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Showing posts with label sarabeth. Show all posts
Showing posts with label sarabeth. Show all posts
Monday, December 20, 2010
Like clockwork, every December I suffer from a severe case of Extreme Gingerbread Addiction (EGA)
It hit big time last week and I was ready to attack anything with the word 'Gingerbread' in sight. Fortunately I restrained myself from wolfing down 'gingerbread' dog biscuits at the Grand Central Xmas Fair....
Nor did I wolf down Whole Foods PC/natural/zero/trans fat 'Folk' gingerbread cookies. Would you?
Whole Foods has a DIY gingerbread 'chalet' too. Who cares. I like my gingerbread to be men and unadulterated.
I noticed Whole Foods' mistletoe nearby.'Not for human consumption'
Is someone expecting ET to show up? Is Santa an ET..?
I am not fond of French Pain d'Epice de Dijon either. This is a kind of soft honey bread/cake that is such a distant relative of gingerbread it hardly bears being in same category in my humble opinion.
A newish pastry chain in New York, La Financiere, fancies itself to be very Frenchie since they offer macarons. They admonished me for taking this picture, so perhaps they really ARE French? These look like standard issue gingerbread that could well be left over from last year and outsourced to boot. I was not impressed.
Union Square Farmers Market can be depended upon for the old fashioned ginger cookie.
And they had the 'brokens' on sale. These were not half-bad though a true ginger cookie should be break-your-teeth-hard and these were not sadly :( Tant pis.
Breezy Orchard Farms had practically life-sized gingerbread at the outrageous price of $5 bucks. I did not have the nerve to fork over the dough, but I did give them a gentle squeeze and they were sufficiently rock hard. No brokens or on sale yet malheureusement...
You can get a perfectly good cup of hot apple cider for a mere $2 at the Breezy Hill stand along with apples up the whazoo etc.
Chocolate 'gingerbread' men on a stick from NUNU in Brooklyn. Lately ANYTHING at all from Brooklyn is hot hot hot.
I looked for a possible substitute like a gingerbread men tree ornament but was not lucky at Union Square...
Eleni NYC does have gingerbread taxis if you're so inclined to contemporary shapes. My gingerbread history goes way back - to the days when I stood side-by-side with my mom baking. I helped cut out and decorate gingerbread cookies to go on our tree. Adding the strings was another favorite task. In addition I ate all broken, damaged gingerbread (when no one was looking of course) so they could be spared embarrassment on the tree. You can understand why my gingerbread addiction is longstanding...
One year Anita of Desserts First sent me a tin of gingerbread and I sent her a watercolor in deep gratitude. If any PBers gets the urge to follow her example do not resist!
Photo courtesy of SarabethI did find the gingerbread of my dreams last week. Hard as a rock and full of intense gingery flavor like the kind my mother made. At Sarabeth's Bakery! I didn't have my camera with me, but I found this picture on Sarabeth's blog. It turns out her utterly divine and quite spare icing is WHITE CHOCOLATE! Who knew? I wonder if the cookie recipe is in her fab cookbook? The icing recipe is on her blog so stop by. I'm not allowed to DYI my own gingerbread. I'm not safe around raw gingerbread dough - I will eat it without thinking twice. Would you? 
New Yorkers are out there running around like maniacs shopping till they drop. I am contemplating running back to Sarabeth's for more True Gingerbread.
New Yorkers are out there running around like maniacs shopping till they drop. I am contemplating running back to Sarabeth's for more True Gingerbread. Should I?
It only comes once a year.
You tell me :)
BONJOUR EXTREME GINGERBREAD LOVERS!
Friday, October 8, 2010
Yesterday I went to Sarabeth's Chelsea bakery to see her new book...
This is her new much adored baby, Sarabeth's Bakery, From my hands to yours.
First I stopped in the bakery to grab a few shots...
Miam-miam!
Everything in Sarabeth's Bakery and served in her restaurants, all the recipes are in this book so you can make them too. 
We shared fresh-from-the-oven to-die-for chocolate chubbies... 
The photos were shot onsite on this very table - they look like you could reach out and take a bite or brush off the flour...
The book is exquisitely designed by Louise Fili - everything is laid out crystal clear and detailed. Even an idiot non-baker like moi could figure these out... 
There are tons of step-by-step photos... 
This is Sarabeth's ONE copy.The book does not come out until October 19th but you can pre-order it.
It was all I could do to wrest the book from her hands to grab a few shots... 
Everything is classy and classic about this book - the design, the recipes - many are from aunts, mother-in-laws, friends. And the flavors are classic - vanilla, chocolate, strawberry.
Sarabeth proudly showed me her steeping vanilla beans, soaking in what looked like primordial ooze. She says it's only rum... 
Sarabeth demos her industrial mixer...eek 
Here sporting the same apron Meryl Streep wore in the movie... 
'It's Complicated' 
All the baking scenes... 
Were shot at Sarabeth's Bakery... 
Naturellement my mind turned to the jams I'd seen lined up like soldiers in the shop... 
Maybe I could make jam... 
