More Pie Face

I should probably be hired to do Pie Face PR.  Just some more photos.  Here’s the chunky steak pie with a stack–mashed potatoes, gravy and peas:

chunky steak pie stacked

 and a mini pecan pie–made with golden syrup like they use in Australia, not corn syrup like they use here in the U.S.:

mini pecan pie

Pie Face Poker Face

OK, this may be the start of a Pie Face addiction.  I went back today to try for a free mini pie.  At 4 pm, they were out.  They did give me a voucher for a free pie for another day.  So I ordered a Thai chicken curry pie.  It had a light curry flavor and was quite good.  I think these are hand pies, as I wasn’t given utensils.  However, although it’s got a crisp crust, the pie does break apart in the center as you eat it, so it’s best to use a fork. 

Thai chicken curry pie

Bon Appetit Article on La Grenouille Turning 50

There’s a good article in this month’s Bon Appetit by food writer Brett Martin on the secret to La Grenouille’s golden success.

Leave Paula Deen Alone Already

Because I have a food blog, I feel it necessary to write about the Paula Deen diabetes controversy.  My feeling is this:  Paula Deen never claimed to be making health food.  And there are a lot of people who like the food she makes and have been making variations of those same dishes for generations.  Her food  primarily represents the tastes and foodways of the Southern U.S., but a lot of her dishes cross geographical boundaries and are American favorites.  There are a lot of people who have been eating those dishes long before Paula Deen became famous. 

This brings me to another topic along a similar vein:  I do not believe in legislating what people can and cannot eat, and I don’t like the media or government propagandizing any type of lifestyle.  I saw Paula Deen on the Dr. Oz show, and indeed, I think with his shows always being about diet, Dr. Oz is fat phobic.  I understand that the medical cost of obesity is the underlying trigger for all of this, but I’m also a proponent of the freedoms we have in America to eat what we would like to eat and live as we would choose.  Isn’t that part of the pursuit of happiness? 

Now, if Dr. Oz or someone else who promotes healthy eating got diabetes, that would be news.

Pie Face Bakery Now Open in Midtown and Free Pies on Thursday

Pie Face Bakery Cafe opened this week on the same block as the Ed Sullivan Theater (where The Late Show with David Letterman Show is taped).  This is an Australian chain that serves primarily savory pies but also pastries and sweet pies.  I admit I’m not the savory pie person, and someone very cool bought me a mini chocolate pie, which was a very rich chocolate mousse in a cute little shell. 

rich chocolate mousse filling

No, that is not a space ship.  It’s a mini chocolate pie.

mini chocolate pie

I hear they have lamingtons.  An Australian friend explained to me that lamingtons are in Australia what brownies are in the U.S.  I definitely want to try one, and tomorrow, January 26, National Australia Day, is a good day to do so.

Also, Pie Face will be giving away free mini savory pies tomorrow for National Australia Day and its grand opening.  Expect to wait in line if you go!

UPDATE:  I got the lamington at Pie Face.  While I don’t think it will overthrow the brownie in the U.S., I do think it’s mighty tasty if you like coconut and chocolate.  It was very fresh and much larger than I had anticipated.

lamington

 

Beer, Bourbon & BBQ Festival in NYC

This Saturday, January 28, is the Beer, Bourbon & BBQ Festival in Manhattan.   This festival is perfect for the displaced Southerner, replete with pork galore:  pulled pork, ribs, sausages from master pit masters; plenty of beer and bourbon from Southern breweries; and bluegrass music.  The theme of the first session is bacon with restaurants from NYC and beyond crafting creative dishes that incorporate bacon.  The Daisy Dukes and Boots Girls will be there too.  Tickets to Manfest…er, I mean, Beer, Bourbon & BBQ Festival are sold out to the afternoon session but remain for the 5:30-9:30 session.

Porter House New York

Porter House New York celebrates American classics.  No surprise from Chef Michael Lomonaco (who worked at Le Cirque and 21 Club).  The dishes here aren’t wildly inventive, nor do they have to be.  They are classic dishes executed perfectly with a little Lomonaco flair. 

I had the organic Scottish salmon filet with braised French lentils, spinach, field carrots and tarragon.  It was the best salmon I’ve had in a restaurant and salmon is something I often order.

