delvious

Alright, I’m going to state the obvious: I’ve sort of fallen off the blogging bandwagon here. I made this bacon jam months ago and have had the pictures laying in wait for a post. Oh well, better late than never.

So, bacon jam. This is not your average condiment. Sweet, savory, smoky and umami packed. What else can you expect from bacon and onions caramelized together for an hour? Delicious.

I recommend consuming as much of this as possible when it’s just off the stove. It’s good the next day, too, but cannot compare to those first few moments of perfection.

Since it’s so packed with flavor, you’ll find a little goes a long way. Spread it over toast and top with a poached egg, swirl into a loaf of homemade bread, use as a pasta sauce, or sub it for tomato sauce on pizza. My personal favorite bacon jam application was on a burger. Grill up some jucy lucys (sandwich cheese between two uncooked beef patties, seal the edges and cook as usual for a wonderful cheesy burst with your first bite), spread the buns with bacon jam, add some veggies, wipe the drool off your lip and enjoy!

Bacon Jam

Adapted from FreshTartSteph & Minnesota Monthly
Makes about 3 cups

Ingredients

1 1/2 lbs bacon, sliced into 1-inch pieces

2 yellow onions, chopped

4 cloves garlic, peel and smashed

1/2 cup apple cider vinegar

1/4 cup packed light brown sugar

1/4 cup pure maple syrup

3/4 cup very strong brewed black coffee

1/2 tsp freshly ground black pepper

Directions

1. Cook bacon in a Dutch oven or heavy bottomed pot over medium-high heat. When bacon is browned, use a slotted spoon to transfer to a paper towel-lined plate. Drain all but 2 tablespoons of drippings from the pot.

2. Place pot back on the burner and adjust heat to medium. Stir in the onions and garlic. Saute until onions are mostly translucent, about 10 minutes. Stir in the bacon and remaining ingredients, and bring to a boil.

3. Turn heat to low and simmer, uncovered, until onions are meltingly soft and the liquid is thick and syrupy, 30-40 minutes. If the mixture starts to become dry, add up to 1/4 cup of water.

4. Transfer the mixture to a food processor and pulse several times or until the bacon jam is a spreadable consistency.

5. Scrape into a jar or container with a tight-fitting lid. Store in the refrigerator for up to one month.

1 Comment | In: Condiment | tags: Bacon, coffee, maple syrup, onions. | #

Blue Bottle Test Recipe #2!  Sold at Blue Bottle as a Brandy Cake with Arborio Rice & Almonds, this recipe is a twist on a traditional Bolognese Easter cake.  It happens to be gluten-free, too.





This isn’t a recipe you can whip up on a whim, nor is it something you should serve fresh out of the oven.  This is one of those recipes that improves with age – 60 hours passed between measuring my first ingredient and enjoying my first slice.  I won’t go into the baking details, but it started with simmering a lemon-zest infused rice pudding for 2 hours and ended with sprinkling a few teaspoons of bourbon over the hot cake.  From there, the cake gets wrapped up tightly and rests for a day to encourage flavor-mingling and moisture.  If you are patient, you’ll be rewarded with a delicately flavored treat to enjoy with your morning coffee.  Like the Saffron Vanilla Snickerdoodles, this is a more of a morning treat than an after dinner dessert.


I substituted the hard-to-find brandy that Blue Bottle uses with some bourbon and pecans with very happy results.  This recipe is a great platform for experimentation with flavors – next time I’d use orange zest with my bourbon and pecans.  Macadamia/lime/rum?  Hazelnut/orange/amaretto?

Tweet

5 Comments | In: Cake | tags: bourbon, eggs, gluten-free, pecans. | #

Liking pages on Facebook has perks.  Sometimes, you can enter exclusive contests.  Sometimes, you get special coupons.  And sometimes, you see test baking requests from talented people.  So, I jumped on the opportunity when Blue Bottle’s pastry chef asked if any Facebook fans were interested in test baking for her upcoming cookbook.


