tag:blogger.com,1999:blog-54103916717891713842024-02-21T08:03:11.706-05:00Puff & ChouxMary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.comBlogger240125tag:blogger.com,1999:blog-5410391671789171384.post-88836525051974980042011-03-14T13:56:00.000-04:002011-03-14T13:56:50.152-04:00Sign up for Cooking Channel's contest - The Perfect 3!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_e60XJy60AwrwDiXjcHBhZsk_L5CyCJg92PvHnx2XgZ2x7cYNh5VQ80QDRqJRnz_y45lK4BjSJbZGSq0prr1k1h6scV3qxuzr6RISgWM4O_pwbgeG9-6Mo1t46uQICKGHktr9PmlSNo/s1600/CC-Lead_the-Perfect-3_s400x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_e60XJy60AwrwDiXjcHBhZsk_L5CyCJg92PvHnx2XgZ2x7cYNh5VQ80QDRqJRnz_y45lK4BjSJbZGSq0prr1k1h6scV3qxuzr6RISgWM4O_pwbgeG9-6Mo1t46uQICKGHktr9PmlSNo/s320/CC-Lead_the-Perfect-3_s400x300.jpg" width="320" /></a></div><br />
<span style="font-family: inherit;">Are you an expert when it comes to brownies? What about tacos? Are hamburgers more of your thing? Then you should sign up for Cooking Channel's online contest - the grand prize is a trip to New York and your very own web episode that showcases your ability to cook the perfect version of one of the below 13 categories:</span><br />
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<span style="font-family: inherit;"><strong>13 Categories:</strong></span><br />
<ul><li><span style="font-family: inherit;">Brownies</span></li>
<li><span style="font-family: inherit;">Burgers</span></li>
<li><span style="font-family: inherit;">Cakes</span></li>
<li><span style="font-family: inherit;">Chicken</span></li>
<li><span style="font-family: inherit;">Cookies</span></li>
<li><span style="font-family: inherit;">Exotic Dishes</span></li>
<li><span style="font-family: inherit;">Hot and Spicy Chili</span></li>
<li><span style="font-family: inherit;">Pancakes</span></li>
<li><span style="font-family: inherit;">Pies</span></li>
<li><span style="font-family: inherit;">Potatoes</span></li>
<li><span style="font-family: inherit;">Salads</span></li>
<li><span style="font-family: inherit;">Sandwiches</span></li>
<li><span style="font-family: inherit;">Tacos</span></li>
</ul><br />
<div>You can see all the details <a href="http://www.cookingchanneltv.com/the-perfect-3-recipe-contest/package/index.html">here</a>. I would sign up, but since I work for Cooking Channel, I'm excluded. So, honor me by submitting your recipe!</div><span style="font-family: Arial;"></span>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-10435072625782384422010-12-17T11:22:00.000-05:002010-12-17T11:22:04.828-05:00Not just gingerbread houses...Today I came across this amazing video that shows the progressive build of a 17-ft. gingerbread tree at <a href="http://disneyworld.disney.go.com/resorts/contemporary-resort/">Disney's Contemporary Resort</a> in Orlando, FL. The tree is made up of only 6 ingredients, but check out the quantities:<br />
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1,050 pounds of honey <br />
800 pounds of flour <br />
600 pounds of powdered sugar <br />
35 pounds of spices <br />
600 pounds of chocolate <br />
180 pounds of apricot glaze <br />
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As someone who enjoys building gingerbread houses, but to put it nicely, lacks the architectural prowess it might take to construct these seasonal builds, I'm in awe of this production. Check out the time lapse video below (and if this doesn't put you in the Christmas spirit, I don't know what will).<br />
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<object height="227" width="360"><param name="movie" value="http://www.youtube.com/v/rFs9lxd1hbs?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/rFs9lxd1hbs?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="360" height="227"></embed></object>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-71776926441803350792010-11-09T16:11:00.000-05:002010-11-09T16:11:07.111-05:00Zagat launches food truck tracking site<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwl71F_5otPmUQlo8Ealgv2mP9h3Cj7gMXLSobY_P3p2ETwsUQZpLNDJU6macjToFl0ziiONRzKJ6OUWr_KpXGIY57K06YhbpUdOuqG54qKakCb9bb7J4h4xm3McE0CI5Dgg9Pl_FFvoA/s1600/JESS3_Zagat_FoodTrucks_ScreenShot-2-e1289325578632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwl71F_5otPmUQlo8Ealgv2mP9h3Cj7gMXLSobY_P3p2ETwsUQZpLNDJU6macjToFl0ziiONRzKJ6OUWr_KpXGIY57K06YhbpUdOuqG54qKakCb9bb7J4h4xm3McE0CI5Dgg9Pl_FFvoA/s320/JESS3_Zagat_FoodTrucks_ScreenShot-2-e1289325578632.jpg" width="320" /></a></div>Today, Zagat announced a free website that is aimed at the food truck fan base around New York - FoodTrucks.Zagat.com. Functional on mobile browsers (but not available as a smartphone app), the site allows users to track their favorite food trucks throughout the city and presumably take a more strategic approach to tracking down their favorite waffles for lunch.<br />
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Per the press release the company issued, the site plots real-time locations of New York's food trucks on a map. Trucks will be able to update their locations using specialized Tweets. Still in beta, users can search for food trucks by location, cuisine by Zagat food rating. Once a user has chosen a food truck, the site will indicate its location, social media links, as well as its Zagat ratings and reviews.<br />
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With my iPhone addiction currently being managed, I might have to let this site slip through to my list of cool mobile sites to visit. That being said, I'm keeping my fingers crossed for a mobile app and an optimized experience specifically for my phone.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-41453415090126374702010-09-10T13:44:00.000-04:002010-09-10T13:44:05.293-04:00Kings of Pastry showing at New York's Film ForumFor those of you that enjoy the extremely niche food film genre, you must make a point to check out the <a href="http://www.filmforum.org/films/pastry.html">Kings of Pastry</a>, showing at <a href="http://filmforum.org/">Film Forum</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdV3UZxvk8iRqUtbaGn_5G6BIFmfzWJorLycSYPcoAfKnAHflcyXx7XCahxmXzrvO-unijgfi-IXLbeOefP_U0_w8WtuRLHMT8yXCW8NoG3I6rJfA05qulF9jPIWnRg8RtcsrqQYEYY4/s1600/kingshead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdV3UZxvk8iRqUtbaGn_5G6BIFmfzWJorLycSYPcoAfKnAHflcyXx7XCahxmXzrvO-unijgfi-IXLbeOefP_U0_w8WtuRLHMT8yXCW8NoG3I6rJfA05qulF9jPIWnRg8RtcsrqQYEYY4/s320/kingshead.jpg" /></a></div><br />
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The folks at Film Forum describe the film as:<br />
<blockquote><i>From the makers of the documentary classics <em>DONT LOOK BACK</em> and <em>THE WAR ROOM</em>. Pennebaker and Hegedus are simply the best — so when they turn their sights on the competition for the <em>Meilleurs Ouvriers de France</em> (MOF), France’s Nobel Prize for pastry, you’re in for a treat. Sixteen chefs whip up the most gorgeous, delectable, gravity-defying concoctions, and there is edge-of-the seat drama as they deliver their fantastical, spun-sugar desserts to the display table. The inevitable disasters prove both poignant and hilarious. When the film played in the U.K., critics dubbed it “the culinary <em>HURT LOCKER</em>”; “gastro-porn of the highest quality…as thrilling as any Olympic final”; and “quite possibly one of the most delicious films ever committed to celluloid.”</i></blockquote><br />
Additionally, filmmakers D.A. Pennebaker and Chris Hegedus, along with film subject Jacquy Pfeiffer and award-winning pastry and found/owner of <a href="http://www.mrchocolate.com/">Jaques Torres Chocolate</a> chef Jacques Torres, will be on hand Wednesday, September 15, for the 6:30 and 8:20 shows for a Q&A session following the film<br />
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Pennebaker and Hegedus will also be on hand on Thursday, September 16, for the 6:30 and 8:20 shows.<br />
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For those of you that need a little more convincing to see the film, you can view the trailer <a href="http://www.filmforum.org/films/pastrytrailer.html">here</a>. <br />
<div style="color: black;"><br />
</div><div style="color: black;"><br />
</div><div style="color: black;"><b>Kings of Pastry</b></div><span style="color: white;"><strong><span class="director"><span style="color: black;">Wednesday, September 15 – Tuesday, September 28</span><br style="color: black;" /><span style="color: black;"> Two Weeks </span><br style="color: black;" /><span style="color: black;">Showtimes: 1:00, 2:50, 4:40, 6:30, 8:20, 10</span></span></strong></span><br />
