THE BEST THINGS TO DO IN LOS ANGELES – PART 3: FOOD - Kenzine, the Kenzo official blog

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We were telling you last week: everybody at KENZO including Carol and Humberto is quite obsessed with food.

So here's a second classic in you want to wow your friends and family with in your christmas dinner menu : the chocolate macaron.


 

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Ingredients
Recipe for 25 macaroons
125g almond meal or almond flour (1 cup)
200g icing sugar (2 cups)
20g natural unsweetened cocoa powder (3 tablespoons)
100g egg whites (3 large egg whites)
20g icing sugar (3 tablespoons)
Chocolate ganache
100g heavy cream (1/2 cup)
200g dark chocolate 72% (4 ounce)
60g unsalted butter (1/4 stick)
For the ganache :
Chop the chocolate in a large bowl. Bring the cream to a boil. When it starts to boil, stir it into the chocolate and stir until smooth and shiny. Add the butter and stir gently.
Chill in the refrigerator.

 

For the macaroons:
Sift through a flour sifter 250g of icing sugar, almond flour and cocoa powder.
Chill in the refrigerator.

Beat the egg whites  until they are white in color and hold the line of the whisk and add 20g of icing sugar.
Continue to beat and when the peaks are stiff, add the sugar, almond flour and cocoa powder.
Using a spatula, gently fold the mixture into the egg whites.

Transfer the batter to a pastry bag with a 1/4-inch plain tip.
Pipe out 1-1/2 inch rounds onto a baking sheet lined with parchment paper. Let the rounds sit at room temperature for 3 hours.

Preheat the oven to 300°F. Bake for 20 minutes.


To assemble:
Once the macaroons are baked, let them cool for ten minutes.
Remove the macaroons from the baking sheet and pipe the ganache onto the flat side of a macaroon and top each half with another macaroon to make a sandwich. 

Refrigerate for 6 hours.
You can also sprinkle cocoa powder on top.

 

Bon apétit!

Everybody at KENZO including Carol and Humberto is quite obsessed with food! Even our Spring/Summer 2015 collection that plays with the codes of French fashion and is in part inspired by French pâtisserie (you can try to discover what kind in particular here).

So here's a well kept internal secret: the Mont Blanc (like the mountain in the Alps) recipe, a traditionnal French (and also Italian) pâtisserie with meringue, cream and chestnut! The perfect dessert for Christmas.
 

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Preparation time: 1h
Cooking time: 2h
Serves 4

Ingredients:
120 g egg whites 
120 g caster sugar to beat the egg whites
120 g caster sugar 
¼ Madagascar vanilla bean

Chestnut cream:
160g chestnut purée
140g chestnut cream
1cl cognac

Whipped cream:
100 g whipping cream 30 % fat
1 tsp sugar

 

Meringue:
In food processor, beat egg whites at room temperature while gradually adding 225g sugar.
Once the whites hold a stiff peak when the beaters are lifted, delicately add with a spatula 225g sifted icing sugar.
Scrape the meringue into a piping bag fitted with a large plain tip and pipe small rounds. 
Bake two hours at 194°F (90°C). Open the door every 15 minutes to let the steam out.   

Whipped cream:
Mix 20cl liquid cream, 50g mascarpone cheese, 25g sugar and ½ vanilla pod. Beat until stiff. 

Chestnut cream:
Beat 150g chestnut cream, 200g chestnut paste, 200g chestnut purée, 1 cl cognac and whip fast for a couple of minutes. Transfer the chestnut cream to a piping bag fitted with a special Mont Blanc nozzle (punctured with many holes)

Serving:
Arrange meringues on a serving platter. Pipe whipped cream on top of the meringues. Use a tablespoon to form a half a sphere shape.
Pipe the light chestnut cream around the whipped cream.
Sprinkle icing sugar. 
Sprinkle with pieces of candied and glazed chestnuts.

 

Bon appétit !

 

image: Kappabashi
 

Happy Thanksgiving! This year Kenzine twists the traditional turkey with a French recipe: "The Capon à la Française" (inspired by Cuisine By).

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INGREDIENTS
1 (8lb) capon (serves 6)
1.2 lb peeled cooked chestnuts
10 oz. minced veal
7 oz. mushrooms
1 bunch of parsley
2 chervil sprigs
1 egg
1 ¼ cup chicken broth 
4 rennet apples
1 cup ¾ liquid honey
1 cup ¼ oil
Some redcurrant bunches
Shelled walnuts halves
Pistachios
Salt and pepper to taste

 

STUFFING
Preheat oven to 400°.
Rinse and chop the parsley.
In a bowl, stir the minced veal, the apple dices, the chopped parsley and the whole egg. Season with salt and pepper to taste.
Stuff the capon cavity with the stuffing and close the opening by sewing with kitchen thread.


