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The thankfully not so impressive line at Shake Shack.
My first Shake Shack burg. Satisfying but not worth the hype or the wait, yet another thing about New York (and New Yorkers) that perplexes me. The vanilla frozen custard with toffee and Valrhona chocolate chunks, on the other hand, I want a deja vu of that mouthwatering stuff. Loved the variety of textures and the strong presence of vanilla in the base (rather than a generic sweetness).
Latte from Joe the Art of Coffee
Momofuku cookies. L to R blueberry cream, cornflake chocolate chip marshmallow, and compost. Again, unimpressed with the much-hyped Milk Bar. My favorite of the trio was the cornflake one b/c of the unique texture from the interplay of the crunchy-chewy cornflakes and melted marshmallows, but they were all toothnumbingly sweet, unnecessarily so (and L concurred). Will definitely keep your sweet tooth in check for a long while.
My foot in union square on a picturesque Sunday afternoon. That, a Giants win, and a home-cooked meal with friends = a happy day.
Dinner at Nicks Pizza. Homey but sophisticated ambience with solid thin-crust pizza. Would not make a trip up to there just for the pizza, but would definitely go back if I am in the neighborhood.
Pokemon creature in the bread basket..
A stellar portobello, parmesan, and wilted spinach salad.
Small Margarita pie and a large 1/2 eggplant 1/2 sausage pie. That the Margarita was clearly not straight out of the oven was my only main complaint. The pizza had a crisp, flavorful crust and tasty toppings (both the eggplant and sausage were prudent additions).
Nosh nosh.
Word on the street is that the latest manifestation of David Chang’s genius, Momofuku Bakery and Milk Bar, is no pushover. As a baked good fiend, ‘David Chang’ and ‘bakery’ in the same sentence is sweet music to my ears. But for now, I suppose I can only salivate from afar and live vicariously through you lucky bastards who trod its hallow ground.
While I’m sure he’s not the first person to employ the compost cookie concept, that particular one stuck out to me the most when I glanced at the menu (check this review out for some solid pics). Momofuku’s compost cookie supposedly contains foodstuffs like pretzels and potato chips, to go along with butterscotch and chocolate chips. While I unfortunately can’t vouch for the cookie’s taste (Ed Levine seemed underwhelmed by it), I at least find the concept attractive for its hypothetically economical-environmental use of ingredients.
As such, I was delighted to discover that I had a number of ingredients on hand that would work well for a batch of cookies I planned to bake for my students: I thought, proudly and a bit smugly, that these could be compost cookies in theory as well as in practice. Since the ingredients produced a beautiful banana, chocolate, and coconut riff, I anointed them my “bananonut” cookie creation.
An approximated recipe (is that an oxymoron?):
3/4 stick butter
1/2 cup sugar
3T coconut milk
2 ripe bananas, i’m told that’s about 1 cup
1.5t vanilla extract
2 eggs
2 cups flour
2t baking powder
1/2t salt
100g chocolate, broken
1.5 cups oats
for topping:
desiccated coconut
Mash bananas. Whisk in vanilla extract and two eggs. Cream butter and sugar and combine mixture with banana-extract-eggs. Combine dry ingredients except for oats and chocolate. Stir in dry ingredients about 1/4 at a time, until just incorporated. Toss in oats and chocolate, or whatever else you have on hand. 1T drops on baking sheet. Bake at 375F for 10-15 mins. Makes ~36 cookies.
Pre-baked:
Post-baked:
