A passion for food + fashion

Posts Tagged ‘LUCQUES’

Tangerine Dreams

In Drink, Recipes on April 22, 2012 at 1:28 pm

Recently I got several pounds of tangerines in my CSA farm bag and promptly put them to nostalgic use. For those whose happiest childhood memories involve a Creamsicle—that perfect balance of tart, sweet and creamy—this Creamsicle Float from Suzanne Goin’s Sunday Suppers at Lucques is made for you. Goin suggests using tangelos, which are sweet and not too acidic and have very few seeds. But tangerines will also do the trick. I made these for Easter and again the following week when my inlaws were visiting. I’m hoping someone will make them for me on Mother’s Day.

To make, squeeze 1/2 cup of juice per serving (or juice from two to three tangerines depending on size and juiciness). In each glass place a large scoop of your favorite vanilla ice cream. Pour over 1/2 cup tangerine or tangelo juice. Top with seltzer. Serve with a straw.

Office Space

In Design, Fashion on July 26, 2010 at 2:56 pm

I realize that I never posted pics of the finished office! I’m sitting here at my desk writing my December column for Bon Appétit and feeling so blessed. I love my job. I love this office. And I love staring out the French doors at our tomato red vintage lawn chairs by the fountain. I should figure out how to record audio to share because all I can hear is the trickle of water, some birds chirping and the hum of a lawnmower somewhere nearby. You would never know we are smack in the middle of Los Angeles! Here are a few more pics. I’m super happy with the way the bookshelves turned out.

One side of the bookcase is devoted to food/wine and the other to fashion/design. Tucked in are a few favorite mementos, like these feathered Venetian masques we wore on New Years Eve at Lucques back in 2006, the night we got engaged.

While I’m no Einstein, I’m happy to quote Albert when he asks, “If a cluttered desk is the sign of a cluttered mind, what is the significance of a clean desk?” Yours truly has never been accused of having a clean desk, though I do like to think there’s order and—better yet—inspiration in my chaos. When I’m stuck on a story—like, um, now—I find myself zoning out on this awesome vintage Gucci attaché from the 60s my dad gave me, or this snow globe my sister brought back from Paris last week until I figure a way back into the story.

Bingo! Okay, back to work……….

Midnight (NYE) in the Garden of Good and Evil

In Food, On Location: Out and About in L.A. on December 14, 2009 at 7:40 pm

Since we’ve known each other, my husband and I have spent every New Year’s Eve together at Lucques, including the New Year’s Eve upon which we got engaged, after which we rushed over to a party at our friends Booth and Adam’s house. This year we are heading back with Booth and Adam, and my sister, Claire, and OH MY GOD. I’m so excited about the low-country menu! Check it out! And what to wear? After a visit to Club One in Savannah with my cousin Stefanie several years ago (photos sooo not appropriate for this blog even though I was wearing a favorite gauzy Gaultier top and Stefanie sparkled in gold lamé), I’m thinking feathers are appropriate. And of course we’ll be toasting to the Lady Chablis!

Kelly Double Tour

In Fashion on June 2, 2009 at 7:02 pm

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Today we are celebrating our two-year wedding anniversary! Shortly we’ll be heading out to dinner at Lucques, where we got engaged several New Years Eves ago. Tonight when I got home from work, there was a pretty orange and brown bag, and within a red leather Kelly Double Tour leather bracelet (shown in white above). I have a serious thing for leather cuffs, and I’m over the moon about this saucy new red number!

Hearts on Fire

In Food, Recipes on February 14, 2009 at 8:49 am

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The not-so-skinny: bread, custard, chocolate. The recipe is on the menu at The Hungry Cat in Hollywood, a seafood restaurant with scene and substance from David Lentz, husband of Suzanne Goin of Lucques and AOC fame. You can also find the recipe in Goin’s cookbook, Sunday Suppers at Lucques. It’s pretty much perfect as written. One note – I always have leftover custard liquid. I bet it would be good for french toast the next day. Of course, do you really want french toast the morning after you eat this? Oh, and I was out of whole nutmeg, so we just used ground instead.

