Check out My Life in France book and the delicious yet funny movie Julie & Julia. Can Meryl and Stanley Tucci be any more perfect for the roles! Also I have a couple of preview posts of Julia here, here, here & here.

images via: flickr & life

Grant Achatz

Almost two years ago I blogged about this amazing chef and his courage's battle against tongue cancer. After he survive this horrible disease he decided to write a memoir about it. He is truly a force among his peers. Not only he is a genius in the kitchen but his story is truly inspiring. Here is a great article about it on NPR and don't forget to check out he's restaurant Alinea.

images via: alinea

The Minimalist

I been a fan for Mark Bittman ever since I saw him on Spain...on the road again TV show on PBS. Even thou he was a little bit grumpy he made an awesome team with Claudia Bassols. I guess I'm a sucker for grumpy old man...they just cracked me up!! After 13 years his weekly column "The Minimalist" in The New York Times has come to an end its a little sad but we can always go back an reminiscent his stories, recipes and adventures. Also be sure check out his books and don't forget to download his appt for your phone!!

image via: mark bittman

Culinary Crush

Forget Giada or Nigella!! With her retro looks and yummy recipes Gizzi Erskine will win your hearts. Gizzi is a food writer, chef and television presenter. She is best known for presenting British Channel 4’s Cook Yourself Thin and also co-wrote the bestselling book of the same title. Doesn't she remind you to Audrey Hepburn in "How to steal a Milllion"... so lovely! Here's the recipe of her delicious black bean hummus.

For the hummus:

• 1 x 400g can black beans, rinsed
• 40g tahini
• The juice of 1 lemon
• 1 tbsp fresh coriander, chopped
• 1 tbsp extra virgin olive oil
• 1 large garlic clove, grated
• ½ tsp ground cumin
• ¼ tsp cayenne pepper

For the toast: (per slice):

• 1 (80g) slice of sour dough bread
• A drizzle of extra virgin olive oil
• ½ an avocado, thinly sliced
• A squeeze of lemon
• A sprinkle of sea salt
• 7 cherry tomatoes, halved
• 1 tsp toasted mixed seeds
• A few sprigs of coriander and purple shiso (optional)

THE WORK

Pop all the hummus ingredients into a food processor and whizz until smooth.

Grill the bread until slightly charred on each side and drizzle with some extra virgin olive oil. Spread 1 tbsp hummus on each toast and top with the avocado and tomatoes.

image via: gizzi

Cook like an Iron Chef

Lately we been watching a lot of Cook like an Iron Chef with Chef Michael Symon... we even watch the reruns!! This show is so good... simple ingredients, great tips & techniques, friendly personalities and bold shots of food. Its all about the closeups and the kitchen its amazing. Every week I learn something new and try to apply it to the shop. Good Stuff!

image via: cooking tv

Top Chef: All Stars

Too excited for Top Chef this season. The best of the best, the creme of the creme...well with some exceptions but this one is gonna be tough cause everybody is sooo good!!! It will be all about timing. Here some info on the chefs and judges. Jamie is my girl but my top three are: Tiffani, Tre & Angelo...will see.

image via: bravo

Making Mexican

Lately I been writing about Tijuana and I come to my senses that I truly missed the city! Not only do I miss my family, my parent's home, the colorful streets but the food is on top of the list. Luckily Chef Marcela and her beautiful show makes it all better. The first time I saw her was on "The Apprentice" not with Trump but with Martha ( I still miss that show) . This tiny mexicanita was the quiet force of the show! I'm so happy and proud that she's from Tijuana and everytime I see her show or a post in her facebook page makes me want to cook even more!!! All the creative juices will flow once you see her in action.

image via: chef marcela

Ten Questions

Chefs,authors and foodies answer 10 questions by Time Magazine readers. Enjoy!


Michael Pollan, author (The Omnivore's Dilemma, Food Rules and more)


Mario Batali, chef


Anthony Bourdain, chef & host


Rachael Ray, cook & author

video via: time magazine

Start the Revolution!

Sizzling stir-fry

Choose between beef, chicken or veg, all mixed with pak choi and marinated in a soy sauce with a hint of garlic, ginger and chilli. Then pick a delicious vegetable stir-fry base of crunchy vegetables and udon noodles with pots of hoisin sauce and a lime and coriander dressing (520g of total uncooked weight) and assemble at home.

Ingredients:

WITH BEEF:
* Pak Choi
* Soy Sauce
* Spring Onions
* Fresh Ginger
* Red Chilli
* Garlic
WITH CHICKEN (diced breast):
* Pak Choi
* Soy Sauce
* Spring Onions
* Red Chilli
* Ginger,
* Garlic.,
WITH VEGGIES:
* Udon Noodles
* Bean Sprouts
* Broccoli
* Mango Tout
* Hoisin Sauce
* Whole Lime
* Garlic
* Sesame Oil
* Ginger
* Red Chilli
* Fresh Coriander.

Cooking instructions

Remove the labels from both of the containers and take off the lids. Take out the small pots of sauce and dressing from the larger container and put to one side. Put a wok or a medium frying pan on a medium to high heat. Add a drizzle of olive oil, and once hot, tip in the containers from the small container - either beef, chicken, prawns or veg. Stir-fry for:

Beef = 2-3 minutes
Chicken = 3-4 minutes

Now tip in all the vegetables from the large container and stir-fry for another 2-3 minutes. Add the hoisin sauce and stir through for 1 minute until all the ingredients are well coated.
Divide between your plates then pour an equal amount of the lime, sesame oil and coriander dressing over each one. Enjoy with rice or a salad.

Recipe via: jamie oliver

Watching NOW!

Yesterday I watch Jamie Oliver's Food Revolution and I was amazed how much people love their junk food. It was really sad to see how the new generation have such bad food habits specially in school. Hopefully this show its a wake up call for everybody and hopefully The Naked Chef can pull this off!


In happier news I also been watching Kitchen Confidential. It's an already canceled show (thank you Netflix) based on the Anthony Bourdain's book from the same name. It's super funny, crude and a little bit dark just like Bourdain. I will recommend first to read the book and then to see the show.