LA Foodbitch: MO-CHICA – mindblowingly good!

Mo-Chica is a fantastic Peruvian restaurant owned by chef Ricardo Zacate, a Lima native who sept most of his adult life cooking in high-end Japanese restaurants all over the world. The simply styled restaurant is part of the Mercado La Paloma complex south of downtown, and they have the best ceviche: cubes of sushi-quality fish in a thick acidic emulsion sharp with chile, soft and tart and spicy all at once, served with slivered red onion, giant-kerneled corn and a soft chunk of sweet potato. This is the best high-quality Peruvian seafood since Nobu. But there is much more to Peruvian food than just ceviche. The Japanese, Chinese, Spanish, African and Inca influences show in earthy, sensual and unusual dishes like ‘Aji de Gallina’ a chicken stew in a spicy, nutty cheese sauce. There’s no way around: you have to check it out for yourself. I promise, you will not regret it.

LA Foodbitch: Michelin-starred chef Miguel Sánchez Romera nourishes the brain

I am always happy to discover amazing chefs that come up with new, intriguing ideas like Miguel Sánchez Romera, an Argentinian-born neurologist from Barcelona, who won a Michelin star in his quest for food that satisfies your brain.

Read the article that was published in the WSJ today: Cerebral Palate

LA Foodbitch Recipe: AGUA FRESCA – QUE DELICIOSA!

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With days becoming hotter, I have discovered a new obsession, the wonderfully refreshing Mexican coolers, the aguas frescas. I love their subtle flavors and the feeling that my body gets an internal moisture boost! My favorite is the cucumber agua fresca. Here’s how I prepare it:

AGUA FRESCA DE PEPINO

Makes 4 servings

1 medium cucumber

2 cups cold water

1 cup ice cubes

1/4 cup sugar

2 tablespoons fresh lime juice

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Peel and seed cucumber and cut into chunks. In a blender blend cucumber with remaining ingredients until completely smooth and pour into a glass pitcher, chill, covered.  Stir  before serving.

LA FOODBITCH: Alpine Bliss

http://www.saeumertaverne.ch

Dreaming of a rustic meal like ‘Aelplermagronen’ in an alpine chalet!

Aelplermagronen
traditional alpine recipe 

9 oz potatoes

salt
9 oz straight hollow noodles
7 oz grated Gruyère cheese
3/4 cup cream
3 Tbsp butter
2 large onions
Directions:

Peel and dice the potatoes. Boil in salted water. Add the noodles shortly before the potatoes are done (read the directions on the package first). The potatoes should be soft. Drain and arrange in alternate layers with the cheese in a deep baking dish. Pour in the cream and place in the hot oven for a few minutes until the cheese melts. Meanwhile, melt the butter in a skillet. Slice the onions and saute until they turn light brown. Spread over the noodles and potatoes.

Serve with apple puree or salad.

LA Foodbitch: Flour Power

As if I wouldn’t have enough kitchen appliances, I am seriously contemplating getting a flour mill. I am done with commercial flour that has been chemically ‘enhanced’ and ‘refined’. Stripped of the bran and germ, the berries have lost not only their nutritional value but it’s wonderful range of rich flavors. Just about any grain can be ground into flour – imagine baking muffins made from barley flour, millet flour, rice flour, buckwheat or oat flour. And hearty pancakes. Or tasty artisan breads. Maybe homemade pizza? Sounds pretty exciting, don’t you think?  I heard that there are manually operated mills as well as electric machines, and I would think it is a no-brainer to get an electric mill that will make flour in just a few minutes. And I will be part of the new food revolution that ultimately will lead food giants that feed us with unhealthy food into bankruptcy. Please, don’t tell me that I am overly optimistic on this one…