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if only bp stood for butter pecan

July 16, 2010

Come on out this weekend for some Bourbon Butter Pecan Ice Cream with Fudge Tar Balls!  I’ve been working with students and staff of the French Culinary Institute all week to prepare gallons and gallons of ice cream – and 100% of the proceeds are going straight to Gulf Coast restoration. 

If the news is true, there’s lots to celebrate – BP capped the leak yesterday and it’s still holding this afternoon….

L’Ecole, 462 Broadway at Grand Street

This Saturday and Sunday, 12-4

Stay tuned for recipe….

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ice cream for the gulf

June 4, 2010
So…lately my world has consisted of more ice packs than ice cream.  I have a running injury that has me practically housebound and I am dosed up pain meds.  Just getting to work and back is challenge enough for each day. 
 
Luckily, I’ve been using all of this downtime to come up with a great fundraising effort for the gulf coast – ice cream related, of course!   The oil spill is a tragedy for the environment, the local wildlife, and also so many area food businesses.  How can ice cream help?  More details to come….

hurry to brooklyn!!

May 14, 2010

Maybe I shouldn’t open an ice cream shop in Brooklyn.  Went by Haagen Dazs an hour ago for my free scoop – and there’s NO LINE!!!  I’d come armed with a crossword puzzle, my blackberry, even a book, ready to wait it out and report back on my free scoop.  Ah, the sacrifices I’ll make for my readers.  But this was the scene when I arrived:

I waited only 2 minutes and 40 seconds – long enough to hear that the woman ahead of me was back for her second scoop of the day (and that the morning line of children and nannies had been insane).  They are offering a choice of 9 flavors, and they’re open until 10pm.  Got my Cookies & Cream on, and even got my photo with the Cake Boss’s birthday cake.  Yes, that tower of pints is actually cake….

If they can’t generate a longer line giving away free ice cream, my ice cream had better be damn good to run a business out here.  Luckily, it is damn good.  (Take that Haagen Dazs).

But really, get out here to Brooklyn and get some free ice cream love.

Happy Birthday Haagen-Dazs!

UPDATE: free ice cream friday

May 12, 2010
Sorry readers, free ice cream at Haagen Dazs on Friday is ONLY at the first ever Haagen Dazs in New York City in the world (!) – at 120 Montague Street in Brooklyn Heights.

If you’re not nearby, you can look forward to free ice cream TUESDAY – on May 18th from 4-8pm, Haagen Dazs stores around the country will offer free scoops of vanilla, coffee, or chocolate.  Patience, patience.

See full details here.

free ice cream friday!

May 12, 2010

I do love *free* ice cream even better than regular ice cream – mark your calendars!  But it’s bound to be a clusterf**k, so get there early (or just pay up for a pint at the grocery store.)

oil & vinegar: momofuku soft-serve

May 11, 2010

Last Saturday night was epic.  What better way to prepare for hosting Mother’s Day brunch for 7 than by partying until 4am?  Ouch.  Set the stage with dinner at Momofuku Noodle Bar – pork buns, soft-shell crab, smoked chicken wings, spicy-delicious kimchi stew – I was happy, full & drunk before dessert, but couldn’t pass up some soft-serve.  Two flavors: olive oil and pickled cherry.  Served together, I think that makes cherry vinaigrette.  The olive oil needed salt, the pickled cherry was really tart and interesting – but I like ice cream, not salad dressing.

Brilliantly, the soft-serve is hiding crumbled ritz crackers underneath.  So very “semi-homemade with Sandra Lee” and yet so very tasty.

Based on the late-night photos, I should have consumed more of those ritz crackers….

Momofuku Noodle Bar

171 First Ave, New York City

(212) 777-7773

mom’s breakfast sundae (mm, candied bacon…)

May 10, 2010

My mother rocks.  She was the first person to subscribe to my blog, she is one of the coolest New Yorkers I know (even though she grew up in the midwest), she cooks like Julia Child, she passed down her striking cheekbones, and she can outdrink anyone when it comes to white wine consumption.  Ah, mom.  You deserve an awesome sundae, an homage to all those sunday breakfasts that you made us as kids – but with an adult twist of course.  So, after a bagels & lox brunch, bloody marys, and multiple bottles of prosecco (you go, mom!)….the finale:

Brown sugar ice cream, topped with coffee caramel sauce and candied bacon – oh yeah.  Adding coffee to the caramel sauce adds a deep, familiar richness.  And salty, smoky, sweet bits of candied bacon just make everything taste better.  Coffee, bacon, eggs (from the ice cream custard)…what could be a more natural combination?  Dad headed right back to the freezer to scoop second servings.  (And leftover candied bacon made me one very happy dishwasher.)

click through for recipe:
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