Schmank is in Seattle along with some other chef’s and we get to go out and play for his Birthday.  I was feeling a bit worried about the night because it was all on me to plan our evening, and I really didn’t have any idea what to do.  We were staying at Hotel Max, so I decided that Mistral Kitchen  had great food, and was 1 block away... perfect.  We made the reservation and as we sat at the bar for our first libation, I was able to secure one of the private lounges for our party.  We were sat in a large dark room with a fireplace and lounge chairs.  The bartenders soon warmed up to our enthusiasm and food and drink began flying into the room.  A lovely tube of foie gras torchon melted as it was spread on bread.  Then a crudo of Hamachi and another of Big Eye Tuna landed in front of our mouths.  A little salad of arugula, poached egg, boquerones, and pepper coulis… Nom.  A nice plate of sliced pig face meat with pickles is always welcome in my belly.  Then the winner dish of the evening… Braised Veal Breast with hazelnut spaetzle, horseradish cream, and sauerkraut!  NOM.

OK… now things start to get really interesting.  I started talking to the bartenders about my first visit to Mistral Kitchen, when the original opening bartender, Andrew Bohrer, served me his creation of a smoky bourbon old fashioned called “Courting Rachel”

I asked the bartenders if they would be able to make us this because it was not on the menu.  They explained that their smoking gun went to shit last night and we pouted.  They immediately went to work on trying to get the damn thing to work.  After 10 minutes of pipe scraping and tinkering, homeboy got the damn thing pumping smoke again, and it was on.  Birfday Schmank is wondering why the drinks are taking so long, and I explain to him that the bartender must carve 5 blocks of ice into the shape of a diamond for our beverages… he didn’t believe me, until this scene appeared at our table.  Smoked bourbon gets poured onto our diamonds and is followed by a fiery explosion! What a badass drink and presentation!  Birfday Schmank was so interested in the ice carving, the bartenders invited us all behind the bar for a lesson on how chunks of ice are hand carved into spheres and diamonds!  I feel like an ass for not getting the two bartenders names that took such great care of us… but whatever your names are… THANK YOU FOR MAKING OUR EVENING!!!  On top of everything, our private party room was lit up with a surprise of macaroons with birthday candles for Mr. Schmank!!! 

Dinner was followed by hours of alcohol fueled silliness and dancing at Bathtub Gin  and Gay Karaoke Bars!  Even without a plan, I think I set up a pretty damn great birthday evening for my man.



Oysters anyone?  Nom

Appy Sampler? (Prawns with Chorizo and Romesco, Kona Kanpachi Crudo, Tuna Tataki, Smoked Salmon, and Dungy Crab with Puffed Rice)Nom

Mussels with Pimenton Aioli rightfully placed into each individual shell?  Nom

After a trip to Schaumburg, IL, where there is no foodie food… im back in Seattle and ready to eat!  Luckily we have tickets to Anthony Bourdain and Eric Ripert  on the Good and Evil Tour.  To prepare our bellies and minds for a night of chefs talking about food topics, we choose a great spot for dinner.  Tilth in the University District of Seattle is ran by Chef Maria Hines,  who has appeared on Top Chef Masters, is a James Beard Award Winner (later in the night Bourdain profusely expresses his opinions about the James Beard Foundation), was a Food and Wine Best New Chef Winner, and also operates Golden Beetle in Ballard.  Tilth serves New American Cuisine with the main focus on organic and sustainability (ironically one of the main topics of the Bourdain and Ripert Discussion).  Lets see what actually went into our mouth-holes.  Please excuse the picture quality, but as Tilth is formerly a small house, the space is intimate and flashing at 10-15 dishes in this restaurant would have offended some of the Seattle yuppie types around us (not to mention the couple having an overly romantic staring and hand caressing contest).  As we begin our foodventure, the amuse bouche of Hierloom Tomato Gelee topped with anchovies arrives.   We move on to the Artisinal Cheese selection of five cheeses all with their own corresponding sauce/spreads, spices, and nuts.  Dad gets adventurous when eating with me and together we destroy a plate of beef tartare.  Some people were absent in kindergarten when they covered “sharing is caring”, so I have no idea how this Plancha Seared Scallop dish tasted, but it was pretty!  Then things start to get serious, the description of the Spot Prawn Bisque by our server was spot on (get it) so we couldn’t resist.  Holy freaking ballz!!! Most bisques are pretty cream based and heavy, but this one was just held to a thicknes with a dash of cream, with a crazing intense flavor of spot prawns, and spot prawn roe.  It was “Stupid Good”.  The Sablefish was cooked so evenly, I assumed it was sous vide, and seared at the time of ordering.  It was perfectly moist and tender.  Alongside the fish was a block of potato pave, which always impresses me to have the patience to shave all those taters so thin and then stack them back up into a perfect block.  The pave was topped with lemon zest and black garlic.  My first experience with black garlic = Winner!  Then the cutest little meatball sliders, Mini Duck Burgers hit the mouth along with the cutest, delicious mini tater chips.  Roasted Brussels Sprouts round out our veggies, and a vegetarian Hedgehog Mushroom Cassoulet.  Now Cassoulet usually is packed with 3-5 kinds of meats, and I was completely surprised that this vegetarian dish, with smoked mushrooms, had an intense flavor of meat and pork… all from shrooms!  Like we need more food… Hanger Steak with Parsnip Puree and Collard Greens, and Creamy Spaetzle with béchamel and cipoliini onions finish the meal.  I was so damn full, but the spaetzle was so nom-errific, I struggled with pain, but crammed the rest of the dish into my face. 

