Unknown and Amazing Molecular Gastonomy Experience in Orange County: AnQi

A little while back Gayot came out with a list called the "Top 10 Molecular Gastronomy Restaurants."  This immediately caught my attention. Alinea in Chicago was the impetus for me to create this blog. I adore the creativity, science, and ingenuity that goes into using molecular gastronomy techniques to produce dishes that amaze you visually, texturally, and of course with flavor.  As I scanned the list, I saw all the classics. I eyed the cities in hope of seeing something new, something that would not be too far for travel. And then I see "Orange County." For a second, I thought it was a reference to Florida. But no, it was Orange County California. At a place called AnQi, from the same An family who created Crustacean in Beverly Hills, home of the best garlic noodles in LA.

I tried ...

Thoughts on the “Traveling (Pop-Up) Restaurant” Trend in LA: Hatchi at Breadbar, Ludobites, etc.

I have been religiously attending almost every traveling/pop-up restaurant event in town over the last year.  It started a ways back- I would place the birth of it when Ludo Lefebvre guest chef'd and did a small bites menu at what was then thought of as a simple bakery/cafe- Breadbar on  3rd.   It was called … Continue reading Thoughts on the “Traveling (Pop-Up) Restaurant” Trend in LA: Hatchi at Breadbar, Ludobites, etc.

Tomatillo Experiments – Really Great Easy, Tasty, Healthy Sauce Recipe

Last week at the farmer's market I picked up 2lbs of tomatillos for $1.  To date, my only experience with Tomatillos has been to occasionally add one to dressings or sauces.  I never worked with them in bulk.  I searched through all my favorite recipe websites for an interesting sauce to top some chicken breast and pasta, but was surprised to find I could not find anything appropriate.  

So I invented something.  And it came out so fabulous I had to share it.  Super simple, healthy, and incredible depth of flavor.

1) Preheat oven to 450 degrees
2) Spread 1-2 T EVOO on a non-stick cookie sheet
3) Add the following to cookie sheet:
a. 2lbs Tomatillos (husk removed, rinsed)
b. 1 large or a few small heirlooms: remove core and tough parts of skin, no need to peel unless you really want to
c. 1 peeled onion, cut in 1" wedges
d. 3 peeled garlic cloves
3. ...