Dinosaur vs. Hamburger Shake Shack-themed Birthday Cake

Lil B is very into dinosaurs these days. And of course he's a Shake Shack fan. Naturally, this is his favorite t-shirt. In the run up to his birthday this year, whenever I'd ask him what kind of cake he wanted, he'd tell me "a green cake" so that's what he got...a Shake Shack-inspired green cake...

I'm going to admit here that the dinosaur's cake innards came from a blue box. But stuffed inside that delicious boxed mix yellow cake was homemade dark chocolate pudding (seriously, this is my favorite chocolate pudding EVER). The chocolate pudding filling was in part a tribute to Lil B's current favorite book, Goldilocks and the Three Dinosaurs by Mo Willems, a retelling of the classic tale where chocolate pudding factors in prominently. The cake was topped with my own version of grocery store buttercream--you know the sugary part shortening, part butter frosting. Lil B went crazy for it. After announcing it was a "Dinosaur eating a hang-ka-bur, he proceeded to plant his face and teeth into said hang-ka-bur. When he came up for air he said: "Mama, I'm sharing the hang-ka-bur with a dinosaur!"

 How does it stack up to past birthday cakes? You be the judge. Here's the 1st cake and the 2nd. I do think my decorating skills are getting better and better. jump

Our Last Signing and We're Bringing CoolHaus!!!

So many moons ago, I wandered down to Marlow & Daughters for my first taste of Coolhaus. If you'd told me then that I'd be asking them to come vend outside my book signing in a few years, I would have told you to shut it. And get away from my ice cream. But yes, next week, Coolhaus is bringing their truck to Greenpoint to sell some ice cream sandwiches while (maybe, because she might be having a baby) Alex and I sign some books.

It's all going down Tuesday evening around 7pm. We'll be hanging out at WORD on Franklin Avenue, doing our last signing for quite awhile, possibly ever. Coolhaus is bringing their truck by a little early because I want to eat ice cream to tell passersby why they're here and get them to buy a copy. Of course, all of you are welcome to come join us. It's entirely possible that I'll be hitting up Paulie Gee's after.

WORD Brooklyn
126 Franklin Avenue
Greenpoint
(718) 383-0096
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Brownie's a CSA Quitter

Last year I expressed some ambivalence about rejoining up with my CSA (Community Supported Agriculture—on the one hand, yay fresh vegetables! But ah, it’s such a commitment to eating said vegetables. At the last minute I got off the waitlist and was back in the CSA fold, but this year I’ve made a firm commitment to not joining. Yes, I’m a CSA quitter…

What I loved about the CSA hasn’t changed. It’s great to get organic vegetables and support local farms. I love seeing the different crops come into season and cooking with new-to-me vegetables. The CSA is all volunteer run and it’s on a sliding scale which enables folks with limited income to still enjoy weekly fresh, organic vegetables but at a much lower cost.

BUT…it’s also a big strain. Over the past few years deciding who’s picking up the veggies has become an unnecessary source of marital strife. Last year I’d conservatively that we missed at least a third of the pick-ups. The excess veggies get donated to a local soup kitchen so at least they don’t go to waste, but when you’re paying for vegetables and not getting them, it feels like you’re just wasting money.

Then there’s the actual eating of the vegetables. You know how it is…summer weekends get booked up fast! Whether it’s an invite to a friend’s barbecue or just kicking back for dinner al fresco at neighborhood joint at the end of the week or one of the many fun summer food events, there’s no shortage of opportunities to eat out to be social. At times I’ve felt like a slave to my vegetables, whether it was the attempting to prolong their shelf lives, balancing eating everything by the time the next delivery arrived, or invariably finding a bag of rotting radishes at the back of the crisper. When your CSA haul turns into liquidy organic compost in your fridge, that also feels like a waste of money.

This year I’ve following what was my back up plan last year before I jumped back into CSA-dom, I’ve made myself a farmer’s market fund. I'm setting aside the money I would have spent on my CSA and spending that money on a weekly basis (or an as-is-convenient basis) at the greenmarket. So I’m still supporting local farmers and getting to know the producers, but I’m getting the veggies I want, when I want them so there’s more of a chance I’ll actually eat them--at least that's the hope. Did you join a CSA this year? Or do you have your own greenmarket fund? jump

Bring It, Summer.