<span style="color: white;"><strong><span class="director"><span style="color: black;">Click <a href="http://boxoffice.printtixusa.com/filmforum/advance?v=2454&i=9543">here</a> to purchase tickets. </span>10 </span></strong></span>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com1tag:blogger.com,1999:blog-5410391671789171384.post-43947670063816421352010-08-25T11:09:00.002-04:002010-08-25T18:25:29.312-04:00I love New York City, but this is ridiculous...<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPa8i3jnZtXU1uYHLOSIHKftwRTlt3ecOI76w8JPUg-5FWRYBNSF84gSKNvTW_PYc-iqTTBSAhH5hPPV3QWHbcrxzgZ2vEQOGRjZGPB1mWFvFeArm8GiauofRRtm_w-N2Oim-M4hraXa4/s1600/bagels.081409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPa8i3jnZtXU1uYHLOSIHKftwRTlt3ecOI76w8JPUg-5FWRYBNSF84gSKNvTW_PYc-iqTTBSAhH5hPPV3QWHbcrxzgZ2vEQOGRjZGPB1mWFvFeArm8GiauofRRtm_w-N2Oim-M4hraXa4/s320/bagels.081409.jpg" width="320" /></a></div><div style="text-align: center;"><i><span style="font-size: x-small;"> (Image courtesy of <a href="http://blogs.pitch.com/fatcity/2009/08/the_mythlegend_of_new_york_bag.php">The Pitch</a>)</span></i></div><br />
I learned this week that <span class="status-body"><span class="entry-content"> in New York, whole bagels are not taxed, but sliced ones are. My immediate response was befuddlement. I think my eyebrows raised as well, and I'm sure my mouth was slightly agape. This tends to be my physical reaction to news such as this.</span></span><br />
<span class="status-body"><span class="entry-content"><br />
</span></span><br />
<span class="status-body"><span class="entry-content">The Wall Street Journal ( you can see the full article <a href="http://online.wsj.com/article/SB10001424052748704340504575448033463314628.html">here</a>) brought this to my attention. They report:</span></span><br />
<blockquote><i>State tax officials, under orders from cash-strapped Albany to ramp up their audit and compliance efforts, have begun to enforce one of the more obscure distinctions within the state's sales tax law.</i><br />
<br />
<i>In New York, the sale of whole bagels isn't subject to sales tax. But the tax does apply to "sliced or prepared bagels (with cream cheese or other toppings)," according to the state Department of Taxation and Finance. And if the bagel is eaten in the store, even if it's never been touched by a knife, it's also taxed.</i></blockquote>Let me point out something before I go on - I'm actually a fan of ordering a bagel and requesting that it not be toasted or sliced. I do this because I absolutely loathe the gargantuan amounts of cream cheese that is inevitably spread on said bagel. It's almost as if I ordered a carton of cream cheese with a side of bagel. Am I wrong?<br />
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However, my inability to understand ridiculous laws such as taxing bagels simply because they are "sliced or prepared" has prompted me to write this post. This is right up there with the Oklahoma law that states whaling is illegal. Whaling in Oklahoma? Okay?<br />
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Oklahoma does have one <a href="http://www.dumblaws.com/laws/united-states/oklahoma">weird law</a> I can get behind: Oklahoma will not tolerate anyone taking a bite out of another's hamburger.<br />
<span class="status-body"><span class="entry-content"></span></span>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-9724872701134169762010-06-10T20:34:00.000-04:002010-06-10T20:34:26.584-04:00Save the food trucks!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2UEBeFMGc04UPAZ9CxNboUkrhmT2o5Vun28iHQnPAAaAkGXS4i6crUucnB53LIZP7ma74pVdSs8Vi7qjyA8JwXnCxNawsWliUYqkQuU8FgUpAWBfTHQ2Y2td3FT8OHA27a4nb3Q_Ph0/s1600/group-of-food-trucks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2UEBeFMGc04UPAZ9CxNboUkrhmT2o5Vun28iHQnPAAaAkGXS4i6crUucnB53LIZP7ma74pVdSs8Vi7qjyA8JwXnCxNawsWliUYqkQuU8FgUpAWBfTHQ2Y2td3FT8OHA27a4nb3Q_Ph0/s320/group-of-food-trucks.jpg" /></a></div><br />
Normally when I receive an e-mail from Ben Van Leeuwen, founder and president of <a href="http://www.vanleeuwenicecream.com/">Van Leeuwen Artisan Ice Cream</a> here in Brooklyn, I learn about an awesome new flavor, a store opening or generally some other sort of favorable news. They sell ice cream (and delicious baked goods + coffee), so what else would one expect?<br />
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Well, today's e-mail from Ben had a much different tone. Apparently, City Council members Jessica Lappin and Karen Koslowitz are introducting a law which would allow the Department of Health authority to suspend any vending permits issued to a truck with two parking tickets (feeding the meter or idling) and to revoke the permit of a truck that receives three tickets in a 12-month period. (The Wall Street Journal wrote about it <a href="http://blogs.wsj.com/metropolis/2010/06/09/food-trucks-could-face-ban-for-too-many-parking-tickets/">too</a>.)<br />
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Whoa. Whoa. What?<br />
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Oh, I'll tell you what - Lappin and Koslowtiz are threatening to put our favorite New York City food trucks out of service. And I'm only going to say this once: You do <i><b>NOT</b></i>, I repeeat do <i><b>NOT</b></i>, take away my <a href="http://www.vanleeuwenicecream.com/">Van Leeuwen Artisan Ice Cream</a>, <a href="http://www.treatstruck.com/">Treats Truck</a> , or <a href="http://www.cupcakestop.com/">Cupcake Stop</a>. Oh no you don't!<br />
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Van Leeuwen has provided some ways that we can stand up and support our favorite local food trucks, so keep reading to see how we can save the folks and businesses that make our city so great - see Ben's entire e-mail below:<br />
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<blockquote>We need your help.<br />
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City Council members Jessica Lappin and Karen Koslowitz are introducing a<a href="http://www.scribd.com/doc/32721062/Lappin-Bill-Re-Food-Trucks" target="_blank"> law</a> which would allow the Department of Health authority to suspend any vending permits issued to a truck with two parking tickets (feeding the meter or idling) and to revoke the permit of a truck that receives three tickets in a 12 month period.<br />
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While we do not condone breaking any laws, we feel that losing the ability to operate one’s business due to parking tickets is a punishment disproportionate to the violation. Furthermore, if other commercial vehicles were to be subject to this same law would that mean that UPS and Fedex would be prevented from operating in New York City because of two or three parking tickets?<br />
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We understand the Council member’s concerns about making spots fairly available for every vehicle but mobile food trucks are just a small portion of commercial vehicles that park in New York City. For the most part we make an attempt park in commercial zones whenever possible.<br />
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There are many potential solutions to this problem such as raising ticket prices, setting aside dedicated locations for mobile businesses and we would love to hear from you and for your voice to be heard by the appropriate Committee Members. Here is how you can help keep truckin alive in New York City by emailing twittering and joining a facebook page:<br />
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1. Come to the hearing: Wednesday June 16 @10am, Committee on Consumer Affairs, 250 Broadway (Hearing Room - 16th Floor)<br />
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2. Join the <a href="http://www.facebook.com/pages/Jessica-Lappin-why-are-you-singling-out-food-trucks/128172920538771?ref=mf" target="_blank">Facebook Page that Supports Truckers</a><br />
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3. Twitter your thoughts to Jessica Lapin (@jesslapin) or to Karen Koslowitz (@KK4NYC)<br />
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4. Email them your thoughts or you can cut and paste a draft that we have made for you to alter and personalize below:<br />
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Jessica Lapin <a href="mailto:lappin@council.nyc.gov">lappin@council.nyc.gov</a><br />
Karen Koslowitz <a href="mailto:koslowitz@council.nyc.gov">koslowitz@council.nyc.gov</a><br />
<div><br />
</div><div>DRAFT LETTER</div><div><br />
