Fall Feasting

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by

Foodie Fish

For many animals, including humans, fall marks the beginning of fattening time.  Meat becomes gamier and soups become thicker.  People use flavorful holiday spices—cinnamon, nutmeg—and every dish seems to be more comforting during this season as the leaves change colors. 

Fall is personally my favorite season.  The air is cool and crisp, as the colorful falling leaves make me feel like it’s time for a fresh start.  It also happens to be the season of my birth date.  This means I have a pretty powerful card to play to get my family to take me out to special dinners with ornate dessert finished off with a lit candle. 

This year, I decided to document the best restaurant/dishes I’ve had during my birth month (October) to recommend some amazing locations for special events.

Rocky Hill Inn:

This is one of my favorite restaurants in the area.  It is located on the corner on the main street of the tiny town Rocky Hill, right outside of Princeton.  The building is an old, red brick inn with a white wooden sign out front. 

Eating at Rocky Hill Inn is done tavern style.  Although it has a rather “classy” atmosphere, the homey detailing and extremely friendly service makes it much less intimidating.  The waiters are very approachable, and you are free to make conversation with them.  They bring your drinks immediately, but they do take a bit too much time to take your dinner order. 

However, the food is definitely worth the wait.  The two dishes I want to highlight are the braised short rib and the seared diver scallops.  The short rib is a famous dish of Rocky Hill Inn, which has been highly anticipated by many restaurant goers (especially my mother) during the warmer seasons while it’s not on the menu.  Well the short rib just got back three days ago and it is better than ever.  The meat is now marinated longer, amplifying the flavors.  The way it’s braised makes the texture feel less pulled pork more baby back ribs.  It is served on top of a vibrantly colored butternut squash risotto with spinach and plenty of garlic.  The dish you would never get sick of is the scallops though.  The scallops are a truly comforting treat that does not even feel to heavy.  They are plump with a slightly crunchy sear on both sides.  Each serving has five, lined up in a row sitting on top of a delicious bed of risotto.  This risotto is completely different from the last.  This risotto is cooked in cream with pancetta for a great mouth-feel.  The pancetta adds a blast of flavor as well, very similar to bacon but less smoky.  The risotto is a flavor explosion of pungent mushrooms, pancetta, and the delectable white truffle olive oil.  It is an experience not to be missed that no one could get bored of.

Choosing a Caterer

Hello everyone!  It has been a while I know.  I’ve been out of the country doing volunteer work, but now I’m back and hungry again. 

One of the perks to being one of Princeton University’s chairmen’s daughters is getting to host parties.  I have an old soul, I know.  I love hosting classy parties with deconstructed spring rolls for hors d’oeuvres served by men in vests on a large silver platter for a room full of intellectuals in a historical building such as the Prospect House, but my favorite part is choosing the food.

Preparing for this year’s finance department’s party, I was burdened with the task of choosing who should cater for us.  This is the first party my father is officially hosting as chairman and it is held at our own home, so we want to make a good impression. 

In my head, I went through all the past Princeton University parties I’ve been through and the good eats I’ve had while at them.  I remember the food quite clearly since it was my only source of entertainment at a party where I was usually less than half the age of the second youngest person there.  I remember parties catered by Shanghai Park, D’Angelo’s, Olives, McCaffery’s, and Main Street.  Shanghai Park is nice and cheap, but it does not come with service and the food can be a greasy mess at a black tie event.  D’Angelo’s has excellent platters of salumi (Italian cured meat) and assortments of cheeses and the desserts are absolutely perfect, but the main dishes tend to be sandwiches, which once again do not really fit the event we are planning.  Olives is another great place with lots of finger foods such as cheese, pita, hummus, and cookies, but also a sandwich type catering company. 

The places I have listed are all absolutely amazing catering options and some of my favorite places to grab a meal, but none of them are the perfect match for this event.  I narrowed down my choices to McCaffery’s and Main Street.  Main Street has catered many Princeton University events with delicious shish kabobs, marinated seafood dishes, homemade dips, southwestern inspired foods, and decadent desserts all at a very reasonable price.  They seemed pretty perfect for our party, especially since we don’t live too far from them.  However, I wanted to see what McCaffery’s had to offer. I then learned that Mcaffery’s was so much more than your average supermarket.  I found out McCaffery’s caters everything from sushi to southern comfort food, and a gigantic salmon dish that costs $70.   Their bakery has never let me down in the past, and their salads are far from boring, I just don’t know if our family’s first event of the year is good for experimentation.

