G visited town this weekend, and as A would have it, she brought some of God with her, too. We had a fantastic time traipsing around town for the two days of our first sunny weekend here in Boston. And on each of these day-long journeys on foot, we discovered hidden gems nestled in the city.

On our first day of venturing into the city, I rediscovered old haunts with G as well as some new ones as we walked the freedom trail. G and I wasted no time revising the freedom trail itinerary, as we bypassed  some of the cemeteries on the itinerary, opting instead to take scenic routes in order to revel in the cherry blossoms and spring foliage.

On the returning leg of our foray across the river to the USS Constitution and the Bunker Hill Monument, my nose caught a whiff of the most delicious aroma of freshly baked bread as we were walking through the North End. I followed my nose straight into Bova’s Bakery, hopped up to the counter, and carefully selected a petite scala straight out of the oven. Just one, please. Mind you, there was nothing petite about the scala neither in size nor flavor, as G and I broke bread in front of The Paul Revere House. It was still warm from the oven, and it had a crackly crust spackled with toasted sesame seeds and a moist interior that gave way just enough upon first bite. It was the most simple, delicious, and well-appointed dinner to wrap up our day’s forays. And for $1.75, it was a steal.

The next day, G and I took a winding walk across and down the Charles in our cheerful sundresses, finally ending up at Newbury Street. It was here that we chanced upon the Natural Bean, which promises to become my favorite coffee house in the Back Bay area. It operates on a great eco-friendly concept, using all recyclables, and it makes fantastic light and dark roast coffees. The difference really is in the details, and Natural Bean does a great job at it. In fact, they even distill their own water and infuse it with minerals on the premises. That attention to detail and consideration for their patrons and for the environment gives them major points in my book. Plus, they’ve been offering a “grand opening” special of free coffee and tea for the past month and a half. So go and enjoy before the special ends!

Craving … a sliver of chong gak kimchi on top of a steaming spoonful of sticky rice – all washed down with iced barley tea.

As you may know, D and I have been in pursuit of the best chocolate chip cookie recipe for quite some time now. We chanced upon a recipe (detailed in an earlier post) that we deemed perfect. Since then, it has been our go-to recipe for our chocolate fixes. But in recent days, I must admit that we’ve “stepped out” on our recipe as we’ve been sampling some others. Admittedly, I feel terribly guilty for being unfaithful to our dependable and age-old recipe. But a girl has needs! You understand, don’t you?

We recently tried out two recipes: the self-proclaimed perfect chocolate chip cookie recipe (courtesy of the NY Times) and a crispy, chewy chocolate chip cookie recipe (courtesy of Artisan Sweets). This past weekend, we got to try out both of them.

The crispy, chewy chocolate chip cookie had a texture to die for. Crispy on the circumference and along the bottom edge, but chewy and meltingly tender throughout, it surely lived up to its name.

But the “perfect chocolate chip cookie recipe” ultimately won out. The cookies from this batch are so distinct and superior in their taste and texture that they are a bit difficult to describe. Like the crispy, chewy chocolate cookies, the perfect chocolate chip cookies had a multidimensional texture. But while the crispy, chewy cookies were crispy in a “snap when you crack the cookie in half” type of way, the perfect chocolate chip cookies, while giving you that satisfying crisp upon first bite, still gave way meltingly gently. More importantly, the flavor of the cookie was well-rounded with toffee, almost caramel-like undertones and was accented by sweet bursts of chocolate and hints of sea salt in every bite.

We have a huge batch sitting in the fridge that we cannot – must not – should not finish on our own. So please do drop by and I’ll bake some up fresh – just for you. For those of you who are not in close proximity to 1d41, apologies! But do not fret, I will post recipes ASAP with some insights of my own. In the meantime, you can find the original recipes here:

Perfect Chocolate Chip Cookies – NY Times

and

Crispy, Chewy Chocolate Chip Cookies

Enjoy!

