The Rock Center Discount Returns to Pret!

Oh frabjous day, the Rock Center discount is back at Pret! Back in the day Pret used to take the Rock Center Privilege card and then a couple years back they stopped. Well, last week they started offering the discount again. 10% off food and drinks, now that's what I'm talking about...

Pret is my go to coffee joint in the Rock Center area. Why? Let's see, their coffee is fairtrade, rainforest Alliance and organic and roasted within 14 days so it's fresher (and more importantly...stronger). And their milk is all organic, too. Oh, and did I mention that it's cheaper than the 'Bux, for stronger organic coffee and no Starbys line drama? And now with the discount it's even cheaper than before.

If you work in Rock Center you need to contact someone in your HR department about getting a card if you don't have them already. I have one somewhere, but most places will give you the discount if you flash your building ID or say you work in the building.

My not so new obsession at Pret is their breakfast baguette with egg salad and roasted tomatoes. Let's pause for a moment to discuss how roasted tomatoes make everything taste better. Lawman and I first discovered roasted tomatoes aka semi sundried tomatoes in Ireland. Basically it's a sundried tomato that's not dried all the way so it has some of that squishy, juiciness and then it's soaked it olive oil. Sundried tomatoes are too sweet for me and they remind me of those tough years in the late 80s, early 90s when sundried tomatoes were all but unavoidable. Semi-sundried tomatoes on the other hand are heaven.

This little sandwich provides a nice spin on the usual egg breakfast sandwich and holds me over to lunch. It's $2.99 plus tax, but with the Rock Center discount it'll run you just under $2.99. For the more carniverously inclined they also do an egg salad baguette with bacon.

Pret a Manger
30 Rockefeller Center
Concourse Level
New York, NY 10012
(212) 246 6944
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In the Battle of Midtown Chicken Tikka Masalas, Minar > Indus Express

Chicken Tikka Masala is probably one of the best known Indian dishes. Made from chicken, cream, tomato, and spices, the origins of the dish are disputed--some claim that it was invented by a chef in Glasgow in the 70s and others claim that the dish has ancient origins. Whatever the case, Chicken Tikka Masala is undisputedly gateway Indian food. Through the powers of Tikka Masala I've convinced friends and acquaintances from far flung places like South Dakota, Alabama, and upstate New York that Indian food isn't nearly as scary as they imagine it to be. But not all Chicken Tikka Masalas as created equal--there isn't a standard recipe for the dish--and as I discovered this past week some Tikka Masalas are superior to others...

Lately I've been on a bit of an Indian lunch kick. I used to be a fairly regular customer at Minar on 46th Street, but for some reason and I'm not quite sure why, my lunchtime visits have dropped off. On a whim I decided to hit up Minar for lunch last week. When I get Indian food I love to have different things to sample, so the Everyday Combo with the choice of one meat and two vegetables rice or naan was an obvious choice. I completely agree with Zach Brooks that having to choose between rice and naan kind of stinks. I want rice AND naan. If you're willing to throw in the extra buck you can get both which is exactly what I did. The vegetable dishes that I ordered were tasty--you can't go wrong with channa masala and curried veggies, but let's talk about the main event...the chicken tikka masala. Minar makes a mean chicken tikka masala. Their sauce had just the right balance between tomato, cream and spices. And it even has a little bit of a kick at the end. Delicious. And bountiful.

On Wednesday I made a lunchtime visit to Indus Express. Still on a Minar Chicken Tikka Masala high, I decided to try it out at Indus Express. The same sort of combo--1 meat, 2 vegetables, and rice plus naan are included. The price is the same as Minar--about $9.70.

Unfortunately their Tikka Masala was not worth it. The sauce was sweet to the point of being utterly cloying and almost tasted ketchupy. Not for me.

I couldn't even finish it. If you have a Chicken Tikka Masala craving, I say Minar all the way.

Where do you go for Chicken Tikka Masala?
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I Can Tour de Champagne Any Day

I don't drink much champagne, a habit I desperately need to break. I hear it goes well with pizza among other things. I need to research this theory. And if any of you need evening plans, you can do some champagne research yourself!
*Note: Perrier-Jouët may or may not be on the menu. My lack of champagne leads to a lack of champagne photos.*

Tour de Champagne debuted eight years ago in Washington, D.C., but it only began touring the country last October starting with San Francisco. Each stop benefits a local charity while highlighting different champagnes and cuisines. This evening at la.venue, forever known to me as The Tunnel, the party starts with a champagne seminar and tasting, then it's culinary treats including La Maison du Chocolat, a silent auction benefiting Action Against Hunger, and a raffle for two round-trip tickets to Paris. Tickets are still available at many price points, to get yours click here. For more information on everyone involved, click here.