The first set of test recipes were the cookies.  They all sounded delicious, and many of them delvious, but these Saffron Vanilla Snickerdoodles called out to me.  They are unique, I love snickerdoodles, and I’ve had some saffron and a vanilla bean waiting idly in my spice collection for the right recipe.






I followed the recipe to a T and the lovely cookies you see here came out of my oven.  The saffron and vanilla bean create a complex, butterscotchy flavor that is perfect with coffee.  I can guarantee you will want this cookbook – more sneak peaks to come!

6 Comments | In: Cookies | | #

I LOVE salt & vinegar potato chips.  Kettle Chips, specifically.  I had to stop buying them because 1) they’re bad for me and 2) I would inevitably eat them until my tongue was raw.


To fill the void, I decided to give these salt & vinegar kale chips a try.  As it turns out, they are a worthy substitute – they’re crispy, salty and totally satisfying.  And you don’t have to stop yourself from reaching for another because kale is a superfood!

Recipe

I got a little overzealous at the Lake Merritt Farmers’ Market a few weekends ago, and found myself with an extra bunch of gorgeous dinosaur aka Lacinato aka Tuscan kale. No matter what you’re doing with kale, it’s important to remove the large center vein from each kale leaf as pictured above. It’s a texture thing.





And yes, you’re going to have to give your kale a massage.  Coaxing the oil into the leaves makes all the difference for even crisping and really distributes the flavors.  Given my penchant for super vinegary chips, though, I will definitely double the amount of vinegar next time.

Salt & Vinegar Kale Chips

Adapted from Elana’s Pantry

Prep time + Bake time = 10 min + 10 min

Serves 2 – 4

Ingredients

1 bunch Dinosaur Kale

1 tsp olive oil

1 tbsp apple cider vinegar

1 tsp sea salt

Directions

1.  Preheat oven to 375F.  Lightly grease 2 baking sheets.

2.  Remove the center vein from each kale leaf.  Cut resulting strips to desired chip size (2 – 3 inches square).

3.  Place kale in a large bowl and drizzle with olive oil and vinegar.  Sprinkle with salt.  With your hands, massage ingredients into kale.

4.  Spread kale in a single layer on the baking sheets.  Kale pieces should not be touching.

5.  Bake for 10-13 minutes until crispy.

6.  Sprinkle with a dusting of more salt, to taste, and cool 10 minutes.  Enjoy!  If you have any leftover, store in an air-tight container.

2 Comments | In: Snack | tags: chips, kale, salt, vinegar. | #

Bananas are easy to find and available year-round, so everyone should have an awesome banana bread recipe up his sleeve.  While I’ve yet to find THE perfect recipe for a basic loaf, I can tell you this caramelized banana loaf cake is a great way to put bananas to use.





This is definitely not “just” banana bread.  This is a gorgeous self-saucing, upside-down banana cake scented with vanilla and cinnamon.

Recipe

Making caramel on the stove top seems intimidating, but all you have to do is heat water with sugar and keep an eye on its color.  When it turns amber, take it off the stove and swirl in the butter.  The butter will foam up as it melts, completing the beautiful process.





After briefly cooking the bananas in the caramel, you’ll arrange the slices neatly in the bottom of the loaf pan.  Stir together the batter and gently pour it on top of the caramelized bananas before baking it in the oven.





Some of the caramel will bubble up around the edges as it bakes, but this is just a preview of the lovely cake that appears once you’ve inverted it onto a serving plate.





My ice cream pairing (an art in itself for those of us who a la mode any and everything) was Ben & Jerry’s Late Night Snack.  This delvious new flavor of creamy vanilla bean ice cream with salted caramel swirls and chocolate covered potato chip clusters was the perfect accompaniment to this scrumptious dessert.