Dear Council Members Koslowitz and Lappin:</div><div> </div><div>I am writing in support of the mobile food truck vendors in my neighborhood. These trucks not only offer a wonderful array of foods and beverages, they are a vital part of the lively street culture that helps define New York City. I love eating at the [INSERT YOUR FAVORITE TRUCKS AND LOCATION]</div><div><br />
Your bill, which seeks to revoke mobile food permits based upon two to three violations of parking regulations within a period of one year, seems usurious and biased against a small segment of commercial vehicles that operate and park in New York City.</div><div> </div><div>Of course these trucks need to follow City law like the rest of us, including paying the appropriate fines for any infractions they incur. But this bill is unfairly targeting truck food vendors. If residential car owners receive a few parking tickets in a year, their driving privileges are not revoked. If storefronts fail to shovel snow or sweep a few times a year, they’re not put out of business. Why should this bill apply to truck food vendors and not, say, Fedex whose trucks liberally use the city streets for deliveries? After two or three infractions, should FedEx be prevented from operating in New York City?</div><div> </div><div>As a lover of all the unique things that make New York the city everyone loves to live in and visit, I ask you to please see my point of view: These food trucks are a real asset to our NYC – a treasure that must be preserved. And I ask you to also consider the livelihoods of the mobile food vendors. These people stand a good chance of losing their businesses based upon the all-too-easy- to-imagine scenario wherein they receive two violations in a given 12-month period. Our national goal is preserve and create jobs right now, not to <i>eliminate </i><span style="font-style: normal;">them! And as members of our city council, I certainly hope that would be yours, as well.</span></div><div><span style="font-style: normal;"> </span></div><div>I respectfully request that you discontinue any action on, or support of, this proposed legislation.</div><div> </div><div>Sincerely,<br />
[INSERT YOUR NAME]</div></blockquote>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-74899356658846765662010-06-03T13:28:00.000-04:002010-06-03T13:28:18.877-04:00Internet Week is for food nerds too<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGS4StSNqtaN2pFmlauXJAod_sSJP7_M12vaeguP66eh5clPd-ROavjYYA3St9GzwxDur-zcC0L4POAhxxzJiGRYS2hTQVK0fr_uELeUjQCJDfhO3axknKMKAYHjOF39DwYhE6uPUMBuM/s1600/n122521347759060_342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGS4StSNqtaN2pFmlauXJAod_sSJP7_M12vaeguP66eh5clPd-ROavjYYA3St9GzwxDur-zcC0L4POAhxxzJiGRYS2hTQVK0fr_uELeUjQCJDfhO3axknKMKAYHjOF39DwYhE6uPUMBuM/s200/n122521347759060_342.jpg" width="180" /></a></div><br />
New York City's <a href="http://www.internetweekny.com/">Internet Week</a> (fingers crossed for a new <a href="http://foursquare.com/">foursquare</a> badge!) is just a week away, and thankfully for us food nerds, we have an event aimed at our demographic.<br />
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Produced by Babette of <a href="http://bakespace.com/">Bakespace</a> and Nichelle of <a href="http://cupcakestakethecake.blogspot.com/">Cupcakes Take the Cake</a> have put together <a href="http://www.facebook.com/pages/TECHmunch/102530173116714#%21/event.php?eid=122521347759060&ref=mf">TECHMunch</a>, an 8-hour intensive food blogging workshop on June 10th at the <a href="http://www.rogersmith.com/?pg=home">Roger Smith Hotel</a> in New York City.<br />
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Here are the full details (straight from the TECHMunch Facebook <a href="http://www.facebook.com/pages/TECHmunch/102530173116714#%21/event.php?eid=122521347759060&ref=mf">page</a>):<br />
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<blockquote>If you're a food blogger, this intensive one day event will bring you up-to-speed on all the latest tools and tactics for building buzz, improving SEO, growing your audience and making money from your hard work.<br />
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The workshop will be followed by a networking mixer with giveaway prizes including KitchenAid appliances, cookbooks and each attendee will receive a nifty gift bag.<br />
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<b>Buy Tickets Here: <a href="http://techmunchnyc.eventbrite.com/" onmousedown="UntrustedLink.bootstrap($(this), "f1339", event);" rel="nofollow" target="_blank">http://techmunchnyc.eventbrite.com/</a></b><br />
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<b>Schedule: </b><br />
Doors open at 9am<br />
Panels begin at 9:35am<br />
(light breakfast, lunch, snacks and appetizers/cocktails will be served) <br />
Mixer begins at 3:45pm<br />
(drinks, prizes and great company!)<br />
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<b>Panel Topics:</b><br />
How to Leverage Traditional Media <br />
Building your Brand - From Blog to Cookbook and Beyond <br />
Monetizing Your Blog, Insights in Online Advertising and Working with Brands <br />
A Conversation on FTC Blogger Policy <br />
Building and Implementing Your PR Plan <br />
Gaining Mometum and Building Community <br />
Food Trends <br />
Selecting Good Content & Curating Flavors <br />
Tips on Blogging More Effectively <br />
The Main Ingredient: Recipe Writing 101 <br />
Practical SEO Tips to Build Your Blog Traffic <br />
Bringing Your Passion Offline: Food Events <br />
Storytelling: Connecting the Who with the What <br />
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See a full lineup of speakers at <a href="http://techmunchnyc.eventbrite.com/" onmousedown="UntrustedLink.bootstrap($(this), "f1339", event);" rel="nofollow" target="_blank">http://techmunchnyc.eventbrite.com/</a></blockquote>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com2tag:blogger.com,1999:blog-5410391671789171384.post-48125697683336175192010-05-19T15:42:00.001-04:002010-05-19T15:43:25.266-04:00I want to eat this.If someone buys <a href="http://www.deandeluca.com/candy-and-confections/confections/sir-francis-bacon-peanut-brittle.aspx">this</a> for me, I'll love you forever. Just sayin'...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCv_PTeS_jvpHudVzyio-RlnvHsSlPYkMfBmCZq4qwypn_NKrBEagrmyU6_lXXv1nuz7XJsm859wD0ZjEOnwfNoHjYf-pBErefE7wnDr9j7YTC5dvusgqN-jKqr_6ocDKIK_4fS5lMJD4/s1600/379989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCv_PTeS_jvpHudVzyio-RlnvHsSlPYkMfBmCZq4qwypn_NKrBEagrmyU6_lXXv1nuz7XJsm859wD0ZjEOnwfNoHjYf-pBErefE7wnDr9j7YTC5dvusgqN-jKqr_6ocDKIK_4fS5lMJD4/s320/379989.jpg" width="320" /></a></div>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com1tag:blogger.com,1999:blog-5410391671789171384.post-74849253722339231052010-05-08T17:50:00.000-04:002010-05-08T17:50:28.103-04:00The very best distractions.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEWbSHKd_aHcgrM2Txqm2nAhGyCIV55G0txKd3I9HP6jyIresRQWSNhkMfaemepJ-Mk03Xfs1D4gIrSpQFH6qln0I00hhDHCE72B9IAwZSeVxC3q__IIBGgewjmvipmLNx3156DGmwX0/s1600/IMG_6722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEWbSHKd_aHcgrM2Txqm2nAhGyCIV55G0txKd3I9HP6jyIresRQWSNhkMfaemepJ-Mk03Xfs1D4gIrSpQFH6qln0I00hhDHCE72B9IAwZSeVxC3q__IIBGgewjmvipmLNx3156DGmwX0/s320/IMG_6722.jpg" /></a></div><br />
March 29th? That's the last time I posted? Geez. Sorry guys. I guess March and April have been full of distractions and the blog suffered as a result.<br />
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It's not that I haven't been baking. In fact, I've been enjoying my baking more than ever recently. What makes it <i>so</i> much fun, you ask? Well, I've been baking for someone. A specific someone. An earth-shatteringly cool someone. So instead of baking and then jumping on my laptop, I've been packaging up my finished products and heading over to share the wealth with the coolest dude in New York.<br />
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I'm sure he'll pop up more in this blog as we spend quite a bit of time in the kitchen together. Yeah, it's pretty, pretty awesome. Thank you very much.<br />
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The other distraction involves peanut butter and a project I've been working on for a local restaurant in New York. Unfortunately, I can't post anything here about it, but once things get into gear and things start popping up online, I'll be sure to post links to let everyone see this currently top secret info.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com2tag:blogger.com,1999:blog-5410391671789171384.post-69393641458442753692010-03-29T23:12:00.000-04:002010-03-29T23:12:53.324-04:00Did I mention that I'm going to be on a Japanese game show?Did I mention I'm going to be on a Japanese game show called Clash of the Foodies? Well I am...<br />
