BLOGHUNGRY

Serendipity

Serendipity is so deeply rooted is a corny pop culture cliche that I had to go. The number of times they've been on the Food Network for that $1,000 Ice Cream Sundae or Frozen Hot Chocolate is enough to make a grown man cry... or change the channel. However, it's a great place for John Cusack and Kate Beckinsale to fall in love or for rich little girls to eat ice cream with their grandfathers in movies.

Food: I was warned by a few people that the actual food was terrible and to only order dessert. So, I ordered a Frozen Hot Chocolate and a Hot Fudge Sundae. The Frozen Hot Chocolate tasted like a powdered hot chocolate in milkshake form and was both brilliant and trashy. The hot fudge sundae was huge and tasty, but the fudge was room temp. and clearly from a can (Shame on you Serendipity).

Atmosphere: The kitsch that time forgot circa 1994 (two words: dust & update)

Bloghungry Rating: B

Serendipity
225 East 60th Street
between 2nd and 3rd Avenues
New York, NY 10022

Sun-Thur 11:30am to midnight

Friday 11:30am to 1:00am
Saturday 11:30am to 2:00am

Rice to Riches

 

Forget everything you thought you knew about rice pudding. I have never really been a fan of it in the past, but this is no ordinary rice pudding. Rice to Riches' rice pudding is officially my favorite dessert in New York and will no doubt take over the rest of the country and the world soon.

The Food: Over 20 different flavors of Rice Pudding based in a cool, rich, and flavorful custardy texture. I tried the Caramel, Cheesecake, and Rum Raisin flavors and would happily to est a tub of any of them. You can mix flavors or add toppings too, but why mess with perfection.

The Atmosphere: Pink Berry meets Instructo Art

Bloghungry Rating: A+

Rice to Riches
37 Spring St., New York, NY 10012
(
212) 274-0008

Billy's Bakery

The rumors about Billy's bakery spawning from the disgruntled creator of Magnolia Bakery who has since had a sex change is a little more tantalizing than their baked goods, but Billy's Ice box cake is still pretty great.

Food: Billy's bakery serves classic cakes, cupcakes, and pies with slightly modern presentations. I tried the Icebox cake and the Banana cake. The Icebox cake was soft and moist with layers of deliciously subtle chocolate cookie and vanilla creaminess. The banana cake was a little dry with more baking powder than banana flavor and a lackluster cream cheese frosting.

Atmosphere: A straight-friendly gaykery evoking the charming nostalgia of the year 2000

Bloghungry Rating: B-

Billy's Bakery
184 9th Avenue
NYC, 10011
(212) 647-9956

Baked

I love the look and feel of Baked. It's probably the best designed bakery in New York. Unfortunately their baked goods are just average.

Food: Brownies, cakes, cupcakes, whoopie pies, and homemade marshmallows. I tried the Chocolate and Mocha Buttercream sandwich cookie and a Salted Brownie. The buttercream was a little waxy and a lacked flavor and the brownie was crying out for more fudgy saltiness.

Atmosphere: Mod Mountain Lodge Chic

Bloghungry Rating: B-

Baked
359 Van Brunt Street
Brooklyn, New York 11231
Tel: 718.222.0345

Babycakes

 
Usually “easier to digest” is not something I am looking for in a cupcake, but I have to say the smelly hippies and lesbians are really onto something. With some mystical vegan powers Babycakes is trying to reclaim the dying art of cupcake making. Theirs was easily the best cupcake I had in New York.

Food: Vegan cupcakes with your choice of gluten free and spelt varieties. I had a vanilla spelt cupcake and it was filled with a rich complexity of flavor that I have never tasted in a cupcake before. they aren't exactly sweet, but they have depth.

Atmosphere: Earthy Hipster Mommy and Me Bake Sale

Bloghungry Rating: A

Babycakes
248 Broome St.
New York, NY 10002 

(212) 677-5047

Sugar Sweet Sunshine Bakery

 

Everything in the bakery is cheap which is exciting until you realize that you get what you pay for. After touring a handful of bakeries in the area, it became clear that this one wasn't up to snuff.

Food: I had a pistachio cupcake. It was subtle in flavor, a little dry, and topped with a filmy and whipped sad excuse for frosting. I took 2 bites and decided not to finish it.