Caramelized Banana Loaf Cake

Adapted from Shutterbean and Rachael Ray Magazine

Prep time + Bake time = 20 min + 55 min

Serves 8

Ingredients

4 medium or 3 large ripe bananas

3/4 cup granulated sugar, divided

2 tbsp salted butter

1 large egg, plus 1 egg white

1 tsp vanilla extract

1 cup all-purpose flour

1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

1/2 cup vegetable or canola oil

Directions

1.  Position a rack in the center of the oven and preheat to 325F.  Grease a 9×5 inch loaf pan.

2.  Peel the bananas and trim off both ends (reserve for later).  Cut the middle length of each banana such that it will fit crosswise in the pan.  Halve each of these pieces lengthwise for 6 to 8 total pieces.

3.  In a medium skillet, bring 1/4 cup sugar and 2 tablespoons of water to a boil over medium-high heat, without stirring.  Cook until the water has evaporated and the mixture starts turning amber in color.  Remove from the heat and add the butter, swirling with a fork until melted.

4.  Add the long banana pieces, cut side down, and cook over low heat for 1 minute.  Transfer the slices, cut side down, to the prepared loaf pan, arranging them crosswise.  Drizzle the remaining caramel on top.

5.  In a small bowl, combine the flour, baking powder, cinnamon and salt.

6.  In a large bowl, mash the extra banana pieces to equal 1 cup.  Mash in the remaining 1/2 cup sugar.  Whisk in the egg and the egg white as well as the vanilla, followed by the vegetable oil.

7.  Add the flour mixture to the banana mixture, stirring until just combined.  Pour the batter over the bananas in the prepared pan and bake until a toothpick inserted comes out dry, about 50-55 minutes.

8.  Let cool on a rack for 10 minutes, and carefully invert the cake onto a platter to cool completely before serving.

7 Comments | In: Cake | tags: banana, caramel, cinnamon. | #

Unsuspecting visitors might think my kitchen is a part time science lab.  I’m maintaining two bread starters right now:

• The half whole wheat/white starter described in the Tartine Bread cookbook.  This one has been sitting at room temperature on top of my fridge for two weeks now and requires daily feedings (of flour and water), but I just baked my first loaf of Tartine’s basic country loaf from the 30ish page recipe and every effort is SO worth it.
• King Arthur Flour’s sourdough starter.  After rehydrating the suspicious goo, this starter stays in the fridge and needs to be fed weekly.  I was not too impressed with the loaf of sourdough I baked from King Arthur’s recipe, but I’ve been wowed but the starter’s other applications – sourdough waffles, pancakes,  pizza crust and the sourdough chocolate cake you see here.

If you don’t have a starter yet, this recipe alone justifies having one.  The cake was not sour at all; the starter adds some background complexity and helped it rise to an impressive volume in the oven.  Taste and texture-wise, the cake reminded me of a moist chocolate cake doughnut – a totally good thing,

Recipe

The downside to the recipe is that it requires some advance planning, but such is the case with any recipe involving a starter.  It’s otherwise quick to stir together and get into the oven.  For an extra kick of chocolate, I used a mixture of regular and black cocoa powder.  Your eyes are not deceiving you as this cake comes out a very dark brown, almost black.

I halved the original cake recipe and made only a quarter recipe of the espresso icing.  I’m not sure if it was the buttermilk or the King Arthur espresso powder, but the icing didn’t do the cake justice.  (In case you haven’t noticed yet, I recently ordered a whole bunch of specialty supplies from King Arthur.  They are all optional/substitute-able, but it sure is fun shopping for them online.)





Thinking in that chocolate doughnut direction, I’m going to mix up a simple vanilla sugar glaze next time (probably by substituting the lemon juice in this recipe with milk and a few drops of vanilla extract).  On second thought, a fudgy, chocolate frosting would be amazing too.  Heck, even a simple dusting of powdered sugar would do the trick.  Whatever you do, don’t wait for this cake to cool.  Cut yourself a generous slice, pour a tall glass of cold milk, and enjoy!

