April t September = Luxirare Sherbert, Basil, Prosecco, Strawberry

Fraises au Basilic (strawberries & basil)

I found a good flavor pairing for some sherbert I had wanted to make in my new Robuchon Cookbook. In one of the dessert recipes, I noticed this description; "pureed strawberries with basil and wine". I guess it functioned more as a dessert sauce than a dessert itself, and then I thought how refreshing would a strawberry and basil sherbert be for spring/summer? And then, as I got even more committed to this idea I thought, why not add an excuse for some much needed libation while enjoying such a dessert? In comes the faux champagne, Prosecco. I found this in a store recently for 9 dollars and it tastes SO amazing that I doubt I'll invest for another 60 dollar bottle of Rose Champagne again. Recipe for this is in the comments section.

I wanted to make a sherbert instead of an ice cream because sherberts require no eggs and generally taste a bit lighter which I think go better for basil and strawberries but you can definitely make this into a full blown, full fat ice cream.

Base Ingredients for sherbert; Pink Prosecco, strawberries, and basil....





Fizz for Sherbert...

















Basil Infusing. Take the basil out when done..


This is the final mixture. Milk infused with Basil, strawberry juice which was sifted, sugar and then CORN SYRUP. Corn syrup is something that one must NOT skip out on for sherbert as it gives it the smooth silky texture. I finish this mixture off by adding the prosecco and then chilling it until the mixture is completely cooled.



Raging Feminists would chastise me for owning a Kitchen Aid.











What's inside...




I like to scrape the sherbert after I scoop it into the cup so that it is completely flat when I serve it.
Ok, so you're not exactly SATISFIED with the amount of social lubricant inside your sherbert. Ok fine, so scoop some drops of sherbert into a champagne cup and then add some more Prosecco so you have a nice & cold cocktail..JEEZ.

Luxirare = Chain Gang

Chain top + mask


Delicate body chains a la Bliss Lau or Erin Wasson are nice, but I prefer something more carnivorous, something directly from the inspiration source, not the cleaned up version.


I wish it was socially acceptable to wear masks instead of huge sunglasses, why are these things saved for Halloween?


Chainmail headpiece.


I took the laces out a long time ago to replace them with thin chains.


Just these two things with a flannel shirt = my fave outfit.


Back of the same belt.


Zippered thigh high tights (back view). Margiela totally used these as inspiration and added a heel to equal a thigh high boot. I think all of you saw these boots on Carine Roitfeld during NYFW.


Soda Can opener bag.


I don't know, this bag, even though I purchased this about a month and a half ago at a Salvation Army it just smells like Margiela as it just re-uses recycled can openers.




Iphone, brown moleskin for flashes of ideas I always forget, Nars matte red lip crayon, burts bees, muji pencil case, $20,
keys, Shichimi spicy pepper for those times when you're in the airport eating Udon, and business card case.






Lonely pencil, Lonely lead, and Lonely pin.

Luxirare Peak Blazer & Invisible Uniform DIY Project

The best non-label label in the whole world. Don't know who this jacket is by?
A genius who recently retired.



Now onto Luxirare's invisible uniform. A simple shift dress with princess seams and a v-top stitch. This muslin may look easy but shift dresses with princess seams are actually one of the hardest things to fit. But then again, we all know the simplest things are the hardest to design/construct.



Top stitching the seams.







Now lets start building the layers of this motherf***ker.



Addition of the Girdle, an accessory I promised to incorporate into my wardrobe in my previous post and Velvet thigh highs. I love these because they are just thigh high leggings attached onto a heel basically. So comfortable. From snaz75. I own half of the sites merchandise and wear these cheap ass shoes more than designer shoes. Sad.



Possibly the most uncomfortable blazer, ever. The most impractical design choice. Perhaps this is the point, to challenge the wearer. Hell I can't even place a shoulder bag with this!

















Going!

Lets move onto after work. What to wear when you go out? Don't ask me because I usually dress like this (scary!) and think its totally okay. I never forget heels above 6 inches.
I'm wearing the same everything minus my nude dress and blazer. Flannel shirt from Salvo and Crass Tee. My mask makes an appearance. Yes, I realize I sort of lost my pants. I like wearing large tees as mini dresses.



My fave black bag. They are out in EVERY color under the sun now but nothing beats the black. Nothing.

All year long = Luxirare Quail's Egg wrapped in a potatoe sculpture

At this point I realized I must experiment with this - make it my own. 
I proceeded to think about how to make a real breakfast meal with complex flavors. I thought about the skeletal structure of eggs benedict; Hollandaise sauce, english muffins, eggs, and cured meat. I decided I would use fresh buckwheat blinis (little pancakes served with caviar) instead of english muffins. Then, I'd replace the canadian bacon with Lox, add some creme fraiche flavored with chives instead of Hollandaise, top it with the egg in its own nest, and decorate this with some salmon roe on top. This is my version of eggs benedict. Whether this meal will land an engagement ring on your finger is another story.