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Fingers crossed my future career as a Japanese game show contestant isn't like Chris Farley's experience...<br />
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<object height="296" width="512"><param name="movie" value="http://www.hulu.com/embed/ugwYEE4vdMu0bs5YgTAVxQ"></param><param name="allowFullScreen" value="true"></param><embed src="http://www.hulu.com/embed/ugwYEE4vdMu0bs5YgTAVxQ" type="application/x-shockwave-flash" allowFullScreen="true" width="512" height="296"></embed></object> <br />
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<span style="color: #ff7200;"><i><b>CLASH OF THE FOODIES!</b></i></span><br />
<b>Live Game Show<br />
</b>4:30-5:20 pm<br />
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Colorful teams of showbiz stars, wrestlers and food experts across the city, featuring cabaret superstars Kenny Mellman (aka Herb of Kiki & Herb), Bridget Everett, and Neal Medlyn of <b><a href="http://ourhitparade.blogspot.com/" target="_blank">Our Hit Parade</a></b>, pro wrestler extraordinaire Queen of Squeeze <b><a href="http://www.amazonannie.com/" target="_blank">Amazon Annie</a> </b><b>& Her Lobos Locas</b> and daring bloggers squad <b>The Taste Buds</b> will gather to compete in a live game show that will challenge all five senses. It'll take stamina, lightning-fast reflexes and a connoisseur’s palate to emerge victorious! Hosted by culture clash comedian, <a href="http://www.kenjiamerica.com/" target="_blank">Kenji America</a>. Tickets are released at 12:30 PM.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com4tag:blogger.com,1999:blog-5410391671789171384.post-41061884285676117282010-03-27T23:41:00.000-04:002010-03-27T23:41:31.199-04:00Counter Space, a new kitchen design exhibit, invites us to dinner on September 15, 2010<div class="box br-margins"><div class="top"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJzq-QmZ1CO-lYoEuCw0pL6XR8ps_OHNcnhcfc_w86y_R_YjCDzkl-hALKvHnednYwaN91lX64yNDgP3m9rQBq_riLGS8DtcVbRzhkUpZE5sDTZaXqdFsGxUnCVHtjyFC-ArjPwBgOX0/s1600/Frankfurter-kueche-vienna.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJzq-QmZ1CO-lYoEuCw0pL6XR8ps_OHNcnhcfc_w86y_R_YjCDzkl-hALKvHnednYwaN91lX64yNDgP3m9rQBq_riLGS8DtcVbRzhkUpZE5sDTZaXqdFsGxUnCVHtjyFC-ArjPwBgOX0/s320/Frankfurter-kueche-vienna.JPG" /></a></div><div style="text-align: center;"><i><span style="font-size: xx-small;">Example of the "Frankfurt Kitchen" design.</span></i></div><br />
One of my goals this summer is to make my first trip to Washington, D.C. to see Julia Child's kitchen at the Smithsonian. However, if I don't end up making the trip, I'll have a nice substitute as of September 15, 2010, when the <a href="http://www.moma.org/">MoMA</a> (Museum of Modern Art) in New York opens the exhibit <i><a href="http://www.moma.org/visit/calendar/exhibitions/1062">Counter Space: Design and the Modern Kitchen</a></i>. Here is how the folks at MoMA are describing the new exhibit: <br />
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<blockquote><i>Counter Space</i> explores the twentieth-century transformation of the kitchen and highlights MoMA’s recent acquisition of an unusually complete example of the iconic “Frankfurt Kitchen,” designed in 1926–27 by the architect Grete Schütte-Lihotzky. In the aftermath of World War I, thousands of these kitchens were manufactured for public-housing estates being built around the city of Frankfurt-am-Main in Germany. Schütte-Lihotzky’s compact and ergonomic design, with its integrated approach to storage, appliances, and work surfaces, reflected a commitment to transforming the lives of ordinary people on an ambitious scale. Previously hidden from view in a basement or annex, the kitchen became a bridgehead of modern thinking in the domestic sphere—a testing ground for new materials, technologies, and power sources, and a spring board for the rational reorganization of space and domestic labor within the home. Since the innovations of Schütte-Lihotzky and her contemporaries in the 1920s, kitchens have continued to articulate, and at times actively challenge, our relationship to the food we eat, popular attitudes toward the domestic role of women, family life, consumerism, and even political ideology in the case of the celebrated 1959 “Kitchen Debate” that took place between Richard Nixon and Nikita Khrushchev in Moscow at the height of the Cold War. <br />
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Featured alongside the Frankfurt Kitchen is a 1969 mobile fold-out unit manufactured by the Italian company Snaidero. These two complete kitchens are complemented by a wide variety of design objects, architectural plans, posters, archival photographs, and selected artworks, all drawn from MoMA’s collection. Prominence is given to the contribution of women throughout the exhibition, not only as the primary consumers and users of the domestic kitchen, but also as reformers, architects, designers, and as artists who have critically addressed kitchen culture and myths.</blockquote><br />
This exhibition is organized by Juliet Kinchin, Curator, and Aidan O’Connor, Curatorial Assistant, Department of Architecture and Design.<br />
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For more reading on the "Frankfurt Kitchen" design, check out this 2006 article from <i>The New York Times</i> that touches on the subject: <a href="http://www.nytimes.com/2006/04/02/style/tmagazine/t_d_1337_talk_kitchen_.html">Kitchen Aide by Caroline Roux</a>.</div></div>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-79822869876574174642010-03-25T19:24:00.000-04:002010-03-25T19:24:41.551-04:00What happens when you spend an afternoon eating cookies?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgP3V5hw5WKRshYegs6rquniK1HSCDP13gSnQndZq9XcuQzeAupX8EcoMB_tvKRhs3bHQGukBwucNIlp8858oys-w0tw-m3bq6zgDppUp5BulCfm8MuS85_DFpjKDvnGqbQiJ_0tFsWvSW/s1600/DSCF1459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgP3V5hw5WKRshYegs6rquniK1HSCDP13gSnQndZq9XcuQzeAupX8EcoMB_tvKRhs3bHQGukBwucNIlp8858oys-w0tw-m3bq6zgDppUp5BulCfm8MuS85_DFpjKDvnGqbQiJ_0tFsWvSW/s320/DSCF1459.JPG" /></a></div><br />
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This video, that's what! <a href="http://www.gjcookies.com/">Gimme Jimmy's</a> in New Jersey recently sent me some of their cookies to sample and review and I decided this would be a great opportunity to put a few more miles on my Flipcam. Ever wondered what I look like eating? Watch this - mystery solved!<br />
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<a href="http://vimeo.com/10445639">Gimmee Jimmy's Cookie Review: The attack of the mall cookie!</a> from <a href="http://vimeo.com/puffandchoux">Mary Ann Porch</a> on <a href="http://vimeo.com/">Vimeo</a>.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-28150361491522469142010-03-22T21:42:00.000-04:002010-03-22T21:42:40.144-04:00Molly Wizenberg a.k.a. Orangette is coming back to New York!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnl4WB66_c_2yyFglytIfXkzO5vW0yYrszXaiF1USQqS34WaLOI9qQBHByFSlY_RRY8DbDpqiK6CCrermxrWZQd4g_68Pc8yiM32MhpCGztJ08MEyXbLxm9sFOQty2zr4JDMF55gKevo/s1600-h/Orangette.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnl4WB66_c_2yyFglytIfXkzO5vW0yYrszXaiF1USQqS34WaLOI9qQBHByFSlY_RRY8DbDpqiK6CCrermxrWZQd4g_68Pc8yiM32MhpCGztJ08MEyXbLxm9sFOQty2zr4JDMF55gKevo/s320/Orangette.JPG" /></a></div>Around this time last year, I was fortunate enough to see <a href="http://puffandchoux.blogspot.com/2009/03/orangette-teases-palates-of-readers.html">Molly Wizenberg</a>, the blogger behind the fantastic site <a href="http://orangette.blogspot.com/">Orangette</a>, a <a href="http://bonappetit.com/"><i>Bon Appetit</i></a> columnist, and the author of <a href="http://www.amazon.com/Homemade-Life-Stories-Recipes-Kitchen/dp/1416551050"><i>A Homemade Life</i></a>, at one of her New York City readings.<br />
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Well, I'm happy to report that Ms. Wizenberg will be back in my fair city promoting her book once more and giving was is sure to be a delightful reading. Whether you were at her readings in 2009 or missed out, I suggest you spin by <a href="http://www.posmanbooks.com/site/">Posman Books</a> in Chelsea Market at 7 p.m. on April 6th.<br />
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<b>What: </b>Molly Wizenberg Book Signing/Reading<br />
<b>When:</b> Tuesday, April 6th, 7:00 pm<br />
<b>Where:</b> Posman Books at Chelsea Market, 75 9th Avenue, New York NY 10011<br />