Sourdough Chocolate Cake with Espresso Icing

Adapted from King Arthur Flour

Active time + Wait Time + Bake time = 20 min + 2 hours + 40 min

Serves 9-12

Cake Ingredients

1/2 cup fed sourdough starter

1/2 cup milk or evaporated milk

1 cups all-purpose flour

3/4 cup white sugar

1/2 cup vegetable oil

1 tsp vanilla extract

1/2 tsp salt

3/4 tsp baking soda

6 tbsp natural cocoa powder (not Dutch process)

1/2 tsp espresso powder

1 egg

Glaze Ingredients

2 cups powdered sugar

3 tbsp unsalted butter

2 tbsp buttermilk

1 tsp espresso powder

1 tsp hot water

Chocolate Drizzle Ingredients

1/4 cup semisweet chocolate chips

1/2 tbsp milk

1/2 tbsp corn syrup

Directions

1.  Make the cake: Combine the fed starter, milk and flour in a large mixing bowl.  Cover with a clean dishtowel and let rest at room temperature for 2 to 3 hours.  It may not bubble, but it might expand a bit.
2.  Preheat the oven to 350F and lightly grease a 9×9 baking pan.
3.  In a medium bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa and espresso powder.  The mixture will be grainy.  Add the egg and beat well.
4.  Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring til smooth.  The batter will be gloppy at first, but it will smooth out with continued stirring.
5.  Pour the batter into the prepared pan and bake for 30-40 minutes.  The cake will spring back when pushed at the center, and a toothpick inserted into the middle should come out clean.  Cool on a wire rack.
6.  Make the espresso glaze: Sift the powdered sugar into a medium bowl. In a small saucepan over medium heat, melt the butter and add the buttermilk. Dissolve the espresso powder in the hot water, add it to the saucepan, and bring the mixture just to a boil.
7. Immediately pour the simmering liquid over the powdered sugar in the bowl, and beat until smooth.
8. Pour the warm glaze over the cake.
9. Make the chocolate drizzle: Combine the chocolate chips, milk, and corn syrup in a small, microwave-safe bowl. Microwave 20 seconds at a time, until chips soften, and stir until smooth.
10. Drizzle the chocolate over the iced cake.

No Comments | In: Cake | tags: chocolate, cocoa, espresso, sourdough. | #

It’s been cold in the Bay Area.  Don’t tell me 40 degrees isn’t cold.  San Francisco even got some snow over the weekend.





Whatever your definition of cold weather is, it probably includes soup cravings.  A friend told me she made cauliflower soup recently, and I decided I had to have some.  I wanted something hearty but healthy, so I excluded many delicious-looking cream-based recipes in lieu of this broth-based one that relies on a splash of milk and some roasted garlic for its richness.

Recipe

Have you ever tried roasted cauliflower?  If not, you should taste the roasted florets after you pull them out of the oven.  You might decide you are entirely satisfied at this point in the recipe – it’s that good.  If you decide to proceed with the soup-making, you will be impressed how roasting the cauliflower and garlic adds extra flavor.








Be careful both during and after pureeing the hot soup.  I’m sure there’s a scientific reason for it, but pureed soups tend to splatter while they simmer.  I would have preferred to puree mine to a smoother consistency, but the splatter was making a mess.  Add the milk after you remove the soup from the heat, and substitute it for half-and-half or heavy cream if you want to make the soup richer.





When I tasted the soup, I decided to add a dash of smoked paprika and a pinch of chile flakes for a gentle kick.  I also added a bit more salt; I’ve learned that being generous with the salt can nix that feeling that something is missing from a recipe.  The soup has been tasty re-heated as leftovers topped with a poached egg (though what isn’t made more tasty by a poached egg?).