ROASTING
Place the capon in a roasting pan with the chicken broth at the bottom. Roast in the oven for 2 and a half hours, regularly basting it with water or pan juices.
After two hours and 15 minutes, pour the honey in a pan with a tablespoon of water.


GARNISH
Add the chestnuts and cook them in the liquid for 15 minutes while stirring regularly to coat them in honey.
Add the walnuts and the pistachios.
Sauté the mushrooms.

 

Serve the capon in a dish with mushrooms and chestnuts.
Decorate with redcurrants and chervil.

Message prints are an ongoing direction of the KENZO wardrobe. Last season, they referred to the damage caused by overfishing. For Winter, they are more enigmatic and remind us of David Lynch's mysterious universe. One of them -BREAKFAST KENZO DINER- is a nod to the diner neon signs. So we went to the rainy Pacific northwest and found the best home cooked recipes that will cheer you up and satisfy your sweet tooth this winter. Today on the menu, Lynch Net proposes a very Twin Peaks cherry pie!

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8 inch Crust: 1-1/2 c. flour, 1/2 c. Crisco, 1/4 c. ice water
Mix flour and Crisco with fork. Add ice water.
Mix with your hands.
When blended, roll into ball and refrigerate overnight.
To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice.


Filling: 3 c. cherries (pitted, sour frozen); 1 c. water; 1c. Baker's sugar; 4 T. cornstarch; 1/8 t. salt


Thaw cherries at room temp and strain (yields 2 c. juice).
Taste for sweetness, more/less sugar may be needed. Add 1 c. water to make 3 c. juice. Rreserve 1 c. juice for cornstarch mix.
Dissolve cornstarch in 1 c. juice, stir with whip.
Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil.
Add cornstarch mix, cook until clear, about 5 min. If cooked to long, syrup gets gummy.
Remove from heat, stir in 1/3 c. sugar (blend thoroughly).
Pour mixture over cherries, fold with wooden spoon, cool. Stir mix while cooling to prevent scum from forming on top.
Pour mix in pie shell.
Top completed pie with lattice crust.


Bake at 425 degrees for 35-40 min.

Message prints are an ongoing direction of the KENZO wardrobe. Last season, they referred to the damage caused by overfishing. For Winter, they are more enigmatic and remind us of David Lynch's mysterious universe. One of them -BREAKFAST KENZO DINER- is a nod to the diner neon signs. So we went to the rainy Pacific northwest and found the best home cooked recipes that will cheer you up and satisfy your sweet tooth this winter. Last week, we introduced you to Oregon hazelnuts cinnamon rolls, this week Les Foodies presents the Oregon granola, a typical northwest snack for breakfast!

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Ingredients (serves 6):


2 ½ cups rolled oats
1/3 cup shredded coconut
½ cup raw sunflower seeds
1/3 cup sesame seeds
1 handful of slivered almonds
1 cup of water
4/5 cup liquid honey
3 tablespoons of oil
1 handful of dried blueberries
1 handful of dried cranberries

 

Directions


Preheat oven to 280°F.
In a large bowl, combine the rolled oats, coconut, sunflower seeds, sesame seeds and the slivered almonds.
In another bowl, combine water, honey and oil.  Mix with the dry ingredients and stir to coat thoroughly.
Spread the mixture onto a baking sheet and bake for an hour, an hour and a half, stirring every 15 minutes, until the granola is dry and golden brown. Allow the granola to cool, then add the blueberries and the cranberries.
It keeps for two weeks at room temperature in a jar or any airtight container.


Perfect with milk or over yogurt for breakfast. 
 

Message prints are an ongoing direction of the KENZO wardrobe. Last season, they referred to the damage caused by overfishing. For Winter, they are more enigmatic and remind us of David Lynch's mysterious universe. One of them -BREAKFAST KENZO DINER- is a nod to the diner neon signs. So we went to the rainy Pacific northwest and found the best home cooked recipes that will cheer you up and satisfy your sweet tooth this winter. The first one is for hazelnut cinnamon rolls from Oregon Hazelnuts. Perfect for breakfast or an afternoon snack!

