Butter is a chic restaurant that attracts a young crowd.However, the amazing food attracts all sorts of people.Butter has a very modern, yet still pleasant atmosphere as well.There is a vibrant bar scene, with many unique and refreshing cocktails—including a virgin cocktail that changes each month. Although the waiter seemed rude and rushed, the rest of the staff are still very polite.
To begin your fixed-price three-course meal, the market salad was a bed of fresh, crisp lettuce over a generous amount of quality Vermont goat cheese.The mixed charcuterie plate had succulent and flavorful sausage that had quite a unique taste.Each sausage comes with a balanced pairing, such at duck rillettes with pickled cherries.
The main course is what really blew me away.The grilled pork is extremely tender and cooked to perfection; it went perfectly with the warm potato salad.The whole grain mustard in the potato salad with pork really gave the dish a German rustic flavor.Barbequed short rib is also an excellent choice.The barbeque sauce has a strong, smoky flavor.They were definitely cooked low and slow, judging by the melt-in-your-mouth texture.
To finish with something sweet, chocolate-lovers would love the rich dark chocolate and walnut torte.Decedent, with a strong dark chocolate flavor and almost creamy texture.The shortbread, however, was disappointing.Not flaky, buttery, nor sweet.It had almost a savory peppered biscuit flavor, but it lacked in the great texture of a southern biscuit.
Overall, the great main dish outweighed any disappointments.
Most people marvel at the density and size of a legendary 6-ounce cookie from the famous Levain Bakery in New York City. My experience with their cookies may be record breaking and considered a bit out of the ordinary…
I literallyspent months constantly obsessing over these giant cookies from Levain Bakery, New York ever since they were featured on an episode of Throwdown With Bobby Flay.I also happen to be a ‘cookie monster’ of sorts.I had been back and forth from the city plenty of times to visit La Mode Mare (yes, our beloved fashion blogger), but I never got the chance to go try these cookies.Okay, that was a lie.As you all may know, I always make time for some good eats.However, whenever I felt the cookie calling when in New York City, I headed straight for the amazing Macaron Café.Those rose lychee, coconut, and lavender macaroons kept distracting me from my mission: to try a 6-ounce cookie from Levain.
Finally, I get to spend the night with La Mode Mare, which meant more time in the city.The next morning, I was sure to head directly to the Levain Bakery in downtown Manhattan.
After waiting so long for these cookies, I was ready to dig in to a cookie that didn’t make me have to keep longing for more.I reached into the paper bag they were in and pulled out the original chocolate chip walnut cookie.I will admit that it is a pretty decently sized cookie.You can feel the thing weighing down your hand a little.
Many may disagree with me, but it was actually smaller than I expected.During the times that I obsessed over the 6-ounce cookies, I read reviews such as, “I find it difficult finishing half,” and, “I’m a big guy, but one of these cookies makes a meal for me.”I thought that for the first time, I wouldn’t need at least a half a dozen cookies to leave me satisfied, that one would do just like it would for a normal person.
The cookie disappeared in my hand quicker than I had expected.So to my surprise, I did have to reach in for the next cookie.This was the oatmeal raisin.(It is delicious and packed full of raisins, by the way.)I finished that one almost just as quickly.My hand unexpectedly went in for a third 6-ounce cookie.This one (the dark chocolate peanut butter chip) turned out to be my favorite.Still, with a little room left in my stomach, I tried their last flavor: dark chocolate chocolate chip.I was not the biggest fan, for I found the double chocolate overwhelming, so I only ate half.
At the end of it all, I had consumed 21 ounces worth of Levain Bakery cookies and tried all 4 flavors.Overall, I thought they were good.Flavor-wise, the oatmeal raisin lacked cinnamon/overall seasoning.It relied completely on texture.Texture-wise: all 4 were incredible.Crisp on the outside, moist on the inside.The sweet-meets savory-meets intense chocolate flavor cookie was my personally favorite as I mentioned before.
I jokingly complained on Levain Bakery’s wall about how these cookies were not nearly as big and filling as I had hoped and was forced to consume 3.5 cookies to reach a full stomach.Later, they replied and asked what was the largest amount of 6-ounce cookies anyone has had in just one sitting.For a woman, usually only a half.For a man, usually just one.
They told me and congratulated me that I had beaten a cookie-eating record for their Bakery.They also said not to feel bad about the amount I ate since Pam Weekes (one of the owners) has 2 at a time.Unlike her though, I’m not an Iron Man Triathlete, I’m just one ravenous fish.
Is it sweet? Is it savory? Is it breakfast? I don't know. All I know is that this delicious grilled cheese is gooey and flavorful.