Cauliflower & Roasted Garlic Soup with Smoked Paprika

Adapted from goodLife {eats}

Prep time + Cook time = 45 min

Serves 6

Ingredients

1 large head cauliflower, leaves removed and cut into florets

15 cloves garlic, peeled

1 tbsp olive oil

1 tbsp butter

2 stalks celery, diced

1 medium yellow onion, diced

2 small carrots, diced

1/2 tsp smoked paprika

1/2 tsp dried thyme

Pinch of red chile flakes

1 tbsp flour

1/3 cup white wine

1/2 cup water

4 cups chicken or vegetable broth

1 dried bay leaf

1/3 cup milk

Salt and pepper, to taste

Smoked paprika and fresh cilantro, for garnish

Directions

1.  Preheat oven to 400F.  Toss cauliflower and garlic with olive oil and transfer to a baking sheet.  Sprinkle with salt and pepper.  Roast for 20 minutes, or until the cauliflower is golden and the garlic has softened.

2.  Meanwhile, melt the butter in a heavy large pot over medium heat.  Add the onion, celery and carrot and cook until soft, about 10 minutes.  Stir in the paprika, thyme, chile flakes, and flour and cook until fragrant, about 2 minutes.

3.  Add the wine and the water, stirring to deglaze the pot.  Slowly add in the broth.  Add the bay leaf and roasted garlic cloves.  Bring to a boil, then reduce to medium-low heat and simmer for 10 minutes.  Add the cauliflower and simmer an additional 10 minutes.

4.  Remove the bay leaf.  Using an immersion blender or food processor, puree the soup until smooth.  Stir in the milk, and add more broth if necessary to achieve the desired consistency.  Salt and pepper to taste.

5.  Serve with fresh cilantro leaves and a generous sprinkle of smoked paprika.

No Comments | In: Soup | tags: cauliflower, roasted garlic, smoked paprika. | #

I thought about re-naming these sour cream oatmeal raisin bars “Bad Week Bars.”  I happened to make these last week, and thank goodness, because a string of unfortunate luck culminated in the theft of my beloved bike.  Luckily, I was able to go home to these creamy, comforting bars that night.  I felt a wee bit better.


I think we can take away two lessons from my woeful tale:

1. Always use a U-lock to secure your bike.  Cable locks won’t cut it (ironic pun intended).
2. You need to make these bars now.  It’s best to be safe than sorry – have them on hand if anything goes wrong!

Recipe

Now that my pity party is over, let’s talk about how to make these bars.  I thought a 9×13 pan of delicious bars would be too much of a temptation, so I halved the recipe and used an 8×8 pan.  The math almost checks out (1/2 (9×13) = 58.5, 8×8 = 64).  I used the Pythagorean Theorem in a real-life application recently too, so I’m on a role.  ANYWAYS, be sure to generously butter whatever pan you use, mine stuck a bit too stubbornly to the bottom.





You only have to prep two layers for these three-layer bars – the bottom crust and the sprinkled topping come from the very same bowl.  The custard  will thicken up quickly, just be sure to stir frequently while while it’s on the burner so the bottom doesn’t burn.





Once these came out of the oven, I completely forgot about the original recipe’s recommendation to let the bars cool completely before cutting into them.  They were pretty tasty, but patience is well rewarded because these were amazing after being chilled.





Next time (and there will definitely be a next time), I think I’ll experiment with adding some cinnamon and walnuts to the crust/topping mixture.  Let me know if you try this adaptation!

Sour Cream Oatmeal Raisin Bars

Adapted from The Kitchn

Prep time + Cook time = 50 minutes

Makes an 8×8 pan – 9 to 16 servings

Ingredients

1 cup raisins

3/4 + 1/8 cup old-fashioned oats

3/4 + 1/8 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp baking soda

1/2 cup (1 stick) unsalted butter, softened

2 egg yolks, lightly beaten

3/4 cup sugar

1 1/2 tbsp cornstarch

1 cup sour cream

Directions

1.  Put the raisins in a small bowl and cover them with hot water.  Allow them to plump while preparing the crust and filling.

