Going Bananas At Momofuku Bakery and Milk Bar
Anyone who knows me knows that I’m not a fan of bananas. The only one exception is a well flambéed bananas stuffed in a crepe and topped with a scoop vanilla ice cream. Well, that was the case until Esperanto ruined it for me last month. I tried their flambéed bananas and they were horrendous, leaving me with a major taste aversion for them.
Anyway… One day, I was working from Everyman Espresso, home of the BEST coffee in Manhattan and I started feeling a little hungry. I headed over to Momofuku Bakery and Milk Bar to pick up a pork bun. A must try, if you haven’t already.
I was a little bummed out about some news I received that day and figured a little sugar therapy would cheer me up. What I really wanted was the salty pistachio soft-serve, but that was not available. While pondering what to order, I remembered Amateur Gourmet’s mouthwatering description of Momofuku’s banana cake:
“It’s a beguiling cake: layered in a way you’ve never seen a cake layered. Sure, there’s the cake layer–and the cake itself has an extraordinary texture, almost like a meringue–and then there’s a fudge layer (yes, a whole layer of fudge) and THEN there’s the banana layer, which glows a phosphorescent yellow.”
Pretty convincing to me!
I was a bit reluctant at first, but for some reason I trust AG’s palate. I decided to give the banana cake a try. Holly #@$%^! What did I know? In a split second, my disdain for bananas turned into deistic adoration as I bit into seven layers of comestible heaven; where cake, Gianduja fudge (chocolate-hazelnut), hazelnut crunch and banana cream came together to ignite a fire of delightful sensations. It was magical! The hazelnut crunch was my favorite. It added a crunchy character while seamlessly blending with the rest the cake. This banana cake is now on my list of the best things you can get for $5.00 in NYC.
Thanks to Momofuku, bananas and I are slowly rekindling our romance. I already had two dates with the banana cookie (below) and even envisage a threesome with the banana and green curry bread, as I get more experienced 
By Thrifty Gourmet on February 10, 2009 | 0
Pineapple Tiramisu Will Give You A Glimpse of Summer
Yesterday was a sunny winter day in New York. On a day like this, there is nothing I enjoy more than flirting with the taste of summer. I was aiming for something sweet, but also quick and effortless like my Pineapple Tiramisu – deliciously decadent and executed in no time. Why wait until June when I can take a bite of the summer now?
I had this pineapple tiramisu for the first time at a potluck dinner in Paris last summer. It was love at first bite. I asked my friend for the recipe, but since she has yet to send it to me, this is my attempt at a replica. Adapted from a basic tiramisu recipe.
Ingredients
17 ounces of mascarpone cheese at room temperature ($3.99 at EV Cheese)
4 Large fresh egg
1/3 Cup of brown sugar
1/2 Cup of dark rum
1 Can of diced pineapple in pineapple juice (not syrup)
~24 Savoiardi a.k.a Italian ladyfingers ($3.45 at EV Cheese)
1 Tablespoon of pure vanilla extract (optional)
I first start by separating the egg yolks from the whites. Using an electric whisk, I whisk the egg yolks and the brown sugar on high speed until thick, pale and frothy.
I then lower the speed and add 1/3 of the rum, a tablespoon of vanilla. I mix it a little, add the mascarpone and continue whisking until the cream is smooth and homogenous. You’re probably thinking: “Wait! The eggs are raw?” Yes they are! That’s why you should always use fresh Grade A eggs. If it makes you feel better, adding rum to the raw eggs makes them safer by inhibiting the growth of bacteria. Once the cream is ready, I drain the pineapple and mix the juice with the remaining rum in a bowl wide enough to dip the ladyfingers.
At this point, the hard work is done and the fun part is ready to begin. When I’m having a dinner party and feeling creative, I make tiramisu verrines where I artistically layer the dessert in small glasses. Otherwise, I just use a spring form pan lined with wax paper. If you’re a novice cook doing this for the first time, you might want to use a pyrex casserole dish. It’s less sexy, but a lot easier.
Ok so… Now it’s time to assemble. Very easy! I quickly dip each side of the ladyfingers in the rum/pineapple juice and line the bottom of the pan with one layer of ladyfingers.
I pour half of the mascarpone cream over the ladyfingers. Then, I cover the cream with the diced pineapple and more ladyfingers dipped in the rum/pineapple juice. I finish with the remaining mascarpone cream and smooth the top. The tiramisu is done! I cover the pan with plastic wrap and chill the tiramisu in the refrigerator for at least 3 hours.
I wasn’t really sure what to top the cake with the first time I made it, but one day it dawned on me that coconut and pineapple were a match made in heaven. So now, I top my pineapple tiramisu with toasted coconut flakes. They add crunch and texture. YUMMY!!
By Thrifty Gourmet on February 9, 2009 | 1
A V-Day Chocolate Alternative For Men
Men love bacon. Gourmets love chocolate. So what do you get if you take bacon and dip it in chocolate? Mmmm… Crunchy strips of chocolate covered LOVE for the gourmet man.
This is probably what Roni-Sue, chocolatiere extraordinaire was thinking when she came up with her unconventional and highly acclaimed Pig Candy. Bacon is deep-fried until crispy, then hand-dipped in Callebaut dark or milk chocolate. Not too salty, not too sweet, this quirky combination of flavors will leave your boyfriend’s taste buds longing for more after each bite.
Excited, curious or skeptical? Head over to the Essex Street market where you can sample Roni’s Pig Candy and other bacon flavored treats like Bacon Buttercrunch and Bacorn (bacon/caramel popcorn).
Pig Candy – Available in milk or dark. $38 per lb
Bacon Buttercrunch – $32 per lb
Bacorn – $5 per bag
Roni-Sue
Mon-Sat: 8pm – 7pm
#11/12 Essex Street Market
120 Essex St @ Delancey
New York, NY 10002
Tel: (212) 260-0421
By Thrifty Gourmet on February 2, 2009 | 0
