Billy's Bakery

Image via Billy's Bakery.

Last week I stood in the rain to buy this cake for my husband's birthday. There's always a line at Billy's--even in the rain. Its Chocolate Cake with Mocha Buttercream. Its the best thing ever--we've been eating it for days--for breakfast and dessert! It feels so decadent. I'm big on birthdays; I feel everyone should have a cake with candles to blow out and ice cream. My husband was like, "But it's just us two," and I was like, "Precisely!"

Girl Scout Cookies

Image via Luxirare.

Its Girl Scout cookie time--yay! My feeling is that Samoas are THE BEST cookies on earth. That yummy gooey caramel, the coconut, the chocolate--I could eat a box by myself. I was a Girl Scout when I was young--if I have a daughter, I am totally going to be a Girl Scout leader--my mom was and we had the best time ever.

Blue Hill

 

Images via New York Magazine and Blue Hill.

We recently dined at Blue Hill here in the City and had most satisfying dining experience. We decided upon the chef's tasting menu and were served: mini beet burgers with fresh goat cheese on tiny, fresh baked, whole wheat buns; Maine sea scallops with Meyer lemon and citrus; two butters: one with whipped lardo and maple syrup dusted with paprika, and the house's fresh whipped butter served with arugula salt (for sprinkling). My husband had the Stone Farms (non-stressed) Berkshire pig with sweet potato cake. I'm not a huge pork fan, so I asked the waiter if I could substitute. "Sure," he said, "let me talk to the chef and see what he's feeling." The service was first-rate. The chef whipped up pan-seared sea bass with pressed carrots--just for me! The main entrées were followed by a Meyer lemon sorbet with citrus and pomegranate and, for dessert, ginger cake with pineapple, tarragon sorbet, and a cookie crisp. Located in the basement of a town house, the decor is unfussy and the low ceilings are cozy--its like having a really special meal in your own dining room.

Elva Fields "Against A Sky of Blue" Necklace

 

Image via Elva Fields.

Wow wee. 

This cobalt necklace belongs on a chic woman on a long hot summer night with an Elderflower Cordial in her hand. This is just the most. Wouldn't this be a great "something blue" for a bride?

Momofuku Bakery & Milk Bar Crack Pie

 

Image via the Los Angeles Times.

We raved about Momofuku on the blog a few weeks ago--see the review here. The confection above from the restaurant's Bakery & Milk Bar is toasted oat crust, butter, heavy cream, brown sugar, and more sugar--heavenly! Plus, they'll ship it to you. The recipe is below for those of you who want to whip it up at home.

Momofuku's Crack Pie Recipe

Total time: 1 1/2 hours, plus cooling and chilling times (but its better warm!)

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Green Apple Cotton Candy

When you go to BLT FISH, they serve you cotton candy in a pyrex jar after the meal--I never tire of this fun treat!

Wasabi on a Hot Dog?!

Image via cinnachick.

As usual, the Japan Society is doing something totally progressive and cool. They're holding a food forum titled, Wasabi on a Hot Dog?! Rethinking Japanese Ingredients. Yuzu, wasabi, miso, nori, and tofu--ingridients usually associated with Japanese cuisine, have crossed physical and culinary boundaries, and can now be found in cuisines throughout the world. How innovative are you when you cook? Do you take chances? How do you utilize unusual ingredients to create new dishes that defy traditional definitions of national cuisines?

Cooking for the Circus

Image via weheartit.

I was reading Grub Street yesterday and came across an announcement for the position below:

"The Big Apple Circus needs a traveling sous chef/1st cook to work in the cookhouse. Needs to be very versatile and adventurous. Salary, room and board. "

I thought, how cool!--traveling and preparing haute cuisine for the circus--what fun!

Foodie Sadness

First Domino, now Gourmet? What's a girl to read? Foodie sadness all over the land. Conde Nast CEO on the "epicurean situation".