<b><span style="font-style: italic;">Free event, open to the public</span></b>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-56528306025496187122010-03-08T16:56:00.003-05:002010-03-08T17:00:14.794-05:00French Revolution: Move Over Cupcakes and Make Way for Macarons<div style="text-align: center;"><img alt="Behind the Burner: French Revolution: Move Over Cupcakes and Make Way for Macarons" height="212" src="http://www.behindtheburner.com/site_images/bd2/2755.jpg" width="320" /> </div><div style="text-align: center;"></div><div style="text-align: left;"><i>This post originally appeared on <a href="http://www.behindtheburner.com/blog/entry/french-revolution-move-over-cupcakes-and-make-way-for-macarons.html">Behind the Burner</a> on March 5. However, I thought I'd share it on my personal blog too AND call out that the photo was taken by my BRILLIANT friend Brian Witte.</i><br />
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</div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: center;"></div><div class="decodivider"></div>If the cupcake has dominated the dessert scene in recent history, it's about to face what pastry lovers might call the next French Revolution: the <a href="http://en.wikipedia.org/wiki/Macaron" rel="nofollow"" target="_NEW">French macaron</a> is positioned to be the new IT dessert. Unlike the cupcake that proved to be a viable business venture only in the last 10 years, the French macaron has being pulling its weight as a delicious morsel since its first incarnation during the Renaissance. <br />
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Although food historians debate just how French the French macaron is—some contest that the macaron debuted in Venice and was brought to France, along with her pastry chefs, by Catherine de Medici in 1533—there has never been an argument about the popularity of this traditionally tea time snack and/or dessert. <br />
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But is 2010 the year for the macaron? Are we going to see a food truck dedicated solely to the treat? Will <a href="http://cupcakecampnyc.blogspot.com/" rel="nofollow"" target="_NEW">CupcakeCamp</a> be replaced by MacaronCamp? It remains to be seen, but much to the chagrin of macaron purists, versions are popping up everywhere, from Whole Foods to McDonald's. <b>Tip: For those whose palates have never tasted the deliciousness of this meringue-based "sandwich cookie," New York City has long been a haven for impressive macaron menus</b>. <br />
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<a href="http://www.madeleinepatisserie.com/Madeleine_Patisserie/Home.html" rel="nofollow"" target="_NEW">Madeleine's Patisserie</a> in Chelsea serves up over 15 different flavors of fresh macarons daily. Flavors include Champagne, cassis and pistachio amongst others. Brooklyn's <a href="http://www.almondinebakery.com/" rel="nofollow"" target="_NEW">Almondine</a> is famous throughout the borough for their macaron selection where pastry chef Hervé Poussot is known for his intense flavoring.<br />
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For those that are already die-hard fans, <a href="http://www.macaroncafe.com/" rel="nofollow"" target="_NEW">Macaron Café</a> sells boxes holding as many as 20 macarons and have named them the <a href="http://www.macaroncafe.com/home.html" rel="nofollow"" target="_NEW">Queen Catherine de Medicis Box</a>, in honor of the patron saint of macaron creation. For New Yorkers working in Midtown, or for those not afraid to visit tourist trap areas, <a href="http://www.lamaisonduchocolat.us/us/en/commerce" rel="nofollow"" target="_NEW">La Maison du Chocolat</a> and <a href="http://bouchonbakery.com/" rel="nofollow"" target="_NEW">Bouchon Bakery</a> are conveniently located in Rockefeller Center and Columbus Circle.<br />
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Notable macaron shops in New York:<br />
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<a href="http://www.madeleinepatisserie.com/Madeleine_Patisserie/Home.html" rel="nofollow"" target="_NEW">Madeleine's Patisserie</a> <br />
132 W 23rd Street<br />
New York, NY 10011<br />
212.243.2757<br />
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<a href="http://www.almondinebakery.com/" rel="nofollow"" target="_NEW">Almondine</a><br />
85 Water Street<br />
Brooklyn, NY 11201<br />
718.797.5026<br />
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<a href="http://www.macaroncafe.com/" rel="nofollow"" target="_NEW">Macaron Café</a><br />
161 West 36th Street<br />
New York, NY 10018<br />
212.564.3525<br />
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<a href="http://www.lamaisonduchocolat.us/us/en/commerce" rel="nofollow"" target="_NEW">La Maison du Chocolat</a><br />
30 Rockefeller Plaza<br />
New York, NY 10112<br />
212.265.9404<br />
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<a href="http://bouchonbakery.com/" rel="nofollow"" target="_NEW">Bouchon Bakery</a><br />
10 Columbus Circle<br />
New York, NY 10019<br />
212.823.9364<br />
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<i>Photo credit: Brian Witte</i>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com1tag:blogger.com,1999:blog-5410391671789171384.post-59815839643285691372010-03-01T20:00:00.000-05:002010-03-01T20:00:37.217-05:00Hot Chocolate Withdrawls<div style="text-align: center;"><object height="300" width="400"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=9813668&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" /><embed src="http://vimeo.com/moogaloop.swf?clip_id=9813668&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="300"></embed></object></div><br />
Today is the first time in the last 28 days that I haven't had a sip of hot chocolate. It actually feels pretty good, at least my wallet thinks so.<br />
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If you haven't been following, be sure to check out my tumblr.com site - <a href="http://hotchocolatemap.tumblr.com/">Hot Chocolate MAP</a> - which follows my journey throug the 28-day hot chocolate festival at New York's City Bakery. You can read all about the various flavors I sampled during the month of February, as well as view photos from the City Bakery and my list of the <a href="http://hotchocolatemap.tumblr.com/#418831296">top 5 flavors</a>. I've included the video here too.<br />
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Even though the festival has come to a close for 2010, the City Bakery always has their original hot chocolate recipe on the menu. I suggest you stop by and give it a shot before we welcome warmer temperatures here in New York City.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-46250249800772287842010-02-28T00:35:00.001-05:002010-02-28T00:37:53.437-05:00Welcome to the neighborhood Van Leeuwen Artisan Ice Cream Store!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkn_EuRf0qJ7aSQj5ItDc-1X5vqxztkPWbl5FcgYTlPTEFLyFzhRmgHI_pK5Qhy42XROKBKJe_9Jjps8Z2CtGsSdXisLBcOOgFy7AV9LLVIjMq4gr4NF5LNF_gPF3cSId7G7fPnyh5EQ/s1600-h/VanLeeuwen_Opening_Invite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkn_EuRf0qJ7aSQj5ItDc-1X5vqxztkPWbl5FcgYTlPTEFLyFzhRmgHI_pK5Qhy42XROKBKJe_9Jjps8Z2CtGsSdXisLBcOOgFy7AV9LLVIjMq4gr4NF5LNF_gPF3cSId7G7fPnyh5EQ/s320/VanLeeuwen_Opening_Invite.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I thought I'd post a quick note to announce a new face in North Brooklyn. On Saturday, the wonderful folks at <a href="http://www.vanleeuwenicecream.com/">Van Leeuwen Artisan Ice Cream</a> opened the doors to their first ice cream store in <a href="http://www.google.com/search?q=632+Manhattan+Avenue%2C+Brooklyn%2C+NY&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a">Greenpoint</a>, and as a welcoming present to the neighborhood gave away free ice cream and samples of baked goods. What a great first impression!<br />
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You might have heard of Van Leeuwen already - their beautifully renovated mail trucks have been serving up ice cream all over Brooklyn and Manhattan for the past two summers. <br />
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As I've noted several times on this blog, the vanilla ice cream they produce is probably the best vanilla ice cream I've ever tasted. So, if you're in the neighborhood, be sure to stop on by the new Van Leeuwen store - you won't be disappointed.<br />
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<b>Van Leeuwen Artisan Ice Cream Store</b><br />
<b>632 Manhattan Avenue (btw Bedford and Nassau)</b><br />