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Dough
3 1/3 cups bread flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 ounce fast rise yeast or 1 tablespoon fresh yeast
1/3 cup unsalted butter
1/2 cup milk, plus
2 tablespoons milk
2 large eggs


Syrup
1/2 cup unsalted butter, plus
1 tablespoon unsalted butter
2 tablespoons turbinado sugar ( brand Sugar in the Raw)
4 tablespoons maple syrup
3 tablespoons light corn syrup
1 cup hazelnut pieces


Glaze
1 large eggs
2 tablespoons milk


Filling
3 tablespoons sugar
1/2 cup light brown raw sugar (demerara) or 1/2 cup turbinado sugar ( brand Sugar in the Raw)
1 tablespoon cinnamon

Directions
Butter a 12-cup muffin pan.
Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover muffin pan.
Combine flour, sugar, salt and yeast in a large mixing bowl.
Melt butter in the milk over very low heat and beat in eggs.


Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with hazelnuts (about a tablespoonful in each sticky-based waiting cup.).


Preheat oven to 350.
Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.


Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden.
Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.


Cool, then enjoy!

At KENZO, we have been sharing our favorite recipes that have been influenced by the themes of the collection. 

 

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Last season, Petit Comité drew inspiration from Asian and Indian cooking to offer us recipes that were as delicious as they were surprising.


With summer just around the corner, Chefs François Pasteau and Olivier Roellinger taught us how to reconcile the protection of endangered species by cooking delicious fish dishes using pollock, mackerel and black mullet. Yummy!

Food has always been part of the KENZO lifestyle, so we couldn't resist asking the TOILETPAPER team for their favourite recipe of the moment.  April Fool's Day has sadly passed but at KENZO, we like to surprise our friends and family all year round. Enjoy making TOILETPAPER's 'Chocolate mortadella'!

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Ingredients

 

White Chocolate (sugar, cocoa butter, powdered milk, soy lecithin)
Sicilian Bronte pistachios
Food coloring E129 (red)
The product may contain copious amounts of gluten and nuts.

 

Directions


Melt and temper the chocolate into squidgy discs.
Place the chocolate discs on acetate paper and grease them lightly with a brush.
Cut the pistachios in to halves and dispose of them into the chocolate.
Taking great care not to stain the pistachios, dye the areas of chocolate with the red food colouring. Let the slices cool and then package them.


An ideal snack for vegetarians looking to be corrupted. 

 

Soon available on www.toiletpapermagazine.org

This season, KENZO heads out to California, Carol and Humberto’s home state. We asked Joy Yoon - author of the book 'The best things to do in Los Angeles – 1001 ideas' (Universe / Rizzoli International) - to select some surprising and unexpected addresses in Los Angeles. Our third category is food.
And our last stop is Taco Zone Truck!

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When this taco truck burned down several years ago, the local community quickly rallied together, threw a fundraiser, and got enough money for a new truck. Everyone can be thankful they did. Where else would be club-goers in Silverlake and Echo Park go to eat such yummy food? Parked on the streets outside of a Vons supermarket on Alvarado, Taco Zone’s suadero (brisket) tacos are so good, you’d drive across town after a night in Hollywood just for a taste.


NORTH ALVARADO STREET NEAR MONTANA STREET IN ECHO-PARK. 818-763-4085

 

From the book 'The best things to do in Los Angeles – 1001 ideas', by Joy Yoon (Universe / Rizzoli International).

See our map on Pinterest!
 

This season, KENZO heads out to California, Carol and Humberto’s home state. We asked Joy Yoon - author of the book 'The best things to do in Los Angeles – 1001 ideas' (Universe / Rizzoli International) - to select some surprising and unexpected addresses in Los Angeles. Our third category is food.

Let's follow up with a second destination: Coleman Family Farms!

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When you come across this stall at the Santa Monica Farmers’ Market it’s as if you’ve stumbled upon a cornucopia of biodynamic greenery. With unique produce like broccoli spigarello, arugula selvatica, New Zealand spinach, amaranth, chocolate mint, cherimoya, Portuguese kale, Syrian oregano, and red dandelion (that’s just the tip of the iceberg), it’s no surprise that Coleman Family Farms, now overseen by Romeo Coleman, is the go-to for top chefs and foodies alike. And if you’re ever stuck on what to make for dinner, patriarch and not-so-retired Bill Coleman is great at providing simple and delicious recipe recommendations. In fact, all the Colemans are! Those in need of a different type of greenery can find Bill’s wife Delia next to the lettuces, creating beautiful floral arrangements to take home.

 

Coleman Family Farms is at the Santa Monica market on Wednesdays : Arizona Avenue and 2nd Street 8:30am - 1:30pm

 

From the book 'The best things to do in Los Angeles – 1001 ideas', by Joy Yoon (Universe / Rizzoli International).

 

See our map on Pinterest!