Time to go, we gotta get to the theatre.  We finally get to our seats in the Paramount Theatre and await the show.  Bourdain and Ripert pulled many laughs from the crowd by starting the show off with a “roast” of sorts,  where they each took turns tearing each other apart.  The discussion moved on to Organic and Sustainability, the state of food and obesity in the US, and Tony expresses his disgust for the James Beard Foundation , Guy Fieri, and Paula Dean.   Dear Anthony Bourdain, I am all in for the Fat Tax! Surprisingly, Rachel Ray leaves unscathed. 

One critique... the Q&A section of the lecture should either be omitted, or pre-screen the questions.  There were a few good questions, with even beter answers from Bourdain and Ripert, but Seattle-ites... some of you should keep your mouth shut and stop embarrassing the rest of us.

Good times, it was a great night all about food!



I made a batch of Kalua Pig and Cabbage, and decided the next day to get the smoky, fatty pig, and add some Swiss Cheese, and wrap them in puff pastry until golden brown.  The fam says “Winnah”!

On my way to Spokane for the week I see on Sante’s facebook page that they are closed for the week in preparation to release their new menu after an accidental fire. Sante is my favorite place to eat in Spokane and you can scope my last visit here 

So not knowing where to go, I express the desires of my taste buds to a local bartender, who directs me to Fraiche Bistro.  Fraiche is a new contemporary French Bistro connected to Rex Burger, and surprisingly pumping out duck confit, cassoulet, and other French favorites out of the same kitchen that chili dogs and burgers are being produced.  

Fraiche is owned by Chef Jason Rex, who is responsible for bringing Scratch Restaurant & Lounge and Rex Burger to Spokane (as well as the location in Coeur D’ Alene).  Upon arrival, I immediately see the need for some duck confit and cotes du rhone.  During my meal, im introduced to the manager John, who was very friendly and gracious.  It was great and because I needed to try more of their menu items, I hit it up the next night and devoured some snails, cassoulet, and lamb rack.  Unfortunately my camera phone malfunctioned and all my pictures disappeared.  Anyway, it was worth checking out and John will take great care of you.  I ended up at Scratch the next night and filled my face with calamari, house made gnocchi, and a seafood hot pot. 

After returning home to Seattle, I decide to take Joule off my lists of places to check out.  Joule is owned and operated by husband and wife team of chefs fusing Korean and French ingredients and techniques.  They had to accommodate an onion and garlic allergy, which proved to be quite difficult in a Korean/French restaurant, but the food was still terrific.  I munched a bowl of Dok (rice cake) in a kim chee broth with smoked chicken and house cured egg yolk.  Then on to black sesame spaetzle with truffle oil (which was supposed to be mac n cheese but we had to adjust it due to allergies… still yummy).  A whole charred mackerel and Hanger Steak with some ridiculously yummy pickeld daikon for the main courses and finish the night with coconut tapioca pearls with Brulee Grapefruit. 

Well I will be in Schaumburg for a bit so not likely to run into any amazing food miracles in the next few days…  



Let’s state an example…

I felt the need to produce some French Laundry Pasta (BT Dubs, somebody has my French Laundry Cookbook, and I will curse you if you don’t bring it back to me).  GIMME MY DAMN BOOK BACK!!!!