I know, summer probably starts at the end of next week for most of you, but for me, it starts Thursday night with the hand-in of my paper. And then Googa Mooga happens: bands, beer, bacon, and us. Oh yes, us.

Last year's Googa was last year. That Saturday was, let's not think about it. But this year it all kicks off Friday night--when I will be rocking out to the Yeah Yeah Yeahs handing out single serve cups of ice cream for my Big Gay friends. Saturday: eating bacon, fried chicken, burgers, and other assorted fat kid things while trying my hardest to collect all the trading cards. Then Sunday rolls in, where I get to be "the talent"! A few weeks back, we were asked to do something hilarious if we were accepted into Googa Mooga Literary Tent's events. We were accepted. Hilarity commences at 6pm Sunday evening, right after De La Soul wraps up their set. Did I mention I have access to the backstage open bar all day? This may be epic. jump

Why Yes, Brownie Does Love the New Ronnybrook Soft Serve from BGIC

Let it be known that I don't get over to Big Gay Ice Cream nearly as often as I'd like. Let it also be known that their new Ronnybrook milk-based soft serve is certifiably awesome...

Last month...wait...no at the very end of March...the Daily News snapped some pics of us for an article they ran about NYC based cookbooks. We were pretty psyched that our book, New York a la Cart: Recipes and Stories from the Big Apple's Best Food Trucks was featured alongside Daniel Humm and Will Guidara's I Love New York: Ingredients and Recipes and Franny’s: Simple, Seasonal, Italian among others. We were also psyched to do our photo shoot at Big Gay Ice Cream's West Village Shop where we could model both our book and some of their goods. Blondie got the Salty Pimp with sprinkles while I went for a swirl of their coffee and cardamom...oh my soft serve, it was delicious. Super creamy. Cardamom can be a strong flavor and this had nice hints of cardamom without being too overpowering. It paired really nicely with their coffee flavor. If you want a full write up of their soft serve from a ice cream expert, check out Serious Eats NY editor, Max Falkowitz's post.

The special soft serve is available at their West Village Shop. Follow Big Gay on Twitter @biggayicecream for details about what flavors are in rotation. I'm dying to try the Yellow Cake and Brownie Batter swirl. DYING. TO. TRY. IT. Hopefully those flavors will be on the docket again soon.

Big Gay Ice Cream Shop
East Village
125 East 7th Street, New York, NY 10009
212-533-9333

West Village
61 Grove Street, New York, NY 10014
biggayicecream.com jump

Food Truck, Fighter Planes, and Frightening Lines.

Choice Streets 2012 was one of my favorite events of the year: just the right amount of waiting time on lines, enough food, things to do in between bites, plentiful seating. The only negative ended up being the weather; it was outside and a bit chilly which caused our food to get cold quickly. This year, they moved it from April to May ensuring the weather would cooperate, but this appeared to have angered the food event gods.

I felt this year had plenty of trucks, but something terrible happened: lines. Half hour long lines. Lines on lines on lines. Lines getting jumbled. Granted this general situation possibly came about from missing and non-serving trucks--I'm beginning to suspect that propane tank are the finickiest things. So, you'll have to excuse the small amount of food photos. I was on line most of the time. These were two of multiple Kelvin slushies we enjoyed. They didn't have a line.

Souvlaki GR was ready with little plates of souvlaki and Greek fries with a side of tzatziki. I had multiples of this as well because it's always good. Always.

Mexico Blvd. had a good length of a line, but mainly due to them serving up the flauta fresh, like piping hot out of the oil. It was filled with black beans meaning it was healthy! Well, maybe it wasn't, but it was definitely delicious and worthy of two line trips.

One truck that I see all the time--they like parking around NYU--yet never seem to order from is Desi Truck. They had the benefit of being the first truck seen by guests. I quite enjoyed this sample version of a kati roll filled with tiny cubes of tender potatoes and will consider getting the normal version when out and about.

And I finally got to try Rhong Tiam's food. I'd never stopped by the restaurant nor the cart, so it was nice to get a taste. First up was a bit of their spicy chicken empanada, and then a good half of their burger. The meat was decently spiced adding a nice flavor to the burger, and they managed to get a great burger-to-bun ratio going.