Homemade Oreos

Think about some of your favorite childhood memories, and odds are that one (if not two or three) will have something to do with an Oreo. Don’t believe me? Give it a try. In my case, I remember …

… those commercials of kids and grandparents making airplane Oreos, zooming them around, dunking them into glasses of ice cold milk, giggling, and biting into them as the kid and granddad share a secret smile.

… that game gracie and I always played, where we would  each twist off a side of an Oreo, hoping to get the most cream, because that would ensure that our crush was crushing on us, too – obviously.

… and sneakily twisting open an Oreo, eating the filling, sticking the cookies back together, and running away with the sweet taste of victory lingering in my mouth.

So when I ran across this recipe for homemade Oreos, a wave of whimsy rushed over me, and I just knew I had to try it out. The recipe produced a cookie that was reminiscent of an Oreo, but the strong form of cocoa powder I used gave the cookies a more mature twist. After having done one trial run with the recipe, I think I’ll modify it the next time around in two key respects: 1) reducing the amount of sugar used, and 2) using the slice and bake method used on refrigerator cookies instead of dropping the dough so that I can better control the thickness of the cookies (if they get too thick, they get too intense). Additionally, I might consider shaving off a couple minutes from the baking time to produce softer, chewier wafers that might complement the creaminess of the filling even better.



Homemade Oreos
Adapted from SmittenKitchen
Serving size: 24-36 cookies

Chocolate Wafers
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 tspn baking soda
1/4 tspn baking powder
1/4 tspn salt
3/4 cup sugar
1/2 cup plus 2 tablespoons unsalted butter at room temperature
1 large egg

Filling
1/2 cup butter
2 cups sifted confectioners’ sugar
2 tspns vanilla extract

Preheat oven to 375 degrees F

1. In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, salt, and sugar together.
2. Cut the butter into the flour mixture and mix until just combined. The dough should be crumbly. Add the large egg. Continue mixing until a mass of dough forms. It will be very dense.
3. Roll the dough into a log 2 inches in diameter, and slice the cookies to 1/4 inch in thickness. Place cookies on parchment paper. about 2 inches apart. Bake for 8-9 minutes for crispy cookies, and 6-7 minutes for chewier ones.
4. While the cookies are baking, prepare the filling by creaming together the butter, sugar, and vanilla extract. Start on low and gradually increase speed.
6. Transfer the filling to a piping bag. Once the cookies are baked, let cool. Then put a dollop (or two) of frosting on one cookie. Sandwich it with another cookie.

Hope you enjoy this as much as I did!

M, J, K, and E visited the East Coast this spring break, bringing with them a bit of Cali sunshine and tons of “home.” It was such a treat to see them again as we rediscovered favorite haunts and made new memories. We wreaked havoc on the streets as we frightened passerbyers with our alarmingly fast walking paces, and we ate our ways through three states over four days. In short, it was a fantastic time.

The cozy hotel we called home for a night – the Hudson – was conveniently located next to one of the best bakeries in town – Thomas Keller’s Bouchon Bakery. We didn’t waste any time hitting it up and sampling their caramel macaron and chocolate torte. The chocolate torte with its silky and rich ganache did not disappoint. And as we settled down on a wooden bench on the outskirts of Central Park to share our treats, I was so happy I was sighing all over the place.

After a romp in Central Park and a “visit” to the Met, we refueled at Sofia’s (or Serafina’s for that matter) before we headed out to 60th b/w 2nd and 3rd for some frrozen hot chocolate that was served to us by the creator of the delicious strawberry fields sundae, himself!

And as if that wasn’t enough, we set off for midtown for some korean fried chicken at Bonchon on 5th ave. We rounded out the night over some chicken (and lamb) and rice from the halal guys on 53rd and 6th, where K discovered just how hot their hot sauce was, and D managed to outeat all of us combined. I, just like nearly every tourist and New Yorker, have always loved the halal guys, but the chicken and rice from that night after we had torn apart the city on foot was even more special than usual. My mouth waters just writing about it.