Luckily, Mr. Mills forced my brain to memorize the pasta recipe back in culinary school… and you can find it on the interwebs for reference.   The most suckiest part of this recipe is kneading dough for 20 minutes, which WILL kick your ass, unless, you happen to be awesome and happen to have a SAMMIC chamber Vacuum Sealer in your basement.  Oh,  I happen to have one of those badass things.  Sir Alton Brown (and his writers of amazing knowledge) taught me that one session of vacuum sealing in my sucker would replace the 20 minutes of kneading.  I didn’t believe him.  When I put this recently mixed dough into the chamber, I watched this dough transform into a massive puff, then all of a sudden, condensed like I kneaded it forever.  I suggest all people who want to make fresh pasta regularly, go purchase a chamber vacuum sealer,  your upper body will thank you for this expense (or gift from spanish dudes).  Fresh Pasta is the Shiznit!

So, pasta is resting in its vacuum sealed satchel in the fridge and Wifey and I get to work on a Momofuku double recipe cookie.  First, we have to make a Cornflake Crunch from the Momofuku Milk Bar Cookbook   This is basically a pile of cornflakes, tossed with sugar, some substance of milk in powder forms, salt, and an ass-load of butter, baked until delicious.  Ho-Kay, now we pile this crunch stuff into a mixer with all the other cookie goodness, including marshmellows, and mini choco chips, and made some Momofukin good ass cookies!  The lady served us up with shots of Milk…  next time, cereal milk. 

Oh, yeah, I made fresh pasta!  I done cooked this stuff up with some sautéed u-15 prawns and peas in cream sauce with pecorino.  Nommers. 

If you want to come to my house and eat, you’re welcome over… but the cover charge varies depending on how much you may or may not annoy us. 



So my local grocery store has these beautiful Spanish Mackerel right now and I thought I would pick some up and play with them.  They are sold whole, are bluish silver, with yellow spots on their sides.  They are usually pretty cheap, I was trapped in Winter Storm 2012 and had my mom deliver me a whole fish for me to hack up an make for dindin.  If you ask your fishmonger nicely, they will gut and clean them for you.  If you ask even nicer, they may filet them for you if you are too much of a sucker to filet it yourself.  Moms grabbed this delicious fish from Central Market

If you want to make this delicious fish like I did, go get yourself:

- 1 whole Spanish mackerel, will feed 2

- some panko breadcrumbs, which you should already have in your damn pantry

- a few spoons of capers

- parsley

- (I put some pepadew peppers in the mix too, which are spicy and sweet and you can find em at the olive bar at central market or Whole Paycheck, I mean Whole Foods)

- a lemon

Ho-Kay, lets make this fish…

- filet each side of this fish if you didn’t wuss out and have the monger filet it for you.  Use fish tweesers to remove the pin-bones that run up the head side third of the flesh. Lay each filet onto a plate over a little bit of olive oil

- in a food processer, buzz the capers, pepadews, and parsley and dump into a mixing bowl

- zest the lemon and add the zest to the breading mix

- add some panko, drizzle with olive oil, and mix the breading with a fork

- spoon the breading on to each filet and pat it down onto the fish

- I used this flat plancha that sits in my oven but you can use a large skillet if you have one

- heat the oven to 400, with your plancha or skillet preheating in it, and once preheated, lay the filet onto the skillet and cook for 10 minutes. 

- done…  eat it. 

- I served this with tomatoes that I halved and drizzled with olive oil and salt and somewhat dried by cooking in a 200 degree oven for 12 hours

- also served it with the squash (that I don’t freaking know the name of) that I cut and tossed in oil, salt pepper, and sugar, and roasted for about 15 minutes

The visit begins with an invitation to have a home cooked meal  made for me by the WillisSchwab’s.  Check this out… if you don’t have enough space in your tiny kitchen for all kinds of cooking toys, then make more kitchen!  Dinners ready and its time for some cous cous, snapper, and a tapenade-ey sort of salsa topping made of green olives, shallots, garlic, tomato, capers, almonds, parsley, and preserved lemon.  Cheesy crostini tops it all off, Thanks doods!