The Atmosphere: Hipster Kindergarten Bake Sale

Bloghungry Rating: D+

Sugar Sweet Sunshine Bakery
126 Rivington St., NY, NY 10002
(212) 995-1960

Three Tarts

Discovered while looking for coffee after our flight in, Three Tarts became Bloghungry's favorite overall bakery in New York. Note to the Magnolia Clone Nazis: Any bakery worth it's salt should offer more than just one type of baked good and should have their own spin on everything they serve. Three Tarts is a fudgy orange brownie in a world full of dry and bland cupcakes.

The Food: They offer a collection of cookies, brownies, tarts and "petite treats" that are bordering on frou-frou, but looked and tasted great. I had a dark fudgy brownie topped with a thin slice of candied orange. It was probably the best brownie I have ever had, which is saying a lot given the time it took me to find my own favorite brownie recipe.

The Atmosphere: Small but cute bakery meets boutique. If the word "shop" was in the title it would definitely be spelled "shoppe"

Bloghungry Rating: A

Three Tarts
164 9th Ave
New York, NY 10011
Phone: (212) 462-4392

Hours:
Tue-Sat 11am-8pm
Sun 12pm-6pm

BH in New York

Bloghungry is making his first trip to New York this week with Popmuse. We will be pretty busy on our trip, but I have opted to forgo any tourist foolishness to eat the best of what New York food has to offer. My concept is New York street food. I want the best bagel, the best pizza, the best bakery, etc.. Please help a brother out with some suggestions.

Searching for Cupcake Liners

 
I had these liners at a bakery a few months ago and have been looking for them ever since. If you or anyone you know has any information about these cupcake wrappers please contact me at: Bloghungry@yahoo.com.

No Cookie Left Behind

It's that time again! This Saturday, June 28th from 12pm to 4 pm you can buy tasty baked goods to combat childhood hunger. The goal is to increase access to public and private programs that can provide food to those who need it, strengthen the community infrastructure for getting healthy food to children, and to teach families how to get the most nutrition out of a limited budget. It doesn’t hurt that you can walk away with some amazing goodies. Can't make it to the bake sale? Support the cause with a tax-deductible donation.

What: The No Cookie Left Behind Bake Sale
When: June 28, Noon to 4 pm
Where: Scoops Ice Cream Shop, 712 N. Heliotrope, just north of Melrose

Happy 5th Anniversary Popmuse

Popmuse and I have been together for 5 years today. Here's to eating on the couch together for the next 5..

Butternut Squash and Quinoa Frittata

I got this recipe is from Dani spies. She's a health counselor and fitness trainer who is into healthy fresh fare. Personally, healthy food is not my thing, but the textures and flavors of this really took frittatas to a new place for me. Still, I think it would be even better with some bacon or sausage on the side and maybe some fresh tomato.

Butternut Squash and Quinoa Frittata

1 tbsp olive oil
1 medium onion, thinly sliced
3 cups of cubed butternut squash
1 tsp fresh chopped rosemary
A pinch of nutmeg
A splash of water
1 cup of cooked Quinoa
3 eggs
4 egg whites
1⁄2 cup of skim milk
1⁄2 cup of blue cheese crumbles
Salt and pepper

Serves 4.
Directions
Preheat oven to 400.

Heat olive oil in a 10-inch skillet over medium heat.  Add in onions and allow to cook for about 8 minutes or so…you want them to be translucent and on they’re way to sweet.

In the meantime combine eggs, egg whites, milk, salt and pepper in a medium bowl. 

Once the onions are ready, stir in squash, rosemary, and nutmeg.  Add a splash of water and pop a lid on for about ten minutes or until just tender.  Remove lid and stir in quinoa.

Once everything is well combined, turn the heat off and pour in egg mixture.  Top with crumbled blue cheese and pop everything in the oven for about 20 minutes.

Chicken Milanese

So I have been really driven to pound some meat these days. Branching from my love affair with Chicken Picatta is Chicken Milanese. It's more breaded and less complex in flavor since there are no capers involved, but otherwise it's pretty similar. I like Picatta better, but it's important to broaden your horizons sometimes. Note: Milanese goes best with/on/under a light salad of spicy greens.