The Tour de Champagne is tonight, November 12th at:
La Venue
608 West 28th Street
www.tourdechampagne.com/newyork
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Farewell, Auntie Anne. I Will Miss Your Free Pretzel Samples...

The other day I was running some errands on the Rock Center Center concourse and I noticed a familiar light was out. Auntie Anne's may have over 1000 locations worldwide, but they don't have one in Rock Center anymore...

I must admit that every once and awhile, I'd grab a cinnamon and sugar pretzel. There was something oddly compelling about those butter soaked, cinnamon covered sugar bombs. If you're an Auntie Anne's fan, they still have a few Manhattan locations including branches at Macy's, Penn Station, Port Authority, and LaGuardia. Or there's always the Staten Island Mall...
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Upstate Schools Me in Apple Cider Doughnuts

A few weeks ago, I accompanied Ginger up to God's country aka past Westchester so that I may meet her folks. I didn't want them to think that the girl their daughter was hanging around with was some ragamuffin. I'm more of a derelict.

They tried to take us apple picking at Altamont Orchards, but we ended up at the wrong part of the farm. Instead, we were at the farm store. Available was a good selection of apples in everything from 2 pound bags to bushels, a good amount of fresh vegetable produce, and a plethora of food products-maple syrup, jams, preserves, mixes, enough to make me go broke. But this wasn't all, they had a bakery section offering cakes, pies, fritters, and most importantly, apple cider doughnuts. Best part-any doughnuts that didn't come out right, you could try as a free sample. Cue the image of Homer Simpson-like Blondie complete with drool. Had I not received dirty looks from the bakery girls, it could have very easily turned ugly. Especially because the doughnuts were so good. Better than ANY I've had in the city, warm, sugary, appley, I'm drooling again.

The cold fritter paled in comparison, but I did get some warmth from the hot apple cider-though Ginger boasted she could make better.

Altamont Orchards
6654 Dunnsville Road
Altamont, NY
(518) 861-6515
www.altamontorchards.com jump

Egg White and Cheese Bagel Sandwich from Times Square Hot Bagels

After the toasting debacle at Lenny's I've been on the lookout for other bagel breakfast options in midtown. Thanks to some suggestions from the Midtown Lunch crew, I decided to try out Times Square Hot Bagels. This time not for a bagel and cream cheese, but for an egg and cheese on a bagel...

For $3.50 you can get either an two eggs and cheese on a bagel or as I overheard another customer order, egg whites and cheddar on a bagel. Not bad. Most places charge you extra when you want egg whites. I've tried the egg whites with both "cheese"--of the orange deli sliced variety--and cheddar and while I generally prefer cheddar I must admit that the deli cheese gets meltier and makes for a really good gooey cheesy breakfast sandwich.

The whole wheat bagels are chewy and toothsome. I haven't been there yet when they've been fresh out. Perhaps if I got there earlier in the morning...

In any event, for $3.50, it's a sizeable hot breakfast that will keep you going and no toasting surcharge.

Times Square Hot Bagels
200 W 44th Street
New York, NY 10036
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NYCWFF '09: The Grand Tasting

The Grand Tasting. It sounds important, it looks overwhelming, and involves a lot of wine and food. My first experience was that Saturday Morning's Grand Tasting, directly after the Alton Brown book signing.

Note for Future Grand Tastings: make sure you pick up your wine glass, there are very few other ways to partake in the imbibing. On that thought, make sure you plan out your drinks; the choices spanned many alcoholic genres and no one wants a rumbling tummy. My little misstep left me to only focus on the food.

Of course almost everything was above average or excellent. The very first thing I tried ended up being one of my favorites for this day, a steak slider from The Palm Tribeca.

Another notable was the Viennese Fried Chicken with Lingonberries from Klee Brasserie. Salty and sweet, the fried chicken held up remarkably well making me curious to know how much better it would be straight out of their kitchen.

Rounding out my top three from this day was the BLT lettuce wrap from Bobo. Bershire pork was a creamy layer of fat, rich tomato flavor, I would have loved it in toast, but this was delicious.

While I was there, I was able to stop by Katchkie Farm's stand and taste some of their new products namely the salsa, the salsa that I ate about half a jar of. The salsa I waxed poetically about to Brownie. The salsa that had chunks of vegetables, spicy, but not mouth en fuego. The salsa that is now my favorite.