One more thing—boys go CRAZY for this dessert, so if you were wondering what to make for your Valentine, look no further.

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Caramelized Bread Pudding with Chocolate and Cinnamon

From Sunday Night Suppers at Lucques, Suzanne Goin 

GOIN WRITES: This recipe is a lifer. I’ve been making it for more than 20 years, and every time I try to file it away, someone inevitably comes along asking for it. I brought it to my first staff get-together when I was working at Chez Panisse and, from then on, for all of the parties that followed, when I would even thinkof making something different, my friends and coworkers would cry out for this caramelized chocolate bread pudding. A few years later, the bread pudding gained an East Coast fan club, too. I was working at Alloro, a tiny restaurant in Boston’s Italian district. Back then, the Mafia owned all the local cafés and had a monopoly on the dessert-and-coffee crowd. Whereas the other (probably wiser) restaurants on the street obeyed the unspoken law of not selling dessert, at Alloro we broke the rule and secretly served this bread pudding to our in-the-know customers. We worked hard to keep the highly requested dessert under cover, and it seems we succeeded: both the recipe and I are still around. 

A few things make this bread pudding better than most. I love custards and am often disappointed by bread puddings with too much bread and not enough pudding. So be careful to use just a single layer of brioche, which creates a crispy crust but won’t absorb all the rich, silky custard underneath. Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom. 

2 tablespoons unsalted butter, softened 
4 or 5 slices brioche, or good quality white bread (I like Pepperidge Farm), 1/4-inch thick, crusts removed 
3 extra-large eggs 
2 extra-large egg yolks 
1/4 cup brown sugar 
1 1/2 cups heavy cream 
1 1/4 cups whole milk 
1 teaspoon pure vanilla extract 
1/2 teaspoon ground cinnamon 
1/4 teaspoon freshly grated nutmeg 
1/4 teaspoon kosher salt 
3/4 cup chopped bittersweet chocolate 
1 tablespoon granulated sugar, for caramelizing the top 

Preheat the oven to 350°F. Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters. 

Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well. 

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Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch. 

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Let the bread pudding cool at least 10 minutes. 

If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don’t have a torch, but be careful not to curdle the custard underneath. Serve the bread pudding from the baking dish at the table, using a big spoon.

Hello, Bolly!

In Drink on December 31, 2008 at 7:42 pm

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Two years ago tonight my husband proposed in the garden courtyard at Lucques, where we are heading tonight for the late seating. But first, it seemed only fitting to pop open a bottle of the very first bubbly we ever shared together, a 1998 Bollinger La Grand Année, and enjoy a sip or two before calling a cab to take us to a pre-dinner party. Be safe tonight, be merry and a very Happy New Year!!!

Painting the town Moulin Rouge

In Fashion, Food on December 16, 2008 at 5:56 pm

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There’s nowhere I’d rather be in LA on New Year’s Eve than at Lucques in West Hollywood, so we got a jump on reservations. Each December 31, the restaurant rings in the New Year with a totally unforgettable—even through the Champagne haze—themed menu. Three years ago it was a Scottish Hogmanay night complete with bagpipers and the staff kitted out in kilts. It was also the first time my now-husband dropped the “L” bomb, and I remember wearing a dusty pink Loy and Ford “Fortuny” pleated skirt and a feather stole. The following year, a spectacular Venetian theme prevailed, with guests in feathered masks and courtiers juggling in the aisles. I will never forget wearing what has become my favorite dress—a silk chiffon handkerchief-hem Sass & Bide frock—because that was the night my husband proposed, getting down on one knee by our table out on the patio. I wore that dress six months later on our honeymoon, in Venice. Last year was a Greek theme with raucous entertainers (I zigged with black velvet AGs and a Viktor & Rolf tuxedo jacket while the staff zagged in togas), which we enjoyed with two of our dearest friends and celebrated the news that we were expecting our first child. (2007 was a busy year to say the least.)

This year looks to be the best menu yet: New Year’s Eve at the Moulin Rouge. We have so much to celebrate. What the evening will hold is anyone’s guess, but one thing is certain. I know what I won’t be wearing.