Affogato - An Italian Coffee Ice Cream Float

What's a double shot of affogato with stracciatella? Only the perfect treat on a sunny breezy day! An affogato is an Italian coffee beverage traditionally served as a scoop of vanilla gelato with a shot of hot espresso poured over, and served with a spoon.


I like getting mine with stracciatella flavored gelato though as this is essentially Italian vanilla chocolate chip. The chocolate chip bits add an additional dimension of texture to this luscious, creamy afternoon treat. Two shots of espresso also help to offset the sweetness if you like more coffee flavor. 


Affogatos are usually available at italian coffee shops, cafes, or restaurants - but most importantly, where there is a good espresso machine. Sometimes, affogatos are served with a shot of liqueur such as amaretto (almond) or frangelico (hazelnut). Since I usually get mine on the go, I am plenty happy with just the gelato and espresso - but make sure you get it from a place that makes good espresso! I also think whipped cream is unnecessary. Gelato makes it rich enough.


Now that I'm thinking about affogatos, I think they're a perfect treat any day!


Affogato with Stracciatella Gelato - $6.75

Affogato: 2 shots espresso, Italian vanilla chocolate chip gelato

Assorted Italian Pastries

Croissants, Bastone, Sfoglia di Amarena, Kipfen, Cannella, etc.

Farmer's Market Produce with a Noticeable Taste Difference

I love going to Farmer's Markets and do notice a difference in some produce items. Not all of them - but the below are some fruits and vegetables that I refuse to buy from a grocery anymore. I'm sure this list will grow as I continue to get spoiled by fresh, local california produce!

• White Peaches: The flavor, juiciness, and sweetness of the white peaches are out of this world. So many varieties too where you can really taste the difference. Most regular ones are ~ $2.00/lb. The Yen-Yen White Donut Peach ($3.50/lb) is one of my favorites.
• White Nectarines: Similar to peaches above, so tasty! The Polar Light Nectarine is out of this world sweet - $3.50/lb
• Cherries: Especially the Rainier Cherries. Even the little ones are plump and super flavorful - $5.00/basket
• Tomatoes: You'll never want to eat grocery bought tomatoes again! Cherry, orange, yellow, hybrids, etc. So many different types, all delicious with varying degrees of tomato flavor vs. sweetness. ~$4.00/lb
• Elephant Garlic: It costs more, but each clove is huge and packed with flavor ~$2.00/head of garlic
• Summer Zucchini & Squash: I learn about a new type of zucchini or squash every time I go to the market! Roly Poly, Squash Blossom, Turban etc. Very low maintenance - just brush with olive oil, season with salt and pepper and throw it on the grill.

Fresh, Local Produce

Farmer's Market: eggplant, lemons, onion, elephant garlic, roly poly zuchhini, tomatoes and rainier cherries

Grilled Vegetables

Grilled Summer Vegetables: eggplant, zucchini, squash, tomatoes, onions drizzled with a balsamic, parsley, basil and rosemary vinagrette.

What is a Kouign Amman?

om nom notes rating: 5 stars


It's only the best baked good ever! It's travesty that I have not had this delectable Breton, French pastry until this most recent trip to New York. Why don't they have more places that make this in California, especially in the Bay Area!


In short, a Kouign Amman is a baked specialty by the Bretons from Brittany, France. In Breton, the traditional language spoken in Brittany, Kouign means "cake" and Amman means "butter" (pronunciation: koo-ween ah-mon). 


The result? A "butter cake" that's flaky, buttery with a little salty goodness and a crunchy caramelized crust  all in one delicious treat. Literally, the kouign-amman is made by folding together layers of salted butter, sugar, and bread dough. It's almost like a croissant, puff pastry, and a palmier all in one - and it certainly is at the top of my list. It even beats the amazing Williams-Sonoma Croissants. That's saying a lot.