<b> Brooklyn, NY 11222</b>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com4tag:blogger.com,1999:blog-5410391671789171384.post-61025169981315203472010-02-24T22:04:00.000-05:002010-02-24T22:04:01.288-05:00Ch-ch-changes...Can you really go wrong when you base the title of a blog post off of a David Bowie song? I submit you can not. What do I mean? Changes. That's what.<br />
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For those of you that swing on by Puff & Choux on a regular basis, you've noticed that the site looks a bit snazzier as of today. Well, the new look is all thanks to the outstanding photography skills of Brian Witte and the brilliant design capabilities of John Kapenga. I mean really - can the new Puff & Choux logo look more amazing? I love these guys so much and can't even begin to explain how awesome they are. A round of applause please for Mr. Witte and Mr. Kapenga.<br />
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And I'm not done. I've got more to show you guys and will be unveiling some cool new aspects to the site soon. One of my goals this year is talk more about my community and the people in it (I'm talking to you fellow Brooklyn bloggers, chefs, etc.), as well as the various cities I visit (I'm talking to you non-New York bloggers, chefs, etc.).<br />
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2010 is going to be a big year for Puff & Choux - just wait and see!Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com4tag:blogger.com,1999:blog-5410391671789171384.post-16398930558072322822010-02-24T14:28:00.000-05:002010-02-24T14:28:30.515-05:00365 days: Happy 1 year anniversary Puff & Choux!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZj0sJ-BJekQo_gvISOz8Vd5hx8ZKyOicHcWdVbHzsqIAP76LrSxHCgQxKOaqxgPz5eGj43UMBt8l9M0KRz-a4R-hPPfHgrTL9jUh7wJjf9Ps8wXlAPdfsw1sTfMphSg2EPe0PY0aXaWM/s1600-h/n624357253_2764776_632295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZj0sJ-BJekQo_gvISOz8Vd5hx8ZKyOicHcWdVbHzsqIAP76LrSxHCgQxKOaqxgPz5eGj43UMBt8l9M0KRz-a4R-hPPfHgrTL9jUh7wJjf9Ps8wXlAPdfsw1sTfMphSg2EPe0PY0aXaWM/s320/n624357253_2764776_632295.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">Eating a voodoo doughnut at Portland's legendary doughnut shop of the same name - just one of my adventures since founding Puff & Choux last year. </span></i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Exactly a year ago today, I wrote my very first post on Puff & Choux. I remember stressing out over what I should name this little blog, and honestly, I can’t recall how I finally settled upon the name. Regardless, it’s been a life-changing year.<br />
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In one year, I’ve been laid off from two jobs, dated a few dudes, traveled to some cool and some not so cool locales, and have experienced some deep down lows and some great highs, but one thing has always been a constant: this blog. <br />
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Puff & Choux has introduced me to some of the most amazing New Yorkers this city has to offer and has opened my eyes to what might be the world’s most vibrant food community, everything from the importance of the Greenmarket to just how many earth shatteringly cool movements Brooklynites are starting in this modern day food revolution. From placing 2nd in Bon Appetit’s Blog Envy Party Recipe Contest to meeting Judith Jones and Amanda Hesser (I know it sounds nuts, but these women are amazing), I can’t tell you just how much fun I’ve had this year.<br />
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More importantly, Puff & Choux showed me that I have a passion and that food writing is exactly what I’m supposed to be doing. <br />
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To all the people I’ve met in the food community over the last year, I can’t tell you how happy I am to call you my friends. From the bottom of my heart, I thank you for welcoming me into your ranks. I can’t think of a better group of people to call my peeps.<br />
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And to you, the reader, thank you. As someone who has always considered writing a very personal act, I can’t tell you how much it warms my heart to know that you not only visit this blog, but you keep coming back. I get a little teary just thinking about how much you mean to me. <br />
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So, here’s to another 365 days of food writing, new friends and brilliant old ones, and just plain old fun. If it’s anything like the last 365, I can’t wait for the adventure on the horizon.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com1tag:blogger.com,1999:blog-5410391671789171384.post-19445049264010412312010-02-23T09:00:00.034-05:002010-02-23T09:00:09.062-05:00No brainer desserts. Genius.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtj44FycX9XGZ4lKUuJj1rCjSSd8cqX-0pOofOYZhsE9c-x-tCnjWE0XkC3KkcHJUuivLPihMll-OcrvQI8aSi8oASR3sU5s6knW-St_nUnektrTSipDOdHCXY6cpYEbETO8u8wBpEAI/s1600-h/resized_Pears_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtj44FycX9XGZ4lKUuJj1rCjSSd8cqX-0pOofOYZhsE9c-x-tCnjWE0XkC3KkcHJUuivLPihMll-OcrvQI8aSi8oASR3sU5s6knW-St_nUnektrTSipDOdHCXY6cpYEbETO8u8wBpEAI/s320/resized_Pears_3.JPG" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The first <a href="http://puffandchoux.blogspot.com/2009/04/my-very-first-dinner-party-with-rote.html">dinner party</a> I ever hosted was last year for the Easter holiday. Similar to Thanksgiving, Easter is a holiday that many New Yorkers are somewhat orphaned. I don't come from a religious family, but we always had an Easter supper, and I think many of my friends had the same experience growing up. <br />
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However, airline tickets are expensive and Easter doesn't really qualify as a <i>must</i> as far a traveling home is concerned. Granted, I'm pretty certain my mom would have an amazing Easter basket waiting for me if I did come home, but American Airlines doesn't seem to want to get on board with my travel budget.<br />
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So, for Easter last year I went all out. I rented a long banquet table, nice china and made sure it was a table setting fit for only the fanciest diners in Soho that evening. Then it came down to the food.<br />
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I ordered a spiral cut ham from a local butcher, and the rest of the meal was sort of ad-libbed. I bought some canned veggies to heat up right before dinner, which I now think is lame, but frankly, my kitchen confidence as far as main meals go wasn't quite up to speed at that time. The fact that I did bake the lemon tart I served for dessert redeems me a little bit, at least in my mind. The one lesson I took away from the experience is that dinner parties are serious business and pre-planning is a must. Even though I planned, I spent more time in the kitchen than mingling with my guests.<br />
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Since then, I've been thinking of other desserts that require very little kitchen time, allowing one to spend more time with guests instead of hovering over the stove. And now, I think I've found a perfect recipe that requires minimal attention but produces beautiful results: Apple Cider Poached Pears with Vanilla Ice Cream.<br />
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I wrote about this dessert over at <a href="http://www.examiner.com/examiner/x-37906-Brooklyn-Dessert-Examiner%7Ey2010m2d10-Easy-Dessert-Howto-Apple-Cider-Poached-Pears">Examiner.com</a> where I serve as the Brooklyn Dessert Examiner. As I noted in the previous article, the use of apple cider, not apple juice, is important to note before getting started. Most farmer's markets carry high-quality apple cider, and believe me - it's worth seeking out.<br />
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Secondly, vanilla ice cream is a great accompaniment to this recipe, and Brooklyn’s own <a href="http://www.vanleeuwenicecream.com/">Van Leeuwen Artisan Ice Cream</a> in Vanilla is recommended.<br />
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<b>Apple Cider Poached Pears with Vanilla Ice Cream</b><br />
<br />
<i><b>Ingredients:</b></i><br />
4 c. of apple cider (NOT apple juice)<br />
1 cinnamon stick<br />
2 ripe pears, peeled (any variety of pears will do)<br />
1 tbsp. cornstarch<br />
Vanilla ice cream<br />
Sprinkle of cinnamon<br />
Pecans, as garnish (if desired)<br />
<br />
In a small saucepan, pour 4 cups of apple cider and one cinnamon stick. Bring to a simmer.<br />
