#omnomnom
Cupcake Alert

Eliza Shapiro, who knows the culinary landscape of Morningside Heights like no other, was quick to alert us to the very important development of a new Crumbs Bake Shop at 108th and Broadway. It will take up residence in the shopfront which formerly housed Crystal Gourmet. We hope this won’t be accompanied by gang violence. Although Crumbs is the country’s largest cupcake chain (which went public in a $66 million merger in January), the shop originated on the UWS. They have seasonal collections, like in clothing catalogs, but for cupcakes.

Cupcakes cost $4.50, and include the Half and Half: a 590-calorie cupcake that Crumbs describes on its website as “marble cake filled with white butter cream, topped with half vanilla cream cheese frosting mixed with chocolate chip cookie crumbs and half chocolate fudge mixed with brownie pieces and covered with chocolate chip cookie and brownie pieces.” It will be interesting to observe how the corporate cake squares off against Robicelli’s, the foodblogs’ indie darlings on sale at Joe.

No word yet on the official opening date

 

Nomingside Heights: A Culinary Wasteland No Longer

Community's French toast is a force to be reckoned with

We all know that Morningside Heights contains a lot of good eats, but they haven’t always been taken seriously. Bwog’s Senior Foodie Diana Clarke reports that this is changing. Our beloved neck of the woods is finally getting the culinary recognition it truly deserves from city’s blogosphere.

Click the Morningside Heights tag on the excellent food blog Serious Eats NY, and you’ll find a mere 23 entries, 12 of them dating to 2009 or earlier. Compare that to the East Village, which has garnered over 40 posts since the beginning of 2011, and remember why people sometimes look at you funny when you tell them where you live. “Morningside what?” they ask. “Upper West Side,” you reply.

But no longer must Morningside Heights cling futilely to the Upper West Side’s culinary coattails, Zabar’s be damned! Ed Levine and the folks at Serious Eats have been giving Morningside some serious attention lately. If you look at the post-2009 entries, you’ll see that there are 6 posts from the last three months, which is exceedingly generous considering our modest pedigree and the fact that New York City is one of the most premiere culinary destinations on the planet.

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Joe, How Sweet It Is

So many cupcakes...

Just when you thought Bwog couldn’t fawn over Joe any more, it turns out that The Best Cupcakes in NYC are arriving in NoCo on February 21st. Robicelli’s has no standing menu because they are constantly inventing new flavors, but here’s a sample of what one might expect:

Butterbeer: Vanilla cake soaked with homemade butterscotch, butterscotch buttercream, edible gold dust

Chicken n’Waffles: Vanilla “waffle” cake, vanilla buttercream, buttermilk soaked fried chicken dunked in pure Vermont maple syrup.

Car Bomb: Chocolate Guinness stout cake, Jameson whiskey ganache, Bailey’s Irish Cream buttercream

Deliciousness via wikimedia

Bwoglines: Sound Bytes Edition

The act of biting

“I’m calling the shots today, get up out of bed, into school!”Magic Johnson (NYT)

“The present moment has nothing to do with me personally, with Hosni Mubarak, but with a situation of Egypt in its present and the future of its sons.” – Hosni Mubarak, who has just stepped down as president. (Al Jazeera, NYT)

“What does Valentines Day mean to you?” – Your fellow students (Spec)

“Where’s bin Laden at!”Libertarians (CBS)

“There’s always money in the banana stand taxi medallion” – George Bluth Sr. (Gothamist)

Image via Wikimedia

Cooking with Bwog: South of the Border Edition

Here’s the latest installment of Cooking with Bwog. This week, culinary wiz Matt Powell shares his recipe for spicy chicken tacos. Delicioso!

Thursdays are the worst days for me. In the afternoon, I have classes and discussion sections from 1-8 p.m.. By the time I hit that 7 p.m. discussion section, I’m no longer focusing on academics—I’m only fantasizing about what I’m going to have for dinner. This past Thursday, by the time the clock had struck 8, I was thinking, “Gosh, I’d settle for microwave popcorn!”

I soon got a grip on myself. I wasn’t going to allow my hunger get the best of me. One should never settle for mediocre food (microwave popcorn, take-out Chinese food, free pizza, the list goes on) just to satiate the appetite. Food should be more than fuel—it should be a meal.

So after raiding my kitchen for ingredients, I decided to go with Mexican food, namely spicy chicken tacos.


Spicy Chicken Tacos


Makes 10 tacos

Ingredients:

3 chicken breasts, rubbed with a little olive oil and seasoned with salt and pepper

Salsa, store-bought or from the recipe below

Sour Cream

Chopped Cabbage

Shredded yellow cheese

1 onion

Cilantro

10 tortillas, corn or flour (I prefer corn)

Salsa Ingredients:

14.5 oz. canned tomatoes with green chiles

14.5 oz. whole, skinned tomatoes in water or juice

1 jalapeno, seeded

2 garlic cloves, peeled

½ onion, chopped

½ tsp. cumin

Juice of half a lime

Salt and pepper to taste

1 whole fresh tomato, seeded and diced

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Free Food NOMNOMNOM

NOM^3, a student group working to start up a student-run food truck, will be supplying delicious free food on South Lawn from noon 1 p.m to 3 p.m. today as part of an ESC/CCSC Pre-Bacchanal event. Go get a baguette!

Update, 12:40: At the table now, there are pear and ricotta baguettes, kabobs, carrot cake, and brownies. Open at 1.

Update, 1:54: All food–600 pieces of cake, 700 skewers, and 400 sandwiches–is gone! NOM^3 was constrained today because they had to buy from West Side with money from CCSC. In the future, they will be sourcing food from local farms and working with Columbia Green market.

From Earnest Engineers to Epicurious Entrepreneurs: The Story of Mimi Truffles

Engineers turned entrepreneurs, Melissa Pallay and Megan Schultz, both SEAS ’11, are the founders of Mimi Truffles. Their delectable treats are now sold at Westside Market. Bwog’s Confection Correspondent Carolyn Ruvkun reports:

When Melissa and Megan participated in the 2009 CU Search Scavenger hunt together, a clue sent them to Jacques Torres and Max Brenner, two legendary chocolate stores. After sampling some truffles, Melissa and Megan decided they could easily make the treats themselves and created two batches: earl grey tea and raspberry dark chocolate. “It was a fun experiment,” Melissa recalls, “with only $20 worth of ingredients, we made 50 truffles and gave them to all our family and friends.”

Next came “magical” key lime pie truffles, hotel shampoo inspired orange ginger truffles and “kind of epic” cookie dough truffles. The end of 2009 marked the conclusion of what Melissa calls the “regular truffle era.” In this semester’s “cake truffle era,” the talented truffle-makers decided it was time to experiment with their own versions of the classic chocolate confection and created red velvet cake, confetti cake, strawberry shortcake and devil’s food truffles. (Melissa called the last truffle the “Quadruple Bypass” for its combination of four types of chocolate, but the nickname luckily didn’t get around).

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Free Cookies, Milk and Coffee In Mudd Lobby

Photo via thenaturalmd.com

Maybe they look like these gourmet beauts! Run! Rush! Walk fast!

Update: A word to the wise: the cookies are free, but you may be guilted into donating to the SEAS Senior Fund.