Sarabeth and I both studied calligraphy with the queen of Copperplate, Elinor Winters, though I never reached this level of expertise... 
I thought of doing a watercolor of this mini jam and golden palmier but my appetite got there first. These babies are gone gone gone.
Sarabeth can usually be found in her Chelsea Market Bakery on 75 Ninth Avenue & 15th street. 
Her book is as accessible and friendly as she is. Sarabeth wanted it to be 'no frills'. As if you're in the kitchen together sharing baking tips...Sarabeth's Bakery will be launched at William Sonoma on October 19th so come by for a taste and a demo.
~
BONJOUR SARABETH!
Tuesday, May 4, 2010
Last night I attended The James Beard Awards 2010 ceremony at Lincoln Center. James Beard was famous for many things, one of them his huge bowtie collection... 
Inside at Avery Fisher Hall the awards were being awarded...
Outside the theater a wild grazing event was going on provided by many previous award winners...
Guess where I was?This incredible "soup" (yet to be poured) was the taste of the evening in my humble opinion. Made by super chef Kevin Binkley of Binkley's, Cave Creek AZ. You stirred the tiny spoonful of scallops into a leek soup of bacon, sun-dried tomato and mini oyster cracker. Words cannot describe the ecstacy...
More ecstacy from chef Curtis Duffy of the Chicago Peninsula - a verrine of Alaskan King crab in a cucumber consomme with a 3-sugar tuile on top you had to crack through. And I had such firm intentions of eating rien de tout...Ha! 
From restaurant Daniel chef Jean Francois Bruel created this melange of...mon dieu - Black cod confit,fennel salad, artichokes bla bla
D'Artagnans' French kisses - Armanac-soaked prunes filled with foie gras. I hope you haven't passed out yet... 
Mini-pastramied duck sandwiches from LA Spago...miam-miam 
Best New York restaurant award winner, Eleven Madison Park sous chef James Kent, who by the way will be representing the US at the 2011 January Bocuse D'or in Lyon!! 
Served this stunningly clever tiny caviar tin of Scottish salmon tartare and smoked mousse with Yuzu and trout roe. 
An irresistable dessert of butterscotch budino(?) with sea salt, caramel sauce and a rosemary pine nut cookie from pastry chef Dahila Narvaez of Mozzo, LA. Major MIAM! A last treat but never least from JBF award winner Michelle Bernstein of chocolate-caramel crackle. I imagined I would save these for tomorrow. Quelle idiot! They were gone in a flash. 
What did we drink with all this FAB food? Champagne of course from many houses...
And the glam drink du jour was this orchid concoction
The glam clothes must be reported on bien sur!
Red is definitely the color to wear to this black tie event...
I wore my red Repettos of course...
RUFFLES! You could not go wrong wearing ruffles...
This stunner of a black and white outfit with tiny corset took moxie to wear at this major grazing event of the year worn by Josie Lemon of Chicago Spiaggia.
Tatoos!
And the glam drink du jour was this orchid concoction
The glam clothes must be reported on bien sur! 
Red is definitely the color to wear to this black tie event... 
I wore my red Repettos of course... 
RUFFLES! You could not go wrong wearing ruffles... 
This stunner of a black and white outfit with tiny corset took moxie to wear at this major grazing event of the year worn by Josie Lemon of Chicago Spiaggia. 
Tatoos! Why didn't I get one in time?
They were everywhere...
I was sleuthing around with onion marmelade expert, SaraBeth, who pointed out this French Girl to me. How did she know? Was it her je ne sais quoi?
I was sleuthing around with onion marmelade expert, SaraBeth, who pointed out this French Girl to me. How did she know? Was it her je ne sais quoi?
I once made a portrait business card for Drew including the everpresent cigar...
Cedric Vongerichten of Perry St NYC...
Who's who inductee Leah Chase of Dooky's Chase New Orleans...
Do you know Dorie Greenspan? She helped Pierre Herme with the English version of his dessert cookbook and wrote Paris Sweets, and Baking with Julia Child and, and and... Dorie is alway dressed in the most extraordinary outfits, like this Issey Miyake pleated thing and gorgeous French necklace. Dorie spends most of her time in Paris and is coming out with a new French cookbook, Around My French Table soon.
Are you wondering what I wore to this gala black tie event? A painted chefs jacket that's what.
BONJOUR JAMES BEARD AWARDS 2010!!!
Cedric Vongerichten of Perry St NYC...
Who's who inductee Leah Chase of Dooky's Chase New Orleans...
Do you know Dorie Greenspan? She helped Pierre Herme with the English version of his dessert cookbook and wrote Paris Sweets, and Baking with Julia Child and, and and... Dorie is alway dressed in the most extraordinary outfits, like this Issey Miyake pleated thing and gorgeous French necklace. Dorie spends most of her time in Paris and is coming out with a new French cookbook, Around My French Table soon. 
Are you wondering what I wore to this gala black tie event? A painted chefs jacket that's what. 
BONJOUR JAMES BEARD AWARDS 2010!!!
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