Posted by: emilyewelty | August 24, 2011

Julian Serrano vs. Me

Gazpacho (Spain) page 79
As I believe I have previously noted, I have very strong feelings about the temperature of my food. I like hot things to be quite hot and cold things to be quite cold. Tepid is not a word that I generally use to describe my preferred food temperature (or most of my opinions for that matter).
I also am not very experimental with my food temperature preferences – I like cold things to be cold and hot things to be hot. I think you can probably see where this is going with gazpacho…
Still, I like to be “in the know” about new trends in popular culture even though I often find it difficult to keep up with most things (we don’t have a television and my radio is permanently on NPR thus I have largely given up on being in the know about TV or music…) So far as I can tell, the experimental/modernist/molecular/deconstructed cuisine is becoming “a thing”. Yes, dear readers, perhaps many of you will think that I am a latecomer to the game and this is not a new trend, but it is still new to me. I WANT to like it. I want to be the kind of person who likes it.
However – given the fact that I find it hard to cope with gazpacho’s coldness, I probably am not going to be deconstructing much in this Brooklyn kitchen anytime soon.
Last week, the sous-chef and I were in Vegas and we went to Julian Serrano’s tapas restaurant which was outstanding. We decided to order an “egg potato and morcilla”….we weren’t sure what this meant exactly as the description said “potato foam, sauteed mushrooms and manchego air”. Yes, that’s right manchego AIR. It was amazing. I am still not really clear which part of it was manchego air but on the whole, it was fantastic.
This positive Spanish dining experience warmed (poor word choice) to the idea of making gazpacho. Yes, I realize that I am not Julian Serrano but I thought perhaps I was on a roll of enjoying Spanish cooking and slightly strange cooking. The sous-chef wisely bought some manchego cheese for us to eat with it and we made a big show of waving it before our faces and inhaling manchego air. On the whole, the gazpacho was ok – it wasn’t really cold enough for my liking and I think I used too much garlic but it was ok. Perhaps it just needed more manchego air?
Julian Serrano: 1
Emily Welty: 0
I suppose this is why he is the chef in residence at the Bellagio and I am blogging my way through a Mennonite cookbook. Let’s see which of us can design a better peace and justice studies program though, eh?

Gazpacho by Emily


Potato foam and manchego air by Julian


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