I was also delightfully surprised by the number of chefs that appeared to hand out their food. I had expected them to hand this off to junior staff, but some well-known chefs were there, smiling and friendly.

The Palm Tribeca
206 West Street
(646) 395-6393
www.thepalm.com

Klee Brasserie
200 9th Avenue
(212) 633-8033
www.kleebrasserie.com

Bobo
181 West 10th Street
(212) 488-2626
www.bobonyc.com

Pick up produce and products from Katchkie at the Port Authority Greenmarket on Thursdays or at the monthly New Amsterdam Market-the next one is November 22nd. jump

Two Weekends, Two Food Competitions, Are You Ready?

Chocolate and Chili, they go together like peas and carrots. Spicy and sweet, hot and creamy. Brownie's favorite chili is Cincinnati Chili which used some cocoa. The Bell House is about to see a lot of Chocolate and Chili, on two consecutive Sundays.

First up on November 15th is going to be the Brooklyn Chocolate Experiment. The first prize will include cash money and a membership to a Chocolate of the Month club. Yours if you impress the judges and there are some big names on that list. For more information, check out the website: thefoodexperiments.com. Tickets are still $20 and available here or at The Bell House box office. A good authority has let us know that Ben Van Leeuwen, one of the judges, will be doling out ice cream at the after party!

The next week is the semi-annual Chili Takedown with a much-needed location change to avoid the congestion felt at Union Pool. Though the competitor list is now closed, you can get on that waiting list. For info, check the site: chili-takedown.com. Tickets for this are just $15 and available here.

The Bell House
149 7th Street
(718) 643-6510
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Piggy in a Pudding: Bourbon and Bacon Chocolate Chunk Bread Pudding with Chocolate Ganache

As the days are getting colder and shorter (sniffle), my thoughts have turned to comfort foods. I've been making favorite fall soups and testing out new recipes for the upcoming holidays and I think I have a real keeper. So good that we've entered it into the Bon Appétit Blog Envy Bake-Off! If you love bacon, chocolate and booze, you'll love this chocolate ganache drizzled, bourbon soaked, bacon and chocolate chunk studded bread pudding, too...

Start with the good stuff...delicious challah, uncured center cut bacon, high quality dark chocolate and bourbon and you're well on your way to dessert deliciousness. Here's the recipe...

Bourbon and Bacon Chocolate Chunk Bread Pudding
12 strips uncured center cut bacon
2 tablespoons bacon grease (reserved from the bacon)
2 1/2 tablespoons unsalted butter
2 teaspoons vanilla
1/2 teaspoon cinnamon
1 cup heavy whipping cream
1/2 cup 1% milk
3 tablespoons bourbon
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup granualated sugar
4 eggs
4 oz high quality semi sweet chocolate chunks
1 loaf challah bread (approximately 12 oz), ripped into approximately 1 to 1 1/2 inch pieces

Chocolate Ganache
4 oz of heavy whipping cream
4 oz of bittersweet chocolate (over 70% or greater)

1.) Fry six strips of bacon over low heat until they are softened and slightly crispy. Remove from pan and transfer to a plate with paper towels to absorb excess grease. Once bacon is cool, cut into small dice and set aside. Pour off grease from pan into a measuring cup and reserve two tablespoons.

2.) Melt the two tablespoons of butter in the two tablespoons of bacon grease. In a large bowl, whisk together the bacon grease and butter with vanilla and cinnamon, set aside.

3.) In a medium saucepan over low heat combine whipping cream and milk with bourbon. Whisk in granulated sugar and 1/4 cup of the light brown sugar then add in bacon grease mixture whisking continually. Once the ingredients are well combined, set aside to cool.

4.) In a large bowl whisk together eggs. While whisking continually, slowly add in 1 tablespoon of the cream mixture at a time to temper the eggs until the eggs and cream mixture are completely incorporated.

5.) Butter a 9 x 13 inch dish with 1/2 a tablespoon of butter. In a large bowl, toss the torn challah pieces with diced bacon and chocolate chunks. Transfer to the baking dish ensuring that the bacon and chocolate are mixed throughout then pour cream mixture over the bread mixture. With a spatula press the bread down to ensure that all the pieces absorb the liquid. Transfer the bread pudding to the refrigerator and chill for at least one hour to allow the bread to absorb the liquid. Periodically press the mixture with a spatula so the top layer soaks in more of the liquid.