Now I’m off to Beaker and Flask.  After becoming friends with Chef Ben Bettinger, I was aware that the staff were just returning from their company retreat.  If you have ever worked in a restaurant that has a company retreat, you would know how it feels to come back to work.  The staff was on the top of their game…   We started off with the special sandwich, I mean side of veg, I mean… I dunno where the hell the damn dish fits into a menu, but its good.   Its their evening special of soft scrambled egg with grana padano broth, crostini, and just a bit ‘o truffles.  Next we had the Fried Chicken Livers with Radicchio Salad, Brussels Sprouts, and Roasted Squash.  Mmmmmm, Thymus Gland!  On to the Rabbit Roulade with Blood Sausage and a crepe filled with chantrelles.   Thanks Beaker Gang, now go take a nap!

If for some reason you need some pizza really late at night, you can hit up Sizzle Pie, the new spot just appeared right on Burnside.  Be prepared for some freaking ROCK music while you wait for your pie.  “So you want some PIZZA???  You want your pizza with ROOOOOCCKK???”   

  After a fire shut the doors of Aviary, they have re-opened with an addition of a bar, and again sporting reclaimed wood and other decorative stuffs from the church that used to reside here.  The menu is basically no-holds barred small plates and run by 3 co-chefs who’s focus is to use local, seasonal, and exciting combinations.  We ordered greater than or equal to 85% of their menu.  (I must apologize for not using some pictures, and the quality of some that are used because the photographer sucked at taking pictures=me)  Our meal started with Kushi Oysters with a spicy horseradish ice.  Next our table was covered with a ridiculously delicious Fried Chicken Skin Salad with Watermelon, Oxtail Croquettes, and a bowl of spiced Duck Leg in Broth with a slow poached egg.  I would like to bathe in this bowl.  Continue to stuff face with extremely tender Octopus Salad with Chickpea Fries.  Oh my Gatos, this Pig Ear dish with coconut rice was SOOOOOO good!!  Hidden under the salad, I was surprised by the Chinese sausage, Lap Cheong, which I grew up eating in my family’s fried rice in Hawaii.  Then a beautifully braised Short-rib, with Farro, pickles, and pomegranate melts into my belly.  Lastly, the Four Cup Chicken, which is apparently, chicken cooked in equal parts/one cup of each: soy, sesame oil, some sort of Asian wine, and something else that tastes good.  We didn’t leave any food on any plates.

We have wanted to return to Country Cat to get our serious pig eating on and we finally are on our way.    Let’s kick this meal off with a pile of crispy pig ears, piled atop a wedge of fried scrapple.  These delicious little nuggets of piggy-listeners were so crunchy on the outside, and gelatinously tender on the inside, all on top of fried pig face-meat.  We ate them.  The Whole Hog is a plate of a massive Pork Chop, a slice of pancetta style rolled pork belly, pulled pork shoulder, head cheese, and I think I’m missing a piece of pork, but you get the picture.  Country Cat Fried Chicken, fried in Pork Tallow is goldenly delicious.  We also had a large side of Grits topped with a pool of butter, and a side of greens.  We ate it all.  Chef Adam Sappington hooked us up with a trio of desserts and cookies!  Thanks Adam!

Fun Stuff Portland!  Im going home!



Let’s Make Mornay Sauce.  Mornay Sauce is a cheesy milk based sauce that we can turn into home-made Mac n Cheese, or Croque Monsieur (pronounced “croak messieeuur”), the sandwiches we made at Epcot France.

Here is what we need to make this stuff: 

-          ½ gallon milk

-          1 stick of butter

-          ½ cup of flour

-          Salt

-          Pepper

-          A little bit of grated nutmeg (don’t waste your damn time measuring it, just a few grates of fresh, or shakes of jarred)

-          A bunch of grated cheese (I usually grate up a bunch of different stuff, like cheddar, mozzarella, swiss… whatever you want to put in it.  Try not to buy the already grated stuff cause the bastards put a bunch of cornstarch and crap in it).  Grate more than you think you need, cause we need some to make other food..