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Peel 2 pears, and if you prefer, halve and core. Leave stems on as this adds to the presentation and allows you to pick the pears out of the pan without damaging the fruit’s body. Place pears in apple cider, cover, and let simmer for 45 minutes. If your pears are not quite ripe, you might need to add an addition 15 to 20 minutes to poaching time.<br />
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On two small plates, sprinkle cinnamon powder for presentation. Remove pears from simmering cider by using tongs and lifting by the pears’ stems. Place pears on cinnamon-sprinkled plates. Add 1 tablespoon of cornstarch to cider and cinnamon stick mixture and whisk until a minimally thick sauce forms. <br />
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Scoop out a single serving of vanilla ice cream and add next to plated pears. With a small spoon, drizzle apple cider and cinnamon sauce over pears and ice cream. If you like, sprinkle chopped walnuts over pears and cream. Now, feel free indulge in what might be the easiest winter dessert ever created.<br />
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Serves 2.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com2tag:blogger.com,1999:blog-5410391671789171384.post-8848137658033166022010-02-19T23:02:00.000-05:002010-02-19T23:02:46.452-05:00Finally, something my roommate wants to eat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFMhQQFjw9jDNLIOcOyE_XSE9lnITSRr1h4GOxBG4ybIjuTaxX-xGFnd_0vLxRF7w_K601R25jqiugkKu52nywLuhaYfvDB_SzTaOvetLUVxZBdSEx1BP093t3dM87jdv-f8Kn332w7U/s1600-h/Cheddar+Biscuits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFMhQQFjw9jDNLIOcOyE_XSE9lnITSRr1h4GOxBG4ybIjuTaxX-xGFnd_0vLxRF7w_K601R25jqiugkKu52nywLuhaYfvDB_SzTaOvetLUVxZBdSEx1BP093t3dM87jdv-f8Kn332w7U/s320/Cheddar+Biscuits.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
Ironically, I live with a roommate who doesn't like sweets. Blueberry muffins? No. Quick sour cream coffee cake? Forget it. Spiced pear cake? Puh-lease. Oatmeal cookies? You must be insane. I think you get the idea.<br />
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The only real problem this poses is that the temptation for me to eat everything my baking yields is strong. Luckily, I have friends that are always down for some free baked goods, so I haven't started sporting an elastic band on my jeans (yet).<br />
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I had become used to Matt, my roommate, never touching the goods that lie under the cake dome on our kitchen table, but then something happened - cheddar, bacon, and chive biscuits came into our life and turned everything upside down.<br />
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First off, some of you are probably thinking that with the inclusion of words such as cheddar, bacon, and chives, we aren't talking about dessert. Not to get too far ahead of myself, all you need to do is add two heaping spoonfuls of honey from <a href="http://tremblayapiaries.com/">Tremblay Apiaries</a> to see how this biscuit could be interpreted as a <i>savory</i> dessert. Also, I ate plenty of these bad boys late at night, so I consider them a dessert. <br />
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But let's move on. I whipped up this <a href="http://www.bonappetit.com/recipes/quick-recipes/2010/02/cheddar_bacon_and_fresh_chive_biscuits">biscuit recipe</a> after it was featured in the February issue of <i><a href="http://bonappetit.com/">Bon Appetit</a></i>. I made sure to time my baking to coincide right before a massive winter storm in New York City, believing that I could live off of the biscuits until I felt like putting on snow boots and trudging through the sludge that is inevitably left after a snow fall in this city. <br />
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The recipe was easy enough and I was proud of the way the biscuits came out. After they had cooled, I put them under the aforementioned cake dome and casually mentioned to my roommate that he could help himself as I walked out the front door to meet friends. <br />
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Considering that he hasn't once touched anything that I've produced from our oven, you could imagine my shock when I returned home and my roomie greeted me with,"I tried a biscuit - they're pretty good." And just imagine how shocked I was when walking into the kitchen the next morning and noticing that at least four more biscuits were missing. To say that he really liked those biscuits is an understatement.<br />
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As someone who takes great pleasure in feeding other people and seeing the look on someone's face when they bite into a particularly pleasurable treat from my kitchen, I'm glad I finally found <i>something</i> Matt likes to eat. I think these cheddar, bacon, and chive biscuits are going to be a regular guest in our oven from now on.<br />
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One little note before you get started. I think the quality of bacon really makes a difference in this recipe. I'm lucky enough to live near a fantastic butcher in Brooklyn - <a href="http://www.the-meathook.com/">The Meat Hook</a>. If you have a local butcher that you frequent or having been meaning to pay your first visit to their shop, I encourage you to do so. I think your biscuits will benefit greatly from something more than grocery store packaged bacon.<br />
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<b>Cheddar, Bacon, and Chive Biscuits</b><br />
from <i><a href="http://www.bonappetit.com/recipes/quick-recipes/2010/02/cheddar_bacon_and_fresh_chive_biscuits">Bon Appetit</a></i><br />
<br />
<b><i>Ingredients:</i></b><br />
6 thick-cut bacon slices<br />
3 3/4 cups bread flour<br />
1 1/2 tablespoons baking powder<br />
1 1/2 teaspoons baking soda<br />
1 1/4 teaspoons salt<br />
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing<br />
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)<br />
1/3 cup chopped fresh chives<br />
1 3/4 cups chilled buttermilk<br />
Honey (optional)<br />
<br />
<br />
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.<br />
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Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds.Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).<br />
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Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.<br />
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Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.<br />
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Makes 12 biscuits.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com6tag:blogger.com,1999:blog-5410391671789171384.post-8196971870987494402010-02-17T14:19:00.000-05:002010-02-17T14:19:15.777-05:00Technology! Cookies! Together as one!For those cookie eating nerds out there, I dedicate this Vimeo find to you. You're welcome.<br />
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<object height="300" width="400"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=9338549&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" /><embed src="http://vimeo.com/moogaloop.swf?clip_id=9338549&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="300"></embed></object><br />
<a href="http://vimeo.com/9338549">Adobe Photoshop Cook</a> from <a href="http://vimeo.com/user456458">Lait Noir</a> on <a href="http://vimeo.com/">Vimeo</a>.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-14220791657037339752010-02-09T16:29:00.001-05:002010-02-09T16:29:54.586-05:00City Bakery Hot Chocolate reviews have moved to new tumblr.com site<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DBIXtJWfmX0w33A1dVgL_3otmX7yFlbo23ZSRpVnwL_wdOqCyxKesZ0X_IfK8mHzMzQS8pppKFSdI_5Y9eJG30ZWLkqe4UVta9TAd2uAeJ6t9teb7cj8gOZcy11aJ1I7F8wrtNS4zL4/s1600-h/Picture+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DBIXtJWfmX0w33A1dVgL_3otmX7yFlbo23ZSRpVnwL_wdOqCyxKesZ0X_IfK8mHzMzQS8pppKFSdI_5Y9eJG30ZWLkqe4UVta9TAd2uAeJ6t9teb7cj8gOZcy11aJ1I7F8wrtNS4zL4/s320/Picture+3.png" width="320" /></a></div><br />
While sipping away on my daily dose of hot chocolate this afternoon at the City Bakery, I decided that tumblr.com makes more sense for my short hot chocolate tasting reviews.<br />
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The site is pretty, pretty awesome and I think you'll agree that it's a better fit. Enjoy!<br />
