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Someone else is paying, what restaurant would you pick?

eep. That price tag does make me a little uncomfortable. Up to about $200 pp (not counting wine + tip) would be breezy, but double that is playing with fire!

Jul 20, 2011
leeniz in Los Angeles Area

Someone else is paying, what restaurant would you pick?

Know anyone who can get us a reservation? :P

Jul 20, 2011
leeniz in Los Angeles Area

Someone else is paying, what restaurant would you pick?

It will probably be 4-5 of us, total, including the clients.

Jul 20, 2011
leeniz in Los Angeles Area

Someone else is paying, what restaurant would you pick?

To celebrate the completion of a huge project, my biggest client has offered to take my small team to a dinner at an LA restaurant of my choosing. I don't usually get fancy expense account dinners, so I want to make full use of this opportunity. Providence and Bazaar are already on my list, but I've been to both and would love to try something new. Hoping for more fine cuisine, tasting menu/small plate style, rather than a one-big-entree steak house, and preferably no Latin/Mexican food (not a hit in our group).

Where would you ask to go?

Jul 20, 2011
leeniz in Los Angeles Area

Asian-Style Recipe For Whole Rabbit?

I'm working on a short film that has a dinner scene at its center, and for various reasons the entree must be a whole (intact) rabbit, cooked in some sort of Asian/fusion style.

I've found a lot of great recipes for rabbit stews, roasts, fried rabbit, etc., but nearly all call for the rabbit to be broken down first. I've also found a few recipes for stuffed rabbit (where the body cavity is filled with onions, lemons, bacon, and the like), but most were of an Italian / Southern U.S. origin, and wouldn't fit in with the theme of the film's Asian fusion restaurant setting.

So - does anyone have thoughts on how best to prepare this bunny? I'm imagining it oven-roasted with some sort of soy-based glaze, maybe with hot red peppers and citrus for stuffing/garnish around the platter...

The good news - since it's for a movie, tasting good is not a requirement for this recipe, so feel free to get creative... I know legs and loins cook at different speeds, but it's ok if certain parts are over/underdone, since no one will actually be eating this rabbit... Also, general advice on food styling would be a great help!

Any thoughts and suggestions would be greatly appreciated.

May 22, 2008
leeniz in Home Cooking

Oscar menu: "oil"-filled bundt cake?

Well, the party was a smashing success. Thanks everyone for all the great suggestions!

For those who are interested, I have a small flickr set set up with Oscar pictures: http://flickr.com/photos/leeniz/sets/...

Feb 25, 2008
leeniz in Home Cooking

Oscar menu: "oil"-filled bundt cake?

In truth, I haven't seen it yet either, although the DVD is waiting for me at home for tonight. I did ask a friend who'd seen it if there was a food associated with the movie and he immediately said "YES. French bread." It's also featured on the epicurious inspiration menu for the movie (see link one post above), so I think it's a good gamble. I'll try to post an update after I've watched the DVD...

Feb 22, 2008
leeniz in Home Cooking

Oscar menu: "oil"-filled bundt cake?

I'm sure the problem is my execution and not your recipe (I always hate it when people change my recipe and then tell me it's not good). Because I only wanted a small test batch, I used:

100g bittersweet chocolate
2 egg yolks
1/2 cup sugar
1/4 + 1/8 cup olive oil (not E/V, likely part of the problem)
1 tsp espresso powder in 1 tsp water
~2 Tbsp Trader Joe's brand orange liquor, similar to cointreau

The liquor left the mousse with a general "boozy" taste but not a distinct orange flavor, and combined with the strong oil there was a mildly bitter off-taste I didn't care for. I did give it to some less discerning guys who thought it was perfectly delicious, though.

The texture was beautiful - very rich and oily at room temp, it would have been great. But the color was really just a chocolate brown, which makes it imperfect.

I think I will use a regular cooked pudding with a mixture of blue/red food coloring, and maybe float a 1/2 tsp of canola oil on the top once it sets just to give it a slick appearance.

Thanks so much for the advice and the recipe, though!!

Feb 22, 2008
leeniz in Home Cooking

Oscar menu: "oil"-filled bundt cake?

Ha! I love that. I might just have to co-opt the pregnapolitans - brilliant!

Feb 22, 2008
leeniz in Home Cooking

Oscar menu: "oil"-filled bundt cake?

Well. Sad news. I don't know if it was the chocolate I used (Trader Joe's Bittersweet Pound Plus bar) or the liquor or what, but this did not work out so well... The taste was fine but not amazing, and the color is really no darker than your average chocolate pudding. It was such a lovely thought, though...
Tonight i'm experimenting with plain ol' artificial food coloring. And I still need to find a solution to my potential sogginess problem.

Feb 21, 2008
leeniz in Home Cooking

Oscar menu: "oil"-filled bundt cake?

Meat pies are a great idea! Maybe I'll sneak those in if I find the menu lacking...

Epicurious has some other fantastic ideas for inspiration: http://www.epicurious.com/articlesgui...

Feb 20, 2008
leeniz in Home Cooking

Oscar menu: "oil"-filled bundt cake?

Oh man. I am trying a mini-batch tonight. I found a very similar variation online (proportionately a little more oil, a little less chocolate) that makes 4 servings, I'm thinking I'll halve that and see what happens. Luckily I have a few days and two whole chocolate cupboards, so I can experiment a little :)

Feb 20, 2008
leeniz in Home Cooking

Oscar menu: "oil"-filled bundt cake?

Thanks! We try to do a theme Oscar party every year, and I keep getting myself into trouble with increasingly complicated desserts :)

This year's theme menu:
Oil Cake & Milkshakes (There Will be Blood)
Dill pickles and orange tic tacs (Juno)
Spiced peanuts (No Country For Old Men)
"Army Ammo" Chocolate bars (Atonement)
Baguette sandwich station (Michael Clayton)

There'll be other foodstuffs, of course, but those are the fun ones...

Feb 20, 2008
leeniz in Home Cooking

Oscar menu: "oil"-filled bundt cake?

I love this idea! I've never heard of doing a mousse with olive oil (I'm a straight heavy cream sort of girl) - do you have a favorite recipe?

Feb 20, 2008
leeniz in Home Cooking

Oscar menu: "oil"-filled bundt cake?

So, we're having a theme Oscar party this weekend, and I want to make a There Will Be Blood cake. The idea is to make a sand-colored bundt cake and fill the cavity with a black chocolate pudding. And maybe put a chocolate oil derrick on top.

Can anyone suggest ideas on:

1) Best coloring agents for the pudding? I will likely attempt homemade pudding, rather than the instant stuff. So far I've got lots o' food coloring as my top option, but I'd love some more creative/natural options (does squid ink taste squiddy?).

2) Preventing the cake from getting soggy. I'll probably bake the cake the night before and fill the cavity as close to party time as possible, but I want to avoid soggy cake mush come the end of the ceremonies. Maybe a high-sugar glaze on the inside of the tube?

Thanks, all!

Feb 19, 2008
leeniz in Home Cooking