July 28 2010
What I Found Wednesday: Chocolate, continued
Betty Crocker Warm Delights Minis, Molten Chocolate Cake
Don’t lie, you’ve seen these at the grocery store and secretly have wanted to try. Turns out they’re good! All you do is stir in some water, squeeze in the fudge pouch (yes!) and microwave for a couple seconds. And the mini size (two in a pack) has just 150 calories per pot. Not bad!
Dean and Deluca Ghana Dark Chocolate
Just after I finished telling my mom looking in Dean and Deluca was a waste of time because I can’t afford anything there, I spotted this premium chocolate bar—at a competitive $3.50. It’s a single origin (from Ghana) 60 percent dark, with cherry and tropical fruit notes. And there are just four ingredients in the entire bar (chocolate liquor, sugar, emulsifier, and vanilla). This might be the best high end chocolate I’ve ever had. A great “little luxury” purchase.
Tofutti Cutie Sandwiches
Just like an ice cream sandwich, but dairy free. Seriously, you can not taste the difference. Plus the mini size is perfect for satisfying cravings. I’ve stuck with vanilla and chocolate, but have my eyes peeled for the other flavors.
10am
July 26 2010
Molly’s Kitchen: Blueberry Cheesecake Bars
Mark Bittman’s no-bake blueberry cheesecake bars are one of the best summer desserts I’ve come across (thanks noraleah!) Just a few ingredients, a couple minutes of prep time, and you’re golden.
Ingredients
- 16 graham cracker squares (8 whole crackers), crushed
- 1/4 cup ground pecans or walnuts, optional
- 4 tablespoons melted butter (i increased this from 3 because the graham crackers weren’t getting moist enough)
- 1 8-ounce package cream cheese, at room temperature (i accidently bought whipped cream cheese, which possibly made my topping a little fluffier. Not a bad thing!)
- 1 cup ricotta cheese
- 2 tablespoons honey, or to taste
- Rind of a lemon, freshly grated
- Pinch of salt
- 1 1/2 cups blueberries
- OPTIONAL: No more than 1/8 cup of sugar if you want a sweeter filling, vs. cream cheesy tasting
Directions
- Combine crushed graham crackers, nuts if using, and melted butter. Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick. Put in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.
- Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and chill for at least an hour, or until set. (The second time I made this I only had a half hour to chill, and it definitely came out more like pudding.) Cut into squares or bars and serve.
Yield: 8 to 12 servings
10am
July 22 2010
Baking in the summer is no fun, but if, like me, you’re going through mid-year Girl Scout cookie withdrawal, “be prepared” with these recipes from CHOW.
I’m thinking those Slim Mints would taste mighty good with a big scoop of vanilla ice cream.
1pm
July 20 2010
Tisserie, Midtown West
Blue Cheese and Tomato Quiche, from Tisserie.
One of my favorite take-out joints in the city. The giant Union Square location shut down a few years back, but a tiny little outpost opened (conveniently) a block from my office, on 7th Avenue and 55th Street.
My go-to sandwich: Turkey and gouda, tomatoes, sun dried tomatoes, and alfalfa sprouts with honey dijon mustard on a baguette.
1pm
July 19 2010
Pinkberry’s new summer flavor is watermelon, which to me did not taste at all like watermelon until you put the fresh watermelon and watermelon puree on it. Nonetheless, a refreshing treat, especially if you also add diced cucumbers!
And right now, Pinkberry is offering a watermelon happy hour: 50% off from 5-7 when you order any watermelon yogurt or toppings. That’s right, my medium pinkberry with unlimited toppings cost me just $3.67.
11am
July 16 2010
Village Tart, NoLita
Pichet Ong’s Village Tart, which opened earlier this year, is something right out of my jelly bean and gumdrop dreams. Honestly, it’s exactly what I want my house to look like someday. (That’s right, complete with a bakery counter up front.) It is just so darn charming that I can’t help but love it.
Pots of tea? Check. Gorgeous sugary treats displayed on antiquey cake stands? Check. It has everything this girl could want, but I’m still figuring out what role it’ll play in my life—coffee shop, bakery, brunch spot, cozy wine bar? Hopefully I can work on that this weekend.
Iced Cinnamon Coffee Cake, Baked Eggs with Mushrooms and Cream, and a crazy awesome to-go tea cup with closable hole. Have you guys seen these? I was thoroughly amused.
9am
July 15 2010
Bar Breton, Flatiron District
I’ve been curious about Bar Breton, a little French bistro that opened about two years ago. The spot is so unassuming, you would never guess a Michelin star chef is behind it.
The house specialty is the galette, savory crepes in various forms. When mine came out it was so not what I was expecting, but it was absolutely delicious. And affordable, to boot!
House Smoked Salmon Galette: buckwheat gluten-free crepe, horseradish creme, shallots, chives, radish
Arugula Salad: mushrooms, lemon vinaigrette, shaved parmesan
10am
July 14 2010
July 13 2010
July 12 2010
Zanzibar, Hell’s Kitchen
Simple al fresco Mediterranean food from Zanzibar. Easy enough to recreate at home, but the restaurant’s a fun patio option pre-theatre.
Tomato and Feta Flatbread: farmer greens, oregano and red wine vinaigrette.
Spanakotyropita: spinach and feta in a fried phyllo shell.
12pm
about
Munching my way through the Big Apple and around the world.
Always in favor of extraordinary flavor versus saving a few calories, I’m constantly seeking the best restaurants, recipes, and random little food items. This blog chronicles my findings, most of which are located in New York City, the foodie heaven I am fortunate to call home.
If you think of food as a life source and not a love affair, well my friend, you are missing out.
To talk food:
mollymoker[at]gmail[dot]com
My non-food blog:
the girl does what she wants to do