Left to right; Creme Fraiche, Salmon Eggs, Buckwheat blini batter, chives, eggs (I used quail egg
for presentation purposes), and Potato.


Buckwheat Blini Mixture.





Crevices of a batter with Baking Soda and Baking Powder.



Ever so slightly boiled eggs. It took me 3 previous eggs to de-robe the shell of the egg.  The rarer the egg, the harder it is to peel of the shell.  The eggs were so tender that they just kept bursting.  Chaos  always creates a result.



Potato Angel Hair device. This turns a whole potato into Angel Hair spaghetti. It is from Tokyo.



BladeRunner



Preparing the nest for the egg..





Wrap and Trap your boyfriend





When frying, I wanted to keep the round shape. In order to do this I had to hold this egg and potato sculpture half into the oil and half out. If I had dropped this in automatically the potatoes would have unraveled.



The sound of Food frying, the sound of scissors cutting. The best sounds ever on earth..This is why I like to cook and make clothes.



Chive and Creme Fraiche mixture.



Building the layers of New Eggs Benedict.



Lox, yes the lox was not pictured in the ingredient vials. That's because this lox really comes from the salmon egg.



Egg nest....Birds Nest. Plant a seed with your man and watch them grow.


I wanted to use Beluga Caviar but this is the cheaper route..



When I boiled the eggs they had to be really undercooked as they continued to cook when fried...I like my eggs slightly runny.

Bob Richardson

Stop it right now

Toute l'année = Luxirare Sandwich

The filet sandwich is really Ina Garten's recipe, she also did a roasted filet sandwich with parmesan, arugula and truffle butter, but I just ended up using the white truffle cream that was left in the fridge. I seriously love clean-out meals where you're able to use whatever ingredients are lingering in your kitchen. Sometimes Garten is deceivingly clever ; replacing a roast beef which takes hours to cook with a quick cooking filet mignon ? Filet tastes better anyway.
So let's start with some fresh bread shall we?



This dough has been sitting for a bit, and you'll notice little air pockets that start to form. This is a good thing as it forms the crumb structure of the bread.
I like to make a flatter rounder shape for the sandwich rolls and poke little holes in it, and then flavor it with rosemary and salt. The garnished the sweet bread with rock sugar.




Baked bread, sweet and and savory....


Before I go on to show the process, here is a snapshot of ingredients. Roast beef, arugula, parmesan, and truffle cream for the savory sandwich, and Monk's head cheese, creme fraiche, cinnamon, and figs for the dessert sandwich.



Close up of the steak before it hits the oven. I salt and pepper it generously and used room temperature butter to cover it...
The milk solids in the butter help brown the steak so I wouldn't skip this step.



I set my oven up at 450 and cooked it for 20-25 minutes but it really depends on how you like your meat. I like mine medium rare....
MMMMMMM you could just f**k the sandwich idea and eat this as it is...Seriously I was tempted..



After waiting a tempting 20 minutes in hell, I finally slice the sandwich. Its a good idea to wait for the meat to reconstitute it's juices so that when you slice it it doesn't lose all its flavor. I'm suuuurre you guys have heard this on the food channel 1000 times.
Slicing the monk's head cheese, I was almost able to finish the whole round.



It should look like a bouquet, these slices are all for the dessert sandwich with figs..



Bread, opening...with steam....





Parmesan slices, I like a lot.





So onto the dessert sandwich...I start by slathering a good dosage of Creme fraiche.





Monk's head cheese from before....



Figs and honey...



Cinnamon



Dessert Sandwich.

Purple Issue # 10

> PHOTOS = HORST DIEGERDES //

> STYLISM = CAMILLE BIDAULT WADDINGTON //

The Luxirare Mojito Frozen Tablet

Ingredients: Left to right, White rum, lime juice, Corn syrup, mint, Sparkly water, and Mint zest.

This is the mint zest and White Rum mixture...

Mint and Corn syrup mixture.  Corn syrup is best for this kind of situation I think, because it mixes with the liquid easily.

I managed to find a perfect mold to mimic the Alka seltzer tablet shape, except it was a lot bigger of course...I froze lime meat with lime juice, then the corn syrup with mint, and then 

Rum, water, and mint zest.  Again, White rum won't freeze on its own but if you mix it with 

water it totally will.  













Something about this mojito was better than any other mojito I've made. I think it was because I froze the mint and corn syrup mixture for a while and through this process the corn syrup (the sweetener in the mojito) became completely infused with the mint flavor, as opposed to just adding the corn syrup and mint separately. Not only was there minty flavor from the leaf but also from the syrup so it had a double impact flavor wise.