bonjour, little cookie.

We have found that it's always helpful to know a few basic words or phrases in a handful of different languages. Aside from hello, goodbye, yes, no, thank you, where is the bathroom, how much does this cost, and do you have a girlfriend, we'd like to add one more to the French list: macaron. It remains to be seen if these little cookies will catch on in the same way that cupcakes and frozen yogurt have, but given the trend's migration from Paris to New York, it seems as though a mini merengue sandwich storm may be headed our way.
So before the midwestern masses begin forming lines á la Sprinkles and Pinkberry..

..we highly recommend that you get your tush on over to Pierrot Gourmet. In addition to having fab food for a normal meal, this extension of the Peninsula Hotel is also quite dependable when it comes to macarons. On this past misty Saturday, we took advantage of the fact that PG is located in our 'hood and grabbed one of each flavor -- lemon, pistachio, dulce de leche, strawberry, coconut, chocolate mint, nutella, and chocolate. Since we couldn't be seated immediately, we took our 11am snack to Starbucks for a caffeine accompaniment, and while awkwardly sitting at the large communal table with a few other patrons who shot us judgy looks, we played food critics. We can't say one bad thing about the technique or texture, but a few of the cookies went a little too far into what we could only describe as "American." The dulce de leche and chocolate mint were like glorified candy bars with unnecessary ingredients stuffed in. A macaron is supposed to be light and airy, and that was muddled by the blob (technical term) of caramel in one and the taste of toothpaste in another. All of that aside, the lemon and pistachio were by far the best and most authentic, and we will most certainly be back for more.

We took K's canines for a stroll afterwards, and here's Chloe, strutting her tiny little waistline,
easily maintained due to the fact that we did not include her in the taste-testing.

going green [tea].

Let me preface this by saying that I've spent a significant amount of time trying to convince people that I am not Japanese. It's an amazing culture, but it's not mine. My ancestors came from the lands of borscht, pierogi, rugelach, potatoes, bratwurst, and baguettes.
Yes, I think that more or less encapsulates my mutt pedigree from a culinary standpoint.
However, moving forward with this post, I'm about to completely diminish my credibility.

I shall make the sacrifice for the sake of my beloved green tea.

It's delicious, smells good, looks good, and is good for you. Harvard even says so. Okay, so maybe the green tea macarons and cupcakes don't contain enough antioxidants to make a difference, but we can pretend. For the real thing, I recommend a hot or iced green tea latte, which uses matcha powder and is laden with some seriously potent EGCG stuff. Don't let the color fool you, it's wonderful. And you'll love the silly looks that people give you if you're drinking it iced, i.e. in a clear cup. Have I hooked you yet? Tough crowd. Alright, there's a restaurant in Chicago appropriately called Waffles that apparently serves up a green tea version of - you guessed it - waffles! Everyone loves waffles. That will be happening some Sunday in my future, you can count on it. And outside of the edible, Bulgari makes a green tea perfume that has a fresh and slightly citrusy scent to it. Bottom line, it's about time that you embrace this versatile little leaf.

all images via pinterest

for the kitchen impaired, part one of many.

Welcome to the first installment of something I am maybe a little too familiar with.

photo via moi / spice jars via anthro

I know for a fact that I actually can cook, I just don't.

Do you have a food processor, a working finger to hit a button a few times, and an oven that will stay at 350 degrees for 10-12 minutes of time? Please say yes, because if you don't then you're far worse off than I am, and that's saying a lot. While you'll hear all about fancy slow-cooking and sautéing stuff and boiling water from Kaya, I am at the other end of that spectrum. I am excellent at having food delivered. However, there are times when what I want isn't something that can be ordered in, and when having it actually homemade instead of store-bought is also preferred. Typically this means baked goods of some kind, and today it means cookies. My mom is a master chef, but even she has her shortcuts. The following recipe is courtesy of her, and while our family has loads of secrets, this recipe isn't one of them. It's ideal for a quick solution to gift-giving, potluck parties, or, you know, a casual Sunday evening. The best part is that it's not at all evident what a cinch it is.


THE EASY PEASIEST
CHOCOLATE CHIP COOKIES

       INGREDIENTS

• 1 EGG
• 1/2 CUP SUGAR
• 1/2 CUP BROWN SUGAR
• 1 STICK (SALTED) BUTTER, SOFTENED AND CUT INTO 8 PIECES
• 1 TBSP VANILLA
• 1 1/3 CUPS FLOUR
• 1/2 TSP SALT
• 1/2 TSP BAKING SODA
• 1/2 TSP ESPRESSO POWDER
• 1/2 CUP WALNUTS/PECANS/WHATEVER
• 1/2 CUP OATMEAL (REGULAR, NOT INSTANT)
• 1 CUP SEMISWEET CHOCOLATE CHIPS

Preheat oven to 350°F. Buzz the first 5 ingredients in food processor for 30 seconds. Scrape down and buzz for 5-7 seconds more.

Distribute flour, salt, baking soda, and espresso powder over mixture in processor. Scatter nuts, oats, and chocolate chips on top of that. Buzz on/off 10 times. Do NOT over mix. Just use a spatula to swipe any flour that looks unmixed.

Drop by teaspoonful 2 inches apart on cookie sheet lined with parchment paper. Bake 10-12 minutes. Let stand for 1 minute on sheet, then transfer to wire racks to cool.

And scene.