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soup and bread skip to main skip to sidebar soup and bread a quest for the yummers wednesday september 24 2008 brownstone brooklyn final 12 hours one course of many this was from a sausage party we had last month we don t always label our food the amateur gourmet posted a fun scenario earlier this week it s your last 12 hours in insert your city town neighborhood here what must you eat during these final hours if you could never ever return i ll play i m going to narrow the focus from all of new york city to my beloved cobble hill carroll gardens brooklyn heights area brownstone brooklyn if you will if it were my last 12 hours here i wouldn t want to stray far from home i m a homebody even in fantasy scenarios and while the amateur gourmet stuck to three proper meals i think i would have more of a mini meal tour also he was remarkably restrained in his intake i can pack it away even when the prospect of exile isn t an issue so you better believe i m not going to be dainty or save room there is always room tis a gift i would start the day with an unconventional breakfast of house made warm pita muhammara and babaghanouj from fatoosh we always go months forgetting fatoosh exists and then can t go a week without craving the muhammara a tangy red pepper dip they also usually make the best baba in the neighborhood next a chocolate cloud cookie for post breakfast dessert from tazza by way of baked bakery in red hook this cookie oh my this cookie it s actually the perfect hybrid of a brownie and a cookie the staff at tazza especially the nice man who reminds us of henry gale from lost is probably used to the slightly obscene moans of pleasure we emit whenever we visit and savor one then to kill some time i ll probably take a break and run my favorite loop down to 4th place up through brooklyn heights to the end of the promenade back down to 4th place home shower water time for more food off down court street to one of the italian bakeries that sell lard bread which i talked about back during thanksgiving to review a slab of super crusty bread saturated with lard and studded with chunks of sausage i ll buy a loaf and pick at it throughout the rest of the day oh lily hellooooo darling store i love you yes i do i ll stop eating for a visit to buy one of oh everything that means you sweater dress in the window you re mine then off to ki sushi stick your nose in the air and giggle to your friends that i m a clueless hick but i have never had better sushi than at ki including a visit to blue ribbon the tuna and salmon nigiri and sashimi are buttery perfection the wasabi is worlds better than any neon green or even normal green paste all the other local places offer and the ginger is a subtle treat all its own a sushi deluxe platter please cocktail time is next i ll go to cubana cafe for a mojito i haven t sought out many of my beloved mojitos in my neighborhood but they make a respectable one and would probably also put out a little plate of complimentary fried plantain chips and salsa score finally a small plate to finish off the day potato gnocchi oyster mushrooms proscuitto and mache from chestnut pillowy bundles of dough and potato crunchy proscuitto earthy mushrooms i daydream about this dish the formerly 25 30 prix fixe dinner on tuesday wednesday nights is one of the best deals in any borough any appetizer any entree any dessert tonight though the gnocchi will be enough a quick walk home admiring my new lily duds in the store windows as i pass to bed and then off to a new land where things will never be as lovely as they are here in cobble hill posted by spg at 11 18 pm 1 comment tuesday september 23 2008 ko ko ko ko ko our meal this evening at momofuku ko before i forget it course 1 homemade pork rind black pepper biscuit oh my so buttery lardy and good a fried nugget of black rice and pork belly course 2 sliced raw fluke over a pool of buttermilk and white soy dusted with poppy seeds and chives course 3 bacon dashi with sliced mushroom zebra beans and tiny black seed things we don t remember what these were they tasted slightly mustardy and like horseradish course 4 smoked poached egg with caviar sous something it sounded like he said bide it wasn t vide onions with sweet potato vinegar who knew onions could be this good better than caramelized really mini potato chips and parsley course 5 sweet corn ravoli with charred corn chorizo lime zest cojito cheese and pickled red onions this might have been our 1 savory course of the night but honestly that s like choosing a favorite panda child course 6 seared scallop on a puree of pepperocini with bok choy burnt onion marmalade the pureed pepperocini was surprising and divine especially with the sweet scallop and onion marmalade