6.) While bread pudding is soaking fry the remaining six strips of bacon and sprinkle with one tablespoon of light brown sugar. When bacon begins to crisp flip it to the other side and sprinkle the other tablespoon of light brown sugar over the bacon. Once bacon is cooked and crispy on both sides transfer to a plate to cool. When cooled, dice bacon in small pieces.,

7.) Preheat the oven to 350 degrees. Tightly cover pudding with aluminum foil and bake for 45 minutes. After 45 minutes remove the cover and check for doneness using a cake tester. Then bake uncovered for an additional 10 to 15 minutes.

8.) While the bread pudding is cooling prepare the chocolate ganache. Chop the chocolate into very small pieces and put in a medium bowl. Warm the cream until it's bubbling slightly then pour over the chopped chocolate whisking briskly until well combined.

9.) Drizzle bread pudding with chocolate ganache and sprinkle with candied bacon bits.
Serve warm with vanilla ice cream and additional chocolate ganache drizzled on top.

I'm generally my own toughest critic, but this is absolutely delicious. It would make a great dessert or holiday brunch dish. Lawman and Lawman-in-law unanimously voted it onto the Christmas menu.

Speaking of voting...you can show your support for chocolate, bacon, booze and the lovely ladies of Blondie & Brownie by voting for this recipe in the Bon Appétit Blog Envy Bake-Off. Here's the deal,click here and cast your vote for the tastiest dessert in a number of categories. The Bon Appétit Test Kitchen will bake the top scoring dessert in each category and select an overall winner. The winner will receive a trip for two to New York City and dinner with Bon Appétit Editor-in-Chief Barbara Fairchild and Restaurant Editor Andrew Knowlton. The finalists are chosen by audience votes, we need your help and votes for a chance to win. Our recipe should be up on the site sometime today. Please vote B&B!

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Breaking! Take the G to the Gee: Paulie Gee's is Opening in Greenpoint

File this under some of the most exciting food news we've heard in a long time... it's official pizzamaster Paulie Gee is opening his own place in Greenpoint...

Reportedly, Paulie Gee (aka Paul Gianonne) has signed the lease on the former Paloma space at 60 Greenpoint Avenue in Greenpoint, Brooklyn, just a short walk from the Greenpoint Avenue G Train. Adam Kuban has all the details over at Slice.

Paulie's been honing his craft with pizza tastings of the pies he turns out of his wood burning back yard brick oven. Lawman and I were fortunate to attend one such tasting this summer and the pie was delicious.

Paulie Gee is hoping to open his place by December. Congratulations Paulie! The countdown begins.

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Bring On the Gigantic Cupcakes

I've been watching one of the latest Crumbs come to life. It all began in July and now, four months later, it's time to have my office overrun with gigantic cupcakes.

I noticed the gold signs go up late last week, the equivalent of the first crack of a hatching egg. Then, on my way home last night, the sign above had made its way to the door. Tomorrow, Wednesday the 4th, a brand new Crumbs will be unleashed, hopefully with free cupcakes. They always seem to have free cupcakes.

Crumbs
420 Lexington Avenue, between 43rd and 44th
www.crumbs.com jump

Halloween's Over, But Pumpkins are Just Getting Started!

We're thoroughly entrenched in the fall season; the leaves have been turning, the farmers market is awash with reds, oranges, yellows, and Peruvian purples, apples are in full swing, and pumpkin is everywhere and in everything, including doughnuts.
**This is by no means a comprehensive list of pumpkin doughnuts offered in NYC right now**

Rather this are just three doughnuts I've come across in the past few weeks, the first being the pumpkin spice from Krispy Kreme. An outside crumb trapped by glaze, fall spices, and a good pumpkin flavor made this quite the treat.

The next one was the pumpkin doughnut from Doughnut Plant. It looked very promising, like a pumpkin version of their carrot cake doughnut. Alas, it was all a guise! One bite showed that all pumpkin flavor and color was in the glaze, the actual doughnut was plain.

Lastly, the doughnut we've all been hearing about, the pumpkin doughnut from Dunkin. Bland is the nicest way to put it. Negligible pumpkin flavor or spices, it wasn't enjoyable at all.

Winner, so far: Krispy Kreme

Krispy Kreme
2 Penn Plaza @ Amtrak Rotunda
(212) 947-7175
1 Penn Plaza on the LIRR level
(212) 564-5094
www.krispykreme.com

Doughnut Plant doughnuts can be found at:
Joe the Art of Coffee
Graybar Passage, Grand Central Station
Lexington Avenue between 44th and 43rd Street
www.joetheartofcoffee.com

To find your nearest Dunkin Donuts, click here. jump

Blarney's Increasing Their Slider Offerings

I know many people who say a three or four bite beef patty in bun doth a slider make. I say rules and semantics should be thrown out when pulled pork is involved.

