Awards:
January 31, 2013 
We love a simple breakfast...a perfectly boiled egg!
For runny yolks boil the egg for 4 minutes, 6 minutes for slightly runny and 8 minutes for hard egg yolks. For medium sized eggs, reduce these cooking times by one minute. For extra large eggs, add one minute.
Sprinkle with salt!
January 29, 2013
Making macarons is a little tricky at first but once you've mastered the technique, they are a fun treat to make and you'll look like a pro to everyone else! We've filled these with hazelnut butter and Crosstown Sweets' rhubarb jam, they were a hit!!
For the recipe:
Set oven to 300 F
Sift confectionary sugar and almond flour together.
Mix them with the first portion of egg whites.
Split the vanilla bean in half and scrape the seeds into the almond flour and egg white mixture.
Make an Italian meringue with the remaining egg whites and sugar. Start whipping the whites and in the meantime, cook the sugar with some water to softball stage on a candy thermometer. Pour over the whipping whites and whip until slightly cooler.
Mix the two batters together with a spatula until the mixture becomes shiny and batter comes off of the spoon in ribbons.
Pipe in small rounds and let sit at room temp until a skin forms on top, they should no longer stick to the touch.
Bake the macarons at 300F until they are puffed and dry (but not golden in color).
January 24, 2013 
Winter is a perfect time to turn on your oven and make baked eggs for lunch. Here are a few recipes we found delicious:
January 17, 2013 
Once you get started on these... well, the only way to stop is to exit the premises!
For the recipe:
Set oven to 350F
Sift all dry ingredients together.
Whip the egg whites until just frothy then add the dry ingredients and whisk together.
Add the brown butter and honey and until completely combined.
Place in the fridge to cool for atleast an hour.
Bake in any molds you have handy. For example, a miniature muffin mold would be fine. We used mini financiers molds, you can find them online.
January 11, 2013 
Evi recently photographed this georgeous pavlova for Waltzing Matilda's Bakery. They are currently updating their website so please check them out soon for more delicious treats from down under!
January 8, 2013 
We've rarely encountered someone who doesn't like a good chocolate hazelnut spread!
For the recipe:
Toast the hazelnuts in a 400 degree oven until nice and golden.
Place in a food processor and mix until they liquefy. Scrape the sides occasionally to combine.
In the meantime, melt the chocolate, condensed milk and honey in a bowl over simmering water.
Combine everything in the food processor and mix until combined.
January 1, 2013 
It's time to enjoy that wonderful Rumtopf we've been working on since the summer! We've paired it with a delicious ginger pot de crème. Here's the recipe:
Set oven to 300F
Bring the heavy cream, ginger and vanilla to a boil then turn the heat off and let steep for half an hour.
Whisk the yolks and sugar together until creamy and light.
Slowly whisk in the strained cream and continue whisking until completely combined.
Skim the foam off with a small sieve or a paper towel.
Pour into ramekins then place them into a baking dish with water up to the middle of the ramekins.
Bake until set, the middle should jiggle slightly.
Place some of the Rumtopf on top and enjoy!!
December 26, 2012 
We went out to visit the lovely New Amsterdam Market last Sunday. The market is held every Sunday, rain or shine in a sheltered outdoor site fronting the Fulton Fish Market in New York City. The weekly vendors feature produce, fruit, fish, meats, dairy, breads, cheeses, and a variety of specialty products, as well as seasonal market fare made with all regional ingredients. You can see a list of vendors and upcoming events here.
