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.
 

Luxirare Blackberry Mojito (Park Hyatt Bar, Paris)

I love traditional mojitos but I've also had a fantastic blackberry mojito at the Park Hyatt bar in Paris. It isn't your most likely flavor combination (blackberries and lime ??) but it is really really delicious.
Recipe; rum, ravaged mint, whole mint leaves, lime juice+rind, club soda, powdered sugar or brown sugar, black salt, and blackberries

Robiola

The Cabbage is supposed to add a fresh veggie type flavor to the cheese, but I
had yet to experience this subtle flavor.

Nature's imprint always leaves a mark. The ridges are the imprints of the cabbage that is wrapped around the cheese for about 1-2 months to develop the soft and delicate rind.

The best way I can describe the flavor is this; think Brie cheese with the tangy mixture of a Chevre. It was so delicious, especially the buttery rind. As you reached the middle of the cheese it was harder and tangier, and I think this picture shows exactly that.

Health experts say this is the worst kind of cheese for you. The kind where it's runny and soft. The healthiest cheeses are the semi-hard ones. Do I care? No, I'm not about to considering the fact that I'd eat Steak Tartare for breakfast if that was socially acceptable.


Salami exterior. You can tell it's been through alot. The post-effects of using starter cultures such as sodium nitrate or Salt-peter which is also used in giving Pastrami their pinkish color.

Uh, don't even get me started. Distribution of fat to lean meat is pretty obvious.
I will remember these lardons when I'm 10 minutes into the elliptical. HELL! Working
out is by far the most viscious thing ever.

I love using this weirdo melon to balance the unctuous flavor of Salami+Cheese on bread. It tastes like sweet cucumbers and refreshes my palette.

July = Luxirare Purple Corn Tacos

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. Also included here is some Queso Blanco, authentic "white cheese".

Marinade for Chicken. As you can see I prefer the dark thigh meat over breast meat. It is juicier.

Some Alcohol for the chicken.

I wish you could smell this. Hopefully in the future they will have computers that spray aromas as you view pictures. I always wished my TV had an aroma spray for FOODTV.

Yikes. Spicy hot dried peppers for a mole/warm salsa sauce. I can take alot of heat. I don't know about you.

Decomposing.

Purple corn grinding. Oldschool style.

Purple corn powder, I worked hard !

After some warm water, and flour and purple corn maize, this is what you get.

Taco Machine, again oldschool.

Look at the little speckles that didn't get fine enough.

Okay so salsa with jalapeno, onion, cilantro, garlic and all the fixings is great. But I also like reallly simple finely diced tomatoes with onion juice and salt. Really fresh and you taste the actual tomato.

Green tomato, the OTHER salsa. Look at the greenscale !


Instead of guac, I like fresh avocados with fresh cilanto laid down on the taco.

All the fixings, along with some spicy chorizo browned up. Adds a little salty bite.

All year long (Fresh corn only in July) = Luxirare Steak'n sides

Same with peppers. The long peppers are the ones that look like skinny acorns, those are the spiciest. The red peppercorns are my absolute favorite. It has a perfumy, rosy taste to it. Salt and pepper flavorings can change the flavor of the meat.

Fresh beets, shallots, corn, Gnocchis.

Spinach is cooked and drained in cheesecloth. Getting prepared for creaminess.

Meat and stone. Very archaic no ? Notice the marbling on the meat. EPIC !

Fresh beet. Ladies, please note that this can also be used as a lipstain.

Onion + Garlic sauteeing in olive oil and butter...getting ready to meet ravaged beets.


Time for C.R.E.A.M...Cash Rules Everything Around Me.


Slightly boiled gnocchi in flour.

With mini onion rings, OR shallot rings.



Gnocchi pillows.





Pantone Sides. My favorite was dipping the gnocchi into the creamed spinach....


I only use the pink salt and red peppercorn after the meat is cooked. You can crush the peppers but I like to chew on them.
 

Feathers

> MONGRELS IN COMMON FEATHER SCARF (PIXIE MARKET)

Gnarlitude = Ann Demeulemeester

5 photos of just how insanely wearable this beautiful double breasted cardigan is

 

 

 

AD logo tank : the only logo i’d be into wearing / draping bell necklace : i see this taking all the black shirt in my closet and giving them all new life / oversized poncho sweater : imagine throwing this on after leaving the beach or when it’s really cold, soooo perfect / oversized pleated poplin top : i know, the only white piece on the list but the cut is so great it was hard to deny this one / belted suede skirt : don’t even need to explain why this one rules / long belted cardigan : imagine this over everything i own, un-belted and super long, nothing beats this / asymmetrical bell vest : the crosses on the backside look so rad, all the ways to wear this make it such a smart purchase / off the shoulder draping top : have never owned anything like this but it’s hard not to love it with that cut

three button hooded jacket : complete radness / long fringed cardigan : pirate-wise, this is so killer and was one of the most stunning looks on the runway / gauze polka dot shirt : gauze & extra long sleeves WIN / ribbed drawstring trousers : honestly i’ve never worn anything remotely relaxing as this looks but i’d totally borrow these from my husband / thin fringe scarf : we don’t own any scarves but i’d be ok with this one / long curved vest : just so perfect / triple buckle suede sneakers : Ann knows exactly what she’s doing and this is why every pair of sneakers she makes are completely to die for / feather necklace : yes, please !

 

Carmen Kass

Gnarlitude

bell bolero vest: blowing my mind / two-piece boots: phenomenal phenomenal phenomenal / 14 buckle bustier belt: do i really have to say anything about why this is amazing ? / suede and jersey legging trousers: want to wear these forever, look incredible with the boots / rabbit fur vest: just WOW