So it looks like I have more thinking to do, but now you know a little more about catering options in Princeton for your next event.

If anyone else has a suggestion, let me know.

Sincerely,

Foodie Fish

The Art of Le Macaron

by

Foodie Fish

Most people think of the baked condensed milk balls of coconut or almond, and sometimes they are even covered in chocolate.  When I think of the macaron (usually still pronounced as macaroon) I think of the French delicacy of a dessert. 

The macaron is very trendy in New York City right now, and some have even called it “the new cupcake.” Macarons are sweet cookie-like sandwiches filled with jam or cream that are on average about one inch in diameter.  The cookie part is made with egg whites, icing sugar, granulated sugar, and sometimes almond powder.  The cookies are extremely difficult to make, so difficult that Macaron Café (server of one of New York’s best macarons) published an entire cookbook with all their “secret” recipes knowing.  With the exact ingredients and techniques published, this only goes to show that the macaron is 70% the artwork of the pastry chef. 

The macaron can be so hard to perfect, the most famous maker of the macaron is Ladurée.  Ladurée is a French-based bakery that had to come all the way to the United States for the desirable macarons to be within reach of hungry Americans.  Ladurée’s macarons are imported all the way from Paris to New York every day for New Yorkers and tourists alike to enjoy macarons made by professional French pastry chefs.  The macarons at Ladurée have almost a cotton candy type quality to them.  Biting into one is first fluffy like a cloud, and then it melts in your mouth.  The rich creamy filling of Ladurée’s macaron is extremely buttery and they are definitely worth the trip to New York and the wait in line.  They are so delicate; I cannot fathom how they do not dissolve simply by being held in the hands of the chef.  Their rose is extremely fragrant, and it feels as though you smell actual rose petals while devouring it.  The pistachio is just the right amount of sweetness—not overwhelming the flavor of the pistachio.  My favorite Ladurée macaron is the orange blossom, which is both fruity and fragrant, much like herbal tea.

 

The second most famous macaron in the city is Macaron Café, as I have mentioned earlier.  Their macarons are brightly colored and beautifully decorated.  They come in all sorts of amazing flavors such as Italian wedding cake, green tea, rose lychee, and cassis jasmine.  The flowery flavors are not too fragrant, helping you avoid the feeling of drinking perfume.  They are less rich and fluffy than the ones at Ladurée, but there are more options and have a more classic cookie-sandwich kind of mouth feel.  Personally, I prefer these macarons here.  I love the variety, the appearance, as well as the slightly heavier feel to them, but that’s just me. 

There are also places like the well-known Bouchon Bakery that have macarons that are 3-5 times the size of the classic.  Although I cannot deny the fact that these macarons are absolutely delicious, they do not have the same airy light feel to them that macarons should have.  If you are looking to try one of the absolute best desserts ever invented by man, visit either Ladurée or Macaron Café, and you tell me which one you think is better!

Local, Delicious, Inexpensive Cheese, Please!

Cherry Grove Farm

by Foodie Fish

If you are a Princetonian, you’re probably used to some pretty pricy cheese from Olsson’s or Bon Appetite (which, by the way are both extremely delicious).  However, sometimes you just want some more budget-friendly quality cheese.  If you are not a Princetonian, you got to check this place out!  Cherry Grove Farm is located on Route 206 in New Jersey.  It is a sustainable farm that mostly deals with chickens, goats, and cows rather than fruits and vegetables.  Edible Jersey magazine has already praised it numerous times for their “Toma’s aroma” (Toma is a type of their homemade cheese), but I’m here to continue praising them for some of their newer stuff.