There are several places in New York that carry Kouign Ammans, but it is a signature at the Dominique Ansel Bakery in the South Village lovingly named the DKA ("Dominique's Kouign Amman"). The DKA along with the Perfect Little Egg Sandwich, complete with a garden sitting area made for a delightful breakfast visit. The only issue was that I really wanted to try everything on the menu, I must go back.


Yes the price was a bit steep, but these little treats take a lot of effort to make. Kudos to David Lebovitz and The Purple Foodie for taking that challenge on! As for me, I'll need to start the search for these around San Francisco - even if that means trekking all the way over to the Starter Bakery in Oakland, CA. 


I promise I'll come by to your store often if anyone starts selling these on the Peninsula :)


DKA - $5.25

Dominique's Kouign Amman: butter, salt, sugar, and flour

DKAs: a whole basket of them!

 Perfect Little Egg Sandwich - $5.00

Perfect Little Egg Sandwich: egg, herbs, butter, on a brioche bun

Dominique Ansel Bakery

71 Yelp reviews as of 6/15/12

(212) 219-2773

http://dominiqueansel.com/

The Ambiguous "Onion Soup" IS French Onion Soup

om nom notes rating for onion soup: 5 stars


So Blue Ribbon Brasserie's dishes to fame are seemingly the Beef Marrow & Oxtail Marmalade and Fried Chicken, but sadly I did not have a chance to try these out. I'm sure it's delicious though and you can read all about it on Yelp. Next time...


That being said, I did want to share is that the ambiguous sounding "onion soup" on the menu is in fact French Onion soup, complete with lots of crusty but melty cheese with toasty bread edges. The price is a bit steep, but I've heard that it's one of the best french onion soups in New York City - and it's certainly shareable. Don't ignore it (which is what I did while reading the menu)


I love crispy bits so appreciated the large shallow bowl it came in to maximize the crunch and ooze:) 


Tips: I've heard from NY natives that this place is a great place for celeb sightings and the mustard here is great! Used it with my Ham & Cheese Sandwich (Cotta de Parma & Swiss).


Onion Soup - $14.50

Blue Ribbon Brasserie Onion Soup

Blue Ribbon Brasserie

412 Yelp reviews as of 6/9/12

NY Chicken and Rice (+Lamb) - Different But DELICIOUS

om nom notes rating for Sammy's Halal Cart: 5 stars


If you've never had chicken and rice from a food cart/stall/truck/stand in New York, you are missing out. While Sammy's Halal is not the same as the famed chicken and rice from The Halal Guys at 53rd and 6th, it IS OM NOM NOM AMAZING and a much closer option if you're in the SoHo/Lower West Side area. It is different though and there's almost more of an Indian twist to these platters. Treat it as such and you won't be disappointed.


Biggest differences between Sammy's and The Halal Guys are noted below:

• $5 for an order vs. $6 (53rd and 6th) - It is a touch smaller of an order
• Rice is brown vs yellow and has a stronger cinnamon flavor vs. turmeric, plus it seems to be of a longer grain
• Chicken is cooked with onions and peppers and is less 'shredded'
• Lamb is more like cubed gyro meat - Note: I do like the Halal Guy's lamb better as it has more crispy bits
• You can add chickpeas at no extra cost - these are a little bit spicy and very well spiced.
• In addition to white sauce and red sauce, there is a green sauce available
• There is only 1 Sammy's cart

If you've never had chicken and rice from a food stand, you must do so immediately even if it's from a random stand - it is always delicious. Sammy's and The Halal Guys at 53rd and 6th just bring it to the next level. 

Chicken + Lamb and Rice Combo - $5.00

Chicken + Lamb (Gyro) and Rice Combo: chicken, lamb cubes, rice, lettuce, white sauce, red sauce (harissa based), green sauce (cilantro based), and chickpeas

Sammy's Halal Food Truck: on the NE corner of 6th avenue and W. 4th street on the west side of Washington Square Park. get off at the christopher st. - sheridan sq stop if you're taking the 1 train, or at the W. 4th street stop if you're taking the A, B, D, E, F, or M trains. It is right in front of the Chase Bank at 340 6th avenue, New York NY.