2.  Preheat the oven to 350F.  Generously butter an 8×8 square baking dish.

3.  Mix together the oats, flour, brown sugar and baking soda.  Blend in the butter, stirring as little as possible until the butter is evenly distributed in the mixture.  Reserve 3/4 cup of the mixture to use as a topping.  Pat the rest of the mixture into the baking dish.  Bake for 15 minutes.

4.  While the crust bakes, prepare the filling.  Combine the egg yolks, sugar, cornstarch and sour cream in a small saucepan.  Cook over medium heat for about 15 minutes, stirring frequently, until slightly thickened.  The sauce will “pop,” but if it comes to a more rapid boil reduce the heat.  Remove from the stove.

5.  Drain the raisins and stir them into the filling.  Spread the filling over the baked crust, and bake for another 15 minutes until the edges are set.  Crumble the reserved topping mixture over the filling, and bake for another 15 minutes.  The middle of the bars should resemble a firm pudding, and will set firmly while cooling.

6.  Allow to cool completely before cutting into bars.  Keeps about 4 days in the refrigerator.

Don’t Throw Those Butter Wrappers Away Just Yet

Even though I said I needed to butter my pan more thoroughly, I promise this is a good tip:

Use empty butter wrappers to grease your baking pan.

Clean fingers, no waste – it’s a win-win situation.

No Comments | In: Bars | tags: custard, oatmeal, raisins, sour cream. | #

Cheesecake may be a classic dessert, but I’d rarely order a slice over anything chocolate or any other member of the cake family.  For some reason though, this particular recipe for pumpkin cheesecake stuck with me from the moment I saw it.  It completely met my expectations – the pumpkin filling had a great texture (fluffy but still dense) and the sweet frosting-like marshmallow-sour cream topping complemented the spicy ginger cookie crust.  The last bite is long gone since I made it for Christmas dinner, but I certainly wish I had a slice sitting in front of me right now.  This would be a great substitute for a Thankgiving pumpkin pie (or for dessert any day of the year).

Recipe

The ingredient list looks intimidating, but the preparation is relatively simple with the right equipment.  I followed the recipe as written, but halved it to accommodate my 7-inch springform pan.  Tip: Halving an egg may sound impossible, but I simply crack the odd one into a small bowl, beat it lightly, and eyeball half the volume.





I forgot to stir the melted marshmallow as it cooled.  My topping was not perfectly smooth but that didn’t stop it from being extremely tasty.  My only other recommendation is to serve the cheesecake in tiny slices because it’s quite rich.

Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

Adapted from Bon Appétit

Prep time + Bake time: 30 minutes + 1 hour 30 minutes

Serves 12 – 15

Crust Ingredients

Nonstick baking spray

2 cups gingersnap cookie crumbs (about 9 oz)

1 cup pecans

1/4 c packed light brown sugar

2 tbsp crystallized ginger, chopped

1/4 cup (1/2 stick) unsalted butter, melted

Filling Ingredients

4 8-oz packages cream cheese, room temperature

2 cups sugar

1 15-oz can pumpkin puree

5 large eggs

3 tbsp all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp freshly grated nutmeg

1/2 tsp ground allspice

1/4 tsp salt

2 tbsp vanilla extract

Topping Ingredients

2 cups mini marshmallows

1/4 cup whole milk

1 tsp vanilla extract

1/8 tsp salt

1 cup sour cream

Directions

1.  Prepare the crust:  Preheat oven to 350F.  Spray a 9-inch diameter springform pan with 2 3/4-inch high sides with nonstick spray.  Grind cookie crumbs, pecans, brown sugar, and ginger in a food processor until nuts are finely ground.  Add butter, and pulse to blend.  Transfer mixture to prepared pan, and press onto the bottom and 2 inches up sides of pan.  Bake crust until set and lightly browned, about 10 minutes.  Cool completely.