I have always been a bit too much of a cheese-enthusiast.  The local cheesecake lady told me I had “a gift” when I could tell her cannoli cheesecake contained ricotta and someone who works at Olsson’s (a cheese place) called me “Miss distinguished palette” when I could tell a sample was aged gouda.  Some might say that I know my cheeses; others might say I—well, have a problem I guess.  I don’t care either way.  All I know is I go out of my way for good cheese—and I can’t be the only one!

If you’re into cheese, Cherry Grove farm is the way to go.  They have homemade cheeses, many of which they invented!  Classic or innovation, all the cheeses at Cherry Grove are made from the cows and goats at their very own farm.  They raise their animals in a very friendly environment: providing them with love, attention, and the best natural food.  Not only is this great for those who care about the welfare of animals (including me!), but the milk of happy animals comes out a lot sweeter than poorly treated animals as well.  They make all their cheese in small batches for the most delicious of cheeses, also using local ingredients such as fresh herbs to add flavor. 

One of Cherry Grove Farm’s newest cheeses is the Layla, buttery like Brie and tart like goat cheese even though it’s made with cow’s milk.  The cheese is slightly sweet and goes great with salty crackers and berries.  It is a young tasting cheese that makes you picture the Scottish highlands or a milkmaid hugging a cow.  What I’m trying is, this cheese is delicious and it tastes homemade.

Another great cheese is the garlic peppercorn.  It is much softer than it looks.  Although it has a rind, it has the same mouth-feel as cheddar.  The garlic is infused into every bite of the cheese, clearly mixed in with the milk before the cheese began its processing.  The peppercorn is a nice surprise, filling your mouth with a slightly spicy explosion.  This cheese is a great melting cheese as well, that will make you an amazing grilled cheese.

Cherry Grove Farm is now the place I think of first when I think cheese.  It’s pretty much been said over and over again: if you want affordable fresh organic foods, shop at your local farm!  If you get lucky, you’ll find a gem such as Cherry Grove Farm near you J

Authentic Indian: Cake Walk

by

Foodie Fish

This place does not even have curry!  That is just how different this Indian food is from what most people in America have experienced. 

What I’ve seen with almost everyone is they say they love Indian food, hate it, or have never tried it before.  I believe part of the reason why so many hate Indian food must be since people tend to only think of curry or Naan bread when they think Indian.  Or perhaps it’s because most Americans are limited to having Indian food from a cheap buffet that has the word “palace” or “jewel” in it to sound more exotic.  Well, if you want to try some real Indian, luckily there is Cake Walk. 

Plainsboro, NJ (where Cake Walk is located) has a pretty big Indian community.  Cake Walk is even neighboring an Indian food market and an Asian food market.  Cake Walk started out thinking that they were mostly going to sell cookies and cakes (hence the name) and maybe serve some Indian street/snack foods on the side.  But then, they realized that their savory menu became even more popular than the desserts menu since many people in the area did not have access to such authentic Indian food.  They later extended their menu to a variety of Indian snack foods and main dishes, including wraps and sandwiches.  Cake Walk is now teeming with business from many Indian immigrants and their families, and of course a few adventure-seeking epicureans like myself ;)

The menu can be intimidating for many new-comers.  There are no English translations for the items on the menu.  However, the cashier is now used to dealing with describing the dishes they serve to those of us who just want to try something new. 

Plain Dosa

They have a large selection of Dosas, which are pretty much thinner and bigger savory crepes.  They have the popular Masala Dosa filled with potatoes and other vegetables seasoned with a house blend of masala (a flavorful mixture of spices).   There is also the cheese cone Dosa (my personal favorite)  for those less hardcore Indian food eaters.  This Dosa, as the name suggests, is rolled into a large cone shape with shredded provolone between two layers of the paper thin Dosa.   Your Dosa will never lack in flavor if you are worried they sound bland, for every Dosa comes with their thin spicy lentil soup and coconut chutney.  The wraps are also good for those whose taste palettes are more accustomed to western food.  The wrap itself is soft and served slightly grilled on a Panini press.  Their wraps are like any ordinary wrap with lettuce, tomato, and a protein.  However, the protein here is a hearty serving of flavorful and often spicy meat or tofu-like cheese inside cooked in a traditional Indian style. 