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<a href="http://hotchocolatemap.tumblr.com/"><b>http://hotchocolatemap.tumblr.com</b></a>Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-13707065834730229262010-02-04T23:12:00.000-05:002010-02-04T23:12:06.517-05:00I'm under the covers with a bottle of vodka i.e. it's almost Valentine's Day!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyXMVUCHl_ohcbTK44PCrBmZuG_avPTa1fn95UA1DVUa-h3urDo8e9IK0CyTIuJ5X5r1ar3msKhPlxOqsigpohjgnVfjToExfn8NIpoSKxpSum7ybgogKMlqGtm1DF19MoiE6xRNdh5k/s1600-h/DSCF1356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyXMVUCHl_ohcbTK44PCrBmZuG_avPTa1fn95UA1DVUa-h3urDo8e9IK0CyTIuJ5X5r1ar3msKhPlxOqsigpohjgnVfjToExfn8NIpoSKxpSum7ybgogKMlqGtm1DF19MoiE6xRNdh5k/s320/DSCF1356.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWO2XyyvHJjRGPM7yUVz8P9lmXrIRJB_KOAGtXDyXCN-jmP3vh1F8qCp5ew3lvuNYhb_NWfOzdoUwplVYnkPkzurpiJLQGDXDWt3v_f7tJD559Sfb3f1zMSUFnSMmGwYfCBQTNS1cwOSg/s1600-h/DSCF1355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>I believe that it’s an evolutionary skill I’ve developed that allows me to forget that Valentine’s Day is approaching. I typically remain blissfully unaware that the holiday that makes all single people feel like lepers for a day is on the horizon until February 14th, and even then I only notice because I’m on the only one without a dozen roses on her desk.<br />
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I thought I was beating the entire system this year as I no longer work in an office thus I don’t have a desk or co-workers – so take THAT cupid!<br />
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However, the holiday greeting card industry and Hollywood are in bed together this season as the new film Valentine’s Day is set to hit theaters on February 12th. As a result, you can’t walk 10 feet in a New York City subway station without seeing a poster for the movie. Instead of legitimately forgetting that V-Day (ominously similar to D-Day? Anyone?) is approaching, I’m now bombarded with the fact that not only is the worst holiday of the entire year only weeks away, at least half of my female friends are going to drag me to some horrible film featuring an ensemble cast – and we all know what happened the last time the movie industry thought this was a good idea (He’s Just Not That Into You).<br />
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Instead of wallowing in self-pity (well, at least not 100 percent wallowing), I’m going to embrace Valentine’s Day. I might not have a special someone, but I have plenty of amazing friends that deserve to know they are loved. So, in the grandest of Valentine’s Day traditions, I’m making chocolate truffles, and these bad boys are a major improvement over the ones I made <a href="http://puffandchoux.blogspot.com/2010/01/chocolate-truffles-my-experience-in.html">two weeks ago</a>.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWO2XyyvHJjRGPM7yUVz8P9lmXrIRJB_KOAGtXDyXCN-jmP3vh1F8qCp5ew3lvuNYhb_NWfOzdoUwplVYnkPkzurpiJLQGDXDWt3v_f7tJD559Sfb3f1zMSUFnSMmGwYfCBQTNS1cwOSg/s1600-h/DSCF1355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWO2XyyvHJjRGPM7yUVz8P9lmXrIRJB_KOAGtXDyXCN-jmP3vh1F8qCp5ew3lvuNYhb_NWfOzdoUwplVYnkPkzurpiJLQGDXDWt3v_f7tJD559Sfb3f1zMSUFnSMmGwYfCBQTNS1cwOSg/s320/DSCF1355.JPG" /></a></div><div style="text-align: center;"><br />
</div>Since for most of us in the United States are well aware that we are still in the bowels of winter (except for a select few – I’m looking at you South Florida), I decided that a great addition to this recipe was the use of hot cocoa instead of the typical unsweetened cocoa powder. I’m hoping the end result is a boyfriend-less/girlfriend-less friend popping one of these truffles in their mouth and imagining they are drinking an amazing glass of hot chocolate, wonderfully ignorant to the fact that they are eating take-out Chinese alone on the 14th. <br />
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<b>Grand Marnier Hot Cocoa Chocolate Truffles</b><br />
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<i><b>Ingredients</b></i><br />
8 ounces of semi-sweet chocolate, chopped<br />
1/2 cup heavy cream<br />
1 tablespoon Grand Marnier<br />
1/4 teaspoon coarse salt<br />
Hot Cocoa powder, for rolling (I used Ghiradelli’s Premium Hot Cocoa in Double Chocolate)<br />
Sea salt, for sprinkling<br />
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<br />
Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.<br />
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Pour chocolate mixture into and 8-inch square baking dish, and refrigerate until chilled, about 30 to 40 minutes.<br />
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Scoop balls of mixture using a melon baller. I found that dusting your fingers in cocoa powder helps when trying to roll the truffles into perfect orbs, so you may have to follow the steps of rolling, dusting fingers and the truffle with cocoa powder, rolling again, then coating in cocoa powder. It sounds arduous, but it’s not – no more than 20 seconds. Then, sprinkle with sea salt. You may have to tap the sea salt into the truffles to make it stick.<br />
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Makes 15 truffles.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com1tag:blogger.com,1999:blog-5410391671789171384.post-65682777862435080132010-01-28T13:17:00.002-05:002010-01-28T15:56:07.839-05:00City Bakery announces Hot Chocolate Festival flavors!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_svMGB3wO65PIPunSX8M36AGMVZoEQ73JEkVUnLbApizTPJTJ49Alqp8MtKrc4ocsSkZTiGczv-SqHtY_mcimTCcwh_yVFIrl9vztF5Q5sxjIrg0i1QiLS3RkvDKrx6dJtujTCvboYM/s1600-h/Hot+Choc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_svMGB3wO65PIPunSX8M36AGMVZoEQ73JEkVUnLbApizTPJTJ49Alqp8MtKrc4ocsSkZTiGczv-SqHtY_mcimTCcwh_yVFIrl9vztF5Q5sxjIrg0i1QiLS3RkvDKrx6dJtujTCvboYM/s320/Hot+Choc.JPG" width="320" /></a><br />
</div><div style="text-align: center;"><i>Here I am enjoying a cup of last year's offerings at City Bakery's annual Hot Chocolate Festival</i><br />
</div><br />
Even though it's been around for ages, I only discovered <a href="http://thecitybakery.com/">City Bakery</a> last year, and holy bananas - this place is amazing. Their hot chocolate is a famous New York treat and I'm excited that January is winding down as this signals that City Bakery's annual <a href="http://www.hotchocolatefestival.com/index.html">Hot Chocolate Festival</a> is about to kick off.<br />
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During the entire month of February, City Bakery features a different flavor of hot chocolate every day (see the full calendar <a href="http://www.hotchocolatefestival.com/index.html">here</a>). Lemon Hot Chocolate? Yes please! Hi Ho Pistachio Hot Chocolate? You better believe it! Beer + Brown Sugar Hot Chocolate? Why am I not already drinking this?!<br />
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Last year, I only tried two flavors (<a href="http://puffandchoux.blogspot.com/2009/02/bourbon-hot-chocolate-youll-never-know.html">Bourbon Hot Chocolate</a> and <a href="http://puffandchoux.blogspot.com/2009/02/city-bakerys-17th-annual-hot-chocolate.html">Banana Hot Chocolate</a>). This year, I'm going all out - I'll be visiting City Bakery every single day of February and tasting the goods. You'll be able to track my progress and read my reviews right here at Puff and Choux.<br />
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If New Yorkers (or people visiting NYC during the month of February) want to hang out and chat over hot chocolate, get in touch. Hot chocolate is always more fun with good company. Also, after eating City Bakery's bad ass chocolate chip cookies and drinking a cup of hot chocolate for an entire month, I might need someone to roll me out into the street and to the L train towards the end of February.Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com0tag:blogger.com,1999:blog-5410391671789171384.post-54294308159167406742010-01-27T18:11:00.000-05:002010-01-27T18:11:00.113-05:00An electronic thank you note<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tN1hC1iMIzBp_KcsHXMZk4SCBrPDDNdF_a07cmbWowgHRy0Q_H8Vxepnh4ZC9Iu0paL6c1o0Ii9zCSjtJ9Q34kQbR7GT8TkDh1kCIKQ877IzKOQ7aS7FI_z8NnH0JJOGnJARPpmHzeA/s1600-h/Keep+Calm+and+Carry+On-Blue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tN1hC1iMIzBp_KcsHXMZk4SCBrPDDNdF_a07cmbWowgHRy0Q_H8Vxepnh4ZC9Iu0paL6c1o0Ii9zCSjtJ9Q34kQbR7GT8TkDh1kCIKQ877IzKOQ7aS7FI_z8NnH0JJOGnJARPpmHzeA/s320/Keep+Calm+and+Carry+On-Blue.jpg" /></a><br />
</div>For some reason, Blogger won't let me leave comments on my own posts, so I wanted to let you all know that your support and encouragement over the past week has been incredible. Getting laid off has served as a nice reminder on why I'm happy I have my food friends - the culinary community is full of the kindest people you'll ever meet. Thanks dudes:)Mary Annhttp://www.blogger.com/profile/14972242016174575600noreply@blogger.com1