Let’s Make this Sauce

-          Bring the milk to a boil in a pot (watch it, once it comes to a boil, you have to turn the heat down immediately or it will boil all over your stove)

-          While the milk is heating up, in another pan (non-stick is ideal) heat up the stick of butter until it all melts

-          Once it all melts, add the flour to the butter and stir it with a wooden or plastic spoon and it will turn into a paste

-          Turn the heat down to low and keep stirring it for like 5 minutes.  DON’T LET IT BURN  (You Just Made Roux)

-          Once the milk comes to a boil, dump all the Roux into the milk and whisk it right away and turn the heat down to medium

-          Keep stirring the milk and it will soon thicken up, turn the heat down to low

-          add your salt and pepper and nutmeg and stir it in

-          Turn the heat off and start stirring in a handful of cheese at a time until it looks like cheesy, gooey, cheese sauce

You have officially made 3 recipes from Classic French Cooking:

1)    Bechamel, the milk based mother sauce that can be transformed into numerous sauces

2)   Mornay, by adding cheesy goodness to the Bechamel Mother Sauce, you made Mornay

3)   Roux, the traditional method of thickening many sauces in French Cooking, you can use this to thicken gravies and stews

 Home-Made Mac n Cheese

Okay, you just made the Mornay Sauce, which is THE sauce for making real Mac N Cheese

Here’s What Else You Need to Make the Mac N Cheese:

-          A bag of pasta: bowtie, macaroni, rigatoni, squiggly tubes of noodle… whatever, as long as its not long spaghetti like stuff

-          More grated cheese, or maybe you have more from when I told you to grate more…

-          Some bread crumbs (I usually have Panko in the house, don’t buy that progresso crap, they putt all kinds of stuff you and your kids don’t need to eat)

-          A baking dish

Lets’ make some Mac N Cheese

-          Cook the noodles however the bag says to

-          Turn your oven on to 350

-          Drain them and dump them into your baking dish

-          Dump in like ¾ of the sauce and stir it a bit

-          Stir in some of your grated cheese

-          Pour the rest of your sauce on the top

-          Mix some of your breadcrumbs and grated cheese together and sprinkle it all over the top of your dish

-          Bake it at 350 degrees for about 20-35 minutes, until it gets as golden brown as you want it

You just made Home-made Mac n Cheese

Croque Monsieur

So we made Mornay Sauce.  Lets turn the sauce into golden brown delicious sandwiches…

Here’s What Else You Need To Make the Croque’s

-          Bread, 2 slices for every Sammy you’re going to make

-          Sliced Ham

-          Sliced Cheese, Gruyere is the traditional, but Swiss works fine

-          More grated cheese, or maybe you have more from when I told you to grate more...

-          If you want to turn the Croque Monsieur into a Croque Madame… which I almost always choose to do, then you need an egg for every sammy you are going to make

Lets Make Some Croque’s

-          Turn the oven on to 350

-          Spray a little pan spray or smear a little butter on to a baking sheet

-          Put half of your bread slices on the pan

-          Lay the ham and cheese onto the bread

-          Top the sammy’s with the rest of the bread

-          Now you are going to put a ladle of sauce on each Sammy and smear it around so it covers all the bread

-          Sprinkle shredded cheese on the top of all the sandwiches (you don’t want to load them up with cheese, just a bit more to top it off

-          Bake at 350 until they turn golden brown, about 8-12 minutes

-          I cut each sandwich diagonally and slap ‘em on a plate

-          If you want to make the Madame, just top each Sammy with a fried egg

Eat



Eliana shows off that she can finish her whole salad. Its amazing what she will eat when there is dessert lurking in the kitchen. 

Christmas eve at Apo Lulu’s house and only in our house, does our appetizer spread include sushi… and even more interesting, hot dog sushi!  Typical Apo Lulu Style, we have an array of desserts.  This dessert made a trek across the country thanks to Auntie Betty and Uncle Mike, a Holiday Cheesecake from Juniors Cheesecake. 

Christmas Day begins with Apo Lulu’s Fried Rice.  All of us had three bowls!  Mom sure knows how to spoil us.  For Christmas dinner, I don’t have to work too hard, but I make this puff pastry boule that oozes molten mozzarella, gruyere, and spinach.   A few people have hit me up for the recipe for this… I don’t use recipes, but for you… click this magical different colored font, and it will appear on your interweb machine. I also banged out the roasted beet salad with olive oil, crème fraiche, roasted beets, mint, thyme, lemon zest, shaved radishes, shredded carrots,  goat cheese, and expensive salts. 

After Christmas, I took Eliana to get her J-Lo hairdo done at Gene Juarez, much thanks to Charlie for hooking it up!!!  To get some food in belly after this, we strolled next door to Lot No. 3, for some crostini with goat cheese, apples, candied pecans, and balsamic glaze.  Also some Mac n Cheese.  Eliana was so excited because Robb, chef of Heavy Restaurant Group (all the Purple restaurants) came out to hang for a few minutes.  Thanks for hooking it up Robb!!

