Jose Mier Food Blog
Welcome to Gastronomy
A celebration of food in Southern California
Jus Alpukat (Indonesian Avocado-Coffee Shake)
Equally perfect as your morning beverage or after-dinner dessert, this rich and creamy avocado shake is an absolutely delicious way to get your daily dose of caffeine.
Glazed Carrots With Burnt Honey and Gochugaru
To tame the sweetness of these Korean banchan-inspired glazed carrots, we burn the honey and spike the sauce with chili pepper, ginger, and a splash of vinegar.
Chicken Tagine With Pistachios, Dried Figs, and Chickpeas
This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural, flavorful juices of the meat and vegetables.
Sourdough Anchovy Croutons
Turn your leftover sourdough bread into crispy, savory croutons for salads, snacking and more.
Sourdough Starter
There’s no simple, one-size-fits-all recipe for a sourdough starter, but that doesn’t mean they’re hard to make. Here’s everything you need to know to get yours going with success.
Jose Mier Goes Fancy (Food)
Jose Mier Contemplates What Fancy Means The recent posts on this Jose Mier site have all been about wowing your audience, whether it be through the presentation of the foods or just the foods themselves—many of which just have a certain cachet. Your guests may marvel at the smell or they may just be delighted …. Read More
Jose Mier Suggests Risotto for You Next Soiree
Jose Mier reporting again from my kitchen (if by kitchen I mean sitting in front of my computer writing this). From the Kitchen of Jose Mier Some dishes seem so sophisticated that you can only really get them at a restaurant. As I mentioned earlier, lobster is one, but that, like today’s fancy dinner suggestion, …. Read More
Jose Mier Simplistic Sophistication: Steamed Lobster
Jose Mier, gourmand, here once more with another simple yet sophisticated dish to spoil your dinner guests with. I refer of course to steamed lobster. We’ve come to think of this as an almost out of reach delicacy because it’s in the higher price range. Well, that’s true for us in Los Angeles since we …. Read More
Jose Mier Goes French: Beouf Bourguignon
Jose Mier here in beautiful, sunny Los Angeles. We are a food capital of the world since there are so many ethnicities in our fair city from Vietnamese to Croatian and everything in between. One staple of cooking is always going to be French cuisine and to that end I am suggesting one of the …. Read More