Blarney Stone has become a favored lunchtime haunt of Ginger and I, mainly due to the development of their sliders (which I unknowingly knew about before Mr. Zach!), but also contributed to by their $6 tall boys. Yesterday, on our way to Muldoon's, she stopped in the middle of the sidewalk. "Pulled pork sliders? Pulled pork sliders! Screw chicken pot pie!" Two orders, two tall boys, and a game of Big Buck Hunter Open Season (bull mooses) later, and we were not enjoying our pulled pork sliders. The meat is tender and moist, but lacking in sauce, spices, or juices. Even with the addition of barbecue sauce, it just wasn't acceptable. Blarney Stone, you could do better! Roast that pork in some sauce, I want the lower half of my bun soaking up some sauce, some delicious porcine juice! Until then, I'll be having your sliders, with bacon.

Blarney Stone
710 Third Avenue, between 44th and 45th Streets
(212) 490-0457
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It's Halloween Treats Time at the Treats Truck!

Halloween is fast approaching. And what Halloween would be complete with out treats? The Treats Truck has you covered with a selection of fun seasonal goodies...

This week the Treats Truck is packing bats, cats and ghost sugar cookies, cupcakes with orange and black sprinkles, and candy corn crispy treats. If you're planning on picking up a big order for your office, call in advance to ensure you get the selection you want. For our Halloween '08 Treats Truck coverage check out our posts on Halloween Specials Part I and Part II.

Here's the schedule for the rest of the week:
Thursday, Oct 29th from 12:00pm-3:00pm: 38th & 5th Ave
from 4:00pm-6:00pm: Broadway in 80's
Friday, Oct 30th from 12:00pm-2:00pm: 45th & 6th Ave
after 2:00pm TBD (Call for spot)
Saturday, Oct 31st from 11:00am-2:00pm: Park Slope, Union St near Prospect Park West

Keep informed of the truck's location by calling (212) 691-5226, checking their Twitter, or visiting treatstruck.com.

Previous Treats Truck Reviews:
Chocolate Chip Brownies
Animal Cookies
Spring Flowers and Passover Goodies
Crispy Squares
Valentine's Day Treats
Oatmeal Chocolate Chipper
2008 Treats Truck Wrap Up
Chocolate Candy Cane Cupcake
Pumpkin Cake with Cream Cheese Frosting
Double Chocolate Trucker
Election Day Cupcakes
Halloween Specials, Part 2
Halloween Specials, Part 1
Pecan Butterscotch Bar
Chocolate Trucker
Chocolate Chip and Mint Chocolate Chip Conecakes
Mexican Chocolate Brownie
The Nutty Co-Worker and PB&J Jamwich
Conecakes
Chocolate and Vanilla Cupcakes
Orange Chiffon Cake
Peanut Butter Brownie
Raspberry Oatmeal Jammy
Raspberry Lemon & Mint Chocolate Swirlie Dots
Chocolate Truck Cookie
Sugar Dot
Chocolate Chipper
Carmel Creme Trucker
Peanut Butter Chocolate Sandwich Cookie
Chocolate Chipper with Nuts
Mint Chocolate Trucker
Passover treats
Cinnamon Cookie

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Travels with Brownie: Montana Candy Emporium

As we get closer to Halloween my thoughts have been on, what else? Treats. I'm a sucker for seasonal marketing. Halloween donuts. Halloween cuppycakes. Pumpkin pie blizzards. I don't know about you, but candy's been on my mind as well. People in my office have started putting out candy and lots of it. And I've been partaking. But not all candy is created equal. Some candies are more equal than others. And some candy is harder to find than others, but not when you visit the Montana Candy Emporium...

Located on the main drag in Red Lodge, Montana, the Montana Candy Emporium is a candy lovers dream. With reputably 800 different candies, if you're looking for a certain special confection they are likely to have it. Their selection of penny candy was unlike any I've ever seen.

Visiting in person the most fun for sheer "kid in a candy store" nostalgia, but they also ship candy all over the world, so if you have an obscure regional favorite, give them a ring, they just might be able to get you what you're looking for.

Montana Candy Emporium
7 Broadway Ave S
Red Lodge, MT 59068
(406) 446-1119
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