course 7 a huge mound of shaved foie gras over lychees cubes of riesling gelee and pine nut brittle so bizarre as bizarre as it sounds the foie gras was in a huge pile light and airy in the beginning but then it melted in your mouth course 8 muscovy duck three parts we think the tail breast and belly with chinese long beans mung beans dried cherries and water chestnuts and then 2 of the best desserts i have ever ever had course 9 a small scoop of cantaloupe sorbet over a smear of cashew praline good god it was simple and amazing salty and sweet jeff doesn t really care for cantaloupe and he loved it as well course 10 this might be a contender for my favorite dessert of all time side one of the plate lightly pickled strawberries with peanut crumble side two yellow cake ice cream think an ice cream version of boxed batter with shaves of peanut halvah middle a generous smear of strawberry sauce worth it we decided against wine parings you know to be somewhat reasonable and instead got a bottle of lovely 2005 riesling kabinett like the night it was perfect no i don t remember the name i m in a food coma btw there were 8 empty seats 3 different groups of people were no shows wtf there were three friendly fun chefs for the 4 of us there we had the best night posted by spg at 12 02 am no comments tuesday july 22 2008 what s your cereal i q working in the dining hall in college surely made this a little bit easier i got 15 20 and i m both proud and also a little disappointed i also have a hankering for some cracklin oat bran posted by spg at 1 07 pm 3 comments sunday june 29 2008 weekends a day ahead with nothing to do a dvr filled with unwatched episodes of the daily show good eats niglella eats jamie at home jeff makes an 11am pot of irish oatmeal thick and chewy and hot he takes his with honey and cinnamon i sprinkle mine with mixed nuts or eat it with a spoon heaped with a blob of peanut butter the hot oats making it melty oatmeal means we have the time to cook it and enjoy it oatmeal means laziness and happiness posted by spg at 2 21 pm 1 comment tuesday june 3 2008 must have meals my life is filled with certainties i ll always reach for the sky blue version in the t shirt display if there is an r e m record in a jukebox i will surely play it i would much rather stay home and watch whose wedding is it anyway reruns than leave my apartment the same loyalties of course apply to food because the single thing i will not eat or drink in this universe is beer anything goes beef pork seafood extra spicy raw creamy fruity bring it i was lucky enough to marry a man who eats the same way but with a beer on the side for him even so we go gravitate toward certain dishes time and again the following are our must haves as in are you going to get it or am i because one of us has to merguez i recently decided that if i were only allowed to chose one meat to eat for the rest of my life it would have to be lamb i love games like that if you re dining with us and spot this spicy lamb sausage on the menu play the game of which one of them will claim it first bet on jeff while i always tend to peruse the rest of the menu just in case there s something else i might want more there isn t he ll claim it and i ll stamp my foot and demand that fine but he better let me share pappardelle i would marry this wide flat ribbon pasta if i could alas a signed ketubah prevents me from doing so i love how it acts as a canvas for sauce and cheese this is a one noodle per forkful pasta you really get to savor its texture and bite pappardelle highlights include pappardelle with chanterelles and thyme on the babbo tasting menu flat pasta pulled braised rabbit graviera cheese from kefi and pappardelle with lamb ragout at noodle pudding octopus we ve had many octopus experiences but two stand out as stellar one was in korea town during a korean bbq fest we cooked chunks of raw octopus ourselves until it had the slightest char simple and delicious the other was at kefi again the grilled octopus bean salad appetizer octopus is a lot of things but it s rarely tender yes some are easier to the tooth than others but never before had pieces been as yielding as these paired with chickpeas and a light springy dressing it s a dish i think about often nicoise salad this one is just me not jeff crisp green beans flaky tuna silky egg white mushy egg yolk salty capers and olives sweet tomatoes the perfect mélange of textures and flavors a good nicoise is the perfect salad riesling yes we like our wine to taste like kicky apple juice and no i am not apologizing for that banana pudding at sugar sweet sunshine when will we ever look right past trays of pumpkin lemon and vanilla cupcakes the best in new york no less why for the perfect dessert i don t want to know what s in