QOTD #72

Many of us here are devotees of the show "In Search Of Perfection". My wheelhouse as a cook is traditional Italian grandmother fare, and so seeing Massimo Bottura's version of 'tagliatelle bolognese' on that show was a watershed moment for me. Dining at The Bazaar in Los Angeles gives you the unique opportunity to have old school Spanish tapas along with avant garde modernist re-imagined versions of the same dish.

Is there a super traditional dish that you love and would like to see updated with a modernist spin?

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Comments

anthony_34093

I was fortunate enough to pickup Massimo's new book for Christmas this year and I cruised through it. Really a fantastic read.

I come from an Italian background as well. I grew up on "peasant" dishes like pasta e fagioli and aglio et olio. I'd love to some day attempt Massimo's modern interpretation on pasta e fagioli. I think the simpleness of the ingredients in aglio et olio also gives a really strong base line for a modern interpretation. I'll have to think more on that.

tshewman

That's a tough one............If I were to choose "one" that is relatively traditional (at least from my childhood) that could use both a makeover AND and addition of a modern twist, it would be meatloaf.

Brendan_Lee_56950

I think anything that involves simple cheap ingredients. It's pretty easy to make top notch and hard to source expensive ingredients taste good but turning an ugly head of cabbage into something spectacular is where I think modernist cooking could really flourish more than it already is.

reck.harm

There have already been some stabs at spaghetti carbonara, but that's one classic i think lends itself very well to reinterpretaion. Also i think something has to be done with "senfeier" which we had a lot when i a kid. It's basically hardboiled eggs in mustard sauce usually served with boiled potatoes.

bkeene12

Stuffed Cabbage- it has got a lot of room for upgrades on many levels.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

@toddshewman Interesting you should say meat loaf. I have been playing around with it as of late. Not so much the ingredients yet but, the texture. The meat loaf I have always been served has been pressed down to make it dense which in turn seems to force all the juice and fat out when you cook it. I moved to the CS burger concept and only pressed it enough (with an egg) to form it and then water displacement zip lock and SV. The first one was so moist it fell apart when i tried to cut it, (so I used it for Shepard's Pie;) )the second was closer by packing a little firmer. The third was almost perfect with the addition of a little "meat glue" (still working on ratios). To date I have added very limited ingredients (grated onion and garlic, a little MSG). Like the burger, the taste of the meats really comes through, pork, beef, lamb was my last one.

tshewman

I never really gave it much thought until this QOTD and I applaud your efforts and success. Thinking without attempt yet, I would probably bias my attempts toward adding a chorizo, harissa or similar spice for the basic version. For the advanced, I would probably start with a foam or make a meatloaf consomme.

Cheryl_71360

While not a "dish" per se, I think eggs have to be my top pick. It seems almost endless what can be done. The Bazaar inspired me to make this:

I also want to make the "Egg Ravioli" from WD50.

Jared_Kent_JWU_58505

Beef Wellington. It's a classic but I can't remember the last time I've ever seen it on a menu. Traditionally it's kind of clunky and heavy. Maybe make it with a demi gel? Something to make a classic lighter, sleeker, and sexier. Anyone have any ideas?