Chicken Milanese with Arugula Salad

4 skinless boneless chicken breast halves
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
3 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh oregano
1 teaspoon coarse kosher salt
3/4 teaspoon ground black pepper

4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
2 cups (packed) baby arugula leaves (about 2 ounces)

Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.

Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.

Savory Sun Dried Tomato and Cheese Muffins

Savory muffins are the future. Ever since my trip to some Seattle bakeries last year, I have been hooked on them. I made this amazing recipe from Food and Fun this weekend and it was a big crowd pleaser.

Savory Sun Dried Tomato and Cheese Muffins

2 cup all-purpose flour
1 1/4th cup whole milk
1 cup cottage cheese
1/2 cup mozzarella and parmesan - shredded (optional)
1 1/2 cup sun-dried tomatoes (oiled ones, finely chopped)
1/2 cup spring onions - chopped (white and greens separate)
8-10 cloves of garlic - minced
2 tbsp olive oil
2 eggs - beaten
2 tsp baking powder
1 tsp baking soda
salt and black pepper - to taste
4 tbsp basil flakes
2 tbsp crushed red pepper flakes

Sift the flour, baking powder and baking soda through a sieve. Add the salt, black pepper, herbs, and red pepper flakes. In a pan, add the olive oil, then saute the white prt of the onions and garlic till it starts giving out an aroma. Allow to cool a bit.

In another bowl, beat the eggs to make them fluffy, then add to the sauteed onions/garlic mixture. Combine this with the flour mixture. Slowly add the cottage cheese, mozzarella or parmesan, green onion parts, and tomatoes. Continue mixing/folding gently as you add milk little by little. Do not overbeat, just mix to combine the ingredients.

Grease 12-muffin pans with non-stick spray. Preheat oven to 350 deg F, then fill the mixture in the muffin pans upto the brim. Bake for 20-25 mins, and not more. Insert a tooth-pick in the center to make sure they are cooked. If the muffin tops look white, turn to broil setting and bake for about 15 seconds or until .browned

Once done, allow them to cool on the wire rack. Gently remove from the pan and serve immediately.

Columbus Foodie: Recipe Pack Rat

I just found Columbus Foodie, an amazing food blog from a blogger in Columbus, Ohio. It boasts market fresh ingredients and exciting recipes with mouth-watering pictures of food. However, the real genius of this blog is is the month end wrap-ups with links to the best recipes posted each month from hundreds of food blogs separated into savory and sweet groupings.

Chicken Piccata

I love a good pounded meat and not just in a crass pornographic sort of way. In fact I'd be willing to give up naked pictures for a really good chicken piccata. Follow this recipe for a thin, juicy, and flavorful piece of chicken to call your own. It goes really well with mashed carrot puree.

Chicken Piccata

4 boneless, skinless chicken breast halves, about 6 ounces each
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 1/2 cups chicken stock
2 tablespoons fresh lemon juice
2 tablespoons butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Additional kosher salt and freshly ground black pepper
Thin slices lemon and chopped
fresh parsley leaves, for garnish

Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining 2 breast halves.

Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.

Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.

7 Layer Chocolate Cake

I made this cake for Popmuse's dad a couple weeks ago. Apparently, this is a pretty iconic cake among Jews in the Northeast. As it turns out it's thin layers of sponge cake surrounded by a decadent surprisingly light tasting frosting. It's a little labor intensive, and I don't recommend making it if you don't have a stand mixer, but it's a pretty impressive slab of cake to have on your plate. 

7 Layer Chocolate Cake

Chocolate Buttercream:
1 1/2 cups sugar
3/4 cup water
6 large egg yolks
2 cups (4 sticks) unsalted butter or margarine, softened
1/2 cup vegetable shortening
10 ounces bittersweet or semisweet chocolate, melted and cooled, or 2/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
Pinch of salt
2 to 3 tablespoons rum or kirsch

To make the buttercream: Stir the sugar and water in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Increase the heat to medium and boil, without stirring, until the syrup reaches the soft-ball stage, or 250°F on a candy thermometer, about 10 minutes.

Meanwhile, beat the egg yolks until pale and thick, about 4 minutes. In a slow, steady stream, pour the hot syrup into the eggs, beating continuously as you pour. (Do not let the syrup touch the beaters or it will spin into threads.) Continue beating until the mixture thickens and cools to room temperature, about 10 minutes.