Day 2 was just as sweet and savory as we walked our way downtown, stopping along the way for cream puffs from Cafe Zaiya, sushi from Chiyoda Sushi, a slice of Chocolate Pizze from Max Brenner, a NY slice from the one and only genuine Famous Ray’s of Greenwich Village, a bag of amarettis and pignolis from Caffe Roma, and ice cream from the Chinatown Ice Cream Factory.

New York’s a great city, made even sweeter when discovered over delicious food, laughs, and good people. I’m looking forward to calling it home soon.

vs.

David Chang has catapulted into the culinary world, bringing with him a hefty slab of pork belly. Some may call pork belly just an over-glorified, fatty cut of meat, while others see it as a tender, earthy morsel that melts in your mouth, leaving behind a richness on your tongue, and a satiated sensation in your tummy. As for Koreans, we’re just surprised that it took so long for the pork belly to take off: pork belly is among the most inexpensive cuts of Korean barbecue meat around. It has been enjoyed for generations, thinly sliced, sizzling on a low-standing korean grill, dipped in the perfect blend of sesame oil, salt, and pepper, wrapped in freshly picked red lettuce leaves with a spoonful of rice and a hefty dollop of red pepper paste with a sliver of fresh garlic, and chased with some ice cold soju on a hot summer day.

This common food item, however, has made its way into stardom, making its debut appearance on the menus of 4-star restaurants around the nation. To many restaurant patrons, the belly has become an obsession. Chefs all over the U.S. have responded to the uptick in interest and have started braising, crisping, roasting, and doing all sorts of fanciful things in hopes of creating a dish that will wrest away the title of best pork belly from Chang’s delectable pork steamed buns.

I recently had the chance to sample two variations of the pork belly at No. 9 Park with D. and J. and at Uni with D., E.,and S. The pork belly at No. 9 was roasted and accompanied by creamy polenta, hedge-hog mushrooms, and fennel agrodolce. The skin was roasted to a crisp and the crunch was a delightful counterpoint to the sometimes overwhelming fattiness of the meat. Unfortunately, ease of edibility was sacrificed for taste, as the skin was crisped to such a degree that it could not be cut through with a fork and knife. So unless the restaurant patron was blessed with a fantastic set of molars and incisors, the skin had to be set aside, unable to be enjoyed. Thankfully enough, the naked cut of meat left behind was delicious enough on its own, melting in my mouth at first bite, with a hint of sweetness from the polenta, and rich earthiness from the hedgehog mushrooms.

Unsurprisingly, the Japanese-style sushi restaurant and bar Uni took an entirely different approach from the French and Italian peasant-fare inspired restaurant No. 9 Park. While No. 9 Park’s pork belly was roasted, its skin was crisped, and it was served with a number of accompaniments, Uni’s pork belly was braised, its texture was tender throughout, and it was served with minimal accompaniments, letting the pork take center stage. Additionally, while No. 9 Park’s pork belly was minimally seasoned so that the full body of the meat could resonate on its own, Uni’s pork belly was marinated and served in a subtle sauce smelling faintly of soy sauce, sesame oil, and daikon. The daikon in the sauce and served alongside the pork in the dish was key to the success of the dish, as it lent it a refreshing overtone that cut through the richness of the meat. The texture of the meat was meltingly tender, and the mushroom in the dish highlighted the earthy flavors of the pork. The dish was excellent overall. And in E’s and my cases, it helped create a sense of nostalgia as it conjured memories of comfort meals enjoyed in our mothers’ kitchens.

While both of these dishes are delicious, they are a far cry from Chang’s simple and delectable steamed pork buns (tender pork belly sandwiched in a steamed bun with cucumbers and hoisin sauce) that are simple to the point of elegance, proving that oftentimes, less is definitely more.