Despite the lines, I still enjoyed last night. Events like this are always fun when the booze is flowing and you have friends in tow.
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Mmmm...Homemade Sriracha Cheez-its

 

Recently I've been on a cheese kick. Longtime readers might ask, "When are you not on a cheese kick, Brownie?" Touché, dear readers, touché. I'll admit cheese pretty frequently makes my top ten list of things I want to consume immediately, but lately I've 1) been treating myself to delicious (and somewhat fancy) cheese and 2) been playing around in the kitchen with cheese. Inspired by our blogging friend, Ms. Molly Yeh, I recently made not one but TWO batches of Sriracha Cheez-its and I can certify that if you love cheesy crackers as much as I do, this is a recipe you'll want to get on, stat!

You can find this easy peasy recipe over on Molly's blog. After making the crackers on two separate occasions here are my tips/modifications...

*I used 8.5 ounces of 3 year aged cheddar

*I love spicy food, so I used at least a tablespoon of Sriracha

*Unless you are making these for a crowd, I recommend dividing your dough and freezing half them defrosting and rolling it out when you are ready. These cheesy crackers are super buttery and delicious. And if you're like me you might find your self control lacking in their presence. The first time I made them, I gorged on cheese crackers. I'm not going to say I didn't gorge the second time I made them as well...but when you make half the amount of crackers, gorging on them is only half as bad.

Lawman-in-law and I started brainstorming what kind of cheese crackers I'll tackle next. I'm thinking Gorgonzola, but there's always I chance I could switch it up and go with Gruyère. What kind of cheese crackers would you love to make/eat? jump

Our Friends Have Books Coming Out Too!

Ours isn't the only book hitting the shelves right now. For one thing, my good friend, Rachel, released her book, Ultimate Nachos, last week. And next week, the book from P&H Soda is releasing with a party at powerHouse!

Woooo, pretty

I've met Anton Nocito a few times, most recently when he made me an ice cream soda float at New Amsterdam Market. If you're one who's gotten into the Sodastream craze, you'll totally want to get in on this. The big release party with demos(!) is next Thursday evening at 7pm, RSVP requested here. But, er mah gawd, that's not all! The book from our friends at Robicelli's is officially on pre-order and so is the Mast Brothers Cookbook and--holy baloney!--Cakespy's new book is out next week! Who said publishing is dead?!
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Brancaccio's Rigatoni Caprese is Garlic-tacular

It's no secret that I love the rotisserie chickens from Brancaccio's Food Shop in Kensington. My family subsisted on them while I was writing and revising the book. But lately I've been adding a little something extra to my regular orders and that something extra is the Rigatoni Caprese which is nothing short of garlic-tacular...

Here's the deal, there's ricotta salata, there's chili flakes, there's sliced grape tomatoes, parsley, maybe some Parm(?), and there's enough fresh garlic to make your nonni proud and ward off any nearby vampires. Rigatoni is an under appreciated pasta shape and here Brancaccio makes use of the large, tubular pasta's lines which are like channels of garlicky, cheesy goodness. While this is a relatively new addition to the menu joining the popular bacon mac & cheese, it's fortunately in regular rotation. Add some perfectly sauteed broccoli rabe and dinner is ready for the table.

Brancaccio’s Food Shop
3011 Fort Hamilton Pkwy
Between East 2nd & 3rd Streets
Brooklyn, NY
(718) 435-1997
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Balinese Banana Pancakes

Apparently it's a thing for single ladies approaching their mid-30s to visit Bali in search of peace and wholeness, then have a fling with another local ex-pat and fall in love. I don't know if I'll be up for such things when my time comes, but I do know there will be banana pancakes and that can't be half bad!

At least, this is what Laura O'Neill, yes the same behind Van Leeuwen Artisan Ice Cream, tells me. Every morning in Bali, you get banana pancakes. So, at their new Balinese place, Selamat Pagi, they had to have banana pancakes on the brunch menu. They're denser than the ones we're used to, but have a decent amount of sliced bananas in the cakes. Then they're covered with toasted coconut *and* macadamia nuts. Then you top them off with homemade vanilla-flecked whipped cream and palm sugar syrup. Yes, palm sugar syrup. And then you proceed home to price vacations to Bali, possibly laughing at the people along the way who are still waiting for a table to eat plain old pancakes for brunch.

Selamat Pagi
152 Driggs Avenue
Greenpoint
(718) 701-4333 jump

Strawberry Balsamic Pie is Back at Four & Twenty Blackbirds

 

I'm a firm believer in the "birthday rules" and by birthday rules, I mean, if it's your birthday, you're in charge. You do what you want and when you want. You also eat what you want. And that includes starting your special day with your breakfast of choice. In my case, that was Strawberry Balsamic Pie from Four & Twenty Blackbirds...