Cake Walk’s snacks and appetizers are usually foods that you have never seen anything like before.  Many of the dishes sound strange, but they come out being quite satisfactory.  The vada is a savory fried lentil donut that is nice and crispy on the outside and soft on the inside, just like anything deep fried well should be.  The lentils are consistent with the texture of the rest of the donut and it is salty without overdoing it.  For something lighter, they also have soft steamed rice cakes that come with a fragrant mixture of spices to dip the otherwise simple patty.

My personal favorite part of Cake Walk is their cookies.  I always get at least a half-pound of cookies every time I go (once a week) and enjoy some with their amazing chai tea (like a Starbucks chai latte, only with less milk and sugar and more exciting spices).  They have a wide selection of cookies baked fresh each day sitting in the window.  They have all sorts of shapes toppings.  However, all the cookies at Cake Walk are light, fluffy, almost like shortbread.  Some have candied fruit on top, some have chopped nuts, and some have a different spice inside.  You don’t feel bad about helping yourself to a few since they are so light, which is good because they can get a bit addicting!  One time I let my friend try one and she ended up finishing the whole box!

Your meal at Cake Walk will never lack in flavor, for every dish is a hundred percent homemade and a burst of contrasting flavors.  You can tell this Indian food must be good since many of my mom and sister’s Indian friends say that the food at Cake Walk is delicious and authentic.  Every one of my non-Asian friends who I have taken there has been converted to one who enjoys Indian food.  The only thing you have to worry about when going to Cake Walk is if you can handle the heat!

I'm baaaaack

It happens to every foodie at least once in his/her life: the rut.  There comes a time when an epicurean wonders, “Who cares?!” Does it really matter how “fresh” the ingredients are in this dish?  Why can’t I just eat some Reese’s Puffs and call it a day?

It’s hard being extremely passionate about food.  Other than the constant risk of diabetes, no ordinary dish is able to satisfy you.  A true epicurean will go around his or her kitchen tasting everything until they find something interesting, delicious, or new.  But at the same time, you’re hungry!  You don’t feel like marinating for hours, seasoning to perfection, or bringing out a beautiful caramel char, you just feel like eating.  Well, I went through this rut for most of the semester.

It was sad for me not to appreciate food as I used to, but after a delicious tour of the Boston area I can safely say that I am out of my rut and back into the game!  I’ve been watching Food Network, my favorite show is Masterchef again, and making food art.

Unfortunately, fashionista partner la Mode Mare will no longer be running this blog with me. But hey, more focus on food!  She won’t be dropping off of the blogging world luckily (check out her book review blog)!  So at least for now, I will be in full control of Baubles, Bangles, and Brie.

Keep munching!

~Foodie Fish~^

^ An example of my “food art” :P

Explanation for My Pledge to be Vegan

by

Foodie Fish

Many of you may be wondering, is the food buzz just a phase? You may have noticed in your childhood, your mother probably had phases where she would make the most amazing cuisine for dinner for a week, and then go back to “peas and mashed potatoes again?” For me, this is not a face. Food is my life. Some people eat to live, well I live to eat. When I eat, I always try to make it an event. I am like Remmy from Ratatouille, sometimes I get tired of taking and just want to make! Which is why it broke my heart when I have recently lost my ardor for cooking. I also started running out of time to cook, sophomore year and all.

Recently, I have not felt quite like myself. I have been finishing jars of peanut butter at a time instead of making something gourmet. I have also been to forcing myself to eat meat, just because I felt peer pressured. Actually, I have never been the BIGGEST fan of meat. I love lamb, in certain applications, but in general I just tell people I love meat. When I was little, I ate nothing but eggs and tofu every night as my protein. However, back then, I got made fun of for that and thought I did not even like tofu for a while. I needed a change. I have been craving soooo much chocolate, nuts, and seeds lately. I have not craved any non-plant sourced protein. Weird? I know.

I realized I needed a juristic change. I wanted dream about the next meal I would create. So for a variety of reasons, I was easily talked into taking Peta’s 30-day vegan pledge from a friend of my (he happens to be a blonde guy with dreadlocks).