it or how they make it the thickest creamiest pudding you could ever imagine starring soggy hunks of nila wafer and real banana if we are within a 20 block radius of the lower east side we are going no debates my goal in life is to get better at calling dibs on ideal menu items jeff almost always orders better i used to be queen of calling shotgun so i know i can rise to the challenge posted by spg at 5 48 pm 1 comment thursday may 29 2008 peanut butter mashed potatoes i am seriously craving the peanut butter mashed potatoes that the awful lisa concocted on last night s top chef why won t she just get sent home the main judges all thought it sounded absurd and i get the impression that it wasn t the best received combination although the steakhouse guest judge raved about it but i just can t stop thinking about how great it would be to have a big bowl of warm creamy peanut butter mashed potatoes want now maybe i just want a big bowl of peanut butter that i m allowed to eat with a spoon pb mashed potatoes are somewhat socially acceptable eating spoonfuls of jif is not posted by spg at 12 24 pm 4 comments sunday may 18 2008 a googler wife s banana and chocolate tart this morning for the first time ever i morphed into one of those people who comments on epicurious you know those this recipe was great but i just decreased the amount of butter and added persimmons instead of blueberries and tossed some chopped raisins in because my son loves them and substituted half the potatoes with yams and cooked it in a round pan instead of a square one but otherwise i kept it exactly the same people they ve always existed in a land where confident home cooks live unbound by the written word of their recipes i want to move there but man improvisation is scary for the past few years i ve been making marcella hazan s farmer s wife s pear tart which i read about years ago on the amateur gourmet s site it s as simple as simple can be mix your batter chop up your fruit stir pour into a pan dot the top with butter and open your oven 45 or so minutes later to a thick fruity pancake more a thin cake than a tart it s fluffy but not doughy and sweet but mostly due to fruit i tend use less than an entire cup of sugar rebellious and it comes out just fine around the last time i made it jeff started talking about a banana dessert he had at work that day my brain went mmm bananas mmm bananas and chocolate mmm bananas and chocolate in my pancake tart maybe mmmm and since that time i ve wanted to experiment would it work i mean duh of course it s going to work but i m timid when it comes to culinary change so bear with me i made it this morning subbing out the pears replacing with three sliced bananas some cinnamon and a few handfuls of chopped semisweet chocolate oh how cavalier a few chopped handfuls i would hate me dare i say it improved upon our beloved pear tart it was gooey where it used to be a tad juicy with chocolate chunk surprises throughout a new staple is born playing with food is fun who knew banana chocolate tart adapted from original recipe by marcella hazan by way of amateur gourmet preheat the oven to 375 degrees butter and flour a 9 inch pan i use a springform pan thank you wedding registry but any pan will do in a medium bowl beat together 2 eggs and 1 4 cup milk mix in 1 cup of granulated sugar 1 1 2 cups all purpose flour a pinch of salt and a good shake of cinnamon i think i put in about 1 1 2 teaspoons mix until combined this will be a little bit lumpy but don t worry slice three bananas into thin coins and chop up semi sweet or dark chocolate and add to your personal taste i added chocolate chunks until they were dotted throughout by batter but didn t overpower it much more banana than chocolate chocolate chips would work fine here too pour the batter into your prepared pan and smooth with a spatula chop up about 1 4 cup of cold butter and push butter chunks into the pan all over your uncooked tart when you put the tart into the over it should have butter polka dots all over the surface slightly pushed in bake for about 45 50 minutes or until the top of your tart is light brown serve warm with vanilla ice cream posted by spg at 3 34 pm 1 comment older posts home subscribe to posts atom contributors jeff y spg blog archive 2008 12 september 2 brownstone brooklyn final 12 hours ko ko ko ko ko july 1 june 2 may 3 april 1 march 1 february 1 january 1 2007 16 december 4 november 6 october 6 blogs i eat up finest runsongs a girl and a boy alive and kicking ben and alice confessions of a pioneer woman dooce gerry gluten free girl i am the mill jeff y and sometimes me kimmy megan mike and anna orangette serious eats such great heights the amateur gourmet the company bitch the pioneer woman cooks the wednesday chef this little piglet