Scottish salmon

Even before the salmon, I had the roasted red and gold beets salad with goat cheese, Boston lettuce and a shallot vinaigrette.  This was also delicious.

beet salad

 For dessert, we shared two classics:  Nieuw-Amsterdam apple pie with streusel crunch topping and bourbon-butterscotch sauce and Tahitian vanilla ice cream sundae with hot fudge, nuts in caramel, cherries and whipped cream.

Nieuw Amsterdam apple pie

 The apple pie was very good.  It would’ve been a tad more American a la mode. 

sundae

Braai South African Restaurant

I finally tried Braai, a South African restaurant in NYC, that I highly recommend.  According to Braai’s Web site, South African cuisine is influenced by Portuguese, French, German, Dutch and Indian/Malay cuisines.  The word “Braai” means to barbecue or grill in South African and is a way of life of gathering to eat and socialize.  Braai has dim lighting and is decorated with a thatched ceiling to create the ambiance that you are really in a restaurant in South Africa.

You can see the above influences in the menu.  The wine list consists of South African wines, and we had two bottles of the Seven Sisters‘ merlot, which was excellent.  I found the wine description on the menu to be very accurate. 

For starters, we tried a portobello mushroom with goat cheese, a dish that was absolutely delicious with  a spicy kick:

portobello mushroom with goat cheese

We also had sausages with pap, these were good and the pap is a scoop of thick grits:

sausages with pap

 For dinner, I ordered chicken bobotie, with a slightly sweet tomato sauce, that I really enjoyed:

chicken bobotie

 My friend got the oxtail stew which he thought was excellent:

oxtail

 For dessert, I got the koeksisters.  I had them previously at Xai Xai and loved them.  These were a softer version, and I prefer the crispy Xai Xai version.

koeksisters

We also got the mango mousse cake, which was light and refreshing:

mango mousse

Artisan Marshmallows the New Cupcake?

I read a recent article that claimed such, but I was suspect.  Cupcakes are the ultimate comfort treat.  They remind us of childhood parties, of our grandma’s buttercream icing, of happiness and fun.  They are small and we don’t feel so guilty eating just one.  So you could see why I was suspect that artisan marshmallows would dethrone the hallowed cupcake.  That is, until I tried artisan marshmallows from 240Sweet. 

I met 240Sweet partner Alexa Lemley a few months ago at the New York Chocolate Show.  She was helping out at her friend’s booth, and while we chatted, she told me that she is an artisan marshmallow maker.  She asked if I’d like a sample, and I told her yes.  I’ve had the famous marshmallows of City Bakery, the gourmet version of your standard marshmallow.  It was very good and certainly not the gummy cylindrical puffs that you get in the grocery store.  But beyond a little melty gooey in my hot cocoa, I didn’t take pleasure in biting it alone. 

Alexa sent me a package of three flavors, roasted pineapple, peppermint and white chocolate snow.  On a cold New York night, I made myself a cup of hot cocoa topped with a white chocolate snow marshmallow.  Wow!  The large, square pillows are soft and cloudlike.  The white chocolate chips are covered in powdered sugar and melt on your tongue. 

white chocolate snow marshmallows

This marshmallow is divine.  It made my cup of hot cocoa not just comforting but also fun.

This led me to think of creative uses for my marshmallows.  Being from North Carolina, I love my sweet potatoes.  I’ve had many variations of sweet potato casseroles, those including crushed pecans, oatmeal crusts, pear preserves, maple syrup, crushed pineapple.  Some casseroles are topped with the mini marshmallows from the grocery store.  This gave me the idea to make a sweet potato casserole topped with roasted pineapple marshmallows.  OMG, this was a great idea. 

sweet potato casserole

That is the beauty of 240Sweet’s marshmallows.  Unlike the ubiquitous cupcake that you can eat only on its own, the artisan marshmallow can be incorporated into your favorite comfort foods. 

I’m eager to try other flavors from 240Sweet.  They have over 70 flavors that are not just the basics like peppermint and not just the sweet like vanilla, but savory as well like turkey with sage dressing and thai chili.  Want to try some?  They are available from 240Sweet’s site.

New York City Restaurant Week

Reservations are open and menus are up for NYC Restaurant Week.  It’s going to be 20 days from January 16 through February 10 to celebrate the 20th anniversary of the event.  You can check out menus in advance.  Be sure to call and ask the restaurant if it honors the Restaurant Week menu on the weekends, as many do not.