Beat in the butter and shortening, 2 tablespoons at a time, until absorbed. Gradually beat in the chocolate. Blend in the vanilla, salt, and rum if using. Do not add the flavoring too quickly or the buttercream might curdle. Chill until of spreading consistency, at least 2 hours or up to 1 week. If the buttercream firms too much, return to room temperature before using, about 1 hour.

Cake:
6 large eggs
1 1/4 cups plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups flour

Preheat the oven to 350°F. Grease the bottoms of two 15 1/2-by-10 1/2-inch pans (or cookie sheets with a 1” lip) and dust with flour, tapping out the excess.

To make the batter: Beat the eggs and sugar until thick and creamy, 5 to 10 minutes. Add the vanilla and salt. Sift the flour over the top and carefully fold it in.

Spread the batter evenly over the bottom of the two prepared pans. Bake until the edges begin to color, 5 to 7 minutes. Cut each pan into three 5” X 10 1/2” rectangles.

To assemble, place a cake layer on a serving plate, spread with 1/8-inch thick layer of buttercream, then place a second layer on top. Repeat layering the buttercream and cake layers. Cover the top of the cake with buttercream. Cover the sides of the cake with buttercream and chill. Store in the refrigerator for up to 1 day or in the freezer. Let stand at room temperature for at least 30 minutes before serving.

Baby Blues BBQ

I have been looking for some decent BBQ in Los Angeles for over 5 years now. After Baby Blues BBQ, the search will continue.

Atmosphere: There is always a long wait to get in due to some misleading write-ups and awards covering the windows from people like Marc Summers and Citysearch. It's clearly trying for Nashville neighborhood BBQ meets Universal City walk. It succeeded in corporate beer can chic meets rundown strip mall with ill-concieved student-grade black and white photography. Our table was next to a hole in the wall that had a draft of cool air blowing in every time the door opened.

Clientele: A mix of LA transplants desperate for BBQ, and waifs doing their best Jessica Simpson/Daisy Duke impression.

The Food: They offer a good-looking menu with Ribs, BBQ Brisket Sandwiches, Shrimp, Catfish, and a random assortment of sides (e.g. stewed tomatoes or sauteed okra). Everything is overpriced and bland and leaves you with a strange aftertaste that you will feel for a full 24 hours. I swear the Cornbread tasted like smoky fish and still haunts me. The safest things on their menu are their red Kool Aid and the Mac and Cheese.

Bloghungry Rating: D+

Baby Blues BBQ
444 Lincoln Blvd
Venice, CA 90291
(310) 396-7675

Mashed Carrots

I love a cooked carrot and a mashed root vegetable. These mashed carrots are savory, sweet, buttery, and delicious. I am a big fan of serving them along side some chicken or pork. This recipe makes a lot, but they go fast and with some added stock they could make a decent soup. If you are looking for a healthier option sub plain yogurt for the butter.

Mashed Carrots

4 lbs carrots, cut into 2 inch chunks
1 medium onion, quartered
1/4 cup chicken Stock
2 Tablespoons butter
salt and pepper

Fill a large pot with water and bring to a boil. Add carrots and onions and continue to boil until carrots are cooked through and soft. In batches if necessary, put carrots and onions in food processor with butter, stock and blend until smooth. Return to pot and season with salt and pepper to taste.

Ginger and Grapefruit Pitcher

I love a summer cocktail and I love grapefruit and ginger. Here's a tasty drink you can make a pitcher to avoid spending so much time bar tending.

Ginger and Grapefruit Pitcher

2 grapefruits, quartered
4 ounces Ginger Simple Syrup, recipe follows
2 limes, juiced
1 lime, for garnish
5 ounces tequila
Ginger ale
 
In a large pitcher or bowl add grapefruit, ginger simple syrup and limes juice. Muddle, add tequila and ice. Fill container with ginger ale. Garnish with lime wedges 

Ginger simple syrup:

1 cup water
3-inch piece peeled and sliced ginger
or 2 Tablespoons ginger puree
2 cups sugar

Add water, ginger and the sugar to a saucepan and bring to boil. Stir until sugar is dissolve. Strain. Let cool and store in the refrigerator in an air tight container.