Surprisingly, this change to veganism has made me incredibly happy. I am probably the fattest vegan in history, since I use it partially as an excuse to eat as many vegan desserts as possible. I have been stuffing my face with the most delicious vegan peanut butter cookie dough, matcha cupcakes, and a whole lot of other sweet vegan concoctions. My friends were surprised, but I have been vegan for a week and do not feel at all restricted and deprived. Conveniently, it is extremely easy to be vegan in Princeton with Whole Earth center and the underground Spice and Souk market.

My favorite part of the transition, I’m back baby! The constant need to cook and create is back. I love vegan cupcakes to death, and a friend of mine gave me the most awesome recipe for green tea cupcakes that are so moist and flavorful, I accidently ate the wrapper when licking it. Vegan cupcakes have to work twice as hard to be delicious. What I love most is how every ingredient contributes to the flavor. For an apple cake, you would use apple sauce rather than butter, which just gives it so much more tart, apple flavor.

I have tried a vegan burger, a vegan ‘meatball’ sub, and of course many pastries. I have really gotten into cooking vegan. You have to be so much more creative, and there is no meat or dairy to fall back on. Meat is an easy crowd pleaser, but I plan on challenging myself by making extremely desirable vegan dishes.

Wish me luck!

Kelsey's Banana Bread

by

Foodie Fish

Sorry it’s been so long since my last recipe! Who likes bananas? My close friend Kelsey is absolutely obsessed with them. She especially loves them adding both for flavor and moisture in banana bread! So I decided to invite her and some of my other friends over to make some. This banana bread recipe is the most moist you’ll ever get. The secret? Sour cream. Trust me on this one.

BANANA BREAD

2 cups flour

1 teaspoon baking soda

½ teaspoon baking powder

1 stick of butter, softened

1 ½ cups sugar

½ teaspoon salt

2 eggs

1 teaspoon vanilla

4 tablespoons sour cream

4-6 bananas, mashed

semi-sweet chocolate chips (optional)

· Preheat the oven to 350 degrees Fahrenheit

· Sift the flour, baking soda and powder

· Cream the butter with the salt and sugar

· Add eggs, vanilla, and sour cream to the mixture

· Then add the dry, sifted ingredients

· After the mixture is a smooth consistency, stir in the desired amount of chocolate chips

· Place the mixture in a bread pan and bake for 1 hour

What really did it for me is adding semi-sweet chocolate chips. We use a delicious organic high-end chocolate chip from Princeton’s Whole Earth Center.

The Restaurant Week Series Part V: Le Perigord

The first impression La Perigord gives is that it is a truly authentic French restaurant. The captain is very friendly and seems happy to seat you. He asks you about your evening in a thick French accent while handing you the menu and demanding the rest of the wait staff to bring out freshly picked flowers he is sure to keep the place operating smoothly. The fresh bread brought to the table was obviously straight out of the oven. The smell of baguette filled the air, and the fine French baguette was so warm steam came out when tearing a piece off to devour it. No butter required for this bread. Le Perigord makes an excellent first impression.

Paté du chef is a good start at a French restaurant. This chef happens to have a very good selection of spices in his paté. It came with ratatouille, a French stew, but it was very light and was certainly fit for those above the level of a peasant. The vegetable tart seemed more like a frittata with all due respects to the French. It was, however, delicious and had a flaky, buttery crust. This delicious slice of tart came with a tangy butter sauce. Some good advice for those planning on visiting this restaurant: after finishing the tart, ask for more baguette and soak up the remainder of the butter sauce with the bread. It is truly an out-of-this-world experience.

Incredible sauces was evident in the food during the main course as well. A bed of tiny scallops was covered in a red sauce, which must have been roasted tomatoes or something. The mustard sauce served with veal kidney was also worthy of being slurped with a spoon.

The Restaurant Week Series Part IV: A Voce

This restaurant is a favorite amongst my entire family—with good reason. The atmosphere is modern and high class, but still has a laid back feel to it. The décor is very artistic, and they practically use their wine collection as a glass wall. The view of Columbus Circle is very relaxing while sitting comfortably in A Voce’s swivel chairs.