My only regret is that I didn't have room to repeat this slice because it was soooo good. Blondie is a big proponent of strawberry pies in general and went she started tweeting about wanting to make one a couple of weeks ago, I naturally started craving one, too! Strawberry pies can easily venture into cloyingly sweet territory. Not the case with the pies from Four & Twenty. As always the crust is flakey, buttery perfection and the filling with bursting with juicy, strawberry goodness. This pie is a delicious reminder that spring is finally here! I'm looking forward to making a return visit for seconds.

Four & Twenty Blackbirds
439 Third Ave. at 8th St,
Brooklyn, NY 11215
718-499-2917
birdsblack.com 
Hours: Monday to Friday: 8am - 7pm
Saturday: 9am - 7pm
Sunday: 10am - 6pm
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Fancy Rotisserie Lamb Sando at Lincoln Station

My gig at Citysearch means searching this city for only the latest and greatest spots, and though I try to not focus on Manhattan and Brooklyn, it's so hard! Especially when great places like Lincoln Station are opening up!

The folks behind al di là and Bar Corvo have brought south Crown Heights a bit of their culinary genius. Lincoln Station is perfect for breakfast, lunch, afternoon coffee, and dinner take-out. I'm serious. I stopped by for a little lunch time work--free Wifi is always a plus in my book--and picked up their rotisserie lamb sandwich. Succulent slices of lamb sandwiched between ciabatta with cucumber, fava bean puree, and a spicy yogurt sauce adding a Mediterranean flavor. The kicker? It's under $10. I desperately need to get back to try the tripe Sloppy Joe. Genius!

Lincoln Station
409 Lincoln Place
Crown Heights
(718) 399-2211 jump

Come See Us This Weekend! There Will Be Booze

It's never too early to make weekend plans! And if you love street food this weekend promises to be a great one. Firstly...the Red Hook Vendors are kicking off their 2013 season at the Red Hook Park ball fields on Saturday. Blondie and I will be hitting up the park for some delicious pan-Latin specialties. Pupusas! Huaraches! Ceviche! Then we'll make our way to the fabulous Bookcourt in Cobble Hill where we'll be signing our book with the lovely Kim Ima from The Treats Truck (who will be signing her own book, The Treats Truck Baking Book, too). We're going to be demo-ing one of our favorite recipes from the book, the Frozen Mint Juleps from Kelvin Slush. So come join us for lunch at the ball fields and/or let's have drinkies together at Bookcourt. Here are the full details...

Red Hook Food Vendors return to the Red Hook Ball Fields Saturday. If you aren't familiar with the vendors this Serious Eats post is a great place to get acquainted. The carts and trucks open around 10am and close near dusk. They'll be there rain or shine. We had the honor of interviewing 8 of the vendors for our book and captured many wonderful stories. The sacrifices and the adversity that these vendors have overcome all while serving some of the best, homemade Latin food in the city is inspiring. The vendors will have to bid for a new 6 year permit at the end of the season and there are no guarantees, so get out there and support the vendors and show them that all the hard work--giving up every single summer weekend--is worth it. We'll be there at lunchtime, feel free to drop by and say hello. Follow us @blondiebrownie. If you have a copy of our book already, bring it along to get it signed by the vendors and us.

Our post-lunch event at Bookcourt starts at 4pm. Kim Ima from the Treats Truck will be vending outside from about 2:30pm onwards. We'll show you how to make your Derby Party extra awesome with the Frozen Mint Julep recipe from Kelvin Slush, then have a street vending discussion with Kim and wrap things up with a Q&A and signing.

We love drop bys, but if you do plan on coming, please RSVP to the FB event. I need to know how much booze to bring!

Photo credit: Donny Tsang jump

¡Feliz Cumpleaños, Brownie!

Today is Brownie's aka Alex's birthday. She plans on doing fun things like eating pie and playing with Lil B. After the past few weeks, where that lovely lady has stepped up to the plate while I dealt with terrible family happenings, I will gladly answer the emails, be all social on the Twitters, and take meetings so that she can do this. Just let me know if you end up getting a sprinkle cake from Baked because ER MAH GAWD, SPRINKLES!!!!!! Happy birthday, lady! jump