It's been longer than I wanted since my last post. A lot of things have happened since I went to the Food Blog Forum seminar in March. For instance, I got offered a dream job that took me to bridal market in New York City for ten days. I love weddings, I love fashion and I love New York! How lucky am I?
So to balance out the really LONG post about the seminar, I'm going to keep this as short and sweet as possible.
Go get some crack pie at Momofuku Milk Bar, NOW! It is divinely buttery. The deceptively simple-looking pie filling resembles lemon bar filling -- until you bite into it and taste the caramel/butterscotch-like flavor. The oat crust tastes as decadent as the interior. It adds a nice crunchy nuttiness to counterbalance the richness of the "gooey butter filling."
I hoover-ed that piece of crack pie so fast, it's a wonder I didn't also eat my fingers. Wanting to share this with my family, I carefully flew back with two slices for them to try. Now my parents and my hubby are also crack(pie) addicts! :)
The compost cookie with its melange of ingredients is inspired and heavenly -- a thin, chewy cookie with a surprising combination of potato chips, pretzels, coffee grounds and oats combine to make one rapturous taste experience with a depth of flavor unexpected in a "simple" cookie.
If you want to try making these delicious desserts at home, check out this post from TheKitchn.com which includes links to recipes for crack pie and compost cookies. [UPDATE 12/26/11: You can also check out my own post on making miniature versions of crack pie!]
I got so excited about the crack pie and compost cookie, that I almost neglected to share with you our mini-meal at Momofuku Ssäm Bar! It was a mini-meal so we could save room for the crack pie, of course.
We had the pork buns, natch, and the Fuji apple kimchi with maple labne, jowl bacon and arugula. A little salty jowl bacon, a sprig or two of arugula and a piece of kimchi'd apple speared together and dunked in the cool labne made for a beautiful combination of flavors and textures.
As for the pork buns...the soft white buns cradled two slices of tender pork belly, resting on a few slices of cucumber. Scallions and hoisin sauce added herbaceousness and sweetness. The crunchiness of the cucumbers played against the soft chewiness of the pork. I could have easily consumed four or five more of these little bundles of fatty goodness (hmmm....maybe a good name for another blog? ;)).
Below is a glimpse into the Ssäm Bar kitchen with the chefs hard at work.
And, finally, the incomparable New York skyline reflected in the window at Momofuku Ssäm Bar. If you go to New York, you must try the crack pie. It will change your life!
Momofuku Ssäm Bar
Momofuku Milk Bar
BTW, now there are two Milk Bar locations! You can get your fix in the East Village and in Midtown.