Sammy's Halal Menu: chickpeas and green sauce can be added at no extra charge if you ask for them. note - they only charged me $5 for a platter when i asked for half chicken/half gyro.

Sammy's Halal Food

52 Yelp reviews as of 5/8/12

Buying IPPIN Junmai Sake to Drink Hot At Home

om nom notes rating: 5 stars

I need to brush up on my sake deciphering skills so I know what sake to buy at the local Japanese grocery like Suruki or Marukai (also available for purchase online). Happened to get this bottle only because it was labeled "for hot sake" and ended up loving it. This bottle of Junmai Sake IPPIN was very very very very good so I may just stick to this bottle when I can find it! 

Junmai just means that the sake is pure and contains no additives for taste, color, or alcohol content. Usually this also means you're drinking a premium sake.  
 

Heat 1 cup in the microwave at 1 minute for hot sake and then pour into your appropriate sake bottle. Or, you can do it the 'actual' wave by sticking the sake bottle into a pot of hot water until heated.
 
IPPIN Junmai Sake (720 mL) - $21.99

Ippin Junmai Sake: Yamadanishiki Polished to 60%, this sake has a creamy texture and great balancing acidity. From the Kanto region of Ibaragi, it has hints of roasted root vegetables, eggplant, mushrooms, and toast that linger on the palate for a medium to long finish - KL Wines

Love the Marukai and Suruki japanese supermarkets! :)
 

An Easy to Work With Fresh Pasta Dough At Home

So after making angel food cake at home (separate post to come later), I wound up with 12 egg yolks with no plans. Thus began my attempt to find a recipe that could use as many of the yolks at one time.

Good thing Jen from Canada's Food & Family already did the legwork and made it super easy with her Recipes to Use Up Extra Egg Yolks. Conveniently organized by 1, 2, 3, 4, 5, 6, 7, 8, and 12 egg yolk recipes - I was hooked by Thomas Keller's French Laundry Pasta Dough, made available by Smitten Kitchen with fantastic step by step pictures. Probably because I had all the other ingredients handy already, plus fresh pasta is so easy to freeze and use later. Here's a quick refresher on how to freeze fresh pasta.

Technically, this is a 7 yolk pasta dough recipe, but it requires 6 yolks and 1 egg. Along with all purpose flour, olive oil (I use my favorite lucero ascolano olive oil), milk, and some good old fashioned work - you'll get some of the best tasting pasta, and easiest to work with fresh pasta dough I've ever tried. It makes rolling pasta with a the Imperia Pasta Machine so smooth and simple. I've easily gone down to even setting number 2 for paper thin pasta sheets that I plan to use for homemade lasagna and cut up to about 3/4 inch for some pappardelle. Each batch makes about 13-14oz of pasta.

Yes, it is probably a fatty pasta but it is worth it. I may also have made 4 batches at this point...thanks Smitten Kitchen!

Tip: Be sure to follow the 2 below steps I've repeated below. It'll make the process so much easier, speaking from experience :)

"When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that’s beginning to form and cutting it into the dough. When the remaining flour from the sides of the well has been cut into the dough, the dough will still look shaggy. Bring the dough together with the palms of your hands and form it into a ball. It will look flaky but will hold together."

"Even if you think you are finished kneading, knead it for an extra 10 minutes; you cannot overknead this dough. It is important to work the dough long enough to pass the pull test; otherwise, when it rests, it will collapse." - Smitten Kitchen

Fresh Fettuccine

Homemade Fettuccine: unbleached all purpose flour, 6 egg yolks, 1 egg, olive oil, 2% milk. rolled at setting 3.

 Fresh Spaghetti

Homemade Spaghetti: unbleached all purpose flour, 6 egg yolks, 1 egg, olive oil, 2% milk. rolled at setting 3 (this is more like a pasta between angel hair and spaghetti because it is so delicate!)