2.  Prepare the filling:  Preheat oven to 350F.  Using an electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes.  Beat in pumpkin.  Add eggs 1 at a time, beating on low speed after each addition.  Add flour, spices and salt, and beat until just combined.  Beat in vanilla.  Transfer filling to cooled crust.  Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes.  Cool 1 hour.  Run knife around sides of pan to release crust.  Chill cheesecake uncovered in pan overnight, or at least 4 hours.

3.  Prepare the topping:  Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted.  Remove from heat and stir in vanilla and salt.  Cool marshmallow mixture to room temperature, stirring occasionally.  Add sour cream to marshmallow mixture, fold gently just to blend.  Pour topping over cheesecake and spread evenly, leaving 1/2-inch uncovered around the edges.  Chill to set topping, at least 1 hour.

4.  Keeps one week, stored in the refrigerator.

2 Comments | In: Cake | tags: ginger, gingersnap, marshmallow, pumpkin, sour cream. | #

Day 6

Our last morning in New York arrived, and we had yet to get a bagel.  Since we planned to go to the American Museum of Natural History, it made sense to check out H&H Bagels and Zabar’s which are also on the Upper West Side.  You can’t get made-to-order bagels at either place, so we grabbed hot bagels from H&H and some toppings from Zabar’s.  I’m glad we improvised, because cream cheese melting from the heat of a fresh bagel with salty lox is unbeatable.

En route to the museum, we stopped by Levain Bakery for a Chocolate Chip Walnut Cookie.  One of my few regrets from the trip was not trying one of each flavor.  It was possibly the epitome of a chocolate chip cookie – it was the size of my palm, with a perfectly crisp exterior that yielded to a chewy center.  It was so good, in fact, that HC requested a Levain-esque cookie for his birthday in lieu of cake.  Levain specifically states it doesn’t give out its recipe, but links to several copycats.  I gave this recipe a try and was pleasantly pleased with the outcome.

Chocolate chip walnut cookie

We saved Momofuku Ssam Bar for our last lunch.  We ordered:

• A pork belly bun that was offered as a special that day.  The meat was falling-apart-tender.
• Kimchee’d apples.  These were spicy but sweet, and balanced by some crisp bacon.
• Brined mussels.  I was hesitant because the waiter warned us these were served cold, but I loved the presentation in a glass jar and the brining liquid was unexplainably addictive.
• Rice cakes in spicy sausage sauce.  The sauce was perfectly savory and the rice cakes were FRIED(!) so there was plenty of texture contrast going on.

Pork belly bun; Kimchee apples; Brined mussels; Rice cakes

Milk Bar is right next door, so I had to try the ice cream sampler even though we were bordering on running late to the airport.  I clearly have my priorities.  The flavors of the day were black sesame, dulce de leche, pumpkin pie, and cereal milk.  The creamy soft serve came with tastes of chocolate graham cracker crumbs and candied cornflakes.

Ice cream sampler

I also splurged on four slices of pie to bring home (I honestly couldn’t choose so the only solution was to try one of each).  We ate the candy bar pie on the airplane later that night (my favorite of the bounty), and over the next several days we tried the crack pie (aptly named, and my second favorite), the grasshopper (not that memorable), and the cinnamon bun pie (only get this one if it’s fresh out of the oven – it got stale quickly).

Milk Bar pies; Grasshopper; Cinnamon bun; Crack pie

Next Trip

Even with all that eating, I didn’t get to try everything I wanted.  Next time I will definitely eat more pizza, try the speculoos at Waffles & Dinges, see what Mario Batali has to offer at Babbo (note to self: requires advance reservations), finally try Russ & Daughters for a whitefish sandwich, and spend more time in Brooklyn at Pies ‘n’ Thighs and Four & Twenty Blackbirds.  I’ll stop here, because really the list could go on and on…

5 Comments | In: Restaurants | tags: H&H Bagels, Levain Bakery, Momofuku Milk Bar, Momofuku Ssam Bar, Zabar's. | #