Kate Moss Longchamp Ad A/W 09.10

Kate Moss today, arriving with Jamie Hince at Heathrow Airport

Snake Kate

Luxirare Pennoni à la Vodka

The canned tomatoes I use are by Coluccio. Their whole tomatoes taste the best I think. In any case, always be sure to look for the D.O.P stamp. That means they were canned fresh from Italy.

So my ingredients are prepped. I used a painter's dish from PEARL PAINT to seperate ingredients. Garlic, salt, pepper, red hot chili peppers, basil, tomatoes, tomato paste, Parmesan cheese and blah blah. I really love making my own sauces because the taste difference is night and day.

Olive oil..extra virgin..unlike me. ha ha ha.

Braseole and garlic sauteeing in Olive oil. Pancetta and sausage can be used in traditional vodka sauces, but I prefer the Braseole.

I've added the ravaged tomatoes, and hot chili flakes. If you add too many tomatoes it will be more like a marinara and less like a creme sauce.

Time for the white stuff. So silky I love the feeling of it pouring out of my hands into the sauce. So pleasurable.

Freshly grated Parmesan.

Now..time for the sauna. I've also added the vodka, the whole bottle which is about 1/2 cup. (The alcohol cooks off through the steam) You can add more; I like the strong flavor of the vodka. If you want to get drunk while you eat pasta I guess you could add even more at the end before the alcohol cooks off. At Luxirare inebriation during lunch hour is a-ok.

Pasta boils in salted water. Undercook the heck out of it, because the pasta will continue to cook in the sauce. This is called carry over cooking. Nothing is worse than Penne without Bite.

Divine. The alcohol has cooked off and its ready to blanket the pasta. But it needs a little herby greeny something.

Ahhh yes, basil.

Mouth instead of Life

Lily Donaldson by Camilla Akrans = Sunny Daze

Luxirare Ideal Cheese Tartine

Girolle goes to work. 360 degree blade. I imagine you can use this for other semi "hard" cheeses. No pun intended.....

Closeup Time. The shaving creates a flower like shape.

I spoon the shaved cheese. Soft and delicate like lace.

Second Part, I wanted to pair a Fig Compote to go with the bread and cheese. Since the cheese has a slight flowery scent, I decided to spice the figs..

Cinnamon, Clove, lemons, ginger rocks, and sugar crystals.

Dried Figs. It's good to score them so that the wine I'm about to pour in soaks into it.


Burn !!!

Bubbly goodness, all the flavors fornicate in a hot wine bath.

Time to setup, the bread I used was a soft butter roll from Big Red Tomato which is a Japanese bread store on St.Marks street.

So I just place the fig compote on top of bread with cheese but I also want to drizzle some more sauce on top.

I make ice shot molds at home so they are always ready for me when its 8 pm. You know how they sell ice popsicle molds? Well they sell shot molds too. My hand looks extremely creepy in this picture but I was trying to pour it at a weird angle. Sorry !

Devil's lubrication. Mixed drinks cause hangovers, this doesn't. Goodnight.

Luxirare Miso Cod

Ingredients snapshot. Miso paste, butter, ginger, honey, korean pear, sake, and soy sauce are used for the Miso Marinade. Ginger Flower and Enokitake Mushrooms (Flammulina velutipes) are side dishes. Truffle oil, soy sauce and butter are the side dish marinades. Of course the
star ingredient is, Black Cod- the fattier cousin of Cod.

Before I mix it, I grate the ginger and pear into the marinade. Pear adds another dimension of sweetness next to honey. Ginger neutralizes fishy stench.

This is the mushroom and ginger flower marinade, truffle oil, butter, and soy sauce. Very simple !

Fish should sit in Marinade for at least 2 hours.

I love these Enokitake mushrooms, they came all stuck together like a family, I kept it that way in the broiler.

Caramelization. I like for the fish to burn a little bit.

Meal snapshot. Soy sauce and shichimi (spicy pepper) are for the rice. Purple pickles, or Shibazuke are usually served for Japanese breakfast, but they also eat it at other mealtimes. I love it with rice, and its PURPLE ! You can tell the mushrooms are still together, but dead. Bamboo leaves are from Takashimaya in Japan.


I love to put soy sauce and shichimi with wasabe sesami seeds on my rice. Soy sauce and rice is just good for some reason.

Hana-Awaka is a very girly sake drink. They call it sparkling sake. Sort of a mixture between champagne and sake with a very flowery scent. I love the taste but if you want to get tipsy it will take you a very long time with these-this drink has a low alcohol percentage.

Party Time.

This was what I served the rice in. This wooden thing is also a sake cup, but what does the pine tree mean ? Well this is made out of pine wood and it diffuses sake with the clean refreshing scent of pine, and it does the same for rice. Japanese people always have the cleverest things.