We are off to Sun Cove for New Years Eve Weekend and much thanks to the Dreyer’s for moving Schnitzel-fest up a couple days so we could be a part of it.  They pounded a pile of meat, I helped bread it, then somehow I had a few beverages and forgot to take pictures of the delicious finished products of schnitzel, spaetzle, and cucumber salad…. But it was hella bombers.  spaetzle was so good, i immediately bought a spatzle maker on amazon.com

We spent some of the day playing at Rio Vista Winery, while eliana roasted marshmellows outside and ate smore's.

On New Years Eve, I got off easy and by request, I made the Cheesy Boule and Beet Salad… again.  But I also added a load of Boneless Short-Ribs, that I sous vide for 30 hours, and directed my former boss/present buddy to do the searing and wine reduction.  Eliana and Amber made Cake Pops, and K-Dub dropped her ho-hos on our presentation. (I also stole this picture from her).

Holidays are over and its time for some Daddy-Daughter time.  After a few hours of working up a hunger by fighting screaming children in American Girl, we head to Indigo Kitchen and Ale House where Eliana indulged in some Crawfish Cakes, and a pile of Prawns.

Holy crap this is a long post….

Okay, Eliana is begging to make us Chicken Pot Pie, and I don’t mind having someone cook for me, so she gets on it.  If you want to see the whole process of Eliana cooking it in the past, click this magical button again.  

Well, its Eliana’s last night with us, so I decide to take my two ladies to Tablas Woodstone Taverna in Mill Creek.  We are stoked when we walk in to find that there is a Spanish guitarist playing and singing for us during our dinner.  Eliana gets to gnaw on her favorite lamb chops in attempt to persuade her loose front tooth out of her face.  Like a good girl, she eats her veggies, on a butternut squash and arugula pizza. We all dig in on a massive “Surf Tabla” of mussels, clams, croquettes, fish, papas, chorizo, bacon wrapped shrimp, Calamari, and salad.  Maiya and Eliana always save room for dessert!

I hope you were able to hang on and read all the way down here…

Awesome family time and great times with friends.  Thanks to all my peeps for making the holidays so much fun!



Okay tough guy, you want to make this oozing ball of cheese stuffed “bread”?  I put the quotes around bread because the dough is puff pastry, which contains probably as much butter as it does flour, if not more.  Why does this crusty stuff taste so good?

Okay sucker, here is what you need to gather from your local grocer:

- 1 box puff pastry, 2 sheets, easy to find the Pepperidge farms stuff in the freezer at the store, unless you happen to be a gangster pastry chef and are going to make this pastry by yourself… but not likely

- a ball of mozzarella cheese

- a block of gruyere cheese

- 2 boxes of frozen chopped spinach

- 1 egg

- sea salt

Lets make this ball of unhealthy happiness:

- leave the box of puff pastry and the boxes of spinach in the fridge overnight.  Or if you forgot to do it yesterday, leave the pastry on the counter for a few hours, and the spinach out of the box in a colander to thaw

- after the spinach is thawed, squeeze as much liquid out of it as possible, a handful at a time.  Wet cheesy bread is not going to be an awesome thing

- cut both cheeses into large (1/2 inch to 1 inch) cubes

- flour a surface and roll out the 2 sheets of puff pastry til it’s a bit bigger (I dunno, like 9x13 or something?  Don’t overthink this, its just cheesy bread

- on a cookie sheet, lay one sheet of dough down, then the other on top of it, with the corners offset.  (I don’t really know how to explain this, but you don’t want the corners all directly on top of eachother, like maybe rotate the second sheet 45 degrees so there are 8 corners on the edges

- start piling the cheese and spinach (in alternating handfuls) into the center of the dough. 

- after you fill it with all the cheese and spinach, start closing it by folding each corner up and over the top.  You want to fold each corner in opposite succession, like top, bottom, left, right… etc

- once its all closed up, beat the egg and brush a nice coat over the whole top and sides of the boule to get a nice golden brown color.  Sprinkle some sea salt over the top

- bake it in a 400 degree oven for about 25-35 minutes, until its all golden brown and delicious looking

- let it sit for 5 minutes or so, then slice it and watch the molten cheese ooze forth, and yourself get fatter