Growing up in perpetually sunny ca, my vitamin-d enriched young self always wondered why the weather was the cliche conversation starter. I mean, how many shades of yellow and gorgeousness can the sun take on? It was only after I survived my first Boston winter, shivering, ghostly-pale, but more or less intact, that I realized just how many variations the weather could take on.

The weather’s an even more capricious tease these days. Winter apparently didn’t get the notice that spring’s taking over on March 21st and in a (hopefully) last act of protest will be blasting us with snowflakes on the 23rd. It’s hard to imagine bundling up in winter attire again as I sit here, writing outside, bathing in the sun in flip flops and a light sweater (God bless 55 degree days). But they say it will be so.

I don’t know about you, but this whole fickle weather pattern deal has thrown me in a tizzy. So I’m in the mood to bake something just as complex, fickle, and capricious. I’m thinking something lemony-tart, but sweet … something velvety smooth with hints of crunch. What to do? Suggestions are welcome. Winning suggestion gets honorary tasting of baked good!

A pavlova and its namesake

If there is one thing in life you can always depend on, it is your oven … breaking the very moment you stick a perfect pavlova in it. In C and my case today, it was our oven door that broke apart. Quite literally. But a silly little thing like a broken oven door wasn’t going to stand between us and our pavlova. Had we listened to C’s dad’s adage, “You’ll never run into trouble as long as you leave the house with 3 yards of rope,” we would have been in tip-top shape. Since we lacked any length of rope, however, C and I improvised, using tape to create a little contraption.

60 minutes later, our oven was still broken, but we didn’t care. We had the most perfect pavlovas ever: delicate on the outside; gooey, marshmallowy, and utterly heavenly inside; and topped with whipped cream and tart kiwi slices on top.

The only con about these pavlovas is that they are so light and yummy, you’ll eat the entire batch before you even know it. Luckily enough, our ideals of beauty are changing during these tough economic times <http://www.thedailybeast.com/blogs-and-stories/2009-03-13/hot-and-heavy/>. So lay aside those worries about calories (at least until the Dow’s climbed into the teens), and enjoy to your hearts’ content, ladies!



Perfect Pavlova

Meringue
3/4 tspns pure vanilla extract
1 tspn white wine vinegar
3/4 tbsp (11.25 ml) cornstarch
3/4 cups granulated sugar
3 large egg whites
1/4 tsp salt

Topping
Whipped cream
Tart fruit of your choice (berries are marvelous and kiwis are also delightful)

Before you start:
Preheat oven to 275 degrees Fahrenheit, make sure your utensils are spotless and wipe them down with vinegar and salt, and line two baking sheets with parchment paper

1. Measure out the wet ingredients (vanilla and wine vinegar) in a small ramekin or bowl
2. Combine the sugar and cornstarch in a separate small ramekin or bowl
3. Separate the egg whites of 3 cold eggs and set aside until they get to room temperature
4. Start to beat the egg whites and salt on low speed. Gradually increase the speed to medium. Once soft peaks begin to form, start to add the sugar and corn starch mix to the eggs a couple tablespoons at a time as you increase the speed to medium high. Continue beating.
5. 4-5 minutes after all the dry ingredients have been incorporated, add the vanilla extract and vinegar. Continue to beat until stiff peaks form and the egg whites take on a brilliant-white glossy appearance.
6. Pipe or spoon generous servings of the meringue onto a baking sheet covered with parchment paper to make 3 inch rounds. Space each pavlova out about 1/2 an inch. Use the back of a slightly wet, clean metal spoon to create a well in the middle of each pavolva. This will hold the filling.
7. Put the pavlovas in the oven on the center rack and reduce the temperature to 250 degrees Fahrenheit. Bake for about 50-60 minutes. Take out of the oven before they turn tan-colored or start to crack.
8. Fill the well in each pavlova with whipped cream right before serving and top with a tart fruit of your choice.