24,000

So I live in New York now? That’s kind of weird to think about. I have a really great job, which I love. I get free meals at work, which is super awesome, but it means I rarely get the chance to cook! It’s hard to keep a kitchen stocked when you only have the chance to eat at home 2 days a week, and even then, I’m in New York City! I want to explore!!

Apparently New York has about 24,000 restaurants. I’m starting to keep a list of places I want to go, but so far the only place I’ve eaten besides work and my own apartment is Chipotle…

On one of my first days here, I met up with a friend at a food festival on Ninth Ave. It was pretty cool! It was blocked off for fifteen blocks, and the whole street was packed with people and vendors.

A lot of people were cooking, and the smells attracted plenty of customers.

Lots of fried food, of course, but there was no shortage of desserts either.

There were also booths selling dried fruit, nuts, loose teas, and spices!

I ended up having pad thai for lunch and a candy apple for dessert. I guess things like this happen pretty often during the summer, so I’ll have to check out more of them.

Martha

I don’t like Martha Stewart. I tend to avoid her recipes and I never buy her craft supplies. I just don’t like her. But her macaron recipe is fabulous. I followed it exactly, so I’m just going to link you to it. I feel awful linking to her website because I really don’t like her, but you gotta do what you gotta do I guess.

I had whipped up a batch of mousse a few days before, so I used that as the filling for the macarons. The best part about this mousse is… it’s secretly healthy! Not to mention vegan. Which is kind of silly since I put it inside an egg based cookie, but you can eat this by itself too. Or use it as a dipping sauce for fruit or something. It’s not quite as fluffy as normal mousse, maybe a little closer to pudding, but still so delicious and summery.

Raspberry Mousse
Vegan.

Ingredients
1 block Mori-Nu silken tofu
1 1/2 C raspberries, fresh or frozen
1/2 C sugar
1/2 tsp almond, orange, or vanilla extract

Instructions
1.
If using frozen raspberries, thaw and drain.
2. Put everything in a food processor or blender until smooth.
3. Transfer to serving dishes or a large plastic container and chill in the refrigerator at least 2 hours.

For the macarons, I thought teal would complement the pink of the mousse nicely. Also, a note about the recipe – when it says beat the egg whites for 8 minutes, it means it. Don’t cut out early.

I used a frosting tip to pipe the batter out, but you could just snip off the corner of a plastic bag. They might not be as pretty, but they’ll taste the same!

The Last Weekend

I’m still playing catchup on all of my finals week cooking! I have this post and then one more to go, so hopefully I’ll be all up to date pretty soon.

This was the very last weekend breakfast – sad. I think we made it on a Friday, but whatever. When you don’t have classes, everyday is the weekend. In case you want a full wrap up, here’s a list of all the weekend breakfasts successful enough to make it on the blog:

Crepes
Cappuccino Pancakes
Mango French Toast
Blueberry Walnut Muffins
Apple Banana Muffins
Almond Biscotti
Pear and Chai Scones

and last but not least…

Ricotta Pancakes with Blueberry Syrup
Makes 8-10 pancakes. Adapted from here.

Ingredients
for the pancakes
1 1/2 C flour
1 tsp baking powder
pinch salt
2 tbsp sugar
1 egg
1/2 C milk
3 1/2 tbsp butter, melted
3.5 oz ricotta (we used 1/4 of a 15oz tub)
for the syrup
3/4 C frozen blueberries
2 Tbsp sugar
3 Tbsp maple syrup
1-2 Tbsp corn starch

Instructions
1.
 In a medium mixing bowl, sift together dry pancake ingredients. In a smaller bowl, mix together the wet.
2. Pour wet into dry and mix until well combined. Add more flour if needed.
3. Fry about 1/4 C worth of batter on each side until golden brown.
4. For the syrup, bring blueberries and a couple tablespoons of water to a simmer over medium heat. Add sugar and maple syrup to taste, and corn starch to thicken.
5. Serve pancakes still hot with a heaping spoonful of blueberries on top.

These were so good but sooo heeaaavy. We ate four each and felt like we were going to pop.

Did you try out any of the Weekend Breakfast recipes? What was your favorite? I liked the cappuccino pancakes and pear scones the best. Let me know in the comments!