Personally, I love cinnamon.The aroma is PROVEN to lift one’s spirits.Well cheese naturally makes me happy, and with cinnamon?Ah, heaven in a bite.I love the way the cheese oozes out of a grilled cheese and it just melts as your eating it.This may not be your conventional all-American grilled cheese, but if your adventurous and looking for new flavors, you have got to give it a try.
INGREIDIENTS
·12 ounces of quality brie (choose one with a mild and buttery flavor)
·4-6 thin slices of a Granny Smith apple
·2 slices of oatmeal bread
·1 tablespoon of butter
·2 teaspoons of cinnamon
·2 teaspoons of clover honey (or any type of non-flowery honey)
DIRECTIONS
1.Build the sandwich with the brie, apple, and bread
2.Place in a skillet over medium heat. Cook until the bottom is golden and the cheese begins to melt. Carefully turn the sandwich and cook until golden and the cheese has melted completely
3.Plate the sandwich, and while it is still hot sprinkle the cinnamon on the sandwich and drizzle the honey over it
I don't know why, but lately the combination of thick white fabric with brown leather accessories has become something of an obsession of mine. I believe it began with Ralph Lauren, which recently featured a handful of brown and white accessories.
Summer is officially here, and with that comes white. While white with colors is always fun, I find that the addition of a brown leather belt gives it a little something extra- a touch of earthiness to bring the look more down to earth and keep it from looking too Wilhelmina Slater...
I actually came across this look yesterday at J.Crew. Normally, I find J.Crew's looks a little too weekend casual for my taste, but the clean-cut nature of the dress coupled with the casual belt somehow hit the right balance between elite and chill.
No, finals are not known for being something to look forward to, but fueling your brain on brain-nourishing foods is always fun!This weekend, I made a flourless cookie with brain super foods proven to be good for your brain and possibly even improve concentration.Perfect for finals :-)
1 cup mashed bananas
½ cup peanut butter
½ cup sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 egg
Semi-sweet of milk chocolate chips
Preheat oven to 350 degrees Fahrenheit.Spray/oil/ butter a baking sheet.
Combine banana, sugar, and peanut butter.Beating with an electric mixer is heavily recommended.Add vanilla, a beaten egg, and baking soda.Continue to mix until smooth and creamy.Fold in chocolate chips.
Shape the cookies into round balls then flatten them a bit on the baking sheet.(I like to make my cookies nice and big.)
Bake for about 10-15 minutes.
You can also make these cookies marbled, which is where you melt the chocolate before mixing it in the batter for those cool chocolate swirl
These cookies are moist, cakey, and they have the texture similar to banana nut muffins or a black and white cookie.They have awesome balance between peanut butter and banana.The chocolate chips are just the icing on the cake!
They are called smart cookies because peanut butter has healthy fats for your brain and omega-3’s come from the egg.Bananas are also said to be good for your brain, and cocoa powder in the chocolate is proven to improve concentration.The Aztecs used to eat chocolate like medicine to make them smarter!
I hope you consider whipping up a batch before your next exam to fuel your brain, as well as relieve some of that stress from studying.
Once a year, the alumni of Princeton descend upon the town in a flamboyant wave of orange and black. I've seen tiger-themed outfits of every sort, ranging from simple t-shirts to classy orange sundresses to all out nutsy striped get-ups.
This year, it was my turn to join in the tradition of orange madness. For my first reunion, I went all out- orange dress, tiger necklace, and, of course, orange nails. But not just any orange nails- I asked the manicurist to give me an orange-and-black French manicure!
Reunions was two weeks ago, and as of earlier today, my nails had yet to chip, which is miraculous considering how un-careful I am with them!
So I went to our local Pennsylvania Dutch Market Saturday and got fresh ground turkey meat. After we got home, we realized that night I had a birthday party to go to (with 16 courses, yum!) Then I wondered what to do with the ground turkey so that I could cook it, not have to freeze it, or eat it that night. Then I thought Bolognese sauce.
There is an Italian market in our area named D’Angelo’s with the best fresh pasta around. Then I stopped by this super healthy grocery store called Whole Earth Center to get some organic ingredients. I wanted something nice and easy, so I stuck with the basics.
INGREDIENTS
• Ground turkey • 1 can of organic roasted canned tomatoes (not strained) • 1 can of organic tomato paste • ¾ of a minced onion • ½ a clove of minced garlic • Rosemary • Oregano
Put all the ingredients in a slow cooking pot and mix. Place the pot on the stove on high to bring it to a boil. Once the sauce is boiling, put the fire on low and let it simmer for about half an hour.
Serve with your favorite pasta such as bowtie, penne, or spaghetti. You can even layer it with lasagna sheets with ricotta and parmesan cheese in between! Just bake the lasagna in the oven at a pre-heated 350 degrees Fahrenheit for 25 minutes covered with aluminum foil, then another 25 without the foil.
I love the aroma that comes out of that pot when cooking! I hope you enjoy!
