Sunday, May 15, 2011

Catching Up

Sorry, but we've been eating this.

Apologies, dear readers. We promise there is a reason for the gap between this post and the last. Two reasons, actually.

Here is one:


Dame Maggie Smith, Thespian
And here is the other:

Professor Moriarty, Evil Genius
Yes, our time has been spent entertaining and being entertained by the two kittens that have invaded our home.  These two rascals have kept us occupied, and kept us away from this dear blog. So now it's time to catch up.

What have we been doing?

We have been cooking arctic char (a sustainable and delectable fish) with brown butter, capers and walnuts, with an endive salad dressed with cacio de roma cheese, vinaigrette, and more walnuts (see the photo above.)

We have been trying dosa (a crispy, savory, oversized crepe made from rice and lentils) from the new Saravana Bhavan in our neighborhood.
Dosa photo courtesy of Serious Eats

We have been eating meatloaf. Homemade meatloaf. Yummy, yummy, homemade meatloaf. We could give you our recipe, but then we'd have to kill you. Just kidding. We actually forgot to take photos (and photos of meatloaf always misrepresent how delicious it tastes,) so that recipe will have to wait for a future post.

We have finished bottle-conditioning our latest ale, a Belgian-style ale we're calling The Bitter Drake. It's called this because I managed to add slightly more hops than intended. But this is how great things are made, right? Ever hear of penicillin? More on this in a day or two. Patience, child, patience.

And we have also flown perilously close to the sun in discovering the most amazing dessert in the history of the universe. Let me explain. We noticed that gelato-of-the-gods manufacturer Grom is only two doors down from cream-puffs-of-our-dreams producers Beard Papa's, and decided an unholy union was in order. Empty choux pastry from Beard Papa's plus Extranoir, Crema di Grom, and Pistachio gelatos equals a killer profiterole. Add a touch of dulce de leche from our good friends Frank and Michel, and this thing could be registered as a lethal weapon. At the very least, someone needs to get these two companies together.
Image courtesy of Beard Papa's


Many more things have happened to us in the past few weeks; fantastical, wondrous, momentous things, and we'll be happy to share them with you just after the cat gets off this keyboaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaGbbbbbbbbbbbbbbffffffffftt

2 comments:

Lisa said...

Did not realize that Beard Papa's was also a prized puff in NYC. Before the stores opened in Hawaii, the craze started at Ala Moana Shirokiya, where queues occurred daily with a minimum 2 hour wait.(Or so I had heard, not having the patience to wait 2 hours for a cream puff, no matter how delectable.)Add the Hawaii flair to the local offerings with haupia, lilikoi, and caramel(?) flavors rotated in and out.
Are ice cream filled mochi available there? The lilikoi or passionfruit ones are worth fighting over.

Travis Godsoe said...

Lisa, they do have the mochi, including lilikoi, but that definitely isn't a cream puff filling flavor (excuse me while I drool...why are Hawaiians culinary mashup geniuses?) I do remember having a dulce de leche filling once, but found it a little too sweet. We do have a new Japanese bakery near my work called Takahachi that has some unbelievable cream puffs with a layer of chocolate pudding in the bottom. Maybe we'll post about that place sometime...