Although just being in A Voce feels like you’ve just stepped into the chicest lounge in New York City, it is the food that takes you out of this world. Insalata di peshche, or salad with peaches, is a very fresh-tasting seasonal dish. Thinly sliced peaches mingle with watercress and fresh whipped ricotta. The peaches were just ripe enough to be sweet, but still have a nice bite, with adds to the different textures of this salad. For those who have never had it before, squid ink pasta as an appetizer is an excellent way to experience something new. Although I will argue that the squid ink adds very little flavor, the pasta was still delicious. It was even able to make someone who cringed at the idea of eating squid ink lick her plate clean.

The lamb short ribs are the best option as a main dish. The lamb was incredibly tender and the flavor was strong, but not overwhelming. The dish was surprisingly sweet, but it still made a satisfying entrée.

The dessert was surprisingly salty. A semi-frozen lime mousse was unheard of to me. It was served over thinly sliced sweet watermelon that made sure the salty mousse still felt like dessert.

Chef Adam of A Voce is not only talented, but extremely considerate to his fans (in this case me!) When I asked for the Chef’s autograph, he came out to personally give it to me even though his restaurant was packed. A Voce is the best contemporary Italian place to go in New York.

The Restaurant Week Series Part III: Artisanal

by
Foodie Fish

A simple atmosphere with nothing special really. However, service felt personalized. The wait staff was very friendly. Appetizers were good, but nothing out of this world. Salmon rillettes lacked in some smoky and dill flavor and it was a bit bland. The country pate was better, and the pickled vegetables it came with were nice and crisp—not over marinated.

The plats principaux were unique and a bit unexpected. Wild mushroom risotto was nice and creamy. There were corn and fava beans inside, which was very different from many other mushroom risottos. Black truffle butter enhanced the soft texture as well as the bite to the wild mushrooms. Poularde Albufera is not to be missed though. Tender poached chicken, stuffed with an excellent forcemeat of sorts. The tenderness of the chicken was nice in contrast to the spring vegetable fricassee with whole grains. The savory sauce that the dish was doused in really made it something that you cannot stop eating, even though the portions were generous.

Artisanal cheesecake was a surprisingly light finish to a rather filling meal. The cheesecake part spoke for itself: light, fluffy, rich in flavor without being too dense. The gram cracker base/crust had a nice hearty texture with a sweet cinnamon taste. Chocolate marquise is another sweet way to end. Hazelnut feuilletine gave the creamy chocolate part a nice subtle crunch. Vanilla salt sprinkled on top made the contrasting flavors of dark chocolate and salt very sophisticated.

This meal could please many diners from all backgrounds. You leave Artisanal with a satisfied smile, along with some fine cheese from their fromagerie.

The Restaurant Week Series Part II: Le Cirque

by

Foodie Fish

Le Cirque is an elegant restaurant with a playful edge. The décor creates a high-class environment. Flowers on the table were fresh, bright orange orchids. To start, chilled melon and yogurt soup—very refreshing during the summer time. The curry oil poached shrimp gives the soup a little heat and an interesting taste that you just can’t stop eating.

Service was a bit slow, and not too polite, however it is understandable on a busy day. After sitting at the table for a while, our main courses arrived. The skate is a fresh dish, yet still complex for a seafood dish. The fish is served on top of a creamy cauliflower puree that was very rich in flavor. Mini cheeseburgers “Le Cirque” were a very popular choice, and with good reason. They were cooked to the perfect medium rare, and the melting cheese made the beef all the more succulent. My personal favorite was the chicken ballantine. Thigh and breast meat, rolled in crispy skin. It was an elegant presentation with chicken far from dry. It came over corn, arugula and maitake, which reminded me of a summer barbeque, only elevated.

Le Cirque continued to impress with their dessert. Although the ricotta mousse cake was nothing all to special, Le Cirque’s Rocky Road with caramel panna cotta, chocolate sorbet, marshmallows was amazing. The frozen chocolate was so rich and sophisticated; it was not a typical rocky road for children.

The Restaurant Week Series Part I: Butter

by
Foodie Fish

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.

Levain Bakery

by
Foodie Fish

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 literally spent 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.

Weekly Sandwich: "Grilled Brie"

by
Foodie 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